497 results about "Umami" patented technology

The invention relates to preparation and application of umami peptide from procambarus clarkii, and belongs to the technical field of food biology. A preparation method of umami peptides from procambarus clarkia is characterized by comprising the following steps: firstly, separating and purifying polypeptides in a shrimp meat taste extract, predicting peptide activity through a database, carrying out molecular docking and molecular dynamics simulation method characterization, and finally identifying two potential umami peptides, namely LAEPLTFN and YGGEFPARPDN; the umami peptide is artificially synthesized, the fresh property of the umami peptide is verified through sensory evaluation and an electronic tongue method, and the synergistic effect of the umami peptide and other fresh substances is further evaluated. The umami peptide obtained by the method has a composite freshness increasing effect, enriches a fresh water source umami peptide library, and provides a new umami peptide raw material for development of composite freshness increasing seasonings.

The invention relates to antarctic krill peptide with umami and an antarctic krill peptide mixture as well as a preparation method and application thereof. Specifically, the amino acid sequence of the euphausia superba peptide is shown as any one of SEQ ID NO: 1-5. The euphausia superba peptide mixture with delicate flavor is obtained by carrying out enzyme digestion treatment on an euphausia superba peptide solution by using incision enzyme, excision enzyme and freshness enhancing enzyme and harvesting supernate. Molecular docking simulation shows that the euphausia superba peptide disclosed by the invention can be combined with a delicate flavor receptor T1R1 / T1R3. The Antarctic krill peptide and the Antarctic krill peptide mixture can be used for development of umami seasonings, and a new idea is provided for development of marine seasonings.

The invention discloses a scylla paramamosain keep-alive and soft shell soft-keeping method, a low-temperature keep-alive mode refers to an on-ice keep-alive mode or a low-temperature acidification keep-alive mode, preferably, the low-temperature acidification keep-alive mode: cooling seawater to 16 DEG C or below by using a cooling-water machine, then adjusting the pH value of the seawater to be less than 8 to obtain low-temperature acidified seawater, and then cooling the low-temperature acidified seawater to obtain the scylla paramamosain soft shell soft-keeping method. And putting the soft-shell crabs which just molt into low-temperature acidified seawater for keeping alive and softness. The hardening of the soft shell can be obviously delayed by low-temperature acidified seawater and on-ice keep-alive; low-temperature acidified seawater and on-ice keep-alive soft-shell crabs can improve the delicate flavor and sweet taste of hepatopancreas of the soft-shell crabs, and the flavors of the two keep-alive soft-shell crabs are better than those of cold-stored dead soft-shell crabs; on-ice and low-temperature acidified seawater keep-alive interferes with glycolipid metabolism, oxidative stress and cell apoptosis of the soft-shell crabs, and compared with on-ice keep-alive, low-temperature acidified seawater keep-alive influences are milder than on-ice keep-alive.

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

The invention relates to the technical field of microorganisms, in particular to an Aspergillus oryzae ZA307 strain and application of the Aspergillus oryzae ZA307 strain. The aspergillus oryzae ZA307 high-yield protease and aminopeptidase provided by the invention cooperate with aspergillus oryzae Huniang 3.042 for starter propagation, so that the activity of the protease, aminopeptidase, saccharifying enzyme and amylase of a starter material can be remarkably improved, and furthermore, the content of ammonia nitrogen and total nitrogen and the variety and content of volatile flavor substances in a product are remarkably improved. The soy sauce or soybean paste prepared and fermented by double-strain starter propagation is obviously improved in the aspects of sauce fragrance, ester fragrance, delicate flavor and harmonious taste, and the quality of the product is comprehensively improved.

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 invention belongs to the field of food quality evaluation, and provides a delicate flavor synergistic effect evaluation method based on an electroencephalogram monitoring technology. Psychological or physiological factors such as subjective judgment, forced selection or scoring, individual umami cognition and umami sensitivity difference of sensory officers may affect the accuracy of sensory experiment results; the invention discloses methods such as umami sample selection and strength evaluation, electroencephalogram signal acquisition experiment normal form, quantitative evaluation and statistical analysis, feature extraction and response difference analysis, and the like, and the response mechanism of typical umami compounds in the human brain is explored by taking the response of people to umami signals as a research object and taking electroencephalogram signal detection analysis as a main method. A new theoretical basis is provided for quantitative evaluation based on the human palatable taste intensity, and the method is worthy of wide popularization.

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.

The invention belongs to the technical field of feeds, and particularly relates to a variable temperature animal feed as well as a preparation method and application thereof. The variable temperature animal feed comprises a core body and a shell layer arranged on the surface of the core body, the core body comprises sodium alginate, a protein base material, a phagostimulant A and a fermentation product synergist; the shell layer is prepared from the following raw materials: sodium alginate and calcium lactate; the shell layer comprises a phagostimulant B; the phagostimulant A comprises an insect-derived phagostimulant, an animal-derived phagostimulant and a plant-derived phagostimulant; the phagostimulant B comprises freeze-dried powder containing fructose and insect zymolyte. Through the synergistic effect of the insect-derived phagostimulant, the animal-derived phagostimulant and the plant-derived phagostimulant and the delicate flavor synergistic effect of the fermentation product synergist and the insect-derived phagostimulant in the phagostimulant A, and in combination with a preparation process of a low-temperature and irradiation sterilization technology, the variable-temperature animal feed has good phagostimulant and nutrient substance retention rate; and safety is realized.

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 relates to the technical field of food processing, and particularly discloses soybean flavor peptide and a preparation method and application thereof. Aspergillus oryzae is selected as a leavening agent, a microbial endogenous enzyme generated by full fermentation of the aspergillus oryzae is utilized to cooperate with a compound enzyme preparation to perform combined action, abundant enzyme systems effectively perform enzymolysis on macromolecules such as protein, and related taste substances are provided for subsequent enzymolysis products; in the soybean flavor peptide prepared by enzyme hydrolysis and Maillard reaction, the contents of target peptide and target amino acid (umami peptide, umami amino acid and the like) are high; when the soybean flavor peptide is applied to the compound seasoning with the main function of increasing freshness, the freshness score can be increased by 0.5-2 times. In addition, on the basis of improving freshness, the taste richness of the food or the compound seasoning can be enhanced, and the aftertaste time is prolonged.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh seasoning and a preparation process thereof. The fresh tricholoma matsutake seasoning is prepared by taking the freeze-dried tricholoma matsutake powder as a main freshening substance, taking the ingredients such as the bovine bone salty peptide and the pepper powder as auxiliary materials and preferably selecting the type of low-sodium salt. When the fresh tricholoma matsutake seasoning is used for cooking, enough salty taste and fresh taste can be provided under the condition that the sodium content is relatively low, and spicy taste and mushroom flavor mainly containing tricholoma matsutake can be given to food, so that the defect that the fresh taste and the sodium content are difficult to coordinate in the prior art is overcome, and the seasoning effect is fully improved.

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 belongs to selenium-rich food, and provides a preparation method for conveniently prefabricating a selenium-rich vegetable bag, which comprises the following steps: selecting selenium-rich vegetables prepared by a biological selenium conversion method, and cleaning for later use; blanching the selenium-rich vegetables until the selenium-rich vegetables are 70-90% mature, drying and dehydrating to obtain a main material; the main materials and the auxiliary materials are packaged respectively and then packaged, a prefabricated selenium-rich vegetable bag is obtained, and the auxiliary materials are one or a combination of more of a vegetable seasoning bag, a meat oil seasoning bag, a umami seasoning bag and a sweet taste bag. The selenium-rich vegetables are one or a combination of more of selenium-rich fungus vegetables, selenium-rich stem and leaf vegetables, selenium-rich melon and fruit vegetables, selenium-rich legume vegetables, selenium-rich rhizome vegetables and selenium-rich bulb vegetables. The method can improve the additional value of selenium-rich vegetables, increase the economic benefits of vegetable farmers, meet the requirements of people for fast life, and reconcile the market vacancy.

The invention discloses a molecular simulation and flavor perception-based beer umami peptide efficient identification method, and relates to the technical field of food flavor analysis and bioinformatics. The method comprises the following steps: performing liquid-liquid extraction and mass spectrum analysis on a beer sample to obtain a polypeptide sequence; screening the umami active peptide based on a UMPred FRL model; the method comprises the following steps: constructing a T1R1 / T1R3 receptor homologous model, and screening a peptide fragment of which the binding energy is lower than-25kcal / mol by adopting a CDOCKER semi-flexible docking mode; screening a stable peptide of which the delta Gbind is lower than-50kcal / mol through molecular dynamics simulation and MM / GBSA calculation; and finally, the umami characteristic is verified by combining an electronic tongue and a sensory test. The screened peptide fragment can be used for improving umami perception and taste balance of beer.

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.