CN110140936A - Fresh flavoring compositions of a kind of six bacterium and preparation method thereof - Google Patents
Fresh flavoring compositions of a kind of six bacterium and preparation method thereof Download PDFInfo
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- CN110140936A CN110140936A CN201910588851.5A CN201910588851A CN110140936A CN 110140936 A CN110140936 A CN 110140936A CN 201910588851 A CN201910588851 A CN 201910588851A CN 110140936 A CN110140936 A CN 110140936A
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- 241000894006 Bacteria Species 0.000 title claims abstract description 60
- 239000000203 mixture Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 123
- 239000000796 flavoring agent Substances 0.000 claims abstract description 75
- 235000019634 flavors Nutrition 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 102000004190 Enzymes Human genes 0.000 claims abstract description 33
- 108090000790 Enzymes Proteins 0.000 claims abstract description 33
- 229940088598 enzyme Drugs 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 240000004713 Pisum sativum Species 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 239000012265 solid product Substances 0.000 claims abstract description 18
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 18
- -1 pectase Proteins 0.000 claims abstract description 17
- 108010059892 Cellulase Proteins 0.000 claims abstract description 15
- 229940106157 cellulase Drugs 0.000 claims abstract description 15
- 101710130006 Beta-glucanase Proteins 0.000 claims abstract description 14
- 108010031186 Glycoside Hydrolases Proteins 0.000 claims abstract description 14
- 102000005744 Glycoside Hydrolases Human genes 0.000 claims abstract description 14
- 101710163270 Nuclease Proteins 0.000 claims abstract description 13
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 13
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 12
- 239000002131 composite material Substances 0.000 claims abstract description 11
- 238000009472 formulation Methods 0.000 claims abstract description 11
- 239000012263 liquid product Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 229920002678 cellulose Polymers 0.000 claims abstract description 6
- 239000001913 cellulose Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 239000000758 substrate Substances 0.000 claims description 19
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 15
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 15
- 241000186146 Brevibacterium Species 0.000 claims description 14
- 241000235342 Saccharomycetes Species 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 244000251953 Agaricus brunnescens Species 0.000 claims description 12
- 241000726811 Carpinus betulus Species 0.000 claims description 12
- 240000006794 Volvariella volvacea Species 0.000 claims description 12
- 244000252132 Pleurotus eryngii Species 0.000 claims description 11
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 11
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 238000001976 enzyme digestion Methods 0.000 claims description 7
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 29
- 102000004169 proteins and genes Human genes 0.000 abstract description 14
- 108090000623 proteins and genes Proteins 0.000 abstract description 14
- 150000001413 amino acids Chemical class 0.000 abstract description 11
- 150000004676 glycans Chemical class 0.000 abstract description 11
- 229920001282 polysaccharide Polymers 0.000 abstract description 11
- 239000005017 polysaccharide Substances 0.000 abstract description 11
- 229920001184 polypeptide Polymers 0.000 abstract description 5
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 5
- 102000039446 nucleic acids Human genes 0.000 abstract description 4
- 108020004707 nucleic acids Proteins 0.000 abstract description 4
- 150000007523 nucleic acids Chemical class 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 16
- 235000018102 proteins Nutrition 0.000 description 13
- NYHBQMYGNKIUIF-UUOKFMHZSA-N Guanosine Chemical compound C1=NC=2C(=O)NC(N)=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O NYHBQMYGNKIUIF-UUOKFMHZSA-N 0.000 description 12
- 239000002253 acid Substances 0.000 description 12
- 235000011194 food seasoning agent Nutrition 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 230000002708 enhancing effect Effects 0.000 description 9
- 239000006210 lotion Substances 0.000 description 9
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 8
- 235000013922 glutamic acid Nutrition 0.000 description 8
- 239000004220 glutamic acid Substances 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 238000011081 inoculation Methods 0.000 description 7
- 239000002054 inoculum Substances 0.000 description 7
- 238000003825 pressing Methods 0.000 description 7
- MIKUYHXYGGJMLM-GIMIYPNGSA-N Crotonoside Natural products C1=NC2=C(N)NC(=O)N=C2N1[C@H]1O[C@@H](CO)[C@H](O)[C@@H]1O MIKUYHXYGGJMLM-GIMIYPNGSA-N 0.000 description 6
- NYHBQMYGNKIUIF-UHFFFAOYSA-N D-guanosine Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(CO)C(O)C1O NYHBQMYGNKIUIF-UHFFFAOYSA-N 0.000 description 6
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 229940029575 guanosine Drugs 0.000 description 6
- 238000005507 spraying Methods 0.000 description 6
- 229930010555 Inosine Natural products 0.000 description 5
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 229960003786 inosine Drugs 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
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- 230000004048 modification Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 241000218636 Thuja Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000021336 beef liver Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of preparation methods of the fresh flavoring compositions of six bacterium, comprising: mushroom raw material is digested through complex enzyme formulation, and filtering obtains enzymolysis liquid and solid product；Solid product, rice, wheat bran and pea are fermented in the presence of composite bacteria, filters, obtains fermentation liquid；Enzymolysis liquid after will be drying, it is drying after fermentation liquid and salt mixing, obtain the fresh flavoring compositions of six bacterium.The macromoleculars such as cellulose, polysaccharide in mushroom are hydrolyzed to small molecular sugar through cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase using 6 kinds of mushroom raw materials by the present invention, release protein, nucleic acid molecule, the effect of protease, nuclease, by six bacterium zymolytes, tunning, salt different proportion mixture, different flavor, delicate flavour, savoury are generated.The present invention generates delicate flavour ingredient and amino acids, polypeptide fresh adding thickens ingredient by above-mentioned abundant enzyme system, combining with fermentation.Finally obtained flavoring compositions mushroom-flavor is strong, and the full flavour of delicate flavour is thick and heavy.
Description
Technical field
The present invention relates to condiment technology fields, more particularly, to fresh flavoring compositions of a kind of six bacterium and preparation method thereof.
Background technique
With the great development of levels of substance, requirement of the people to healthy food is continuously improved.Seasoning is naturally fresh, zero
The trend trend pursued at people is added.Edible mushroom has flavour delicious, the characteristics of high protein, high microsteping, low fat, it is deep by
People like, however mushroom seasoning on the market is fungus essence, dried mushroom soy sauce, mushroom soy sauce etc., be by part mushroom powder,
Monosodium glutamate, the sapidity nucleotide disodium fresh adding ingredient are added, addition Meat ingredients increase savoury, and are aided with essence etc. and are prepared.
And be to have stink and haircuts flavour with fermenting bacillus natto soybean prior art discloses a part, it can not be big
Crowd receives.Or using biological enzymolysis twice, edible mushroom culture, Maillard reaction, it is difficult to which therefore the complicated technology of control is opened
Send out simple process a kind of, product adds flavour enhancing ingredient without other external sources, the seasoning right and wrong with good flavor and nutrition
It is often necessary.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is that providing a kind of preparation side of the fresh flavoring compositions of six bacterium
Method, the fresh flavoring compositions simple process of six bacterium provided by the invention, product add flavour enhancing ingredient without other external sources, and have good
Flavor and nutrition.
The present invention provides a kind of preparation methods of the fresh flavoring compositions of six bacterium, comprising:
A) mushroom raw material is digested through complex enzyme formulation, and filtering obtains enzymolysis liquid and solid product；
B solid product, rice, wheat bran and pea are fermented in the presence of composite bacteria), filters, obtains fermentation liquid；
C enzymolysis liquid after) will be drying, it is drying after fermentation liquid and salt mixing, obtain the fresh flavoring compositions of six bacterium.
Preferably, step A) the mushroom raw material be selected from mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii,
Six kinds in straw mushroom and bolete；
Wherein, mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii, straw mushroom and the mass ratio of bolete are
(50~80): (5~10): (5~8): (5~12): (5~12): (5~12): (5~12): (0.05~5).
Preferably, step A) complex enzyme formulation includes cellulase, 1,4 beta-glucanase, pectase, glycosidase and sugar
Change enzyme；
The cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase, protease and nuclease mass ratio be
1:(0.05~0.5): (0.05~0.5): (0.05~0.5): (1~2): (2~3): (0.5~1).
Preferably, step A) complex enzyme formulation accounts for the mushroom raw material 0.1wt%~5wt%；
The enzyme digestion reaction is one kind that low concentration of substrate enzyme digestion reaction and high concentration of substrate digest；The low concentration of substrate
In enzymatic hydrolysis: the mass ratio of mushroom raw material and water is 1:15~1:20；The high substrate digests mushroom raw material and the mass ratio of water is
1:2~1:4.
Preferably, step A) hydrolysis temperature is 40 DEG C~60 DEG C, enzymolysis time is 10~15 hours.
Preferably, step B) solid product, rice, wheat bran and pea mass ratio be (10~30): (5~20):
(5~10): (6~20).
Preferably, the composite bacteria includes saccharomycete and brevibacterium T613.
Preferably, the fermentation temperature is 25~30 DEG C；The fermentation time is 6~8d.
Preferably, it is described it is drying after enzymolysis liquid, it is drying after fermentation liquid mass ratio be (10~90): (10~90).
The present invention provides a kind of fresh flavoring compositions of six bacterium, by the described in any item preparation method systems of above-mentioned technical proposal
It is standby to obtain.
Compared with prior art, the present invention provides a kind of preparation methods of the fresh flavoring compositions of six bacterium, comprising: A) mushroom
Raw material is digested through complex enzyme formulation, and filtering obtains enzymolysis liquid and solid product；B) solid product, rice, wheat bran and pea are existed
It ferments in the presence of composite bacteria, filters, obtain fermentation liquid；C enzymolysis liquid after) will be drying, it is drying after fermentation liquid and salt
Mixing, obtains the fresh flavoring compositions of six bacterium.The present invention using 6 kinds of mushroom raw materials through cellulase, 1,4 beta-glucanase, pectase,
The macromoleculars such as cellulose, polysaccharide in mushroom are hydrolyzed to small molecular sugar by glycosidase, carbohydrase, release protein, nucleic acid divides greatly
Son generates series not by six bacterium zymolytes, tunning, salt different proportion mixture convenient for the effect of protease, nuclease
Same flavor, delicate flavour, savoury can satisfy different clients demand convenient for abundant product.The present invention passes through above-mentioned abundant enzyme system, knot
Fermentation is closed, delicate flavour ingredient is generated and amino acids, polypeptide fresh adding thickens ingredient；Product adds flavour enhancing ingredient without other external sources,
Without meat, glutamic acid-type, extraction from yeast species etc..Finally obtained flavoring compositions mushroom-flavor is strong, the full flavour of delicate flavour
It is thick and heavy.
Specific embodiment
The present invention provides fresh flavoring compositions of a kind of six bacterium and preparation method thereof, and those skilled in the art can use for reference this
Literary content, is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are to art technology
It is it will be apparent that they shall fall within the protection scope of the present invention for personnel.Method of the invention and application by compared with
Good embodiment is described, related personnel obviously can not depart from the content of present invention, in spirit and scope to methods herein
It is modified or appropriate changes and combinations with application, carrys out implementation and application the technology of the present invention.
The present invention provides a kind of preparation methods of the fresh flavoring compositions of six bacterium, comprising:
A) mushroom raw material is digested through complex enzyme formulation, and filtering obtains enzymolysis liquid and solid product；
B solid product, rice, wheat bran and pea are fermented in the presence of composite bacteria), filters, obtains fermentation liquid；
C enzymolysis liquid after) will be drying, it is drying after fermentation liquid and salt mixing, obtain the fresh flavoring compositions of six bacterium.
The preparation method mushroom raw material first of the fresh flavoring compositions of six bacterium provided by the invention is mixed with water, through complex enzyme system
Agent enzymatic hydrolysis.
According to the present invention, the mushroom raw material is selected from mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii, grass
Six kinds in mushroom and bolete；It can be mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii；Can for mushroom,
Agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, straw mushroom；It can also be mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii, straw mushroom and beef liver
Bacterium.The present invention is numerous to list herein.
The present invention for above-mentioned mushroom raw material processing without limit, it is well known to those skilled in the art washing, dice
Or grind, size can be 10 mesh~60 mesh powder or 3mm*3mm*3mm~6mm*6mm*6mm particle.
Wherein, mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii, straw mushroom and the mass ratio of bolete are preferred
For (50~80): (5~10): (5~8): (5~12): (5~12): (5~12): (5~12): (0.05~5)；More preferably
(55~75): (6~9): (6~8): (7~10): (7~10): (7~10): (7~10): (0.1~4.5).
Mushroom seasoning disclosed by the invention highlights mushroom flavor, and auxiliary in other mushroom bottom tastes, generates abundant and complicated
Unique mushroom-flavor.In addition to bolete, mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii, straw mushroom taste are clear
It is light, mushroom-flavor will not be excessively shown in dish；Separately when raw material is rare or price change, mushroom proportion can be adjusted at any time,
Convenient for product price and flavor-stable.
In the present invention, the enzyme digestion reaction is one kind that low concentration of substrate enzyme digestion reaction and high concentration of substrate digest；Institute
State in low concentration of substrate enzymatic hydrolysis: the mass ratio of mushroom raw material and water is preferably 1:15~1:20；The high substrate enzymatic hydrolysis mushroom is former
The mass ratio of material and water is preferably 1:2~1:4.
Using low concentration of substrate digest when, the flavor substance in mushroom raw material can be fully hydrolyzed for small molecule amino acid,
Polypeptide, nucleotide, six bacterium zymolytes have unique mushroom-flavor, delicate flavour and savoury after concentration, but enzymolysis time is long, and energy consumption is concentrated
Greatly；It when digesting using high concentration of substrate, can greatly shorten enzymolysis time, reduce subsequent concentration time and energy consumption, but digesting cannot
It sufficiently carries out, six bacterium zymolyte flavors show slightly thin.
In enzymatic hydrolysis of the present invention, complex enzyme formulation includes cellulase, 1,4 beta-glucanase, pectase, glycosidase and sugar
Change enzyme；
The cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase, the mass ratio of protease and nuclease are excellent
It is selected as 1:(0.05~0.5): (0.05~0.5): (0.05~0.5): (1~2): (2~3): (0.5~1)；More preferably 1:
(0.1~0.4): (0.1~0.4): (0.1~0.4): (1~2): (2~3): (0.6~0.9).
6 kinds of mushroom raw materials of the invention through cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase will in mushroom it is fine
The macromoleculars such as dimension element, polysaccharide are hydrolyzed to small molecular sugar, protein, nucleic acid molecule are released, convenient for protease, the work of nuclease
With.
Wherein, the complex enzyme formulation preferably accounts for the mushroom raw material 0.1wt%~5wt%；More preferably 0.1wt%~
4wt%；Most preferably 1wt%~3wt%.
Hydrolysis temperature of the present invention is preferably 40 DEG C~60 DEG C, and more preferably 45 DEG C~55 DEG C, the enzymolysis time is
10~15 hours；More preferably 11~14 hours.
Filtering, obtains enzymolysis liquid and solid product；Wherein solid product for fermenting in next step, and enzymolysis liquid is by drying
It is spare, it is described drying specifically: concentrated is lotion or spraying drying powder-forming；The present invention for it is described concentration and spray drying
Design parameter is well known to those skilled in the art without limiting.The partial size of the spraying drying powder-forming is 60 mesh -100
Mesh；The present invention for the filtering concrete mode without limit, it is preferred to use 15-20 μm of membrane filtration.
The solid product being obtained by filtration, rice, wheat bran and pea are fermented in the presence of composite bacteria.
Wherein, the mass ratio of the solid product, rice, wheat bran and pea is preferably (10~30): (5~20): (5~
10): (6~20)；More preferably (12~28): (7~18): (6~8): (8~16).
The present invention for the rice, wheat bran and pea source without limit, city well known to those skilled in the art
It sells.
The thallus that fresh adding flavour enhancing ingredient origin of the present invention is generated in mushroom, rice, pea and fermentation.Pass through enzymatic hydrolysis
The mushroom of filtering contains the cellulose of 50%-70%, 10%-15% protein mentions in conjunction with rice raw material for microbial fermentation
For carbon source；Pea has unique flavor, assigns product strong smell and flavour；Pea provides nitrogen source for micro-organisms.
The composite bacteria of fermentation of the present invention includes saccharomycete and brevibacterium T613.Wherein, the inoculation of the saccharomycete
Amount is 0.1%~1%；The inoculum concentration of the brevibacterium T613 is 0.1%~1%；Fermentation temperature of the present invention is preferably 25
~30 DEG C；The fermentation time is preferably 6~8d.
The present invention can increase glutamic acid, flavour nucleotide contains by above-mentioned saccharomycete and brevibacterium T613 composite bacteria
Amount.
After fermentation, heating method is taken, thallus self-dissolving, filtering or filters pressing are made；Concentrated fermentation liquid is lotion or spray
Mist is dried to powder.Heating temperature of the present invention is preferably 50 DEG C -70 DEG C.
Enzymolysis liquid after will be drying, it is drying after fermentation liquid and salt mixing, obtain the fresh flavoring compositions of six bacterium.
According to the present invention, it is described it is drying after enzymolysis liquid, it is drying after fermentation liquid mass ratio be (10~90): (10~
90)。
The compound mushroom of the present invention provides the fragrance flavor and part delicate flavour savoury ingredient of product；Fresh adding flavour enhancing ingredient is main
From rice, wheat bran, pea.Fresh adding flavour enhancing and flavor components in seasoning of the present invention, are to pass through enzyme digestion reaction
And fermentation technology process control completion.The present invention by enriching enzyme system, combining with fermentation, generate delicate flavour ingredient and amino acids,
Polypeptide fresh adding thickens ingredient；Product adds flavour enhancing ingredient, no meat, glutamic acid-type, extraction from yeast species etc. without other external sources.
The present invention utilizes a variety of enzymes for acting on polysaccharide such as cellulase, pectase, it is therefore intended that disintegrates edible mushroom cell wall, release packet
The macromoleculars such as protein, nucleotide in being wrapped in generate delicate flavour ingredient in conjunction with nuclease；Utilize yeast, brevibacterium feature, accumulation
Glutamic acid-type, ucleotides delicate flavour ingredient and amino acid etc. thicken ingredient.
The present invention provides a kind of fresh flavoring compositions of six bacterium, by the described in any item preparation method systems of above-mentioned technical proposal
It is standby to obtain.
The present invention relates to six bacterium fresh seasonings comprising comes from six bacterium zymolyte of mushroom-flavor ingredient, fresh adding flavour enhancing ingredient
From fermentation materials such as mushroom, rice；The present invention relates to ingredient accountings in mass, wherein containing protein about 20-60%；Amino
Acid-state nitrogen 3-6%, wherein content of glutamic acid 10%-30%；5'-GMP 0.5%-2%；5'-inosinic acid 0.5%-2% is more
Carbohydrate 15%-30%.
The present invention provides a kind of preparation methods of fresh flavoring compositions of six bacterium, comprising: A) mushroom raw material is through complex enzyme system
Agent enzymatic hydrolysis, filtering obtain enzymolysis liquid and solid product；B) by solid product, rice, wheat bran and pea composite bacteria presence
Lower fermentation, filtering, obtains fermentation liquid；C enzymolysis liquid after) will be drying, it is drying after fermentation liquid and salt mixing, it is fresh to obtain six bacterium
Flavoring compositions.The present invention is incited somebody to action using 6 kinds of mushroom raw materials through cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase
The macromoleculars such as cellulose, polysaccharide are hydrolyzed to small molecular sugar in mushroom, release protein, nucleic acid molecule, are convenient for protease, core
The effect of sour enzyme generates serial different flavor, delicate flavour, savoury by six bacterium zymolytes, tunning, salt different proportion mixture,
Convenient for enriching product, different clients demand can satisfy.The present invention by above-mentioned abundant enzyme system, combining with fermentation, generate delicate flavour at
Divide and amino acids, polypeptide fresh adding thicken ingredient；Product adds flavour enhancing ingredient, no meat, glutamic acid-type, ferment without other external sources
Mother's extracting species etc..Finally obtained flavoring compositions mushroom-flavor is strong, and the full flavour of delicate flavour is thick and heavy.
In order to further illustrate the present invention, with reference to embodiments to a kind of fresh flavoring compositions of six bacterium provided by the invention
And preparation method thereof be described in detail.
Embodiment 1
1, mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, 6 kinds of Pleurotus eryngii；Mass ratio are as follows: 80:5:5:5:5:5:
5:1；Total 300kg；
2, it prepares low concentration of substrate and digests six bacterium raw materials and water ratio as 1:15；
3, used enzyme preparation be cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase, protease, nuclease,
Mass ratio is 1:0.05:0.05:0.05:1:2:0.5；Enzyme additive amount total amount is six bacterium raw materials 0.1%；
4, enzymatic hydrolysis condition is nature pH, 40 DEG C, is digested 15 hours；Enzymolysis liquid concentration is lotion, specific gravity 1.28 at 20 DEG C；
5, solid mushroom is filtered after digesting and rice, pea, wheat bran ferment according to 10:5:5:6 proportion；Wherein ferment
Condition be nature pH, 25 DEG C of temperature, fermentation time 8 days；
6, inoculation strain is saccharomycete, brevibacterium T613, and inoculum concentration is saccharomycete taste 0.1%, brevibacterium 0.1%；
7,50 DEG C of modes of heating after fermentation, are taken, thallus self-dissolving, filtering or filters pressing are made；Concentrated fermentation liquid is cream
Body, at 20 DEG C, specific gravity 1.30；
8, lotion in step 4 and step 7, ratio 10:90, salt 15%.
Through six bacterium fresh seasoning prepared in the above embodiments, uniform yellowish-brown paste, it is seen that salt grain, light mushroom mushroom wind
Taste, ferment local-flavor is strong, and flavour is delicious, measures its ingredient are as follows: protein 25%, amino-acid nitrogen 3%, content of glutamic acid
10%, guanosine acid content 0.5%, inosine acid content 0.5%, polysaccharide 25%, salt content 15%.
Embodiment 2
1, mushroom, agaricus bisporus, needle mushroom, Pleurotus eryngii, straw mushroom, 6 kinds in bolete；50:10:8:10:10:10:10:
10, it prepares height object and digests six bacterium raw materials and water ratio as 1:4；300kg；
3, used enzyme preparation is cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase, protease, nuclease；
Mass ratio is 1:0.5:0.5:0.5:2:3:1, and enzyme additive amount total amount is six bacterium raw materials 5%；
4, enzymatic hydrolysis condition is nature pH, 60 DEG C, is digested 10 hours；Enzymolysis liquid concentration is lotion or spraying drying powder-forming；
5, mushroom is filtered after digesting, rice, pea, wheat bran ferment according to 30:20:10:20 proportion；Wherein ferment item
Part be nature pH, 30 DEG C of temperature, fermentation time 6 days；
6, inoculation strain is saccharomycete, brevibacterium T613, and inoculum concentration is saccharomycete 0.5%, brevibacterium T6130.5%；
7,60 DEG C of modes of heating after fermentation, are taken, thallus self-dissolving, filtering or filters pressing are made；Fermentation liquid is spray-dried
Cheng Fen；
8, powder in step 4 and step 7, ratio 90:10, salt content 40%.
Through six bacterium fresh seasoning prepared in the above embodiments, uniform yellowish-brown powdery, mushroom-flavor is strong, the delicious thickness of flavour
Weight；Measure its ingredient are as follows: protein 35%, amino-acid nitrogen 3.2%, content of glutamic acid 30%, guanosine acid content 1.2%, flesh
Thuja acid content 1.0%, polysaccharide 20%, salt content 40%.
Embodiment 3
1, mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, 6 kinds of straw mushroom；Mass ratio are as follows: 60:8:8:8:8:8:8:
2；Total 300kg；
2, it prepares low concentration of substrate and digests six bacterium raw materials and water ratio as 1:18；
3, used enzyme preparation be cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase, protease, nuclease,
Mass ratio is 1:0.2:0.2:0.2:1:2.5:0.8；Enzyme additive amount total amount is six bacterium raw materials 1%；
4, enzymatic hydrolysis condition is nature pH, 45 DEG C, is digested 13 hours；Enzymolysis liquid spraying drying powder-forming；
5, solid mushroom is filtered after digesting and rice, pea, wheat bran ferment according to 28:18:8:18 proportion；Wherein send out
Ferment condition be nature pH, 28 DEG C of temperature, fermentation time 7 days；
6, inoculation strain is saccharomycete, brevibacterium T613, and inoculum concentration is saccharomycete 1%, brevibacterium T6131%；
7,55 DEG C of modes of heating after fermentation, are taken, thallus self-dissolving, filtering or filters pressing are made；Fermentation liquid is spray-dried
Cheng Fen；
8, powder in step 4 and step 7, ratio 60:40, salt 35%.
Through six bacterium fresh seasoning prepared in the above embodiments, uniform yellowish-brown powdery, mushroom-flavor is strong, and delicate flavour foot is grown
It is rich heavy；Measure its ingredient are as follows: protein 55%, amino-acid nitrogen 4.1%, content of glutamic acid 30%, guanosine acid content
2.0%, inosine acid content 2.0%, polysaccharide 18%, salt content 20%, mushroom-flavor is strong, and the full flavour of delicate flavour is thick and heavy.
Comparative example 1
1, mushroom and needle mushroom, mass ratio 9:1 amount to 300kg；
2, it prepares low concentration of substrate and digests six bacterium raw materials and water ratio as 1:15-1:20；
3, used enzyme preparation be cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase, protease, nuclease,
Mass ratio is 1:0.2:0.2:0.2:1:2.5:0.8；Enzyme additive amount total amount is raw material 0.1%；
4, enzymatic hydrolysis condition is nature pH, 45 DEG C, is digested 13 hours；Enzymolysis liquid concentration is lotion；
5, solid mushroom is filtered after digesting and rice, pea, wheat bran ferment according to 10:5:5:6 proportion；Wherein ferment
Condition be nature pH, 28 DEG C of temperature, fermentation time 7 days；
6, inoculation strain is saccharomycete, brevibacterium T613, and inoculum concentration is respectively 0.1%；
7,55 DEG C of modes of heating after fermentation, are taken, thallus self-dissolving, filtering or filters pressing are made；Concentrated fermentation liquid is cream
Body；
8, lotion or powder, ratio 80:20, salt 15% in step 4 and step 7.
Through six bacterium fresh seasoning prepared in the above embodiments, uniform yellowish-brown paste, it is seen that salt grain, mushroom-flavor is thin,
Fresh savoury is insufficient；Measure its ingredient are as follows: protein 20%, amino-acid nitrogen 1.2%；Content of glutamic acid 6%, guanosine acid content
0.21%, inosine acid content 0.25%, polysaccharide 30%, salt content 15%.
Comparative example 2
1, mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, 6 kinds of straw mushroom；Mass ratio are as follows: 60:8:8:8:8:8:8:
2；Total 300kg；
2, it prepares low concentration of substrate and digests six bacterium raw materials and water ratio as 1:15-1:20；
3, enzyme-cellulose enzyme used, protease, nuclease, mass ratio 1:1:0.5, additive amount total amount are six bacterium raw materials
0.1%；
4, enzymatic hydrolysis condition is nature pH, 45 DEG C, is digested 13 hours；Enzymolysis liquid spraying drying powder-forming；
5, solid mushroom is filtered after digesting and rice, pea, wheat bran ferment according to 10:5:5:6 proportion；Middle fermentation item
Part be nature pH, 28 DEG C of temperature, fermentation time 7 days；
6, inoculation strain is saccharomycete, brevibacterium T613, and inoculum concentration is respectively 1%；
7,60 DEG C of modes of heating after fermentation, are taken, thallus self-dissolving, filtering or filters pressing are made；Concentrated fermentation liquid is cream
Body or spraying drying powder-forming；
8, powder in step 4 and step 7, ratio 85:15, salt 25%.
Through six bacterium fresh seasoning prepared in the above embodiments, uniform yellowish-brown powdery, mushroom-flavor is poor, has not pleasant corruption
Rotten smell；Delicate flavour is insufficient, and bottom taste is thin, measures its ingredient are as follows: protein 25%, amino-acid nitrogen 1.2%, content of glutamic acid
8%, guanosine acid content 0.1%, inosine acid content 0.12%, polysaccharide 35%, salt content 30%.
Comparative example 3
1, two kinds of mushroom straw mushroom；Mass ratio is 98:2；Total 300kg；
2, it prepares low concentration of substrate and digests six bacterium raw materials and water ratio as 1:15-1:20；
3, used enzyme preparation is cellulase, pectase, protease, nuclease, mass ratio 0.2:0.5:1:0.5；Enzyme
Additive amount total amount is six bacterium raw materials 0.1%；
4, enzymatic hydrolysis condition is nature pH, 45 DEG C, is digested 13 hours；Enzymolysis liquid concentration is lotion；
5, solid mushroom is filtered after digesting and rice, pea, wheat bran ferment according to 10:10:8:15 proportion；Wherein send out
Ferment condition be nature pH, 28 DEG C of temperature, fermentation time 7 days；
6, inoculation strain is saccharomycete, inoculum concentration 1%；
7,55 DEG C of modes of heating after fermentation, are taken, thallus self-dissolving, filtering or filters pressing are made；Fermentation liquid is spray-dried
Cheng Fen；
8, lotion or powder, ratio 85:15, salt 20% in step 4 and step 7.
Through six bacterium fresh seasoning prepared in the above embodiments, uniform yellowish-brown powdery has fresh mushroom flavor, displeased
It is happy；Delicate flavour is thin, and savoury is insufficient；Measure its ingredient are as follows: protein 35%, amino-acid nitrogen 2.2%, content of glutamic acid 10%,
Guanosine acid content 1.2%, inosine acid content 1.0%, polysaccharide 30%, salt content 28%.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of the fresh flavoring compositions of six bacterium characterized by comprising
A) mushroom raw material is digested through complex enzyme formulation, and filtering obtains enzymolysis liquid and solid product；
B solid product, rice, wheat bran and pea are fermented in the presence of composite bacteria), filters, obtains fermentation liquid；
C enzymolysis liquid after) will be drying, it is drying after fermentation liquid and salt mixing, obtain the fresh flavoring compositions of six bacterium.
2. preparation method according to claim 1, which is characterized in that step A) the mushroom raw material is selected from mushroom, double spores
Six kinds in mushroom, white beech mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii, straw mushroom and bolete；
Wherein, mushroom, agaricus bisporus, white beech mushroom, crab flavour mushroom, needle mushroom, Pleurotus eryngii, straw mushroom and the mass ratio of bolete be (50~
80): (5~10): (5~8): (5~12): (5~12): (5~12): (5~12): (0.05~5).
3. preparation method according to claim 1, which is characterized in that step A) complex enzyme formulation includes cellulose
Enzyme, 1,4 beta-glucanase, pectase, glycosidase and carbohydrase；
The cellulase, 1,4 beta-glucanase, pectase, glycosidase, carbohydrase, protease and nuclease mass ratio be 1:
(0.05~0.5): (0.05~0.5): (0.05~0.5): (1~2): (2~3): (0.5~1).
4. preparation method according to claim 1, which is characterized in that step A) to account for the mushroom former for the complex enzyme formulation
Expect 0.1wt%~5wt%；
The enzyme digestion reaction is one kind that low concentration of substrate enzyme digestion reaction and high concentration of substrate digest；The low concentration of substrate enzymatic hydrolysis
In: the mass ratio of mushroom raw material and water is 1:15~1:20；The mass ratio of the high substrate enzymatic hydrolysis mushroom raw material and water be 1:2~
1:4。
5. preparation method according to claim 1, which is characterized in that step A) hydrolysis temperature is 40 DEG C~60 DEG C,
Enzymolysis time is 10~15 hours.
6. preparation method according to claim 1, which is characterized in that step B) solid product, rice, wheat bran and pea
The mass ratio of beans is (10~30): (5~20): (5~10): (6~20).
7. preparation method according to claim 1, which is characterized in that the composite bacteria includes saccharomycete and brevibacterium
T613。
8. preparation method according to claim 1, which is characterized in that the fermentation temperature is 25~30 DEG C；The fermentation
Time is 6~8d.
9. preparation method according to claim 1, which is characterized in that it is described it is drying after enzymolysis liquid, it is drying after fermentation
The mass ratio of liquid is (10~90): (10~90).
10. a kind of fresh flavoring compositions of six bacterium, which is characterized in that prepared by preparation method according to any one of claims 1 to 9
It obtains.
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