Lentinus edodes flavored thick broad-bean sauce and preparation method thereof

Abstract

The preparation method comprises the following steps: grinding 13 parts of fresh lentinus edodes stems, putting the grinded lentinus edodes stems into an enzymolysis tank, and adding 200.22 part of enzymatic hydrolysate for soaking; fishing out and draining the soaked fresh lentinus edodes stems, and frying the lentinus edodes stems in soybeans at 170 + / -5 DEG C for 15 + / -2 seconds; fishing out the fried lentinus edodes stems and centrifuging; adding 9 parts of soybean oil and 9 parts of rapeseed oil into the frying pan, and heating the oil to 130 DEG C; adding 2.5 parts of spice powder, and stirring for 4 minutes; cooling the oil temperature to 125 DEG C, adding the fried lentinus edodes stems, and stirring for 5 minutes; adding 17 parts of fresh mushroom cover pieces, and stirring for 3 minutes; reducing the oil temperature to 110 DEG C, adding 30 parts of thick broad-bean sauce, and stirring for 10 minutes; reducing the oil temperature to 90-110 DEG C, adding 12 parts of a shiitake mushroom soup concentrated solution, 5 parts of table salt, 3 parts of white granulated sugar and 2 parts of a yeast extract, and stirring for 3 minutes; turning off the fire, adding 2 parts of sesame oil and 0.8 part of dried scallop powder when the oil temperature is reduced to 90 DEG C or below, and stirring for 2 minutes; cooling the obtained sauce body to 45 + / -2 DEG C; and filling and sterilizing. The thick broad-bean sauce prepared by the method is rich in mushroom flavor and good in mouth feel.

Description

Technical Field

[0001] The invention belongs to the technical field of broad bean paste production, and specifically relates to shiitake mushroom flavor broad bean paste and a preparation method thereof. Background Art

[0002] In recent years, the doubanjiang (fermented bean paste) industry has experienced rapid growth, with its market size continuing to expand. With steadily increasing consumer demand for traditional condiments and its widespread use in the food and beverage industry, China's doubanjiang market has surpassed 40 billion yuan, maintaining a compound annual growth rate exceeding 10%. The global doubanjiang market is projected to exceed $10 billion by 2025, with a compound annual growth rate exceeding 5%. Improved living standards and heightened health awareness among consumers are driving increasing demands for doubanjiang's quality and nutritional profile, prompting companies to increase R&D investment and promote product innovation, such as developing new low-salt, low-sugar, and organic options. Furthermore, the rise of e-commerce has opened up new avenues for doubanjiang sales, leading to rapid growth in online sales and further expanding the market. This dynamic has led to increasingly fierce competition in the doubanjiang industry, with the unique flavor and quality of the product becoming key competitive factors.

[0003] Although the development prospects of the broad bean paste industry are good, there are still some technical problems in the innovative production process of the product. In the traditional broad bean paste production process, the processing method of the raw materials is relatively simple, and it is difficult to produce broad bean paste with a unique flavor. In the prior art, when making shiitake mushroom-flavored broad bean paste, diced shiitake mushrooms are usually simply added to the broad bean paste and fried into a sauce. However, when processing raw materials such as shiitake mushrooms, there is a lack of effective softening means for the shiitake mushroom tissue, resulting in a poor taste of the final finished product. For example, in the method for preparing shiitake mushroom broad bean paste disclosed in Chinese patent CN202011050027.3, only clean water is used to soak the shiitake mushroom stems, and the cell wall structure is not destroyed, resulting in a high crude fiber content (tests show that the crude fiber content is 8.7%), and the texture is hard and tough after frying. Summary of the Invention

[0004] The object of the present invention is to provide a shiitake mushroom flavored broad bean paste and a preparation method thereof, so as to solve the following technical problems raised in the background technology:

[0005] The traditional production process of shiitake mushroom flavored bean paste lacks the processing of shiitake mushrooms, resulting in a tough tissue and a rough texture after subsequent frying. The cell wall structure is not destroyed, making it difficult for flavor substances to be released, affecting the product taste and flavor fusion.

[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0007] A method for preparing shiitake mushroom flavored broad bean paste comprises the following steps:

[0008] S1: Take 13 pieces of fresh shiitake mushroom stems, remove surface impurities, and put them into a double-roller roller with a rolling gap of 3.0 ± 0.5 mm, and roll them twice;

[0009] The crushed product was placed in an enzymatic hydrolysis tank and soaked in 200.22 parts of enzymatic hydrolysis solution;

[0010] After soaking, remove the fresh mushroom stems, drain them, and fry them in soybean oil at 170℃±5℃ for 15±2 seconds; remove the fried mushroom stems and centrifuge them until the residual oil content is ≤12%;

[0011] S2, add 9 parts soybean oil and 9 parts rapeseed oil to a wok, raise the oil temperature to 130°C, and stir until no bubbles are generated;

[0012] Add 2.5 parts of spice powder and stir for 4 minutes;

[0013] Lower the oil temperature to 125°C, add the fried mushroom stems, and stir for 5 minutes;

[0014] Add 17 portions of fresh shiitake mushroom cap slices and stir for 3 minutes;

[0015] Lower the oil temperature to 110°C, add 30 parts of fermented black bean paste and stir for 10 minutes;

[0016] Lower the oil temperature to 90-110°C, add 12 parts of shiitake mushroom soup concentrate, 5 parts of salt, 3 parts of sugar, and 2 parts of yeast extract, and stir for 3 minutes;

[0017] Turn off the heat, wait until the oil temperature drops below 90°C, add 2 parts sesame oil and 0.8 parts scallop powder, and stir for 2 minutes;

[0018] S3, cooling the sauce obtained in S2 to 45±2°C;

[0019] S4, filling and sterilization.

[0020] Furthermore, the enzymatic solution is prepared as follows:

[0021] Take 200 portions of 0.05 mol / L citric acid-disodium hydrogen phosphate buffer and titrate with 0.1 mol / L disodium hydrogen phosphate solution to control the pH value to 4.8 ± 0.1;

[0022] Add 0.07 parts of cellulase with an enzyme activity of ≥50,000 U / g and 0.03 parts of hemicellulase in sequence, and stir until completely dissolved; stir until completely dissolved;

[0023] Add 0.1 parts of CaCl2 and 0.02 parts of potassium sorbate and stir well.

[0024] Further, CaCl2 was added in steps.

[0025] Furthermore, the fresh shiitake mushroom stems in S1 were soaked in the enzymatic hydrolysate for 30±5 minutes at a temperature of 38-42°C.

[0026] Furthermore, the spice powder includes star anise, cinnamon and peppercorns in a ratio of 4:3.2:2.8.

[0027] Furthermore, the spicy level of the bean paste is 10-20 SHU.

[0028] Furthermore, the shiitake mushroom soup concentrate is concentrated to 36°Bé using water used for cooking mushrooms in a vacuum low-temperature concentration pot.

[0029] Furthermore, the pretreatment method of fresh shiitake mushroom cap slices is as follows:

[0030] Cut the fresh mushroom caps into slices ≥5mm thick, blanch in boiling water for 30 seconds, then quickly cool and drain.

[0031] Furthermore, the sterilization process of S4 is:

[0032] After filling, sterilize in a water bath at 85-90℃ for 25 minutes;

[0033] Cool in stages to room temperature.

[0034] A shiitake mushroom flavored broad bean paste is prepared using the shiitake mushroom flavored broad bean paste preparation method of the previous aspect. The shiitake mushroom flavored broad bean paste must meet the following quality indicators:

[0035] Moisture content ≤35%;

[0036] Peroxide value ≤ 0.15g / 100g;

[0037] Acid value ≤2.0mg / g;

[0038] Microbial limit: total colony count ≤1000CFU / g, coliform group ≤0.3MPN / g.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] The invention soaks fresh shiitake mushroom stems in an enzymatic hydrolysis solution, utilizes cellulase to decompose cellulose in the shiitake mushroom stems, destroys the plant cell wall structure, softens the tissue, and facilitates subsequent processing. At the same time, the soaking temperature is 35-40°C and the soaking time is 30±5 minutes, providing suitable catalytic conditions for the cellulase and improving the enzymatic hydrolysis effect. The soaked shiitake mushroom stems are fried in soybean oil at 170°C±5°C for 15±2 seconds. The high temperature can quickly dehydrate the surface of the shiitake mushroom stems to form a crispy shell, and at the same time inactivate enzymes to terminate the reaction, impart flavor to the product and sterilize it. After frying, the product is centrifuged at a specific speed through a centrifugal device to a residual oil content of ≤12%, effectively controlling the oil content of the product and improving the taste and edible safety. Add soybean oil and rapeseed oil to the wok, and use the high smoke point of soybean oil and the complementary aroma of rapeseed oil to enrich the flavor base. Stir-fry by controlling the temperature in stages: raise the oil temperature to 130℃ and stir until there is no bubble to remove the raw oil smell and moisture. Cool it down to 125℃ and add fried mushroom stems to allow the oil to carry the spice flavor to penetrate into the interior. Then add fresh mushroom caps and stir-fry to allow them to absorb the aroma in the oil and initially mature. Cool it down to 110℃ and add bean paste and stir-fry slowly at low temperature to release its salty, fresh, sauce-flavored and fermented flavor. Finally, add mushroom soup concentrate and other seasonings at 90-110℃ and cool the oil down to 125℃. Sesame oil and scallop powder are added below 90℃. Precise temperature control is used to prevent high temperature from causing caramelization of sugar, loss of umami substances or volatilization of aromatic substances. This ensures that spices, bean paste, mushroom soup concentrate and other flavor substances are fully integrated to form a rich taste while ensuring that the nutrients are not destroyed. Finally, through cooling, filling and specific sterilization processes, the temperature difference between the sauce and the sterilization equipment is reduced to avoid changes in the properties of the contents, isolate the product from air and microbial contamination, ensure product safety and stability, and ensure that the moisture, peroxide value, acid value and microbial indicators of the finished product meet the quality requirements. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0042] The following will provide a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0043] Example 1:

[0044] A method for preparing shiitake mushroom flavored broad bean paste, such as Figure 1 As shown, the following steps are included:

[0045] S1. First, prepare the enzymatic hydrolysate. The enzymatic hydrolysate is used to process the mushroom stems. The preparation method of the enzymatic hydrolysate is as follows:

[0046] Take 200L of 0.05mol / L citric acid-disodium hydrogen phosphate buffer and adjust the pH to 4.8±0.1 with 0.1mol / L disodium hydrogen phosphate solution to maintain the optimal activity environment for cellulase. Slowly sprinkle 70g of cellulase R-10 with an activity ≥50,000U / g and 30g of hemicellulase into the buffer and stir until completely dissolved.

[0047] Add 100g of CaCl2 in three steps, with an interval of 5 minutes between each addition. The amount of each addition is 40g, 30g, and 30g respectively. Stir at 200r / min while adding to ensure that CaCl2 2 +Evenly distribute and activate enzyme activity. Finally, add 20g of potassium sorbate. Among them, 0.05mol / L citric acid-disodium hydrogen phosphate buffer is used to maintain a stable acid-base environment in the enzymatic reaction system, providing suitable catalytic conditions for cellulase.

[0048] By maintaining a pH of 4.8 ± 0.2 and a temperature of 38-42°C, cellulase activity is maintained at peak levels, effectively breaking down the β-1,4-glycosidic bonds in the shiitake mushroom cell walls and reducing the crude fiber content to 4.7-5.2%, enhancing the texture and softening effect. CaCl2 acts as an enzyme activator, enhancing cellulase activity and potentially stabilizing the enzyme's spatial structure. Potassium sorbate acts as a preservative, inhibiting microbial growth in the enzymatic hydrolyzate and preventing deterioration.

[0049] Take 13kg of fresh shiitake mushroom stems, remove surface impurities, and place them in a double-roller roller. Set the roller gap to 3.0±0.5mm and roll twice. This gap breaks the stem skin and some cell walls, preventing excessive crushing that could lead to loose texture during frying. This gap also creates microcracks in the stem tissue, facilitating the penetration of the enzymatic hydrolysate.

[0050] The crushed mushrooms are put into an enzymatic hydrolysis tank and added with 200.22 L of enzymatic hydrolysis solution and soaked for 30±5 minutes, and the temperature is maintained at 38°C by heating in a water bath; specifically, at this suitable temperature, cellulase fully acts on the mushroom stems, softens the tissue and decomposes cellulose, preparing for subsequent processing.

[0051] After soaking, the fresh shiitake mushroom stems are removed and drained until they are completely dry. They are then deep-fried in a 165°C soybean oil fryer for 15 ± 2 seconds. The frying equipment uses an electromagnetic constant-temperature fryer with a temperature control accuracy of ± 2°C. Stirring is performed at 150 rpm to ensure even heating of the stems. Draining until there is no water present prevents water from entering the frying process, causing oil splashing and diluting the oil temperature, which could affect the frying effect. The high temperature during frying rapidly dehydrates the stems, forming a crispy crust. It also inactivates enzymes, terminates the reaction, imparts flavor, and sterilizes the product.

[0052] Remove the fried mushroom stems and put them into a centrifugal device, centrifuge at 3500r / min for 5 minutes, and detect the residual oil content by filter paper adsorption method after centrifugation to ensure that the residual oil content is ≤12%.

[0053] In step S2, add 9 kg of soybean oil and 9 kg of rapeseed oil to a wok, raise the oil temperature to 130°C, and stir until no bubbles form. This removes the raw oil odor and moisture. This combination of oils enriches the flavor base, with the high smoke point of soybean oil complementing the aroma of rapeseed oil.

[0054] Maintain the oil at 130°C, add 2.5kg of spice powder and sauté until fragrant, stirring for 4 minutes. The spice powder includes star anise, cinnamon, and Sichuan peppercorns in a ratio of 4:3.2:2.8, creating a balanced aroma. Star anise provides a rich fragrance, cinnamon adds a warm, sweet aroma, and Sichuan peppercorns impart a numbing sensation. These three ingredients are combined in a balanced ratio to create a multi-layered aroma.

[0055] Lower the oil to 125°C, add the fried mushroom stems, and stir for 5 minutes to absorb the aroma. At this medium temperature, the oil, carrying the spice flavor, penetrates the stems, absorbing the aroma while preventing them from burning.

[0056] Keep the oil temperature at 125°C. Cut 17kg of fresh shiitake mushroom caps into slices ≥5mm thick. Blanch in boiling water for 30 seconds, then quickly cool and drain. Add the drained fresh shiitake mushroom cap slices to the wok and stir-fry for 3 minutes. This allows the caps to absorb the oil's aroma and initially cook and solidify.

[0057] Lower the oil temperature to 110°C, add 30kg of bean paste and stir for 10 minutes. Stir-fry slowly at low temperature to release the salty, fresh, and fermented flavor of the bean paste, avoid the bitter taste of the bean paste caused by high temperature, and fully integrate the aroma of the oil. Among them, the spiciness of the bean paste is 10-20SHU, which belongs to the low spiciness range. In this embodiment, bean paste with a spiciness of 10SHU, 15SHU or 20SHU is selected. This range of bean paste can retain the fermented sauce aroma, salty and fresh flavor of the bean paste itself and the complex aroma of spices, preventing the spiciness from becoming the only dominant flavor.

[0058] Lower the oil temperature to 90-110°C, add 12kg of Shiitake Mushroom Broth Concentrate, 5kg of salt, 3kg of sugar, and 2kg of yeast extract, and stir for 3 minutes. The Shiitake Mushroom Broth Concentrate is made from the water used to cook the mushrooms, concentrated to 36°Bé in a vacuum concentrator. This concentrate, made from the water used to cook the mushrooms, is rich in umami compounds, enhancing the natural flavor of the mushrooms. Salt is used for seasoning and flavor, sugar neutralizes the saltiness and enhances the depth of the flavor, and yeast extract enhances the depth of the umami. Cook at a medium-low temperature to evenly dissolve the seasonings, preventing high temperatures from caramelizing the sugars or causing a loss of umami compounds.

[0059] Turn off the heat and wait until the oil temperature drops below 90°C. Then add 2kg of sesame oil and 0.8kg of dried scallop powder and stir for 2 minutes. The sesame oil provides a distinct sesame aroma, while the dried scallop powder imparts a seafood flavor. Adding the oil at a low temperature prevents the aroma from evaporating due to the high temperature, preserving the fresh aroma.

[0060] S3: Cool the sauce obtained in S2 to 45±2°C. This reduces the temperature difference between the sauce and the sterilization equipment to prevent changes in the contents due to sudden temperature changes during the sterilization process. By cooling the sauce from a high temperature to a medium temperature range, microbial activity is temporarily suppressed, allowing for subsequent filling and sterilization operations.

[0061] S4, filling and sterilization. After filling, sterilize in a water bath at 85-90°C for 25 minutes; then cool to room temperature in stages. Filling isolates the sauce from air, microorganisms, and external contaminants, preventing oxidation, deterioration, and bacterial growth, thereby maintaining product flavor and safety. Medium-temperature moist heat sterilization inactivates pathogens and most spoilage bacteria, meeting food safety requirements. It also inhibits the activity of residual enzymes in the sauce, preventing enzymatic reactions that can cause softening or browning. Gradual cooling, such as first to 40-50°C and then to room temperature, prevents cracking or deformation of the packaging container due to large temperature differences. Simultaneously, slow cooling ensures a uniform temperature drop within the sauce, preventing the stratification or precipitation of components such as fat and solids due to sudden local temperature changes.

[0062] Fresh shiitake mushroom stems are soaked in enzymatic hydrolysis solution, and cellulase is used to decompose the cellulose in the shiitake mushroom stems, destroying the plant cell wall structure and softening the tissue to facilitate subsequent processing. At the same time, the soaking temperature of 35-40℃ and the soaking time of 30±5 minutes provide suitable catalytic conditions for cellulase, thereby improving the enzymatic hydrolysis effect. The soaked shiitake mushroom stems are fried in soybean oil at 170℃±5℃ for 15±2 seconds. The high temperature can quickly dehydrate the surface of the shiitake mushroom stems to form a crispy shell, while inactivating enzymes to terminate the reaction, giving the product flavor and sterilizing it. After frying, the product is centrifuged at a specific speed through a centrifugal device to a residual oil content of ≤12%, effectively controlling the oil content of the product, improving taste and food safety. Add soybean oil and rapeseed oil to the wok, and use the high smoke point of soybean oil and the complementary aroma of rapeseed oil to enrich the flavor base. Stir-fry by controlling the temperature in stages: raise the oil temperature to 130℃ and stir until there is no bubble to remove the raw oil smell and moisture. Cool it down to 125℃ and add fried mushroom stems to allow the oil to carry the spice flavor to penetrate into the interior. Then add fresh mushroom caps and stir-fry to allow them to absorb the aroma in the oil and initially mature. Cool it down to 110℃ and add bean paste and stir-fry slowly at low temperature to release its salty, fresh, sauce-flavored and fermented flavor. Finally, add mushroom soup concentrate and other seasonings at 90-110℃ and cool the oil down to 125℃. Sesame oil and scallop powder are added below 90℃. Precise temperature control is used to prevent high temperature from causing caramelization of sugar, loss of umami substances or volatilization of aromatic substances. This ensures that spices, bean paste, mushroom soup concentrate and other flavor substances are fully integrated to form a rich taste while ensuring that the nutrients are not destroyed. Finally, through cooling, filling and specific sterilization processes, the temperature difference between the sauce and the sterilization equipment is reduced to avoid changes in the properties of the contents, isolate the product from air and microbial contamination, ensure product safety and stability, and ensure that the moisture, peroxide value, acid value and microbial indicators of the finished product meet the quality requirements.

[0063] The mushroom flavored broad bean paste produced using this method meets the following quality indicators:

[0064] Moisture content ≤35%;

[0065] Peroxide value ≤ 0.15g / 100g;

[0066] Acid value ≤2.0mg / g;

[0067] Microbial limit: total colony count ≤1000CFU / g, coliform group ≤0.3MPN / g.

[0068] Example 2:

[0069] Different from Example 1, in this example, the pH value of the 0.05 mol / L citric acid-disodium hydrogen phosphate buffer solution was precisely adjusted to 4.85, and was controlled by dropwise addition of 0.1 mol / L disodium hydrogen phosphate solution to ensure that the peak activity of the cellulase was maintained.

[0070] The stepwise addition of CaCl2 was adjusted to 2 times: 60 g was added for the first time, and 40 g was added after an interval of 8 minutes. The stirring speed was increased to 250 r / min to promote the enzyme-substrate binding efficiency.

[0071] The enzymatic hydrolysis temperature is kept constant at 40°C with an error of ≤0.5°C. This is achieved by using a water bath circulation system plus a PID temperature controller to improve the crude fiber decomposition rate.

[0072] For spice pretreatment, star anise, cinnamon and pepper were mixed in the ratio of 4:3.2:2.8 and then baked at 60℃ for 20 minutes, which increased the release of volatile aroma substances.

[0073] Use 15SHU spicy bean paste, add it in three times, 10kg each time, with an interval of 3 minutes to ensure that the sauce and oil are fully emulsified and the sauce flavor is effectively retained.

[0074] When concentrating the boiled mushroom water, 0.05% β-cyclodextrin is added to inhibit the browning caused by the Maillard reaction and improve the transmittance of the concentrate.

[0075] Compared with Example 1, the present embodiment can release umami substances more fully and make the mushroom flavor more intense.

[0076] Example 3:

[0077] Different from Example 1, in this example, 0.03% Tween 80 is added to the buffer solution to enhance the affinity of cellulase with the cell wall of Lentinus edodes stem, increase the viscosity of the enzymatic hydrolyzate, and improve the mass transfer efficiency.

[0078] CaCl was added dropwise using a saturated solution with a concentration of 20% in 4 additions, with an interval of 3 minutes between each addition to ensure that Ca 2 +Evenly distributed, enzyme activity retention rate is improved.

[0079] The enzymatic hydrolysis temperature was kept constant at 42°C with an error of ≤0.5°C, achieved by a water bath circulation system plus a PID temperature controller. The weight loss rate of the mushroom stems reached 19.2%, and the concentration of cellulose decomposition products reached 1.2 g / L.

[0080] The enzymatic hydrolysis temperature is controlled at 40°C. The frying temperature of the mushroom stems after enzymatic hydrolysis is controlled at 170°C.

[0081] Compared with Example 1, the fried mushroom stems of this embodiment are more crispy.

[0082] Comparative Example 1:

[0083] The difference from Example 1 is that in this comparative example, the fresh mushroom stems are directly soaked in 200.22 parts of water for 30 minutes, drained and then fried. The rest is the same as Example 1.

[0084] Comparison of product results showed that the crude fiber in the mushroom stems was not broken down, resulting in a tough texture after frying, a high level of residual oil, and a greasy feel even after centrifugation. The release of umami-flavoring substances in the mushrooms was reduced, the sauce had a rough texture, and the spices were unevenly penetrated.

[0085] Comparative Example 2:

[0086] Different from Example 1, in this comparative example, after filling, the products were sterilized with high-pressure steam at 121° C. for 15 minutes and then cooled to room temperature in stages.

[0087] The results of leveling showed that high temperature caused the loss of mushroom flavor substances, the color of the sauce deepened, and a burnt smell appeared. The vitamin C loss rate reached 60%, the amino acid nitrogen content decreased by 18%, and the overall taste was sour.

[0088] The comparative test results of Example 1, Comparative Example 1 and Comparative Example 2 are shown in Table 1:

[0089] Table 1

[0090]

[0091]

[0092] Among them, comparative example 1 did not use enzymatic hydrolysis treatment, and the crude fiber content was 74% higher than that of example 1, and the hardness of the mushroom stem increased, proving that enzymatic hydrolysis can effectively soften the tissue; the amino acid nitrogen and lentinan contents were reduced by 39% and 43% respectively, indicating that enzymatic hydrolysis can promote the release of flavor substances.

[0093] In Comparative Example 2, high-temperature sterilization at 121°C resulted in an 18% decrease in amino acid nitrogen content and a burnt odor, demonstrating that the 85-90°C water bath sterilization method of the present invention can better preserve nutrients and flavor. The amino acid nitrogen and volatile aldehydes in Example 1 synergistically enhance umami flavor and aroma.

[0094] Comparative Example 3:

[0095] This comparative example is different from Example 1 in that the mushroom stems in this comparative example are not treated before enzymatic hydrolysis.

[0096] The comparison of the finished product test results with Example 1 is as follows:

[0097] Test items Example 1 Comparative Example 3 Crude fiber content 4.7-5.2％ 6.8-7.3％ Enzyme hydrolysate penetration rate 1.2 mL / min·g 0.7 mL / min·g Total amount of volatile aroma substances 18.7 mg / kg 14.2 mg / kg

[0098] The results showed that by omitting the rolling pretreatment, Comparative Example 3 directly exposed the problems of low enzymatic hydrolysis efficiency, tough texture, and insufficient flavor release of the shiitake mushroom stems in the traditional process. The rolling step in Example 1 (3.0±0.5mm gap, two rollings) significantly improved the softening effect and flavor release of the shiitake mushroom stems by physically crushing them to assist enzymatic hydrolysis. This synergized with the enzymatic hydrolysis, frying, and stir-frying processes, ultimately ensuring the crisp texture and rich flavor of the shiitake mushroom-flavored broad bean paste.

[0099] It should also be noted that the total amount of volatile aroma substances was measured by extraction and injection into a gas chromatography-mass spectrometer.

[0100] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing shiitake mushroom flavored broad bean paste, characterized in that: The following steps are involved: S1: Take 13 pieces of fresh shiitake mushroom stems, remove surface impurities, and put them into a double-roller roller with a rolling gap of 3.0 ± 0.5 mm, and roll them twice; Put the crushed material into the enzymatic hydrolysis tank and add 200.22 parts of enzymatic hydrolysis solution, and soak at 38-42℃ for 30±5 minutes; After soaking, remove the fresh mushroom stems, drain them, and fry them in soybean oil at 170℃±5℃ for 15±2 seconds; remove the fried mushroom stems and centrifuge them until the residual oil content is ≤12%; S2, add 9 parts soybean oil and 9 parts rapeseed oil to a wok, raise the oil temperature to 130°C, and stir until no bubbles are generated; Add 2.5 parts of spice powder and stir for 4 minutes; Lower the oil temperature to 125°C, add the fried mushroom stems, and stir for 5 minutes; Add 17 portions of fresh shiitake mushroom cap slices and stir for 3 minutes; Lower the oil temperature to 110°C, add 30 parts of fermented black bean paste and stir for 10 minutes; Lower the oil temperature to 90-110°C, add 12 parts of shiitake mushroom soup concentrate, 5 parts of salt, 3 parts of sugar, and 2 parts of yeast extract, and stir for 3 minutes; Turn off the heat, wait until the oil temperature drops below 90°C, add 2 parts sesame oil and 0.8 parts scallop powder, and stir for 2 minutes; S3, cooling the sauce obtained in S2 to 45±2°C; S4, filling and sterilization.

2. The method for preparing the mushroom-flavored broad bean paste according to claim 1, wherein: The preparation method of enzymatic solution is as follows: Take 200 portions of 0.05 mol / L citric acid-disodium hydrogen phosphate buffer and titrate with 0.1 mol / L disodium hydrogen phosphate solution to control the pH value to 4.8 ± 0.1; Add 0.07 parts of cellulase with an enzyme activity of ≥50,000 U / g and 0.03 parts of hemicellulase in sequence and stir until completely dissolved; Add 0.1 parts of CaCl2 and 0.02 parts of potassium sorbate and stir well.

3. The method for preparing shiitake mushroom flavored broad bean paste according to claim 2, wherein: CaCl2 was added stepwise.

4. The method for preparing shiitake mushroom flavored broad bean paste according to claim 1, wherein: The soaking time of the fresh shiitake mushroom stems in the enzymatic hydrolysate in S1 is 30±5 minutes, and the soaking temperature is 38-42°C.

5. The method for preparing shiitake mushroom flavored broad bean paste according to claim 1, wherein: The spice powder includes star anise, cinnamon and peppercorns in a ratio of 4:3.2:2.

8.

6. The method for preparing shiitake mushroom flavored broad bean paste according to claim 1, wherein: The spiciness of bean paste is 10-20SHU.

7. The method for preparing shiitake mushroom flavored broad bean paste according to claim 1, wherein: The shiitake mushroom soup concentrate is made from the water used to cook the mushrooms and is concentrated to 36°Bé in a vacuum low-temperature concentrator.

8. The method for preparing shiitake mushroom flavored broad bean paste according to claim 1, wherein: The pretreatment method of fresh shiitake mushroom cap slices is: Cut the fresh mushroom caps into slices ≥5mm thick, blanch in boiling water for 30 seconds, then quickly cool and drain.

9. The method for preparing shiitake mushroom flavored broad bean paste according to claim 1, wherein: The sterilization process of S4 is: After filling, sterilize in a water bath at 85-90℃ for 25 minutes; Cool in stages to room temperature.

10. A shiitake mushroom flavored broad bean paste prepared using the method for preparing a shiitake mushroom flavored broad bean paste according to any one of claims 1 to 9, characterized in that: Mushroom flavored broad bean paste must meet the following quality indicators: Moisture content ≤35%; Peroxide value ≤ 0.15g / 100g; Acid value ≤2.0mg / g; Microbial limit: total colony count ≤1000CFU / g, coliform group ≤0.3MPN / g.

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