Mushroom-flavor freshener and preparation method thereof

Abstract

The invention relates to the technical field of edible mushroom processing, and discloses a mushroom flavor freshener which comprises the following raw materials in parts by weight: 30-40 parts of cordyceps pollen, 30-40 parts of velvet antler mushroom powder and 20-30 parts of lentinus edodes powder. The preparation method of the mushroom flavor freshener comprises the following steps: step 1) respectively taking the raw materials of cordyceps flowers, pilose antler mushrooms and shiitake mushrooms, and washing the raw materials of the cordyceps flowers, the pilose antler mushrooms and the shiitake mushrooms; (2) washing the three raw materials, and respectively carrying out enzymolysis; according to the preparation method disclosed by the invention, the shiitake mushrooms, the pilose antler mushrooms and the cordyceps flowers are processed into powder, and then the powder is mixed and blended into the freshness-enhancing powder according to the proportion, so that the original taste of food is reserved, and the delicate flavor is also greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of edible fungus processing, and in particular to a fungus flavor enhancer and a preparation method thereof. Background Art

[0002] The main function of flavor enhancers and flavor enhancers is to enhance the flavor of food and make dishes more delicious. For example, they can increase flavor, improve taste, make up for the loss of taste during food processing, and serve as a substitute for seasoning in some cases. There are several types of raw materials used in existing flavor enhancers: 1. Mainly sodium glutamate; 2. Mainly a combination of disodium inosinate and disodium guanylate; 3. Mainly salt or sugar; 4. Various spices, such as pepper, onion powder, garlic powder, etc.; 5. Dairy powder; 6. Yeast extract; 7. Corn starch or other starches, etc.

[0003] Although these existing flavor enhancers can compensate and improve the taste of food to a certain extent, they still have some disadvantages, such as: 1. The use of chemical additives: some flavor enhancers contain chemically synthesized flavor enhancers, such as monosodium glutamate (MSG), which some people may have allergic reactions or discomfort to; 2. Some flavor enhancers contain highly processed ingredients, such as certain yeast extracts or starches, which may lack nutritional value; 3. In addition to flavor enhancers, flavor enhancers may also include preservatives, pigments and other additives, which may cause some consumers to worry. There are also some disadvantages in terms of taste: for example, 1. Since flavor enhancers mainly achieve the flavor enhancement effect through chemical synthesis or highly processed ingredients, sometimes it may give people a taste experience that is too simple or "artificial"; 2. Using too much flavor enhancer may mask the taste of the ingredients themselves, causing the dishes to lose their original flavor characteristics; 3. Some flavor enhancers may change the taste of food, such as making the soup thick or leaving an unpleasant aftertaste. Moreover, some people may be sensitive to the ingredients of flavor enhancers, and excessive intake may cause discomfort and lead to health risks; relying on flavor enhancers to improve the taste of food may reduce attention to natural ingredients, thus affecting the balance of dietary structure. Therefore, a flavor enhancer prepared from natural ingredients and with a unique flavor is needed. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a mushroom flavor enhancer and a preparation method thereof. After shiitake mushrooms, pilose antler mushrooms and cordyceps flowers are processed into powder, they are mixed in proportion to form a flavor enhancer powder, which not only retains the original taste of the food but also greatly improves the freshness.

[0005] To achieve the above purpose, the present invention adopts the following technical scheme: a mushroom flavor enhancer, the raw materials of which include: 30-40 parts by weight of cordyceps pollen, 30-40 parts by weight of pilose antler mushroom powder, and 20-30 parts by weight of shiitake mushroom powder.

[0006] Furthermore, the raw materials also include 3 to 5 parts by weight of salt powder.

[0007] Furthermore, the raw materials include 35 parts by weight of cordyceps pollen, 35 parts by weight of pilose antler mushroom powder, 25 parts by weight of shiitake mushroom powder and 4 parts by weight of salt powder.

[0008] A method for preparing a fungus flavor enhancer comprises the following steps: step 1), washing raw materials of cordyceps flower, velvet antler mushroom and shiitake mushroom respectively; step 2), enzymolyzing the three raw materials respectively after washing; step 3), fermenting after completing the enzymolysis of step 2); step 4), filtering, concentrating and then drying into powder after fermentation.

[0009] Furthermore, after being dried into powder in step 4), the powder is sieved to obtain cordyceps pollen, pilose antler mushroom powder and shiitake mushroom powder respectively.

[0010] Furthermore, 30-40 parts by weight of cordyceps pollen, 30-40 parts by weight of pilose antler powder, 20-30 parts by weight of shiitake mushroom powder and 3-5 parts by weight of salt powder are mixed to obtain a mushroom flavor enhancer.

[0011] Furthermore, the enzymatic hydrolysis process of step 2) is as follows: 1) preparing ingredients; 2) high temperature steaming; 3) Cool down to 55℃, adjust pH to 4.5-5.0, add 0.5-1% of cellulase CE-10 and 0.1% of β-glucanase SF by the mass of edible fungi, and hydrolyze for 2-3 hours; 4) Maintain the temperature at 55℃, adjust pH to 6.0-7.0, add 0.2-0.3% of compound protease EF108 and 0.1% of flavor enzyme FF106 by the mass of edible fungi, add 0.01-0.02% of glutaminase GLU100 after half an hour, and continue enzymolysis for 3-4 hours; 5) Adjust pH to 5.1-5.2, raise the temperature to 65-68℃, add 0.1% of nuclease NP1 by the mass of edible fungi, and act for 5-6 hours; 6) Cool down to 50℃, adjust pH to 5.5-5.7, add 0.05% of deaminase D-50 by the mass of edible fungi, and act for 4 hours; 7) Inactivate the enzyme.

[0012] The beneficial effects of the present invention are as follows: after shiitake mushrooms, pilose antler mushrooms and cordyceps flowers are processed into powders, the powders are mixed in proportion to form a freshness-enhancing powder, which not only retains the original taste of the food but also greatly improves the freshness; at the same time, the raw materials are natural and healthy, and no other additives are needed; the tastes of shiitake mushrooms, cordyceps flowers and pilose antler mushrooms themselves can also be retained, enriching the taste of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0014] The technical solutions in the embodiments of the present invention are described clearly and completely below in conjunction with the accompanying drawings and specific embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0015] The directional terms mentioned in the present invention, such as "up", "down", "front", "back", "left", "right", "inside", "outside", "side", "top" and "bottom", are only for reference to the orientation of the drawings. The directional terms used are used to illustrate and understand the present invention, but not to limit the present invention.

[0016] like Figure 1 As shown, a mushroom flavor enhancer, the raw materials include: 30-40 weight parts of cordyceps pollen, 30-40 weight parts of pilose antler mushroom powder, 20-30 weight parts of shiitake mushroom powder and 3-5 weight parts of salt powder.

[0017] A method for preparing a fungus flavor enhancer comprises the following steps: step 1), washing raw materials of cordyceps flower, velvet antler mushroom and shiitake mushroom respectively; step 2), enzymolyzing the three raw materials respectively after washing; step 3), fermenting after completing the enzymolysis of step 2); step 4), filtering, concentrating and then drying into powder after fermentation.

[0018] In step 4), after being dried into powder, the powder is sieved to obtain cordyceps pollen, velvet antler mushroom powder and shiitake mushroom powder respectively.

[0019] The enzymatic hydrolysis process of step 2) is as follows: 1) ingredients; crush the three raw materials separately, pass through a colloid mill, and mix them at a material-water ratio of 1:9; 2) high-temperature cooking; high-temperature cooking for 1 hour; 3) cooling to 55°C, adjusting the pH to 4.5-5.0, adding 0.5-1% of cellulase CE-10 and 0.1% of β-glucanase SF by weight of the edible fungus, and hydrolyzing for 2-3 hours; 4) maintaining the temperature at 55°C, adjusting the pH to 6.0-7.0, adding 0.2-0.3% of the composite protease EF108 and 0.1% flavor enzyme FF106, add 0.01-0.02% glutaminase GLU100 after half an hour, and continue enzymolysis for 3-4 hours; 5), adjust pH 5.1-5.2, raise the temperature to 65-68℃, add 0.1% nuclease NP1 by the mass of edible fungi, and let it act for 5-6 hours; 6), cool down to 50℃, adjust pH 5.5-5.7, add 0.05% deaminase D-50 by the mass of edible fungi, and let it act for 4 hours; 7), inactivate the enzyme; raise the temperature of the material to above 80℃ and keep it warm for 30 minutes.

[0020] The fermentation process is as follows: 1) Preparation of fermentation medium: Prepare a suitable fermentation medium according to the growth requirements of the selected mushrooms. The culture medium usually includes water, sugars (such as glucose), nitrogen sources (such as peptone), inorganic salts, etc. to meet the growth and metabolism needs of mushrooms; 2) Setting of fermentation conditions: Set the environmental conditions required for fermentation, including temperature, pH value, oxygen supply, etc. These conditions vary depending on the selected mushrooms. Generally speaking, the temperature is usually controlled between 20-30 degrees Celsius, the pH value is maintained within a suitable range, and the oxygen supply is sufficient to promote aerobic respiration of mushrooms; 3) Processing of fermentation products: After fermentation is completed, the fermentation products need to be processed, including filtering to remove solid residues and extracting the effective ingredients in the fermentation broth. This step can be done by centrifugation, filtration, concentration and other processes.

[0021] During fermentation, you also need to monitor the fermentation process at all times, start the fermentation equipment, and monitor various parameters during the fermentation process, such as temperature, pH value, oxygen level, etc. The fermentation time depends on the specific situation and may vary from a few days to a few weeks. During the fermentation process, you need to check the status of the mushrooms regularly to ensure that there is no contamination from other bacteria, and adjust the fermentation conditions as needed.

[0022] Fermentation and enzymatic hydrolysis processes are known in the art.

[0023] Filtration can be performed using different equipment, such as centrifuges, which use centrifugal force to separate solids from liquids; filters: using materials such as filter paper or filter cloth to separate liquids from solids; microfiltration or ultrafiltration membranes: using membrane technology to further purify the fermentation broth and remove large molecular impurities or cell debris.

[0024] Concentrate to reduce its volume and increase the concentration of the target component. Common concentration methods include: evaporation concentration: evaporate part of the water by heating, but avoid high temperature to damage the enzymatic hydrolysis product; membrane concentration: use ultrafiltration membrane or nanofiltration membrane, etc., to push water and other small molecules through the membrane through pressure difference, while retaining large molecules.

[0025] Spray drying converts liquid into powder form. The process of spray drying is as follows: 1) Prepare the spray dryer: make sure the equipment is clean and set the corresponding parameters, such as inlet air temperature, exhaust air temperature, etc.; 2) Spray: the concentrated liquid is formed into fine droplets through the nozzle and sprayed into the drying chamber; 3) Drying: the droplets come into contact with hot air, the water evaporates quickly, and a dry powder is formed.

[0026] The final step is sieving. The dried powder needs to be sieved to ensure that the product has a uniform particle size. Sieving can be done with a mechanical vibrating screen or other types of sieves to screen out powder that meets specific particle size requirements. Sieving can not only control the particle size of the product, but also remove possible impurities.

[0027] 30-40 weight parts of cordyceps pollen, 30-40 weight parts of pilose antler powder, 20-30 weight parts of shiitake powder and 3-5 weight parts of salt powder are respectively mixed, and the mixture is inspected after the mixing is completed, and finally the mushroom flavor enhancer can be obtained.

[0028] Embodiment 1: Cordyceps pollen, pilose antler mushroom powder and shiitake mushroom powder were prepared according to the preparation method of the above-mentioned mushroom flavor enhancer; then 30 parts by weight of raw materials Cordyceps pollen, 30 parts by weight of pilose antler mushroom powder, 30 parts by weight of shiitake mushroom powder and 4 parts by weight of salt powder were taken and evenly mixed to obtain the final flavor enhancer as the experimental group.

[0029] The taste of the flavor enhancer was scored by 10 food experts (1 to 100 points), and the cumulative value was taken; and it was ensured that there were no other factors that affected the judgment of the taste; at the same time, the existing I+G type flavor enhancer was taken as the control group. The evaluation results are shown in Table 1.

[0030] Table 1: Ten experts' evaluation of the umami taste of the flavor enhancers in the experimental and control groups. Group 1 2 3 4 5 6 7 8 9 10 Experimental Group 95 91 92 90 85 90 92 93 92 93 Control group 85 83 82 84 82 86 90 90 85 80

[0031] It can be seen from Table 1 that the flavor enhancers in this embodiment are more delicious than the existing flavor enhancers.

[0032] Embodiment 2: Cordyceps pollen, pilose antler mushroom powder and shiitake mushroom powder were prepared according to the preparation method of the above-mentioned mushroom flavor enhancer; then 35 parts by weight of the raw materials Cordyceps pollen, 35 parts by weight of pilose antler mushroom powder, 25 parts by weight of shiitake mushroom powder and 4 parts by weight of salt powder were taken and evenly mixed to obtain the final flavor enhancer as the experimental group.

[0033] The umami taste of the flavor enhancer was scored by 10 food experts (1 to 100 points), and the cumulative value was taken; and it was ensured that there were no other factors that affected the evaluation of the umami taste. The evaluation results are shown in Table 2.

[0034] Table 2: Ten experts’ evaluation of the umami taste of the flavor enhancers in the experimental and control groups. Group 1 2 3 4 5 6 7 8 9 10 Experimental Group 93 92 94 96 90 90 91 95 94 96

[0035] According to Table 2, compared with the experimental group in Example 1, the flavor enhancers in this embodiment all taste fresher than the existing flavor enhancers.

[0036] Embodiment 3: Cordyceps pollen, pilose antler mushroom powder and shiitake mushroom powder were prepared according to the preparation method of the above-mentioned mushroom flavor enhancer; then 40 parts by weight of the raw materials Cordyceps pollen, 40 parts by weight of pilose antler mushroom powder, 30 parts by weight of shiitake mushroom powder and 5 parts by weight of salt powder were taken and evenly mixed to obtain the final flavor enhancer as the experimental group.

[0037] The umami taste of the flavor enhancer was scored by 10 food experts (1 to 100 points), and the cumulative value was taken; and it was ensured that there were no other factors that affected the evaluation of umami taste. The evaluation results are shown in Table 3.

[0038] Table 3: Ten experts’ evaluation of the umami taste of the flavor enhancers in the experimental and control groups. Group 1 2 3 4 5 6 7 8 9 10 Experimental Group 90 92 91 94 92 90 90 89 90 95

[0039] According to Table 3, compared with the experimental group in Example 1, the flavor enhancers in this embodiment all taste fresher than the existing flavor enhancers.

[0040] Compared with Example 1 and Example 2, according to the scores of the experimental group, the flavor enhancer prepared according to the raw material ratio in Example 2 has the most delicious taste.

[0041] The above is only used to illustrate the technical solution of the present invention rather than to limit it. Other modifications or equivalent substitutions made to the technical solution of the present invention by ordinary technicians in this field should be included in the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solution of the present invention.

Claims

1. A fungus flavor enhancer, characterized in that: Ingredients include: 30-40 parts by weight of Cordyceps pollen, 30-40 parts by weight of pilose antler powder, and 20-30 parts by weight of shiitake mushroom powder.

2. The mushroom flavor enhancer according to claim 1, characterized in that: The raw materials also include 3 to 5 parts by weight of salt powder.

3. The mushroom flavor enhancer according to claim 2, characterized in that: The raw materials include 35 parts by weight of cordyceps pollen, 35 parts by weight of pilose antler mushroom powder, 25 parts by weight of shiitake mushroom powder and 4 parts by weight of salt powder.

4. A method for preparing a fungus flavor enhancer, characterized in that: The following steps are involved: Step 1), respectively wash the raw materials of cordyceps flower, velvet antler mushroom and shiitake mushroom; step 2), respectively perform enzymolysis after washing the three raw materials; step 3), start fermentation after completing the enzymolysis of step 2); step 4), filter, concentrate and then dry into powder after fermentation.

5. The method for preparing a fungus flavor enhancer according to claim 4, characterized in that: After being dried into powder in step 4), the powder is sieved to obtain cordyceps pollen, pilose antler mushroom powder and shiitake mushroom powder.

6. The method for preparing a fungus flavor enhancer according to claim 5, characterized in that: A fungus flavor enhancer can be obtained by mixing 30-40 parts by weight of cordyceps pollen, 30-40 parts by weight of pilose antler powder, 20-30 parts by weight of shiitake mushroom powder and 3-5 parts by weight of salt powder.

7. The method for preparing a fungus flavor enhancer according to claim 4, characterized in that: The enzymatic hydrolysis process of step 2) is as follows: 1) preparing ingredients; 2) high temperature steaming; 3) Cool down to 55℃, adjust pH to 4.5-5.0, add 0.5-1% of cellulase CE-10 and 0.1% of β-glucanase SF by the mass of edible fungi, and hydrolyze for 2-3 hours; 4) Maintain the temperature at 55℃, adjust pH to 6.0-7.0, add 0.2-0.3% of compound protease EF108 and 0.1% of flavor enzyme FF106 by the mass of edible fungi, add 0.01-0.02% of glutaminase GLU100 after half an hour, and continue enzymolysis for 3-4 hours; 5) Adjust pH to 5.1-5.2, raise the temperature to 65-68℃, add 0.1% of nuclease NP1 by the mass of edible fungi, and act for 5-6 hours; 6) Cool down to 50℃, adjust pH to 5.5-5.7, add 0.05% of deaminase D-50 by the mass of edible fungi, and act for 4 hours; 7) Inactivate the enzyme.

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