229 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 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 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.

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 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.

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.

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.

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.

This invention relates to a method for preparing rice saccharification liquid, dough for baking products, and baked goods. More specifically, it relates to a baked goods comprising rice saccharification liquid prepared using yellow koji, white koji, and sake lees, and a method for preparing the same. This invention develops a rice saccharification liquid prepared using yellow koji, white koji, and sake lees, which, compared to existing rice saccharification liquids prepared using yellow koji or white koji, exhibits reduced sweetness and increased glutamic acid and aspartic acid content to provide further enhanced umami, in addition to enhancing various rich flavors (aromas). Furthermore, by adding the rice saccharification liquid of this invention, baked goods with umami and various rich flavors (aromas) can be prepared.

This invention belongs to the field of biotechnology, specifically relating to a salty peptide from *Flammulina velutipes*, its preparation method, and its application. Water-soluble substances were extracted from different varieties of *Flammulina velutipes* using a high-pressure cooking method. The salty-umami peptides in *Flammulina velutipes* were then separated stepwise using ultrafiltration, gel chromatography, sensory evaluation, and electronic tongue analysis. Seventy-two peptides were identified using reversed-phase liquid chromatography-mass spectrometry. Two key peptides were selected for solid-phase synthesis through molecular docking with transmembrane channel-like protein 4. Electronic tongue and sensory evaluation results showed that the flavor thresholds of both synthesized peptides were higher than those of NaCl, exhibiting excellent saltiness-enhancing effects. Molecular dynamics simulation analysis of the flavor mechanism between the salty peptides and the TMC4 receptor revealed that the interaction between the peptides and the TMC4 receptor is mainly driven by hydrophobic interactions.

The application discloses a tricholoma matsutake mushroom and vegetable fresh composite seasoning and belongs to the field of food seasoning processing. The seasoning contains 7-15 parts of edible mushroom composite enzymatic extract, 5-15 parts of laminaria enzymatic extract, 35-45 parts of edible salt and other raw materials in terms of mass fraction; the edible mushroom composite enzymatic extract and the laminaria enzymatic extract are respectively prepared through a two-step enzymatic process, and the edible mushroom contains multiple rare mushroom species such as tricholoma matsutake and lentinus edodes. The seasoning takes rare edible mushroom and laminaria as the umami core, and is compounded with kale powder and fruit and vegetable powder, is rich in flavor and nutrition, and has the functions of seasoning and nutrition supplementing; the umami synergy is realized through the enzymatic process, the umami strength is high, and the taste is mellow; the raw materials are natural and free of chemical synthetic umami agents, the utilization rate of the raw materials is high, the clean label trend is met, the seasoning can be applied to the field of high-end soup bases and the like, and the product has high added value.

The present application relates to the field of microbial technology, and particularly to a Pichia kudriavzevii (Pichia kudriavzevii) strain ZB448 and application thereof. Pichia kudriavzevi The Pichia kudriavzevii strain ZB448 provided by the present application has rich ester aroma, especially high content of phenylacetic acid ethyl ester, phenylacetic acid ethyl ester, ethyl acetate and isobutyl acetate, and significantly reduced content of ethyl octanoate; the aroma characteristics generated are strong fruit aroma and honey aroma and weak wine aroma, and the overall aroma is more pleasant and coordinated. The strain is used for fermentation of wheat protein seasoning juice, can effectively increase the content of ester aroma components in the product, weaken the adverse odor of bran koji, increase the content of umami amino acids, so that the product achieves the effect of rich ester aroma, rich aroma, and improved umami, and significantly improves the overall flavor and quality of the product.

The invention relates to the technical field of seasonings, and particularly discloses a composite sausage seasoning and a preparation method thereof. The seasoning is prepared from edible salt, isomaltooligosacharide, sodium glutamate, a yeast extract, shiitake mushroom powder, spices, red yeast rice powder, a rosemary extract, nisin, trehalose, curdlan, fermented celery powder, epsilon-polylysine and the like according to a specific ratio. The preparation method comprises the steps of basic raw material mixing, microencapsulation slow-release treatment, stage mixing, spice adding and the like, curdlan is used for embedding the rosemary extract, the slow-release effect is achieved, and a vacuum mixing technology is adopted for ensuring uniformity. The seasoning provided by the invention has synergistic antibacterial and antioxidant properties, can significantly prolong the shelf life of sausages, enhance flavor level and umami strength, maintain salty taste perception while reducing the sodium content, improve the product texture and processing stability, and meet the production requirements of natural and healthy meat products.

This invention discloses a high-temperature resistant OSA starch-based monosodium glutamate (MSG) composite coagulated microcapsule and its preparation method, belonging to the field of condiment processing technology. The main steps of this invention include: 1) preparing an octenyl succinate starch sodium solution; 2) preparing a chitosan solution; 3) preparing an octenyl succinate starch sodium / chitosan composite coagulated solution; 4) adding monosodium glutamate; and 5) drying and shaping the microcapsules. The high-temperature resistant OSA starch-based MSG composite coagulated microcapsules of this invention can significantly improve the thermal stability of MSG, with a umami loss rate of only 3.9% after heat treatment in a 230℃ oven for 8 minutes. The developed microcapsules can effectively prevent the deterioration of MSG during high-temperature cooking, possess sustained-release properties, and can be widely used in the fields of fried foods, baked goods, instant noodle seasonings, and pre-prepared dishes, combining the characteristics of being green, safe, and efficient.

The invention belongs to the technical field of food processing, and particularly relates to a multi-source protein extract composite flavoring base material as well as preparation and application thereof. The multi-source protein extract composite flavoring base material contains 30-60 parts by weight of a yeast extract, 8-25 parts by weight of a plant peptide composition, glucose and a vegetable extract. By combining various plant peptides with the yeast extract and matching with the natural vegetable extract, not only are the defects of a single raw material in taste, aroma and color overcome, but also the contents of umami amino acids and sweet amino acids in the multi-source protein extract composite flavor base material are increased, the content of bitter amino acids is reduced, and the taste of the multi-source protein extract composite flavor base material is improved. The bad flavor caused by multiple proteins is improved.

The invention relates to the technical field of instant food production, and discloses a making process of a convenient mushroom hotpot, which comprises the following steps of: firstly, selecting basic mushrooms of which the first type is shiitake mushroom, coriaria sinica, pleurotus citrinopileatus, black fungus, pleurotus cornucopiae, velvet antler mushroom, cordyceps flower and hericium erinaceus, and the second type is tremella aurantialba and bamboo fungus; cleaning and removing impurities, adding water into the first type of mushrooms, heating at 100-120 DEG C for 30 minutes, adding the second type of mushrooms, and continuously heating for 20 minutes to obtain a mixed system containing cooked mushrooms and mushroom stock; and after solid-liquid separation, adding seasonings into the mushroom stock soup, heating to prepare a mushroom soup bag, sealing the cooked mushrooms to form a mushroom bag, and packaging the mushroom soup bag and the mushroom bag together to obtain the product. According to the scheme, the problems that basic mushroom combination of an existing convenient mushroom hotpot is not clear, the taste and the umami are insufficient due to the fact that heating is not conducted according to characteristics differentially, and the flavor is poor due to the fact that mushroom soup is not original soup are solved, and the product is convenient to eat and stable in quality.

The invention discloses a composite functional bacterial agent for regulating nucleoside substances in Luzhou-flavor liquor as well as a preparation method and application of the composite functional bacterial agent, and belongs to the technical field of liquor production. The compound functional bacterial agent is prepared from a liquid culture of pichia kudriavzevii GTY837 and a liquid culture of pichia kudriavzevii PKW194, or a liquid culture of pichia kudriavzevii GTY837 and a liquid culture of pichia kudriavzevii PKW194, or a liquid culture of pichia kudriavzevii PKW194, or a liquid culture of pichia kudriavzevii GTY837 and a liquid culture of pichia kudriavzevii PKW194. According to the composite functional bacterial agent provided by the invention, through the synergistic effect of the GTY837 and the PKW194, the content of seven nucleoside substances such as cytidine and hypoxanthine in the Luzhou-flavor liquor is effectively increased. The microbial agent solves the technical problem of unstable generation of nucleoside substances in traditional fermentation, and realizes synergistic improvement of the flavor and health attribute of Baijiu by enriching nucleoside substances with the functions of dispelling the effects of alcohol, protecting nerves and the like while enhancing the mellow feeling, delicate flavor and other sensory qualities of the Baijiu.

1. The name of the design product: Fresh-keeping box (non-heritage mushroom flavor). 2. The use of the design product: The design product is used for fresh-keeping box. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

The invention discloses a method for brewing soy sauce by using oil-immersed peanut cakes, and relates to the technical field of soy sauce brewing, and the method comprises the following steps: carefully selecting peanuts, adjusting the moisture to 12-14%, peeling, crushing, and drying until the moisture is less than or equal to 8% to obtain peanut embryos; after cold pressing by a spiral cold pressing machine, extracting for 2-3 hours at the temperature of less than or equal to 40 DEG C by using subcritical CO2 to obtain a degreased peanut cake; crushing to 40-60 meshes, mixing with wheat flour, table salt and water, sterilizing, inoculating aspergillus oryzae suspension, culturing for 48-72 hours, adding saline water, and fermenting for 30 days; and finally, adding seasonings, carrying out ultrahigh-temperature instantaneous sterilization at 121 DEG C for 3-5 seconds, cooling and filtering to obtain the peanut butter. According to the method for brewing the soy sauce by using the oil-immersed peanut cakes, the oil-immersed peanut cakes serve as main raw materials, traditional feed-grade by-products are converted into food-grade raw materials, the additional value of a peanut processing industry chain is remarkably increased, resource waste is reduced, high-value utilization of resources is achieved, and the brewed soy sauce is rich in delicate flavor and mellow in fragrance.

The invention discloses a scallop skirt umami peptide as well as a preparation method and application thereof. The preparation method comprises the following steps: cleaning fresh scallops, opening shells, taking skirts, removing visceral clusters, adding water, and homogenizing to obtain scallop skirt homogenate; adding water into the scallop skirt homogenate, sequentially adding flavourzyme and compound protease, performing enzymolysis, performing enzyme deactivation after enzymolysis, performing centrifugation, collecting supernate, performing vacuum concentration, and performing freeze drying to obtain scallop skirt zymolyte; separating and purifying the scallop skirt zymolyte by adopting a Sephadex LH-20 sephadex column to obtain a sephadex column separation component containing the scallop skirt umami peptide; performing LC-MS / MS identification on the sephadex column separation component containing the scallop skirt umami peptide to obtain an amino acid sequence of the scallop skirt umami peptide; the scallop skirt umami peptide is verified by using a molecular docking technology and sensory evaluation. The prepared scallop skirt umami peptide has good umami, has great application significance in freshness enhancing food additives, is a small-molecular-weight peptide, and is easy to absorb by human bodies.

The invention discloses a preparation method of a high-umami tea extract based on multi-mode coupling extraction, which comprises the following steps: an auxiliary wall breaking process: adding enzyme into tea leaves, and carrying out enzymolysis for 30-60 minutes at the pH value of 4.5-5.5 and the temperature of 40-50 DEG C; a gradient extraction process: extracting the tea leaves subjected to enzymolysis by adopting an ice-water mixture at 0-5 DEG C for 3-10 minutes according to a tea-water ratio of (1: 5)-(1: 10) (w / v), so as to obtain a first extract and first tea residues; transferring the first tea residues subjected to low-temperature extraction into water with the temperature of 40-60 DEG C according to the tea-water ratio of (1: 30)-(1: 50) (w / v), and extracting for 20-60 minutes to obtain second extraction liquid and second tea residues; the pH value is adjusted to 3.0-4.0, the second tea residues are extracted for 5-10 min at the temperature of 40-60 DEG C, the tea-water ratio is 1: 10-1: 30 (w / v), and third extraction liquid is obtained; and regulating and controlling components: mixing the first leaching solution, the second leaching solution and the third leaching solution, and filtering through an ultrafiltration membrane to obtain the high-umami leaching solution. The prepared tea extract liquid is coordinated in flavor, prominent in delicate flavor and fresh and mellow in taste, and the problem that fresh keeping and efficiency improving cannot be achieved at the same time in the tea leaf processing process is solved.

The food composition using sweet potatoes and Cheonggukjang according to the present invention is, It is characterized by comprising 82~88% by weight of sweet potato paste, 2.5~5.0% by weight of Cheonggukjang powder, 1.5~3.0% by weight of Injeolmi soybean powder, 1.5~3.0% by weight of rice protein powder, 1.5~3% by weight of nut powder, 1.0~2.0% by weight of syrup, 0.5~1.0% by weight of agar, 1.0~1.5% by weight of flavor enhancer, 0.3~0.5% by weight of natural preservative, and 0.2~0.3% by weight of citric acid. Furthermore, the present invention can further neutralize the odor of Cheonggukjang and enhance the savory flavor and nutritional components of the grain by including 1.5 to 3.0 weight percent of roasted barley powder. The food composition according to the present invention can neutralize the aroma of Cheonggukjang while improving the flavor and nutrition of the product. In particular, since 80% by weight or more of the total weight consists of sweet potato paste, the natural sweetness and flavor of sweet potatoes can be delivered more intensely, thereby providing a richer taste for the product and a soft, moist texture. Furthermore, cookies or energy bars produced by the food composition of the present invention can secure a soft and chewy texture, maintain an appropriate viscosity that does not easily crumble, and exhibit excellent advantages in terms of nutrition.