Preparation method of mushroom extract with bitter taste reduced and fresh taste increased and application thereof

Abstract

The present application belongs to the technical field of food processing, and particularly relates to a preparation method of an edible mushroom extract with reduced bitterness and increased freshness and application thereof. The preparation method is suitable for various edible mushrooms such as Agaricus bisporus, Pleurotus ostreatus, Pleurotus eryngii and Lentinula edodes. In the present application, the particle size of the mushroom slurry is controlled, and a three-step multi-enzyme synergistic enzymolysis system is used. Compared with the comparative example without enzyme preparation, the GMP content of the three-step enzymolysis example can be increased by 117%-567%, the Glu content can be increased by 147%-866%, and the Arg content can be reduced by 1%-55%, so that the effect of reducing bitterness and increasing freshness is achieved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for preparing and applying an edible fungus extract that reduces bitterness and enhances flavor. Background Technology

[0002] Mushrooms are a food rich in umami flavor, derived from their abundant free amino acids and nucleotides. Therefore, mushrooms are frequently used as raw materials for extracting umami enhancers. Among the amino acids and nucleotides in mushrooms, glutamic acid (Glu) and guanylic acid (GMP) are the strongest umami representatives, respectively. Furthermore, current technology has shown that guanylic acid can synergistically enhance umami intensity with glutamic acid. The equivalent umami intensity of the combination of glutamic acid and ornithine can be more than eight times that of either ingredient alone. However, arginine (Arg) is an amino acid with a significantly bitter taste, typically comprising over 30% of the amino acids in mushrooms. It is easily released during the enzymatic hydrolysis and extraction processes of mushrooms. Arginine is usually the most abundant amino acid in mushroom extracts, leading to the problem of significant bitterness in the extracted umami substances. Therefore, how to enhance umami while reducing the release of bitter amino acids and preparing raw materials with low bitterness and high umami content is a significant challenge currently facing the condiment industry.

[0003] In the prior art, patent CN117530431A discloses a preparation process for a compound seasoning for edible fungi, employing a dual-enzyme combination (cellulase + protease) hydrolysis, but its extraction efficiency of umami substances is insufficient. Another patent, CN117770415A, discloses a jet-based enzymatic hydrolysis method for extracting oyster and mushroom extracts, wherein the enzyme preparations mainly include: alkaline protease, papain, Bacillus subtilis neutral protease, deaminase, cellulase, and nuclease. However, this technology relies on jet-based enzymatic hydrolysis, which requires sophisticated processing equipment, hindering widespread production. Therefore, how to provide a simple and easy-to-operate processing method for reducing bitterness and enhancing umami in edible fungi extracts, while minimizing the requirements for processing equipment, has become a pressing technical problem to be solved in this field. Summary of the Invention

[0004] To address the lack of a method for preparing edible fungus extracts that can reduce bitterness and enhance umami flavor in existing technologies, this invention provides a method for preparing edible fungus extracts that reduce bitterness and enhance umami flavor, and its application, specifically including the following technical solution: This invention provides a method for preparing an edible fungus extract with reduced bitterness and enhanced flavor, comprising the following steps: The blanched edible fungi were mixed with water to obtain an edible fungi mixture, which was then pulverized to obtain Dx. 50 Edible mushroom slurry with a thickness of 2~600 μm; The pH of the edible fungus slurry is adjusted to 5.5-6.5, and the first enzymatic hydrolysis is performed using a first compound enzyme to obtain the first enzymatic hydrolysate; the first compound enzyme includes a compound pectinase and a compound glycosylase. The pH of the first enzymatically hydrolyzed slurry is adjusted to 6.5-7.5, and a second enzymatic hydrolysis is performed using a second complex enzyme to obtain a second enzymatically hydrolyzed slurry; the second complex enzyme includes an alkaline protease and a flavor protease. A third enzymatic hydrolysis is performed using a third complex enzyme to obtain a third enzymatic hydrolysate; the third complex enzyme includes nuclease and deaminase. The enzyme inactivation process of the third enzyme hydrolysate slurry yields edible fungi extract. Preferably, based on 100 parts by weight of edible fungus slurry, the compound pectinase comprises 0.01 to 5 parts by weight, and the compound glycosylase comprises 0.01 to 5 parts by weight.

[0005] Preferably, the second complex enzyme further includes transaminase and / or lipase.

[0006] Preferably, based on 100 parts by weight of edible fungus slurry, the alkaline protease comprises 0.01 to 5 parts by weight; the flavor protease comprises 0.01 to 5 parts by weight; the lipase comprises 0.01 to 5 parts by weight; and the transaminase comprises 0.01 to 5 parts by weight.

[0007] Preferably, based on 100 parts by weight of edible fungus slurry, the mass fraction of the nuclease is 0.01 to 5 parts by weight; and the mass fraction of the deaminase is 0.01 to 5 parts by weight.

[0008] Preferably, the pH of the edible fungus slurry is adjusted with H3PO4 or NaOH; the pH of the first enzymatic hydrolysate slurry is adjusted with NaOH.

[0009] Preferably, the edible fungi include any one or more of button mushrooms, oyster mushrooms, king oyster mushrooms, and button mushrooms.

[0010] The present invention also provides an edible fungus extract prepared by the method described above.

[0011] This invention also provides the application of the preparation method described above in reducing bitterness and enhancing flavor in food.

[0012] Preferably, the bitterness reduction and flavor enhancement include any one or more of the following: 1) Increase guanine content; 2) Increase glutamic acid content; 3) Reduce arginine content.

[0013] This invention provides a method for preparing an edible fungus extract that reduces bitterness and enhances umami. By pulverizing the edible fungus raw material to a fixed particle size and combining it with a three-step enzymatic hydrolysis technique, the dissolution rate of umami substances in the edible fungus is improved while the content of bitter substances is reduced. The steps in the preparation method of this invention that produce beneficial effects and their corresponding beneficial effects are as follows: (1) This invention first discovered the differential effect of particle size synergistic enzymatic hydrolysis on the release of GMP and Glu in mushrooms: small particle size synergistic enzymatic hydrolysis is conducive to the efficient release of GMP, while large particle size synergistic enzymatic hydrolysis is conducive to the efficient release of Glu. Therefore, this invention can achieve the directional enrichment of different umami substances by controlling the synergistic effect of particle size and enzymatic hydrolysis.

[0014] (2) This invention improves the dissolution rate of umami substances through a three-step pH-step multi-enzyme synergistic hydrolysis system. The first hydrolysis can destroy the cell wall structure of mushrooms and release intracellular substances; the second hydrolysis can deeply hydrolyze proteins; and the third hydrolysis can further convert nucleotides. The three-step hydrolysis can further improve the dissolution rate of umami substances.

[0015] (3) This invention, through the synergistic effect of multiple enzyme combinations, effectively reduces the content of bitter amino acid Arg while increasing GMP and Glu, thus breaking through the technical bottleneck of increasing bitterness along with umami enhancement in traditional enzymatic hydrolysis technology. Detailed Implementation

[0016] This invention provides a method for preparing an edible fungus extract with reduced bitterness and enhanced flavor, comprising the following steps: The blanched edible fungi were mixed with water to obtain an edible fungi mixture, which was then pulverized to obtain Dx. 50 Edible mushroom slurry with a thickness of 2~600 μm; The pH of the edible fungus slurry is adjusted to 5.5-6.5, a first compound enzyme is added, and the first enzymatic hydrolysis is carried out to obtain the first enzymatic hydrolysate; the first compound enzyme includes compound pectinase and compound glycosylase. The pH of the first enzymatically hydrolyzed slurry is adjusted to 6.5-7.5, and a second complex enzyme is added to carry out a second enzymatic hydrolysis to obtain a second enzymatically hydrolyzed slurry; the second complex enzyme includes an alkaline protease and a flavor protease. A third complex enzyme is added to the second enzymatically hydrolyzed slurry to perform a third enzymatic hydrolysis, resulting in a third enzymatically hydrolyzed slurry; the third complex enzyme includes nuclease and deaminase. After inactivating the enzyme in the third enzymatic hydrolysate, centrifuge and collect the supernatant to obtain the edible fungus extract.

[0017] This invention involves mixing blanched edible fungi and water at a mass ratio of 1:1 to 3 to obtain an edible fungi mixture, which is then pulverized to obtain Dx. 50The edible mushroom slurry has a particle size of 2-600 μm. In one embodiment, the blanching process includes washing the edible mushrooms before blanching. In one embodiment, the blanching includes adding the edible mushrooms to an equal mass of boiling water. In one embodiment, the blanching time is 1-3 minutes. In an optional embodiment, the blanching time can be any one of 1 minute, 2 minutes, and 3 minutes, or any intermediate value between two points. In one embodiment, the mass of the blanched edible mushrooms is based on their fresh weight. In one embodiment, based on the fresh weight of the edible mushrooms, the mass ratio of edible mushrooms to water can be any one of 1:1, 1:2, and 1:3, or any intermediate value between two points. The blanching operation described in this invention is to inactivate the enzymes naturally present in the edible mushrooms, thereby better maximizing the subsequent three-step enzymatic hydrolysis process.

[0018] In a preferred embodiment, the edible mushroom slurry is a mixture of large-particle-size and small-particle-size edible mushroom slurry; the Dx of the large-particle-size edible mushroom slurry... 50 Dx of small-particle-size edible mushroom slurry (100~600 μm) 50 The particle size is 2~60 μm. The preferred mass ratio of small-particle-size edible mushroom slurry to large-particle-size edible mushroom slurry is 1~9:1~9. As one embodiment, the mass ratio of the small-particle-size edible mushroom slurry to the large-particle-size edible mushroom slurry can be 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 2:1, 2:3, 2:4, 2:5, 2:6, 2:7, 2:8, 2:9, 3:1, 3:2, 3:4, 3:5, 3:6, 3:7, 3:8, 3:9, 4:1, 4:2, 4:3, 4:5, 4:6, 4:7, 4:8, 4:9, 5:1, 5... The midpoint of any one or any two point values ​​from the following: :2, 5:3, 5:4, 5:6, 5:7, 5:8, 5:9, 6:1, 6:2, 6:3, 6:4, 6:5, 6:7, 6:8, 6:9, 7:1, 7:2, 7:3, 7:4, 7:5, 7:6, 7:8, 7:9, 8:1, 8:2, 8:3, 8:4, 8:5, 8:6, 8:7, 8:9, 9:1, 9:2, 9:3, 9:4, 9:5, 9:6, 9:7, and 9:8.

[0019] This invention preferably obtains a mixed slurry of large-particle-size and small-particle-size edible mushroom slurry through batch grinding. As one embodiment, the batch grinding involves grinding a portion of the edible mushroom mixture to obtain Dx. 50 The edible mushroom slurry has a small particle size of 2~60 μm; another part of the edible mushroom mixture is pulverized to obtain Dx. 50The edible mushroom slurry has a large particle size of 100-600 μm. In one embodiment, after batch pulverization, the small-particle-size and large-particle-size edible mushroom slurries are mixed in a specific ratio. This is because direct pulverization makes it difficult to control the particle size range of the slurry. By adjusting the mass ratio of large-particle-size to small-particle-size edible mushroom slurries, the particle size and viscosity of the edible mushroom slurry can be better regulated. Furthermore, the umami amino acids or nucleotides can be selectively controlled later based on the particle size ratio and enzymatic hydrolysis combination.

[0020] In one embodiment, the water comprises sterile water. In another embodiment, the edible fungus comprises any one or more of button mushrooms, oyster mushrooms, king oyster mushrooms, and button mushrooms. The Dx of this invention... 50 This refers to the particle size corresponding to a cumulative particle size distribution percentage of 50% in the edible mushroom slurry. The preparation method of this invention is applicable to various edible fungi such as button mushrooms, oyster mushrooms, king oyster mushrooms, and shiitake mushrooms. The bitterness-reducing and umami-enhancing effects of the substances have been verified across multiple particle size gradients, demonstrating significant industrial application value. This invention obtains edible mushroom slurry by mixing small-particle-size and large-particle-size edible mushroom slurries. During the experiment, this invention discovered that small-particle-size edible mushroom slurry is beneficial for the efficient release of GMP, while large-particle-size edible mushroom slurry is beneficial for the efficient release of Glu. Combining the two helps promote the simultaneous release of GMP and Glu in edible fungi, increasing the content of umami substances in the edible fungi extract.

[0021] As one embodiment, the Dx of the edible mushroom slurry 50The particle size can be any one of the following: 2 μm, 10.3 μm, 11.7 μm, 12.4 μm, 15.70 μm, 18.50 μm, 20.10 μm, 40.3 μm, 52.30 μm, 60 μm, 78.60 μm, 85.20 μm, 88.50 μm, 97.60 μm, 100 μm, 192.70 μm, 215.1 μm, 451.20 μm, 480.3 μm, 557.30 μm, 562.5 μm, 581.4 μm, 590.5 μm, and 600 μm, or an intermediate value between any two points. This invention's limitation on the particle size of edible mushroom slurry can improve the dissolution of umami substances. When the particle size of edible fungi is high (≥192.70 μm), the release effect of Glu in the extract obtained from edible fungi slurry is more significant. When the particle size of edible fungi slurry is low (especially ≤52.30 μm), the small particle size (≤52.30 μm) usually leads to an increase in the specific surface area of ​​the fungi, increasing the contact opportunity between the enzyme preparation and the fungi. However, the small particle size also leads to an increase in the viscosity of the fungi. The viscosity of the slurry directly affects the contact efficiency between the enzyme and the substrate, affecting the diffusion of the enzyme preparation. This invention overcomes the problem of insufficient extraction efficiency of umami substances caused by the viscosity of the slurry by combining particle size reduction and multi-step enzymatic hydrolysis, and improves the extraction efficiency of GMP in the extract.

[0022] This invention adjusts the pH of the edible mushroom slurry to 5.5-6.5, adds a first complex enzyme, and performs a first enzymatic hydrolysis to obtain a first enzymatically hydrolyzed slurry; the first complex enzyme includes a complex pectinase and a complex glycoase. As one embodiment, the pH of the edible mushroom slurry is adjusted using H3PO4 or NaOH. As one embodiment, the concentration of H3PO4 is 80%-90%. As an optional embodiment, the concentration of H3PO4 can be any one or any two values ​​between 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, and 90%. As one embodiment, the concentration of NaOH is 2-4 mol / L. As an optional embodiment, the concentration of NaOH can be any one or any two values ​​between 2 mol / L, 3 mol / L, and 4 mol / L. As one embodiment, the temperature of the first enzymatic hydrolysis is 45-55℃. As an optional implementation, the temperature of the first enzymatic hydrolysis can be any one or an intermediate value of any two points selected from 45℃, 46℃, 47℃, 48℃, 49℃, 50℃, 51℃, 52℃, 53℃, 54℃, and 55℃. As an optional implementation, the time for the first enzymatic hydrolysis is 1-2 hours. As an optional implementation, the time for the first enzymatic hydrolysis can be any one or an intermediate value of any two points selected from 1 hour, 1.1 hours, 1.2 hours, 1.3 hours, 1.4 hours, 1.5 hours, 1.6 hours, 1.7 hours, 1.8 hours, 1.9 hours, and 2 hours. As an optional implementation, the mass ratio of the complex pectinase to the complex glycoase is 0.01-5:0.01-5.As an optional implementation, the mass ratio of the compound pectinase to the compound glycoase can be 0.01:0.01, 0.01:0.02, 0.01:0.05, 0.01:0.1, 0.01:0.5, 0.01:1, 0.01:2, 0.01:5, 0.02:0.01, 0.02:0.05, 0.02:0.1, 0.02:0.5, 0.02:1, 0.02:2, 0.02:5, 0.05:0.01, 0.05:0.02, 0.05:0.1, 0.05:0.5, 0.05:1, 0.05:2, 0.05:5, 0.1:0.01, 0.1:0 The midpoint of any one or any two point values ​​from .02, 0.1:0.05, 0.1:0.5, 0.1:1, 0.1:2, 0.1:5, 0.5:0.01, 0.5:0.02, 0.5:0.05, 0.5:0.1, 0.5:1, 0.5:2, 0.5:5, 1:0.01, 1:0.02, 1:0.05, 1:0.1, 1:0.5, 1:2, 1:5, 2:0.01, 2:0.02, 2:0.05, 2:0.1, 2:0.5, 2:1, 2:5, 5:0.01, 5:0.02, 5:0.05, 5:0.1, 5:0.5, 5:1, and 5:2. In one embodiment, based on 100 parts by weight of edible mushroom slurry, the compound pectinase comprises 0.01 to 5 parts by weight. In an optional embodiment, the compound pectinase may be any one or an intermediate value among 0.01, 0.02, 0.05, 0.1, 0.5, 1, 2, and 5 parts by weight. In another embodiment, based on 100 parts by weight of edible mushroom slurry, the compound glycoenzyme comprises 0.01 to 5 parts by weight. In an optional embodiment, the compound glycoenzyme may be any one or an intermediate value among 0.01, 0.02, 0.05, 0.1, 0.5, 1, 2, and 5 parts by weight. In the first enzymatic hydrolysis stage, the pH of the edible mushroom slurry is adjusted to 5.5 to 6.5. Combined with the use of the first compound enzyme, this can disrupt the cell wall structure of the mushrooms and release intracellular substances.

[0023] In this invention, the pH of the first enzymatically hydrolyzed slurry is adjusted to 6.5-7.5, a second complex enzyme is added, and a second enzymatic hydrolysis is performed to obtain a second enzymatically hydrolyzed slurry; the second complex enzyme includes an alkaline protease and a flavor protease. As one embodiment, the mass ratio of the alkaline protease to the flavor protease is 0.01-5:0.01-5. As an optional implementation, the mass ratio of the alkaline protease to the flavor protease can be 0.01:0.01, 0.01:0.02, 0.01:0.05, 0.01:0.1, 0.01:0.5, 0.01:1, 0.01:2, 0.01:5, 0.02:0.01, 0.02:0.05, 0.02:0.1, 0.02:0.5, 0.02:1, 0.02:2, 0.02:5, 0.05:0.01, 0.05:0.02, 0.05:0.1, 0.05:0.5, 0.05:1, 0.05:2, 0.05:5, 0.1:0.01, 0.1: The pH value is any one or any two of the following values: 0.02, 0.1:0.05, 0.1:0.5, 0.1:1, 0.1:2, 0.1:5, 0.5:0.01, 0.5:0.02, 0.5:0.05, 0.5:0.1, 0.5:1, 0.5:2, 0.5:5, 1:0.01, 1:0.02, 1:0.05, 1:0.1, 1:0.5, 1:2, 1:5, 2:0.01, 2:0.02, 2:0.05, 2:0.1, 2:0.5, 2:1, 2:5, 5:0.01, 5:0.02, 5:0.05, 5:0.1, 5:0.5, 5:1, and 5:2. As one embodiment, the pH of the first enzymatic hydrolysate is adjusted using NaOH. In one embodiment, the concentration of NaOH is 2-4 mol / L. In an optional embodiment, the concentration of NaOH can be any one of 2 mol / L, 3 mol / L, and 4 mol / L, or an intermediate value between any two values. In one embodiment, the temperature of the second enzymatic hydrolysis is 50-60℃. In an optional embodiment, the temperature of the second enzymatic hydrolysis can be any one of 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 57℃, 58℃, 59℃, and 60℃, or an intermediate value between any two values. In one embodiment, the time of the second enzymatic hydrolysis is 1-2 h. In an optional embodiment, the time of the second enzymatic hydrolysis can be any one of 1 h, 1.1 h, 1.2 h, 1.3 h, 1.4 h, 1.5 h, 1.6 h, 1.7 h, 1.8 h, 1.9 h, and 2 h, or an intermediate value between any two values. In one embodiment, the second complex enzyme further includes transaminase and / or lipase.In one embodiment, when the second complex enzyme further includes transaminase and lipase, the mass ratio of the transaminase to the lipase is 0.01~5:0.01~5. As an optional implementation, the mass ratio of transaminase to lipase can be 0.01:0.01, 0.01:0.02, 0.01:0.05, 0.01:0.1, 0.01:0.5, 0.01:1, 0.01:2, 0.01:5, 0.02:0.01, 0.02:0.05, 0.02:0.1, 0.02:0.5, 0.02:1, 0.02:2, 0.02:5, 0.05:0.01, 0.05:0.02, 0.05:0.1, 0.05:0.5, 0.05:1, 0.05:2, 0.05:5, 0.1:0.01, or 0.1:0. The midpoint of any one or any two point values ​​from 02, 0.1:0.05, 0.1:0.5, 0.1:1, 0.1:2, 0.1:5, 0.5:0.01, 0.5:0.02, 0.5:0.05, 0.5:0.1, 0.5:1, 0.5:2, 0.5:5, 1:0.01, 1:0.02, 1:0.05, 1:0.1, 1:0.5, 1:2, 1:5, 2:0.01, 2:0.02, 2:0.05, 2:0.1, 2:0.5, 2:1, 2:5, 5:0.01, 5:0.02, 5:0.05, 5:0.1, 5:0.5, 5:1, and 5:2. In one embodiment, based on 100 parts by weight of edible mushroom slurry, the alkaline protease comprises 0.01 to 5 parts by weight. In another embodiment, based on 100 parts by weight of edible mushroom slurry, the flavor protease comprises 0.01 to 5 parts by weight. In another embodiment, based on 100 parts by weight of edible mushroom slurry, the lipase comprises 0.01 to 5 parts by weight. In another embodiment, based on 100 parts by weight of edible mushroom slurry, the transaminase comprises 0.01 to 5 parts by weight. In an optional embodiment, based on 100 parts by weight of edible mushroom slurry, the mass fractions of the alkaline protease, flavor protease, transaminase, and lipase can each be any one or an intermediate value of any two of the following: 0.01 parts, 0.02 parts, 0.05 parts, 0.1 parts, 0.5 parts, 1 part, 2 parts, and 5 parts. In the second enzymatic hydrolysis stage, this invention adjusts the pH of the edible fungus slurry to 6.5-7.5, and in conjunction with the use of a second complex enzyme, enables deep hydrolysis of proteins. Umami amino acids are mainly found in proteins. The limitation of alkaline proteases and flavor proteases in this invention allows for deep enzymatic hydrolysis of proteins through the interaction of endopeptidation and exopeptidation, fully releasing amino acids and enhancing umami flavor. Furthermore, because proteins, nucleic acids, and fats do not exist independently in the cells of edible fungi, but rather in the form of intertwined complexes, this invention...The addition of lipase and transaminase in this invention allows for better release of the complex and more complete hydrolysis of the substances. The addition of transaminase also reduces the release of bitter amino acids such as lysine, further improving the taste of the edible fungus extract.

[0024] In this invention, a third complex enzyme is added to the second enzymatic hydrolysate to perform a third enzymatic hydrolysis, resulting in a third enzymatic hydrolysate. The third complex enzyme comprises a nuclease and a deaminase. As one embodiment, the mass ratio of the nuclease to the deaminase is 0.01~5:0.01~5. As an optional implementation, the mass ratio of the nuclease to the deaminase can be 0.01:0.01, 0.01:0.02, 0.01:0.05, 0.01:0.1, 0.01:0.5, 0.01:1, 0.01:2, 0.01:5, 0.02:0.01, 0.02:0.05, 0.02:0.1, 0.02:0.5, 0.02:1, 0.02:2, 0.02:5, 0.05:0.01, 0.05:0.02, 0.05:0.1, 0.05:0.5, 0.05:1, 0.05:2, 0.05:5, 0.1:0.01, or 0.1:0. The values ​​are any one or any two intermediate values ​​from the following: 0.2, 0.1:0.05, 0.1:0.5, 0.1:1, 0.1:2, 0.1:5, 0.5:0.01, 0.5:0.02, 0.5:0.05, 0.5:0.1, 0.5:1, 0.5:2, 0.5:5, 1:0.01, 1:0.02, 1:0.05, 1:0.1, 1:0.5, 1:2, 1:5, 2:0.01, 2:0.02, 2:0.05, 2:0.1, 2:0.5, 2:1, 2:5, 5:0.01, 5:0.02, 5:0.05, 5:0.1, 5:0.5, 5:1, and 5:2. As one implementation, the third enzymatic hydrolysis time is 1-2 hours. As an optional implementation, the third enzymatic hydrolysis time can be any one or the midpoint of any two values ​​from 1 h, 1.1 h, 1.2 h, 1.3 h, 1.4 h, 1.5 h, 1.6 h, 1.7 h, 1.8 h, 1.9 h, and 2 h. As an optional implementation, based on 100 parts by weight of edible mushroom slurry, the mass fraction of the nuclease is 0.01 to 5 parts by weight. As an optional implementation, based on 100 parts by weight of edible mushroom slurry, the mass fraction of the nuclease can be any one or the midpoint of any two values ​​from 0.01 parts, 0.02 parts, 0.05 parts, 0.1 parts, 0.5 parts, 1 part, 2 parts, and 5 parts by weight. As an implementation, based on 100 parts by weight of edible mushroom slurry, the mass fraction of the deaminase is 0.01 to 5 parts by weight. As an optional implementation, with 100 parts by weight of edible fungus slurry, the mass parts of the deaminase can be any one of 0.01 parts, 0.02 parts, 0.05 parts, 0.1 parts, 0.5 parts, 1 part, 2 parts, and 5 parts, or the midpoint between any two points.The third enzymatic hydrolysis described in this invention uses nuclease and deaminase. These two complex enzymes can further convert adenosine and glutamine into umami substances, thereby further increasing the content of umami substances in edible fungi extract.

[0025] This invention involves inactivating the enzymes in a third-stage enzymatic hydrolysate to obtain an edible fungus extract. As one embodiment, the enzyme inactivation temperature is 85-95°C. As an optional embodiment, the enzyme inactivation temperature can be any one or an intermediate value of any two of the following: 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, and 95°C. As one embodiment, the enzyme inactivation time is 5-15 minutes. As an optional embodiment, the enzyme inactivation time can be any one or an intermediate value of any two of the following: 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, and 15 minutes. As one embodiment, after enzyme inactivation, centrifugation is performed, and the supernatant is collected as the edible fungus extract. As one embodiment, the centrifugation speed is 7500-8500 r / min. As an optional implementation, the centrifugation speed can be any one or an intermediate value of any two of the following: 7500 r / min, 7600 r / min, 7700 r / min, 7800 r / min, 7900 r / min, 8000 r / min, 8100 r / min, 8200 r / min, 8300 r / min, 8400 r / min, and 8500 r / min. As an optional implementation, the centrifugation time is 5 to 15 minutes. As an optional implementation, the centrifugation time can be any one or an intermediate value of any two of the following: 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, and 15 minutes.

[0026] The supernatant extracted by this invention is rich in GMP and Glu, which significantly enhances the umami flavor of edible fungus extracts. Furthermore, compared to conventional methods, the Arg content in the supernatant extracted by this invention is significantly reduced, indicating that the method of this invention can significantly reduce the bitterness of edible fungus extracts. The preparation method of this invention can achieve the effect of reducing bitterness and enhancing umami flavor in mushroom extracts.

[0027] Due to the complex and robust cell wall structure of edible fungi, existing processing methods for edible fungi extracts often suffer from insufficient release of Glu and GMP. If conventional enzymatic hydrolysis is used to assist in the dissolution of Glu and GMP, Arg will also dissolve significantly, intensifying the bitterness of the product. Current technologies cannot effectively achieve the simultaneous enhancement of Glu and GMP release and inhibition of Arg release. This invention discovers the synergistic effect of pulverization and enzymatic hydrolysis on umami and bitter amino acids and nucleotides. Through pulverization and a three-step enzymatic hydrolysis system with multiple enzymes, the cell wall structure of fungi is first disrupted, releasing intracellular substances; then, proteins are deeply hydrolyzed; and finally, nucleotides are further converted, thereby achieving the effect of reducing bitterness and enhancing umami.

[0028] The present invention also provides an edible fungus extract product prepared by the preparation method described above.

[0029] In one embodiment, the Glu content in the edible fungus extract product can reach 27.22±1.12 mg / 100g to 397.35±5.76 mg / 100g. In another embodiment, compared with the comparative example, the Glu content in the edible fungus extract product prepared using the method described in this invention is increased by 1.47 to 8.66 times.

[0030] In one embodiment, the GMP content in the edible fungus extract product can reach 36.24±0.24ug / mL to 129.17±7.33ug / mL. In another embodiment, compared with the comparative example, the GMP content in the edible fungus extract product prepared using the method described in this invention is increased by 1.17 to 5.67 times.

[0031] In one embodiment, the Arg content in the edible fungus extract product is 21.97±0.22 mg / 100g to 101.26±6.67 mg / 100g. In another embodiment, compared with the comparative example, the Arg content in the edible fungus extract product prepared using the method described in this invention is reduced by 0.01 to 0.55 times.

[0032] As one implementation method, the raw materials for the edible fungi extract are selected as described above, and will not be repeated here.

[0033] The present invention also provides the application of the method described above in reducing bitterness and enhancing flavor in food.

[0034] As one implementation method, the bitterness reduction and flavor enhancement includes any one or more of the following: 1) increasing guanine content; 2) increasing glutamic acid content; 3) decreasing arginine content. As one implementation method, the food includes mushroom products.

[0035] To further illustrate the present invention, the preparation method and application of the edible fungus extract with reduced bitterness and enhanced freshness provided by the present invention are 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.

[0036] The enzyme preparation codes used in the following examples have the following meanings: BG: compound pectinase; FH: compound glycoase; JX: alkaline protease; FW: flavor protease; ZA: transaminase; ZF: lipase; HS: nuclease; TA: deaminase. All enzyme preparations were commercially available food-grade enzyme preparations. Specifically, the compound pectinase was purchased from Novozymes (catalog number 1000062) with an activity of 3500 EGU / g; the compound glycoase was purchased from Novozymes (catalog number 0520B-0707) with an activity of 300 AGU / ml; the alkaline protease had an activity of 2.4 AU-A / g; the flavor protease had an activity of 500 LAPU / g; the transaminase had an activity of 128 U / g; the lipase had an activity of 20000 LU / g; the nuclease had an activity of 50000 U / g; and the deaminase had an activity of 100 EGLU-A / g.

[0037] Detection methods: The contents of GMP, Glu and Arg were determined by high performance liquid chromatography (HPLC), and the results are expressed as mean ± standard deviation (n>9).

[0038] GMP improvement factor = (Example GMP - Comparative GMP) / Comparative GMP; Glu enhancement factor = (Example Glu - Comparative Glu) / Comparative Glu; Arg reduction factor = (Comparative Arg - Example Arg) / Comparative Arg.

[0039] Each embodiment is compared with a comparative example of the corresponding mushroom type.

[0040] The preparation methods for edible mushroom slurry in Comparative Examples 1-4 and Examples 1-32 are all as follows: Blanch the edible fungi in an equal volume of boiling water for 2 minutes, then add water until the total weight is twice the fresh weight of the fungi, to obtain a mixed edible fungi solution. Crush the edible fungi solution in batches to obtain small-particle-size edible fungi slurry and large-particle-size edible fungi slurry.

[0041] Dx of small-particle-size and large-particle-size button mushroom slurry 50 The thicknesses are 10.7 μm and 581.4 μm, respectively.

[0042] Dx of small-particle-size and large-particle-size oyster mushroom slurry 50 The thicknesses are 40.3 μm and 590.5 μm, respectively.

[0043] Dx of small-particle-size king oyster mushroom slurry and large-particle-size king oyster mushroom slurry 50 The thicknesses are 12.4 μm and 480.3 μm, respectively.

[0044] Dx of small-particle-size and large-particle-size shiitake mushroom slurry 50 The thicknesses are 9.3 μm and 215.1 μm, respectively.

[0045] Comparative Example 1: A Method for Extracting Umami Species Small-particle-size button mushroom slurry and large-particle-size button mushroom slurry were mixed at a mass ratio of 4:6 to obtain a mixed button mushroom slurry. The Dx of the mixed button mushroom slurry was... 50 =88.5μm.

[0046] Take 100 parts by weight of the mushroom mixed slurry, adjust the pH of the mushroom mixed slurry to 5.50-6.50 with H3PO4 and 3 mol / L NaOH, and keep it at 50℃ for 1.5 h.

[0047] After the heat preservation was completed, the pH of the slurry was adjusted to 6.50-7.50 with 3 mol / L NaOH, and then kept at 55℃ for another 3 h without adding any enzyme preparations.

[0048] After the second heat preservation, the mixed slurry of button mushrooms was subjected to enzyme inactivation at 90℃ for 10 min, centrifuged at 8000 r / min for 10 min, and the supernatant was collected. The contents of GMP, Glu, and Arg in the supernatant were then detected.

[0049] Test results: GMP = 16.20 ± 0.18 ug / mL, Glu = 73.78 ± 3.46 mg / 100g, Arg = 113.87 ± 7.32 mg / 100g. The contents of GMP, Glu, and Arg are their concentrations in the supernatant; ug / mL represents the amount of GMP per mL of supernatant; mg / 100g represents the amount of Glu or Arg per 100g of supernatant (the same applies below).

[0050] Comparative Example 2: A Method for Extracting a Umami Substance Small-particle-size oyster mushroom slurry and large-particle-size oyster mushroom slurry were mixed at a mass ratio of 4:6 to obtain oyster mushroom mixed slurry. The Dx of the oyster mushroom mixed slurry was... 50 =97.6 μm.

[0051] Take 100 parts by weight of oyster mushroom mixed slurry, adjust the pH of the oyster mushroom mixed slurry to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, and keep it at 50℃ for 1.5 h.

[0052] After the heat preservation was completed, the pH of the slurry was adjusted to 6.50-7.50 with 3 mol / L NaOH, and then kept at 55℃ for another 3 h without adding any enzyme preparations.

[0053] After the second heat preservation, the oyster mushroom mixed slurry was inactivated at 90℃ for 10 min, then centrifuged at 8000 r / min for 10 min to collect the supernatant and detect the contents of GMP, Glu and Arg in the supernatant.

[0054] Test results: GMP=23.69±0.50 ug / mL, Glu=31.97±0.72 mg / 100g, Arg=90.02±1.27 mg / 100g.

[0055] Comparative Example 3: A Method for Extracting a Umami Substance Small-particle-size king oyster mushroom slurry and large-particle-size king oyster mushroom slurry were mixed at a mass ratio of 4:6 to obtain a mixed king oyster mushroom slurry. The Dx of the mixed king oyster mushroom slurry was... 50 =85.2 μm.

[0056] Take 100 parts by weight of king oyster mushroom mixed slurry, first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, and keep it at 50℃ for 1.5 h.

[0057] After the heat preservation is completed, the pH of the slurry is adjusted to 6.50-7.50 with 3 mol / L NaOH, and then kept at 55℃ for 3 h without adding any enzyme preparations.

[0058] After the second heat preservation, the king oyster mushroom mixed slurry was inactivated at 90℃ for 10 min, then centrifuged at 8000 r / min for 10 min to collect the supernatant and detect the contents of GMP, Glu and Arg in the supernatant.

[0059] Test results: GMP=15.54±0.12 ug / mL, Glu=7.11±0.03 mg / 100g, Arg=75.00±0.41mg / 100g.

[0060] Comparative Example 4: A Method for Extracting a Umami Substance Small-particle-size shiitake mushroom slurry and large-particle-size shiitake mushroom slurry were mixed at a mass ratio of 4:6 to obtain a mixed shiitake mushroom slurry. The Dx of the mixed shiitake mushroom slurry was... 50 =78.6 μm.

[0061] Take 100 parts by weight of shiitake mushroom mixed slurry, first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, and keep it at 50℃ for 1.5 h.

[0062] After the heat preservation is completed, the pH of the slurry is adjusted to 6.50-7.50 with 3 mol / L NaOH, and then kept at 55℃ for 3 h without adding any enzyme preparations.

[0063] After the second heat preservation, the shiitake mushroom mixture was inactivated at 90℃ for 10 min, then centrifuged at 8000 r / min for 10 min to collect the supernatant. The contents of GMP, Glu, and Arg in the supernatant were then detected.

[0064] Test results: GMP=31.19±0.28 ug / mL, Glu=13.55±0.24 mg / 100g, Arg=42.10±0.84 mg / 100g.

[0065] It should be noted that no enzyme preparations were added in Comparative Examples 1 to 4. The term "enzyme inactivation" was mainly for consistency with subsequent examples for comparison purposes and does not imply that enzyme preparations were added during the processing of the comparative examples.

[0066] Examples 1-8: A method for extracting umami substances from button mushrooms with reduced salt content and enhanced flavor. Small-particle-size button mushroom slurry and large-particle-size button mushrooms were mixed at a mass ratio of 9:1 to obtain Dx 50 =15.7μm Agaricus bisporus mixed slurry 1.

[0067] Small-particle-size button mushroom slurry and large-particle-size button mushrooms are mixed at a mass ratio of 1:9 to obtain Dx 50 =557.3μm Agaricus bisporus mixed slurry 2.

[0068] Umami substances were extracted using mushroom mixed slurry 1 and mushroom mixed slurry 2, and the effects of different enzyme addition amounts on the contents of GMP, Glu and Arg were investigated.

[0069] Example 1 Take 100 parts by weight of the mixed slurry of button mushrooms 1, adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, add 0.05 parts by weight of BG and 0.05 parts by weight of FH, and carry out the first enzymatic hydrolysis at 50℃ for 1.5 hours.

[0070] After the first enzymatic hydrolysis, the pH of the slurry after the first enzymatic hydrolysis was adjusted to 6.50-7.50 with 3 mol / L NaOH. 0.1 parts by weight of JX and 0.1 parts by weight of FW were added to the slurry after the first enzymatic hydrolysis, and the second enzymatic hydrolysis was carried out at 55℃ for 1.5 h.

[0071] After the second enzymatic hydrolysis is completed, 0.1 parts by weight of HS and 0.1 parts by weight of TA are added to the slurry after the second enzymatic hydrolysis, and the third enzymatic hydrolysis is carried out at 55°C for 1.5 hours.

[0072] After the third enzymatic digestion, the temperature was raised to 90℃ to inactivate the enzyme for 10 min, centrifuged at 8000 r / min for 10 min, and the supernatant was collected to detect the contents of GMP, Glu, and Arg in the supernatant.

[0073] Detection results: GMP = 87.19 ± 6.18 ug / mL, Glu = 270.36 ± 8.25 mg / 100g, Arg = 59.68 ± 3.10 mg / 100g. Compared with Comparative Example 1: GMP increased by 4.38 times, Glu increased by 2.66 times, and Arg decreased by 0.48 times.

[0074] Example 2 The operation is the same as in Example 1, except that: The enzymes added for the first enzymatic hydrolysis are 0.1 parts by weight of BG and 0.1 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 2 parts by weight of JX, 2 parts by weight of FW, and 0.01 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0075] Detection results: GMP = 95.38 ± 3.18 ug / mL, Glu = 293.12 ± 6.94 mg / 100g, Arg = 70.17 ± 2.38 mg / 100g. Compared with Comparative Example 1: GMP increased by 4.88 times, Glu increased by 2.97 times, and Arg decreased by 0.38 times.

[0076] Example 3 The operation is the same as in Example 1, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 0.1 parts by weight of JX, 0.1 parts by weight of FW, and 0.01 parts by weight of ZA. The enzymes added during the third enzymatic hydrolysis are 0.1 parts by weight of HS and 0.1 parts by weight of TA.

[0077] Detection results: GMP = 65.95 ± 4.76 ug / mL, Glu = 235.45 ± 4.67 mg / 100g, Arg = 51.81 ± 1.77 mg / 100g. Compared with Comparative Example 1: GMP increased by 3.07 times, Glu increased by 2.19 times, and Arg decreased by 0.55 times.

[0078] Example 4 The operation is the same as in Example 1, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 0.05 parts by weight of JX, 0.05 parts by weight of FW, 0.05 parts by weight of ZA, and 0.05 parts by weight of ZW. The enzymes added during the third enzymatic hydrolysis are 0.05 parts by weight of HS and 0.05 parts by weight of TA.

[0079] Detection results: GMP = 86.65 ± 2.70 ug / mL, Glu = 249.43 ± 2.17 mg / 100g, Arg = 52.57 ± 0.64 mg / 100g. Compared with Comparative Example 1: GMP increased by 4.35 times, Glu increased by 2.38 times, and Arg decreased by 0.54 times.

[0080] Example 5 Take 100 parts by weight of the mixed slurry of button mushrooms 2, first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, then add 0.05 parts by weight of BG and 0.05 parts by weight of FH, and carry out the first enzymatic hydrolysis at 50℃ for 1.5h. After the first enzymatic hydrolysis, the pH of the mushroom slurry mixture 2 after the first enzymatic hydrolysis was adjusted to 6.50-7.50 with 3 mol / L NaOH. 1 part by mass of JX, 1 part by mass of FW, 1 part by mass of ZA and 0.1 part by mass of ZF were added, and the second enzymatic hydrolysis was carried out at 55℃ for 1.5 h. After the second enzymatic hydrolysis is completed, 0.01 parts by weight of HS and 0.01 parts by weight of TA are added to the mushroom mixed slurry 2 after the second enzymatic hydrolysis for the third enzymatic hydrolysis, which takes 1.5 hours.

[0081] After the third enzymatic hydrolysis, the mixed slurry of button mushrooms after the third enzymatic hydrolysis was heated to 90℃ for 10 min to inactivate the enzyme, centrifuged at 8000 r / min for 10 min, and the supernatant was taken to detect the content of GMP, Glu and Arg in the supernatant.

[0082] Detection results: GMP = 38.75 ± 1.84 ug / mL, Glu = 366.39 ± 4.43 mg / 100g, Arg = 67.76 ± 2.54 mg / 100g. Compared with Comparative Example 1: GMP increased by 1.39 times, Glu increased by 3.97 times, and Arg decreased by 0.40 times.

[0083] Example 6 The operation is the same as in Example 5, except that: The enzymes added for the first enzymatic hydrolysis are 0.1 parts by weight of BG and 0.1 parts by weight of FH; The enzymes added during the second enzymatic hydrolysis are 1 part by weight of JX, 1 part by weight of FW, 0.1 part by weight of ZA, and 0.1 part by weight of ZF. The third enzymatic hydrolysis was performed using 0.02 parts by weight of HS and 0.02 parts by weight of TA, and the duration of the third enzymatic hydrolysis was 1.5 hours.

[0084] Detection results: GMP = 50.66 ± 2.03 ug / mL, Glu = 397.35 ± 5.76 mg / 100g, Arg = 101.26 ± 6.67 mg / 100g. Compared with Comparative Example 1: GMP increased by 2.13 times, Glu increased by 4.39 times, and Arg decreased by 0.11 times.

[0085] Example 7 The operation is the same as in Example 5, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 0.2 parts by weight of JX, 0.2 parts by weight of FW, 2 parts by weight of ZA, and 2 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 0.01 parts by weight of HS and 0.01 parts by weight of TA.

[0086] Detection results: GMP = 35.08 ± 0.70 ug / mL, Glu = 334.26 ± 7.07 mg / 100g, Arg = 64.77 ± 1.61 mg / 100g. Compared with Comparative Example 1: GMP increased by 1.17 times, Glu increased by 3.53 times, and Arg decreased by 0.43 times.

[0087] Example 8 The operation is the same as in Example 5, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 0.05 parts by weight of JX, 0.05 parts by weight of FW, 0.05 parts by weight of ZF, and 0.05 parts by weight of ZA. The enzymes added during the third enzymatic hydrolysis are 0.05 parts by weight of HS and 0.05 parts by weight of TA.

[0088] Detection results: GMP = 36.24 ± 0.24 ug / mL, Glu = 344.08 ± 9.49 mg / 100g, Arg = 79.45 ± 2.74 mg / 100g. Compared with Comparative Example 1: GMP increased by 1.24 times, Glu increased by 3.66 times, and Arg decreased by 0.30 times.

[0089] Examples 9-16: A method for extracting umami substances from oyster mushrooms with reduced salt content and enhanced flavor. Small-particle-size oyster mushroom slurry and large-particle-size oyster mushroom slurry were mixed at a mass ratio of 9:1 to obtain Dx 50 =52.3μm oyster mushroom mixed slurry 1; Small-particle-size oyster mushroom slurry and large-particle-size oyster mushroom slurry were mixed at a mass ratio of 1:9 to obtain Dx 50 =562.5μm oyster mushroom mixed slurry 2.

[0090] Umami substances were extracted using oyster mushroom mixed slurry 1 and oyster mushroom mixed slurry 2, and the effects of different enzyme addition amounts on the contents of GMP, Glu and Arg were investigated.

[0091] Example 9 Take 100 parts by weight of oyster mushroom mixed slurry 1, first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, then add 0.1 parts by weight of BG and 0.1 parts by weight of FH to the oyster mushroom mixed slurry, and carry out the first enzymatic hydrolysis at 50℃ for 1.5 h. After the first enzymatic hydrolysis, the pH of the oyster mushroom mixture slurry 1 after the first enzymatic hydrolysis was adjusted to 6.50-7.50 with 3 mol / L NaOH. 0.01 parts by weight of JX, 0.01 parts by weight of FW and 0.01 parts by weight of ZA were added, and the second enzymatic hydrolysis was carried out at 55℃ for 1.5 h.

[0092] After the second enzymatic hydrolysis is completed, 0.1 parts by weight of HS and 0.1 parts by weight of TA are added to the oyster mushroom mixed slurry 1 after the second enzymatic hydrolysis for the third enzymatic hydrolysis, which takes 1.5 hours.

[0093] After the third enzymatic hydrolysis, the oyster mushroom mixed slurry 1 after the third enzymatic hydrolysis was heated to 90℃ for 10 min to inactivate the enzyme, centrifuged at 8000 r / min for 10 min, and the supernatant was taken to detect the content of GMP, Glu and Arg in the supernatant.

[0094] Detection results: GMP = 87.89 ± 4.80 ug / mL, Glu = 81.97 ± 4.51 mg / 100g, Arg = 50.38 ± 1.25 mg / 100g. Compared with Comparative Example 2: GMP increased by 2.71 times, Glu increased by 1.56 times, and Arg decreased by 0.44 times.

[0095] Example 10 The operation is the same as in Example 9, except that: The enzymes added for the first enzymatic hydrolysis are 0.2 parts by weight of BG and 0.2 parts by weight of FH; The enzymes added during the second enzymatic hydrolysis are 0.01 parts by weight of JX, 0.01 parts by weight of FW, and 0.01 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 0.1 parts by weight of HS and 0.1 parts by weight of TA.

[0096] Detection results: GMP = 82.00 ± 7.53 ug / mL, Glu = 79.11 ± 4.21 mg / 100g, Arg = 51.07 ± 3.01 mg / 100g. Compared with Comparative Example 2: GMP increased by 2.46 times, Glu increased by 1.47 times, and Arg decreased by 0.43 times.

[0097] Example 11 The operation is the same as in Example 9, except that: The enzymes added for the first enzymatic hydrolysis are 0.1 parts by weight of BG and 0.01 parts by weight of FH; The enzymes added during the second enzymatic hydrolysis are 5 parts by weight of JX, 5 parts by weight of FW, 0.1 parts by weight of ZA, and 0.01 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 0.1 parts by weight of HS and 0.1 parts by weight of TA.

[0098] Detection results: GMP = 84.14 ± 8.02 ug / mL, Glu = 97.81 ± 1.50 mg / 100g, Arg = 63.81 ± 3.64 mg / 100g. Compared with Comparative Example 2: GMP increased by 2.55 times, Glu increased by 2.06 times, and Arg decreased by 0.29 times.

[0099] Example 12 The operation is the same as in Example 9, except that: The first enzymatic hydrolysis involves adding 2 parts by weight of BG and 2 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 2 parts by weight of JX, 2 parts by weight of FW, 2 parts by weight of ZF and 2 parts by weight of ZA. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0100] Detection results: GMP = 91.45 ± 7.70 ug / mL, Glu = 86.58 ± 4.36 mg / 100g, Arg = 57.95 ± 1.24 mg / 100g. Compared with Comparative Example 2: GMP increased by 2.86 times, Glu increased by 1.71 times, and Arg decreased by 0.36 times.

[0101] Example 13 Take 100 parts by weight of oyster mushroom mixed slurry 2 (Dx) 50=562.5μm), first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, then add 5 parts by mass of BG and 5 parts by mass of FH respectively, and carry out the first enzymatic hydrolysis at 50℃ for 1.5 h.

[0102] After the first enzymatic hydrolysis, the pH of the oyster mushroom mixture slurry 2 after the first enzymatic hydrolysis was adjusted to 6.50-7.50 with 3 mol / L NaOH. Then, 5 parts by weight of JX, 5 parts by weight of FW, 0.01 parts by weight of ZA and 0.01 parts by weight of ZF were added, and the second enzymatic hydrolysis was carried out at 55℃ for 1.5 h. After the second enzymatic hydrolysis is completed, 0.01 parts by weight of HS and 0.01 parts by weight of TA are added to the oyster mushroom mixed slurry 2 after the second enzymatic hydrolysis for the third enzymatic hydrolysis, which takes 1.5 hours.

[0103] After the third enzymatic hydrolysis, the oyster mushroom mixed slurry 2 was heated to 90℃ for 10 min to inactivate the enzyme, centrifuged at 8000 r / min for 10 min, and the supernatant was collected to detect the contents of GMP, Glu and Arg in the supernatant.

[0104] Detection results: GMP = 72.51 ± 5.22 ug / mL, Glu = 225.40 ± 3.03 mg / 100g, Arg = 79.62 ± 5.31 mg / 100g. Compared with Comparative Example 2: GMP increased by 2.06 times, Glu increased by 6.05 times, and Arg decreased by 0.12 times.

[0105] Example 14 The operation is the same as in Example 13, except that: The enzymes added for the first enzymatic hydrolysis are 0.2 parts by weight of BG and 0.2 parts by weight of FH; The enzymes added during the second enzymatic hydrolysis are 5 parts by weight of JX, 5 parts by weight of FW, 0.01 parts by weight of ZA, and 0.01 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 0.01 parts by weight of HS and 0.01 parts by weight of TA.

[0106] Detection results: GMP = 68.78 ± 1.49 ug / mL, Glu = 210.18 ± 2.06 mg / 100g, Arg = 88.89 ± 4.94 mg / 100g. Compared with Comparative Example 2: GMP increased by 1.90 times, Glu increased by 5.57 times, and Arg decreased by 0.01 times.

[0107] Example 15 The operation is the same as in Example 13, except that: The enzymes added for the first enzymatic hydrolysis were 0.01 parts by weight of BG and 0.01 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 5 parts by weight of JX, 5 parts by weight of FW, 0.01 parts by weight of ZA, and 0.01 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 0.01 parts by weight of HS and 0.01 parts by weight of TA.

[0108] Detection results: GMP = 65.40 ± 7.00 ug / mL, Glu = 194.77 ± 2.57 mg / 100g, Arg = 86.42 ± 5.18 mg / 100g. Compared with Comparative Example 2: GMP increased by 1.76 times, Glu increased by 5.09 times, and Arg decreased by 0.04 times.

[0109] Example 16 The operation is the same as in Example 13, except that: The first enzymatic hydrolysis involves adding 2 parts by weight of BG and 2 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 2 parts by weight of JX, 2 parts by weight of FW, 2 parts by weight of ZF and 2 parts by weight of ZA. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0110] Detection results: GMP = 69.96 ± 2.28 ug / mL, Glu = 199.93 ± 5.03 mg / 100g, Arg = 64.15 ± 3.80 mg / 100g. Compared with Comparative Example 2: GMP increased by 1.95 times, Glu increased by 5.25 times, and Arg decreased by 0.29 times.

[0111] Examples 17-24: A method for extracting umami substances from king oyster mushrooms with reduced salt content and enhanced flavor. Small-particle-size king oyster mushroom slurry and large-particle-size king oyster mushrooms were mixed at a mass ratio of 9:1 to obtain Dx 50 =20.1μm King Oyster Mushroom Mixed Slurry 1.

[0112] Small-particle-size king oyster mushroom slurry and large-particle-size king oyster mushrooms are mixed at a mass ratio of 1:9 to obtain Dx 50 =451.2μm King Oyster Mushroom Mixed Slurry 2.

[0113] Umami substances were extracted using king oyster mushroom mixed slurry 1 and king oyster mushroom mixed slurry 2, and the effects of different enzyme addition amounts on the contents of GMP, Glu and Arg were investigated.

[0114] Example 17 Take 100 parts by weight of king oyster mushroom mixed slurry 1, first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, then add 0.05 parts by weight of BG and 0.05 parts by weight of FH, and carry out the first enzymatic hydrolysis at 50℃ for 1.5 h.

[0115] After the first enzymatic hydrolysis, the pH of the king oyster mushroom mixed slurry 1 after the first enzymatic hydrolysis was adjusted to 6.50-7.50 with 3 mol / L NaOH, and then 0.1 parts by weight of JX and 0.1 parts by weight of FW were added. The second enzymatic hydrolysis was carried out at 55℃ for 1.5 h. After the second enzymatic hydrolysis is completed, 2 parts by weight of HS and 2 parts by weight of TA are added to the king oyster mushroom mixed slurry 1 after the second enzymatic hydrolysis for the third enzymatic hydrolysis, which takes 1.5 hours.

[0116] After the third enzymatic hydrolysis, the king oyster mushroom mixed slurry 1 was heated to 90℃ for 10 min to inactivate the enzyme, centrifuged at 8000 r / min for 10 min, and the supernatant was collected to detect the contents of GMP, Glu and Arg in the supernatant.

[0117] Detection results: GMP = 103.61 ± 7.88 ug / mL, Glu = 34.71 ± 0.56 mg / 100g, Arg = 54.43 ± 1.91 mg / 100g. Compared with Comparative Example 3: GMP increased by 5.67 times, Glu increased by 3.88 times, and Arg decreased by 0.27 times.

[0118] Example 18 The operation is the same as in Example 17, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 0.1 parts by weight of JX, 0.1 parts by weight of FW, and 0.1 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0119] Detection results: GMP = 91.06 ± 3.81 ug / mL, Glu = 27.22 ± 1.12 mg / 100g, Arg = 40.42 ± 0.71 mg / 100g. Compared with Comparative Example 3: GMP increased by 4.86 times, Glu increased by 2.83 times, and Arg decreased by 0.46 times.

[0120] Example 19 The operation is the same as in Example 17, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 0.1 parts by weight of JX, 0.1 parts by weight of FW, and 0.1 parts by weight of ZA. The enzymes added during the third enzymatic hydrolysis are 1 part by mass of HS and 1 part by mass of TA.

[0121] Detection results: GMP = 88.71 ± 4.30 ug / mL, Glu = 30.67 ± 0.66 mg / 100g, Arg = 44.86 ± 0.42 mg / 100g. Compared with Comparative Example 3: GMP increased by 4.71 times, Glu increased by 3.31 times, and Arg decreased by 0.40 times.

[0122] Example 20 The operation is the same as in Example 17, except that: The enzymes added for the first enzymatic hydrolysis are 0.1 parts by weight of BG and 0.1 parts by weight of FH; The enzymes added during the second enzymatic hydrolysis are 0.1 parts by weight of JX, 0.1 parts by weight of FW, 0.1 parts by weight of ZA, and 0.1 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0123] Detection results: GMP = 97.29 ± 6.62 ug / mL, Glu = 28.48 ± 0.45 mg / 100g, Arg = 43.65 ± 0.83 mg / 100g. Compared with Comparative Example 3: GMP increased by 5.26 times, Glu increased by 3.00 times, and Arg decreased by 0.42 times.

[0124] Example 21 Take 100 parts by weight of the mixed slurry of king oyster mushroom 2, first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, add 0.05 parts by weight of BG and 0.05 parts by weight of FH enzyme preparations respectively, and carry out the first enzymatic hydrolysis at 50℃ for 1.5 h.

[0125] After the first enzymatic hydrolysis, the pH of the king oyster mushroom mixed slurry 2 after the first enzymatic hydrolysis was adjusted to 6.50-7.50 with 3 mol / L NaOH. Then, 0.1 parts by weight of JX and 0.1 parts by weight of FW were added, and the second enzymatic hydrolysis was carried out at 55℃ for 1.5 h.

[0126] Add 5 parts by weight of HS and 5 parts by weight of TA to the king oyster mushroom mixed slurry 2 after the second enzymatic hydrolysis, and carry out the third enzymatic hydrolysis for 1.5 h.

[0127] After the third enzymatic hydrolysis, the king oyster mushroom mixed slurry 2 was heated to 90℃ for 10 min to inactivate the enzyme, centrifuged at 8000 r / min for 10 min, and the supernatant was taken for testing.

[0128] Detection results: GMP = 88.76 ± 6.58 ug / mL, Glu = 67.53 ± 2.53 mg / 100g, Arg = 73.94 ± 5.15 mg / 100g. Compared with Comparative Example 3: GMP increased by 4.71 times, Glu increased by 8.50 times, and Arg decreased by 0.01 times.

[0129] Example 22 The operation is the same as in Example 21, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 0.1 parts by weight of JX, 0.1 parts by weight of FW, and 0.1 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0130] Detection results: GMP = 85.10 ± 5.04 ug / mL, Glu = 68.68 ± 5.16 mg / 100g, Arg = 67.51 ± 3.70 mg / 100g. Compared with Comparative Example 3: GMP increased by 4.47 times, Glu increased by 8.66 times, and Arg decreased by 0.10 times.

[0131] Example 23 The operation is the same as in Example 21, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 0.1 parts by weight of JX, 0.1 parts by weight of FW, and 0.1 parts by weight of ZA. The enzymes added during the third enzymatic hydrolysis are 1 part by mass of HS and 1 part by mass of TA.

[0132] Detection results: GMP = 83.45 ± 6.79 ug / mL, Glu = 61.58 ± 2.61 mg / 100g, Arg = 72.04 ± 4.77 mg / 100g. Compared with Comparative Example 3: GMP increased by 4.37 times, Glu increased by 7.66 times, and Arg decreased by 0.04 times.

[0133] Example 24 The operation is the same as in Example 21, except that: The enzymes added for the first enzymatic hydrolysis are 0.1 parts by weight of BG and 0.1 parts by weight of FH; The enzymes added during the second enzymatic hydrolysis are 0.1 parts by weight of JX, 0.1 parts by weight of FW, 0.1 parts by weight of ZA, and 0.1 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0134] Detection results: GMP = 73.78 ± 3.75 ug / mL, Glu = 59.82 ± 4.59 mg / 100g, Arg = 60.09 ± 2.65 mg / 100g. Compared with Comparative Example 3: GMP increased by 3.75 times, Glu increased by 7.41 times, and Arg decreased by 0.20 times.

[0135] Examples 25-32: A method for extracting umami substances from shiitake mushrooms with reduced salt and enhanced flavor. Small-diameter shiitake mushroom slurry and large-diameter shiitake mushrooms were mixed at a mass ratio of 9:1 to obtain Dx 50 =18.5μm Shiitake mushroom mixed slurry 1.

[0136] Small-diameter shiitake mushroom slurry and large-diameter shiitake mushrooms were mixed at a mass ratio of 1:9 to obtain Dx 50 =192.7μm Shiitake mushroom mixed slurry 2.

[0137] Umami substances were extracted using shiitake mushroom mixed slurry 1 and shiitake mushroom mixed slurry 2, and the effects of different enzyme addition amounts on the contents of GMP, Glu and Arg were investigated.

[0138] Example 25 Take 100 parts by weight of shiitake mushroom mixed slurry 1, first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, then add 0.05 parts by weight of BG and 0.05 parts by weight of FH, and carry out the first enzymatic hydrolysis at 50℃ for 1.5h.

[0139] After the first enzymatic hydrolysis, the pH of the shiitake mushroom mixture slurry 1 after the first enzymatic hydrolysis was adjusted to 6.50-7.50 with 3 mol / L NaOH. 1 part by mass of JX and 1 part by mass of FW were added respectively, and the second enzymatic hydrolysis was carried out at 55℃ for 1.5 h.

[0140] Add 2 parts by weight of HS and 2 parts by weight of TA to the shiitake mushroom mixed slurry 1 after the second enzymatic hydrolysis, and carry out the third enzymatic hydrolysis for 1.5 h.

[0141] After the third enzymatic hydrolysis, the shiitake mushroom mixed slurry 1 was heated to 90℃ for 10 min to inactivate the enzyme, centrifuged at 8000 r / min for 10 min, and the supernatant was collected to detect GMP, Glu and Arg in the supernatant.

[0142] Detection results: GMP = 108.41 ± 6.85 ug / mL, Glu = 91.60 ± 7.55 mg / 100g, Arg = 22.65 ± 0.32 mg / 100g. Compared with Comparative Example 4: GMP increased by 2.48 times, Glu increased by 5.76 times, and Arg decreased by 0.46 times.

[0143] Example 26 The operation is the same as in Example 25, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 1 part by weight of JX, 1 part by weight of FW, and 5 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0144] Detection results: GMP = 115.47 ± 3.25 ug / mL, Glu = 93.27 ± 5.74 mg / 100g, Arg = 22.92 ± 0.29 mg / 100g. Compared with Comparative Example 4: GMP increased by 2.70 times, Glu increased by 5.88 times, and Arg decreased by 0.46 times.

[0145] Example 27 The operation is the same as in Example 25, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 1 part by weight of JX, 1 part by weight of FW, and 5 parts by weight of ZA. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0146] Detection results: GMP = 118.80 ± 2.18 ug / mL, Glu = 89.62 ± 0.80 mg / 100g, Arg = 21.97 ± 0.22 mg / 100g. Compared with Comparative Example 4: GMP increased by 2.81 times, Glu increased by 5.61 times, and Arg decreased by 0.48 times.

[0147] Example 28 The operation is the same as in Example 25, except that: The enzymes added for the first enzymatic hydrolysis are 0.1 parts by weight of BG and 0.1 parts by weight of FH; The enzymes added during the second enzymatic hydrolysis are 1 part by weight of JX, 1 part by weight of FW, 0.1 part by weight of ZA, and 0.1 part by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0148] Detection results: GMP = 129.17 ± 7.33 ug / mL, Glu = 106.29 ± 8.56 mg / 100g, Arg = 25.82 ± 0.85 mg / 100g. Compared with Comparative Example 4: GMP increased by 3.14 times, Glu increased by 6.84 times, and Arg decreased by 0.39 times.

[0149] Example 29 Take 100 parts by weight of shiitake mushroom mixed slurry 2, first adjust the pH to 5.50-6.50 with H3PO4 or 3 mol / L NaOH, then add 0.05 parts by weight of BG and 0.05 parts by weight of FH, and carry out the first enzymatic hydrolysis at 50℃ for 1.5 h.

[0150] After the first enzymatic hydrolysis, the pH of the shiitake mushroom mixture slurry 2 after the first enzymatic hydrolysis was adjusted to 6.50-7.50 with 3 mol / L NaOH. Then, 1 part by mass of JX and 1 part by mass of FW were added, and the second enzymatic hydrolysis was carried out at 55℃ for 1.5 hours.

[0151] Add 2 parts by weight of HS and 2 parts by weight of TA to the shiitake mushroom mixture slurry 2 after the second enzymatic hydrolysis, and carry out the third enzymatic hydrolysis for 1.5 h.

[0152] After the third enzymatic hydrolysis, the shiitake mushroom mixture slurry 2 was heated to 90℃ to inactivate the enzyme for 10 min, centrifuged at 8000 r / min for 10 min, and the supernatant was collected to detect GMP, Glu and Arg in the supernatant.

[0153] Detection results: GMP = 103.35 ± 2.04 ug / mL, Glu = 98.95 ± 2.06 mg / 100g, Arg = 32.15 ± 0.39 mg / 100g. Compared with Comparative Example 4: GMP increased by 2.31 times, Glu increased by 6.30 times, and Arg decreased by 0.24 times.

[0154] Example 30 The operation is the same as in Example 29, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 1 part by weight of JX, 1 part by weight of FW, and 5 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0155] Detection results: GMP = 90.25 ± 3.88 ug / mL, Glu = 95.68 ± 3.00 mg / 100g, Arg = 28.33 ± 0.37 mg / 100g. Compared with Comparative Example 4: GMP increased by 1.89 times, Glu increased by 6.06 times, and Arg decreased by 0.33 times.

[0156] Example 31 The operation is the same as in Example 29, except that: The enzymes added for the first enzymatic hydrolysis are 0.05 parts by weight of BG and 0.05 parts by weight of FH. The enzymes added during the second enzymatic hydrolysis are 1 part by weight of JX, 1 part by weight of FW, and 5 parts by weight of ZA. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0157] Detection results: GMP = 101.75 ± 2.32 ug / mL, Glu = 90.32 ± 8.63 mg / 100g, Arg = 30.31 ± 0.57 mg / 100g. Compared with Comparative Example 4: GMP increased by 2.26 times, Glu increased by 5.66 times, and Arg decreased by 0.28 times.

[0158] Example 32 The operation is the same as in Example 29, except that: The enzymes added for the first enzymatic hydrolysis are 0.1 parts by weight of BG and 0.1 parts by weight of FH; The enzymes added during the second enzymatic hydrolysis are 1 part by weight of JX, 1 part by weight of FW, 2 parts by weight of ZA, and 2 parts by weight of ZF. The enzymes added during the third enzymatic hydrolysis are 2 parts by weight of HS and 2 parts by weight of TA.

[0159] Detection results: GMP = 106.64 ± 7.52 ug / mL, Glu = 113.96 ± 12.46 mg / 100g, Arg = 38.87 ± 0.65 mg / 100g. Compared with Comparative Example 4: GMP increased by 2.42 times, Glu increased by 7.41 times, and Arg decreased by 0.08 times.

[0160] All experimental parameters and test results of Comparative Examples 1-4 and Examples 1-32 are summarized in Tables 1-4.

[0161] Table 1 Extraction parameters and detection results of umami substances from Agaricus bisporus.

[0162] Table 2. Extraction parameters and detection results of umami substances from oyster mushrooms.

[0163] Table 3. Extraction parameters and detection results of umami substances from King Oyster Mushroom.

[0164] Table 4. Extraction parameters and detection results of umami substances from shiitake mushrooms.

[0165] As can be seen from Tables 1-4, small-particle-size mushroom slurry (Dx) 50 GMP release was more significant in mushroom umami species processed with a particle size ≤52.3μm, while that of larger particle sizes (Dx) was more pronounced. 50 The release of Glu (glucose) from mushroom slurry with a particle size ≥192.7 μm was more significant, indicating a synergistic effect between particle size and enzymatic hydrolysis on the release of umami substances. This invention satisfies the industrial requirements for low-bitterness, high-umami seasoning bases through the interaction between raw material particle size and three-step enzymatic hydrolysis.

[0166] In summary, the method for reducing bitterness and enhancing umami in mushrooms provided by this invention is applicable to various edible fungi such as button mushrooms, oyster mushrooms, king oyster mushrooms, and shiitake mushrooms. By controlling the particle size of the mushroom slurry and combining it with a three-step multi-enzyme synergistic hydrolysis system, compared to a control without added enzymes, the three-step hydrolysis embodiment can increase GMP content by 117%-567%, Glu content by 147%-866%, and reduce Arg content by 1%-55%, achieving the effect of reducing bitterness and enhancing umami.

[0167] Although the above embodiments have provided a detailed description of the present invention, they are merely some, not all, embodiments of the present invention. Other embodiments can be obtained without creative effort, as shown in these embodiments, and all such embodiments fall within the scope of protection of the present invention.

Claims

1. A method for preparing an edible fungus extract with reduced bitterness and enhanced flavor, characterized in that the steps include: include: The blanched edible fungi were mixed with water to obtain an edible fungi mixture, which was then pulverized to obtain Dx. 50 Edible mushroom slurry with a thickness of 2~600 μm; The pH of the edible fungus slurry is adjusted to 5.5-6.5, and the first enzymatic hydrolysis is performed using a first compound enzyme to obtain the first enzymatic hydrolysate; the first compound enzyme includes a compound pectinase and a compound glycosylase. The pH of the first enzymatically hydrolyzed slurry is adjusted to 6.5-7.5, and a second enzymatic hydrolysis is performed using a second complex enzyme to obtain a second enzymatically hydrolyzed slurry; the second complex enzyme includes an alkaline protease and a flavor protease. A third enzymatic hydrolysis is performed using a third complex enzyme to obtain a third enzymatic hydrolysate; the third complex enzyme includes nuclease and deaminase. The enzyme inactivation process of the third enzyme hydrolysate yields the edible fungus extract.

2. The preparation method according to claim 1, characterized in that, Based on 100 parts by weight of edible fungus slurry, the compound pectinase comprises 0.01 to 5 parts by weight; the compound glycoenzyme comprises 0.01 to 5 parts by weight.

3. The preparation method according to claim 1, characterized in that, The second complex enzyme also includes transaminase and / or lipase.

4. The preparation method according to claim 3, characterized in that, Based on 100 parts by weight of edible fungus slurry, the alkaline protease comprises 0.01 to 5 parts by weight; the flavor protease comprises 0.01 to 5 parts by weight; the lipase comprises 0.01 to 5 parts by weight; and the transaminase comprises 0.01 to 5 parts by weight.

5. The preparation method according to claim 1, characterized in that, Based on 100 parts by weight of edible fungus slurry, the mass fraction of the nuclease is 0.01 to 5 parts by weight; the mass fraction of the deaminase is 0.01 to 5 parts by weight.

6. The preparation method according to claim 1, characterized in that, Adjust the pH of the edible mushroom slurry with H3PO4 or NaOH; adjust the pH of the first enzymatic hydrolysis slurry with NaOH.

7. The preparation method according to claim 1, characterized in that, The edible fungi include any one or more of button mushrooms, oyster mushrooms, king oyster mushrooms, and mushrooms.

8. Edible fungi extract prepared by any one of claims 1 to 7.

9. The application of the preparation method according to any one of claims 1 to 7 in reducing bitterness and enhancing flavor in food.

10. The application as described in claim 9, characterized in that, The reduction of bitterness and enhancement of freshness includes any one or more of the following: 1) Increase guanine content; 2) Increase glutamic acid content; 3) Reduce arginine content.

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