CN113940417A - Preparation method of yeast extract with high flavor development performance - Google Patents
Preparation method of yeast extract with high flavor development performance Download PDFInfo
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- CN113940417A CN113940417A CN202010683819.8A CN202010683819A CN113940417A CN 113940417 A CN113940417 A CN 113940417A CN 202010683819 A CN202010683819 A CN 202010683819A CN 113940417 A CN113940417 A CN 113940417A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 50
- 235000019634 flavors Nutrition 0.000 title claims abstract description 50
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 34
- 239000012138 yeast extract Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 39
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 38
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 38
- 239000000126 substance Substances 0.000 claims abstract description 33
- 239000001963 growth medium Substances 0.000 claims abstract description 25
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 15
- 239000006228 supernatant Substances 0.000 claims abstract description 14
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 239000002773 nucleotide Substances 0.000 claims abstract description 10
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 10
- 150000001413 amino acids Chemical class 0.000 claims abstract description 9
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 208000035404 Autolysis Diseases 0.000 claims abstract description 8
- 206010057248 Cell death Diseases 0.000 claims abstract description 8
- 108010007119 flavourzyme Proteins 0.000 claims abstract description 8
- 230000028043 self proteolysis Effects 0.000 claims abstract description 8
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 230000035755 proliferation Effects 0.000 claims abstract description 7
- 239000003223 protective agent Substances 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000047 product Substances 0.000 claims description 14
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 229940023462 paste product Drugs 0.000 claims description 9
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 8
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 6
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 6
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 239000008055 phosphate buffer solution Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 3
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052799 carbon Inorganic materials 0.000 abstract description 3
- CKUAXEQHGKSLHN-UHFFFAOYSA-N [C].[N] Chemical compound [C].[N] CKUAXEQHGKSLHN-UHFFFAOYSA-N 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 3
- 244000251953 Agaricus brunnescens Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- OYIFNHCXNCRBQI-BYPYZUCNSA-N L-2-aminoadipic acid Chemical compound OC(=O)[C@@H](N)CCCC(O)=O OYIFNHCXNCRBQI-BYPYZUCNSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019583 umami taste Nutrition 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
- A23L27/26—Meat flavours
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to a preparation method of a yeast extract with high flavor development performance, which comprises the following specific steps: (1) dicing and pulping fresh shiitake mushrooms with stalks; (2) adding other carbon-nitrogen sources to prepare a proliferation culture medium, and sterilizing; (3) the mushroom and the saccharomyces cerevisiae interact to respectively release flavor nucleotide and amino acid; (4) adding cellulase and flavourzyme to promote yeast autolysis and further release of flavor development substances in the mushrooms; (5) heating to inactivate enzyme, and centrifuging to obtain supernatant; (6) and concentrating the supernatant to obtain paste, adding a freeze-drying protective agent, and freeze-drying to obtain the yeast extract. According to the invention, the mushroom mud is used as a carbon source of the culture medium to proliferate the yeast, the yeast can ferment the mushroom to promote the release of flavor development substances in the mushroom, and the yeast and the mushroom are symbiotic to increase the variety and the content of the flavor development substances in the yeast extract, so that the prepared yeast extract has obvious characteristic flavor and fresh taste and sufficient and rich fragrance.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a yeast extract with high flavor development performance.
Background
The yeast extract has strong meat flavor, can endow food with strong and mellow taste during seasoning, and has obvious fresh-increasing effect. The freshness-enhancing function of the yeast extract is mainly embodied in the flavor-developing nucleotide, the flavor-developing nucleotide content of the yeast extract in China is generally low at present, and the flavor-developing substances in the yeast extract in China are mainly generated by yeast autolysis and enzyme preparation addition enzymolysis, and other special processes are not adopted in the production process, so that the content is very limited and the flavor is single. The mushroom is the precious edible mushroom with the largest edible amount in China, contains components such as aroma, delicate flavor and the like, is delicious in taste and aromatic in aroma, and mushroom paste is used as a carbon source of a culture medium, so that yeast can be proliferated, flavor developing substances of the mushroom can be released through yeast fermentation, the product flavor is enriched, and the content of the flavor developing substances in a yeast extract can be obviously improved by further adding an enzyme preparation on the basis. Therefore, the invention overcomes the defects of the prior art and products and provides a preparation method of the yeast extract with high taste development performance.
Through searching, the following patent publications related to the patent application of the invention are found:
the reference CN 105950481 a discloses a preparation method for increasing the content of umami amino acids in yeast extract, which comprises the steps of performing solid state fermentation on aspergillus oryzae with high protease activity, and performing enzymolysis on yeast by using crude enzyme liquid of protease generated by fermentation, and relates to extraction of protease, the process is complex, and the product has single flavor. The invention utilizes the symbiosis of the mushroom and the yeast to release the flavor development substances in the mushroom and the yeast for producing the composite yeast extract, thereby greatly enriching the flavor development effect of the yeast extract.
The reference CN 101756151 a discloses a homoglutamic acid yeast extract and a preparation method thereof, which takes a yeast culture with high protein content as a raw material to be cultured in a culture medium rich in nitrogen source, and then protease and glutamine transaminase are added to prepare the yeast extract. The invention combines fermentation and enzymolysis, greatly improves the content of flavor development substances in the product, and combines the flavor development substances of the mushroom and the flavor development substances to produce the yeast extract by utilizing the characteristic that the mushroom contains the flavor development substances, thereby having rich and thick taste and smell.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to provide a preparation method of yeast extract with high flavor development performance, which improves the content of flavor development substances in the yeast extract, increases the utilization rate of the flavor development substances and enlarges the profit margin.
In order to solve the technical problems, the invention adopts the technical scheme that:
a preparation method of yeast extract with high flavor development performance comprises the following steps:
(1) dicing and pulping the cleaned fresh shiitake mushrooms with stems to prepare shiitake paste;
(2) adding 10-20% of mushroom paste, 2-10% of peptone, 0.05-0.1% of monopotassium phosphate, 0.05-0.15% of magnesium sulfate, 0.1-0.2% of sodium chloride and the balance of water, uniformly mixing to prepare a proliferation culture medium, and sterilizing at 121 ℃ for 20 min;
(3) inoculating saccharomyces cerevisiae into the culture medium according to the inoculation amount with the mass concentration of 5-10%, adjusting the pH of the culture medium to 4.5-5.0 by using a phosphate buffer solution, culturing for 24-30 h at 25-30 ℃, and releasing the flavor development substances of the mushroom mud by yeast fermentation to increase the content of flavor development nucleotides and amino acids in the product;
(4) adding cellulase accounting for 0.1-0.5 percent of the mass and flavourzyme accounting for 0.05-0.1 percent of the mass, and carrying out enzymolysis for 10-18 h at 50-60 ℃ to promote the yeast autolysis and further release of the flavoured substances in the mushrooms;
(5) heating the enzymolysis solution conventionally to inactivate enzyme, and centrifuging to obtain supernatant;
(6) concentrating the supernatant into a paste product with the water content less than or equal to 40%, adding a freeze-drying protective agent, wherein the addition amount is 5-10% of the mass of the paste product, and freeze-drying until the water content is less than or equal to 6% to obtain the yeast extract.
And the protective agent is one or a mixture of more of sucrose, maltodextrin, maltose, lactose, trehalose and sorbitol.
The invention has the advantages and positive effects that:
(1) the mushroom contains flavor developing nucleotide and amino acid, the mushroom mud is used as a carbon source of a culture medium to proliferate the yeast, the mushroom mud and the yeast are subjected to symbiotic fermentation, the flavor developing substances in the mushroom are released for producing yeast extract due to yeast fermentation while the yeast-derived flavor substances are increased, and the flavor developing performance of the product is enhanced.
(2) The cellulose degrades cell walls firstly, and the flavourzyme hydrolyzes protein further, so that the taste development substances in the mushrooms and the yeast are fully dissolved out, therefore, the further enzymolysis can promote the release of the taste development substances in the yeasts and the mushrooms, and the content of the taste development substances in the product is improved.
(3) The concentrated paste is frozen and dried, so that the loss of flavor is avoided, and the flavor substances in the product are retained to the maximum extent.
In conclusion, the patent aims at the problems of low content of flavor development substances in the yeast extract at present, and the like, and utilizes the characteristic that the mushroom contains the flavor development substances to culture the yeast as a culture medium, and the flavor development performance of the prepared yeast extract can be greatly enhanced by symbiosis of the mushroom and the culture medium.
Detailed Description
The present invention will be further described by the following specific examples, which are illustrative only and not limiting, and the scope of the present invention is not limited thereby.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.
A preparation method of yeast extract with high flavor development performance comprises the following steps:
(1) dicing and pulping the cleaned fresh shiitake mushrooms with stems to prepare shiitake paste;
(2) adding 10-20% of mushroom paste, 2-10% of peptone, 0.05-0.1% of monopotassium phosphate, 0.05-0.15% of magnesium sulfate, 0.1-0.2% of sodium chloride and the balance of water, uniformly mixing to prepare a proliferation culture medium, and sterilizing at 121 ℃ for 20 min;
(3) inoculating saccharomyces cerevisiae into the culture medium according to the inoculation amount with the mass concentration of 5-10%, adjusting the pH of the culture medium to 4.5-5.0 by using a phosphate buffer solution, culturing for 24-30 h at 25-30 ℃, and releasing the flavor development substances of the mushroom mud by yeast fermentation to increase the content of flavor development nucleotides and amino acids in the product;
(4) adding cellulase accounting for 0.1-0.5 percent of the mass and flavourzyme accounting for 0.05-0.1 percent of the mass, and carrying out enzymolysis for 10-18 h at 50-60 ℃ to promote the yeast autolysis and further release of the flavoured substances in the mushrooms;
(5) heating the enzymolysis solution conventionally to inactivate enzyme, and centrifuging to obtain supernatant;
(6) concentrating the supernatant into a paste product with the water content less than or equal to 40%, adding a freeze-drying protective agent, wherein the addition amount is 5-10% of the mass of the paste product, and freeze-drying until the water content is less than or equal to 6% to obtain the yeast extract.
Preferably, the protective agent is one or a mixture of more of sucrose, maltodextrin, maltose, lactose, trehalose and sorbitol.
Example 1:
(1) dicing and pulping the cleaned fresh shiitake mushrooms with stems to prepare shiitake paste;
(2) adding 10% of champignon paste, 2% of peptone, 0.05% of potassium dihydrogen phosphate, 0.05% of magnesium sulfate, 0.1% of sodium chloride and the balance of water, uniformly mixing to prepare a proliferation culture medium, and sterilizing at 121 ℃ for 20 min;
(3) inoculating saccharomyces cerevisiae into the culture medium according to the inoculation amount of 5% of mass concentration, adjusting the pH of the culture medium to 4.5 by using a phosphate buffer solution, and culturing for 24 hours at 25 ℃, wherein the mushroom paste can release the flavor development substances per se by yeast fermentation, so that the content of flavor development nucleotides and amino acids in the product is increased;
(4) adding cellulase accounting for 0.1 percent of the mass and flavourzyme accounting for 0.05 percent of the mass, and carrying out enzymolysis for 10 hours at 50 ℃ to promote the yeast autolysis and further release of the flavoured substances in the mushrooms;
(5) heating the enzymolysis solution conventionally to inactivate enzyme, and centrifuging to obtain supernatant;
(6) concentrating the supernatant into paste product with water content less than or equal to 40%, adding sucrose with the addition amount of 5% of the paste mass, and freeze-drying until the water content is less than or equal to 6% to obtain the yeast extract.
Example 2:
(1) dicing and pulping the cleaned fresh shiitake mushrooms with stems to prepare shiitake paste;
(2) adding 20% of champignon paste, 10% of peptone, 0.1% of potassium dihydrogen phosphate, 0.15% of magnesium sulfate, 0.2% of sodium chloride and the balance of water, uniformly mixing to prepare a proliferation culture medium, and sterilizing at 121 ℃ for 20 min;
(3) inoculating saccharomyces cerevisiae into the culture medium according to the inoculation amount with the mass concentration of 10%, adjusting the pH of the culture medium to 5.0 by using a phosphate buffer solution, and culturing for 30h at 30 ℃, wherein the mushroom paste can release the flavor development substances by yeast fermentation, so that the content of the flavor development nucleotides and amino acids in the product is increased;
(4) adding cellulase accounting for 0.5 percent of the mass and flavourzyme accounting for 0.1 percent of the mass, and carrying out enzymolysis at 60 ℃ for 18 hours to promote the yeast autolysis and further release of the flavoured substances in the mushrooms;
(5) heating the enzymolysis solution conventionally to inactivate enzyme, and centrifuging to obtain supernatant;
(6) concentrating the supernatant into paste product with water content less than or equal to 40%, adding mixture of sucrose and trehalose in an amount of 10% of the paste mass, and freeze drying to water content less than or equal to 6% to obtain the yeast extract.
Example 3:
(1) dicing and pulping the cleaned fresh shiitake mushrooms with stems to prepare shiitake paste;
(2) adding mashed Lentinus Edodes 15 wt%, peptone 5 wt%, potassium dihydrogen phosphate 0.08 wt%, magnesium sulfate 0.1 wt%, sodium chloride 0.15 wt% and water in balance, mixing to obtain proliferation culture medium, and sterilizing at 121 deg.C for 20 min;
(3) inoculating saccharomyces cerevisiae into the culture medium according to the inoculation amount of 8% of mass concentration, adjusting the pH of the culture medium to 4.8 by using a phosphate buffer solution, and culturing for 28h at 28 ℃, wherein the mushroom paste can release the flavor development substances by yeast fermentation, so that the content of the flavor development nucleotides and amino acids in the product is increased;
(4) adding cellulase accounting for 0.3 percent of the mass and flavourzyme accounting for 0.08 percent of the mass, and carrying out enzymolysis for 15 hours at 55 ℃ to promote the yeast autolysis and further release of the flavoured substances in the mushrooms;
(5) heating the enzymolysis solution conventionally to inactivate enzyme, and centrifuging to obtain supernatant;
(6) concentrating the supernatant into paste product with water content less than or equal to 40%, adding mixture of sucrose, trehalose and lactose, adding 8% of the paste mass, and freeze drying to water content less than or equal to 6% to obtain the yeast extract.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (2)
1. A preparation method for producing yeast extract with high flavor development performance by using saccharomyces cerevisiae and lentinus edodes is characterized by comprising the following steps:
(1) dicing and pulping the cleaned fresh shiitake mushrooms with stems to prepare shiitake paste;
(2) adding 10-20% of mushroom paste, 2-10% of peptone, 0.05-0.1% of monopotassium phosphate, 0.05-0.15% of magnesium sulfate, 0.1-0.2% of sodium chloride and the balance of water, uniformly mixing to prepare a proliferation culture medium, and sterilizing at 121 ℃ for 20 min;
(3) inoculating saccharomyces cerevisiae into the culture medium according to the inoculation amount with the mass concentration of 5-10%, adjusting the pH of the culture medium to 4.5-5.0 by using a phosphate buffer solution, culturing for 24-30 h at 25-30 ℃, and releasing the flavor development substances of the mushroom mud by yeast fermentation to increase the content of flavor development nucleotides and amino acids in the product;
(4) adding cellulase accounting for 0.1-0.5 percent of the mass and flavourzyme accounting for 0.05-0.1 percent of the mass, and carrying out enzymolysis for 10-18 h at 50-60 ℃ to promote yeast autolysis and further release of flavor development substances in the mushrooms;
(5) heating the enzymolysis solution conventionally to inactivate enzyme, and centrifuging to obtain supernatant;
(6) concentrating the supernatant into a paste product with the water content less than or equal to 40%, adding a freeze-drying protective agent, wherein the addition amount is 5-10% of the mass of the paste product, and freeze-drying until the water content is less than or equal to 6% to obtain the yeast extract.
2. The method for preparing yeast extract with high taste development performance according to claim 1, wherein the method comprises the following steps: in the step (6), the protective agent is one or a mixture of more of sucrose, maltodextrin, maltose, lactose, trehalose and sorbitol.
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| CN202010683819.8A CN113940417A (en) | 2020-07-16 | 2020-07-16 | Preparation method of yeast extract with high flavor development performance |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644410A (en) * | 2022-10-14 | 2023-01-31 | 华南理工大学 | Method for preparing high-freshness flavor-developing base material by using lentinus edodes stems and soybean protein isolate and application |
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2020
- 2020-07-16 CN CN202010683819.8A patent/CN113940417A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644410A (en) * | 2022-10-14 | 2023-01-31 | 华南理工大学 | Method for preparing high-freshness flavor-developing base material by using lentinus edodes stems and soybean protein isolate and application |
| CN115644410B (en) * | 2022-10-14 | 2023-11-10 | 华南理工大学 | Method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate and application |
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