This invention discloses a
biotechnology-based process and product for preparing deodorized
mushroom concentrate, relating to the field of
mushroom concentrate technology. The invention involves taking finely filtered
mushroom broth, concentrating it, and controlling the
solid content to obtain a mushroom concentrate. The mushroom concentrate is then adjusted to pH using
sodium hydroxide or
hydrochloric acid, heated, and immobilized bromelain and
papain are added, stirred, and then immobilized
flavor protease is added, stirred, and filtered to obtain the deodorized mushroom concentrate. Bromelain,
papain, and
flavor protease are selected. Bromelain and
papain are endopeptidases that cleave long
protein chains in mushrooms at different sites, providing more ends for the
flavor protease. The flavor protease is an exopeptidase that hydrolyzes the
protein fragments cleaved by bromelain and papain to form flavor amino acids. During the
enzymatic hydrolysis process, the immobilized carriers of the three enzymes remove off-odors through adsorption.