Pleurotus eryngii salty zymolyte as well as preparation and application thereof

Abstract

The invention relates to the technical field of food flavor, in particular to a pilose antler mushroom salty zymolyte as well as preparation and application thereof. The preparation method comprises the following steps: dissolving dried velvet antler mushroom powder, and uniformly mixing to obtain an enzymolysis raw material solution; then adding pectinase into the enzymolysis raw material solution, and carrying out enzymolysis treatment for the first time; then adding acid protease, and carrying out secondary enzymolysis treatment to obtain enzymatic hydrolysate; and finally, carrying out centrifugal treatment on the enzymatic hydrolysate, and carrying out post-treatment on the supernate to prepare the salty zymolyte of the pilose antler mushrooms. The pilose antler mushroom salty zymolyte prepared by the method has obvious salty taste, can be further used as one of flavoring substances, and is applied to the field of food.

Description

Technical Field

[0001] The invention relates to the technical field of food flavor, in particular to a salty enzymatic hydrolysate of velvet antler mushroom and a preparation method and application thereof. Background Art

[0002] Taste is currently an important indicator for evaluating the edible quality of food. Small molecule peptides, amino acids, nucleotides, inorganic ions, etc. all make important contributions to the taste of food. The taste of food is a series of taste sensations produced by small molecule flavoring substances stimulating the corresponding taste buds in the tongue, the human taste organ, such as sour, sweet, bitter, salty, and fresh. Different flavoring substances combine with different taste buds to produce their own characteristic tastes.

[0003] Salting agents are indispensable substances in human life. The main component is sodium chloride, which is the main source of sodium ions and chloride ions in the human body. They also maintain normal physiological functions of the human body, regulate blood osmotic pressure, stimulate saliva secretion, participate in gastric acid formation, and promote digestive enzyme activity. Hypertension caused by excessive salt intake has become an important factor affecting the health of the people today. Authoritative data show that there is a significant positive correlation between salt intake and the incidence of hypertension. In the case that people cannot be forced to reduce their salt intake, developing salt substitutes and then reducing salt intake has become an effective way to solve this problem.

[0004] Hericium erinaceus, also known as Hericium erinaceus, Hericium erinaceus or Hericium erinaceus mycelium, is a fungus with high edible and medicinal value. Edible Hericium erinaceus is rich in protein, fat, carbohydrates, cellulose, and multiple vitamins and minerals. The total amino acid content of the dry product is 8.47%, including 7 essential amino acids for the human body, accounting for 44.88% of the total, and 9 other amino acids, accounting for 55.02% of the total. It also contains a large number of trace elements that are beneficial to the human body, such as potassium, zinc, copper, selenium, etc. Taking the iron content as an example, it is 2 times that of shiitake mushrooms and 1.5 times that of oyster mushrooms. The vitamin B2 content of Hericium erinaceus is also very rich, which is 2.5 times that of shiitake mushrooms and 3 times that of oyster mushrooms, which is a medium-to-high level among mushrooms. In terms of medicinal use, it is believed to have the effects of enhancing immunity, promoting digestion, lowering blood sugar and blood lipids, and anti-inflammatory and antioxidant. Some studies have also shown that Hericium erinaceus may be beneficial to the health of the nervous system and help improve memory and cognitive function. In general, Pleurotus eryngii is a fungus with high edible and medicinal value. In recent years, there are relatively few reports on flavor peptides of Pleurotus eryngii, but some studies have shown that it may contain peptides with flavor properties. Summary of the invention

[0005] In order to solve the above problems, the purpose of the present invention is to provide a salty enzymatic hydrolysate of velvet antler mushroom and its preparation and application. The present invention first dissolves the dry velvet antler mushroom powder and mixes it to obtain an enzymatic hydrolysis raw material liquid; then pectinase is added to the enzymatic hydrolysis raw material liquid to perform a first enzymatic hydrolysis treatment; then acidic protease is added to perform a second enzymatic hydrolysis treatment to obtain an enzymatic hydrolysate; finally, the enzymatic hydrolysate is centrifuged, and the supernatant is post-treated to prepare a salty enzymatic hydrolysate of velvet antler mushroom. The salty enzymatic hydrolysate of velvet antler mushroom prepared by the present invention has a distinct salty taste and can be further used as one of the flavoring substances in the food field.

[0006] The purpose of the present invention can be achieved by the following technical solutions:

[0007] The first object of the present invention is to provide a method for preparing a salty enzymatic hydrolysate of Pleurotus eryngii, comprising the following steps:

[0008] (S1) dissolving dry velvet antler mushroom powder and mixing it to obtain an enzymatic hydrolysis raw material liquid;

[0009] (S2) adding pectinase to the enzymolysis raw material solution prepared in step (S1) to perform a first enzymolysis treatment; then adding acid protease to perform a second enzymolysis treatment to obtain an enzymolysis solution;

[0010] (S3) The enzymatic hydrolysate prepared in step (S2) is centrifuged, and the supernatant is post-treated to obtain a salty enzymatic hydrolysate of Pleurotus eryngii.

[0011] In one embodiment of the present invention, in step (S1), the dried pilose antler mushroom powder is prepared by the following method:

[0012] The dried velvet antler mushroom is crushed and then sieved.

[0013] In one embodiment of the present invention, the particle size of the dry pilose antler mushroom powder is 0.076-2.54 mm.

[0014] In one embodiment of the present invention, in step (S1), dried velvet antler mushroom powder is dissolved in water;

[0015] The mass ratio of dry velvet antler mushroom powder to water is 1:10-100.

[0016] In one embodiment of the present invention, in step (S2), the ratio of the acidic protease to the pectinase is 1:2-3;

[0017] The mass ratio of the sum of the added amounts of acidic protease and pectinase to the enzymatic hydrolysis raw material solution is 1:100-1000.

[0018] In one embodiment of the present invention, in step (S2), during the first enzymatic hydrolysis process, the pH is 2.0-4.0, the temperature is 40-60° C., and the time is 1-5 hours.

[0019] In one embodiment of the present invention, in step (S2), during the second enzymatic hydrolysis process, the pH is 2.0-4.0, the temperature is 30-50° C., and the time is 1-5 hours.

[0020] In one embodiment of the present invention, in step (S3), during the centrifugation process, 6000-10000 rpm / min, the time is 10-20 min;

[0021] The post-treatment is to carry out concentration and drying treatment in sequence.

[0022] In one embodiment of the present invention, during the centrifugal treatment, the rotation speed is 8000 rpm / min and the time is 10 min.

[0023] In one embodiment of the present invention, the supernatant is concentrated by passing through an ultrafiltration membrane;

[0024] The drying is selected from freeze drying, vacuum drying or spray drying.

[0025] In one embodiment of the present invention, the molecular weight cut-off of the ultrafiltration membrane is 1000 to 3000 Da;

[0026] The drying is spray drying. During the spray drying process, the hot air temperature at the equipment inlet is 150-200°C, and the hot air temperature at the equipment outlet is 60-90°C.

[0027] The second object of the present invention is to provide a salty enzymatic hydrolysate of Pleurotus eryngii prepared by the above method.

[0028] The third object of the present invention is to provide an application of a salty enzymatic hydrolysate of Pleurotus eryngii in the food field.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] (1) The present invention greatly improves the degree of protein hydrolysis through the synergistic effect of the above two enzymes, effectively ensuring the stability and quality of various performance indicators of the product. Compared with the existing technology, its technological progress is significant.

[0031] (2) The salty enzymatic hydrolysate of Pleurotus eryngii of the present invention is used as a flavoring substance in the food field, for example, as a base material or auxiliary material for food seasonings. These are conventional applications of flavoring substances and are foreseeable by those skilled in the art. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a radar chart of the electronic tongue measurement results of ultrafiltration components U0~U3. DETAILED DESCRIPTION

[0033] The present invention is described in detail below with reference to the accompanying drawings and specific embodiments.

[0034] In the following examples, pectinase was purchased from Bioss (Cat. No. 04837344); acid protease was purchased from Bioss (Cat. No. 04835461);

[0035] Unless otherwise specified, all reagents used are commercially available reagents, and all detection means and methods used are conventional detection means and methods in the art.

[0036] Example 1

[0037] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0038] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:20 to obtain an enzymatic hydrolysis raw material solution;

[0039] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature 50° C., time 2 h), and then cooling the solution to room temperature and performing enzyme inactivation treatment (90° C. water bath 5 min);

[0040] (S3) After step (S2), an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 2 h), to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0041] (S4) the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) is centrifuged at 8000 rpm / min for 10 min, and the supernatant is concentrated through an ultrafiltration membrane (using ultrafiltration membranes with molecular weight cutoff ranges of 300Da, 1000Da and 3000Da to collect products U0 (Mw≥3000Da), U1 (3000>Mw≥1000Da), U2 (300≤Mw<1000Da) and U3 (Mw<300Da)), and then spray-dried (the hot air temperature at the inlet of the equipment is 180°C, and the hot air temperature at the outlet is 75°C) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (wherein the degree of hydrolysis of U1 is 92%, and it can be frozen and stored under low temperature conditions);

[0042] The sum of the added amounts of pectinase and acid protease is 0.2% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acid protease is 1:2;

[0043] According to the national standard GB / T 16291.1-2012 Sensory Analysis Selection, Training and Management Evaluator General Guidelines Part 1: Selecting Evaluators. 15 evaluators who are in good physical condition, have good language expression skills, have no sensory function loss, can distinguish colors, and have normal taste and smell functions were selected. The evaluators were trained in taste and smell testing and identification, as well as the use of ranking methods, to ensure that the sensory panelists can use a linear scale to rank the saltiness intensity of the samples.

[0044] The results of the artificial sensory salty taste evaluation of U0~U3 are shown in the table below and Figure 1 .

[0045] Serial number Saltiness rating U0 1 U1 4 U2 2 U3 3

[0046] The taste profile of the ultrafiltration fractions U0-U3 was further determined using the electronic tongue system. The salty enzymatic hydrolysate obtained was dissolved in water. 20 mL was taken for each test, and the samples were taken three times in parallel. Each sample was measured using each of the 9 sensors (sour, sweet, bitter, salty, fresh, astringent, richness, astringent aftertaste, bitter aftertaste). Each test lasted 2 minutes, and the cleaning time was 10 seconds; all tests were performed at room temperature.

[0047] The radar chart of the electronic tongue measurement results of U0~U3 is as follows Figure 1 shown.

[0048] Through Table 1 and Figure 1 It can be found that compared with U1, the salty hydrolysates of U0, U2 and U3 have no significant salty effect. The reason may be that when the molecular weight of the velvet antler peptide is 3000>Mw≥1000Da, the salty component is the largest.

[0049] Example 2

[0050] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0051] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:10 to obtain an enzymatic hydrolysis raw material solution;

[0052] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature 50° C., time 1 h), and then cooling the solution to room temperature and performing enzyme inactivation treatment (90° C. water bath 5 min);

[0053] (S3) After step (S2), an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 1 h) to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0054] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 8000 rpm / min for 10 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da, and the molecular weight of the product is 1000-3000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (with a hydrolysis degree of 88%, which can be frozen and stored under low temperature conditions);

[0055] The sum of the added amounts of pectinase and acidic protease is 0.1% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:2.

[0056] Example 3

[0057] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0058] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a solid-liquid ratio of 1:30 to obtain an enzymatic hydrolysis raw material solution;

[0059] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature 50° C., time 3 h), and then cooling the solution to room temperature and performing enzyme inactivation treatment (90° C. water bath 5 min);

[0060] (S3) After step (S2), an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 3 h), to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0061] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 8000 rpm / min for 10 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da, and the molecular weight of the product is 1000-3000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (with a hydrolysis degree of 91%, which can be frozen and stored under low temperature conditions);

[0062] The sum of the added amounts of pectinase and acidic protease is 0.3% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:2.

[0063] Example 4

[0064] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0065] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a solid-liquid ratio of 1:40 to obtain an enzymatic hydrolysis raw material solution;

[0066] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature 50° C., time 4 h), and then cooling the solution to room temperature and performing enzyme inactivation treatment (90° C. water bath 5 min);

[0067] (S3) After step (S2), an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 4 h), to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0068] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 8000 rpm / min for 10 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da in sequence, and the molecular weight of the product is 1000-3000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (with a hydrolysis degree of 90%, which can be frozen and stored under low temperature conditions);

[0069] The sum of the added amounts of pectinase and acidic protease is 0.4% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:2.

[0070] Example 5

[0071] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0072] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:50 to obtain an enzymatic hydrolysis raw material solution;

[0073] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature of 50° C., time of 5 h);

[0074] (S3) After step (S2), the solution is cooled to room temperature, and an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 5 h), to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0075] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 8000 rpm / min for 10 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da, and the molecular weight of the product is 1000-3000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (with a hydrolysis degree of 89%, which can be frozen and stored under low temperature conditions);

[0076] The sum of the added amounts of pectinase and acidic protease is 0.5% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:2.

[0077] Example 6

[0078] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0079] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:100 to obtain an enzymatic hydrolysis raw material solution;

[0080] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature of 50° C., time of 5 h);

[0081] (S3) After step (S2), the solution is cooled to room temperature, and an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 5 h), to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0082] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 6000 rpm / min for 20 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da, and the molecular weight of the product is 1000-3000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 150° C., and the hot air temperature at the outlet is 60° C.) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (which can be frozen and stored under low temperature conditions);

[0083] The sum of the added amounts of pectinase and acidic protease is 0.5% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:2.

[0084] Example 7

[0085] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0086] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:10 to obtain an enzymatic hydrolysis raw material solution;

[0087] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature of 50° C., time of 5 h);

[0088] (S3) After step (S2), the solution is cooled to room temperature, and an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 5 h), to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0089] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 10,000 rpm / min for 15 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3,000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1,000 Da in sequence, and the molecular weight of the product is 1,000 to 3,000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 200° C., and the hot air temperature at the outlet is 90° C.) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (which can be frozen and stored under low temperature conditions);

[0090] The sum of the added amounts of pectinase and acidic protease is 0.1% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:3.

[0091] Example 8

[0092] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0093] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:20 to obtain an enzymatic hydrolysis raw material solution;

[0094] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 2.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature of 40° C., time of 5 h);

[0095] (S3) After step (S2), the solution was cooled to room temperature, and acidic protease was added, and then the pH of the solution was adjusted to 4.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment was performed (temperature of 30° C., time of 5 h) to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0096] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 8000 rpm / min for 10 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da, and the molecular weight of the product is 1000-3000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (which can be frozen and stored under low temperature conditions);

[0097] The sum of the added amounts of pectinase and acidic protease is 0.2% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:2.

[0098] Example 9

[0099] This embodiment provides a salty enzymatic hydrolysate of Pleurotus eryngii and a preparation method thereof, comprising the following steps:

[0100] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:20 to obtain an enzymatic hydrolysis raw material solution;

[0101] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 4.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature of 60° C., time of 2 h);

[0102] (S3) After step (S2), the solution was cooled to room temperature, and an acidic protease was added, and then the pH of the solution was adjusted to 2.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment was performed (temperature of 50° C., time of 2 h) to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0103] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 8000 rpm / min for 10 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da, and the molecular weight of the product is 1000-3000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.) to obtain a salty enzymatic hydrolysate of Pleurotus eryngii (which can be frozen and stored under low temperature conditions);

[0104] The sum of the added amounts of pectinase and acidic protease is 0.2% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:2.

[0105] The performance of the salty hydrolysates prepared in Examples 2 to 9 is comparable to that of the salty hydrolysate prepared in Example 1.

[0106] Comparative Example 1 (pectinase treatment only)

[0107] This comparative example provides a salty enzymatic hydrolysate of velvet antler mushroom and a preparation method thereof, comprising the following steps:

[0108] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:20 to obtain an enzymatic hydrolysis raw material solution;

[0109] (S2) adding pectinase to the enzymolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing a first enzyme treatment (temperature of 50° C., time of 2 h) to obtain an enzymolysis solution;

[0110] (S3) the enzymatic hydrolyzate prepared in step (S2) is centrifuged at 8000 rpm / min for 10 min, and the obtained supernatant is concentrated by ultrafiltration membrane (using ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and ultrafiltration membrane with a molecular weight cutoff range of 1000 Da in sequence, and the molecular weight of the product is 1000-3000 Da), and then spray-dried (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.);

[0111] The added amount of pectinase is 0.2% (wt) of the added amount of velvet antler mushroom powder.

[0112] The results showed that, compared with Example 1, the saltiness of the hydrolysate obtained by adding only pectinase for single-enzyme hydrolysis was not significant. The reason may be that in some cases, the substrate or product may have an inhibitory effect on a single enzyme; the dual-enzyme system can reduce this inhibition through different reaction pathways, thereby improving the overall enzymatic hydrolysis efficiency.

[0113] Comparative Example 2 (only acid protease treatment)

[0114] This comparative example provides a salty enzymatic hydrolysate of velvet antler mushroom and a preparation method thereof, comprising the following steps:

[0115] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:20 to obtain an enzymatic hydrolysis raw material solution;

[0116] (S2) adding acidic protease to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing a first enzyme treatment (temperature of 40° C., time of 2 h) to obtain a salty enzymatic hydrolysis solution of Pleurotus eryngii;

[0117] (S3) centrifuging the salty enzymatic hydrolyzate of Pleurotus eryngii prepared in step (S2) at a speed of 8000 rpm / min for 10 min, concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 3000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da, respectively, and the molecular weight of the product is 1000-3000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.);

[0118] The amount of acidic protease added is 0.2% (wt) of the amount of velvet antler mushroom powder added.

[0119] The results showed that, compared with Example 1, the saltiness of the hydrolysate obtained by adding only acidic protease for single-enzyme hydrolysis was not significant. The reason may be that in some complex biological transformation processes, a single acidic protease may not be able to complete all steps, while the dual-enzyme system can complete more complex reaction pathways through division of labor and cooperation.

[0120] Comparative Example 3

[0121] This comparative example provides a salty enzymatic hydrolysate of velvet antler mushroom and a preparation method thereof, comprising the following steps:

[0122] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:20 to obtain an enzymatic hydrolysis raw material solution;

[0123] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature of 50° C., time of 2 h);

[0124] (S3) After step (S2), the solution is cooled to room temperature, and an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 2 h), to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0125] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 8000 rpm / min for 10 min, concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 300 Da to treat the product with a molecular weight of less than 300 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.);

[0126] The sum of the added amounts of pectinase and acidic protease is 0.05% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:1.

[0127] The results showed that, compared with Example 1, insufficient enzyme addition may result in the inability to completely convert the substrate into the product, ultimately affecting the yield and quality of the salty enzymatic hydrolysate.

[0128] Comparative Example 4

[0129] This comparative example provides a salty enzymatic hydrolysate of velvet antler mushroom and a preparation method thereof, comprising the following steps:

[0130] (S1) mixing 10 g of velvet antler mushroom powder (particle size of 0.076-2.54 mm) with water at a material-liquid ratio of 1:20 to obtain an enzymatic hydrolysis raw material solution;

[0131] (S2) adding pectinase to the enzymatic hydrolysis raw material solution prepared in step (S1), then adjusting the pH of the enzymatic hydrolysis raw material solution to 3.0 with a 10 mol / L sodium hydroxide solution, and performing the first enzyme treatment (temperature of 50° C., time of 2 h);

[0132] (S3) After step (S2), the solution is cooled to room temperature, and an acidic protease is added, and then the pH of the solution is adjusted to 3.0 with a 10 mol / L sodium hydroxide solution, and a second enzyme treatment is performed (temperature is 40° C., time is 2 h), to obtain a salty enzymatic hydrolyzate of Pleurotus eryngii;

[0133] (S4) centrifuging the salty enzymatic hydrolysate of Pleurotus eryngii prepared in step (S3) at a speed of 8000 rpm / min for 10 min, and then concentrating the supernatant through an ultrafiltration membrane (using an ultrafiltration membrane with a molecular weight cutoff range of 1000 Da and an ultrafiltration membrane with a molecular weight cutoff range of 300 Da in sequence, and the molecular weight of the product is 300-1000 Da), and then spray drying (the hot air temperature at the inlet of the equipment is 180° C., and the hot air temperature at the outlet is 75° C.), to obtain a salty enzymatic hydrolysate of Pleurotus eryngii;

[0134] The sum of the added amounts of pectinase and acidic protease is 2% (wt) of the added amount of velvet antler mushroom powder; and the mass ratio of pectinase to acidic protease is 1:3.

[0135] The results showed that, compared with Example 1, excessive enzyme addition may lead to side reactions and generate by-products that affect the quality of the final salty enzymatic hydrolysate; at the same time, adding excessive enzymes will increase production costs without improving yield or effect.

[0136] Through Examples 1 to 9 and Comparative Examples 1 to 4, it can be found that in the preparation method of a salty enzymatic hydrolysate of Pelvis antler mushroom in the present invention, it is necessary to rely on the synergistic cooperation of pectinase and acid protease (including dosage and processing conditions) to obtain the desired salty enzymatic hydrolysate product of Pelvis antler mushroom; the action of pectinase may change the structure of the cell wall of Pelvis antler mushroom, increase the enzymatic activity of acid protease, make the acid protease easier to contact and degrade its substrate, and then produce a synergistic effect to improve the overall enzyme activity. Therefore, pectinase and acid protease are selected, and enzymatic hydrolysis is performed using the enzyme dosage and enzymatic hydrolysis conditions provided by the present invention, so that a Pelvis antler mushroom enzymatic hydrolysate with obvious salty characteristics can be obtained.

[0137] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the explanation of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A method for preparing a salty enzymatic hydrolysate of Porcupine antler, characterized in that: The following steps are involved: (S1) dissolving dry velvet antler mushroom powder and mixing it to obtain an enzymatic hydrolysis raw material liquid; (S2) adding pectinase to the enzymolysis raw material solution prepared in step (S1) to perform a first enzymolysis treatment; then adding acid protease to perform a second enzymolysis treatment to obtain an enzymolysis solution; (S3) The enzymatic hydrolysate prepared in step (S2) is centrifuged, and the supernatant is post-treated to obtain a salty enzymatic hydrolysate of Pleurotus eryngii.

2. The method for preparing a salty enzymatic hydrolysate of Pleurotus eryngii according to claim 1, characterized in that: In step (S1), the dried pilose antler mushroom powder is prepared by the following method: The dried velvet antler mushroom is crushed and then sieved.

3. The method for preparing a salty enzymatic hydrolysate of Pleurotus velutipes according to claim 1, characterized in that: In step (S1), dried velvet antler mushroom powder is dissolved in water; The mass ratio of dry velvet antler mushroom powder to water is 1:10-100.

4. The method for preparing a salty enzymatic hydrolysate of Pleurotus velutipes according to claim 1, characterized in that: In step (S2), the mass ratio of the acid protease to the pectinase is 1:2-3; The mass ratio of the sum of the added amounts of acidic protease and pectinase to the velvet antler mushroom powder is 1:100-1000.

5. The method for preparing a salty enzymatic hydrolysate of Pleurotus velutipes according to claim 1, characterized in that: In step (S2), during the first enzymatic hydrolysis process, the pH is 2.0-4.0, the temperature is 40-60° C., and the time is 1-5 hours.

6. The method for preparing a salty enzymatic hydrolysate of Pleurotus eryngii according to claim 1, characterized in that: In step (S2), during the second enzymatic hydrolysis process, the pH is 2.0-4.0, the temperature is 30-50° C., and the time is 1-5 hours.

7. The method for preparing a salty enzymatic hydrolysate of Pleurotus velutipes according to claim 1, characterized in that: In step (S3), during the centrifugal treatment, the rotation speed is 6000-10000 rpm / min, and the time is 10-20 min; The post-treatment is to carry out concentration and drying treatment in sequence.

8. The method for preparing a salty enzymatic hydrolysate of Pleurotus velutipes according to claim 7, characterized in that: The supernatant is concentrated by passing through an ultrafiltration membrane; The drying is selected from freeze drying, vacuum drying or spray drying.

9. A salty enzymatic hydrolysate of Porcupine antler, characterized in that: It is prepared by the method according to any one of claims 1 to 8.

10. Use of the salty enzymatic hydrolysate of Pleurotus eryngii as claimed in claim 9 in the food field.

Images