Compound protein mushroom seasoning as well as preparation method and application thereof

Abstract

The invention relates to a compound protein mushroom seasoning as well as a preparation method and application thereof. The compound protein mushroom seasoning disclosed by the invention is prepared from the following raw materials in parts by weight: 10 to 30 parts of yeast extract, 8 to 25 parts of plant peptide composition, 10 to 25 parts of mushroom extract, 2 to 10 parts of erythritol, 10 to 25 parts of auxiliary materials and 20 to 55 parts of water, and chemical synthesis substances are not included. The seasoning is free of monosodium glutamate, additives, essence and pigments and is applied to dishes such as fried dishes, stewed dishes, hot pots and noodles, the addition amount of the seasoning soup is 0.6-0.8% of the total amount of water, the addition amount of the seasoning soup in the fried dishes, stewed dishes and noodles is 0.8-1% of the total amount of food materials, the taste is natural and lasting, the aftertaste is fresh and cool, and the flavor of the dishes is kept. The product has wide application prospects in the fields of families, chain catering and the like.

Description

Technical Field

[0001] The present invention belongs to the field of food additives, and in particular, relates to a food seasoning, that is, a composite protein mushroom seasoning, and a preparation method and application thereof. Background Art

[0002] Whether it is a family kitchen, a small or medium-sized restaurant or a food processing enterprise, the main freshness-enhancing raw materials for food seasonings are monosodium glutamate, disodium ribonucleotide, flavors and various food additives. These substances can make dishes have a prominent umami flavor and a strong aroma, but if consumed for a long time, they may cause certain harm to the human body. Excessive consumption of MSG will cause discomfort such as dry mouth and sourness; if MSG is cooked at high temperature, it will produce pyroglutamate, which can be toxic; high content of MSG and salt in dishes will ingest a large amount of sodium ions, which will affect patients with hypertension and cardiovascular diseases. Secondly, although MSG has a good freshness-enhancing effect and a strong burst, it has a weak lasting sense and a single umami taste. Nucleotide flavor enhancers can only enhance the freshness when combined with sodium glutamate in a certain proportion, but the width of the umami taste is relatively narrow.

[0003] As a new type of natural flavoring ingredient, plant peptides have many characteristics such as a wide source of protein raw materials, high absorption and digestibility, and comprehensive essential amino acids. Yeast extract, as a natural flavoring ingredient, has been widely used in various seasonings, which can effectively enhance the freshness and mellowness, while alleviating saltiness and sourness, and masking odors. As a natural ingredient, shiitake mushroom extract is not only rich in flavoring amino acids to improve the umami taste, but also can emit a unique mushroom aroma, which is naturally refreshing. Although high content of protein and plant peptides will enhance the freshness, mellowness and aftertaste, it will also bring unpleasant odors and sourness and bitterness.

[0004] CN112535274A discloses a shiitake soybean textured protein seasoning sauce, which is composed of the following raw materials: edible vegetable oil, golden needle mushroom, tea tree mushroom, shiitake mushroom, soybean textured protein, vegetarian ham, red pepper, brewed soy sauce, white sugar, monosodium glutamate, pepper, bean paste, pine nuts, sesame, edible salt, drinking water, and food additives. The shiitake soybean textured protein seasoning sauce of the present invention is a pure vegetarian XO sauce, which can provide consumers with a high source of plant protein, is green and healthy, has a salty, fragrant, and spicy taste, and is suitable for all kinds of dishes, enriching the taste buds of consumers. Vegetarian materials such as mushrooms and vegetarian meat that are nutritious and delicious are used to replace the meat materials of traditional XO sauce. Under the premise of ensuring the high nutritional value of XO sauce, more flavor and umami are prepared with a variety of vegetarian seasonings, which can meet the needs of the market and vegetarian people. However, the product of this patent application is seasoned with monosodium glutamate, bean paste and food additives, and does not achieve the purpose of not adding monosodium glutamate and additives, and is not natural, green and healthy in the true sense.

[0005] CN114631592A discloses a composite short peptide nutrient and a preparation method thereof, wherein the raw material components and mass percentages are: 74.5-85% plant protein, 13.5-25% animal protein, 0.5-1.5% composite protease, and the sum of the percentages of each component is 100%. After liquid adjustment, enzymolysis, filtration separation, molecular sieve separation, modulation, and concentration, a composite short peptide nutrient solution is obtained or a composite short peptide nutrient powder is obtained by further drying. The obtained composite short peptide product has a uniform molecular weight, and the sources of the short peptides include plant sources and animal sources. The short peptide nutrient provided by the present invention has the characteristics of uniform peptide molecular weight, rich in amino acids, and no bitterness. However, the product of this patent application does not have the function of enhancing flavor and does not belong to a condiment.

[0006] CN111067078A discloses a flavor enhancer for replacing part of monosodium glutamate and its preparation method. The flavor enhancer comprises the following raw materials in parts by weight: 0.5-3.5 parts of disodium succinate; 10-30 parts of salt; 1-9 parts of L-alanine; 0.1-4 parts of glycine; 5-19 parts of yeast extract; 5-19 parts of white sugar; 0.1-4 parts of 5'-flavor nucleotide disodium; 0.01-2 parts of edible flavor; 20-68 parts of maltodextrin. The preparation method of the flavor enhancer comprises the following steps: mixing and stirring the raw materials; sieving and packaging the mixed materials. The flavor enhancer of the present invention can be used as a substitute for monosodium glutamate. It has the advantages of ensuring the flavor enhancement effect while being beneficial to human health, and is suitable for children, pregnant women and people who are intolerant to sodium glutamate. However, in the product formula of the patent application, except for yeast extract as a food-grade raw material, most of them are artificial synthetic additives and do not belong to natural flavor enhancer seasonings.

[0007] CN114098089A discloses a composite peptide composition and composite peptide flavored tea, wherein the composite peptide flavored tea comprises, by weight: 65-72 parts of composite peptide composition, 6-12 parts of tea powder, 5-15 parts of maca powder, and 5-15 parts of tangerine peel powder; the composite peptide composition comprises, by weight: 60-80 parts of composite peptide, 8-15 parts of Cyclocarya paliurus extract, 5-10 parts of Imperata cylindrica root extract, and 1-4 parts of xylitol. The composite peptide is at least two of soybean peptide, ovalbumin peptide, sea cucumber peptide, matsutake peptide, bird's nest peptide, and ginseng peptide. The composite peptide composition is nutritious and beneficial to human absorption. The present invention obtains Cyclocarya paliurus extract and Imperata cylindrica root extract that can effectively improve immunity by extracting Cyclocarya paliurus leaves and Imperata cylindrica roots, and the Cyclocarya paliurus extract and Imperata cylindrica root extract have significant synergistic effects in improving immunity. However, the product of this patent application belongs to a new flavored tea, not a condiment.

[0008] Therefore, there is a particular need for a seasoning that does not contain MSG, preservatives, flavors and pigments, is safer to use, and better preserves the original flavor of the ingredients. It not only meets the purpose of enhancing the flavor of the dishes and maintaining the original flavor, but also has natural, nutritious and healthy characteristics. Summary of the invention

[0009] In order to overcome the shortcomings of existing seasonings, on the one hand, the present invention provides a composite protein mushroom seasoning, whose raw materials include, by weight: 10-30 parts of yeast extract, 8-25 parts of plant peptide composition, 10-25 parts of shiitake mushroom extract, 2-10 parts of erythritol, 10-25 parts of auxiliary materials, and 20-55 parts of water; its raw materials do not include chemical synthetic substances, and the chemical synthetic substances include monosodium glutamate, flavor, sodium glutamate, disodium flavor nucleotides or amino acids.

[0010] The raw materials of the above-mentioned composite protein mushroom seasoning preferably include, by weight: 15-25 parts of yeast extract, 9-17 parts of plant peptide composition, 10-25 parts of shiitake mushroom extract, 2-8 parts of erythritol, 10.3-20.2 parts of auxiliary materials, and 20-45 parts of water.

[0011] In the above-mentioned composite protein mushroom seasoning, the plant peptides are at least two or more of soybean peptides, rice peptides, wheat peptides, pea peptides, potato peptides, and corn peptides; preferably, by weight, the plant peptide composition comprises 2-8 parts of soybean peptides, 1-6 parts of wheat peptides, and 2-10 parts of rice peptides; more preferably, the soybean peptides are 3-6 parts, the wheat peptides are 1-4 parts, and the rice peptides are 3-5 parts.

[0012] The above-mentioned composite protein mushroom seasoning, based on weight content, the total nitrogen content of the yeast extract is ≥3.5%, preferably ≥7%, more preferably ≥9%;

[0013] And / or, preferably, based on weight content, the content of I+G in the yeast extract is ≥2%, preferably ≥12%; more preferably, the content of amino acid nitrogen in the yeast extract is ≥2%.

[0014] In the above-mentioned composite protein mushroom seasoning, the auxiliary materials include edible salt and / or konjac flour; preferably, by weight, the auxiliary materials include 10-20 parts of edible salt and 0.1-1 parts of konjac flour; more preferably, the auxiliary materials include 10-14 parts of the edible salt and 0.1-0.4 parts of the konjac flour.

[0015] The composite protein mushroom seasoning comprises raw materials, by weight, of 15-25 parts of yeast extract, 3-6 parts of soybean peptide, 1-4 parts of wheat peptide, 3-5 parts of rice peptide, 10-25 parts of shiitake mushroom extract, 2-10 parts of erythritol, 10-14 parts of edible salt, 0.1-0.4 parts of konjac flour and 20-45 parts of water.

[0016] The above-mentioned composite protein mushroom seasoning has a total amino acid content of 20-40 mg / kg based on the weight of the composite protein mushroom seasoning; preferably, based on 100% by weight of the amino acids, the content of umami amino acids is 5-15%, the content of sweet amino acids is 30-45%, and the content of bitter amino acids is 30-50%.

[0017] The present invention also provides a method for preparing the above-mentioned composite protein mushroom seasoning, comprising the following steps:

[0018] S01. Premixing the soybean peptide, wheat peptide and rice peptide in the raw materials by weight to form a plant peptide composition;

[0019] S02, in parts by weight, water is added to a reaction tank, and the plant peptide composition and yeast extract are added, mixed and heated to dissolve;

[0020] S03, simultaneously concentrating and removing odor from the solution obtained in S02;

[0021] S04, pouring the product of S03 into a reaction tank, adding shiitake mushroom extract, erythritol and auxiliary materials to carry out heating reaction;

[0022] S05. The product after the reaction is cooled to obtain the final product.

[0023] According to the above preparation method, in step S01, the premixing is performed for 1-120 seconds.

[0024] According to the above preparation method, in step S02, the temperature is raised to 25-55°C.

[0025] According to the above preparation method, in step S03, the odor removal method is a vacuum concentration method, a macroporous resin removal method or an activated carbon removal method:

[0026] Vacuum concentration method: Pour a 15-35% concentration solution into a rotary evaporator, the concentration temperature is 65°C-85°C, the concentration time is 35min-1h, and the water content after concentration is controlled to be between 45-65wt%;

[0027] Macroporous resin removal method: add 1-10% of the macroporous resin to a 15-35% concentration solution, use a peristaltic pump to transport the sample solution into a column filled with the pretreated macroporous resin, the speed of the peristaltic pump is 10-30rpm, and then concentrate the sample at a concentration temperature of 60-80°C. After concentration, the water content is controlled to be between 45-65wt%;

[0028] Activated carbon removal method: add 1-10% activated carbon to a 15-35% concentration solution, stir and adsorb for 120min-240min at 15-35°C, then concentrate the solution to control the water content in the solution concentration between 45-65wt%, and filter out the activated carbon after the reaction is complete.

[0029] According to the above preparation method, in step S04, the reaction conditions are reaction temperature of 80-100° C., solution concentration of 45-65 wt %, and pH value of 4.0-6.0.

[0030] According to the above preparation method, in step S04, the reaction time is 30-60 min.

[0031] According to the above preparation method, it is characterized in that packaging is carried out after cooling to 40-65°C.

[0032] The present invention also provides the use of the composite protein mushroom seasoning in the field of food, preferably in the field of base soup.

[0033] According to the above uses, when the above composite protein mushroom seasoning is applied to the food field, the added amount thereof is 0.3-1wt% based on the weight of the food.

[0034] The present invention uses a composite flavoring technology to make a variety of plant peptides, yeast extracts and natural freshness-enhancing ingredients composite freshness; uses odor removal technology to reduce the bad smell and taste of raw materials; uses Maillard thermal reaction technology to enhance the aroma and mellowness, thereby obtaining a paste seasoning product that enhances flavor, maintains the original taste of ingredients, and is nutritious and healthy. The product does not add monosodium glutamate, additives, flavors and pigments, and is used in dishes such as stir-frying, stewing, hot pot, noodles, etc., wherein the amount added in soup is 0.6-0.8% of the total amount of water, and the amount added in stir-frying, stewing and noodles is 0.8-1% of the total amount of ingredients. The taste is natural and lasting, the aftertaste is refreshing, and the flavor of the dish itself is maintained. The product has broad application prospects in the fields of families, chain restaurants, etc. DETAILED DESCRIPTION

[0035] The main umami food additives on the market, especially monosodium glutamate and disodium ribonucleotide, have brought us a rich and colorful taste feast, but their consumption risks and taste are somewhat insufficient. Excessive consumption of monosodium glutamate can cause dry mouth, sourness and other discomforts, excessive sodium intake and other problems. With the demand for healthy food, people are paying more and more attention to whether the food ingredients in the end products are natural. In recent years, plant peptides, as a new type of natural flavoring raw material, have many characteristics such as a wide source of protein raw materials, high absorption and digestibility, and comprehensive essential amino acids. However, when a single plant peptide is used as a raw material for seasoning, the taste is bitter and sour, and the aroma and mellowness are insufficient, which cannot meet the market demand.

[0036] By combining a variety of plant peptides with yeast extracts, and adding mushroom extracts with natural aroma and refreshing taste, and using odor removal technology to reduce the bad smell and taste caused by high content of complex protein, it not only overcomes the shortcomings of single raw materials in taste, aroma and color, but also improves the bad flavor caused by multiple proteins, while also having the concept of natural flavor enhancement and the function of easy absorption of nutrients.

[0037] In order to solve the problems of the prior art, the present invention provides a composite protein mushroom seasoning, wherein the raw materials thereof include, by weight, 10-30 parts of yeast extract, 8-25 parts of plant peptide composition, 10-25 parts of shiitake mushroom extract, 2-10 parts of erythritol, 10-25 parts of auxiliary materials, and 20-55 parts of water; the raw materials thereof do not include chemically synthesized substances, and the chemically synthesized substances include monosodium glutamate, flavor, sodium glutamate, disodium flavor nucleotide or amino acid.

[0038] The meanings of relevant terms in the technical solution of the present invention are as follows.

[0039] (1) Yeast extract

[0040] Yeast extract is also called yeast flavor or yeast extract, and its English name is Yeast extract. For the sake of easy memory, it is abbreviated as YE according to international general rules. Yeast extract is a product obtained by enzymatic autolysis (which can be separated and extracted) of food yeast as the main raw material under the joint action of yeast's own enzymes or external food-grade enzymes, and is rich in soluble components in yeast cells such as amino acids, peptides, and polypeptides. Appropriate amounts of auxiliary materials can be added for formulation as needed, and the Maillard reaction process can also be added in the later stage of production. It is a food ingredient. The yeast extract in the present invention can use any commercially available yeast extract.

[0041] (2) Shiitake mushroom extract

[0042] Shiitake mushrooms are prepared by conventional methods through selection, cleaning, crushing, enzymolysis, concentration and other processes, and contain more than 10 kinds of amino acids, including 7 kinds of essential amino acids for human body such as isoleucine, lysine, phenylalanine, methionine, threonine, valine, vitamin B1, B2, PP, mineral salts and crude fiber, etc. It has the effects of strengthening spleen and stomach, whitening and protecting color, and removing odor. The shiitake mushroom extract used in the present invention can be any commercially available shiitake mushroom extract.

[0043] (3) Erythritol

[0044] Erythritol is widely found in nature, such as fungi such as mushrooms and lichens, melons and grapes, and can also be detected in small amounts in fermented foods such as wine, beer, soy sauce, and Japanese sake. It is a natural sweetener.

[0045] (4) Odor removal method

[0046] The odor removal method described in the present invention is a conventional physical odor removal method, which can remove the characteristic flavor of yeast without changing the product formula and properties. Three conventional odor removal methods are selected in the physical method: steam removal method, vacuum concentration method and adsorbent removal method. Steam removal method is to remove volatile compounds in the solution by high-temperature steam to reduce the characteristic odor of the solution. Vacuum concentration method is to reduce the characteristic odor of the solution by lowering the boiling point of volatile compounds. There are two types of adsorbents commonly used in the adsorbent removal method. The first type is activated carbon, molecular sieves and silica gel. Among these adsorbents, activated carbon has a wide range of applications. Its dense pore structure and huge specific surface area have good adsorption effects on non-polar compounds, saturated compounds and compounds with large molecular weights, but it has no selectivity. Another type of adsorbent is macroporous resin. There are many micropores with appropriate pore sizes inside the macroporous resin. It has both adsorption and screening properties and can effectively adsorb various organic substances. Macroporous resins have many advantages such as stable physical and chemical properties, unique adsorption selectivity, no influence from the presence of inorganic substances, mild desorption conditions, simple regeneration, long service life, and cost savings, and have been widely used in industry.

[0047] (5) Amino Acids

[0048] The raw materials used in the composite protein mushroom seasoning of the present invention do not contain amino acids, that is, do not contain exogenous amino acids, but yeast extract is rich in various amino acids, that is, the composite protein mushroom seasoning of the present invention contains endogenous amino acids.

[0049] The present invention is described in detail below through specific embodiments.

[0050] The raw materials and their sources used in the examples and comparative examples of the present invention are shown in Table 1.

[0051] Table 1 Raw materials used in the examples of the present invention and the comparative examples

[0052] Use of raw materials or equipment Model\Purity Source or Manufacturer Yeast Extract FA28 Angel Yeast Co., Ltd. Soybean Peptide Powder Guangdong Tianqi Biotechnology Co., Ltd. Rice peptide Powder Angel Yeast Co., Ltd. Wheat peptide Powder Angel Yeast Co., Ltd. Shiitake mushroom extract NC011 / paste Zhongjing Wanxi Pharmaceutical Co., Ltd. Erythritol YZ-J-20 Wuhan Acepin Food Biological Co., Ltd. Konjac flour / Yizhi Konjac Biotechnology Co., Ltd. MSG 99% Monosodium Glutamate COFCO Biochemical Energy (Longjiang) Co., Ltd. Disodium ribonucleotide Active ingredients 98% Xijie (Liaocheng) Biotechnology Co., Ltd. Glycine / Hebei Huayang Biotechnology Co., Ltd. Alanine / Anhui Huaheng Biotechnology Co., Ltd.

[0053] Table 2 Compound protein mushroom seasoning embodiment formula (weight parts)

[0054]

[0055]

[0056] Table 3 Processing conditions of compound protein mushroom seasoning example

[0057]

[0058] Table 4 Compound protein mushroom seasoning comparative example formula (weight parts)

[0059] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Yeast Extract 24 25 23 0 Soybean Peptide 4 0 3 5 Wheat peptide 4 0 3 4 Rice peptide 3 0 4 5 Shiitake mushroom extract 0 15 17 19 Erythritol 7 5 6 7 Salt 14 13 0 12 Konjac flour 0.1 0.2 0.2 0.4 water 43.9 41.8 43.8 47.6

[0060] Table 5 Processing conditions of comparative examples of composite protein mushroom seasoning

[0061] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Reaction temperature (℃) 87 85 87 90 Reaction time (min) 30 30 30 30 pH 5.1 5.1 5.2 5.2

[0062] Example 1

[0063] A composite protein mushroom seasoning comprises the following raw materials, measured by weight: 22 parts of yeast extract, 6 parts of soybean peptide, 2 parts of wheat peptide, 3 parts of rice peptide, 17 parts of shiitake mushroom extract, 6 parts of erythritol, 14 parts of salt, 0.2 parts of konjac flour and 29.9 parts of water.

[0064] The composite protein mushroom seasoning of the present invention is prepared by the following method:

[0065] S01, premixing soybean peptide, wheat peptide and rice peptide for 1 min to obtain a plant peptide composition;

[0066] S02, by weight, water is added to a reaction tank, and the plant peptide composition and yeast extract are added, and the mixture is heated and stirred to 40° C. to fully dissolve;

[0067] S03, the solution obtained in S02 is simultaneously concentrated and odor removed by vacuum concentration method: the solution is poured into a rotary evaporator, the concentration temperature is 70°C, the concentration time is 1h, and the water content after concentration is controlled to be 55wt%;

[0068] S04. Pour the product of S03 into a reaction tank, add shiitake mushroom extract, erythritol and auxiliary materials to carry out heating reaction, and the reaction conditions are reaction time 30 minutes, reaction temperature 87° C., reaction concentration 55%, and pH value 5.1.

[0069] S05. Cool the product after the reaction to 55° C. and package it to obtain a composite protein mushroom seasoning product.

[0070] Embodiment 2:

[0071] The raw material composition is shown in Table 2. The preparation method is the same as that of Example 1, except that:

[0072] In S01, premix for 2 minutes;

[0073] In S02, the temperature was raised to 55°C;

[0074] In S03, a macroporous resin removal method was used: a macroporous resin was added to the solution at a resin addition amount of 10%, and a peristaltic pump was used to transport the sample solution into a column filled with the pretreated macroporous resin. The speed of the peristaltic pump was 30 rpm, and then the sample was concentrated at a concentration temperature of 80°C. After concentration, the water content was controlled to be 65 wt% in the solution.

[0075] In S04, the reaction conditions are shown in Table 3;

[0076] In S05, the cooling temperature is 65°C.

[0077] Embodiment 3:

[0078] The raw material composition is shown in Table 2. The preparation method is the same as that of Example 1, except that:

[0079] In S01, premix for half a minute;

[0080] In S02, the temperature was raised to 25°C;

[0081] In S03, an activated carbon removal method is used: 10% activated carbon is added to the solution, and adsorbed with stirring at 35°C for 240 minutes, and then the solution is concentrated to control the water content to a solution concentration of 65wt%, and the activated carbon is filtered out after the reaction is completed;

[0082] In S04, the reaction conditions are shown in Table 3;

[0083] In S05, the cooling temperature is 40°C.

[0084] Embodiment 4:

[0085] The raw material composition is shown in Table 2. The preparation method is the same as that of Example 1, except that:

[0086] In S01, premixing was performed for 1 second;

[0087] In S02, the temperature was raised to 30°C;

[0088] In S03, the concentration temperature is 65°C, the concentration time is 35 min, and the water content after concentration is controlled at a solution concentration of 45 wt%;

[0089] In S04, the reaction conditions are shown in Table 3;

[0090] In S05, the cooling temperature is 65°C.

[0091] Embodiment 5:

[0092] The raw material composition is shown in Table 2. The preparation method is the same as that of Example 2, except that:

[0093] In S01, premix for 10 seconds;

[0094] In S02, the temperature was raised to 25°C;

[0095] In S03, the resin addition amount is 1wt%, the speed of the peristaltic pump is 10rpm, the concentration temperature is 60°C, and the water content after concentration is controlled to be 45wt%;

[0096] In S04, the reaction conditions are shown in Table 3;

[0097] In S05, the cooling temperature is 45°C.

[0098] Embodiment 6:

[0099] The raw material composition is shown in Table 2. The preparation method is the same as that of Example 3, except that:

[0100] In S01, premix for 10 seconds;

[0101] In S02, the temperature was raised to 55°C;

[0102] In S03, the amount of activated carbon added was 1%, and the adsorption was stirred at 15°C for 120 min to control the water content at a solution concentration of 45 wt%;

[0103] In S04, the reaction conditions are shown in Table 3;

[0104] In S05, the cooling temperature is 65°C.

[0105] Embodiment 7:

[0106] The raw material composition is shown in Table 2. The preparation method is the same as that of Example 1, except that:

[0107] In S01, premixing was performed for 120 seconds;

[0108] In S02, the temperature was raised to 55°C;

[0109] In S03, the concentration temperature is 85°C, the concentration time is 1h, and the water content after concentration is controlled at a solution concentration of 65wt%;

[0110] In S04, the reaction conditions are shown in Table 3;

[0111] In S05, the cooling temperature is 40°C.

[0112] Embodiment 8:

[0113] The raw material composition is shown in Table 2. The preparation method is the same as that of Example 2, except that:

[0114] In S01, premixing was performed for 60 seconds;

[0115] In S02, the temperature is raised to 40°C;

[0116] In S03, the resin addition amount is 5wt%, the speed of the peristaltic pump is 20rpm, the concentration temperature is 70°C, and the water content after concentration is controlled at a solution concentration of 55wt%;

[0117] In S04, the reaction conditions are shown in Table 3;

[0118] In S05, the cooling temperature is 55°C.

[0119] Embodiment 9:

[0120] The raw material composition is shown in Table 2. The preparation method is the same as that of Example 3, except that:

[0121] In S01, premixing was performed for 120 seconds;

[0122] In S02, the temperature is raised to 40°C;

[0123] In S03, the amount of activated carbon added was 5%, and the adsorption was stirred at 28°C for 180 min to control the water content at a solution concentration of 55 wt%;

[0124] In S04, the reaction conditions are shown in Table 3;

[0125] In S05, the cooling temperature is 53°C.

[0126] Comparative Example 1:

[0127] The composition of the raw materials is shown in Table 4. The preparation method is the same as that of Example 1, except that no shiitake mushroom extract is added to S04, and the reaction conditions are shown in Table 5.

[0128] Comparative Example 2:

[0129] The composition of the raw materials is shown in Table 4. The preparation method is the same as that of Example 1, except that step S01 is omitted; in S04, the reaction conditions are shown in Table 5.

[0130] Comparative Example 3:

[0131] The composition of the raw materials is shown in Table 4. The preparation method is the same as that of Example 1, except that in S04, there is no salt in the auxiliary material, and the reaction conditions are shown in Table 5.

[0132] Comparative Example 4:

[0133] The composition of the raw materials is shown in Table 4. The preparation method is the same as that of Example 1, except that in S02, no yeast extract is added; in S04, the reaction conditions are shown in Table 5.

[0134] The free amino acid content, peptide molecular weight distribution and sensory evaluation of the composite protein mushroom seasonings of Examples 1-9 and Comparative Examples 1-4 were tested according to the following methods. The results are shown in Tables 6-7.

[0135] 1. Test method for free amino acids

[0136] The test was carried out according to the method in GB 5009.124-2016. The test results are shown in Table 2.

[0137] 2. Test method for peptide molecular weight distribution

[0138] The peptides in the sample were separated and identified by high performance liquid chromatography. The chromatographic column used was TSKGel-G2000-SWXL (7.8mm×300mm), the mobile phase was acetonitrile: water: trifluoroacetic acid = 40:60:0.1, the flow rate was 0.5mL / min, the injection volume was 20μL, the column temperature was 30℃, and the UV detection wavelength was 214nm. The linear equation of the logarithm of the relative molecular mass and the elution volume was y = -0.5068x + 15.757 (R2 = 0.9697), where y is the logarithm of the molecular weight of the standard peptide; x is the elution volume.

[0139] 3. Sensory evaluation standards

[0140] The fuzzy sensory evaluation team is composed of 8 professional sensory evaluation personnel. When tasting the solution, take about 2mL into the mouth with a sensory cup. The solution should be taken slowly and steadily, so that the solution first touches the tongue and finally reaches the root of the tongue. Let the solution stay in the mouth for 3 seconds to make a comprehensive judgment of the taste. Then spit out the solution and rinse your mouth with clean water. After rinsing your mouth, wait 2 minutes before tasting the next sample. The following sample solutions are all 1% 100℃ solutions. Score from 5 dimensions separately, and add up to the total score.

[0141] Table 6 Sensory evaluation standards

[0142]

[0143] Table 7 Free amino acid components and peptide molecular weight distribution ratio

[0144]

[0145] Table 8 Sensory results of compound protein mushroom seasoning examples and comparative examples

[0146] aroma Freshness salinity mellow Aftertaste Total score Example 1 17 17 17 18 16 85 Example 2 15 19 12 19 17 82 Example 3 15 16 14 16 14 75 Example 4 11 17 11 18 16 73 Example 5 18 16 14 17 15 80 Example 6 14 16 14 18 16 78 Example 7 20 17 13 18 16 84 Example 8 16 16 16 19 17 84 Example 9 17 17 11 19 17 81 Comparative Example 1 3 17 18 16 14 68 Comparative Example 2 16 15 12 12 9 64 Comparative Example 3 16 13 3 17 15 64 Comparative Example 4 15 6 17 10 9 57

[0147] As shown in Table 7: From the test results, it can be seen that the amino acid content in the composite protein mushroom seasonings prepared in Examples 1-9 of the present invention is 1.84-2.35%. Comparative Example 2 does not contain plant peptides (including soybean peptides, wheat peptides and rice peptides), and Comparative Example 4 does not contain yeast extract, and the amino acid content is relatively low;

[0148] The content of peptides with molecular weight distribution below 400Da in the composite protein mushroom seasonings prepared in Examples 1-9 of the present invention is 80.34-90.47%. Comparative Example 2 does not contain plant peptides (including soybean peptides, wheat peptides and rice peptides), and the content of peptides with molecular weight distribution below 400Da is 72.49%; Comparative Example 4 does not contain yeast extract, and the content of peptides with molecular weight distribution below 400Da is 68.42%.

[0149] As shown in Table 8, the test results show that the total sensory score of the composite protein mushroom seasonings prepared in Examples 1-9 of the present invention is 70-86%. Comparative Example 1 does not contain shiitake mushroom extract, and the aroma sensory score is low, with a total score of 68; Comparative Example 2 does not contain plant peptides (including soybean peptides, wheat peptides and rice peptides), and the freshness and saltiness scores are low, with a total score of 64; Comparative Example 3 does not contain salt, the saltiness score is low, the freshness is slightly low, and the total score is 64; Comparative Example 4 does not contain yeast extract, and the freshness, mellowness and aftertaste scores are low, with a total score of 57.

[0150] Application Example 1

[0151] The composite protein mushroom seasonings of Examples 1-9 and Comparative Examples 1-4 were used to prepare mushroom and cabbage soup, and the preparation method was as follows:

[0152] ① Remove the stems of the shiitake mushrooms, wash and cut into strips, beat the eggs, wash the seafood mushrooms, wash the baby cabbage, cut into sections and set aside; ② Wash the pot and pour a little oil in it. After the oil is hot, add the eggs and spread them into an omelet; ③ Add 800g of water to the pot, add the shiitake mushroom strips, seafood mushrooms and baby cabbage after the water boils, and simmer for 8 minutes; ④ After 8 minutes, add salt and egg white mushroom seasoning, simmer for another 2 minutes and serve.

[0153] The added amounts of the compound protein mushroom seasoning and salt were 0.6% and 0.4% of the weight of the salt relative to the weight of water, that is, 6 g of the compound protein mushroom seasoning and 4 g of salt were added per 1 kg of water.

[0154] The flavor, taste and color of the embodiments and comparative examples were evaluated by sensory evaluation. 20 professional sensory evaluators were randomly invited to set up a single-person evaluation room in accordance with the requirements of GB / T13868-2009. The evaluators conducted sensory evaluation on the numbered samples, and took about 2 mL of the sample into the mouth with a sensory cup. The solution should be slowly and steadily when entering the mouth, so that the solution first contacts the tongue and finally reaches the root of the tongue. The solution should stay in the mouth for 3 seconds to make a comprehensive judgment of the taste, and then spit out the solution and rinse the mouth with clean water. After rinsing the mouth, wait for 2 minutes before tasting the next sample. The sensory evaluation details are shown in Table 3. After scoring, the results are statistically analyzed and recorded as average values, as shown in Table 3.

[0155] Table 9 Sensory evaluation criteria and scores

[0156]

[0157]

[0158] Table 10 Sensory evaluation results of examples and comparative examples

[0159] Group aroma Taste Color Total score Example 1 25 36 28 89 Example 2 24 37 27 88 Example 3 23 36 26 85 Example 4 20 36 24 80 Example 5 27 35 27 89 Example 6 23 36 26 85 Example 7 29 37 26 92 Example 8 24 36 25 85 Example 9 27 35 26 88 Comparative Example 1 16 30 26 72 Comparative Example 2 26 22 26 74 Comparative Example 3 27 24 26 77 Comparative Example 4 25 15 26 66

[0160] As shown in Table 10, the sensory evaluation results show that the scores of Examples 1-9 of the present invention are above 80 points. Comparative Example 1 does not contain shiitake mushroom extract, and the aroma score is low, with an overall score of 72 points; Comparative Example 2 does not contain plant peptides (including soybean peptides, wheat peptides and rice peptides), and the taste score is low, with an overall score of 74 points; Comparative Example 3 does not contain salt, and the taste score is low, with an overall score of 77 points; Comparative Example 4 does not contain yeast extract, and the taste score is low, with an overall score of 66 points.

[0161] Application Example 2

[0162] The composite protein mushroom seasonings of Examples 1-6 and Comparative Examples 1-5 are used as the base soup for noodles, and the preparation method is as follows:

[0163] Add 500g of water and seasonings into a pot, add 200g of noodles after the water boils, add vegetables after the noodles are cooked and cook for 30s before serving, add compound protein mushroom seasoning and boiling water into a bowl, add 1g of compound protein mushroom seasoning and 0.5g of edible salt to every 100g of water, that is, the amount of compound protein mushroom seasoning added is 1% of the total amount of water, and the amount of edible salt added is 0.5% of the total amount of water.

[0164] The flavor, taste and color of the examples and comparative examples were evaluated by sensory evaluation. The sensory evaluation method was as above, and the results were statistically analyzed and recorded as average values, as shown in Table 3.

[0165] Table 11 Sensory evaluation results of the embodiments and comparative examples

[0166] Group aroma Taste Color Total score Example 1 26 36 28 90 Example 2 25 36 27 88 Example 3 23 36 27 86 Example 4 21 35 24 80 Example 5 27 35 27 89 Example 6 25 36 26 87 Example 7 29 37 27 93 Example 8 25 37 25 87 Example 9 27 36 27 90 Comparative Example 1 14 29 23 66 Comparative Example 2 25 22 26 73 Comparative Example 3 26 23 26 75 Comparative Example 4 25 14 23 62

[0167] As shown in Table 11, the sensory evaluation results show that the scores of Examples 1-9 of the present invention are above 80 points. Comparative Example 1 does not contain shiitake mushroom extract, has a low aroma score, a slightly low taste score, and an overall score of 66 points; Comparative Example 2 does not contain plant peptides (including soybean peptides, wheat peptides, and rice peptides), has a low taste score, and an overall score of 73 points; Comparative Example 3 does not contain salt, has a low taste score, and an overall score of 75 points; Comparative Example 4 does not contain yeast extract, has a low taste score, and an overall score of 62 points.

[0168] In summary, the free amino acid content in the composite protein mushroom seasoning of the present invention is relatively high, and the small peptide content reaches more than 80%, which improves the flavor duration; it has the functions of enhancing freshness, improving flavor and maintaining original flavor, and has potential application value in the field of composite seasonings.

[0169] The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A composite protein mushroom seasoning, characterized in that: The raw materials include, by weight: 10-30 parts of yeast extract, 8-25 parts of plant peptide composition, 10-25 parts of shiitake mushroom extract, 2-10 parts of erythritol, 10-25 parts of auxiliary materials, and 20-55 parts of water; the raw materials do not include chemically synthesized substances, and the chemically synthesized substances include monosodium glutamate, flavors, sodium glutamate, disodium flavor nucleotides or amino acids.

2. The composite protein mushroom seasoning according to claim 1, characterized in that: The composite protein mushroom seasoning comprises: 15-25 parts of yeast extract, 9-17 parts of plant peptide composition, 10-25 parts of shiitake mushroom extract, 2-8 parts of erythritol, 10.3-20.2 parts of auxiliary materials and 20-45 parts of water.

3. The composite protein mushroom seasoning according to claim 1 or 2, characterized in that: The plant peptides are at least two or more of soybean peptides, rice peptides, wheat peptides, pea peptides, potato peptides, and corn peptides; Preferably, the plant peptide composition comprises 2-8 parts of soybean peptide, 1-6 parts of wheat peptide and 2-10 parts of rice peptide by weight; more preferably, the soybean peptide is 3-6 parts, the wheat peptide is 1-4 parts and the rice peptide is 3-5 parts.

4. The composite protein mushroom seasoning according to any one of claims 1 to 3, characterized in that: The total nitrogen content of the yeast extract is ≥3.5% by weight, preferably ≥7%, and more preferably ≥9%; And / or, preferably, the content of I+G in the yeast extract is ≥2%, preferably ≥12%; more preferably, the content of amino acid nitrogen in the yeast extract is ≥2%.

5. The composite protein mushroom seasoning according to any one of claims 1 to 4, characterized in that: The auxiliary materials include edible salt and / or konjac flour; preferably, by weight, the auxiliary materials include 10-20 parts of edible salt and 0.1-1 parts of konjac flour; more preferably, the auxiliary materials include 10-14 parts of edible salt and 0.1-0.4 parts of konjac flour.

6. The composite protein mushroom seasoning according to any one of claims 1 to 5, characterized in that: The composite protein mushroom seasoning raw materials include 15-25 parts of yeast extract, 3-6 parts of soybean peptide, 1-4 parts of wheat peptide, 3-5 parts of rice peptide, 10-25 parts of shiitake mushroom extract, 2-10 parts of erythritol, 10-14 parts of edible salt, 0.1-0.4 parts of konjac flour and 20-45 parts of water by weight.

7. The composite protein mushroom seasoning according to claims 1-6, characterized in that: The total amino acid content of the composite protein mushroom seasoning is 20-40 mg / kg based on the weight of the composite protein mushroom seasoning; preferably, based on 100% amino acid weight, the content of umami amino acid is 5-15%, the content of sweet amino acid is 30-45%, and the content of bitter amino acid is 30-50%.

8. The method for preparing the composite protein mushroom seasoning according to any one of claims 1 to 7, comprising the following steps: S01. Premixing the soybean peptide, wheat peptide and rice peptide in the raw materials by weight to form a plant peptide composition; S02, in parts by weight, water is added to a reaction tank, and the plant peptide composition and yeast extract are added, mixed and heated to dissolve; S03, the solution obtained in S02 is simultaneously concentrated and odor removed; S04, pouring the product of S03 into a reaction tank, adding shiitake mushroom extract, erythritol and auxiliary materials to carry out heating reaction; S05. The product after the reaction is cooled to obtain the final product.

9. The preparation method according to claim 8, wherein in step S01, the premixing is performed for 1-120 seconds.

10. The preparation method according to any one of claims 8 to 9, wherein in step S02, the temperature is raised to 25-55°C.

11. According to the preparation method according to any one of claims 8 to 10, in step S03, the odor removal method is a vacuum concentration method, a macroporous resin removal method or an activated carbon removal method: Vacuum concentration method: Pour a 15-35% concentration solution into a rotary evaporator, the concentration temperature is 65°C-85°C, the concentration time is 35min-1h, and the water content after concentration is controlled to be between 45-65wt%; Macroporous resin removal method: add 1-10% of the macroporous resin to a 15-35% concentration solution, use a peristaltic pump to transport the sample solution into a column filled with the pretreated macroporous resin, the speed of the peristaltic pump is 10-30rpm, and then concentrate the sample at a concentration temperature of 60-80°C. After concentration, the water content is controlled to be between 45-65wt%; Activated carbon removal method: add 1-10% activated carbon to a 15-35% concentration solution, stir and adsorb for 120min-240min at 15-35°C, then concentrate the solution to control the water content in the solution concentration between 45-65wt%, and filter out the activated carbon after the reaction is complete.

12. The preparation method according to any one of claims 8 to 11, wherein in step S04, the reaction conditions are a reaction temperature of 80-100°C, a solution concentration of 45-65wt%, and a pH value of 4.0-6.

0.

13. According to the preparation method according to any one of claims 8 to 12, in step S04, the reaction time is 30-60 min.

14. The preparation method according to any one of claims 8 to 13, characterized in that: After cooling to 40-65℃, it is packaged.

15. Use of the composite protein mushroom seasoning according to any one of claims 1 to 7 in the field of food, preferably in the field of base soup.

16. The use according to claim 15, characterized in that When the composite protein mushroom seasoning is applied to the food field, the addition amount thereof is 0.3-1 wt % based on the weight of the food.

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