Stropharia rugoso-annulata essence seasoning and preparation method thereof

Abstract

The invention discloses a stropharia rugoso-annulata essence seasoning and a preparation method thereof. The stropharia rugoso-annulata essence seasoning is prepared by the following steps: selecting raw materials, trimming and removing impurities, slicing, performing ultrasonic color protection, performing hot air drying, extracting stropharia rugoso-annulata essence by adopting an ultrasonic enzymolysis method, and performing aroma enhancement, blending, granulation, sterilization and the like. According to the preparation method disclosed by the invention, the brightness, browning degree, texture, shrinking percentage, rehydration property and active substance retention rate of the dried mushroom slices subjected to ultrasonic color protection are obviously superior to those of dried mushroom slices without color protection and dried mushroom slices subjected to blanching color protection or steaming color protection. The content of flavoring substances and the taste (especially the delicate flavor) of the stropharia rugoso-annulata essence obtained by the ultrasonic enzymolysis method are superior to those of a high-pressure cooking method and a composite enzymolysis method. The mushroom essence seasoning prepared from stropharia rugoso-annulata is similar to similar products in the market in appearance, the key flavor index is obviously higher than the requirement of SB / T 10484-2008 mushroom essence seasoning, and a new choice is provided for seasoning consumption of consumers.

Description

Technical Field

[0001] This invention belongs to the field of agricultural product processing, specifically a mushroom extract, its preparation method, and its application. Background Technology

[0002] King Oyster Mushroom (Stropharia carinata) is a new type of edible fungus introduced to my country in recent years. It has a delicious flavor and rich aroma, containing abundant nutrients such as protein, amino acids, and dietary fiber, as well as active ingredients such as sterols, flavonoids, phenols, and saponins. Since its introduction, the King Oyster Mushroom industry has developed rapidly and has become an important edible fungus in my country. However, King Oyster Mushrooms experience vigorous respiration after harvest, making them prone to adverse changes such as cap opening, weight loss, and browning, resulting in losses of up to 10% and significant economic losses. Currently, King Oyster Mushrooms are mainly sold fresh and processed (primarily into mushroom slices). This product range is limited, technologically advanced, and of inconsistent quality, seriously hindering the healthy development of the King Oyster Mushroom industry. Mushroom slices are the primary processed product of King Oyster Mushrooms, and color protection before drying is a crucial step in ensuring their quality. Chemical color protection (such as sodium metabisulfite) is effective but carries potential safety risks; heat color protection (such as blanching or steaming) is unsatisfactory and involves significant loss of active substances (such as vitamin C). Therefore, it is necessary to develop new non-thermal physical color protection methods to meet the color protection requirements of *Stropharia carinata* before drying.

[0003] Maximizing the extraction of flavor components from edible fungi is a crucial aspect of their intensive processing. High-pressure cooking and compound enzymatic hydrolysis are commonly used extraction methods; however, the extracts obtained from these methods tend to contain low levels of flavor compounds (soluble peptides, amino acids, 5′-nucleotides, etc.), resulting in resource waste. Therefore, it is necessary to develop more efficient extraction methods.

[0004] CN117645650B "A glycoprotein extract from *Agaricus blazei* and its preparation method and application", describes the preparation of *Agaricus blazei* glycoprotein extract using a wet homogenization combined with ultrafiltration method; CN120081957A "A polysaccharide from *Agaricus blazei* and its preparation method and application", describes the preparation of *Agaricus blazei* polysaccharide using ethanol combined with DEAE-52 anion exchange chromatography column for impurity removal and Sephadex-G 100 gel permeation chromatography column for purification; CN120058831A "A protein from *Agaricus blazei* and its preparation method and application", describes the extraction of *Agaricus blazei* protein using a slit ultrasound-assisted extraction device; CN119684395A The paper "An Extraction Method of Pleurotus ostreatus Glycopeptides, the Obtained Products and Applications" uses microwave-assisted eutectic solvent extraction and alcohol precipitation to obtain glycoproteins, followed by impurity removal (free protein) and decolorization to obtain glycopeptides; the paper "Optimization of Microwave-Assisted Extraction of Pleurotus ostreatus Polysaccharides by Response Surface Methodology" uses microwave-assisted water extraction to prepare Pleurotus ostreatus polysaccharides; the paper "Enzyme-Assisted Ionic Liquid Extraction, Structural Characterization and Bioactivity of Pleurotus ostreatus Polysaccharides" uses enzyme-assisted ionic liquid extraction to extract Pleurotus ostreatus polysaccharides; the paper "Preparation of Pleurotus ostreatus Flavor Peptides and Study on Their Antioxidant Activity" uses neutral protease and flavor protease to assist in the extraction of Pleurotus ostreatus flavor peptides; the paper "Preparation of Pleurotus ostreatus Polypeptides, Study on Antioxidant and Antitumor Activity" uses trypsin enzymatic hydrolysis to prepare Pleurotus ostreatus polypeptides; CN114468311B "A Pleurotus ostreatus Flavor Active Peptide Base Material and Its Preparation Method and Applications" uses alkaline protease to assist in the extraction of Pleurotus ostreatus flavor active peptides; CN115287320B The paper "A Soluble Flavor Peptide from *Stropharia macrocarpa*, its Preparation Method and Application" uses neutral protease and flavor protease to assist in the extraction of soluble flavor peptides from *Stropharia macrocarpa*. The paper "Ultrasonic Preparation of *Stropharia macrocarpa* Peptide Material and Analysis of its Edible and Medicinal Properties" uses ultrasound-assisted extraction of *Stropharia macrocarpa* peptide material.

[0005] Currently, there are few commercially available deep-processed products of king oyster mushrooms on the market, making the development of mushroom essence seasonings based on king oyster mushroom extract of great significance. Summary of the Invention

[0006] The purpose of this invention is to provide a mushroom essence seasoning and its preparation method. It is made from mushroom essence liquid as the main raw material and processed through flavoring, blending, granulation and sterilization. This mushroom essence seasoning can not only promote the quality and efficiency of the mushroom industry, but also enrich the variety of natural seasonings and provide new choices for the healthy diet of the people.

[0007] The technical solution to achieve the objective of this invention is: A method for preparing a mushroom seasoning for giant cap mushrooms includes the following steps: (1) Selection of raw materials: Select fresh, unopened caps, intact caps, plump shapes, firm flesh, and uniform size of large-cap mushrooms as raw materials; (2) Trimming and cleaning: Use a knife to cut off the mycelium of the giant oyster mushroom, keep the cut surface flat, and wipe away any foreign matter on the surface of the fresh mushroom; (3) Slicing: Slice the fresh mushrooms into slices of uniform thickness; (4) Ultrasonic color protection: First, put the mushroom slices into a plastic bag of appropriate size and add an appropriate amount of water; Then place the plastic bag into an appropriately sized ultrasonic cleaner for ultrasonic treatment; Then arrange the mushroom slices in a single layer to drain the surface moisture; (5) Hot air drying: The mushroom slices that have been protected and are arranged in a single layer are sent into the drying equipment for drying. After drying, they are crushed into dried powder of giant cap mushrooms by a pulverizer. (6) Extraction of Stropharia macrocarpa essence: Weigh out the dried powder of giant king mushroom, add water and enzyme, mix well, and then perform ultrasonic enzymatic hydrolysis on the mixture. After enzymatic hydrolysis, the mixture is subjected to enzyme inactivation treatment, followed by centrifugation at room temperature. The supernatant is then collected as the extract of *Stropharia macrocarpa*. (7) Fragrance enhancement: Add an appropriate amount of fructose to the essence and mix well; The mixture was placed in a constant temperature water bath for a period of time, then removed and cooled to room temperature. (8) Preparation: Add appropriate amounts of low-sodium salt, corn starch, maltodextrin, shiitake mushroom powder and disodium inosinate to the mixture cooled to room temperature, and mix well; Then, vacuum freeze-drying or low-temperature spray drying is used to obtain powder; (9) Granulation: Granulate the powder from step (8) using a granulator; (10) Sterilization: The obtained granules are sterilized by ultraviolet ozone to obtain the mushroom essence seasoning of giant spherical mushroom.

[0008] Furthermore, in step (4), the ultrasonic color protection involves a mass-to-volume ratio of mushroom slices to water of 1:8. When ultrasonically treating mushroom slices, the ultrasonic power density is 0.45-0.50 W / cm2, the ultrasonic temperature is 25-35 ℃, and the ultrasonic treatment time is 15-30 min.

[0009] In step (5), the mushroom slices are dried with hot air until the moisture content is below 8%. The mushroom slices are then pulverized to 50-60 mesh using a pulverizer.

[0010] In step (6), the extract of the extract of the mushroom essence is prepared by using mushroom powder and water in a mass-to-volume ratio of 1:10. The enzyme is a mixture of papain and flavor protease in a mass ratio of 3:1, wherein the papain content is 100,000 U / g and the flavor protease content is 50,000 U / g. The amount of enzyme mixture added is 2% of the mass of the dried Pleurotus ostreatus powder; During ultrasonic enzymatic hydrolysis, the ultrasonic temperature is 35-45℃, the ultrasonic time is 90-100 min, and the ultrasonic power density is 0.30-0.35 W / cm³. 2 ; The temperature for enzyme inactivation treatment with the mixed solution is 90-100 ℃, and the treatment time is 8-15 min; Centrifugation was performed at a speed of 10,000-12,000 rpm for 8-10 minutes.

[0011] Furthermore, in the aroma-enhancing treatment described in step (7), the mass ratio (m:m) of the mushroom extract to fructose is 70:1; The water bath temperature for the mixed solution is 70-85℃, and the water bath time is 70-85 min.

[0012] Further, in step (8), the mass ratio of the added low-sodium salt, corn starch, maltodextrin, shiitake mushroom powder and disodium inosinate is 6:3:3:1:1.2.

[0013] Furthermore, the granulation in step (9) has a particle size of 0.7-0.8 mm.

[0014] Another object of the present invention is to protect the mushroom essence seasoning prepared by the above preparation method.

[0015] The *Stropharia magna* mushroom essence seasoning prepared using the method of this invention, after sensory evaluation, showed that its flavor was similar to and slightly superior to several major mushroom essence seasonings on the market. Testing showed that the developed *Stropharia magna* mushroom essence seasoning met the standards for umami-enhancing mushroom essence seasonings, and other physicochemical and hygiene standards complied with the requirements of *GB 31644-2018 National Food Safety Standard for Compound Seasonings* and *SB / T 10484-2008 Mushroom Essence Seasonings*. Specific results are shown in the table below: . Detailed Implementation

[0016] The present invention will be further described below with reference to embodiments, but this is not intended to limit the scope of the invention.

[0017] Example A method for preparing a mushroom seasoning for giant cap mushrooms includes the following steps: (1) Selection of raw materials: Select fresh, unopened caps, intact caps, plump shapes, firm flesh, and uniform size of large-cap mushrooms as raw materials; (2) Trimming and cleaning: Use a knife to cut off the mycelium of the giant oyster mushroom, keep the cut surface flat, and gently wipe away foreign objects (such as soil, weeds, etc.) on the surface of the fresh mushroom with food-grade nylon material. (3) Slicing: Slice the fresh mushrooms into 4 mm thick slices; (4) Ultrasonic color protection: First, put 500g of mushroom slices into a plastic bag of appropriate size, and then add 4000 mL of water into the bag; Then place the plastic bag into an appropriately sized ultrasonic cleaner, and apply the ultrasonic power at a density of 0.47 W / cm². 2 Ultrasonic treatment was performed at a temperature of 30 ℃ for 20 min. Then, place the mushroom slices in a single layer on a stainless steel rack to drain the surface moisture. (5) Hot air drying: After color protection, the mushroom slices placed in a single layer are sent into the drying equipment. The drying temperature is 50 ℃. The drying time varies depending on the amount of material and the performance of the equipment. When the drying is finished, the moisture content of the mushroom slices should be below 8%. After drying, the mushroom slices are pulverized to 60 mesh using a pulverizer, which is the dried powder of the large-cap mushroom, and used for subsequent extraction of essence. (6) Extraction of Stropharia macrocarpa essence: Weigh 100 g of dried *Stropharia carotenoides* powder, add 1000 mL of water and 2 g of enzyme, mix well, and subject the mixture to ultrasonic enzymatic hydrolysis at 40℃ for 94 min and an ultrasonic power density of 0.33 W / cm³. 2 ; The enzyme is a mixture of papain and flavor protease, wherein papain is 1.5g at 100,000 U / g and flavor protease is 0.5g at 50,000 U / g. After enzymatic hydrolysis, the mixture was subjected to enzyme inactivation treatment at 95 °C for 10 min, followed by centrifugation at room temperature for 10 min at a speed of 10000 rpm. The supernatant was collected after centrifugation, which is the essence of Pleurotus ostreatus. (7) Flavoring treatment: Add 15 g of fructose to the above essence and mix well; The mixture was placed in a constant temperature water bath at 80 ℃ for 80 min, then removed and cooled to room temperature. (8) Preparation: Add 30 g of low-sodium salt, 15 g of corn starch, 15 g of maltodextrin, 5 g of shiitake mushroom powder and 6 g of disodium inosinate to the mixture cooled to room temperature, and mix well; Then, vacuum freeze-drying or low-temperature spray drying is used to obtain powder; (9) Granulation: The powder from step (8) is granulated using a granulator to obtain a particle size of 0.8 mm; (10) Sterilization: The obtained granules were sterilized with ultraviolet ozone for 2.5 h to obtain the mushroom essence seasoning of giant oyster mushroom.

[0018] When producing large quantities of the mushroom seasoning, the amount of each ingredient can be increased by multiples of the amount in the example.

[0019] In the preparation method of this invention, the effect of ultrasonic color-protecting pretreatment is as follows: The dried mushroom slices treated with ultrasonic color protection exhibit significantly better brightness, browning degree, texture, shrinkage rate, rehydration ability, and retention rate of active substances compared to dried mushroom slices without color protection, as well as dried mushroom slices treated with blanching or steam color protection. See the table below for details: .

[0020] Note: NP, dried mushroom slices without color protection treatment; BP, dried mushroom slices pretreated by blanching; SP, dried mushroom slices pretreated by steaming; UP, dried mushroom slices pretreated by ultrasound. Blanching and steaming are existing pretreatment methods. Different letters in the data from the same company indicate significant differences. P <0.05).

[0021] The effects of ultrasonic enzymatic hydrolysis on the preparation method of *Stropharia macrocarpa* extract in this invention are shown in the table below: .

[0022] Note: Different letters in the same row of data indicate significant differences. P <0.05).

[0023] As shown in the table above, the flavor compounds and taste (especially umami) of the *Stropharia masticata* extract obtained by the ultrasonic enzymatic hydrolysis method of this invention are superior to those obtained by the high-pressure cooking method and the compound enzymatic hydrolysis method. Both the high-pressure cooking method and the compound enzymatic hydrolysis method are existing methods for extracting edible fungi extracts.

Claims

1. A method for preparing a mushroom seasoning for *Stropharia macrocarpa*, characterized in that, The method includes the following steps: (1) Selection of raw materials: Select fresh, unopened caps, intact caps, plump shapes, firm flesh, and uniform size of large-cap mushrooms as raw materials; (2) Trimming and cleaning: Use a knife to cut off the mycelium of the giant oyster mushroom, keep the cut surface flat, and wipe away any foreign matter on the surface of the fresh mushroom; (3) Slicing: Slice the fresh mushrooms into slices of uniform thickness; (4) Ultrasonic color protection: First, put the mushroom slices into a plastic bag of appropriate size and add an appropriate amount of water; Then place the plastic bag into an appropriately sized ultrasonic cleaner for ultrasonic treatment; Then arrange the mushroom slices in a single layer to drain the surface moisture; (5) Hot air drying: The mushroom slices that have been protected and are arranged in a single layer are sent into the drying equipment for drying. After drying, they are crushed into dried powder of giant cap mushrooms by a pulverizer. (6) Extraction of Stropharia macrocarpa essence: Weigh out the dried powder of giant king mushroom, add water and enzyme, mix well, and then perform ultrasonic enzymatic hydrolysis on the mixture. After enzymatic hydrolysis, the mixture is subjected to enzyme inactivation treatment, followed by centrifugation at room temperature. The supernatant is then collected as the extract of *Stropharia macrocarpa*. (7) Fragrance enhancement: Add an appropriate amount of fructose to the essence and mix well; The mixture was placed in a constant temperature water bath for a period of time, then removed and cooled to room temperature. (8) Preparation: Add appropriate amounts of low-sodium salt, corn starch, maltodextrin, shiitake mushroom powder and disodium inosinate to the mixture cooled to room temperature, and mix well; Then, vacuum freeze-drying or low-temperature spray drying is used to obtain powder; (9) Granulation: Granulate the powder from step (8) using a granulator; (10) Sterilization: The obtained granules are sterilized by ultraviolet ozone to obtain the mushroom essence seasoning of giant spherical mushroom.

2. The method for preparing the *Stropharia macrocarpa* mushroom seasoning according to claim 1, characterized in that: In step (4), the ultrasonic color protection involves a mass-to-volume ratio of mushroom slices to water of 1:

8. When ultrasonically treating mushroom slices, the ultrasonic power density is 0.45-0.50 W / cm³. 2 The ultrasonic temperature is 25-35 ℃, and the ultrasonic treatment time is 15-30 min.

3. The method for preparing the mushroom seasoning of *Stropharia macrocarpa* according to claim 1, characterized in that: In step (5), the mushroom slices are dried with hot air until the moisture content is below 8%. The mushroom slices are then pulverized to 50-60 mesh using a pulverizer.

4. The method for preparing the mushroom seasoning of *Stropharia macrocarpa* according to claim 1, characterized in that: In step (6), the extract of the extract of the mushroom essence is prepared by using mushroom powder and water in a mass-to-volume ratio of 1:

10. The enzyme is a mixture of papain and flavor protease in a mass ratio of 3:1, wherein the papain content is 100,000 U / g and the flavor protease content is 50,000 U / g. The amount of enzyme mixture added is 2% of the mass of the dried Pleurotus ostreatus powder; During ultrasonic enzymatic hydrolysis, the ultrasonic temperature is 35-45℃, the ultrasonic time is 90-100 min, and the ultrasonic power density is 0.30-0.35 W / cm³. 2 ; The temperature for enzyme inactivation treatment with the mixed solution is 90-100 ℃, and the treatment time is 8-15 min; Centrifugation was performed at a speed of 10,000-12,000 rpm for 8-10 minutes.

5. The method for preparing the mushroom seasoning of *Stropharia macrocarpa* according to claim 1, characterized in that: In step (7), the aroma-enhancing treatment involves a mass ratio of *Stropharia carota* extract to fructose of 70:

1. The water bath temperature for the mixed solution is 70-85℃, and the water bath time is 70-85 min.

6. The method for preparing the mushroom seasoning of *Stropharia macrocarpa* according to claim 1, characterized in that: In step (8), the mass ratio of the added low-sodium salt, corn starch, maltodextrin, shiitake mushroom powder and disodium inosinate is 6: 3: 3: 1: 1.

2.

7. The method for preparing the mushroom seasoning of *Stropharia macrocarpa* according to claim 1, characterized in that: The granulation in step (9) has a particle size of 0.7-0.8 mm.

8. The mushroom seasoning prepared by the preparation method according to any one of claims 1-7.