Halal compound seasoning and method for preparing the same

Abstract

The present application relates to the technical field of food condiment, in particular to a kind of halal composite seasoning and preparation method thereof.The seasoning includes the following mass parts of raw materials: edible mushroom enzymatic hydrolysate 30-50 parts, yeast extract 5-15 parts, edible salt 10-20 parts, white granulated sugar 5-12 parts, glucose 1-5 parts, sodium glutamate 3-8 parts, disodium inosinate 0.5-2 parts, halal spice powder 8-15 parts, vegetable oil 5-10 parts, resistant dextrin 3-8 parts, malt dextrin 2-6 parts.The preparation method includes: mixing edible mushroom enzymatic hydrolysate, yeast extract, glucose and vegetable oil to carry out Maillard reaction, to obtain reaction base material;mixing reaction base material and the remaining raw materials to carry out homogenization and sterilization to obtain the present application.The present application is through the synergy of edible mushroom enzymatic hydrolysate and yeast extract, Maillard reaction aroma enhancement, specific ratio dextrin flavor protection, so that the seasoning has the characteristics of rich and full umami, good heat resistance, flavor lasting.

Description

Technical Field

[0001] This invention relates to the field of food seasoning technology, and in particular to a halal compound seasoning and its preparation method. Background Technology

[0002] Compound seasonings refer to pre-formulated seasoning products made from two or more seasonings as main ingredients, with or without auxiliary ingredients, through special processing. With the improvement of people's living standards and the diversification of consumer demand, compound seasonings have become an important development direction in the condiment industry due to their convenience and stable flavor. Halal food raw material sourcing, processing, warehousing, and logistics must all meet relevant standards. In recent years, with the continuous growth of the global consumer group demanding halal food and the continuous expansion of the halal food market, the development of compound seasoning products that meet halal requirements has broad market prospects.

[0003] However, existing halal compound seasonings still have the following technical problems: First, the umami source is singular. Most products on the market currently rely mainly on monosodium glutamate and disodium inosinate to provide umami, lacking natural flavor compounds, resulting in a single umami flavor profile and an insufficiently rich and full-bodied taste. Second, heat resistance is insufficient. During high-temperature cooking, the umami components of existing seasonings are easily degraded, and flavor substances are easily lost through volatilization, leading to a significant decrease in seasoning effect and making it difficult to meet the processing requirements of high-temperature stir-frying in Chinese cooking. Third, flavor persistence is poor. The flavor of existing products has a short retention time, and the flavor decays rapidly after opening the bag, affecting the consumer experience. Fourth, halal compliance needs to be strengthened. The raw material sources and processing of some products do not systematically meet the requirements of halal certification, posing a risk of cross-contamination and failing to meet the strict requirements of relevant consumer groups for halal food.

[0004] Therefore, developing a compound seasoning that is rich in umami, heat-resistant, has a long-lasting flavor, and meets halal requirements is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] The purpose of this invention is to address the problems existing in the prior art by providing a halal compound seasoning and its preparation method. Through the synergistic effect of edible fungi enzymatic hydrolysate and yeast extract, the aroma enhancement of Maillard reaction, and the flavor protection of a specific ratio of dextrin, the seasoning has the characteristics of rich and full umami flavor, good heat resistance, and long-lasting flavor.

[0006] To achieve the above objectives, the present invention provides a halal compound seasoning, comprising the following raw materials in parts by weight: 30-50 parts of edible fungi enzymatic hydrolysate, 5-15 parts of yeast extract, 10-20 parts of edible salt, 5-12 parts of white sugar, 1-5 parts of glucose, 3-8 parts of monosodium glutamate, 0.5-2 parts of disodium inosinate, 8-15 parts of halal spice powder, 5-10 parts of vegetable oil, 3-8 parts of resistant dextrin, and 2-6 parts of maltodextrin.

[0007] In an optional embodiment, the method for preparing the edible fungus enzymatic hydrolysate includes the following steps: mixing edible fungi, water, cellulase and flavor protease, performing enzymatic hydrolysis, and inactivating the enzyme to obtain the edible fungus enzymatic hydrolysate.

[0008] In one optional embodiment, the edible fungus is selected from at least one of shiitake mushrooms, king oyster mushrooms, enoki mushrooms, and tea tree mushrooms.

[0009] In an optional embodiment, the mass ratio of the edible fungus, cellulase, and flavor protease is 100:(0.2-1):(0.3-1.2).

[0010] In an optional embodiment, the mixing process includes: washing the edible fungi and crushing them to a particle size of 2-5 mm to obtain edible fungi powder; mixing the edible fungi powder and water at a mass ratio of 1:(3-6), adjusting the pH to 5-7 with food-grade citric acid or sodium bicarbonate, and then adding cellulase and flavor protease.

[0011] In one optional embodiment, the enzymatic hydrolysis treatment is carried out at a temperature of 45-60℃ for 2-6 hours. The enzyme inactivation treatment is carried out at a temperature of 85-95℃ for 5-15 minutes. After enzyme inactivation, the residue is removed by filtration through a 150-250 mesh filter cloth to obtain the edible fungus enzymatic hydrolysate.

[0012] In one optional embodiment, the halal spice powder is selected from at least one of halal-certified star anise powder, cinnamon powder, Sichuan pepper powder, fennel powder, ginger powder, and pepper powder.

[0013] In one optional embodiment, the vegetable oil is selected from at least one of halal-certified soybean oil, rapeseed oil, and sunflower oil.

[0014] The present invention also provides a method for preparing the aforementioned halal compound seasoning, comprising the following steps: S1. Mix edible fungus enzymatic hydrolysate, yeast extract, glucose and vegetable oil, and carry out Maillard reaction to obtain reaction base material; S2. Mix the reaction base material and the remaining raw materials, and perform homogenization and sterilization treatments in sequence to obtain the halal compound seasoning.

[0015] In an optional embodiment, in S1, the Maillard reaction is carried out at a temperature of 80-100°C for a time of 15-30 minutes.

[0016] In an optional embodiment, in S2, the mixing temperature is 50-70°C, the rotation speed is 700-900 r / min, and the time is 25-35 min; after mixing, the pH is adjusted to 6-6.5 using food-grade citric acid or sodium bicarbonate.

[0017] In an optional implementation, in S2, the homogenization process is carried out at a pressure of 25-35 MPa, a temperature of 55-65°C, and is repeated ≥1 time.

[0018] In an optional embodiment, in S2, the sterilization process is carried out at a temperature of 75-85°C for a time of 20-40 minutes.

[0019] The beneficial effects of this invention are as follows: (1) This invention uses a combination of edible fungus enzymatic hydrolysate and yeast extract. The edible fungus enzymatic hydrolysate, through the combined enzymatic hydrolysis of cellulase and flavor protease, fully releases the natural flavor-enhancing amino acids and nucleotides in the edible fungus, forming a synergistic umami amplification effect with the 5'-nucleotides in the yeast extract. At the same time, glucose undergoes a Maillard reaction with amino substrates, generating rich roasted and meaty flavor compounds. The combined effect of these mechanisms gives the product a multi-layered and three-dimensional umami experience.

[0020] (2) The present invention mixes edible fungi hydrolysate, yeast extract, glucose and vegetable oil and carries out Maillard reaction. The resulting seasoning can still maintain a high flavor intensity after high-temperature cooking, and is particularly suitable for high-temperature stir-frying, deep-frying and other processing methods in Chinese cooking.

[0021] (3) This invention uses a specific ratio of resistant dextrin and maltodextrin as flavor protectants. Resistant dextrin has good hydration and adsorption properties, while maltodextrin has good film-forming and dispersing properties. The two work synergistically to form a stable flavor encapsulation network in the seasoning, effectively adsorbing and encapsulating flavor components, and delaying the volatilization and oxidation of flavor substances. Therefore, the product of this invention can maintain a rich flavor for a longer period of time after opening, improving the consumer's user experience.

[0022] (4) All raw materials used in this invention are selected from halal certified products, and the processing can be carried out using a dedicated production line to strictly avoid cross-contamination with non-halal products. The product can meet consumers' strict requirements for halal food.

[0023] (5) The preparation method of the present invention includes steps such as enzymatic hydrolysis of edible fungi, Maillard reaction, mixing, homogenization, sterilization, and filling. The process parameters are clear, the equipment is universal, the operation is simple, and it is easy to realize continuous and large-scale production. Attached Figure Description

[0024] Figure 1 These are sensory evaluation comparison diagrams of embodiments and comparative examples from this invention; Figure 2 These are comparison diagrams of the heat resistance of embodiments and comparative examples in this invention; Figure 3 These are comparison diagrams of flavor persistence in the embodiments and comparative examples of this invention. Detailed Implementation

[0025] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0026] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

[0027] Example 1 This embodiment provides a method for preparing a halal compound seasoning, including the following steps: Take 10 kg of shiitake mushrooms, 10 kg of king oyster mushrooms, and 5 kg of enoki mushrooms. Clean them thoroughly and then crush them into powder with a particle size of 2-5 mm using a crusher. Mix the mushroom powder with deionized water at a mass ratio of 1:4, stir to disperse evenly, and adjust the pH to 6 using food-grade citric acid. Then add cellulase and flavor protease (mass ratio of edible mushrooms, cellulase, and flavor protease is 100:0.5:0.8), and hydrolyze at 50℃ for 4 hours. After hydrolysis, heat to 90℃ for 10 minutes to inactivate the enzymes, then filter through a 200-mesh filter cloth to remove residue. Collect the filtrate to obtain the edible mushroom enzymatic hydrolysate.

[0028] Weigh the following ingredients according to the following proportions: 40 parts of edible fungus enzymatic hydrolysate, 10 parts of yeast extract, 15 parts of edible salt, 8 parts of white sugar, 3 parts of glucose, 5 parts of monosodium glutamate, 1 part of disodium inosinate, 12 parts of halal spice powder (including 3 parts of star anise powder, 3 parts of cinnamon powder, 2 parts of Sichuan pepper powder, 2 parts of ginger powder, and 2 parts of pepper powder), 8 parts of halal certified soybean oil, 5 parts of resistant dextrin, and 4 parts of maltodextrin.

[0029] Edible fungus enzymatic hydrolysate, yeast extract, glucose and soybean oil were added to a reaction vessel, mixed evenly, heated to 90°C, and Maillard reaction was carried out. The mixture was stirred for 20 minutes to obtain the reaction base.

[0030] Add edible salt, white sugar, monosodium glutamate, disodium inosinate, halal spice powder, resistant dextrin, and maltodextrin to the reaction base. Stir and mix at 800 r / min for 30 min at 60℃. Then adjust the pH to 6.2 with food-grade sodium bicarbonate.

[0031] The mixture was homogenized using a high-pressure homogenizer at a pressure of 30 MPa and a temperature of 60°C, and the homogenization was performed twice.

[0032] The homogenized material is pasteurized at 80°C for 30 minutes, and then filled and sealed to obtain halal compound seasoning.

[0033] Example 2 This embodiment provides a method for preparing a halal compound seasoning, including the following steps: Take 15 kg of shiitake mushrooms and 5 kg of tea tree mushrooms, clean them thoroughly, and then crush them into particles with a diameter of 2-5 mm using a crusher to obtain edible mushroom powder. Mix the edible mushroom powder with deionized water at a mass ratio of 1:5, stir to disperse evenly, and adjust the pH to 6.5 using food-grade sodium bicarbonate. Then add cellulase and flavor protease (mass ratio of edible mushrooms, cellulase, and flavor protease is 100:0.4:1), and hydrolyze at a constant temperature of 55℃ for 5 hours. After the hydrolysis is completed, heat to 85℃ for 15 minutes to inactivate the enzymes, then filter through a 200-mesh filter cloth to remove residues, collect the filtrate, and obtain the edible mushroom enzymatic hydrolysate.

[0034] Weigh the following ingredients according to the following proportions: 50 parts of edible fungus enzymatic hydrolysate, 8 parts of yeast extract, 12 parts of edible salt, 10 parts of white sugar, 2 parts of glucose, 6 parts of monosodium glutamate, 1.5 parts of disodium inosinate, 10 parts of halal spice powder (including 2 parts of star anise powder, 2 parts of cinnamon powder, 3 parts of fennel powder, and 3 parts of pepper powder), 7 parts of halal certified rapeseed oil, 4 parts of resistant dextrin, and 3 parts of maltodextrin.

[0035] Edible fungus enzymatic hydrolysate, yeast extract, glucose and rapeseed oil were added to a reaction vessel, mixed evenly, heated to 85°C, and Maillard reaction was carried out. The mixture was stirred for 25 minutes to obtain the reaction base.

[0036] Add edible salt, white sugar, monosodium glutamate, disodium inosinate, halal spice powder, resistant dextrin and maltodextrin to the reaction base, stir and mix at 700 r / min for 35 min at 55℃, and then adjust the pH to 6 with food-grade citric acid.

[0037] The mixture was homogenized using a high-pressure homogenizer at a pressure of 25 MPa and a temperature of 55°C, for a total of 3 homogenization cycles.

[0038] The homogenized material was pasteurized at 75°C for 40 minutes, and then filled and sealed to obtain halal compound seasoning.

[0039] Example 3 This embodiment provides a method for preparing a halal compound seasoning, including the following steps: Take 20 kg of king oyster mushrooms, clean them thoroughly, and then crush them into particles with a diameter of 2-5 mm using a crusher to obtain edible mushroom powder. Mix the edible mushroom powder with deionized water at a mass ratio of 1:3.5, stir to disperse evenly, and adjust the pH to 5.5 using food-grade citric acid. Then add cellulase and flavor protease (the mass ratio of edible mushrooms, cellulase, and flavor protease is 100:0.6:0.6), and hydrolyze at a constant temperature of 48℃ for 6 hours. After hydrolysis, heat to 95℃ for 5 minutes to inactivate the enzymes, then filter through a 200-mesh filter cloth to remove residues, collect the filtrate, and obtain the edible mushroom enzymatic hydrolysate.

[0040] Weigh the following ingredients according to the following proportions: 35 parts edible fungus enzymatic hydrolysate, 12 parts yeast extract, 18 parts edible salt, 6 parts white sugar, 4 parts glucose, 4 parts monosodium glutamate, 0.8 parts disodium inosinate, 14 parts halal spice powder (including 4 parts star anise powder, 3 parts cinnamon powder, 3 parts Sichuan pepper powder, and 4 parts ginger powder), 9 parts halal certified sunflower seed oil, 6 parts resistant dextrin, and 5 parts maltodextrin.

[0041] Edible fungus enzymatic hydrolysate, yeast extract, glucose and sunflower seed oil were added to a reaction vessel, mixed evenly, heated to 100°C, and Maillard reaction was carried out. The mixture was stirred for 15 minutes to obtain the reaction base.

[0042] Add edible salt, white sugar, monosodium glutamate, disodium inosinate, halal spice powder, resistant dextrin, and maltodextrin to the reaction base. Stir and mix at 70°C and 900 r / min for 25 min. Then adjust the pH to 6.5 with food-grade sodium bicarbonate.

[0043] The mixture was homogenized using a high-pressure homogenizer at a pressure of 35 MPa and a temperature of 65°C, and the homogenization was performed once.

[0044] The homogenized material was pasteurized at 85°C for 20 minutes, and then filled and sealed to obtain halal compound seasoning.

[0045] Example 4 This embodiment provides a method for preparing a halal compound seasoning, including the following steps: Take 10 kg of enoki mushrooms and 10 kg of tea tree mushrooms, clean them thoroughly, and then crush them into particles with a diameter of 2-5 mm using a crusher to obtain edible mushroom powder. Mix the edible mushroom powder with deionized water at a mass ratio of 1:6, stir to disperse evenly, and adjust the pH to 7 using food-grade sodium bicarbonate. Then add cellulase and flavor protease (mass ratio of edible mushrooms, cellulase, and flavor protease is 100:0.2:1.2), and hydrolyze at a constant temperature of 60℃ for 2 hours. After hydrolysis, heat to 90℃ for 10 minutes to inactivate the enzymes, then filter through a 200-mesh filter cloth to remove residues, collect the filtrate, and obtain the edible mushroom enzymatic hydrolysate.

[0046] Weigh the following ingredients according to the following proportions: 30 parts of edible fungus enzymatic hydrolysate, 15 parts of yeast extract, 10 parts of edible salt, 12 parts of white sugar, 5 parts of glucose, 8 parts of monosodium glutamate, 2 parts of disodium inosinate, 8 parts of halal spice powder (including 2 parts of star anise powder, 2 parts of cinnamon powder, 2 parts of Sichuan pepper powder, and 2 parts of ginger powder), 5 parts of halal certified soybean oil, 3 parts of resistant dextrin, and 2 parts of maltodextrin.

[0047] Add edible fungus enzymatic hydrolysate, yeast extract, glucose and soybean oil to a reaction vessel, mix well, heat to 80°C, carry out Maillard reaction, stir for 30 minutes, and obtain reaction base material.

[0048] Add edible salt, white sugar, monosodium glutamate, disodium inosinate, halal spice powder, resistant dextrin, and maltodextrin to the reaction base. Stir and mix at 800 r / min for 30 min at 50℃. Then adjust the pH to 6.3 with food-grade citric acid.

[0049] The mixture was homogenized using a high-pressure homogenizer at a pressure of 30 MPa and a temperature of 60°C, and the homogenization was performed twice.

[0050] The homogenized material is pasteurized at 80°C for 30 minutes, and then filled and sealed to obtain halal compound seasoning.

[0051] Example 5 This embodiment provides a method for preparing a halal compound seasoning, including the following steps: Take 20 kg of shiitake mushrooms, clean them thoroughly, and then crush them into particles with a diameter of 2-5 mm using a crusher to obtain edible mushroom powder. Mix the edible mushroom powder with deionized water at a mass ratio of 1:4, stir to disperse evenly, and adjust the pH to 6 using food-grade citric acid. Then add cellulase and flavor protease (the mass ratio of edible mushrooms, cellulase, and flavor protease is 100:1:0.3), and hydrolyze at a constant temperature of 45℃ for 6 hours. After the hydrolysis is completed, heat to 90℃ for 10 minutes to inactivate the enzymes, then filter through a 200-mesh filter cloth to remove residues, collect the filtrate, and obtain the edible mushroom enzymatic hydrolysate.

[0052] Weigh the following ingredients according to the following proportions: 45 parts of edible fungus enzymatic hydrolysate, 6 parts of yeast extract, 20 parts of edible salt, 5 parts of white sugar, 1 part of glucose, 3 parts of monosodium glutamate, 0.5 parts of disodium inosinate, 15 parts of halal spice powder (including 3 parts of star anise powder, 3 parts of cinnamon powder, 3 parts of fennel powder, 3 parts of ginger powder, and 3 parts of pepper powder), 10 parts of halal certified rapeseed oil, 8 parts of resistant dextrin, and 6 parts of maltodextrin.

[0053] Edible fungus enzymatic hydrolysate, yeast extract, glucose and rapeseed oil were added to a reaction vessel, mixed evenly, heated to 95°C, and Maillard reaction was carried out. The mixture was stirred for 18 minutes to obtain the reaction base.

[0054] Add edible salt, white sugar, monosodium glutamate, disodium inosinate, halal spice powder, resistant dextrin, and maltodextrin to the reaction base. Stir and mix at 850 r / min for 28 min at 65℃. Then adjust the pH to 6.4 with food-grade sodium bicarbonate.

[0055] The mixture was homogenized using a high-pressure homogenizer at a pressure of 32 MPa and a temperature of 62°C, and the homogenization was performed twice.

[0056] The homogenized material was pasteurized at 78°C for 35 minutes, and then filled and sealed to obtain halal compound seasoning.

[0057] Comparative Example 1 The difference between this comparative example and Example 1 is that the preparation and addition of the edible fungus enzymatic hydrolysate are omitted, and it is replaced with an equal amount of deionized water.

[0058] The types, amounts, and preparation steps of all other raw materials are exactly the same as in Example 1.

[0059] Comparative Example 2 The difference between this comparative example and Example 1 is that the Maillard reaction is not performed. Instead, the edible fungus enzymatic hydrolysate, yeast extract, glucose, and soybean oil are added to a reaction vessel and stirred at 25°C for 20 minutes to obtain the reaction base.

[0060] The types, amounts, and preparation steps of all other raw materials are exactly the same as in Example 1.

[0061] Comparative Example 3 The difference between this comparative example and Example 1 is that the resistant dextrin was adjusted to 1 part and the maltodextrin to 8 parts.

[0062] The types, amounts, and preparation steps of all other raw materials are exactly the same as in Example 1.

[0063] Experimental Example 1 The halal compound seasonings prepared in Examples 1-5 and Comparative Examples 1-3 were subjected to the following tests.

[0064] (1) Sensory evaluation: An evaluation team of 15 people with experience in sensory evaluation of condiments was selected. All members had received training in halal condiments and had no olfactory or gustatory dysfunction. The evaluation adopted a double-blind method. Each sample was randomly numbered, and each person scored independently. Each sample was evaluated three times, and the average value was taken. The evaluation indicators and scoring criteria are shown in Table 1.

[0065] Table 1 Evaluation Indicators and Scoring Criteria

[0066] Total score: 100 points.

[0067] (2) Heat resistance test: Each sample was heated at 140℃ for 30 min (the samples were sealed in heat-resistant glass bottles to prevent moisture evaporation). The same sample without heating was used as a control. After heating, the samples were rapidly cooled to room temperature. The umami intensity was measured using an electronic tongue (INSENT TS-5000Z, equipped with an umami sensor). Before the measurement, each sample was diluted with deionized water to the same soluble solids content (10%) to eliminate the influence of concentration differences on the measurement results. Each sample was measured in triplicate, and the average value was taken. The umami retention rate was calculated as follows: Umami retention rate = umami intensity measured value of heated sample / umami intensity measured value of unheated sample × 100%.

[0068] (3) Flavor persistence test: Each sample was placed open at room temperature (25±2℃) and relative humidity (50%±10%). The container was a 5cm diameter petri dish, with 20g of sample in each dish, uncovered. Samples were taken every 2 days for sensory evaluation, using a 10-point scale (10 points for the most intense flavor, 0 points for no flavor). The evaluation was conducted by a double-blind evaluation panel of 15 people, and the average score was taken. When the flavor intensity score first dropped below 6 points (excluding 6 points), the time point (day) was recorded as the flavor persistence time.

[0069] The test results are recorded in Table 2. Meanwhile, to more clearly and intuitively demonstrate the differences between the groups, a comparison chart of the sensory evaluations of the obtained examples and comparative proportions is drawn, such as... Figure 1 As shown; comparison diagrams of heat resistance of the embodiments and comparative examples, as shown. Figure 2 As shown; comparison charts of flavor persistence in the examples and comparative examples, as shown. Figure 3 As shown.

[0070] Table 2 Test Results

[0071] From Table 2 and Figure 1-3As can be seen from the sensory evaluation, the total sensory scores of Examples 1-5 were all above 93 points, with Example 1 achieving the highest score (96.5 points), significantly outperforming all comparative examples. Comparative Example 1 (omitting the edible fungus enzymatic hydrolysate) scored only 72.7 points, 23.8 points lower than Example 1, indicating that the synergistic effect of the edible fungus enzymatic hydrolysate and yeast extract plays a crucial role in enhancing the umami flavor and mouthfeel. Comparative Example 2 (without the Maillard reaction) scored 77.5 points, 19.0 points lower than Example 1, demonstrating that the Maillard reaction is essential for forming a rich aroma and harmonious flavor. Comparative Example 3 (changing the ratio of resistant dextrin to maltodextrin) scored 86.0 points, higher than Comparative Examples 1 and 2, but still 10.5 points lower than Example 1, indicating that the specific dextrin ratio of this invention has an optimizing effect on flavor harmony and overall quality. Regarding heat resistance, after treatment at 140℃ for 30 minutes, the umami retention rate of Examples 1-5 remained between 76.5% and 79.1%, while Comparative Examples 1 and 2 were only 61.2% and 60.5%, respectively, and Comparative Example 3 was 74.3%. This indicates that the present invention, through the products generated by the Maillard reaction, the abundant amino substrates provided by the edible fungus enzymatic hydrolysate, and the optimized dextrin ratio, collectively endows the seasoning with excellent thermal stability, meeting the requirements of high-temperature stir-frying in Chinese cooking. Regarding flavor persistence, the flavor persistence time of Examples 1-5 reached 11-12 days, while Comparative Example 1 was only 6 days, and Comparative Examples 2 and 3 were 8 days. This indicates that the present invention, through the multi-layered synergistic mechanism of the natural flavor substances in the edible fungus enzymatic hydrolysate, the stability of the Maillard reaction products, and the optimized dextrin ratio, effectively improves the flavor persistence of the product after opening.

[0072] In summary, the halal compound seasoning provided by the present invention is significantly superior to the comparative examples in terms of umami richness, heat resistance and flavor persistence. Furthermore, the data of Examples 1-5 show good consistency, indicating that the technical solution of the present invention has stable and repeatable technical effects, and that the components have a synergistic effect.

[0073] Finally, it should be noted that the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A halal compound seasoning, characterized in that, The raw materials include the following parts by weight: 30-50 parts of edible fungi enzymatic hydrolysate, 5-15 parts of yeast extract, 10-20 parts of edible salt, 5-12 parts of white sugar, 1-5 parts of glucose, 3-8 parts of monosodium glutamate, 0.5-2 parts of disodium inosinate, 8-15 parts of halal spice powder, 5-10 parts of vegetable oil, 3-8 parts of resistant dextrin, and 2-6 parts of maltodextrin.

2. The halal compound seasoning according to claim 1, characterized in that, The preparation method of the edible fungus enzymatic hydrolysate includes the following steps: mixing edible fungi, water, cellulase and flavor protease, performing enzymatic hydrolysis, and inactivating the enzyme to obtain the edible fungus enzymatic hydrolysate.

3. The halal compound seasoning according to claim 2, characterized in that, The mass ratio of the edible fungus, cellulase, and flavor protease is 100:(0.2-1):(0.3-1.2).

4. The halal compound seasoning according to claim 2, characterized in that, The enzymatic hydrolysis treatment is carried out at a temperature of 45-60℃ for 2-6 hours.

5. The halal compound seasoning according to claim 1, characterized in that, The halal spice powder is selected from at least one of star anise powder, cinnamon powder, Sichuan pepper powder, fennel powder, ginger powder, and pepper powder.

6. The method for preparing the halal compound seasoning according to any one of claims 1-5, characterized in that, Includes the following steps: S1. Mix edible fungus enzymatic hydrolysate, yeast extract, glucose and vegetable oil, and carry out Maillard reaction to obtain reaction base material; S2. Mix the reaction base material and the remaining raw materials, and perform homogenization and sterilization treatments in sequence to obtain the halal compound seasoning.

7. The preparation method according to claim 6, characterized in that, In S1, the Maillard reaction is carried out at a temperature of 80-100°C for a time of 15-30 minutes.

8. The preparation method according to claim 6, characterized in that, In S2, the mixing temperature is 50-70°C.

9. The preparation method according to claim 6, characterized in that, In S2, the homogenization process is carried out at a pressure of 25-35 MPa, a temperature of 55-65°C, and is repeated at least once.

10. The preparation method according to claim 6, characterized in that, In S2, the sterilization process is carried out at a temperature of 75-85°C for 20-40 minutes.

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