Truffle essence as well as preparation method and application thereof

Abstract

The invention relates to truffle essence as well as a preparation method and application thereof. The truffle essence comprises truffle enzymatic hydrolysate, amino acid and carbohydrate, the amino acid comprises a combination of phenylalanine and alanine. The essence has fruit fragrance, flower fragrance and meat fragrance, coordinates the overall fragrance of truffle, is mellow in flavor and rich and vivid in fragrance, and can be used as a seasoning and spice additive.

Description

Technical Field

[0001] The invention relates to the technical field of food flavors, and in particular to a truffle essence and a preparation method and application thereof. Background Art

[0002] Truffle (scientific name: Truffle) is an annual fungus, mainly distributed in Italy, France, China and other countries. Truffle is one of the most precious ingredients in the world. It is listed as one of the "three major delicacies in the world" along with caviar and foie gras, and is also one of the representatives of Italian food culture. In recent years, truffles have shown a rapid development trend in the field of food flavors. Research by Mintel shows that the number of new truffle-flavored products is growing at an average annual rate of 51%, ranking in the top five among more than 1,700 flavor elements. At this stage, research is mainly focused on truffle flavor extraction and truffle flavor seasonings. The real truffle flavor is actually a complex flavor with certain floral, nutty and fruity aromas, and the current truffle flavor cannot truly restore the taste of truffles.

[0003] The Maillard reaction refers to the polymerization and condensation reactions of amino compounds and carbonyl compounds at room temperature or when heated, which eventually produce brown or even brown-black macromolecular substances called melanoidins or pseudo-melanins, so it is also called carbonylamine reaction, forming a series of volatile and non-volatile Maillard reaction products, which can directly affect the flavor and color of food and significantly increase the flavor of food. However, the Maillard reaction is rarely used in the preparation of truffle essence. Therefore, how to use the Maillard reaction to prepare truffle essence has become a problem that needs to be solved urgently. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a truffle essence, which has fruity, floral and meaty aromas, coordinates the overall aroma of truffles, has a mellow flavor, a rich and realistic aroma, and can be used as a seasoning and spice additive.

[0005] To achieve this object, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a truffle essence, wherein the truffle essence comprises truffle enzymatic hydrolysate, amino acids and carbohydrates;

[0007] The amino acids include a combination of phenylalanine and alanine.

[0008] In the present invention, the use of truffle enzymolyzate as a raw material for preparing truffle essence can significantly enrich the flavor of the truffle essence and increase amino acids and carbohydrates. Within the above range, the truffle essence highlights the fruity, floral and nutty aromas, coordinates the overall aroma of the truffle, has a mellow flavor, and has a rich and realistic aroma, and can be used as a seasoning and spice additive.

[0009] Preferably, the truffle essence comprises 20-50 parts of truffle hydrolysate, 0.3-0.9 parts of amino acids and 0.3-1.5 parts of carbohydrates by weight. The 20-50 parts may be, for example, 20 parts, 25 parts, 30 parts, 35 parts, 40 parts, 45 parts or 50 parts, etc. The 0.3-0.9 parts of amino acids may be, for example, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts or 0.9 parts, etc. The 0.3-1.5 parts may be, for example, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1.0 parts, 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts or 1.5 parts, etc.

[0010] Preferably, the mass ratio of alanine to phenylalanine is 1:(3-7). The (3-7) may be, for example, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5 or 7.

[0011] Preferably, the carbohydrate comprises any one of sucrose, galactose, lactose, glucose, fructose, xylose or maltose, or a combination of at least two thereof.

[0012] Preferably, the carbohydrates comprise a combination of sucrose and fructose.

[0013] Preferably, the mass ratio of fructose to sucrose is 1:(4-7). The (4-7) may be, for example, 4, 4.5, 5, 5.5, 6, 6.5 or 7.

[0014] In a second aspect, the present invention provides a method for preparing the truffle enzymolysis solution described in the first aspect, characterized in that the preparation method comprises mixing the raw materials and performing a first enzymolysis, stirring to obtain a reaction solution 1, heating to inactivate the enzyme, adding a complex enzyme 2 to perform a second enzymolysis, stirring a second time to obtain a reaction solution 2, heating again and then cooling to obtain a truffle enzymolysis solution.

[0015] In the present invention, fresh Yunnan black truffle is used as raw material, truffle is hydrolyzed by cellulase, polysaccharide can be converted into reducing sugar, part of protein in truffle is hydrolyzed into small molecule peptide and free amino acid by protease, reducing sugar mass percentage content in the truffle enzymolysis solution is 8.50%-28.33%, free nitrogen mass percentage content is 36.88%-58.42%. The truffle enzymolysis solution can significantly improve the flavor of truffle essence in Maillard reaction.

[0016] Preferably, the raw materials include, by weight, 1-5 parts of truffle powder, 8-18 parts of deionized water, and 0.1-0.4 parts of complex enzyme 1. The 1-5 parts of truffle powder can be, for example, 1 part, 2 parts, 3 parts, 4 parts, or 5 parts, etc. The 8-18 parts of deionized water can be, for example, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, or 18 parts, etc. The 0.1-0.4 parts can be, for example, 0.1 parts, 0.2 parts, 0.3 parts, or 0.4 parts, etc.

[0017] Preferably, the complex enzyme 1 comprises amylase and / or cellulase.

[0018] Preferably, the mass ratio of the amylase to the cellulase is 1:(0.5-3). The (0.5-3) may be, for example, 0.5, 1, 1.5, 2, 2.5 or 3.

[0019] Preferably, the temperature of the first enzymatic hydrolysis is 35-47°C and the time is 1-4h. The 35-47°C may be, for example, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C or 47°C. The 1-4h may be, for example, 1h, 1.5h, 2h, 2.5h, 3h, 3.5h or 4h.

[0020] Preferably, the pH value of the first enzymatic hydrolysis is 5.5-7.5, for example, it can be 5.5, 6, 6.5, 7 or 7.5.

[0021] Preferably, the stirring speed is 700-1100 r / min, for example, it can be 700 r / min, 800 r / min, 900 r / min, 1000 r / min or 1100 r / min.

[0022] Preferably, the temperature after heating is 85-100°C and the time is 25-45min. The 85-100°C may be, for example, 85°C, 86°C, 88°C, 90°C, 92°C, 94°C, 96°C, 98°C or 100°C. The 25-45min may be, for example, 25min, 30min, 35min, 40min or 45min.

[0023] Preferably, the complex enzyme 2 comprises 0.4-0.6 parts of Protamex protease by weight, and the 0.3-0.9 parts can be, for example, 0.4 parts, 0.42 parts, 0.46 parts, 0.48 parts, 0.5 parts, 0.52 parts, 0.54 parts, 0.56 parts, 0.58 parts or 0.6 parts, etc.

[0024] Preferably, the temperature of the second enzymolysis is 35-47°C, and the time is 3-6h. The 35-47°C may be, for example, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C or 47°C, etc. The 3-6h may be, for example, 3h, 3.5h, 4h, 4.5h, 5h, 5.5h or 6h, etc.

[0025] Preferably, the pH value of the second enzymatic hydrolysis is 5.5-7.5, for example, it can be 5.5, 6, 6.5, 7 or 7.5.

[0026] Preferably, the secondary stirring speed is 800-1200 r / min, for example, it can be 800 r / min, 900 r / min, 1000 r / min, 1100 r / min or 1200 r / min.

[0027] Preferably, the temperature of the re-heating is 85-100°C and the time is 25-45 minutes. The 85-100°C may be, for example, 85°C, 86°C, 88°C, 90°C, 92°C, 94°C, 96°C, 98°C or 100°C. The 25-45 minutes may be, for example, 25 minutes, 30 minutes, 35 minutes, 40 minutes or 45 minutes.

[0028] In a third aspect, the present invention provides a method for preparing the truffle essence described in the first aspect, the preparation method comprising mixing the truffle enzymatic hydrolysate described in the second aspect, amino acids and carbohydrates, reacting and cooling to obtain the truffle essence.

[0029] Preferably, the reaction temperature is 80-110°C and the reaction time is 3-6h. The 80-110°C may be, for example, 80°C, 85°C, 90°C, 95°C, 100°C, 105°C or 110°C. The 3-6h may be, for example, 3h, 3.5h, 4h, 4.5h, 5h, 5.5h or 6h.

[0030] Preferably, the reaction speed is 800-1200 r / min, for example, 800 r / min, 900 r / min, 1000 r / min, 1100 r / min or 1200 r / min.

[0031] Preferably, the cooling temperature is 20-30°C, for example, it can be 20°C, 22°C, 24°C, 26°C, 28°C or 30°C.

[0032] In a fourth aspect, a use of the truffle essence according to the first aspect in preparing truffle-flavored cigarettes.

[0033] Compared with the prior art, the present invention has at least the following beneficial effects:

[0034] 1. The truffle enzymolyzate used as the raw material for preparing truffle essence in the present invention can significantly enrich the flavor of the truffle essence, increase amino acids and carbohydrates, highlight the fruity, floral and nutty aromas, coordinate the overall aroma of the truffle, and have a mellow flavor with a rich and realistic aroma, and can be used as a seasoning and spice additive.

[0035] 2. In the present invention, fresh Yunnan black truffle is used as raw material, cellulase is used to hydrolyze the truffle, polysaccharides can be converted into reducing sugars, and protease is used to hydrolyze part of the protein in the truffle into small molecular peptides and free amino acids, and the mass percentage of reducing sugar in the obtained truffle enzymatic hydrolysate is 8.50%-28.33%, and the mass percentage of free nitrogen is 36.88%-58.42%.

[0036] 3. The present invention adopts the Maillard reaction to prepare truffle essence. The truffle enzymatic hydrolysate used contains high concentrations of reducing sugars and free nitrogen, and is combined with carbohydrates and amino acids to effectively reduce the truffle to have a complex aroma of flowers, fruit and nuts. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 This is the gas phase mass spectrum of the sample before Maillard reaction;

[0038] Figure 2 is the gas phase mass spectrum of Example 1;

[0039] Figure 3 is the gas phase mass spectrum of Example 2;

[0040] Figure 4 This is the gas phase mass spectrum of Example 3. DETAILED DESCRIPTION

[0041] The technical solution of the present invention is further described below in conjunction with the accompanying drawings and through specific implementation methods. However, the following examples are only simplified examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

[0042] Sources of reagents used in the following examples:

[0043] Protamex protease: 5×10 4 U / g, Aladdin Chemical Reagent Co., Ltd.

[0044] Cellulase: 2×10 4 U / g, Anaiji Chemical Reagent Co., Ltd.

[0045] Amylase: 5×10 3 U / g, Anaiji Chemical Reagent Co., Ltd.

[0046] Truffle powder: purchased from Nanhua Wild Mushroom Market (truffle national standard grade 3).

[0047] Preparation Example 1

[0048] Preparation Example Preparation of Truffle Enzyme Hydrolysate

[0049] 1.5 parts of truffle powder, 10 parts of deionized water and 0.3 parts of compound enzyme 1 were mixed, and the mass ratio of amylase to cellulase in compound enzyme 1 was 1:1. The temperature was controlled at 36°C and the pH value was 7.0, and the first enzymolysis was performed by stirring at a speed of 900 r / min for 2 hours to obtain reaction solution 1. The reaction solution 1 was heated to 90°C, kept in a water bath at a constant temperature for 35 minutes to inactivate cellulose / amylase, and then cooled to room temperature in a water bath.

[0050] 0.4 parts of Protamex protease were added, the temperature was controlled at 37°C, the pH value was 6.5, and the mixture was stirred at a speed of 900 r / min for 4 hours for the second enzymolysis to obtain reaction solution 2. The reaction solution 2 was heated to 95°C, kept in a water bath at a constant temperature for 30 minutes to inactivate the protease, and then cooled in a water bath to 25°C to obtain truffle enzymolysis solution.

[0051] Preparation Example 2

[0052] Preparation Example Preparation of Truffle Enzyme Hydrolysate

[0053] Mix 1 part of truffle powder, 8 parts of deionized water and 0.4 parts of compound enzyme 1, where the mass ratio of amylase to cellulase in compound enzyme 1 is 1:0.5. Control the temperature to 40°C and pH value to 5.5, stir at 700 r / min for 4 hours for the first enzymolysis, and obtain reaction solution 1. Heat reaction solution 1 to 100°C, keep constant temperature in a water bath for 25 minutes to inactivate cellulose / amylase, and then cool to room temperature in a water bath.

[0054] 0.5 parts of Protamex protease were added, the temperature was controlled at 47°C, the pH value was 5.5, and the mixture was stirred at a speed of 1200 r / min for 3 hours for the second enzymolysis to obtain reaction solution 2. The reaction solution 2 was heated to 100°C, kept in a water bath at a constant temperature for 45 minutes to inactivate the protease, and then cooled in a water bath to 20°C to obtain truffle enzymolysis solution.

[0055] Preparation Example 3

[0056] Preparation Example Preparation of Truffle Enzyme Hydrolysate

[0057] Mix 5 parts of truffle powder, 18 parts of deionized water and 0.1 parts of compound enzyme 1, where the mass ratio of amylase to cellulase in compound enzyme 1 is 1:3. Control the temperature to 47°C and pH to 7.5, stir at 1100 r / min for 1 hour for the first enzymolysis, and obtain reaction solution 1. Heat reaction solution 1 to 85°C, keep the temperature in a water bath for 45 minutes to inactivate cellulose / amylase, and then cool to room temperature in a water bath.

[0058] 0.6 parts of Protamex protease were added, the temperature was controlled at 35°C, the pH value was 7.5, and the mixture was stirred at a speed of 800 r / min for 6 hours for the second enzymolysis to obtain reaction solution 2. The reaction solution 2 was heated to 85°C, kept in a water bath at a constant temperature for 25 minutes to inactivate the protease, and then cooled in a water bath to 30°C to obtain truffle enzymolysis solution.

[0059] Example 1

[0060] Preparation of Truffle Essence in This Example

[0061] 25 parts of the truffle enzymatic hydrolysate prepared in Example 1, 0.7 parts of amino acids and 1.1 parts of carbohydrates were mixed, and the reaction was carried out at a temperature of 100° C. and a rotation speed of 1000 r / min for 5 hours, and the resulting reaction solution was cooled to 25° C. to obtain truffle essence. The amino acids were alanine and phenylalanine in a mass ratio of 1:5, and the carbohydrates were fructose and sucrose in a mass ratio of 1:6.

[0062] Example 2

[0063] Preparation of Truffle Essence in This Example

[0064] 20 parts of the truffle enzymatic hydrolysate prepared in Example 1, 0.9 parts of amino acids and 1.5 parts of carbohydrates were mixed, and the reaction was carried out at a temperature of 80° C. and a rotation speed of 1200 r / min for 3 hours, and the resulting reaction solution was cooled to 20° C. to obtain truffle essence. The amino acids were alanine and phenylalanine in a mass ratio of 1:4, and the carbohydrates were fructose and sucrose in a mass ratio of 1:4.

[0065] Example 3

[0066] Preparation of Truffle Essence in This Example

[0067] 50 parts of the truffle enzymatic hydrolysate prepared in Example 1, 0.3 parts of amino acids and 0.3 parts of carbohydrates were mixed, and the reaction was carried out at a temperature of 90° C. and a speed of 800 r / min for 6 hours, and the resulting reaction solution was cooled to 30° C. to obtain truffle essence. The amino acids were alanine and phenylalanine in a mass ratio of 1:7, and the carbohydrates were fructose and sucrose in a mass ratio of 1:7.

[0068] Test Example 1

[0069] This test example performs GC-MS detection on the truffle essence prepared in Examples 1-3.

[0070] In this test example, the mixed sample of Example 1, i.e., the sample before heating for Maillard reaction and the truffle essence prepared in Example 1 were first tested by GC-MS. The specific GC-MS test parameters were as follows:

[0071] Chromatographic conditions: Chromatographic column: HP-5MS, carrier gas is helium (He) with programmed temperature; column temperature is maintained at 50°C for 1 min, increased at 20°C / min to 280°C and maintained for 10 min, injection port temperature is 240°C without splitting, injection volume is 1.00 μL.

[0072] Mass spectrometry conditions: ionization mode: EI; ionization energy: 70 eV; ion source temperature: 230°C; multiplier voltage: 350 V; scan mode: Scan; scan mass range: 45-480 amu.

[0073] Qualitative analysis: The detected components and retention times were analyzed and qualitatively analyzed using the MS database NIST11; the column bleed peaks were deducted from the database screening results.

[0074] Quantitative analysis: Use the area normalization method: the percentage of the aroma substance peak area to the total area of ​​all chemical components is used as the quantitative result. The formula is as follows:

[0075]

[0076] Where: m i : Target chemical component content (mg / mL); A i : Peak area of ​​target chemical component;

[0077] m s : Internal standard sample volume (5uL);

[0078] A s : Peak area of ​​internal standard.

[0079] The specific test results are shown in Table 1:

[0080] Table 1

[0081]

[0082]

[0083] From Table 1, we can know that this experiment selected the top 15 aroma substances for analysis. The samples before the Maillard reaction contained more myrcene, γ-terpinene, eugenol and other aroma compounds representing spicy and sweet spicy tastes. There were also some aroma compounds such as m-methyl anisole, linalool and phenylethanol. The overall aroma was relatively simple. After the Maillard reaction, a large amount of vegetable aroma, fruity aroma, meaty aroma, natural wood aroma and sweetness were added. The aroma was more complex and more consistent with the real truffle aroma. Figure 1 and Figure 2 From the comparison, we can see that the samples without Maillard reaction have more prominent individual aromas, but more impurities. After the Maillard reaction, impurities are reduced, more spicy aroma is increased, and the aroma consistent with the real truffle is increased, making the aroma of the essence more authentic.

[0084] The truffle essence prepared in Example 2-3 was then tested using the above-mentioned GC-MS detection method. The specific test results are shown in Table 2:

[0085] Table 2

[0086]

[0087]

[0088] It can be seen from Table 2 that the method of the present invention, within the scope of the present invention, can help reduce the content of impurities such as spicy taste, and further enhance the floral, meaty, fruity and herbal aromas. Figure 3 and Figure 4 It can be seen that after the Maillard reaction, the impurities are reduced, the spicy aroma is increased, and the aroma consistent with the real truffle is increased, making the aroma of the essence more authentic.

[0089] In summary, the present invention adopts enzymatic hydrolysis and Maillard method to prepare truffle essence, which has fruity, floral and meaty aromas, coordinates the overall aroma of truffles, has a mellow flavor, a rich and realistic aroma, and can be used as a seasoning and spice additive.

[0090] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A truffle essence, characterized in that: The truffle essence comprises truffle enzymatic hydrolysate, amino acids and carbohydrates; The amino acids include a combination of phenylalanine and alanine.

2. The truffle essence according to claim 1, characterized in that The truffle essence comprises 20-50 parts of truffle enzymatic hydrolysate, 0.3-0.9 parts of amino acids and 0.3-1.5 parts of carbohydrates by weight; Preferably, the mass ratio of alanine to phenylalanine is 1:(3-7).

3. The truffle essence according to claim 1 or 2, characterized in that The carbohydrates include any one of sucrose, galactose, lactose, glucose, fructose, xylose or maltose, or a combination of at least two thereof; Preferably, the carbohydrate comprises a combination of sucrose and fructose; Preferably, the mass ratio of fructose to sucrose is 1:(4-7).

4. The method for preparing the truffle enzymolyzate according to claim 1, characterized in that: The preparation method comprises the steps of mixing the raw materials, performing a first enzymolysis, stirring to obtain a reaction solution 1, heating to inactivate the enzyme, adding a composite enzyme 2 to perform a second enzymolysis, stirring for the second time to obtain a reaction solution 2, heating again and cooling to obtain a truffle enzymolysis solution.

5. The method for preparing the truffle enzymolyzate according to claim 4, characterized in that: The raw materials include 1-5 parts of truffle powder, 8-18 parts of deionized water and 0.1-0.4 parts of complex enzyme 1 by weight; Preferably, the complex enzyme 1 comprises amylase and / or cellulase; Preferably, the mass ratio of the amylase to the cellulase is 1:(0.5-3).

6. The method for preparing the truffle enzymolyzate according to claim 4 or 5, characterized in that: The temperature of the first enzymatic hydrolysis is 35-47°C and the time is 1-4h; Preferably, the pH value of the first enzymatic hydrolysis is 5.5-7.5; Preferably, the stirring speed is 700-1100 r / min; Preferably, the temperature after heating is 85-100° C. and the time is 25-45 min.

7. The method for preparing the truffle enzymolyzate according to any one of claims 4 to 6, characterized in that: The complex enzyme 2 comprises 0.4-0.6 parts of Protamex protease by weight; Preferably, the temperature of the second enzymatic hydrolysis is 35-47°C and the time is 3-6h; Preferably, the pH value of the second enzymatic hydrolysis is 5.5-7.5; Preferably, the secondary stirring speed is 800-1200 r / min; Preferably, the temperature of the re-heating is 85-100° C. and the time is 25-45 min.

8. A method for preparing truffle essence according to any one of claims 1 to 3, characterized in that: The preparation method comprises mixing the truffle hydrolysate prepared by the preparation method of the truffle hydrolysate according to any one of claims 4 to 7 with amino acids and carbohydrates, and cooling the mixture after the reaction to obtain the truffle essence.

9. The method for preparing truffle essence according to claim 8, characterized in that: The reaction temperature is 80-110°C and the reaction time is 3-6h; Preferably, the reaction speed is 800-1200r / min; Preferably, the cooling temperature is 20-30°C.

10. Use of the truffle essence according to any one of claims 1 to 3 in preparing truffle-flavored cigarettes.

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