A sodium-reduced truffle seasoning, and a preparation method and application thereof
By combining targeted enzymatic hydrolysis and microencapsulation technology with fruit and vegetable ingredients, a low-sodium matsutake mushroom seasoning was prepared, which solved the problems of flavor loss and high sodium content in mushroom seasonings during high-temperature cooking, achieving flavor preservation and sodium reduction.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HANGZHOU HUAXIAN HIGH-TECH CO LTD
- Filing Date
- 2026-06-12
- Publication Date
- 2026-07-17
AI Technical Summary
Traditional mushroom seasonings are prone to losing their flavor during high-temperature cooking and contain high levels of sodium. Existing alternatives, such as potassium chloride, are mostly obtained in non-natural forms.
A sodium-reduced matsutake mushroom seasoning was prepared by using targeted enzymatic hydrolysis technology to release flavor substances from matsutake and mushrooms, and by using microencapsulation and cyclorelease technology with fruit and vegetable enzymatic hydrolysate, combined with potassium-rich fruit and vegetable components to replace part of the edible salt.
It retains its flavor during high-temperature cooking, reduces sodium content, and provides saltiness and umami by releasing the natural flavor components of mushrooms and fruits and vegetables, replacing some of the salt in traditional seasonings.
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