Preparation method of rare edible mushroom byproduct salt-reducing freshness-increasing compound seasoning

Abstract

The invention relates to the technical field of seasoning processing, in particular to a preparation method of a rare edible mushroom byproduct salt-reducing and freshness-increasing compound seasoning, which is characterized in that processing byproducts of oudemansiella radicata, pleurotus eryngii, volvariella volvacea, tricholoma matsutake, morchella esculenta, cordyceps militaris and lentinula edodes are used as main raw materials, and are compounded with apples and carrots to prepare the rare edible mushroom byproduct salt-reducing and freshness-increasing compound seasoning. The preparation method comprises the following steps: fully releasing delicate flavor components by virtue of a synergistic process of steam explosion, belt type microwave flavor enhancement and ultrasonic-assisted directional enzymolysis in sequence, compounding with a flavor enhancement material, low-sodium salt and a filling agent, and finally granulating and drying to obtain a finished product. According to the method, high-value utilization of edible mushroom byproducts is achieved, the sodium chloride content of the prepared seasoning is smaller than or equal to 20%, the sodium content is remarkably reduced, meanwhile, through the synergistic effect of natural freshness increasing components, the product is rich in delicate flavor and rich in flavor level, and the healthy target of reducing salt without freshness is achieved. The method is efficient in process, natural in product and suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of food seasoning processing technology, specifically to a method for preparing a salt-reduced and flavor-enhancing compound seasoning made from rare edible fungi byproducts. Background Technology

[0002] With the popularization of healthy eating concepts, reducing salt and controlling sodium intake has become an important development trend in the food industry. Excessive sodium intake increases health risks such as hypertension and cardiovascular and cerebrovascular diseases. At the same time, consumers are increasingly demanding higher levels of naturalness, umami flavor, and nutritional value in seasonings. Traditional seasonings, which rely heavily on chemical flavor enhancers and high-sodium formulas, are unable to meet these health requirements.

[0003] Edible fungi are rich in nutrients such as protein, polysaccharides, and amino acids. Their umami flavor mainly comes from umami amino acids such as glutamic acid and aspartic acid, as well as flavor nucleotides, making them natural flavor enhancers. Rare edible fungi such as shiitake mushrooms, king oyster mushrooms, and morels have rich flavors and are highly nutritious, but they generate a large amount of byproducts such as stems and debris during processing. These byproducts are often discarded, resulting in resource waste and environmental pressure.

[0004] There are existing technologies for preparing seasonings using edible fungi, but these technologies have the following shortcomings:

[0005] 1. The utilization rate of edible fungi resources is low, and by-products are not effectively utilized as resources;

[0006] 2. The raw material pretreatment method is simple, the cell wall is not sufficiently broken down, and the umami components are not released in enough way;

[0007] 3. Enzymatic hydrolysis efficiency needs to be improved; there is a lack of ultrasound-assisted directional enzymatic hydrolysis technology.

[0008] 4. It is difficult to balance reducing salt and enhancing flavor, which can easily lead to insufficient saltiness or monotonous umami.

[0009] Therefore, developing a compound seasoning preparation method that can efficiently utilize edible fungi by-products and achieve synergistic effects of salt reduction and flavor enhancement is of great practical significance. Summary of the Invention

[0010] To address the shortcomings of existing technologies, this invention provides a method for preparing a low-sodium, high-flavor compound seasoning from rare edible fungi by-products. Through a synergistic process of steam explosion, microwave aroma enhancement, and ultrasonic enzymatic hydrolysis, the umami components in the edible fungi by-products are fully released. Combined with natural flavor enhancers and low-sodium salt, the method achieves the effect of reducing salt without reducing flavor, while also improving the resource utilization rate of edible fungi by-products.

[0011] This invention is achieved through the following technical solution:

[0012] A method for preparing a low-sodium, flavor-enhancing compound seasoning made from rare edible fungi byproducts is provided, comprising the following steps:

[0013] A. Raw material pretreatment: Dry and crush the by-products of long root mushrooms, king oyster mushrooms, straw mushrooms, red pine mushrooms, morel mushrooms, cordyceps militaris, and shiitake mushrooms, and mix them with apples and carrots in a mass ratio of (60~80):(10~15):(10~15) to obtain mixed raw materials;

[0014] B. Steam explosion treatment: Place the mixed raw materials in a steam explosion device, control the pressure at 1.0~1.5MPa and the pressure holding time at 30~90s, and collect the explosion debris after depressurization and explosion;

[0015] C. Microwave Flavor Enhancement with Belt: The explosive material is passed through a microwave belt device and treated for 2-5 minutes at a power of 300-500W and a temperature of 60-80℃ to obtain flavor enhancer material;

[0016] D. Ultrasonic-assisted directional enzymatic hydrolysis: Add 1-3 times the weight of deionized water to the flavoring material, adjust the pH value to 5.0-6.5, add compound enzyme preparation, and enzymatically hydrolyze for 4-8 hours at 45-60℃ and ultrasonic power of 300-500W. After the enzymatic hydrolysis is completed, inactivate the enzyme at 90-100℃ for 15-20 minutes, filter and take the supernatant to obtain the enzymatic hydrolysate.

[0017] E. Compound preparation: Add flavor enhancers, low-sodium salt and fillers to the enzymatic hydrolysate, stir evenly and concentrate to a solid content of 40%~60% to obtain compound slurry;

[0018] F. Granulation and drying: The compound slurry is granulated and dried at an inlet air temperature of 160~180℃ and an outlet air temperature of 70~90℃ until the moisture content is ≤7%, thus obtaining the finished compound seasoning product.

[0019] This method utilizes steam explosion to achieve microstructural deconstruction from the inside out. High-temperature, high-pressure steam instantly penetrates the intercellular spaces within the material, releasing pressure within a very short time (30-90ms). This causes the moisture to vaporize and expand instantly, generating enormous shear force. This force acts from the inside of the cell outwards, efficiently and with low energy consumption tearing apart the tough cell walls and membranes of mushrooms, forming numerous microporous channels. This is far superior to the "extrusion and cutting" effect of mechanical crushing, providing a huge contact area for subsequent enzymatic hydrolysis and forming the structural basis for an efficiency improvement of over 30%. This step transforms the physical state of the material from a dense barrier to a porous sponge.

[0020] In this method, microwave flavor enhancement achieves in-situ transformation and fixation of flavor compounds. The unique aspect of microwaves lies in their thermal effect (heat generated by high-speed molecular friction) and non-thermal effect (directional action on polar molecules). Based on the porous structure formed by steam explosion, microwaves can rapidly and uniformly heat the material, promoting Maillard reactions and caramelization reactions to occur in situ within the material, generating abundant natural aroma compounds such as pyrazines and furans. Simultaneously, the non-thermal effect may make flavor precursors more active. This step is not simply drying, but rather a directional enhancement and solidification of flavor, providing the product with a rich base aroma and compensating for any potential thinness in flavor due to salt reduction.

[0021] Steam explosion (structural disruption) creates a reaction site and mass transfer conditions for microwave flavor enhancement (flavor generation), forming a new paradigm of synergistic pretreatment of "breaking first and then building".

[0022] The compound enzyme preparation in this scheme exhibits high specificity, acting as a targeted weapon against the cell wall components (cellulose) and the precursors of major umami substances (proteins and nucleic acids) of edible fungi. Cellulase continues to decompose cell wall residues; proteases and nucleases precisely release umami amino acids and flavor nucleotides, respectively; and transglutaminase improves the structure of small peptides through cross-linking, enhancing their richness and persistence of flavor. This represents a leap from hydrolysis to flavor construction. Combined with the auxiliary mechanism of ultrasound, ultrasound generates cavitation effects in liquids, creating instantaneous local high temperatures, high pressures, and strong shock waves and microjets. The ultrasonic cavitation effect greatly enhances the mass transfer process. Shock waves and microjets violently agitate the reaction system at the microscale, breaking down the concentration boundary layer between the enzyme and substrate, increasing their contact frequency by orders of magnitude, and further tearing apart the fragile cell structure after steam explosion pretreatment, releasing more contents. Short-term, moderate ultrasound treatment may alter the conformation of the enzyme protein, making its active sites more readily bind to the substrate, improving efficiency without significantly affecting enzyme activity.

[0023] The perfect combination of the physical enhancement of ultrasound and the biological orientation of compound enzymes transforms enzymatic hydrolysis from a passive and slow biochemical reaction into an active and efficient targeted extraction process, thereby achieving a high degree of hydrolysis (amino acid nitrogen ≥ 1.2 g / 100 mL) in a short time.

[0024] The core of this salt reduction technology lies in how to compensate for the loss of saltiness and overall flavor fullness due to the reduction of sodium chloride. The innovation of this solution lies in its use of a multi-layered flavor compensation and synergistic strategy.

[0025] The low-sodium salt ratio (NaCl:KCl = 60~70:30~40) is optimized based on human taste perception, minimizing sodium content while supplementing with the saltiness of KCl, and suppressing any bitterness that KCl might impart through other flavor compounds. The blending of umami enhancers (disodium 5'-inosodium nucleotides, yeast extract, and flavor peptides) is the essence of flavor. A strong synergistic effect exists between umami amino acids (such as glutamic acid, derived from enzymatic hydrolysate and yeast extract) and flavor nucleotides (5'-IMP / 5'-GMP, derived from enzymatic hydrolysate and additives), which can enhance umami intensity several to tens of times. This invention constructs a synergistic matrix of natural umami: the enzymatic hydrolysate provides the basic amino acids and nucleotides; the exogenously added yeast extract and flavor peptides bring a richer peptide and amino acid profile; and finally, high-purity disodium 5'-inosodium nucleotides achieve the entire synergistic effect. This combination of endogenous and exogenous, basic and enhanced formulations allows the umami intensity of the product to increase by 20% to 30% while reducing salt content by 40% to 50%, achieving the goal of reducing salt without reducing umami.

[0026] Furthermore, in step A, the by-products of edible fungi are the stipes, debris and inferior products generated during the processing of edible fungi, which are crushed to a particle size of 40-80 mesh; the apples and carrots are washed, peeled, cut into 5-10 mm pieces and then vacuum freeze-dried.

[0027] Furthermore, the compound enzyme preparation accounts for 0.3% to 1.0% of the dry weight of the material.

[0028] Furthermore, in step D, the complex enzyme preparation is composed of cellulase, protease, nuclease, and transglutaminase in a mass ratio of 1:(1.5~2.5):(0.8~1.2):(0.3~0.5).

[0029] Furthermore, in step E, the flavor-enhancing materials include disodium 5'-inosinate, yeast extract, and flavor peptides, in parts by weight: 100 parts enzymatic hydrolysate, 1-3 parts disodium 5'-inosinate, 5-10 parts yeast extract, and 3-6 parts flavor peptides.

[0030] Furthermore, in step E, the low-sodium salt is a mixture of sodium chloride and potassium chloride in a mass ratio of (60~70):(30~40), and the amount added is 15%~25% of the total mass of the compound system; the filler is maltodextrin or corn starch, and the amount added is 5%~15% of the total mass of the compound system.

[0031] Furthermore, in step F, the compound slurry is spray-granulated with an inlet air velocity of 1.5~2.5m / s.

[0032] Furthermore, in step F, the compound slurry is extruded and granulated, with a screen aperture of 0.8~1.2mm.

[0033] A rare edible fungus by-product, salt-reduced and flavor-enhancing compound seasoning, is prepared by the above method.

[0034] Furthermore, the seasoning contains ≤20% sodium chloride, ≥3.0% monosodium glutamate, and ≥0.8% total disodium 5'-inosinate and disodium 5'-guanylate.

[0035] The beneficial effects of this invention are:

[0036] I. Resource Utilization: Effectively utilize edible fungi by-products, turning waste into treasure, reducing raw material costs, reducing environmental pollution, and improving resource utilization.

[0037] II. Innovative and efficient process: The process adopts a synergistic process of steam explosion, microwave aroma enhancement and ultrasonic enzymatic hydrolysis, which significantly improves the release efficiency of umami components. The amino acid nitrogen content in the enzymatic hydrolysate is ≥1.2g / 100mL, which is more than 40% higher than that of traditional enzymatic hydrolysis process.

[0038] 3. Synergistic effect of reducing salt and enhancing freshness: Through the scientific combination of compound freshness enhancers and low-sodium salt, the goal of "reducing salt without reducing freshness" is achieved, with sodium content reduced by 40% to 50%, while improving the flavor layers and richness of the seasoning.

[0039] IV. Natural and Healthy Products: The entire preparation process is free of chemical additives, resulting in natural and healthy products with a rich flavor and abundant nutrition. They can be widely used in cooking, convenience foods, meat products, and other fields.

[0040] Fifth, it is easy to industrialize: the process is simple and efficient, suitable for large-scale industrial production, and has significant economic and social benefits.

[0041] This invention integrates multiple physical and biological technology units in an orderly and efficient manner using the principles of systems engineering. Through a series of interconnected and progressively amplified technologies—steam explosion (physical cell wall disruption), microwave (flavor guidance), ultrasound (biofortification), and compounding (flavor synergy)—it successfully transforms low-value byproducts into high-quality, healthy seasonings, providing an innovative and industrially scalable system solution to the global challenge of "salt reduction" and "flavor preservation" in the food industry. Detailed Implementation

[0042] To clearly illustrate the technical features of this solution, the following detailed implementation method will be used to explain the solution.

[0043] Example 1:

[0044] A. Raw material pretreatment: Take 10 kg each of processing by-products (stems and fragments) of long-root mushrooms, king oyster mushrooms, straw mushrooms, matsutake mushrooms, morel mushrooms, cordyceps militaris, and shiitake mushrooms. Mix them and dry them until the moisture content is ≤8%. Grind them in a pulverizer and pass them through a 60-mesh sieve to obtain uniform mushroom powder. Take 12 kg of apples and 12 kg of carrots, wash and peel them, cut them into 8 mm pieces, and place them in a vacuum freeze dryer to vacuum dry until the moisture content is ≤5%. Mix the mushroom powder with the dried apple and carrot pieces at a mass ratio of 70:15:15 to obtain mixed raw materials.

[0045] B. Steam explosion treatment: The above mixed raw materials are fed into the explosion chamber of a steam explosion equipment (such as QBS-80 type), the pressure is set to 1.2MPa and the pressure holding time is 60s. After the pressure is released and the explosion is performed, the loose explosion debris is collected. At this time, the material becomes loose and fluffy, and has a distinct cooked aroma.

[0046] C. Microwave Flavor Enhancement with Belt: Spread the exploded material evenly on the conveyor belt of a microwave belt (such as WK-20 type), adjust the power to 400W, set the material processing zone temperature to 70℃, and process for 3 minutes to obtain a flavor-enhancing material with a deeper color and richer mushroom aroma.

[0047] D. Ultrasonic-assisted directional enzymatic hydrolysis: Add twice the mass of deionized water to the flavoring material and stir until a slurry is formed. Adjust the pH to 5.8 using citrate-sodium citrate buffer. Add a compound enzyme preparation to the system, which is composed of cellulase, protease, nuclease, and transglutaminase in a mass ratio of 1:2:1:0.4, at a dosage of 0.6% of the dry weight of the material. Place the reaction system in an ultrasonic-assisted enzymatic hydrolysis reactor and enzymatically hydrolyze for 6 hours at 55℃ and 400W ultrasonic power. After enzymatic hydrolysis, raise the temperature to 95℃ and inactivate the enzyme for 18 minutes. Filter the solution using a plate and frame filter to obtain the enzymatic hydrolysate. The amino acid nitrogen content in the enzymatic hydrolysate was measured to be 1.25 g / 100mL.

[0048] E. Compound preparation: Accurately weigh 100 parts of the above enzymatic hydrolysate by weight, add 2 parts of disodium 5'-inosinate, 8 parts of yeast extract, 4 parts of inosinate, 20 parts of low-sodium salt (sodium chloride:potassium chloride = 65:35), and 10 parts of maltodextrin. Stir evenly with a mixer, and then concentrate the compound solution in a vacuum concentration tank at a temperature of 60℃ and a vacuum degree of -0.08Mpa to a solid content of 50%, to obtain a viscous and uniform compound slurry.

[0049] F. Granulation and Drying: The compound slurry is granulated using a centrifugal spray granulation tower. The inlet air temperature is controlled at 170℃, the outlet air temperature at 80℃, and the inlet air velocity at 2.0m / s. The mixture is dried to a moisture content of 5.5% to obtain a light yellow compound seasoning product with uniform granules.

[0050] Example 2:

[0051] A. Raw material pretreatment: Take 12kg each of the processing by-products (stems and debris) of long root mushrooms, king oyster mushrooms, straw mushrooms, red pine mushrooms, morel mushrooms, cordyceps militaris, and shiitake mushrooms, mix and dry them, then crush them through a 40-mesh sieve; 10kg of apples and 10kg of carrots, cut and dry them, and the ratio of mixed raw materials is 80:10:10.

[0052] B. Steam explosion treatment: The mixed raw materials are fed into the steam explosion equipment at a pressure of 1.5 MPa and a holding time of 30 seconds. After depressurization and explosion, the loose explosive materials are collected.

[0053] C. Microwave Flavor Enhancement with Belt: The exploded material is passed through a microwave belt device with a power of 500W, a temperature of 80℃, and a processing time of 2 minutes to obtain a flavor enhancer with a rich mushroom aroma.

[0054] D. Ultrasonic-assisted directional enzymatic hydrolysis: Add deionized water at a ratio of 1:1 by weight to the flavoring material, adjust the pH to 6.5, add 1.0% of the compound enzyme, set the hydrolysis temperature to 60℃, ultrasonic power to 500W, and hydrolysis time to 4h, and inactivate the enzyme at 100℃ for 15min. Filter the solution through a plate and frame filter to obtain the enzymatic hydrolysate.

[0055] E. Compound preparation: Take 100 parts of enzymatic hydrolysate, 3 parts of disodium 5'-flavor nucleotides, 10 parts of yeast extract, 6 parts of flavor peptides, 25 parts of low sodium salt (60:40), and 15 parts of corn starch, and concentrate to a solid content of 60% to obtain compound slurry.

[0056] F. Granulation and drying: The compound slurry is granulated by extrusion with a screen aperture of 1.0 mm, an inlet air temperature of 180℃ and an outlet air temperature of 90℃, and dried to a moisture content of 5.2%.

[0057] Example 3:

[0058] A. Raw material pretreatment: Take 8 kg each of the processing by-products (stems and debris) of long root mushrooms, king oyster mushrooms, straw mushrooms, red pine mushrooms, morel mushrooms, cordyceps militaris, and shiitake mushrooms, mix and grind to 80 mesh; 15 kg of apples and 15 kg of carrots, cut and freeze-dry, and mix the raw materials in a ratio of 60:15:15 to obtain mixed raw materials.

[0059] B. Steam explosion treatment: The mixed raw materials are fed into the steam explosion equipment at a pressure of 1.0 MPa and a holding time of 90 s. After depressurization and explosion, the loose explosive materials are collected.

[0060] C. Microwave Flavor Enhancement with Belt: The exploded material is passed through a microwave belt device with a power of 300W, a temperature of 60℃, and a processing time of 5 minutes to obtain a flavor enhancer with a rich mushroom aroma.

[0061] D. Ultrasonic-assisted directional enzymatic hydrolysis: Add 3 times the mass of deionized water to the flavoring material, adjust the pH to 5.0, add 0.3% of the compound enzyme, set the enzymatic hydrolysis temperature to 45℃, ultrasonic power to 300W, and enzymatic hydrolysis time to 8h, and set the enzyme inactivation temperature to 90℃ and time to 20min. Filter the supernatant through a plate and frame filter to obtain the enzymatic hydrolysate.

[0062] E. Compound preparation: Take 100 parts of enzymatic hydrolysate, 1 part of disodium 5'-flavor nucleotides, 5 parts of yeast extract, 3 parts of flavor peptides, 15 parts of low-sodium salt (70:30), and 5 parts of maltodextrin, and concentrate to a solid content of 40% to obtain compound slurry.

[0063] F. Granulation and drying: The obtained compound slurry is extruded and granulated with a screen aperture of 0.8 mm, an inlet air temperature of 160°C and an outlet air temperature of 70°C, and dried to a moisture content of 2.8%.

[0064] Experimental example:

[0065] To verify the synergy and superiority of the core process of steam explosion-microwave flavoring-ultrasonic enzymatic hydrolysis of this invention, based on the raw material ratio and basic process parameters of Example 1, the following four sets of comparative experiments were set up, and key indicators were measured.

[0066] Comparative Example 1 was pretreated by soaking in ordinary hot water and enzymatically hydrolyzed by ultrasound-assisted enzymatic hydrolysis.

[0067] Comparative Example 2 was pretreated by steam explosion and microwave aroma enhancement, and enzymatically hydrolyzed by ordinary constant temperature stirring.

[0068] Comparative Example 3 (traditional process) pretreatment method was ordinary mechanical crushing, and enzymatic hydrolysis method was ordinary constant temperature stirring enzymatic hydrolysis.

[0069] The key indicator measurement results of Example 1 of the present invention and Comparative Examples 1, 2, and 3 are shown in Table 1.

[0070] Group Amino acid nitrogen content (g / 100ml) Degree of hydrolysis (%) Enzymatic hydrolysis time (h) Total amount of key flavor compounds (relative peak area by GC-MS) Example 1 1.25 26.5 6 1,850,000 Comparative Example 1 0.68 15.8 6 980,000 Comparative Example 2 0.92 20.1 10 1,550,000 Comparative Example 3 0.52 12.3 10 750,000

[0071] The flavor components of each group of enzymatic hydrolysates were analyzed using gas chromatography-mass spectrometry (GC-MS). The detection conditions were as follows:

[0072] Chromatographic column: DB-WAX polar chromatographic column (60 m × 0.25 mm × 0.25 μm);

[0073] Inlet temperature: 250℃;

[0074] Carrier gas: High-purity helium (He);

[0075] Carrier gas flow rate: 1.0 mL / min;

[0076] Flow split ratio: 10:1;

[0077] Injection volume: 1.0 μL;

[0078] Temperature program: Initial column temperature 40℃ (hold for 3 min), increase to 120℃ at a rate of 5℃ / min, then increase to 230℃ at a rate of 10℃ / min (hold for 10 min).

[0079] Mass spectrometry conditions:

[0080] Ion source: Electron impact ion source (EI);

[0081] Ion source temperature: 230℃;

[0082] Interface temperature: 280℃;

[0083] Electron energy: 70 eV;

[0084] Quality scan range (m / z): 35 ~ 450;

[0085] Solvent delay: 3 min.

[0086] The analytical results show that the sum of the relative peak areas of the total ion current (TIC) of key aroma compounds (including but not limited to pyrazines, furans, sulfur-containing compounds, etc.) in the present invention group is 1,850,000, which is significantly higher than that of the comparative examples (Comparative Group 1: 980,000; Comparative Example 3: 750,000). This indicates that the process of the present invention significantly promotes the generation and release of characteristic flavor compounds.

[0087] Experimental Analysis and Conclusions:

[0088] Synergistic effect verification: All indicators of the present invention are significantly better than those of the comparative examples. Compared with the most traditional process (Comparative Example 3), the amino acid nitrogen content (the core indicator of umami flavor) is increased by about 140%, which fully demonstrates the great efficiency of the entire synergistic process.

[0089] The effects of steam explosion and microwave flavor enhancement: The data of Comparative Example A (without steam explosion and microwave) are much lower than those of the present invention group, proving that the deep destruction of cell walls by steam explosion and the targeted enhancement of flavor substances by microwave are prerequisites for efficient enzymatic hydrolysis and the formation of rich flavor, which cannot be replaced by simple hot water soaking.

[0090] The effect of ultrasound assistance: Comparative Example 2 (without ultrasound) required a much longer time to reach a similar degree of hydrolysis than the present invention group, and the index was lower, which proves that the ultrasonic cavitation effect can greatly enhance the mass transfer efficiency, significantly shorten the enzymatic hydrolysis time, and improve the yield of the target product.

[0091] Flavor analysis: Gas chromatography-mass spectrometry (GC-MS) analysis showed that the total peak area of ​​key aroma compounds such as pyrazines, furans, and sulfur-containing compounds was the highest in this invention group, indicating that the "steam explosion-microwave aroma enhancement" combination plays a decisive role in forming a rich and natural mushroom characteristic aroma.

[0092] This experimental example, through systematic data comparison and combined with the data from Comparative Example 1 and Comparative Example 2, proves that steam explosion pretreatment and ultrasonic assistance are both indispensable key steps to achieve efficient enzymatic hydrolysis. It scientifically confirms that the process combination adopted in this invention produces a synergistic gain effect of "1+1+1>3", rather than a simple superposition of individual unit technologies. This is key evidence that this invention is inventive.

[0093] Taste and sensory evaluation:

[0094] Ten trained sensory evaluators were invited to conduct blind taste tests on the product of this invention (Example 1), a commercially available high-sodium chicken essence (sodium content ~35%), and a simple reduced-sodium sample (only reducing the amount of salt, without adding flavor enhancers) using a 5-point preference rating system (1 point for very dislike, 5 points for very like). The results are as follows (data are mean score ± standard deviation): sample Salty palatability Umami intensity Overall flavor acceptance Example 1 4.2±0.4 4.5 ± 0.3 4.4 ± 0.3 High-sodium chicken essence on the market 3.8 ± 0.6 4.0 ± 0.5 4.1 ± 0.4 Simple salt reduction sample 2.5 ± 0.7 2.8 ± 0.6 2.6 ± 0.5

[0095] Conclusion: The product of this invention has no significant difference in saltiness compared with the high-salt product (p>0.05), but its umami intensity and overall acceptability are significantly higher than those of the high-salt product and the simple reduced-salt sample (p<0.05), proving that the present invention has successfully achieved the goal of reducing salt and enhancing umami.

[0096] Performance testing

[0097] The performance of the compound seasoning prepared in Example 1 was tested, and the results are as follows:

[0098] Physicochemical indicators: sodium chloride content 19.2%, monosodium glutamate content 3.8%, total amount of disodium 5'-inosinate and disodium 5'-guanylate 1.1%, moisture content 4.8%, pH value 6.2.

[0099] Sensory evaluation: It has a rich mushroom aroma and natural fruit and vegetable flavor, with a full-bodied umami taste, a long aftertaste, and no bitterness.

[0100] Stability: After 6 months of storage at room temperature and under sealed conditions, there were no significant changes in flavor and physicochemical properties.

[0101] Stability test: The finished product of Example 1 was placed in a constant temperature and humidity chamber at 37°C and 75% relative humidity for accelerated storage test. Samples were taken and tested at 0, 1, 2 and 3 months.

[0102] Moisture content increased from 4.8% to 5.5%, which is within a reasonable range.

[0103] Agglomeration rate: After 3 months, the agglomeration rate passing through a 20-mesh sieve is <1%, and the fluidity is good.

[0104] Color stability: Measured with a colorimeter, the total color difference ΔE < 2 after 3 months, indicating color stability.

[0105] Main component retention rate: determined by HPLC, the sodium glutamate retention rate was ≥95% after 3 months, indicating that the flavor components were stable.

[0106] Compared with traditional high-sodium seasonings, the sodium content of the product of this invention is reduced by more than 45%, the umami intensity is increased by 20% to 30%, and it is rich in nutrients such as amino acids and polysaccharides, which meet the needs of a healthy diet.

[0107] Of course, the above description is not limited to the examples above. Technical features not described in this invention can be implemented by or using existing technology, and will not be repeated here. The above embodiments are only used to illustrate the technical solutions of this invention and are not intended to limit this invention. This invention has been described in detail with reference to preferred embodiments. Those skilled in the art should understand that any changes, modifications, additions or substitutions made by those skilled in the art within the scope of this invention do not depart from the spirit of this invention and should also fall within the scope of protection of the claims of this invention.

Claims

1. A method for preparing a low-sodium, high-flavor compound seasoning made from rare edible fungi byproducts, characterized in that: Includes the following steps: A. Raw material pretreatment: Dry and crush the by-products of long root mushrooms, king oyster mushrooms, straw mushrooms, red pine mushrooms, morel mushrooms, cordyceps militaris, and shiitake mushrooms, and mix them with apples and carrots in a mass ratio of (60~80):(10~15):(10~15) to obtain mixed raw materials; B. Steam explosion treatment: Place the mixed raw materials in a steam explosion device, control the pressure at 1.0~1.5MPa and the pressure holding time at 30~90s, and collect the explosion debris after depressurization and explosion; C. Microwave Flavor Enhancement with Belt: The explosive material is passed through a microwave belt device and treated for 2-5 minutes at a power of 300-500W and a temperature of 60-80℃ to obtain flavor enhancer material; D. Ultrasonic-assisted directional enzymatic hydrolysis: Add 1-3 times the weight of deionized water to the flavoring material, adjust the pH value to 5.0-6.5, add compound enzyme preparation, and enzymatically hydrolyze for 4-8 hours at 45-60℃ and ultrasonic power of 300-500W. After the enzymatic hydrolysis is completed, inactivate the enzyme at 90-100℃ for 15-20 minutes, filter and take the supernatant to obtain the enzymatic hydrolysate. E. Compound preparation: Add flavor enhancers, low-sodium salt and fillers to the enzymatic hydrolysate, stir evenly and concentrate to a solid content of 40%~60% to obtain compound slurry; F. Granulation and drying: The compound slurry is granulated and dried at an inlet air temperature of 160~180℃ and an outlet air temperature of 70~90℃ until the moisture content is ≤7%, thus obtaining the finished compound seasoning product.

2. The preparation method according to claim 1, characterized in that: In step A, the by-products of edible fungi are the stipes, debris and substandard products generated during the processing of edible fungi, which are crushed to a particle size of 40-80 mesh; the apples and carrots are washed, peeled, cut into 5-10 mm pieces and then freeze-dried under vacuum.

3. The preparation method according to claim 1, characterized in that: The compound enzyme preparation accounts for 0.3% to 1.0% of the dry weight of the material.

4. The preparation method according to claim 3, characterized in that: In step D, the compound enzyme preparation is composed of cellulase, protease, nuclease, and transglutaminase in a mass ratio of 1:(1.5~2.5):(0.8~1.2):(0.3~0.5).

5. The preparation method according to claim 1, characterized in that: In step E, the flavor-enhancing materials include disodium 5'-inosinolates, yeast extract, and flavor peptides, in parts by weight: 100 parts enzymatic hydrolysate, 1-3 parts disodium 5'-inosinolates, 5-10 parts yeast extract, and 3-6 parts flavor peptides.

6. The preparation method according to claim 1, characterized in that: In step E, the low-sodium salt is a mixture of sodium chloride and potassium chloride in a mass ratio of (60~70):(30~40), and the amount added is 15%~25% of the total mass of the compound system; the filler is maltodextrin or corn starch, and the amount added is 5%~15% of the total mass of the compound system.

7. The preparation method according to claim 1, characterized in that: In step F, the compound slurry is granulated by spraying, and the inlet air velocity is 1.5~2.5m / s.

8. The preparation method according to claim 1, characterized in that: In step F, the compound slurry is granulated by extrusion, and the screen aperture is 0.8~1.2mm.

9. A rare edible fungus by-product, salt-reducing and flavor-enhancing compound seasoning, characterized in that: The seasoning is prepared by the method described in any one of claims 1 to 8.

10. The seasoning according to claim 9, characterized in that: The seasoning contains ≤20% sodium chloride, ≥3.0% monosodium glutamate, and ≥0.8% total disodium 5'-inosinate and disodium 5'-guanylate.