Low-sodium shiitake mushroom peptide umami salt and preparation method thereof

Abstract

The invention provides low-sodium shiitake mushroom peptide umami salt and a preparation method thereof, and relates to the field of compound seasonings. The low-sodium shiitake mushroom peptide flavor salt is prepared from the following raw materials in percentage by mass: 40-70% of refined salt, 10-30% of potassium chloride, 5-20% of sodium glutamate, 4-10% of a shiitake mushroom peptide Maillard intermediate, 1-5% of guanylic acid and 0.5-1.5% of natural spices. Wherein the mushroom peptide Maillard intermediate is obtained through ultrasonic extraction, enzymolysis and Maillard reaction. The low-sodium shiitake mushroom peptide umami salt can be prepared in a spraying fluidized bed by spraying part of raw material solution on the other part of raw material particles and drying. The low-sodium shiitake mushroom peptide umami salt disclosed by the invention achieves the purpose of reducing sodium but not reducing salty taste, has rich-level salty and fresh taste and color, is healthy and nutritional, is uniform in morphology, and has relatively high production value.

Description

Technical Field

[0001] The invention relates to the field of compound seasonings, and in particular to a low-sodium shiitake peptide umami salt and a preparation method thereof. Background Art

[0002] Salt is an indispensable condiment in daily life. However, excessive intake of sodium chloride, its main ingredient, by the human body often leads to health problems such as high blood pressure and kidney disease. Existing low-sodium salt replaces part of the sodium chloride with alkali metal / alkaline earth metal salts such as potassium salt, magnesium salt, and calcium salt, which greatly reduces the intake of sodium. The supplemented potassium ions also have the health benefits of dilating blood vessels and promoting the excretion of excess sodium ions. However, the saltiness of non-sodium salt substitutes such as potassium chloride is weaker than that of sodium chloride, which often causes consumers to increase the amount of salt used, but fails to achieve the purpose of reducing sodium intake. Moreover, the addition of the above-mentioned potassium, magnesium, calcium and other elements will cause low-sodium salt to produce bitterness, metallic taste and other peculiar smells, affecting the overall taste experience.

[0003] In some patent documents, amino acids, nucleotides and their derivatives are added to low-sodium salt as flavor enhancers to optimize the taste experience of salt products, so that low-sodium salt can have high-quality salty and fresh flavors while maintaining the advantages of low sodium. However, the amino acids and nucleotide flavor enhancers commonly used in the food industry are also mostly sodium salts, such as monosodium glutamate and disodium 5'-ribonucleotide. Although their sodium content per unit mass is less than that of sodium chloride, using only such additives to enhance flavor is inconsistent with the intention of using low-sodium salt.

[0004] Many natural ingredients are rich in amino acids, nucleotides and other umami substances, such as meat, seafood, edible fungi, etc. Among them, shiitake mushrooms are the most umami-rich of the six most widely grown common edible fungi in my country. Every 100g of dried shiitake mushrooms can provide umami equivalent to 33g of monosodium glutamate (MSG); and shiitake mushrooms are rich in various minerals, trace elements, vitamins, unsaturated fatty acids and other nutrients, making them very suitable as an additive to various seasonings, which can not only enrich their taste but also add nutrition.

[0005] Traditional mushroom seasonings simply soak mushrooms to extract umami nutrients, which is a wasteful process and a large amount of protein and nucleic acid cannot be decomposed into umami substances. In some patents, hydrolases are added to mushroom extracts to obtain more umami amino acids and nucleotides. However, this method has a relatively simple taste level and does not utilize the sugars in mushrooms, resulting in a large loss of nutrients. Summary of the invention

[0006] The purpose of the present invention is to provide a low-sodium salt with mushroom flavor and a preparation method thereof. While fully utilizing the amino acids and nucleotides in the mushrooms, the protein and polysaccharide contained in the mushrooms are converted into amino compounds and reducing sugars by enzymatic hydrolysis, and a material with richer flavor levels and color is obtained by Maillard reaction, thereby greatly improving the flavor of the salt while reducing the sodium content.

[0007] In order to achieve the above-mentioned purpose, the present invention provides a low-sodium shiitake peptide umami salt, whose raw materials include the following components in mass percentage: 40-70% of refined salt, 10-30% of potassium chloride, 5-20% of sodium glutamate, 4-10% of shiitake peptide Maillard intermediate, 1-5% of guanylic acid, and 0.5-1.5% of natural spices.

[0008] Preferably, the low-sodium shiitake peptide umami salt raw material contains the following components in percentage by mass: 60% refined salt, 20% potassium chloride, 8% sodium glutamate, 8% shiitake peptide Maillard intermediate, 3% guanylic acid, and 1% natural spices.

[0009] According to a further technical solution, the shiitake peptide Maillard intermediate is prepared by the following steps:

[0010] (1) crushing and sieving dried shiitake mushrooms, mixing the obtained dried shiitake mushroom powder with 10 to 20 times the mass of water, ultrasonicating, centrifuging at a relatively slow speed, and obtaining a supernatant to obtain a shiitake mushroom extract;

[0011] (2) treating the extract with bromelain, flavor protease and pectin-cellulose complex enzyme at appropriate pH and temperature, respectively, heating to inactivate the enzymes, and standing to cool; centrifuging at a relatively high speed to obtain the supernatant to obtain shiitake mushroom enzymatic hydrolysate;

[0012] (3) The shiitake mushroom enzymatic hydrolysate is subjected to a Maillard reaction at high temperature, and the reaction solution is cooled and freeze-dried to obtain the shiitake mushroom peptide Maillard intermediate.

[0013] Optionally, the low-sodium shiitake peptide umami salt can be obtained by directly mixing the above ingredients. The present invention also provides a method for preparing the low-sodium shiitake peptide umami salt, comprising the following steps:

[0014] (1) dissolving the sodium glutamate and part of potassium chloride in water to obtain solution A;

[0015] Dissolving the guanosine acid and natural spices in water to obtain solution B;

[0016] The refined salt is mixed with the remaining potassium chloride to obtain solid C;

[0017] (2) spraying solution A on the surface of solid C and drying it, then spraying solution B and drying it, and sieving to obtain undersize D and oversize E;

[0018] (3) After grinding the sieve material E, sieve it again, and evenly mix the new sieve material with the shiitake peptide Maillard intermediate and the sieve material D to obtain the low-sodium shiitake peptide umami salt.

[0019] Furthermore, the operation of spraying solution A and drying is carried out in a spray fluidized bed, wherein the inlet air temperature is 110-130° C., and the outlet air temperature is 70-90° C. The operation of spraying solution B and drying is also carried out in a spray fluidized bed, wherein the inlet air temperature is 70-90° C., and the outlet air temperature is 50-70° C.

[0020] The technical solution of the present invention has the following beneficial effects:

[0021] 1. Compared with traditional shiitake mushroom seasonings, the low-sodium shiitake peptide umami salt of the present invention uses a two-step process of enzymatic hydrolysis and Maillard reaction to process shiitake mushroom extracts. On the one hand, it directly utilizes the abundant amino acids and nucleotides therein to present umami substances, and on the other hand, it obtains substances with richer flavor levels and colors through the Maillard reaction, which greatly enhances the flavor of the low-sodium shiitake peptide umami salt.

[0022] 2. In the low-sodium shiitake mushroom peptide umami salt of the present invention, the preparation of the shiitake mushroom peptide Maillard intermediate is compared with the existing shiitake mushroom seasoning technology. By decomposing the protein and polysaccharide contained in shiitake mushrooms and subjecting the obtained amino compounds and reducing sugars to Maillard reaction, the nutrients in shiitake mushrooms, especially sugars, are more fully utilized; therefore, this method is more economical and also makes the product flavor stronger.

[0023] 3. Compared with the traditional simple mixing, the method for preparing the low-sodium shiitake peptide umami salt provided by the present invention adopts a spray fluidized bed to mix the various ingredients, wherein the seasoning particles tend to be spherical particles with uniform particle size, good fluidity, good solubility and high dryness under the action of fluidization, which greatly improves the morphology and practical performance of the product; and in the preparation method of the low-sodium shiitake peptide umami salt of the present invention, the raw material ingredients are divided into three groups, which are sprayed and wrapped with each other, giving the product a layered taste and improving the mixing uniformity of the components in the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 are the electronic tongue test results of Examples 1 and 2 of the present invention;

[0025] Figure 2 These are the test results of the electronic noses of Examples 1 and 2 of the present invention, wherein each sensor:

[0026] W1C is sensitive to aromatic benzenes.

[0027] W3C is sensitive to ammonia, especially aromatic ammonia.

[0028] W5C is sensitive to short-chain alkane aromatics.

[0029] W1S is sensitive to methyl groups.

[0030] W2S is sensitive to alcohols, aldehydes and ketones.

[0031] W3S is sensitive to long-chain alkanes.

[0032] W5S is sensitive to nitrogen oxides.

[0033] W6S is sensitive to hydrides.

[0034] W1W is sensitive to inorganic sulfides.

[0035] W2W is sensitive to organic sulfides, especially aromatic sulfides. DETAILED DESCRIPTION

[0036] The specific implementation of the present invention is described in detail below. It should be understood that the described embodiments are only part of the implementation of the present invention, and are for the purpose of illustrating the technical solution of the present invention rather than limiting it.

[0037] The endpoints of a range or any value disclosed herein are not limited to the exact range or value, and these ranges or values ​​should be understood to include values ​​approximating these ranges or values.

[0038] In a first aspect, the present invention provides a low-sodium shiitake peptide umami salt, which is composed of the following ingredients in percentage by mass: 40-70% refined salt, 10-30% potassium chloride, 5-20% sodium glutamate, 4-10% shiitake peptide Maillard intermediate, 1-5% guanylic acid, and 0.5-1.5% natural spices.

[0039] Preferably, the mass percentage of each component is: refined salt 60%, potassium chloride 20%, sodium glutamate 8%, shiitake mushroom peptide Maillard intermediate 8%, guanylic acid 3%, and natural spices 1%.

[0040] According to a further technical solution, the shiitake peptide Maillard intermediate is prepared according to the following steps:

[0041] (1) Crush and sieve dried shiitake mushrooms, mix the obtained dried shiitake mushroom powder with 10 to 20 times the mass of water, and then ultrasonicate at a power of 300 to 600 W for 1 to 3 hours; the pH value of the solution after ultrasonication is adjusted to 8.0 to 12.0, and centrifuge at a speed of 4000 to 5000 rpm for 5 to 20 minutes, and take the supernatant to obtain a shiitake mushroom extract.

[0042] Preferably, the extraction is performed using water 20 times the mass of the dried shiitake mushroom powder, and ultrasonication is performed at a power of 600 W for 2 h.

[0043] (2) The pH value of the shiitake mushroom extract is adjusted to 6.0-8.0, 0.2-0.8% of bromelain by weight of dry shiitake mushroom powder is added thereto, and the mixture is stirred at 50-60° C. for 0.5-2.5 h, and then the enzyme is inactivated at 85-100° C. for 10-30 min, and the mixture is allowed to stand and cool.

[0044] The pH value of the solution is adjusted to 6.0-7.0, and 0.2-0.8% of the mass of dried shiitake mushroom powder is added thereto. The solution is stirred at 45-55° C. for 0.5-2.5 h, and then the enzyme is inactivated at 90-100° C. for 10-30 min, and the solution is allowed to stand and cool.

[0045] The pH value of the solution is adjusted to 5.0-6.0, and pectin-cellulose complex enzyme of 0.3-1.2% by mass of dry mushroom powder is added thereto, and the mixture is stirred at 45-50° C. for 0.5-2.5 h, and then the enzyme is inactivated at 90-100° C. for 10-30 min, and the mixture is allowed to stand and cool; the mass ratio of pectinase to cellulase in the complex enzyme is 5:1.

[0046] The solution is centrifuged at a speed of 8000-12000 rpm, and the supernatant is taken, which is the shiitake mushroom enzymatic hydrolysate.

[0047] Preferably, the working conditions of bromelain are: pH 7.1, temperature 55°C; the working conditions of flavor protease are: pH 6.0, temperature 50°C; the working conditions of pectin-cellulose complex enzyme are: pH 5.5, temperature 50°C.

[0048] (3) adjusting the pH value of the shiitake mushroom enzymatic hydrolyzate to 7.0-8.0, reacting at 80-100° C. for 1.5-2.5 hours, cooling the reaction solution, and then performing vacuum freeze drying to obtain the shiitake mushroom peptide Maillard intermediate.

[0049] In the above-mentioned technical scheme for preparing the Maillard intermediate of shiitake peptide, step (1) is to take the macromolecular proteins and polysaccharides in the supernatant, so the centrifugal speed used is relatively low, preferably about 4500 rpm; and step (2) is to separate small molecules such as polypeptides, amino acids, reducing sugars, etc., so a high speed of centrifugation above 8000 rpm is used to ensure complete separation.

[0050] In the above technical solution for preparing shiitake mushroom peptide Maillard intermediates, the purpose of adding the pectin-cellulose complex enzyme used in step (2) is to decompose the polysaccharides in the shiitake mushroom extract. Since the cellulose content in shiitake mushrooms is relatively low, the amount of cellulase added is half of that of pectinase.

[0051] According to the technical solution of the low-sodium shiitake peptide umami salt of the present invention, further, the natural spices are one or more extracts of pepper, sage, rosemary, onion, star anise or fennel.

[0052] Furthermore, the particle size qualification rates of the refined salt, potassium chloride, sodium glutamate, shiitake peptide Maillard intermediate and guanylic acid are not less than 95% by mass; the particle size qualification standards are: refined salt 0.15mm~0.6mm, potassium chloride 0.15mm~0.6mm, sodium glutamate ≤0.3mm, shiitake peptide Maillard intermediate ≤0.1mm, guanylic acid ≤0.1mm.

[0053] In a second aspect, the present invention provides a method for preparing the low-sodium shiitake peptide umami salt. Optionally, the low-sodium shiitake peptide umami salt can be obtained by directly mixing the above ingredients. In this case, the particle size qualification rates of the above refined salt, potassium chloride, sodium glutamate, shiitake peptide Maillard intermediate and guanylic acid must all meet the standards.

[0054] The present invention also provides a method for preparing the low-sodium shiitake peptide umami salt, comprising the following steps:

[0055] (1) dissolving the sodium glutamate and part of potassium chloride in water to obtain solution A;

[0056] Dissolving the guanosine acid and natural spices in water to obtain solution B;

[0057] The refined salt is mixed with the remaining potassium chloride to obtain solid C;

[0058] (2) spraying solution A on the surface of solid C and drying it, then spraying solution B and drying it, and sieving to obtain undersize D and oversize E;

[0059] (3) After grinding the sieve material E, sieve it again, and evenly mix the new sieve material with the shiitake peptide Maillard intermediate and the sieve material D to obtain the low-sodium shiitake peptide umami salt.

[0060] In the case of this technical solution, since the remaining substances need to be dissolved and re-granulated, the above-mentioned particle size qualification rate standard can be limited to only three substances: refined salt, potassium chloride and shiitake peptide Maillard intermediate.

[0061] Furthermore, the mesh size of the sieve is 30-35, that is, the mesh diameter is 0.5-0.6 mm. This technical solution defines the particle size of the low-sodium shiitake peptide umami salt product as a whole, which is basically consistent with the particle size standards of the above-mentioned raw material components.

[0062] Furthermore, the mass of potassium chloride used to prepare solution A is not higher than two-thirds of the total mass of potassium chloride. That is, at least one-third of potassium chloride solid is mixed with refined salt as seed crystals, which can better ensure the mixing degree of the two main raw materials of sodium chloride and potassium chloride.

[0063] Furthermore, the operation of spraying solution A and drying is carried out in a spray fluidized bed, wherein the air inlet temperature is 110-130°C and the air outlet temperature is 70-90°C. The operation of spraying solution B and drying is also carried out in a spray fluidized bed, wherein the air inlet temperature is 70-90°C and the air outlet temperature is 50-70°C. The spray fluidized bed includes industrial equipment with multiple names such as boiling fluidized bed, spray fluidized dryer, spray granulation dryer, etc., involving multiple operations such as fluidization, atomization, drying, and separation of products.

[0064] The present invention is described in detail below with reference to the examples. The experimental methods are conventional methods unless otherwise specified; the reagents and materials are commercially available unless otherwise specified.

[0065] Example 1

[0066] The Maillard intermediate of shiitake mushroom peptide was prepared as follows:

[0067] (1) 1 kg of dried shiitake mushrooms was crushed and sieved, and the obtained dried shiitake mushroom powder was mixed with 20 L of pure water, and then ultrasonicated at 600 W for 2 h. The pH value of the solution after ultrasonication was adjusted to 9.0, and centrifuged at 4500 rpm for 10 min. The supernatant was taken to obtain the shiitake mushroom extract. (The pH value was adjusted using HCL solution or NaOH solution, the same below)

[0068] (2) The pH value of the shiitake mushroom extract was adjusted to 7.1, 4 g of bromelain was added thereto, and the mixture was stirred at 55°C for 1.5 h, then the enzyme was inactivated at 95-97°C for 10 min, and the mixture was allowed to stand and cool.

[0069] The pH value of the solution was adjusted to 6.0, 4 g of flavor protease was added thereto, and the mixture was stirred at 50°C for 1.5 h, then the enzyme was inactivated at 95-97°C for 10 min, and the mixture was allowed to stand and cool.

[0070] The pH value of the solution was adjusted to 5.5, 7 g of pectinase and 1.4 g of cellulase were added thereto, and the mixture was stirred at 50° C. for 2 h, and then the enzyme was inactivated at 95-97° C. for 10 min and allowed to stand for cooling.

[0071] The solution was centrifuged at 10000 rpm in a tubular centrifuge, and the supernatant was taken to obtain shiitake mushroom enzymatic hydrolysate.

[0072] (3) The pH value of the shiitake mushroom enzymatic hydrolyzate was adjusted to 7.4, and the reaction was carried out at 95-97° C. for 2.5 h. After the reaction solution was cooled, vacuum freeze-dried to obtain 432 g of the shiitake mushroom peptide Maillard intermediate.

[0073] After deducting the added enzyme, the yield of shiitake peptide Maillard intermediate was 41.56%.

[0074] Next, the low sodium shiitake mushroom peptide umami salt is prepared as follows:

[0075] (1) Dissolve 200 g of sodium glutamate and 400 g of potassium chloride in pure water to obtain solution A.

[0076] Solution B was obtained by dissolving 75 g of guanylic acid and 25 g of natural spices (1:1 mass of sage and rosemary powder) in water.

[0077] 1500 g of refined salt was mixed with 100 g of potassium chloride to obtain solid C.

[0078] (2) In a boiling fluidized bed, solution A is sprayed on the surface of solid C and dried, wherein the inlet air temperature is 125°C and the outlet air temperature is 90°C; still in the boiling fluidized bed, solution B is sprayed on the surface of the obtained solid and dried, wherein the inlet air temperature is 90°C and the outlet air temperature is 60°C.

[0079] The product was passed through a 30-mesh sieve to obtain the undersize material D and the oversize material E.

[0080] (3) After grinding the sieve material E, the sieve material was passed through a 30-mesh sieve again, and the new sieve material was evenly mixed with 200 g of shiitake peptide Maillard intermediate and sieve material D to obtain about 2.5 kg of the low-sodium shiitake peptide umami salt.

[0081] Example 2

[0082] The method for preparing the shiitake mushroom peptide Maillard intermediate in this example is exactly the same as that in Example 1. The shiitake mushroom peptide Maillard intermediate prepared in Example 1 is used below.

[0083] The low sodium shiitake mushroom peptide umami salt is prepared as follows:

[0084] (1) Dissolve 175 g of sodium glutamate and 350 g of potassium chloride in pure water to obtain solution A.

[0085] Solution B was obtained by dissolving 50 g of guanylic acid and 25 g of natural spices (1:1 mass ratio of sage and rosemary powder) in water.

[0086] 1625 g of refined salt was mixed with 150 g of potassium chloride to obtain solid C.

[0087] (2) In a boiling fluidized bed, solution A is sprayed on the surface of solid C and dried, wherein the inlet air temperature is 130°C and the outlet air temperature is 85°C; still in the boiling fluidized bed, solution B is sprayed on the surface of the obtained solid and dried, wherein the inlet air temperature is 90°C and the outlet air temperature is 60°C.

[0088] The product was passed through a 30-mesh sieve to obtain the undersize material D and the oversize material E.

[0089] (3) After grinding the sieve material E, the sieve material was passed through a 30-mesh sieve again, and the new sieve material was evenly mixed with 125 g of shiitake peptide Maillard intermediate and sieve material D to obtain about 2.5 kg of the low-sodium shiitake peptide umami salt.

[0090] The performance of the low sodium shiitake peptide salt obtained in Examples 1 and 2 is evaluated as follows:

[0091] 1. Color determination

[0092] The sample color was measured using a LS171 colorimeter, which was calibrated with a white plate before measurement. Each sample was measured 5 times, and the L*, a*, and b* values ​​were recorded. L* represents the brightness of the sample (0 is black, 100 is white), a* represents the red-green value of the sample (positive value is red, negative value is green), and b* represents the yellow-blue value of the sample (positive value is yellow, negative value is blue). The test results are shown in Table 1.

[0093] Table 1 Color changes of low sodium shiitake peptide umami salt:

[0094] Group L* Value a* value b* value Example 1 75.03±0.27 1.13±0.04 6.09±0.20 Example 2 73.75±0.60 0.94±0.08 6.24±0.16

[0095] It can be seen from the above experimental results that the low-sodium shiitake peptide umami salt of the present invention is darker in color than ordinary white salt, and first tends to be yellow and then to be red, indicating that the Maillard reaction does occur during the preparation process and a small amount of brown-black substance is produced.

[0096] 2. Electronic tongue test

[0097] Electronic tongue test: The sample was dissolved in a 5.0% (W / W) umami solution to prepare a clear test solution. The umami solution was a 0.5% (W / W) sodium chloride and 1.0% (W / V) sodium glutamate aqueous solution. Each sample was tested for electronic tongue in triplicate. The test results are shown in Figure 2. Figure 1 shown.

[0098] It can be seen from the experimental results that the low-sodium shiitake peptide of the present invention has significantly improved salty and umami taste, a lower bitterness response value, and almost no response to astringency and bitter aftertaste, and has a good taste.

[0099] 3. Electronic nose test

[0100] 5mL of sample solution was collected into a 20mL headspace bottle, which was then placed in a 50°C water bath for 30 minutes to generate gaseous compounds in the headspace. The headspace bottle without sample was used as a blank. The gaseous compounds in the headspace were then immediately passed through the needle in the plastic package into the sensor array for further analysis. The measurement phase lasted 60 seconds, and all samples and blank samples were measured in triplicate. The test results are shown in Figure 2. Figure 2 shown.

[0101] From the experimental results, it can be seen that the odor substances contained in the low-sodium shiitake peptide salt of the present invention are mainly inorganic sulfides, methyl substances, organic sulfides, alcohols, aldehydes, ketones, and a small amount of nitrogen oxides. The content of methyl, alcohols, aldehydes, ketones and nitrogen oxides odor substances proves the occurrence of the Maillard reaction.

[0102] 4. Sensory evaluation:

[0103] After special training, several experienced food industry technicians conducted sensory evaluation on the low sodium shiitake peptide umami salt obtained in Examples 1 and 2, using umami, sweetness, bitterness, sourness and saltiness as evaluation indicators, scoring each sample item by item, all samples were repeated three times, and the average value was taken as the final score. All samples were scored on a percentage basis, and the higher the score, the higher the popularity and the better the taste enhancement effect of the sample, with 85 points or more being excellent. The test results are combined with the salty response value in the electronic tongue test, as shown in Table 2.

[0104] Table 2 Salty taste response values ​​and sensory scores of low sodium shiitake peptide umami salt:

[0105] Group Salty response value Sensory scores Example 1 7.49±0.32 89.54±2.39 Example 2 7.38±0.26 87.55±1.41

[0106] It can be seen from the above experimental results that the low-sodium shiitake peptide umami salt of the present invention has a significantly increased saltiness while the sensory scores all reach an excellent level and is highly popular.

[0107] In summary, the low-sodium shiitake mushroom peptide umami salt of the present invention reduces sodium by 25% to 55%, maintains a low bitterness while greatly improving the salty and umami taste of the salt, makes full use of the rich nutrients and umami substances in shiitake mushrooms, and also has the unique flavor produced by the Maillard reaction of shiitake mushroom peptides.

[0108] Obviously, the above embodiments are merely examples for clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description, and the obvious changes or modifications derived therefrom should still be considered as the protection scope of the present invention.

Claims

1. A low sodium mushroom peptide umami salt, It is characterized in that The raw materials include the following components in percentage by mass: 40-70% of refined salt, 10-30% of potassium chloride, 5-20% of sodium glutamate, 4-10% of shiitake peptide Maillard intermediate, 1-5% of guanylic acid, and 0.5-1.5% of natural spices.

2. The low sodium shiitake mushroom peptide umami salt according to claim 1, It is characterized in that The raw materials include the following components in percentage by mass: 60% of refined salt, 20% of potassium chloride, 8% of sodium glutamate, 8% of shiitake mushroom peptide Maillard intermediate, 3% of guanylic acid, and 1% of natural spices.

3. The low sodium shiitake mushroom peptide umami salt according to claim 1 or 2, It is characterized in that The shiitake mushroom peptide Maillard intermediate is prepared according to the following steps: (1) grinding and sieving dried shiitake mushrooms, mixing the obtained dried shiitake mushroom powder with 10 to 20 times the mass of water, performing ultrasonic extraction, then adjusting the pH value of the solution to 8.0 to 12.0, and centrifuging at 4000 to 5000 rpm to obtain the supernatant to obtain a shiitake mushroom extract; (2) treating the shiitake mushroom extract with 0.2-0.8% bromelain, 0.2-0.8% flavor protease and 0.3-1.2% pectin-cellulose complex enzyme based on the mass of dry shiitake mushroom powder, respectively, heating to inactivate the enzymes and standing to cool; centrifuging the resulting solution at a speed of 8000-12000 rpm to obtain a supernatant to obtain a shiitake mushroom enzymatic hydrolyzate; The bromelain treatment has a pH value of 6.0 to 8.0 and a temperature of 50 to 60° C.; The pH value of the flavor protease treatment is 6.0-7.0 and the temperature is 45-55°C; The pH value of the pectin-cellulose complex enzyme treatment is 5.0-6.0, and the temperature is 45-50° C.; the mass ratio of pectinase to cellulase in the complex enzyme is 5:1; (3) adjusting the pH value of the shiitake mushroom enzymatic hydrolyzate to 7.0-8.0, carrying out the Maillard reaction at 80-100° C., cooling the reaction solution and freeze-drying it to obtain the shiitake mushroom peptide Maillard intermediate.

4. The low sodium shiitake mushroom peptide umami salt according to claim 1 or 2, It is characterized in that The natural spices are one or more of pepper, sage, rosemary, onion, star anise or fennel.

5. The low sodium shiitake mushroom peptide umami salt according to any one of claims 1 to 3, It is characterized in that The particle size qualification rates of the refined salt, potassium chloride, sodium glutamate, shiitake peptide Maillard intermediate and guanylic acid are all not less than 95% by mass; the particle size qualification standards are: refined salt 0.15mm-0.6mm, potassium chloride 0.15mm-0.6mm, sodium glutamate ≤0.3mm, shiitake peptide Maillard intermediate ≤0.1mm, guanylic acid ≤0.1mm.

6. A method for preparing the low-sodium shiitake peptide umami salt according to claim 1, It is characterized in that The following steps are involved: Dissolving the sodium glutamate and part of potassium chloride in water to obtain solution A; Dissolving the guanosine acid and natural spice extract in water to obtain solution B; The refined salt is mixed with the remaining potassium chloride to obtain solid C; Solution A is sprayed on the surface of solid C and dried, and then solution B is sprayed on the surface of solid C and dried, and then sieved to obtain undersize D and oversize E; The sieve material E is ground and then sieved again, and the new sieve material is evenly mixed with the shiitake peptide Maillard intermediate and the sieve material D to obtain the low-sodium shiitake peptide umami salt.

7. The method for preparing low-sodium shiitake peptide umami salt according to claim 5, It is characterized in that The sieve mesh number is 30 to 35 meshes.

8. The method for preparing low-sodium shiitake peptide umami salt according to claim 5, It is characterized in that The mass of potassium chloride used to prepare solution A is not higher than two-thirds of the total mass of potassium chloride.

9. The method for preparing low-sodium shiitake peptide umami salt according to claim 5, It is characterized in that The operation of spraying solution A and drying is carried out in a spray fluidized bed, wherein the inlet air temperature is 110-130°C and the outlet air temperature is 70-90°C.

10. The method for preparing low-sodium shiitake peptide umami salt according to claim 5, It is characterized in that The operation of spraying solution B and drying is carried out in a spray fluidized bed, wherein the inlet air temperature is 70-90°C and the outlet air temperature is 50-70°C.

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