Composite seasoning sauce based on edible mushrooms and preparation method of composite seasoning sauce

Abstract

The invention belongs to the technical field of bechamel. The invention provides composite seasoning sauce based on edible mushrooms. The composite seasoning sauce comprises 40-50 parts of first edible mushrooms, 10-25 parts of second edible mushrooms, 2-5 parts of yeast cell wall lysate, 3-4 parts of tremella polysaccharide, 1-3 parts of microcrystalline cellulose, 20-30 parts of vegetable oil, 15-20 parts of seasoning and 8-10 parts of water. The particle size of the first edible fungi is 3-5 mm, and the particle size D90 of the second edible fungi is 10-15 [mu] m; the mass ratio of the first edible fungi to the second edible fungi is (2-4): 1. The prepared composite seasoning sauce has remarkable advantages in the aspects of flavor and texture. Due to the synergistic effect of the double-particle-size edible mushrooms, the product not only has a chewing feeling, but also can quickly release umami substances, and is rich in overall aroma and rich in layers; tremella polysaccharide and microcrystalline cellulose construct a stable colloid structure, so that the storage stability of the sauce body is excellent; the product can be used in various scenes such as rice mixing, noodle mixing, table, cooking and the like.

Description

Technical Field

[0001] This invention relates to the field of seasoning technology, and in particular to a compound seasoning sauce based on edible fungi and its preparation method. Background Technology

[0002] Edible fungi, as a natural and nutrient-rich food ingredient, have been widely used in the food, health product, and pharmaceutical industries. They are high in protein, low in fat, rich in dietary fiber, vitamins, minerals, and antioxidants, making them a highly valuable food component. Especially in seasonings and nutritional foods, edible fungi, with their unique umami components such as amino acids, nucleotides, and glutamic acid, provide a rich flavor and texture. With the increasing demand for healthy foods, the market demand for edible fungi as a natural seasoning is rising year by year, particularly in the application of sauces, soup bases, and seasoning powders.

[0003] Edible fungi offer not only a savory flavor but also a naturally delicious taste, making them an ideal ingredient for modern low-salt, low-fat, and additive-free seasonings. The amino acids and nucleotides abundant in edible fungi not only provide a rich variety of flavor profiles to seasonings but also offer multiple health benefits such as boosting immunity, lowering blood sugar, and providing antioxidant effects. Therefore, edible fungi are widely used in the production of health foods and sauces.

[0004] However, despite the significant nutritional value and broad market application potential of edible fungi, the production process of seasoning sauces in existing technologies still faces some challenges, particularly in flavor extraction, particle control, seasoning sauce stability, and flavor release efficiency, which limit their widespread application in condiments.

[0005] Existing traditional condiment production methods largely rely on high-temperature frying or boiling. While these methods are effective in extracting flavor components from edible fungi, they also present technical challenges such as flavor loss and nutrient depletion. Firstly, temperature control is a critical issue in traditional high-temperature frying processes. Large temperature fluctuations and the difficulty in controlling them during frying lead to the volatilization of flavor components at high temperatures. For example, volatile aroma compounds in edible fungi evaporate significantly at high temperatures, affecting the flavor stability and consistency of the condiment's texture. Precise temperature control is particularly challenging in large-scale condiment production; excessively high temperatures not only result in flavor loss but may also damage nutrients such as vitamins and antioxidants. Secondly, existing frying methods do not adequately address particle size control. Traditional cutting methods, typically manual or mechanical, cannot ensure uniform particle size. Overly large fungi particles not only affect the texture of the condiment but may also lead to uneven flavor release. Large fungi particles can create a grainy texture in the condiment, affecting its smoothness. However, excessively small edible fungi particles may lead to over-release of flavor, resulting in a lack of flavor complexity in the sauce. Therefore, traditional methods for controlling the particle size of edible fungi cannot meet the requirements of high-quality sauces. Furthermore, existing processes have low flavor extraction efficiency. While high-temperature stir-frying can release flavor components from the fungi into the sauce, excessive heating of the fungi at high temperatures leads to the loss of some volatile flavor compounds, resulting in an unstable flavor profile in the final sauce. Additionally, due to time constraints, many heat-sensitive flavor components cannot be fully released, resulting in a less complex flavor profile and a lack of depth in the taste. This is particularly evident given the increasing demand from modern consumers for diverse and high-quality condiments, highlighting the shortcomings of existing technologies in flavor extraction efficiency.

[0006] Furthermore, the use of thickeners and stabilizers in existing technologies also presents problems. Traditional sauces typically include a certain amount of thickeners and stabilizers, such as gelatin, gum arabic, and xanthan gum, to improve their viscosity and texture. However, existing thickeners and stabilizers have significant issues with the storage stability of sauces, especially during temperature changes or long-term storage. They are prone to separation or stratification, affecting the appearance and taste of the sauce. This instability leads to consumer distrust in the quality assurance of the sauce, limiting the product's market competitiveness.

[0007] Furthermore, existing processes have significant shortcomings in preserving nutrients. While traditional high-temperature stir-frying methods can effectively release flavor compounds in edible fungi, excessively high temperatures can lead to the loss of some water-soluble nutrients, such as vitamin C and minerals. In addition, because stir-frying temperatures are difficult to control, some antioxidants in edible fungi may be excessively destroyed, thus affecting the health benefits and nutrient retention of the seasoning sauce.

[0008] Although some new technologies attempt to improve temperature control in existing processes through methods such as low-temperature treatment or step-by-step temperature-controlled roasting, these new technologies still face challenges such as low efficiency and operational complexity. While low-temperature treatment can reduce the loss of flavor compounds, its long processing time makes it difficult to meet the needs of large-scale production. Step-by-step temperature-controlled roasting technology can improve temperature control accuracy to some extent, but its high operational requirements and strict control precision requirements limit its widespread application in production and prevent its scaling up.

[0009] While some novel processes, such as enzymatic extraction, have been proposed to improve flavor release efficiency and flavor compound extraction rates, these technologies still face significant challenges in terms of large-scale production and process stability. For example, enzymatic extraction faces difficulties in process control and high costs, limiting its application in condiment production.

[0010] In summary, the shortcomings of existing technologies in areas such as flavor release, particle control, sauce stability, and nutrient retention provide ample room for the development and application of new technologies. As consumers' demands for the quality, taste, and health of condiments continue to rise, improving flavor release efficiency while ensuring the stability and nutrient retention of sauces has become a pressing technical challenge for the food industry. Summary of the Invention

[0011] The purpose of this invention is to provide a compound seasoning sauce based on edible fungi and its preparation method, addressing the shortcomings of existing technologies.

[0012] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a compound seasoning sauce based on edible fungi, comprising the following components in parts by weight: 40-50 parts of the first edible fungus, 10-25 parts of the second edible fungus, 2-5 parts of yeast cell wall lysate, 3-4 parts of tremella polysaccharide, 1-3 parts of microcrystalline cellulose, 20-30 parts of vegetable oil, 15-20 parts of seasoning, and 8-10 parts of water. The particle size of the first edible fungus is 3-5 mm, and the particle size D90 of the second edible fungus is 10-15 μm; The mass ratio of the first edible fungus to the second edible fungus is 2-4:1.

[0013] Preferably, the first and second edible fungi are one or more of the following: shiitake mushroom, tea tree mushroom, king oyster mushroom, oyster mushroom, morel mushroom, and lion's mane mushroom.

[0014] Preferably, the method for preparing the yeast cell wall lysate includes the following steps: (1) The yeast cells were repeatedly frozen and thawed at low temperature and room temperature, then washed with PBS buffer and centrifuged to obtain cell pellet; (2) Add PBS buffer to the cell pellet to resuspend, sonicate and centrifuge, collect the supernatant and filter to obtain yeast cell wall lysate.

[0015] Preferably, the low temperature in step (1) is -85~-70℃, the normal temperature is 30~35℃, and the number of freeze-thaw cycles is 4~6. The washing is performed 1 to 3 times; The centrifugation speed is 3000~5000 r / min, and the centrifugation time is 15~20 min.

[0016] Preferably, the ultrasonic crushing power in step (2) is 300~500W, the ultrasonic crushing frequency is 25~40kHz, and the ultrasonic crushing time is 5~10min. The centrifugation speed is 1000~1500 r / min, and the centrifugation time is 8~12 min.

[0017] Preferably, the vegetable oil is one or more of rapeseed oil, peanut oil, and soybean oil; The seasoning is one or more of the following: salt, white sugar, soy sauce, cooking wine, pepper, broad bean paste, chili, and monosodium glutamate.

[0018] The present invention also provides a method for preparing the aforementioned compound seasoning sauce, comprising the following steps: 1) After cleaning the edible fungi, they are processed. The first type of edible fungi is cut using a cutting machine, and the second type of edible fungi is dried and then pulverized using a mechanical ultra-micro pulverizer. 2) After soaking the first and second edible fungi at low temperature, they are placed in a wok for low-temperature preheating, then heated and stir-fried. Yeast cell wall lysate is added during the stir-frying process. After stir-frying, the mixture is heated and baked to obtain a mixture. 3) Dissolve tremella polysaccharide and microcrystalline cellulose in water to prepare a solution; add the solution to the mixture and stir, then add vegetable oil and seasonings and mix, and microwave heat to obtain a compound seasoning sauce; 4) After cooling the compound seasoning sauce to 20~30℃, it is aseptically packaged to obtain a compound seasoning sauce based on edible fungi.

[0019] Preferably, the moisture content of the second edible fungus after drying in step 1) is 5-10%; the spindle speed of the mechanical ultrafine pulverizing equipment is 5000-8000 r / min, and the pulverizing time is 5-8 min; Step 2) The temperature of the low-temperature soaking is 5~10℃, and the soaking time is 1~2h; the temperature of the low-temperature preheating is 50~60℃, and the preheating time is 15~20min.

[0020] Preferably, the temperature for heating and frying in step 2) is 100~130℃, and the heating and frying time is 10~15min; The heating and baking temperature is 150~160℃, and the heating and baking time is 2~5 minutes.

[0021] Preferably, the stirring temperature in step 3) is 60~80℃, and the stirring time is 10~15min; The mixing temperature is 140~160℃, and the time is 5~10min; The microwave heating treatment is performed at a temperature of 80~100℃, a power of 400~500W, and a time of 5~8min.

[0022] The beneficial effects of this invention include the following: 1) This invention utilizes edible fungi raw materials graded according to different particle sizes. The first type of edible fungi uses a 3-5mm particle structure, retaining its original chewiness and natural aroma; the second type uses ultrafine particles with a D90 of 10-15μm, which can rapidly release flavor substances such as amino acids and peptides during stir-frying and mixing. The scientific ratio of the two types of edible fungi enhances the overall umami flavor of the compound seasoning sauce, makes the aroma last longer, and enriches the flavor layers, significantly outperforming traditional seasoning sauces that use only single-size edible fungi.

[0023] 2) This invention, by adding Tremella fuciformis polysaccharide and microcrystalline cellulose to the formulation system, enables the sauce to maintain good viscoelasticity and viscosity stability during both high-temperature processing and cooling stages. Tremella fuciformis polysaccharide can form a soft colloidal structure, while microcrystalline cellulose can construct a stable support network. The synergistic effect of the two gives the product excellent consistency, uniformity, and anti-stratification ability, effectively avoiding problems such as water separation and oil-water separation that are prone to occur in traditional seasoning sauces during storage.

[0024] 3) The yeast cell wall lysate of this invention is rich in flavor-enhancing substances such as small molecule peptides, amino acids, and nucleotides. It can synergistically interact with the flavor components released by edible fungi during the stir-frying process, enhancing the overall umami flavor and aftertaste depth. Its combination with ultrafine edible fungi powder further enhances the flavor-enhancing efficiency, allowing the product to maintain a prominent umami taste without increasing salt content, achieving the dual effects of reducing salt content and improving nutritional value.

[0025] 4) The present invention employs low-temperature soaking, segmented temperature-controlled stir-frying, and short-time heating baking during the preparation process, which helps to gradually release the aroma precursors inside the edible fungi and promotes the Maillard reaction to generate stable aroma components through short-time high temperature. At the same time, it avoids aroma loss and nutrient degradation caused by long-term high temperature, resulting in a more intense aroma and better stability of the seasoning sauce.

[0026] 5) The compound seasoning sauce prepared by the present invention, through the colloidal stabilization system constructed by the dual-particle-size edible fungus structure system and the polysaccharide of Tremella fuciformis and microcrystalline cellulose, can still maintain good uniformity, without layering or water separation after 200 days of storage, with a smooth and delicate appearance and stable texture, meeting the requirements of industrial food for shelf-life stability and product appearance consistency.

[0027] 6) The cutting, ultra-fine pulverization, segmented heating, and synergistic stirring steps used in this invention can all be implemented on existing food processing equipment. The process flow is clear, the parameters are controllable, and the repeatability is strong. It does not require special large-scale equipment and is convenient for pilot-scale amplification and industrial-scale continuous production.

[0028] 7) This invention utilizes the complementary taste and flavor of edible fungi with dual particle sizes, combined with the synergistic aroma-enhancing effects of flavor peptides and flavor polysaccharides, to make the seasoning sauce have a rich, delicate, and chewy overall taste. It is suitable for various home and catering scenarios such as mixing with rice, mixing with noodles, cooking, and seasoning, and has good market promotion prospects. Detailed Implementation

[0029] This invention provides a compound seasoning sauce based on edible fungi, comprising the following components in parts by weight: 40-50 parts of the first edible fungus, 10-25 parts of the second edible fungus, 2-5 parts of yeast cell wall lysate, 3-4 parts of tremella polysaccharide, 1-3 parts of microcrystalline cellulose, 20-30 parts of vegetable oil, 15-20 parts of seasoning, and 8-10 parts of water. The particle size of the first edible fungus is 3-5 mm, and the particle size D90 of the second edible fungus is 10-15 μm; The mass ratio of the first edible fungus to the second edible fungus is 2-4:1.

[0030] The compound seasoning sauce of the present invention comprises 40 to 50 parts of a first edible fungus, preferably 42 to 48 parts, more preferably 44 to 46 parts, and even more preferably 45 parts.

[0031] In this invention, the particle size of the first edible fungus is preferably 3-5 mm, more preferably 3.5-4.5 mm, and even more preferably 4 mm.

[0032] The first edible fungus granules of the present invention retain a porous structure, and when heated, the internal moisture and aroma substances slowly diffuse to form a continuously released aroma base.

[0033] The compound seasoning sauce of the present invention comprises 10 to 25 parts of a second edible fungus, preferably 15 to 20 parts, more preferably 16 to 18 parts, and even more preferably 17 parts.

[0034] In this invention, the particle size D90 of the second edible fungus is preferably 10~15μm, more preferably 12~14μm, and even more preferably 13μm.

[0035] The second edible fungus ultrafine powder of the present invention has a significantly increased specific surface area, and the protein and flavor amino acids are more likely to decompose during heating to form flavor peptides and nucleotides, resulting in a faster release rate and a higher total amount.

[0036] In this invention, the first and second edible fungi are preferably one or more of the following: shiitake mushroom, tea tree mushroom, king oyster mushroom, oyster mushroom, morel mushroom, and lion's mane mushroom.

[0037] In this invention, the mass ratio of the first edible fungus to the second edible fungus is preferably 2 to 4:1, more preferably 2.5 to 3.5:1, and even more preferably 3:1.

[0038] The combination of two particle sizes of edible fungi in this invention can make the umami flavor of the seasoning sauce rise faster, retain its flavor for a longer time, and have a mild and full-bodied taste.

[0039] The compound seasoning sauce of the present invention comprises 2-5 parts of yeast cell wall lysate, preferably 2.5-4.5 parts. Further preferred is 3 to 4 parts, more preferably 3.5 parts.

[0040] In this invention, the method for preparing the yeast cell wall lysate preferably includes the following steps: (1) The yeast cells were repeatedly frozen and thawed at low temperature and room temperature, then washed with PBS buffer and centrifuged to obtain cell pellet; (2) Add PBS buffer to the cell pellet to resuspend, sonicate and centrifuge, collect the supernatant and filter to obtain yeast cell wall lysate.

[0041] In this invention, the PBS buffer is preferably a phosphate buffer commonly used in the art, which is prepared from sodium chloride, potassium chloride, potassium dihydrogen phosphate and disodium hydrogen phosphate, with a pH of 7.2 to 7.4.

[0042] In this invention, the low temperature in step (1) is preferably -85~-70℃, more preferably -80~-75℃, and even more preferably -82℃; the room temperature is preferably 30~35℃, more preferably 32~34℃, and even more preferably 33℃; the number of freeze-thaw cycles is preferably 4~6 times, and even more preferably 5 times. The washing is preferably performed 1 to 3 times, and more preferably 2 times; The centrifugation speed is preferably 3000~5000 r / min, more preferably 3500~4500 r / min, and even more preferably 4000 r / min; the centrifugation time is preferably 15~20 min, more preferably 16~18 min, and even more preferably 17 min.

[0043] In this invention, the power of the ultrasonic crushing in step (2) is preferably 300~500W, more preferably 350~450W, and even more preferably 400W; the frequency of the ultrasonic crushing is preferably 25~40kHz, more preferably 30~35kHz, and even more preferably 32kHz; the time of the ultrasonic crushing is preferably 5~10min, more preferably 6~8min, and even more preferably 7min. The centrifugation speed is preferably 1000~1500 r / min, more preferably 1200~1400 r / min, and even more preferably 1300 r / min; the centrifugation time is preferably 8~12 min, more preferably 9~11 min, and even more preferably 10 min.

[0044] The small molecule amino acids, polypeptides, and nucleotides (such as 5′-GMP and 5′-IMP) contained in the yeast cell wall lysate of the present invention can form a typical umami synergistic effect with the glutamate of the edible fungi themselves, thereby improving the overall umami flavor of the seasoning sauce and enhancing the aftertaste.

[0045] The compound seasoning sauce of the present invention comprises 3 to 4 parts of Tremella polysaccharide, preferably 3.2 to 3.8 parts, more preferably 3.4 to 3.6 parts, and even more preferably 3.5 parts.

[0046] The tremella polysaccharide described in this invention is a type of acidic heteropolysaccharide with a high molecular weight. Under heating conditions, it can form a weak gel network, which has the functions of water absorption and moisturizing, improving viscoelasticity, and stabilizing the oil-water interface.

[0047] The compound seasoning sauce of the present invention comprises 1 to 3 parts of microcrystalline cellulose, preferably 1.2 to 1.8 parts, more preferably 1.4 to 1.6 parts, and more preferably 1.5 parts.

[0048] The microcrystalline fibers described in this invention can form a three-dimensional microfiber skeleton in food systems, which can improve the viscosity of the sauce, enhance the anti-vibration and stratification ability, improve the rheological stability, and reduce the floating of oil in oil systems. Furthermore, they can form a "polysaccharide-fiber composite structure" with tremella polysaccharide, becoming one of the core sources of stable sauce structure.

[0049] The bicolloidal system (Tremella fuciformis polysaccharide + microcrystalline cellulose) of this invention can enhance the storage stability of compound seasoning sauces. Because the two types of polysaccharides have significant structural differences, Tremella fuciformis polysaccharide provides gel and microcrystalline cellulose provides supporting fibers, thereby improving the ability to resist gravity stratification, enhancing the ability to resist water loss, improving the resistance to alternating hot and cold temperatures, and maintaining consistent smoothness and consistency.

[0050] The compound seasoning sauce of the present invention comprises 20 to 30 parts of vegetable oil, preferably 22 to 28 parts, more preferably 24 to 26 parts, and even more preferably 25 parts.

[0051] In this invention, the vegetable oil is preferably one or more of rapeseed oil, peanut oil, and soybean oil.

[0052] The compound seasoning sauce of the present invention comprises 15 to 20 parts of seasoning, preferably 16 to 19 parts, more preferably 17 to 18 parts, and more preferably 17.5 parts.

[0053] In this invention, the seasoning is preferably one or more of the following: salt, white sugar, soy sauce, cooking wine, pepper powder, broad bean paste, chili, and monosodium glutamate.

[0054] The compound seasoning sauce of the present invention comprises 8 to 10 parts of water, preferably 8.5 to 9.5 parts, more preferably 8.8 to 9.2 parts, and even more preferably 9 parts.

[0055] The present invention also provides a method for preparing the aforementioned compound seasoning sauce, comprising the following steps: 1) After cleaning the edible fungi, they are processed. The first type of edible fungi is cut using a cutting machine, and the second type of edible fungi is dried and then pulverized using a mechanical ultra-micro pulverizer. 2) After soaking the first and second edible fungi at low temperature, they are placed in a wok for low-temperature preheating, then heated and stir-fried. Yeast cell wall lysate is added during the stir-frying process. After stir-frying, the mixture is heated and baked to obtain a mixture. 3) Dissolve tremella polysaccharide and microcrystalline cellulose in water to prepare a solution; add the solution to the mixture and stir, then add vegetable oil and seasonings and mix, and microwave heat to obtain a compound seasoning sauce; 4) After cooling the compound seasoning sauce to 20~30℃, it is aseptically packaged to obtain a compound seasoning sauce based on edible fungi.

[0056] In this invention, the moisture content of the second edible fungus after drying in step 1) is preferably 5-10%, more preferably 6-8%, and even more preferably 7%; the spindle speed of the mechanical ultrafine pulverizing equipment is preferably 5000-8000 r / min, more preferably 6000-7000 r / min, and even more preferably 6500 r / min; the pulverizing time is preferably 5-8 min, more preferably 6-8 min, and even more preferably 7 min. Step 2) The preferred temperature for the low-temperature soaking is 5~10℃, more preferably 6~8℃, and even more preferably 7℃; the preferred soaking time is 1~2h, more preferably 1.4~1.6h, and even more preferably 1.5h; the preferred temperature for the low-temperature preheating is 50~60℃, more preferably 54~56℃, and even more preferably 55℃; the preferred preheating time is 15~20min, more preferably 16~18min, and even more preferably 17min.

[0057] In this invention, the temperature for heating and frying in step 2) is preferably 100~130℃, more preferably 110~120℃, and even more preferably 115℃; the heating and frying time is preferably 10~15min, more preferably 12~14min, and even more preferably 13min. The preferred temperature for heating and baking is 150~160℃, more preferably 154~156℃, and even more preferably 155℃; the preferred baking time is 2~5min, more preferably 3~4min, and even more preferably 3.5min.

[0058] In this invention, in the segmented heating (preheating-stirring-short-time baking), low-temperature preheating (50~60℃) can redistribute the moisture in the edible fungus tissue, improving the uniformity of aroma during subsequent stir-frying; medium-temperature stir-frying (100~130℃) can promote the release of aroma precursors; and short-time baking (150~160℃) can promote the Maillard reaction and the formation of caramel flavor substances.

[0059] In this invention, the stirring temperature in step 3) is preferably 60~80℃, more preferably 65~75℃, and even more preferably 70℃; the stirring time is preferably 10~15min, more preferably 12~14min, and even more preferably 13min. The mixing temperature is preferably 140~160℃, more preferably 145~155℃, and even more preferably 150℃; the mixing time is preferably 5~10min, more preferably 6~8min, and even more preferably 7min. The preferred temperature for the microwave heating treatment is 80~100℃, more preferably 85~95℃, and even more preferably 90℃; the preferred power is 400~500W, more preferably 440~460W, and even more preferably 450W; the preferred time is 5~8min, more preferably 6~7min, and even more preferably 6.5min.

[0060] In the compound seasoning sauce of this invention, edible fungi of two different particle sizes exhibit different flavor release characteristics during processing. Larger-sized edible fungi maintain their original structure, resulting in a slower but more lasting aroma release upon heating. In contrast, ultrafine-powdered edible fungi, due to their significantly reduced particle size and increased specific surface area, can rapidly release flavor components such as amino acids and peptides during heating. The synergistic effect of these two components makes the umami flavor of the compound seasoning sauce more prominent and the aroma richer. Simultaneously, nucleotides in yeast cell wall lysates can form a synergistic umami effect with glutamic acid in the edible fungi, further enhancing the overall flavor of the seasoning sauce.

[0061] In terms of texture, tremella polysaccharides can form a viscoelastic colloidal structure under heating conditions, while microcrystalline cellulose can construct a stable microfiber network. Together, they enhance the consistency and structural stability of the sauce, effectively reducing water separation and stratification during storage. Furthermore, segmented heating allows the aroma precursors of edible fungi to gradually transform and form a stable flavor, while short-term baking helps in the generation and preservation of aroma compounds, resulting in a superior flavor profile for the sauce.

[0062] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention. Example 1

[0063] Shiitake mushrooms were selected as the first edible fungus. After cleaning, they were placed in a cutting machine and cut into particles with a diameter of 4mm. Oyster mushrooms were selected as the second edible fungus. They were also cleaned first, and then dried at 60℃ until their moisture content was 8%. Subsequently, they were pulverized using a mechanical ultrafine pulverizer. The spindle speed of the mechanical ultrafine pulverizer was 6000r / min, and the pulverization time was 6min, resulting in edible fungus ultrafine particles with a particle size D90 of 13μm.

[0064] 45g of chopped first edible fungus (shiitake mushroom granules) and 15g of processed second edible fungus (oyster mushroom ultrafine granules) were mixed and placed in a low-temperature chamber, soaked in deionized water at 8℃ for 1.5 hours to allow them to fully absorb water and maintain a soft texture. After soaking, the mixed edible fungus was placed in a wok for low-temperature preheating at 55℃ for 16 minutes to ensure even temperature distribution throughout the fungus.

[0065] After preheating, raise the temperature of the wok to 120℃ and stir-fry at this temperature for 12 minutes. During the stir-frying process, add 4g of yeast cell wall lysate. The preparation process of yeast cell wall lysate is as follows: food-grade Saccharomyces cerevisiae cells were repeatedly frozen and thawed 5 times at -85℃ and 30℃, then washed 3 times with PBS buffer. After washing, the cell pellet was collected by centrifugation at 3000 rpm. Centrifugation time was 20 min. The cell pellet was resuspended in PBS buffer and then sonicated at 400 W at 25 kHz for 8 min. After sonication, the cells were centrifuged again at 1200 rpm for 10 min. The supernatant was collected and filtered through a 0.45 μm pore size filter to obtain yeast cell wall lysate.

[0066] After stir-frying, the temperature is raised to 155℃ for baking for 3 minutes to further promote aroma release and remove excess moisture. A solution is prepared by dissolving 3g of tremella polysaccharide and 2g of microcrystalline cellulose in 9g of water. This solution is then added to the mixture and stirred at 70℃ for 12 minutes. Next, 25g of rapeseed oil and 18g of seasonings (including 3g salt, 2g sugar, 5g soy sauce, 2g cooking wine, 1g pepper, 2g MSG, 1g broad bean paste, and 2g chili) are added. The temperature is raised to 150℃ and mixed for another 8 minutes to ensure all seasoning components are evenly combined and fully penetrated into the edible fungus particles. Finally, the mixture is microwaved at 80℃ (500W) for 6 minutes to obtain the compound seasoning sauce.

[0067] Finally, after cooling the compound seasoning sauce to 25°C, it is immediately aseptically packaged and sealed to obtain the edible fungus-based compound seasoning sauce. Example 2

[0068] The first edible fungus was selected as *Agrocybe aegerita*, which was cleaned and then cut into 3mm particles using a cutting machine. The second edible fungus was selected as *Stropharia macrocarpa*, which was also cleaned and then dried at 60℃ until its moisture content was 5%. Subsequently, it was pulverized using a mechanical ultrafine pulverizer with a spindle speed of 5000r / min and a pulverization time of 8min, resulting in edible fungus ultrafine particles with a particle size D90 of 10μm.

[0069] 40g of chopped first edible fungus (tea tree mushroom granules) and 10g of processed second edible fungus (large-cap mushroom ultrafine granules) were mixed and placed in a low-temperature chamber, soaked in deionized water at 5℃ for 2 hours to allow them to fully absorb water and maintain a soft texture. After soaking, the mixed edible fungus was placed in a wok for low-temperature preheating at 50℃ for 20 minutes to ensure even temperature distribution throughout the fungus.

[0070] After preheating, raise the temperature of the wok to 100℃ and stir-fry at this temperature for 15 minutes. During the stir-frying process, add 2g of yeast cell wall lysate. The preparation process of yeast cell wall lysate is as follows: Food-grade Saccharomyces cerevisiae cells were repeatedly freeze-thawed at -80℃ and 32℃ 6 times, then washed twice with PBS buffer. After washing, the cell pellet was collected by centrifugation at 4000 rpm for 16 minutes. The cell pellet was resuspended in PBS buffer and then sonicated at 300W at 30kHz for 10 minutes. After sonication, the pellet was centrifuged again at 1000 rpm for 12 minutes. The supernatant was collected and filtered through a 0.45μm filter membrane to obtain yeast cell wall lysate.

[0071] After stir-frying, the temperature is raised to 150℃ for baking for 5 minutes to further promote aroma release and remove excess moisture. A solution is prepared by dissolving 3.5g of tremella polysaccharide and 1g of microcrystalline cellulose in 8g of water. This solution is then added to the mixture and stirred at 60℃ for 15 minutes. Next, 20g of peanut oil and 15g of seasonings (including 2g salt, 1g sugar, 2g soy sauce, 2g cooking wine, 1g pepper, 2g MSG, 2g broad bean paste, and 3g chili) are added. The temperature is raised to 140℃, and the mixture is stirred for 10 minutes to ensure all seasoning components are evenly combined and fully penetrated into the edible fungus particles. The mixture is then microwaved at 90℃ (400W) for 8 minutes to obtain the compound seasoning sauce.

[0072] Finally, after cooling the compound seasoning sauce to 20°C, it is immediately aseptically packaged and sealed to obtain the edible fungus-based compound seasoning sauce. Example 3

[0073] Morel mushrooms were selected as the primary edible fungus. After cleaning, they were placed in a cutting machine and cut into particles with a diameter of 5 mm. Hericium erinaceus was selected as the secondary edible fungus. It was also cleaned first, and then dried at 60℃ until its moisture content was 10%. Subsequently, it was pulverized using a mechanical ultrafine pulverizer with a spindle speed of 8000 r / min and a pulverization time of 5 min, resulting in edible fungus ultrafine particles with a particle size D90 of 15 μm.

[0074] 50g of the first type of edible fungus (morel granules) and 25g of the second type of edible fungus (heric mane mushroom ultrafine granules) were mixed and placed in a low-temperature chamber, then soaked in deionized water at 10℃ for 1 hour to allow them to fully absorb water and maintain a soft texture. After soaking, the mixed edible fungus was placed in a wok for low-temperature preheating at 60℃ for 15 minutes to ensure even temperature distribution throughout the fungus.

[0075] After preheating, raise the temperature of the wok to 130℃ and stir-fry at this temperature for 10 minutes. During the stir-frying process, add 5g of yeast cell wall lysate. The preparation process of yeast cell wall lysate is as follows: Food-grade Saccharomyces cerevisiae cells were repeatedly freeze-thawed at -70℃ and 35℃ four times, then washed once with PBS buffer. After washing, the cell pellet was collected by centrifugation at 5000 rpm for 15 minutes. The cell pellet was resuspended in PBS buffer and then sonicated at 500W at 35kHz for 5 minutes. After sonication, the pellet was centrifuged again at 1500 rpm for 8 minutes. The supernatant was collected and filtered through a 0.45μm filter membrane to obtain yeast cell wall lysate.

[0076] After stir-frying, the temperature is raised to 160℃ for baking for 2 minutes to further promote aroma release and remove excess moisture. A solution is prepared by dissolving 4g of tremella polysaccharide and 3g of microcrystalline cellulose in 10g of water. This solution is added to the mixture and stirred at 80℃ for 10 minutes. Then, 30g of soybean oil and 20g of seasonings (including 4g salt, 3g sugar, 4g soy sauce, 3g cooking wine, 2g pepper, 1g MSG, 1g broad bean paste, and 2g chili) are added. The temperature is raised to 160℃ and mixed for another 5 minutes to ensure all seasoning components are evenly combined and fully penetrated into the edible fungus particles. The mixture is then microwaved at 100℃ (450W) for 5 minutes to obtain the compound seasoning sauce.

[0077] Finally, after cooling the compound seasoning sauce to 30°C, it is immediately aseptically packaged and sealed to obtain the edible fungus-based compound seasoning sauce. Example 4

[0078] Shiitake mushrooms were selected as the primary edible fungus. After cleaning, they were placed in a cutting machine and cut into particles with a diameter of 3.5 mm. Giant king oyster mushrooms were selected as the secondary edible fungus. They were also cleaned first, and then dried at 60℃ until their moisture content was 7%. Subsequently, they were pulverized using a mechanical ultrafine pulverizer. The spindle speed of the mechanical ultrafine pulverizer was 5500 r / min, and the pulverization time was 7 min, resulting in edible fungus ultrafine particles with a particle size D90 of 12 μm.

[0079] 42g of the first type of edible fungus (shiitake mushroom granules) and 21g of the second type of edible fungus (King of Mushrooms ultrafine granules) were mixed and placed in a low-temperature chamber, where they were soaked in deionized water at 6°C for 2 hours to allow them to fully absorb water and maintain a soft texture. After soaking, the mixed edible fungus was placed in a wok and preheated at a low temperature of 55°C for 18 minutes to ensure even temperature distribution throughout the fungus.

[0080] After preheating, raise the temperature of the wok to 115℃ and stir-fry at this temperature for 14 minutes. During the stir-frying process, add 3g of yeast cell wall lysate. The preparation process of yeast cell wall lysate is as follows: Food-grade Saccharomyces cerevisiae cells were repeatedly freeze-thawed at -75℃ and 30℃ five times, then washed three times with PBS buffer. After washing, the cell pellet was collected by centrifugation at 3500 rpm for 15 minutes. The cell pellet was resuspended in PBS buffer and then sonicated at 350W at 40kHz for 9 minutes. After sonication, the pellet was centrifuged again at 1300 rpm for 9 minutes. The supernatant was collected and filtered through a 0.45μm filter membrane to obtain yeast cell wall lysate.

[0081] After stir-frying, the temperature was raised to 150℃ for baking for 4 minutes to further promote aroma release and remove excess moisture. A solution was prepared by dissolving 3.2g of Tremella polysaccharide and 2.2g of microcrystalline cellulose in 8.5g of water. This solution was added to the mixture and stirred at 65℃ for 14 minutes. Then, 22g of rapeseed oil and 19g of seasonings (including 3g salt, 2.5g white sugar, 4.5g soy sauce, 2g cooking wine, 2g pepper powder, 2g MSG, 1g broad bean paste, and 2g chili) were added. The temperature was raised to 145℃ and mixed for 9 minutes to ensure all seasoning components were evenly combined and fully penetrated into the edible fungus particles. The mixture was then microwaved at 85℃, 400W, for 7 minutes to obtain the compound seasoning sauce.

[0082] Finally, after cooling the compound seasoning sauce to 30°C, it is immediately aseptically packaged and sealed to obtain the edible fungus-based compound seasoning sauce. Example 5

[0083] Morel mushrooms were selected as the primary edible fungus. After cleaning, they were placed in a cutting machine and cut into particles with a diameter of 4.5 mm. Tea tree mushrooms were selected as the secondary edible fungus. They were also cleaned first, and then dried at 60℃ until their moisture content was 9%. Subsequently, they were pulverized using a mechanical ultrafine pulverizer with a spindle speed of 6500 r / min and a pulverization time of 6 min, resulting in edible fungus ultrafine particles with a particle size D90 of 14 μm.

[0084] 40g of the first type of edible fungus (morel granules) and 10g of the second type of edible fungus (tea tree mushroom ultrafine granules) were mixed and placed in a low-temperature chamber, where they were soaked in deionized water at 8°C for 1.5 hours to allow them to fully absorb water and maintain a soft texture. After soaking, the mixed edible fungus was placed in a wok and preheated at a low temperature of 60°C for 15 minutes to ensure even temperature distribution throughout the fungus.

[0085] After preheating, raise the temperature of the wok to 125℃ and stir-fry at this temperature for 15 minutes. During the stir-frying process, add 4.5g of yeast cell wall lysate. The preparation process of yeast cell wall lysate is as follows: Food-grade Saccharomyces cerevisiae cells were repeatedly freeze-thawed at -85℃ and 35℃ four times, then washed twice with PBS buffer. After washing, the cell pellet was collected by centrifugation at 4500 rpm for 16 minutes. The cell pellet was resuspended in PBS buffer and then sonicated at 450W at 25kHz for 6 minutes. After sonication, the pellet was centrifuged again at 1400 rpm for 11 minutes. The supernatant was collected and filtered through a 0.45μm filter membrane to obtain yeast cell wall lysate.

[0086] After stir-frying, the temperature is raised to 160℃ for baking for 3 minutes to further promote aroma release and remove excess moisture. A solution is prepared by dissolving 3.6g of Tremella polysaccharide and 2.6g of microcrystalline cellulose in 9.5g of water. This solution is added to the mixture and stirred at 75℃ for 12 minutes. Then, 26g of soybean oil and 17g of seasonings (including 3g salt, 2.5g sugar, 4.5g soy sauce, 2g cooking wine, 2g pepper, 1g MSG, 1g broad bean paste, and 1g chili) are added. The temperature is raised to 155℃ and mixed for 10 minutes to ensure all seasoning components are evenly combined and fully penetrated into the edible fungus particles. The mixture is then microwaved at 90℃ (400W) for 8 minutes to obtain the compound seasoning sauce.

[0087] Finally, after cooling the compound seasoning sauce to 25°C, it is immediately aseptically packaged and sealed to obtain the edible fungus-based compound seasoning sauce.

[0088] Comparative Example 1 The second edible fungus in Example 1 is omitted, and it is not subjected to ultra-micro processing. Only the first edible fungus is cut into particles with a particle size of 4 mm as the raw material for edible fungus, and other conditions remain unchanged.

[0089] Comparative Example 2 The yeast cell wall lysate from Example 1 was omitted, while other conditions remained unchanged.

[0090] Comparative Example 3 The segmented heating process of Example 1, which involved low-temperature preheating, heating and frying, and heating and baking, was cancelled. Instead, the process was replaced with a one-time heating to 130°C and continuous frying, while other conditions remained unchanged.

[0091] Comparative Example 4 The mass of the second edible fungus in Example 1 was adjusted to 45g, that is, the mass ratio of the first edible fungus to the second edible fungus was 1:1, and other conditions remained unchanged.

[0092] Comparative Example 5 The tremella polysaccharide and microcrystalline cellulose in the examples are omitted, while other conditions remain unchanged.

[0093] The compound seasoning sauces prepared in Examples 1-5 and Comparative Examples 1-5 underwent performance tests including flavor evaluation, umami intensity determination, aroma expression testing, texture analysis, viscosity and consistency determination, storage stability observation, and uniformity and appearance evaluation. The test results were used to systematically compare the quality differences of the compound seasoning sauces under different formulations or process conditions, to verify the influence of the dual-particle-size structure, yeast cell wall lysates, colloidal thickening system, and stepwise temperature control process described in this invention on the final product quality. The test results are shown in Table 1.

[0094] The flavor and umami intensity were evaluated using a sensory assessment method, with 10 participants scoring the samples from 0 to 10 points based on overall aroma concentration, oral residence time, flavor thickness, and harmony. Aroma performance was assessed through sensory evaluation of diffusion and retention time under thermal conditions, supplemented by relative aroma concentration data. The consistency and viscosity of the sauce were measured using a rotational viscometer at 25°C, with the structural state of the sauce recorded in conjunction with stirring flow. Storage stability was assessed by storing the sauce at room temperature for 200 days, observing for oil-water separation, stratification, water separation, or significant sedimentation. Texture was comprehensively evaluated based on chewing elasticity, graininess, smoothness, and the sauce's adherence in the mouth. Appearance was evaluated based on the sauce's color, gloss, uniformity of grain distribution, and the presence of a layer of oil.

[0095] All evaluations were conducted under the same environmental conditions to ensure that the results were comparable.

[0096] Table 1 Performance test results of different compound seasoning sauces

[0097] As shown in Table 1, the sample from the examples exhibits superior performance in terms of umami intensity, flavor complexity, aroma persistence, texture, viscosity, and storage stability, with an overall score significantly higher than the comparative samples. The dual-particle-size edible fungus structure used in the examples provides a dual effect of rapid umami release and enhanced aroma upon chewing, resulting in a more layered flavor profile. The addition of yeast cell wall lysates effectively increases the overall umami concentration, making the flavor richer. Through stepwise temperature-controlled stir-frying and baking, the aroma of edible fungi can be released more effectively and maintained stably. The colloidal system constructed from Tremella polysaccharides and microcrystalline cellulose significantly improves the viscosity and uniformity of the sauce and effectively prevents stratification or water separation during storage. Therefore, the compound seasoning sauce obtained by this invention demonstrates outstanding performance in terms of flavor quality, texture, and storage stability.

[0098] In summary, this invention, by constructing a composite structure containing edible fungi with dual particle sizes, and synergistically combining the umami-enhancing effect of yeast cell wall lysates, a stepwise temperature-controlled aroma-preserving process, and a colloidal stabilizing system formed by Tremella polysaccharides and microcrystalline cellulose, achieves significant improvements in multiple aspects of the resulting compound seasoning sauce, including umami concentration, flavor profile, aroma release, mouthfeel texture, sauce uniformity, and storage stability. Compared to control samples lacking the aforementioned characteristics, it exhibits outstanding comprehensive performance advantages, demonstrating significant technological advancements and broad application prospects.

[0099] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A compound seasoning sauce based on edible fungi, characterized in that, The components comprise the following parts by weight: 40-50 parts of the first edible fungus, 10-25 parts of the second edible fungus, 2-5 parts of yeast cell wall lysate, 3-4 parts of tremella polysaccharide, 1-3 parts of microcrystalline cellulose, 20-30 parts of vegetable oil, 15-20 parts of seasoning, and 8-10 parts of water. The particle size of the first edible fungus is 3-5 mm, and the particle size D90 of the second edible fungus is 10-15 μm; The mass ratio of the first edible fungus to the second edible fungus is 2-4:

1.

2. The compound seasoning sauce according to claim 1, characterized in that, The first and second edible fungi are one or more of the following: shiitake mushroom, tea tree mushroom, king oyster mushroom, oyster mushroom, morel mushroom, and lion's mane mushroom.

3. The compound seasoning sauce according to claim 1 or 2, characterized in that, The method for preparing the yeast cell wall lysate includes the following steps: (1) The yeast cells were repeatedly frozen and thawed at low temperature and room temperature, then washed with PBS buffer and centrifuged to obtain cell pellet; (2) Add PBS buffer to the cell pellet to resuspend, sonicate and centrifuge, collect the supernatant and filter to obtain yeast cell wall lysate.

4. The compound seasoning sauce according to claim 3, characterized in that, The low temperature mentioned in step (1) is -85~-70℃, the normal temperature is 30~35℃, and the number of freeze-thaw cycles is 4~6. The washing is performed 1 to 3 times; The centrifugation speed is 3000~5000 r / min, and the centrifugation time is 15~20 min.

5. The compound seasoning sauce according to claim 4, characterized in that, The ultrasonic crushing power in step (2) is 300~500W, the ultrasonic crushing frequency is 25~40kHz, and the ultrasonic crushing time is 5~10min; The centrifugation speed is 1000~1500 r / min, and the centrifugation time is 8~12 min.

6. The compound seasoning sauce according to claim 1, characterized in that, The vegetable oil is one or more of rapeseed oil, peanut oil, and soybean oil; The seasoning is one or more of the following: salt, white sugar, soy sauce, cooking wine, pepper, broad bean paste, chili, and monosodium glutamate.

7. The method for preparing the compound seasoning sauce according to any one of claims 1 to 6, characterized in that, It includes the following steps: 1) After cleaning the edible fungi, they are processed. The first type of edible fungi is cut using a cutting machine, and the second type of edible fungi is dried and then pulverized using a mechanical ultra-micro pulverizer. 2) After soaking the first and second edible fungi at low temperature, they are placed in a wok for low-temperature preheating, then heated and stir-fried. Yeast cell wall lysate is added during the stir-frying process. After stir-frying, the mixture is heated and baked to obtain a mixture. 3) Dissolve tremella polysaccharide and microcrystalline cellulose in water to prepare a solution; add the solution to the mixture and stir, then add vegetable oil and seasonings and mix, and microwave heat to obtain a compound seasoning sauce; 4) After cooling the compound seasoning sauce to 20~30℃, it is aseptically packaged to obtain a compound seasoning sauce based on edible fungi.

8. The preparation method according to claim 7, characterized in that, Step 1) The moisture content of the second edible fungus after drying is 5~10%; the spindle speed of the mechanical ultrafine pulverizing equipment is 5000~8000 r / min, and the pulverizing time is 5~8 min; Step 2) The temperature of the low-temperature soaking is 5~10℃, and the soaking time is 1~2h; the temperature of the low-temperature preheating is 50~60℃, and the preheating time is 15~20min.

9. The preparation method according to claim 8, characterized in that, Step 2) The temperature for heating and frying is 100~130℃, and the heating and frying time is 10~15min; The heating and baking temperature is 150~160℃, and the heating and baking time is 2~5 minutes.

10. The preparation method according to claim 9, characterized in that, Step 3) The stirring temperature is 60~80℃, and the stirring time is 10~15min; The mixing temperature is 140~160℃, and the mixing time is 5~10min; The microwave heating treatment is performed at a temperature of 80~100℃, a power of 400~500W, and a time of 5~8min.

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