Edible mushroom powder composite salt and preparation method therefor

Abstract

Disclosed in the present invention are an edible mushroom powder composite salt and a preparation method therefor. The edible mushroom powder composite salt comprises salt particles and a flavor-enhancing protective layer covering the salt particles. The raw materials of the flavor-enhancing protective layer comprise the following components in parts by mass: 5-10 parts of composite edible mushroom enzymolyzed powder, 1-2 parts of succinic acid, 1-2 parts of xanthan gum, 0.5-1 part of locust bean gum, and 0.5-1 part of an anti-caking agent. The mass ratio of all the raw materials of the flavor-enhancing protective layer to the salt particles is 1-2:10. By means of the adhesiveness of edible gum, a salt flavor-enhancing agent is uniformly dispersed on the surfaces of the salt particles, and by means of the gelation property of the edible gum, coating is executed to form the flavor-enhancing protective layer, so that the salt can be prevented from absorbing water and caking and can also be dissolved in cold water, without delaying the perception of saltiness, thereby reducing the use amount of the salt.

Description

Edible fungus powder composite salt and preparation method thereof Technical Field

[0001] The present invention relates to the technical field of food, in particular to an edible fungus powder composite salt and a preparation method thereof. Background Art

[0002] Table salt (sodium chloride) plays an important role in imparting flavor to food and beverages, improving the preservability of food and beverages, and improving the physical properties of food and beverages during the seasoning process of food and beverages. Table salt imparts a particularly delicious taste (salt taste) to food and beverages, and its constituent components, sodium and chlorine, are essential nutrients for the human body. However, in the daily use of table salt, two problems are often faced: one is the constituent component of table salt, and excessive sodium intake is considered to be a risk factor for most health problems, such as heart disease or vascular diseases such as hypertension. In order to reduce the intake of table salt, in the seasoning or processing of food and beverages, reducing the usage of table salt is the simplest method. However, if it is a family's cooked food or processed food, the salt amount contained in the food is reduced by more than 10%, and the deliciousness of the food is generally affected.

[0003] In order to solve the above technical problems, the relevant technology enhances the saltiness of salt through salt flavor enhancers such as ammonium salts, potassium salts, acidic choline salts and other chemical substances, ensuring that the impact on taste is minimized while reducing the amount of salt used; however, salt flavor enhancers are easy to agglomerate in salt and are difficult to disperse evenly. For cold dishes such as cold-mixed preserved eggs, fruits that need to be eaten with salt such as pineapples, and compound seasonings such as hot pot base dry sauce, they are not stirred after adding salt. The unevenness of the salt flavor enhancer will greatly affect the taste of the food, and the types of salt enhancers are not natural enough and cannot meet the health concept of consumers.

[0004] Therefore, it is necessary to propose a scheme for uniformly dispersing natural salt flavor enhancer to enhance the flavor of salt suitable for various types of dishes.

[0005] Summary of the Invention

[0006] In view of this, the present application provides an edible fungus powder composite salt and a preparation method thereof to solve the problem that salt flavor enhancers cannot be evenly dispersed in salt.

[0007] In order to achieve the above technical objectives, this application adopts the following technical solutions:

[0008] The present application provides an edible fungus powder composite salt, comprising salt particles and a flavor-enhancing protective layer coated on the salt particles; the raw materials of the flavor-enhancing protective layer include the following components in parts by mass: 5-10 parts of composite edible fungus enzymatic hydrolysis powder, 1-2 parts of succinic acid, 1-2 parts of xanthan gum, 0.5-1 part of locust bean gum, and 0.5-1 part of an anti-caking agent; the mass ratio of the sum of the raw materials of the flavor-enhancing protective layer to the salt particles is 1-2:10.

[0009] Preferably, the compound edible fungus enzymatic hydrolysis powder comprises a mixture of enoki mushroom enzymatic hydrolysis powder and shiitake mushroom enzymatic hydrolysis powder.

[0010] Preferably, the preparation method of the composite edible fungus enzymatic hydrolysis powder comprises the following steps:

[0011] S1. The dried fruiting bodies of Flammulina velutipes and Lentinus edodes were washed, dried, and crushed to obtain a composite powder;

[0012] S2. Adding a composite protease to the aqueous solution of the composite fungus powder for hydrolysis, filtering the filtrate, spray drying, and sieving to obtain the composite edible fungus enzymatic hydrolysis powder.

[0013] Preferably, the composite protease comprises one or more of neutral protease, bromelain, neutral protease, flavor protease, papain, and trypsin.

[0014] Preferably, the pH of the hydrolysis is 6-9.

[0015] Preferably, the particle size of the salt particles is 1-3 mm.

[0016] Preferably, the particle size of the composite edible fungus enzymatic hydrolysis powder is 10-100 μm.

[0017] Preferably, the anticaking agent includes one or more of ammonium ferric citrate, starch, sodium carbonate, sodium dihydrogen phosphate, sodium citrate, and wood sulfonate.

[0018] In a second aspect, the present application provides a method for preparing edible fungus powder composite salt, comprising the following steps:

[0019] K1. The composite edible fungus enzymatic powder, succinic acid, xanthan gum, locust bean gum, and anti-caking agent were dissolved in water to obtain a flavor-enhancing protective solution;

[0020] K2. Spray the flavor-enhancing protective liquid onto the surface of the salt particles and dry them immediately to obtain the edible fungus powder composite salt.

[0021] Preferably, the mass fraction of the solute in the flavor-enhancing protective solution is 50-60%.

[0022] The beneficial effects of this application are as follows:

[0023] This application uses enoki mushrooms, shiitake mushrooms, and succinic acid as raw materials for salt flavor enhancers. After enzymatic hydrolysis, alkaline amino acids and acidic amino acids are formed to achieve the effect of maintaining the salt flavor while reducing the amount of salt used.

[0024] The present invention utilizes the adhesive properties of edible glue to evenly disperse the salt flavor enhancer on the surface of salt particles, and utilizes its gelling properties to coat the salt particles to form a flavor-enhancing protective layer. This not only prevents the salt from absorbing water and hardening, but also dissolves readily in cold water, without delaying the perception of salt flavor, thereby reducing the amount of salt used.

[0025] The edible glue used in this application will not salt out when encountering salt, has a good coating effect, and has a long storage time. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0027] The present application provides an edible fungus powder composite salt, comprising salt particles and a flavor-enhancing protective layer coated on the salt particles; the raw materials of the flavor-enhancing protective layer include the following components in parts by mass: 5-10 parts of composite edible fungus enzymatic hydrolysis powder, 1-2 parts of succinic acid, 1-2 parts of xanthan gum, 0.5-1 part of locust bean gum, and 0.5-1 part of an anti-caking agent; the mass ratio of the sum of the raw materials of the flavor-enhancing protective layer to the salt particles is 1-2:10.

[0028] The flavor-enhancing protective layer of the present application has the following functions: 1. Xanthan gum and locust beans jointly form a gel film to coat the salt particles, isolating the salt particles from direct contact with moisture in the air, and preventing the salt from absorbing water and hardening; 2. The salt flavor enhancer is evenly dispersed and adhered to the surface of the salt particles, basically maintaining the taste consistency of each salt particle, without affecting the taste of cold dishes or foods that are finally sprinkled with salt. For hot dishes, the salt flavor enhancer and salt particles can be fully miscible under the effect of reheating, with high uniformity and good taste enhancement effect; 3. The flavor-enhancing protective layer uses edible gums soluble in cold water, such as xanthan gum, as raw materials. It dissolves when it comes into contact with water, releases flavor quickly, and will not affect the sensitivity of taste due to the isolation effect of the flavor-enhancing protective layer. Even if it does not dissolve in water or is preheated and melted, it will not affect the distribution uniformity of the salt flavor enhancer at all; 4. Xanthan gum as a coating raw material will not salt out, its coating effect will not be affected by the high salt content, and it will not increase the viscosity to affect the taste.

[0029] The present application adopts edible fungi as the raw material of salt flavor enhancer, which has natural and green ingredients and reduces the amount of additives.

[0030] The compound edible fungus enzymatic hydrolysis powder comprises a mixture of enoki mushroom enzymatic hydrolysis powder and shiitake mushroom enzymatic hydrolysis powder; and the preparation method of the compound edible fungus enzymatic hydrolysis powder comprises the following steps:

[0031] S1. The dried fruiting bodies of Flammulina velutipes and Lentinus edodes were washed, dried, and crushed to obtain a composite powder;

[0032] S2. Adding a composite protease to the aqueous solution of the composite fungus powder for hydrolysis, filtering the filtrate, spray drying, and sieving to obtain composite edible fungus enzymatic hydrolysis powder. Preferably, before step S2, the composite fungus powder is hydrolyzed with cellulase to reduce interference with subsequent protease amino acid acquisition. Alternatively, a pulverizer can be used for high-speed stirring and shearing to achieve rapid decomposition of cell walls.

[0033] Flammulina velutipes is rich in a variety of amino acids, proteins, vitamins, and minerals. Its cells contain 18 amino acids, and eight essential amino acids for the human body account for 44.5% of the total amino acid content, far exceeding that of typical edible and medicinal mushrooms. Alkaline amino acids such as lysine are particularly abundant, helping to enhance the flavor of salt. Shiitake mushrooms contain significant amounts of acidic amino acids such as glutamic acid and aspartic acid, which also enhance the flavor of salt. These acidic and alkaline amino acids can be obtained through enzymatic hydrolysis with proteases.

[0034] In some embodiments, the composite protease comprises one or more of neutral protease, bromelain, neutral protease, flavor protease, papain, and trypsin.

[0035] In some embodiments, the pH of the hydrolysis is 6-9, preferably, the pH of the hydrolysis is 6.8-7.6.

[0036] Preferably, the particle size of the salt particles is 1-3 mm; the particle size of the compound edible fungus enzymatic hydrolysis powder is 10-100 μm; the above particle sizes are all obtained by sieving, and the particle size of the compound edible fungus enzymatic hydrolysis powder is much smaller than the particle size of the salt particles. On the one hand, the uniformity and adhesion amount of the salt particles adhering to the compound edible fungus enzymatic hydrolysis powder can be improved, and on the other hand, the flavor-enhancing protective layer will not be too thick, thereby affecting the physical sensory properties of the salt itself.

[0037] Preferably, the anticaking agent includes one or more of ammonium ferric citrate, starch, sodium carbonate, sodium dihydrogen phosphate, sodium citrate, and wood sulfonate.

[0038] The present application provides a method for preparing edible fungus powder composite salt, comprising the following steps:

[0039] K1. The composite edible fungus enzymatic powder, succinic acid, xanthan gum, locust bean gum, and anti-caking agent were dissolved in water to obtain a flavor-enhancing protective solution;

[0040] K2. Spray the flavor-enhancing protective liquid onto the surface of the salt particles and dry them immediately to obtain the edible fungus powder composite salt.

[0041] Compared with other edible gums, xanthan gum has the characteristic of salt resistance. Since the main ingredient of this application is salt particles, the content of salt particles accounts for a high proportion. The use of xanthan gum that does not salt out can avoid the problem of being unable to coat the salt particles due to the salting out effect of edible gum, and the dispersion uniformity of the salt flavor enhancer will not be affected by salting out. Moreover, it has pseudoplasticity and will not increase the viscosity of salt and affect the taste. Xanthan gum itself will not gel and needs to be compounded with locust bean gum to form a gel coating layer.

[0042] In some embodiments, the mass fraction of the solute in the flavor-enhancing protective liquid is 50-60%, and the solute is a soluble solid, including compound edible fungus enzymatic hydrolysate powder, succinic acid, xanthan gum, locust bean gum, and anti-caking agent. The high solute content can reduce the subsequent drying time.

[0043] Raw material preparation:

[0044] The preparation method of composite edible fungus enzymatic hydrolysis powder comprises the following steps:

[0045] S1. Wash 100g of dried enoki mushroom fruiting bodies and 100g of shiitake mushroom fruiting bodies, dry them at 50°C, and grind them in a grinder to obtain a composite fungus powder;

[0046] S2. Add 1g of composite protease to the aqueous solution of composite fungus powder, adjust the pH to 6.8, and hydrolyze at 40-50°C for 1-2 hours. Adjust the temperature to 90-110°C and maintain for 5-10 minutes. Cool the mixture, filter the filtrate, spray-dry the filtrate at 40°C, and sieve to a particle size of 10-100 μm to obtain composite edible fungus enzymatic hydrolyzed powder. The composite protease is a blend of commercially available neutral protease, bromelain, neutral protease, flavor protease, papain, and trypsin in equal amounts.

[0047] The present invention is further described below through specific examples.

[0048] Example 1

[0049] An edible fungus powder composite salt comprises salt particles and a flavor-enhancing protective layer coated on the salt particles; raw materials of the flavor-enhancing protective layer comprise the following components in parts by mass: 10 parts of composite edible fungus enzymatic hydrolysis powder, 1 part of succinic acid, 2 parts of xanthan gum, 1 part of locust bean gum, and 1 part of an anti-caking agent; the mass ratio of the sum of the raw materials of the flavor-enhancing protective layer to the salt particles is 2:10; the particle size of the salt particles is 1 mm; and the particle size of the composite edible fungus enzymatic hydrolysis powder is 10 μm.

[0050] A method for preparing edible fungus powder composite salt comprises the following steps:

[0051] K1. The composite edible fungus enzymatic hydrolyzed powder, succinic acid, xanthan gum, locust bean gum, and anti-caking agent were dissolved in 70°C water by mass and stirred for 5 minutes to obtain a flavor-enhancing protective solution. The mass fraction of the solute in the flavor-enhancing protective solution was 60%;

[0052] K2. After spraying the flavor-enhancing protective liquid onto the surface of the salt particles, immediately dry them at 45°C. After drying, the moisture content is controlled below 2%, and the edible fungus powder composite salt is obtained.

[0053] Example 2

[0054] An edible fungus powder composite salt comprises salt particles and a flavor-enhancing protective layer coated on the salt particles; raw materials of the flavor-enhancing protective layer comprise the following components in parts by mass: 5 parts of composite edible fungus enzymatic hydrolysis powder, 2 parts of succinic acid, 1 part of xanthan gum, 0.5 part of locust bean gum, and 0.5 part of an anti-caking agent; the mass ratio of the sum of the raw materials of the flavor-enhancing protective layer to the salt particles is 1:10; the particle size of the salt particles is 3 mm; and the particle size of the composite edible fungus enzymatic hydrolysis powder is 100 μm.

[0055] A method for preparing edible fungus powder composite salt comprises the following steps:

[0056] K1. The composite edible fungus enzymatic hydrolyzed powder, succinic acid, xanthan gum, locust bean gum, and anti-caking agent were dissolved in 80°C water by mass and stirred for 5 minutes to obtain a flavor-enhancing protective solution. The mass fraction of the solute in the flavor-enhancing protective solution was 50%;

[0057] K2. After spraying the flavor-enhancing protective liquid onto the surface of the salt particles, immediately dry them at 40°C. After drying, the moisture content is controlled below 2%, thereby obtaining edible fungus powder composite salt.

[0058] Example 3

[0059] An edible fungus powder composite salt comprises salt particles and a flavor-enhancing protective layer coated on the salt particles; raw materials of the flavor-enhancing protective layer comprise the following components in parts by mass: 6 parts of composite edible fungus enzymatic hydrolysis powder, 1.5 parts of succinic acid, 1.5 parts of xanthan gum, 0.5 parts of locust bean gum, and 0.5 parts of an anti-caking agent; the mass ratio of the sum of the raw materials of the flavor-enhancing protective layer to the salt particles is 2:10; the particle size of the salt particles is 2 mm; and the particle size of the composite edible fungus enzymatic hydrolysis powder is 50 μm.

[0060] A method for preparing edible fungus powder composite salt comprises the following steps:

[0061] K1. The composite edible fungus enzymatic hydrolyzed powder, succinic acid, xanthan gum, locust bean gum, and anti-caking agent were dissolved in 80°C water by mass and stirred for 4 minutes to obtain a flavor-enhancing protective solution. The mass fraction of the solute in the flavor-enhancing protective solution was 60%;

[0062] K2. After spraying the flavor-enhancing protective liquid onto the surface of the salt particles, immediately dry them at 40°C. After drying, the moisture content is controlled below 2%, thereby obtaining edible fungus powder composite salt.

[0063] Comparative Example 1

[0064] The invention discloses an edible fungus powder composite salt, comprising a flavoring agent and salt particles. The flavoring agent comprises the following components in parts by mass: 10 parts of composite edible fungus enzymatic hydrolysis powder, 1 part of succinic acid, 2 parts of xanthan gum, 1 part of locust bean gum, and 1 part of an anti-caking agent. The mass ratio of the sum of the components of the flavoring agent to the salt particles is 2:10.

[0065] A method for preparing edible fungus powder composite salt is provided: the flavoring material mixed powder is mixed with salt particles to obtain the compound salt.

[0066] Comparative Example 2

[0067] A composite salt, the other contents of which are the same as those of Example 1, except that the composite edible fungus enzymatic hydrolysis powder is not added and an equal amount of salt particles is used instead.

[0068] Testing and Evaluation

[0069] The composite salt powder obtained in Examples 1-3 and Comparative Examples 1-2 was divided into three equal parts, each weighing 0.1 g. The scoring method for sensory evaluation of salt was used, and 20 reviewers were invited to conduct a sensory evaluation. The scoring criteria are shown in Table 1, and the final scoring results are shown in Table 2. The scores in Table 2 are the average values ​​of the scores given by the 20 reviewers, excluding the highest score and the lowest score.

[0070] Table 1 Scoring criteria

[0071] Table 2

[0072] As can be seen from Table 2, the salt taste scores of Examples 1-3 are higher than those of Comparative Examples 1 and 2, indicating that the composite edible fungus enzymatic hydrolysis powder of the present application can effectively enhance the salty taste of salt; and the score differences between the three groups of composite salts provided with a flavor-enhancing protective layer in Examples 1-3 are smaller than those in Example 1, indicating that the scheme of the present application can effectively improve the uniformity of the composite edible fungus enzymatic hydrolysis powder.

[0073] The above are only preferred specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or replacements that can be easily thought of by any technician familiar with this technical field within the technical scope disclosed by the present invention should be covered by the scope of protection of the present invention.

Claims

1. An edible fungus powder composite salt, characterized in that: It comprises salt particles and a flavor-enhancing protective layer coated on the salt particles; the raw materials of the flavor-enhancing protective layer comprise the following components in mass proportions: 5-10 parts of compound edible fungus enzymatic hydrolysis powder, 1-2 parts of succinic acid, 1-2 parts of xanthan gum, 0.5-1 parts of locust bean gum, and 0.5-1 parts of anti-caking agent; the mass ratio of the sum of the raw materials of the flavor-enhancing protective layer to the salt particles is 1-2:

10.

2. The edible fungus powder composite salt according to claim 1, characterized in that The composite edible fungus enzymatic hydrolysis powder comprises a mixture of enoki mushroom enzymatic hydrolysis powder and shiitake mushroom enzymatic hydrolysis powder.

3. The edible fungus powder composite salt according to claim 1, characterized in that The preparation method of the composite edible fungus enzymatic hydrolysis powder comprises the following steps: S1. Wash, dry and crush the dried Flammulina velutipes fruiting bodies and Lentinula edodes fruiting bodies to obtain composite fungus powder; S2. Adding a composite protease to the aqueous solution of the composite fungus powder for hydrolysis, filtering the filtrate, spray drying, and sieving to obtain the composite edible fungus enzymatic hydrolysis powder.

4. The edible fungus powder composite salt according to claim 3, characterized in that The composite protease comprises one or more of neutral protease, bromelain, neutral protease, flavor protease, papain and trypsin.

5. The edible fungus powder composite salt according to claim 3, characterized in that: The pH of the hydrolysis is 6-9.

6. The edible fungus powder composite salt according to claim 1, characterized in that The particle size of the salt particles is 1-3 mm.

7. The edible fungus powder composite salt according to claim 1, characterized in that The particle size of the composite edible fungus enzymatic hydrolysis powder is 10-100 μm.

8. The edible fungus powder composite salt according to claim 1, characterized in that The anticaking agent includes one or more of ammonium ferric citrate, starch, sodium carbonate, sodium dihydrogen phosphate, sodium citrate, and wood sulfonate.

9. A method for preparing the edible fungus powder composite salt according to any one of claims 1 to 8, characterized in that: The following steps are involved: K1. Dissolve the compound edible fungus enzymatic hydrolysis powder, succinic acid, xanthan gum, locust bean gum and anti-caking agent in water. Obtaining a flavor-enhancing protective liquid; K2. After the flavor-enhancing protective liquid is sprayed onto the surface of the salt particles, it is immediately dried to obtain the edible fungus powder composite salt.

10. The method for preparing edible fungus powder composite salt according to claim 9, characterized in that: The mass fraction of the solute in the flavor enhancement protection solution is 50-60%.

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