Fresh essence and preparation method thereof

Abstract

The invention provides a fresh essence and a preparation method thereof, and aims to solve the technical problem that the delicate flavor strength of the existing fresh essence needs to be improved. According to the technical scheme, the preparation method of the fresh essence comprises the following steps: S1, taking one or more of soybean meal, peanut meal and quinoa flour as a fermentation material; uniformly mixing the fermentation material with water to prepare a fermentation substrate; s2, sterilizing the fermentation substrate; s3, uniformly mixing the fermentation substrate with a microbial inoculum, and fermenting to obtain a fermentation product; s4, treating the fermentation product by adopting wall-breaking enzyme, nuclease and deaminase; then, enzyme in the fermentation product is inactivated; carrying out centrifugal separation on the fermentation product to obtain supernate; s5, adding auxiliary materials into the supernate, and uniformly mixing; and then concentrating and drying the supernate to obtain the fresh essence. In addition, the invention also provides the fresh essence prepared by the preparation method, and the fresh essence has higher delicate flavor strength.

Description

Technical Field

[0001] The invention relates to the technical field of fresh flavors, and in particular to fresh flavors and a preparation method thereof. Background Art

[0002] Umami is one of the five tastes of humans. When umami substances bind specifically to umami receptors, taste signals are generated in taste cells, which are then transmitted to the taste cortex of the brain through taste nerves and perceived by the human body after analysis and integration.

[0003] In daily cooking or the food industry, umami flavors are often used to enhance the umami taste of food; monosodium glutamate, chicken essence, etc. are common umami flavors. Among them, umami intensity is an important indicator to measure the quality of umami flavors; in the umami flavor industry, how to improve the umami intensity of umami flavors is one of the important research directions for practitioners. Summary of the invention

[0004] The object of the present invention is to provide an umami flavor having a higher umami intensity. Based on the same inventive concept, another object of the present invention is to provide a method for preparing the above umami flavor.

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

[0006] The preparation method of fresh flavor includes the following steps: S1: using one or more of soybean meal, peanut meal and quinoa powder as fermentation materials; mixing the fermentation materials with water to obtain a fermentation substrate; S2: sterilizing the fermentation substrate; S3: mixing the fermentation substrate with a bacterial agent and fermenting to obtain a fermentation product; S4: treating the fermentation product with a wall-breaking enzyme, a nuclease and a deaminase; then inactivating the enzyme in the fermentation product; then centrifuging the fermentation product to obtain a supernatant; S5: adding auxiliary materials to the supernatant and mixing; then concentrating and drying the supernatant to obtain a fresh flavor. The fermentation material can be any one of soybean meal, peanut meal and quinoa powder; any two of soybean meal, peanut meal and quinoa powder can also be used and mixed in any proportion; soybean meal, peanut meal and quinoa powder can also be used at the same time and mixed in any proportion.

[0007] Optionally, in step S1, the fermentation material includes, by mass, 300 parts of soybean meal, 150 parts of peanut meal, and 50 parts of quinoa powder; and the mass ratio of the fermentation material to water is 1:3.

[0008] Optionally, in step S5, the auxiliary materials include, by mass, 0.025 parts of trimethylamine, 0.025 parts of triethylamine, 0.25 parts of dimethyl disulfide, 0.25 parts of dimethyl trisulfide, 0.5 parts of maltol, 0.5 parts of ethyl maltol, 0.5 parts of N1-(2-methoxy-4-methylbenzyl)-N2-{2-(5-methyl-2-pyridyl)ethyl}oxamide, 0.5 parts of N1-(2,4-dimethoxybenzyl)-N2-{2-(2-pyridyl)ethyl}oxamide, 0.5 parts of steviol glycosides, 0.25 parts of neomethyl hesperidin dihydrochalcone, and 5 parts of glycerol.

[0009] Optionally, in step S3, the mass ratio of the bacterial agent to the fermentation substrate is 1:100.

[0010] Optionally, in step S3, the bacterial agent includes: Brevibacterium with a strain collection number of CICC 24297, Kluyveromyces marxense with a strain collection number of CCTCC SY2022081, Corynebacterium glutamicum type III with a strain collection number of CICC 20780, and Aspergillus tubingensis with a strain collection number of CICC 41400.

[0011] Optionally, the bacterial agent comprises, by mass, 3 parts of Brevibacterium, 0.5 parts of Kluyveromyces marxii, 1 part of Corynebacterium glutamicum type III, and 0.5 parts of Aspergillus tubingensis. The bacterial content of the bacterial agent is usually greater than or equal to 10^6 cfu / ml.

[0012] Optionally, in step S3, during fermentation, the temperature is maintained at 28°C; aerobic fermentation is first performed for 72 hours, and then anaerobic fermentation is performed for 12 hours. The fermentation substrate is usually put into a fermentation tank for fermentation, and the fermentation substrate is usually filled to 70-75% of the capacity of the fermentation tank. Sterile air can be pumped into the fermentation tank through the air inlet once every 2 hours, and stirred, and the stirring speed is maintained at 60-80rpm for aerobic fermentation; the air inlet of the fermentation tank can be closed for anaerobic fermentation.

[0013] Optionally, step S4 further includes the following steps:

[0014] S41: heating the fermentation product to 90°C and maintaining it for 25 minutes;

[0015] S42: adjusting the pH of the fermentation product to 7.0 and maintaining the temperature of the fermentation product at 50° C.; adding a cell wall-breaking enzyme to the fermentation product and continuously stirring for 15 hours;

[0016] S43: adjusting the pH of the fermentation product to 5.5, and maintaining the temperature of the fermentation product at 70° C.; adding nuclease to the fermentation product, and continuously stirring for 9 hours;

[0017] S44: maintaining the pH of the fermentation product at 5.5 and the temperature of the fermentation product at 55° C.; adding deaminase to the fermentation product and continuing stirring for 6 hours;

[0018] S45: The fermentation product is heated to 95° C. and maintained for 12 minutes to inactivate the enzyme in the fermentation product.

[0019] Among them, the pH of the fermentation product is usually adjusted by an acidity regulator. Lysozyme, snail enzyme or proteinase K is usually used as the wall-breaking enzyme; the mass ratio of the wall-breaking enzyme to the fermentation product is usually 1:5000. The mass ratio of nuclease to the fermentation product is usually 1:4000. Deaminase refers to a class of enzymes that can deaminize by hydrolysis. It is a commonly used enzyme with a large selection and can be flexibly selected based on the comprehensive cost; the mass ratio of deaminase to the fermentation product is usually 1:5000. The stirring speed is usually maintained at 90-110rpm.

[0020] Optionally, the nuclease is snake venom phosphodiesterase or nuclease P1.

[0021] The present application also provides a fresh flavor, which is prepared by the above-mentioned preparation method.

[0022] The beneficial effects of the present invention are concentrated in: fermenting soybean meal, peanut meal or quinoa powder by using a bacterial agent composed of Brevibacterium, Kluyveromyces marx, Corynebacterium glutamicum type III and Aspergillus tubingensis; then treating the fermentation product by using a wall-breaking enzyme, a nuclease and a deaminase; then centrifuging the treated fermentation product; finally taking the supernatant and adding auxiliary materials, and concentrating and drying, so as to obtain a fresh flavor. This fresh flavor is made from soybean meal or peanut meal as the main raw material, which is conducive to reducing production costs; and has a higher umami intensity than existing fresh flavors. DETAILED DESCRIPTION

[0023] Example 1

[0024] S1: 500 parts of soybean meal and 1500 parts of water are mixed to prepare a fermentation substrate.

[0025] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0026] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0027] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0028] S5: adding auxiliary materials to the supernatant and mixing well; then concentrating and drying the supernatant to obtain No. 1 fresh flavor.

[0029] Example 2

[0030] S1: 500 parts of peanut meal and 1500 parts of water were mixed to prepare a fermentation substrate.

[0031] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0032] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0033] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0034] S5: adding auxiliary materials to the supernatant and mixing well; then concentrating and drying the supernatant to obtain No. 2 fresh flavor.

[0035] Example 3

[0036] S1: 500 parts of quinoa flour and 1500 parts of water are mixed to prepare a fermentation substrate.

[0037] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0038] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0039] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0040] S5: adding auxiliary materials to the supernatant and mixing well; then concentrating and drying the supernatant to obtain No. 3 fresh flavor.

[0041] Example 4

[0042] S1: 250 parts of soybean meal, 250 parts of peanut meal and 1500 parts of water were mixed to prepare a fermentation substrate.

[0043] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0044] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0045] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0046] S5: adding auxiliary materials to the supernatant and mixing well; then concentrating and drying the supernatant to obtain No. 4 fresh flavor.

[0047] Example 5

[0048] S1: 250 parts of soybean meal, 250 parts of quinoa flour and 1500 parts of water were mixed to prepare a fermentation substrate.

[0049] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0050] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0051] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0052] S5: adding auxiliary materials to the supernatant and mixing well; then concentrating and drying the supernatant to obtain No. 5 fresh flavor.

[0053] Example 6

[0054] S1: 250 parts of peanut meal, 250 parts of quinoa flour and 1500 parts of water are mixed to prepare a fermentation substrate.

[0055] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0056] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0057] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0058] S5: adding auxiliary materials to the supernatant and mixing well; then concentrating and drying the supernatant to obtain No. 6 fresh flavor.

[0059] Example 7

[0060] S1: 300 parts of soybean meal, 150 parts of peanut meal, 50 parts of quinoa powder and 1500 parts of water are mixed to prepare a fermentation substrate.

[0061] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0062] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0063] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0064] S5: adding auxiliary materials to the supernatant and mixing well; then concentrating and drying the supernatant to obtain No. 7 fresh flavor.

[0065] Comparative Example 1

[0066] S1: 500 parts of soybean meal and 1500 parts of water are mixed to prepare a fermentation substrate.

[0067] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0068] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0069] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0070] S5: Concentrate and dry the supernatant to obtain No. 11 fresh flavor.

[0071] Comparative Example 2

[0072] S1: 500 parts of peanut meal and 1500 parts of water were mixed to prepare a fermentation substrate.

[0073] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0074] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0075] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0076] S5: Concentrate and dry the supernatant to obtain No. 12 fresh flavor.

[0077] Comparative Example 3

[0078] S1: 500 parts of quinoa flour and 1500 parts of water are mixed to prepare a fermentation substrate.

[0079] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0080] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0081] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0082] S5: Concentrate and dry the supernatant to obtain No. 13 fresh flavor.

[0083] Comparative Example 4

[0084] S1: 250 parts of soybean meal, 250 parts of peanut meal and 1500 parts of water were mixed to prepare a fermentation substrate.

[0085] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0086] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0087] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0088] S5: Concentrate and dry the supernatant to obtain No. 4 fresh flavor.

[0089] Comparative Example 5

[0090] S1: 250 parts of soybean meal, 250 parts of quinoa flour and 1500 parts of water were mixed to prepare a fermentation substrate.

[0091] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0092] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0093] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0094] S5: Concentrate and dry the supernatant to obtain No. 15 fresh flavor.

[0095] Comparative Example 6

[0096] S1: 250 parts of peanut meal, 250 parts of quinoa flour and 1500 parts of water are mixed to prepare a fermentation substrate.

[0097] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0098] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0099] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0100] S5: Concentrate and dry the supernatant to obtain No. 16 fresh flavor.

[0101] Comparative Example 7

[0102] S1: 300 parts of soybean meal, 150 parts of peanut meal, 50 parts of quinoa powder and 1500 parts of water are mixed to prepare a fermentation substrate.

[0103] S2: Sterilize the fermentation substrate using high pressure steam sterilization.

[0104] S3: Mix the bacterial agent and the fermentation substrate at a mass ratio of 1:100; maintain the temperature at 28°C, first ferment aerobically for 72 hours, and then ferment anaerobically for 12 hours.

[0105] S4: Heat the fermentation product to 90°C and keep it for 25 minutes. Adjust the pH of the fermentation product to 7.0, and keep the temperature of the fermentation product at 50°C; add a wall-breaking enzyme to the fermentation product and continue stirring for 15 hours. Adjust the pH of the fermentation product to 5.5, and keep the temperature of the fermentation product at 70°C; add a nuclease to the fermentation product and continue stirring for 9 hours. Keep the pH of the fermentation product at 5.5, and keep the temperature of the fermentation product at 55°C; add a deaminase to the fermentation product and continue stirring for 6 hours. Heat the fermentation product to 95°C and keep it for 12 minutes. Centrifuge the fermentation product to obtain a supernatant.

[0106] S5: Concentrate and dry the supernatant to obtain No. 17 fresh flavor.

[0107] Comparative Example 8

[0108] 0.025 parts of trimethylamine, 0.025 parts of triethylamine, 0.25 parts of dimethyl disulfide, 0.25 parts of dimethyl trisulfide, 0.5 parts of maltol, 0.5 parts of ethyl maltol, 0.5 parts of N1-(2-methoxy-4-methylbenzyl)-N2-{2-(5-methyl-2-pyridyl)ethyl}oxamide, 0.5 parts of N1-(2,4-dimethoxybenzyl)-N2-{2-(2-pyridyl)ethyl}oxamide, 0.5 parts of steviol glycoside, 0.25 parts of neomethyl hesperidin dihydrochalcone and 5 parts of glycerol were mixed, concentrated and dried to obtain No. 18 fresh flavor.

[0109] Comparative Example 9

[0110] Lotus MSG is used as the No. 19 fresh flavor.

[0111] Among them, in Examples 1 to 7, and Comparative Examples 1 to 7, the bacterial agent includes, by mass: 3 parts of Brevibacterium with a strain collection number of CICC 24297, 0.5 parts of Kluyveromyces marxii with a strain collection number of CCTCC SY2022081, 1 part of Corynebacterium glutamicum type III with a strain collection number of CICC 20780, and 0.5 parts of Aspergillus tubingensis with a strain collection number of CICC 41400.

[0112] In Examples 1 to 7, the auxiliary materials include, by mass, 0.025 parts of trimethylamine, 0.025 parts of triethylamine, 0.25 parts of dimethyl disulfide, 0.25 parts of dimethyl trisulfide, 0.5 parts of maltol, 0.5 parts of ethyl maltol, 0.5 parts of N1-(2-methoxy-4-methylbenzyl)-N2-{2-(5-methyl-2-pyridyl)ethyl}oxamide, 0.5 parts of N1-(2,4-dimethoxybenzyl)-N2-{2-(2-pyridyl)ethyl}oxamide, 0.5 parts of steviol glycosides, 0.25 parts of neomethyl hesperidin dihydrochalcone, and 5 parts of glycerol.

[0113] Dilute the umami flavors No. 1 to 7 and No. 11 to 19 with water to 1 / 1000, taste the dilutions, and rate the umami intensity of the dilutions. The rating results are shown in the following table:

[0114] Umami intensity rating Umami intensity rating Umami intensity rating Example 1 36 Comparative Example 1 13 Comparative Example 8 0 Example 2 32 Comparative Example 2 12 Comparative Example 9 10 Example 3 30 Comparative Example 3 11 Example 4 36 Comparative Example 4 13 Example 5 38 Comparative Example 5 14 Example 6 34 Comparative Example 6 13 Example 7 40 Comparative Example 7 15

[0115] As can be seen from the above table, the umami intensity of the umami flavors prepared in Examples 1 to 7 is significantly higher than that of the umami flavors prepared in Comparative Examples 1 to 9. Among them, the treated fermentation product is centrifuged, and the supernatant is directly concentrated and dried, and the umami intensity of the umami flavor obtained is slightly higher than that of monosodium glutamate; the auxiliary material itself does not have umami; and the treated fermentation product is centrifuged, and the auxiliary material is added to the supernatant and mixed, and then concentrated and dried, and the umami intensity of the umami flavor obtained is significantly higher than that of monosodium glutamate. In addition, when a single raw material is used as the fermentation material; the umami intensity of the umami flavor finally obtained is the highest when soybean meal is used as the fermentation material; and the umami intensity of the umami flavor finally obtained is the lowest when quinoa powder is used as the fermentation material. However, the umami intensity of the umami flavor produced by mixing quinoa powder with soybean meal as fermentation feed is higher than that of using soybean meal alone as fermentation feed; the umami intensity of the umami flavor produced by mixing quinoa powder with peanut meal as fermentation feed is higher than that of using peanut meal alone as fermentation feed. The umami intensity of the umami flavor produced by mixing soybean meal, peanut meal and quinoa powder in a specific ratio as fermentation feed is the highest.

[0116] In summary, the present invention ferments soybean meal, peanut meal or quinoa powder by using a bacterial agent composed of Brevibacterium, Kluyveromyces marxense, Corynebacterium glutamicum type III and Aspergillus tubingensis; then treats the fermentation product by using a wall-breaking enzyme, a nuclease and a deaminase; then centrifuges the treated fermentation product; finally, the supernatant is added with auxiliary materials, and concentrated and dried, so that the obtained umami flavor has a higher umami intensity; and the umami flavor is prepared from soybean meal or peanut meal as the main raw material, which is also beneficial to reducing production costs.

[0117] Although specific embodiments of the present invention are described above, those skilled in the art should understand that various changes or modifications may be made to these embodiments without departing from the principles and essence of the present invention, and these changes and modifications are all within the scope of protection of the present invention.

Claims

1. A method for preparing a fresh flavor, characterized in that: The following steps are involved: S1: using one or more of soybean meal, peanut meal, and quinoa powder as fermentation materials; mixing the fermentation materials with water to obtain a fermentation substrate; S2: sterilize the fermentation substrate; S3: mixing the fermentation substrate and the bacterial agent, and fermenting to obtain a fermentation product; S4: treating the fermentation product with a wall-breaking enzyme, a nuclease, and a deaminase; then inactivating the enzyme in the fermentation product; and then centrifuging the fermentation product to obtain a supernatant; S5: adding auxiliary materials to the supernatant and mixing well; then concentrating and drying the supernatant to obtain a fresh flavor.

2. The method for preparing the fresh flavor according to claim 1, characterized in that: In step S1, the fermentation material includes, by mass, 300 parts of soybean meal, 150 parts of peanut meal, and 50 parts of quinoa powder; the mass ratio of the fermentation material to water is 1:

3.

3. The method for preparing the fresh flavor according to claim 1, characterized in that: In step S5, the auxiliary materials include, by mass, 0.025 parts of trimethylamine, 0.025 parts of triethylamine, 0.25 parts of dimethyl disulfide, 0.25 parts of dimethyl trisulfide, 0.5 parts of maltol, 0.5 parts of ethyl maltol, 0.5 parts of N1-(2-methoxy-4-methylbenzyl)-N2-{2-(5-methyl-2-pyridyl)ethyl}oxalamide, 0.5 parts of N1-(2,4-dimethoxybenzyl)-N2-{2-(2-pyridyl)ethyl}oxalamide, 0.5 parts of steviol glycosides, 0.25 parts of neomethyl hesperidin dihydrochalcone, and 5 parts of glycerol.

4. The method for preparing the fresh flavor according to claim 1, characterized in that: In step S3, the mass ratio of the bacterial agent to the fermentation substrate is 1:

100.

5. The method for preparing the fresh flavor according to claim 1, characterized in that: In step S3, the bacterial agent includes: Brevibacterium with a strain collection number of CICC 24297, Kluyveromyces marxense with a strain collection number of CCTCC SY2022081, Corynebacterium glutamicum type III with a strain collection number of CICC 20780, and Aspergillus tubingensis with a strain collection number of CICC 41400.

6. The method for preparing the fresh flavor according to claim 5, characterized in that: The bacterial agent comprises, by mass, 3 parts of Brevibacterium, 0.5 parts of Kluyveromyces marxii, 1 part of Corynebacterium glutamicum type III, and 0.5 parts of Aspergillus tubingensis.

7. The method for preparing the fresh flavor according to claim 5, characterized in that: In step S3, during fermentation, the temperature was maintained at 28°C; aerobic fermentation was performed for 72 hours, and then anaerobic fermentation was performed for 12 hours.

8. The method for preparing the umami flavor according to any one of claims 1 to 7, characterized in that: Step S4 also includes the following steps: S41: heating the fermentation product to 90°C and maintaining it for 25 minutes; S42: adjusting the pH of the fermentation product to 7.0 and maintaining the temperature of the fermentation product at 50° C.; adding a cell wall-breaking enzyme to the fermentation product and continuously stirring for 15 hours; S43: adjusting the pH of the fermentation product to 5.5, and maintaining the temperature of the fermentation product at 70° C.; adding nuclease to the fermentation product, and continuously stirring for 9 hours; S44: maintaining the pH of the fermentation product at 5.5 and the temperature of the fermentation product at 55° C.; adding deaminase to the fermentation product and continuing stirring for 6 hours; S45: The fermentation product is heated to 95° C. and maintained for 12 minutes to inactivate the enzyme in the fermentation product.

9. The method for preparing the fresh flavor according to claim 8, characterized in that: The nuclease is snake venom phosphodiesterase or nuclease P1.

10. Fresh flavor, characterized by: The flavor is prepared by the method for preparing the flavor according to any one of claims 1 to 9.