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

By combining morel enzymatic hydrolysis-ultrasonic extraction and shiitake mushroom supercritical CO2 extraction with Maillard reaction, the extraction and compounding of umami substances from morels and shiitake mushrooms were optimized, solving the problems of low extraction efficiency and poor stability. This resulted in the efficient preparation and enhanced stability of umami agents, making them suitable for processing a variety of foods.

CN120283938BActive Publication Date: 2026-05-01HUBEI YUANTIAN FOOD CO LTD
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Patent Information

Application Number
CN202510735421.7
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2025-06-04
Publication Date
2026-05-01
Estimated Expiration
2045-06-04

AI Technical Summary

Technical Problem

In existing technologies, the extraction efficiency of umami substances from morel mushrooms and shiitake mushrooms is low, the active ingredients are easily deactivated, and the flavor stability is poor. In particular, the heat-sensitive components of umami substances are severely damaged and the flavor is lost in large-scale production.

Method used

By employing morel enzymatic hydrolysis-ultrasonic extraction, liquid fermentation combined with Maillard reaction and shiitake supercritical CO2 extraction technology, the extraction and compounding of flavor substances were optimized to prepare a flavor enhancer with a complex flavor of morel and shiitake.

Benefits of technology

It improves the extraction rate and stability of umami agents, enhances the umami effect, and is suitable for high-temperature processed foods. It is applicable to the processing and preparation of various foods such as seasonings, pre-cooked dishes, meat products, and convenience foods.

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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.
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