Tricholoma matsutake fresh seasoning and preparation process thereof

Abstract

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh seasoning and a preparation process thereof. The fresh tricholoma matsutake seasoning is prepared by taking the freeze-dried tricholoma matsutake powder as a main freshening substance, taking the ingredients such as the bovine bone salty peptide and the pepper powder as auxiliary materials and preferably selecting the type of low-sodium salt. When the fresh tricholoma matsutake seasoning is used for cooking, enough salty taste and fresh taste can be provided under the condition that the sodium content is relatively low, and spicy taste and mushroom flavor mainly containing tricholoma matsutake can be given to food, so that the defect that the fresh taste and the sodium content are difficult to coordinate in the prior art is overcome, and the seasoning effect is fully improved.

Description

Technical Field

[0001] The present application relates to the technical field of seasonings. More specifically, it relates to a fresh matsutake seasoning and its preparation process. Background Art

[0002] Table salt is the most traditional and main salty flavoring agent. It can not only give food a salty taste and adjust the sensory flavor of food, but also is a commonly used food raw material. In addition, table salt also plays an irreplaceable role in the production, processing, preservation and storage of food. Besides, table salt also has very important physiological functions, such as regulating the osmotic pressure of the human body, balancing the blood acid-base system and the transmission of nerve impulses, etc. Numerous studies have shown that excessive intake of table salt will inevitably lead to too high sodium content in the human body, thus inducing a series of related diseases. Diseases in aspects such as hypertension, cardiovascular and kidneys have also been confirmed to have a great connection with high-sodium diet.

[0003] Chicken essence and monosodium glutamate are commonly used seasonings and have a good umami-enhancing effect. Monosodium glutamate, scientifically named sodium glutamate, is itself a kind of sodium salt, and chicken essence is developed on the basis of monosodium glutamate. It not only contains monosodium glutamate, but also a large amount of table salt. The salt content in chicken essence exceeds 40%, and the salty taste is strong. Long-term use of chicken essence for cooking is likely to lead to excessive sodium intake. In addition, chicken essence also contains various additives, such as preservatives, sweeteners, flavors, etc. Although these additives can improve the taste and extend the shelf life of the product, long-term intake is not only not beneficial to human health, but may even bring potential health risks.

[0004] Regarding the above related technologies, the inventor believes that the sodium content of chicken essence is relatively high and has certain health risks, while the umami-enhancing ability of current low-sodium seasonings is relatively poor, and it is difficult to ensure sufficient flavoring and umami-enhancing effects while reducing sodium intake. Summary of the Invention

[0005] In the related technologies, it is difficult for low-sodium seasonings to ensure sufficient flavoring and umami-enhancing effects while reducing sodium intake and they cannot replace chicken essence. In order to improve this defect, the present application provides a fresh matsutake seasoning and its preparation process.

[0006] In the first aspect, the present application provides a fresh matsutake seasoning, adopting the following technical solution: A fresh matsutake seasoning, comprising the following components in parts by weight: 22-25 parts of compound low-sodium salt, 5-7 parts of bovine bone salty peptide, 50-60 parts of fermented corn flour, 12-15 parts of freeze-dried matsutake powder, 8-12 parts of auxiliary materials, 2.3-2.5 parts of pepper powder, 0.5-0.7 part of yeast extract; the compound low-sodium salt comprises mushroom flavor low-sodium salt and five-spice and spicy low-sodium salt, and the five-spice and spicy low-sodium salt contains chili powder, and the chili powder is horn pepper powder.

[0007] By adopting the above technical solution, the present application uses freeze-dried matsutake powder as the main umami substance, uses components such as bovine bone salty peptide and pepper powder as supplements, and preferably selects the type of low-sodium salt to prepare matsutake fresh flavoring. In the matsutake fresh flavoring of the present application, due to the freeze-drying process, the freeze-dried matsutake powder can retain the original umami of matsutake to the greatest extent, and fully utilize the rich flavor substances in matsutake. Through the synergistic cooperation of the freeze-dried matsutake powder and the mushroom-flavored low-sodium salt, the matsutake fresh flavoring of the present application can have a unique mushroom flavor mainly based on the matsutake flavor. Combined with components such as bovine bone salty peptide, yeast extract, and pepper powder, it can play a significant umami-enhancing role. Bovine bone salty peptide can be prepared from bovine bones discarded by slaughterhouses, realizing the recycling of waste. Bovine bone salty peptide can provide additional saltiness without changing the sodium content, while the five-spice spicy low-sodium salt can cooperate with pepper powder to provide spiciness, and the spiciness can improve the tasters' perception of saltiness without changing the salt content. Through the synergistic effect of bovine bone salty peptide, five-spice spicy low-sodium salt, and pepper powder, the present application can overcome the defects of low salt content and light saltiness of low-sodium salt, enhance the saltiness perception on the premise of controlling the total sodium intake, and ensure the basic flavoring effect. While providing spiciness, the horn pepper powder can also provide more umami amino acids; the pepper powder has a certain salty umami and a relatively mild spiciness. Under the action of these two spicy components, the matsutake fresh flavoring of the present application can provide a small amount of spiciness to achieve "replacing salt with spiciness" while avoiding excessive masking of umami by spiciness. By using the matsutake fresh flavoring of the present application for cooking, it can not only provide sufficient saltiness and umami under the condition of low sodium content, but also endow the food with spiciness and a mushroom flavor mainly based on matsutake, thus overcoming the defect that it is difficult to coordinate umami and sodium content in the related art and fully improving the flavoring effect.

[0008] Preferably, the mushroom-flavored low-sodium salt is prepared according to the following method: (1) Wash the caps of fresh mushrooms, drain the water, dice and dry them, then crush them to obtain cap powder for standby; mix sodium chloride, potassium chloride, sodium gluconate and calcium chloride to obtain a low-sodium salt base material for standby; (2) Mix the cap powder and the low-sodium salt base material to obtain the mushroom-flavored low-sodium salt.

[0009] By adopting the above technical solution, the present application first prepares the cap powder and the low-sodium salt base material, and then endows the low-sodium salt base material with a unique mushroom flavor by using the cap powder to obtain the mushroom-flavored low-sodium salt.

[0010] Preferably, in the method for preparing the mushroom-flavored low-sodium salt, the mushrooms providing the caps include at least one of Lepista sordida and Hypsizygus marmoreus.

[0011] By adopting the above technical solution, Lepista sordida has a high nucleotide content and a complete variety of amino acids. Through the synergistic umami enhancement of nucleotides and amino acids, it can inhibit the hydrolysis odor of proteins and the odor of starch, and impart an animal umami that glutamic acid alone cannot confer; Hypsizygus marmoreus has a strong seafood crab flavor and can enhance the synergistic effect of amino acids and nucleotides. The mushroom cap powder prepared from these two kinds of mushrooms can fully improve the umami enhancement effect of matsutake fresh seasoning.

[0012] Preferably, in the method for preparing the mushroom-flavored low-sodium salt, enzymatically hydrolyzed mushroom stalk powder, mushroom cap powder and low-sodium salt base material are mixed. The enzymatically hydrolyzed mushroom stalk powder is prepared according to the following method: Prepare a citric acid-sodium citrate buffer solution, add cellulase to the buffer solution to obtain an enzyme solution, dilute the enzyme solution, add mushroom stalk powder to the diluted solution, and carry out a stirring reaction under water bath heating conditions. After the reaction is completed, inactivate the enzyme in a boiling water bath to obtain a mushroom stalk extract; freeze-dry the mushroom stalk extract to obtain enzymatically hydrolyzed mushroom stalk powder.

[0013] By adopting the above technical solution, the present application enzymatically hydrolyzes the mushroom stalk powder and adds the enzymatically hydrolyzed mushroom stalk powder to the mushroom-flavored low-sodium salt. The mushroom stalk was originally a waste discarded in the mushroom processing process due to its too high fiber content. After enzymatic hydrolysis, the umami amino acids in it are fully released, adding a unique mushroom flavor to the matsutake fresh seasoning, realizing the reuse of waste, and also improving the umami enhancement effect of the matsutake fresh seasoning.

[0014] Preferably, the five-spice spicy low-sodium salt is prepared according to the following method: (1) Mix dried chili peppers, five-spice powder and tsaoko fruit, crush them, and sieve to obtain five-spice spicy powder for standby; prepare low-sodium salt base material for standby; in this step, the dried chili pepper is horn pepper; (2) Mix the low-sodium salt base material and the five-spice spicy powder to obtain the five-spice spicy low-sodium salt.

[0015] By adopting the above technical solution, the present application uses horn pepper to provide spiciness, uses five-spice powder to provide five-spice flavor, and adds tsaoko fruit to assist in umami enhancement, and prepares the five-spice spicy low-sodium salt on the basis of the low-sodium salt base material. Since the content of umami amino acids in horn pepper is relatively high, and with the assistance of tsaoko fruit in umami enhancement, the masking of umami by spiciness is not serious, and the matsutake fresh seasoning can maintain a good umami enhancement effect.

[0016] Preferably, the bovine bone salty peptide is prepared according to the following method: Take fresh beef bones, remove the meat and then crush them. Degrease the crushed residue to obtain defatted bone residue. Mix the defatted bone residue, water and protease, and carry out enzymatic hydrolysis under heat preservation conditions. Stir continuously during the enzymatic hydrolysis. After the enzymatic hydrolysis is completed, obtain an enzymatic hydrolysate. Carry out vacuum filtration on the enzymatic hydrolysate, then filter it using an ultrafiltration membrane, collect the filtrate and carry out freeze-drying to obtain a crude beef bone extract. Carry out dialysis desalination on the crude beef bone extract to obtain beef bone salty peptides.

[0017] By adopting the above technical solution, the present application carried out enzymatic hydrolysis using beef bones as raw materials. After the enzymatic hydrolysis product was desalted, beef bone salty peptides were obtained. The beef bone salty peptides realized the recycling of slaughterhouse waste, and while providing saltiness, they did not increase sodium intake, which was beneficial to maintaining cardiovascular health.

[0018] Preferably, the auxiliary materials further include spirulina powder.

[0019] By adopting the above technical solution, spirulina is edible and rich in nutrients, containing rich nutrients such as protein, amino acids, polysaccharides, unsaturated fatty acids, β-carotene, phycocyanin, vitamins, etc. In addition, spirulina also contains a certain amount of organic iodine, which can play a role in iodine supplementation. Moreover, components such as amino acids in spirulina can provide a certain umami taste, which helps to improve the umami-enhancing effect of the Tricholoma matsutake fresh seasoning.

[0020] Preferably, the auxiliary materials further include aged Metapenaeus ensis powder.

[0021] By adopting the above technical solution, the aged Metapenaeus ensis powder mainly contains taste substances such as alanine and glycine with a sweet taste and glutamic acid with a umami taste, which has a good umami-enhancing effect. Moreover, the sweet taste of alanine and glycine can also alleviate the pungency of the spicy taste and improve the seasoning effect of the Tricholoma matsutake fresh seasoning.

[0022] Preferably, the pepper powder is made from green pepper or black pepper.

[0023] By adopting the above technical solution, the umami substances in green pepper and black pepper are relatively well preserved, and the salty umami taste is relatively obvious, which can effectively improve the umami-enhancing and seasoning effect of the Tricholoma matsutake fresh seasoning.

[0024] In the second aspect, the present application provides a preparation process for a Tricholoma matsutake fresh seasoning, adopting the following technical solution.

[0025] A preparation process for a Tricholoma matsutake fresh seasoning includes the following steps: (1) Mix the compounded low-sodium salt, beef bone salty peptides, fermented corn flour, freeze-dried Tricholoma matsutake powder, auxiliary materials, pepper powder and yeast extract to obtain a mixed material; (2) Granulate, dry and screen the mixed material to obtain the Tricholoma matsutake fresh seasoning.

[0026] By adopting the above technical solution, the present application first prepares a mixed material, then granulates the mixed material so that each component is evenly dispersed in the particles, and then dries and sieves them to obtain granular fresh matsutake seasonings.

[0027] In summary, the present application has the following beneficial effects: 1. By using the fresh matsutake seasonings of the present application for cooking, not only can it provide sufficient saltiness and umami under the condition of low sodium content, but also can endow food with spiciness and mushroom flavor mainly based on matsutake, thus overcoming the defect that it is difficult to coordinate umami and sodium content in the related art and fully improving the flavoring effect.

[0028] 2. The present application uses horn peppers to provide spiciness and five-spice powder to provide five-spice flavor, and prepares a five-spice and spicy low-sodium salt on the basis of a low-sodium salt base material. Since the content of umami amino acids in horn peppers is relatively high, the spiciness does not seriously cover the umami, and the fresh matsutake seasonings can maintain a good umami-enhancing effect.

[0029] 3. The present application uses bovine bones as raw materials for enzymatic hydrolysis. After the enzymatic hydrolysis product is desalted, bovine bone salty peptides are obtained. The bovine bone salty peptides realize the recycling of slaughterhouse waste, and do not increase sodium intake while providing saltiness, which is beneficial to maintaining cardiovascular health. Specific Embodiments

[0030] The present application will be further described in detail below with reference to examples, preparation examples and comparative examples. The raw materials involved in the present application can all be obtained commercially.

[0031] Preparation Example of Compound Low-Sodium Salt The following takes Preparation Example 1 as an example for illustration.

[0032] Preparation Example 1 This preparation example provides a compound low-sodium salt, which is composed of a mushroom flavor low-sodium salt and a five-spice and spicy low-sodium salt mixed in a weight ratio of 1:1. The fresh mushroom selected for preparing the mushroom flavor low-sodium salt is Lepista sordida.

[0033] In this preparation example, the mushroom flavor low-sodium salt is prepared according to the following method: (1) Wash the caps of fresh mushrooms, drain the water, dice, dry and then crush them to obtain mushroom cap powder, and sieve it through a 80-mesh sieve for later use; mix sodium chloride, potassium chloride, sodium gluconate and calcium chloride in a weight ratio of 20:30:35:15 to obtain a low-sodium salt base material for later use; (2) Mix the mushroom cap powder and the low-sodium salt base material in a weight ratio of 3:7 to obtain a mushroom flavor low-sodium salt.

[0034] In this preparation example, the five-spice and spicy low-sodium salt is prepared according to the following method: (1) Mix dried chili peppers, star anise powder, and tsaoko fruit in a weight ratio of 1:1:0.2, then pulverize them and pass through an 80-mesh sieve to obtain the five-spice and spicy powder for standby; prepare the low-sodium salt base material in the same way as when preparing the mushroom-flavored low-sodium salt for standby; in this step, the dried chili peppers are horn peppers; (2) Mix the low-sodium salt base material and the five-spice and spicy powder in a weight ratio of 7:3 to obtain the five-spice and spicy low-sodium salt.

[0035] Preparation Example 2 The difference between this preparation example and Preparation Example 1 is that in the method for preparing the mushroom-flavored low-sodium salt, the mushrooms providing the mushroom caps are Lepista sordida and Hypsizygus marmoreus, and the weight ratio of their mushroom caps is 1:1.

[0036] Preparation Example 3 The difference between this preparation example and Preparation Example 2 is that in the method for preparing the mushroom-flavored low-sodium salt, the enzymatically hydrolyzed mushroom stalk powder, mushroom cap powder, and low-sodium salt base material are mixed, and the weight ratio of the enzymatically hydrolyzed mushroom stalk powder, mushroom cap powder, and low-sodium salt base material is 1:2:7.

[0037] The enzymatically hydrolyzed mushroom stalk powder is prepared as follows: Prepare a citric acid-sodium citrate buffer solution with a pH of 5.0, add 2.5 g of cellulase to 1000 mL of the buffer solution to obtain an enzyme solution, dilute the enzyme solution 10 times, add 50 g of mushroom stalk powder to 1000 mL of the dilution, carry out a stirring reaction under the condition of heating in a water bath at 50 °C, inactivate the enzyme in a boiling water bath after reacting for 2 h to obtain a mushroom stalk extract; carry out freeze-drying on the mushroom stalk extract to obtain the enzymatically hydrolyzed mushroom stalk powder.

[0038] Preparation Example of Bovine Bone Salt Taste Peptide The following takes Preparation Example 4 as an example for illustration.

[0039] Preparation Example 4 In this preparation example, the protease selected is Yuanye S10155 complex protease.

[0040] In this preparation example, the bovine bone salt taste peptide is prepared according to the following method: Take fresh bovine bone, remove the meat and then pulverize it, degrease the residue to obtain defatted bone residue; mix the defatted bone residue and water in a weight ratio of 1:1, add protease according to the dosage of 15 mg of enzyme per gram of bone residue, and then carry out enzymatic hydrolysis under the condition of maintaining at 60 °C, continuously stir during the enzymatic hydrolysis, obtain an enzymatic hydrolysate after enzymatic hydrolysis for 4 h, carry out vacuum filtration on the enzymatic hydrolysate, then filter it using an ultrafiltration membrane with a molecular weight cut-off of 5000, collect the filtrate and carry out freeze-drying to obtain a bovine bone crude extract, and carry out dialysis desalination on the bovine bone crude extract to obtain the bovine bone salt taste peptide.

[0041] Preparation Example of Fermented Corn Flour The following takes Preparation Example 5 as an example for illustration.

[0042] Preparation Example 5 In this preparation example, the corn variety is Xianyu 335, the average particle size of corn flour is 450 μm, and the average particle size of corn bran residue is 770 μm; the model of amylase is AHA-400, and the dosage of amylase is 1% of the total weight of dry materials; the enzyme activity of cellulase is 100000 U / g, and the dosage is 0.5% of the total weight of dry materials; the enzyme activity of pectinase is 150000 U / g, and the dosage is 0.5% of the total weight of dry materials; the dosages of Lactobacillus plantarum and Saccharomyces cerevisiae are both 3% of the enzymolysis solution of corn flour.

[0043] In this preparation example, the fermented corn flour is prepared according to the following method: (1) Mix corn flour and corn bran residue according to a weight ratio of 7:3, drain after impurity removal and washing to obtain dry materials, soak the dry materials with 2 times the weight of water, add amylase, cellulase and pectinase to the obtained mixed solution after soaking for 24 h, enzymolyze at 70 °C in a water bath for 2 h, heat to inactivate the enzyme after the enzymolysis is completed to obtain the enzymolysis solution of corn flour, and cool for standby; (2) Add Lactobacillus plantarum and Saccharomyces cerevisiae to the enzymolysis solution of corn flour, carry out sterilization treatment after incubating and fermenting at 28 °C for 48 h to obtain the fermentation solution of corn flour, and carry out freeze-drying on the fermentation solution of corn flour to obtain fermented corn flour.

[0044] Preparation Example of Aged Metapenaeus ensis Powder The following takes Preparation Example 6 as an example for illustration.

[0045] Preparation Example 6 In this preparation example, the aged Metapenaeus ensis powder is prepared according to the following method: Wash the Metapenaeus ensis, cook it with clean water, remove the shrimp shell and shrimp vein, and weigh the mass of the shrimp meat. Cut the processed shrimp meat into pieces, freeze it in a -80 °C refrigerator for 24 h. Put it into a freeze dryer for drying, pour the dried shrimp meat into a blender for preliminary crushing, and then carry out ultrafine crushing. The shrimp powder after crushing is powdery without flocs, and the aged Metapenaeus ensis powder is obtained after bagging and aging for 7 days. Examples

[0046] Examples 1-5 The following takes Example 1 as an example for illustration.

[0047] Example 1 In this example, the compound low-sodium salt is prepared according to the method of Preparation Example 1, the bovine bone savory peptide is prepared according to the method of Preparation Example 4, the fermented corn flour is prepared according to the method of Preparation Example 5, the auxiliary materials are composed of seaweed powder, apple powder, spinach powder, cabbage powder, monk fruit powder, sesame powder and carrot powder in equal proportions, and the pepper powder is white pepper powder.

[0048] This embodiment provides a fresh matsutake seasoning, which comprises the following components in parts by weight: 22 g of compounded low-sodium salt, 5 g of bovine bone savory peptide, 50 g of fermented corn flour, 12 g of freeze-dried matsutake powder, 8 g of auxiliary materials, 2.3 g of pepper powder, and 0.5 g of yeast extract.

[0049] This embodiment provides a preparation process for the fresh matsutake seasoning, which comprises the following steps: (1) Mix the compounded low-sodium salt, bovine bone savory peptide, fermented corn flour, freeze-dried matsutake powder, auxiliary materials, pepper powder, and yeast extract to obtain a mixed material; (2) Granulate, dry, and screen the mixed material to obtain the fresh matsutake seasoning.

[0050] As shown in Table 1, the main difference between Examples 1-5 lies in the different raw material ratios of the fresh matsutake seasoning.

[0051] Table 1 Raw material ratios of the fresh matsutake seasoning Example 6 The difference between this example and Example 5 is that the mushroom-flavored low-sodium salt is prepared according to the method of Preparation Example 2.

[0052] Example 7 The difference between this example and Example 5 is that the mushroom-flavored low-sodium salt is prepared according to the method of Preparation Example 3.

[0053] Example 8 The difference between this example and Example 7 is that the auxiliary materials further include spirulina powder, and the weight ratio of spirulina powder to seaweed powder is 1:1.

[0054] Example 9 The difference between this example and Example 8 is that the auxiliary materials further include aged shrimp powder of Metapenaeus ensis, the weight ratio of aged shrimp powder of Metapenaeus ensis to seaweed powder is 1:1, and the aged shrimp powder of Metapenaeus ensis is prepared according to the method of Preparation Example 6.

[0055] Example 10 The difference between this example and Example 9 is that the pepper powder is black pepper powder.

[0056] Example 11 The difference between this example and Example 9 is that the pepper powder is green pepper powder, and the green pepper powder is ground from fresh pepper fruits directly after freeze-drying.

[0057] Comparative Example Comparative Example 1 The difference between this comparative example and Example 1 is that when preparing the mushroom-flavored low-sodium salt, the mushroom caps of Volvariella volvacea are selected to prepare the mushroom cap powder.

[0058] Comparative Example 2 The difference between this comparative example and Example 1 is that no cardamom is used in the preparation of the five-spice spicy low-sodium salt.

[0059] Comparative Example Comparative Example 1 This comparative example uses commercially available Taitai Le chicken essence for comparison. According to the ingredient list, each 5 g of this chicken essence contains 1000 mg of sodium.

[0060] Comparative Example 2 The difference between this comparative example and Example 1 is that the raw material of the Matsutake fresh seasoning does not include beef bone salty peptide.

[0061] Comparative Example 3 The difference between this comparative example and Example 1 is that the raw material of the fresh pine mushroom seasoning does not include freeze-dried pine mushroom powder.

[0062] Comparative Example 4 The difference between this comparative example and Example 1 is that the raw material of the fresh pine mushroom seasoning does not include pepper powder.

[0063] Comparative Example 5 The difference between this comparative example and Example 1 is that the component of the composite low-sodium salt only includes mushroom-flavored low-sodium salt.

[0064] Comparative Example 6 The difference between this comparative example and Example 1 is that the component of the composite low-sodium salt only includes the five-spice spicy low-sodium salt.

[0065] Comparative Example 7 The difference between this comparative example and Example 1 is that the compound low sodium salt is replaced by the low sodium salt base material of Preparation Example 1, and the amount of the low sodium salt base material in this comparative example is the same as the weight of the low sodium salt base material actually contained in the compound low sodium salt of Example 1.

[0066] Comparative Example 8 The difference between this comparative example and Example 1 is that the compound low-sodium salt is replaced by edible salt.

[0067] Comparative Example 9 The difference between this comparative example and Example 1 is that the chili powder in the five-spice spicy low-sodium salt is chili powder.

[0068] Performance Detection Test Method - Sensory Evaluation: Take the freshly prepared Tricholoma matsutake seasonings and the chicken essence in Comparative Example 1 as test samples. Dissolve the test samples with hot water at 80 °C in a ratio of 1:100 to obtain the test solutions. Use the quantitative description method to conduct sensory evaluations on each test solution. A panel of 20 sensory evaluators who have passed sensory evaluation and screening is formed to evaluate and score the sensory indicators of each Tricholoma matsutake solution. Take the average score as the final result. The evaluation criteria for umami and saltiness are shown in Table 2, and the evaluation results are shown in Table 3. Table 2 - Evaluation Criteria Strength Extremely weak Very weak Weak Slightly weak Medium Slightly strong Strong Very strong Extremely strong Score 1 2 3 4 5 6 7 8 9 Table 3 - Evaluation Results Sample Umami Saltiness Example 1 7.1 6.6 Example 2 7.2 6.7 Example 3 7.1 6.6 Example 4 7.2 6.6 Example 5 7.2 6.5 Example 6 7.5 6.6 Example 7 7.6 6.5 Example 8 7.8 6.6 Example 9 7.9 6.7 Example 10 8.1 6.8 Example 11 8.4 6.9 Comparative Example 1 6.7 6.5 Comparative Example 2 6.9 6.6 Comparative Ratio 1 5.4 7.8 Comparative Ratio 2 7.0 5.2 Comparative Ratio 3 4.8 6.5 Comparative Ratio 4 7.2 6.3 Comparative Ratio 5 7.3 6.0 Comparative Ratio 6 6.9 7.1 Comparative Ratio 7 6.3 5.1 Comparative Ratio 8 6.5 8.1 Comparative Ratio 9 6.4 6.9 Combined with Examples 1 - 5 and Comparative Example 1 and with reference to Table 3, it can be seen that the umami scores measured in Examples 1 - 5 are relatively high, while the saltiness scores are slightly lower. Considering that the present application uses a compounded low - sodium salt and adds bovine bone saltiness peptide, the Tricholoma matsutake seasonings of the present application can greatly reduce sodium intake while maintaining a certain saltiness. Moreover, under the synergistic effect of components such as freeze - dried Tricholoma matsutake powder, compounded low - sodium salt, and pepper powder, it can exert a umami - enhancing effect far exceeding that of chicken essence. The Tricholoma matsutake seasonings of the present application can not only provide sufficient saltiness and umami when the sodium content is low, but also endow food with spiciness and a mushroom flavor mainly dominated by Tricholoma matsutake, overcoming the defect in the related technology that it is difficult to coordinate umami and sodium content, and fully improving the seasoning effect.

[0069] Combined with Example 1 and Comparative Example 2 and with reference to Table 3, it can be seen that the saltiness score measured in Comparative Example 2 is relatively low. This is because Comparative Example 2 lacks bovine bone saltiness peptide, and the saltiness of the low - sodium salt is relatively light, so it cannot provide sufficient saltiness, affecting the seasoning effect.

[0070] Combined with Example 1 and Comparative Example 3 and with reference to Table 3, it can be seen that the umami score of Comparative Example 3 is relatively low. This is because Comparative Example 3 lacks freeze - dried Tricholoma matsutake powder and cannot improve umami through the umami - enhancing effect of Tricholoma matsutake.

[0071] Combined with Example 1 and Comparative Examples 4 - 5 and with reference to Table 3, it can be seen that the umami scores of Comparative Examples 4 - 5 did not increase significantly. This is because the umami substances contained in the horn pepper itself are relatively many, and the spiciness of the pepper powder has less masking effect on umami. When any one of them is lacking, due to the overall decrease in spiciness, the sensitivity of the subjects to saltiness decreases, so the saltiness score shows a relatively obvious decrease.

[0072] Combined with Example 1 and Comparative Example 6 and with reference to Table 3, it can be seen that the saltiness score of Comparative Example 6 shows a significant increase. This is because the overall increase in spiciness makes the sensitivity of the subjects to saltiness increase.

[0073] Combining Example 1 and Comparative Example 7 with Table 3, it can be seen that the saltiness score and the umami score of Comparative Example 7 are both low. This is because when only the low-sodium salt base is added, the mushroom-flavored low-sodium salt can neither improve the umami effect nor increase the sensitivity to saltiness through the spiced spicy low-sodium salt, resulting in a decrease in both the saltiness score and the umami score.

[0074] Combining Example 1 and Comparative Example 8 with Table 3, it can be seen that the saltiness score of Comparative Example 8 is higher, while the umami score is lower. This is because edible salt can only provide saltiness, but the umami effect is very limited.

[0075] Combining Example 1 and Comparative Example 9 with Table 3, it can be seen that the umami score of Comparative Example 9 is lower, while the saltiness score is higher. This is because the spicy taste of the chili pepper is stronger, while the content of umami components is lower, so the spicy taste has a more obvious masking effect on the umami taste, and further enhances the subject's perception of saltiness.

[0076] Combining Example 1 and Comparative Example 1 and Table 3, it can be seen that the umami score of Comparative Example 1 is lower. This is because the straw mushroom cannot play a good role in enhancing the flavor like the shiitake mushroom.

[0077] Combining Example 1 and Comparative Example 2 with Table 3, it can be seen that the umami score of Comparative Example 2 is lower. This is because the five-spice spicy low-sodium salt does not contain the cardamom component and cannot effectively alleviate the masking effect of the spicy taste on the umami taste.

[0078] Combining Examples 1-5 and Example 6 and Table 3, it can be seen that Example 6 has a higher umami score. This is because the nucleotide content of the flower-faced mushroom is high and the amino acid types are complete. The synergistic freshness enhancement of nucleotides and amino acids can inhibit protein hydrolysis odor and starch odor, and impart an animal umami taste that glutamate cannot impart alone; the enoki mushroom has a strong seafood crab flavor, which can enhance the synergistic effect of amino acids and nucleotides. The cap powder prepared using these two mushrooms can fully improve the freshness enhancement effect of the matsutake fresh seasoning.

[0079] Combining Example 6, Example 7 and Table 3, it can be seen that Example 7 has a higher umami score. This is because the present application enzymatically hydrolyzes the shiitake mushroom stems, so that the umami amino acids in the shiitake mushroom stems are fully released, adding a unique shiitake mushroom flavor to the matsutake fresh seasoning, achieving the recycling of waste, and improving the freshness-enhancing effect of the matsutake fresh seasoning.

[0080] Combining Example 7 and Example 8 with Table 3, it can be seen that Example 8 has a higher umami score. This is because the amino acids and other ingredients in Spirulina can provide a certain umami taste, which helps to improve the freshness of the Matsutake fresh seasoning.

[0081] Combined with Example 8 and Example 9 and in conjunction with Table 3, it can be seen that the umami score of Example 9 is relatively high. This is because the aged shrimp powder mainly contains umami substances such as alanine and glycine with a sweet taste and glutamic acid with an umami taste, which has a good umami-enhancing effect. Moreover, the sweet taste of alanine and glycine can also alleviate the pungency of the spicy taste, improving the flavoring effect of the matsutake fresh seasoning.

[0082] Combined with Example 9 and Example 10 and in conjunction with Table 3, it can be seen that the umami score of Example 10 is relatively high. This is because compared with white pepper, the umami substances in green pepper and black pepper are better preserved, and the salty umami is more obvious, which can effectively improve the umami-enhancing and flavoring effect of the matsutake fresh seasoning.

[0083] The above embodiments are only explanations of the present application, not limitations of the present application. Those skilled in the art can make modifications to the embodiments of the present application without creative contributions according to needs after reading this specification, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A fresh matsutake seasoning, characterized in that, It comprises the following components in parts by weight: 22 - 25 parts of compound low - sodium salt, 5 - 7 parts of bovine bone savory peptide, 50 - 60 parts of fermented corn flour, 12 - 15 parts of freeze - dried matsutake powder, 8 - 12 parts of auxiliary materials, 2.3 - 2.5 parts of pepper powder, 0.5 - 0.7 part of yeast extract; the compound low - sodium salt comprises mushroom - flavored low - sodium salt and five - spice spicy low - sodium salt, and the five - spice spicy low - sodium salt contains chili powder, and the chili powder is horn pepper powder.

2. The Tricholoma matsutake fresh flavoring according to claim 1, characterized in that, The mushroom - flavored low - sodium salt is prepared according to the following method: (1) Wash the caps of fresh mushrooms, drain the water, dice and dry them, then pulverize to obtain mushroom cap powder for standby; mix sodium chloride, potassium chloride, sodium gluconate and calcium chloride to obtain a low - sodium salt base material for standby; (2) Mix the mushroom cap powder and the low - sodium salt base material to obtain the mushroom - flavored low - sodium salt.

3. The Tricholoma matsutake fresh flavoring according to claim 2, characterized in that In the method for preparing the mushroom - flavored low - sodium salt, the mushrooms providing the caps include at least one of Lepista sordida and Hypsizygus marmoreus.

4. The Tricholoma matsutake fresh flavoring according to claim 3, wherein In the method for preparing the mushroom - flavored low - sodium salt, mix enzymatically hydrolyzed lentinus edodes stalk powder, mushroom cap powder and the low - sodium salt base material, and the enzymatically hydrolyzed lentinus edodes stalk powder is prepared according to the following method: Prepare a citric acid - sodium citrate buffer solution, add cellulase to the buffer solution to obtain an enzyme solution, dilute the enzyme solution, add lentinus edodes stalk powder to the diluted solution, carry out a stirring reaction under water - bath heating conditions, inactivate the enzyme in a boiling water bath after the reaction ends to obtain a lentinus edodes stalk extract; carry out freeze - drying on the lentinus edodes stalk extract to obtain enzymatically hydrolyzed lentinus edodes stalk powder.

5. The Tricholoma matsutake fresh flavoring according to claim 2, wherein The five - spice spicy low - sodium salt is prepared according to the following method: (1) Mix dried chili peppers, five - spice powder and tsaoko fruit, pulverize them, and obtain five - spice spicy powder after sieving for standby; prepare a low - sodium salt base material for standby; in this step, the dried chili peppers are horn peppers; (2) Mix the low - sodium salt base material and the five - spice spicy powder to obtain the five - spice spicy low - sodium salt.

6. The Tricholoma matsutake fresh flavoring according to claim 1, characterized in that, The bovine bone savory peptide is prepared according to the following method: Take fresh bovine bone, remove the meat and pulverize it, degrease the residue to obtain defatted bone residue; mix the defatted bone residue, water and protease, carry out enzymatic hydrolysis under heat - preservation conditions, continuously stir during enzymatic hydrolysis, obtain an enzymatic hydrolysate after enzymatic hydrolysis ends, carry out vacuum filtration on the enzymatic hydrolysate, then filter it using an ultrafiltration membrane, collect the filtrate and carry out freeze - drying to obtain a bovine bone crude extract, and carry out dialysis desalination on the bovine bone crude extract to obtain the bovine bone savory peptide.

7. The Tricholoma matsutake fresh flavoring according to claim 1, characterized in that, The auxiliary materials further include spirulina powder.

8. The Tricholoma matsutake fresh flavoring according to claim 7, characterized in that, The auxiliary materials further include aged Metapenaeus ensis powder.

9. The Tricholoma matsutake fresh flavoring according to claim 1, wherein The pepper powder is made from green pepper or black pepper.

10. The preparation process of the Tricholoma matsutake fresh flavoring according to any one of claims 1-9, characterized in that, It includes the following steps: (1) Mix the compound low - sodium salt, bovine bone savory peptide, fermented corn flour, freeze - dried matsutake powder, auxiliary materials, pepper powder and yeast extract to obtain a mixed material; (2) Granulate, dry and screen the mixed material to obtain the matsutake fresh flavoring.

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