Method for preparing high-freshness base material based on high-protein raw material

Abstract

The invention relates to the technical field of seasonings, and particularly discloses a method for preparing a high-freshness base material based on high-protein raw materials. The method comprises the following steps: puffing a high-protein raw material to obtain a puffed high-protein raw material; adding water into the puffed high-protein raw material for wetting, then preheating with steam, and then cooling and drying; inoculating aspergillus oryzae and aspergillus oryzae protease into the high-protein raw material, and performing koji making to obtain a koji material; uniformly mixing the koji, the enzymatic hydrolysate and edible salt water, and fermenting to obtain the high-freshness base material. According to the method, the high-protein raw materials are subjected to puffing treatment, enzymes are added in the starter propagation process, so that the aspergillus oryzae generates more enzymes and preliminarily decomposes macromolecular proteins, the high-freshness base material is obtained through fermentation and enzymolysis, and the method is high in enzymolysis efficiency, high in high-protein raw material utilization rate and capable of generating more umami substances.

Description

Technical Field

[0001] This application relates to the field of condiment technology, and in particular to a method for preparing a high-umami base material based on high-protein raw materials. Background Technology

[0002] High-protein raw materials, such as wheat or soy protein with a protein content greater than 60%, produce fermentation products rich in beneficial nutrients like amino acids and short peptides. In the condiment industry, high-protein raw materials are generally used to produce umami substances such as glutamic acid. High-protein raw materials can typically be enzymatically hydrolyzed using various enzymes to produce free amino acids. CN104263794A directly uses a protease to decompose gluten powder, employing ultrasound assistance and various enzyme treatments including aerobic and anaerobic fermentation to obtain high-protein active peptides, which requires a high-quality production environment. CN103667408A uses continuous enzymatic hydrolysis membrane separation coupling technology to prepare wheat oligopeptides, but the process is complex, using ultrasound assistance, resulting in a long production cycle and numerous processing methods. Currently, enzymatic hydrolysis methods are relatively limited, with long hydrolysis times, low efficiency, and incomplete utilization of high-protein raw materials, failing to fully realize their value.

[0003] The inherent characteristics of high-protein raw materials make them difficult to process. When these materials come into contact with water, they easily absorb water and swell, resulting in poor water solubility and hydrophobicity, which also contributes to processing difficulties. Untreated high-protein raw materials are not completely hydrolyzed under the action of various enzymes. Direct enzymatic hydrolysis of high-protein raw materials is inefficient, failing to generate more amino acids and easily leading to waste. Therefore, pretreatment of high-protein raw materials is necessary before utilization. Generally, high-protein raw materials are pre-treated during enzymatic hydrolysis or fermentation to modify their inherent characteristics and effectively improve their hydrolysis efficiency. Common treatment methods can be divided into physical and chemical methods to reduce the difficulty of enzymatic hydrolysis. Heat treatment and puffing are superior to chemical methods, as they do not introduce chemical substances and are relatively safer. For example, CN108125015A describes a method for efficiently preparing wheat oligopeptides, which involves mixing gluten powder with water, puffing it using a twin-screw extruder, and then using various enzyme preparations to prepare wheat oligopeptides. This method mainly involves puffing high-protein raw materials and then enzymatically hydrolyzing them to obtain wheat oligopeptides, but selecting a large number of enzyme combinations is quite complicated. CN117265031A modifies and puffs gluten powder, uses Aspergillus oryzae to make koji, and employs various compound enzymatic hydrolysis and long-term fermentation methods. However, the enzymatic hydrolysis time is relatively short and insufficient, the fermentation time is long, and the energy consumption is high.

[0004] Current pretreatment methods cannot completely and effectively improve enzymatic hydrolysis efficiency. Therefore, in the condiment industry, there is still a need for a method that can effectively utilize high-protein raw materials to prepare high-umami base materials. Summary of the Invention

[0005] To address the technical problems of low utilization rate, poor enzymatic hydrolysis effect, ineffective generation of free amino acids, and low yield of umami substances from direct enzymatic hydrolysis of high-protein raw materials, this application aims to overcome the shortcomings of the prior art by providing a method for preparing a high-umami base material based on high-protein raw materials. The high-protein raw materials undergo puffing treatment, followed by the addition of enzymes during the koji-making process to induce Aspergillus oryzae to produce more enzymes, which initially decompose large-molecule proteins. The high-umami base material is then obtained through fermentation and enzymatic hydrolysis. The method of this application has high enzymatic hydrolysis efficiency, high utilization rate of high-protein raw materials, and a large amount of umami substances generated.

[0006] To achieve the above objectives, the technical solution adopted in this application is as follows:

[0007] This application provides a method for preparing a high-freshness base material based on high-protein raw materials, including the following steps:

[0008] S1. High-protein raw materials are puffed to obtain puffed high-protein raw material;

[0009] S2. Wet the puffed high-protein raw material with water, then preheat it with steam, and then cool and dry it.

[0010] S3. Inoculate Aspergillus oryzae and Aspergillus oryzae protease into the high-protein raw material that has undergone step S2, and make koji to obtain koji material;

[0011] S4. Mix the starter culture and edible brine evenly and ferment to obtain a high-freshness base material.

[0012] The inherent characteristics of high-protein raw materials make them difficult to process. Their poor water solubility and hydrophobicity upon contact with water also contribute to processing difficulties. Furthermore, untreated high-protein raw materials are not completely hydrolyzed by various enzymes, and direct enzymatic hydrolysis of high-protein raw materials is inefficient, failing to generate sufficient amino acids and easily leading to waste.

[0013] Through extensive research and experimentation, the inventors of this application discovered that the high-protein raw materials undergo puffing pretreatment. After wet puffing, the high-protein raw materials are subjected to high-temperature puffing treatment, which effectively reduces the aggregation of protein networks. After protein denaturation, the viscosity decreases significantly. After high-temperature steam treatment, the viscosity is further reduced, while the humidity of the puffed high-protein raw materials is increased. At the same time, Aspergillus oryzae protease is added during koji making to decompose and utilize proteins, enhance the enzyme activity of the koji, and produce more enzymes. The high-protein raw materials are initially utilized during koji making.

[0014] As a preferred embodiment of the method for preparing high-freshness base material based on high-protein raw materials described in this application, the puffing conditions in step S1 include: conditioning temperature of 90-100℃, feeding frequency of 10-13Hz, and steam pressure of 0.02-0.025MPa.

[0015] This application pre-treats high-protein raw materials by puffing, decomposing the high-protein raw materials for reuse, changing the original network structure of the high-protein raw materials, reducing the structural strength, reducing viscosity after contact with water, and also modifying other proteins at high temperatures, making them easier to be utilized and decomposed by enzymes during enzymatic hydrolysis, thus solving the problem of sticky materials during koji making.

[0016] As a preferred embodiment of the high-protein raw material composition described in this application, the high-protein raw material is selected from at least one of wheat protein and soybean protein.

[0017] As a preferred embodiment of the high-protein raw material composition described in this application, the high-protein raw material has a protein content greater than 60% by mass.

[0018] In a preferred embodiment of the method for preparing high-freshness base material based on high-protein raw materials described in this application, in step S2, the amount of water used is 30% to 50% of the weight of the puffed high-protein raw materials.

[0019] As a preferred embodiment of the method for preparing high-freshness base material based on high-protein raw materials described in this application, the steam preheating conditions in step S2 include: pressure of 0.15-0.2 MPa, steam temperature of 110-130°C, and preheating time of 30-45 min.

[0020] The cooling and drying conditions include: a cooling and drying temperature of 35°C and a cooling and drying time of 15 to 20 minutes.

[0021] The application uses steam treatment, which can further reduce the viscosity of high-protein raw materials and increase the humidity of puffed high-protein raw materials.

[0022] In a preferred embodiment of the method for preparing high-freshness substrate based on high-protein raw materials described in this application, in step S3, the amount of Aspergillus oryzae added is 0.2% to 0.7% of the weight of the high-protein raw material material after step S2.

[0023] The amount of Aspergillus oryzae protease added is 0.02% to 0.08% of the weight of the high-protein raw material after step S2.

[0024] This application uses the aforementioned Aspergillus oryzae protease, which can improve the enzyme activity of the koji while decomposing high-protein raw materials, thus producing more enzymes.

[0025] In a preferred embodiment of the method for preparing high-freshness base material based on high-protein raw materials described in this application, step S3 includes the following conditions for koji preparation:

[0026] The koji-making temperature is 30–40℃, the relative humidity is 85–90%, and the incubation time is 40–48 hours.

[0027] This application provides sufficient moisture for the growth of Aspergillus oryzae during koji making, and the protease added during koji making can improve the efficiency of decomposing large protein molecules, so that Aspergillus oryzae can be fully utilized to generate more enzyme systems. During enzymatic hydrolysis, after the initial decomposition by the Aspergillus oryzae enzyme system, plus the enzymatic hydrolysis of the hydrolysate, the addition of mixed enzyme systems during the enzymatic hydrolysis process makes the decomposition more complete, which can produce more free amino acids, short peptides, etc., especially umami substances mainly composed of glutamic acid and aspartic acid.

[0028] In a preferred embodiment of the method for preparing high-freshness base material based on high-protein raw materials described in this application, step S4 further includes the addition of an enzymatic hydrolysate.

[0029] The enzymatic hydrolysate contains at least one of glutaminase, glutamine endopeptidase, and complex protease.

[0030] The preparation method of this application adds an enzymatic hydrolysate to make full use of the protein in the raw materials, which can produce more free amino acids, short peptides, etc., especially umami substances mainly composed of glutamic acid and aspartic acid.

[0031] As a preferred embodiment of the method for preparing high-freshness base material based on high-protein raw materials described in this application, the enzymatic hydrolysate contains glutaminase, glutamine endopeptidase and complex protease;

[0032] The addition ratios of glutaminase, glutamine endopeptidase, and complex protease are (0-0.2%): (0-0.3%): (0-0.4%) of the high-protein raw material, respectively. The glutaminase, glutamine endopeptidase, and complex protease are mixed and dissolved in distilled water to form an enzymatic hydrolysate.

[0033] Preferably, the complex protease includes a neutral protease and an alkaline protease.

[0034] More preferably, the neutral protease includes papain.

[0035] The addition of the above-mentioned enzymatic hydrolysate in this application can fully decompose high-protein raw materials, greatly improve fermentation efficiency, shorten fermentation time, and enhance the formation of umami amino acids such as glutamic acid.

[0036] As a preferred embodiment of the method for preparing high-freshness base material based on high-protein raw materials described in this application, in step S4, the mass ratio of koji material to edible brine is 1:(1.2~2.1), and the salt content of the edible brine is 10~16g / 100mL;

[0037] And / or, the fermentation temperature is 30–45°C, and the fermentation cycle is 10–30 days.

[0038] This application also provides a high-freshness base material prepared by the above method.

[0039] The above method can be used to obtain a high-umami base material that can efficiently produce umami amino acids and has a high glutamic acid content.

[0040] Compared with the prior art, this application has the following beneficial effects:

[0041] This application provides a method for preparing a high-umami base material based on high-protein raw materials. The high-protein raw materials are pretreated by wet puffing. High-temperature puffing of the high-protein raw materials can effectively reduce the aggregation of protein networks. After protein denaturation, the viscosity decreases significantly. After high-temperature steam treatment, the viscosity is further reduced, and the humidity of the puffed high-protein raw materials is increased. Sufficient moisture is provided for the growth of Aspergillus oryzae during koji making, and the protease added during koji making can improve the efficiency of decomposing large protein molecules, so that Aspergillus oryzae can be fully utilized to generate more enzyme systems. During enzymatic hydrolysis, the initial decomposition by the Aspergillus oryzae enzyme system, plus the enzymatic hydrolysis of the hydrolysate, and the addition of mixed enzyme systems during the enzymatic hydrolysis process, make the decomposition more complete, which can produce more free amino acids, short peptides, etc., especially umami substances mainly composed of glutamic acid and aspartic acid. Detailed Implementation

[0042] To better illustrate the purpose, technical solution, and advantages of this application, the following will provide further explanation of this application in conjunction with specific embodiments.

[0043] In the following examples and comparative examples, unless otherwise specified, the experimental methods used are conventional methods, and the materials and reagents used are commercially available unless otherwise specified. Furthermore, the raw materials used in each parallel experiment are the same.

[0044] Example 1: A method for preparing high-freshness substrate based on high-protein raw materials

[0045] This embodiment provides a method for preparing a high-freshness base material based on high-protein raw materials, including the following steps:

[0046] S1. Extrusion: The high-protein wheat raw material is extruded through an extruder to obtain extruded high-protein raw material. The parameters of the extruder are set as follows: conditioning temperature 90℃, feeding frequency 10Hz, and steam pressure 0.02MPa.

[0047] S2, Wetting: Wet the puffed high-protein raw material obtained in step S1 with water, the amount of water being 30% of the weight of the puffed high-protein raw material; after steam preheating, the parameters are set at 0.15MPa, 110℃, 30min, and then cooled and dried for 15min at a temperature of 35℃.

[0048] S3. Koji making: Inoculate Aspergillus oryzae and Aspergillus oryzae protease into the puffed high-protein raw material and mix evenly to obtain koji material. The amount of Aspergillus oryzae inoculated is 0.4% of the weight of the untreated high-protein raw material, and the amount of Aspergillus oryzae protease added is 0.04% of the weight of the untreated high-protein raw material.

[0049] S4. Cultivation: Cultivate the koji material at 30℃ for 48 hours, with the relative humidity controlled at 85%, to obtain a yellow-green koji.

[0050] S5. Enzymatic hydrolysis: The koji cultured in step S4 is placed in a fermentation tank, mixed evenly with the enzymatic hydrolysate and edible brine, then added to a sauce vat, stirred evenly, and fermented.

[0051] The enzymatic hydrolysate is composed of a mixture of glutaminase, glutamine endopeptidase, and papain. The amount of glutaminase added is 0.03% of the weight of the untreated high-protein raw material, the amount of glutamine endopeptidase added is 0.03% of the weight of the untreated high-protein raw material, and the amount of papain added is 0.025% of the weight of the untreated high-protein raw material. The above three components are mixed and dissolved in 200mL of distilled water to form the enzymatic hydrolysate, which is then added to brine. The mass ratio of the starter culture to brine is 1:2.1, and the brine salt content is 16g / 100mL. After 30 days of fermentation and enzymatic hydrolysis at a fermentation temperature of 45℃, a high-freshness base material is obtained.

[0052] Example 2: A method for preparing high-freshness substrate based on high-protein raw materials

[0053] This embodiment provides a method for preparing a high-freshness base material based on high-protein raw materials, including the following steps:

[0054] S1. Extrusion: The high-protein wheat raw material is extruded through an extruder to obtain extruded high-protein raw material. The parameters of the extruder are set as follows: conditioning temperature 90℃, feeding frequency 10Hz, and steam pressure 0.02MPa.

[0055] S2, Wetting: Wet the puffed high-protein raw material obtained in step S1 with water, the amount of water being 30% of the weight of the puffed high-protein raw material; after steam preheating, the parameters are set at 0.15MPa, 110℃, 30min, and then cooled and dried for 15min at a temperature of 35℃.

[0056] S3. Koji preparation: Aspergillus oryzae and Aspergillus oryzae protease are inoculated into the puffed high-protein raw material and mixed evenly to obtain koji. The amount of Aspergillus oryzae inoculated is 0.2% of the weight of the untreated high-protein raw material, and the amount of Aspergillus oryzae protease added is 0.04% of the weight of the untreated high-protein raw material.

[0057] S4. Cultivation: Cultivate the koji material at 30℃ for 40 hours with relative humidity controlled at 85% to obtain yellow-green koji.

[0058] S5. Enzymatic hydrolysis: The koji cultured in step S4 is placed in a fermentation tank, mixed evenly with the enzymatic hydrolysate and edible brine, then added to a sauce vat, stirred evenly, and fermented.

[0059] The enzymatic hydrolysate is composed of a mixture of glutaminase, glutamine endopeptidase, and papain. The amount of glutaminase added is 0.03% of the weight of the untreated high-protein raw material, the amount of glutamine endopeptidase added is 0.03% of the weight of the untreated high-protein raw material, and the amount of papain added is 0.025% of the weight of the untreated high-protein raw material. The above three components are mixed and dissolved in 200mL of distilled water to form the enzymatic hydrolysate, which is then added to brine. The mass ratio of the starter culture to brine is 1:2.1, and the brine salt content is 16g / 100mL. After 30 days of fermentation and enzymatic hydrolysis at a fermentation temperature of 45℃, a high-freshness base material is obtained.

[0060] Example 3: A method for preparing high-freshness substrate based on high-protein raw materials

[0061] This embodiment provides a method for preparing a high-freshness base material based on high-protein raw materials, including the following steps:

[0062] S1. Extrusion: The high-protein wheat raw material is extruded through an extruder to obtain extruded high-protein raw material. The parameters of the extruder are set as follows: conditioning temperature 100℃, feeding frequency 13Hz, and steam pressure 0.025MPa.

[0063] S2, Wetting: Wet the puffed high-protein raw material obtained in step S1 with water, the amount of water being 50% of the weight of the puffed high-protein raw material; after steam preheating, the parameters are set at 0.2MPa, 130℃, 45min, and then cooled and dried for 20min at a temperature of 35℃.

[0064] S3. Koji preparation: Aspergillus oryzae and Aspergillus oryzae protease are inoculated into the puffed high-protein raw material and mixed evenly to obtain koji. The amount of Aspergillus oryzae inoculated is 0.7% of the weight of the untreated high-protein raw material, and the amount of Aspergillus oryzae protease added is 0.04% of the weight of the untreated high-protein raw material.

[0065] S4. Cultivation: Cultivate the koji material at 40℃ for 48 hours with relative humidity controlled at 90% to obtain yellow-green koji.

[0066] S5. Enzymatic hydrolysis: The koji cultured in step S4 is placed in a fermentation tank, mixed evenly with the enzymatic hydrolysate and edible brine, then added to a sauce vat, stirred evenly, and fermented.

[0067] The enzymatic hydrolysate is composed of a mixture of glutaminase, glutamine endopeptidase, and papain. The amount of glutaminase added is 0.2% of the weight of the untreated high-protein raw material, the amount of glutamine endopeptidase added is 0.3% of the weight of the untreated high-protein raw material, and the amount of papain added is 0.4% of the weight of the untreated high-protein raw material. The above three components are mixed and dissolved in 200mL of distilled water to form the enzymatic hydrolysate, which is then added to brine. The mass ratio of the starter culture to brine is 1:2.1, and the brine salt content is 16g / 100mL. After 30 days of fermentation and enzymatic hydrolysis at a fermentation temperature of 45℃, a high-freshness base material is obtained.

[0068] Example 4: A method for preparing high-freshness substrate based on high-protein raw materials

[0069] Compared with Example 1, the difference in Example 4 is that the amount of Aspergillus oryzae protease added is 0.02% of the weight of the untreated high-protein raw material, while the rest of the preparation method is the same as in Example 1.

[0070] Example 5: A method for preparing high-freshness substrate based on high-protein raw materials

[0071] Compared with Example 1, the difference in Example 5 is that the amount of Aspergillus oryzae protease added is 0.06% of the weight of the untreated high-protein raw material, while the rest of the preparation method is the same as in Example 1.

[0072] Example 6: A method for preparing high-freshness substrate based on high-protein raw materials

[0073] Compared with Example 1, the difference in Example 6 is that the amount of Aspergillus oryzae protease added is 0.08% of the weight of the untreated high-protein raw material, while the rest of the preparation method is the same as in Example 1.

[0074] Example 7: A method for preparing high-freshness substrate based on high-protein raw materials

[0075] Compared with Example 1, the difference in Example 7 is that the enzymatic hydrolysate is composed of glutaminase, and the amount of glutaminase added is 0.03% of the weight of the untreated high-protein raw material. It is dissolved in 200 mL of distilled water to form the enzymatic hydrolysate, which is then added to saline solution; the rest of the preparation method is the same as in Example 1.

[0076] Example 8: A method for preparing high-freshness base material based on high-protein raw materials

[0077] Compared with Example 1, the difference in Example 8 is that the enzymatic hydrolysate is composed of glutamine endopeptidase, the amount of glutamine endopeptidase added is 0.03% of the weight of the untreated high-protein raw material, dissolved in 200mL of distilled water to form the enzymatic hydrolysate, and then added to saline solution; the rest of the preparation method is the same as in Example 1.

[0078] Example 9: A method for preparing high-freshness base material based on high-protein raw materials

[0079] Compared with Example 1, the difference in Example 9 is that the enzymatic hydrolysate is composed of papain, and the amount of papain added is 0.025% of the weight of the untreated high-protein raw material. The papain is dissolved in 200 mL of distilled water to form the enzymatic hydrolysate, which is then added to salt water. The rest of the preparation method is the same as in Example 1.

[0080] Example 10: A method for preparing high-freshness substrate based on high-protein raw materials

[0081] Compared with Example 1, the difference in Example 10 is that the enzymatic hydrolysate is composed of glutaminase and glutamine endopeptidase. The amount of glutaminase and glutamine endopeptidase added is 0.03% of the weight of the untreated high-protein raw material. The two are mixed and dissolved in 200mL of distilled water to form the enzymatic hydrolysate, which is then added to saline solution. The rest of the preparation method is the same as in Example 1.

[0082] Example 11: A method for preparing high-freshness substrate based on high-protein raw materials

[0083] Compared with Example 1, the difference in Example 11 is that the enzymatic hydrolysate is composed of glutaminase and papain. The amount of glutaminase added is 0.03% of the weight of the untreated high-protein raw material, and the amount of papain added is 0.025% of the weight of the untreated high-protein raw material. The two are mixed and dissolved in 200 mL of distilled water to form the enzymatic hydrolysate, which is then added to saline solution. The rest of the preparation method is the same as in Example 1.

[0084] Example 12: A method for preparing high-freshness substrate based on high-protein raw materials

[0085] Compared with Example 1, the difference in Example 12 is that the enzymatic hydrolysate is composed of glutamine endopeptidase and papain. The amount of glutamine endopeptidase added is 0.03% of the weight of the untreated high-protein raw material, and the amount of papain added is 0.025% of the weight of the untreated high-protein raw material. The two are mixed and dissolved in 200 mL of distilled water to form the enzymatic hydrolysate, which is then added to saline solution. The rest of the preparation method is the same as in Example 1.

[0086] Comparative Example 1

[0087] Compared with Example 1, the difference of Comparative Example 1 is that no enzymes were added during the koji-making and enzymatic hydrolysis processes, while the rest of the preparation methods were the same as those in Example 1.

[0088] Comparative Example 2

[0089] Compared with Example 1, the difference in Comparative Example 2 is that Aspergillus oryzae protease is not added during the koji-making process, while the rest of the preparation method is the same as in Example 1.

[0090] Comparative Example 3

[0091] Compared with Example 1, Comparative Example 3 differs in that it does not contain glutaminase, glutamine endopeptidase, and papain, while the rest of the preparation method is the same as that of Example 1.

[0092] Comparative Example 4

[0093] Compared with Example 1, the difference in Comparative Example 4 is that the high-protein raw material is not puffed, while the rest of the preparation method is the same as in Example 1.

[0094] Experimental Example 1

[0095] The contents of total nitrogen, ammonia nitrogen, and glutamic acid in the high-freshness base materials prepared in Examples 1-12 and Comparative Examples 1-4 were determined using the methods ZBX66026-1987, GB5009.235-2016, and QB / T5713-2022, respectively, as shown in Table 1.

[0096] Table 1

[0097]

[0098]

[0099] As shown in Table 1, the methods for preparing high-umami base materials based on high-protein raw materials provided in Examples 1-12 involve puffing the high-protein raw materials, resulting in more complete utilization of the high-protein raw materials. Then, during the koji-making process, Aspergillus oryzae protease is added, causing Aspergillus oryzae to produce more enzymes, initially decomposing large protein molecules and promoting more vigorous growth and reproduction. Further fermentation and enzymatic hydrolysis significantly improve the hydrolysis effect, fully utilizing gluten to generate glutamic acid, thus obtaining a high-umami base material. The method of this application has high enzymatic hydrolysis efficiency, high utilization rate of high-protein raw materials, and generates a large number of umami substances, resulting in a delicious and extremely strong umami flavor. Compared with other umami substances, it is also relatively more cost-effective. The high-umami base material obtained by this method adds a new development direction to the condiment industry.

[0100] The preparation method of Comparative Example 1 did not add any enzymes during the koji-making and enzymatic hydrolysis processes, resulting in a low content of glutamic acid, low total nitrogen and ammonia nitrogen, low total nitrogen utilization, and poor overall performance of the high-freshness substrate.

[0101] The preparation method of Comparative Example 2 did not add Aspergillus oryzae protease, resulting in poor decomposition performance of high-protein raw materials and the inability to generate more enzymes. The overall performance of the prepared high-freshness substrate was inferior to that of Example 1.

[0102] The preparation method of Comparative Example 3 did not add glutaminase, glutamine endopeptidase and papain. The overall performance of the high-freshness base prepared was not as good as that of Example 1. This shows that the addition of enzymatic hydrolysate can fully decompose the raw material protein, greatly improve the fermentation efficiency, shorten the fermentation time and enhance the generation of umami amino acids.

[0103] In the preparation method of Comparative Example 4, the high-protein raw material was not puffed, and the high-protein raw material was not easily utilized and decomposed. In this application, the high-protein raw material was puffed, which changed the original network structure of the protein, reduced the structural strength, reduced the viscosity after contact with water, and also caused other protein modifications at high temperature, making it easier for enzymes to utilize and decompose it during enzymatic hydrolysis.

[0104] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit the scope of protection of this application. Although this application has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this application without departing from the substance and scope of the technical solutions of this application.

Claims

1. A method for preparing a high-freshness base material based on high-protein raw materials, characterized in that, Includes the following steps: S1. High-protein raw materials are puffed to obtain puffed high-protein raw material; S2. Wet the puffed high-protein raw material with water, then preheat it with steam, and then cool and dry it. S3. Inoculate Aspergillus oryzae and Aspergillus oryzae protease into the high-protein raw material that has undergone step S2, and make koji to obtain koji material; S4. Mix the starter culture and edible brine evenly and ferment to obtain a high-freshness base material.

2. The method as described in claim 1, characterized in that, In step S1, the puffing conditions include: conditioning temperature of 90-100℃, feeding frequency of 10-13Hz, and steam pressure of 0.02-0.025MPa.

3. The method as described in claim 1, characterized in that, In step S2, the amount of water used is 30% to 50% of the weight of the puffed high-protein raw material.

4. The method as described in claim 1, characterized in that, In step S2, the conditions for steam preheating include: pressure of 0.15-0.2 MPa, steam temperature of 110-130°C, and preheating time of 30-45 min. The cooling and drying conditions include: a cooling and drying temperature of 35°C and a cooling and drying time of 15 to 20 minutes.

5. The method as described in claim 1, characterized in that, In step S3, the amount of Aspergillus oryzae added is 0.2% to 0.7% of the weight of the high-protein raw material after step S2. The amount of Aspergillus oryzae protease added is 0.02% to 0.08% of the weight of the high-protein raw material after step S2.

6. The method as described in claim 1, characterized in that, In step S3, the koji-making process includes the following conditions: The koji-making temperature is 30–40℃, the relative humidity is 85–90%, and the incubation time is 40–48 hours.

7. The method as described in claim 1, characterized in that, Step S4 also involves adding an enzymatic hydrolysate; The enzymatic hydrolysate contains at least one of glutaminase, glutamine endopeptidase, and complex protease.

8. The method as described in claim 7, characterized in that, The enzymatic hydrolysate contains glutaminase, glutamine endopeptidase, and complex protease. The addition ratios of glutaminase, glutamine endopeptidase, and complex protease are (0-0.2%): (0-0.3%): (0-0.4%) of the high-protein raw material, respectively. The glutaminase, glutamine endopeptidase, and complex protease are mixed and dissolved in distilled water to form an enzymatic hydrolysate.

9. The method as described in claim 1, characterized in that, In step S4, the mass ratio of the starter culture to the brine is 1:(1.2-2.1), and the brine has a salt content of 10-16g / 100mL. And / or, the fermentation temperature is 30–45°C, and the fermentation cycle is 10–30 days.

10. A high-freshness base material is prepared by the method according to any one of claims 1 to 9.

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