Preparation method of agrocybe cylindracea-bamboo shoot composite seasoning powder with high-activity fibers
By combining physical cell wall disruption through colloid milling and high-pressure microfluidic homogenization with two-step enzymatic hydrolysis, and combining enzymatic hydrolysis of tea tree mushroom with Maillard reaction, the problems of low yield and poor purity of dietary fiber in bamboo shoots were solved. A tea tree mushroom-bamboo shoot compound seasoning powder with high active fiber was prepared, achieving a food seasoning with high yield, high purity, strong umami flavor, and easy preservation.
Patent Information
- Application Number
- CN202511847852.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-09
- Publication Date
- 2026-01-23
AI Technical Summary
Traditional methods for preparing dietary fiber from bamboo shoots result in low yields and poor purity, leading to poor product functional activity. Furthermore, chemical flavoring agents must be added to enhance the flavor, which affects the product's natural health attributes.
A combination of colloid milling and high-pressure microfluidic homogenization was used for physical cell wall disruption, along with a two-step enzymatic hydrolysis technique, to prepare highly active bamboo shoot dietary fiber powder. Furthermore, flavor peptides and aromatic substances were generated through enzymatic hydrolysis and Maillard reaction of tea tree mushrooms, resulting in a highly active fiber-rich tea tree mushroom-bamboo shoot composite seasoning powder.
It improves the yield and purity of dietary fiber in bamboo shoots, significantly enhances the umami flavor of the product, reduces production energy consumption, extends shelf life, meets the requirements of green food production, and is suitable for large-scale industrial application.
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Figure CN121369657A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing, and to a method for preparing a tea tree mushroom-bamboo shoot compound seasoning powder with high active fiber. Background Technology
[0002] Bamboo shoots, rich in dietary fiber, protein, and various minerals, are an ideal ingredient for healthy foods. Dietary fiber, as the seventh essential nutrient, offers numerous physiological benefits, including promoting intestinal peristalsis to aid digestion, preventing constipation, and lowering blood sugar and lipids. However, traditional methods for preparing bamboo shoot dietary fiber, such as water extraction, suffer from low yield, poor purity, and insufficient fiber structure breakdown, resulting in poor functional activity. This leads to insufficient natural umami substances in bamboo shoots, often necessitating the addition of chemical flavorings to processed products, thus affecting the natural health attributes of the products and failing to meet consumer demand for "safe, healthy, highly nutritious, and flavorful" foods.
[0003] Tea tree mushrooms are rich in protein and amino acids. Treating their enzymatic hydrolysates via the Maillard reaction can significantly enhance their flavor and quality, producing aromatic volatile substances to enhance aroma and forming Maillard peptides to improve umami and richness. However, current technologies rarely offer a systematic approach to combining highly active bamboo shoot dietary fiber with the enzymatically hydrolyzed flavor compounds of tea tree mushrooms.
[0004] Therefore, it is of great significance to provide a method that can efficiently extract highly active bamboo shoot dietary fiber and combine it with natural flavor enhancement technology to prepare a compound seasoning powder that does not require the addition of chemical flavorings and has excellent nutritional value and flavor. Summary of the Invention
[0005] The purpose of this invention is to provide a method for preparing a tea tree mushroom-bamboo shoot compound seasoning powder with high active fiber, which solves the problems of low dietary fiber yield, insufficient umami flavor, high production cost and short shelf life in traditional bamboo shoot processing technology, and achieves the technical goals of "low energy consumption, high yield, high purity, strong umami flavor and easy preservation", thus meeting the demand of the food processing industry for high-quality seasoning raw materials.
[0006] To achieve the above objectives, the present invention provides a method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder, comprising the following steps: S1. After physical cell wall breaking treatment and compound enzymatic hydrolysis, the dried bamboo shoot powder is successively subjected to alcohol precipitation, filtration, drying, freeze drying and pulverization to obtain high-activity bamboo shoot dietary fiber powder; the physical cell wall breaking treatment is carried out by a combination of colloid mill and high-pressure micro-jet homogenizer. S2. After homogenizing the dried tea tree mushrooms, performing a single enzymatic hydrolysis and Maillard reaction, add auxiliary materials and stir, then filter and dry sequentially to obtain flavored tea tree mushroom enzymatic hydrolysate powder. S3. Mix high-activity bamboo shoot dietary fiber powder and flavored tea tree mushroom enzymatic hydrolysate powder at a mass ratio of 4:1 to obtain a high-activity fiber tea tree mushroom-bamboo shoot compound seasoning powder.
[0007] Preferably, the bamboo shoot powder in S1 is prepared from fresh bamboo shoots after the outer shell has been removed, through a series of processes including washing, blanching, rapid cooling to room temperature, vacuum drying, and pulverizing and sieving. The blanching is performed by blanching in boiling water for 3 minutes to inactivate endogenous enzymes, and immediately after blanching, the bamboo shoots are rapidly cooled to room temperature in an ice-water mixture at 0℃-4℃ to avoid nutrient loss due to residual heat.
[0008] Preferably, the pitch gap of the colloid mill is 100μm-200μm; the high-pressure micro-jet homogenizer has a high-pressure micro-jet homogenization pressure of 160MPa-200MPa, a homogenization number of times of 1-3 times, and a homogenized particle size of 0nm-100nm.
[0009] Preferably, the complex enzymatic hydrolysis in S1 is a two-step enzymatic hydrolysis, including: a first-step enzymatic hydrolysis and a second-step enzymatic hydrolysis; The first step of enzymatic hydrolysis has a pH of 7-8, uses papain as the decomposing enzyme, a temperature of 50℃-52℃, and a time of 2-3 hours; the mass ratio of papain to dried bamboo shoot powder is 0.012-0.02:1. The second enzymatic hydrolysis step is performed at a pH of 6.0, using a complex enzyme, at a temperature of 45℃-48℃, for 2-3 hours. The mass ratio of the complex enzyme to the dried bamboo shoot powder is 0.015-0.03:1. After each enzymatic hydrolysis step, the enzyme is inactivated by boiling water bath.
[0010] Preferably, the composite enzyme is laccase, xylanase, and lignin peroxidase in a mass ratio of 2:3:1; after the first and second enzymatic hydrolysis steps are completed, the enzymes are inactivated by boiling water bath.
[0011] Preferably, in step S2, the pH of the first enzymatic hydrolysis is 6.5-7.2, the decomposing enzyme is a neutral protease, the temperature is 50℃-58℃, and the time is 2.5h-3.5h; the mass ratio of the neutral protease to the dried tea tree mushroom is 0.025-0.05:1.
[0012] Preferably, the Maillard reaction described in S2 is carried out by adding xylose-sucrose mixed sugar and L-cysteine to the enzymatic hydrolysate of dried tea tree mushrooms obtained by homogenization and one enzymatic hydrolysis, and then carrying out the Maillard reaction at 110℃-120℃ for 50min-70min to obtain the Maillard reaction solution. The mass ratio of the xylose-sucrose mixed sugar to the tea tree mushroom enzymatic hydrolysate is 0.12:1; the xylose-sucrose mixed sugar includes xylose and sucrose; the mass ratio of xylose to sucrose is 2:1. The mass ratio of L-cysteine to tea tree mushroom enzymatic hydrolysate is 0.08:1.
[0013] Preferably, the excipients in S2 include: salt, yeast extract, white sugar, and maltodextrin; the mass ratio of salt to Maillard reaction solution is 14:1; the mass ratio of yeast extract to Maillard reaction solution is 3:1; the mass ratio of white sugar to Maillard reaction solution is 10:1; and the mass ratio of maltodextrin to Maillard reaction solution is 2:1.
[0014] Preferably, the mixing in S3 is performed using a three-dimensional mixer with a mixing speed of 18 r / min-25 r / min and a mixing time of 15 min-20 min.
[0015] The present invention also provides a tea tree mushroom-bamboo shoot compound seasoning powder with high active fiber, which is prepared by the above-mentioned preparation method of a tea tree mushroom-bamboo shoot compound seasoning powder with high active fiber.
[0016] Therefore, the preparation method of the highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder provided by the present invention has the following beneficial effects compared with traditional technology: This invention is the first to combine colloid milling with high-pressure microjet homogenization for physical cell wall breaking, while also incorporating a two-step composite enzymatic hydrolysis technology. This results in bamboo shoot fiber particle size reaching the nanoscale, with a fiber yield of over 48.5%, purity of over 75%, and significantly improved antioxidant activity, thus solving the problems of low yield and poor purity in traditional processes.
[0017] This invention generates a large number of flavor peptides and aromatic substances through enzymatic hydrolysis and Maillard reaction of tea tree mushrooms, which improves the umami score of the product to over 8.2 points and makes up for the lack of umami in bamboo shoots themselves.
[0018] The preparation process of this invention has low energy consumption and low material loss rate, with energy consumption of 2033.6kJ / h-2150.8kJ / h and material loss rate of less than or equal to 2.23%. It does not require the addition of chemical flavoring agents and preservatives, meets the requirements of green food production, and can extend the shelf life of the product to more than 12 months.
[0019] This invention can be adapted to different varieties of bamboo shoots, and standardized production can be achieved by fine-tuning the parameters. It is suitable for large-scale industrial applications and has broad market prospects.
[0020] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description
[0021] Figure 1 This is a flowchart illustrating the preparation method of a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to the present invention. Detailed Implementation
[0022] The technical solution of the present invention will be further described below through embodiments.
[0023] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.
[0024] The specific implementation examples are as follows: Example 1 A method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder, such as... Figure 1 As shown, it includes the following steps: S1. Preparation of highly active Lei bamboo shoot dietary fiber powder.
[0025] Pre-treatment of Lei bamboo shoots: Select fresh Lei bamboo shoots, peel off the outer skin, and rinse three times with running water to remove surface mud and impurities. Then, use a dicing machine to cut them into uniform Lei bamboo shoot slices 4mm long. Next, put the Lei bamboo shoot slices into a pot of boiling water and blanch them at 100℃ for 3 minutes, stirring continuously to ensure even heating. After blanching, immediately remove them and place them in a mixture of ice water at 0℃-4℃ to quickly cool to room temperature. After cooling, put the Lei bamboo shoot slices into a vacuum drying oven and dry them at 60℃ and -0.08MPa until the moisture content is ≤8%. Then, grind them with a universal grinder, pass them through a 60-mesh standard sieve, and collect the dried bamboo shoot powder for later use.
[0026] Physical cell wall breaking of dried bamboo shoot powder: Weigh 100g of dried bamboo shoot powder, add 2000mL of distilled water at a material-to-liquid ratio of 1:20 (g:mL), pour into a colloid mill, set the colloid mill pitch gap to 150μm, and beat for 8min to obtain a crude slurry of dried bamboo shoots. Then transfer the crude slurry of dried bamboo shoots to a high-pressure micro-jet homogenizer, set the pressure to 180MPa, homogenize twice, and take samples to test the particle size to ensure that the particle size of all particles is ≤100nm, thus obtaining the initial homogenate of dried bamboo shoots.
[0027] Compound enzymatic hydrolysis: First, the initial homogenate of *Bamboo Shoots* was adjusted to pH 7.5 using 0.1 mol / L NaOH solution. 1.5 g of papain was added, and the mixture was hydrolyzed in a 50°C water bath for 2.5 h, stirring every 30 min. After hydrolysis, the solution was placed in a boiling water bath for 15 min to inactivate the enzyme, and then cooled to room temperature to obtain the first enzyme-inactivated solution. Second, the pH of the inactivated solution was adjusted to 6.0 using 0.1 mol / L HCl solution. 2 g of a compound enzyme (laccase, xylanase, and lignin peroxidase in a mass ratio of 2:3:1) was added. Hydrolysis was continued in a 45°C water bath for 2.5 h. After hydrolysis, the enzyme was again inactivated in a boiling water bath for 15 min, and then cooled and allowed to stand for 30 min to obtain the second enzyme-inactivated solution.
[0028] Post-processing: Add 4 times the volume of 95% edible ethanol to the secondary enzyme-inactivating solution while stirring. After thorough mixing, let stand for 2 hours for alcohol precipitation, then filter through four layers of gauze and collect the filter residue. Place the filter residue in a freeze dryer and freeze-dry it at -50℃ and -0.09MPa until the moisture content is ≤5%. After pulverizing with an ultrafine pulverizer, pass it through an 80-mesh sieve to obtain high-activity Lei bamboo shoot dietary fiber powder.
[0029] S2. Prepare flavored tea tree mushroom enzymatic hydrolysate.
[0030] Pretreatment of tea tree mushrooms: Take 50g of dried tea tree mushrooms, rinse twice with running water, add 950mL of distilled water at a material-to-liquid ratio of 1:19 (w / v), and soak at 25℃ for 1 hour, turning them over every 20 minutes to ensure full water absorption. After soaking, cut the tea tree mushrooms into 1cm cubes using a dicing machine. 3 The uniform granules were placed in a colloid mill and processed for 10 minutes to obtain a tea tree mushroom homogenate.
[0031] Enzymatic hydrolysis and Maillard reaction: The homogenate of *Agrocybe aegerita* was transferred to an enzymatic hydrolysis vessel, and 2.5 g of neutral protease was added. Enzymatic hydrolysis was carried out at 55℃ and pH 7.0 for 3 hours to obtain *Agrocybe aegerita* enzymatic hydrolysate. Then, 0.12 times the mass of xylose-sucrose mixed sugar and 0.08 times the mass of L-cysteine were added to the *Agrocybe aegerita* enzymatic hydrolysate. After stirring evenly, the mixture was transferred to a Maillard reactor and reacted at 115℃ for 60 minutes to obtain the Maillard reaction solution. The xylose-sucrose mixed sugar was a 2:1 mass ratio of xylose to sucrose.
[0032] Adding excipients and drying: Salt, yeast extract, granulated sugar, and maltodextrin were added to the Maillard reaction solution at a mass ratio of 14:3:10:2. The mixture was stirred with a magnetic stirrer at 300 rpm for 5 minutes, followed by filtration through three layers of gauze to remove insoluble impurities. The filtrate was then transferred to a spray dryer with the inlet air temperature set to 200℃, fan frequency 80Hz, peristaltic pump speed 25 rpm, and needle interval 10 seconds for spray drying. The dried powder was collected, which is the flavored tea tree mushroom enzymatic hydrolysate powder.
[0033] S3. Preparation of tea tree mushroom-bamboo shoot compound seasoning powder with high active fiber.
[0034] Weigh out high-activity Lei bamboo shoot dietary fiber powder and flavored tea tree mushroom enzymatic hydrolysate powder at a mass ratio of 4:1, put them into a three-dimensional mixer, and mix at a speed of 20 r / min for 15 min to ensure uniform mixing, thus obtaining a high-activity fiber tea tree mushroom-Lei bamboo shoot compound seasoning powder.
[0035] Example 2 The preparation method of a highly active fiber-rich tea tree mushroom-square bamboo shoot compound seasoning powder is basically the same as the preparation steps of Example 1, except that fresh Lei bamboo shoots are replaced with fresh square bamboo shoots. The specific differences from the steps of Example 1 are as follows: After blanching the square bamboo shoot slices, due to the slightly coarse fibers, the vacuum drying temperature was adjusted to 65℃ and the drying time was extended by 1 hour to ensure the moisture content met the standard. During high-pressure micro-jet homogenization, the pressure was set to 190MPa, and homogenization was performed 3 times to ensure the particle size was ≤100nm. In the second enzymatic hydrolysis step, 3g of compound enzyme was added, and the hydrolysis time was extended to 3 hours to fully degrade the coarse fibers of the square bamboo shoots. The Maillard reaction temperature was adjusted to 120℃, and the reaction time was shortened to 50 minutes to suit the flavor characteristics of square bamboo shoots.
[0036] Apart from the specific differences mentioned above, the remaining steps in Example 2 are the same as those in Example 1.
[0037] Example 3 The preparation method of a highly active fiber-rich tea tree mushroom-early bamboo shoot compound seasoning powder is basically the same as the preparation steps of Example 1, except that fresh Lei bamboo shoots are replaced with fresh early bamboo shoots. The specific differences from the steps of Example 1 are as follows: After blanching the early bamboo shoot slices, due to their tender texture and fine fibers, the vacuum drying temperature was set to 60℃, and the moisture content was dried to ≤7%. 1200mL of distilled water was added at a material-to-liquid ratio of 1:15 (g:mL), and the colloid mill was set with a 120μm pitch gap for 6 minutes of pulping. High-pressure microfluidic homogenization was performed at 160MPa, once, with 1.2g of papain added, and enzymatic hydrolysis at 50℃ for 2 hours. In the second enzymatic hydrolysis step, 1.5g of a compound enzyme was added, and enzymatic hydrolysis at 45℃ for 2 hours. During the enzymatic hydrolysis of the tea tree mushroom homogenate, 4g of neutral protease was added. Because early bamboo shoots have a mild flavor, the amount of enzyme used was reduced to avoid masking the bamboo shoot aroma. The Maillard reaction was performed at 110℃ for 70 minutes to extend the reaction time and enhance the mild umami flavor.
[0038] Apart from the specific differences mentioned above, the remaining steps in Example 3 are the same as those in Example 1.
[0039] Example 4 The preparation method of a highly active fiber-rich tea tree mushroom-green bamboo shoot compound seasoning powder is basically the same as the preparation steps in Example 1, except that fresh Lei bamboo shoots are replaced with fresh green bamboo shoots. The specific differences from the steps in Example 1 are as follows: Fresh green bamboo shoots are peeled and rinsed twice with water to avoid damaging their sweetness. The blanching time for thin slices of green bamboo shoots is shortened to 2.5 minutes to preserve flavor. The drying oven temperature is lowered to 58℃, and the bamboo shoots are dried until the moisture content is ≤6%, minimizing flavor loss. High-pressure micro-jet homogenization is performed at 170 MPa, with two homogenization cycles to achieve a particle size ≤95 nm. In the first enzymatic hydrolysis step, 1.4 g of papain is added, and hydrolysis is carried out at 48℃ for 2.2 hours (low-temperature hydrolysis minimizes flavor degradation). In the enzymatic hydrolysis of the tea tree mushroom homogenate, 5 g of neutral protease is added, and hydrolysis is carried out at 52℃ and pH 6.8 for 2.8 hours, with gentle hydrolysis to avoid bitterness. The Maillard reaction is then performed at 112℃ for 65 minutes.
[0040] Apart from the specific differences mentioned above, the remaining steps in Example 4 are the same as those in Example 1.
[0041] Example 5 The preparation method of a highly active fiber-rich tea tree mushroom-bitter bamboo shoot compound seasoning powder is basically the same as the preparation steps of Example 1, except that fresh Lei bamboo shoots are replaced with fresh bitter bamboo shoots. The specific differences from the steps of Example 1 are as follows: Because bitter bamboo shoots have a slightly bitter taste, the blanching time for thin slices of bitter bamboo shoots is extended to 5 minutes, and 0.5% salt (by weight of water) is added to the blanching water to alleviate the bitterness; the colloid milling time is extended to 10 minutes, and the high-pressure microjet homogenization pressure is set to 200 MPa, with homogenization performed twice to improve the cell disruption effect; in the first enzymatic hydrolysis step, 2g of papain is added, and the hydrolysis time is 3 hours to promote the degradation of bitter substances; sodium glutamate is added to the Maillard reaction solution at a mass ratio of 1:1 to further neutralize the residual bitterness of the bitter bamboo shoots.
[0042] Apart from the specific differences mentioned above, the remaining steps in Example 4 are the same as those in Example 1.
[0043] Comparative Example 1 The steps for preparing dietary fiber from Lei bamboo shoots using the traditional water extraction method are as follows: Pre-treatment of Lei bamboo shoots: Select fresh Lei bamboo shoots, peel off the outer skin, and rinse three times with running water to remove surface mud and impurities. Then, use a dicing machine to cut them into uniform Lei bamboo shoot slices 4mm long. Next, put the Lei bamboo shoot slices into a pot of boiling water and blanch them at 100℃ for 3 minutes, stirring continuously to ensure even heating. After blanching, immediately remove them and place them in a mixture of ice water at 0℃-4℃ to quickly cool to room temperature. After cooling, put the Lei bamboo shoot slices into a vacuum drying oven and dry them at 60℃ and -0.08MPa until the moisture content is ≤8%. Then, grind them with a universal grinder, pass them through a 60-mesh standard sieve, and collect the dried bamboo shoot powder for later use.
[0044] Water extraction of dried Lei bamboo shoot powder: Weigh 100g of dried Lei bamboo shoot powder and add 2000mL of distilled water at a material-to-liquid ratio of 1:20 (g:mL). Extract in a constant temperature water bath at 80℃ for 4 hours, stirring once every 1 hour (50r / min). Then filter through four layers of gauze and collect the residue. Dry with a hot air dryer (60℃) until the moisture content is ≤8%. Grind through an 80-mesh sieve using an ultrafine pulverizer to obtain Lei bamboo shoot dietary fiber powder. The results of Lei bamboo shoot dietary fiber powder prepared by different methods in Example 1 and Comparative Example 1 are shown in Table 1.
[0045] Table 1 Comparison of the methods for preparing Lei bamboo shoot dietary fiber powder in Example 1 and Comparative Example 1
[0046] Comparative Example 2 The steps for preparing dietary fiber from Lei bamboo shoots using a single enzymatic hydrolysis method are as follows: Pre-treatment of Lei bamboo shoots: Select fresh Lei bamboo shoots, peel off the outer skin, and rinse three times with running water to remove surface mud and impurities. Then, use a dicing machine to cut them into uniform Lei bamboo shoot slices 4mm long. Next, put the Lei bamboo shoot slices into a pot of boiling water and blanch them at 100℃ for 3 minutes, stirring continuously to ensure even heating. After blanching, immediately remove them and place them in a mixture of ice water at 0℃-4℃ to quickly cool to room temperature. After cooling, put the Lei bamboo shoot slices into a vacuum drying oven and dry them at 60℃ and -0.08MPa until the moisture content is ≤8%. Then, grind them with a universal grinder, pass them through a 60-mesh standard sieve, and collect the dried bamboo shoot powder for later use.
[0047] Cellulase extraction of fiber: Weigh 100g of dried bamboo shoot powder, add 2000mL of distilled water at a material-to-liquid ratio of 1:20 (g:mL), adjust the pH to 5.0 with 0.1mol / L HCl, add 5g of bamboo cellulase (cellulase activity ≥1000U / g), enzymatically hydrolyze in a 50℃ constant temperature water bath for 4h, inactivate the enzyme in a boiling water bath for 15min, and obtain bamboo shoot dietary fiber powder after alcohol precipitation, freeze drying, and pulverization. The preparation of bamboo shoot dietary fiber powder using different methods in Example 1 and Comparative Example 2 was investigated, and the results are shown in Table 2.
[0048] Table 2 Comparison of the methods for preparing Lei bamboo shoot dietary fiber powder in Example 1 and Comparative Example 2
[0049] Comparative Example 3 The steps for preparing tea tree mushroom enzymatic hydrolysate are as follows: Pretreatment of tea tree mushrooms: Take 50g of dried tea tree mushrooms, rinse twice with running water, add 950mL of distilled water at a material-to-liquid ratio of 1:19 (w / v), and soak at 25℃ for 1 hour, turning them over every 20 minutes to ensure full water absorption. After soaking, cut the tea tree mushrooms into 1cm cubes using a dicing machine. 3The uniform granules were placed in a colloid mill and processed for 10 minutes to obtain a tea tree mushroom homogenate.
[0050] Enzymatic hydrolysis: The homogenate of *Agrocybe aegerita* was transferred to an enzymatic hydrolysis tank, and 2.5 g of neutral protease was added. Enzymatic hydrolysis was carried out at 55°C and pH 7.0 for 3 hours to obtain *Agrocybe aegerita* enzymatic hydrolysate. Then, salt, yeast extract, granulated sugar, and maltodextrin were added to the Maillard reaction solution at a mass ratio of 14:3:10:2. After stirring, filtering, and spray drying, *Agrocybe aegerita* enzymatic hydrolysate powder was obtained. The results of preparing *Agrocybe aegerita* enzymatic hydrolysate powder using different methods in Example 1 and Comparative Example 3 are shown in Table 3.
[0051] Table 3 Comparison of the methods for preparing enzymatic hydrolysate of *Agrocybe aegerita* powder in Example 1 and Comparative Example 3
[0052] Comparative Example 4 The tea tree mushroom-bamboo shoot compound seasoning powder was prepared using a traditional mixing process, and the steps are as follows: Weigh out Lei bamboo shoot dietary fiber powder and tea tree mushroom enzymatic hydrolysate powder at a mass ratio of 4:1, pour them into a stainless steel container, and stir manually for 15 minutes (about 10 r / min) to obtain tea tree mushroom-Lei bamboo shoot compound seasoning powder. The results of preparing tea tree mushroom-bamboo shoot compound seasoning powder using different methods in Example 1 and Comparative Example 4 are shown in Table 4.
[0053] Table 4 Comparison of the methods for preparing tea tree mushroom-bamboo shoot compound seasoning powder in Example 1 and Comparative Example 4
[0054] In summary, this invention provides a preparation process for a tea tree mushroom-bamboo shoot compound seasoning powder rich in dietary fiber. This process uses bamboo shoots and dried tea tree mushrooms as raw materials and prepares the product through an innovative technical route combining "physical cell wall breaking + compound enzymatic hydrolysis" and "enzymatic hydrolysis-Maillard reaction".
[0055] This invention utilizes the synergistic effect of physical cell wall disruption and complex enzymatic hydrolysis to achieve a dietary fiber yield of ≥48.5% and a purity of ≥75% in bamboo shoots, significantly enhancing antioxidant activity. Specifically, the free radical scavenging activity of 1,1-diphenyl-2-trinitrophenylhydrazine and 2,2-diphenyl-1-picrylhydrazyl (DPPH) is 672.26 mg Vc eq / 100g; reducing power is 223.15 mg Vc eq / 100g; and metal chelating activity is 358.80 mg Vc eq / 100g. The process (Vceq / 100g) is significantly superior to traditional methods. The enzymatic hydrolysate of tea tree mushrooms enhances umami through the Maillard reaction, resulting in a sensory umami score of over 8.2. Simultaneously, the process boasts low energy consumption (2033.6kJ / h-2150.8kJ / h) and a material loss rate of ≤2.23%. It requires no added chemical flavorings or preservatives, extending the product's shelf life to over 12 months. It can be widely used in condiments, convenience foods, and baked goods, combining nutritional value and flavor, and has broad market prospects.
[0056] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.
Claims
1. A method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder, characterized in that, Includes the following steps: S1. After physical cell wall breaking treatment and compound enzymatic hydrolysis, the dried bamboo shoot powder is successively subjected to alcohol precipitation, filtration, drying, freeze drying and pulverization to obtain high-activity bamboo shoot dietary fiber powder; the physical cell wall breaking treatment is carried out by a combination of colloid mill and high-pressure micro-jet homogenizer. S2. After homogenizing the dried tea tree mushrooms, performing a single enzymatic hydrolysis and Maillard reaction, add auxiliary materials and stir, then filter and dry sequentially to obtain flavored tea tree mushroom enzymatic hydrolysate powder. S3. Mix high-activity bamboo shoot dietary fiber powder and flavored tea tree mushroom enzymatic hydrolysate powder at a mass ratio of 4:1 to obtain a high-activity fiber tea tree mushroom-bamboo shoot compound seasoning powder.
2. The method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to claim 1, characterized in that, The bamboo shoot powder described in S1 is prepared by washing, blanching, rapidly cooling to room temperature, vacuum drying, and pulverizing and sieving fresh bamboo shoots after peeling.
3. The method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to claim 1, characterized in that, The pitch gap of the colloid mill is 100μm-200μm; the high-pressure micro-jet homogenizer has a high-pressure micro-jet homogenization pressure of 160MPa-200MPa, a homogenization number of 1-3 times, and a homogenized particle size of 0nm-100nm.
4. The method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to claim 1, characterized in that, The complex enzymatic hydrolysis described in S1 is a two-step enzymatic hydrolysis, including: a first-step enzymatic hydrolysis and a second-step enzymatic hydrolysis; The first step of enzymatic hydrolysis has a pH of 7-8, uses papain as the decomposing enzyme, a temperature of 50℃-52℃, and a time of 2-3 hours; the mass ratio of papain to dried bamboo shoot powder is 0.012-0.02:
1. The second step of enzymatic hydrolysis is carried out at a pH of 6.0, using a complex enzyme, at a temperature of 45℃-48℃, for a time of 2-3 hours; the mass ratio of the complex enzyme to the dried bamboo shoot powder is 0.015-0.03:
1.
5. The method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to claim 4, characterized in that, The complex enzyme consists of laccase, xylanase, and lignin peroxidase in a mass ratio of 2:3:1; both the first and second enzymatic hydrolysis steps are followed by boiling water bath to inactivate the enzymes.
6. The method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to claim 1, characterized in that, The pH of the first enzymatic hydrolysis in S2 is 6.5-7.2, the decomposing enzyme is neutral protease, the temperature is 50℃-58℃, and the time is 2.5h-3.5h; the mass ratio of the neutral protease to the dried tea tree mushroom is 0.025-0.05:
1.
7. The method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to claim 1, characterized in that, The Maillard reaction described in S2 is obtained by adding xylose-sucrose mixed sugar and L-cysteine to the enzymatic hydrolysate of dried tea tree mushrooms after homogenization and one enzymatic hydrolysis, and then carrying out the Maillard reaction at 110℃-120℃ for 50min-70min to obtain the Maillard reaction solution. The mass ratio of the xylose-sucrose mixed sugar to the tea tree mushroom enzymatic hydrolysate is 0.12:1; the xylose-sucrose mixed sugar includes xylose and sucrose; the mass ratio of xylose to sucrose is 2:
1. The mass ratio of L-cysteine to tea tree mushroom enzymatic hydrolysate is 0.08:
1.
8. The method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to claim 7, characterized in that, The excipients mentioned in S2 include: Salt, yeast extract, granulated sugar, and maltodextrin; the mass ratio of salt to Maillard reaction solution is 14:1; the mass ratio of yeast extract to Maillard reaction solution is 3:1; the mass ratio of granulated sugar to Maillard reaction solution is 10:1; and the mass ratio of maltodextrin to Maillard reaction solution is 2:
1.
9. The method for preparing a highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder according to claim 1, characterized in that, The mixing described in S3 uses a three-dimensional mixer with a mixing speed of 18 r / min-25 r / min and a mixing time of 15 min-20 min.
10. A highly active fiber-rich tea tree mushroom-bamboo shoot compound seasoning powder, characterized in that, It is prepared by the method of preparing a highly active fiber tea tree mushroom-bamboo shoot compound seasoning powder according to any one of claims 1-9.