Seasoning and preparation method thereof

Abstract

The invention relates to the technical field of condiments, in particular to a condiment and a preparation method thereof, and the condiment is prepared from the following components: multiple compound zymophyte powder, bone soup, starch, chicken powder and sodium chloride; wherein the multiple compound zymophyte powder is prepared from agaricus blazei murill, bolete, hericium erinaceus and ginger as raw materials; various flavor substances can be detected in the prepared seasoning, and the detected flavor substances can be divided into 11 classes, including thioethers, alcohols, aldehydes, pyrazines, ketones, sulfur, acids, furans, esters, thiophenes and phenols, so that the prepared seasoning contains various flavor substances, and the flavor substances are rich in flavor substances, rich in flavor substances and rich in flavor substances. Dishes can be better seasoned, and appetite is promoted.

Description

Technical Field

[0001] The invention relates to the technical field of condiments, in particular to a condiment and a preparation method thereof. Background Art

[0002] Seasonings mainly refer to the auxiliary ingredients that can increase the color, aroma and taste of dishes and promote appetite when cooking. The main function of seasonings is to improve the quality of dishes, meet the sensory needs of consumers, stimulate appetite and improve human health.

[0003] Seasonings usually include salty flavors, sour flavors, sweeteners, umami flavors and spicy flavors, including salt, soy sauce, vinegar, MSG, sugar, star anise, fennel, pepper, mustard, etc.

[0004] Due to their relatively single functions and the fact that the ingredients of existing seasonings are relatively insensitive to heat in dishes that require long-term high-temperature cooking, they are prone to failure, thus affecting the sensory quality of the final dish. Summary of the invention

[0005] In view of the problems existing in the prior art, the present invention provides a seasoning and a preparation method thereof.

[0006] To achieve the above object, the present invention provides the following technical solutions: A seasoning, comprising the following ingredients by weight: 10-14 parts of multiple composite fermented bacteria powder, 15-18 parts of bone broth, 12-16 parts of starch, 6-8 parts of chicken powder, and 0.1-0.2 parts of sodium chloride; Among them, the multi-compound fermented fungus powder is made from Agaricus blazei, Boletus, Hericium erinaceus, and ginger; The weight ratio of the Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger is: 1-2:5-8:2-3:0.2-0.4.

[0007] As a further technical solution, the method for preparing the multiple composite fermentation bacteria powder comprises the following steps: (1) Bacteria activation: Activate Bacillus natto and Aspergillus niger respectively; (2) Preparation of materials: Weigh Agaricus blazei, Boletus edulis, Hericium erinaceus, and ginger respectively; Among them, the mixed mass ratio of Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger is 3-5:10-12:2-4:1-3; Chop Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger respectively to obtain various crushed materials; After mixing the Agaricus blazei and the Boletus edulis, water 5 times the mass of the Agaricus blazei was added, and the mixture was pulped to obtain a first mixed pulp; After mixing the Hericium erinaceus and ginger, add water 5 times the mass of the Hericium erinaceus, and beat them to obtain a second mixed slurry; Adding a composite enzyme to the first mixed slurry, performing enzymatic hydrolysis at 38° C. for 5 hours to obtain an enzyme-treated slurry; The complex enzyme includes cellulase, hemicellulase and pectinase; wherein the mass ratio of cellulase, hemicellulase and pectinase is 5:3:1; The amount of compound enzyme added in the first mixed slurry is 2-3wt% Evenly mixing the enzyme-treated slurry with the second mixed slurry to obtain a composite slurry; The composite slurry was sterilized and cooled to room temperature, and then inoculated into the composite slurry at a compound mass ratio of 3:2 between Bacillus natto and Aspergillus niger. The total inoculation amount was 1.5wt%, and the live bacterial density of Bacillus natto was 1.2×10 7 cfu / g, the density of viable Aspergillus niger was 1.2×10 7 cfu / g, fermented at 32-35℃ for 4-5d. After fermentation, centrifuged at 8000r / min to obtain bacterial precipitate, which was then freeze-dried, crushed and sieved to obtain multiple composite fermented bacterial powder.

[0008] As a further technical solution, the natto Bacillus: The natto Bacillus subtilis was inoculated into 10 mL of MRS liquid culture medium at a 2% inoculation rate and cultured at 37°C for 24 h. After two subcultures, the culture was transferred into 50 mL of MRS liquid culture medium and cultured at 37°C for 24 h to obtain a bacterial suspension, which was stored at 4°C for later use.

[0009] As a further technical solution, the Aspergillus niger activation: Inoculate Aspergillus niger onto a PDA plate at a 2% inoculation rate for activation, and culture in a 28°C incubator for 4 days until the plate is covered with spores. Use sterile water to rinse and collect the spores in a conical flask to make a spore suspension for use, which is stored at 4°C for later use.

[0010] As a further technical solution, the bone broth preparation method is: First, remove all the pork adhered to the surface of the pig leg bone, then use high-temperature steam to fumigate the pig leg bone for 30 minutes, then mix the pig leg bone with water, boil it over high heat, simmer it over low heat for 3 hours, filter and remove the residue, and obtain preliminary bone soup; The preliminary bone broth is concentrated to obtain the desired bone broth.

[0011] As a further technical solution, the high temperature steam temperature is 110°C; The mass ratio of the pig leg bone to water is 1:10-12; The concentration is to concentrate to 10% of the original volume.

[0012] As a further technical solution, the starch is any one of corn starch, sweet potato starch, and soybean starch.

[0013] As a further technical solution, the chicken meal preparation method is: Cut fresh chicken breast into pieces, add cooking wine and lemon juice, stir and mix evenly, refrigerate and seal to marinate for 12 hours, take out the chicken breast, put it in boiling water and steam for 30 minutes, take it out, and grind it again to obtain chicken paste, mix the obtained chicken paste with water in a mass ratio of 2:1, and obtain chicken slurry through a colloid mill, and spray-dry the chicken slurry to obtain chicken powder.

[0014] As a further technical solution, the mass ratio of the fresh chicken breast, cooking wine and lemon juice is 10:2:0.3; The colloid mill speed is 5000r / min and the time is 40min.

[0015] A method for preparing a seasoning, comprising: multiple composite fermented bacteria powder, bone broth, starch, chicken powder, and sodium chloride; First, add sodium chloride to the bone broth, mix and dissolve evenly, then add chicken powder, starch, and multiple composite fermented bacteria powder in sequence, continue stirring and mixing for 20 minutes to obtain a mixed slurry; The mixed slurry is spray-dried to obtain a seasoning.

[0016] Compared with the prior art, the present invention has the following beneficial effects: Various types of flavor substances can be detected in the seasoning prepared by the present invention, and the detected flavor substances can be divided into 11 categories, including: thioethers, alcohols, aldehydes, pyrazines, ketones, sulfurs, acids, furans, esters, thiophenes, and phenols. It can be seen that the seasoning prepared by the present invention contains a variety of flavor substances, which can better season dishes and promote appetite.

[0017] The seasoning prepared by the present invention has a more significant flavor enhancement effect. It can add a richer sense of layering and taste to food, allowing people to feel a sense of pleasure and satisfaction when tasting food. The active ingredients in the seasoning prepared by the present invention can produce a synergistic effect, greatly increase the umami value, and have a relatively strong stimulation to the taste buds. When adding an appropriate amount of the seasoning of the present invention to cooking, it can interact with the amino acids and proteins in the food through chemical processes such as the Maillard reaction to produce a pleasant umami and fragrance.

[0018] The flavor-enhancing effect of the seasoning prepared by the invention is achieved through the joint action of multiple ingredients. Using the seasoning of the invention during the cooking process can enhance the taste and flavor of food and promote the increase of appetite. At the same time, the seasoning prepared by the invention has high-temperature stability and can maintain the flavor-enhancing stability when cooking food at high temperatures.

[0019] The bone soup prepared by the present invention contains rich proteins, including collagen and other types of proteins, which are the basic substances constituting human tissues and are essential for maintaining the normal physiological functions of the body. They can provide the amino acids required by the human body, promote cell growth and repair tissues; bone soup releases a large amount of minerals, such as calcium, phosphorus, magnesium, potassium and iron, during the preparation process. These minerals are very important for bone health, blood circulation, nerve conduction and muscle function. For example, calcium and phosphorus are the main components of bones, while magnesium helps to maintain normal heart rate and blood pressure; bone soup also contains rich vitamins, including B vitamins (such as vitamin B1, B2, B6, B12, etc.), vitamin C and vitamin D, etc. These vitamins play an important role in supporting various functions of the body, enhancing immunity, and maintaining normal metabolism and nervous system functions. Among them, vitamin C has an antioxidant effect and can protect cells from oxidative damage; while vitamin D helps to absorb and utilize calcium, which is particularly important for bone health. The bone soup introduced by the present invention can not only increase the flavor of the seasoning, but also increase the nutritional value of the seasoning.

[0020] Although seasonings can significantly enhance the umami flavor of food, excessive use will affect the overall flavor and even mask the taste of the ingredients themselves. Therefore, the principle of "moderation" should be followed when using them.

[0021] The present invention can release more active components and increase flavor components by treating the first mixed slurry with a composite enzyme, and can also release some protective components to reduce nutritional losses in subsequent processing. Under the cooperation of natto bacillus subtilis and black aspergillus fermentation, not only can the flavor substances be enriched, but also the stability of amino acid substances can be improved, and the stability of the flavor can be maintained.

[0022] The seasoning of the invention also has the function of reducing the nutritional loss of food during the cooking process. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0024] Figure 1 This is a scoring chart for the sour, sweet, bitter, salty and fresh taste of the sample in Test Example 2. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Bacillus natto, deposit number CCTCC M207147, purchased from Meguro Research Institute Co., Ltd., Japan, gray-brown to yellow-brown powder; Aspergillus niger, GDMCC3.25, Guangdong Microbiological Culture Collection Center; MRS medium and PDA medium, Beijing Aoboxing Biotechnology Co., Ltd.; The following are specific embodiments: Example 1 A method for preparing a seasoning, comprising: 10 parts of multiple composite fermented bacteria powder, 15 parts of bone broth, 12 parts of starch, 6 parts of chicken powder, and 0.1 part of sodium chloride; Among them, the multi-compound fermented fungus powder is made from Agaricus blazei, Boletus, Hericium erinaceus, and ginger; The weight ratio of the Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger is 1:5:2:0.2.

[0027] The method for preparing the multiple composite fermentation bacteria powder comprises the following steps: (1) Bacteria activation: Activate Bacillus natto and Aspergillus niger respectively; (2) Preparation of materials: Weigh Agaricus blazei, Boletus edulis, Hericium erinaceus, and ginger respectively; Among them, the mixed mass ratio of Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger is 3:10:2:1; Chop Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger respectively to obtain various crushed materials; After mixing the Agaricus blazei and the Boletus edulis, water 5 times the mass of the Agaricus blazei was added, and the mixture was pulped to obtain a first mixed pulp; After mixing the Hericium erinaceus and ginger, add water 5 times the mass of the Hericium erinaceus, and beat them to obtain a second mixed slurry; Adding a composite enzyme to the first mixed slurry, performing enzymatic hydrolysis at 38° C. for 5 hours to obtain an enzyme-treated slurry; The complex enzyme includes cellulase, hemicellulase and pectinase; wherein the mass ratio of cellulase, hemicellulase and pectinase is 5:3:1; Among them, the amount of compound enzyme added in the first mixed slurry is 2wt% Evenly mixing the enzyme-treated slurry with the second mixed slurry to obtain a composite slurry; The composite slurry was sterilized and cooled to room temperature, and then inoculated into the composite slurry at a compound mass ratio of 3:2 between Bacillus natto and Aspergillus niger. The total inoculation amount was 1.5wt%, and the live bacterial density of Bacillus natto was 1.2×10 7 cfu / g, the density of viable Aspergillus niger was 1.2×10 7 cfu / g, fermented at 32°C for 4 days. After the fermentation was completed, the bacterial precipitate was obtained by centrifugation at 8000r / min, and then freeze-dried, crushed and sieved to obtain multiple composite fermentation bacterial powder.

[0028] Bacillus natto: The natto Bacillus subtilis was inoculated into 10 mL of MRS liquid culture medium at a 2% inoculation rate and cultured at 37°C for 24 h. After two subcultures, the culture was transferred into 50 mL of MRS liquid culture medium and cultured at 37°C for 24 h to obtain a bacterial suspension, which was stored at 4°C for later use.

[0029] Aspergillus niger activation: Inoculate Aspergillus niger onto a PDA plate at a 2% inoculation rate for activation, and culture in a 28°C incubator for 4 days until the plate is covered with spores. Use sterile water to rinse and collect the spores in a conical flask to make a spore suspension for use, which is stored at 4°C for later use.

[0030] Bone broth preparation method: First, remove all the pork adhered to the surface of the pig leg bone, then use high-temperature steam to fumigate the pig leg bone for 30 minutes, then mix the pig leg bone with water, boil it over high heat, simmer it over low heat for 3 hours, filter and remove the residue, and obtain preliminary bone soup; The preliminary bone broth is concentrated to obtain the desired bone broth.

[0031] The high temperature steam temperature is 110℃; The mass ratio of the pig leg bone to water is 1:10; The concentration is to concentrate to 10% of the original volume.

[0032] The starch is corn starch.

[0033] The method for preparing chicken powder is as follows: Cut fresh chicken breast into pieces, add cooking wine and lemon juice, stir and mix evenly, refrigerate and seal to marinate for 12 hours, take out the chicken breast, put it in boiling water and steam for 30 minutes, take it out, and grind it again to obtain chicken paste, mix the obtained chicken paste with water in a mass ratio of 2:1, and obtain chicken slurry through a colloid mill, and spray-dry the chicken slurry to obtain chicken powder.

[0034] The mass ratio of fresh chicken breast, cooking wine and lemon juice is 10:2:0.3; The colloid mill speed is 5000r / min and the time is 40min.

[0035] First, add sodium chloride to the bone broth, mix and dissolve evenly, then add chicken powder, starch, and multiple composite fermented bacteria powder in sequence, continue stirring and mixing for 20 minutes to obtain a mixed slurry; The mixed slurry is spray-dried to obtain a seasoning.

[0036] Example 2 A method for preparing a seasoning, comprising: 12 parts of multiple composite fermented bacteria powder, 16 parts of bone broth, 15 parts of starch, 77 parts of chicken powder, and 0.15 parts of sodium chloride; Among them, the multi-compound fermented fungus powder is made from Agaricus blazei, Boletus, Hericium erinaceus, and ginger; The weight ratio of the Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger is 1.2:6:2.5:0.3.

[0037] The method for preparing the multiple composite fermentation bacteria powder comprises the following steps: (1) Bacteria activation: Activate Bacillus natto and Aspergillus niger respectively; (2) Preparation of materials: Weigh Agaricus blazei, Boletus edulis, Hericium erinaceus, and ginger respectively; Among them, the mixed mass ratio of Agaricus blazei, Boletus, Hericium erinaceus and ginger is 4:11:3:2; Chop Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger respectively to obtain various crushed materials; After mixing the Agaricus blazei and the Boletus edulis, water 5 times the mass of the Agaricus blazei was added, and the mixture was pulped to obtain a first mixed pulp; After mixing the Hericium erinaceus and ginger, add water 5 times the mass of the Hericium erinaceus, and beat them to obtain a second mixed slurry; Adding a composite enzyme to the first mixed slurry, performing enzymatic hydrolysis at 38° C. for 5 hours to obtain an enzyme-treated slurry; The complex enzyme includes cellulase, hemicellulase and pectinase; wherein the mass ratio of cellulase, hemicellulase and pectinase is 5:3:1; Among them, the amount of compound enzyme added in the first mixed slurry is 2.5wt% Evenly mixing the enzyme-treated slurry with the second mixed slurry to obtain a composite slurry; The composite slurry was sterilized and cooled to room temperature, and then inoculated into the composite slurry at a compound mass ratio of 3:2 between Bacillus natto and Aspergillus niger. The total inoculation amount was 1.5wt%, and the live bacterial density of Bacillus natto was 1.2×10 7 cfu / g, the density of viable Aspergillus niger was 1.2×10 7 cfu / g, fermented at 333℃ for 4.5d. After fermentation, the bacterial precipitate was obtained by centrifugation at 8000r / min, and then freeze-dried, crushed and sieved to obtain multiple composite fermentation bacterial powder.

[0038] Bacillus natto: The natto Bacillus subtilis was inoculated into 10 mL of MRS liquid culture medium at a 2% inoculation rate and cultured at 37°C for 24 h. After two subcultures, the culture was transferred into 50 mL of MRS liquid culture medium and cultured at 37°C for 24 h to obtain a bacterial suspension, which was stored at 4°C for later use.

[0039] Aspergillus niger activation: Inoculate Aspergillus niger onto a PDA plate at a 2% inoculation rate for activation, and culture in a 28°C incubator for 4 days until the plate is covered with spores. Use sterile water to rinse and collect the spores in a conical flask to make a spore suspension for use, which is stored at 4°C for later use.

[0040] Bone broth preparation method: First, remove all the pork adhered to the surface of the pig leg bone, then use high-temperature steam to fumigate the pig leg bone for 30 minutes, then mix the pig leg bone with water, boil it over high heat, simmer it over low heat for 3 hours, filter and remove the residue, and obtain preliminary bone soup; The preliminary bone broth is concentrated to obtain the desired bone broth.

[0041] The high temperature steam temperature is 110℃; The mass ratio of the pig leg bone to water is 1:11; The concentration is to concentrate to 10% of the original volume.

[0042] The starch is corn starch.

[0043] The method for preparing chicken powder is as follows: Cut fresh chicken breast into pieces, add cooking wine and lemon juice, stir and mix evenly, refrigerate and seal to marinate for 12 hours, take out the chicken breast, put it in boiling water and steam for 30 minutes, take it out, and grind it again to obtain chicken paste, mix the obtained chicken paste with water in a mass ratio of 2:1, and obtain chicken slurry through a colloid mill, and spray-dry the chicken slurry to obtain chicken powder.

[0044] The mass ratio of fresh chicken breast, cooking wine and lemon juice is 10:2:0.3; The colloid mill speed is 5000r / min and the time is 40min.

[0045] First, add sodium chloride to the bone broth, mix and dissolve evenly, then add chicken powder, starch, and multiple composite fermented bacteria powder in sequence, continue stirring and mixing for 20 minutes to obtain a mixed slurry; The mixed slurry is spray-dried to obtain a seasoning.

[0046] Example 3 A method for preparing a seasoning, comprising: 14 parts of multiple composite fermented bacteria powder, 18 parts of bone broth, 16 parts of starch, 8 parts of chicken powder, and 0.2 parts of sodium chloride; Among them, the multi-compound fermented fungus powder is made from Agaricus blazei, Boletus, Hericium erinaceus, and ginger; The weight ratio of the Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger is 2:8:3:0.4.

[0047] The method for preparing the multiple composite fermentation bacteria powder comprises the following steps: (1) Bacteria activation: Activate Bacillus natto and Aspergillus niger respectively; (2) Preparation of materials: Weigh Agaricus blazei, Boletus edulis, Hericium erinaceus, and ginger respectively; Among them, the mixed mass ratio of Agaricus blazei, Boletus, Hericium erinaceus and ginger is 5:12:4:3; Chop Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger respectively to obtain various crushed materials; After mixing the Agaricus blazei and the Boletus edulis, water 5 times the mass of the Agaricus blazei was added, and the mixture was pulped to obtain a first mixed pulp; After mixing the Hericium erinaceus and ginger, add water 5 times the mass of the Hericium erinaceus, and beat them to obtain a second mixed slurry; Adding a composite enzyme to the first mixed slurry, performing enzymatic hydrolysis at 38° C. for 5 hours to obtain an enzyme-treated slurry; The complex enzyme includes cellulase, hemicellulase and pectinase; wherein the mass ratio of cellulase, hemicellulase and pectinase is 5:3:1; Among them, the amount of compound enzyme added in the first mixed slurry is 3wt% Evenly mixing the enzyme-treated slurry with the second mixed slurry to obtain a composite slurry; The composite slurry was sterilized and cooled to room temperature, and then inoculated into the composite slurry at a compound mass ratio of 3:2 between Bacillus natto and Aspergillus niger. The total inoculation amount was 1.5wt%, and the live bacterial density of Bacillus natto was 1.2×10 7cfu / g, the density of viable Aspergillus niger was 1.2×10 7 cfu / g, fermented at 35°C for 5 days. After the fermentation was completed, the bacterial precipitate was obtained by centrifugation at 8000r / min, and then freeze-dried, crushed and sieved to obtain multiple composite fermentation bacterial powder.

[0048] Bacillus natto: The natto Bacillus subtilis was inoculated into 10 mL of MRS liquid culture medium at a 2% inoculation rate and cultured at 37°C for 24 h. After two subcultures, the culture was transferred into 50 mL of MRS liquid culture medium and cultured at 37°C for 24 h to obtain a bacterial suspension, which was stored at 4°C for later use.

[0049] Aspergillus niger activation: Inoculate Aspergillus niger onto a PDA plate at a 2% inoculation rate for activation, and culture in a 28°C incubator for 4 days until the plate is covered with spores. Use sterile water to rinse and collect the spores in a conical flask to make a spore suspension for use, which is stored at 4°C for later use.

[0050] Bone broth preparation method: First, remove all the pork adhered to the surface of the pig leg bone, then use high-temperature steam to fumigate the pig leg bone for 30 minutes, then mix the pig leg bone with water, boil it over high heat, simmer it over low heat for 3 hours, filter and remove the residue, and obtain preliminary bone soup; The preliminary bone broth is concentrated to obtain the desired bone broth.

[0051] The high temperature steam temperature is 110℃; The mass ratio of the pig leg bone to water is 1:12; The concentration is to concentrate to 10% of the original volume.

[0052] The starch is corn starch.

[0053] The method for preparing chicken powder is as follows: Cut fresh chicken breast into pieces, add cooking wine and lemon juice, stir and mix evenly, refrigerate and seal to marinate for 12 hours, take out the chicken breast, put it in boiling water and steam for 30 minutes, take it out, and grind it again to obtain chicken paste, mix the obtained chicken paste with water in a mass ratio of 2:1, and obtain chicken slurry through a colloid mill, and spray-dry the chicken slurry to obtain chicken powder.

[0054] The mass ratio of fresh chicken breast, cooking wine and lemon juice is 10:2:0.3; The colloid mill speed is 5000r / min and the time is 40min.

[0055] First, add sodium chloride to the bone broth, mix and dissolve evenly, then add chicken powder, starch, and multiple composite fermented bacteria powder in sequence, continue stirring and mixing for 20 minutes to obtain a mixed slurry; The mixed slurry is spray-dried to obtain a seasoning.

[0056] Comparative Example 1: This comparative example is basically the same as Example 2, except that no multiple composite fermentation bacteria powder is added.

[0057] Comparative Example 2: This comparative example is basically the same as Example 2, except that Bacillus natto is not added during the preparation of the multiple composite fermentation bacteria powder.

[0058] Comparative Example 3: This comparative example is basically the same as Example 2, except that Aspergillus niger is not added during the preparation of the multiple composite fermentation bacteria powder.

[0059] Comparative Example 4: This comparative example is basically the same as Example 2, except that the bone broth is replaced with water.

[0060] Comparative Example 5: This comparative example is substantially the same as Example 2, except that no complex enzyme treatment is performed.

[0061] Test, refer to the existing test method for GC-MS flavor analysis of the example and comparative example samples: Odor collection uses SPME method: The 75μm CAR / PDMS extraction head was first aged at the GC injection port for 30 minutes at an aging temperature of 250°C. 2.5g of sample was weighed and poured into a 15mL headspace sample bottle, and then 2.5g of deionized water and 80μL of internal standard (38μg / mL, 2-octanol) were added respectively. The rotor was placed in a 65°C magnetic constant temperature water bath for 5 minutes, and then stirred for extraction for 30 minutes. Desorption was performed at 250°C in the GC-MS injection port in splitless mode for 5 minutes.

[0062] Gas chromatography conditions: nitrogen was used as carrier gas at a flow rate of 1 mL / min, and the sample passed through HP-INNOWax (60 m × 0.25 mm × 0.25 μm) in splitless mode.

[0063] The temperature program was as follows: the initial column temperature was 40°C, maintained for 6 min, increased to 100°C at a rate of 3°C / min, then increased to 230°C at a rate of 5°C / min, and maintained for 10 min.

[0064] Mass spectrometry conditions: ion source: EI; ionization energy: 70 eV; ion source temperature: 230 °C; quadrupole temperature: 150 °C; emission current: 35 μA; scanning speed: 1.9 s -1 ; Mass scanning range: 50-550u, GC-MS flavor analysis in the embodiment and the comparative example was performed by mass spectrometry, and the results are shown in Table 1 below; Table 1

[0065] It can be seen from Table 1 that the seasoning prepared by the present invention is rich in various flavor substances, and can play a more significant effect of enhancing flavor and seasoning and promoting appetite.

[0066] Taking the sample of Example 2 as an example, multiple types of flavor substances were detected, and the detected flavor substances can be divided into 11 categories, including: thioethers, alcohols, aldehydes, pyrazines, ketones, sulfurs, acids, furans, esters, thiophenes, and phenols.

[0067] The examples and comparative samples were evaluated for sour, sweet, bitter, salty and fresh taste: The samples of the embodiment and the comparative example were added to water at a concentration of 0.3 mg / mL, and after being uniformly mixed, 12 sensory assessors were randomly selected to conduct sensory evaluation on the samples. 0.07% citric acid solution, 1.2% sucrose solution, 0.07% quinine solution, 0.4% salt solution, and 0.4% sodium glutamate solution were used as standard solutions for the five basic tastes of sour, sweet, bitter, salty, and fresh, respectively. The standard solution was scored as 5 points, and the solution of the embodiment and the comparative example was scored on a 10-point scale to assess its taste intensity. The same sample was evaluated 3 times, and the average of the 3 measurements was taken as the final evaluation score. Table 2

[0068] It can be seen from Table 2 that the seasoning prepared by the present invention has a strong flavor-enhancing effect.

[0069] Continuing the above test, the solution of Example 2 and Comparative Examples 1-3 were used as test samples, boiled for 40 minutes, cooled to room temperature, and then tested: Table 3

[0070] It can be seen from Table 3 that after high temperature treatment, the seasoning prepared by the present invention still has a good freshness-enhancing effect.

[0071] Food nutritional ingredients protection test: Crayfish was used as the test object, and the astaxanthin content in the crayfish meat was detected to be 40 mg / 100 g on average. The crayfish was shelled, and the shrimp meat was taken out and divided into 9 groups on average. The seasonings of the embodiment and the comparative example were added to 8 groups respectively, mixed evenly, and allowed to stand for 2 hours. One group was left as the control group, and then steamed for 30 minutes, taken out, and the astaxanthin content in the crayfish meat was detected: Table 4

[0072] It can be seen from Table 4 that the seasoning prepared by the present invention also has the effect of preventing the nutrients in food from being lost too quickly, thereby reducing the nutritional loss during the food cooking process.

[0073] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A seasoning, characterized in that: The following ingredients are included by weight: 10-14 parts of multiple composite fermented bacteria powder, 15-18 parts of bone broth, 12-16 parts of starch, 6-8 parts of chicken powder, and 0.1-0.2 parts of sodium chloride; Among them, the multi-compound fermented fungus powder is made from Agaricus blazei, Boletus, Hericium erinaceus, and ginger; The weight ratio of the Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger is: 1-2:5-8:2-3:0.2-0.

4.

2. A condiment according to claim 1, characterized in that: The method for preparing the multiple composite fermentation bacteria powder comprises the following steps: (1) Bacteria activation: Activate Bacillus natto and Aspergillus niger respectively; (2) Preparation of materials: Weigh Agaricus blazei, Boletus edulis, Hericium erinaceus, and ginger respectively; Among them, the mixed mass ratio of Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger is 3-5:10-12:2-4:1-3; Chop Agaricus blazei, Boletus edulis, Hericium erinaceus and ginger respectively to obtain various crushed materials; After mixing the Agaricus blazei and the Boletus edulis, water 5 times the mass of the Agaricus blazei was added, and the mixture was pulped to obtain a first mixed pulp; After mixing the Hericium erinaceus and ginger, add water 5 times the mass of the Hericium erinaceus, and beat them to obtain a second mixed slurry; Adding a composite enzyme to the first mixed slurry, performing enzymatic hydrolysis at 38° C. for 5 hours to obtain an enzyme-treated slurry; The complex enzyme includes cellulase, hemicellulase and pectinase; wherein the mass ratio of cellulase, hemicellulase and pectinase is 5:3:1; The amount of compound enzyme added in the first mixed slurry is 2-3wt% Evenly mixing the enzyme-treated slurry with the second mixed slurry to obtain a composite slurry; The composite slurry was sterilized and cooled to room temperature, and then inoculated into the composite slurry at a compound mass ratio of 3:2 between Bacillus natto and Aspergillus niger. The total inoculation amount was 1.5wt%, and the live bacterial density of Bacillus natto was 1.2×10 7 cfu / g, the density of viable Aspergillus niger was 1.2×10 7 cfu / g, fermented at 32-35℃ for 4-5d. After fermentation, centrifuged at 8000r / min to obtain bacterial precipitate, which was then freeze-dried, crushed and sieved to obtain multiple composite fermented bacterial powder.

3. A condiment according to claim 2, characterized in that: The Bacillus natto: The natto Bacillus subtilis was inoculated into 10 mL of MRS liquid culture medium at a 2% inoculation rate and cultured at 37°C for 24 h. After two subcultures, the culture was transferred into 50 mL of MRS liquid culture medium and cultured at 37°C for 24 h to obtain a bacterial suspension, which was stored at 4°C for later use.

4. A condiment according to claim 3, characterized in that: The Aspergillus niger activation: Inoculate Aspergillus niger onto a PDA plate at a 2% inoculation rate for activation, and culture in a 28°C incubator for 4 days until the plate is covered with spores. Use sterile water to rinse and collect the spores in a conical flask to make a spore suspension for use, which is stored at 4°C for later use.

5. A condiment according to claim 1, characterized in that: The bone broth preparation method is: First, remove all the pork adhered to the surface of the pig leg bone, then use high-temperature steam to fumigate the pig leg bone for 30 minutes, then mix the pig leg bone with water, boil it over high heat, simmer it over low heat for 3 hours, filter and remove the residue, and obtain preliminary bone soup; The preliminary bone broth is concentrated to obtain the desired bone broth.

6. A condiment according to claim 5, characterized in that: The high temperature steam temperature is 110°C; The mass ratio of the pig leg bone to water is 1:10-12; The concentration is to concentrate to 10% of the original volume.

7. A condiment according to claim 1, characterized in that: The starch is any one of corn starch, sweet potato starch and soybean starch.

8. A condiment according to claim 1, characterized in that: The chicken powder preparation method is as follows: Cut fresh chicken breast into pieces, add cooking wine and lemon juice, stir and mix evenly, refrigerate and seal to marinate for 12 hours, take out the chicken breast, put it in boiling water and steam for 30 minutes, take it out, and grind it again to obtain chicken paste, mix the obtained chicken paste with water in a mass ratio of 2:1, and obtain chicken slurry through a colloid mill, and spray-dry the chicken slurry to obtain chicken powder.

9. A condiment according to claim 8, characterized in that: The mass ratio of the fresh chicken breast, cooking wine and lemon juice is 10:2:0.3; The colloid mill speed is 5000r / min and the time is 40min.

10. A method for preparing a condiment according to any one of claims 1 to 9, characterized in that: include: Weigh respectively according to weight: multiple composite fermented bacteria powder, bone broth, starch, chicken powder, sodium chloride; First, add sodium chloride to the bone broth, mix and dissolve evenly, then add chicken powder, starch, and multiple composite fermented bacteria powder in sequence, and continue to stir and mix for 20 minutes to obtain a mixed slurry; The mixed slurry is spray-dried to obtain a seasoning.

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