CN115363192A

CN115363192A - Plant source meat flavor seasoning based on enzymolysis and Maillard reaction and preparation method thereof

Info

Publication number: CN115363192A
Application number: CN202210959382.5A
Authority: CN
Inventors: 吴倩蓉; 臧明伍; 王守伟; 张顺亮; 赵冰; 朱宁; 李素; 潘晓倩; 刘梦; 刘博文
Original assignee: China Meat Research Centre
Current assignee: China Meat Research Centre
Priority date: 2022-08-10
Filing date: 2022-08-10
Publication date: 2022-11-22

Abstract

The invention discloses a plant-derived meat-flavor seasoning based on enzymolysis and Maillard reaction and a preparation method thereof. The raw materials of the seasoning are all pure plant sources, do not contain any animal-derived components, but can provide meat-like flavor, have strong and natural fragrance, and can be widely applied to various products needing to improve meat flavor.

Description

Plant source meat flavor seasoning based on enzymolysis and Maillard reaction and preparation method thereof

Technical Field

The invention belongs to the technical field of biology, and particularly relates to a botanical meat flavor seasoning based on enzymolysis and Maillard reaction and a preparation method thereof.

Background

The biological enzymolysis technology decomposes a substrate through enzyme catalytic reaction, has the characteristics of mild reaction conditions, high reaction efficiency, strong specificity and the like, adopts high temperature or organic solvent for extraction in the traditional material extraction, has low extraction efficiency, easily destroys most of active substances, increases the cost and simultaneously influences the subsequent utilization of raw materials. In contrast, the biological enzymolysis technology can efficiently degrade the substrate while maintaining the activity of the substance to the maximum extent by selecting proper enzyme types, enzymolysis temperature, enzymolysis time, pH and the like. In addition, the enzyme is protein in nature, is decomposed by an enzyme deactivation process after enzymolysis is finished, is nontoxic and harmless to raw materials, and is very suitable for the food industry.

With the development of society and the rapid development of food industry, people have increasingly increased requirements on food seasonings and develop the food seasonings in the directions of health, nutrition, mouthfeel and the like. The Maillard reaction is a non-enzymatic browning reaction widely existing in the food industry, and is influenced by the type and concentration of a substrate, reaction temperature, reaction time, pH value and the like, and the reaction time is too short to form enough flavor substances so that the flavor of a finished product is light; too long a time tends to cause excessive reaction, resulting in excessive caramelization reaction to cause bitterness, which deteriorates the overall flavor of the product. The nutrient components are destroyed even carcinogenic substances are generated due to overhigh reaction temperature, and the food safety is affected; the too low reaction temperature can slow down the reaction speed, increase the processing cost and influence the formation of flavor substances, and can not achieve the expected effect, so that the temperature and the time of the Maillard reaction are necessary to control the flavor of the final reactant.

At present, meat flavor seasonings in the market are mostly prepared by taking animal-derived hydrolyzed protein, animal processing byproducts and the like as raw materials, and have certain use limitations for vegetarians who pursue meat flavor but do not eat animal-derived products and vegetarian (simulated) meat products without adding animal-derived ingredients, so that the development of a plant-derived meat flavor seasoning which is rich in flavor and strong in meat flavor and is suitable for various groups and products is very significant.

Disclosure of Invention

The invention aims to provide a botanical meat flavor seasoning based on biological enzymolysis and Maillard reaction and a preparation method thereof.

In order to achieve the object of the present invention, in a first aspect, the present invention provides a method for preparing a plant-derived meat-flavored seasoning based on enzymatic hydrolysis and maillard reaction, comprising the steps of:

1) Taking 100 parts of composite vegetable protein raw material, adding 500-1500 parts of water, and uniformly stirring;

2) Adjusting the pH of the suspension obtained in the step 1) to 7.0-8.5, adding 1-2 parts of protease and 2-4 parts of flavourzyme, and performing enzymolysis at 50-60 ℃ for 3-5 hours; the protease is selected from at least one of papain, alkaline protease, trypsin, pepsin, etc., preferably papain;

3) Carrying out enzyme deactivation on the enzymatic hydrolysate obtained in the step 2) in a boiling water bath for 10-15min, and then cooling in an ice bath;

4) Centrifuging the enzymolysis finished liquid obtained in the step 3) at 8000rpm for 10-15min, filtering, retaining the supernatant, and performing ultrafiltration with 10-12KDa column;

5) Taking 100 parts of ultrafiltrate obtained in the step 4), adding 1-2 parts of amino acid, 1-2 parts of vitamin, 3-5 parts of sugar, 1-2 parts of nucleotide and 1-2 parts of yeast extract, heating to generate Maillard reaction, and immediately cooling in ice bath after the reaction is finished;

6) And (3) taking 100 parts of Maillard reaction product obtained in the step 5), adding 0.5-1.5 parts of mixture of white granulated sugar and salt, mixing the white granulated sugar and the salt in the mixture according to equal mass ratio, and freeze-drying to obtain the plant-source meat-flavor seasoning based on biological enzymolysis and Maillard reaction.

In the invention, the parts are parts by weight.

Preferably, the composite vegetable protein raw material comprises 40-60% of soybean protein, 20-30% of wheat protein and 20-30% of rice protein, and the sum of the mass percentages of the soybean protein, the wheat protein and the rice protein is 100%.

Preferably, the amino acid is cysteine.

The vitamin is thiamine.

Preferably, the sugar is formed by mixing xylose and glucose, wherein the mass percent of the xylose is 20-30%, the mass percent of the glucose is 70-80%, and the sum of the mass percent of the xylose and the glucose is 100%.

Preferably, the nucleotide is formed by mixing 5 '-guanylic acid (GMP) and 5' -inosinic acid (IMP) according to equal mass ratio.

In the step 5), the heating temperature is 90-110 ℃, and the reaction time is 4-7h.

In a second aspect, the present invention provides a meat flavour of vegetable origin prepared according to said method.

By the technical scheme, the invention at least has the following advantages and beneficial effects:

the invention provides a method for carrying out composite enzymolysis on the basis of biological enzymolysis reaction, preferably selecting papain and flavor hydrolase, controlling the reaction temperature and pH value, carrying out enzymolysis on composite vegetable protein, improving the enzymolysis efficiency and simultaneously having simple and easily controlled reaction conditions.

In the invention, the soybean protein, the wheat protein and the rice protein are preferably selected to be compounded to be used as an enzymolysis substrate, the raw material source is wide and easy to obtain, the defect of amino acid composition in single vegetable protein is made up, the amino acid composition in the enzymolysis liquid is closer to that of animal-derived food, and the flavor of the prepared seasoning meat is more obvious.

And thirdly, the Maillard reaction is carried out for 4-7h at 90-110 ℃, so that the Maillard reaction is fully carried out, and the generation of bad flavor caused by overhigh temperature is avoided.

And (IV) preferably, cysteine, nucleotide, thiamine, yeast extract and the like are subjected to Maillard reaction together with the vegetable protein enzymatic hydrolysate to generate pyrazine, furan, thiophene and sulfur-containing compound components, so that the final seasoning meat flavor is more intense and coordinated, and the final seasoning meat flavor can be added into various foods for use, supplement product flavor, and increase delicate flavor and meat flavor.

Drawings

Fig. 1 is a flow chart of the preparation of the plant source meat flavor seasoning.

Fig. 2 is the result of sensory evaluation of the botanical meat flavor seasoning in the preferred embodiment of the invention.

Fig. 3 is the appearance of the finished product of the botanical meat flavor seasoning prepared in the preferred embodiment of the invention.

Fig. 4 is a GC-MS total ion flow diagram of the plant-derived meat flavor seasoning prepared in example 1 of the present invention.

FIG. 5 shows the results of the optimization experiment of the protease in example 4 of the present invention.

Detailed Description

The invention provides a botanical meat flavor seasoning based on biological enzymolysis and Maillard reaction and a preparation method thereof.

The invention adopts the following technical scheme:

the invention provides a preparation method of a botanical meat flavor seasoning based on biological enzymolysis and Maillard reaction, which comprises the following steps:

2) Adjusting the pH of the suspension obtained in the step 1) to 7.0-8.5, adding 1-2 parts of papain and 2-4 parts of flavourzyme, and carrying out compound enzymolysis for 3-5h at 50-60 ℃;

4) Centrifuging the enzymolysis finished liquid obtained in the step 3) at 8000rpm for 10-15min, filtering, retaining supernatant, and performing ultrafiltration with 10KDa column;

5) Taking 100 parts of ultrafiltrate obtained in the step 4), adding 1-2 parts of amino acid, 1-2 parts of vitamin, 3-5 parts of sugar, 1-2 parts of nucleotide and 1-2 parts of yeast extract, heating for reaction, and immediately cooling in an ice bath after heating;

6) Taking 100 parts of the solution obtained in the step 5), adding 0.5-1.5 parts of white granulated sugar and salt (the mass ratio is 1:1), and freeze-drying to obtain the plant-derived meat flavor seasoning based on biological enzymolysis and Maillard reaction.

In the step 1), the composite vegetable protein raw material comprises 40-60% of soybean protein, 20-30% of wheat protein and 20-30% of rice protein. The sum of the mass percentages of the components is 100 percent. The soybean protein is one of high-quality vegetable proteins, the amino acid composition of the soybean protein is most similar to that of animal protein, the source of the soybean protein is wide, the cost is low, methionine in the soybean protein is the first limiting amino acid, and the soybean protein is compounded with grain protein such as wheat protein, rice protein and the like to form an enzymolysis substrate, so that the defect of single vegetable protein amino acid composition is overcome, the amino acid composition in the enzymolysis liquid is closer to that of animal-derived food, and the flavor of the prepared seasoning meat is more obvious.

In the step 5), the amino acid is cysteine, the vitamin is thiamine, the sugar is xylose and glucose (wherein the sum of the mass percentages of xylose and glucose is 100%, xylose is 20-30%, glucose is 70-80%), the nucleotide is 5 '-guanylic acid (GMP) and 5' -inosinic acid (IMP), and the mass ratio is 1:1. When the amino acid and the flavor development nucleotide are mixed for use, the delicate flavor can be obviously improved due to the synergistic effect, and the cysteine and the thiamine are important precursors of volatile flavor substances, so that more types of meat flavor substances can be generated in the subsequent Maillard reaction.

In the step 5), the heating reaction temperature is 90-110 ℃, and the reaction time is 4-7h. The reaction under the condition can ensure that the Maillard reaction is fully performed, and simultaneously avoid caramelization to generate bad flavors such as bitter taste and the like.

The preparation flow chart of the plant source meat flavor seasoning of the invention is shown in figure 1.

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available products.

The percent in the present invention means mass percent unless otherwise specified; but the percent of the solution, unless otherwise specified, refers to the grams of solute contained in 100mL of the solution.

Papain, used in the following examples, was purchased from Cangzhou Cheng Mei Biotechnology Inc., having an enzyme activity unit of 100000U/g.

The flavourzyme is purchased from Novoxin BioRad, and the enzyme activity unit is 500LAPU/g.

The pH regulator is ascorbic acid and sodium bicarbonate water solution.

The yeast extract was purchased from Angel Yeast Ltd.

Example 1 preparation method of botanical meat flavor seasoning based on biological enzymolysis and maillard reaction

The embodiment provides a botanical meat flavor seasoning based on biological enzymolysis and Maillard reaction and a preparation method thereof, wherein the method comprises the following steps:

1) Taking 100 parts of composite vegetable protein raw material, adding 1000 parts of water, and uniformly stirring;

2) Adjusting the pH of the suspension obtained in the step 1) to 7.5, adding 1 part of papain and 3 parts of flavourzyme, and carrying out compound enzymolysis for 4 hours at 55 ℃;

3) Carrying out boiling water bath on the enzymatic hydrolysate obtained in the step 2) for 10min to inactivate enzyme, and then putting into an ice bath to cool;

4) Centrifuging the enzymolysis finished liquid obtained in the step 3) at 8000rpm for 15min, filtering, retaining supernatant, and performing ultrafiltration with a 10KDa column;

5) Taking 100 parts of ultrafiltrate obtained in the step 4), adding 1.5 parts of cysteine, 1.5 parts of thiamine, 1 part of xylose, 3 parts of glucose, 1 part of 5 '-guanylic acid (GMP), 1 part of 5' -inosinic acid (IMP) and 1.5 parts of yeast extract, heating at 100 ℃ for 5 hours for reaction, and immediately cooling in an ice bath after heating;

6) Taking 100 parts of the solution obtained in the step 5), adding 0.5 part of white granulated sugar and 0.5 part of salt, and freeze-drying to obtain the botanical meat flavor seasoning based on biological enzymolysis and Maillard reaction.

In the step 1), the composite vegetable protein raw material comprises 50% of soybean protein, 25% of wheat protein and 25% of rice protein.

Example 2 preparation method of botanical meat flavor seasoning based on biological enzymolysis and maillard reaction

1) Taking 100 parts of composite vegetable protein raw material, adding 1500 parts of water, and uniformly stirring;

2) Adjusting the pH of the suspension obtained in the step 1) to 7.5, adding 1.5 parts of papain and 4 parts of flavourzyme, and carrying out compound enzymolysis for 5 hours at 55 ℃;

3) Carrying out enzyme deactivation on the enzymatic hydrolysate obtained in the step 2) in a boiling water bath for 15min, and then putting into an ice bath for cooling;

4) Centrifuging the enzymolysis finished liquid obtained in the step 3) at 8000rpm for 15min, filtering, retaining the supernatant, and performing ultrafiltration by using a 10KDa column;

5) Taking 100 parts of ultrafiltrate obtained in the step 4), adding 2 parts of cysteine, 2 parts of thiamine, 1 part of xylose, 4 parts of glucose, 1 part of 5 '-guanylic acid (GMP), 1 part of 5' -inosinic acid (IMP) and 2 parts of yeast extract, heating to react for 4 hours at 110 ℃, and immediately cooling in an ice bath after heating;

6) Taking 100 parts of the solution obtained in the step 5), adding 0.75 part of white granulated sugar and 0.75 part of salt, and freeze-drying to obtain the plant-derived meat-flavor seasoning based on biological enzymolysis and Maillard reaction.

In the step 1), the composite vegetable protein raw material comprises 55% of soybean protein, 25% of wheat protein and 20% of rice protein.

Example 3 preparation method of botanical meat flavor seasoning based on biological enzymolysis and maillard reaction

1) Taking 100 parts of composite vegetable protein raw material, adding 800 parts of water, and uniformly stirring;

2) Adjusting the pH of the suspension obtained in the step 1) to 7.5, adding 1 part of papain and 2 parts of flavourzyme, and carrying out compound enzymolysis for 3 hours at 55 ℃;

4) Centrifuging the enzymolysis finished liquid obtained in the step 3) at 8000rpm for 10min, filtering, retaining supernatant, and performing ultrafiltration with a 10KDa column;

5) Taking 100 parts of ultrafiltrate obtained in the step 4), adding 1 part of cysteine, 1 part of thiamine, 0.8 part of xylose, 2.5 parts of glucose, 0.5 part of 5 '-guanylic acid (GMP), 0.5 part of 5' -inosinic acid (IMP) and 1 part of yeast extract, heating and reacting for 7 hours at 90 ℃, and immediately cooling in an ice bath after heating;

In the step 1), the composite vegetable protein raw material comprises 55% of soybean protein, 20% of wheat protein and 25% of rice protein.

Comparative example 1

Compared with the embodiment 1, the method is characterized in that the enzymolysis substrate is single vegetable protein, and the seasoning is prepared based on biological enzymolysis and Maillard reaction, and the specific method comprises the following steps:

1) Taking 100 parts of soybean protein, adding 1000 parts of water, and uniformly stirring;

6) Taking 100 parts of the solution obtained in the step 5), adding 0.5 part of white granulated sugar and 0.5 part of salt, and freeze-drying to obtain the comparative example seasoning 1.

Comparative example 2

Compared with example 1, the difference is that the maillard reaction temperature is high and the time is short, and the preparation of the comparative example seasoning 2 comprises the following steps:

2) Adjusting the pH of the suspension obtained in the step 1) to 7.5, adding 1 part of papain and 3 parts of flavourzyme, and performing composite enzymolysis for 4 hours at 55 ℃;

5) Taking 100 parts of ultrafiltrate obtained in the step 4), adding 1.5 parts of cysteine, 1.5 parts of thiamine, 1 part of xylose, 3 parts of glucose, 1 part of 5 '-guanylic acid (GMP), 1 part of 5' -inosinic acid (IMP) and 1.5 parts of yeast extract, heating to react for 1.5 hours at 130 ℃, and immediately cooling in an ice bath after heating;

Comparative example 3

Compared with the example 1, the difference lies in that only monosaccharide is added into the Maillard reaction raw material, and no additional compound amino acid, nucleotide, vitamin, yeast extract and other ingredients are added, and the preparation of the comparative example seasoning 3 comprises the following steps:

5) Taking 100 parts of ultrafiltrate obtained in the step 4), 1 part of xylose and 3 parts of glucose, heating and reacting for 5 hours at 100 ℃, and immediately cooling in an ice bath after heating;

6) 3, adding 0.5 part of white granulated sugar and 0.5 part of salt into 100 parts of the solution obtained in the step 5), and freeze-drying to obtain the comparative example seasoning 3.

Sensory evaluation of the plant-derived meat-flavor seasoning and comparison of the content of the characteristic flavor substances of meat in the plant-derived meat-flavor seasoning:

the composition ratio of various essential amino acids in a certain protein is called as amino acid pattern, the amino acid patterns of several substances are shown in table 1, compared with the amino acid patterns of human bodies and meat products, the first limiting amino acid in soybean protein is methionine, the first limiting amino acid in cereal protein is lysine, the second limiting amino acid is threonine, and the existence of the limiting amino acid influences the nutritional value of the cereal protein. According to the invention, the soybean protein, the wheat protein and the rice protein are compounded, so that the defect of single protein amino acid composition is overcome, the amino acid composition in the enzymolysis liquid is closer to that of the meat product, and the flavor of the prepared seasoning meat is more obvious.

TABLE 1 amino acid patterns of several substances

Amino acids	Adult	Lean pork	Beef	Soy protein	Wheat protein	Rice protein
							Isoleucine	4.0	3.4	3.2	3.5	2.6	2.9
Leucine	7.0	6.3	5.6	5.3	4.4	5.0
							Lysine	5.5	5.7	5.8	4.2	1.3	1.9
Methionine + cysteine	3.5	2.5	2.8	1.2	2.8	2.3
							Phenylalanine + tyrosine	6.0	6.0	4.9	5.8	5.1	5.4
Threonine	4.0	3.5	3.0	2.8	1.6	1.9
							Valine	5.0	3.9	3.2	3.4	2.8	3.5
Tryptophan	1.0	1.0	1.0	1.0	1.0	1.0

Note: the data in the table are the corresponding ratios of other amino acids calculated based on the essential amino acid content of the protein, with the minimum tryptophan content being 1.

The flavors of examples 1 to 3 and comparative examples 1 to 3, which are 6 types, were subjected to sensory evaluation, 10 food professionals subjected to related training performed on the flavors, the sensory evaluation results were subjected to a 10-point division principle, the flavors were scored in a stepwise manner according to the preference degree, the 6 flavors were scored by the evaluator without disturbing, the specific scoring criteria are shown in table 2, the sensory evaluation results were averaged, and the results are shown in fig. 2.

TABLE 2 sensory evaluation criteria for botanical meat flavor seasoning

According to the sensory evaluation and determination results, the plant-derived meat flavor seasoning prepared by the preparation method based on biological enzymolysis and Maillard reaction (the finished product of the plant-derived meat flavor seasoning prepared in examples 1-3 is shown in figure 3) has strong fragrance, meat flavor, good taste, moderate saltiness, strong delicate flavor and significantly higher scores of smell, taste and overall flavor than the comparative example. Comparative example 1 a single soybean protein is used as an enzymolysis substrate, and the amino acid composition has defects, so that the flavor of the prepared seasoning meat is obviously insufficient compared with the examples, and the overall flavor is not good; in comparative example 2, the maillard reaction was carried out at a high temperature for a short time, resulting in incomplete reaction of the maillard reaction, and the high temperature partially caramelized reducing sugar, resulting in slightly bitter taste of the seasoning, but the overall sensory evaluation score was higher than in comparative example 1 and comparative example 3; in comparative example 3, only monosaccharide is added to the ultrafiltrate after enzymolysis, but compound ingredients are preferably selected in the examples, and the cysteine and the thiamine generate furan, pyrazine, thiazole, sulfur-containing compounds and the like in the Maillard reaction, which are important sources of meat-like flavor, while the addition of the nucleotide and the yeast extract provides stronger delicate flavor for the seasoning, so that the overall flavor is better.

The prepared seasoning is subjected to gas chromatography-mass spectrometry (GC-MS), the total ion flow chart of the example 1 is shown in figure 4, and the main characteristic flavor substance content of meat in the example and the comparative example is shown in table 3.

TABLE 3 comparison of meat-specific flavor content (μ g/kg) in the botanical meat flavor seasoning

The volatile flavor substances detected in the sample comprise substances such as esters, alcohols, aldehydes and ketones, acids, heterocycles and the like, wherein compounds such as ketones, pyrazine, furan, thiophene and the like are the main characteristic flavor of the meat product. As shown in Table 3, the characteristic flavors of meat were detected in all of the 3 examples in a small amount. Comparative example 1 a single protein is used as a substrate, and the content of sulfur-containing compounds such as dimethyl disulfide, dimethyl trisulfide, thiophene, pyrazine and the like is reduced due to the lack of methionine, and the characteristic flavor content of meat is reduced compared with that of the embodiment; comparative example 2 has high reaction temperature and short reaction time, the types of the generated meat-characteristic flavor compounds are the same as those in the examples, but the content is slightly reduced, and simultaneously, the bitter Maillard reaction product 5-hydroxymethylfurfural is detected; comparative example 3 only added monosaccharide, not added additional compounded ingredients such as amino acid, nucleotide, thiamine, yeast extract, etc., resulting in the lowest type and content of characteristic flavor substances of meat detected in comparative example 3.

In conclusion, the plant-derived meat-flavor seasoning based on biological enzymolysis and Maillard reaction and the preparation method thereof provided by the invention have the advantages that the compound pure plant protein is used as the biological enzymolysis substrate, no animal-derived component is added, the reaction is ensured to be fully performed, meanwhile, the generation of bad flavor is avoided, simultaneously, various ingredients are preferably selected for compounding, and Maillard reaction is performed on the ingredients and the enzymolysis liquid.

Example 4 optimization of proteases

Alternative proteases include: papain, alkaline protease, trypsin and pepsin.

Papain was purchased from Cangzhou Xia Chengmei Biotechnology Inc., and the enzyme activity was 100000U/g.

Alcalase alkaline protease was purchased from Novoxin Biotech Ltd and had an enzyme activity of 2.4AU/g.

Trypsin was purchased from Cangzhou Xia Chengmei Biotechnology Co., ltd, and the enzyme activity was 40000U/g.

Pepsin was purchased from Xia Chengmei biotech limited, cangzhou, with enzyme activity of 12000U/g.

In the conditions of suitable temperature and suitable pH of four proteases, the substrate (i.e. the composite vegetable protein material including 50% of soy protein, 25% of wheat protein and 25% of rice protein) is subjected to enzymolysis (the specific method is the same as in example 1), and the change of the degree of hydrolysis with time is shown in fig. 5 by using the degree of proteolysis (DH) as an index.

According to the experimental result, the hydrolysis degree of the substrate is increased along with the increase of the enzymolysis time, wherein the hydrolysis effect of the papain and the alkaline protease is better than that of the other two proteases, the hydrolysis degree gradually tends to be stable along with the lapse of the enzymolysis time, and the papain is preferably used for enzymolysis of the substrate for 3-5 hours in consideration of the problems of cost control and the like.

Papain, alkaline protease, trypsin and pepsin are all endopeptidase, flavourzyme is endoprotease and exoprotease, and the endoprotease and the exoprotease are used in a composite mode, so that the substrate enzymolysis efficiency is improved, and more reactants are provided for the subsequent Maillard reaction.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. A preparation method of a botanical meat flavor seasoning based on enzymolysis and Maillard reaction is characterized by comprising the following steps:

2) Adjusting the pH of the suspension obtained in the step 1) to 7.0-8.5, adding 1-2 parts of papain and 2-4 parts of flavourzyme, and carrying out enzymolysis for 3-5h at 50-60 ℃;

4) Centrifuging the enzymolysis finished liquid obtained in the step 3) at 8000rpm for 10-15min, filtering, retaining supernatant, and ultrafiltering with 10-12KDa column;

6) Taking 100 parts of Maillard reaction product obtained in the step 5), adding 0.5-1.5 parts of mixture of white granulated sugar and salt, mixing the white granulated sugar and the salt in the mixture according to equal mass ratio, and freeze-drying to obtain the Maillard reaction product;

the parts are parts by weight;

the composite vegetable protein raw material comprises 40-60% of soybean protein, 20-30% of wheat protein and 20-30% of rice protein, and the sum of the mass percentages of the soybean protein, the wheat protein and the rice protein is 100%;

in the step 5), the amino acid is cysteine;

the vitamin is thiamine;

the sugar is formed by mixing xylose and glucose, wherein the xylose accounts for 20-30%, the glucose accounts for 70-80%, and the sum of the mass percentages of the xylose and the glucose is 100%;

the nucleotide is formed by mixing 5 '-guanylic acid and 5' -inosinic acid according to equal mass ratio;

2. A botanical meat flavor seasoning prepared according to the method of claim 1.