Method for preparing composite mushroom seasoning through frequency sweep ultrasonic coupling enzymolysis

Abstract

The invention provides a method for preparing a composite mushroom seasoning through frequency sweep ultrasonic coupling enzymolysis, and relates to the technical field of seasoning preparation, the preparation method of the mushroom seasoning comprises the following steps: treating a composite mushroom dry product with a high-speed pulverizer, and sieving to obtain composite mushroom powder; uniformly mixing the compound mushroom powder with drinking water according to a certain proportion to obtain a compound mushroom homogenate; the method comprises the following steps: carrying out frequency sweep ultrasonic treatment on a composite mushroom homogenate, setting the frequency of the frequency sweep ultrasonic treatment to be single-frequency ultrasonic treatment, double-frequency ultrasonic treatment, three-frequency ultrasonic treatment and four-frequency ultrasonic treatment, and then carrying out enzymolysis on the composite mushroom homogenate subjected to the frequency sweep ultrasonic treatment. According to the present invention, with the application of the method, the cell wall and the internal structure can be effectively destroyed, and the more enzyme cutting sites can be exposed so as to improve the enzymolysis sensitivity, the mushroom seasoning prepared through the method has characteristics of fruity aroma, sweet aroma, mushroom and the like, and the preparation method is simple.

Description

Technical Field

[0001] The present application relates to the technical field of seasoning preparation, and in particular to a method for preparing a composite mushroom seasoning by frequency sweeping ultrasound coupled with enzymatic hydrolysis. Background Art

[0002] Edible fungi are delicious and have a strong flavor. Different types of edible fungi will present different flavors. However, due to the large molecular weight of the protein itself, it is difficult to enter the taste buds to stimulate the taste cells, so its flavoring ability is weak. Amino acids and oligopeptides with smaller molecular weights have strong flavoring ability and low taste thresholds, and can directly contact taste bud cells to produce sour, sweet, bitter, salty, and fresh flavors. Enzymolysis is currently the main means of producing mushroom seasonings, but there are problems such as low enzymolysis efficiency, strong earthy smell of the enzymolysis liquid, and lack of characteristic mushroom flavor, which restrict the development of the mushroom seasoning industry.

[0003] Sweep-frequency ultrasound is a highly efficient ultrasound technology developed in recent years. Compared with the constant frequency of fixed-frequency ultrasound, sweep-frequency ultrasound can better stimulate the protein solution to produce a resonant frequency that matches its own inherent frequency, achieving better protein pretreatment effects, but it cannot destroy the tertiary or quaternary structure of hazel mushroom protein, and the enzyme cleavage site is difficult to expose, and the enzymatic sensitivity cannot be improved. The folded and coiled loose polypeptide chains will become tighter due to the recombination of disulfide bonds (-SS-) and hydrophobic bonds, which in turn hinders the enzymatic hydrolysis of hazel mushroom protein by proteases. Summary of the invention

[0004] In view of this, the present application provides a method for preparing a composite mushroom seasoning by swept-frequency ultrasound coupled enzymatic hydrolysis, which solves the technical problem in the prior art that the tertiary or quaternary structure of the protein cannot be destroyed during protein treatment using a single-frequency fixed-frequency ultrasonic device, the enzyme cleavage site is difficult to expose, and the enzymatic hydrolysis of hazel mushroom protein by proteases is hindered.

[0005] The present application provides a method for preparing a composite mushroom seasoning by frequency sweeping ultrasound coupled enzymatic hydrolysis, comprising:

[0006] Step S1, processing the composite mushroom dried product with a high-speed crusher, and sieving it with 40-60 mesh to obtain composite mushroom powder;

[0007] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water in a mass ratio of 1:(6-20) to obtain a composite mushroom homogenate;

[0008] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the frequency of the frequency sweeping ultrasonic treatment is 25kHz-59kHz, the time of the frequency sweeping ultrasonic treatment is 15-90min, the temperature of the frequency sweeping ultrasonic treatment is 20-90°C, and the power of the frequency sweeping ultrasonic treatment is 300-500W;

[0009] Step S4, adding 0.1%-0.5% of cellulase by weight of the homogenate after the frequency sweep ultrasound treatment in step S3 for enzymolysis, the enzymolysis temperature is 30-60° C., the enzymolysis time is 20-180 minutes, and the first enzymolysis solution is obtained;

[0010] Step S5, adding 0.1%-0.5% of the weight of the homogenate to the first enzymolysis solution obtained in step S4, performing enzymolysis at a temperature of 30-60° C. for 1-4 hours to obtain a second enzymolysis solution, i.e., a composite mushroom enzymolysis solution;

[0011] Step S6, subjecting the composite mushroom enzymatic hydrolysate obtained in step S5 to a Maillard heat reaction with the chicken fat raw material to obtain a feed liquid, and then adding modified starch and xanthan gum for homogenization to prepare a composite mushroom seasoning.

[0012] In one embodiment, in step S1, the composite dried mushroom product includes at least one or more of Boletus edulis, Agaricus humilis, Agrocybe tumefaciens, Cordyceps sinensis, Coprinus comatus, and Agaricus vesiculosus.

[0013] In one embodiment, in step S1, the composite dried mushroom product includes shiitake mushrooms, hazel mushrooms, coprinus comatus and cordyceps flowers, and the mass ratio of shiitake mushrooms, hazel mushrooms, coprinus comatus and cordyceps flowers is 3:1:2:1.

[0014] In one embodiment, in step S3, the frequency sweeping ultrasonic processing includes any one of single-frequency ultrasonic processing, dual-frequency ultrasonic processing, triple-frequency ultrasonic processing, and quad-frequency ultrasonic processing.

[0015] In one embodiment, in step S3, the frequency of the single-frequency ultrasonic treatment is any one of 25kHz, 33kHz, 40kHz, and 59kHz, and the cycle period of the swept-frequency ultrasonic treatment is 2-3min.

[0016] In one embodiment, in step S3, the frequency of the dual-frequency ultrasonic treatment is any one of 25 / 33kHz, 25 / 40kHz, 25 / 59kHz, 33 / 40kHz, 33 / 59kHz, and 40 / 59kHz, the two frequencies are repeatedly cycled, and the cycle period of the sweep frequency ultrasonic treatment is 4-5min.

[0017] In one embodiment, in step S3, the frequency of the triple-frequency ultrasonic treatment is any one of 25 / 33 / 40kHz, 25 / 33 / 59kHz, 25 / 40 / 59kHz, and 33 / 40 / 59kHz, and the three frequencies are repeatedly cycled, and the cycle period of the swept frequency ultrasonic treatment is 6-7min.

[0018] In one embodiment, in step S3, the frequencies of the four-frequency ultrasonic treatment are 25 / 33 / 40 / 59 kHz, the four frequencies are repeatedly cycled, and the frequency sweep cycle period is 8 minutes.

[0019] In one embodiment, in step S6, the preparation steps of the mushroom seasoning are: taking 60-80 parts of composite mushroom enzymatic hydrolysate, 0.5-5 parts of reducing sugar, 0.5-5 parts of amino acids, 3-7 parts of chicken fat raw materials, 1-4 parts of yeast extract, 1-5 parts of monosodium glutamate, and 0.5-5 parts of white sugar, mixing them evenly, and then performing Maillard thermal reaction, the reaction temperature is 90-120°C, the pH is 6.4-8.4, and the reaction time is 60-120 minutes; after the reaction, the temperature is lowered to 50-70°C, 10-15 parts of salt and 0.2-5 parts of spices are added, and then the temperature is lowered to below 40°C, the material is discharged, and then sieved through a 40-60 mesh sieve to obtain a feed liquid; 1-2 parts of modified starch and 0.1-0.4 parts of xanthan gum are added to the feed liquid for homogenization to prepare the mushroom seasoning.

[0020] In one embodiment, the reducing sugar is a composition of glucose and xylose in a mass ratio of (1-3):1; and / or the amino acid is one or more of lysine hydrochloride, glycine, alanine, glutamic acid, leucine, and cysteine; and / or the chicken fat raw material is one or more of chicken oil, chicken skeleton hydrolysate, chicken breast hydrolysate, and chicken bone broth; and / or the spice is one or more of white pepper, angelica dahurica, onion powder, and ginger powder.

[0021] The present application provides a method for preparing a composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis, the method comprising: step S1, treating a composite mushroom dry product with a high-speed crusher, sieving through a 40-60 mesh, and obtaining a composite mushroom powder; step S2, mixing the composite mushroom powder obtained in step S1 with drinking water in a ratio of 1: (6-20) to obtain a composite mushroom homogenate; step S3, performing frequency sweeping ultrasound treatment on the composite mushroom homogenate obtained in step S2, wherein the frequency of the frequency sweeping ultrasound treatment is 25kHz-59kHz, the frequency sweeping ultrasound treatment time is 15-90min, the temperature of the frequency sweeping ultrasound treatment is 20-90°C, and the power of the frequency sweeping ultrasound is 300-500W; step S4, Step S3: adding 0.1%-0.5% of cellulase by weight of the homogenate after the sweep frequency ultrasonic treatment to perform enzymolysis, the enzymolysis temperature is 30-60° C., and the enzymolysis time is 20-180 minutes to obtain a first enzymolysis solution; Step S5: adding 0.1%-0.5% of neutral protease by weight of the homogenate to the first enzymolysis solution obtained in step S4 to perform enzymolysis, the enzymolysis temperature is 30-60° C., and the enzymolysis time is 1-4 hours to obtain a second enzymolysis solution, i.e., a composite mushroom enzymolysis solution; Step S6: subjecting the composite mushroom enzymolysis solution obtained in step S5 to a Maillard heat reaction with a chicken fat raw material to obtain a feed liquid, and then adding modified starch and xanthan gum for homogenization to prepare a mushroom seasoning. After the method is subjected to sweep frequency ultrasound coupled enzymatic hydrolysis treatment, the cell wall and internal structure can be more effectively destroyed, more enzyme cleavage sites are exposed, and thus the enzymatic hydrolysis sensitivity is improved. The degree of hydrolysis can reach 45.7%, and the fresh and sweet taste enhancement effect of the hydrolyzate is far greater than the bitter taste. The overall flavor is better, harmonious and full, with a high content of pleasant flavors such as fruity, sweet, and mushroom-like flavors from ketones and esters, and a lower content of grassy and fishy flavors from aldehydes. The process is reasonable, the preparation method is simple, and the safety is high. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Shown is a setting diagram of the swept frequency ultrasonic frequency provided by an embodiment of the present application;

[0023] Figure 2 Shown is a comparison diagram of hydrolysis degree under different ultrasonic modes provided in one embodiment of the present application;

[0024] Figure 3 The figure shows a comparison diagram of hydrolysis degree under different ultrasonic times provided in one embodiment of the present application;

[0025] Figure 4 The figure shows a comparison diagram of hydrolysis degree under different ultrasonic powers provided in one embodiment of the present application;

[0026] Figure 5 The figure shows a comparison diagram of hydrolysis degree at different ultrasonic temperatures provided in one embodiment of the present application;

[0027] Figure 6 Shown is a comparison chart of amino acid compositions in different ultrasound modes provided in one embodiment of the present application;

[0028] Figure 7 Shown is a comparison chart of volatile flavor substances composition in different ultrasonic modes provided in one embodiment of the present application;

[0029] Figure 8 Shown are comparison diagrams of the microstructure of hazel mushroom protein before and after different modes of swept-frequency ultrasound provided in an embodiment of the present application; (ac, images of the control group without swept-frequency ultrasound pretreatment at magnifications of 3.0k, 1.0k, and 0.5k; df, images of the control group with 40±2kHz swept-frequency ultrasound pretreatment at magnifications of 3.0k, 1.0k, and 0.5k; gi, images of the control group with 25 / 40kHz swept-frequency ultrasound pretreatment at magnifications of 3.0k, 1.0k, and 0.5k);

[0030] Fig. 9 Shown is a radar chart showing the effect of frequency sweeping ultrasound treatment on mushroom flavor base provided by an embodiment of the present application. DETAILED DESCRIPTION

[0031] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0032] Example 1

[0033] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0034] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0035] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set to: frequency sweeping ultrasonic frequency 40±2kHz, ultrasonic power 400W, ultrasonic time 30min, and ultrasonic temperature 50°C;

[0036] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0037] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0038] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0039] Example 2

[0040] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0041] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0042] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the ultrasonic time is 30 min, and the ultrasonic temperature is 50° C.;

[0043] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0044] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0045] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0046] Example 3

[0047] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0048] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0049] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 33 / 59 kHz, the ultrasonic power is 400 W, the ultrasonic time is 30 min, and the ultrasonic temperature is 50° C.;

[0050] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0051] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0052] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0053] Example 4

[0054] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0055] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0056] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 33 / 40 / 59 kHz, the ultrasonic power is 400 W, the ultrasonic time is 30 min, and the ultrasonic temperature is 50° C.;

[0057] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0058] Step S5, the first enzymatic hydrolyzate obtained in step S4 is enzymatically hydrolyzed by adding 0.5% of the weight of the homogenate solution with a neutral protease at a hydrolysis temperature of 50° C. and a hydrolysis time of 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0059] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0060] Example 5

[0061] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0062] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0063] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the frequency sweeping ultrasonic time is 15 min, and the ultrasonic temperature is 50° C.;

[0064] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0065] Step S5, the first enzymatic hydrolyzate obtained in step S4 is enzymatically hydrolyzed by adding 0.5% of the weight of the homogenate solution with a neutral protease at a hydrolysis temperature of 50° C. and a hydrolysis time of 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0066] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0067] Example 6

[0068] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0069] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0070] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the frequency sweeping ultrasonic time is 45 min, and the ultrasonic temperature is 50° C.;

[0071] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0072] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0073] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0074] Example 7

[0075] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0076] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0077] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the frequency sweeping ultrasonic time is 60 min, and the ultrasonic temperature is 50° C.;

[0078] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0079] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0080] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0081] Example 8

[0082] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0083] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0084] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the frequency sweeping ultrasonic time is 90 min, and the ultrasonic temperature is 50° C.;

[0085] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0086] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0087] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0088] Example 9

[0089] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0090] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0091] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the frequency sweeping ultrasonic time is 30 min, and the frequency sweeping ultrasonic temperature is 20° C.;

[0092] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0093] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0094] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0095] Example 10

[0096] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0097] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0098] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the frequency sweeping ultrasonic time is 30 min, and the frequency sweeping ultrasonic temperature is 30° C.;

[0099] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0100] Step S5, the first enzymatic hydrolyzate obtained in step S4 is enzymatically hydrolyzed by adding 0.5% of the weight of the homogenate solution with a neutral protease at a hydrolysis temperature of 50° C. and a hydrolysis time of 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0101] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0102] Embodiment 11

[0103] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0104] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0105] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the frequency sweeping ultrasonic time is 30 min, and the frequency sweeping ultrasonic temperature is 40° C.;

[0106] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0107] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0108] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0109] Example 12

[0110] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0111] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0112] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 400 W, the frequency sweeping ultrasonic time is 30 min, and the frequency sweeping ultrasonic temperature is 60° C.;

[0113] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0114] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0115] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0116] Embodiment 13

[0117] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0118] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0119] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic frequency is 25 / 40 kHz, the ultrasonic power is 300 W, the frequency sweeping ultrasonic time is 30 min, and the frequency sweeping ultrasonic temperature is 50° C.;

[0120] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0121] Step S5, the first enzymatic hydrolyzate obtained in step S4 is enzymatically hydrolyzed by adding 0.5% of the weight of the homogenate solution with a neutral protease at a hydrolysis temperature of 50° C. and a hydrolysis time of 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0122] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0123] Embodiment 14

[0124] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0125] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0126] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set to: a frequency sweeping ultrasonic frequency of 25 / 40 kHz, an ultrasonic power of 350 W, a frequency sweeping ultrasonic time of 30 min, and a frequency sweeping ultrasonic temperature of 50° C.;

[0127] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0128] Step S5, adding 0.5% of the weight of the homogenate to the first enzymatic hydrolyzate obtained in step S4, and performing enzymatic hydrolysis at a temperature of 50° C. for 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0129] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0130] Embodiment 15

[0131] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0132] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0133] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set to: a frequency sweeping ultrasonic frequency of 25 / 40 kHz, an ultrasonic power of 450 W, a frequency sweeping ultrasonic time of 30 min, and a frequency sweeping ultrasonic temperature of 50° C.;

[0134] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0135] Step S5, the first enzymatic hydrolyzate obtained in step S4 is enzymatically hydrolyzed by adding 0.5% of the weight of the homogenate solution with a neutral protease at a hydrolysis temperature of 50° C. and a hydrolysis time of 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0136] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0137] Example 16

[0138] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0139] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0140] Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the treatment mode is set as follows: the frequency sweeping ultrasonic treatment is 25 / 40 kHz, the ultrasonic power is 500 W, the frequency sweeping ultrasonic treatment time is 30 min, and the frequency sweeping ultrasonic treatment temperature is 50° C.;

[0141] Step S4, adding 0.2% of the weight of the cellulase to the homogenate after the frequency sweeping ultrasonic treatment in step S3 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0142] Step S5, the first enzymatic hydrolyzate obtained in step S4 is enzymatically hydrolyzed by adding 0.5% of the weight of the homogenate solution with a neutral protease at a hydrolysis temperature of 50° C. and a hydrolysis time of 1 h to obtain a second enzymatic hydrolyzate, i.e., a composite mushroom enzymatic hydrolyzate;

[0143] Step S6, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S5, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0144] Embodiment 17

[0145] The implementation method of Example 17 is the same as that of Example 1, except that:

[0146] The composite mushroom homogenate was subjected to 40kHz fixed-frequency ultrasonic treatment.

[0147] Embodiment 18

[0148] The implementation method of Example 18 is the same as that of Example 1, except that:

[0149] The composite dried mushroom product is prepared by mixing yellow milk boletus, cordyceps flower, hazel mushroom and shiitake mushroom in a ratio of 4:2:2:1.

[0150] Comparative Example 1

[0151] Step S1, preparing a composite mushroom dry product from shiitake mushrooms, hazel mushrooms, coprinus comatus, and cordyceps flowers in a ratio of 3:1:2:1, crushing the composite mushroom dry product prepared in the ratio with a high-speed crusher, and sieving through 40 meshes to obtain composite mushroom powder;

[0152] Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water at a mass ratio of 1:8 to obtain a composite mushroom homogenate;

[0153] Step S3, adding 0.2% of the weight of the cellulase to the homogenate of step S2 for enzymolysis, the enzymolysis temperature is 55° C., the enzymolysis time is 1 h, and the first enzymolysis solution is obtained;

[0154] Step S4, the first enzymolysis solution obtained in step S3 is enzymolyzed by adding 0.5% of the weight of the homogenate solution with a neutral protease, the enzymolysis temperature is 50° C., the enzymolysis time is 1 h, and the second enzymolysis solution, i.e., the composite mushroom enzymolysis solution, is obtained;

[0155] Step S5, adding 70 parts of the composite mushroom enzymatic hydrolysate obtained in step S4, 2 parts of glucose, 2 parts of xylose, 2 parts of lysine hydrochloride, 0.5 parts of glycine, 1 part of chicken fat, 5 parts of chicken skeleton enzymatic hydrolysate, 2 parts of yeast extract, 3 parts of monosodium glutamate, and 2 parts of white sugar, and mixing them evenly, reacting at 100° C. for 60 minutes, cooling to 70° C. after reaction, adding 12 parts of salt, 0.1 parts of white pepper, and 0.2 parts of green onion powder, and then cooling to below 40° C., discharging the material, and then passing through a 40-mesh sieve to obtain a feed liquid, and then adding 0.3 parts of xanthan gum and 1 part of modified starch for homogenization to obtain a composite mushroom seasoning.

[0156] Table 1 Sweep frequency ultrasonic table of Examples 1-17 and Comparative Examples

[0157]

[0158]

[0159] Table 2 Comparison of amino acid composition between comparative example and embodiment 1-2

[0160]

[0161] Table 3 Comparison of the volatile flavor composition of the comparative example and embodiment 1-2

[0162]

[0163]

[0164] Figure 1 Shown is a setting diagram of the swept frequency ultrasonic frequency provided by an embodiment of the present application; Figure 2 Shown is a comparison diagram of hydrolysis degree under different ultrasonic modes provided in one embodiment of the present application; Figure 8 The figure shows the comparison of the microstructure of hazel mushroom protein before and after different modes of sweep frequency ultrasound provided by an embodiment of the present application; Figure 2It can be seen that the degree of hydrolysis of the unpretreated control sample (no ultrasonic treatment before hydrolysis) was 18.9%. After ultrasonic pretreatment in five working modes, namely 40kHz fixed frequency, 40±2kHz sweep frequency, 25 / 40kHz, 25 / 33 / 59kHz and 25 / 33 / 40 / 59kHz, the hydrolysis degrees of mushroom protein were 20.3%, 35.3%, 40.3%, 34.2% and 33.4%, respectively. Compared with the case without ultrasonic treatment before hydrolysis, the hydrolysis degrees of mushroom protein in the three treatment modes of 40±2kHz, 25 / 40kHz and 25 / 33 / 59kHz under the sweep frequency mode were significantly increased by 86.8%, 113.2% and 81.0%, respectively. The contact space between the unpretreated mushroom protein and the neutral protease was smaller, resulting in a lower degree of hydrolysis. However, after proper ultrasonic pretreatment, the protein macromolecules became loose, exposing peptide bonds that were more easily broken, combining with Figure 8 It can be seen that the protein structure is loosened after sweep frequency ultrasonic treatment, so the contact space between the protein and the neutral protease increases, resulting in an increase in the degree of hydrolysis.

[0165] The hydrolysis degree of Example 1 and Example 2 is higher when the sweep frequency mode is 40±2kHz and 25 / 40kHz. Compared with the fixed frequency of Example 17, the effect of swept frequency ultrasound on the hydrolysis degree is more significant. Frequency is a key factor affecting the cavitation process and ultrasonic reaction efficiency. Compared with Example 3 and Example 4, the increase in the complexity of the frequency combination will not increase the hydrolysis degree of hazel mushroom. Higher energy levels may produce greater mechanical, cavitation and thermal effects, thereby accelerating the destruction of the protein molecular conformation and resulting in a decrease in hydrolysis efficiency.

[0166] Figure 3 The figure shows a comparison of hydrolysis degree under different ultrasonic time provided in an embodiment of the present application; Figure 3 It can be seen that as the ultrasonic time increases, the entire enzymatic reaction system tends to be uniform, the spatial conformation of the protein undergoes positive changes, the enzyme cleavage sites buried in the protein are exposed, and the binding of the substrate and the enzyme is promoted. However, if the ultrasonic time is too long, the enzymatic hydrolysis products will be converted into other by-products. In addition, too long ultrasonic time will produce thermal effects and shear forces, destroying the active parts of certain substrate proteins, increasing the temperature of the enzymatic reaction system, exceeding the optimal reaction temperature of the enzyme, inhibiting enzyme activity, and reducing the enzymatic reaction rate. If the enzymatic time is too short, the enzymatic reaction is insufficient.

[0167] Figure 4 The figure shows a comparison of hydrolysis degree under different ultrasonic powers provided in one embodiment of the present application; Figure 4It can be seen that with the increase of ultrasonic power, the degree of hydrolysis first increases and then decreases, reaching a maximum value of 42.8% when the ultrasonic power is 450W. When ultrasound is coupled with enzymatic hydrolysis, the spatial structure of the substrate protein changes, increasing the binding sites of the substrate and the enzyme, effectively improving the enzymatic effect, breaking the peptide bond, and increasing the degree of hydrolysis. With the increase of ultrasonic power, the mass transfer rate in the medium is accelerated, the mass transfer process of the reaction system is accelerated, and the degree of hydrolysis increases. With the continuous increase of ultrasonic power (greater than 450W), the ultrasonic cavitation effect will destroy the conformation of protein molecules, resulting in a decrease in enzyme activity and a rapid decrease in the degree of hydrolysis.

[0168] Figure 5 The figure shows a comparison of the degree of hydrolysis at different ultrasonic temperatures provided by an embodiment of the present application; when the ultrasonic temperature is lower than 50°C, the degree of hydrolysis increases continuously. When the ultrasonic temperature reaches 50°C, the degree of hydrolysis is a maximum value of 40.3%. When the ultrasonic temperature is higher than 50°C, the degree of hydrolysis decreases. As the reaction temperature increases, the diffusion rate of the solute increases, which is conducive to the contact between the enzyme and the substrate, and is therefore more conducive to the reaction. When the ultrasonic temperature exceeds 50°C, the free radicals generated by the ultrasonic cavitation effect will destroy the active center of the enzyme, resulting in a decrease in the reaction rate and a decrease in the degree of hydrolysis.

[0169] Figure 6 Shown is a comparison chart of amino acid compositions in different ultrasound modes provided in one embodiment of the present application; Figure 7 Shown is a comparison chart of volatile flavor substances composition in different ultrasonic modes provided in one embodiment of the present application; Fig. 9 The radar chart of the effect of frequency sweeping ultrasound treatment on mushroom flavor base provided by an embodiment of the present application is shown. The hazel mushroom hydrolyzate obtained by frequency sweeping ultrasound assisted enzymatic hydrolysis is mixed with a certain amount of reducing sugar and amino acid to carry out Maillard reaction to obtain the mushroom flavor seasoning core base, and then salt, sugar, monosodium glutamate, chicken fat raw materials, etc. are compounded to prepare mushroom flavor paste essence, such as Fig. 9 As shown, compared with the essence prepared from the hydrolyzate without sweep frequency ultrasonic treatment, the essence prepared after sweep frequency ultrasonic treatment has obvious advantages in mushroom characteristic flavor, umami taste, mellow taste, etc. This shows that sweep frequency ultrasonic treatment can be used to improve the mushroom characteristic intensity and overall flavor of mushroom flavor essence.

[0170] The present application is to carry out frequency sweeping ultrasound treatment before enzymolysis. After the frequency sweeping ultrasound coupled enzymolysis treatment, compared with other treatment methods such as heating and ultrafine grinding, the frequency sweeping ultrasound can more effectively destroy the cell wall and internal structure, expose more enzyme cutting sites, thereby improving the sensitivity of enzymolysis, and the hydrolysis degree can reach 45.7%. In addition, the scores of characteristic mushroom aroma, mushroom flavor, fresh and sweet taste, mellow feeling, etc. are higher than those of other treatments. After the frequency sweeping ultrasound coupled enzymolysis treatment, the fresh and sweet taste enhancement effect of the hydrolyzate is far greater than the bitter taste, and the overall flavor is better, harmonious and full, with a high content of The invention relates to a novel method for preparing a mushroom flavoring matrix, which can improve the flavor of mushrooms, such as the fruity, sweet and mushroom-like aromas from ketones and esters, and the grassy and fishy smells from aldehydes with a small content. In addition, the frequency sweeping ultrasonic treatment can be used to improve the mushroom-like characteristic intensity and the overall flavor of mushroom flavors: the hydrolyzate after the frequency sweeping ultrasonic coupling enzymatic hydrolysis treatment is prepared into a mushroom flavoring matrix, which has obvious advantages in mushroom-like characteristic flavor, umami and mellow taste. This method can prepare a composite mushroom-flavored hydrolyzate with high enzymatic hydrolysis efficiency, strong mushroom-like characteristic flavor and outstanding sweetness. The process is reasonable, the preparation method is simple and the safety is high.

[0171] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing a composite mushroom seasoning by frequency sweeping ultrasound coupled enzymatic hydrolysis, characterized in that: include: Step S1, processing the composite mushroom dried product with a high-speed crusher, and sieving it with 40-60 mesh to obtain composite mushroom powder; Step S2, mixing the composite mushroom powder obtained in step S1 with drinking water in a mass ratio of 1:(6-20) to obtain a composite mushroom homogenate; Step S3, subjecting the composite mushroom homogenate obtained in step S2 to a frequency sweeping ultrasonic treatment, wherein the frequency of the frequency sweeping ultrasonic treatment is 25kHz-59kHz, the time of the frequency sweeping ultrasonic treatment is 15-90min, the temperature of the frequency sweeping ultrasonic treatment is 20-90°C, and the power of the frequency sweeping ultrasonic treatment is 300-500W; Step S4, adding 0.1%-0.5% of cellulase by weight of the homogenate after the frequency sweep ultrasound treatment in step S3 for enzymolysis, the enzymolysis temperature is 30-60° C., the enzymolysis time is 20-180 minutes, and the first enzymolysis solution is obtained; Step S5, adding 0.1%-0.5% of the weight of the homogenate to the first enzymolysis solution obtained in step S4, performing enzymolysis at a temperature of 30-60° C. for 1-4 hours to obtain a second enzymolysis solution, i.e., a composite mushroom enzymolysis solution; Step S6, subjecting the composite mushroom enzymatic hydrolysate obtained in step S5 to a Maillard heat reaction with the chicken fat raw material to obtain a feed liquid, and then adding modified starch and xanthan gum for homogenization to prepare a composite mushroom seasoning.

2. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 1, characterized in that: In the step S1, the composite dried mushroom product includes at least one or more of Boletus edulis, Agrocybe glabra, Agrocybe oleraceus, Cordyceps sinensis, Coprinus comatus, and Agrocybe glabra.

3. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 2, characterized in that: In the step S1, the composite dried mushroom product includes shiitake mushrooms, hazel mushrooms, coprinus comatus and cordyceps flowers, and the mass ratio of shiitake mushrooms, hazel mushrooms, coprinus comatus and cordyceps flowers is 3:1:2:

1.

4. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 1, characterized in that: In step S3, the frequency sweeping ultrasonic processing includes any one of single-frequency ultrasonic processing, dual-frequency ultrasonic processing, triple-frequency ultrasonic processing, and quad-frequency ultrasonic processing.

5. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 4, characterized in that: In step S3, the frequency of the single-frequency ultrasonic treatment is any one of 25kHz, 33kHz, 40kHz, and 59kHz, and the cycle period of the swept-frequency ultrasonic treatment is 2-3min.

6. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 4, characterized in that: In step S3, the frequency of the dual-frequency ultrasonic treatment is any one of 25 / 33kHz, 25 / 40kHz, 25 / 59kHz, 33 / 40kHz, 33 / 59kHz, and 40 / 59kHz, and the two frequencies are repeatedly cycled, and the cycle period of the sweep frequency ultrasonic treatment is 4-5min.

7. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 4, characterized in that: In step S3, the frequency of the triple-frequency ultrasonic treatment is any one of 25 / 33 / 40kHz, 25 / 33 / 59kHz, 25 / 40 / 59kHz, and 33 / 40 / 59kHz, and the three frequencies are repeatedly cycled, and the cycle period of the sweep frequency ultrasonic treatment is 6-7min.

8. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 4, characterized in that: In step S3, the frequencies of the four-frequency ultrasonic treatment are 25 / 33 / 40 / 59 kHz, the four frequencies are repeatedly cycled, and the frequency sweep cycle period is 8 minutes.

9. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 1, characterized in that: In step S6, the preparation steps of the mushroom seasoning are: Take 60-80 parts of compound mushroom enzymatic hydrolysate, 0.5-5 parts of reducing sugar, 0.5-5 parts of amino acid, 3-7 parts of chicken fat raw materials, 1-4 parts of yeast extract, 1-5 parts of monosodium glutamate, and 0.5-5 parts of white sugar, mix well, and carry out Maillard heat reaction at a reaction temperature of 90-120° C., a pH of 6.4-8.4, and a reaction time of 60-120 minutes; After the reaction, cool down to 50-70°C, add 10-15 parts of salt and 0.2-5 parts of spices, then cool down to below 40°C, discharge the material, and then pass through a 40-60 mesh sieve to obtain a liquid; 1-2 parts of modified starch and 0.1-0.4 parts of xanthan gum are added into the liquid for homogenization to prepare mushroom seasoning.

10. The method for preparing composite mushroom seasoning by frequency sweeping ultrasound coupled enzymolysis according to claim 9, characterized in that: The reducing sugar is a composition of glucose and xylose in a mass ratio of (1-3):1; and / or, the amino acid is one or more of lysine hydrochloride, glycine, alanine, glutamic acid, leucine, and cysteine; And / or, the chicken fat raw material is one or more of chicken fat, chicken skeleton enzymatic hydrolysate, chicken breast enzymatic hydrolysate, and chicken bone broth; And / or, the spices are one or more of white pepper, angelica dahurica, onion powder, and ginger powder.

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