Method for extracting tricholoma matsutake stock solution and tricholoma matsutake extracting solution

Abstract

The invention relates to the technical field of food, and particularly discloses an extraction method of a tricholoma matsutake stock solution and a tricholoma matsutake extracting solution. The extraction method of the tricholoma matsutake stock solution comprises the following steps: cleaning and crushing fresh tricholoma matsutake to obtain a to-be-extracted material; mixing a to-be-extracted material with water to obtain a tricholoma matsutake solution; the method comprises the following steps: adding a compound enzyme into a tricholoma matsutake solution, uniformly mixing, heating to 50-55 DEG C, carrying out enzymolysis, heating to 100-110 DEG C, preserving heat for 15-20 minutes to obtain enzymatic hydrolysate, adding 0.3-0.5 wt% of the compound enzyme into the tricholoma matsutake solution, filtering, cooling, filling and sterilizing. The tricholoma matsutake stock solution has the advantages of being high in volatile component content and rich in fragrance, the tricholoma matsutake extracting solution is obtained by conducting microencapsulation on the tricholoma matsutake stock solution and adding carrageenan, locust bean gum and other components, and the tricholoma matsutake extracting solution has the advantages of being good in storage stability and lasting in fragrance.

Description

Technical Field

[0001] The present application relates to the field of food technology, and more specifically, to a method for extracting a pine mushroom stock solution and a pine mushroom extract. Background Art

[0002] Matsutake is a plant of the genus Trichoderma of the family Trichostomaceae. It is an ecto-mycorrhizal fungus of pine and oak trees. It is a rare and precious natural medicinal fungus in the world and is known as the "king of fungi". Matsutake is a medicinal and edible fungus, rich in sugars, amino acids and peptides, volatile substances, vitamins and minerals, lipids and other ingredients. Among them, pine mushroom polysaccharides, pine mushroom polypeptides, pine mushroom alcohol and other ingredients are the main active substances of pine mushroom. Matsutake has pharmacological effects such as anti-radiation, immune regulation, whitening and skin care, anti-photoaging, anti-diabetes, anti-hypertension, gastrointestinal regulation, anti-oxidation, anti-cancer and anti-tumor, and has high edible and medicinal value.

[0003] Most of the edible matsutake are fresh or dried. Fresh products are very easy to rot and deteriorate. Generally, they are prepared into dried products by sun drying, oven drying, boiling and salting. Although the dried products can be stored for a long time, they will be oxidized and discolored, which will reduce the content of volatile oil in matsutake, make the aroma of matsutake lighter, and cause a large loss of nutrients. In addition, the dry powder of matsutake is not easy to dissolve in the products added to the water agent, and will float or precipitate, which has a relatively limited application field. Therefore, the method of extracting matsutake to obtain matsutake extract is currently used to increase the application field of matsutake. At present, the traditional extraction method focuses on the extraction of matsutake polysaccharides, such as hot water extraction, alcohol extraction, and dry extraction, so that the extracts extracted from matsutake basically have no characteristic aroma of matsutake and the umami taste is reduced.

[0004] In view of the above-mentioned related technologies, the inventors found that it is urgent to provide an extraction method that can effectively retain the effective ingredients and aroma of Matsutake. Summary of the invention

[0005] In order to increase the extraction rate of effective ingredients of Tricholoma matsutake, improve the umami taste and enhance the aroma, the present application provides a method for extracting Tricholoma matsutake stock solution and Tricholoma matsutake extract.

[0006] In the first aspect, the present application provides a method for extracting Tricholoma matsutake stock solution, using the following technical solution: A method for extracting pine mushroom stock solution comprises the following steps: Wash and crush fresh matsutake mushrooms to obtain the material to be extracted; The material to be extracted and water are mixed in a mass ratio of 1:5-7 to obtain a pine mushroom solution; Adding the composite enzyme to the Tricholoma matsutake solution, mixing evenly, heating to 50-55° C., stirring at a constant speed for enzymolysis for 290-320 min, heating to 100-110° C., keeping warm for 15-20 min, and obtaining an enzymolysis solution, wherein the amount of the composite enzyme added is 0.3wt% to 0.5wt% of the Tricholoma matsutake solution; The enzymatic hydrolysate is filtered, cooled to 20-25° C., filled and sterilized to obtain the Matsutake stock solution.

[0007] By adopting the above technical scheme, fresh matsutake is used as the extraction raw material. Fresh matsutake is rich in flavor substances, which lays a certain foundation for a high extraction rate. After the fresh matsutake is crushed, water is added to obtain the solution to be extracted, the amount of compound enzyme added is reasonably controlled, and enzymolysis is carried out at an appropriate temperature. This helps to retain the activity and functional characteristics of matsutake flavor substances, maximize the extraction of matsutake umami components, and efficiently obtain matsutake stock solution with a high extraction rate, strong activity of beneficial components in the extract, sufficient umami taste, and rich aroma.

[0008] Optionally, the complex enzyme comprises papain, pectinase and cellulase in a mass ratio of 1-1.5:1-1.5:1-1.5.

[0009] By adopting the above technical scheme, papain, pectinase and cellulase in the above dosage ratio can cooperate with each other to improve the extraction rate of Matsutake stock solution, degrade cellulose, hemicellulose, pectin, protein and other substances in the cell wall and intercellular matrix, destroy the dense structure of the cell wall, reduce the mass transfer resistance of mass transfer barriers such as cell wall and intercellular matrix, and make volatile substances easy to release from the cells.

[0010] Optionally, the enzyme activity of papain is 200,000 u / g, the enzyme activity of pectinase is 200,000 u / g, and the enzyme activity of cellulase is 200,000 u / g.

[0011] By adopting the above technical scheme, the enzymatic activity of cellulase can determine the speed and degree of cellulose hydrolysis, and can effectively hydrolyze cellulose in the cell wall and promote the release of the contents of Matsutake. Pectinase can decompose pectin, reduce suspended matter, and improve clarity. The high activity of papain makes the enzymatic hydrolysis rate of protein fast and complete, breaking down the protein in Matsutake into small molecule peptides or amino acids.

[0012] Optionally, the uniform stirring temperature is 48-50r / min.

[0013] By adopting the above technical solution, uniform stirring during enzymatic hydrolysis helps to mix the materials more evenly, allowing the composite enzyme to contact with the matsutake solution more fully, thereby accelerating the enzymatic hydrolysis reaction.

[0014] Optionally, the material to be extracted is subjected to the following pretreatment before being mixed with water: the material to be extracted is subjected to supercritical extraction treatment at 40-50 MPa and 30-40° C. for 40-60 min.

[0015] By adopting the above technical solution, supercritical extraction uses supercritical fluid carbon dioxide in a supercritical state to achieve the extraction of target ingredients. It has a high extraction rate and is green and environmentally friendly. Supercritical extraction is first used, followed by enzymatic hydrolysis, which can decompose large molecules into small molecules and improve the taste and activity of the product. Moreover, supercritical extraction is carried out at a relatively low temperature, which can retain the activity of the effective ingredients of Matsutake to the greatest extent.

[0016] Optionally, before adding the complex enzyme to the Tricholoma matsutake solution, the solution is subjected to the following treatment: adding feruloyl esterase to the Tricholoma matsutake solution, treating at 50-55° C. for 40-48 hours, wherein the amount of feruloyl esterase added is 0.1wt%-0.3wt% of the Tricholoma matsutake solution.

[0017] By adopting the above technical scheme, before using the complex enzyme, it is first treated with ferulic acid esterase. Ferulic acid esterase can cut the cross-links between polysaccharides and polysaccharides, and between polysaccharides and cellulose in the cell wall, which is beneficial to the degradation of polysaccharides in the cell wall material and the release of lignin, thereby increasing the release and extraction of flavor components and degrading large molecules into small molecules that are easier to absorb.

[0018] In a second aspect, the present application provides a method for preparing a pine mushroom extract, using the following technical solution: A pine mushroom extract comprises the following raw materials in parts by weight: 3-5 parts of pine mushroom microcapsules, 50-70 parts of carrageenan, 30-50 parts of locust bean gum and 3-5 parts of potassium chloride. The pine mushroom microcapsules comprise the following raw materials in parts by weight: 9-15 parts of pine mushroom stock solution obtained by the extraction method of the pine mushroom stock solution according to any one of claims 1 to 6, 2-4 parts of sodium hyaluronate, 0.8-1.6 parts of chitosan, 7.2-14.4 parts of emulsifier, and 1.8-3.6 parts of auxiliary emulsifier.

[0019] By adopting the above technical scheme, Tricholoma matsutake alcohol is sensitive to light, heat and oxidants, and is easily destroyed by oxidation. Chitosan and sodium hyaluronate are used as wall materials. Under the action of emulsifiers and co-emulsifiers, the Tricholoma matsutake liquid is emulsified and wrapped in the wall material, so as to protect the Tricholoma matsutake liquid, reduce its destruction under conditions of heat, oxygen and the like, improve the storage stability of the Tricholoma matsutake liquid, and reduce its flavor loss. Carrageenan and locust bean gum have good water solubility and can form viscous, gel-like macromolecular substances in water. They can not only act as thickeners to improve the dispersion uniformity of the extract, but also enhance the heat and oxidation resistance of the Tricholoma matsutake microcapsules, and protect the Tricholoma matsutake microcapsules from external heat and oxidation.

[0020] Optionally, the emulsifier and the co-emulsifier are mixed evenly, added to the pine mushroom stock solution, and mixed evenly to prepare a blended solution; Dissolving chitosan in acetic acid solution to obtain a chitosan solution with a concentration of 0.3-0.5 wt %, and adding sodium hyaluronate to obtain a mixed solution; The mixed solution was added dropwise into the blended solution, homogenized, and freeze-dried to prepare Tricholoma matsutake microcapsules.

[0021] By adopting the above technical scheme, the emulsifier and the co-emulsifier are mixed to emulsify the pine mushroom liquid, and then the pine mushroom liquid and the wall material solution are mixed to form a uniform emulsion. The emulsification technology can improve the stability and dispersibility of the pine mushroom liquid, keep it evenly distributed, make the emulsion clear and transparent, and the particle size of the emulsion is small. After freeze-drying, submicron microcapsules are formed. Due to the covalent bond formed between chitosan and sodium hyaluronate, a gel network of the microcapsule is formed, which protects the integrity of the microcapsule wall, makes the powder structure dense, and has a smoother surface, thereby better protecting the pine mushroom liquid, reducing the release rate of the pine mushroom liquid, resisting the influence of the adverse external environment, improving the storage stability of the pine mushroom liquid, and extending the duration of the aroma.

[0022] Optionally, the emulsifier includes Tween-80 and castor oil polyoxyethylene ether in a mass ratio of 3:1.5-2, and the auxiliary emulsifier includes anhydrous ethanol and glycerol in a mass ratio of 1:0.5-1.

[0023] By adopting the above technical scheme, optionally, the preparation method of the pine mushroom extract is as follows: add pine mushroom microcapsules into deionized water, stir for 30-40 minutes and then ultrasonicate for 2-3 hours to form a base liquid with a concentration of 2-3wt%, add locust bean gum and carrageenan, heat to 80-85°C and stir for 1-2 hours, add potassium chloride after mixing evenly, stir evenly at 70-80°C to obtain the pine mushroom extract.

[0024] By adopting the above technical solution, after the matsutake microcapsules are added to deionized water, locust bean gum and carrageenan are added. Under the action of potassium ions, a cross-linked three-dimensional network structure can be formed between the two, thereby improving the heat and oxidation resistance of the matsutake microcapsules, improving storage stability, and prolonging the duration of the fragrance.

[0025] In summary, this application has the following beneficial effects: 1. Since the present application uses fresh matsutake to extract through a composite enzyme of papain, pectinase and cellulase, the macromolecules are converted into small molecules that are easier to absorb, and a clear, transparent and fragrant matsutake stock liquid is obtained. The matsutake stock liquid is mixed with water in any proportion and used as a granule for drinking, which can supplement the body's nutrition, promote digestion, and improve the body's immunity. It can be used in the fields of health care products and food, and has a wider application.

[0026] 2. In the present application, mechanical crushing is preferably used for physical wall breaking, and then ferulic acid esterase is used for pre-enzymolysis, and then a composite enzyme is used for extraction. The composite enzyme combined with ferulic acid esterase can maximize the extraction of flavor substances and umami substances in Matsutake, and improve the extraction rate of volatile substances.

[0027] 3. In the present application, the Matsutake stock solution is made into Matsutake microcapsules using chitosan, sodium hyaluronate, etc. The form of microcapsules can better protect the Matsutake stock solution, reduce its flavor loss, and increase storage stability. The Matsutake microcapsules are then mixed with carrageenan, locust bean gum, deionized water, etc. to make Matsutake extract, which can be drunk directly or washed with water, or added as a raw material to food or health products, and can maintain a relatively long flavor release cycle. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is the dilution of the Matsutake stock solution prepared in Example 1 and the Matsutake powder granules (Bottle A is the powder granules, and Bottle B is the dilution of the Matsutake stock solution prepared in Example 1). DETAILED DESCRIPTION

[0029] The following examples further illustrate the present application in detail. Example

[0030] Embodiment 1: A method for extracting Tricholoma matsutake stock solution, comprising the following steps: S1. Place the harvested fresh matsutake mushrooms in a flowing clear water pool, soak and rinse them to remove the mud and sand on the surface of the matsutake mushrooms and in the gaps between the folds, and then crush them to obtain the material to be extracted. The matsutake mushrooms must be free of pollution, decay, and deterioration; S2, mixing the material to be extracted and water in a mass ratio of 1:6 to obtain a pine mushroom solution; S3, adding compound enzyme to the pine mushroom solution, mixing evenly, heating to 55°C, stirring at a speed of 48r / min for 300min, then heating to 100°C, keeping warm for 20min to inactivate the enzyme, and obtaining an enzymatic solution, wherein the amount of compound enzyme added is 0.3% of the mass of the pine mushroom solution, and the compound enzyme includes papain, pectinase and cellulase in a mass ratio of 1:1:1, wherein the enzyme activities of papain, pectinase and cellulase are all 200,000 u / g, papain is selected from Shaanxi Longbeiyuan Bioengineering, and the item number is LBY-DBM, pectinase is selected from Jinan Shenghe Chemical, and the item number is 112, and cellulase is selected from Wuhan Lanabai Pharmaceutical Chemical, and the item number is 120070; S4. Filter the enzymatic hydrolyzate, cool it to 20°C, fill it, and pasteurize it at 75°C for 20 minutes to obtain the Matsutake stock solution.

[0031] Embodiment 2: A method for extracting Tricholoma matsutake stock solution, comprising the following steps: S1. Place the harvested fresh matsutake mushrooms in a flowing clear water pool, soak and rinse them to remove the mud and sand on the surface of the matsutake mushrooms and in the gaps between the folds, and then crush them to obtain the material to be extracted. The matsutake mushrooms must be free of pollution, decay, and deterioration; S2, mixing the material to be extracted and water in a mass ratio of 1:5 to obtain a pine mushroom solution; S3, adding compound enzyme to the pine mushroom solution, mixing evenly, heating to 50°C, stirring at a speed of 50r / min for 290min, then heating to 110°C, keeping warm for 15min to inactivate the enzyme, and obtaining an enzymatic solution, wherein the amount of compound enzyme added is 0.5% of the mass of the pine mushroom solution, and the compound enzyme includes papain, pectinase and cellulase in a mass ratio of 1.5:1.5:1, wherein the enzyme activities of papain, pectinase and cellulase are all 200,000 u / g, papain is selected from Shaanxi Longbeiyuan Bioengineering, and the item number is LBY-DBM, pectinase is selected from Jinan Shenghe Chemical, and the item number is 112, and cellulase is selected from Wuhan Lanabai Pharmaceutical Chemical, and the item number is 120070; S4. Filter the enzymatic hydrolyzate, cool it to 25°C, fill it, and pasteurize it at 75°C for 20 minutes to obtain the Matsutake stock solution.

[0032] Embodiment 3: A method for extracting Tricholoma matsutake stock solution, comprising the following steps: S1. Place the harvested fresh matsutake mushrooms in a flowing clear water pool, soak and rinse them to remove the mud and sand on the surface of the matsutake mushrooms and in the gaps between the folds, and then crush them to obtain the material to be extracted. The matsutake mushrooms must be free of pollution, decay, and deterioration; S2, mixing the material to be extracted and water in a mass ratio of 1:7 to obtain a pine mushroom solution; S3, adding compound enzyme to the pine tung solution, mixing evenly, heating to 53°C, stirring at a speed of 49 r / min for 320 min, then heating to 105°C, keeping warm for 20 min to inactivate the enzyme, and obtaining an enzymatic solution, wherein the amount of compound enzyme added is 0.4% of the mass of the pine tung solution, and the compound enzyme includes papain, pectinase and cellulase in a mass ratio of 1.5:1.5:1.5, wherein the enzyme activities of papain, pectinase and cellulase are all 200,000 u / g, papain is selected from Shaanxi Longbeiyuan Bioengineering, and the item number is LBY-DBM, pectinase is selected from Jinan Shenghe Chemical, and the item number is 112, and cellulase is selected from Wuhan Lanabai Pharmaceutical Chemical, and the item number is 120070; S4. Filter the enzymatic hydrolyzate, cool it to 23°C, fill it, and pasteurize it at 75°C for 20 minutes to obtain the Matsutake stock solution.

[0033] Example 4: A method for extracting a pine mushroom stock solution. The difference from Example 1 is that the complex enzyme includes papain and pectinase in a mass ratio of 1:1, and the enzyme activities of papain and pectinase are both 200,000 u / g.

[0034] Example 5: A method for extracting a pine mushroom stock solution. The difference from Example 1 is that the complex enzyme includes papain and pectinase in a mass ratio of 1:2, and the enzyme activities of papain and pectinase are both 200,000 u / g.

[0035] Example 6: A method for extracting Matsutake stock solution. The difference from Example 1 is that the cellulase activity is 100,000 u / g, selected from Shandong Chuangtian Biotechnology Co., Ltd., with a product number of 6015.

[0036] Example 7: A method for extracting a pine mushroom stock solution, which differs from Example 1 in that, in step S2, the material to be extracted is subjected to supercritical extraction at 50 MPa and 30° C. for 60 min before being mixed with water.

[0037] Example 8: A method for extracting Matsutake stock solution, which differs from Example 1 in that, in step S2, the material to be extracted is subjected to supercritical extraction treatment at 40 MPa and 40° C. for 40 min before being mixed with water.

[0038] Example 9: A method for extracting a pine mushroom stock solution, which differs from Example 8 in that, in step S3, before adding the complex enzyme to the pine mushroom solution, feruloyl esterase is first added to the pine mushroom solution, and the solution is treated at 50°C for 48 hours. The amount of feruloyl esterase added is 0.3wt% of the pine mushroom solution. The feruloyl esterase is selected from Shaoguan Fangxin Chemical Industry and has an activity of 500u / mg.

[0039] Example 10: A method for extracting a pine mushroom stock solution, which differs from Example 8 in that, in step S3, before adding the complex enzyme to the pine mushroom solution, feruloyl esterase is first added to the pine mushroom solution, and the solution is treated at 55°C for 40 hours. The amount of feruloyl esterase added is 0.1wt% of the pine mushroom solution. The feruloyl esterase is selected from Shaoguan Fangxin Chemical Industry and has an activity of 500u / mg.

[0040] Example 11: A pine mushroom extract was prepared by the following method: 5 g of pine mushroom microcapsules were added to deionized water, stirred for 40 min and then ultrasonicated for 2 h to form a base solution with a concentration of 3 wt%, 70 g of carrageenan and 50 g of locust bean gum were added, the temperature was raised to 85°C and stirred for 1 h, 5 g of potassium chloride was added after mixing, and the mixture was stirred at 80°C to obtain a pine mushroom extract. The preparation method of the pine mushroom microcapsules is as follows: 7.2 g of emulsifier and 1.8 g of auxiliary emulsifier were mixed evenly, and added to 9 g of the pine mushroom stock solution prepared in Example 1, and mixed evenly to prepare a blended liquid, wherein the emulsifier included Tween-80 and castor oil polyoxyethylene ether in a ratio of 3:2 as in the preparation example, and the auxiliary emulsifier included anhydrous ethanol and glycerol in a mass ratio of 1:1; Dissolve 2g of chitosan in acetic acid solution to prepare a chitosan solution with a concentration of 0.5wt%, add 0.8g of sodium hyaluronate, mix well to obtain a mixed solution, the molecular weight of chitosan is 90kDa, and the concentration of the acetic acid solution is 1%; The mixed solution was added dropwise into the blended solution, homogenized, and freeze-dried to prepare Tricholoma matsutake microcapsules.

[0041] Example 12: A pine mushroom extract was prepared by the following method: 3 g of pine mushroom microcapsules were added to deionized water, stirred for 30 min and then ultrasonicated for 3 h to form a base solution with a concentration of 2 wt%, 50 g of carrageenan and 30 g of locust bean gum were added, the temperature was raised to 80° C. and stirred for 2 h, 3 g of potassium chloride was added after mixing evenly, and the mixture was stirred evenly at 70° C. to obtain a pine mushroom extract. The preparation method of the pine mushroom microcapsules is as follows: 14.4 g of emulsifier and 3.6 g of auxiliary emulsifier were mixed evenly, and added to 15 g of the pine mushroom stock solution prepared in Example 1, and mixed evenly to prepare a blended liquid, wherein the emulsifier included Tween-80 and castor oil polyoxyethylene ether in the preparation example at a ratio of 3:1.5, and the auxiliary emulsifier included anhydrous ethanol and glycerol in a mass ratio of 1:0.5; 4 g of chitosan was dissolved in acetic acid solution to prepare a chitosan solution with a concentration of 0.3 wt%, 1.6 g of sodium hyaluronate was added, and mixed to obtain a mixed solution, the molecular weight of chitosan was 90 kDa, and the concentration of the acetic acid solution was 1%; The mixed solution was added dropwise into the blended solution, homogenized, and freeze-dried to prepare Tricholoma matsutake microcapsules.

[0042] Example 13: A Matsutake extract, which differs from Example 12 in that carrageenan, locust bean gum and potassium chloride are not added. 5 g of Matsutake microcapsules are added to deionized water, stirred for 40 minutes and then ultrasonicated for 3 hours to form a Matsutake extract with a concentration of 3 wt%.

[0043] Example 14: A Matsutake extract is prepared by the following method: 5 g of Matsutake extract is added to deionized water, stirred for 40 min and then ultrasonicated for 3 h to form a base liquid with a concentration of 3 wt%, 70 g of carrageenan and 50 g of locust bean gum are added, the temperature is raised to 85°C and stirred for 1 h, 5 g of potassium chloride is added after mixing evenly, and the mixture is stirred evenly at 80°C to obtain the Matsutake extract.

[0044] Example 15: A pine mushroom extract was prepared by the following method: 5 g of pine mushroom extract was added to deionized water, stirred for 40 minutes and then ultrasonicated for 3 hours to form a base solution with a concentration of 3 wt%.

[0045] Comparative Example Comparative Example 1: A method for extracting a pine mushroom stock solution, which differs from Example 1 in that an equal amount of papain with an enzyme activity of 650,000 u / g is used to replace the complex enzyme.

[0046] Comparative Example 2: A method for extracting a pine mushroom stock solution, which differs from Example 1 in that an equal amount of papain with an enzyme activity of 200,000 u / g is used to replace the complex enzyme.

[0047] Comparative Example 3: A method for extracting a pine mushroom stock solution, which is different from Example 1 in that the amount of the complex enzyme added is 0.6 wt % of the pine mushroom solution.

[0048] Comparative Example 4: A method for extracting a pine mushroom stock solution, which differs from Example 1 in that the amount of the compound enzyme added is 0.15 wt% of the pine mushroom solution Performance test: Dry fresh matsutake mushrooms and crush them into 120 meshes. Take 10g of matsutake mushroom powder and add it to 500ml of water. Stir and dissolve to obtain the product as shown in the following figure: Figure 1 As shown in bottle A, 10 ml of the pine mushroom stock solution prepared in Example 1 was added to 500 ml of water to obtain a product as shown in bottle A. Figure 1 As shown in bottle B.

[0049] It can be seen that after the Matsutake stock solution obtained in Example 1 is diluted with water, it is clear and free of impurities, can be drunk directly, and has a good taste. However, the powdered granules obtained by directly drying and grinding the Matsutake have more impurities, are difficult to dissolve completely, and have a slightly rough taste.

[0050] 1. Performance test of pine mushroom stock solution: 5 g of each pine mushroom stock solution prepared in the embodiment and the comparative example were taken, and 10 volunteers were selected to conduct a sensory evaluation of the fragrance, and the scores were given according to the following standards: the fragrance was strong and had a typical mushroom fragrance, 4-5 points; the smell was normal, and the fragrance became lighter, 3-3.9 points; the fragrance disappeared, the mushroom smell became heavier and had a corrupt smell, 2-2.9 points; the odor was serious, and there was an obvious odor, 1-1.9 points, and the test results were averaged; then the volatile oil content and the relative contents of 1-octen-3-ol and methyl cinnamate were determined by gas chromatography-mass spectrometry (GC-MS), and quantitative analysis was performed: the internal standard method was adopted, with n-decanol as the internal standard and methanol as the solvent, and a 50 mg / ml internal standard solution was prepared, and the volatile substance content was calculated according to the following formula: volatile component content / (μg / g)=(peak area×internal standard mass concentration×volume) / (internal standard peak area×sample amount), and the test results were recorded in Table 1.

[0051] Table 1 Performance test of Matsutake stock solution Combining Examples 1-3 and the data in Table 1, it can be seen that after fresh Tricholoma matsutake is extracted with a composite enzyme, the obtained Tricholoma matsutake stock solution has a strong aroma and a high content of the aroma substances 1-octanoic acid-3-ol and methyl cinnamate.

[0052] In Examples 4 and 5, papain and pectinase were used as composite enzymes. It can be seen that compared with Example 1, the extraction effect of volatile oil was reduced, and the aroma intensity of the pine mushroom stock solution was reduced.

[0053] In Example 6, the activity of cellulase was reduced. Compared with Example 1, the aroma of the Tricholoma matsutake stock solution decreased and the volatile oil content was reduced.

[0054] Compared with Example 1, in Examples 7 and 8, the material to be extracted is first subjected to supercritical extraction and then to enzymatic extraction. The content of volatile oil in the obtained Matsutake stock solution is slightly increased, and the aroma score is improved.

[0055] Compared with Example 8, in Examples 9 and 10, ferulic acid esterase was further added to the Tricholoma matsutake solution. After composite enzymatic hydrolysis, the aroma score of the obtained Tricholoma matsutake stock solution was better.

[0056] In Comparative Example 1, a single papain with higher activity was used to replace the composite enzyme, while in Comparative Example 2, only one type of papain with higher activity was used. From the data in Table 1, it can be seen that the sensory scores of the pine mushroom stock solutions prepared in Comparative Examples 1 and 2 were very poor, and the temperature was unacceptable.

[0057] When extracting the pine mushroom stock solution in Comparative Examples 3 and 4, the amount of the complex enzyme used was different compared with that in Example 1, and the sensory scores of the extracted pine mushroom stock solutions were very different.

[0058] 2. Performance test of pine mushroom extract: 5 ml of each pine mushroom extract prepared in Examples 11-15 was taken, and then sealed and stored at room temperature for different times of 10 days, 20 days and 30 days, and scored at different time points according to the following standards: the taste is fragrant and strong, with a typical mushroom aroma 4-5 points; the smell is normal, the fragrance becomes lighter 3-3.9 points; the fragrance disappears, the mushroom smell becomes heavier and has a corrupt smell 2-2.9 points; the odor is serious, with an obvious odor 1-1.9 points, and the test results are averaged; then gas chromatography-mass spectrometry (GC-MS) was used to determine the relative contents of 1-octen-3-ol and methyl cinnamate, and quantitative analysis was performed: the internal standard method was adopted, with n-decanol as the internal standard and methanol as the solvent, and a 50 mg / ml internal standard solution was prepared, and the volatile matter content was calculated according to the following formula: volatile component content / (μg / g)=(peak area×internal standard mass concentration×volume) / (internal standard peak area×sample amount), and the test results were recorded in Table 2.

[0059] Table 2 Performance test of pine mushroom extract It can be seen from the data in Table 2 that the storage stability of the pine mushroom extracts prepared in Examples 11 and 12 is better, and the fragrance is not easily lost after storage at room temperature. In Example 13, pine mushroom microcapsules were used, but carrageenan and locust bean gum were not added. After storage at room temperature, the amount of fragrance loss increased compared with Example 11, while in Example 14, pine mushroom microcapsules were not used, and the pine mushroom stock solution was mixed with carrageenan, locust bean gum, etc., and the storage stability of the obtained pine mushroom extract was worse, and in Example 15, the pine mushroom stock solution was mixed with water, and the obtained extract had poor storage stability at room temperature.

[0060] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A method for extracting Tricholoma matsutake stock solution, It is characterized in that The following steps are involved: Wash and crush fresh matsutake mushrooms to obtain the material to be extracted; The material to be extracted and water are mixed in a mass ratio of 1:5-7 to obtain a pine mushroom solution; Add the composite enzyme to the Tricholoma matsutake solution, mix well, heat to 50-55° C., stir at a constant speed for 290-320 min for enzymolysis, heat to 100-110° C., keep warm for 15-20 min, and obtain an enzymolysis solution, wherein the amount of the composite enzyme added is 0.3wt% to 0.5wt% of the Tricholoma matsutake solution; The enzymatic hydrolysate is filtered, cooled to 20-25° C., filled and sterilized to obtain the Matsutake stock solution.

2. The method for extracting the pine mushroom stock solution according to claim 1, Features: The complex enzyme comprises papain, pectinase and cellulase in a mass ratio of 1-1.5:1-1.5:1-1.

5.

3. The method for extracting the pine twig liquid according to claim 2, Features: The enzyme activity of the papain is 200,000 u / g, the enzyme activity of the pectinase is 200,000 u / g, and the enzyme activity of the cellulase is 200,000 u / g.

4. The method for extracting the pine mushroom stock solution according to claim 1, Features: The uniform stirring temperature is 48-50r / min.

5. The method for extracting the pine mushroom stock solution according to claim 1, Features: Before the material to be extracted is mixed with water, it is pretreated as follows: the material to be extracted is subjected to supercritical extraction treatment at 40-50 MPa and 30-40° C. for 40-60 minutes.

6. The method for extracting the pine mushroom stock solution according to claim 1, Features: Before adding the complex enzyme to the Tricholoma matsutake solution, the solution is subjected to the following treatment: feruloyl esterase is added to the Tricholoma matsutake solution, and the solution is treated at 50-55° C. for 40-48 hours, wherein the amount of feruloyl esterase added is 0.1wt%-0.3wt% of the Tricholoma matsutake solution.

7. A pine mushroom extract, It is characterized in that The invention comprises the following raw materials in parts by weight: 3-5 parts of pine mushroom microcapsules, 50-70 parts of carrageenan, 30-50 parts of locust bean gum and 3-5 parts of potassium chloride. The pine mushroom microcapsules comprise the following raw materials in parts by weight: 9-15 parts of pine mushroom stock solution obtained by the extraction method of pine mushroom stock solution according to any one of claims 1 to 6, 2-4 parts of sodium hyaluronate, 0.8-1.6 parts of chitosan, 7.2-14.4 parts of emulsifier and 1.8-3.6 parts of auxiliary emulsifier.

8. The pine mushroom extract according to claim 7, Features: The preparation method of the Tricholoma matsutake microcapsule is as follows: The emulsifier and the co-emulsifier are mixed evenly, added into the pine mushroom stock solution, and mixed evenly to obtain a blended solution; Dissolving chitosan in an acetic acid solution to obtain a chitosan solution with a concentration of 0.3-0.5 wt %, and adding sodium hyaluronate to obtain a mixed solution; The mixed solution was added dropwise into the blended solution, homogenized, and freeze-dried to prepare Tricholoma matsutake microcapsules.

9. The pine mushroom extract according to claim 7, Features: The emulsifier comprises Tween-80 and castor oil polyoxyethylene ether in a mass ratio of 3:1.5-2, and the auxiliary emulsifier comprises anhydrous ethanol and glycerol in a mass ratio of 1:0.5-1.

10. The pine mushroom extract according to claim 7, Features: The preparation method of the pine mushroom extract is as follows: add pine mushroom microcapsules into deionized water, stir for 30-40 minutes and then ultrasonicate for 2-3 hours to form a base liquid with a concentration of 2-3wt%, add locust bean gum and carrageenan, heat to 80-85°C and stir for 1-2 hours, add potassium chloride after mixing evenly, stir evenly at 70-80°C to prepare the pine mushroom extract.

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