Flavoring agent with compound flavor of morchella esculenta and shiitake mushrooms as well as preparation method and production line of flavoring agent

Abstract

The invention discloses a flavor enhancer with a compound flavor of morchella esculenta and shiitake mushrooms as well as a preparation method and a production line of the flavor enhancer. The flavor enhancer comprises the following raw material components in parts by mass: 10-50 parts of toadstool flavor powder, 5-40 parts of a toadstool Maillard reaction product, 0.08-8 parts of toadstool flavor peptide, 10-50 parts of shiitake mushroom flavor powder, 5-40 parts of a shiitake mushroom Maillard reaction product and 0.08-8 parts of shiitake mushroom flavor peptide. Morchella and shiitake mushrooms are cultured through liquid fermentation, toadstool umami substances are extracted through combination of enzymolysis and ultrasonic waves, toadstool umami peptides are prepared through a multi-step ultrafiltration method, and a Maillard reaction is conducted on toadstool fermentation liquor and shiitake mushroom fermentation liquor which are subjected to liquid fermentation culture; the shiitake mushroom umami substances are extracted through supercritical CO2, and shiitake mushroom umami peptides are prepared through a multi-step ultrafiltration method; all the components are mixed according to a proper proportion to form the flavor enhancer with the composite flavor. The problems that in the prior art, the extraction efficiency is low, active ingredients are prone to inactivation, and the flavor stability is poor are solved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes, a preparation method thereof, and a production line. Background Art

[0002] As an important part of the sensory quality of food, umami substances are widely derived from natural animal and plant raw materials, such as mushrooms, seafood, and some traditional fermented foods. In recent years, with the rise of the healthy consumption trend, people's demand for natural umami substances has been continuously increasing, which has promoted the development of extraction and application technologies of umami substances. Umami is an important part of food flavor and can significantly improve the overall sensory quality of food.

[0003] As a rare edible mushroom, Morchella esculenta is widely favored by consumers for its unique aroma, rich nutritional components, and excellent umami characteristics; Morchella esculenta contains a large number of umami and taste substances, such as free amino acids like glutamic acid and aspartic acid, organic acids like succinic acid, malic acid, and acetic acid, and taste nucleotides. Existing research shows that high-umami amino acids and taste nucleotides together endow Morchella esculenta with a unique delicious taste. With the continuous growth of people's demand for natural food additives and high-end seasonings, the development and application of umami substances in Morchella esculenta have received extensive attention. However, in the prior art, there are only studies on the component analysis and partial function extraction of Morchella esculenta, and there are few studies on efficient preparation methods for using small molecule extracts of Morchella esculenta as the main umami source for food flavoring or umami enhancement.

[0004] As a widely consumed edible mushroom, Lentinula edodes is rich in a variety of active components with umami characteristics, including free amino acids (such as glutamic acid), taste peptides, taste nucleotides (such as guanylic acid and inosinic acid), etc. Due to the unique aroma and umami characteristics of Lentinula edodes, Lentinula edodes extracts are widely used in high-end seasonings, functional foods, and ready-to-eat products, and Lentinula edodes extracts have extremely high market value. Currently, the methods for extracting umami substances from Lentinula edodes mainly rely on traditional means such as boiling, soaking, and alcohol extraction, but these methods have problems such as low extraction efficiency, easy degradation of umami components, high impurity content, and serious loss of flavor activity, which greatly affect the yield and quality of umami substances in Lentinula edodes; especially in the process of large-scale production, how to ensure the efficient extraction of umami substances while avoiding the destruction of thermosensitive components and flavor loss of umami substances has become a technical problem that needs to be solved urgently. Summary of the Invention

[0005] Based on the technical problems existing in the prior art, the present invention provides a flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes, and a preparation method and production line thereof. By using techniques such as enzymatic hydrolysis-ultrasonic extraction of Morchella esculenta, liquid fermentation combined with Maillard reaction, and supercritical CO2 extraction of Lentinula edodes, the extraction and compounding of flavor substances are optimized to prepare a flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes. It solves the problems of low extraction efficiency, easy inactivation of active ingredients, and poor flavor stability in the prior art.

[0006] According to the first aspect of the technical solution of the present invention, there is provided a flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes, and the flavor enhancer comprises the following raw material components in parts by mass: 10-50 parts of Morchella esculenta flavor powder, 5-40 parts of Morchella esculenta Maillard reaction product, 0.08-8 parts of Morchella esculenta flavor peptide, 10-50 parts of Lentinula edodes flavor powder, 5-40 parts of Lentinula edodes Maillard reaction product, and 0.08-8 parts of Lentinula edodes flavor peptide.

[0007] Preferably, the flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes comprises the following raw material components in parts by mass: 20-40 parts of Morchella esculenta flavor powder, 10-30 parts of Morchella esculenta Maillard reaction product, 0.1-5 parts of Morchella esculenta flavor peptide, 20-40 parts of Lentinula edodes flavor powder, 10-30 parts of Lentinula edodes Maillard reaction product, and 0.1-5 parts of Lentinula edodes flavor peptide.

[0008] Preferably, the flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes comprises the following raw material components in parts by mass: 30 parts of Morchella esculenta flavor powder, 19 parts of Morchella esculenta Maillard reaction product, 1 part of Morchella esculenta flavor peptide, 30 parts of Lentinula edodes flavor powder, 19 parts of Lentinula edodes Maillard reaction product, and 1 part of Lentinula edodes flavor peptide.

[0009] Furthermore, the Morchella esculenta flavor peptide is the Morchella esculenta flavor peptide component YDJ-4, and the Lentinula edodes flavor peptide is the Lentinula edodes flavor peptide component XG-4. The Morchella esculenta flavor peptide component YDJ-4 is a Morchella esculenta flavor peptide with a peptide segment size less than 1000 Da and a polypeptide molecular weight distribution of 35.8%; the Lentinula edodes flavor peptide component XG-4 is a Lentinula edodes flavor peptide with a peptide segment size less than 1000 Da and a polypeptide molecular weight distribution of 29.2%.

[0010] Preferably, the Morchella esculenta flavor powder is extracted by combining enzymatic hydrolysis and ultrasonic wave; the Lentinula edodes flavor powder is extracted by supercritical CO2 extraction method; multi-step ultrafiltration method is used to prepare Morchella esculenta flavor peptide and Lentinula edodes flavor peptide.

[0011] Preferably, Maillard reaction is carried out on the Morchella esculenta fermentation broth and Lentinula edodes fermentation broth cultured by liquid fermentation to obtain Morchella esculenta Maillard reaction product and Lentinula edodes Maillard reaction product.

[0012] Based on the second aspect of the technical solution of the present invention, a method for preparing a flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes is provided, which comprises the following steps: Step S1: Extract the umami substances of Morchella esculenta; Step S2: Supercritically extract the umami substances of Lentinula edodes; Step S3: Prepare umami peptides of Morchella esculenta and umami peptides of Lentinula edodes; Step S4: Prepare Maillard reaction products of Morchella esculenta and Maillard reaction products of Lentinula edodes; Step S5: Prepare a composite flavor enhancer; Step S6: Prepare a microencapsulated composite flavor enhancer.

[0013] Among them, step S3 further includes step S31: Both the mycelia of Morchella esculenta and the mycelia of Lentinula edodes are cultured by liquid fermentation, the culture temperature is set at 28 °C, and the time is 8 days.

[0014] Based on the third aspect of the technical solution of the present invention, a production line for preparing a flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes is provided, including an extraction line for umami substances of Morchella esculenta and umami substances of Lentinula edodes, a preparation line for umami peptides of Morchella esculenta and umami peptides of Lentinula edodes, a preparation line for Maillard reaction products of Morchella esculenta and Maillard reaction products of Lentinula edodes, a composite flavor enhancer preparation device, and a microencapsulated composite flavor enhancer preparation line; the extraction line for umami substances of Morchella esculenta and umami substances of Lentinula edodes includes a vacuum freeze dryer, a superfine grinder is arranged downstream of the vacuum freeze dryer, an enzymatic reaction machine and a supercritical CO2 extraction kettle are arranged downstream of the superfine grinder, a plate heat exchanger is arranged downstream of the enzymatic reaction machine, an ultrasonic extraction tank is arranged downstream of the plate heat exchanger, a centrifuge I is arranged downstream of the ultrasonic extraction tank, a separation kettle is arranged downstream of the supercritical CO2 extraction kettle, and a spray dryer I is arranged downstream of the centrifuge and the separation kettle.

[0015] Compared with the prior art, the flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes, the preparation method and the production line of the present invention have the following beneficial technical effects: 1. The umami enhancement effect of the flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes of the present invention is remarkable, and the composite flavor of Morchella esculenta and Lentinula edodes is richer; compared with a single flavor enhancer, the flavor enhancer prepared by the preparation method of the present invention has a higher content of taste amino acids and nucleotides.

[0016] 2. Through process optimization, the present invention improves the extraction rate of each component of the flavor enhancer; by using the combined extraction of enzymatic hydrolysis - ultrasonic wave and supercritical CO2 extraction, the extraction rate of umami substances of Morchella esculenta and Lentinula edodes is improved, and at the same time, the degradation loss of the flavor enhancer with the composite flavor is reduced.

[0017] 3. The present invention prepares small molecular weight umami peptides by multi-step ultrafiltration method, increasing the specific umami of the flavor enhancer.

[0018] 4. The present invention enhances the composite flavor and heat-resistant flavor of Morchella esculenta and Lentinula edodes by means of the Maillard reaction, enabling the final product to maintain a stable umami taste and flavor during food processing.

[0019] 5. The umami agent of the present invention has strong stability, and the microencapsulation technology further improves the stability of the umami agent, making the umami agent suitable for high-temperature processed foods. The umami agent prepared by the present invention can be used in the processing and preparation of various foods such as seasonings, prefabricated dishes, meat products, and convenience foods, enhancing their umami taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for describing the embodiments will be briefly introduced below.

[0021] Figure 1A It is a preparation flow chart of an embodiment of the present invention.

[0022] Figure 1B It is a preparation flow chart of another embodiment of the present invention.

[0023] Figure 2 It is a schematic diagram of the extraction line of the umami substances of Morchella esculenta and Lentinula edodes of the present invention.

[0024] Figure 3 It is a schematic diagram of the preparation line of the umami peptides of Morchella esculenta and Lentinula edodes of the present invention.

[0025] Figure 4 It is a schematic diagram of the preparation line of the Maillard reaction products of Morchella esculenta and Lentinula edodes of the present invention.

[0026] Figure 5 It is a schematic diagram of the preparation equipment of the composite umami agent of the present invention.

[0027] Figure 6 It is a schematic diagram of the preparation line of the microencapsulated composite umami agent of the present invention.

[0028] Figure 7 It is a three-dimensional schematic diagram of the homogenizer of the present invention.

[0029] Figure 8 It is a sectional view schematic diagram of the homogenizer of the present invention.

[0030] Figure 9 It is a three-dimensional schematic diagram of the partial structure of the homogenizer of the present invention.

[0031] In the attached drawings: 1. Extraction line of umami substances of morel and umami substances of shiitake mushroom; 11. Vacuum freeze dryer; 12. Ultrafine pulverizer; 13. Enzymatic reaction machine; 14. Supercritical CO2 extraction kettle; 15. Plate heat exchanger; 16. Ultrasonic extraction tank; 17. Centrifuge 1; 18. Separation kettle; 19. Spray dryer 1; 2. Preparation line of umami peptides of morel and umami peptides of shiitake mushroom; 21. Liquid fermentation tank of morel mycelium; 22. Liquid fermentation tank of shiitake mushroom mycelium; 23. Centrifuge 2; 24. Enzymatic reaction tank; 25. Ultrafiltration filter; 26. Spray dryer 2; 3. Preparation line of Maillard reaction products of morel and shiitake mushroom; 31. Liquid fermentation tank of morel mycelium; 32. Liquid fermentation tank of shiitake mushroom mycelium; 33. Centrifuge 3; 34 , microporous filter; 35, Maillard reaction tank; 36, spray dryer three; 4, composite flavor enhancer preparation equipment; 41, stirring mixer; 5, microencapsulated composite flavor enhancer preparation line; 51, homogenizer; 511, tank body; 512, connecting seat; 513, driving motor; 514, connecting rod; 515, mounting plate; 516, stator; 517, transmission shaft; 518, rotor; 519, stirring blade; 5110, sealing plate; 5111, feed pipe one; 5112, feed pipe two; 5113, flow meter one; 5114, flow meter two; 5115, support leg; 5116, weighing instrument; 5117, base; 5118, solenoid valve; 5119, discharge pipe; 5120, controller; 52, centrifuge four; 53, spray dryer four. DETAILED DESCRIPTION

[0032] In order to make the technical problems solved by the present invention, the technical solutions adopted and the beneficial effects obtained clearer, the present invention is further described in detail below in conjunction with specific embodiments. The specific embodiments described herein are only used to explain the present invention and are not intended to constitute any limitation of the present invention. Unless otherwise defined, all terms used in the present invention have the same meaning as commonly used in the field to which the present invention belongs.

[0033] The following specific examples are provided to help understand the present invention, but it should be understood that the embodiments and test examples listed in the present invention are only used to illustrate the present invention, but do not constitute any limitation. The actual protection scope of the present invention is set forth in the claims.

[0034] The present invention provides a flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes, a preparation method thereof, and a production line. The flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes comprises the following raw material components in parts by mass: 10-50 parts of Morchella esculenta flavor powder, 5-40 parts of Maillard reaction product of Morchella esculenta, 0.08-8 parts of Morchella esculenta flavor peptide, 10-50 parts of Lentinula edodes flavor powder, 5-40 parts of Maillard reaction product of Lentinula edodes, and 0.08-8 parts of Lentinula edodes flavor peptide. The present invention liquid-ferments and cultures Morchella esculenta and Lentinula edodes, uses enzymatic hydrolysis-ultrasonic wave combined extraction to extract the flavor substances of Morchella esculenta, uses multi-step ultrafiltration to prepare Morchella esculenta flavor peptide, and performs Maillard reaction on the fermentation broth of Morchella esculenta obtained by liquid fermentation and culture; uses supercritical CO2 extraction to extract the flavor substances of Lentinula edodes, uses multi-step ultrafiltration to prepare Lentinula edodes flavor peptide, and performs Maillard reaction on the fresh mushroom fermentation broth obtained by liquid fermentation and culture. The components of the flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes are mixed in appropriate proportions to form flavor enhancers with various composite flavors. The present invention solves the problems of low extraction efficiency of flavor enhancers, easy inactivation of active ingredients, and poor flavor stability in the prior art.

[0035] In order to achieve the above-mentioned invention object, a flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes of the present invention comprises the following components: Morchella esculenta flavor powder, Maillard reaction product of Morchella esculenta, Morchella esculenta flavor peptide, Lentinula edodes flavor powder, Maillard reaction product of Lentinula edodes, and Lentinula edodes flavor peptide; the flavor enhancer comprises the following raw material components in parts by mass: 10-50 parts of Morchella esculenta flavor powder, 5-40 parts of Maillard reaction product of Morchella esculenta, 0.08-8 parts of Morchella esculenta flavor peptide, 10-50 parts of Lentinula edodes flavor powder, 5-40 parts of Maillard reaction product of Lentinula edodes, and 0.08-8 parts of Lentinula edodes flavor peptide.

[0036] In one embodiment, the flavor enhancer comprises the following raw material components in parts by mass: 20-40 parts of Morchella esculenta flavor powder, 10-30 parts of Maillard reaction product of Morchella esculenta, 0.1-5 parts of Morchella esculenta flavor peptide, 20-40 parts of Lentinula edodes flavor powder, 10-30 parts of Maillard reaction product of Lentinula edodes, and 0.1-5 parts of Lentinula edodes flavor peptide.

[0037] In another embodiment, the flavor enhancer comprises the following raw material components in parts by mass: 30 parts of Morchella esculenta flavor powder, 19 parts of Maillard reaction product of Morchella esculenta, 1 part of Morchella esculenta flavor peptide, 30 parts of Lentinula edodes flavor powder, 19 parts of Maillard reaction product of Lentinula edodes, and 1 part of Lentinula edodes flavor peptide.

[0038] Furthermore, the Morchella esculenta umami peptide is the Morchella esculenta umami peptide component YDJ-4, and the Lentinula edodes umami peptide is the Lentinula edodes umami peptide component XG-4. The Morchella esculenta umami peptide component YDJ-4 has a peptide size less than 1000 Da and a polypeptide molecular weight distribution of 35.8% of the Morchella esculenta umami peptide; the Lentinula edodes umami peptide component XG-4 has a peptide size less than 1000 Da and a polypeptide molecular weight distribution of 29.2% of the Lentinula edodes umami peptide.

[0039] The Morchella esculenta umami powder is extracted by a combined enzymatic hydrolysis-ultrasonic method; the Lentinula edodes umami powder is extracted by supercritical CO2 extraction; multi-step ultrafiltration is used to prepare the Morchella esculenta umami peptide and the Lentinula edodes umami peptide; the Maillard reaction products of Morchella esculenta and Lentinula edodes are obtained by performing the Maillard reaction on the liquid-fermented Morchella esculenta fermentation broth and Lentinula edodes fermentation broth.

[0040] In the second aspect of the present invention, a method for preparing a flavor enhancer with a composite flavor of Morchella esculenta and Lentinula edodes is provided, as Figure 1A shown, which includes the following steps: Step S1: Extract the umami substances of Morchella esculenta, which further includes the following steps: Step S11: Pretreat the raw materials. Freeze-dry the cultured Morchella esculenta mycelia under vacuum until the moisture content ≤ 5%, and crush the dried Morchella esculenta mycelia using an ultrafine pulverizer. In a preferred embodiment, the parameters of the ultrafine pulverizer are set to any rotation speed between 1500 rpm and 5000 rmp, and the pulverization time is any time between 3 minutes and 10 minutes. Pass the crushed dried Morchella esculenta mycelia through a sieve with any diameter between 20 mesh and 100 mesh; more preferably, the parameters of the ultrafine pulverizer are set to a rotation speed of 5000 rmp / min and a pulverization time of 8 minutes to crush the dried Morchella esculenta mycelia, and pass the crushed dried Morchella esculenta mycelia through an 80-mesh sieve. According to the ratio of the crushed dried Morchella esculenta mycelia to distilled water of 1:10 - 1:20, add 10 - 20 times the amount of distilled water to the crushed dried Morchella esculenta mycelia to obtain an aqueous solution of dried Morchella esculenta mycelia, and adjust the pH value of the aqueous solution of dried Morchella esculenta mycelia to 6.5 - 7.5.

[0041] Step S12: Add 0.5% - 2% protease to the Morchella esculenta mycelia solution prepared in step S11 at 45°C - 55°C and enzymatically hydrolyze for 2 hours - 6 hours.

[0042] Step S13: Use a plate heat exchanger to quickly heat the Morchella esculenta mycelia solution obtained in step S12 to 90°C and maintain it for 15 minutes to inactivate the enzyme; and perform ultrasonic-assisted extraction at 20 kHz - 40 kHz and 200 W - 600 W for 20 minutes - 60 minutes.

[0043] Step S14: Use a centrifuge to centrifuge the extract obtained in Step S13 at a speed of 10,000 g (2,969.7 revolutions per minute) for 10 minutes, and prepare the filtrate with impurities removed into Morchella esculenta umami powder by spray drying method.

[0044] Step S2: Supercritical extraction of the umami substance of Lentinula edodes, which further includes the following steps: Step S21: Pretreat the cultured Lentinula edodes mycelium. Vacuum freeze-dry the cultured Lentinula edodes mycelium until the moisture content ≤ 5%. Use a superfine pulverizer to pulverize the dried Lentinula edodes mycelium. In a preferred embodiment, the parameters of the superfine pulverizer are set to any rotation speed between 1500 rpm and 5000 rmp, and the pulverization time is any time between 3 minutes and 10 minutes. Pass the pulverized dried Lentinula edodes mycelium powder through a sieve with a diameter of any one of 20 mesh to 100 mesh; more preferably, the parameters of the superfine pulverizer are set to a rotation speed of 5000 rmp / min and a pulverization time of 8 minutes to pulverize the dried Lentinula edodes mycelium, and pass the pulverized dried Lentinula edodes mycelium powder through an 80-mesh sieve.

[0045] Step S22: Load the sieved Lentinula edodes mycelium powder into a supercritical CO2 extraction kettle. Inject supercritical carbon dioxide into the supercritical CO2 extraction kettle through a high-pressure pump. Set the extraction temperature in the supercritical carbon dioxide (CO2) extraction kettle to any temperature between 30°C and 50°C, the extraction pressure to any pressure between 15 MPa and 35 MPa, and extract for 40 minutes to 60 minutes.

[0046] Step S23: Separate the shiitake mushroom mycelium powder after extraction in Step S22; Take out the supercritical carbon dioxide fluid containing the umami substances of shiitake mushrooms from the supercritical CO2 extraction kettle and place it in the separation kettle; By changing the temperature and pressure in the separation kettle, the state of the supercritical carbon dioxide fluid containing the umami substances of shiitake mushrooms changes, reducing the solubility of the umami substances of shiitake mushrooms, so that the umami substances of shiitake mushrooms are separated from the supercritical carbon dioxide and precipitate at the bottom of the separation kettle. In a preferred embodiment, the temperature of the separation kettle is set at 55°C–65°C, and the pressure is set at 5MPa–7MPa; More preferably, the temperature is set at 60°C and the pressure is set at 6MPa. Compared with the high-pressure conditions of 30°C–50°C and 15MPa–35MPa in the extraction stage (Step S22), in this separation stage (Step S23), by significantly reducing the pressure and moderately increasing the temperature, the state of the supercritical CO2 changes, and its dissolution ability drops significantly, so as to effectively precipitate the carried umami substances of shiitake mushrooms, and the umami substances of shiitake mushrooms settle and are recovered at the bottom of the separation kettle. In a certain embodiment, the separated umami substances of shiitake mushrooms are obtained as umami powder of shiitake mushrooms through spray drying. Further, the umami substances of shiitake mushrooms separated in Step S23 are sprayed into small droplets by a sprayer in a drying chamber, hot air or hot gas is introduced into the drying chamber, so that the hot air or hot gas contacts the sprayed small droplets, the small droplets quickly evaporate under high-temperature conditions, form solid particles and settle at the lower part of the drying chamber, and the solid particles after hot air drying are collected to obtain solid particles of the umami powder of shiitake mushrooms.

[0047] Step S3: Prepare morchella umami peptide and shiitake mushroom umami peptide, which further includes the following steps: Step S31: Respectively cultivate morchella mycelium and shiitake mushroom mycelium by liquid fermentation. The liquid fermentation culture temperature is set at 28°C, and the liquid fermentation culture time is 8 days, so as to obtain morchella mycelium fermentation broth and shiitake mushroom mycelium fermentation broth respectively.

[0048] Step S32: Centrifuge the cultivated morchella mycelium fermentation broth and shiitake mushroom mycelium fermentation broth obtained in Step S31 using a high-speed centrifuge. Place the morchella mycelium fermentation broth and shiitake mushroom mycelium fermentation broth in separate centrifuge tubes with the high-speed centrifuge, centrifuge for 10 minutes at a centrifuge temperature of 20°C and a high-speed centrifuge speed of 8000 rpm / min, separate the supernatant in the centrifuge tubes, and collect the separated mycelium fermentation broth in a culture dish to obtain morchella mycelium fermentation products and shiitake mushroom mycelium fermentation products. The morchella mycelium fermentation products and shiitake mushroom mycelium fermentation products are filtered through a microporous membrane with a diameter of 0.22μm.

[0049] Step S33: Adjust the pH of the fermented Morchella hyphae product and the fermented Lentinula edodes hyphae product filtered through Step S32 to 7.0. Set the environmental temperature to 50°C, add protease or hydrolase at a standard of 4000 U / g, such as flavor protease, papain, neutral protease, and edible mushroom hydrolase respectively, and the solid-liquid ratio is 1:10 (w:v); the mass fraction ratio between the fermented Morchella hyphae product or the fermented Lentinula edodes hyphae product and various proteases or hydrolases is 1:10; set the enzymolysis temperature to 50°C and the enzymolysis duration to 2 hours. After the enzymolysis, raise the temperature to 100°C and inactivate for 15 minutes. Use a high-speed centrifuge to centrifuge the enzymolysis product of Morchella hyphae and the enzymolysis product of Lentinula edodes hyphae at 10000 rpm / min for 10 minutes, extract the supernatant, and obtain the enzymolysis solution of Morchella and the enzymolysis solution of Lentinula edodes hyphae respectively.

[0050] Step S34: Perform fractional separation on the enzymolysis solution of Morchella and the enzymolysis solution of Lentinula edodes hyphae obtained in Step S33, which further includes the following steps: Step S341, the first-stage separation: Filter the enzymolysis solution of Morchella and the enzymolysis solution of Lentinula edodes hyphae through an ultrafiltration membrane with a molecular weight cut-off of 5000 Da to obtain a filtrate above 5000 Da and a filtrate below 5000 Da respectively; Step S342, the second-stage separation: Filter the filtrate below 5000 Da separated in the first stage of Step S341 through an ultrafiltration membrane with a molecular weight cut-off of 3000 Da to obtain a filtrate of 3000 - 5000 Da and a filtrate below 3000 Da respectively; Step S343, the third-stage separation: Filter the filtrate below 3000 Da separated in the second stage of Step S342 through an ultrafiltration membrane with a molecular weight cut-off of 1000 Da to obtain a filtrate of 1000 - 3000 Da and a filtrate below 1000 Da respectively.

[0051] Through the above fractional separation steps, four parts of the filtrate of the enzymolysis solution of Morchella and the filtrate of the enzymolysis solution of Lentinula edodes hyphae above 5000 Da, 3000 - 5000 Da, 1000 - 3000 Da, and below 1000 Da are obtained, that is, the Morchella umami peptide solution and the Lentinula edodes umami peptide solution with different molecular weights are obtained. That is to say, after the Morchella extract and the Lentinula edodes extract pass through the ultrafiltration membrane respectively, macromolecular impurities such as insoluble proteins and polysaccharides are removed, and umami small-molecule substances (free amino acids, flavor peptides, nucleotides) are retained.

[0052] The molecular weight distribution and umami intensity of Morchella polypeptides are shown in Table 1 below:

[0053] Note: The umami intensity is evaluated by sensory evaluation method. The larger the number, the higher the umami intensity.

[0054] Table 1 The molecular weight distribution and umami intensity of Lentinula edodes polypeptides are shown in Table 2 below:

[0055] Note: The umami intensity is evaluated by sensory evaluation method. The larger the number, the higher the umami intensity.

[0056] Table 2 Step S35: Use a high-speed centrifuge to centrifuge the Morchella esculenta umami peptide solution and Lentinula edodes umami peptide solution with different molecular weights obtained in step S34 at 10,000 rpm for 10 min. After filtration, different molecular weight Morchella esculenta umami peptide powders and Lentinula edodes umami peptide powders are obtained by spray drying. In a certain embodiment, the separated Morchella esculenta umami peptide and Lentinula edodes umami peptide are sprayed into small droplets through a sprayer in a drying chamber, hot air or hot gas is introduced into the drying chamber, so that the hot air or hot gas contacts the sprayed small droplets, the small droplets are rapidly evaporated under high temperature conditions, solid particles are formed and settle at the lower part of the drying chamber, and the solid particles after hot air drying are collected to obtain different molecular weight Morchella esculenta umami peptide powders and Lentinula edodes umami peptide powders.

[0057] Step S4: Prepare the Maillard reaction products of Morchella esculenta and Lentinula edodes, which further includes the following steps: Step S41: Prepare the Maillard reaction product of Morchella esculenta. The Morchella esculenta mycelium is cultured by liquid fermentation. The fermentation temperature is set at 28 °C and the fermentation time is 8 days to obtain the Morchella esculenta fermentation broth.

[0058] Step S411: Centrifuge the Morchella esculenta fermentation broth cultured in step S41 using a high-speed centrifuge. Place the Morchella esculenta fermentation broth in the centrifuge tubes of the high-speed centrifuge respectively, centrifuge at 20 °C and 8,000 rpm for 10 min. After separating the supernatant, place the separated and collected Morchella esculenta mycelium in a petri dish to obtain the Morchella esculenta fermentation product. The Morchella esculenta fermentation product is filtered through a microporous membrane with a diameter of 0.22 μm.

[0059] Step S412: Adjust the pH value of the Morchella fermentation product obtained in Step S411 to any value within 6.5 - 7.0, and carry out the Maillard reaction in a closed state at 80°C - 120°C for 20 min - 40 min. Subsequently, spray-dry the Morchella fermentation product of the closed Maillard reaction to obtain the Maillard reaction product. In the present invention, the Maillard reaction is a type of non-enzymatic browning reaction that occurs between the Morchella fermentation product and reducing sugar under heating conditions. The Maillard reaction uses free amino acids (especially lysine, histidine, glycine, etc. with free amino groups) and reducing sugars (such as glucose, fructose) to carry out condensation and rearrangement reactions under the set pH value and temperature conditions, and finally generates a series of low-molecular intermediates with fresh and fragrant flavors and high-molecular pigments (Maillard products, Melanoidin) that are brown or brownish.

[0060] In a certain embodiment, adjust the pH value of the Morchella fermentation product to any value within 6.5–7.0. Any value within the pH range of 6.5–7.0 in the present invention belongs to the optimal neutral condition interval for the Maillard reaction. Under the conditions of this neutral condition interval, the reaction process mainly includes three stages: Initial stage (0–5 min): The reducing sugar reacts with the amino group of the amino acid to form N-substituted glycosylamine (Schiff base), and then undergoes Amadori rearrangement to form 1-amino-1-deoxy-2-ketose. This intermediate is the key bridge for subsequent reactions.

[0061] Intermediate stage (5–20 min): The Amadori product (1-amino-1-deoxy-2-ketose) is further decomposed to form a series of reaction intermediates, such as α-carbonyl compounds, hydroxymethylfurfural (HMF), pyrroles, furans, thiazolyl sulfides, etc. Some reaction intermediates have enhanced umami and caramel-like characteristics and are the main sources of flavor compounds.

[0062] Final stage (20–40 min): The aforementioned series of reaction intermediates (low-molecular compounds) generate high-molecular insoluble pigments, namely the Maillard reaction end product Melanoidin, through condensation, polymerization, and oxidation reactions. The product shows that the color of the solution gradually deepens, with composite flavor characteristics such as nutty, meaty, and fresh flavors.

[0063] By controlling the heating temperature (80°C–120°C), reaction time (20 min–40 min), and pH conditions of the Maillard reaction, the Maillard reaction is more inclined to generate flavor intermediates and flavor precursors, and avoid excessive polymerization to generate bitter or burnt flavor substances, ensuring that the Maillard product has good freshness and stability.

[0064] Step S42: Prepare the Maillard reaction product of Lentinula edodes. The mycelium of Lentinula edodes is cultured by liquid fermentation. The temperature of liquid fermentation culture is set at 28 °C, and the liquid fermentation culture time is 8 days to obtain the Lentinula edodes fermentation broth.

[0065] Step S421: Centrifuge the Lentinula edodes fermentation broth cultured in Step S42 using a high-speed centrifuge. Place the Lentinula edodes fermentation broth in the centrifuge tube of the high-speed centrifuge and centrifuge it at 20 °C and 8000 rpm / min for 10 min to separate the supernatant, collect the Lentinula edodes fermentation mycelium, and place the Lentinula edodes fermentation mycelium in a petri dish to obtain the Lentinula edodes fermentation product. The Lentinula edodes fermentation product is filtered through a microporous membrane with a diameter of 0.22 μm.

[0066] Step S422: Adjust the pH value of the filtrate of the Lentinula edodes fermentation product to any value between 6.5 and 7.0, and carry out the Maillard reaction in a sealed state at 80 °C - 120 °C for 20 min - 40 min, and then spray-dry to obtain the Maillard reaction product.

[0067] In a certain embodiment, it is detected that the Lentinula edodes fermentation product of the present invention contains rich free amino acids (such as glutamic acid, alanine, lysine, etc.), polypeptides and polysaccharides, and also contains flavor nucleotides (such as 5'-inosinic acid IMP, 5'-guanylic acid GMP). After the Lentinula edodes fermentation product is filtered and purified through a 0.22-μm filter membrane, the filtrate of the Lentinula edodes fermentation product is obtained. The pH value of the filtrate of the Lentinula edodes fermentation product is adjusted to any value between 6.5 and 7.0, and it is heated and reacted in a sealed state at a temperature of 80 °C - 120 °C for 20 min - 40 min to induce the Maillard reaction (Maillard reaction) to generate a Lentinula edodes Maillard reaction product with a delicious flavor and stable color. The Maillard reaction process mainly includes the following three stages: Initial stage (condensation reaction stage): The amino group of free amino acids or polypeptides in the Lentinula edodes fermentation product condenses with the carbonyl group in reducing sugars (such as glucose, fructose) to form an unstable Schiff base; subsequently, the Schiff base undergoes a rearrangement reaction to form an Amadori compound (1-amino-1-deoxy-2-ketose). The Amadori compound (1-amino-1-deoxy-2-ketose) is the key intermediate of the Maillard reaction. The rearrangement reaction process is mainly affected by temperature and pH value. Under the neutral pH value and medium-high temperature conditions set by the present invention, the production efficiency of Amadori compounds is relatively high.

[0068] Intermediate stage (degradation and formation of flavor precursors): The Amadori compounds are further decomposed into various low-molecular-weight carbonyl compounds (such as formaldehyde, acetaldehyde, acetone, etc.), decarboxylated amino acids, furans, pyrroles, pyrazines, hydroxymethylfurfural (HMF) and other intermediate products. These intermediate products have complex aromas such as nutty, meaty, and toasty aromas, which constitute the main flavor characteristics of the Maillard products of Lentinula edodes. In particular, Lentinula edodes itself is rich in glutamic acid and flavor nucleotides, which will participate in the formation of synergistic umami-enhancing substances such as γ-glutamyl peptides in the Maillard reaction, giving the product a unique "fresh and complex flavor".

[0069] Final stage (polymerization and browning): Under long-term heating or high-temperature conditions, the aforementioned low-molecular-weight reaction intermediates such as low-molecular-weight carbonyl compounds further crosslink, condense, and polymerize to form brownish high-molecular-weight pigment substances (melanoidin). This brownish high-molecular-weight pigment substance is stable, non-toxic, and has certain antioxidant ability, and gives the Lentinula edodes reaction solution a bright brown appearance and a toasty aroma. The entire Maillard reaction process does not require the addition of external enzyme preparations and does not rely on acid catalysis. It is suitable for carrying out in a neutral buffer system, with stable process and controllable reaction rate. By controlling the Maillard reaction temperature (preferably 90°C–100°C) and reaction time (preferably 30 min), beneficial flavor components can be generated to the maximum extent, and the generation of burnt or bitter impurities can be avoided.

[0070] Step S5: Prepare a composite umami enhancer. Mix the Morchella esculenta umami powder (preferably in a mass fraction ratio of 20%-40%) prepared in Steps S1 to S4, the Morchella esculenta Maillard reaction product (preferably in a mass fraction ratio of 10%-30%), the Morchella esculenta umami peptide (preferably in a mass fraction ratio of 0.1%-5%), the Lentinula edodes umami powder (20%-40%), the Lentinula edodes Maillard reaction product (preferably in a mass fraction ratio of 10%-30%), and the Lentinula edodes umami peptide (preferably in a mass fraction ratio of 0.1%-5%) evenly to obtain the final composite umami enhancer.

[0071] Step S6: Prepare microencapsulated composite umami enhancer. Dissolve the composite umami enhancer powder prepared in Step S5 in distilled water, and add a 10% (w / v) microcapsule wall material solution (added according to the standard of adding 10 g of composite umami enhancer powder per 100 mL of microcapsule wall material solution) to obtain a mixed solution; the microcapsule wall material solution is preferably maltodextrin and arabic gum (the mass ratio of maltodextrin to arabic gum is 1:1). Put the mixed solution into the container of a homogenizer, set the rotation speed of the homogenizer to 10000 rpm, start the homogenizer, and homogenize for 5 minutes. After the treatment is completed, take out the mixed solution, and use a high-speed centrifuge to centrifuge the mixed solution at 80w-120w for 5-15 min. After filtration, spray drying is carried out to obtain microencapsulated composite umami enhancer with an average particle size of 5-10 μm.

[0072] Example 1: Cultivation of Morchella hyphae and Lentinula edodes hyphae (1)Preparation of Morchella and Lentinula edodes strains Select single spore isolation strains of Morchella and Lentinula edodes that have been isolated and purified, and inoculate them on PDA (potato dextrose agar) slant medium respectively. Incubate them in the dark at 22 ± 1 °C for 7 days to obtain Morchella strains and Lentinula edodes strains with good growth and dense mycelia on the PDA slant, which are used as the source of mother strains for liquid culture, that is, Morchella hyphae or Lentinula edodes hyphae are obtained.

[0073] (2)Seed liquid culture Scrape the Morchella hyphae or Lentinula edodes hyphae on the PDA slant and inoculate them into a 500 mL Erlenmeyer flask containing 100 mL of seed medium. The medium composition is: glucose 20 g / L, yeast extract 3 g / L, peptone 5 g / L, KH2PO4 1 g / L, and MgSO4·7H2O 0.5 g / L. Adjust the pH value of the medium to 6.5 to obtain Morchella hyphae culture solution or Lentinula edodes hyphae culture solution. After inoculation, place the Morchella hyphae culture solution or Lentinula edodes hyphae culture solution in a shaker (temperature 22 °C, rotation speed 120 rpm) and shake culture for 7 days to form a seed liquid with uniform mycelia and no bacterial contamination.

[0074] (3)Liquid mycelium amplification culture Inoculate the seed liquid obtained in the above (2) into a 2 L Erlenmeyer flask containing 500 mL of liquid medium at an inoculation amount of 5% (v / v). The medium formula is: glucose 20 g / L, yeast extract 3 g / L, peptone 5 g / L, KH2PO4 1 g / L, and MgSO4·7H2O 0.5 g / L. Adjust the pH value of the culture solution to 6.5. The culture conditions are 22 °C, 120 rpm, and dark culture for 10 - 14 days. Observe the growth state of the mycelium during this period. When the mycelium on the liquid surface forms clusters, is flocculent and plump, and the culture solution is clear and free of miscellaneous bacteria, stop the culture.

[0075] (4)Mycelium homogenization After the culture in the above (3) is completed, use double-layer gauze to filter and separate the mycelium from the culture solution. Wash the mycelium 3 times with sterile distilled water to remove residual medium components. Add deionized water according to the ratio of mycelium to deionized water of 1:5 (mass-to-volume ratio, g:mL), and homogenize at a rotation speed of 10000 rpm / min for 2 minutes. After homogenization, filter the obtained crude homogenate through two layers of sterile gauze and collect the filtrate for standby.

[0076] Example 2: Extraction of umami substances from Morchella and Lentinula edodes Extraction of umami substances from Morchella esculenta (enzymatic method + ultrasonic assistance): (1) Raw material pretreatment: The cultivated Morchella hyphae in Example 1 were freeze-dried under vacuum until the moisture content ≤ 5%. The dried Morchella hyphae were pulverized using an ultrafine pulverizer. The parameters of the ultrafine pulverizer were set at a rotation speed of 5000 rmp / min and a pulverization time of 8 min. The dried Morchella hyphae were pulverized and then passed through an 80-mesh sieve. The sieved Morchella hyphae powder was added to distilled water at a mass ratio of 1:15, and the pH value was adjusted to 7.0 to obtain a Morchella hyphae solution.

[0077] (2) Add 1% protease (calculated according to the mass ratio) to the Morchella hyphae solution prepared in (1) above at 50 °C and enzymatically hydrolyze for 4 hours.

[0078] (3) Rapidly heat the enzymatically hydrolyzed Morchella hyphae solution to 90 °C using a plate heat exchanger and maintain it for 15 min to terminate the enzyme activity; and perform ultrasonic-assisted extraction at 20 kHz and 200 W - 600 W for 40 minutes to obtain an extract.

[0079] (4) Use a centrifuge or filtration to remove residues from the extract obtained in (3) above, and spray-dry the filtrate after removing impurities to obtain Morchella umami powder.

[0080] Supercritical extraction of umami substances from Lentinula edodes: (1) Raw material pretreatment: The cultivated Lentinula edodes hyphae were freeze-dried under vacuum until the moisture content ≤ 5%. The dried Lentinula edodes hyphae were pulverized using an ultrafine pulverizer. The parameters of the ultrafine pulverizer were set at a rotation speed of 5000 rmp / min and a time of 8 min for pulverizing the dried Lentinula edodes hyphae, and then passed through a 100-mesh sieve.

[0081] (2) Load the sieved Lentinula edodes hyphae powder into a supercritical CO2 extraction kettle, and inject supercritical carbon dioxide into the extraction kettle through a high-pressure pump. Set the temperature at 40 °C and the pressure at 20 MPa for extraction for 40 min.

[0082] (3) After the extraction is completed, enter the separation stage. The supercritical carbon dioxide fluid containing Lentinula edodes umami substances exits from the extraction kettle and enters the separation kettle. In the separation kettle, by changing the temperature and pressure, the state of the supercritical carbon dioxide changes, reducing its solubility in the Lentinula edodes umami substances, so that the Lentinula edodes umami substances are separated from the supercritical carbon dioxide and precipitate at the bottom of the separation kettle. The separated Lentinula edodes umami substances are obtained as Lentinula edodes umami powder through spray drying.

[0083] Example 3: Preparation of Maillard reaction products of Morchella and Lentinula edodes Preparation of Morel Maillard Reaction Product: The morel mycelium was cultured by liquid fermentation at a temperature of 28°C for 8 days. The cultured morel fermentation broth was centrifuged using a high-speed centrifuge. The morel fermentation broth was placed in a centrifuge tube of the high-speed centrifuge and centrifuged at 20°C and 8000 rpm / min for 10 min to separate the supernatant. The collected morel mycelium was placed in a petri dish to obtain the morel fermentation product, and the morel fermentation product was filtered through a microporous membrane with a diameter of 0.22 μm. The pH value of the filtered morel fermentation product filtrate was adjusted to 7.0, and under the condition of a temperature of 100°C, the Maillard reaction was carried out in a closed state for 30 min, and then the morel Maillard reaction product was prepared by spray drying.

[0084] Preparation of Lentinula edodes Maillard Reaction Product: The Lentinula edodes mycelium was cultured by liquid fermentation at a temperature of 28°C for 8 days to obtain the Lentinula edodes fermentation broth. The cultured Lentinula edodes fermentation broth was centrifuged using a high-speed centrifuge. The Lentinula edodes fermentation broth was placed in a centrifuge tube of the high-speed centrifuge and centrifuged at 20°C and 8000 rpm / min for 10 min to separate the supernatant. The collected Lentinula edodes mycelium was placed in a petri dish to obtain the Lentinula edodes fermentation product, and the Lentinula edodes fermentation product was filtered through a microporous membrane with a diameter of 0.22 μm. The pH value of the filtered Lentinula edodes fermentation product filtrate was adjusted to 7.0, and the Maillard reaction was carried out at 100°C in a closed state for 30 min, and then the Lentinula edodes Maillard reaction product was prepared by spray drying.

[0085] Example 4: Preparation of a flavor enhancer with the composite flavor of morel and Lentinula edodes According to the mass ratio, 30% of the prepared morel flavor powder, 19% of the morel Maillard reaction product, 41% of the morel flavor peptide component YDJ, 30% of the Lentinula edodes flavor powder, 19% of the Lentinula edodes Maillard reaction product, and 41% of the Lentinula edodes flavor peptide component XG were mixed evenly to obtain the final composite flavor enhancer.

[0086] Example 5: Preparation of microencapsulated composite flavor enhancer In this example, the stability of flavor substances was enhanced through microencapsulation technology, which is suitable for high-temperature processed foods. The prepared composite flavor enhancer powder was dissolved in distilled water, and 10% (w / v) of the microcapsule wall material solution was added. The microcapsule wall material solution was maltodextrin and arabic gum (mass ratio 1:1). The mixed solution was placed in a homogenizer container, the homogenizer speed was set to 10000 rpm, the homogenizer was started, and the treatment was carried out for 5 minutes. After the treatment was completed, the mixed solution was taken out, and the mixed solution was centrifuged at 100w for 10 min using a high-speed centrifuge. After filtration, microencapsulated composite flavor enhancer with an average particle size of 5 - 10 μm was obtained by spray drying.

[0087] The heat resistance of this microencapsulated flavor enhancer was improved, and more than 70% of the flavor substances could be maintained at 120°C; it is suitable for food applications such as soup bases and instant foods that require high-temperature treatment.

[0088] Test example: Isolation and identification of umami peptides from Morchella esculenta and Lentinula edodes Nano-HPLC-MS / MS was used to analyze and identify the molecular mass and amino acid sequence of umami polypeptides. Before sample loading, desalting was performed using a ZipTipC18 desalting column.

[0089] Chromatographic conditions: C18 chromatographic column (75μm×25cm); column flow rate 0.3μL / min; column temperature 40°C; electrospray voltage 2kV; mobile phase A: aqueous solution containing 0.1% formic acid; mobile phase B: acetonitrile solution containing 0.1% formic acid. The mass spectrometer was operated in data-dependent acquisition mode, automatically switching between MS and MS / MS acquisitions. Mass spectrometry conditions: MS: scanning range m / z200 - 1500; resolution 70000; automatic gain control target 3×10-6; maximum injection time 60ms; scanning charge 2 - 6. High-energy collision dissociation MS / MS: resolution 17500; isolation window m / z2; automatic gain control target 5×10-4; maximum injection time 50ms; collision energy 27eV, dynamic exclusion time 20s. The tandem mass spectra were analyzed using PEAKSStudioX+ software, and the Uniprot-Gallus database was searched using the PEAKSDB algorithm.

[0090] Identification of umami peptides from Morchella esculenta: Nano-HPLC-MS / MS was used to identify the component YDJ-4 with the highest umami of Morchella esculenta polypeptides, and a total of 5 umami peptides were obtained: VEK, molecular weight 374.44; LDF, molecular weight 403.43; FVT, molecular weight 365.43; EEA, molecular weight 347.32; EEL, molecular weight 389.44.

[0091] Identification of umami peptides from Lentinula edodes: Nano-HPLC-MS / MS was used to identify the component XG-4 with the highest umami of Lentinula edodes polypeptides, and a total of 6 umami peptides were obtained: EGTAG, molecular weight 433.42; VVEA, molecular weight 416.48; EELL, molecular weight 502.56; EPS, molecular weight 331.32; EPE, molecular weight 373.36; EPQ, molecular weight 372.38.

[0092] It should be further noted that an efficient and stable umami agent with the composite flavor of Morchella esculenta and Lentinula edodes provided by the present invention and its preparation method, as Figure 1BAs shown, through the optimized compounding of the umami components of Morchella esculenta and Lentinula edodes, the extraction rate of umami substances and the flavor stability are improved. First, enzymatic hydrolysis - ultrasonic combined extraction is used to extract the umami substances of Morchella esculenta to increase the dissolution rate of flavor - presenting substances; supercritical CO2 extraction is used to extract the umami substances of Lentinula edodes to reduce thermal degradation and improve flavor purity; multi - step ultrafiltration is used to prepare umami peptides of Morchella esculenta and Lentinula edodes; through liquid fermentation combined with the Maillard reaction, the characteristic flavors of Morchella esculenta and Lentinula edodes are enhanced; through multi - component compounding, the synergistic effect of the flavors of Morchella esculenta and Lentinula edodes is achieved, and the umami feeling of the umami agent with the compound flavor of Morchella esculenta and Lentinula edodes is improved.

[0093] Furthermore, the present application also provides a production line for preparing an umami agent with the compound flavor of Morchella esculenta and Lentinula edodes, as Figures 2 - 9 shown, which includes an extraction line 1 for umami substances of Morchella esculenta and Lentinula edodes, a preparation line 2 for umami peptides of Morchella esculenta and Lentinula edodes, a preparation line 3 for Maillard reaction products of Morchella esculenta and Lentinula edodes, a compound umami agent preparation device 4, and a micro - encapsulation compound umami agent preparation line 5; The extraction line 1 for umami substances of Morchella esculenta and Lentinula edodes includes a vacuum freeze - dryer 11. Downstream of the vacuum freeze - dryer 11, there is a super - fine pulverizer 12. Downstream of the super - fine pulverizer 12, there are an enzymatic reaction machine 13 and a supercritical CO2 extraction kettle 14. Downstream of the enzymatic reaction machine 13, there is a plate heat exchanger 15. Downstream of the plate heat exchanger 15, there is an ultrasonic extraction tank 16. Downstream of the ultrasonic extraction tank 16, there is a centrifuge 17. Downstream of the supercritical CO2 extraction kettle 14, there is a separation kettle 18. Downstream of the centrifuge and the separation kettle 18, there is a spray dryer 19; The preparation line 2 for umami peptides of Morchella esculenta and Lentinula edodes includes a liquid fermentation tank 21 for Morchella esculenta mycelium and a liquid fermentation tank 22 for Lentinula edodes mycelium. Downstream of the liquid fermentation tank 21 for Morchella esculenta mycelium and the liquid fermentation tank 22 for Lentinula edodes mycelium, there is a centrifuge 23. Downstream of the centrifuge 23, there is an enzymatic hydrolysis tank 24. Downstream of the enzymatic hydrolysis tank 24, there is an ultrafiltration filter 25. Downstream of the ultrafiltration filter 25, there is a spray dryer 26; The preparation line 3 for Maillard reaction products of Morchella esculenta and Lentinula edodes includes a liquid fermentation tank 31 for Morchella esculenta mycelium and a liquid fermentation tank 32 for Lentinula edodes mycelium. Downstream of the liquid fermentation tank 31 for Morchella esculenta mycelium and the liquid fermentation tank 32 for Lentinula edodes mycelium, there is a centrifuge 33. Downstream of the centrifuge 33, there is a micro - pore filter 34. Downstream of the micro - pore filter 34, there is a Maillard reaction tank 35. Downstream of the Maillard reaction tank 35, there is a spray dryer 36; The compound umami agent preparation device 4 includes a stirring mixer 41; The preparation line 5 of the microencapsulated compound umami flavor enhancer includes a homogenizer 51. A centrifuge IV 52 is arranged downstream of the homogenizer 51, and a spray dryer IV 53 is arranged downstream of the centrifuge IV 52; The homogenizer 51 includes a tank body 511. Connecting seats 512 are fixedly connected to both sides of the top of the tank body 511. A driving motor 513 is fixedly connected between the two connecting seats 512. A connecting rod 514 is fixedly connected to the bottom of the driving motor 513. A mounting plate 515 is fixedly connected to the bottom of the connecting rod 514 through bolts. A stator 516 is fixedly connected to the bottom of the mounting plate 515 through bolts. Micropores are formed on the surface of the stator 516. An output shaft of the driving motor 513 is fixedly connected to a transmission shaft 517. The bottom of the transmission shaft 517 penetrates into the inner cavity of the stator 516 and is fixedly connected to a rotor 518. A stirring blade 519 is fixedly connected to the top of the transmission shaft 517. A sealing plate 5110 is fixedly connected to the surface of the connecting rod 514. The sealing plate 5110 is fixedly connected to the top of the tank body 511 through bolts. A first feed pipe 5111 and a second feed pipe 5112 are respectively communicated with both sides of the top of the tank body 511. A first flowmeter 5113 and a second flowmeter 5114 are respectively fixedly connected to the bottoms of the first feed pipe 5111 and the second feed pipe 5112. Legs 5115 are fixedly connected to the bottom of the tank body 511. A weighing instrument 5116 is fixedly connected to the bottom of the legs 5115. A base 5117 is fixedly connected to the bottom of the weighing instrument 5116. Mounting holes are formed on the surface of the base 5117. The inner cavities of the mounting holes are fixedly connected to the ground through bolts. A solenoid valve 5118 is fixedly connected to the center of the bottom of the tank body 511. A discharge pipe 5119 is communicated with the bottom of the solenoid valve 5118. A controller 5120 is fixedly connected to the surface of the tank body 511.

[0094] It should be noted that in this application, Flowmeter 1 5113 and Flowmeter 2 5114 are used to monitor and control the flow rates of the compound umami agent powder solution and the microcapsule wall material solution in Feed Pipe 1 5111 and Feed Pipe 2 5112 in real time, so as to achieve precise feeding of different raw materials according to preset ratios, avoid errors in manual feeding, ensure the composition stability of the microencapsulated compound umami agent. The weighing instrument 5116 monitors the total weight change of the tank body 511 and the internal materials in real time, forming a dual metering system. Flowmeter 1 5113 and Flowmeter 2 5114 control the dynamic flow rate, and the weighing instrument 5116 verifies the cumulative feeding amount, further correcting the feeding error and improving the metering accuracy. Precise metering ensures the consistency of the raw material mixing ratio, helps the uniform encapsulation of the core material and the wall material during the microencapsulation process, and improves the product quality uniformity. The controller 5120 integrates the data of the flowmeters and the weighing instrument 5116, and can realize automatic feeding control, reduce human intervention, reduce variable interference during the production process, and improve process stability. The base 5117 is fixed to the ground through the mounting holes and bolts to ensure the stability during equipment operation; the combined design of the support legs 5115 and the weighing instrument 5116 not only supports the tank body 511, but also realizes the real-time conduction of the weight signal. The structure is compact and reasonable, and the modular design is convenient for equipment maintenance and cleaning, meeting the hygienic requirements of food or drug production. When this equipment is in use, the compound umami agent powder solution and the microcapsule wall material solution are respectively injected into the tank body 511 through Feed Pipe 1 5111 and Feed Pipe 2 5112. Flowmeter 1 5113 and Flowmeter 2 5114 monitor the flow data in real time and feedback it to the controller 5120. The controller 5120 adjusts the feeding speed according to the preset ratio to achieve quantitative feeding. The weighing instrument 5116 detects the total weight of the tank body 511 in real time and compares it with the cumulative flow data of Flowmeter 1 5113 and Flowmeter 2 5114. If there is a deviation such as pipeline blockage or leakage, the controller 5120 will automatically alarm and pause the feeding to ensure the accuracy of the feeding amount. Then, the driving motor 513 is started to drive the transmission shaft 517 to rotate. The stirring blade 519 first preliminarily mixes the raw materials in the tank to form a uniform suspension or emulsion. The transmission shaft 517 drives the rotor 518 to rotate at a high speed in the inner cavity of the stator 516. By using the shear force, impact force and cavitation effect between the rotor 518 and the stator 516, the particles or droplets in the mixed liquid are further refined. Through the micropores on the surface of the stator 516, it promotes the full contact between the core material and the wall material, providing a uniform dispersion system for microcapsule film formation. After the mixing and homogenization are completed, the controller 5120 opens the solenoid valve 5118, and conveys the homogenized material to the subsequent process through the discharge pipe 5119 to complete the preparation of the microencapsulated compound umami agent. The whole process realizes automatic linkage through the controller 5120, and each link of metering, stirring, homogenization and discharging is executed in sequence according to the preset program to ensure the precise control and traceability of the process parameters.

[0095] Further, it should be noted that the implementation mode of the production line configuration for preparing the umami agent with the composite flavor of Morchella esculenta and Lentinula edodes of the present application can be as follows.

[0096] The high-precision mass flowmeter 1 5113 and the mass flowmeter 2 5114 respectively and real-time collect the instantaneous mass flow rates of the composite umami agent powder solution in the feed pipe 1 5111 and the microcapsule wall material solution in the feed pipe 2 5112 (measurement error ≤ ±0.5%). The controller 5120 dynamically adjusts the opening of the pneumatic regulating valve on the feed pipeline through the PID algorithm based on the preset core-wall material mass ratio (typical value is 1:3 - 1:5), realizes the online proportional linkage control of the two-component solution, and completely eliminates the batch-to-batch ratio fluctuation caused by manual feeding (the error of the traditional method ≥ 5%), ensuring the consistency of the composition of the microencapsulated composite umami agent from the source.

[0097] The weighing instrument 5116 (accuracy class C3) real-time monitors the total mass change of the tank body 511 through the rigidly connected support legs 5115 (sampling frequency ≥ 10Hz).

[0098] The controller 5120 executes a triple-check logic: the sum of the cumulative flow rates of the flowmeter 1 5113 and the flowmeter 2 5114, ΣQ flow ; the actual measured weight gain Δm of the tank body by the weighing instrument 5116; the preset total feeding amount threshold Q set ; when |ΣQ flow - Δm| > 0.5%Q set , it is determined that there is an abnormal pipeline blockage / leakage, and an emergency stop and alarm are immediately triggered to form a redundant safety metering mechanism. Through actual measurement, this design reduces the cumulative feeding error from ±1.2% to ±0.3%, and significantly improves the microcapsule encapsulation rate to 98.5 ± 0.8% (the traditional equipment ≤ 95%).

[0099] Driven by the drive motor 513 (frequency conversion control, rotation speed range 0 - 2880 rpm), the transmission shaft 517 drives two groups of functional units to work together: The lower stirring blade 519 (three-blade backward-swept type, diameter / tank diameter ratio 0.35) rotates at 300 - 600 rpm, generating axial flow and radial flow, so that the core-wall material solution reaches a mixing uniformity ≥ 95% (CV value) within 30 seconds. 2. The upper rotor 518 (tooth-shaped structure, gap 0.2 - 0.5 mm) and the stator 516 (double-stage mesh structure, aperture Φ0.3 mm / Φ0.8 mm) generate a local shear rate > 10 5 s -1 , and the cavitation effect intensity ≥ 0.35 MPa. This synergistic effect makes the particle size D of the material 90 < 5 μm (for traditional single stirring, D 90> 20 μm), a submicron - level stable dispersion system is formed to ensure that the core material is completely wrapped by the wall material, and the coefficient of variation of the micro - capsule wall thickness is < 7%.

[0100] The base 5117 is fixed to the concrete foundation through M24 anchor bolts (pre - tightening force ≥ 110 kN), and the vibration intensity of the equipment is < 2.5 mm / s (ISO 10816 - 3 standard Class B); the legs 5115 are internally provided with strain sensors of the weighing instrument 5116, and a four - point - supported full - bridge circuit is adopted to eliminate the off - loading error (< 0.1% FS); the inner wall Ra of the tank body 511 ≤ 0.4 μm, and the rotor 518 / stator 516 module has a quick - disassembly design, supporting on - line sterilization at 135 °C / 30 min, and the microbial residue is < 1 CFU / 100 cm² (meeting the requirements of Appendix 1 of GMP). This integrated system improves the production efficiency of the micro - encapsulated compound umami flavorant by 40%, the relative standard deviation (RSD) of the product dissolution is < 3.5%, and the shelf life is extended to 24 months (accelerated test at 40 °C / 75% RH).

[0101] In some embodiments, the production line provided by the present application may include the following effects: 1. The instantaneous flow rates of the compound umami flavorant powder solution and the micro - capsule wall material solution in the feed pipe 5111 and the feed pipe 5112 are monitored and controlled in real - time and continuously through the flowmeter 5113 and the flowmeter 5114 respectively. This dynamic flow - regulating ability enables the system to adjust the feeding rates of the two raw materials in real - time according to the precise ratio parameters preset by the controller 5120, realizing the high - precision and dynamic synchronous feeding of different raw materials in a preset ratio, and fundamentally eliminating the inherent drawbacks such as metering lag, operation error, and batch - to - batch differences existing in the traditional manual feeding method.

[0102] 2. To further enhance metering reliability and build a closed-loop control, this system innovatively adopts a dual metering verification mechanism. On the one hand, Flowmeter 1 - 5113 and Flowmeter 2 - 5114 are responsible for controlling the dynamic flow to ensure the accuracy of instantaneous ratio. On the other hand, the weighing instrument 5116 is integrated into the equipment support structure (leg 5115) to monitor the total weight change of the tank 511 and the internal materials in real time and with high precision. This design has a dual significance: structurally, the combination of the leg 5115 and the weighing instrument 5116 realizes the integration of equipment support and weight signal conduction, with a compact structure and a clear mechanical transmission path; functionally, the weighing instrument 5116 provides the absolute measurement value of the cumulative feeding amount. The controller 5120 continuously compares the cumulative flow calculated values of Flowmeter 1 - 5113 and Flowmeter 2 - 5114 with the total weight increase of the tank measured by the weighing instrument 5116. Once a significant deviation beyond the preset allowable range is detected (for example, the flowmeter reading is high due to partial blockage of the pipeline but the actual feed is insufficient, or the flowmeter reading is normal due to a minor leak but there is material loss), the controller 5120 will immediately trigger an alarm signal (such as an audible and visual alarm, system status prompt), and automatically execute safety strategies (such as pausing the feeding of the relevant feed pipeline). This real-time cross-verification and feedback correction mechanism significantly improves the overall metering accuracy and effectively captures and corrects systematic errors or sudden failures that may be overlooked by a single metering method. The direct process benefit brought by accurate metering is the absolute consistency of the raw material mixing ratio. This is crucial for the subsequent microencapsulation process. Only when the compound flavor enhancer and the wall material solution are fully and evenly mixed in a constant optimal ratio can a stable dispersion system be formed in the homogenization stage, ensuring that the core material particles / droplets are uniformly and completely wrapped by the wall material during the subsequent film-forming process. This is a prerequisite for obtaining a microencapsulated compound flavor enhancer product with a high encapsulation rate, narrow particle size distribution, excellent slow-release performance, and long-term storage stability.

[0103] 4. The controller 5120 receives and processes the massive data from Flowmeter 1 - 5113, Flowmeter 2 - 5114, and the weighing instrument 5116 in real time, and also automatically drives the actuator according to the preset process formula and program logic. During the feeding stage, it controls the opening of the feed valve to adjust the flow; during the mixing and homogenization stage, it drives the motor 513 to start, driving the transmission shaft 517 to rotate. The transmission shaft 517 first drives the stirring blade 519 located at the bottom of the tank to work, initially and gently macro-mixing the compound flavor enhancer powder solution and the microcapsule wall material solution injected into the tank, aiming to quickly wet the powder, break up the lumps, and initially form a relatively uniform suspension or emulsion, creating conditions for subsequent high-intensity homogenization.

[0104] 5. After the initial mixing is completed, the system enters the critical fine homogenization stage. At this time, the transmission shaft 517 drives the rotor 518 located thereon to rotate at high speed in the inner cavity of the fixed stator 516. The precise gap design between the rotor 518 and the stator 516 (which can be adjusted according to the material properties) generates extremely strong shear forces, high-frequency impact forces, and cavitation effects. These mechanical forces act together to efficiently break and refine the core material particles or droplets in the preliminary mixture to the target micron or sub-micron level. At the same time, the micropores or tooth groove structures with specific shapes designed on the surface (or inside) of the stator 516 force the material to pass through repeatedly under high pressure, further enhancing the dispersion effect and the collision frequency of the particles / droplets. This process creates a highly uniform and stable dispersion system, enabling the composite flavor enhancer to be extremely finely and evenly dispersed in the wall material solution, with the two in full contact, providing an ideal physical and chemical environment for the subsequent uniform and continuous deposition of the wall material into a film (i.e., microencapsulation) on the surface of the core material. This determines the morphology, particle size distribution, and encapsulation efficiency of the microcapsules.

[0105] 6. After the mixing and homogenization process reaches the preset parameters (such as time, temperature, or indirectly judged by on-line monitoring of viscosity / particle size), the controller 5120 will automatically open the solenoid valve 5118. The homogenized material is smoothly and controllably transported through the discharge pipe 5119 to the subsequent microcapsule curing / drying and other processes under the action of gravity or slight positive pressure (if any), completing the key front-end process of the preparation of the microencapsulated composite flavor enhancer. The production process realizes the full-process automatic linkage and programmed control through the controller 5120. From the initial quantitative feeding (measurement), to the preliminary mixing of the stirring blade 519, then to the high-intensity homogenization of the rotor 518-stator 516 system, until the final opening of the solenoid valve 5118 for discharging, all links are strictly and automatically executed in sequence according to the preset and flexible adjustable process program. The controller 5120 records and stores the key process parameters throughout the process (such as the instantaneous value / cumulative value of each flow rate, the total weight and increment of the tank body, the operating state and time of the motor 513, the on / off state of the solenoid valve 5118, etc.), ensuring the high transparency and traceability of the production process. This not only minimizes the intervention of manual operations and the variable interference introduced thereby, significantly improving the stability, repeatability, and reliability of the entire production process, but also provides a solid data basis for product quality analysis, process optimization, and meeting strict production specifications (such as GMP).

[0106] 7. The base 5117 of the device is fixed to the ground through firm mounting holes and bolts, providing a crucial foundation for the operation stability of the entire system, especially for the high-speed running homogenizing unit (rotor 518 / stator 516) and metering unit (weighing instrument 5116), effectively suppressing vibration interference. At the same time, the modular design concept can also be adopted, such as the connection of the easy-to-dismantle feed pipe 1-5111 / feed pipe 2-5112, the rotor 518 / stator 516 assembly, the stirring blade 519, and the discharge pipe 5119 and other components that come into contact with materials. This facilitates the thorough cleaning, maintenance, and component replacement of the equipment.

[0107] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solutions of the present invention. These simple modifications all fall within the protection scope of the present invention.

[0108] In addition, it should be noted that, in the above specific embodiments, the various specific technical features described can be combined in any way without contradiction. To avoid unnecessary repetition, the present invention will not describe various possible combination methods separately. In addition, any combination can be made between different embodiments of the present invention, as long as it does not violate the idea of the present invention, it should also be regarded as the content disclosed by the present invention.

Claims

1. A flavor enhancer with the compound flavor of Morchella esculenta and Lentinula edodes, characterized in that, The umami flavor enhancer comprises the following raw material components by mass parts: 10-50 parts of Morchella esculenta umami powder, 5-40 parts of Morchella esculenta Maillard reaction product, 0.08-8 parts of Morchella esculenta umami peptide, 10-50 parts of Lentinula edodes umami powder, 5-40 parts of Lentinula edodes Maillard reaction product, and 0.08-8 parts of Lentinula edodes umami peptide.

2. The umami flavor agent with the composite flavor of Morchella esculenta and Lentinula edodes according to claim 1, wherein The umami flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes comprises the following raw material components by mass parts: 20-40 parts of Morchella esculenta umami powder, 10-30 parts of Morchella esculenta Maillard reaction product, 0.1-5 parts of Morchella esculenta umami peptide, 20-40 parts of Lentinula edodes umami powder, 10-30 parts of Lentinula edodes Maillard reaction product, and 0.1-5 parts of Lentinula edodes umami peptide.

3. The umami flavor agent with the composite flavor of Morchella esculenta and Lentinula edodes according to claim 2, characterized in that, The umami flavor enhancer with the composite flavor of Morchella esculenta and Lentinula edodes comprises the following raw material components by mass parts: 30 parts of Morchella esculenta umami powder, 19 parts of Morchella esculenta Maillard reaction product, 1 part of Morchella esculenta umami peptide, 30 parts of Lentinula edodes umami powder, 19 parts of Lentinula edodes Maillard reaction product, and 1 part of Lentinula edodes umami peptide.

4. The umami flavor agent with the composite flavor of Morchella esculenta and Lentinula edodes according to claim 1, characterized in that, The Morchella esculenta umami peptide is the Morchella esculenta umami peptide component YDJ-4, and the Lentinula edodes umami peptide is the Lentinula edodes umami peptide component XG-4; the Morchella esculenta umami peptide component YDJ-4 is a Morchella esculenta umami peptide with a peptide segment size less than 1000 Da and a polypeptide molecular weight distribution of 35.8%; the Lentinula edodes umami peptide component XG-4 is a Lentinula edodes umami peptide with a peptide segment size less than 1000 Da and a polypeptide molecular weight distribution of 29.2%.

5. The umami flavor agent with the composite flavor of Morchella esculenta and Lentinula edodes according to claim 1, characterized in that, The Morchella esculenta umami powder is extracted by the combined method of enzymolysis and ultrasonic wave.

6. The umami agent with the composite flavor of Morchella esculenta and Lentinula edodes according to claim 1, characterized in that, The Lentinula edodes umami powder is extracted by the supercritical CO2 extraction method.

7. The umami flavor agent with the composite flavor of Morchella esculenta and Lentinula edodes according to claim 2, wherein The Maillard reaction is carried out on the Morchella esculenta fermentation broth and Lentinula edodes fermentation broth cultured by liquid fermentation to obtain the Morchella esculenta Maillard reaction product and Lentinula edodes Maillard reaction product.

8. A method for preparing a flavor enhancer with the compound flavor of Morchella esculenta and Lentinula edodes as described in any one of claims 1-7, characterized in that, It includes the following steps: Step S1: Extract the Morchella esculenta umami substance; Step S2: Supercritically extract the Lentinula edodes umami substance; Step S3: Prepare the Morchella esculenta umami peptide and Lentinula edodes umami peptide; Step S4: Prepare the Morchella esculenta Maillard reaction product and Lentinula edodes Maillard reaction product; Step S5: Prepare the composite umami flavor enhancer; Step S6: Prepare the microencapsulated composite umami flavor enhancer.

9. The preparation method of the umami agent with the composite flavor of Morchella esculenta and Lentinula edodes according to claim 8, characterized in that, Step S3 further includes Step S31: Both the Morchella esculenta mycelium and Lentinula edodes mycelium are cultured by liquid fermentation, the culture temperature is set at 28 °C, and the time is 8 days.

10. A production line for preparing a flavor enhancer with the compound flavor of Morchella esculenta and Lentinula edodes, characterized in that, It includes the Morchella esculenta umami substance and Lentinula edodes umami substance extraction line (1), the Morchella esculenta umami peptide and Lentinula edodes umami peptide preparation line (2), the Morchella esculenta Maillard reaction product and Lentinula edodes Maillard reaction product preparation line (3), the composite umami flavor enhancer preparation equipment (4), and the microencapsulated composite umami flavor enhancer preparation line (5); The extraction line (1) for the umami substances of Morchella esculenta and Lentinula edodes includes a vacuum freeze dryer (11). A superfine grinder (12) is arranged downstream of the vacuum freeze dryer (11). A enzymatic reaction machine (13) and a supercritical CO2 extraction kettle (14) are arranged downstream of the superfine grinder (12). A plate heat exchanger (15) is arranged downstream of the enzymatic reaction machine (13). An ultrasonic extraction tank (16) is arranged downstream of the plate heat exchanger (15). A first centrifuge (17) is arranged downstream of the ultrasonic extraction tank (16). A separation kettle (18) is arranged downstream of the supercritical CO2 extraction kettle (14). A first spray dryer (19) is arranged downstream of the centrifuge and the separation kettle (18).

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