42 results about "Heat denaturation" patented technology

The invention relates to the technical field of microbial fermentation, in particular to a fermented fish protein composition and a preparation process thereof. The preparation process of the fermented fish protein composition comprises the following steps: adding a substrate, compound zymophyte and the like into a fermentation container for fermentation; taking part of the fermentation liquor, heating for denaturation and low-temperature renaturation, adding the mesoporous silica carrier, and introducing into the fermentation container again; and continuously monitoring, and after fermentation is completed, carrying out solid-liquid separation and subsequent treatment on the fermentation liquid to obtain the fermented fish protein composition. The enzyme is immobilized through combination of heating denaturation and low-temperature renaturation, so that certain inhibitory structures in enzyme molecules can be broken, the enzyme is easier to interact with other molecules, the activity of the enzyme molecules is recovered, specific binding between the enzyme and the mesoporous silica carrier is promoted, and the immobilization efficiency is improved; the immobilized enzyme shows higher stability and activity, the service life is prolonged, and the loss of the enzyme is reduced, so that the fermentation efficiency is improved.

The invention relates to the technical field of food, in particular to a preparation method of low-sensitization hydrolyzed whey protein nanoscale microcapsule powder, which comprises the following steps: S1, preparing a whey protein solution, performing microfiltration, and treating with cysteine hydrochloride; s2, trypsin hydrolysis; s3, inactivating and cooling; s4, adding chymotrypsin, and synchronously applying ultrasonic waves; s5, bromelain is added, ultrafiltration is performed, and peptide fragments are collected; s6, preparing a capsule wall solution; s7, adopting a micro-fluidic chip to form a nano emulsion; s8, the mixture is added into a CaCl2 solution to be stirred, multi-layer self-assembly is conducted, and micro-capsule particles are obtained; and S9, carrying out ultrahigh-pressure micro-jet homogenization, vacuum freeze drying and low-temperature plasma assisted grinding on the micro-capsule particles to obtain the nano-scale micro-capsule powder. The stability of active ingredients is maintained through multi-enzyme cooperation and ultrasonic-assisted efficient elimination of allergens, multi-layer nano-embedding under microfluidic control and low-temperature plasma grinding, and the limitations of low single enzymolysis efficiency, insufficient embedding rate and thermal denaturation risk in the prior art are overcome.

The invention relates to the technical field of biological detection, in particular to a sample diluent as well as a preparation method and application thereof. The sample diluent comprises a dilution component, and the dilution component comprises the following raw materials in percentage by mass: 0.005%-0.02% of thermally denatured immunoglobulin G, 0.5%-2.0% of a protein protective agent, 0.5%-1.5% of a metal ion chelating agent, 0.1%-0.5% of an ampholytic surfactant and 0.5%-2.0% of a sugar alcohol compound. According to the sample diluent, through the interaction of all the components, the ability of the sample diluent to reduce the matrix effect of serum and plasma samples can be remarkably improved, so that the interference of non-specific reaction and matrix effect of serum and plasma on the detection process is reduced, and the accuracy of serum and plasma sample detection can be improved; and a more reliable and accurate experiment result can be obtained.

The present invention provides highly effective and safe means capable of preventing or treating an egg allergy in infants. An oral immunotolerance agent or a food composition for preventing or treating an egg allergy according to the present invention contains a degraded product of heat-denatured egg white with an aspartic protease (e.g. pepsin) or a metal protease (e.g. thermolysin).

To produce fermented milk that has a high content of whey protein and a smooth texture without using special raw material or equipment.SOLUTION: A static-fermented milk has a milk protein content of 5.2 mass% or more relative to the static-fermented milk, and contains both of non-heat-denatured whey protein and heat-denatured whey protein.SELECTED DRAWING: None

The invention relates to the technical field of kit materials, in particular to a denaturation buffer solution, a rheumatoid factor kit and a preparation method and application of the denaturation buffer solution and the rheumatoid factor kit. The denaturation buffer solution comprises a buffer solution and a surfactant, the buffer solution comprises a buffer solute and a buffer solvent, the amount of substance n1 of the buffer solute and the volume V1 of the buffer solvent meet the relational expression that n1: V1 = (10-100): 1, and if the unit of n1 is mmol, the unit of V1 is L; the mass m1 of the surfactant and the volume V1 of the buffer solvent meet the relational expression: m1: V1 = (0.1-0.5): 100, and if the unit of m1 is g, the unit of V1 is mL. According to the buffer solution, the pH of the solution is maintained to be stable and the surface property of IgG molecules is changed through the composition and concentration ratio of the buffer solution and the action of the surfactant, so that the aggregation tendency of the IgG molecules is reduced, and the dispersion degree of IgG in the thermal denaturation process of rheumatoid factor kit detection is improved.

This invention discloses a method for repairing DNA damage in FFPE samples, comprising: S1. subjecting FFPE sample DNA to heat denaturation; S2. allowing the DNA to fully renature by slow cooling or ice bath; S3. using random primers to bind to large nicked regions of the DNA fragment; S4. adding a mixed repair enzyme to repair the DNA damage; S5. ligating the DNA repaired in step S4 to obtain large DNA fragments, which are then purified with magnetic beads to obtain the repaired DNA. By using random primer single-strand extension to assist the enzyme reaction system, the efficiency of DNA damage / deletion repair is improved; by using random ligation to assemble fragmented DNA into large DNA fragments, the problem of ineffective amplification caused by excessive DNA fragmentation is solved, without affecting the microarray detection results. The entire DNA repair reaction is performed continuously, without the need for multiple purification operations. Compared with other DNA repair methods, it is simple to operate and low in cost, significantly improving the quality of FFPE sample DNA and increasing its detection pass rate in Infinium CytoSNP-850K whole genome microarray detection.

The invention discloses a method for analyzing strigolactones hormone and receptor protein interaction based on a biomass spectrum and a Tycho instrument, and relates to the technical field of biology, the method comprises the following steps: S1, co-incubating a receptor protein solution and a strigolactones compound solution or a blank solvent to respectively obtain a to-be-detected incubation solution and a blank incubation solution; s2, respectively detecting the incubation liquid to be detected and the blank incubation liquid through a Tycho instrument to obtain a thermal denaturation curve of the incubation liquid to be detected and a thermal denaturation curve of the blank incubation liquid; s3, respectively analyzing the incubation liquid to be detected and the blank incubation liquid by using a biomass spectrum to obtain a mass spectrum of the incubation liquid to be detected and a mass spectrum of the blank incubation liquid. And judging whether the strigolactones hormone interacts with the receptor protein or not and whether the hydrolysis reaction occurs or not by comparing the difference between the peak offset of the thermal denaturation curve and the protein signal delta m / z in the mass spectrum. The method not only can be used for interaction detection of plant hormones and receptors, but also can be used for target protein excavation of natural active small molecules.

The invention discloses a pecan vegetable protein beverage and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the pecan vegetable protein beverage comprises the following steps: performing physical peeling through a freeze-thaw method, performing low-temperature wet grinding to obtain a pecan oil body emulsion system with a complete structure, reinforcing an oil body interface through the thermal denaturation characteristic of soybean protein isolate, and finally constructing a stable network structure by using dendrobium officinale stem liquid to increase the viscosity of the system, so as to obtain the pecan vegetable protein beverage. The pecan protein beverage free of the artificially synthesized food stabilizer is prepared through the preparation method of the pecan protein beverage, and the pecan protein beverage is rich in natural flavor, high in system stability, free of floating oil and sediment after being stored for 6 months, and very good in storage stability.

The application discloses a probiotic composition and a production process of a probiotic fermented bread crumb, and belongs to the technical field of bread crumb processing. The probiotic composition is a microcapsule structure containing malt dextrin, arabic gum and heat-denatured whey protein isolate as wall materials, and lactobacillus acidophilus and lactobacillus rhamnosus as core materials. The structure can ensure that a small amount of live bacteria and metabolic products are slowly released through the micropores of the wall materials in a normal temperature fermentation environment, so that the free lactic acid bacteria are prevented from rapidly proliferating, excessively producing acid and competing with yeast for carbon and nitrogen sources in the initial stage of fermentation. The probiotic composition can provide nutrition for the yeast in the fermentation process, promote cell division and metabolic activity of the yeast, and the polydextrose, inulin and arabic gum in the microcapsule wall materials are hydrophilic colloids, which can form a uniform hydration network in the dough.

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

Disclosed are MHC Class II constructs (CIICs) comprising DQ and DR gene products that can present peptide epitopes associated with cancers, allergies, autoimmune diseases (e.g., T1D and celiac disease), GVHD, HGVD, and infections to T cell receptors. The CIICs may also comprise sequences of immunomodulatory molecules (MODs) such as IL-2 or PD-L1 that can modulate receptors on the surface of T cells. CIICs are expressible at levels up to about 350 mg / I in culture, and are substantially stable to multiple freeze thaw cycles and to thermal denaturation at 42° C. The stability of CIICs and their ability to present peptide epitopes and MODs to T cells and their renders them useful as therapeutics for in vitro and in vivo methods of treating various cancers, allergies, autoimmune diseases (e.g., T1D and celiac disease), GVHD, HGVD, and infections.

The utility model discloses a milk warmer which comprises a semiconductor refrigeration assembly and a milk barrel. Through the design that the cone-frustum-shaped heat conduction column extends to two thirds of the height of the milk barrel and the combination of the multiple sets of protruding edges, the contact area between the milk barrel and milk is remarkably increased, the heat conduction efficiency is improved, the problem that the heating speed is low due to the fact that the area of a traditional guide block is insufficient is solved, meanwhile, local heat flux density is reduced, and milk protein is prevented from denaturation due to heating; the heat conducting seat and the heat conducting column which are integrally formed are adopted, and the design of threaded fastening and the sealing gasket is matched, so that the problem of sealing failure caused by difference of thermal expansion coefficients of different materials is effectively solved, and the structural stability and the sealing reliability during long-term use are ensured.

This invention relates to the field of biodetection technology, specifically to a non-isolated digital multiplex detection method based on a DNA walker and TdT enzyme amplification. The method first utilizes coding microspheres with capture elements coupled to their surface to specifically bind to target miRNAs or proteins in the sample; then, specific guide DNA (gDNA) corresponding to the target molecule is released through enzymatic digestion or thermal denaturation; the gDNA then... Pf Under the action of Ago endonuclease, the DNA walker on the surface of the encoded microspheres is activated, cyclically cutting the orbital strand to generate multiple DNA fragments with 3'-hydroxyl ends. Finally, TdT enzyme is used to extend fluorescently labeled nucleotides at the hydroxyl ends, achieving in-situ signal amplification, and digital quantitative analysis is performed on the fluorescence signal of the encoded microspheres. This invention achieves high-sensitivity detection of multiple targets in a single reaction without chamber isolation, with detection limits for each target molecule reaching the fM or fg / mL level, providing an effective technical means for the early screening of major diseases such as Alzheimer's.

Provided is a method for preparing starch and a non-thermal-denaturation protein powder by using rice as a raw material. The method comprises: crushing, pulping, homogenizing and centrifugally removing water from rice to obtain a solid phase and wastewater; and adding a specific gravity regulator, i.e. a syrup, into the solid phase, and separating the material into three phases: a heavy phase, a light phase and a liquid phase, wherein the heavy phase is used for preparing starch, the light phase is used for preparing a protein powder and a syrup, part of the liquid phase is reused, and the other part of the liquid phase is used for preparing the syrup; the wastewater generated during the preparation process is reused for the preparation of a syrup material; and the syrup is used as the specific gravity regulator.

The invention belongs to the technical field of bioactive protein peptides / protein hydrolysates, and particularly relates to an anti-aging soybean protein peptide and a preparation method thereof. Soybean protein is used as a raw material, the soybean protein is firstly subjected to thermal denaturation treatment to change the secondary structure of the soybean protein, and then the alkaline subunit amount of the thermal denaturation soybean protein is increased by utilizing high static pressure physical treatment, so that the exposure of hydrophobic groups in soybean protein molecules and the increase of enzyme action sites are facilitated, and the proteolysis rate is further increased. And finally, carrying out enzymolysis on the treated soybean protein by using alkaline protease to obtain the soybean protein peptide. The soybean protein peptide obtained by the preparation method disclosed by the invention has very strong antioxidant activity and a good anti-aging effect.

The invention belongs to the technical field of dairy product processing, particularly relates to application of a ginseng extract and a method for improving whey protein precipitation yield by cooperating with a thermal pH adjustment method, and discloses application of the ginseng extract as a precipitation aid in a whey protein extraction method. According to the method for improving the whey protein precipitation yield through cooperation of the ginseng extract and the thermal pH regulation method, the whey is subjected to alkaline pretreatment firstly, then the ginseng extract is added as a natural precipitation auxiliary agent and heated, the whey protein precipitate is recovered through'alkaline first and acid second 'step type pH regulation in combination with centrifugal separation, and the precipitation yield is remarkably improved; according to the method, temperature is accurately controlled, short-time treatment is carried out, protein thermal denaturation is reduced under the anti-oxidation effect of ginsenoside, and protein functionality is reserved; the method is simple in process and low in cost, the yield of the obtained whey protein precipitate is increased to 85% or above, functional characteristics are completely reserved, and the method can be directly used for development of dairy products, nutritional supplements and functional foods.

The present application relates to the technical field of special medical food, and particularly discloses a special medical food based on fast-slow dual nitrogen source synergistic technology and a preparation method thereof, which comprises raw materials: a fast nitrogen source, a slow-release nitrogen source, a nitrogen source synergistic regulation factor, a nutritional enhancer, a composite dietary fiber, a lipid energy carrier and a composite mineral substance. The fast nitrogen source is prepared by stepwise enzymolysis of alkaline protease and flavor protease, and the slow-release nitrogen source is prepared by cross-linking and bonding of transglutaminase and heat denaturation hardening. The preparation method of the special medical food comprises the following steps: adding an oil phase into an aqueous phase, shearing and emulsifying, then adding the slow-release nitrogen source and a premix, stirring uniformly, sterilizing, and obtaining the product. The present application realizes rapid peak reaching and continuous supply of plasma amino acids through synergistic release of fast-slow nitrogen sources, and significantly improves the nitrogen source utilization rate by combining the time sequence matching of metabolic regulation factors and lipid energy supply, and the product has good suspension stability.

The application belongs to the field of food processing, and particularly relates to a method for improving the functional properties of soybean protein by combining heat denaturation and high-pressure homogenization treatment. The application is realized by the following method: first, a soybean protein dispersion is prepared at room temperature, the pH value is adjusted, and the soybean protein dispersion is fully dispersed by fully stirring, then the treated soybean protein dispersion is evenly divided into two parts; one part of the soybean protein dispersion is subjected to high-pressure homogenization treatment after heat denaturation; the other part is subjected to heat denaturation treatment after high-pressure homogenization treatment; and the treated parts are combined. The treatment method provided by the application increases the surface hydrophobicity of the protein, induces the formation of soluble aggregates, and finally improves the solubility and emulsifying properties, thereby providing important technical support for the industrial production of soybean protein with high solubility and high emulsifying properties.

The invention provides hippophae rhamnoides protein peptide and a preparation method and application thereof, according to the preparation method, hippophae rhamnoides seed meal is used as a raw material, and the hippophae rhamnoides protein peptide is obtained through coarse crushing, pulping and shelling, centrifugal impurity removal, protein heating denaturation, enzymolysis enzyme deactivation, impurity removal clarification, concentration sterilization and spray drying in sequence. The method is green, environment-friendly, safe, sanitary and suitable for industrial production; the total nitrogen content (on a dry basis) of the sea-buckthorn protein peptide can reach 11.2% or above, and meets the requirements of GB31611 Plant Protein Peptides for Food Processing; the prepared sea-buckthorn protein peptide product can be applied to terminal products such as special medical foods, health foods, solid beverages and sports nutritious foods, and has wide application prospects.

The invention discloses a white and bitter-free mung bean polypeptide with immunoregulatory activity and a preparation method thereof. The preparation method comprises the following steps: sequentially soaking peeled mung beans, grinding into thick liquid, filtering, centrifuging, and removing precipitates to obtain a mung bean protein solution; adjusting the pH value of the mung bean protein solution to 5.5-6.0, carrying out thermal denaturation, cooling, sequentially adding neutral protease and alkaline protease, and carrying out enzymolysis to obtain an enzymatic hydrolysate; adjusting the pH value of the enzymatic hydrolysate to 5.5-6.0, and carrying out enzyme deactivation; adding activated carbon into the enzymatic hydrolysate for decoloration, and removing the precipitate to obtain a clarified polypeptide solution; adding a flavor covering agent to obtain flavor covering liquid; and carrying out spray drying treatment on the flavor covering liquid to obtain mung bean polypeptide powder. The technical problem that in the prior art, the mung bean polypeptide is yellow in color, bitter in taste or high in cost can be solved, the color and taste characteristics of the mung bean polypeptide are improved, the polypeptide yield is increased, the preparation cost is reduced, the mung bean polypeptide with immunoregulatory activity is obtained, and the applicability of the mung bean polypeptide in the food industry is enhanced.

The application discloses a preparation and separation and purification method of deer antler peptide by directional enzymolysis, and belongs to the technical field of bioactive peptide preparation. Deer antler collagen is subjected to mechanical energy auxiliary treatment in an alkaline medium under low-temperature conditions lower than the thermal denaturation temperature of the deer antler collagen, so that the triple helix structure is reversibly unfolded to increase the accessible surface area of the protease and the conformation of the active segment of the ginseng protein is retained. The treated deer antler collagen and the ginseng protein are prepared into the same substrate solution and subjected to synergistic enzymolysis. Alkaline protease, collagenase and aminopeptidase are used for directional enzymolysis in steps, so that the product is directionally enriched with two characteristic dipeptides, prolyl-hydroxyproline and hydroxyprolyl-glycine. The dipeptides are separated by three steps of ultrafiltration, gradient elution of a macroporous resin and reverse phase preparative chromatography in series, so that the low-temperature mechanical energy reversible unfolding replaces the high-temperature pre-denaturation, the contradiction between the two types of raw materials in the treatment temperature window is eliminated, the two types of raw materials can be synergistically treated in the same system, and the dipeptide yield is higher than that of the separate enzymolysis.

The application relates to a novel expression method of a recombinant VN2 strain protein, comprising the following steps: culturing and inducing engineering bacteria for expressing a TRX-VN2 fusion protein; collecting bacterial bodies and performing ultrasonic lysis to obtain cell lysis liquid; performing centrifugal treatment on the cell lysis liquid after heat treatment; collecting supernatant to obtain purified TRX-VN2 fusion protein; the engineering bacteria are an expression system for induced expression which is constructed by using a gene element from Pfu archaea, TRX is used as a fusion carrier protein, and VN2 is purified by realizing heat denaturation and precipitating impure proteins. The application has the beneficial effect of providing a novel expression method of a recombinant VN2 strain protein which is suitable for large-scale production.

The invention relates to the technical field of food processing, and discloses a preparation method of dried orange peel and soybean protein composite fermented bean curd, which comprises the following steps: firstly, preparing an enzymolysis dried orange peel suspension and a thermal denaturation soybean protein solution; after mixing, adjusting the pH value to acidity to induce electrostatic complex coacervation, so as to prepare electrostatic complex slurry; adding a coagulating agent, and performing thermal gelation forming to obtain an acidic white body; neutralizing the surface acidity of the white body by using alkali liquor, inoculating mucor, culturing and pickling; performing deep enzymolysis on the salt billet by using a compound enzyme system containing alpha-L-rhamnosidase under a variable pressure condition; and finally, supplementing alcohol and table salt for ageing. The problem of looseness caused by poor compatibility of the pericarpium citri reticulatae fibers and protein gel is solved through an electrostatic complexing technology; the mould fermentation of an acidic matrix is realized by utilizing a surface neutralization technology; the bitter taste of the dried orange peel is effectively removed through variable-pressure assisted enzymolysis, the mass transfer efficiency is improved, the fermentation period is shortened, and the prepared composite fermented bean curd is fine and smooth in texture and coordinated in flavor.

The invention discloses a rice protein extraction process, particularly relates to the technical field of rice protein extraction, and realizes efficient dissociation of a starch-protein composite structure and accurate regulation and control of an extraction process through parameter cooperative control of a three-order coupling extraction process in combination with a dynamic impedance real-time monitoring and self-adaptive adjustment mechanism. A gradient centrifugal separation and transmembrane pressure control ultrafiltration technology is adopted to construct a complete protein purification system. The process core comprises an intelligent extraction system provided with a spiral guide plate and an annular electrode array, a three-stage temperature control centrifugal unit and a dynamic spray drying device. According to the extraction process disclosed by the invention, the rice protein extraction efficiency and the product functionality are remarkably improved, thermal denaturation damage is effectively controlled, meanwhile, excellent process adaptability and production stability are achieved, and reliable technical guarantee is provided for industrial continuous production of high-purity active rice protein.

The present application relates to CuZrO2 NPs hydrolysis nano-enzyme and its preparation method and application, first adopt the coprecipitation method synthesis CuZr (OH) 2 NPs, high temperature calcination, make the intramolecular dehydration synthesis CuZrO2 NPs.The application of CuZrO2 NPs hydrolysis nano-enzyme in proteolysis, mix CuZrO2 NPs with ultrapure water, make CuZrO2 NPs disperse uniformly, then add protein solution, water bath reaction, realize the proteolysis.CuZrO2 NPs still has hydrolysis effect for heat denatured and surfactant denatured protein, and has good recovery rate and wide pH activity range, the selected CuZrO2 NPs is applied to the hydrolysis of insoluble soybean protein and periplaneta americana protein.CuZrO2 NPs has great potential in biomedical and proteomics applications, further widening the possibility of developing nano-protease based on bimetallic oxide nanomaterials.

The present disclosure relates to dairy products and methods. In particular, the present disclosure relates to a dry, heat-treated dry nutritional composition comprising a total protein content of at least 9 g per 100 g of the composition, the total protein content comprising whey protein and non-whey protein, the composition having a pH of from about 6.0 to about 8.0. The whey protein comprises or is provided by an ingredient comprising a heat denatured protein, at least about 55% of the heat denatured protein being present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

The application relates to a preparation method of plant meat floss. Alcohol method soybean protein concentrate is sequentially subjected to hydration heat denaturation, isoelectric point acid precipitation purification and alkali neutralization resolubilization, so that the functionality is improved. The alcohol method soybean protein concentrate is used as a raw material, and is combined with alcohol method soybean protein concentrate, gluten and starch in a specific proportion to prepare improved pull-out protein. After hydration and thread disassembly, the improved pull-out protein is improved by using disodium ethylenediaminetetraacetate and citric acid, and is sequentially subjected to rolling, frying and rubbing to obtain high-quality plant meat floss. The plant meat floss has a crisp and loose taste, a fluffy appearance and a fluffing wool-like feeling, and has a significant advantage compared with the prior art.

The invention is applied to the technical field of feed processing, and discloses a preparation method of a spirulina formula feed, which comprises the following steps: preparing the following raw materials in parts by weight: 50-70 parts of spirulina powder, 10-20 parts of corn flour, 10-15 parts of soybean meal, 5-10 parts of fish meal, 3-8 parts of bone meal, 2-5 parts of vitamin premix and 1-3 parts of mineral premix. According to the preparation method of the spirulina formula feed, the spirulina powder is pretreated through ultrasonic waves on the nutrition release level, compared with a traditional high-pressure homogenization method, spirulina cell walls can be efficiently destroyed under the low-energy-consumption and mild conditions, heat denaturation loss of nutrient substances is avoided through the mode, and the nutrition release effect of the spirulina formula feed is improved; the release rate of nutritional ingredients such as protein and amino acid is also remarkably increased, so that the adding proportion of the spirulina in the feed formula is increased, the value of a high-quality protein source of the spirulina is fully exerted, and the overall nutritional value of the feed is increased.

The invention provides a preparation method of a peptide multi-flavor freshness-enhancing seasoning, which comprises the following steps: S1, raw material pretreatment and cooking: uniformly mixed raw materials are cooked and heated until the raw materials are completely cured; s2, colloid mill superfine grinding: conveying the cooked materials into a colloid mill for superfine grinding treatment; s3, composite enzymatic hydrolysis: transferring the slurry subjected to superfine grinding into an enzymatic hydrolysis reaction tank, adding a compound enzyme preparation, and stirring to carry out enzymatic hydrolysis reaction; s4, performing blending and thermal reaction: adding glucose, white sugar, seasoning powder A, seasoning powder B and a white fermented bean curd and fermented soybean composite material into the enzymatic hydrolysate, performing uniform stirring, and performing thermal reaction; s5, concentrating and drying: concentrating the slurry subjected to the thermal reaction, and drying into powder; the invention can solve the problem that the actual fresh flavor strength of the final product is far lower than the theoretical value due to the fact that the core flavor substance is extremely easy to lose due to volatilization, oxidation or thermal denaturation in the preparation process of concentration and high-temperature drying of the existing seasoning.