Method for improving flavor of edible mushroom product and application

Abstract

The invention relates to the technical field of deep processing of edible mushrooms, and discloses a method for improving the flavor of an edible mushroom product and application. The method comprises the following steps: introducing a complex enzyme dissolving solution containing papain and 5 '-phosphodiesterase in a ratio of 1: 1 into an edible mushroom tissue by combining ultrasonic treatment with a pulse negative pressure permeation technology, performing enzymolysis, and performing high-temperature sterilization and enzyme deactivation. The ultrasonic hole effect and the mechanical effect are innovatively utilized to break through an enzyme action channel, pulse negative pressure promotes enzyme liquid permeation, and Ca < + > is cooperated to enhance the enzyme activity and texture stability. The content of glutamic acid in the treated edible mushroom product is increased by 25%, the total amount of 5 '-nucleotide is increased by 3.34 times, the equivalent delicate flavor concentration reaches 4.75 g / 100g, and the sensory score is remarkably improved. The method is suitable for processing multiple edible mushroom slices / granules such as shiitake mushrooms and pleurotus eryngii, the problem that the flavor of an original product is boring is effectively solved, the original state is kept while green processing is achieved, and a new scheme is provided for flavor upgrading of leisure food and prefabricated dishes.

Description

Technical Field

[0001] The invention belongs to the technical field of edible fungus processing, and specifically relates to a method for improving the flavor of edible fungus products and applications. Background Art

[0002] Edible fungi are a type of edible large fungi with unique texture, delicious taste and significant health benefits. They are widely popular because their raw materials are easily available, the cost is moderate, and they meet the current food demand trend of "flavor and health dual orientation". However, the characteristics of edible fungi themselves, such as vigorous metabolism and easy aging and browning, lead to their short storage period and serious loss. Dried mushrooms are slow to rehydrate and lose the original characteristics and flavor of fresh products. In the process of edible fungi processing, problems such as bland flavor and deterioration of texture often occur, resulting in low product prices and poor grades. This has become a common key technical problem faced by deep-processed edible fungi such as shiitake mushrooms, and has seriously restricted the high-quality development of the edible fungi industry. Therefore, how to effectively improve the flavor of edible fungi products and inhibit texture deterioration has become an important issue that needs to be urgently solved in the edible fungi processing industry.

[0003] In the existing technology, enzymatic hydrolysis technology is recognized as a green, efficient and environmentally friendly processing method. It has good effects in food flavor release, molecular degradation, and active substance extraction. Physical fields such as ultrasound and pulsed negative pressure also have certain application value. They show unique advantages in maintaining the original properties of raw materials, improving production efficiency, and realizing green processing of products. In particular, the unique cavitation effect and mechanical effect of ultrasound can open up channels for enzyme molecules to enter the interior of the raw materials and promote enzymatic hydrolysis. Pulse negative pressure osmotic treatment can promote exogenous additives to enter the interior of the raw materials to achieve a certain effect, and therefore has attracted attention.

[0004] However, there are still deficiencies in the application of improving the flavor of raw edible mushroom products. Especially for raw edible mushrooms, since it is difficult to fully combine and react with enzymes like edible mushroom powder or slurry, the enzymatic hydrolysis reaction is insufficient, and it is difficult to increase the content of flavor substances. The flavor of edible mushrooms is divided into taste and fragrance. The delicious taste is mainly due to the rich content of non-volatile flavor substances such as free amino acids, mononucleotides, and organic acids. The unique umami substances in edible mushrooms are mononucleotides, such as 5'-guanylic acid (5'-GMP), 5'-inosinic acid (5'-IMP), 5'-xanthylic acid (5'-XMP), 5'-adenylic acid (5'-AMP), especially 5'-guanylic acid has the richest content. Amino acids are also important taste substances in edible mushrooms, with complete types and rich contents. According to their taste characteristics, they are divided into umami, sweet, bitter, and tasteless. Glutamic acid and aspartic acid have the most typical mushroom flavor. Soluble sugars and polyols in edible mushrooms can produce sweetness, and organic acids can produce sour and astringent tastes, but it is difficult to produce a typical mushroom taste. Due to the high cellulose content in edible mushrooms and the difficulty in releasing small molecules with mushroom flavor from macromolecules such as proteins and nucleic acids, the processed products made from fresh edible mushrooms have a weak flavor and poor quality.

[0005] In summary, there are still many deficiencies in the existing technology in improving the flavor of raw edible mushroom products. There is an urgent need for a new method to solve the problems of weak flavor and low quality of raw edible mushroom products, so as to meet the market demand for high-quality edible mushroom products and promote the further development of the edible mushroom industry. Summary of the Invention

[0006] Aiming at the deficiencies of the above-mentioned existing technology, the present invention aims to provide a method that can effectively improve the flavor of raw edible mushroom products, so as to solve the problems of low quality of edible mushroom products caused by weak flavor, texture deterioration, etc. in the existing technology, which in turn affects the product price and grade, and promote the high-quality development of the edible mushroom industry. The present invention is realized through the following technical solutions.

[0007] In one embodiment, the present invention provides a method for improving the flavor of edible mushroom products, which includes the following steps: Pretreatment: quickly cool the blanched edible mushrooms and slice or granulate them; Ultrasonic treatment: place the sliced or granulated edible mushrooms in an ultrasonic device and treat them at a power of 700W - 1000W for 15min - 25min; Inject a compound enzyme solution: disperse the compound enzyme and calcium chloride solution evenly and then mix them evenly with the edible mushroom slices / granules for pulse negative pressure penetration; Pulse negative pressure penetration: perform several cycles in a vacuum, and after completion, bag and vacuum package (where the pH is between 6.0 - 6.5); Compound enzyme hydrolysis: perform hydrolysis at a certain hydrolysis temperature; Sterilization and enzyme inactivation: after the hydrolysis is completed, perform sterilization and enzyme inactivation under high temperature conditions.

[0008] In another embodiment, the method of the present invention further includes: sorting and cleaning: sorting fresh edible fungi without mildew and rot and cleaning them thoroughly; low-temperature blanching: blanching the cleaned edible fungi in a blanching solution at 75°C - 85°C for 5 min - 8 min, adding 0.1% - 0.15% citric acid to the blanching solution for color protection, and the mass ratio of the sliced or granulated edible fungi to the blanching solution is 1:5 - 1:10; cooling the slices or granules: the thickness of the sliced edible fungi or the side length of the granulated edible fungi is 3.0 mm - 5.0 mm.

[0009] In another embodiment, in the composite enzyme solution of the present invention, the addition amount of the composite enzyme is 0.3% - 0.5% of the mass of the edible fungi, and the ratio of papain to 5'-phosphodiesterase is 1:1; the mass concentration of the calcium chloride solution is 0.5%, and the addition amount is 8% - 12% of the mass of the edible fungi.

[0010] In another embodiment, during the pulsed negative pressure penetration process of the present invention, the vacuum degree is 0.04 MPa - 0.06 MPa, the cycle ratio of the vacuum holding time to the atmospheric pressure time is 2:1, the number of cycles is 4 times, the holding time for each time is 3 minutes, the total duration is 12 minutes, and after the end, the sliced / granulated edible fungi are bagged according to the product specifications and vacuum-packed.

[0011] In another embodiment, during the composite enzyme hydrolysis process of the present invention, the hydrolysis temperature is 45 - 60°C, preferably 50°C - 55°C, and the hydrolysis time is 3 h - 4 h.

[0012] In another embodiment, during the sterilization and enzyme inactivation process of the present invention, it is treated at 95°C - 100°C for 20 min - 35 min.

[0013] In one embodiment, the present invention provides an edible fungi product prepared by the method of the present invention, and the edible fungi are at least one of Lentinula edodes, Agaricus bisporus, Agaricus blazei, Pleurotus eryngii, Fistulina hepatica, Volvariella volvacea, Pleurotus ostreatus, Tricholoma matsutake, Tricholoma gambosum or Russula vinosa.

[0014] In another embodiment, the edible fungi product of the present invention is in the form of sliced, granulated or cubed edible fungi, and the original state of the edible fungi can be clearly seen.

[0015] In one embodiment, the present invention provides an application of the method of the present invention in enhancing the product flavor of edible fungi leisure foods and edible fungi prefabricated dishes.

[0016] In another embodiment, the raw materials of the edible fungi leisure foods and edible fungi prefabricated dishes of the present invention are at least one of Lentinula edodes, Agaricus bisporus, Agaricus blazei, Pleurotus eryngii, Fistulina hepatica, Volvariella volvacea, Pleurotus ostreatus, Tricholoma matsutake, Tricholoma gambosum or Russula vinosa.

[0017] Through the synergistic effects of ultrasonic waves, pulsed negative pressure, and enzymatic hydrolysis with a complex enzyme, the present invention has achieved the following remarkable beneficial effects compared with the prior art: (1) Innovation: For the first time, ultrasonic waves, pulsed negative pressure, and enzymatic hydrolysis technology with a complex enzyme are synergistically applied to enhance the flavor of raw-state edible fungi products. Different from the previous enzymatic hydrolysis processes only targeting edible fungi powder / slurry, the present invention promotes the full contact and reaction between the complex enzyme and raw-state edible fungi through physical means. The complex enzyme is dissolved in a 0.5% calcium chloride aqueous solution with a concentration of 8% - 12%, and enters the internal channels opened by ultrasonic waves under the action of negative pressure, and then enzymatic hydrolysis is carried out, increasing the content of flavor substances.

[0018] (2) Green processing: It avoids the use of chemical additives in traditional processing methods, realizes the green processing of edible fungi products, and meets the requirements of modern food industry for health and environmental protection. This research targets raw-state edible fungi and promotes their full contact and reaction with the complex enzyme through physical means such as ultrasonic waves and pulsed negative pressure, thereby increasing the content of their flavor substances. This technology provides a green solution for enhancing the flavor of products such as edible fungi leisure foods and edible fungi prefabricated dishes, and provides new ideas for improving the quality of the development of the edible fungi processing industry.

[0019] (3) Quality improvement: The complex enzyme is dissolved in a calcium chloride solution with a specific concentration. On the one hand, calcium ions enhance the activity of the complex enzyme and promote the increase of non-volatile flavor substances; on the other hand, they combine with components such as polysaccharides to enhance the strength of the edible fungi cell wall, increase the hardness, and improve the quality of edible fungi products.

[0020] (4) Wide applicability: The method of the present invention is applicable to the deep processing of various edible fungi, such as shiitake mushrooms, Agaricus bisporus, Fistulina hepatica, Volvariella volvacea, etc., and has a wide range of applications, providing a green solution for enhancing the flavor of products such as edible fungi leisure foods and edible fungi prefabricated dishes.

[0021] (5) Improved production efficiency: Ultrasonic treatment and pulsed negative pressure penetration make the enzymatic hydrolysis process more efficient, significantly shorten the processing time, improve the production efficiency, and at the same time, the operation is simple, easy to realize industrial production, has low requirements for equipment, and is suitable for large-scale popularization and application.

[0022] (6) Retention of nutritional components: By adopting mild enzymatic hydrolysis conditions and appropriate sterilization and enzyme inactivation processes, the nutritional components in edible fungi, such as polysaccharides, proteins, vitamins, etc., are retained to the greatest extent, ensuring the nutritional value of the products.

[0023] (7) Significantly enhance flavor: Taking shiitake mushrooms as an example, after being treated by the present invention, the glutamic acid content increases by 25%, and the aspartic acid content also increases significantly. The contents of the two amino acids with mushroom flavor both increase significantly. The total amount of 5'-nucleotides increases by 3.34 times, and the equivalent umami concentration (EUC) reaches 4.75 g / 100 g. The content of 5'-GMP after treatment is 3.38 times that before treatment, and the 5'-AMP after treatment is 6.67 times that before treatment, indicating that this technology contributes the most significantly to umami. This method is applicable to the slicing / granulating processing of various edible fungi such as shiitake mushrooms and Pleurotus eryngii, effectively solves the problem of weak flavor of the original products, realizes green processing while maintaining the original state, and provides a new solution for the flavor upgrading of leisure foods and prefabricated dishes. Description of the Drawings

[0024] Figure 1 : Comparison of amino acid contents before and after treating shiitake mushrooms; Figure 2 : Comparison of 5'-nucleotide contents before and after treating shiitake mushrooms; Figure 3 : Comparison of sensory evaluations before and after treating shiitake mushrooms; Figure 4 : Comparison of amino acid contents before and after treating Agaricus bisporus; Figure 5 : Comparison of 5'-nucleotide contents before and after treating Agaricus bisporus; Figure 6 : Comparison of sensory evaluations before and after treating Agaricus bisporus; Figure 7 : Comparison of amino acid contents before and after treating Agaricus blazei; Figure 8 : Comparison of 5'-nucleotide contents before and after treating Agaricus blazei; Figure 9 : Comparison of sensory evaluations before and after treating Agaricus blazei. Detailed Description of the Invention

[0025] The following further illustrates the present invention with specific embodiments, but the present invention is not limited by the embodiments.

[0026] The experimental materials, reagents, instruments and methods used in the following embodiments, unless otherwise specified, are all conventional experimental materials, reagents, instruments and methods in the art, and can all be obtained through commercial channels.

[0027] Example 1. Preparation for enhancing the flavor of shiitake mushroom products Taking shiitake mushrooms as an example, a method for enhancing the flavor of shiitake mushroom products is provided, which utilizes the synergistic action of ultrasonic waves, pulsed negative pressure and enzymatic hydrolysis with compound enzymes.

[0028] Main steps of the processing method for enhancing the flavor of shiitake mushroom products (sliced shiitake mushrooms): (1) Sorting and cleaning; (2) Low-temperature blanching; (3) Cooling and slicing; (4) Ultrasonic treatment; (5) Injecting a composite enzyme solution: (6) Pulsed negative pressure penetration; (7) Composite enzyme hydrolysis; (8) Inactivating enzymes and sterilizing. Specifically, step (1) includes sorting fresh shiitake mushrooms without mildew and rot and cleaning them thoroughly; step (2) includes blanching the cleaned shiitake mushrooms in a blanching solution at 75°C for 8 minutes. Among them, 0.1% citric acid is added to the blanching solution for color protection, and the mass ratio of shiitake mushroom slices to the blanching solution is 1:5; step (3) includes slicing the shiitake mushrooms, with a slice thickness of 3.0 mm; step (4) includes treating the shiitake mushroom slices in an ultrasonic device under the condition of 700 W for 25 minutes; step (5) mixes the dissolved and evenly dispersed composite enzyme solution with the shiitake mushroom slices according to the addition amount. The composite enzyme solution is prepared by dissolving 0.3% composite enzyme (calculated based on the mass of shiitake mushrooms, and papain: 5'-phosphodiesterase = 1:1) in 8% calcium chloride solution (calculated based on the mass of shiitake mushrooms, and the mass concentration of calcium chloride is 0.5%), and each bag weighs 60 g; step (6) includes using pulsed negative pressure to promote the entry of the composite enzyme into the internal channels of the shiitake mushrooms opened by ultrasonic waves, and then carrying out enzymatic hydrolysis. The conditions for pulsed negative pressure penetration are: vacuum degree 0.04 MPa, circulation rate 2:1 (holding vacuum time: normal pressure time), circulation times 4 times, each time for 3 minutes, with a total duration of 12 minutes; after completion, bagging is carried out according to the packaging specifications and vacuum packaging; step (7) includes composite enzyme hydrolysis, that is, treating the aforementioned packaging bags at 50°C for 3 hours; step (8) includes, after enzymatic hydrolysis, treating the aforementioned packaging bags at 95°C for 35 minutes for sterilization and enzyme inactivation, and after complete cooling, draining and packing into boxes and storing in the warehouse.

[0029] As can be seen from the results, taking shiitake mushrooms as an example, after sample treatment, an 835-50 type amino acid automatic analyzer was used to measure and analyze the comparison of amino acid contents. As Figure 1 shown, the content of glutamic acid increased significantly after treatment, rising from 2.94 mg / g before treatment to 5.16 mg / g, an increase of 75.5%. The content of aspartic acid also increased significantly. That is to say, the contents of two amino acids with mushroom flavor both increased significantly, and the increase in glutamic acid was particularly significant, indicating that this technology has a significant effect on improving the flavor of the product.

[0030] After sample treatment, HPLC was used to analyze the comparison of nucleotide contents. As Figure 2 shown, the total amount of 5'-nucleotides increased from 1.68 mg / 100 g before treatment to 5.47 mg / 100 g after treatment, an increase of 2.26 times. The contents of each 5'-nucleotide increased after treatment, especially 5'-AMP and 5'-GMP. The content of 5'-GMP after treatment was 3.38 times that before treatment, and the content of 5'-AMP after treatment was 6.67 times that before treatment, indicating that this technology contributes the most significantly to umami.

[0031] The equivalent umami concentration (EUC) was further determined: It refers to the total amount of umami substances expressed by the amount of monosodium glutamate (MSG) in 100 g of edible fungi, and the calculation method is as follows: Y = ∑aibi + 1218(∑aibi)(∑ajbj) Y: EUC value, g MSG / 100 g; ai: Content of umami amino acids (aspartic acid, glutamic acid), g / 100g; aj: Content of umami nucleotides (5'-AMP, 5'-GMP, 5'-IMP, 5'-XMP), g / 100g; bi: Umami degree value of umami amino acids relative to MSG (glutamic acid is 1, aspartic acid is 0.077); bj: Value of umami nucleotides relative to 5'-IMP (5'-IMP = 1, 5'-GMP = 2.3, 5'-XMP = 0.61, 5'-AMP = 0.18); 1218: Synergistic action constant.

[0032] Table 1. Comparison of umami components before and after treatment

[0033] As can be seen from Table 1, the EUC of the Lentinula edodes products after treatment was 3.91 g / 100 g, which was 4.71 times that of 0.83 g / 100 g before treatment, and the effect was significant, indicating that this technology can significantly improve the umami of Lentinula edodes.

[0034] Further sensory evaluation was carried out. The sensory evaluation panel consisted of 8 males and 8 females, aged 28 - 40 years old. The umami, sweetness, bitterness, smell and comprehensive score of Lentinula edodes were used as evaluation indexes. To evaluate umami, relevant personnel were trained with monosodium glutamate solutions of different mass concentrations (0.08, 0.12, 0.17, 0.24, 0.34, 0.49, 0.70, 1.00 g / L) before sensory evaluation. The score of each index adopted a 10 - point system: 0 - <2, very weak; 2 - <4, weak; 4 - <6, medium; 6 - <8, strong; 8 - <10, very strong. After evaluating one sample, rinse the mouth with pure water and then evaluate the next sample. Sensory evaluation can directly reflect people's preference for the flavor of Lentinula edodes. The sensory score results before and after treatment are as Figure 3 shown. The umami and smell scores after treatment were significantly higher than those before treatment (P < 0.05), and the comprehensive score was also significantly different from that before treatment (P < 0.05), indicating that this technology is more conducive to the release of umami and smell and can significantly improve the flavor of Lentinula edodes.

[0035] Example 2. Preparation for improving the flavor of Agaricus bisporus products Taking Agaricus bisporus as an example, a method for enhancing the flavor of Agaricus bisporus products is provided, which utilizes the synergistic effect of ultrasonic wave, pulsed negative pressure and enzymatic hydrolysis with a complex enzyme.

[0036] The main processing steps for enhancing the flavor of Agaricus bisporus are as follows: (1) Sorting and cleaning; (2) Low-temperature blanching; (3) Cooling and slicing; (4) Ultrasonic treatment; (5) Injecting a complex enzyme solution; (6) Pulsed negative pressure penetration; (7) Enzymatic hydrolysis with a complex enzyme; (8) Inactivating enzymes and sterilizing. Specifically, step (1) includes sorting out fresh Agaricus bisporus without mildew and rot and cleaning them thoroughly; step (2) includes blanching the cleaned Agaricus bisporus in a blanching solution at 85°C for 6 minutes, adding 0.15% citric acid to the blanching solution for color protection, and the mass ratio of Agaricus bisporus slices to the blanching solution is 1:7; step (3) includes slicing Agaricus bisporus, with the slice thickness of 4.0 mm; step (4) includes treating Agaricus bisporus slices in an ultrasonic device at 800 W for 20 minutes; step (5) includes mixing the dissolved and evenly dispersed complex enzyme solution with Agaricus bisporus slices according to the addition amount. The complex enzyme solution is prepared by dissolving 0.4% of the complex enzyme (calculated based on the mass of Agaricus bisporus, and papain: 5'-phosphodiesterase = 1:1) in 10% calcium chloride solution (calculated based on the mass of Agaricus bisporus, and the mass concentration of calcium chloride is 0.5%), and each bag weighs 80 g; step (6) includes using pulsed negative pressure to promote the complex enzyme to enter the internal channels of Agaricus bisporus opened by ultrasonic waves, and then enzymatic hydrolysis is carried out. The conditions for pulsed negative pressure penetration are: vacuum degree 0.05 MPa, circulation ratio 2:1 (holding vacuum time: normal pressure time), circulation times 4 times, 3 minutes each time, and the total duration is 12 minutes; after completion, it is bagged according to the packaging specifications and vacuum-packed; step (7) includes enzymatic hydrolysis with a complex enzyme, that is, treating the aforementioned packaging bags at 53°C for 3.5 h; step (8) includes after enzymatic hydrolysis, sterilizing and inactivating enzymes for the aforementioned packaging bags at 100°C for 25 minutes, and after complete cooling, draining and packing into boxes and storing in the warehouse.

[0037] The results show that taking Agaricus bisporus as an example, after sample treatment, an 835-50 type amino acid automatic analyzer is used to measure and analyze the comparison of amino acid contents. As Figure 4 shown, the content of glutamic acid after treatment increased significantly, rising from 2.78 mg / g before treatment to 4.47 mg / g, an increase of 60.8%. The content of aspartic acid also increased significantly. That is to say, the contents of two amino acids with mushroom flavor both increased significantly, and the increase in glutamic acid was particularly significant. This shows that this technology has a significant effect on improving the flavor of the product.

[0038] After sample treatment, HPLC analysis was carried out for the comparison of nucleotide contents. As Figure 5As shown, the total amount of 5'-nucleotides after treatment is 4.27 mg / 100 g, which is 2.31 times that before treatment (1.85 mg / 100 g). The content of each 5'-nucleotide has increased after treatment, especially 5'-IMP and 5'-GMP. The content of 5'-GMP after treatment is 2.43 times that before treatment, and 5'-IMP after treatment is 4.92 times that before treatment, indicating that this technology contributes the most significantly to umami.

[0039] The equivalent umami concentration (EUC) was further measured, and the calculation method is as described above: Table 2. Comparison of umami components before and after treatment

[0040] As can be seen from Table 2, the EUC of the Agaricus bisporus product after treatment is 2.64 g / 100 g, which is 3.3 times that before treatment (0.80 g / 100 g), and the effect is significant, indicating that this technology can significantly enhance the umami of Agaricus bisporus.

[0041] Sensory evaluation was further carried out, and the evaluation method is as described above. The sensory score results before and after treatment are as Figure 6 shown. The umami and odor scores after treatment are significantly higher than those before treatment (P < 0.05). The color is relatively darker, and its score is slightly lower than that of the untreated group, but the difference is not significant (P > 0.05). The comprehensive score also has a significant difference from that before treatment (P < 0.05), indicating that this technology is more conducive to the release of umami and odor and can significantly improve the flavor of Agaricus bisporus.

[0042] Example 3. Preparation for improving the flavor of Agaricus blazei Murill products Taking Agaricus blazei Murill as an example, a method for improving the flavor of Agaricus blazei Murill products is provided, using the synergistic action of ultrasonic waves, pulsed negative pressure, and enzymatic hydrolysis with composite enzymes.

[0043] The main processing steps for enhancing the flavor of Agaricus blazei Murrill are as follows: (1) Sorting and cleaning; (2) Low-temperature blanching; (3) Cooling and cutting into granules; (4) Ultrasonic treatment; (5) Injecting a composite enzyme solution; (6) Pulse negative pressure penetration; (7) Composite enzyme hydrolysis; (8) Enzyme inactivation and sterilization. Specifically, step (1) includes sorting out fresh Agaricus blazei Murrill without mildew and rot and cleaning them thoroughly; step (2) includes blanching the cleaned Agaricus blazei Murrill in a blanching solution at 85°C for 7 minutes. 0.12% citric acid is added to the blanching solution for color protection, and the mass ratio of Agaricus blazei Murrill granules to the blanching solution is 1:6; step (3) includes cutting the Agaricus blazei Murrill into cubes with a side length of 5.0 mm; step (4) includes treating the Agaricus blazei Murrill granules in an ultrasonic device under the condition of 900 W for 15 minutes; step (5) includes mixing the uniformly dissolved and dispersed composite enzyme solution with the Agaricus blazei Murrill granules according to the amount. The composite enzyme solution is prepared by dissolving 0.5% composite enzyme (calculated based on the mass of Agaricus blazei Murrill, and papain: 5'-phosphodiesterase = 1:1) in 12% calcium chloride solution (calculated based on the mass of Agaricus blazei Murrill, and the mass concentration of calcium chloride is 0.5%), and each bag weighs 100 g; step (6) includes using pulse negative pressure to promote the entry of the composite enzyme into the internal channels of Agaricus blazei Murrill opened by ultrasonic waves, and then carrying out enzymatic hydrolysis. The conditions for pulse negative pressure penetration are: vacuum degree 0.06 MPa, circulation rate 2:1 (holding vacuum time: normal pressure time), circulation times 4 times, each time for 3 minutes, and the total duration is 12 minutes; after completion, it is bagged according to the packaging specifications and vacuum-packed; step (7) includes composite enzyme hydrolysis, that is, treating the aforementioned packaging bag at 55°C for 4 hours; step (8) includes after the enzymatic hydrolysis, sterilizing and inactivating the enzyme of the aforementioned packaging bag at 95°C for 30 minutes, and after complete cooling, draining and packing into boxes and storing in the warehouse.

[0044] Subsequently, an 835-50 type amino acid automatic analyzer was used to measure and analyze the comparison of amino acid contents. As Figure 7 shown, the content of glutamic acid increased significantly after treatment, rising from 3.54 mg / g before treatment to 6.47 mg / g, an increase of 82.8%. The content of aspartic acid also increased significantly. That is to say, the contents of two amino acids with mushroom flavor both increased significantly, and the increase in glutamic acid was particularly significant, indicating that this technology has a significant effect on improving the flavor of the product.

[0045] After the sample was processed, HPLC was used to analyze the comparison of nucleotide contents. As Figure 8 shown, the total amount of 5'-nucleotides after treatment was 3.33 mg / 100 g, which was 2.12 times that of 1.57 mg / 100 g before treatment. The contents of each 5'-nucleotide increased after treatment, especially 5'-IMP and 5'-GMP. The content of 5'-GMP after treatment was 2.59 times that before treatment, and 5'-IMP after treatment was 2.31 times that before treatment, indicating that this technology makes the most significant contribution to umami.

[0046] The equivalent umami concentration (EUC) was further measured, and the calculation method was as described above: Table 3. Comparison of umami components before and after treatment

[0047] As can be seen from Table 3, the EUC of the Agaricus blazei Murill products after treatment was 3.60 g / 100 g, which was 3.63 times that of 0.99 g / 100 g before treatment, showing a significant effect. This indicates that this technology can significantly enhance the umami of Agaricus blazei Murill.

[0048] Sensory evaluation was further carried out, and the evaluation method was as described above. The sensory score results before and after treatment are as Figure 9 shown. The umami and odor scores after treatment were significantly higher than those before treatment (P < 0.05), and the comprehensive score was also significantly different from that before treatment (P < 0.05). This indicates that this technology is more conducive to the release of umami and odor and can significantly improve the flavor of Agaricus blazei Murill.

[0049] Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various modifications and decorations without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be defined by the claims.

Claims

1. A method for improving the flavor of edible fungi products, characterized in that: It includes the following steps: S1 pre-treatment: quickly cooling the blanched edible fungi and slicing or dicing them; S2 Ultrasonic treatment: Place the sliced ​​or diced edible fungi in an ultrasonic device and treat them at a power of 700W-1000W for 15min-25min; S3 injects compound enzyme dissolving solution: disperse the compound enzyme composed of papain and 5'-phosphodiesterase and calcium chloride solution evenly and mix them with edible fungus slices / granules to prepare for pulse negative pressure penetration; S4 pulse negative pressure infiltration: circulates in a vacuum, and after completion, the edible fungus slices / granules are bagged according to product specifications and vacuum-packed to obtain packaging bags to be processed; S5 compound enzyme hydrolysis: treat the packaging bags to be treated at 45-60℃; S6 Sterilization and enzyme inactivation: After the enzymatic hydrolysis is completed, the packaging bag is treated at high temperature to sterilize and inactivate the enzyme.

2. The method according to claim 1, characterized in that ,The specific operations of step S1 are as follows: S1-1 picking and cleaning: picking fresh edible fungi that are free of mold and rot, and cleaning them; the edible fungi are at least one of shiitake mushrooms, button mushrooms, Agaricus bisporus, Pleurotus eryngii, beefsteak mushrooms, straw mushrooms, oyster mushrooms, matsutake mushrooms, button mushrooms or red mushrooms; S1-2 low-temperature blanching: blanch the washed edible fungi in a blanching solution at 75°C-85°C for 5-8 minutes, add 0.1%-0.15% citric acid to the blanching solution to protect the color, and the mass ratio of edible fungi slices or grains to blanching solution is 1:5-1:10; S1-3 Cooling slices or diced pieces: The thickness of the slices or the side length of the diced pieces of edible fungi is 3.0mm-5.0mm.

3. The method according to claim 1 or 2, characterized in that: In the complex enzyme dissolving solution in step S3, the added amount of the complex enzyme is 0.3%-0.5% of the mass of the edible fungus, and the ratio of papain to 5'-phosphodiesterase is 1:1; the mass concentration of the calcium chloride solution is 0.5%, and the added amount is 8%-12% of the mass of the edible fungus.

4. The method according to any one of claims 1 to 3, characterized in that: In step S4, during the pulse negative pressure infiltration process, the vacuum degree is 0.04 MPa-0.06 MPa, the vacuum time: normal pressure time cycle ratio is 2:1, the number of cycles is 4 times, each holding time is 3 minutes, and the total duration is 12 minutes. After the end, the edible fungus slices / grains are bagged and vacuum-packed according to product specifications.

5. The method according to any one of claims 1 to 4, characterized in that: In step S5, during the enzymatic hydrolysis process of the composite enzyme, the enzymatic hydrolysis temperature is 50°C-55°C, and the enzymatic hydrolysis time is 3h-4h.

6. The method according to any one of claims 1 to 5, characterized in that During the sterilization and enzyme inactivation process, the temperature is 95° C. to 100° C. for 20 min to 35 min.

7. An edible fungus product, characterized in that: Prepared by the method according to any one of claims 1 to 6, the edible fungus is at least one of shiitake mushroom, Agaricus bisporus, Agaricus blazei, Pleurotus eryngii, beef oyster mushroom, Volvariella volvacea, Oyster mushroom, Matsutake, Trichoderma or Russula.

8. The edible fungus product according to claim 7, characterized in that The edible fungus product is in the form of edible fungus slices, diced or cut pieces, and the original state of the edible fungus can be clearly seen.

9. Use of the method according to any one of claims 1 to 6 in enhancing the flavor of edible fungus snack foods and edible fungus pre-prepared dishes.

10. The use according to claim 9, characterized in that The raw materials of the edible fungus leisure food and edible fungus pre-prepared dish are at least one of shiitake mushroom, button mushroom, Agaricus bisporus, Pleurotus eryngii, beef oyster mushroom, straw mushroom, oyster mushroom, matsutake, trichoderma or red mushroom.

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