The present invention discloses a natural composite
flavor enhancer and a preparation method thereof, comprising the following steps: using an ultramicro grinder to crush rice
wine lees and
wheat gluten powder to obtain ultramicro
wheat gluten powder and ultramicro rice
wine lees powder; taking the ultramicro
wheat gluten powder,
sterile water, and
protease, mixing them evenly, carrying out
enzymatic hydrolysis, inactivating the
enzyme after the reaction ends, filtering, and taking the filtrate, namely the wheat
gluten powder enzymatic
hydrolysate, for standby; taking the wheat
gluten powder enzymatic
hydrolysate, ultramicro rice
wine lees powder, and
sterile water, mixing them evenly, carrying out
enzymatic hydrolysis, inactivating the
enzyme after the reaction ends, filtering, and taking the filtrate, namely the composite enzymatic
hydrolysate, for standby; taking the composite enzymatic hydrolysate,
cysteine,
xylose, glucose, granulated
sugar, and salt, mixing them and carrying out a
thermal reaction to obtain a reaction solution; and preparing the natural
flavor enhancer by
spray drying. The present invention utilizes the natural
enzyme system in rice wine lees to synergistically enzymatically hydrolyze wheat
gluten powder to promote the release of
umami amino acids, and further strengthens the
umami by using
thermal reaction technology.