Preparation method of palatable taste enhanced fermented shiitake mushroom chili sauce

Abstract

The invention provides a preparation method of palatable taste enhanced fermented shiitake mushroom chili sauce, which comprises the following steps: heating edible oil, adding fresh green and red peppers and wet minced garlic, stir-frying for 50-70 seconds, adding table salt, white sugar, a freshener and dry chili powder, continuing stir-frying for 110-130 seconds, adding fermented shiitake mushrooms, stir-frying for 50-70 seconds, and cooling to obtain the fermented shiitake mushroom chili sauce. The fermented shiitake mushrooms are obtained by fermenting compound strains. Compared with traditional shiitake mushroom chili sauce, the characteristic flavor of the shiitake mushroom chili sauce is improved, the delicate flavor of shiitake mushrooms is more prominent, no preservative is added, and the eating effect is good.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to an umami-enhanced shiitake mushroom fermented chili sauce and a preparation method thereof. Background Art

[0002] Shiitake mushrooms have a unique, fragrant flavor and rich nutritional value, making them widely used in condiments and ready-to-eat foods. Traditional shiitake mushroom chili sauces are primarily made by simply stir-frying mushrooms and chilies without undergoing biological fermentation. This results in limited umami release, a monotonous flavor, and a lack of depth. Summary of the Invention

[0003] In view of the defects or shortcomings of the prior art, the present invention provides a method for preparing a fermented shiitake mushroom chili sauce with enhanced umami flavor.

[0004] To this end, the preparation method of the flavor-enhanced fermented shiitake mushroom chili sauce provided by the present invention comprises:

[0005] After heating cooking oil, add fresh green and red bell peppers and wet minced garlic and stir-fry for 50-70 seconds, then add salt A, sugar A, flavor enhancer and dried chili powder, continue to stir-fry for 110-130 seconds, add fermented shiitake mushrooms and stir-fry for another 50-70 seconds, then cool to prepare fermented shiitake mushroom chili sauce;

[0006] The raw material ratios are as follows: 49-51 parts by mass of fermented shiitake mushrooms, 49-51 parts by mass of fresh green and red bell peppers, 59-61 parts by mass of cooking oil, 4-6 parts by mass of salt A, 4-6 parts by mass of sugar A, 9-11 parts by mass of minced garlic, 2-4 parts by mass of dried chili powder, and 2-4 parts by mass of a flavor enhancer.

[0007] The fermented shiitake mushroom preparation method comprises:

[0008] A mixture of fresh diced shiitake mushrooms and water is sterilized with high-pressure steam and then cooled to obtain a shiitake mushroom pre-processed material; salt B and sugar B are also added to the mixture;

[0009] The solid matter collected after the shiitake mushroom pretreatment material is fermented by fermentation bacteria is fermented shiitake mushrooms. The fermentation bacteria are a composite bacteria of Lactobacillus fermentum CICC 21828 and Pediococcus acidilactici CICC 20999 or a composite bacteria of Lactobacillus fermentum CICC 21828, Lactobacillus paracasei CICC 20973 and Lactobacillus paracasei CICC 20975. The fresh shiitake mushroom cubes are obtained by cutting clean and fresh shiitake mushrooms into pieces.

[0010] An optional solution is that the mass ratio of the compounding of Lactobacillus fermentum CICC 21828 and Pediococcus acidilactici CICC 20999 is 1:1.

[0011] An optional solution is that the mass ratio of Lactobacillus fermentum CICC 21828, Lactobacillus paracasei CICC 20973 and Lactobacillus paracasei CICC 20975 is 2:3:1.

[0012] An optional solution is that the mass ratio of the fresh diced shiitake mushrooms to water is 1:1, the added amount of salt B accounts for 1%-3% of the total mass of the fresh diced shiitake mushrooms and water, and the added amount of sugar B accounts for 1%-3% of the total mass of the fresh diced shiitake mushrooms and water.

[0013] An optional solution is that the fermented shiitake mushrooms are obtained by fermenting fresh diced shiitake mushrooms at 37° C. for 36 hours.

[0014] An optional option is to dice fresh shiitake mushrooms into blocks of 0.5cm×0.5cm×0.5cm in size.

[0015] An optional solution is that the amount of bacteria added during fermentation accounts for 5%-7% of the mass of fresh diced shiitake mushrooms.

[0016] An optional solution is that the flavor enhancer is MSG.

[0017] The present invention adopts composite lactic acid bacteria to perform pre-fermentation treatment on shiitake mushrooms to increase the content of umami substances such as free amino acids and flavor nucleotides, thereby preparing a shiitake mushroom chili sauce product with significantly improved umami taste and unique fermented flavor.

[0018] Compared with the existing technology, the present invention has the following beneficial effects: the present invention ferments shiitake mushrooms through specific composite lactic acid bacteria, significantly improves the equivalent umami value (EUC) in shiitake mushrooms, enhances the release of their flavoring substances, and makes the prepared shiitake mushroom chili sauce have a higher umami level and complex flavor, a richer and longer-lasting taste, and higher product stability and sensory acceptance, and is suitable for the field of condiments and compound sauces. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The equivalent umami content of shiitake mushrooms fermented with different lactic acid bacteria prepared in the embodiments of the present invention;

[0020] Figure 2 The equivalent umami content of the fermented shiitake mushrooms prepared by the different functional strains according to the embodiment of the present invention;

[0021] Figure 3 The equivalent umami content of shiitake mushrooms fermented with different compound ratios of the three advantageous fermentation bacteria prepared in the embodiment of the present invention;

[0022] Figure 4 The sensory scores of the shiitake mushroom chili sauce prepared in the examples of the present invention and the comparative examples are as follows;

[0023] Figure 5Radar spectrum (a) and principal component analysis (b) of the electronic nose for shiitake mushroom chili sauce prepared in the examples and comparative examples of the present invention. DETAILED DESCRIPTION

[0024] Unless otherwise specified, the scientific and technical terms used herein are understood according to the knowledge of ordinary technicians in the relevant fields.

[0025] The preferred embodiments of the present invention are described in detail below so that the advantages and features of the present invention can be more easily understood by those skilled in the art, thereby making a clearer and more precise definition of the protection scope of the present invention.

[0026] Example:

[0027] This embodiment is a preparation of fermented diced shiitake mushrooms, and the preparation method is as follows:

[0028] Preparation of raw materials: After removing impurities, clean fresh shiitake mushrooms and cut into mushroom blocks of approximately 0.5cm×0.5cm×0.5cm. Weigh a certain amount of diced shiitake mushrooms and add water at a material-liquid ratio of 1:1. Then add 2% (based on the total mass of shiitake mushrooms and water) of salt and 2% (based on the total mass of shiitake mushrooms and water) of white sugar. Sterilize with high-pressure steam at 121°C for 15 minutes and cool to obtain the shiitake mushroom preprocessed material.

[0029] Lactic acid bacteria activation:

[0030] The lactic acid bacteria strains of this embodiment are selected from Lactobacillus fermentum CICC21828, Lactobacillus paracasei CICC 20973, Lactobacillus paracasei CICC 20975, Pediococcus acidilactici CICC 20999, Lactobacillus rhamnosus CICC 6144, Lactobacillus casei CICC 20241 and Enterococcus faecalis L10 (this bacterium is the preserved strain of Food Science Laboratory of Northwest Agriculture and Forestry University).

[0031] The activation method for each strain is as follows: the standard strain is transferred into a liquid culture medium according to the sterile operation procedure, placed in a constant temperature incubator at 37°C±2°C, and activated and cultured for 24 hours to obtain an initial bacterial liquid; further, 1 mL of the initial bacterial liquid with good growth is aspirated and added to a new liquid culture medium, which is continued to be placed in a constant temperature incubator at 37°C±2°C, activated and cultured for 24 hours, and then washed 2-3 times with physiological saline to obtain an activated strain; the liquid culture medium is: 55.2 g of MRS broth is dissolved in 1 L of distilled water, heated and boiled until completely dissolved, dispensed into conical flasks, and sterilized by high pressure at 121°C for 15 minutes.

[0032] Preparation of fermented shiitake mushrooms: add corresponding activated lactic acid bacteria or composite lactic acid bacteria to the above-mentioned shiitake mushroom pretreatment material (each composite lactic acid bacteria is obtained by compounding the corresponding activated strains according to the corresponding mass ratio), the amount of added bacteria is 6% of the mass ratio of the shiitake mushroom cubes, the fermentation temperature is controlled at 37°C ± 2°C, the fermentation time is 36h ± 2h, and after the fermentation is completed, the shiitake mushroom cubes are filtered to obtain the fermented shiitake mushroom cubes; the bacteria added in each embodiment are: the above-mentioned single lactic acid bacteria; different composite ratios of M28, M73 and M75: 1:1:1, 1:2:3, 1:3:2, 2:1:3, 2:3:1, 3:1:2, 3:2:1; M28:M 73 1:1 compound bacteria ； M28: 1:1 compound strain of M 99; M 73 :M 99 1:1 compound bacteria ； A 1:1:1 combination of M28:M99:M73; a 1:1:1 combination of M28:M99:M75; and a 1:1:1 combination of M28:M99:M44. The above combination ideas are based on the fermentation effects of individual bacteria and the functions of each bacteria shown in Table 1.

[0033] Table 1 Characteristics of the effects of different strains

[0034]

[0035] Preparation of Fermented Shiitake Mushroom Chili Sauce:

[0036] The selected fresh green and red bell peppers and garlic are washed and crushed for later use; 60g of cooking oil is added to a pot. When the oil temperature reaches 130°C, 50g of weighed green and red bell peppers and 10g of wet minced garlic are added in sequence and stir-fried for one minute. Then, 5g of weighed salt, 5g of white sugar, 3g of monosodium glutamate (a flavor enhancer) and 3g of dried chili powder are added and stir-fried for two minutes. Then, 50g of fermented shiitake mushrooms are added and stir-fried for another minute. The mixture is thoroughly mixed, the heat is turned off and the mixture is cooled. After the mixture is completely cooled, the mixture is put into a sterilized glass jar to prepare the fermented shiitake mushroom chili sauce of the corresponding embodiment.

[0037] Comparative Example:

[0038] The preparation method of the mushroom chili sauce of this comparative example is different from that of the above embodiment in that the fermented mushrooms are replaced with an equal amount of fresh diced mushrooms (fresh mushroom blocks of about 0.5 cm×0.5 cm×0.5 cm).

[0039] The products prepared in the above examples and comparative examples were subjected to the following index measurements:

[0040] Determination of Free Amino Acid Content: The total amount of free amino acids was determined using the ninhydrin colorimetric method: 3 g of the ground sample from each of the two examples above was weighed and extracted with 450 mL of boiling water for 45 minutes. 1 mL of the supernatant was aspirated and made up to 5 mL with distilled water. Then, 0.5 mL of ninhydrin colorimetric reagent and 0.5 mL of phosphate buffer were added and mixed thoroughly. Heat in a 100°C water bath for 15 minutes, cool to room temperature, and then dilute to 25 mL with water and shake well. Absorbance was measured at 570 nm using a distilled water control as a reference. A standard curve was constructed with glutamate concentration as the horizontal axis and absorbance as the vertical axis.

[0041] Flavor nucleotide content determination: Spectrophotometry was used for determination: 0.4 g of each ground sample from the two examples above was weighed, dissolved in water, and diluted to 250 mL. 0.5 mL of the supernatant was aspirated and diluted to 25 mL with 0.01 mol / L hydrochloric acid solution. After shaking, absorbance was measured at 260 nm using a UV spectrophotometer with 0.01 mol / L hydrochloric acid as the reference solution. A standard curve was constructed with flavor nucleotide concentration as the abscissa and absorbance as the ordinate.

[0042] Equivalent Umami Concentration (EUC) indicates the umami intensity produced by the synergistic effect of a mixture of umami amino acids and flavor nucleotides, which is equivalent to the umami intensity produced by monosodium glutamate alone. The calculation formula is as follows:

[0043] EUC=Σa i b i +1218(Σa i b i )(Σa j b j )

[0044] EUC is expressed as equivalent fresh concentration (gMSG / 100g), a i and a j Represent the concentrations of free amino acids and flavor nucleotides (both in g / 100g), b i and b j Represent the freshness coefficients of free amino acids and flavor nucleotides, b i Take 1.077, b j Take 2.3.

[0045] In order to evaluate the effects of different lactic acid bacteria fermentation on the umami substances of Lentinus edodes and their umami synergistic effect, the present invention measured the flavor nucleotides, free amino acids and the calculated equivalent umami concentration (EUC) in the fermented Lentinus edodes in the examples. The EUC value in the fermented Lentinus edodes was measured. The results are as follows: Figure 1-3 shown.

[0046] Figure 1 The results show the content of flavor nucleotides and free amino acids, as well as their equivalent umami values ​​(EUCs), in Shiitake mushroom samples fermented for 36 hours with seven lactic acid strains. Significant differences were observed in the strains' ability to accumulate flavor nucleotides and free amino acids during the fermentation process. Strain M28 achieved the highest accumulation of both nucleotides and amino acids, with an EUC value of 19.99 g MSG / 100 g, significantly higher than the other strains, demonstrating a strong flavor-enhancing ability. Strains M73 and M75 also exhibited excellent fermentation performance, far exceeding that of the other four strains.

[0047] On the one hand, according to the different effects of seven lactic acid bacteria, three strains (M28, M73, 999) were selected for two-strain compounding (compounding mass ratio of 1:1) test. The results are as follows: Figure 2 The M28:999 combination had the highest free amino acid content, reaching 2.00 mg / g, and the highest equivalent umami value, approximately 35.46 mg / 100 g. This suggests that combined fermentation can significantly enhance the flavor profile of shiitake mushrooms. The effects of this combination were further explored by adding a flavor-enhancing auxiliary strain (M73, M75, or 6144, in a 1:1:1 ratio) to the M28:999 combination. Figure 2 The results showed that the free amino acid content and equivalent umami value of the three-bacteria complex were lower than those of the M28:999 two-bacteria fermentation group.

[0048] In addition, based on the fermentation effect of the above single strains, three dominant strains of bacteria, M28, M73 and M75, were selected and compounded in different proportions. Figure 3 The accumulation of umami substances and changes in EUC values ​​of the three dominant strains M28, M73, and M75 after 36 hours of fermentation at different compound ratios were demonstrated. The results showed that the synergistic fermentation between the strains significantly improved the umami level of shiitake mushrooms. The EUC values ​​of all compound groups were much higher than the maximum values ​​during single-strain fermentation, demonstrating a significant synergistic effect. Among them, the highest EUC value was achieved at a compound ratio of 2:3:1, reaching 34.20g MSG / 100g. The average content of nucleotides and amino acids at this ratio was also significantly higher than that of other ratio groups. At this ratio, the complementarity between the three strains was the strongest, forming an environment most conducive to the synthesis of umami substances.

[0049] pass Figure 1-3 The joint analysis showed that the combination of M28:999 or the combination of M28, M73 and M75 had a strong ability to synthesize umami substances during the fermentation of shiitake mushrooms, and the combined fermentation had a significant synergistic flavor-enhancing effect, and the EUC value was much higher than that of single-bacteria fermentation, indicating that multi-bacteria co-fermentation can significantly improve the umami quality of edible fungi products.

[0050] The equivalent umami value of the fermented shiitake mushrooms obtained by the three-bacteria combination (M28:M73:M75 combination ratio of 2:3:1) is 34.20gMSG / 100g, and the equivalent umami value of the fermented shiitake mushrooms obtained by the two-bacteria combination (M28:M99 combination ratio of 1:1) is 35.46gMSG / 100g. The combination methods obtained by the two screening methods both have good flavor enhancement effects.

[0051] Determination of physical and chemical properties:

[0052] The moisture content was determined by referring to the first method, direct drying method, in GB / T 5009.3-2016 “Determination of moisture in foods”.

[0053] The protein content was determined by referring to the combustion method in GB / T 5009.5-2016 “Determination of protein in foods”.

[0054] The fat content was extracted and tested using a fat analyzer. Specifically, 2.00 g of sample was weighed into a sample cup, 60 mL of petroleum ether solution was added, the heating temperature was set to 110 °C, and the extraction time was 3 h. After the extraction, the sample cup was placed in a 105 °C oven and dried to constant weight. The mass of the obtained extract was recorded, and each sample was measured three times in parallel.

[0055] The total sugar content was determined according to GB / T 15672-2009 “Determination of total sugar content in edible fungi”.

[0056] Further comparative analysis was conducted on the changes in the contents of four major nutrients, namely moisture, protein, fat, and total sugars, between fresh and fermented shiitake mushroom sauce. The results, shown in Table 2, show that fermentation treatment significantly affects the nutritional composition of shiitake mushroom sauce. The moisture content of fermented shiitake mushroom sauce was 35.62±0.46%, significantly higher than that of fresh shiitake mushroom sauce. This may be due to the addition of a certain amount of water during the fermentation process to promote microbial activity, resulting in an increase in the overall moisture content. Furthermore, the protein content of fermented shiitake mushroom sauce was lower than that of fresh shiitake mushroom sauce. During the fermentation process, some protein may be broken down by lactic acid bacteria into small molecules such as amino acids, resulting in a slight decrease in protein content. Fat content also showed an upward trend. This change may be related to microbial metabolic activity. Due to the extensive consumption of carbohydrates and the destruction of tissue structure during fermentation, endogenous lipids in shiitake mushrooms are released, resulting in a relatively high level of lipids in the assay. Total sugar content decreased significantly after fermentation, indicating that carbohydrates are extensively utilized by microorganisms during fermentation, serving as their primary carbon source for energy metabolism and the synthesis of related metabolites (such as organic acids, alcohols, and aroma compounds). The reduction of sugar content not only affects the flavor characteristics of the product, but also reflects the activity of the fermentation process.

[0057] Table 2 Physical and chemical indicators of mushroom sauce in different groups

[0058]

[0059] Sensory evaluation: A sensory evaluation panel of 10 people with knowledge of food sensory analysis conducted the sensory evaluation. The average score of the 10 assessors was used as the score for each indicator. The evaluation criteria are shown in Table 2.

[0060] Table 3 Sensory evaluation table of mushroom chili sauce

[0061]

[0062]

[0063] Furthermore, sensory evaluation was conducted on the three-bacteria combination in the comparative example and the example (M28:M73:M75 combination ratio of 2:3:1), and the scoring indicators included color, shape, smell and taste. The results are shown in the figure. The example performed better than the comparative example in all four sensory indicators, indicating that the fermentation process has a positive effect on improving the overall sensory quality of the product. The fermentation process significantly enhances the flavor performance of the mushroom chili sauce through microbial metabolic regulation, and optimizes the smell and taste without affecting the appearance quality. It is an effective technical means to improve the sensory quality of traditional seasoning sauce products.

[0064] Aroma component determination:

[0065] Electronic nose determination: Weigh 0.5 g of sample into a 40 mL headspace bottle, seal it with a cap, and let it stand at room temperature for 60 minutes for odor equilibrium. Flavor detection adopts headspace sampling. The electronic nose setting parameters are: waiting time 10 seconds, measurement time 300 seconds, sensor cleaning time 100 seconds, carrier gas flow rate 600 L / min, and three groups of parallel tests are performed for each sample.

[0066] The electronic nose can analyze the smell of samples by simulating human sense of smell. The electronic nose has ten sensors. Figure 4 As can be seen, the 10 sensors responded differently to the volatile components of the shiitake chili sauce prepared in the comparative example and the example (M28:M73:M75 mixture in a ratio of 2:3:1). Sensors W1W and W1S showed the strongest responses, followed by W5S and W2S. Therefore, inorganic sulfides, short-chain alkanes, nitrogen oxides, and alcohols, ethers, aldehydes, and ketones are the primary volatile compounds in the shiitake chili sauce. The fermentation process enhances volatile flavors, resulting in significant differences in the flavor profiles of the two shiitake chili sauces.

[0067] The cumulative contribution of the principal components extracted from the two shiitake chili sauce samples was 98.4%, representing a representative sample that captures the majority of the original data. The two shiitake chili sauces were well distinguished, indicating differences in their volatile components. The example sample, however, favored the positive end of PC1, contributing more to volatile components such as inorganic sulfides and short-chain alkanes.

[0068] Based on the above analysis, the sensory score and aroma substances of the fermented shiitake mushroom chili sauce of the present invention are better than those of the unfermented shiitake mushroom chili sauce. This process 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 principles of the present invention. These improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a flavor-enhanced fermented shiitake mushroom chili sauce, characterized in that: include: After heating cooking oil, add fresh green and red bell peppers and wet minced garlic and stir-fry for 50-70 seconds, then add salt A, sugar A, flavor enhancer and dried chili powder, continue to stir-fry for 110-130 seconds, add fermented shiitake mushrooms and stir-fry for another 50-70 seconds, then cool to prepare fermented shiitake mushroom chili sauce; The raw material ratios are as follows: 49-51 parts by mass of fermented shiitake mushrooms, 49-51 parts by mass of fresh green and red bell peppers, 59-61 parts by mass of cooking oil, 4-6 parts by mass of salt A, 4-6 parts by mass of sugar A, 9-11 parts by mass of minced garlic, 2-4 parts by mass of dried chili powder, and 2-4 parts by mass of a flavor enhancer. The fermented shiitake mushroom preparation method comprises: A mixture of fresh diced shiitake mushrooms and water is sterilized with high-pressure steam and then cooled to obtain a shiitake mushroom pre-processed material; salt B and sugar B are also added to the mixture; The solid matter collected after the shiitake mushroom pretreatment material is fermented by fermentation bacteria is fermented shiitake mushrooms. The fermentation bacteria are a composite bacteria of Lactobacillus fermentum CICC21828 and Pediococcus acidilactici CICC 20999 or a composite bacteria of Lactobacillus fermentum CICC 21828, Lactobacillus paracasei CICC20973 and Lactobacillus paracasei CICC 20975. The fresh shiitake mushroom cubes are obtained by cutting clean and fresh shiitake mushrooms into pieces.

2. The method for preparing the flavor-enhanced fermented shiitake mushroom chili sauce according to claim 1, characterized in that: The composite mass ratio of the Lactobacillus fermentum CICC 21828 and the Pediococcus acidilactici CICC 20999 is 1:

1.

3. The method for preparing the flavor-enhanced fermented shiitake mushroom chili sauce according to claim 1, characterized in that: The composite mass ratio of Lactobacillus fermentum CICC 21828, Lactobacillus paracasei CICC 20973 and Lactobacillus paracasei CICC 20975 is 2:3:

1.

4. The method for preparing the flavor-enhanced fermented shiitake mushroom chili sauce according to claim 1, characterized in that: The mass ratio of the fresh diced shiitake mushrooms to water is 1:1, the added amount of the salt B accounts for 1%-3% of the total mass of the fresh diced shiitake mushrooms and water, and the added amount of the sugar B accounts for 1%-3% of the total mass of the fresh diced shiitake mushrooms and water.

5. The method for preparing the flavor-enhanced fermented shiitake mushroom chili sauce according to claim 1, characterized in that: The fermented shiitake mushrooms are obtained by fermenting fresh diced shiitake mushrooms at 37° C. for 36 hours.

6. The method for preparing the flavor-enhanced fermented shiitake mushroom chili sauce according to claim 1, characterized in that: The size of fresh shiitake mushroom cubes is 0.5cm×0.5cm×0.5cm.

7. The method for preparing the flavor-enhanced fermented shiitake mushroom chili sauce according to claim 1, characterized in that: During fermentation, the amount of bacteria added accounts for 5%-7% of the mass of fresh diced mushrooms.

8. The method for preparing the flavor-enhanced fermented shiitake mushroom chili sauce according to claim 1, characterized in that: The flavor enhancer is monosodium glutamate.

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