CN114027494A - Flavor base material and preparation method and application thereof - Google Patents
Flavor base material and preparation method and application thereof Download PDFInfo
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- CN114027494A CN114027494A CN202111507799.XA CN202111507799A CN114027494A CN 114027494 A CN114027494 A CN 114027494A CN 202111507799 A CN202111507799 A CN 202111507799A CN 114027494 A CN114027494 A CN 114027494A
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- FEWJPZIEWOKRBE-LWMBPPNESA-N levotartaric acid Chemical compound OC(=O)[C@@H](O)[C@H](O)C(O)=O FEWJPZIEWOKRBE-LWMBPPNESA-N 0.000 description 1
- 230000031700 light absorption Effects 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
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- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
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
- 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
- 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
-
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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 invention belongs to the technical field of food, and particularly relates to a flavor base material as well as a preparation method and application thereof. The invention provides a preparation method of a flavor base material with functions of reducing salt and increasing freshness, which comprises the following steps: and (4) performing enzymolysis on the mushroom liquid to obtain the flavor base material. The preparation method of the flavor base material provided by the invention takes mushroom as a raw material, enriches endogenous flavor substances, and is a natural and healthy product rich in mushroom flavor substances.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a flavor base material as well as a preparation method and application thereof.
Background
The mushroom is the second largest mushroom in the world and has a long history in China. The mushroom has delicious taste and unique flavor, is rich in various active ingredients such as polysaccharides, nucleosides and the like, and is popular with people.
The mushroom source seasonings in the current market are few, although some product targets are seasonings added with mushrooms, such as straw mushroom soy sauce and mushroom essence, most products are mainly conceptions, and few special flavor components of the mushrooms are added or can be detected in the products; moreover, the chemical synthesis type condiment is still mostly sold in the market. With the arrival of the times of Chongshang nutrient and healthy consumption, the natural condiment replaces the chemical synthetic type, which is a necessary trend.
Disclosure of Invention
The invention aims to provide a flavor base material and a preparation method and application thereof.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of a flavor base material with functions of reducing salt and increasing freshness, which comprises the following steps:
and (4) performing enzymolysis on the mushroom liquid to obtain the flavor base material.
Preferably, the compound protease used in the enzymolysis comprises neutral protease and trypsin.
Preferably, the mass ratio of the neutral protease to the trypsin in the compound protease is 1: 1.
Preferably, the enzymolysis time is 2-4 h, and the temperature is 50-55 ℃.
Preferably, in the mushroom liquid, the mass volume ratio of the mushroom powder to the water is 1g: 30-45 mL.
Preferably, the addition amount of the compound protease is 0.4-0.8% of the mass of the mushroom powder during enzymolysis.
The invention provides a flavor base material prepared by the preparation method of the technical scheme, and the flavor base material is zymolyte obtained by enzymolysis of mushroom liquid.
The invention provides the application of the flavor base material in the technical scheme in salt reduction and freshness enhancement.
The invention provides application of the flavor base material in the technical scheme in preparing the salt-reducing and freshness-increasing seasoning.
The invention provides a salt-reducing and freshness-increasing condiment, and the effective components of the salt-reducing and freshness-increasing condiment comprise the flavor base material in the technical scheme.
Has the advantages that:
the invention provides a preparation method of a flavor base material with functions of reducing salt and increasing freshness, and particularly relates to enzymolysis of mushroom liquid. According to the method, the mushroom is used as a raw material for enzymolysis, endogenous flavor substances of the mushroom can be enriched, the obtained flavor base material is rich in mushroom flavor substances, and the mushroom flavor base material has the advantages of being delicious and nutritional and is a natural and healthy product.
In addition, the mushroom flavor base material with salt reduction and freshness enhancement is prepared through enzymolysis, so that on one hand, the healthy seasoning requirements of reducing salt and sodium and not reducing salt are met, and the hypertension problem caused by too high salt intake is reduced; on the other hand, the flavor base material also has the characteristics of increasing freshness and improving freshness, and meets the demand of people for pursuing pleasant sense. The results of the specific embodiments of the invention show that: the flavor base material prepared by the method has the flavor peptide content of 130.07mg/g, and the flavor peptide content is 7.4 times of that of a control sample which is not subjected to enzymolysis; the flavor base material has the characteristics of slight sweetness, saltiness and umami, the evaluation values of the saltiness sense and the electronic tongue are improved by 1.46 times compared with a control group, the evaluation values of the umami sense and the electronic tongue are improved by 1.53 times compared with the control group, the evaluation values of the sweetness sense and the electronic tongue are improved by 1.66 times compared with the control group, the evaluation values of the richness sense and the electronic tongue are improved by 1.44 times compared with the control group, the bitterness is reduced, and the control group is 1.46 times of an experimental group.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments will be briefly described below.
FIG. 1 is a flavor evaluation diagram of an electronic tongue with different protease enzymatic hydrolysates, wherein the papain enzymatic base material is a flavor base material obtained by enzymolysis of papain, the alkaline protease enzymatic base material is a flavor base material obtained by enzymolysis of alkaline protease, the pepsin enzymatic base material is a flavor base material obtained by enzymolysis of pepsin, the trypsin enzymatic base material is a flavor base material obtained by enzymolysis of trypsin, the neutral protease enzymatic base material is a flavor base material obtained by enzymolysis of neutral protease, and the flavor base material obtained by enzymolysis of the flavourzyme is a flavor base material obtained by enzymolysis of the flavourzyme;
FIG. 2 is a response surface of the influence of the feed-liquid ratio and the temperature on the polypeptide content;
FIG. 3 is a response curve of the effect of enzyme dosage and feed liquid ratio on polypeptide content;
FIG. 4 is a response surface of the influence of enzyme addition and temperature on the polypeptide content;
FIG. 5 is a response surface analysis factor plot.
Detailed Description
The invention provides a preparation method of a flavor base material with functions of reducing salt and increasing freshness, which comprises the following steps: and (4) performing enzymolysis on the mushroom liquid to obtain the flavor base material.
In the invention, the mushroom liquid is preferably a mushroom liquid. The preparation method of the mushroom liquid preferably comprises the following steps: mixing the mushroom powder with water to obtain mushroom liquid. In the invention, the mushroom powder is preferably mushroom powder; the preparation method of the mushroom powder preferably comprises the following steps: drying and crushing the mushroom to obtain mushroom powder. In the invention, the grain size of the mushroom powder is preferably 60-80 meshes. The mushroom is preferably a mushroom fruiting body which is not opened in the mature period; the invention selects the mushroom fruiting body which is not opened in the mature period to further ensure the quality of the flavor base material. The variety and the source of the mushroom are not specially limited, and the mushroom is obtained by conventional purchase by technicians in the field; in a specific embodiment of the present invention, the shiitake mushroom is preferably "seven river No. 2", preferably provided by seven river biotechnology, limited of shandong. The mushroom variety adopted by the invention has the advantages of large mushroom type, solid mushroom flesh and stable fruiting quality.
In the present invention, the drying method is preferably hot air drying; the drying temperature is preferablySelecting the temperature to be 40-70 ℃, further preferably 45-65 ℃, and more preferably 50-60 ℃; the dry ventilation rate is preferably 3500m3H; the drying is ended on the basis that the moisture content of the dried mushrooms obtained by drying is balanced, i.e. the moisture content of the dried mushrooms is preferably < 12 wt.%, more preferably < 8 wt.%. The mushroom product obtained by the drying temperature limited by the invention has better flavor component enrichment effect and better product properties.
In the invention, the mass-to-volume ratio of the mushroom powder to water is preferably 1g to 30-45 mL, namely the material-to-liquid ratio is preferably 1g to 30-45 mL, more preferably 1g to 35-45 mL, still more preferably 1g to 35-40 mL, and even more preferably 1g to 35 mL. Under the condition of the feed liquid ratio, the unit peptide yield is higher, and the subsequent processing and concentration cost of the mushroom base material can be reduced.
In the invention, the addition amount of the compound protease is 0.4-0.8% of the mushroom powder by mass, more preferably 0.6-0.8%, and still more preferably 0.73-0.8% during enzymolysis. In the enzymolysis of the invention, the adopted compound protease preferably comprises neutral protease and trypsin; the mass ratio of the neutral protease to the trypsin in the compound protease is preferably 1: 1; the mass percentage of the neutral protease in the compound protease is preferably 0.2% to 0.4% (mass percentage of the neutral protease is equal to the addition amount of the compound protease/2), more preferably 0.3% to 0.4%, and most preferably 0.4%; the mass percentage of the trypsin in the compound protease is preferably 0.2-0.4% (mass percentage of trypsin is equal to the addition amount of the compound protease/2), more preferably 0.3-0.4%, and most preferably 0.4%; the enzyme activity of the neutral protease is preferably 15-20 ten thousand U/g, more preferably 18-20 ten thousand U/g; the enzyme activity of the trypsin is preferably 3500U/g-4000U/g, more preferably 3800U/g-4000U/g. The source of the neutral protease and the trypsin is not particularly limited, and the neutral protease and the trypsin can be obtained by conventional purchase of a person skilled in the art; in a particular embodiment of the invention, the neutral protease and the trypsin are preferably food grade proteases. In the present invention, the method for preparing the complex protease preferably comprises the steps of: and mixing the neutral protease and the trypsin to obtain the compound protease. The mixing method is not limited in any way, and can be a method known to those skilled in the art.
In the invention, the enzymolysis time is preferably 2-4 h, and more preferably 3-3.5 h; the temperature of enzymolysis is preferably 50-55 ℃, and the pH is natural. Tests under the enzymolysis conditions defined by the invention can obtain the flavor base material rich in mushroom flavor substances.
According to the method, the mushroom is used as a raw material for enzymolysis, so that the obtained flavor base material is rich in mushroom flavor substances, and has the advantages of being delicious and nutritional; the flavor base material can meet the healthy seasoning requirements of reducing salt and sodium without reducing salt, and reduce the hypertension problem caused by overhigh salt intake, has the characteristics of increasing freshness and improving freshness, and meets the demand of people on pursuing pleasant sense.
The invention provides a flavor base material prepared by the preparation method of the technical scheme, and the flavor base material is zymolyte obtained by enzymolysis of mushroom liquid. The condition parameters in the enzymolysis process of the mushroom liquid are described in detail in the scheme, and are not described herein any more. The flavor base material has the flavor peptide content of 130.07mg/g, and has the characteristics of slight sweetness, strong salty taste and delicate flavor. Therefore, the flavor base of the invention can be used for reducing salt and increasing freshness and preparing the reducing salt and increasing freshness condiment.
The invention provides the application of the flavor base material in the technical scheme in reducing salt and increasing freshness, and further in preparing a seasoning for reducing salt and increasing freshness.
The invention provides a salt-reducing and freshness-increasing condiment, and the effective components of the salt-reducing and freshness-increasing condiment comprise the flavor base material in the technical scheme.
In order to further illustrate the present invention, a flavor base and a method for preparing and using the same will be described in detail with reference to the accompanying drawings and examples, which should not be construed as limiting the scope of the present invention.
Example 1
Fruiting body heat of un-opened mushroom in mature periodAir drying (50 ℃, ventilation capacity 3500 m)3Drying for 12h), and collecting a sample when the moisture content is less than 8 wt.% and the moisture content tends to be constant.
And (3) crushing the dried mushroom sample to obtain mushroom powder with the particle size of 60-80 meshes, and taking the mushroom powder as an enzymolysis raw material.
Application example 1
Screening of enzymatic flavor enzymes
Mixing the mushroom powder prepared in the example 1 with water to prepare mushroom liquid with the ratio of the material to the liquid being 1:40 (namely, the volume ratio of the mushroom powder to the water is 1g: 40 mL);
adjusting the pH of the lentinus edodes solution by adjusting reaction solution (0.1mol/L food-grade sodium hydroxide and 0.1mol/L food-grade citric acid) according to the recommended pH (detailed in Table 1) of food-grade protease to obtain adjusted lentinus edodes solution;
adding protease (food-grade protease) in Table 1 into the above adjusted Lentinus Edodes solution, wherein the addition amount of protease is 0.8% of Lentinus Edodes powder; the enzymolysis temperature of each protease is the recommended use temperature of the protease (see table 1 for details), and the enzymolysis time is 2h, so as to obtain enzymolysis liquid of each treatment; meanwhile, mushroom liquid without enzymolysis is used as a reference.
Inactivating enzyme in 100 deg.C water bath for 10min, centrifuging at 8000rpm for 15min, and collecting supernatant as flavor base material.
And (3) performing an enzymolysis reaction flavor enzyme screening test by taking the polypeptide content, the sensory evaluation and the electronic tongue flavor evaluation value of the obtained supernatant (flavor base material) as indexes, and inspecting the influence of the flavor enzyme type on the enzymolysis reaction flavor components.
The method for polypeptide content specifically comprises the following steps: the method for determining the content of the polypeptide in the sample by adopting a biuret method comprises the following specific steps: respectively adding 0.5mL of the obtained supernatant into 1mL of trichloroacetic acid with the concentration of 0.4mol/L, fully mixing, standing for 30min, centrifuging at 12000rpm at 4 ℃ for 10min, and collecting the supernatant. Taking 10uL of supernatant, adding 190uL of biuret reagent, keeping the temperature at 60 ℃ for reaction for 30min, and then measuring the light absorption value of a sample at 562nm, wherein the calculation formula is as follows: polypeptide content (mg/g shiitake powder) × (standard concentration × (absorbance measured by sample-absorbance measured by blank) ÷ (absorbance measured by standard-absorbance measured by blank) × 3 ÷ W; note: the standard substance is a tetrapeptide standard substance, and the concentration is 0.5 mg/mL; the blank is water; w is the mass of the mushroom powder in unit g.
The sensory evaluation method specifically comprises the following steps: the sensory panel consisted of 10 laboratory members, including 4 males and 6 females, aged between 22 and 37 years. After sensory training, panelists were able to accurately identify five basic taste characteristics, including sour, sweet, bitter, salty, and umami. Standard taste solutions were 0.08% citric acid (w/v), 1% sucrose solution (w/v), 0.25% isoleucine (w/v), 0.35% sodium chloride (w/v) and 0.35% monosodium glutamate (w/v). Sensory evaluation panelists conducted sensory evaluation of the flavor base prepared by enzymatic hydrolysis with reference to the taste characteristics of standard taste solutions.
The method for evaluating the flavor of the electronic tongue specifically comprises the following steps: 25mL of the supernatant obtained above was added to a sample cup dedicated for electronic tongue. Before measurement, the electronic tongue is subjected to the steps of self-checking, activation, calibration, diagnosis and the like, so that the reliability and stability of the acquired data are ensured. A reference solution is prepared by using 30mmol/LKCl solution and 0.3mmol/L tartaric acid solution. The sensor was placed in the reference solution for 30s and the taste measurement was started. The testing time is 30s, after the testing is finished, the reference solution is used for washing for 3s, and the aftertaste measurement is carried out again for 30 s. Each sample was repeated 4 times, and the last 3 times were taken as the test results.
The results of the investigation are shown in Table 2 and FIG. 1.
TABLE 1 protease Condition settings
TABLE 2 electronic tongue flavor evaluation, polypeptide content, and sensory evaluation of different protease-hydrolyzed flavor base stocks
As can be seen from table 2 and fig. 1, the polypeptides in the protease enzymatic hydrolysate are significantly higher than those in the non-enzymatic hydrolyzed sample, and the flavor base material has a taste sense such as fresh sweet and salty taste higher than that in the non-enzymatic hydrolyzed sample; the flavor base material obtained by enzymolysis of trypsin and neutral protease has pleasant sensory characteristics of slightly sweet, delicate flavor or salty flavor and the like, and the yield of peptides in the flavor base material obtained by enzymolysis of trypsin is higher. The subsequent flavor base material preparation process optimization is carried out by preferably selecting the composite protease of the combination of the trypsin and the neutral protease by comprehensively considering the cost of the protease (the cost of the neutral protease is low, and the cost of the trypsin used alone can be reduced by using the neutral protease in a composite way), the peptide yield and the flavor characteristics, and reducing the possibility of introducing sodium ions from an external source (the sodium ions can be brought by adjusting the optimal pH value of the protease by alkali).
Example 2
Mixing the mushroom powder prepared in the example 1 with water to prepare mushroom liquid with the ratio of the material to the liquid being 1:40 (namely, the volume ratio of the mushroom powder to the water is 1g: 40 mL);
mixing Lentinus edodes solution and compound protease (neutral protease and trypsin, the mixing mass ratio of the two proteases is 1: 1), performing enzymolysis, wherein the addition amount of the compound protease is 0.8% of the mass of Lentinus edodes powder, the enzymolysis temperature is 50 deg.C, and the enzymolysis time is 3h to obtain enzymolysis solution.
Example 3
The same procedure as in example 2, except that the digestion time was 3.5 h.
Example 4
The same procedure as in example 2, except that the digestion time was 4 hours.
Comparative example 1
The same procedure as in example 2, except that the enzymolysis time was 1 h.
Comparative example 2
The same procedure as in example 2, except that the enzymolysis time was 1.5 h.
Comparative example 3
The same procedure as in example 2, except that the enzymolysis time was 2 h.
Comparative example 4
The same procedure as in example 2, except that the digestion time was 2.5 h.
And (3) inactivating the enzyme of the enzymolysis liquid obtained in the examples 2-4 and the comparative examples 1-4 in water bath at 100 ℃ for 10min, centrifuging at 8000rpm for 15min, and collecting supernatant serving as a flavor base material.
The polypeptide content in the obtained flavor base material is used as an index, an enzymolysis time screening test of enzymolysis reaction is carried out, the influence of the enzymolysis time on the flavor components of the enzymolysis reaction is inspected, and the investigation result is shown in table 3.
TABLE 3 polypeptide content in flavor base prepared at different enzymolysis times
As shown in Table 3, the peptide content increased with the time of enzymolysis, the polypeptide content reached 135.79-146.19 mg/g for 3-4 h of enzymolysis, and the polypeptide content reached the highest for 3.5h of enzymolysis.
Example 5
Mixing the mushroom powder prepared in the example 1 with water to prepare a mushroom liquid with a material-liquid ratio of 1:30 (namely, the volume ratio of the mushroom powder to the water is 1g:30 mL);
mixing the Lentinus edodes solution with compound protease (neutral protease and trypsin at a mass ratio of 1: 1) at 50 deg.C for 2 hr to obtain an enzymolysis solution, wherein the compound protease is 0.8% of the Lentinus edodes powder.
Example 6
The same experimental procedure as in example 5, except that the ratio of the material to the liquid is 1:35 (i.e. the volume ratio of the lentinus edodes powder to the water is 1g:35 mL).
Example 7
The method is the same as the experimental steps of example 5, except that the material-liquid ratio is 1:40 (namely the volume ratio of the lentinus edodes powder to the water is 1g: 40 mL).
Example 8
The method is the same as the experimental steps of example 5, and only differs from the method in that the ratio of the material to the liquid is 1:45 (namely the volume ratio of the lentinus edodes powder to the water is 1g: 45 mL).
Comparative example 5
The same experimental procedure as in example 5, except that the ratio of the material to the liquid is 1:15 (i.e. the volume ratio of the lentinus edodes powder to the water is 1g: 15 mL).
Comparative example 6
The method is the same as the experimental steps of example 5, except that the material-liquid ratio is 1:20 (namely the volume ratio of the lentinus edodes powder to the water is 1g: 20 mL).
Comparative example 7
The same experimental procedure as in example 5, except that the ratio of the material to the liquid is 1:25 (i.e. the volume ratio of the lentinus edodes powder to the water is 1g: 25 mL).
And (3) inactivating the enzyme of the enzymolysis liquid obtained in the examples 5-8 and the comparative examples 5-7 in water bath at 100 ℃ for 10min, centrifuging at 8000rpm for 15min, and collecting supernatant serving as a flavor base material.
The polypeptide content in the obtained flavor base material is used as an index, a material-liquid ratio screening test of the enzymolysis reaction is carried out, the influence of the material-liquid ratio on the flavor components of the enzymolysis reaction is inspected, and the investigation result is shown in table 4.
TABLE 4 polypeptide content in flavor bases prepared with different feed-to-liquid ratios
| Ratio of material to liquid | Polypeptide content (mg/g mushroom powder) |
| 1:15 | 125.96±8.98 |
| 1:20 | 134.85±8.02 |
| 1:25 | 137.83±6.92 |
| 1:30 | 152.62±10.49 |
| 1:35 | 156.55±9.28 |
| 1:40 | 175.13±11.59 |
| 1:45 | 167.34±9.60 |
As shown in Table 4, the polypeptide content tends to increase with decreasing feed-to-liquid ratio, and the polypeptide content reaches 152.62-175.13 mg/g at feed-to-liquid ratios of 1:30, 1:35, 1:40, and 1:45, and is highest at feed-to-liquid ratio of 1: 40.
Example 9
Mixing the mushroom powder prepared in the example 1 with water to prepare a mushroom liquid with a material-liquid ratio of 1:40 (namely, the volume ratio of the mushroom powder to the water is 1g: 40 mL);
taking the mushroom liquid, adding compound protease (neutral protease and trypsin, the mass ratio of the neutral protease to the trypsin is 1: 1), mixing, wherein the addition amount of the compound protease is 0.8% of the mass of the mushroom powder, the enzymolysis time is 2h, and the enzymolysis temperature is 50 ℃, so as to obtain an enzymolysis liquid.
Example 10
The procedure was as in example 9, except that the temperature of the enzymatic hydrolysis was 55 ℃.
Comparative example 8
The procedure was as in example 9, except that the temperature of the enzymatic hydrolysis was 40 ℃.
Comparative example 9
The procedure was as in example 9, except that the temperature of the enzymatic hydrolysis was 45 ℃.
Comparative example 10
The procedure was as in example 9, except that the temperature of the enzymatic hydrolysis was 60 ℃.
And (3) inactivating the enzyme of the enzymolysis liquid obtained in the examples 9-10 and the comparative examples 8-10 in water bath at 100 ℃ for 10min, centrifuging at 8000rpm for 15min, and collecting supernatant serving as a flavor base material.
An enzymolysis temperature screening test of the enzymolysis reaction is carried out by taking the polypeptide content in the obtained flavor base material as an index, the influence of the enzymolysis temperature on the flavor components of the enzymolysis reaction is inspected, and the investigation result is shown in table 5.
TABLE 5 polypeptide content in flavor base prepared at different enzymolysis temperatures
| Temperature of enzymolysis (. degree.C.) | Polypeptide content (mg/g mushroom powder) |
| 40 | 113.10±5.94 |
| 45 | 126.34±8.20 |
| 50 | 130.12±7.26 |
| 55 | 135.79±7.12 |
| 60 | 126.34±7.64 |
As shown in Table 5, the content of the polypeptide increased with the increase of the enzymolysis temperature, and the content of the polypeptide reached 130.12-135.79 mg/g at 50-55 ℃ and reached the highest at 55 ℃.
Example 11
Mixing the mushroom powder prepared in the example 1 with water to prepare mushroom liquid with the ratio of the material to the liquid being 1:40 (namely, the volume ratio of the mushroom powder to the water is 1g: 40 mL);
taking the mushroom liquid, adding compound protease (neutral protease and trypsin, the ratio of the neutral protease to the trypsin is 1: 1) and mixing, wherein the adding amount of the compound protease is 0.4% of the mass of the mushroom powder, the enzymolysis time is 2h, and the enzymolysis temperature is 50 ℃ to obtain an enzymolysis liquid.
Example 12
The same experimental procedures as those in example 11 were carried out except that the amount of the compound protease added was 0.6% by mass of the shiitake powder, respectively.
Example 13
The same experimental procedures as those in example 11 were carried out except that the amount of the compound protease added was 0.8% by mass of the shiitake powder, respectively.
Comparative example 11
The same experimental procedures as those in example 11 were carried out except that the amount of the compound protease added was 0.2% by mass of the shiitake powder, respectively.
Comparative example 12
The same experimental procedures as those in example 11 were carried out except that the amount of the complex protease added was 1% by mass of the shiitake powder, respectively.
And (3) inactivating the enzyme of the enzymolysis liquid obtained in the examples 11-13 and the comparative examples 11-12 in water bath at 100 ℃ for 10min, centrifuging at 8000rpm for 15min, and collecting supernatant serving as a flavor base material.
The content of the polypeptide in the obtained flavor base material is used as an index, an enzyme adding amount screening test of the enzymolysis reaction is carried out, the influence of the enzyme adding amount on the flavor components of the enzymolysis reaction is inspected, and the investigation result is shown in table 6.
TABLE 6 polypeptide content in flavor base prepared with different enzyme additions
| Amount of enzyme added (%) | Polypeptide content (mg/g mushroom powder) |
| 0.2 | 114.04±6.04 |
| 0.4 | 131.06±6.17 |
| 0.6 | 132.96±6.10 |
| 0.8 | 132.96±7.68 |
| 1 | 128.23±6.40 |
As is clear from Table 6, the polypeptide content gradually increased with increasing enzyme addition, but when the enzyme addition amount reached 1%, excessive hydrolysis occurred and the polypeptide content tended to decrease.
Example 14
Mixing the mushroom powder prepared in the example 1 with water to prepare mushroom liquid with the material-liquid ratio of 1:40 (namely the volume ratio of the mushroom powder to the water is 1g: 40 mL);
mixing the Lentinus edodes liquid with compound protease (neutral protease and trypsin), wherein the mass of the neutral protease and the trypsin in the compound protease is 1:1, the addition amount of the compound protease is 0.8% of the mass of the Lentinus edodes powder, the enzymolysis time is 2h, and the enzymolysis temperature is 50 ℃, so as to obtain an enzymolysis liquid.
Comparative example 13
The same experimental procedure as in example 14, except that the mass ratio of neutral protease to trypsin in the composite protease is 1: 2.
Comparative example 14
The same experimental procedure as in example 14, except that the mass ratio of neutral protease to trypsin in the composite protease is 1: 3.
Comparative example 15
The same experimental procedure as in example 14, except that the mass ratio of neutral protease to trypsin in the composite protease is 2: 1.
Comparative example 16
The same experimental procedure as in example 14, except that the mass ratio of neutral protease to trypsin in the composite protease was 3: 1.
The enzymatic hydrolysate obtained in example 14 and comparative examples 13-16 was subjected to inactivation in a water bath at 100 ℃ for 10min, and then centrifuged at 8000rpm for 15min, and the supernatant was collected as a flavor base.
The content of the polypeptide in the flavor base material is used as an index, a screening test of the proportion of neutral protease to trypsin in the compound protease for the enzymolysis reaction is carried out, the influence of the proportion of the neutral protease to the trypsin in the compound protease on the flavor components of the enzymolysis reaction is examined, and the investigation result is shown in table 7.
TABLE 7 polypeptide content in flavor base prepared with neutral protease and Trypsin ratio of different Complex proteases
| The compound ratio of neutral protease and trypsin | Polypeptide content (mg/g mushroom powder) |
| 1:1 | 129.17±6.41 |
| 1:2 | 121.61±7.61 |
| 1:3 | 123.50±7.44 |
| 2:1 | 106.48±5.48 |
| 3:1 | 110.26±6.83 |
As is clear from Table 7, the amount of polypeptide produced slightly decreased as the trypsin addition rate increased; and the content of the polypeptide is slightly increased with the increase of the addition ratio of the neutral protease. The polypeptide yield is highest when the ratio of the neutral protease to the trypsin is 1: 1.
Application example 2
As can be seen from the single-factor test results, the influence of the enzymolysis time and the proportion of the compound protease on the content of the polypeptide in the flavor base material prepared by enzymolysis of the compound protease is not obvious, so that the fixed enzymolysis time is 3.5 hours, the proportion of the compound protease is 1:1, three factors, namely a feed-liquid ratio, an enzymolysis temperature and an enzyme adding amount, are designed by taking the polypeptide yield as a response value, the test factor levels are shown in a table 8, the test results are analyzed by adopting Design-expert8.0.6 software, and the results are shown in a table 9 and fig. 2-5.
Table 8 response surface optimization test horizontal table
TABLE 9 response surface test results
As can be seen from table 9 and fig. 2 to 5, the optimum process parameters after optimization are: the enzymolysis time is 3.5h, the ratio of material to liquid is 1:35, the enzymolysis temperature is 55 ℃, the enzyme adding amount is 0.8 percent, the proportion of the compound protease is 1:1, and the content of the flavor peptide is 130.07 mg/g.
Example 15
Mixing the mushroom powder prepared in the example 1 with water to prepare mushroom liquid with the material-liquid ratio of 1:35 (namely the volume ratio of the mushroom powder to the water is 1g:35 mL);
mixing the mushroom liquid with compound protease (neutral protease and trypsin), wherein the mass of the neutral protease and the trypsin in the compound protease is 1:1, the addition amount of the compound protease is 0.8% of the mass of the mushroom powder, the enzymolysis time is 3.5h, the enzymolysis temperature is 55 ℃, obtaining an enzymolysis liquid, conducting water bath enzyme deactivation on the obtained enzymolysis liquid at 100 ℃ for 10min, centrifuging at 8000rpm for 15min, collecting supernatant serving as a flavor base material, marking as an experimental group sample, and taking mushroom liquid without enzymolysis (the ratio of the material to the liquid is 1:35, namely the volume ratio of the mushroom powder to water is 1g:35 mL) as a control group sample; each treatment was repeated 4 times;
the electronic tongue flavor evaluation is carried out on the experimental group samples and the control group samples, and the scoring results are shown in a table 10.
TABLE 10 electronic tongue flavor evaluation for different treatments
As shown in table 10, the flavor base prepared by the method of the present invention exhibited slightly sweet, salty, and umami characteristics, the salty taste sensory and electronic tongue flavor evaluation values (1.42) of the samples of the experimental group were each increased by 1.46 times as compared with the control group sample (0.97), the umami taste sensory and electronic tongue flavor evaluation values (12.915) of the samples of the experimental group were each increased by 1.53 times as compared with the control group sample (8.42), the sweet taste sensory and electronic tongue flavor evaluation values (13.8) of the samples of the experimental group were each increased by 1.66 times as compared with the control group sample (8.32), the body thickness sensory and electronic tongue flavor evaluation values (1.335) of the samples of the experimental group were each increased by 1.44 times as compared with the control group sample (0.93), and bitterness was reduced, and the bitter taste sensory and electronic tongue flavor evaluation values (11.31) of the samples of the control group were each increased by 1.46 times as compared with the sample of the experimental group sample (7.765).
In conclusion, the flavor base material prepared by the method has the flavor peptide content of 130.07mg/g, and the flavor peptide content is 7.4 times that of a control sample which is not subjected to enzymolysis; the flavor base material has the characteristics of slight sweetness, saltiness and umami, the evaluation values of the saltiness sense and the electronic tongue are improved by 1.46 times compared with a control group, the evaluation values of the umami sense and the electronic tongue are improved by 1.53 times compared with the control group, the evaluation values of the sweetness sense and the electronic tongue are improved by 1.66 times compared with the control group, the evaluation values of the richness sense and the electronic tongue are improved by 1.44 times compared with the control group, the bitterness is reduced, and the control group is 1.46 times of an experimental group. Therefore, the mushroom flavor base material prepared by the optimized process can be used as a base material for increasing the saltiness and the freshness.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. A preparation method of a flavor base material with functions of reducing salt and increasing freshness is characterized by comprising the following steps:
and (4) performing enzymolysis on the mushroom liquid to obtain the flavor base material.
2. The method according to claim 1, wherein the compound protease used in the enzymatic hydrolysis comprises neutral protease and trypsin.
3. The method according to claim 2, wherein the mass ratio of the neutral protease to the trypsin in the complex protease is 1: 1.
4. The preparation method according to claim 1, wherein the enzymolysis time is 2-4 h and the temperature is 50-55 ℃.
5. The preparation method according to claim 1, wherein the mass-to-volume ratio of mushroom powder to water in the mushroom liquid is 1g: 30-45 mL.
6. The preparation method according to claim 1, wherein the compound protease is added in an amount of 0.4-0.8% by mass of the mushroom powder during enzymolysis.
7. The flavor base material prepared by the preparation method of any one of claims 1 to 6, wherein the flavor base material is a zymolyte obtained by enzymolysis of mushroom liquid.
8. Use of the flavor base of claim 7 for reduced salt freshening.
9. Use of the flavor base of claim 8 in the preparation of a reduced salt savory flavoring.
10. A reduced salt savory flavoring wherein the effective amount of the reduced salt savory flavoring comprises the flavor base of claim 7.
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| CN115819503A (en) * | 2022-10-25 | 2023-03-21 | 上海市农业科学院 | Pleurotus rugulosa salty active peptide with blood pressure lowering function and application thereof |
| CN116217659A (en) * | 2022-10-10 | 2023-06-06 | 上海市农业科学院 | Stropharia rugoso-annulata mycelium flavor peptide and preparation method and application thereof |
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| CN116217659B (en) * | 2022-10-10 | 2024-02-27 | 上海市农业科学院 | Stropharia rugoso-annulata mycelium flavor peptide and preparation method and application thereof |
| CN115819503A (en) * | 2022-10-25 | 2023-03-21 | 上海市农业科学院 | Pleurotus rugulosa salty active peptide with blood pressure lowering function and application thereof |
| CN115819503B (en) * | 2022-10-25 | 2024-01-26 | 上海市农业科学院 | Stropharia rugoso-annulata salty active peptide with blood pressure reducing function and application thereof |
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