352 results about "Umami" patented technology

The invention discloses a soy sauce pretreatment raw material, soy sauce and a preparation method thereof, and relates to the field of seasoning processing. The soy sauce pretreatment raw material comprises the following preparation steps: sequentially soaking soybeans in a first soaking solution, a second soaking solution and a third soaking solution which are subjected to gradient heating and gradient osmotic pressure increasing; then the soaked and filtered soybeans are sequentially subjected to low-temperature digestion and rapid curing treatment, the temperature is controlled to be 93-97 DEG C during low-temperature digestion, the temperature is controlled to be 110-150 DEG C during rapid curing, and the soy sauce pretreatment raw material is prepared. Soybeans are induced to absorb water and swell through gradient osmotic pressure and gradient heating, intercellular space is changed and enlarged, an endogenous flavor enzyme system is activated, meanwhile, segmented cooking treatment at different temperatures is conducted, generation and retention of umami substances are improved, output of scorched bitter substances is reduced, the flavor and taste of the soybean sauce are improved, and the soybean sauce is suitable for large-scale production. The contradictory problem of high temperature and flavor retention in the traditional process is broken through.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

This disclosure describes methods for improving umami and meaty flavors of cell-based food products. In particular, the disclosed method includes an amino acid integration method where cultured cells and exogenous amino acids (e.g., glutamic acid and aspartic acid) are combined and heated, resulting in a synergistic improvement of umami flavors. The disclosed method further includes a browning method by which a cell suspension is dehydrated and heated at high temperatures (e.g., greater than 140C) to induce non-enzymatic browning and caramelization reactions in the cell suspension. The cell-based flavoring product can be combined with a food product as a flavor, aroma, and color enhancer. The disclosed methods may use one or both of the amino acid integration method and the browning method to improve organoleptic properties of cell-based food products.

The present application relates to the field of functional nutritional condiment, and specifically discloses abalone umami peptide prepared by using abalone cooking waste liquid as raw material and a preparation method thereof, which comprises the following steps: (1) removing solid impurities from the abalone cooking waste liquid and removing heavy metals by electrodialysis; (2) adding specific protease to the material obtained in step (1) at a dosage of 0.1-1% of the weight of the solid content in the material obtained in step (1), and performing enzymatic reaction at a pH value of 6-7 and a reaction temperature of 40-60 DEG C for 0.5-2 h; (3) removing impurities by using nanofiltration membrane and performing spray drying to obtain abalone umami peptide. The abalone umami peptide prepared by the method solves the problem of environmental pollution caused by a large amount of abalone cooking waste liquid, and realizes a new way of resource utilization of abalone cooking waste liquid. The abalone umami peptide has a molecular weight of 1-2 KD and accounts for more than 70%, has high antioxidant bioactivity, low heavy metal content, and rich seafood flavor, and can be widely applied in the field of functional nutritional condiment.

This invention discloses a fully automatic intelligent cooking machine, comprising a cooking mechanism, a seasoning mechanism, a conveying mechanism, a food preparation mechanism, a heat preservation mechanism, and a central control system. The seasoning mechanism is located above the cooking mechanism, the conveying mechanism is positioned between the cooking mechanism and the heat preservation mechanism, and the food preparation mechanism is located to one side of the conveying mechanism. The central control system includes a communication module connected to the cooking mechanism, seasoning mechanism, conveying mechanism, food preparation mechanism, and heat preservation mechanism. This invention offers advantages such as reasonable ingredient mixing, precise heat control, even heating of the cooking pan, thorough and even stirring during cooking, easy and quick cleaning of the cooking pan, and preservation of the freshness of the finished dish.

The application relates to a soybean paste and a brewing method thereof. The brewing method of the soybean paste comprises the following steps: carrying out stage-by-stage cooking on soaked soybeans, using different cooking temperatures in each stage to prepare cooked soybeans; mixing wheat flour and the cooked soybeans to form a mixture, inoculating koji into the mixture, culturing koji to prepare koji material; and mixing the koji material with brine to form mash, sequentially carrying out first fermentation and second fermentation on the mash to prepare the soybean paste; the conditions of the first fermentation include: during the first fermentation, using sun exposure and night dew fermentation, using different light intensities at different time periods every day for fermentation; and controlling the dissolved oxygen content of the mash to be 8 ppm to 12 ppm within 10 minutes after stirring is completed within 40 days from the start of the first fermentation. The soybean paste brewed by the application has great improvement in the performance of fresh taste, aroma and color stability and the like.

The invention discloses a method and a system for identifying palatable taste and salty taste and distinguishing and sensing different crowds based on electroencephalogram signals. The method for identifying the fresh taste and the salty taste based on the electroencephalogram signal comprises the following steps: applying taste stimulation at least comprising one of fresh taste stimulation and salty taste stimulation to a subject; synchronously collecting multi-channel electroencephalogram signals generated when the subject responds to the taste stimulation; processing the collected electroencephalogram signals to extract a group of multi-mode electroencephalogram biomarker characteristics; inputting a pre-trained calculation model on the basis of the extracted multi-mode electroencephalogram biomarker features, judging whether the taste type currently sensed by the subject is fresh taste or saline taste, and / or judging the fresh and saline taste sensing difference crowd type to which the subject belongs. The fresh taste and the salty taste can be objectively distinguished, and taste perception difference crowds are further divided.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention discloses pleurotus citrinopileatus peptide and preparation and application thereof, and belongs to the field of food. The amino acid sequence of the pleurotus citrinopileatus peptide disclosed by the invention is as follows: Lu-Leu-Val-Thr-Val-Glu-Asp-Glu-Leu-Arg-Val, Lu-Asp-Asp-Trp-Arg, Glu-Asn-Leu-Leu-Glu-Lys or Glu-Leu-Pro-Glu-Pro-Thr, and the amino acid sequence of the pleurotus citrinopileatus peptide disclosed by the invention is as follows: Lu-Leu-Val-Thr-Val-Glu-Asp-Trp-Arg. The pleurotus citrinopileatus peptide can be obtained through separation or solid-phase chemical synthesis from pleurotus citrinopileatus protein zymolyte. The pleurotus citrinopileatus peptide has obvious delicate flavor, and the delicate flavor threshold values are 0.063 mg / mL, 0.125 mg / mL, 0.063 mg / mL and 0.250 mg / mL in sequence and are all lower than the delicate flavor threshold value 0.3 mg / mL of monosodium glutamate. The pleurotus citrinopileatus peptide has an obvious umami enhancing effect on simulated broth, and is suitable for preparing novel freshness-enhancing seasonings.

The present application relates to bamboo shoot delicious peptide production equipment technical field, specifically to a kind of raw material homogenization mixing equipment for bamboo shoot delicious peptide production and processing, including protective base, further including rotary drive assembly, protective base top is fixedly connected with mixing box, and mixing box top is provided with inlet, wherein, rotary drive assembly includes drive motor, drive motor is fixedly connected in protective base bottom middle, and drive motor has output shaft.The present application, when raw material and liquid mixing degree is low, stirring resistance is big, expansion plate is attached to the positioning rotary frame bottom, so that the shear force of protective limit block and folding fan plate rotation to raw material is concentrated, ensure that raw material and liquid mixing is stable, along with the increase of stirring time, raw material and liquid mixing degree improves, resistance reduces, accelerates drive motor speed, so that the centrifugal force of rotating shaft increases, moving slider slides outward, drives expansion plate to rotate downward, folding fan plate fan expansion, increase stirring area, improve stirring quality.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

According to the emblic leafflower fruit and green plum composite fruit juice with the anti-oxidation effect and the preparation method thereof, emblic leafflower fruit juice prepared at low temperature after being pretreated by a non-thermal processing technology pulsed electric field is innovatively and reasonably matched with green plum fruit juice raw materials, and the acidity adjusting and aroma enhancing effects of the green plum juice are combined; the astringent taste is reduced through the acid-base complexing effect while more nutritional ingredients are reserved, the delicate flavor of the compound fruit juice is increased through a certain synergistic effect between the green plum juice and the emblic leafflower fruit juice, the astringent taste of the emblic leafflower fruit juice and the sour taste of the green plum juice can be well matched under a certain proportion, and the compound fruit juice is sour, sweet and palatable and has a good taste. The phyllanthus emblica fruit juice prepared by the method has the advantages that the taste of the phyllanthus emblica fruit juice is obviously better than that of compound juice of single juice, and the phyllanthus emblica fruit juice has high antioxidant activity, can be applied to the fields of functional beverages, food supplements and beauty and health care, and solves the problems of serious product homogenization and poor taste in traditional phyllanthus emblica fruit juice processing.

The invention provides a processing method of a salt-replacing freshness-enhancing food raw material, and the food raw material is subjected to enzymolysis treatment to enhance the salty and delicious taste of the food. Compared with the prior art that most salt substitute products in the market are prepared after proteolysis, but protein is used as an enzymolysis substrate, food raw materials need to be extracted for multiple times, and the cost is high. According to the processing method, cheap and easily available raw materials (such as potato whole flour and the like) are used as base materials, small molecule peptides with delicate flavor characteristics are generated after enzymolysis, and the small molecule peptides, starch, dietary fibers and the like have a synergistic effect to obtain the salty and delicious salt substitute product, so that various diseases caused by excessive intake of sodium salt can be effectively avoided.

The invention belongs to the technical field of food processing, and particularly discloses a preparation process of natural preservative chicken soup based on lactobacillus fermentation. The process mainly comprises the following steps: decocting chicken and water according to a specific ratio to obtain basic chicken soup; the preparation method comprises the following steps: adding lactose, a yeast extract and the like as fermentation substrates, sterilizing, and inoculating a compound lactic acid bacteria starter consisting of lactobacillus plantarum and pediococcus pentosaceus to carry out anaerobic directional fermentation until the pH value is reduced to 4.0-4.6; and after fermentation is completed, adding natural preservative enhancers such as lactoferrin, and finally, homogenizing and filling to obtain the product. Natural preservation and flavor improvement of the chicken soup are synchronously achieved through a biological fermentation method, the obtained product is high in bacteriocin yield and remarkable in pathogenic bacterium inhibition effect, long-acting preservation can be achieved without adding chemical preservatives, meanwhile, the content of free amino acid and umami substances is greatly increased, and the fresh-keeping effect is good. The method is suitable for industrial production of high-quality concentrated chicken soup seasoning and liquid soup base.

The invention discloses debaryomyces hansenii with high yield of umami peptide and application of the debaryomyces hansenii in improving the umami of low-salt fermented sausages, the debaryomyces hansenii is separated from the anglerkang sausages, is preserved in the China General Microbiological Culture Collection Center on September 30, 2025, and has the preservation number of CGMCC (China General Microbiological Culture Collection Center), and the preservation number of the debaryomyces hansenii HYYAKS044 is CGMCC NO. The biological preservation number is CGMCC (China General Microbiological Culture Collection Center) The content of peptides below 3kDa of the sausage inoculated with the debaryomyces hansenii disclosed by the invention is obviously more than that of a non-inoculated group, and six umami peptides, namely DDHFLFDKP, DPTPSDGKL, FPPDVGGN, ISEQFTAMFR, PETPPP and VDNPGHPFI, can be screened from the peptides below 3kDa, and the six umami peptides are respectively DDHFLFDKP, DPTPSDGKL, FPPDVGGN, ISEQFTAMFR, PETPPP and VDNPGHPFI.

The invention relates to the technical field of food processing, and discloses a tuna sausage which comprises the following components in parts by weight. The tuna sausage is prepared from, by weight, 40-50 parts of cooked tuna, 15-18 parts of chicken breast, 19-23 parts of chicken thigh, 0.8-1.0 part of edible salt, 0.001-0.003 part of sodium nitrite, 0.3-0.4 part of composite phosphate, 2.5-2.7 parts of erythritol and 8-10 parts of ice water, the prepared tuna sausage is pure in flavor, the flavor is mildly removed through precise matching, and the original delicate flavor of tuna is perfectly reserved. The taste is dominated by meat feeling, and the texture is elastic and juicy and is free of powder texture and dry firewood feeling. The formula is simple, chemical additives are greatly reduced, and the product conforms to the trend of cleaning labels and is a high-quality product with natural flavor, excellent taste and health attribute.

The invention discloses a processing technology for replacing monosodium glutamate by compounding a umami peptide extract, and belongs to the technical field of food biologication.A polypeptide umami material is prepared by taking animal raw materials and fungus raw materials as mixed raw materials; comprising the following steps: processing animal raw materials into meat paste for later use; crushing a fungus raw material to obtain fungus sludge for later use; putting the meat paste into a stirring tank, adding an emulsion stabilizer, uniformly stirring, adding the bacterial paste, and continuously uniformly stirring, so as to obtain a pre-emulsification system; adding a TG enzyme slow-release agent into the pre-emulsification system, carrying out a reaction, transferring into an ultrasonic homogenizer, carrying out ultrasonic homogenization treatment, transferring into a high-pressure homogenizer, and carrying out high-pressure homogenization treatment to obtain a substrate; performing enzymolysis, purification, impurity removal and drying on the substrate to obtain umami peptide extract dry powder; the flavor peptide extract dry powder and maltodextrin are put into a mixing machine to be evenly mixed, the polypeptide flavor seasoning is obtained, and the polypeptide flavor seasoning is a target product. According to the invention, a high-quality product is obtained.

The application discloses a kind of umami extract, belong to food field.The preparation method of the umami extract with clam meat as raw material, after fermentation by specific strain, then the fermentation liquor is subjected to enzymolysis by specific composition of composite enzyme, filtration, irradiation treatment and freeze-drying is prepared.The step of fermentation before enzymolysis in the present application, through the synergistic effect of microorganism and composite enzyme can effectively avoid the generation of bitter taste, fishy smell and other undesirable flavors in extract, and the free amino acid content of the umami extract prepared is significantly increased, and the percentage of glutamic acid, aspartic acid and other umami amino acids in total free amino acid is also significantly improved.In addition, the present application also proves by experiment that adding amylose, sugar cane molasses and bonito powder in clam meat slurry during fermentation can further increase the content of free amino acid and the percentage of umami amino acid in umami extract, so that the flavor of the umami extract prepared is better.

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.

The invention relates to the technical field of food additives, in particular to umami peptide and application thereof. The umami peptide is any one of amino acid sequences as shown in SEQ ID NO: 1-6. Sensory evaluation and electronic tongue analysis show that when the umami peptide is dissolved in a NaCl solution, the umami strength of the peptide is remarkably improved, and the peptide and salt have a remarkable synergistic effect in umami perception; and when the compound is compounded with sodium glutamate, a delicate flavor enhancing effect is shown.

The invention belongs to the technical field of food processing, and particularly relates to novel corn beans and a preparation method thereof.The preparation method comprises the steps of preparation of raw material corn kernels and preparation of the corn beans, and the preparation of the raw material corn kernels comprises the steps of ear harvesting, peeling and dicing, curing, fixation and dehydration; the preparation method of the corn beans comprises the steps of puffing, polishing, screening, winnowing, powder and sugar coating, drying, packaging and delivery. According to the method, the corn kernels which are not ripe are taken as raw materials, are harvested and then are immediately ripened, and are subjected to fixation to lock freshness, so that the delicate flavor and sweetness of the corn in the fresh eating period are partially reserved, the contents of nutrient substances such as protein and amino acid are higher than those of old-fashioned corn beans and corn flowers, and the appearance is good and the taste is crisp.

The invention provides aroma-enhanced soy sauce sauce and a preparation method thereof, and belongs to the field of seasoning processing. The flavor-enhanced soy sauce sauce provided by the invention is prepared from the following raw materials: 500 to 700 kg of soybean fermented soy sauce, 10 to 50 kg of fish protein sauce, 5 to 20 kg of soybean peptide, 40 to 60 kg of sugar, 1 to 4 kg of table salt, 40 to 70 kg of flavoring materials, 0.9 to 1.5 kg of spices and 230 to 270 kg of water. The flavor-enhanced soy sauce sauce provided by the invention is prepared by blending the fish protein sauce prepared from seafood, the soybean peptide prepared from soybeans and the soy sauce, so that the salty and delicious taste of the fish protein sauce and the peptide delicious taste of the soybean peptide are fully fused, and the soy sauce sauce has bright color and rich fragrance, is rich and delicious in taste, mellow, fresh, salty and sweet, and is rich in flavor. And the body is clear.

This invention discloses a fermented wine made from Gastrodia elata, its preparation method, and its applications, belonging to the field of fermented wine preparation technology. This invention discovered that *Saccharomyces cerevisiae* SY exhibits faster fermentation speed, the lowest proportion of bitter amino acids, a higher proportion of umami amino acids, and a higher sensory score when preparing fermented wine from Gastrodia elata. It also retains the characteristic volatile substances of Gastrodia elata in moderate amounts, has minimal impact on the aroma of the wine, and produces a richer aroma profile, making it more suitable for producing fermented wine from Gastrodia elata. Furthermore, the fermentation process was optimized through single-factor experiments and response surface methodology. Finally, based on actual conditions, the optimal fermentation process was determined to be a fermentation temperature of 26.3℃, an initial sugar content of 21.5 °Bx, and a yeast addition of 0.14%. Under these fermentation conditions, the resulting fermented wine from Gastrodia elata has a bright yellow color, a strong fruity aroma, and a well-integrated flavor between the Gastrodia elata and the wine aroma, resulting in a distinct flavor profile. This invention provides technical support for developing fermented wines from Gastrodia elata with unique flavor and stable quality, promoting the application of Gastrodia elata in the field of deep processing.

The invention discloses a duck-derived flavor peptide enrichment and identification method, and belongs to the technical field of food flavor and biology. The method comprises the following steps: performing after-ripening treatment on pickled duck embryos to enrich small peptides; performing extraction and ultrafiltration to obtain components less than 3kDa; carrying out LC-MS / MS identification on the sequence; using multiple machine learning models to crossly predict the palatable taste potential; carrying out molecular docking simulation on the candidate peptide and an umami receptor T1R1 / T1R3; and synthesizing and carrying out sensory verification. According to the method, six brand-new flavor peptides (SEQ ID NO: 1-6) are identified from after-ripe duck meat for the first time, the flavor threshold value of the six brand-new flavor peptides is 0.09-0.30 mmol / L, and the strength of the six brand-new flavor peptides is superior to that of monosodium glutamate. The method provided by the invention is efficient and accurate, and the obtained umami peptide is natural and safe and has important application value in the fields of food seasoning and flavor enhancement.

The invention provides a plant lactobacillus PCFS-60493 and application of the plant lactobacillus PCFS-60493 in fermentation of low-sugar and low-acid beverages. The plant lactobacillus PCFS-60493 is preserved in China General Microbiological Culture Collection Center on November 25, 2025, and the preservation number is CGMCC No.36673; the strain can be used for preparing the low-sugar low-acid beverage, and the preparation method comprises the following steps: adding a proper amount of white sugar into fruit juice to enable the sugar degree to reach 15-25%, then adding a microbial preparation containing the plant lactobacillus PCFS-60493 into the fruit juice, and carrying out sealed standing fermentation at 37 + / -2 DEG C for 40-50 hours to obtain the low-sugar low-acid beverage. The strain can significantly reduce the content of total sugar and total acid in the beverage, degrade bitter components, and promote protein hydrolysis to generate amino acids to improve delicate flavor; the preparation process is simple, short in fermentation period and safe, realizes resource utilization of grape byproducts, is suitable for large-scale production of the high-polyphenol low-sugar fermented beverage, and has both economic and social benefits.

The present disclosure relates to a method of preparing an umami flavor enhancer, to an umami flavor enhancer thus obtained, to its use for enhancing the umami flavor of a food product, to a method of enhancing the umami flavor of a flavor composition or food product by of adding the umami flavor enhancer to the flavor composition or food product, and to a flavor composition comprising the umami flavor enhancer and at least one taste ingredient.

The invention relates to the technical field of microorganisms, in particular to a pediococcus acidilactici ZF636 strain and application of the pediococcus acidilactici ZF636 strain. The pediococcus acidilactici strain ZF636 is obtained by screening, is salt-resistant and acid-resistant, has relatively strong ester production capacity, and particularly has high yield of isoamyl acetate; the strain is used for high-salt food fermentation, the content of ester substances, especially isoamyl acetate, of a product and the total amount of volatile compounds can be remarkably increased, meanwhile, the sauce flavor, the ester flavor, the delicate flavor and the strong flavor of the product are improved, the flavor of the product is more balanced and richer, and the flavor and the overall quality of the product are comprehensively improved.

The invention discloses a method for inhibiting deterioration of soybean protein flavor hydrolysate, and belongs to the field of food processing and safety. The method comprises the following steps: adding 3% of beta-cyclodextrin into soybean protein fresh hydrolysate, controlling the temperature to be 55 DEG C and the pH value to be 7, and concentrating to obtain a beta-cyclodextrin-soybean flavor base material inclusion compound concentrated solution with the solid content of 50% through a rotary evaporation process. The method disclosed by the invention can effectively inhibit aggregation of the soybean protein hydrolysate and generation of bitter taste in the storage period, maintain the delicate flavor and improve the storage stability, and has a wide application prospect in the aspects of inhibiting quality deterioration of the soybean protein flavor hydrolysate and prolonging the shelf life of the seasoning.

This invention relates to the field of broad bean paste technology and discloses a low-salt broad bean paste production process based on the synergistic fermentation of compound microorganisms. The process includes: uniformly mixing broad bean koji with drained chili embryos to obtain a solid mixture; spraying an A-phase initiation conditioning solution onto the solid mixture and inoculating it with *Lactobacillus plantarum*, mixing until moistened to obtain a primary fermentation mash; controlling the primary fermentation mash to undergo constant-temperature fermentation until the pH value drops to a preset acidic range to obtain an acidified mature mash; injecting a B-phase hypertonic regulating solution into the acidified mature mash and inoculating it with *Tetracoccus halophilus* and *Zygosacchariformis*, mixing uniformly to obtain a phase-inversion fermentation mash; cooling the phase-inversion fermentation mash and conducting anaerobic fermentation under air-isolated conditions to obtain the low-salt broad bean paste product. This invention solves the problems of insufficient umami and softening in low-salt fermentation by segmented salt control driving synergistic succession of microorganisms, combined with chemical regulation to protect enzyme activity and enhance texture, significantly improving the flavor and taste of the product.