Black truffle essence and preparation method thereof

Abstract

The present invention provides a black truffle flavor and a preparation method thereof. The black truffle flavor is made from the following raw materials in parts by weight: 15-30 parts of black truffle oil, 10-20 parts of black truffle extract, 1-5 parts of garlic oil, 0.01-2.1 parts of natural spices, 0.5-2 parts of emulsifier, and the balance of corn oil. The sum of the parts by weight of the above components is 100 parts. The preparation method of the black truffle flavor comprises: preparing black truffle oil, black truffle extract and garlic oil respectively; mixing the components according to a proportion, passing the mixed components through a homogenizer, and making the black truffle flavor. The present invention utilizes black truffle natural raw materials to prepare black truffle flavor, which conforms to the new concept of natural, environmentally friendly and green manufacturing of flavors. Black truffle is a precious food with limited resources. Through our aroma and flavoring treatment, the delicious flavor and taste can be better applied to various food processing fields, such as meat products, puffed foods, frozen prepared foods, snack foods and other foods, and the flavor and added value of the product can be improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food seasonings, and particularly relates to a black truffle essence and a preparation method thereof. Background Art

[0002] Black truffles are the diamonds of the dining table. Modern scientific research data shows that black truffles are rich in protein, 18 amino acids (including 8 essential amino acids that the human body cannot synthesize), unsaturated fatty acids, multiple vitamins, essential trace elements such as zinc, manganese, iron, calcium, phosphorus, and selenium, as well as a large number of metabolites such as sphingolipids, cerebrosides, ceramides, triterpenes, androstenone, adenosine, truffle acid, sterols, truffle polysaccharides, and truffle peptides. They have extremely high nutritional and health value. They have significant effects in regulating endocrine function; sphingolipid compounds have significant activity in preventing Alzheimer's disease, atherosclerosis, and anti-tumor cytotoxicity; polysaccharides, peptides, and triterpenes have immune-enhancing, anti-aging, and anti-fatigue effects. How to enable consumers to enjoy nutritious and delicious food in a convenient and fast way is our key research direction. Summary of the Invention

[0003] The purpose of the present invention is to overcome the above-mentioned deficiencies in the prior art and to provide a black truffle essence and a preparation method thereof.

[0004] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is as follows:

[0005] In a first aspect, the present invention provides a black truffle essence, comprising:

[0006] 15-30 parts of black truffle oil, 10-20 parts of black truffle extract, 1-5 parts of garlic oil, 0.01-2.1 parts of natural spices, 0.5-2 parts of emulsifier, and the balance is corn oil. The total weight of the above components is 100 parts.

[0007] Optionally, 20 parts of black truffle, 15 parts of black truffle extract, 2 parts of garlic oil, 0.2 parts of natural spices, 1 part of emulsifier, and the balance is corn oil, and the sum of the weight parts of the above components is 100 parts.

[0008] Optionally, the natural flavoring includes at least one of methyl maltol, furanone, and black pepper essential oil.

[0009] Optionally, the natural flavoring comprises 0.1-1 part of methyl maltol, 0.1-1 part of furanone and 0.01-0.1 part of black pepper essential oil.

[0010] In a second aspect, the present invention provides a method for preparing black truffle essence, comprising:

[0011] preparing black truffle oil, black truffle extract and garlic oil respectively;

[0012] Black truffle oil, black truffle extract, garlic oil, black pepper essential oil, methyl maltol, furanone, emulsifier and corn oil are mixed according to a proportion, and then passed through a homogenizer with a homogenization pressure of 15-20 MPa to prepare black truffle essence.

[0013] Optionally, wash the black truffles, check and remove the spoiled and insect-infested black truffles; crush the black truffles into black truffle slices no larger than 1 cm using a vegetable cutter, drain the water and set aside; select 5 parts of black truffles and 25 parts of corn oil, put the black truffles and corn oil into a reaction pot, stir and then let them stand to soak; after soaking, place a 60-mesh filter at the bottom outlet of the reaction pot to release the oil, then increase the temperature to 35-45°C, start a mixer and stir for 0.5-2 hours, and filter after stirring to make a semi-finished black truffle oil; add sodium carboxymethyl cellulose to the semi-finished black truffle oil, stir evenly, and filter through 100 mesh to make the black truffle oil.

[0014] Optionally, 0.5% to 1.5% by mass of sodium carboxymethyl cellulose is added to the semi-finished black truffle oil and stirred evenly.

[0015] Optionally, put black truffles and corn oil into a reaction pot, stir for 20-40 minutes, and let it soak for 110-130 hours at a soaking temperature of 20-28°C.

[0016] Optionally, a method for preparing a black truffle extract comprises:

[0017] 25 parts of black truffles are selected, passed through a colloid mill, and then an equal amount of purified water is added; then, 0.05-0.5 parts of cyclodextrin glucosyltransferase, 0.05-0.5 parts of α-amylase, and 0.05-0.15 parts of papain are added at a temperature of 50-55°C, and after enzymatic hydrolysis for 3-5 hours, the temperature is raised to 95°C and maintained for 15 minutes for enzyme inactivation and sterilization to obtain a sterilized black truffle stock solution; and the sterilized black truffle stock solution is passed through a colloid mill to obtain a black truffle extract.

[0018] Optionally, a method for preparing garlic oil comprises:

[0019] Wash and remove impurities from the garlic, and check to remove spoiled or insect-infested items; cut the garlic into pieces no larger than 0.5cm in size using a vegetable cutter, rinse with water, and drain for later use; select 2.5 parts of garlic and 12.5 parts of corn oil; add corn oil to a fryer and heat to 180°C, add the garlic and fry until it softens and becomes dry, then remove the garlic residue; continue frying until the corn oil is clear, filter, and cool to make garlic oil.

[0020] The advantages and beneficial effects of the present invention over the prior art are:

[0021] 1. The present invention utilizes black truffle as a natural raw material to prepare black truffle essence, which conforms to the new concept of natural, environmentally friendly and green manufacturing of essences. Black truffle is a precious food with limited resources. Through our aroma production and flavoring treatment, the delicious flavor and taste can be better applied to various food processing fields, such as meat products, puffed foods, frozen prepared foods, snack foods and other foods, which can improve the flavor and added value of the products. DETAILED DESCRIPTION

[0022] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0023] In one aspect, the present invention provides a black truffle essence, which is prepared from the following raw materials in parts by weight:

[0024] 15-30 parts of black truffle oil, 10-20 parts of black truffle extract, 1-5 parts of garlic oil, 0.01-2.1 parts of natural spices, 0.5-2 parts of emulsifier, and the balance is corn oil. The total weight of the above components is 100 parts.

[0025] Furthermore, 20 parts of black truffle, 15 parts of black truffle extract, 2 parts of garlic oil, 0.2 parts of natural spices, 1 part of emulsifier, and the balance is corn oil, and the sum of the weight parts of the above components is 100 parts.

[0026] Furthermore, the natural flavoring includes at least one of methyl maltol, furanone, and black pepper essential oil. Methyl maltol and furanone are preferably natural methyl maltol and natural furanone; the emulsifier can be a lipophilic emulsifier (HLB is 3.8);

[0027] Furthermore, the natural flavoring includes 0.1-1 part of methyl maltol, 0.1-1 part of furanone, and 0.01-0.1 part of black pepper essential oil. Adding natural flavoring to black truffle essence can further enhance the aroma of black truffle essence;

[0028] In another aspect, the present invention provides a method for preparing black truffle essence, comprising:

[0029] Step S10, preparing black truffle oil, black truffle extract and garlic oil respectively;

[0030] Step S20: black truffle oil, black truffle extract, garlic oil, black pepper essential oil, methyl maltol, furanone, emulsifier and corn oil are mixed according to a proportion, and then passed through a homogenizer at a homogenization pressure of 15-20 MPa to prepare black truffle essence.

[0031] Furthermore, in step S10, the method for preparing black truffle oil includes:

[0032] Step S11, cleaning black truffles, wherein the cleaning of black truffles is generally carried out at room temperature, but the water temperature must not be lower than 18°C; and checking and removing spoiled black truffles; crushing black truffles into black truffle slices no larger than 1cm by a vegetable cutter, draining the water for standby use; selecting 5 parts of black truffles and 25 parts of corn oil, putting the black truffles and corn oil into a reactor, stirring and then letting them stand to soak; after soaking, placing a 60-mesh filter at the bottom outlet of the reactor to release the oil, then raising the temperature to 35-45°C, starting a stirrer to stir for 0.5-2 hours, stirring and filtering to make a semi-finished black truffle oil; adding sodium carboxymethyl cellulose to the semi-finished black truffle oil and stirring evenly, filtering through 100 meshes to make black truffle oil. In this step, the present invention can extract truffle acid, truffle polysaccharides, truffle polypeptides, and unsaturated fatty acids such as linseed oil and linseed acid and other amino acids in the black truffle without loss through the method of low-temperature corn oil extraction, thereby ensuring its flavor to the greatest extent possible. Preferably, in one embodiment, the temperature is raised to 40° C. and the mixer is started for stirring for 1 hour. Experiments have shown that too high a temperature will cause the flavor of the black truffle to change, while too low a temperature will result in low extraction efficiency.

[0033] Furthermore, in step S11, 0.5%-1.5% by mass of sodium carboxymethyl cellulose is added to the semi-finished black truffle oil and stirred evenly; for example, the mass fraction can be 0.5%, 1%, 1.5%, etc., preferably 1%;

[0034] Furthermore, in step S11, black truffle and corn oil are added to a reaction pot and stirred for 20-40 minutes, for example, 20 minutes, 25 minutes, 30 minutes, 40 minutes, etc., preferably 30 minutes; and allowed to soak for 110-130 hours, for example, 110 hours, 120 hours, 130 hours, 140 hours, etc., preferably 120 hours; the soaking temperature is 20-28°C, for example, 21°C, 22°C, 24°C, 25°C, 26°C, 28°C, etc. Preferably, 1% sodium carboxymethyl cellulose is used, and the filtered oil has the best clarity and transparency effect. Preferably, the aroma and taste of the black truffle oil are optimized after 30 minutes.

[0035] Furthermore, in step S10, the method for preparing the black truffle extract comprises:

[0036] Step S12: Select 25 parts of black truffles, grind them through a colloid mill, and add an equal amount of purified water; then add 0.05-0.5 parts of cyclodextrin glycosyltransferase, 0.05-0.5 parts of α-amylase, and 0.05-0.15 parts of papain at a temperature of 50-55°C, wherein the temperature can be 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, etc.; the amount of cyclodextrin glycosyltransferase added can be 0.05 parts, 0.1 parts, 0.2 parts, 0.5 parts, etc. ; α-amylase is a high-temperature resistant α-amylase, and the addition amount can be 0.05 parts, 0.1 parts, 0.2 parts, 0.5 parts, etc.; the addition amount of papain can be 0.05 parts, 0.1 parts, 0.15 parts, etc. After enzymatic hydrolysis for 3-5 hours, the temperature is raised to 95°C and maintained for 15 minutes to inactivate the enzyme and sterilize, thereby obtaining a sterilized black truffle stock solution. The enzymatic hydrolysis time can be 3 hours, 4 hours, 5 hours, etc.; the sterilized black truffle stock solution is processed through a colloid mill to obtain a black truffle extract. The main structure of black truffles includes the epidermis, flesh, and core. After passing through the colloid mill, the epidermis can be destroyed, making the internal flesh more easily accessible to enzymes. The α-amylase can decompose the starch inside the black truffle into soluble dextrin and oligosaccharides; Cyclodextrin glucosyltransferase: It is mainly used to convert polysaccharides such as starch into cyclodextrins. Cyclodextrins can encapsulate and stabilize aroma components, thereby improving the flavor stability of the product. Papain is used to decompose the protein of black truffle, increase the content of amino acids, small peptides and polypeptides in the product, and improve the taste and flavor of black truffle extract.

[0037] Furthermore, in step S10, the preparation method of garlic oil includes:

[0038] Step S13: Wash the garlic, remove impurities, and inspect and remove any spoiled or insect-infested garlic. The garlic is typically washed at room temperature, but the water temperature must not be lower than 18°C. The garlic is cut into granules no larger than 0.5 cm using a vegetable cutter. After rinsing, the garlic is drained and set aside. 2.5 parts of garlic and 12.5 parts of corn oil are selected. In a fryer, the corn oil is added and heated to 180°C. The garlic is deep-fried until softened and dry, and the garlic residue is removed. The corn oil is further deep-fried until clear and transparent, filtered, and cooled to produce garlic oil. The garlic granules should not be too large, as this will prevent the aroma from being easily released.

[0039] The present invention utilizes black truffle natural raw materials to prepare black truffle essence, which conforms to the new concept of natural, environmentally friendly and green manufacturing of essences. Black truffle is a precious food material with limited resources. Through our aroma production and flavoring treatment, the delicious flavor and taste can be better applied to various food processing fields, such as meat products, puffed foods, frozen prepared foods, snack foods and the like, which can improve the flavor and added value of the products.

[0040] The present invention has been subjected to multiple tests, and some of the test results are now cited as references to further describe the invention in detail, which will be described in detail below in conjunction with specific embodiments.

[0041] Example 1

[0042] A black truffle essence and preparation method thereof:

[0043] Step 1, preparing black truffle oil: washing black truffles, checking and removing spoiled black truffles with insect pests; crushing the black truffles into black truffle slices no larger than 1 cm using a vegetable cutter, draining the water and setting aside; selecting 5 parts of black truffles and 25 parts of corn oil, putting the black truffles and corn oil into a reaction pot, stirring for 30 minutes, and letting them stand and soak for 120 hours at a soaking temperature of 25°C; after soaking, placing a 60-mesh filter at the bottom outlet of the reaction pot to release the oil, then raising the temperature to 40°C, starting a mixer and stirring for 1 hour, and filtering after stirring to prepare a semi-finished black truffle oil; adding 1% by mass of sodium carboxymethyl cellulose to the semi-finished black truffle oil, stirring evenly, and filtering through a 100-mesh filter to prepare the black truffle oil;

[0044] Step 2, preparing a black truffle extract: selecting 25 parts of black truffles, passing them through a colloid mill, and adding an equal amount of purified water; then adding 0.05 parts of cyclodextrin glucosyltransferase, 0.05 parts of α-amylase, and 0.05 parts of papain at a temperature of 50°C, and performing enzymatic hydrolysis for 3 hours, then heating to 95°C and maintaining for 15 minutes to inactivate the enzymes and sterilize the mixture to obtain a sterilized black truffle stock solution; and passing the sterilized black truffle stock solution through a colloid mill to obtain a black truffle extract;

[0045] Step 3: Prepare garlic oil: Wash and remove impurities from the garlic, and check and remove spoiled insects; cut the garlic into pieces no larger than 0.5 cm using a vegetable cutter, rinse with water, and drain for later use; select 2.5 parts of garlic and 12.5 parts of corn oil; add corn oil to a fryer and heat to 180° C., add garlic and fry until soft and dry, remove the garlic residue; continue frying until the corn oil is clear and transparent, filter and cool, and make garlic oil;

[0046] Step 4: Weigh 15 parts of black truffle oil, 10 parts of black truffle extract, 1 part of garlic oil, 0.01 part of black pepper essential oil, 0.1 part of methyl maltol, 0.02 parts of furanone, 1 part of emulsifier, and the balance is corn oil. The sum of the weight parts of the above components is 100 parts. Mix the components according to the ratio, pass through a homogenizer after mixing, and the homogenization pressure is 15 MPa to make black truffle essence.

[0047] Example 2

[0048] A black truffle essence and preparation method thereof:

[0049] Step 1, preparing black truffle oil: washing black truffles, checking and removing spoiled black truffles with insect pests; crushing the black truffles into black truffle slices no larger than 1 cm using a vegetable cutter, draining the water and setting aside; selecting 5 parts of black truffles and 25 parts of corn oil, putting the black truffles and corn oil into a reaction pot, stirring for 30 minutes, and letting them stand and soak for 120 hours at a soaking temperature of 25°C; after soaking, placing a 60-mesh filter at the bottom outlet of the reaction pot to release the oil, then raising the temperature to 40°C, starting a mixer and stirring for 1 hour, and filtering after stirring to prepare a semi-finished black truffle oil; adding 1% by mass of sodium carboxymethyl cellulose to the semi-finished black truffle oil, stirring evenly, and filtering through a 100-mesh filter to prepare the black truffle oil;

[0050] Step 2, preparing a black truffle extract: selecting 25 parts of black truffles, passing them through a colloid mill, and adding an equal amount of purified water; then adding 0.05 parts of cyclodextrin glucosyltransferase, 0.05 parts of α-amylase, and 0.05 parts of papain at a temperature of 50°C, and performing enzymatic hydrolysis for 4 hours. After that, the temperature was raised to 95°C and maintained for 15 minutes to inactivate the enzymes and sterilize the mixture to obtain a sterilized black truffle stock solution; the sterilized black truffle stock solution was passed through a colloid mill to obtain a black truffle extract;

[0051] Step 3: Prepare garlic oil: Wash and remove impurities from the garlic, and check and remove spoiled insects; cut the garlic into pieces no larger than 0.5 cm using a vegetable cutter, rinse with water, and drain for later use; select 2.5 parts of garlic and 12.5 parts of corn oil; add corn oil to a fryer and heat to 180° C., add garlic and fry until soft and dry, remove the garlic residue; continue frying until the corn oil is clear and transparent, filter and cool, and make garlic oil;

[0052] Step 4: Weigh 20 parts of black truffle oil, 15 parts of black truffle extract, 2 parts of garlic oil, 0.05 parts of black pepper essential oil, 0.05 parts of methyl maltol, 0.1 parts of furanone, 0.5 parts of emulsifier, and the balance is corn oil. The sum of the weight parts of the above components is 100 parts. Mix the components according to the ratio, pass through a homogenizer after mixing, and the homogenization pressure is 20 MPa to make black truffle essence.

[0053] Example 3

[0054] A black truffle essence and preparation method thereof:

[0055] Step 1, preparing black truffle oil: washing black truffles, checking and removing spoiled black truffles with insect pests; crushing the black truffles into black truffle slices no larger than 1 cm using a vegetable cutter, draining the water and setting aside; selecting 5 parts of black truffles and 25 parts of corn oil, putting the black truffles and corn oil into a reaction pot, stirring for 30 minutes, and letting them stand and soak for 120 hours at a soaking temperature of 25°C; after soaking, placing a 60-mesh filter at the bottom outlet of the reaction pot to release the oil, then raising the temperature to 40°C, starting a mixer and stirring for 1 hour, and filtering after stirring to prepare a semi-finished black truffle oil; adding 1% by mass of sodium carboxymethyl cellulose to the semi-finished black truffle oil, stirring evenly, and filtering through a 100-mesh filter to prepare the black truffle oil;

[0056] Step 2, preparing a black truffle extract: selecting 25 parts of black truffles, passing them through a colloid mill, and adding an equal amount of purified water; then adding 0.05 parts of cyclodextrin glucosyltransferase, 0.05 parts of α-amylase, and 0.05 parts of papain at a temperature of 50°C, and performing enzymatic hydrolysis for 5 hours. After that, the temperature was raised to 95°C and maintained for 15 minutes to inactivate the enzymes and sterilize the mixture to obtain a sterilized black truffle stock solution; the sterilized black truffle stock solution was passed through a colloid mill to obtain a black truffle extract;

[0057] Step 3: Prepare garlic oil: Wash and remove impurities from the garlic, and check and remove spoiled insects; cut the garlic into pieces no larger than 0.5 cm using a vegetable cutter, rinse with water, and drain for later use; select 2.5 parts of garlic and 12.5 parts of corn oil; add corn oil to a fryer and heat to 180° C., add garlic and fry until soft and dry, remove the garlic residue; continue frying until the corn oil is clear and transparent, filter and cool, and make garlic oil;

[0058] Step 4: Weigh 25 parts of black truffle oil, 20 parts of black truffle extract, 3 parts of garlic oil, 0.1 part of black pepper essential oil, 0.1 part of methyl maltol, 0.15 parts of furanone, 2 parts of emulsifier, and the balance is corn oil. The sum of the weight parts of the above components is 100 parts. Mix the components according to the ratio, pass through a homogenizer after mixing, and the homogenization pressure is 18 MPa to make black truffle essence.

[0059] Comparative Example 1

[0060] A black truffle essence and preparation method thereof:

[0061] Step 1, preparing black truffle oil: washing black truffles, checking and removing spoiled black truffles with insect pests; crushing the black truffles into black truffle slices no larger than 1 cm using a vegetable cutter, draining the water and setting aside; selecting 5 parts of black truffles and 25 parts of corn oil, putting the black truffles and corn oil into a reaction pot, stirring for 30 minutes, and letting them stand and soak for 120 hours at a soaking temperature of 25°C; after soaking, placing a 60-mesh filter at the bottom outlet of the reaction pot to release the oil, then raising the temperature to 40°C, starting a mixer and stirring for 1 hour, and filtering after stirring to prepare a semi-finished black truffle oil; adding 1% by mass of sodium carboxymethyl cellulose to the semi-finished black truffle oil, stirring evenly, and filtering through a 100-mesh filter to prepare the black truffle oil;

[0062] Step 2, preparing a black truffle extract: selecting 25 parts of black truffles, passing them through a colloid mill, and adding an equal amount of purified water; then adding 0.05 parts of cyclodextrin glucosyltransferase, 0.05 parts of α-amylase, and 0.05 parts of papain at a temperature of 50°C, and performing enzymatic hydrolysis for 3 hours, then heating to 95°C and maintaining for 15 minutes to inactivate the enzymes and sterilize the mixture to obtain a sterilized black truffle stock solution; and passing the sterilized black truffle stock solution through a colloid mill to obtain a black truffle extract;

[0063] Step 3: Prepare garlic oil: Wash and remove impurities from the garlic, and check and remove spoiled insects; cut the garlic into pieces no larger than 0.5 cm using a vegetable cutter, rinse with water, and drain for later use; select 2.5 parts of garlic and 12.5 parts of corn oil; add corn oil to a fryer and heat to 180° C., add garlic and fry until soft and dry, remove the garlic residue; continue frying until the corn oil is clear and transparent, filter and cool, and make garlic oil;

[0064] Step 4: Weigh 35 parts of black truffle oil, 25 parts of black truffle extract, 3 parts of garlic oil, 0.1 part of black pepper essential oil, 0.1 part of methyl maltol, 1 part of emulsifier, and the balance is corn oil. The sum of the weight parts of the above components is 100 parts. Mix the components according to the ratio, pass through a homogenizer after mixing, and the homogenization pressure is 20 MPa to make black truffle essence.

[0065] Comparative Example 2

[0066] A black truffle essence and preparation method thereof:

[0067] Step 1, preparing black truffle oil: washing black truffles, checking and removing spoiled black truffles with insect pests; crushing the black truffles into black truffle slices no larger than 1 cm using a vegetable cutter, draining the water and setting aside; selecting 5 parts of black truffles and 25 parts of corn oil, putting the black truffles and corn oil into a reaction pot, stirring for 30 minutes, and letting them stand and soak for 120 hours at a soaking temperature of 25°C; after soaking, placing a 60-mesh filter at the bottom outlet of the reaction pot to release the oil, then raising the temperature to 40°C, starting a mixer and stirring for 1 hour, and filtering after stirring to prepare a semi-finished black truffle oil; adding 1% by mass of sodium carboxymethyl cellulose to the semi-finished black truffle oil, stirring evenly, and filtering through a 100-mesh filter to prepare the black truffle oil;

[0068] Step 2, preparing a black truffle extract: selecting 25 parts of black truffles, passing them through a colloid mill, and adding an equal amount of purified water; then adding 0.05 parts of cyclodextrin glucosyltransferase, 0.05 parts of α-amylase, and 0.05 parts of papain at a temperature of 50°C, and performing enzymatic hydrolysis for 3 hours, then heating to 95°C and maintaining for 15 minutes to inactivate the enzymes and sterilize the mixture to obtain a sterilized black truffle stock solution; and passing the sterilized black truffle stock solution through a colloid mill to obtain a black truffle extract;

[0069] Step 3: Prepare garlic oil: Wash and remove impurities from the garlic, and check and remove spoiled insects; cut the garlic into pieces no larger than 0.5 cm using a vegetable cutter, rinse with water, and drain for later use; select 2.5 parts of garlic and 12.5 parts of corn oil; add corn oil to a fryer and heat to 180° C., add garlic and fry until soft and dry, remove the garlic residue; continue frying until the corn oil is clear and transparent, filter and cool, and make garlic oil;

[0070] Step 4: Weigh 35 parts of black truffle oil, 20 parts of black truffle extract, 3 parts of garlic oil, 0.1 part of black pepper essential oil, 0.15 parts of furanone, 1 part of emulsifier, and the balance is corn oil. The sum of the weight parts of the above components is 100 parts. Mix the components according to the ratio, pass through a homogenizer after mixing, and the homogenization pressure is 20 MPa to make black truffle essence.

[0071] The above examples were subjected to sensory evaluation on the comparative examples, and the sensory evaluation results are shown in Table 1.

[0072] Table 1

[0073]

[0074] Analyzing the sensory evaluation results, the black truffle essence prepared by the method provided by the present invention exhibits excellent aroma, flavor, and aftertaste. Furthermore, the black truffle essence prepared in this embodiment can also be applied to various food processing fields, such as meat products, puffed foods, frozen prepared foods, and snack foods. This embodiment utilizes natural black truffle raw materials to prepare the black truffle essence, aligning with the new concept of natural, environmentally friendly, and green flavor manufacturing. Black truffles are a precious ingredient with limited resources. Through our aroma and flavoring processes, our delicious flavor and taste can be better applied to various food processing fields, enhancing the flavor and added value of the product.

[0075] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A black truffle essence, characterized in that: The black truffle essence is made from the following raw materials in parts by weight: 15-30 parts black truffle oil, 10-20 parts black truffle extract, 1-5 parts garlic oil, 0.01-2.1 parts natural flavoring, 0.5-2 parts emulsifier, and the balance corn oil. The total weight of the above components is 100 parts. Natural flavorings include 0.1-1 part of methyl maltol, 0.1-1 part of furanone, and 0.01-0.1 part of black pepper essential oil; The preparation method of black truffle oil comprises: The black truffles are cleaned and inspected to remove any spoiled or insect-infested truffles; the black truffles are crushed into slices no larger than 1 cm using a vegetable cutter, and the slices are drained and set aside; 5 parts of black truffles and 25 parts of corn oil are selected, the black truffles and corn oil are placed in a reaction pot, stirred, and then allowed to soak; after soaking, a 60-mesh filter is placed at the bottom outlet of the reaction pot to release the oil, the temperature is then raised to 35-45° C., and a mixer is started to stir for 0.5-2 hours. After stirring, the mixture is filtered to produce a semi-finished black truffle oil; sodium carboxymethyl cellulose is added to the semi-finished black truffle oil, stirred evenly, and filtered through a 100-mesh filter to produce the black truffle oil; The preparation method of black truffle extract comprises: 25 parts of black truffles are selected, passed through a colloid mill, and then an equal amount of purified water is added; then, 0.05-0.5 parts of cyclodextrin glucosyltransferase, 0.05-0.5 parts of α-amylase, and 0.05-0.15 parts of papain are added at a temperature of 50-55°C, and after enzymatic hydrolysis for 3-5 hours, the temperature is raised to 95°C and maintained for 15 minutes for enzyme inactivation and sterilization to obtain a sterilized black truffle stock solution; and the sterilized black truffle stock solution is passed through a colloid mill to obtain a black truffle extract.

2. The black truffle essence according to claim 1, characterized in that 20 parts of black truffle, 15 parts of black truffle extract, 2 parts of garlic oil, 0.2 parts of natural spices, 1 part of emulsifier, and the balance is corn oil. The sum of the weight parts of the above components is 100 parts.

3. The black truffle essence according to any one of claims 1-2, characterized in that The preparation method of the black truffle essence comprises: preparing black truffle oil, black truffle extract and garlic oil respectively; Black truffle oil, black truffle extract, garlic oil, black pepper essential oil, methyl maltol, furanone, emulsifier and corn oil are mixed according to a proportion, and then passed through a homogenizer with a homogenization pressure of 15-20 MPa to prepare black truffle essence.

4. The black truffle essence according to claim 3, characterized in that Add 0.5%-1.5% by mass of sodium carboxymethyl cellulose to the semi-finished black truffle oil and stir evenly.

5. The black truffle essence according to claim 4, characterized in that Put black truffle and corn oil into the reaction pot, stir for 20-40 minutes, and let it soak for 110-130 hours at a soaking temperature of 20-28°C.

6. The black truffle essence according to claim 3, characterized in that The preparation method of garlic oil comprises: Wash and remove impurities from the garlic, and inspect and remove any spoiled or insect-infested items. Cut the garlic into pieces no larger than 0.5 cm using a vegetable cutter. Rinse with water, drain, and set aside. Select 2.5 parts of garlic and 12.5 parts of corn oil. Add corn oil to a fryer, heat to 180°C, add the garlic and fry until softened and dry, then remove the garlic residue. Continue frying until the corn oil is clear, filter, and cool to make garlic oil.

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