Preparation method of seasoning base and snail soup base

Abstract

The application provides a preparation method of a seasoning base and a river snail soup base, and relates to the technical field of food seasonings. The application adopts a combination of alkaline protease, flavor protease and proline endopeptidase as an enzymolysis agent to perform enzymolysis on river snail meat, so as to obtain a seasoning base with low bitterness value, high freshness score and high comprehensive score, which is suitable for preparing a river snail soup base. Further, the three enzymes can be used for step-by-step enzymolysis, so as to further improve the enzymolysis effect.

Description

Technical Field

[0001] This invention belongs to the field of food seasoning technology, and relates to a method for preparing a seasoning base and a snail soup base. Background Technology

[0002] Snail meat is rich in protein. Enzymatic hydrolysis of snail meat can produce a seasoning rich in amino acids, possessing a delicious flavor and abundant nutrition; for example, it can be used to prepare snail soup base. Chinese patent CN106722723A discloses a method for preparing snail meat flavor enhancer using snail meat protein hydrolysate. Fresh, clean snail meat is minced, and the resulting snail meat slurry is hydrolyzed by a neutral protease and a compound flavor protease. After adding appropriate amounts of ginger juice and salt, the slurry is cooked at high temperature to obtain the snail meat flavor enhancer. Chinese patent CN110169565A discloses the enzymatic hydrolysis of fresh snails using a compound protease and a flavor protease to obtain snail enzymatic hydrolysate. Chinese patent CN112544945A discloses the fermentation of snail meat followed by enzymatic hydrolysis, using flavor protease and / or a compound protease.

[0003] Achieving proper hydrolysis is a major challenge in the enzymatic hydrolysis of snail meat. Insufficient hydrolysis fails to fully release flavor amino acids and / or umami amino acids (such as glutamic acid and alanine), while excessive hydrolysis leads to a reduction in flavor substances and / or an increase in bitter amino acids. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a method for preparing a seasoning base and a snail soup base.

[0005] The technical solution of the present invention is as follows:

[0006] A method for preparing a seasoning base, comprising the following steps: Prepare snail meat slurry, and enzymatically hydrolyze the snail meat slurry to obtain enzymatic hydrolysate; The enzymatic hydrolysant used in the enzymatic hydrolysis is selected from a combination of alkaline protease, flavor protease and proline endopeptidase; Reducing sugars are added to the enzymatic hydrolysate to carry out the Maillard reaction, followed by solid-liquid separation and concentration to obtain the flavoring base.

[0007] Preferably, the weight ratio of the enzymatic hydrolysate to the snail meat slurry is 1-2:100; The weight ratio of the alkaline protease, the flavor protease, and the proline endopeptidase is 1:0.5-1:0.1-0.2.

[0008] More preferably, the enzymatic hydrolysis conditions are: pH 8.0-8.5, temperature 50-55℃, and time 3-4h.

[0009] Preferably, during the enzymatic hydrolysis, the alkaline protease is added first for the first enzymatic hydrolysis, then the flavor protease is added for the second enzymatic hydrolysis, and finally the proline endopeptidase is added for the third enzymatic hydrolysis.

[0010] More preferably, the weight ratio of the alkaline protease to the snail meat slurry is 0.8-1.2:100; The conditions for the first enzymatic hydrolysis are: pH 8.0-10.0, temperature 50-60℃, and time 1-2 hours.

[0011] More preferably, the weight ratio of the flavor protease to the snail meat slurry is 0.5-0.8:100; The conditions for the second enzymatic hydrolysis are: pH 7.0-9.0, temperature 45-55℃, and time 1-2 hours.

[0012] More preferably, the weight ratio of the proline endopeptidase to the snail meat slurry is 0.1-0.3:100; The conditions for the third enzymatic hydrolysis are: pH 7.5-8.5, temperature 48-55℃, and time 1-2 hours.

[0013] Preferably, the reducing sugar is selected from glucose; The weight ratio of the reducing sugar to the enzymatic hydrolysate is 2-3:100; The Maillard reaction was carried out at a temperature of 110-115℃, a reaction time of 80-100 min, and a pH value of 7.0±0.5.

[0014] Preferably, the concentration is performed using an ultrafiltration-forward osmosis coupling membrane, with a concentration factor of 3-5.

[0015] A snail soup base, the raw material components of which include the seasoning base obtained by the preparation method described in any of the above embodiments.

[0016] The beneficial effects of this invention are: (1) The present invention uses three enzymes, alkaline protease, flavor protease and proline endopeptidase, to enzymatically hydrolyze snail meat. The three enzymes work together to achieve the desired effect. The snail meat protein has a suitable degree of hydrolysis, high content of umami components (including small molecule umami peptides and umami amino acids), and low bitterness value. When the three enzymes are enzymatically hydrolyzed step by step, the umami of the seasoning base can be further improved and the bitterness value can be reduced.

[0017] (2) The present invention uses an ultrafiltration-forward osmosis coupling membrane for concentration, which has a high retention rate of amino acids and small molecule peptides (not less than 95%), thus avoiding the loss of amino acids and small molecule peptides during the concentration process. Detailed Implementation

[0018] The technical solution of the present invention will be further explained and described below through specific embodiments.

[0019] On one hand, the present invention proposes a method for preparing a seasoning base, the steps of which include: Prepare snail meat slurry, and then enzymatically hydrolyze the snail meat slurry to obtain the enzymatic hydrolysate; The enzymatic hydrolysate used is selected from a combination of alkaline protease, flavor protease, and proline endopeptidase; Reducing sugars are added to the enzymatic hydrolysate to carry out the Maillard reaction, followed by solid-liquid separation and concentration to obtain the flavoring base.

[0020] Targeting the characteristics of snail meat, this invention employs three enzymes—alkaline protease, flavor protease, and proline endopeptidase—to hydrolyze it. Alkaline protease and flavor protease serve as the main enzymes, while proline endopeptidase acts as a coenzyme. Alkaline protease exhibits outstanding degradation ability and high efficiency for large and complex proteins. The combined "endopeptidase + exopeptidase" activity of flavor protease can simultaneously achieve protein and / or peptide degradation, as well as the removal of bitter peptides. Proline endopeptidase can degrade proline-containing bitter peptides that are difficult for conventional proteases to break down. Therefore, this invention's composite enzyme method using "main enzyme + coenzyme" significantly enhances the umami flavor of the seasoning base, reduces its bitterness, and results in a better umami taste.

[0021] Alkaline proteases can be derived from Bacillus licheniformis, with an enzyme activity ≥200,000 U / g; flavor proteases can be derived from Aspergillus oryzae and Bacillus subtilis, with Aspergillus oryzae as the main source and Bacillus subtilis as the secondary source, with an enzyme activity ≥20,000 U / g; proline endopeptidases can be derived from microorganisms, such as Streptomyces freundii and Aspergillus oryzae, with an enzyme activity ≥2,000 U / g.

[0022] There are no particular restrictions on the preparation method of snail meat slurry. The snail meat can be cleaned and an equal amount of water can be added. The mixture can be ground in a colloid mill and then filtered to obtain snail meat slurry.

[0023] In some embodiments, the weight ratio of the enzymatic hydrolysate to the snail meat slurry is 1-2:100; for example, the weight ratio of the enzymatic hydrolysate to the snail meat slurry can be any value or any value between 1:100, 1.2:100, 1.4:100, 1.5:100, 1.6:100, 1.8:100, 2:100, etc., without particular limitation. Too low a dosage of enzymatic hydrolysate results in low hydrolysis efficiency and poor effect; too high a dosage has little impact on the hydrolysis effect but increases costs.

[0024] The weight ratio of alkaline protease, flavor protease, and proline endopeptidase is 1:0.5-1:0.1-0.2. For example, the weight ratio of alkaline protease, flavor protease, and proline endopeptidase can be any value or any value between 1:0.5:0.1, 1:0.5:0.15, 1:0.5:0.2, 1:0.6:0.1, 1:0.6:0.15, 1:0.6:0.2, 1:0.7:0.1, 1:0.7:0.15, 1:0.7:0.2, 1:0.8:0.1, 1:0.8:0.15, 1:0.8:0.2, 1:0.85:0.1, 1:0.85:0.15, 1:0.85:0.2, 1:1:0.1, 1:1:0.15, 1:1:0.2, etc., without any particular restriction.

[0025] In some embodiments, the enzymatic hydrolysis conditions are: pH 8.0-8.5, temperature 50-55℃, and time 3-4 hours. Temperature and pH are important factors affecting enzyme activity, and different enzymes have different suitable temperatures and pH levels. Based on the characteristics of alkaline protease, flavor protease, and proline endopeptidase, this invention has found that under the above-mentioned enzymatic hydrolysis conditions, all three enzymes exhibit suitable enzyme activity and good enzymatic hydrolysis effect.

[0026] In some embodiments, during enzymatic hydrolysis, alkaline protease is added first for the first hydrolysis, followed by flavor protease for the second hydrolysis, and then proline endopeptidase for the third hydrolysis. In this invention, the three enzymes can be added simultaneously to the hydrolysis system for synchronous hydrolysis, or they can be added stepwise as described above for stepwise hydrolysis. Stepwise hydrolysis is more effective, allowing for adjustment of the hydrolysis conditions at each step to better utilize the efficacy of the three enzymes, resulting in higher content of small-molecule umami peptides and umami amino acids. For stepwise hydrolysis, the first step involves adding alkaline protease for the first hydrolysis, rapidly degrading large-molecule and complex proteins; the second step involves adding flavor protease for the second hydrolysis, further degrading proteins, polypeptides, and bitter peptides, improving umami and reducing bitterness; the third step involves adding proline endopeptidase to further degrade proline-containing bitter peptides, further reducing bitterness. Furthermore, this invention has found that the proline endopeptidase added in the third step can also increase the content of umami amino acids in the total free amino acids, thereby improving the umami of the seasoning base.

[0027] In some embodiments, during the first enzymatic hydrolysis, the weight ratio of alkaline protease to snail meat slurry is 0.8-1.2:100; for example, the weight ratio of alkaline protease to snail meat slurry can be any value or any value between 0.8:100, 0.9:100, 1:100, 1.1:100, 1.2:100, etc., without any particular limitation.

[0028] The conditions for the first enzymatic hydrolysis are: pH 8.0-10.0, temperature 50-60℃, and time 1-2 hours.

[0029] In some embodiments, during the second enzymatic hydrolysis, the weight ratio of flavor protease to snail meat slurry is 0.5-0.8:100; for example, the weight ratio of flavor protease to snail meat slurry can be any value or any value between 0.5:100, 0.55:100, 0.6:100, 0.65:100, 0.7:100, 0.75:100, 0.8:100, etc., without any particular limitation; The conditions for the second enzymatic hydrolysis are: pH 7.0-9.0, temperature 45-55℃, and time 1-2 hours.

[0030] In some embodiments, during the third enzymatic hydrolysis, the weight ratio of proline endopeptidase to snail meat slurry is 0.1-0.3:100; for example, the weight ratio of proline endopeptidase to snail meat slurry can be any value or any value between 0.1:100, 0.15:100, 0.18:100, 0.2:100, 0.22:100, 0.25:100, 0.26:100, 0.28:100, 0.3:100, etc., without any particular limitation; The conditions for the third enzymatic hydrolysis are: pH 7.5-8.5, temperature 48-55℃, and time 1-2 hours.

[0031] During enzymatic hydrolysis, the formation of amino acids with different structures causes changes in the pH of the hydrolysis system. When the pH changes beyond the acceptable range, acid or alkali can be added to adjust it and maintain the pH within a suitable range. For the hydrolysate, the enzyme can be inactivated by heating after hydrolysis, for example, to 80-120℃, or heating at 95℃ for 20 minutes. Then, centrifuge (horizontal centrifuge, 5000-1000 rpm), collect the supernatant, and use it for the next Maillard reaction.

[0032] In some embodiments, the reducing sugar is selected from glucose; The weight ratio of reducing sugar to enzymatic hydrolysate is 2-3:100; The Maillard reaction was carried out at a temperature of 110-115℃, a reaction time of 80-100 min, and a pH value of 7.0±0.5.

[0033] By using reducing sugars and enzymatic hydrolysate to carry out the Maillard reaction, some amino acids can be converted into flavor substances, thereby improving the flavor and sensory qualities (including taste and aroma) of the seasoning base.

[0034] The liquid after the Maillard reaction can be centrifuged using a horizontal centrifuge to separate and remove solids, collect the liquid, and use it for the next step of concentration.

[0035] In some embodiments, concentration is performed using an ultrafiltration-forward osmosis coupling membrane, with a concentration factor of 3-5. Concentration using an ultrafiltration-forward osmosis coupling membrane offers high concentration efficiency and high retention rates (≥95%) of small molecule peptides and amino acids. Specifically, one concentration process may include: ultrafiltration pressure 0.30 MPa, ultrafiltration temperature 30.5°C, ultrafiltration feed flow rate 3.5 L / min, forward osmosis temperature 29.5°C, forward osmosis feed flow rate 3.5 L / min, and membrane surface velocity 25 cm / s. Ultrasonic stimulation can also be incorporated during forward osmosis to improve permeation efficiency; the ultrasonic power can be 300 W.

[0036] On the other hand, the present invention also proposes a snail soup base, the raw material components of which include the seasoning base obtained by the preparation method described in any of the above embodiments. The seasoning base of the present invention is used to prepare snail soup base, and the obtained snail soup base has high freshness, good taste, and rich flavor.

[0037] The technical solution of the present invention will be further described and illustrated below with reference to various embodiments. Unless otherwise specified, the parts mentioned in the following embodiments are parts by weight.

[0038] Example 1 Clean the fresh conch meat thoroughly, add an equal weight of water, pour it into a colloid mill for grinding, and then filter to obtain a conch meat slurry.

[0039] Snail meat slurry was added to an enzymatic hydrolysis vessel, and 1.8% (by weight) of the enzymatic hydrolysate was added for enzymatic hydrolysis to obtain the hydrolysate. The enzymatic hydrolysate consisted of alkaline protease (200,000 U / g), flavor protease (25,000 U / g), and proline endopeptidase (2,000 U / g) in a weight ratio of 1:1:0.2. The enzymatic hydrolysis conditions were: temperature 52-53℃, pH 8.0-8.5, and hydrolysis time 3 hours.

[0040] The enzyme hydrolysate was heated to 95°C and maintained for 20 minutes to inactivate the enzyme. Then, it was centrifuged at 6000 rpm for 30 minutes using a horizontal centrifuge, and the supernatant was collected.

[0041] Add 2% by weight of glucose to the supernatant, heat to 110℃ to carry out the Maillard reaction, the reaction time is 90 min, the pH of the reaction system is 7.0-7.5, and the Maillard reaction product is obtained.

[0042] The Maillard reaction products were centrifuged at 6000 rpm for 30 min using a horizontal centrifuge to remove solids. The filtrate was concentrated using an ultrafiltration-forward osmosis coupling membrane with a concentration factor of 4.2 to obtain the flavoring base. Concentration process: ultrafiltration pressure 0.30 MPa, ultrafiltration temperature 30.5℃, ultrafiltration feed flow rate 3.5 L / min; forward osmosis temperature 29.5℃, forward osmosis feed flow rate 3.5 L / min, membrane surface velocity 25 cm / s.

[0043] Example 2 The difference between this embodiment and Embodiment 1 is that in Embodiment 1, the enzymatic hydrolysate was changed from a weight ratio of alkaline protease, flavor protease, and proline endopeptidase of 1:1:0.2 to a weight ratio of 1:0.5:0.1. The remaining steps remain unchanged.

[0044] Example 3 The difference between this embodiment and Embodiment 1 is that in Embodiment 1, the enzymatic hydrolysate was changed from an alkaline protease, flavor protease, and proline endopeptidase in a weight ratio of 1:1:0.2 to a weight ratio of 1:0.8:0.2. The remaining steps remain unchanged.

[0045] Comparative Example 1 The difference between this comparative example and Example 1 is as follows: In Example 1, the enzymatic hydrolysate was changed from alkaline protease, flavor protease, and proline endopeptidase in a weight ratio of 1:1:0.2 to alkaline protease and flavor protease in a weight ratio of 1:1. That is, proline endopeptidase is not added in this comparative example. The remaining steps remain unchanged.

[0046] Comparative Example 2 The difference between this comparative example and Example 1 is that in Example 1, proline endopeptidase was replaced with an equal weight of aminopeptidase. The remaining steps remained unchanged.

[0047] Comparative Example 3 The difference between this comparative example and Example 1 is that in Example 1, proline endopeptidase was replaced with an equal weight of prolyl dipeptidase. The remaining steps remained unchanged.

[0048] Performance testing The total free amino acid content and the weight percentage of umami amino acids (glutamic acid, glycine, alanine, and aspartic acid) in the enzymatic hydrolysate were tested using an amino acid kit.

[0049] Bitterness value: The bitterness value of the enzymatic hydrolysate is tested using an electronic tongue. The higher the bitterness value, the more pronounced the bitterness.

[0050] Seasoning base test: Ten trained volunteers rated the umami and bitterness of the tested seasoning bases, and combined these with a comprehensive score for flavor. Scores ranged from 1 to 10, with higher umami scores indicating greater freshness, higher bitterness scores indicating greater bitterness, and higher overall scores indicating a better flavor. The results are shown in Table 1 below.

[0051] Table 1 Total free amino acid content / % % by weight of umami amino acids Bitterness value Freshness rating Bitterness rating Overall score Example 1 10.24 76.03 2.2 9.0 1.3 9.0 Example 2 10.05 75.17 2.7 8.8 2.0 8.5 Example 3 10.21 78.04 2.3 9.3 1.5 8.9 Comparative Example 1 9.98 68.59 10.7 7.2 5.8 5.3 Comparative Example 2 10.05 71.38 8.5 8.0 4.1 6.8 Comparative Example 3 10.10 72.62 7.9 8.3 3.8 6.5 Therefore, as shown in Table 1 above, for the enzymatic hydrolysis of snail meat, the addition of proline endopeptidase to alkaline protease and flavor protease can increase the content of umami amino acids in the total free amino acids, significantly reduce the bitterness value, and result in a high umami score, a low bitterness score, and a high overall score.

[0052] Example 4 Clean the fresh conch meat thoroughly, add an equal weight of water, pour it into a colloid mill for grinding, and then filter to obtain a conch meat slurry.

[0053] Snail meat slurry was added to an enzymatic hydrolysis vessel, and 1.6% (by weight) of the enzymatic hydrolysate was added for enzymatic hydrolysis to obtain the hydrolysate. The enzymatic hydrolysate consisted of alkaline protease (200,000 U / g), flavor protease (25,000 U / g), and proline endopeptidase (2,000 U / g) in a weight ratio of 1:0.8:0.2. The enzymatic hydrolysis conditions were: temperature 52-53℃, pH 8.0-8.5, and hydrolysis time 4 hours.

[0054] The enzyme hydrolysate was heated to 95°C and maintained for 20 minutes to inactivate the enzyme. Then, it was centrifuged at 6000 rpm for 30 minutes using a horizontal centrifuge, and the supernatant was collected.

[0055] Add 2% by weight of glucose to the supernatant, heat to 110℃ to carry out the Maillard reaction, the reaction time is 90 min, the pH of the reaction system is 7.0-7.5, and the Maillard reaction product is obtained.

[0056] The Maillard reaction products were centrifuged at 6000 rpm for 30 min using a horizontal centrifuge to remove solids. The filtrate was concentrated using an ultrafiltration-forward osmosis coupling membrane with a concentration factor of 4.5 to obtain the flavoring base. Concentration process: ultrafiltration pressure 0.30 MPa, ultrafiltration temperature 30.5℃, ultrafiltration feed flow rate 3.5 L / min; forward osmosis temperature 29.5℃, forward osmosis feed flow rate 3.5 L / min, membrane surface velocity 25 cm / s.

[0057] Example 5 The snail meat slurry from Example 4 was added to an enzymatic hydrolysis vessel. 0.8% (by weight) of alkaline protease (200,000 U / g) of the snail meat slurry was added, and the first enzymatic hydrolysis was performed at pH 9.0-9.5 and temperature 50-55℃ for 2 hours. The pH was adjusted to 7.0-7.5, and 0.64% (by weight) of flavor protease (25,000 U / g) of the snail meat slurry was added, followed by a second enzymatic hydrolysis for 1 hour. The pH was then adjusted to 8.0-8.5, and 0.16% (by weight) of proline endopeptidase (2,000 U / g) of the snail meat slurry was added, followed by a third enzymatic hydrolysis for 1 hour, yielding the enzymatic hydrolysate.

[0058] The post-treatment of the enzymatic hydrolysate was the same as in Example 4.

[0059] Comparative Example 3 The difference between this comparative example and Example 5 is that the enzymatic hydrolysate obtained from the second enzymatic hydrolysis in Example 5 was processed according to the steps after enzymatic hydrolysis in Example 4 (inactivation, centrifugation, Maillard reaction, centrifugation, concentration). The remaining steps remained unchanged.

[0060] Example 6 The difference between this embodiment and Embodiment 5 is that in Embodiment 5, the alkaline protease was adjusted to 1% of the weight of the snail meat slurry. The remaining steps remained unchanged.

[0061] Example 7 The difference between this embodiment and Embodiment 5 is that in Embodiment 5, the proline endopeptidase was adjusted to 0.3% of the weight of the snail meat slurry. The remaining steps remained unchanged.

[0062] Example 8 The difference between this embodiment and Embodiment 5 is that in Embodiment 5, the proline endopeptidase was adjusted to 0.1% of the weight of the snail meat slurry. The remaining steps remained unchanged.

[0063] The bitterness values ​​and flavoring base scores of the enzymatic hydrolysates of Examples 4-8 and Comparative Example 3 are shown in Table 2 below.

[0064] Table 2 Bitterness value Freshness rating Bitterness rating Overall score Example 4 2.6 8.7 1.8 8.8 Example 5 1.8 9.2 1.0 9.2 Comparative Example 3 9.1 7.5 5.2 5.0 Example 6 1.9 9.1 1.3 9.0 Example 7 1.6 9.2 0.7 9.3 Example 8 2.1 9.0 1.5 9.1 As shown in Table 2 above, the stepwise enzymatic hydrolysis method, compared with the one-step enzymatic hydrolysis method, can further reduce the bitterness value of the hydrolysate and improve the freshness score, thereby improving the overall score of the seasoning base.

[0065] As described above, the basic principles, main features, and advantages of the present invention have been shown and described. Those skilled in the art should understand that the present invention is not limited to the above embodiments, which are merely preferred embodiments and should not be construed as limiting the scope of the invention. All equivalent changes and modifications made in accordance with the scope of the patent and the description should still fall within the scope of the present invention. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a seasoning base, characterized in that the steps include... include: Prepare snail meat slurry, and enzymatically hydrolyze the snail meat slurry to obtain enzymatic hydrolysate; The enzymatic hydrolysant used in the enzymatic hydrolysis is selected from a combination of alkaline protease, flavor protease and proline endopeptidase; Reducing sugars are added to the enzymatic hydrolysate to carry out the Maillard reaction, followed by solid-liquid separation and concentration to obtain the flavoring base.

2. The method for preparing the seasoning base according to claim 1, characterized in that, The weight ratio of the enzymatic hydrolysate to the snail meat slurry is 1-2:100; The weight ratio of the alkaline protease, the flavor protease, and the proline endopeptidase is 1:0.5-1:0.1-0.

2.

3. The method for preparing the seasoning base according to claim 2, characterized in that, The enzymatic hydrolysis conditions are: pH 8.0-8.5, temperature 50-55℃, and time 3-4 hours.

4. The method for preparing the seasoning base according to claim 1, characterized in that, The enzymatic hydrolysis process involves first adding the alkaline protease for the first hydrolysis, then adding the flavor protease for the second hydrolysis, and finally adding the proline endopeptidase for the third hydrolysis.

5. The method for preparing the seasoning base according to claim 4, characterized in that, The weight ratio of the alkaline protease to the snail meat slurry is 0.8-1.2:100; The conditions for the first enzymatic hydrolysis are: pH 8.0-10.0, temperature 50-60℃, and time 1-2 hours.

6. The method for preparing the seasoning base according to claim 4, characterized in that, The weight ratio of the flavor protease to the snail meat slurry is 0.5-0.8:100; The conditions for the second enzymatic hydrolysis are: pH 7.0-9.0, temperature 45-55℃, and time 1-2 hours.

7. The method for preparing the seasoning base according to claim 4, characterized in that, The weight ratio of the proline endopeptidase to the snail meat slurry is 0.1-0.3:100; The conditions for the third enzymatic hydrolysis are: pH 7.5-8.5, temperature 48-55℃, and time 1-2 hours.

8. The method for preparing the seasoning base according to claim 1, characterized in that, The reducing sugar is selected from glucose; The weight ratio of the reducing sugar to the enzymatic hydrolysate is 2-3:100; The Maillard reaction was carried out at a temperature of 110-115℃, a reaction time of 80-100 min, and a pH value of 7.0±0.

5.

9. The method for preparing the seasoning base according to claim 1, characterized in that, The concentration is achieved using an ultrafiltration-forward osmosis coupling membrane, with a concentration factor of 3-5.

10. A snail soup base, characterized in that, The raw material components include the flavoring base obtained by the preparation method according to any one of claims 1-9.