Preparation method and application of perigord truffle flavoring agent

Abstract

The invention discloses a preparation method and application of a perigord truffle flavoring agent, and belongs to the field of food. According to the preparation method of the perigord truffle flavoring agent, perigord truffle is used as a raw material, enzymolysis is performed through a specific enzyme combination, and then step-by-step fermentation, filtration and freeze-drying are performed through different strains to obtain the perigord truffle flavoring agent. The perigord truffle flavoring agent obtained by the preparation method disclosed by the invention has the advantages of strong fragrance, high nutritional value and the like, and particularly, the birch juice and the corn extract are added into the enzymolysis product, so that the fermented perigord truffle flavoring agent is stronger in fragrance, better in nutritional value and more unique in flavor.

Description

Technical Field

[0001] The present invention relates to a preparation method of plant-extracted flavor substances, and particularly to a preparation method and application of a black truffle flavor enhancer. Background Art

[0002] Black truffle, a symbiotic fungus of ascomycetes, has a special smell; black truffles are mainly distributed in a few areas of the Alps and the Himalayas and have strict requirements for the growth environment.

[0003] Black truffles are rich in proteins, and amino acids have various biological activities, such as antioxidant and antibacterial activities, etc. However, black truffles are expensive, with a price ranging from several hundred yuan to over a thousand yuan per kilogram.

[0004] Currently, for the application of black truffles, most are mainly for direct consumption. However, direct consumption or extraction using solvents often cannot fully release the flavor compounds contained therein. Based on the development of current biotechnology, through enzymatic hydrolysis and fermentation technologies, not only can more flavor compounds be released, but also flavor precursors in black truffles can be released, and then richer flavor substances can be formed in subsequent processing. Moreover, through the metabolic activities of microorganisms during the fermentation process, fermentation technology can also produce new flavor compounds to increase the flavor diversity of foods, and the diversity of microbial metabolic pathways means that the flavor characteristics of black truffle flavorants can be optimized and stabilized by regulating fermentation conditions. Summary of the Invention

[0005] The object of the present invention is to provide a preparation method and application of a black truffle flavor enhancer. The flavor enhancer is prepared from black truffles as raw materials, enzymatically hydrolyzed by a specific enzyme combination, then fermented step by step with different strains, and then filtered and freeze-dried. The black truffle flavor enhancer obtained by the preparation method of the present invention has the advantages of high nutrition and strong fragrance, etc.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] The present invention provides a preparation method and application of a black truffle flavor enhancer, which is characterized by including the following steps:

[0008] S1: Take fresh black truffles, wash, remove impurities, dry to constant weight, crush, and pass through a 80 - 120 mesh sieve to obtain black truffle powder;

[0009] S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, and enzymatically hydrolyze the mixed solution using snailase and lysing enzyme to obtain an enzymolysis solution, and the enzymolysis time is 2 - 3 h;

[0010] S3: First, use Bifidobacterium ruminantium CGMCC NO: 1.2273 to perform anaerobic fermentation on the enzymolysis solution. After the anaerobic fermentation ends, then use Leuconostoc lactis CGMCC NO: 1.2137 to perform aerobic fermentation;

[0011] S4: After the aerobic fermentation ends, sterilize and filter to obtain the fermentation supernatant. Lyophilize the fermentation supernatant to obtain the black truffle flavor enhancer;

[0012] The mass ratio of the black truffle powder to deionized sterile water is 1:4 - 6. The mass ratio of the black truffle powder, snail enzyme, and lysing enzyme is 10:0.1 - 0.3:0.2 - 0.4. The viable count of Leuconostoc lactis is 1×10 7 -1×10 9 CFU / g, and the viable count of Bifidobacterium ruminantium is 1×10 7 -1×10 9 CFU / g. The mass ratio of the black truffle powder, Leuconostoc lactis, and Bifidobacterium ruminantium is 10:0.6 - 0.8:0.5 - 0.7. The anaerobic fermentation time is 12 - 16 h, and the fermentation temperature is 33 - 37 °C. The aerobic fermentation time is 7 - 9 h, and the fermentation temperature is 25 - 32 °C.

[0013] Preferably, birch juice and corn extract are further added to the enzymolysis solution in step S3. The mass ratio of the black truffle powder, birch juice, and corn extract is 1:0.2 - 0.4:0.2 - 0.4.

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: The present invention provides a preparation method and application of a black truffle flavor enhancer. Using black truffle as the raw material, after washing, drying, and grinding to obtain black truffle powder, it is first enzymolyzed by snail enzyme and lysing enzyme, and then fermented step by step with Bifidobacterium ruminantium and Leuconostoc lactis, filtered, and lyophilized. Among them, after the black truffle powder is enzymolyzed by snail enzyme and lysing enzyme, not only can the protein in the black truffle be decomposed into polypeptides and amino acids, which helps to enhance the fresh and sweet taste of the product, but also the substances in the original black truffle cells can be fully released for subsequent efficient fermentation; using Bifidobacterium ruminantium and Leuconostoc lactis to perform sequential step-by-step fermentation on the enzymolysis solution enriches the amino acid content in the black truffle fermentation broth. Adding birch juice and corn extract to the enzymolysis solution can make the components in the enzymolysis solution more diverse. Among them, flavonoids, organic acids, and polysaccharide substances in the corn extract can promote the proliferation of strains. And when using strains for fermentation subsequently, adding birch juice and corn extract can make the fermented product more complex and the flavor more unique, making the prepared black truffle flavor enhancer have the advantages of high nutrition, strong fragrance, and unique flavor. Detailed implementation mode

[0015] The embodiments described below are some, but not all, of the embodiments of the present application. The embodiments of the present application are used to illustrate the present invention, rather than to limit the present invention. All other embodiments obtained by those skilled in the art based on the embodiments in the present application without creative efforts belong to the scope of protection of the present application.

[0016] For the experimental methods without specific conditions noted in the following examples, they are generally carried out under conventional conditions or according to the conditions recommended by the manufacturer. The materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial sources.

[0017] Some raw materials and their sources are as follows:

[0018] The black truffle was purchased from Xi'an Weite Biotechnology Co., Ltd.;

[0019] The water used in the preparation process is deionized sterile water;

[0020] The Bifidobacterium ruminantium was purchased from the China General Microbiological Culture Collection Center, accession number: CGMCC NO: 1.2273;

[0021] The Leuconostoc lactis was purchased from the China General Microbiological Culture Collection Center, accession number: CGMCC NO: 1.2137;

[0022] The Bifidobacterium bifidum was purchased from the China General Microbiological Culture Collection Center, accession number: CGMCC NO1.5091;

[0023] The Leuconostoc citreum was purchased from the China General Microbiological Culture Collection Center, accession number: CGMCC NO1.15604;

[0024] The snailase was purchased from Shanghai Fushen Biotechnology Co., Ltd., product number: FSF0006;

[0025] The lysozyme was purchased from Yeasen Biotechnology (Shanghai) Co., Ltd., product number: 10403ES92;

[0026] The birch sap was purchased from Shaanxi Shize Tiancheng Biotechnology Co., Ltd., product number: BHSNSZ01;

[0027] The corn extract was purchased from: Xi'an Feida Biology, product number FDGS-001.

[0028] The preparation method of the black truffle flavor enhancer is specifically as follows:

[0029] Example 1:

[0030] S1: Take fresh black truffles, wash, remove impurities, dry to constant weight, crush, and pass through a 100-mesh sieve to obtain black truffle powder;

[0031] S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, and use snailase and lywallzyme to enzymatically hydrolyze the mixed solution to obtain an enzymatic hydrolysate. Enzymatic hydrolysis time: 3 h;

[0032] S3: First, use Bifidobacterium ruminantium CGMCC NO: 1.2273 to anaerobically ferment the enzymatic hydrolysate, and then use Leuconostoc lactis CGMCC NO: 1.2137 for aerobic fermentation after the anaerobic fermentation ends;

[0033] S4: After the aerobic fermentation ends, sterilize and filter to obtain a fermentation supernatant, and lyophilize the fermentation supernatant to obtain a black truffle flavor enhancer;

[0034] The mass ratio of the black truffle powder to deionized sterile water is 1:5, the mass ratio of the black truffle powder, snailase and lywallzyme is 10:0.2:0.3, the viable count of Leuconostoc lactis is 1×10 8 CFU / g, the viable count of Bifidobacterium ruminantium is 1×10 8 CFU / g, the mass ratio of the black truffle powder, Leuconostoc lactis and Bifidobacterium ruminantium is 10:0.7:0.6, the anaerobic fermentation time is 14 h, the fermentation temperature is 35 °C, the aerobic fermentation time is 8 h, and the fermentation temperature is 28 °C.

[0035] Example 2:

[0036] S1: Take fresh black truffles, wash, remove impurities, dry to constant weight, crush, and pass through an 80-mesh sieve to obtain black truffle powder;

[0037] S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, and use snailase and lywallzyme to enzymatically hydrolyze the mixed solution to obtain an enzymatic hydrolysate. Enzymatic hydrolysis time: 2 h;

[0038] S3: First, use Bifidobacterium ruminantium CGMCC NO: 1.2273 to anaerobically ferment the enzymatic hydrolysate, and then use Leuconostoc lactis CGMCC NO: 1.2137 for aerobic fermentation after the anaerobic fermentation ends;

[0039] S4: After the aerobic fermentation ends, sterilize and filter to obtain a fermentation supernatant, and lyophilize the fermentation supernatant to obtain a black truffle flavor enhancer;

[0040] The mass ratio of the black truffle powder to deionized sterile water is 1:6, the mass ratio of the black truffle powder, snailase and lywallzyme is 10:0.1:0.4, the viable count of Leuconostoc lactis is 1×10 9 CFU / g, the viable count of Bifidobacterium ruminantium is 1×10 7CFU / g, the mass ratio of black truffle powder, Leuconostoc lactis, and Bifidobacterium ruminantium is 10:0.6:0.7, the anaerobic fermentation time is 16 h, the fermentation temperature is 37 °C, the aerobic fermentation time is 7 h, and the fermentation temperature is 25 °C.

[0041] Example 3:

[0042] S1: Take fresh black truffles, wash, remove impurities, dry to constant weight, crush, and pass through a 120-mesh sieve to obtain black truffle powder;

[0043] S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, and use snailase and lysozyme to enzymatically hydrolyze the mixed solution to obtain an enzymatic hydrolysate. Enzymatic hydrolysis time: 3 h;

[0044] S3: First, use Bifidobacterium ruminantium CGMCC NO: 1.2273 to anaerobically ferment the enzymatic hydrolysate, and then use Leuconostoc lactis CGMCC NO: 1.2137 for aerobic fermentation after the anaerobic fermentation ends;

[0045] S4: After the aerobic fermentation ends, sterilize and filter to obtain the fermentation supernatant, and lyophilize the fermentation supernatant to obtain a black truffle flavor enhancer;

[0046] The mass ratio of the black truffle powder to deionized sterile water is 1:4, the mass ratio of the black truffle powder, snailase, and lysozyme is 10:0.3:0.2, the viable count of Leuconostoc lactis is 1×10 7 CFU / g, the viable count of Bifidobacterium ruminantium is 1×10 9 CFU / g, the mass ratio of black truffle powder, Leuconostoc lactis, and Bifidobacterium ruminantium is 10:0.8:0.5, the anaerobic fermentation time is 12 h, the fermentation temperature is 33 °C, the aerobic fermentation time is 9 h, and the fermentation temperature is 32 °C.

[0047] Example 4:

[0048] S1: Take fresh black truffles, wash, remove impurities, dry to constant weight, crush, and pass through a 100-mesh sieve to obtain black truffle powder;

[0049] S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, and use snailase and lysozyme to enzymatically hydrolyze the mixed solution to obtain an enzymatic hydrolysate. Enzymatic hydrolysis time: 3 h;

[0050] S3: First, use Bifidobacterium ruminantium CGMCC NO: 1.2273 to anaerobically ferment the enzymatic hydrolysate, and then use Leuconostoc lactis CGMCC NO: 1.2137 for aerobic fermentation after the anaerobic fermentation ends;

[0051] S4: After the aerobic fermentation ends, sterilize and filter to obtain the fermentation supernatant, and lyophilize the fermentation supernatant to obtain a black truffle flavor enhancer;

[0052] The mass ratio of the black truffle powder to deionized sterile water is 1:5, the mass ratio of the black truffle powder, snail enzyme and lysozyme is 10:0.2:0.3, and the viable count of Leuconostoc lactis is 1×10 8 CFU / g, the viable count of Bifidobacterium ruminantium is 1×10 8 CFU / g, the mass ratio of the black truffle powder, Leuconostoc lactis and Bifidobacterium ruminantium is 10:0.7:0.6, the anaerobic fermentation time is 14 h, the fermentation temperature is 35 °C, and the aerobic fermentation time is 8 h, and the fermentation temperature is 28 °C.

[0053] Birch juice and corn extract are further added to the enzyme hydrolysate in step S3, and the mass ratio of the black truffle powder, birch juice and corn extract is 1:0.3:0.3.

[0054] Example 5:

[0055] S1: Take fresh black truffles, wash, remove impurities, dry to constant weight, crush, and pass through a 100-mesh sieve to obtain black truffle powder;

[0056] S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, and use snail enzyme and lysozyme to enzymatically hydrolyze the mixed solution to obtain an enzyme hydrolysate, and the enzymatic hydrolysis time is 3 h;

[0057] S3: First, use Bifidobacterium ruminantium CGMCC NO:1.2273 to anaerobically ferment the enzyme hydrolysate, and then use Leuconostoc lactis CGMCC NO:1.2137 for aerobic fermentation after the anaerobic fermentation ends;

[0058] S4: After the aerobic fermentation ends, sterilize and filter to obtain a fermentation supernatant, and lyophilize the fermentation supernatant to obtain a black truffle flavor enhancer;

[0059] The mass ratio of the black truffle powder to deionized sterile water is 1:5, the mass ratio of the black truffle powder, snail enzyme and lysozyme is 10:0.2:0.3, and the viable count of Leuconostoc lactis is 1×10 8 CFU / g, the viable count of Bifidobacterium ruminantium is 1×10 8 CFU / g, the mass ratio of the black truffle powder, Leuconostoc lactis and Bifidobacterium ruminantium is 10:0.7:0.6, the anaerobic fermentation time is 14 h, the fermentation temperature is 35 °C, and the aerobic fermentation time is 8 h, and the fermentation temperature is 28 °C.

[0060] Birch juice and corn extract are further added to the enzyme hydrolysate in step S3, and the mass ratio of the black truffle powder, birch juice and corn extract is 1:0.2:0.4.

[0061] Example 6:

[0062] S1: Take fresh black truffles, wash, remove impurities, dry to constant weight, crush, and sieve through a 100-mesh sieve to obtain black truffle powder;

[0063] S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, and use snailase and lywallzyme to enzymatically hydrolyze the mixed solution to obtain an enzymatic hydrolysate. Enzymatic hydrolysis time: 3 h;

[0064] S3: First, anaerobically ferment the enzymatic hydrolysate with Bifidobacterium ruminantium CGMCC NO: 1.2273, and then aerobically ferment it with Leuconostoc lactis CGMCC NO: 1.2137 after the anaerobic fermentation ends;

[0065] S4: After the aerobic fermentation ends, sterilize and filter to obtain the fermentation supernatant, and lyophilize the fermentation supernatant to obtain the black truffle flavor enhancer;

[0066] The mass ratio of the black truffle powder to deionized sterile water is 1:5, the mass ratio of the black truffle powder, snailase, and lywallzyme is 10:0.2:0.3, the viable count of Leuconostoc lactis is 1×10 8 CFU / g, the viable count of Bifidobacterium ruminantium is 1×10 8 CFU / g, the mass ratio of the black truffle powder, Leuconostoc lactis, and Bifidobacterium ruminantium is 10:0.7:0.6, the anaerobic fermentation time is 14 h, the fermentation temperature is 35 °C, the aerobic fermentation time is 8 h, and the fermentation temperature is 28 °C.

[0067] In the enzymatic hydrolysate of step S3, birch juice and corn extract are further added, and the mass ratio of the black truffle powder, birch juice, and corn extract is 1:0.4:0.2.

[0068] Comparative Example 1:

[0069] The difference from Example 1 is that in Comparative Example 1, cellulase is used to replace snailase, and pectinase is used to replace lywallzyme, and the remaining steps are the same as those in Example 1.

[0070] Comparative Example 2:

[0071] The difference from Example 1 is that in Comparative Example 2, the mass ratio of the black truffle powder, snailase, and lywallzyme is 10:0.4:0.1, and the remaining steps are the same as those in Example 1.

[0072] Comparative Example 3:

[0073] The difference from Example 1 is that in Comparative Example 3, only snailase is used for enzymatic hydrolysis, and the mass ratio of the black truffle powder and snailase is 10:0.5, and the remaining steps are the same as those in Example 1.

[0074] Comparative Example 4:

[0075] Differently from Example 1, in Comparative Example 4, only lysozyme was used for enzymatic hydrolysis, and the mass ratio of black truffle powder to lysozyme was 10:0.5, and the remaining steps were the same as those in Example 1.

[0076] Comparative Example 5:

[0077] Differently from Example 1, in Comparative Example 5, Bifidobacterium bifidum CGMCC NO: 1.5091 was used to replace Bifidobacterium ruminantium, and Leuconostoc citreum CGMCC NO: 1.15604 was used to replace Leuconostoc lactis, and the remaining steps were the same as those in Example 1.

[0078] Comparative Example 6:

[0079] Differently from Example 1, in Comparative Example 6, the mass ratio of black truffle powder, Leuconostoc lactis and Bifidobacterium ruminantium was 10:0.9:0.4, and the remaining steps were the same as those in Example 1.

[0080] Comparative Example 7:

[0081] Differently from Example 1, in Comparative Example 7, the fermentation bacteria were only Leuconostoc lactis CGMCC NO: 1.2137 for aerobic fermentation, the fermentation time was 22 h, the fermentation temperature was 28 °C, and the mass ratio of black truffle powder to Leuconostoc lactis was 10:1.3, and the remaining steps were the same as those in Example 1.

[0082] Comparative Example 8:

[0083] Differently from Example 1, in Comparative Example 8, the fermentation bacteria were only Bifidobacterium ruminantium CGMCC NO: 1.2273 for anaerobic fermentation, the fermentation time was 22 h, the fermentation temperature was 35 °C, and the mass ratio of black truffle powder to Bifidobacterium ruminantium was 10:1.3, and the remaining steps were the same as those in Example 1.

[0084] Comparative Example 9:

[0085] Differently from Example 4, in Comparative Example 9, the mass ratio of black truffle powder, birch juice and corn extract was 1:0.1:0.5, and the remaining steps were the same as those in Example 4.

[0086] Comparative Example 10:

[0087] Differently from Example 4, in Comparative Example 10, only birch juice was added to the enzymatic hydrolysate in step S3, and the mass ratio of black truffle powder to birch juice was 1:0.6, and the remaining steps were the same as those in Example 4.

[0088] Comparative Example 11:

[0089] Different from Example 4, in Comparative Example 11, only corn extract was added to the enzymatic hydrolysate in step S3, and the mass ratio of black truffle powder to corn extract was 1:0.6. The remaining steps were the same as those in Example 4.

[0090] Blank:

[0091] S1: Take fresh black truffles, wash, remove impurities, dry to constant weight, crush, and pass through a 100-mesh sieve to obtain black truffle powder;

[0092] S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, perform reflux extraction on the mixed solution, filter after the reflux extraction is completed, and lyophilize the filtrate to obtain a water extract of black truffle;

[0093] Among them, the mass ratio of black truffle powder to deionized sterile water is 1:5; the extraction temperature is 60°C, and the extraction is performed once.

[0094] Experiment 1: Determination of total free amino acids

[0095] Test samples: Examples 1-6, Comparative Examples 1-11, and blank.

[0096] Testing method: Refer to the kit instructions.

[0097] The plant free amino acid detection kit is purchased from Tianjin Kewinuo Biotechnology Co., Ltd., product number: KWN30329.

[0098] Calculation method: Total free amino acid content = m (测定出总游离氨基酸量) / M (黑松露质量)

[0099] Table 1 Results of determination of total free amino acid content

[0100]

[0101] Note: The data are all expressed as mean ± standard deviation SD (number of repetitions n = 3); "*" indicates a significant difference compared with the blank group.

[0102] The experimental results of Example 1 and Comparative Examples 1-8 show that the preparation process provided by the present invention can significantly increase the content of total free amino acids in the black truffle fermentation product. Comparing Example 4 with Example 1, it can be seen that adding corn extract and birch sap to the culture medium can effectively increase the content of total free amino acids in the black truffle extract. Comparing Example 4 with Comparative Examples 9-11, it can be seen that the addition ratio of black truffle powder, corn extract, and birch sap within the scope defined by the present invention can effectively increase the content of total free amino acids in the black truffle fermentation product.

[0103] Experiment 2: Percentage of umami amino acids in total amino acids

[0104] Samples: Example 1, Example 4, Comparative Example 5, Comparative Example 9;

[0105] Test method: Refer to the kit instruction manual;

[0106] The glutamate detection kit was purchased from: Shanghai Enzyme-linked Biotechnology Co., Ltd., product number: ml077309;

[0107] The aspartic acid detection kit was purchased from: Shanghai Enzyme-linked Biotechnology Co., Ltd., product number: ml077312;

[0108] Calculation formula: Percentage of umami amino acids in total amino acids / % = ((m (天冬氨酸) + m (谷氨酸) ) / M (总氨基酸) ) * 100%

[0109] The total amount of amino acids is shown in Table 1.

[0110] The results are shown in Table 2.

[0111] Experiment 3: Umami evaluation

[0112] Samples: Example 1, Example 4, Comparative Example 5, Comparative Example 9;

[0113] Concentration: 1 g / 100 mL, the solvent is drinking water;

[0114] Detection method: Thirty trained sensory evaluation personnel were asked to rate the umami of each sample using a scoring method (excellent, good, poor). The total score is ten points, 8 - 10 points is excellent; 6 - 7.9 points is good; below 5.9 points is poor; the results are shown in Table 2.

[0115] Table 2 Umami test and sensory evaluation

[0116]

[0117] Note: The data are all expressed as mean ± standard deviation SD (number of repetitions n = 3).

[0118] From the comparison of the results of Example 1 and Comparative Example 5 in Table 2, it can be seen that different types of fermenting bacteria directly affect the percentage of umami amino acids in the total amino acids of the fermentation product. The preparation process provided by the present invention can significantly increase the percentage of umami amino acids in the total amino acids of the truffle fermentation product; from the comparison of the results of Example 4 with those of Example 1 and Comparative Example 9, it can be seen that whether to add corn extract and birch sap and the amount of added corn extract and birch sap will affect the percentage of umami amino acids in the total amino acids of the fermentation product. The addition ratio of truffle powder, corn extract and birch sap in the present application within the scope defined by the present invention can effectively increase the percentage of umami amino acids in the total amino acids; and the sensory evaluation in Experiment 3 also corroborates the conclusion of Experiment 2.

[0119] The above tests all show that the black truffle flavor enhancer obtained by the preparation method of the present invention has the advantages of high nutrition and strong fragrance, etc.

[0120] The embodiments described above are some, but not all, of the embodiments of the present application. The detailed description of the embodiments of the present application is not intended to limit the scope of the present application claimed, but merely represents selected embodiments of the present application. All other embodiments obtained by those skilled in the art based on the embodiments in the present application without creative efforts fall within the scope of protection of the present application.

Claims

1. A method for preparing a black truffle flavor enhancer, characterized in that: The preparation method comprises the following steps: S1: Wash fresh black truffles, remove impurities, dry to constant weight, crush, and pass through a 80-120 mesh sieve to obtain black truffle powder; S2: Mix the black truffle powder with deionized sterile water to obtain a mixed solution, and use snail enzyme and lytic enzyme to enzymolyze the mixed solution to obtain an enzymolysis solution, and the enzymolysis time is 2-3 hours; S3: First, the enzymatic hydrolysate is fermented anaerobically using Bifidobacterium rumenicum CGMCC NO: 1.2273, and then, after the anaerobic fermentation, Leuconostoc lactis CGMCC NO: 1.2137 is used for aerobic fermentation; S4: After the aerobic fermentation is completed, sterilize and filter to obtain the fermentation supernatant, and freeze-dry the fermentation supernatant to obtain the black truffle flavor enhancer; The mass ratio of the black truffle powder to the deionized sterile water is 1:4-6, the mass ratio of the black truffle powder, snail enzyme and lytic enzyme is 10:0.1-0.3:0.2-0.4, and the number of viable lactobacilli is 1×10 7 -1×10 9 CFU / g, the number of viable rumen bifidobacteria is 1×10 7 -1×10 9 CFU / g, the mass ratio of black truffle powder, lactic acid candida and rumen bifidobacterium is 10:0.6-0.8:0.5-0.7, the anaerobic fermentation time is 12-16h, the fermentation temperature is 33-37°C, the aerobic fermentation time is 7-9h, and the fermentation temperature is 25-32°C.

2. The preparation method according to claim 1, characterized in that: In step S3, birch juice and corn extract are further added to the enzymatic hydrolyzate, and the mass ratio of the black truffle powder, birch juice and corn extract is 1:0.2-0.4:0.2-0.

4.

3. A black truffle flavor enhancer obtained according to the preparation method of claim 1 or 2.

4. Use of the black truffle flavor enhancer according to claim 3 in the preparation of food or health products.

5. The use according to claim 4, characterized in that: The black truffle flavor enhancer is used as an essence, a flavoring agent or a flavor enhancer.

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