A fresh flavor agent with a combination of morchella and lentinus flavor, a preparation method and a production line

Abstract

This invention discloses a flavor enhancer with a complex flavor of morel and shiitake mushrooms, its preparation method, and production line. The flavor enhancer comprises the following raw material components in parts by weight: 10-50 parts of morel flavor powder, 5-40 parts of morel Maillard reaction product, 0.08-8 parts of morel flavor peptide, 10-50 parts of shiitake mushroom flavor powder, 5-40 parts of shiitake mushroom Maillard reaction product, and 0.08-8 parts of shiitake mushroom flavor peptide. This invention involves liquid fermentation of morel and shiitake mushrooms, extraction of morel flavor substances using enzymatic hydrolysis-ultrasound combined extraction, preparation of morel flavor peptide using a multi-step ultrafiltration method, and Maillard reaction of the liquid fermentation broth of morel and shiitake mushrooms. A supercritical CO2 process is used. 2 This invention prepares shiitake mushroom umami peptides by extracting umami substances from shiitake mushrooms and using a multi-step ultrafiltration method; the components are then mixed in appropriate proportions to form a complex flavor enhancer. This invention solves the problems of low extraction efficiency, easy deactivation of active ingredients, and poor flavor stability in existing technologies.

Description

A flavor enhancer with a complex flavor profile of morel and shiitake mushrooms, along with its preparation method and production line. Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a flavor enhancer with a complex flavor of morel and shiitake mushrooms, its preparation method, and production line. Background Technology

[0002] Umami substances, as an important component of the sensory quality of food, are widely derived from natural plant and animal ingredients, such as mushrooms, seafood, and some traditional fermented foods. In recent years, with the rise of health-conscious consumption trends, the demand for natural umami substances has been continuously increasing, promoting the development of umami substance extraction and application technologies. Umami is an important component of food flavor and can significantly enhance the overall sensory quality of food.

[0003] Morel mushrooms, a rare edible fungus, are widely favored by consumers for their unique aroma, rich nutritional components, and outstanding umami flavor. Morel mushrooms contain a large number of umami-enhancing substances, such as free amino acids like glutamic acid and aspartic acid, organic acids like succinic acid, malic acid, and acetic acid, as well as flavor nucleotides. Existing research shows that high-umami amino acids and flavor nucleotides together give morel mushrooms their unique delicious flavor. With the increasing demand for natural food additives and high-end seasonings, the development and application of umami substances in morel mushrooms have received widespread attention. However, current technologies only focus on the analysis of morel mushroom components and the extraction of some functions; there is a lack of research on efficient preparation methods that use small-molecule extracts of morel mushrooms as the main source of umami for food seasoning or umami enhancement.

[0004] Shiitake mushrooms, a widely consumed edible fungus, are rich in various active ingredients with umami properties, including free amino acids (such as glutamic acid), flavor peptides, and flavor nucleotides (such as guanylic acid and inosinic acid). Due to their unique aroma and umami characteristics, shiitake mushroom extracts are widely used in high-end condiments, functional foods, and ready-to-eat products, giving them significant market value. Currently, the main methods for extracting umami substances from shiitake mushrooms are traditional methods such as boiling, soaking, and alcohol extraction. However, these methods suffer from low extraction efficiency, easy degradation of umami components, high impurity content, and severe loss of flavor activity, significantly impacting the yield and quality of umami substances. Especially in large-scale production, ensuring efficient extraction of umami substances while avoiding damage to heat-sensitive components and flavor loss has become a pressing technical challenge. Summary of the Invention

[0005] To address the technical problems existing in current technologies, this invention proposes a flavor enhancer with a complex flavor profile of morel and shiitake mushrooms, along with its preparation method and production line. It utilizes techniques such as morel enzymatic hydrolysis-ultrasonic extraction, liquid fermentation combined with Maillard reaction, and supercritical CO2 extraction of shiitake mushrooms to optimize the extraction and compounding of flavor substances, thus producing a flavor enhancer with a complex flavor profile of morel and shiitake mushrooms. This invention solves the problems of low extraction efficiency, easy deactivation of active ingredients, and poor flavor stability in existing technologies.

[0006] According to a first aspect of the present invention, a flavoring agent having a compound flavor of morel and shiitake mushroom is provided, the flavoring agent comprising the following raw material components in parts by mass: 10-50 parts of morel flavoring powder, 5-40 parts of morel Maillard reaction product, 0.08-8 parts of morel flavoring peptide, 10-50 parts of shiitake mushroom flavoring powder, 5-40 parts of shiitake mushroom Maillard reaction product, and 0.08-8 parts of shiitake mushroom flavoring peptide.

[0007] Preferably, the umami agent with a complex flavor of morel and shiitake mushroom comprises the following raw material components in parts by weight: 20 to 40 parts of morel umami powder, 10 to 30 parts of morel Maillard reaction product, 0.1 to 5 parts of morel umami peptide, 20 to 40 parts of shiitake mushroom umami powder, 10 to 30 parts of shiitake mushroom Maillard reaction product, and 0.1 to 5 parts of shiitake mushroom umami peptide.

[0008] Preferably, the umami agent with a complex flavor of morel and shiitake mushroom comprises the following raw material components in parts by weight: 30 parts of morel umami powder, 19 parts of morel Maillard reaction product, 1 part of morel umami peptide, 30 parts of shiitake mushroom umami powder, 19 parts of shiitake mushroom Maillard reaction product, and 1 part of shiitake mushroom umami peptide.

[0009] Furthermore, the morel umami peptide is morel umami peptide component YDJ-4, and the shiitake mushroom umami peptide is shiitake mushroom umami peptide component XG-4. The morel umami peptide component YDJ-4 is a morel umami peptide with a peptide size of less than 1000 Da and a polypeptide molecular weight distribution of 35.8%; the shiitake mushroom umami peptide component XG-4 is a shiitake mushroom umami peptide with a peptide size of less than 1000 Da and a polypeptide molecular weight distribution of 29.2%.

[0010] Preferably, the morel mushroom umami powder is extracted using a combination of enzymatic hydrolysis and ultrasonic extraction; the shiitake mushroom umami powder is extracted using supercritical CO2 extraction; and the morel mushroom umami peptides and shiitake mushroom umami peptides are prepared using a multi-step ultrafiltration method.

[0011] Preferably, the morel fermentation broth and shiitake fermentation broth cultured in liquid fermentation are subjected to Maillard reaction to obtain morel Maillard reaction products and shiitake Maillard reaction products.

[0012] Based on a second aspect of the technical solution of the present invention, a method for preparing a flavor enhancer with a complex flavor of morel and shiitake mushrooms is provided, comprising the following steps:

[0013] Step S1: Extract the umami substances from morel mushrooms;

[0014] Step S2: Supercritical extraction of umami substances from shiitake mushrooms;

[0015] Step S3: Prepare morel umami peptides and shiitake mushroom umami peptides;

[0016] Step S4: Prepare the Maillard reaction products of morel mushrooms and lentinan;

[0017] Step S5: Prepare the compound umami agent;

[0018] Step S6: Prepare microencapsulated compound umami agent.

[0019] Step S3 further includes step S31: Both morel mycelium and shiitake mycelium are cultured by liquid fermentation at a temperature of 28°C for 8 days.

[0020] Based on a third aspect of the technical solution of the present invention, a production line for preparing a flavor enhancer with a compound flavor of morel and shiitake mushroom is provided, comprising an extraction line for morel and shiitake mushroom flavor substances, a preparation line for morel and shiitake mushroom flavor peptides, a preparation line for morel Maillard reaction products and shiitake mushroom Maillard reaction products, a compound flavor enhancer preparation equipment, and a microencapsulated compound flavor enhancer preparation line; the extraction line for morel and shiitake mushroom flavor substances includes a vacuum freeze dryer, downstream of the vacuum freeze dryer is an ultrafine pulverizer, downstream of the ultrafine pulverizer is an enzymatic hydrolysis reactor and a supercritical CO2 extraction vessel, downstream of the enzymatic hydrolysis reactor is a plate heat exchanger, downstream of the plate heat exchanger is an ultrasonic extraction tank, downstream of the ultrasonic extraction tank is a centrifuge, downstream of the supercritical CO2 extraction vessel is a separation vessel, and downstream of the centrifuge and separation vessel is a spray dryer.

[0021] Compared with the prior art, the umami agent with a compound flavor of morel and shiitake mushrooms, the preparation method and production line of the present invention have the following beneficial technical effects:

[0022] 1. The umami enhancer of the present invention, which has a complex flavor of morel and shiitake mushroom, has a significant umami enhancement effect and a richer complex flavor of morel and shiitake mushroom. Compared with a single umami enhancer, the umami enhancer prepared by the method of the present invention has a higher content of flavor amino acids and nucleotides.

[0023] 2. This invention improves the extraction rate of each component of umami enhancer through process optimization; it adopts enzymatic hydrolysis-ultrasound combined extraction and supercritical CO2 extraction to improve the extraction rate of umami substances from morel and shiitake mushrooms, while reducing the degradation loss of umami enhancers with complex flavors.

[0024] 3. This invention uses a multi-step ultrafiltration method to prepare low molecular weight umami peptides, which enhances the specific umami flavor of the umami enhancer.

[0025] 4. This invention utilizes the Maillard reaction to enhance the complex and heat-resistant flavors of morel mushrooms and shiitake mushrooms, ensuring that the final product maintains a stable umami and flavor during food processing.

[0026] 5. The umami enhancer of this invention exhibits strong stability, and the microencapsulation technology further improves its stability, making it suitable for high-temperature processed foods. The umami enhancer prepared by this invention can be used in the processing and preparation of various foods such as seasonings, prepared dishes, meat products, and convenience foods, thereby enhancing their umami flavor. Attached Figure Description

[0027] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below.

[0028] Figure 1A is a flowchart of the preparation process according to an embodiment of the present invention.

[0029] Figure 1B is a flowchart of the preparation process according to another embodiment of the present invention.

[0030] Figure 2 is a schematic diagram of the extraction lines for morel and shiitake mushroom umami substances according to the present invention.

[0031] Figure 3 is a schematic diagram of the preparation line for morel umami peptide and shiitake mushroom umami peptide of the present invention.

[0032] Figure 4 is a schematic diagram of the preparation lines for the Maillard reaction products of morel and shiitake mushrooms of the present invention.

[0033] Figure 5 is a schematic diagram of the compound umami agent preparation equipment of the present invention.

[0034] Figure 6 is a schematic diagram of the preparation line for the microencapsulated composite flavor enhancer of the present invention.

[0035] Figure 7 is a three-dimensional schematic diagram of the homogenizer of the present invention.

[0036] Figure 8 is a cross-sectional schematic diagram of the homogenizer of the present invention.

[0037] Figure 9 is a three-dimensional schematic diagram of a partial structure of the homogenizer of the present invention.

[0038] In the attached diagram: 1. Extraction line for morel and shiitake mushroom umami substances; 11. Vacuum freeze dryer; 12. Ultrafine pulverizer; 13. Enzymatic hydrolysis reactor; 14. Supercritical CO2 extraction vessel; 15. Plate heat exchanger; 16. Ultrasonic extraction tank; 17. Centrifuge I; 18. Separation vessel; 19. Spray dryer I; 2. Preparation line for morel and shiitake mushroom umami peptides; 21. Liquid fermentation tank for morel mycelium I; 22. Liquid fermentation tank for shiitake mushroom mycelium I; 23. Centrifuge II; 24. Enzymatic hydrolysis tank; 25. Ultrafiltration filter; 26. Spray dryer II; 3. Preparation line for morel and shiitake mushroom Maillard reaction products; 31. Liquid fermentation tank for morel mycelium II; 32. Liquid fermentation tank for shiitake mushroom mycelium II; 33. Centrifuge III; 34. 35. Microporous filter; 36. Maillard reaction vessel; 4. Spray dryer III; 5. Compound flavor enhancer preparation equipment; 6. Mixing machine; 7. Microencapsulated compound flavor enhancer preparation line; 8. Homogenizer; 9. Tank body; 10. Connecting seat; 11. Drive motor; 12. Connecting rod; 13. Mounting plate; 14. Stator; 15. Drive shaft; 16. Rotor; 17. Stirring blade; 18. Sealing plate; 19. Feed pipe I; 10. Feed pipe II; 10. Flow meter I; 11. Flow meter II; 11. Support leg; 12. Weighing instrument; 13. Base; 14. Solenoid valve; 15. Discharge pipe; 16. Controller; 17. Centrifuge IV; 18. Spray dryer IV. Detailed Implementation

[0039] To make the technical problems solved by this invention, the technical solutions adopted, and the beneficial effects obtained clearer, the invention will be further described in detail below with reference to specific embodiments. The specific embodiments described herein are for illustrative purposes only and are not intended to constitute any limitation on the invention. Unless otherwise defined, all terms used in this invention have the same meaning as commonly used in the art to which this invention pertains.

[0040] The following specific embodiments are provided to help understand the present invention. However, it should be understood that the embodiments and test examples listed in the present invention are only for illustrating the present invention and do not constitute any limitation. The actual scope of protection of the present invention is set forth in the claims.

[0041] This invention provides a flavor enhancer with a complex flavor profile of morel and shiitake mushrooms, along with its preparation method and production line. The flavor enhancer comprises the following raw material components by mass parts: 10-50 parts of morel umami powder, 5-40 parts of morel Maillard reaction product, 0.08-8 parts of morel umami peptide, 10-50 parts of shiitake mushroom umami powder, 5-40 parts of shiitake mushroom Maillard reaction product, and 0.08-8 parts of shiitake mushroom umami peptide. This invention involves liquid fermentation of morel and shiitake mushrooms, extraction of morel umami substances using enzymatic hydrolysis-ultrasound combined extraction, preparation of morel umami peptide using a multi-step ultrafiltration method, and Maillard reaction of the liquid-fermented morel fermentation broth. Similarly, supercritical CO2 extraction of shiitake mushroom umami substances is used, followed by preparation of shiitake mushroom umami peptide using a multi-step ultrafiltration method, and Maillard reaction of the liquid-fermented fresh mushroom fermentation broth. By mixing the various components of a flavor enhancer with a complex flavor profile derived from morel and shiitake mushrooms in appropriate proportions, a variety of flavor enhancers with complex flavors are formed. This invention solves the problems of low extraction efficiency, easy deactivation of active ingredients, and poor flavor stability in existing technologies.

[0042] To achieve the above-mentioned objective, the present invention provides a flavor enhancer with a complex flavor of morel and shiitake mushrooms, comprising the following components: morel umami powder, morel Maillard reaction product, morel umami peptide, shiitake mushroom umami powder, shiitake mushroom Maillard reaction product, and shiitake mushroom umami peptide; the flavor enhancer comprises the following raw material components in parts by weight: 10-50 parts of morel umami powder, 5-40 parts of morel Maillard reaction product, 0.08-8 parts of morel umami peptide, 10-50 parts of shiitake mushroom umami powder, 5-40 parts of shiitake mushroom Maillard reaction product, and 0.08-8 parts of shiitake mushroom umami peptide.

[0043] In one embodiment, the umami agent comprises the following raw material components in parts by weight: 20 to 40 parts of morel umami powder, 10 to 30 parts of morel Maillard reaction product, 0.1 to 5 parts of morel umami peptide, 20 to 40 parts of shiitake mushroom umami powder, 10 to 30 parts of shiitake mushroom Maillard reaction product, and 0.1 to 5 parts of shiitake mushroom umami peptide.

[0044] In another embodiment, the umami agent comprises the following raw material components in parts by weight: 30 parts of morel umami powder, 19 parts of morel Maillard reaction product, 1 part of morel umami peptide, 30 parts of shiitake mushroom umami powder, 19 parts of shiitake mushroom Maillard reaction product, and 1 part of shiitake mushroom umami peptide.

[0045] Furthermore, the morel umami peptide is morel umami peptide component YDJ-4, and the shiitake mushroom umami peptide is shiitake mushroom umami peptide component XG-4. The morel umami peptide component YDJ-4 is a morel umami peptide with a peptide size of less than 1000 Da and a polypeptide molecular weight distribution of 35.8%; the shiitake mushroom umami peptide component XG-4 is a shiitake mushroom umami peptide with a peptide size of less than 1000 Da and a polypeptide molecular weight distribution of 29.2%.

[0046] The morel mushroom umami powder was extracted using a combination of enzymatic hydrolysis and ultrasonic extraction; the shiitake mushroom umami powder was extracted using supercritical CO2 extraction; morel mushroom umami peptides and shiitake mushroom umami peptides were prepared using a multi-step ultrafiltration method; the morel mushroom Maillard reaction product and the shiitake mushroom Maillard reaction product were obtained by Maillard reaction of the liquid fermentation broth of morel mushrooms and the fermentation broth of shiitake mushrooms.

[0047] In a second aspect of the present invention, a method for preparing a flavor enhancer having a complex flavor of morel and shiitake mushrooms is provided, as shown in FIG1A, which includes the following steps:

[0048] Step S1: Extracting the umami substances from morel mushrooms, which further includes the following steps:

[0049] Step S11: Raw material pretreatment. The cultured morel mycelium is freeze-dried under vacuum until the moisture content is ≤5%. The dried morel mycelium is then pulverized using an ultrafine pulverizer. In a preferred embodiment, the ultrafine pulverizer parameters are set to any speed between 1500 rpm and 5000 rpm, and a pulverization time between 3 min and 10 min. The pulverized dried morel mycelium is then passed through a sieve with a diameter of 20 mesh to 100 mesh. More preferably, the ultrafine pulverizer parameters are set to a speed of 5000 rpm / min and a pulverization time of 8 min. The pulverized dried morel mycelium is then passed through an 80 mesh sieve. The pulverized dried morel mycelium is then mixed with distilled water at a ratio of 1:10 to 1:20 to obtain a dried morel mycelium aqueous solution. The pH of the aqueous solution is adjusted to 6.5-7.5.

[0050] Step S12: Add 0.5%-2% protease to the morel mycelial solution prepared in step S11 at 45℃-55℃ and enzymatically hydrolyze for 2-6 hours.

[0051] Step S13: The morel mycelial solution obtained in step S12 is rapidly heated to 90℃ using a plate heat exchanger and maintained for 15 minutes to inactivate the enzyme; and ultrasonic extraction is performed for 20-60 minutes using 20kHz-40kHz, 200W-600W.

[0052] Step S14: Centrifuge the extract obtained in step S13 at 10000g (2969.7 rpm) for 10 minutes. Use spray drying to prepare morel mushroom umami powder.

[0053] Step S2: Supercritical extraction of umami substances from shiitake mushrooms, which further includes the following steps:

[0054] Step S21: Pre-treat the cultured shiitake mushroom mycelium. The cultured shiitake mushroom mycelium is vacuum freeze-dried until the moisture content is ≤5%. The dried shiitake mushroom mycelium is then pulverized using an ultra-micro pulverizer. In a preferred embodiment, the ultra-micro pulverizer parameters are set to any speed between 1500 rpm and 5000 rpm, and a pulverization time between 3 min and 10 min. The pulverized dried shiitake mushroom mycelium powder is then passed through a sieve of any diameter between 20 mesh and 100 mesh. More preferably, the ultra-micro pulverizer parameters are set to a speed of 5000 rpm / min and a pulverization time of 8 min. The dried shiitake mushroom mycelium is then pulverized, and the pulverized dried shiitake mushroom mycelium powder is passed through an 80 mesh sieve.

[0055] Step S22: Load the sieved shiitake mushroom mycelium powder into a supercritical CO2 extraction vessel. Inject supercritical carbon dioxide into the supercritical CO2 extraction vessel through a high-pressure pump. Set the extraction temperature in the supercritical carbon dioxide (CO2) extraction vessel to any temperature between 30℃ and 50℃, and the extraction pressure to any pressure between 15MPa and 35MPa. Extract for 40min to 60min.

[0056] Step S23: Separate the shiitake mushroom mycelium powder extracted in Step S22; take the supercritical carbon dioxide fluid containing shiitake mushroom umami substances from the supercritical CO2 extraction vessel and place it into the separation vessel; by changing the temperature and pressure in the separation vessel, the state of the supercritical carbon dioxide fluid containing shiitake mushroom umami substances changes, reducing the solubility of the shiitake mushroom umami substances, thereby allowing the shiitake mushroom umami substances to separate from the supercritical carbon dioxide and precipitate at the bottom of the separation vessel. In a preferred embodiment, the temperature of the separation vessel is set to 55℃–65℃ and the pressure is set to 5MPa–7MPa; more preferably, the temperature is set to 60℃ and the pressure is set to 6MPa. Compared with the high-pressure conditions of 30℃–50℃ and 15MPa–35MPa in the extraction stage (Step S22), this separation stage (Step S23) significantly reduces the pressure and moderately increases the temperature, causing the state of the supercritical CO2 to change, and the solubility to decrease significantly, thereby effectively precipitating the carried shiitake mushroom umami substances, which then settle and are recovered at the bottom of the separation vessel. In one embodiment, the separated shiitake mushroom umami substances are spray-dried to obtain shiitake mushroom umami powder. Further, the shiitake mushroom umami substances separated in step S23 are sprayed into small droplets in a drying chamber using a sprayer. Hot air or hot gas is introduced into the drying chamber, allowing the hot air or hot gas to contact the sprayed droplets, causing the droplets to rapidly evaporate under high temperature conditions, forming solid particles that settle at the bottom of the drying chamber. The solid particles dried by hot air are collected to obtain solid particles of shiitake mushroom umami powder.

[0057] Step S3: Preparation of morel umami peptides and shiitake umami peptides, which further includes the following steps:

[0058] Step S31: Morel mycelium and shiitake mycelium are cultured separately by liquid fermentation. The liquid fermentation culture temperature is set to 28℃ and the liquid fermentation culture time is 8 days, so as to obtain morel mycelium fermentation broth and shiitake mycelium fermentation broth respectively.

[0059] Step S32: Centrifuge the cultured morel mycelium fermentation broth and shiitake mycelium fermentation broth obtained in step S31 using a high-speed centrifuge. Place the morel mycelium fermentation broth and shiitake mycelium fermentation broth into separate centrifuge tubes using a high-speed centrifuge. Centrifuge for 10 minutes at a centrifugation temperature of 20℃ and a high-speed centrifuge speed of 8000 rpm / min. Separate the supernatant in the centrifuge tubes. Collect the separated mycelium fermentation broth and place it in a petri dish to obtain morel mycelium fermentation product and shiitake mycelium fermentation product. Filter the morel mycelium fermentation product and shiitake mycelium fermentation product using a microporous membrane with a diameter of 0.22 μm.

[0060] Step S33: The morel mycelium fermentation products and shiitake mycelium fermentation products filtered in step S32 are adjusted to pH 7.0. The ambient temperature is set to 50℃. Proteases or hydrolases are added at a standard of 4000 U / g, such as flavor protease, papain, neutral protease, and edible fungi hydrolase, with a material-to-liquid ratio of 1:10 (w:v). The mass ratio of morel or shiitake mycelium fermentation products to various proteases or hydrolases is 1:10. The enzymatic hydrolysis temperature is set to 50℃, and the hydrolysis time is 2 hours. After hydrolysis, the temperature is raised to 100℃ and inactivated for 15 minutes. The morel and shiitake mycelium hydrolysates are centrifuged at 10000 rpm / min for 10 minutes using a high-speed centrifuge. The supernatant is extracted to obtain morel hydrolysate and shiitake mycelium hydrolysate, respectively.

[0061] Step S34: The morel enzymatic hydrolysate and shiitake mycelium enzymatic hydrolysate obtained in step S33 are fractionated and separated, further including the following steps:

[0062] Step S341, First-stage separation: The morel enzymatic hydrolysate and the shiitake mushroom mycelium enzymatic hydrolysate are filtered through an ultrafiltration membrane with a molecular weight cutoff of 5000 Da to obtain filtrates with a molecular weight cutoff of more than 5000 Da and filtrates with a molecular weight cutoff of less than 5000 Da, respectively.

[0063] Step S342, second-stage separation: The filtrate with a molecular weight cutoff of less than 5000 Da obtained from the first-stage separation in step S341 is filtered through an ultrafiltration membrane with a molecular weight cutoff of 3000 Da to obtain filtrate with a molecular weight cutoff of 3000 Da-5000 Da and filtrate with a molecular weight cutoff of less than 3000 Da respectively.

[0064] Step S343, third-stage separation: The filtrate with a molecular weight cutoff of less than 3000 Da obtained from the second-stage separation in step S342 is filtered through an ultrafiltration membrane with a molecular weight cutoff of 1000 Da to obtain filtrate with a molecular weight cutoff of 1000 Da-3000 Da and filtrate with a molecular weight cutoff of less than 1000 Da, respectively.

[0065] Through the above-described fractionation steps, four fractions of morel mushroom enzymatic hydrolysate filtrate and shiitake mushroom mycelium enzymatic hydrolysate filtrate were obtained: morel mushroom umami peptide solution with a molecular weight of over 5000 Da, 3000-5000 Da, 1000-3000 Da, and below 1000 Da. These yield morel mushroom umami peptide solution and shiitake mushroom umami peptide solution with different molecular weights. In other words, after ultrafiltration, both morel mushroom extract and shiitake mushroom extract removed large molecular impurities such as insoluble proteins and polysaccharides, while retaining small umami molecules (free amino acids, flavor peptides, and nucleotides).

[0066] The molecular weight distribution and umami intensity of morel polypeptides are shown in Table 1 below:

[0067]

[0068] Note: Umami intensity is evaluated using sensory evaluation methods; the higher the number, the stronger the umami intensity.

[0069] Table 1

[0070] The molecular weight distribution and umami intensity of shiitake mushroom polypeptides are shown in Table 2 below:

[0071]

[0072] Note: Umami intensity is evaluated using sensory evaluation methods; the higher the number, the stronger the umami intensity.

[0073] Table 2

[0074] Step S35: Centrifuge the morel mushroom umami peptide solution and shiitake mushroom umami peptide solution of different molecular weights obtained in step S34 at 10000 rpm / min for 10 min using a high-speed centrifuge. After filtration, spray dry to obtain morel mushroom umami peptide powder and shiitake mushroom umami peptide powder of different molecular weights. In one embodiment, the separated morel mushroom umami peptide and shiitake mushroom umami peptide are sprayed into small droplets in a drying chamber using a sprayer. Hot air or hot gas is introduced into the drying chamber, allowing the hot air or hot gas to contact the sprayed droplets, causing the droplets to evaporate rapidly under high temperature conditions, forming solid particles that settle at the bottom of the drying chamber. The solid particles after hot air drying are collected to obtain morel mushroom umami peptide powder and shiitake mushroom umami peptide powder of different molecular weights.

[0075] Step S4: Preparation of Maillard reaction products of morel and lentinan, which further includes the following steps:

[0076] Step S41: Prepare morel Maillard reaction products. Morel cells are cultured by liquid fermentation at a temperature of 28°C for 8 days to obtain morel fermentation broth.

[0077] Step S411: Centrifuge the morel mushroom fermentation broth prepared in step S41 using a high-speed centrifuge. Place the morel mushroom fermentation broth into centrifuge tubes and centrifuge at 20℃ and 8000rpm / min for 10min. After separating the supernatant, place the collected morel mushroom mycelium into a petri dish to obtain the morel mushroom fermentation product. Filter the morel mushroom fermentation product using a 0.22μm diameter microporous membrane.

[0078] Step S412: Adjust the pH of the morel fermentation product obtained in step S411 to any value between 6.5 and 7.0. Perform a closed Maillard reaction at 80℃-120℃ for 20-40 minutes. Then, spray-dry the closed Maillard reaction product to obtain the Maillard reaction product. In this invention, the Maillard reaction is a non-enzymatic browning reaction between the morel fermentation product and reducing sugars under heating conditions. The Maillard reaction involves the condensation and rearrangement of free amino acids (especially lysine, histidine, glycine, etc., which have free amino groups) and reducing sugars (such as glucose and fructose) under set pH and temperature conditions, ultimately generating a series of low-molecular-weight intermediates with a fresh and aromatic flavor, as well as brown or brownish-yellow high-molecular-weight pigments (Maillard products, Melanoidin).

[0079] In one embodiment, the pH of the morel fermentation product is adjusted to any value between 6.5 and 7.0. Any pH value between 6.5 and 7.0 in this invention falls within the optimal neutral condition range for the Maillard reaction. Under these neutral conditions, the reaction process mainly includes three stages:

[0080] Initial stage (0–5 min): The reducing sugar undergoes a condensation reaction with the amino group of the amino acid to generate an N-substituted glycosamine (Schiff base), which then undergoes an Amadori rearrangement to form a 1-amino-1-deoxy-2-keto sugar. This intermediate is a key bridge for subsequent reactions.

[0081] Intermediate stage (5–20 min): Amadori products (1-amino-1-deoxy-2-ketosugar) are further decomposed to form a series of reaction intermediates, such as α-carbonyl compounds, hydroxymethylfurfural (HMF), pyrroles, furans, thiothiazoles, etc. Some of the reaction intermediates have enhanced umami and caramel characteristics and are the main source of flavor compounds.

[0082] Final stage (20–40 min): The aforementioned series of reaction intermediates (low molecular weight compounds) generate high molecular weight insoluble pigments through condensation, polymerization, and oxidation reactions, namely Melanoidin, the terminal product of the Maillard reaction. The product is characterized by a gradual deepening of solution color and a complex flavor profile with nutty, meaty, and savory aromas.

[0083] By controlling the heating temperature (80℃–120℃), reaction time (20min–40min), and pH conditions of the Maillard reaction, the Maillard reaction is made more inclined to generate flavor intermediates and flavor precursors, while avoiding excessive polymerization that generates bitter or burnt flavor substances, thus ensuring that the Maillard products have good umami and stability.

[0084] Step S42: Prepare the Maillard reaction product of shiitake mushrooms. Shiitake mushroom mycelium is cultured by liquid fermentation. The liquid fermentation temperature is set to 28℃ and the liquid fermentation time is 8 days to obtain shiitake mushroom fermentation broth.

[0085] Step S421: Centrifuge the shiitake mushroom fermentation broth prepared in step S42 using a high-speed centrifuge. Place the shiitake mushroom fermentation broth in a centrifuge tube and centrifuge at 20℃ and 8000rpm / min for 10min. Separate the supernatant and collect the shiitake mushroom fermentation mycelium. Place the shiitake mushroom fermentation mycelium in a petri dish to obtain the shiitake mushroom fermentation product. Filter the shiitake mushroom fermentation product using a 0.22μm diameter microporous membrane.

[0086] Step S422: Adjust the pH of the shiitake mushroom fermentation product filtrate to any value between 6.5 and 7.0, and carry out the Maillard reaction in a sealed environment at 80℃-120℃ for 20 min-40 min, followed by spray drying to obtain the Maillard reaction product.

[0087] In one embodiment, the shiitake mushroom fermentation product of the present invention was found to contain abundant free amino acids (such as glutamic acid, alanine, lysine, etc.), polypeptides, and polysaccharides, as well as flavor nucleotides (such as 5'-inosine monophosphate (IMP) and 5'-guanylic acid (GMP)). After purifying the shiitake mushroom fermentation product by filtration through a 0.22 μm diameter membrane, a shiitake mushroom fermentation product filtrate was obtained. The pH of the filtrate was adjusted to any value between 6.5 and 7.0, and the mixture was heated in a sealed environment at 80℃–120℃ for 20–40 minutes to induce the Maillard reaction, generating a shiitake mushroom Maillard reaction product with a delicious flavor and stable color. The Maillard reaction process mainly includes the following three stages:

[0088] In the initial stage (condensation reaction stage): the amino groups of free amino acids or polypeptides in the shiitake mushroom fermentation products condense with the carbonyl groups of reducing sugars (such as glucose and fructose) to form unstable Schiff bases. Subsequently, the Schiff bases undergo a rearrangement reaction to generate Amadori compounds (1-amino-1-deoxy-2-ketoses), which are key intermediates in the Maillard reaction. This rearrangement reaction process is mainly affected by temperature and pH. Under the neutral pH and medium-high temperature conditions set in this invention, the formation efficiency of Amadori compounds is relatively high.

[0089] Intermediate Stage (Degradation and Formation of Flavor Precursors): Amadori compounds further decompose 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 possess complex aromas such as nutty, meaty, and roasted notes, constituting the main flavor characteristics of shiitake mushroom Maillard products. In particular, shiitake mushrooms themselves are rich in glutamic acid and flavor nucleotides, which participate in the formation of synergistic umami-enhancing substances such as γ-glutamyl peptides during the Maillard reaction, giving the products a unique "umami complex flavor."

[0090] Final stage (polymerization and browning): Under prolonged heating or high-temperature conditions, the aforementioned low-molecular-weight carbonyl compounds and other low-molecular-weight reaction intermediates further cross-link, condense, and polymerize to generate a brownish-red high-molecular-weight pigment (melanoidin). This brownish-red high-molecular-weight pigment is stable, non-toxic, and possesses certain antioxidant capabilities, giving the shiitake mushroom reaction solution a bright brown appearance and a burnt aroma. The entire Maillard reaction process requires no external enzyme preparations and does not rely on acid catalysis, making it suitable for use in a neutral buffer system. The process is stable and the reaction rate is controllable. By controlling the Maillard reaction temperature (preferably 90℃–100℃) and reaction time (preferably 30 min), the generation of beneficial flavor components can be maximized, while avoiding the production of burnt or bitter impurities.

[0091] Step S5: Prepare the compound umami agent by mixing the morel umami powder (preferably 20%-40% by mass), morel Maillard reaction product (preferably 10%-30% by mass), morel umami peptide (preferably 0.1%-5% by mass), shiitake mushroom umami powder (20%-40%), shiitake mushroom Maillard reaction product (preferably 10%-30% by mass), and shiitake mushroom umami peptide (preferably 0.1%-5% by mass) evenly to obtain the final compound umami agent.

[0092] Step S6: Prepare microencapsulated composite umami agent. Dissolve the composite umami agent powder prepared in step S5 in distilled water, add 10% (w / v) microcapsule wall material solution (add 10g of composite umami agent powder per 100ml of microcapsule wall material solution) to obtain a mixture. The microcapsule wall material solution is preferably maltodextrin and gum arabic (mass ratio of maltodextrin to gum arabic is 1:1). Place the mixture in a homogenizer container, set the homogenizer speed to 10000rpm, start the homogenizer, and homogenize for 5 minutes. After processing, remove the mixture and centrifuge it at 80w-120w for 5-15min using a high-speed centrifuge. After filtration, spray dry to obtain microencapsulated composite umami agent with an average particle size of 5-10μm.

[0093] Example 1: Cultivation of morel and shiitake mushroom mycelium

[0094] (1) Preparation of morel and shiitake mushroom strains

[0095] Single-spore isolates of morel and shiitake mushrooms that have been isolated and purified were selected and inoculated onto PDA (potato dextrose agar) slant medium. They were cultured in the dark at 22±1℃ for 7 days. Morel and shiitake mushroom spores with good growth and dense mycelium were obtained on the PDA slant medium and used as the source of mother culture for liquid culture, thus obtaining morel mycelium or shiitake mushroom mycelium.

[0096] (2) Seed liquid culture

[0097] Morel or shiitake mycelia were scraped from the PDA slant and inoculated into a 500mL Erlenmeyer flask containing 100mL of seed culture medium. The culture medium consisted of 20g / L glucose, 3g / L yeast extract, 5g / L peptone, 1g / L KH2PO4, and 0.5g / L MgSO4·7H2O. The pH of the culture medium was adjusted to 6.5 to obtain a morel or shiitake mycelia culture solution. After inoculation, the morel or shiitake mycelia culture solution was placed in a shaker (temperature 22℃, speed 120rpm) and cultured for 7 days to form a seed liquid with uniform mycelia and no sterile contaminants.

[0098] (3) Liquid mycelial amplification culture

[0099] The seed liquid obtained in (2) above was inoculated at a rate of 5% (v / v) into a 2L Erlenmeyer flask containing 500mL of liquid culture medium. The culture medium formula was: 20g / L glucose, 3g / L yeast extract, 5g / L peptone, 1g / L KH2PO4 and 0.5g / L MgSO4·7H2O. The pH of the culture medium was adjusted to 6.5. The culture conditions were 22℃, 120rpm, and in the dark for 10–14 days. During this period, the mycelial growth status was observed. When the mycelium on the liquid surface formed clumps and became full and fluffy, and the culture medium was clear and free of contaminants, the culture was stopped.

[0100] (4) Mycelial homogenate

[0101] After the above (3) culture is completed, the mycelium and culture medium are separated by double-layer gauze filtration. The mycelium is rinsed three times with sterile distilled water to remove residual culture medium components. Deionized water is added at a ratio of mycelium to deionized water of 1:5 (mass-volume ratio, g:mL), and homogenized at 10000 rpm / min for 2 minutes. After homogenization, the resulting coarse homogenate is filtered through two layers of sterile gauze, and the filtrate is collected for later use.

[0102] Example 2: Extraction of umami substances from morel mushrooms and shiitake mushrooms

[0103] Extraction of umami substances from morel mushrooms (enzymatic method + ultrasound-assisted method):

[0104] (1) Raw material pretreatment: The morel mycelium cultured in Example 1 was vacuum freeze-dried to a moisture content of ≤5%. The dried morel mycelium was then pulverized using an ultra-micro pulverizer. The ultra-micro pulverizer parameters were set to a rotation speed of 5000 rpm and a pulverization time of 8 min. The pulverized morel mycelium was then passed through an 80-mesh sieve. The sieved morel mycelium powder was added to distilled water at a mass ratio of 1:15, and the pH was adjusted to 7.0 to obtain a morel mycelium solution.

[0105] (2) Add 1% protease (calculated according to the mass ratio) to the morel mycelial solution prepared in (1) above at 50℃ and enzymatically hydrolyze for 4 hours.

[0106] (3) The enzymatically hydrolyzed morel mycelial solution was rapidly heated to 90°C using a plate heat exchanger and maintained for 15 min to terminate enzyme activity; and ultrasonic extraction was performed for 40 min at 20 kHz and 200 W-600 W to obtain the extract.

[0107] (4) The extract obtained in (3) above is centrifuged or filtered to remove the residue, and the filtered liquid after removing impurities is spray-dried to obtain morel mushroom umami powder.

[0108] Supercritical extraction of umami substances from shiitake mushrooms:

[0109] (1) Raw material pretreatment: The cultured shiitake mushroom mycelium was vacuum freeze-dried to a moisture content of ≤5%. The dried shiitake mushroom mycelium was then pulverized using an ultra-micro pulverizer. The ultra-micro pulverizer was set with a rotation speed of 5000 rpm and a time of 8 min. The pulverized shiitake mushroom mycelium was then passed through a 100-mesh sieve.

[0110] (2) The sieved shiitake mushroom mycelium powder was loaded into a supercritical CO2 extraction vessel. Supercritical carbon dioxide was injected into the extraction vessel through a high-pressure pump. The extraction was carried out for 40 minutes at a temperature of 40℃ and a pressure of 20MPa.

[0111] (3) After the extraction is completed, the separation stage begins. Supercritical carbon dioxide fluid containing shiitake mushroom umami substances is introduced from the extraction vessel into the separation vessel. In the separation vessel, the state of the supercritical carbon dioxide is changed by altering the temperature and pressure, which reduces its solubility for shiitake mushroom umami substances, thereby separating the shiitake mushroom umami substances from the supercritical carbon dioxide and precipitating them at the bottom of the separation vessel. The separated shiitake mushroom umami substances are then spray-dried to obtain shiitake mushroom umami powder.

[0112] Example 3: Preparation of Maillard reaction products of morel and shiitake mushrooms

[0113] Preparation of Morel Maillard reaction product: Morel mycelium was cultured in liquid fermentation at 28℃ for 8 days. The cultured morel fermentation broth was centrifuged using a high-speed centrifuge. The morel fermentation broth was placed in centrifuge tubes and centrifuged at 20℃ and 8000 rpm / min for 10 min. The supernatant was separated, and the collected morel mycelium was placed in a petri dish to obtain the morel fermentation product. The morel fermentation product was filtered through a 0.22 μm microporous membrane. The pH of the morel fermentation product filtrate was adjusted to 7.0, and the Maillard reaction was carried out in a closed system at 100℃ for 30 min. Subsequently, the morel Maillard reaction product was obtained by spray drying.

[0114] Preparation of the Maillard reaction product of shiitake mushrooms: Shiitake mushroom mycelium was cultured in liquid fermentation at 28℃ for 8 days to obtain a shiitake mushroom fermentation broth. The cultured shiitake mushroom fermentation broth was centrifuged using a high-speed centrifuge. The broth was placed in a centrifuge tube and centrifuged at 20℃ and 8000 rpm / min for 10 min. The supernatant was separated, and the collected shiitake mushroom mycelium was placed in a petri dish to obtain the shiitake mushroom fermentation product. The shiitake mushroom fermentation product was filtered through a 0.22 μm microporous membrane. The pH of the shiitake mushroom fermentation product filtrate was adjusted to 7.0, and a Maillard reaction was carried out at 100℃ under sealed conditions for 30 min, followed by spray drying to obtain the shiitake mushroom Maillard reaction product.

[0115] Example 4: Preparation of a flavor enhancer with a combination of morel and shiitake mushroom flavors

[0116] According to the mass ratio, 30% of the prepared morel umami powder, 19% of the morel Maillard reaction product, 11% of the morel umami peptide component YDJ-41%, 30% of the shiitake mushroom umami powder, 19% of the shiitake mushroom Maillard reaction product, and 11% of the shiitake mushroom umami peptide component XG-41% were mixed evenly to obtain the final compound umami agent.

[0117] Example 5: Preparation of microencapsulated compound umami agent

[0118] This embodiment enhances the stability of flavor substances through microencapsulation technology, making it suitable for high-temperature processed foods. The prepared compound umami powder is dissolved in distilled water, and a 10% (w / v) microcapsule wall material solution is added. The microcapsule wall material solution consists of maltodextrin and gum arabic (mass ratio 1:1). The mixture is placed in a homogenizer container, the homogenizer speed is set to 10000 rpm, and the homogenizer is started and processed for 5 minutes. After processing, the mixture is removed and centrifuged at 100 W for 10 minutes using a high-speed centrifuge. After filtration, the mixture is spray-dried to obtain microencapsulated compound umami with an average particle size of 5-10 μm.

[0119] This microencapsulated flavor enhancer has improved heat resistance, retaining more than 70% of its flavor compounds at 120°C; it is suitable for use in soups, ready-to-eat foods, and other food products that require high-temperature processing.

[0120] Test Example: Isolation and Identification of Morel and Shiitake Mushroom Umami Peptides

[0121] The molecular weight and amino acid sequence of the umami peptides were identified by Nano-HPLC-MS / MS. A ZipTip C18 desalting column was used for desalting before sample loading.

[0122] Chromatographic conditions: C18 column (75 μm × 25 cm); column flow rate 0.3 μL / min; column temperature 40℃; electrospray voltage 2 kV; mobile phase A: aqueous solution containing 0.1% formic acid; mobile phase B: acetonitrile solution containing 0.1% formic acid. The mass spectrometer operated in data-dependent acquisition mode, automatically switching between MS and MS / MS acquisition. Mass spectrometry conditions: MS: scan range m / z 200–1500; resolution 70000; automatic gain control target 3 × 10⁻⁶; maximum injection time 60 ms; scan 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 50 ms; collision energy 27 eV; dynamic exclusion time 20 s. Tandem mass spectra were analyzed using PEAKSStudioX+ software, and the Uniprot-Gallus database was searched using the PEAKSDB algorithm.

[0123] Identifying morel umami peptides:

[0124] The most flavorful peptide component of morel mushrooms, YDJ-4, was identified by Nano-HPLC-MS / MS, yielding five umami peptides: VEK (molecular weight 374.44), LDF (molecular weight 403.43), FVT (molecular weight 365.43), EEA (molecular weight 347.32), and EEL (molecular weight 389.44).

[0125] Identifying shiitake mushroom umami peptides:

[0126] The umami-rich component XG-4 of shiitake mushroom peptides was identified using Nano-HPLC-MS / MS, yielding a total of six umami peptides: 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), and EPQ (molecular weight 372.38).

[0127] It should be further explained that the present invention provides a highly efficient and stable umami agent with a complex flavor of morel and shiitake mushrooms, and its preparation method, as shown in Figure 1B. This method optimizes the compounding of umami components from morel and shiitake mushrooms to improve the extraction rate and flavor stability of umami substances. It employs a combined enzymatic hydrolysis-ultrasound extraction method to improve the dissolution rate of morel umami substances; supercritical CO2 extraction is used to extract shiitake mushroom umami substances to reduce thermal degradation and improve flavor purity; a multi-step ultrafiltration method is used to prepare morel umami peptides and shiitake mushroom umami peptides; liquid fermentation combined with Maillard reaction enhances the characteristic flavors of morel and shiitake mushrooms; and multi-component compounding achieves a synergistic effect between the flavors of morel and shiitake mushrooms, thereby enhancing the umami sensation of the umami agent with a complex flavor of morel and shiitake mushrooms.

[0128] Furthermore, this application also provides a production line for preparing a flavor enhancer with a compound flavor of morel and shiitake mushroom, as shown in Figures 2-9. It includes an extraction line 1 for morel and shiitake mushroom flavor substances, a preparation line 2 for morel and shiitake mushroom flavor peptides, a preparation line 3 for morel Maillard reaction products and shiitake mushroom Maillard reaction products, a compound flavor enhancer preparation equipment 4, and a microencapsulated compound flavor enhancer preparation line 5.

[0129] The extraction line 1 for morel and shiitake mushroom umami substances includes a vacuum freeze dryer 11. Downstream of the vacuum freeze dryer 11 is an ultrafine pulverizer 12. Downstream of the ultrafine pulverizer 12 are an enzymatic hydrolysis reactor 13 and a supercritical CO2 extraction vessel 14. Downstream of the enzymatic hydrolysis reactor 13 is a plate heat exchanger 15. Downstream of the plate heat exchanger 15 is an ultrasonic extraction tank 16. Downstream of the ultrasonic extraction tank 16 is a centrifuge 17. Downstream of the supercritical CO2 extraction vessel 14 is a separation vessel 18. Downstream of the centrifuge and separation vessel 18 is a spray dryer 19.

[0130] The morel umami peptide and shiitake mushroom umami peptide preparation line 2 includes a morel mycelium liquid fermentation tank 21 and a shiitake mushroom mycelium liquid fermentation tank 22. A centrifuge 23 is installed downstream of the morel mycelium liquid fermentation tank 21 and the shiitake mushroom mycelium liquid fermentation tank 22. An enzymatic hydrolysis tank 24 is installed downstream of the centrifuge 23. An ultrafiltration filter 25 is installed downstream of the enzymatic hydrolysis tank 24. A spray dryer 26 is installed downstream of the ultrafiltration filter 25.

[0131] The preparation line 3 for morel Maillard reaction products and shiitake mushroom Maillard reaction products includes a second liquid fermentation tank 31 for morel mycelium and a second liquid fermentation tank 32 for shiitake mushroom mycelium. A centrifuge 33 is installed downstream of the liquid fermentation tank 31 for morel mycelium and the second liquid fermentation tank 32 for shiitake mushroom mycelium. A microporous filter 34 is installed downstream of the centrifuge 33. A Maillard reaction tank 35 is installed downstream of the microporous filter 34. A spray dryer 36 is installed downstream of the Maillard reaction tank 35.

[0132] The compound umami agent preparation equipment 4 includes a mixing machine 41;

[0133] The microencapsulated compound umami agent preparation line 5 includes a homogenizer 51, a centrifuge 4 52 is arranged downstream of the homogenizer 51, and a spray dryer 4 53 is arranged downstream of the centrifuge 4 52.

[0134] The homogenizer 51 includes a tank 511. Connecting seats 512 are fixedly connected to both sides of the top of the tank 511. A drive motor 513 is fixedly connected between the two connecting seats 512. A connecting rod 514 is fixedly connected to the bottom of the drive motor 513. A mounting plate 515 is bolted to the bottom of the connecting rod 514. A stator 516 is bolted to the bottom of the mounting plate 515. Micro-holes are formed on the surface of the stator 516. A drive shaft 517 is fixedly connected to the output shaft of the drive motor 513. The bottom of the drive shaft 517 extends 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 surface of the drive shaft 517. A sealing plate 5110 is fixedly connected to the surface of the connecting rod 514. The sealing plate 5110 is bolted to the top of the drive shaft 514. The bolt is fixedly connected to the top of the tank body 511. The top of the tank body 511 is connected to the two sides of the feed pipe 1 5111 and feed pipe 2 5112 respectively. The bottom of feed pipe 1 5111 and feed pipe 2 5112 are fixedly connected to the flow meter 1 5113 and flow meter 2 5114 respectively. The bottom of the tank body 511 is fixedly connected to the support leg 5115. The bottom of the support leg 5115 is fixedly connected to the weighing instrument 5116. The bottom of the weighing instrument 5116 is fixedly connected to the base 5117. The surface of the base 5117 has a mounting hole. The inner cavity of the mounting hole is fixedly connected to the ground by bolts. The bottom axis of the tank body 511 is fixedly connected to the solenoid valve 5118. The bottom of the solenoid valve 5118 is connected to the discharge pipe 5119. The surface of the tank body 511 is fixedly connected to the controller 5120.

[0135] It should be noted that this application uses flow meter 5113 and flow meter 5114 to monitor and control the flow rates of the compound flavor enhancer powder solution and the microcapsule wall material solution in feed pipe 5111 and feed pipe 5112 in real time, respectively. This enables precise addition of different raw materials according to preset ratios, avoiding errors from manual addition and ensuring the stability of the microencapsulated compound flavor enhancer components. Weighing instrument 5116 monitors the total weight change of tank 511 and its internal materials in real time, forming a dual metering system. Flow meter 5113 and flow meter 5114 control the dynamic flow rate, while weighing instrument 5116 verifies the cumulative addition amount, further correcting addition errors and improving metering accuracy. Precise metering ensures the consistency of the raw material mixing ratio. The uniformity of the core and wall materials during microencapsulation helps to ensure uniform encapsulation of the core material, improving product quality uniformity. The controller 5120 integrates data from the flow meter and weighing instrument 5116, enabling automated feeding control, reducing human intervention, minimizing variable interference during production, and enhancing process stability. The base 5117 is fixed to the ground via mounting holes and bolts, ensuring equipment stability during operation. The combined design of the support legs 5115 and the weighing instrument 5116 supports the tank 511 and enables real-time transmission of weight signals. The compact and rational structure, along with the modular design, facilitates equipment maintenance and cleaning, meeting the hygiene requirements of food and pharmaceutical production. During use, feed is introduced into the tank through feed pipe 1 5111 and feed pipe 2 5112. A compound flavor enhancer powder solution and a microcapsule wall material solution are injected into tank 511. Flow meters 5113 and 5114 monitor the flow data in real time and feed it back to controller 5120. Controller 5120 adjusts the feeding speed according to the preset ratio to achieve quantitative feeding. Weighing instrument 5116 detects the total weight of tank 511 in real time and compares it with the cumulative flow data of flow meters 5113 and 5114. If a deviation occurs, such as pipe blockage or leakage, controller 5120 automatically alarms and stops feeding to ensure accurate feeding. Then, drive motor 513 starts and drives drive shaft 517 to rotate. Stirring blades 519 first perform preliminary mixing of raw materials in tank to form a uniform suspension or emulsion. Drive shaft 51... 7 drives the rotor 518 to rotate at high speed inside the stator 516. Utilizing the shearing force, impact force, and cavitation effect between the rotor 518 and the stator 516, the particles or droplets in the mixture are further refined. Through the micropores on the surface of the stator 516, the core material and the wall material are fully contacted, 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 the homogenized material is transported to the subsequent process through the discharge pipe 5119 to complete the preparation of the microencapsulated compound flavoring agent. The entire process is automated and linked by the controller 5120. The metering, stirring, homogenization, and discharge links are executed sequentially according to the preset program to ensure the precise control and traceability of process parameters.

[0136] It should be further noted that the production line configuration implementation method for preparing a flavor enhancer with a compound flavor of morel and shiitake mushrooms in this application can be as follows.

[0137] High-precision mass flow meters 5113 and 5114 respectively collect the instantaneous mass flow rates of the compound flavor enhancer powder solution in feed pipe 5111 and the microcapsule wall material solution in feed pipe 5112 in real time (measurement error ≤ ±0.5%). The controller 5120, based on a preset core-to-wall material mass ratio (typically 1:3 to 1:5), dynamically adjusts the opening of the pneumatic regulating valve on the feed pipe using a PID algorithm to achieve online proportional linkage control of the two-component solution. This completely eliminates batch-to-batch ratio fluctuations caused by manual feeding (traditional methods have an error ≥5%), ensuring the consistency of the microencapsulated compound flavor enhancer composition from the source.

[0138] The weighing instrument 5116 (accuracy class C3) monitors the total mass change of the tank 511 in real time through the rigidly connected support leg 5115 (sampling frequency ≥10Hz).

[0139] Controller 5120 executes triple verification logic: the sum of the cumulative flow rates ΣQ of flow meter 1 5113 and flow meter 2 5114. flow Weighing instrument 5116 measured the tank weight gain Δm; preset total feed threshold Q set When |ΣQ flow - Δm|>0.5%Q set When a pipeline blockage / leakage is detected, an emergency stop and alarm are immediately triggered, forming a redundant safety metering mechanism. Actual measurements show that this design reduces the cumulative feeding error from ±1.2% to ±0.3%, significantly improving the microcapsule encapsulation rate to 98.5±0.8% (compared to ≤95% for traditional equipment).

[0140] Driven by the drive motor 513 (frequency converter controlled, speed range 0-2880rpm), the transmission shaft 517 drives the two sets of functional units to work together:

[0141] The lower stirring blade 519 (three-bladed swept-back type, diameter / tank diameter ratio 0.35) operates at 300-600 rpm, generating axial and radial flow, ensuring the core wall material solution achieves a mixing uniformity ≥95% (CV value) within 30 seconds. The upper rotor 518 (tooth structure, gap 0.2-0.5 mm) and stator 516 (double-stage mesh structure, aperture Φ0.3 mm / Φ0.8 mm) generate a local shear rate >10 at 2800 rpm. 5 s -1 The cavitation effect intensity is ≥0.35 MPa. This synergistic effect reduces the particle size D of the material. 90 <5μm (traditional single-stirred D) 90>20μm), forming a submicron-level stable dispersion system, ensuring that the core material is completely encapsulated by the wall material, and the microcapsule wall thickness variation coefficient is <7%.

[0142] The base 5117 is fixed to the concrete foundation with M24 anchor bolts (preload ≥110kN), and the equipment vibration intensity is <2.5mm / s (ISO 10816-3 standard Class B). The support legs 5115 have built-in strain gauge sensors for the weighing instrument 5116, and adopt a four-point support full-bridge circuit to eliminate off-center load error (<0.1%FS). The inner wall Ra of the tank 511 is ≤0.4μm, and the rotor 518 / stator 516 module has a quick-release design, supporting online sterilization at 135℃ / 30min, with microbial residue <1CFU / 100cm² (compliant with GMP Appendix 1 requirements). This integrated system improves the production efficiency of microencapsulated compound flavoring agents by 40%, with a product dissolution RSD <3.5% and a shelf life extended to 24 months (accelerated test 40℃ / 75%RH).

[0143] In some embodiments, the production line provided in this application may include the following effects:

[0144] 1. The instantaneous flow rates of the compound flavor enhancer powder solution and the microcapsule wall material solution in feed pipe 1 (5111) and feed pipe 2 (5112) are monitored and controlled in real time and continuously using flow meters 1 (5113) and 2 (5114), respectively. This dynamic flow regulation capability allows the system to adjust the feeding rate of the two raw materials in real time according to the precise proportioning parameters preset by the controller (5120), achieving high-precision and dynamic synchronous feeding of different raw materials in a preset ratio. This fundamentally eliminates the inherent drawbacks of traditional manual feeding methods, such as metering lag, operational errors, and batch-to-batch differences.

[0145] 2. To further enhance metering reliability and establish closed-loop control, this system innovatively adopts a dual metering verification mechanism. On one hand, flowmeter 5113 and flowmeter 5114 control the dynamic flow rate, ensuring the accuracy of instantaneous mixing ratio. On the other hand, the weighing instrument 5116 is integrated into the equipment support structure (leg 5115), monitoring the total weight change of the tank 511 and its internal materials in real time and with high precision. This design has dual significance: structurally, the combination of leg 5115 and weighing instrument 5116 achieves integrated equipment support and weight signal transmission, with a compact structure and 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 calculation values ​​of flowmeter 5113 and flowmeter 5114 with the total weight increase of the tank measured by the weighing instrument 5116. Once a significant deviation exceeding the preset allowable range is detected (e.g., a high flow meter reading due to partial pipe blockage but insufficient actual feed, or normal flow meter reading but material loss due to minor leakage), the controller 5120 will immediately trigger an alarm signal (such as an audible and visual alarm, system status indication) and automatically execute safety strategies (such as suspending feed into the relevant feed pipeline). This real-time cross-validation and feedback correction mechanism significantly improves overall metering accuracy, effectively capturing and correcting systematic errors or sudden failures that might be overlooked by a single metering method. The direct process benefit of accurate metering is the absolute consistency of the raw material mixing ratio. This is crucial for the subsequent microencapsulation process. Only when the compound flavoring agent and the wall material solution are fully and uniformly mixed in a constant optimal ratio can a stable dispersion system be formed during the homogenization stage, ensuring that the core material particles / droplets are uniformly and completely encapsulated by the wall material during the subsequent film formation process. This is a prerequisite for obtaining microencapsulated compound flavoring agent products with high encapsulation efficiency, narrow particle size distribution, excellent sustained-release performance, and long-term storage stability.

[0146] 4. The controller 5120 receives and processes massive amounts of data in real time from flow meter 5113, flow meter 5114, and weighing instrument 5116. It also automatically drives the actuators according to the preset process formula and program logic. During the feeding stage, it controls the opening of the feed valve to regulate the flow rate; during the mixing and homogenization stage, it drives the motor 513 to start, causing the drive shaft 517 to rotate. The drive shaft 517 first drives the stirring blades 519 located at the bottom of the tank to perform preliminary, gentle macroscopic mixing of the compound flavor enhancer powder solution and microcapsule wall material solution injected into the tank. The purpose is to quickly wet the powder, break up clumps, and initially form a relatively uniform suspension or emulsion, creating conditions for subsequent high-intensity homogenization.

[0147] 5. After initial mixing, the system enters the crucial fine homogenization stage. At this point, the drive shaft 517 drives the rotor 518, located on it, to rotate at high speed within the fixed stator 516. The precise gap design between the rotor 518 and the stator 516 (adjustable according to material characteristics) generates extremely strong shear forces, high-frequency impact forces, and cavitation effects. These mechanical forces work together to efficiently break down and refine the core material particles or droplets in the initial mixture to the target micron or submicron level. Simultaneously, the specifically shaped micropores or grooves designed on the surface (or inside) of the stator 516 force the material to repeatedly pass through under high pressure, further enhancing the dispersion effect and the collision frequency of particles / droplets. This process creates a highly uniform and stable dispersion system, allowing the compound umami agent to be dispersed extremely finely and uniformly in the wall material solution, with full contact between the two. This provides an ideal physicochemical environment for the subsequent uniform and continuous deposition of the wall material on the core material surface (i.e., microencapsulation). This determines the morphology, particle size distribution, and encapsulation efficiency of the microcapsules.

[0148] 6. After the mixing and homogenization process reaches the preset parameters (such as time, temperature, or indirect judgment by online viscosity / particle size monitoring), the controller 5120 will automatically open the solenoid valve 5118. The homogenized material, under gravity or slight positive pressure (if applicable), is smoothly and controllably conveyed through the discharge pipe 5119 to subsequent microcapsule curing / drying processes, completing the key pre-process of microencapsulated compound flavoring agent preparation. The production process achieves full-process automation and programmed control through the controller 5120. From the initial quantitative feeding (metering), to the preliminary mixing by the stirring blades 519, to the high-intensity homogenization of the rotor 518-stator 516 system, and finally to the opening of the solenoid valve 5118 for discharge, all steps are strictly executed automatically according to the preset, flexibly adjustable process procedure. The controller 5120 records and stores key process parameters throughout the entire process (such as instantaneous / cumulative values ​​of various flow rates, total tank weight and increment, motor 513 operating status and time, solenoid valve 5118 on / off status, etc.), ensuring a high degree of transparency and traceability in the production process. This not only minimizes human intervention and the variable interference it introduces, significantly improving the stability, repeatability, and reliability of the entire production process, but also provides a solid data foundation for product quality analysis, process optimization, and meeting stringent production standards (such as GMP).

[0149] 7. The equipment base 5117 is securely fixed to the ground via mounting holes and bolts, providing a crucial foundation for operational stability for the entire system, especially the high-speed homogenizing unit (rotor 518 / stator 516) and metering unit (weighing instrument 5116), effectively suppressing vibration interference. Furthermore, a modular design concept can be adopted, such as easily disassembled feed pipe 1 5111 / feed pipe 2 5112 connections, rotor 518 / stator 516 assemblies, stirring blades 519, and discharge pipe 5119—key components in contact with materials. This facilitates thorough cleaning, maintenance, and component replacement.

[0150] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solutions of the present invention within the scope of the inventive concept. These simple modifications all fall within the protection scope of the present invention.

[0151] It should also be noted that the various specific technical features described in the above embodiments can be combined in any way without contradiction. To avoid unnecessary repetition, the various possible combinations will not be described separately. Furthermore, different embodiments of the present invention can also be combined arbitrarily, as long as they do not violate the spirit of the present invention, and should also be considered as the content disclosed by the present invention.

Claims

1. A method for preparing a flavor enhancer with a complex flavor of morel and shiitake mushrooms, characterized in that, The process includes the following steps: Step S1: Extracting morel umami substances; the morel umami substances are extracted using a combined enzymatic-ultrasonic extraction method, and then spray-dried to obtain morel umami powder; Step S2: Supercritical extraction of shiitake mushroom umami substances; the shiitake mushroom umami substances are spray-dried to obtain shiitake mushroom umami powder; Step S3: Preparing morel umami peptides and shiitake mushroom umami peptides; Step S3 further includes Step S31: Both morel mycelium and shiitake mushroom mycelium are cultured in liquid fermentation at a temperature of 28℃ for 8 days; Step S4: Preparing morel Maillard reaction products and shiitake mushroom Maillard reaction products; the liquid fermentation broths of morel and shiitake mushrooms are subjected to a Maillard reaction to obtain morel Maillard reaction products and shiitake mushroom Maillard reaction products; Step S5: Preparing Compound umami agent; Step S6: Preparation of microencapsulated compound umami agent; The umami agent with the compound flavor of morel and shiitake mushroom is composed of the following raw material components in parts by mass: 30 parts of morel umami powder, 19 parts of morel Maillard reaction product, 1 part of morel umami peptide, 30 parts of shiitake mushroom umami powder, 19 parts of shiitake mushroom Maillard reaction product, and 1 part of shiitake mushroom umami peptide; The morel umami peptide is morel umami peptide component YDJ-4, and the shiitake mushroom umami peptide is shiitake mushroom umami peptide component XG-4; The morel umami peptide component YDJ-4 is a morel umami peptide with a peptide size of less than 1000 Da and a polypeptide molecular weight distribution of 35.8%; The shiitake mushroom umami peptide component XG-4 is a shiitake mushroom umami peptide with a peptide size of less than 1000 Da and a polypeptide molecular weight distribution of 29.2%.

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