A black truffle product for enhancing and stabilizing the characteristic flavor of black truffles, its preparation method, and its applications.

Abstract

This invention proposes a method for preparing and applying a black truffle product that enhances and stabilizes the characteristic flavor of black truffles, belonging to the field of edible fungi processing technology. The preparation method includes the following steps: S1, mixing an oil gelling agent and liquid oil, heating until the oil gelling agent is completely dissolved in the liquid oil, and then cooling to obtain an oil gel system; S2, adding black truffle particles to the above oil gel system to obtain a mixed system; S3, performing composite ultrasound using at least two frequencies to obtain the black truffle product. The black truffle product prepared by this invention exhibits enhanced intensity of the characteristic flavor of black truffles, significantly reduced loss of the characteristic flavor during storage, and a more concentrated and stable characteristic flavor.

Description

Technical Field

[0001] This invention belongs to the field of edible fungi processing technology, and in particular relates to a black truffle product that enhances and stabilizes the characteristic flavor of black truffles, its preparation method, and its application. Background Technology

[0002] Black truffles are a type of underground fungus used for both food and medicine. Due to their rarity and unique flavor, they are considered a representative of high-end cuisine. The unique flavor is the core of black truffle's commercial value. Eight-carbon compounds, primarily 1-octen-3-ol, constitute a large proportion of black truffles and are the characteristic aroma active ingredients, giving them a distinctive earthy aroma and other special flavors. With the upgrading of the consumer industry, the number of high-end black truffle products has surged globally, with black truffle mooncakes, black truffle rice dumplings, and black truffle shrimp dumplings emerging in large numbers.

[0003] However, heat treatment and mechanical processing during food processing can alter, weaken, or even destroy the flavor of black truffles. Furthermore, the characteristic flavor compounds in black truffles are volatile and unstable, easily affected by factors such as temperature, oxygen, light, moisture, and trace metal ions. During storage, this can lead to significant flavor loss and quality degradation in black truffle products. Therefore, finding a method to enhance and maintain the characteristic flavor of black truffles is crucial to the core competitiveness of black truffle products and is vital for the development of enterprises or the industry as a whole. Summary of the Invention

[0004] The purpose of this invention is to provide a method and application for preparing black truffle products that enhances and stabilizes the characteristic flavor of black truffles, thereby increasing the intensity and storage stability of the characteristic flavor of black truffles in the products. This method is simple, rapid, economical, and widely applicable, making it suitable for large-scale industrial production.

[0005] This invention proposes a method for preparing black truffle products that enhances and stabilizes the characteristic flavor of black truffles, comprising the following steps:

[0006] S1. Mix the oleogel factor and liquid oil, heat until the oleogel factor is completely dissolved in the liquid oil, and then cool to obtain the oleogel system.

[0007] S2. Add the black truffle particles to the above oleogel system to obtain a mixed system;

[0008] S3. Use at least two frequencies for composite ultrasound to obtain black truffle products.

[0009] Further, in step S1, the oleogel factor includes at least one of glyceryl monostearate, sorbitan monostearate, phytosterol, and beeswax.

[0010] Further, in step S1, the liquid oil includes at least one of palm oil, corn oil, and olive oil.

[0011] Further, in step S1, the mass ratio of the liquid oil to the oleogel factor is 100:1 to 100:10.

[0012] Furthermore, in step S1, the heating temperature is 60–100°C;

[0013] In step S1, the temperature is cooled to 30-40°C.

[0014] Furthermore, in step S2, the mass ratio of the oleogel system to the black truffle particles is 1:1 to 12:1.

[0015] Furthermore, in step S3, the temperature of the composite ultrasound is 15–60°C;

[0016] In step S3, the duration of the composite ultrasound is 10–40 min.

[0017] Furthermore, in step S3, the frequency of the composite ultrasound is a combination of at least two of 20kHz, 40kHz, and 80kHz.

[0018] The present invention also proposes black truffle products that enhance and stabilize the characteristic flavor of black truffles prepared by any of the preparation methods described above.

[0019] The present invention also proposes the application of any of the above-described black truffle products in the preparation of food.

[0020] This invention has the following advantages:

[0021] The present invention proposes a method for preparing black truffle products that enhances and stabilizes the characteristic flavor of black truffles. Black truffles are crushed into particles and added to an oleogloss system formed by liquid oil and oleogloss factor. Then, multi-frequency ultrasonic technology is used to couple the oleogloss system to enhance and stabilize the characteristic flavor of black truffles. As a result, the characteristic flavor of black truffles in the obtained black truffle products is enhanced and the products are stable when used in food processing.

[0022] This preparation method is simple. Utilizing multi-frequency composite ultrasonic technology, it promotes the hydrolytic release of non-volatile bonded aroma compounds in black truffles, significantly increasing the content of 1-octen-3-ol, which possesses the characteristic earthy flavor of black truffles. Simultaneously, the dual interaction of multi-frequency composite ultrasonic waves and oleogel factors on the liquid oil forms a denser and more compact gel network structure. This increases the interaction forces between crystals within the oleogel and enhances hydrophobic domains, binding volatile flavor components within the system and restricting their outward migration, thus stabilizing the release of volatile characteristic flavor compounds from black truffles. Furthermore, the oleogel forms a physical barrier between the black truffle and the external environment, preventing flavor degradation caused by oxidation. Black truffle products prepared using this invention exhibit enhanced characteristic flavor intensity, significantly reduced loss of characteristic flavor during storage, and a more concentrated and stable characteristic flavor. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 The microstructure of the oleogel in the products of Example 1 and Control Example 1;

[0025] Figure 2 The content of 1-octen-3-ol in black truffle products with different treatments;

[0026] Figure 3 The W2S response intensity of black truffle products with different treatments;

[0027] Figure 4 The W2S response intensity of black truffle products with different treatments during storage. Detailed Implementation

[0028] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Unless otherwise specified, the embodiments and features in the embodiments of the present invention can be combined with each other.

[0029] The inventors of this application have discovered that edible oil, as the most commonly used auxiliary material in food production, serves as a carrier of flavor compounds and is an important method for preserving aroma. However, due to factors such as oxidation and light exposure, the flavor components in the system cannot be stably preserved for a long period of time.

[0030] Oil gels are a type of oil system in which a thermally reversible three-dimensional network structure coexists with liquid oils under the action of olegeling factors. They can effectively control the release of volatile compounds, and the composition of their internal microstructure is the decisive factor in determining the flavor control effect of olegels.

[0031] Ultrasonic treatment can break down cell walls through cavitation reactions, releasing non-volatile bonded aroma compounds and enhancing the release of characteristic flavor components in black truffles. Simultaneously, ultrasonic treatment can further degrade proteins and polysaccharides, accelerating the Maillard reaction during subsequent heat processing and further enhancing aroma. Multi-frequency composite ultrasound, with its multi-frequency, multi-layered, and multi-directional characteristics, can eliminate standing waves and provide more uniform radiation energy, making it more suitable for processing black truffle products.

[0032] To enhance and stabilize the characteristic flavor of black truffles, the inventors of this application propose a method for preparing black truffle products. This method involves simultaneously applying oleogloss and multi-frequency composite ultrasound to black truffle particles. The multi-frequency composite ultrasound technology promotes the hydrolytic release of non-volatile bonded aroma compounds in the black truffle, significantly increasing the content of 1-octen-3-ol, which possesses the characteristic earthy aroma of black truffles. Simultaneously, the multi-frequency composite ultrasound interacts with oleogloss factors on the liquid oil, forming a denser and more compact gel network structure. This increases the interaction forces between crystals within the oleogloss and enhances the hydrophobic structural domains, thereby stabilizing the release of characteristic flavor substances from black truffles.

[0033] This invention provides a method for preparing black truffle products that enhances and stabilizes the characteristic flavor of black truffles, comprising the following steps:

[0034] S1. Mix the oleogel factor and liquid oil, heat until the oleogel factor is completely dissolved in the liquid oil, and then cool to obtain the oleogel system.

[0035] S2. Add the black truffle particles to the above oleogel system to obtain a mixed system;

[0036] S3. Use at least two frequencies for composite ultrasound to obtain black truffle products.

[0037] In this embodiment of the invention, step S1 involves the preparation of an oleogel system using oleogel agents and liquid oils.

[0038] In one embodiment of the present invention, in step S1, the oleogel factor includes at least one of glyceryl monostearate, sorbitan monostearate, phytosterol, and beeswax.

[0039] In one embodiment of the present invention, in step S1, the liquid oil includes at least one of palm oil, corn oil, and olive oil. In this embodiment of the present invention, the liquid oil is selected from edible oils with a pleasant aroma and stable processing flavor.

[0040] In one embodiment of the present invention, in step S1, the mass ratio of the liquid oil to the oil gel factor is 100:1 to 100:10.

[0041] In one embodiment of the present invention, in step S1, the heating temperature is 60-100°C.

[0042] In one embodiment of the present invention, in step S1, the cooling temperature is 30-40°C.

[0043] In step S2 of this embodiment, black truffle particles are added to the oil gel system, mainly to immerse the black truffle particles in the oil, which lays the groundwork for the subsequent release of black truffle flavor substances.

[0044] In one embodiment of the present invention, in step S2, the black truffle particles are obtained by crushing disease-free black truffles.

[0045] In one embodiment of the present invention, in step S2, the mass ratio of the oleogel system to the black truffle particles is 1:1 to 12:1.

[0046] In one embodiment of the present invention, in step S3, the temperature of the composite ultrasound is 15–60°C. In step S3, the duration of the composite ultrasound is 10–40 minutes.

[0047] In one embodiment of the present invention, in step S3, the frequency of the composite ultrasound is at least a combination of two of 20kHz, 40kHz, and 80kHz. For example, the frequency of the composite ultrasound can be 20kHz and 40kHz simultaneously, or 20kHz and 80kHz simultaneously, or 20kHz, 40kHz, and 80kHz simultaneously, etc. The present invention uses multi-frequency composite ultrasound technology to treat black truffles, promoting the hydrolytic release of non-volatile bonded aromas in the black truffles, enhancing the earthy aroma characteristic of black truffles, and making the characteristic flavor of black truffles richer and more intense. Furthermore, the use of multi-frequency composite ultrasound technology in the treatment of black truffles promotes the accumulation of aroma precursors in the black truffles, strengthens the Maillard reaction during processing, and significantly increases the content of characteristic flavor substances in the resulting black truffles, making them more suitable for use as flavor factors in industrial food production.

[0048] In step S3 of this embodiment, the liquid oil is subjected to a dual interaction of ultrasonic waves of multiple frequencies and oleogel factors, forming a denser and finer rigid crystal network structure with more uniform crystal distribution. This binds the volatile flavor components inside the system and restricts the outward migration of flavor substances.

[0049] Furthermore, the strong mechanical and cavitation effects generated by ultrasound produce a dual effect in the oleogel system. On the one hand, the original balance between oleogel nucleation and crystal growth in the system is disrupted, leading to a reduction in the average crystal size and a faster, more uniform distribution. On the other hand, ultrasound promotes the formation of fine fiber fragments in the oleogel, weakening the thermodynamic driving force and causing the fibers to grow along a one-dimensional direction. This ultimately forms a high-strength three-dimensional cross-linked network structure, further limiting the outward migration rate of volatile flavor components in the system and achieving long-term stable retention of characteristic flavor factors of black truffles during storage.

[0050] On the other hand, embodiments of the present invention also propose black truffle products prepared by any of the above methods that enhance and stabilize the characteristic flavor of black truffles.

[0051] Furthermore, embodiments of the present invention also propose the application of any of the aforementioned black truffle products in the preparation of food. Specifically, the food includes mooncakes, zongzi (sticky rice dumplings), dumplings, etc.

[0052] The present invention will now be described in detail with reference to the embodiments.

[0053] Example 1 A method for preparing black truffle products using three-frequency composite ultrasound includes:

[0054] Weigh out 100g of palm oil and 2g of mixed oil gelling agent (1g of glyceryl monostearate and 1g of sorbitan monostearate) in a mass ratio of 100:2. Mix them evenly and stir at 200rpm at a constant temperature of 60℃ until completely dissolved. Immediately cool to 40℃ to obtain the oil gel system.

[0055] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, and crush them to obtain black truffle particles; weigh 51g of black truffle particles according to the mass ratio of oil gel system to black truffle particles of 2:1, and add them to the cooled oil gel system so that the black truffle particles are completely immersed in the system.

[0056] The mixed system was simultaneously treated with a composite ultrasound of three frequencies: 20kHz, 40kHz, and 80kHz. The ultrasound duration was 24 minutes, and the temperature was 40℃. The resulting black truffle product was then stored at low temperature for easy application.

[0057] Example 2 A method for preparing black truffle products using dual-frequency composite ultrasound includes:

[0058] Weigh out 100g of palm oil and 2g of mixed oil gelling agent (1g of glyceryl monostearate and 1g of sorbitan monostearate) in a mass ratio of 100:2. Mix them evenly and stir at 200rpm at a constant temperature of 60℃ until completely dissolved. Immediately cool to 40℃ to obtain the oil gel system.

[0059] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, and crush them to obtain black truffle particles; weigh 51g of black truffle particles according to the mass ratio of oil gel system to black truffle particles of 2:1, and add them to the cooled oil gel system so that the black truffle particles are completely immersed in the system.

[0060] The mixed system was simultaneously treated with 20+80kHz dual-frequency composite ultrasound for 24 minutes at a temperature of 40℃ to obtain black truffle products. Low-temperature storage facilitates subsequent applications.

[0061] Example 3 A method for preparing black truffle products using three-frequency composite ultrasound includes:

[0062] Weigh out 100g of corn oil and 2g of mixed oleogel agent (1.2g of glyceryl monostearate and 0.8g of sorbitan monostearate) in a mass ratio of 100:2, mix them evenly, stir at 200rpm at a constant temperature of 60℃ until completely dissolved, and immediately cool to 40℃ to obtain the oleogel system.

[0063] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, crush them to obtain black truffle particles; weigh 25.5g of black truffle particles according to the mass ratio of oil gel system to black truffle particles of 4:1, add them to the cooled oil gel system, and completely immerse the black truffle particles in the system.

[0064] The mixed system was simultaneously treated with a composite ultrasound of three frequencies: 20kHz, 40kHz, and 80kHz. The ultrasound duration was 30 minutes, and the temperature was 30℃, resulting in black truffle products.

[0065] Stored in a sealed container at 4℃, samples were taken on day 0, day 7, and day 15 for characteristic flavor analysis.

[0066] Example 4 A method for preparing black truffle products using three-frequency composite ultrasound includes:

[0067] Weigh 100g of corn oil and 2g of single oleogel factor (glyceryl monostearate) at a mass ratio of 100:2, mix them evenly, stir at 200rpm at a constant temperature of 60℃ until completely dissolved, and immediately cool to 40℃ to obtain the oleogel system.

[0068] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, crush them to obtain black truffle particles; weigh 25.5g of black truffle particles according to the mass ratio of oil gel system to black truffle particles of 4:1, add them to the cooled oil gel system, and completely immerse the black truffle particles in the system.

[0069] The mixed system was simultaneously treated with a composite ultrasound of three frequencies: 20kHz, 40kHz, and 80kHz. The ultrasound duration was 30 minutes, and the temperature was 30℃, resulting in black truffle products.

[0070] Stored in a sealed container at 4℃, samples were taken on day 0, day 7, and day 15 for characteristic flavor analysis.

[0071] Example 5 A method for preparing black truffle mooncakes using three frequency-coupled oleogel factors includes:

[0072] Weigh out 100g of palm oil and 2g of mixed oleogel agent (0.6g of glyceryl monostearate and 1.4g of sorbitan monostearate) in a mass ratio of 100:2, mix them evenly, stir at 200rpm at a constant temperature of 60℃ until completely dissolved, and immediately cool to 40℃ to obtain the oleogel system.

[0073] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, crush them to obtain black truffle particles; weigh 34g of black truffle particles according to the mass ratio of oil gel system to black truffle particles of 3:1, add them to the cooled oil gel system, and completely immerse the black truffle particles in the system.

[0074] The mixture was simultaneously treated with a composite ultrasound of three frequencies: 20kHz, 40kHz, and 80kHz. The ultrasound duration was 20 minutes and the temperature was 35℃, resulting in black truffle products.

[0075] The black truffle products are stir-fried at 140℃ for 4 minutes. Following the traditional mooncake making process, when making mooncake fillings using butter, milk powder, egg liquid, egg yolks, coconut milk, white sugar, cheese, etc., the stir-fried black truffle products are added at 3% of the mooncake filling. After wrapping the filling in dough, molding, and baking, black truffle flavored mooncakes are obtained.

[0076] Stored in a sealed container at 4℃, samples were taken on day 0, day 7, and day 14 for characteristic flavor analysis.

[0077] Compare with Example 1 Methods for preparing black truffle products without ultrasonic treatment include:

[0078] Weigh out 100g of palm oil and 2g of mixed oil gelling agent (1g of glyceryl monostearate and 1g of sorbitan monostearate) in a mass ratio of 100:2. Mix them evenly and stir at 200rpm at a constant temperature of 60℃ until completely dissolved. Immediately cool to 40℃ to obtain the oil gel system.

[0079] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, and crush them to obtain black truffle particles; weigh 51g of black truffle particles according to the mass ratio of oil gel system to black truffle particles of 2:1, and add them to the cooled oil gel system so that the black truffle particles are completely immersed in the system.

[0080] Stir and mix at 200 rpm for 24 minutes, and set the temperature to 40℃ to obtain the black truffle product.

[0081] Compare with Example 2 A method for preparing black truffle products subjected to single-frequency ultrasonic treatment includes:

[0082] Weigh out 100g of palm oil and 2g of mixed oil gelling agent (1g of glyceryl monostearate and 1g of sorbitan monostearate) in a mass ratio of 100:2. Mix them evenly and stir at 200rpm at a constant temperature of 60℃ until completely dissolved. Immediately cool to 40℃ to obtain the oil gel system.

[0083] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, and crush them to obtain black truffle particles; weigh 51g of black truffle particles according to the mass ratio of oil gel system to black truffle particles of 2:1, and add them to the cooled oil gel system so that the black truffle particles are completely immersed in the system.

[0084] The mixture was treated with a single ultrasonic frequency of 40kHz for 24 minutes at a temperature of 40℃ to obtain black truffle products.

[0085] Compare with Example 3 Methods for preparing black truffle products without adding oleogelizing agents include:

[0086] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, then crush them to obtain black truffle particles.

[0087] Weigh out 25.5g of black truffle granules and add them to 102g of corn oil, mixing them evenly until the black truffle granules are completely submerged in the corn oil, according to the mass ratio of corn oil to black truffle.

[0088] The mixed system was simultaneously treated with a composite ultrasound of three frequencies: 20kHz, 40kHz, and 80kHz. The ultrasound duration was 30 minutes, and the temperature was 30℃, resulting in black truffle products.

[0089] Stored in a sealed container at 4℃, samples were taken on day 0, day 7, and day 15 for characteristic flavor analysis.

[0090] Compare with Example 4 A method for preparing black truffle-flavored mooncakes without ultrasound and without adding oleoglycans includes:

[0091] Select black truffles that are free from pests and diseases and have a uniform degree of maturity, then crush them to obtain black truffle particles.

[0092] Weigh out 34g of black truffle granules and add them to 102g of palm oil, according to a mass ratio of 3:1 between palm oil and black truffle granules. Mix them evenly until the black truffle granules are completely submerged in the palm oil.

[0093] Stir and mix at 200 rpm for 20 minutes, and set the temperature to 35℃ to obtain the black truffle product;

[0094] The black truffle products are stir-fried at 140℃ for 4 minutes. Following the traditional mooncake making process, when making mooncake fillings using butter, milk powder, egg liquid, egg yolks, coconut milk, white sugar, cheese, etc., the stir-fried black truffle products are added at 3% of the mooncake filling. After wrapping the filling in dough, molding, and baking, black truffle flavored mooncakes are obtained.

[0095] Stored in a sealed container at 4℃, samples were taken on day 0, day 7, and day 14 for characteristic flavor analysis.

[0096] Experimental Example 1 Characterization of the microstructure of oleogel in black truffle products

[0097] Example 1 and Control Example 1 (Comparative Example 1) were used to examine the crystal morphology of the oleogloss in black truffle products using a polarizing microscope equipped with a camera. During slide preparation, the sample thickness was ensured to be uniform, and testing was conducted at 25°C. The surface morphology of the oleogloss in the black truffle products was observed using a scanning electron microscope.

[0098] Figure 1 (A) is a polarized light microscope image of the oleogel, from... Figure 1 (A) It can be seen that the oleogel in Comparative Example 1 presents a spherical crystal morphology, and the crystal particles are relatively large and irregularly distributed. In Example 1, a large number of fibrous needle-like crystals appear in the oleogel, with smaller crystal particle size and uniform distribution. Figure 1 (B) Scanning electron microscopy images show that the oleogel of Control Example 1 exhibits a smooth surface, while the oleogel of Example 1 displays a fine and dense three-dimensional network structure with cross-linked layers and a smooth surface. Compared with Control Example 1, which did not undergo ultrasonic treatment, Example 1, under the combined ultrasonic treatment of three frequencies (20kHz, 40kHz, and 80kHz), formed a more uniform and fine three-dimensional crystalline network structure with a denser and more refined structure. This structure is more effective in adsorbing and locking in the characteristic flavor substances of black truffles, restricting their outward migration, and thus promoting the long-term stable preservation of the characteristic flavor substances of black truffles.

[0099] Experimental Example 2 Determination of the characteristic flavor of black truffles in black truffle products and determination of the content of 1-octen-3-ol

[0100] 5.00 g of each sample (Example 1, Example 2, Control Example 1, and Control Example 2) was added to a 20 mL headspace vial, and 5 μL of 100 μg / mL o-dichlorobenzene was added as an internal standard solution. The vials were immediately sealed and equilibrated at 53 °C for 15 min. Then, a 1 cm fiber coated with 50 / 30 μm DVB / CAR / PDMS (pre-treated at 265 °C for 30 min) was inserted into the headspace vial, and volatile organic compounds were extracted at 53 °C for 30 min. Subsequently, the fiber was immediately transferred to the gas chromatograph injector and desorbed at 250 °C for 5 min.

[0101] Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) analysis was performed on a 7890B gas chromatograph equipped with a 7250 Accurate-Mass Q-TOF and an olfactodetector port. Both the olfactodetector port and the mass spectrometer detector were equipped with 1:1 gas chromatograph elution splitters. A DB-WAX capillary column (30 m × 0.25 mm id × 0.25 μm) was used with helium (99.999%) as the carrier gas at a flow rate of 1 mL / min. The temperature program used in the analysis consisted of: first, holding at 40 °C for 3 min, then ramping to 100 °C at a rate of 10 °C / min and holding for 5 min; subsequently, ramping to 200 °C at a rate of 5 °C / min and holding for 5 min; and finally ramping to 240 °C at a rate of 10 °C / min and holding for 3 min. The ion source temperature was set to 230 °C, the electron ionization energy to 70 eV, and the mass scan range to 40–400 m / z.

[0102] The snoring experiment was conducted by a team of six members aged 20-30, each with at least one year of snoring experience. Each member was asked to perform one snoring experiment, describing the odor and odor intensity (AI). AI increments ranged from 0 (very weak odor) to 4 (very strong odor). The content of 1-octen-3-ol was quantitatively analyzed using the internal standard method, calculated as follows:

[0103]

[0104] Where: C0 is the concentration of the internal standard, mg / mL; V0 is the volume of the internal standard, μL; Ax is the peak area of ​​1-octen-3-ol; M is the sample mass, g; A0 is the peak area of ​​the internal standard.

[0105] Table 1 shows the characteristic aroma active compounds and their odor intensities of black truffle products screened based on GC-O-MS. As shown in Table 1, 12 characteristic aroma active components of black truffles were screened from the black truffle products. The characteristic aroma active components in black truffle products are mainly alcohols, aldehydes, and ketones, which impart a fresh, earthy aroma to black truffles. In both Examples 1 and 2 and Control Examples 1 and 2, 1-octen-3-ol was the component with the highest odor intensity among the 12 characteristic aroma active components. It is the main source of the characteristic flavor in black truffle products and is considered to be the aroma substance with typical black truffle characteristic flavor (fresh, earthy aroma).

[0106] Figure 2 The content of 1-octen-3-ol in the black truffle products prepared in Examples 1, 2, Comparative Example 1, and Comparative Example 2. Figure 2 As shown, compared with Control Example 1 (342 μg / kg) without ultrasonic treatment and Control Example 2 (368 μg / kg) treated with a single 40 kHz frequency, Example 1, which underwent simultaneous ultrasonic treatment at three composite frequencies of 20 kHz, 40 kHz, and 80 kHz, had the highest content of 1-octen-3-ol (407 μg / kg), followed by Example 2, which underwent simultaneous ultrasonic treatment at two composite frequencies of 20 kHz and 80 kHz (382 μg / kg). Tri-frequency or dual-frequency ultrasonic treatment can significantly increase the content of 1-octen-3-ol in black truffle products, resulting in black truffle products with a more concentrated characteristic flavor of black truffles.

[0107] Table 1. Characteristic aroma active compounds and their odor intensity of black truffle products screened by GC-O-MS.

[0108]

[0109] Experimental Example 3 Characterization of electronic nose response intensity of black truffle products

[0110] Weigh 5.00 g of sample (Examples 1-4, Control Examples 1-3) and place it in a 250 mL glass container, seal it, and incubate it in a 53 °C water bath for 15 min, then equilibrate at room temperature for 2 min. Detection was performed using a PEN3 electronic nose via manual headspace injection. Each sample was measured three times, with gas washing performed before and after each measurement. Electronic nose measurement parameters: sample detection time 120 s; sensor cleaning time 120 s; automatic zeroing 5 s; injection flow rate 150 mL / min.

[0111] Different types of volatile organic compounds trigger different responses on different sensors of an electronic nose, which is often used to quickly distinguish the odor differences between different samples. As shown in Experiment 2, alcohols, aldehydes, and ketones, especially 1-octen-3-ol, are characteristic flavor substances in black truffle products, corresponding to the W2S sensor in the electronic nose.

[0112] Figure 3 The response intensity of the black truffle products prepared in Example 1, Example 2, Comparative Example 1, and Comparative Example 2 at the W2S sensor. For example... Figure 3 As shown, compared with Control Example 1 (4.093) without ultrasonic treatment and Control Example 2 (4.851) treated with a single 40kHz frequency, Example 1, which underwent simultaneous ultrasonication at three composite frequencies of 20kHz+40kHz+80kHz, exhibited the highest response intensity at W2S, reaching 6.659, followed by Example 2 (5.471) underwent simultaneous ultrasonication at two frequencies of 20kHz+80kHz. The trend of the W2S sensor response intensity change in the electronic nose is consistent with the trend of the 1-octen-3-ol content change in Example 2, indicating that the change in the W2S sensor response intensity can also be used to characterize the changes in the characteristic flavor of black truffles in black truffle products.

[0113] Simultaneous ultrasonic treatment at three or two frequencies can enhance the response intensity at the electronic nose W2S sensor, indicating that the resulting black truffle products have a higher content of volatile organic compounds such as alcohols, aldehydes, and ketones, and the characteristic flavor of black truffles is more intense.

[0114] Figure 4 The response intensity at the W2S sensor is the value of the black truffle products prepared in Examples 3, 4, and Comparative Example 3 during 15 days of storage. Figure 4 As shown, during the 15-day storage period, the response intensity of the W2S sensor for all three samples showed a decreasing trend, indicating that the aroma of black truffle products was lost through volatilization as storage time increased. In Control Example 3, due to the absence of oleogloss factor, the W2S sensor response intensity decreased by as much as 15.10% on day 7 compared to day 0; however, in Example 3, due to the addition of two mixed oleogloss factors, the decrease on day 7 compared to day 0 was only 4.30%; Example 4, with the addition of a single oleogloss factor, decreased by 10.84%, which, although higher than Example 3, was far lower than Control Example 3; on day 15, the three samples decreased by 30.51%, 10.37%, and 23.28% respectively compared to day 0. Compared to Control Example 3 (without oleogloss factor), the response intensity at W2S was more stable in Examples 3 and 4 (with mixed or single oleogloss factors). This indicates that under the treatment of three-frequency ultrasound, the oleogel structure formed by mixed or single oleogel factors in black truffle products is more compact, which better restricts the outward migration rate of volatile flavor components in the system and achieves long-term stable retention of characteristic flavor factors of black truffle during storage.

[0115] Test Example 4 Evaluation of the intensity of characteristic flavor of black truffle in black truffle mooncakes (sensory evaluation)

[0116] The evaluation team consisted of 10 professionally trained members aged 20 to 30, and the evaluation process was conducted at a room temperature of 25°C.

[0117] The mooncakes prepared in Example 5 and Comparative Example 4 were symmetrically cut from the middle, and the flavor intensity of the black truffle flavor released by the filling was evaluated. The lowest score was 1 point and the highest score was 20 points. The higher the score, the greater the intensity. The specific evaluation rules are shown in Table 2.

[0118] Table 2. Evaluation Criteria for the Characteristic Flavor Intensity of Black Truffle in Black Truffle Mooncakes

[0119]

[0120]

[0121] Table 3. Intensity of characteristic flavor of black truffle in black truffle mooncakes

[0122]

[0123] The intensity of the characteristic flavor of black truffle in black truffle mooncakes was evaluated based on sensory evaluation. The evaluation results of Example 5 and Control Example 4 are shown in Table 3. On day 0, the characteristic flavor intensity score of black truffle in Example 5 was as high as 18.5 points, while that of Control Example 6 was 18.0 points. After 7 days and 14 days of storage, the characteristic flavor intensity of black truffle in Example 5 was 18.0 points and 17.5 points, respectively, indicating a strong and stable characteristic flavor. However, the characteristic flavor intensity of black truffle in Control Example 4 decreased to 16.5 points and 15.0 points, respectively, showing a significant decrease in the characteristic flavor.

[0124] Three frequencies of ultrasound coupled with oleogluing agents were used to prepare black truffle products, which were then added as flavoring agents to mooncake fillings. During the storage of mooncakes, the characteristic flavor of black truffles became more intense and stable.

[0125] This invention selects black truffles, pulverizes them, and mixes them with liquid oils and a single or mixed oleogel system. Then, it uses two or more frequency ultrasonic technologies to couple the oleogel to enhance and stabilize the characteristic flavor of black truffle products, thereby improving the characteristic flavor of black truffle products and stabilizing them in product applications.

[0126] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for the preparation of a truffle product that enhances and stabilizes the characteristic flavor of black truffles, characterized by, Includes the following steps: S1. Mix the oil gel factor and liquid oil, heat until the oil gel factor is completely dissolved in the liquid oil, and then cool to obtain an oil gel system; wherein, the mass ratio of the liquid oil to the oil gel factor is 100:1 to 100:10; wherein, the oil gel factor is composed of two components: glyceryl monostearate and sorbitan monostearate. S2. Add black truffle particles to the above oil gel system to obtain a mixed system; wherein, the mass ratio of the oil gel system to the black truffle particles is 1:1 to 12:

1. S3. A composite ultrasound with three frequencies is used to obtain black truffle products; the composite ultrasound time is 10~40 min; the composite ultrasound frequency is a combination of 20 kHz, 40 kHz and 80 kHz.

2. The preparation method according to claim 1, characterized in that, In step S1, the liquid oil includes at least one of palm oil, corn oil, and olive oil.

3. The preparation method according to claim 1, characterized in that, In step S1, the heating temperature is 60~100℃; In step S1, the temperature is cooled to 30~40℃.

4. The preparation method according to claim 1, characterized in that, In step S3, the temperature of the composite ultrasound is 15~60℃.

5. The black truffle product prepared by the preparation method according to any one of claims 1 to 4, which enhances and stabilizes the characteristic flavor of black truffle.

6. The use of the black truffle product according to claim 5 in the preparation of food.

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