Composite seasoning powder as well as preparation method and application thereof
The flavor substances of Agaricus bisporus by-products were extracted through enzymatic lysis and Maillard reactions, and the compound seasoning powder was prepared, which solved the problem of flavor and nutrient loss in the processing of edible fungi, and achieved comprehensive resource utilization and rich and diverse condiments.
Patent Information
- Application Number
- CN202510656002.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-21
- Publication Date
- 2025-07-22
AI Technical Summary
The flavor and nutrient content of by-products during the processing of existing edible fungi are severely lost, and the lack of in-depth development has led to waste of resources and a single condiment.
The Agaricus bisporus bleach solution Maillard reaction product and enzymatic extract were mixed with maltodextrin, salt and white sugar, and the flavor substances were extracted through enzymatic and Maillard reaction, and the composite seasoning powder was prepared by spray-drying.
Effectively retain the flavor and nutritional components of Agaricus bisporus, reduce resource waste, provide natural mushroom fragrance and umami flavor, replace traditional condiments, and enrich the variety of condiments.
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Figure CN120345692A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of compound seasoning powders, and particularly relates to a compound seasoning powder, a preparation method thereof, and an application thereof. Background Art
[0002] Edible fungi are a type of large fungi with higher fruiting bodies, commonly known as mushrooms or toadstools. They are not only rich in nutrients but also contain a large amount of umami and flavor substances, including free amino acids, peptides, flavor nucleotides, organic acids, etc. These substances synergize with each other to give edible fungi a unique delicious taste. Developing seasonings with edible fungi as natural raw materials can not only enrich the existing types and flavors of seasonings but also replace some artificially synthesized seasonings such as monosodium glutamate and chicken essence, thereby reducing sodium intake. Therefore, it has become a research and development hotspot in the current seasoning industry.
[0003] During the processing of edible fungi, a large amount of by-products are often generated, such as blanching liquid, cooking liquid, etc., resulting in a large loss of flavor and nutritional components. Recycling these by-products for seasoning production can not only maximize the retention of the original taste and nutrition of edible fungi but also promote the comprehensive utilization of resources, which is in line with the concept of sustainable development. However, the current development of edible fungi seasonings mainly focuses on simple drying and compounding, lacking in-depth development of their flavors. Summary of the Invention
[0004] In view of this, the purpose of the present invention is to provide a compound seasoning powder, which uses Agaricus bisporus and its by-products as raw materials, has complex aromas and colors, rich sensory characteristics, and meets the market's demand for healthy and natural seasonings.
[0005] To achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:
[0006] A compound seasoning powder, comprising the following raw materials in parts by weight: 15 - 30 parts of Maillard reaction product of Agaricus bisporus blanching liquid, 25 - 30 parts of enzymolysis extract of Agaricus bisporus, 8 - 18 parts of maltodextrin, 3 - 6 parts of table salt, and 0.5 - 1.5 parts of granulated sugar.
[0007] Preferably, the preparation method of the Maillard reaction product of Agaricus bisporus blanching liquid includes: mixing the Agaricus bisporus blanching liquid with water, adjusting the pH to 6.5 - 7.0, adding flavor protease for the first-step enzymolysis, after the first-step enzymolysis is completed, adjusting the pH to 6.0 - 6.5, adding glutaminase for the second-step enzymolysis, inactivating the enzyme to obtain an enzymolysis solution; adding D-xylose to the enzymolysis solution for Maillard reaction to obtain a reaction solution; centrifuging the reaction solution and collecting the supernatant, and diluting it to obtain the Maillard reaction product of Agaricus bisporus blanching liquid.
[0008] Preferably, the enzyme activity of the flavor protease is 50,000 U / g, the addition amount of the flavor protease is 0.19% - 0.25% of the mass of the blanched liquid of Agaricus bisporus, and the conditions for the first enzymatic hydrolysis are: the enzymatic hydrolysis temperature is 50 - 55 °C, and the enzymatic hydrolysis time is 2 - 3 h.
[0009] Preferably, the enzyme activity of the glutaminase is 500 U / g, the addition amount of the glutaminase is 0.17% - 0.20% of the mass of the blanched liquid of Agaricus bisporus, and the conditions for the second enzymatic hydrolysis are: the enzymatic hydrolysis temperature is 55 - 60 °C, and the enzymatic hydrolysis time is 1 - 2 h.
[0010] Preferably, the weight ratio of the enzymatic hydrolysate to D-xylose is 100:4 - 5, and the Maillard reaction is: adjusting the pH of the reaction system to 7.5, the reaction temperature is 90 °C, and the reaction time is 1.5 h.
[0011] Preferably, the preparation method of the enzymatic hydrolysate extract of Agaricus bisporus includes: adding water to fresh Agaricus bisporus for cooking, mixing and homogenizing the cooked Agaricus bisporus with the cooking liquid to obtain a homogenate; adjusting the pH of the homogenate to 6.5 - 7.0, adding neutral protease for the first enzymatic hydrolysis, adjusting the pH to 6.5 - 7.0 after the first enzymatic hydrolysis, adding flavor protease for the second enzymatic hydrolysis, and inactivating the enzyme to obtain an enzymatic hydrolysate; centrifuging the enzymatic hydrolysate to collect the supernatant, and concentrating the supernatant to obtain the enzymatic hydrolysate extract of Agaricus bisporus.
[0012] Preferably, the enzyme activity of the neutral protease is 150,000 U / g, the addition amount of the neutral protease is 0.09% - 0.15% of the mass of fresh Agaricus bisporus, and the conditions for the first enzymatic hydrolysis are: the enzymatic hydrolysis temperature is 50 - 55 °C, and the enzymatic hydrolysis time is 3 - 4 h.
[0013] Preferably, the enzyme activity of the flavor protease is 50,000 U / g, the addition amount of the flavor protease is 0.12% - 0.15% of the mass of fresh Agaricus bisporus, and the conditions for the second enzymatic hydrolysis are: the enzymatic hydrolysis temperature is 50 - 55 °C, and the enzymatic hydrolysis time is 1 - 2 h.
[0014] Another object of the present invention is to provide a preparation method of the compound flavor powder, including the following steps: weighing each raw material according to the ratio, mixing and then spray drying, and the conditions for the spray drying are: the inlet air temperature is 160 - 170 °C, the outlet air temperature is 80 - 90 °C, and the flow rate is 500 - 600 mL / h.
[0015] Another object of the present invention is to provide the application of the compound flavor powder or the preparation method in the preparation of food or food additives.
[0016] Compared with the prior art, the present invention has the following beneficial effects:
[0017] The present invention provides a compound flavor powder. The present invention comprehensively utilizes the by-product - blanching liquid generated during the production process of canned white button mushrooms, avoids the loss of flavor substances caused by blanching, greatly retains the flavor and nutritional components of white button mushrooms, and can effectively reduce resource waste. The umami components of the compound flavor powder of the present invention all come from the natural raw materials themselves, without adding monosodium glutamate additionally, having the effect of reducing sodium and increasing umami, and at the same time having the natural fragrance of mushrooms. The compound flavor powder of the present invention has the mushroom fragrance and natural umami and saltiness, and can replace the use of salt and monosodium glutamate seasonings in daily life.
[0018] The present invention can release more flavor amino acids, flavor peptides and other flavor substances from white button mushrooms and their by-product raw materials, enrich their taste characteristics, and make the taste of the final flavor powder more intense and rich. Description of the Drawings
[0019] Figure 1 Is the Maillard reaction product of the white button mushroom blanching liquid prepared in Example 1;
[0020] Figure 2 Is the enzymatic hydrolysis extract of white button mushrooms prepared in Example 1;
[0021] Figure 3 Are the details of the compound flavor powder of Example 1;
[0022] Figure 4 Is the finished product of the compound flavor powder of Example 1. Detailed Description of the Invention
[0023] The present invention provides a compound flavor powder, which comprises the following raw materials in parts by weight: 15 - 30 parts of the Maillard reaction product of the white button mushroom blanching liquid, 25 - 30 parts of the enzymatic hydrolysis extract of white button mushrooms, 8 - 18 parts of maltodextrin, 3 - 6 parts of table salt, and 0.5 - 1.5 parts of granulated sugar. The compound flavor powder of the present invention uses the Maillard reaction product of the white button mushroom blanching liquid and the enzymatic hydrolysis extract of white button mushrooms as raw materials, effectively recovers and utilizes the flavor and nutrients in the white button mushroom by-products, reduces resource waste and environmental pollution, and the compound flavor powder of the present invention has the mushroom fragrance and natural umami and saltiness.
[0024] In the present invention, a preparation method of a Maillard reaction product of a double-spore mushroom blanching liquid preferably includes: mixing the double-spore mushroom blanching liquid with water, adjusting the pH to 6.5 - 7.0, preferably 6.6 - 6.8, adding flavor protease for the first enzymatic hydrolysis, after the first enzymatic hydrolysis is completed, adjusting the pH to 6.0 - 6.5, preferably 6.2 - 6.3, adding glutaminase for the second enzymatic hydrolysis, inactivating the enzyme to obtain an enzymatic hydrolysate; adding D-xylose to the enzymatic hydrolysate for Maillard reaction to obtain a reaction solution; centrifuging the reaction solution and collecting the supernatant, diluting the supernatant to obtain a Maillard reaction product of the double-spore mushroom blanching liquid, preferably diluting to a solid content of 20% - 25% of the mass of the diluted liquid, and the solid is soluble solid.
[0025] As an implementable way, the double-spore mushroom blanching liquid is: 35 g of double-spore mushrooms are blanched in 65 mL of boiling water for 6 minutes and then fished out, and the remaining liquid is the double-spore mushroom blanching liquid. The double-spore mushroom blanching liquid in the present invention is provided by Jiangsu Zishan Food Technology Co., Ltd.
[0026] In the preparation method of the Maillard reaction product of the blanching liquid of Agaricus bisporus of the present invention, it is preferred that the blanching liquid of Agaricus bisporus is provided by Jiangsu Zishan Food Technology Co., Ltd., and the content of solids (soluble solids) in the blanching liquid of Agaricus bisporus provided by Jiangsu Zishan Food Technology Co., Ltd. is 50% - 60% of the mass of the blanching liquid of Agaricus bisporus. If the concentration and viscosity of the blanching liquid of Agaricus bisporus are too high, it is not conducive to enzymatic hydrolysis and subsequent drying treatment. Before adjusting the pH of the blanching liquid of Agaricus bisporus, it is preferred to mix the blanching liquid of Agaricus bisporus with water, and more preferably, the blanching liquid of Agaricus bisporus and water are mixed at a volume ratio of 1:1. It is preferred to use edible soda ash to adjust the pH after mixing the blanching liquid of Agaricus bisporus with water. The enzyme activity of the added flavor protease is preferably 50000 U / g, and the addition amount of the flavor protease is preferably 0.19% - 0.25% of the mass of the blanching liquid of Agaricus bisporus, more preferably 0.20% - 0.22%; the conditions for the first enzymatic hydrolysis are: the enzymatic hydrolysis temperature is preferably 50 - 55 °C, more preferably 52 - 53 °C; the enzymatic hydrolysis time is preferably 2 - 3 h, more preferably 2.4 - 2.6 h. It is preferred to use citric acid to adjust the pH of the first enzymatic hydrolysis solution. The enzyme activity of the added glutaminase is preferably 500 U / g, and the addition amount of the glutaminase is preferably 0.17% - 0.20% of the mass of the blanching liquid of Agaricus bisporus, more preferably 0.18% - 0.19%; the conditions for the second enzymatic hydrolysis are: the enzymatic hydrolysis temperature is preferably 55 - 60 °C, more preferably 57 - 58 °C; the enzymatic hydrolysis time is preferably 1 - 2 h, more preferably 1.4 - 1.6 h. The enzyme inactivation is preferably carried out by heating to 80 - 90 °C and holding for 10 - 15 min for enzyme inactivation. The weight ratio of the enzymatic hydrolysis solution to D-xylose is preferably 100:4 - 5, and the Maillard reaction is: adjusting the pH of the reaction system to 7.5, the reaction temperature to 90 °C, and the reaction time to 1.5 h. As an implementable method, edible soda ash is used to adjust the pH of the Maillard reaction system. The rotation speed of the centrifugation is preferably 4000 - 5000 r / min, more preferably 4500 r / min, and the centrifugation time is preferably 10 - 15 min, more preferably 12 min.
[0027] By using the enzymatic hydrolysis method and the Maillard reaction, the present invention can release more flavor amino acids, flavor peptides and other flavor substances from the by-product raw materials of Agaricus bisporus, enrich its taste characteristics, and make the taste of the final seasoning powder more intense and rich.
[0028] In the present invention, the preparation method of the enzymolysis extract of Agaricus bisporus preferably includes: adding water to fresh Agaricus bisporus for steaming, mixing the steamed Agaricus bisporus with the steaming liquid and homogenizing to obtain a homogenate; adjusting the pH of the homogenate to 6.5 - 7.0, preferably 6.6 - 6.8, adding neutral protease for the first-step enzymolysis; after the first-step enzymolysis is completed, adjusting the pH to 6.5 - 7.0, preferably 6.6 - 6.8, adding flavor protease for the second-step enzymolysis, and inactivating the enzyme to obtain an enzymolysis solution; centrifuging the enzymolysis solution to collect the supernatant, and concentrating the supernatant to obtain the enzymolysis extract of Agaricus bisporus, preferably concentrating the supernatant to a solid content of 20% - 25% of the mass of the concentrated supernatant.
[0029] In the preparation method of the enzymolysis extract of Agaricus bisporus of the present invention, it is preferred to slice fresh Agaricus bisporus and then add water, and the mass ratio of fresh Agaricus bisporus to water is preferably 1:1 - 5, more preferably 1:3. The steaming is preferably boiling water and steaming fresh Agaricus bisporus for 30 - 90 min, more preferably steaming for 60 min. It is preferred to use edible soda to adjust the pH of the homogenate. The enzyme activity of the added neutral protease is preferably 150,000 U / g. The addition amount of neutral protease is preferably 0.09% - 0.15% of the mass of fresh Agaricus bisporus, more preferably 0.11% - 0.13%; the conditions for the first-step enzymolysis are: the enzymolysis temperature is preferably 50 - 55°C, more preferably 52 - 53°C; the enzymolysis time is preferably 3 - 4 h, more preferably 3.4 - 3.6 h. It is preferred to use edible soda to adjust the pH of the first-step enzymolysis solution. The enzyme activity of the added flavor protease is preferably 50,000 U / g. The addition amount of flavor protease is preferably 0.12% - 0.15% of the mass of fresh Agaricus bisporus, more preferably 0.13% - 0.14%; the conditions for the second-step enzymolysis are: the enzymolysis temperature is preferably 50 - 55°C, more preferably 52 - 53°C; the enzymolysis time is preferably 1 - 2 h, more preferably 1.4 - 1.6 h. The enzyme inactivation is preferably heating to 80 - 90°C and keeping warm for 10 - 15 min for enzyme inactivation. The rotation speed of the centrifugation is preferably 4000 - 5000 r / min, more preferably 4500 r / min, and the centrifugation time is preferably 10 - 15 min, more preferably 12 min.
[0030] In the present invention, fresh Agaricus bisporus is steamed and then enzymolyzed. Through the steaming process, the cell wall structure of Agaricus bisporus can be effectively destroyed, so that the nutrients therein (including proteins, polysaccharides, aroma compounds, etc.) can be fully released. The treated Agaricus bisporus and the steaming liquid are enzymolyzed together, which can not only retain the nutrients and flavor components to the greatest extent and reduce their loss, but also fully release umami substances such as umami amino acids and flavor peptides through the two-step enzymolysis process of this process, improving the flavor performance of the seasoning powder.
[0031] The present invention also provides a method for preparing the composite flavor powder, which comprises the following steps: weighing each raw material according to a ratio, mixing them, and then performing spray drying. The conditions for the spray drying include: the inlet air temperature is preferably 160-170°C, more preferably 163-167°C; the outlet air temperature is preferably 80-90°C, more preferably 83-87°C; the flow rate is preferably 500-600 mL / h, more preferably 540-560 mL / h.
[0032] The present invention also provides the application of the composite flavor powder or the preparation method thereof in the preparation of food or food additives.
[0033] The technical solutions provided by the present invention will be described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0034] Example 1
[0035] A composite flavor powder has the following raw materials:
[0036] 30 parts of the Maillard reaction product of the blanching liquid of Agaricus bisporus, 30 parts of the enzymolysis extract of Agaricus bisporus, 12 parts of maltodextrin, 4.8 parts of table salt, and 0.96 part of granulated sugar.
[0037] The preparation method of the Maillard reaction product of the blanching liquid of Agaricus bisporus is as follows:
[0038] The blanching liquid of Agaricus bisporus is provided by Jiangsu Zishan Food Technology Co., Ltd., and the solid content is 50% of the mass of the blanching liquid of Agaricus bisporus;
[0039] Enzymolysis: Mix the blanching liquid of Agaricus bisporus with water at a ratio of 1:1, adjust the pH to 7.0 with edible soda ash, add 0.19% of flavor protease (enzyme activity is 50000 U / g) based on the weight of the blanching liquid of Agaricus bisporus, keep warm at 50°C and stir for enzymatic hydrolysis for 2.6 h to obtain the first-step enzymatic hydrolysis solution; adjust the pH of the first-step enzymatic hydrolysis solution to 6.5 with citric acid, add 0.17% of glutaminase (enzyme activity is 500 U / g) based on the weight of the blanching liquid of Agaricus bisporus, keep warm at 60°C and hydrolyze for 1.5 h; raise the temperature to 90°C, keep warm for 10 min to inactivate the enzyme, and obtain the enzymatic hydrolysis solution;
[0040] Maillard reaction: Add D-xylose to the enzymatic hydrolysis solution, and the weight ratio of the enzymatic hydrolysis solution to D-xylose is 100:4. Adjust the pH of the system to 7.5 with edible soda ash and carry out the Maillard reaction: the reaction temperature is 90°C and the reaction time is 1.5 h to obtain the Maillard reaction solution;
[0041] Centrifuge the Maillard reaction solution: the centrifugation speed is 4000 r / min and the centrifugation time is 15 min; dilute the supernatant after centrifugation with water to a solid content of 20% of the mass of the diluted liquid to obtain the Maillard reaction product of the blanching liquid of Agaricus bisporus, as Figure 1 shown.
[0042] The preparation method of the enzymatic hydrolysis extract of Agaricus bisporus is as follows:
[0043] Steaming: Wash and slice fresh Agaricus bisporus, mix with water at a weight ratio of 1:3, and boil the fresh Agaricus bisporus for 60 min after the water boils;
[0044] Enzymatic hydrolysis: Mix the steamed Agaricus bisporus with the steaming liquid and homogenize to obtain a homogenate. Adjust the pH of the homogenate to 7.0 using edible soda ash, add neutral protease (enzyme activity 150000 U / g) accounting for 0.09% of the mass of fresh Agaricus bisporus, and keep stirring and hydrolyzing at 50 °C for 3.5 h; Adjust the pH to 7.0 using edible soda ash, add flavor protease (enzyme activity 50000 U / g) accounting for 0.12% of the weight of fresh Agaricus bisporus, and hydrolyze at 50 °C for 1 h; Raise the temperature to 90 °C and keep warm for 10 min to inactivate the enzyme to obtain an enzymatic hydrolysis solution.
[0045] Centrifuge the enzymatic hydrolysis solution: The centrifugation speed is 4000 r / min and the centrifugation time is 15 min; Concentrate the supernatant after centrifugation under reduced pressure to a solid content of 20% of the mass of the concentrated supernatant, which is the enzymatic hydrolysis extract of Agaricus bisporus, as Figure 2 shown.
[0046] The preparation method of the compound seasoning powder is as follows:
[0047] Weigh the Maillard reaction product of the Agaricus bisporus blanching liquid, the enzymatic hydrolysis extract of Agaricus bisporus, maltodextrin, table salt and granulated sugar in proportion, mix the above raw materials at room temperature, and perform spray drying: the inlet air temperature is 170 °C, the outlet air temperature is 90 °C, and the flow rate is 500 mL / h.
[0048] The details of the compound seasoning powder in this example are as Figure 3 shown, and the finished product after bottling is as Figure 4 shown.
[0049] Example 2
[0050] A compound seasoning powder, the difference from Example 1 is that:
[0051] The preparation method of the Maillard reaction product of the Agaricus bisporus blanching liquid is as follows:
[0052] The Agaricus bisporus blanching liquid is provided by Jiangsu Zishan Food Technology Co., Ltd., and the solid content is 55% of the mass of the Agaricus bisporus blanching liquid;
[0053] Enzymatic hydrolysis: Mix the blanched liquid of Agaricus bisporus with water at a ratio of 1:1, adjust the pH to 6.8 with edible soda ash, add flavor protease (enzyme activity: 50000 U / g) accounting for 0.22% of the weight of the blanched liquid of Agaricus bisporus, keep warm at 53°C and stir for enzymatic hydrolysis for 2 h to obtain the first-step enzymatic hydrolysate; adjust the pH of the first-step enzymatic hydrolysate to 6.2 with citric acid, add glutaminase (enzyme activity: 500 U / g) accounting for 0.19% of the weight of the blanched liquid of Agaricus bisporus, keep warm at 57°C and hydrolyze for 1.2 h; raise the temperature to 85°C, keep warm for 15 min to inactivate the enzyme, and obtain the enzymatic hydrolysate;
[0054] Maillard reaction: Add D-xylose to the enzymatic hydrolysate, the weight ratio of the enzymatic hydrolysate to D-xylose is 100:5, adjust the pH of the system to 7.5 with edible soda ash, and carry out the Maillard reaction: the reaction temperature is 90°C, the reaction time is 1.5 h, and the Maillard reaction liquid is obtained;
[0055] Centrifuge the Maillard reaction liquid: the centrifugation speed is 4500 r / min, and the centrifugation time is 12 min; dilute the supernatant after centrifugation with water to a solid content of 25% of the mass of the diluted liquid to obtain the Maillard reaction product of the blanched liquid of Agaricus bisporus.
[0056] The preparation method of the enzymatic hydrolysis extract of Agaricus bisporus is as follows:
[0057] Steaming: Wash and slice fresh Agaricus bisporus, add water at a weight ratio of 1:3, and steam the fresh Agaricus bisporus for 60 min in a water bath after the water boils;
[0058] Enzymatic hydrolysis: Mix the steamed Agaricus bisporus with the steaming liquid and homogenize to obtain a homogenate, adjust the pH of the homogenate to 6.6 with edible soda ash, add neutral protease (enzyme activity: 150000 U / g) accounting for 0.12% of the mass of fresh Agaricus bisporus, keep warm at 52°C and stir for hydrolysis for 3.2 h; adjust the pH to 6.6 with edible soda ash, add flavor protease (enzyme activity: 50000 U / g) accounting for 0.14% of the weight of fresh Agaricus bisporus, keep warm at 52°C and hydrolyze for 1.5 h; raise the temperature to 80°C, keep warm for 15 min to inactivate the enzyme, and obtain the enzymatic hydrolysate.
[0059] Centrifuge the enzymatic hydrolysate: the centrifugation speed is 4000 r / min, and the centrifugation time is 15 min; concentrate the supernatant after centrifugation under reduced pressure to a solid content of 25% of the mass of the concentrated supernatant, which is the enzymatic hydrolysis extract of Agaricus bisporus.
[0060] The preparation method of the compound seasoning powder is as follows:
[0061] Weigh the Maillard reaction product of the blanched liquid of Agaricus bisporus, the enzymatic hydrolysis extract of Agaricus bisporus, maltodextrin, salt and granulated sugar in proportion, mix the above raw materials at room temperature, and carry out spray drying: the inlet air temperature is 165°C, the outlet air temperature is 85°C, and the flow rate is 550 mL / h.
[0062] Example 3
[0063] A compound flavor powder, different from that in Example 1 in that:
[0064] The raw materials are: 15 parts of Maillard reaction product of blanching liquid of Agaricus bisporus, 30 parts of enzymolysis extract of Agaricus bisporus, 9 parts of maltodextrin, 3.6 parts of table salt, and 0.72 part of granulated sugar.
[0065] Example 4
[0066] A compound flavor powder, different from that in Example 1 in that:
[0067] The raw materials are: 30 parts of Maillard reaction product of blanching liquid of Agaricus bisporus, 30 parts of enzymolysis extract of Agaricus bisporus, 18 parts of maltodextrin, 6 parts of table salt, and 1.2 parts of granulated sugar.
[0068] Comparative Example 1
[0069] Compared with Example 1, the difference is that: the Maillard reaction product of blanching liquid of Agaricus bisporus is not added.
[0070] Comparative Example 2
[0071] Compared with Example 1, the difference is that: the enzymolysis extract of Agaricus bisporus is not added.
[0072] Comparative Example 3
[0073] Compared with Example 1, the difference is that: the blanching liquid of Agaricus bisporus directly undergoes Maillard reaction without enzymolysis treatment.
[0074] Comparative Example 4
[0075] Compared with Example 1, the difference is that: after fresh Agaricus bisporus is steamed, the steamed Agaricus bisporus and the steaming liquid are mixed and homogenized, and the homogenized liquid is used as the raw material of the compound flavor powder without enzymolysis treatment.
[0076] Example 5
[0077] Sensory evaluation was carried out on the compound flavor powders provided in Examples 1 to 4 and Comparative Examples 1 to 4.
[0078] The sensory evaluation was conducted in the Food Nutrition and Chemistry Laboratory. The evaluation team consisted of 10 sensory evaluators (5 males and 5 females) aged 20 to 30 years old. They scored the samples from four different aspects: color, appearance, smell, and taste, with a total score of 50 points. The color and appearance were observed as solid powders, and the smell and taste were tasted as 1% aqueous solutions of the samples. The team members received corresponding training before the evaluation, and each sample was randomly numbered during the evaluation to make the evaluation results more objective. During the evaluation process, there should be at least 30 seconds between scoring different samples, and rinse the mouth with clean water. The sensory evaluation standards are shown in Table 1, and the sensory evaluation results are shown in Table 2.
[0079] Table 1 Sensory evaluation standards for seasoning powder
[0080]
[0081] Table 2 Sensory evaluation results of seasoning powder
[0082] Group Comprehensive Score Example 1 39.2 Example 2 37.5 Example 3 36.1 Example 4 33.5 Comparative Example 1 24.7 Comparative Example 2 25.2 Comparative Example 3 28.3 Comparative Example 4 27.5
[0083] According to the results in Table 2, the comprehensive scores of the Agaricus bisporus seasoning powder obtained by Examples 1 to 4 are significantly better than those of Comparative Examples 1 to 4. The addition of the Maillard reaction product of the Agaricus bisporus blanching liquid and the Agaricus bisporus enzymatic hydrolysis extract to the composite seasoning powder of the present invention significantly improves the flavor of the composite seasoning powder.
[0084] The invention releases more flavor amino acids, flavor peptides and other flavor substances from the Agaricus bisporus and its byproduct raw materials by enzymolysis of the Agaricus bisporus blanching liquid and the Agaricus bisporus, enriches the taste characteristics thereof, and makes the taste of the final seasoning powder more intense and rich.
[0085] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.
Claims
1. A compound seasoning powder, characterized in that, It comprises the following raw materials in parts by weight: 15 - 30 parts of the Maillard reaction product of the blanching liquid of Agaricus bisporus, 25 - 30 parts of the enzymolysis extract of Agaricus bisporus, 8 - 18 parts of maltodextrin, 3 - 6 parts of table salt, and 0.5 - 1.5 parts of granulated sugar.
2. The compound flavor powder according to claim 1, wherein The preparation method of the Maillard reaction product of the blanching liquid of Agaricus bisporus includes: mixing the blanching liquid of Agaricus bisporus with water, adjusting the pH to 6.5 - 7.0, adding flavor protease for the first - step enzymolysis, after the first - step enzymolysis, adjusting the pH to 6.0 - 6.5, adding glutaminase for the second - step enzymolysis, inactivating the enzyme to obtain an enzymolysis solution; adding D - xylose to the enzymolysis solution for Maillard reaction to obtain a reaction solution; centrifuging the reaction solution and collecting the supernatant, and diluting it to obtain the Maillard reaction product of the blanching liquid of Agaricus bisporus.
3. The compound flavor powder according to claim 2, wherein The enzyme activity of the flavor protease is 50000U / g, the addition amount of the flavor protease is 0.19% - 0.25% of the mass of the blanching liquid of Agaricus bisporus, and the conditions for the first - step enzymolysis are: the enzymolysis temperature is 50 - 55°C, and the enzymolysis time is 2 - 3h.
4. The compound flavor powder according to claim 2, characterized in that, The enzyme activity of the glutaminase is 500U / g, the addition amount of the glutaminase is 0.17% - 0.20% of the mass of the blanching liquid of Agaricus bisporus, and the conditions for the second - step enzymolysis are: the enzymolysis temperature is 55 - 60°C, and the enzymolysis time is 1 - 2h.
5. The compound flavor powder according to claim 2, characterized in that, The weight ratio of the enzymolysis solution to D - xylose is 100:4 - 5; the Maillard reaction is: adjusting the pH of the reaction system to 7.5, the reaction temperature is 90°C, and the reaction time is 1.5h.
6. The compound flavor powder according to claim 1, characterized in that, The preparation method of the enzymolysis extract of Agaricus bisporus includes: adding water to fresh Agaricus bisporus for cooking, mixing the cooked Agaricus bisporus with the cooking liquid for homogenization to obtain a homogenate; adjusting the pH of the homogenate to 6.5 - 7.0, adding neutral protease for the first - step enzymolysis, after the first - step enzymolysis, adjusting the pH to 6.5 - 7.0, adding flavor protease for the second - step enzymolysis, inactivating the enzyme to obtain an enzymolysis solution; centrifuging the enzymolysis solution to collect the supernatant, and concentrating the supernatant to obtain the enzymolysis extract of Agaricus bisporus.
7. The compound flavor powder according to claim 6, wherein The enzyme activity of the neutral protease is 150000U / g, the addition amount of the neutral protease is 0.09% - 0.15% of the mass of fresh Agaricus bisporus, and the conditions for the first - step enzymolysis are: the enzymolysis temperature is 50 - 55°C, and the enzymolysis time is 3 - 4h.
8. The compound flavor powder according to claim 6, characterized in that The enzyme activity of the flavor protease is 50000U / g, the addition amount of the flavor protease is 0.12% - 0.15% of the mass of fresh Agaricus bisporus, and the conditions for the second - step enzymolysis are: the enzymolysis temperature is 50 - 55°C, and the enzymolysis time is 1 - 2h.
9. The preparation method of the compound flavor powder according to any one of claims 1 to 8, characterized in that, It includes the following steps: weighing each raw material in proportion, mixing and then spray - drying, and the conditions for the spray - drying are: the inlet air temperature is 160 - 170°C, the outlet air temperature is 80 - 90°C, and the flow rate is 500 - 600mL / h.
10. The application of the compound flavor powder according to any one of claims 1 - 8 or the preparation method according to claim 9 in the preparation of food or food additives.