Plant-based low-sodium compound flavor essence and preparation method thereof

Abstract

The invention provides a plant-based low-sodium compound flavor essence and a preparation method thereof. Based on the total weight, the plant-based low-sodium compound flavor essence comprises the following components in percentage by weight: 30-50% of pea protein isolate; 15-25% by weight of a product obtained by hydrolyzing pea protein isolate with Aspergillus oryzae protease; 10 to 20 wt% of an excipient, wherein the excipient comprises beta-cyclodextrin and Arabic gum; 8-15 wt% of a natural flavor material, wherein the natural flavor material comprises a mushroom extract and perigord truffle essential oil; 5-10 wt% of sodium chloride; and 0.5 to 2 wt% of an antioxidant. The plant-based low-sodium compound flavor essence disclosed by the invention is low in sodium content and high in stability, can reduce the dependence on animal raw materials, meets the requirements of vegetarian diet and healthy food, and meets the taste preferences of vegetarians and people pursuing healthy diet.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and in particular, provides a plant-based low-sodium compound flavor essence and a preparation method thereof. Background Art

[0002] In the field of food additives, flavor essences play a key role in food quality and flavor. In recent years, with the improvement of consumers' health awareness and the change of dietary concepts, the demand for plant-based, low-sodium and flavor-rich foods has been continuously increasing, which has also attracted much attention to the research and development of plant-based low-sodium compound flavor essences.

[0003] Traditional flavor essences have many problems. On the one hand, their preparation mostly relies on animal-derived raw materials and high-salt seasoning systems. Excessive intake of such flavor essences is likely to lead to excessive sodium intake, increasing the risk of chronic diseases such as hypertension and heart disease, and unable to meet the current consumers' pursuit of healthy diets. On the other hand, the flavors of traditional flavor essences are relatively single, and it is difficult to meet the diverse taste requirements of consumers.

[0004] Plant-based foods have developed rapidly in the market due to their compliance with the concepts of health and environmental protection. However, existing plant-based flavor essences have obvious defects. The flavor of plant proteins themselves is not good, and the flavor essences prepared based on them are dull, and it is difficult to form an attractive flavor during the processing. At the same time, their stability is poor, and they are easily affected by environmental factors such as temperature and humidity during storage and processing, resulting in the loss of flavor substances.

[0005] From the perspective of the preparation process, there are technical bottlenecks in conventional thermal reaction and physical mixing processes. The high temperature in the thermal reaction process will cause some volatile flavor substances to decompose or volatilize, resulting in flavor loss; physical mixing simply mixes each component, and it is impossible to fully explore the potential functions of each component, nor is it easy to achieve precise control of the performance of the flavor essence.

[0006] In terms of raw material treatment, the current treatment methods for plant-based flavor essence raw materials also need to be improved. For example, for the hydrolysis of plant proteins, if the degree of hydrolysis, the type of enzyme and the reaction conditions cannot be precisely controlled, it is difficult to efficiently obtain ideal flavor precursor substances; when extracting natural flavor components, if the extraction method is improper, it will affect the purity and flavor quality of the extract. For example, for the extracts of shiitake mushrooms and black truffle essential oils, if the extraction process is not appropriate, their unique aromas cannot be fully retained.

[0007] In addition, in the selection and application of excipients, there are also deficiencies in the existing technology. A single excipient often cannot meet the requirements of the flavor essence for stability, sustained release, etc. in multiple aspects, and it is difficult to effectively protect and control the release of flavor substances. Moreover, there is currently a lack of a plant-based low-sodium compound flavor essence with excellent comprehensive performance and an efficient preparation method, which is difficult to meet the needs of the food industry for high-quality flavor essences. The present invention is an innovative solution proposed based on these problems. Summary of the Invention

[0008] Based on the technical problems described above, the object of the present invention is to provide a plant-based low-sodium compound flavor essence and its preparation method. By using specific raw material ratios and applying enzymatic hydrolysis and encapsulation technologies, it solves the problems of insufficient flavor and poor stability of plant protein essence, reduces the sodium content, meets the needs of vegetarian and healthy foods, endows products with rich flavors, high stability and slow-release properties, fills the market gap, and promotes the development of the food industry.

[0009] Specifically, according to one aspect of the present invention, there is provided a plant-based low-sodium compound flavor essence, which based on its total weight comprises: 30 - 50% by weight of pea protein isolate; 15 - 25% by weight of the product obtained by hydrolyzing pea protein isolate with Aspergillus oryzae protease; 10 - 20% by weight of excipients, the excipients comprising β-cyclodextrin and gum arabic; 8 - 15% by weight of natural flavoring agents, the natural flavoring agents comprising shiitake mushroom extract and black truffle essential oil; 5 - 10% by weight of sodium chloride; and 0.5 - 2% by weight of antioxidant.

[0010] According to another aspect of the present invention, there is provided a preparation method of a plant-based low-sodium compound flavor essence, comprising the following steps: (1) Mix pea protein isolate with deionized water, adjust the pH to 6.5 - 7.0, add Aspergillus oryzae protease, hydrolyze at 40 - 60°C for 2 - 3 hours, then inactivate the enzyme and centrifuge to obtain the supernatant to obtain a flavor precursor liquid, which contains the product obtained by hydrolyzing pea protein isolate with Aspergillus oryzae protease; (2) Mix pea protein isolate, the flavor precursor liquid and the natural flavoring agents, then add L-cysteine and thiamine, carry out the Maillard reaction at 90 - 110°C for 30 - 60 minutes, and then cool; (3) Uniformly mix and dry the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride and antioxidant to obtain the plant-based low-sodium compound flavor essence.

[0011] Compared with the prior art in the field, the advantages of the present invention are as follows: 1. The sodium content is significantly reduced, meeting the low-sodium standard and reducing the risk of excessive sodium intake by consumers. At the same time, it is rich in GABA and has health care functions such as soothing nerves, meeting the needs of healthy diets; 2. Release flavor precursors through enzymatic hydrolysis technology, combined with a unique shiitake / truffle composite flavor system or shiitake / truffle / smoked red pepper composite flavor system, to simulate meat flavor with rich layers and improve the problem of bland flavor of plant protein essence; 3. The embedding technology using excipients (including β-cyclodextrin and gum arabic) improves the stability of the plant-based low-sodium composite flavor essence, thereby reducing flavor loss during processing and storage, achieving slow release of flavor substances, and prolonging flavor persistence; and 4. Using plant protein as the core raw material, it has a wide range of sources and is environmentally friendly. The preparation process is mature, the equipment compatibility is good, the production cost is greatly reduced compared with the nanoemulsion technology, and the market competitiveness is strong. Detailed implementation manners

[0012] It should be understood that, without departing from the scope or spirit of the present disclosure, those skilled in the art can conceive of and modify various other embodiments according to the teachings of this specification. Therefore, the following detailed implementation manners are not of restrictive significance.

[0013] Unless otherwise specified, all numbers representing characteristic dimensions, quantities, and physical and chemical properties used in this specification and the claims should be understood to be modified by the term "about" in all cases. Therefore, unless there is a contrary indication, the numerical parameters listed in the above specification and the appended claims are approximate values, and those skilled in the art can appropriately change these approximate values in seeking to obtain the required characteristics using the teachings disclosed herein. The use of numerical ranges expressed with endpoints includes all numbers within that range and any range within that range.

[0014] The present invention aims to solve a series of problems existing in traditional essences and existing plant protein essences. Traditional essences rely on animal-derived raw materials and high-salt systems, which have health risks and a single flavor; existing plant protein essences have a bland flavor, a rough texture, and poor stability. At the same time, there are also deficiencies in the conventional preparation process. The present invention improves the quality of the essence through innovative technologies and raw material formulations to meet the market demands of health and diverse flavors. The core purpose of the present invention is to provide a plant-based low-sodium composite flavor essence and its preparation method. Through innovative raw material ratios and advanced preparation technologies, it solves the problems of insufficient flavor and poor stability of plant protein essences, reduces the sodium content, meets the needs of vegetarian and healthy foods, endows products with rich flavors, high stability, and sustained release, fills the market gap, and promotes the development of the food industry.

[0015] Specifically, according to one aspect of the present invention, there is provided a plant-based low-sodium composite flavor essence, and the plant-based low-sodium composite flavor essence based on its total weight comprises: 30 - 50% by weight of pea protein isolate; Products of Aspergillus oryzae protease hydrolysis of pea protein isolate at 15 - 25% by weight; 10 - 20% by weight of an excipient, said excipient comprising β - cyclodextrin and gum arabic; 8 - 15% by weight of a natural flavoring, said natural flavoring comprising shiitake mushroom extract and black truffle essential oil; 5 - 10% by weight of sodium chloride; and 0.5 - 2% by weight of an antioxidant.

[0016] According to certain preferred embodiments of the present invention, the plant - based low - sodium compound flavor essence of the present invention comprises specific proportions of various components based on its total weight.

[0017] According to the embodiments of the present invention, pea protein isolate is an important basic raw material for the flavor essence. It has a wide source, is rich in various essential amino acids, and has high nutritional value. In the flavor essence, pea protein isolate not only provides a carrier for flavor substances, but also can generate abundant flavor precursor substances during subsequent enzymatic hydrolysis and reaction processes. Its appropriate content range ensures that the flavor essence has a good flavor foundation and stability. For example, when the content of pea protein isolate is less than 30% by weight, it cannot provide enough flavor precursors, resulting in insufficient flavor of the final product; while when the content is higher than 50% by weight, it will affect the proportion of other components, leading to an imbalance in the overall flavor. There is no particular limitation on the specific type of pea protein isolate that can be used in the present invention. It can be prepared by conventional processes or purchased commercially. For example, pea protein isolate products produced by Twin Towers Food, such as those of Cargill and DuPont, can be used.

[0018] According to an embodiment of the present invention, the product of Aspergillus oryzae protease hydrolyzing pea protein isolate is one of the key factors for flavor formation. Through the action of Aspergillus oryzae protease, pea protein isolate is hydrolyzed into polypeptides and amino acids with different molecular weights, and these hydrolysis products can produce unique flavor substances in the subsequent Maillard reaction. According to some preferred embodiments of the present invention, the degree of hydrolysis is controlled within 15 - 20%. Within this range, it can not only ensure that the hydrolysis products have sufficient reactivity to form rich flavor components, but also avoid flavor deterioration caused by over-hydrolysis. For example, if the degree of hydrolysis is too low (below 15%), the reactivity of the hydrolysis products is insufficient, and they cannot fully participate in the Maillard reaction, resulting in a small amount of flavor substances generated; if the degree of hydrolysis is too high (above 20%), adverse flavors such as bitterness will be produced. Commonly used determination methods can be used to determine the degree of hydrolysis of the product of Aspergillus oryzae protease hydrolyzing pea protein isolate. For example, in actual research and production, commonly used determination methods are mainly based on the detection of free amino acids or peptide bond changes in the hydrolyzed products, and common methods include: formaldehyde titration method, Kjeldahl method, or high performance liquid chromatography (HPLC). In the present invention, HPLC is preferably used to determine the degree of hydrolysis of the product of Aspergillus oryzae protease hydrolyzing pea protein isolate, which specifically includes: performing HPLC analysis on the hydrolysis products, separating and quantifying the amino acids and peptides in the hydrolysis products by using the different retention times of different amino acids and peptides on the chromatographic column. By comparing with the chromatograms of standard amino acids or peptides, the contents of various components in the hydrolysis products are determined, and thus the degree of hydrolysis is accurately calculated.

[0019] There is no particular limitation on the specific type of Aspergillus oryzae protease that can be used in the present invention, and Aspergillus oryzae protease products produced by companies such as Novozymes, Genencor, Wuxi Xuemei Enzyme Preparation Co., Ltd., and Nanning Pangbo Bioengineering Co., Ltd. can be used.

[0020] According to an embodiment of the present invention, the excipient is composed of β-cyclodextrin and gum arabic. β-cyclodextrin has a unique cyclic structure, which can encapsulate flavor substances to form stable inclusion compounds, effectively protecting flavor substances and preventing them from volatilizing or oxidizing during processing and storage. Gum arabic has good emulsifying and thickening effects, which can improve the stability of the essence and contribute to the slow release of flavor substances. Preferably, the excipient is a mixture of β-cyclodextrin and gum arabic with a weight ratio in the range of 1:1 to 4:1. Within the weight ratio range of 1:1 to 4:1, β-cyclodextrin and gum arabic cooperate with each other to achieve the slow release of flavor substances while ensuring the stability of the essence, and prolong the flavor persistence. For example, within the weight ratio range of 1:1 to 4:1, it can not only give full play to the encapsulation effect of β-cyclodextrin, but also utilize the emulsifying and thickening characteristics of gum arabic to keep the essence in good stability and flavor release effect during storage and use.

[0021] There are no restrictions on the sources of β-cyclodextrin and gum arabic that can be used in the present invention. β-cyclodextrin products from companies such as Henan Wokasi Biotechnology Co., Ltd. and Mengzhou Huaxing Biochemical Co., Ltd. can be used, or gum arabic products from companies such as Zhengzhou Yuhe Food Additive Co., Ltd. and Chongqing Tianrun Bioproducts Co., Ltd. can be used.

[0022] According to an embodiment of the present invention, the natural flavoring agent contains shiitake mushroom extract and black truffle essential oil, imparting a unique flavor to the essence. The shiitake mushroom extract can be prepared by the water extraction method, which can fully retain the fresh flavor and nutritional components of the shiitake mushroom. The black truffle essential oil can be prepared by the supercritical CO2 extraction method and has a strong and unique aroma. The weight ratio of the shiitake mushroom extract to the black truffle essential oil is in the range of 1:5 to 3:1. The two are combined with each other to form a rich and unique flavor system, while simulating the meat flavor, increasing the layering and complexity of the flavor. For example, when the weight ratio of the shiitake mushroom extract to the black truffle essential oil is in the range of 1:5 to 3:1, it can not only highlight the strong aroma of the black truffle but also blend the fresh flavor of the shiitake mushroom, making the flavor of the essence more rich and attractive. In addition, smoked paprika powder can also be included in the natural flavoring agent. The weight ratio of the smoked paprika powder to the shiitake mushroom extract is in the range of 1:10 to 1:5. The addition of the smoked paprika powder further enriches the flavor of the essence, adds a smoked flavor, and makes it more distinctive. It should be particularly noted that in the research, it was found that adding a specific content of smoked paprika powder can unexpectedly enhance the meat flavor simulation of the obtained plant-based low-sodium composite flavor essence.

[0023] Optionally, the above-mentioned shiitake mushroom extract, black truffle essential oil, and smoked paprika powder can also be from commercially available sources. For example, shiitake mushroom extract products from companies such as Fufeng Snowt Biotechnology Co., Ltd. and Hangzhou Zhonggu Shannian Biotechnology Co., Ltd. can be used, black truffle essential oil products from companies such as Huabao Flavors & Fragrances Co., Ltd. and Air Products & Chemicals, Inc. can be used, and smoked paprika powder products from companies such as Zunyi Zhongjiao Biotechnology Co., Ltd. can be used.

[0024] According to an embodiment of the present invention, sodium chloride is used as a flavoring agent. While ensuring a certain flavor, compared with traditional essences, the sodium content is significantly reduced. The content of sodium chloride can be between 5 - 10% by weight, which can not only meet the consumers' demand for a certain saltiness but also effectively control the sodium intake, meeting the requirements of a healthy diet. For example, if the sodium chloride content is less than 5% by weight, it will result in insufficient saltiness of the essence and affect the flavor; if it is higher than 10% by weight, the sodium content will be too high, increasing the health risk for consumers.

[0025] According to an embodiment of the present invention, the addition of an antioxidant effectively prevents the oxidation and deterioration of the flavor during storage and processing, and extends the shelf life. The present invention preferably uses rosemary extract as the antioxidant, which can be prepared by ethanol extraction method. Rosemary extract not only has good antioxidant properties, but also adds a certain natural flavor to the flavor. The addition amount of the antioxidant is between 0.5-2% by weight, and when the addition amount is 1.2-1.8% by weight, the antioxidant effect is better. For example, if the addition amount of the antioxidant is too low (less than 0.5% by weight), it cannot effectively inhibit the oxidation reaction, resulting in the deterioration of the flavor of the flavor; if the addition amount is too high (more than 2% by weight), it will affect the overall flavor and cost of the flavor. Optionally, commercially available rosemary extract products can also be used, such as the related products of Hainan Shupu Biotechnology Co., Ltd.

[0026] The plant-based low-sodium compound flavor can also contain 0.1-0.5% by weight of the flavor enhancer ethyl maltol, which can enhance the aroma of the flavor and improve the flavor quality. In addition, the particle size of the flavor is between 50-200 mesh, which helps to control its solubility and dispersibility; the moisture content is not higher than 5% by weight, which can prevent the growth of microorganisms and ensure the stability of the flavor; the enzyme activity of Aspergillus oryzae protease is not lower than 8000 U / g to ensure the efficient progress of the hydrolysis reaction. The flavor enhancer ethyl maltol can be from commercial sources, for example, Beijing Tianlihai Flavor and Fragrance Co., Ltd., Hebei Chuangzhiyuan Biotechnology Co., Ltd., etc.

[0027] In addition to the components mentioned above, the plant-based low-sodium compound flavor of the present invention can also optionally contain the following components: dietary fiber (such as inulin, resistant dextrin, etc.), vitamins (such as vitamin C, vitamin E, etc.), flavor enhancers (such as yeast extract, nucleotide flavor enhancers), texture modifiers (such as xanthan gum, sodium carboxymethyl cellulose (CMC), etc.).

[0028] According to another aspect of the present invention, a preparation method of a plant-based low-sodium compound flavor is provided, including the following steps: (1) Mix pea protein isolate with deionized water, adjust the pH to 6.5-7.0, add Aspergillus oryzae protease, hydrolyze at 40-60 °C for 2-3 hours, then inactivate the enzyme and centrifuge to obtain the supernatant to obtain the flavor precursor liquid, which contains the product of Aspergillus oryzae protease hydrolyzing pea protein isolate; (2) Mix pea protein isolate, the flavor precursor liquid and the natural flavoring agent, then add L-cysteine and thiamine, carry out the Maillard reaction at 90-110 °C for 30-60 minutes, and then cool; (3) Uniformly mix and dry the cooled product obtained in step (2) with β-cyclodextrin, arabic gum, sodium chloride and antioxidant, and then pass through a 50-200 mesh sieve to obtain the plant-based low-sodium compound flavor.

[0029] Specifically, in step (1), pea protein isolate is mixed with deionized water, and the pH is adjusted to 6.5 - 7.0. This pH condition provides a suitable environment for the activity of Aspergillus oryzae protease. Add Aspergillus oryzae protease with an enzyme activity of not less than 8000 U / g and react at a temperature of 40 - 60 °C for 2 - 3 hours. This temperature range can not only ensure the activity of the enzyme but also avoid enzyme inactivation or protein denaturation caused by too high temperature. After hydrolysis is completed, the reaction is terminated by inactivating the enzyme, and then the supernatant is obtained by centrifugation, obtaining a flavor precursor liquid containing the product of Aspergillus oryzae protease hydrolyzed pea protein isolate. In this process, precisely control the degree of hydrolysis at 15 - 20% to ensure the acquisition of ideal flavor precursor substances.

[0030] In step (2), additional pea protein isolate, the flavor precursor liquid prepared in step (1) and natural flavoring are mixed. If flavor enhancers such as ethyl maltol or smoked paprika powder are added, they are also added in this step. Then add L-cysteine and thiamine. L-cysteine and thiamine play a promoting role in the Maillard reaction and can accelerate the generation of flavor substances. Conduct the Maillard reaction at a temperature of 90 - 110 °C for 30 - 60 minutes. This temperature and time range are conducive to the generation of rich flavor components. After the reaction is completed, cool it to prepare for the subsequent steps.

[0031] In step (3), the cooled product is uniformly mixed with β-cyclodextrin, arabic gum, sodium chloride and antioxidant. After mixing evenly, pass through a 50 - 200 mesh sieve to obtain a plant-based low-sodium compound flavor essence. In this step, the weight ratio of β-cyclodextrin to arabic gum is in the range of 1:1 to 4:1 (preferably 2:1 to 4:1) to ensure the best performance of the excipient; control the water content of the flavor essence not to exceed 5% by weight to ensure the stability of the product.

[0032] The following specific embodiments are intended to illustrate the present disclosure by way of example and not by way of limitation.

[0033] Embodiment 1 is a plant-based low-sodium compound flavor essence, and the plant-based low-sodium compound flavor essence contains based on its total weight: 30 - 50% by weight, preferably 35 - 45% by weight of pea protein isolate; 15 - 25% by weight, preferably 18 - 20% by weight of the product of Aspergillus oryzae protease hydrolyzed pea protein isolate; 10 - 20% by weight, preferably 15 - 20% by weight of an excipient, and the excipient contains β-cyclodextrin and arabic gum; 8 - 15% by weight, preferably 10 - 15% by weight of natural flavoring, and the natural flavoring contains shiitake mushroom extract and black truffle essential oil; 5 - 10% by weight, preferably 5 - 8% by weight of sodium chloride; and 0.5 - 2% by weight, preferably 0.5 - 1% by weight, of an antioxidant.

[0034] Embodiment 2 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the degree of hydrolysis of the product of the Aspergillus oryzae protease - hydrolyzed pea protein isolate is 15 - 20%.

[0035] Embodiment 3 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the excipient is a mixture of β - cyclodextrin and gum arabic in a weight ratio ranging from 1:1 to 4:1.

[0036] Embodiment 4 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the natural flavoring agent contains shiitake mushroom extract and black truffle essential oil in a weight ratio ranging from 1:5 to 3:1.

[0037] Embodiment 5 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the shiitake mushroom extract is prepared by the water extraction method.

[0038] Embodiment 6 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the black truffle essential oil is prepared by the supercritical CO2 extraction method.

[0039] Embodiment 7 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the antioxidant is rosemary extract.

[0040] Embodiment 8 is the plant - based low - sodium compound flavor essence according to Embodiment 7, wherein the rosemary extract is prepared by the ethanol extraction method.

[0041] Embodiment 9 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the plant - based low - sodium compound flavor essence further contains 0.1 - 0.5% by weight of a flavor enhancer, and the flavor enhancer is ethyl maltol.

[0042] Embodiment 10 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the particle size of the plant - based low - sodium compound flavor essence is between 50 and 200 mesh.

[0043] Embodiment 11 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the addition amount of the antioxidant is 1.2 - 1.8% by weight.

[0044] Embodiment 12 is the plant - based low - sodium compound flavor essence according to Embodiment 1, wherein the natural flavoring agent further contains smoked paprika powder, and the weight ratio of the smoked paprika powder to the shiitake mushroom extract is in the range of 1:10 to 1:5.

[0045] Embodiment 13 is a plant-based low-sodium compound flavor essence according to Embodiment 1, wherein the weight ratio of β-cyclodextrin to gum arabic in the excipient is in the range of 2:1 to 4:1.

[0046] Embodiment 14 is a plant-based low-sodium compound flavor essence according to Embodiment 1, wherein the water content of the plant-based low-sodium compound flavor essence is not higher than 5% by weight.

[0047] Embodiment 15 is a plant-based low-sodium compound flavor essence according to Embodiment 1, wherein the enzyme activity of the aspergillus oryzae protease is not lower than 8000 U / g.

[0048] Embodiment 16 is a preparation method of a plant-based low-sodium compound flavor essence according to any one of Embodiments 1 to 15, comprising the following steps: (1) Mix pea protein isolate with deionized water, adjust the pH to 6.5 - 7.0, add aspergillus oryzae protease, hydrolyze at 40 - 60 °C for 2 - 3 hours, then inactivate the enzyme and centrifuge to obtain the supernatant to obtain a flavor precursor liquid, which contains the product of aspergillus oryzae protease hydrolyzing pea protein isolate; (2) Mix pea protein isolate, the flavor precursor liquid and the natural flavoring agent, then add L-cysteine and thiamine, carry out the Maillard reaction at 90 - 110 °C for 30 - 60 minutes, and then cool; (3) Uniformly mix and dry the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride and an antioxidant, and then pass through a 50 - 200 mesh sieve to obtain the plant-based low-sodium compound flavor essence.

[0049] Embodiment 17 is a preparation method of a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein the degree of hydrolysis of the product of aspergillus oryzae protease hydrolyzing pea protein isolate is 15 - 20%.

[0050] Embodiment 18 is a preparation method of a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein in step (3), the weight ratio of β-cyclodextrin to gum arabic is in the range of 1:1 to 4:1.

[0051] Embodiment 19 is a preparation method of a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein the natural flavoring agent in step (2) contains shiitake mushroom extract and black truffle essential oil with a weight ratio in the range of 1:5 to 3:1.

[0052] Embodiment 20 is a preparation method of a plant-based low-sodium compound flavor essence according to Embodiment 19, wherein the shiitake mushroom extract is prepared by a water extraction method.

[0053] Embodiment 21 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 19, wherein the black truffle essential oil is prepared by supercritical CO2 extraction method.

[0054] Embodiment 22 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein the antioxidant is rosemary extract.

[0055] Embodiment 23 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 22, wherein the rosemary extract is prepared by ethanol extraction method.

[0056] Embodiment 24 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein step (3) includes: uniformly mixing and drying the cooled product obtained in step (2) with β-cyclodextrin, arabic gum, sodium chloride, antioxidant and flavor enhancer, and then sieving through a 50-200 mesh sieve to obtain the plant-based low-sodium compound flavor essence, wherein the flavor enhancer is ethyl maltol.

[0057] Embodiment 25 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein the addition amount of the antioxidant is 1.2-1.8% by weight.

[0058] Embodiment 26 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein step (3) includes: uniformly mixing and drying the cooled product obtained in step (2) with β-cyclodextrin, arabic gum, sodium chloride, antioxidant and smoked red pepper powder, and then sieving through a 50-200 mesh sieve to obtain the plant-based low-sodium compound flavor essence, wherein the weight ratio of the smoked red pepper powder to the shiitake mushroom extract is in the range of 1:10 to 1:5.

[0059] Embodiment 27 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein in step (3), the weight ratio of β-cyclodextrin to arabic gum is in the range of 2:1 to 4:1.

[0060] Embodiment 28 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein the water content of the plant-based low-sodium compound flavor essence is not higher than 5% by weight.

[0061] Embodiment 29 is the method for preparing a plant-based low-sodium compound flavor essence according to Embodiment 16, wherein the enzyme activity of the aspergillus oryzae protease is not lower than 8000U / g.

[0062] The present invention will be described in more detail below in conjunction with embodiments. It should be noted that these descriptions and embodiments are for the purpose of facilitating the understanding of the present invention, rather than limiting the present invention. The protection scope of the present invention is subject to the appended claims.

[0063] Examples

[0064] In the present invention, unless otherwise specified, the reagents used are all commercially available products and are used directly without further purification treatment.

[0065] Testing methods According to the methods described in detail below, the plant-based low-sodium composite flavor essence and a well-known commercial meat flavor essence prepared in the following examples and comparative examples were respectively tested for flavor, meat flavor simulation and stability.

[0066] Flavor testing Select 30 people with food sensory evaluation experience to form a panel. The members should have a sharp sense of taste and smell and no olfactory or gustatory disorders. Before the test, place the samples in an environment at room temperature (25°C ± 2°C) for 30 minutes to minimize the impact of temperature on the flavor. The sensory evaluation is carried out in a dedicated sensory test room, which should be kept quiet, odorless, with soft and uniform light. Each evaluator is equipped with an independent test cubicle to avoid mutual interference. During the test, the indoor temperature is maintained at 25°C ± 2°C and the relative humidity is controlled at 50% ± 5%. Using the Quantitative Descriptive Analysis (QDA) method, the evaluators evaluate each sample according to the specified flavor characteristics. Then, collect the scoring data of each sample from all evaluators and calculate the average value and standard deviation of each flavor index. Through statistical analysis, compare the differences between the plant-based low-sodium composite flavor essence of each example and comparative example and a well-known commercial meat flavor essence, and judge the performance of the products of the present invention in terms of flavor.

[0067] Evaluation grade division of the obtained results: Excellent (4 - 5 points): The aroma is strong, persistent and harmonious, and the unique aromas of natural flavoring materials such as shiitake mushrooms and black truffles can be clearly felt, without any off-flavors; Good (3 - 3.9 points): The aroma is relatively strong, with certain persistence and harmony, and the aromas of shiitake mushrooms and black truffles are relatively obvious; Poor (1 - 2.9 points): The aroma is weak, with poor persistence and disharmony, and there are obvious off-flavors.

[0068] Meat flavor simulation Test the meat flavor simulation of the plant-based low-sodium composite flavor essence of each example and comparative example and a well-known commercial meat flavor essence in a manner similar to the flavor testing described in detail above.

[0069] Evaluation grade division of the obtained results: Excellent (4 - 5 points): The aroma is strong and almost the same as the aroma of real meat, without any interference from off-flavors, and can instantly evoke the memory of the aroma of real meat; Good (3 - 3.9 points): The aroma is relatively strong, very similar to the aroma of real meat, and there may be extremely slight off-flavors occasionally, but it does not affect the overall perception; Poor (1 - 2.9 points): The aroma is relatively light, not very similar to the aroma of real meat, and the off-flavors are relatively obvious, which has a great interference with the simulation of meat flavor.

[0070] Stability High-temperature stability: Place the container filled with the sample in a constant-temperature drying oven, set the temperature to 70 °C, and take out the container at 0 hour, 24 hours, 48 hours, and 72 hours respectively. After each taking-out, wait for the sample to cool to room temperature (25 °C ± 2 °C). Select 30 people with food sensory evaluation experience to form a group and score respectively.

[0071] Light stability: Place the sample in a light incubator, use a simulated sunlight light source (light intensity about 5000 lx), and take it out for observation at 0 day, 3 days, 7 days, and 14 days respectively. Select 30 people with food sensory evaluation experience to form a group and score respectively.

[0072] Humidity stability: Prepare multiple desiccators, and place saturated sodium chloride solutions with different concentrations in them (control the humidity at about 75%) to create a humidity environment. Put the samples into multiple open glass containers and place them in desiccators with different humidities. Take out the samples at 0 day, 7 days, 14 days, and 21 days. Select 30 people with food sensory evaluation experience to form a group and score respectively.

[0073] Long-term storage stability: Put the sample into a sealed container and store it at normal temperature (25 °C ± 2 °C) in the dark. Take it out once every 3 months. Select 30 people with food sensory evaluation experience to form a group and score respectively.

[0074] Evaluation grade division of the obtained results: Excellent (4 - 5 points): Under the test conditions of high temperature, light, humidity, and long-term storage, after the longest time of treatment, the aroma intensity and characteristic aroma of the sample are well retained, and no off-flavors are generated; the taste is pure and hardly changes; there are no color changes, caking, or deliquescence phenomena; the moisture content is always not higher than 5% by weight; Good (3 - 3.9 points): Under the test conditions of high temperature, light, humidity, and long-term storage, the aroma and taste of the sample have slight changes, but still can maintain the original flavor characteristics and do not affect the use; the color and form change slightly, such as slight fading and a small amount of caking; the moisture content is basically stable, and occasionally slightly higher than 5% by weight, but can recover in a short time; Poor (1 - 2.9 points): Under test conditions such as high temperature, light, humidity, and long-term storage, the aroma and taste of the sample change significantly, a large amount of characteristic aroma is lost, off-flavors are obvious, and the taste is unacceptable; the color and morphology change significantly, such as severe fading, complete caking, or deliquescence; the moisture content seriously exceeds the standard.

[0075] Preparation Example 1 - Preparation of the product of Aspergillus oryzae protease hydrolyzed pea protein isolate Select an appropriate amount of pea protein isolate (Shuangta Food), prepare Aspergillus oryzae protease (enzyme activity not less than 8000 U / g) (Novozymes), and prepare deionized water for raw material mixing and reaction system construction. Then, mix the pea protein isolate with deionized water to prepare a solution with an appropriate concentration, and precisely adjust the pH of the solution to 6.8 using a pH regulator (dilute hydrochloric acid) to create the best environment for Aspergillus oryzae protease to function. Add Aspergillus oryzae protease to the prepared solution, and then place the reaction system in an environment with a temperature controlled at 50°C for hydrolysis reaction, and set the reaction time to 2.5 hours. Within this temperature range, the activity of Aspergillus oryzae protease is relatively high, which can effectively catalyze the hydrolysis of pea protein isolate to generate polypeptides and amino acids with different molecular weights. After the hydrolysis reaction, inactivate Aspergillus oryzae protease through heat inactivation treatment to terminate the hydrolysis reaction. The heat inactivation method is high-temperature instantaneous treatment (rapidly heating to 95°C and maintaining for 1 hour). After heat inactivation, centrifuge the reaction solution to remove unreacted solid impurities, and collect the supernatant. The obtained supernatant is the flavor precursor liquid containing the product of Aspergillus oryzae protease hydrolyzed pea protein isolate. The degree of hydrolysis of the product of Aspergillus oryzae protease hydrolyzed pea protein isolate determined by high-performance liquid chromatography (HPLC) is 15%.

[0076] Example 1 (E1) Take a certain amount of pea protein isolate (Shuangta Food), and fully mix it with the above-prepared flavor precursor liquid and the natural flavoring agent prepared in proportion (including a specific proportion of shiitake mushroom extract (Fufeng Snowt Bio-Tech Co., Ltd.) and black truffle essential oil (Huabao Flavors & Fragrances Co., Ltd.)). Add 0.3 wt% of L-cysteine and 0.07 wt% of thiamine to the mixture. Place the mixed system in a constant temperature water bath at 90°C for Maillard reaction for 50 minutes. During the reaction, complex chemical reactions occur among substances such as amino acids, polypeptides, and sugars in the system to generate various flavor substances, endowing the essence with a unique flavor. After the reaction, take out the mixture and cool it naturally to room temperature.

[0077] The cooled product is uniformly mixed with β-cyclodextrin, gum arabic (the weight ratio of the two is within the range of 2:1), sodium chloride, and the antioxidant rosemary extract (Hainan Shupu Biotechnology Co., Ltd.). After uniform mixing, drying treatment is carried out, and then the mixture is screened using a sieve with a mesh size of 50-200 meshes. Large particles or impurities that are not fully mixed are removed to obtain the final plant-based low-sodium compound flavor essence 1.

[0078] Then, according to the methods for flavor, meat flavor simulation, and stability testing described in detail above, the plant-based low-sodium compound flavor essence 1 is tested. The specific formulation and test results of the plant-based low-sodium compound flavor essence 1 are shown in Table 1 below.

[0079] Examples 2-7 (E2-E7) and Comparative Examples 1-4 (CE1-CE4) Plant-based low-sodium compound flavor essences 2-7 and comparative plant-based low-sodium compound flavor essences 1-4 are prepared in a manner similar to Example 1, except that the formulation of the low-sodium compound flavor essence is changed as shown in Table 1 below.

[0080] Then, according to the methods for flavor, meat flavor simulation, and stability testing described in detail above, the plant-based low-sodium compound flavor essences 2-7 and comparative plant-based low-sodium compound flavor essences 1-4 are tested. The specific formulation and test results of the plant-based low-sodium compound flavor essences 2-7 are shown in Table 1 below, and the specific formulation and test results of the comparative plant-based low-sodium compound flavor essences 1-4 are shown in Table 2 below.

[0081] Comparative Example 5 (CE5) In Comparative Example 5, a well-known commercial meat flavor product is tested according to the methods for flavor, meat flavor simulation, and stability testing described in detail above. The test results are shown in Table 2 below.

[0082] Table 1 Formulation and test results of the plant-based low-sodium compound flavor essence of Examples 1-7 (E1-E7)

[0083] Table 2 Formulation and test results of the plant-based low-sodium compound flavor essence of Comparative Examples 1-4 (CE1-CE4) (compared with a well-known commercial meat flavor product CE5)

[0084] As can be seen from the results shown in Table 1 above, when the requirements of the technical solution according to the present invention are met, the obtained plant-based low-sodium compound flavor essence has flavor, meat flavor simulation and stability that meet the technical requirements, low sodium content, can reduce the dependence on animal raw materials, adapt to the needs of vegetarian and healthy foods, and meet the taste preferences of vegetarians and people who pursue a healthy diet.

[0085] In particular, through the comparison between the results of Example 1 (E1) and Example 3 (E3) and the comparison between the results of Example 2 (E2) and Example 4 (E4), it can be seen that when the natural flavoring agent contains a specific ratio of smoked paprika powder in addition to shiitake mushroom extract and black truffle essential oil, the meat flavor simulation is unexpectedly greatly improved.

[0086] Through the comparison between Example 1 (E1) in Table 1 and Comparative Example 1 (CE1) in Table 2, it can be seen that when the excipient consists only of β-cyclodextrin, the stability of the obtained plant-based low-sodium compound flavor essence is poor. In the stability test, the aroma and taste of the sample changed significantly, and a large amount of characteristic aroma was lost.

[0087] Through the comparison between Example 1 (E1) in Table 1 and Comparative Example 2 (CE2) in Table 2, it can be seen that when the excipient consists only of gum arabic, the stability of the obtained plant-based low-sodium compound flavor essence is poor. In the stability test, a large amount of characteristic aroma was lost, strange smells were obvious, and the taste was unacceptable.

[0088] Through the comparison between Example 1 (E1) in Table 1 and Comparative Example 3 (CE3) in Table 2, it can be seen that when the natural flavoring agent contains only shiitake mushroom extract, the meat flavor simulation is poor and it is not very similar to the aroma of real meat.

[0089] Through the comparison between Example 1 (E1) in Table 1 and Comparative Example 4 (CE4) in Table 2, it can be seen that when the natural flavoring agent contains only black truffle essential oil, the meat flavor simulation is poor, the aroma is relatively light, and it is not very similar to the aroma of real meat.

[0090] By comparing the results of Examples 1-7 (E1-E7) in Table 1 with those of Comparative Example 5 (E5) in Table 2, it can be seen that the low-sodium compound flavor essence prepared according to the technical solution of the present invention is significantly superior to a well-known commercial meat flavor essence in terms of comprehensive performance (flavor, meat flavor simulation and stability).

[0091] Although specific embodiments have been shown and described in the present invention, those skilled in the art will understand that various alternative and / or equivalent embodiments may be used in place of the specific embodiments shown and described without departing from the scope of the present invention. This application is intended to cover any improvements or changes to the specific embodiments discussed in the present invention. Those skilled in the art should understand that various modifications and changes can be made without departing from the scope of the present invention. Such modifications and changes are intended to fall within the scope of the present invention as defined by the appended claims.

Claims

1. A plant-based low-sodium compound flavor essence, characterized in that, The plant-based low-sodium compound flavor essence contains, based on its total weight: 30-50% by weight of pea protein isolate; 15-25% by weight of the product of hydrolyzing pea protein isolate with Aspergillus oryzae protease; 10-20% by weight of an excipient, the excipient containing β-cyclodextrin and gum arabic; 8-15% by weight of a natural flavoring, the natural flavoring containing shiitake mushroom extract and black truffle essential oil; 5-10% by weight of sodium chloride; and 0.5-2% by weight of an antioxidant.

2. The plant-based low-sodium compound flavor essence according to claim 1, characterized in that, The degree of hydrolysis of the product of hydrolyzing pea protein isolate with Aspergillus oryzae protease is 15-20%.

3. The plant-based low-sodium compound flavor essence according to claim 1, characterized in that the excipient is a mixture of β-cyclodextrin and gum arabic with a weight ratio in the range of 1:1 to 4:1; and / or the natural flavoring contains shiitake mushroom extract and black truffle essential oil with a weight ratio in the range of 1:5 to 3:

1.

4. The plant-based low-sodium compound flavor essence according to claim 1, characterized in that the shiitake mushroom extract is prepared by a water extraction method; and / or the black truffle essential oil is prepared by a supercritical CO2 extraction method.

5. The plant-based low-sodium compound flavor essence according to claim 1, wherein The antioxidant is rosemary extract.

6. The plant-based low-sodium compound flavor essence according to claim 5, characterized in that, The rosemary extract is prepared by an ethanol extraction method.

7. The plant-based low-sodium compound flavor essence according to claim 1, wherein The plant-based low-sodium compound flavor essence further contains 0.1-0.5% by weight of a flavor enhancer, and the flavor enhancer is ethyl maltol.

8. The plant-based low-sodium compound flavor essence according to claim 1, characterized in that the particle size of the plant-based low-sodium compound flavor essence is between 50 and 200 mesh; and / or the addition amount of the antioxidant is 1.2-1.8% by weight; and / or the moisture content of the plant-based low-sodium compound flavor essence is not higher than 5% by weight.

9. The plant-based low-sodium compound flavor essence according to claim 1, wherein The natural flavoring further contains smoked paprika powder, and the weight ratio of the smoked paprika powder to the shiitake mushroom extract is in the range of 1:10 to 1:

5.

10. A method for preparing the plant-based low-sodium compound flavor essence according to any one of claims 1 to 9, characterized in that, Comprising the following steps: (1) Mix pea protein isolate with deionized water, adjust the pH to 6.5-7.0, add Aspergillus oryzae protease, hydrolyze at 40-60 °C for 2-3 hours, then inactivate the enzyme and centrifuge to take the supernatant to obtain a flavor precursor liquid, which contains the product of hydrolyzing pea protein isolate with Aspergillus oryzae protease; (2) Mix pea protein isolate, the flavor precursor liquid and the natural flavoring, then add L-cysteine and thiamine, carry out a Maillard reaction at 90-110 °C for 30-60 minutes, and then cool; and (3) Uniformly mix and dry the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride and an antioxidant to obtain the plant-based low-sodium compound flavor essence.

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