CN115644410A - Method for preparing high-freshness flavor-developing base material by using lentinus edodes stems and soybean protein isolate and application - Google Patents
Method for preparing high-freshness flavor-developing base material by using lentinus edodes stems and soybean protein isolate and application Download PDFInfo
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Abstract
The invention belongs to the technical field of seasonings, and discloses a method for preparing a high-freshness flavor base material by using mushroom stems and isolated soy protein and application thereof. The method comprises the following steps: 1) Mixing Lentinus Edodes stem powder and soybean protein isolate in water, and sterilizing to obtain sterilized material; 2) Uniformly mixing the sterilized material with aspergillus and glucose, and fermenting to obtain a fermented yeast material; 3) Mixing the fermented yeast material with water, shearing, performing enzymolysis, inactivating enzyme, centrifuging, collecting supernatant, and concentrating or spray drying to obtain high-freshness flavor base material. According to the invention, mushroom stems and soybean protein isolate are used as culture mediums for fermentation, and the crushed mushroom stems increase the surface area of the fermentation culture medium, so that the fermentation effect is better; the soybean protein isolate is added, so that the nutrient composition of the culture medium is more beneficial to the growth of zymophyte to produce enzyme and provide more flavor substance sources; extracting the nutrient substances and flavor components of the yeast material by temperature-controlled enzymolysis. The method has the advantages of high utilization rate of raw materials, unique product flavor, strong delicate flavor, safety and reliability.
Description
Technical Field
The invention relates to a high-valued utilization technology of low-value resource lentinus edodes stems, in particular to a method for preparing a high-freshness flavor base material by using lentinus edodes stems and isolated soy protein and application of the flavor base material.
Background
Lentinus edodes is the first large variety for the production and consumption of edible fungi in the world. The fruiting body of Lentinus Edodes comprises pileus and stipe, wherein the stipe accounts for 25% of the total fruiting body. Although the mushroom stems contain rich nutrient components, the cellulose content of the mushroom stems is high, the mushroom stems are poor in taste when directly eaten, and few mushroom stems are directly eaten. Currently, there are many researches for developing and utilizing mushroom stems, including the development of foods such as mushroom sauces, beverages, preserves, and the like, using mushroom stems. But most of the mushroom stem resources are wasted except a small amount of mushroom stem resources are used for making sauce products and soup bases.
The fermentation technology is widely applied to the fields of food, medicine, feed and the like, and the fermentation technology used for preparing seasonings in China has a history of thousands of years and has accumulated rich experience. Aspergillus oryzae is a commonly used strain for making traditional fermented food sauce and soy sauce, has complex enzyme system, and can secrete amylase, cellulase, pectinase, various proteases and the like. Aspergillus niger is an important industrial fermentation strain, can produce acidic protease, cellulase and the like, and can be used for producing koji making and the like of vinegar and white spirit.
The basic taste of food is determined by the raw materials and processing process used to make the food. The soy protein isolate can be hydrolyzed to produce a large amount of delicious peptides and amino acids, and the hydrolysis of the soy protein isolate by using protease can produce an enzymatic hydrolysate with delicious taste. The lentinus edodes stem contains various amino acids and is rich in content.
Although the enzyme hydrolysis method can extract nutrient components and flavor substances in the mushrooms, cellulose in the mushroom stems can influence the hydrolysis efficiency of hydrolase, the protein hydrolysis degree and the recovery rate of raw materials are reduced, and the extraction difficulty and cost are increased. The invention combines fermentation and enzymolysis technology to extract nutrient components and flavor substances in the mushroom stems, on one hand, the utilization rate of raw materials is high, and the product quality is good; on the other hand, the method is environment-friendly, pollution-free, safe and reliable. Moreover, the method can prepare the high-freshness flavor-developing base material.
Disclosure of Invention
The invention aims to provide a method for preparing a high-delicate flavor base material by utilizing mushroom stems and isolated soy protein. At present, the utilization rate of the lentinus edodes stems is low and the utilization cost is high. In order to overcome the difficulty, the invention takes dried and crushed lentinus edodes stems and soybean protein isolate as culture media, adopts mixed aspergillus for fermentation, then controls the temperature for enzymolysis to obtain high-freshness enzymolysis liquid, and finally obtains high-freshness flavor base material through concentration or spray drying so as to realize high-value utilization of low-value resource lentinus edodes stems. The method can greatly improve the protease activity of the fermented koji material and promote the extraction of nutrient components and flavor substances; the solid recovery rate, the protein recovery rate and the hydrolysis degree of the raw materials are improved, the flavor quality of the extract is improved, and the production period of the flavor base material is shortened; the optimized mixed aspergillus is adopted to carry out solid state fermentation on the lentinus edodes stalks, the neutral protease and the acidic protease produced in the koji material have higher activity, and the utilization rate of raw materials and the flavor quality of products are favorably improved.
Another object of the present invention is to provide the use of the highly savoury base obtained by the above process in flavoured food products. The high-freshness flavor base material prepared by the invention can be used for enhancing the flavor of food and improving the mouthfeel.
The purpose of the invention is realized by the following technical scheme:
a method for preparing a high-delicate flavor base material by utilizing mushroom stems and isolated soy protein comprises the following steps:
(1) Mixing Lentinus Edodes stem powder and soybean protein isolate in water, and sterilizing to obtain sterilized material; the mass ratio of the lentinus edodes stem powder to the soybean protein isolate is 6-9; the amount of the water is 0.8 to 1.2 times of the total mass of the lentinus edodes stem powder and the soybean protein isolate; the sterilization treatment is high-temperature sterilization treatment, and specifically, the temperature is kept at 115-121 ℃ for 15-30 min; after the sterilization treatment, taking out and cooling to 30-40 ℃, and scattering the powder until no caking with a size of more than 10mm exists; the lentinus edodes stem powder in the step (1) is obtained by crushing dried lentinus edodes stems and sieving the crushed dried lentinus edodes stems by a 40-60-mesh sieve;
(2) Uniformly mixing the sterilized material with aspergillus and glucose, and fermenting to obtain a fermented yeast material; the adding amount of the aspergillus is 0.04-0.06% of the total mass of the lentinus edodes stem powder and the soybean protein isolate, and the adding amount of the glucose is 0.8-1.2% of the total mass of the lentinus edodes stem powder and the soybean protein isolate; the fermentation conditions are as follows: the fermentation temperature is 29-33 ℃, the humidity is 88-95%, and the fermentation time is 36-44 h; aspergillus is a mixture of aspergillus oryzae and aspergillus niger, aspergillus oryzae: the mass ratio of aspergillus niger = 3-5;
(3) Mixing the fermented koji with water, shearing, heating to 50-60 ℃, keeping the temperature, stirring for 20-26 h, inactivating enzyme, centrifuging, and taking supernatant to obtain lentinus edodes stem-soybean protein enzymatic hydrolysate; the mass ratio of the fermented yeast material to water is 1; the shearing condition is as follows: shearing at 6000-10000 r/min for 20-40 s; the enzyme deactivation treatment refers to heating to 90-95 ℃ for 15-30 min for enzyme deactivation treatment;
(4) The mushroom stem-soybean protein enzymolysis liquid is concentrated to a solid matter of 60 to 65 percent to obtain a pasty high-freshness flavor base material; or concentrating to solid content of 30-40% and spray drying to obtain the powdery high-freshness flavor-developing base material.
In the fermentation process in the step (2), carrying out yeast turning for 12-14h and 16-19h of starting fermentation respectively, and assisting in heat dissipation of yeast materials.
The centrifugation condition in the step (3) is 8000-10000 Xg for 20-30min.
The high-freshness flavor base material prepared by the method can be used for enhancing the flavor of food and improving the mouthfeel.
Compared with the prior art, the invention has the following advantages and effects:
(1) According to the invention, the mushroom stems are dried and then crushed, and the soybean protein isolate is added to promote the fermentation to produce enzyme, so that the mushroom stems and the soybean protein isolate can be uniformly mixed through crushing, and the crushed mushroom stems can increase the surface area of the yeast material and enable the yeast material to be looser and more breathable; the addition of the isolated soy protein makes the nutrient content of the culture medium more suitable for the growth of the inoculated aspergillus; the protease activity of the fermented yeast material can be greatly improved, and the extraction of nutrient components and flavor substances is promoted; in addition, the soy protein isolate can also be used as a source of flavor materials to produce a flavor base with a more umami taste.
(2) The invention adopts a method of firstly fermenting and then carrying out enzymolysis to extract nutrient components and flavor substances in the raw materials, and the fermentation process and the enzymolysis process are obtained by optimizing for many times, so that a plurality of enzyme systems with rich contents are generated by fermentation, and the solid recovery rate, the protein recovery rate, the hydrolysis degree and the flavor quality of the extract of the fermentation yeast material are improved by combining temperature control and time control enzymolysis, thereby shortening the production period of the flavor base material.
(3) The fermentation strain is aspergillus oryzae and aspergillus niger, the aspergillus oryzae has a complex enzyme system, can generate rich enzymes, particularly high-activity neutral protease, and is beneficial to the release of raw material nutrient components and the degradation of macromolecular protein; aspergillus niger can secrete more acidic protease, which is beneficial to releasing the flavor peptide and amino acid. The proportion of the two kinds of aspergillus is optimized, the activity of the produced neutral protease and the acidic protease is higher, and the utilization rate of raw materials and the flavor quality of products are improved.
(4) The method has the advantages of simple process operation, low production cost, no pollution, high raw material recovery rate, good flavor of the obtained flavor base material and high safety, and can be used for high-valued utilization of low-value resource lentinus edodes stems.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
The experimental method of the test indexes in the embodiment of the invention is as follows:
protein recovery rate: the total nitrogen content of the raw material mixture and the flavor base material is respectively measured by adopting a Kjeldahl method, and the calculation formula of the protein recovery rate of the flavor base material is as follows:
protein recovery (%) = total nitrogen content in flavor base material/total nitrogen content of raw material mixture x 100%.
Determination of degree of hydrolysis: the content of amino acid nitrogen in the flavor base material is measured by adopting a formaldehyde potentiometric titration method, the total nitrogen content of the raw material mixture is measured by adopting a Kjeldahl method, and the calculation formula of the hydrolysis degree of the flavor base material is as follows:
degree of hydrolysis (%) = content of amino acid nitrogen in flavor base material/total nitrogen content of raw material mixture x 100%.
Sensory evaluation method: 11 trained panelists (5 men and 6 women, aged between 20 and 45 years) were selected to perform sensory evaluation of the umami taste of each taste providing base. Diluting the flavor base material to the protein concentration of 5mg/mL, carrying out sensory evaluation on each sample by an evaluator, and after the evaluation of the sample, rinsing the mouth with warm water and carrying out tasting on the next sample. The standard substance of the umami taste is 0.5 percent of monosodium glutamate, the sensory score of the standard substance is 7 points, 7 point linear coordinates are adopted, 0 (extremely weak) to 7 (extremely strong) are adopted to score sensory samples, and the average score of the scores of the raters is taken as the umami score of the flavor base material.
Example 1
A method for preparing a high-freshness flavor-developing base material by utilizing mushroom stems and isolated soy protein comprises the following steps:
(1) Crushing the dried mushroom stems by using a crusher, and sieving by a sieve of 60 meshes to obtain the mushroom stem powder.
(2) Taking lentinus edodes stem powder and isolated soy protein (purchased from Jiahua biotechnology, inc. in Shandong) as raw materials, uniformly mixing the raw materials according to the mass ratio of 9.
(3) Adding an aspergillus mixture (aspergillus oryzae: aspergillus niger =3, mass ratio) accounting for 0.05% of the mass of the raw materials (mushroom stem powder and soybean protein isolate) and glucose accounting for 1.0% of the mass of the raw materials into the sterilized materials, stirring, mixing and uniformly mixing; and then placing the materials in an incubator, controlling the fermentation temperature to be 29-30 ℃ and the humidity to be 90-92%, and receiving the materials after fermenting for 36h (turning over the yeast respectively for 13h and 17h after starting fermentation, and assisting the yeast material to dissipate heat) to obtain the fermented yeast material A.
(4) Adding water into the fermentation yeast material A according to the material-liquid ratio of 1; heating to 50 deg.C, stirring for 26h, heating to 95 deg.C, inactivating enzyme for 15min, centrifuging at 8000 Xg for 30min, and collecting supernatant to obtain Lentinus Edodes stem-soybean protein enzymolysis solution.
(5) The mushroom stem-soybean protein enzymolysis liquid is concentrated in vacuum to a solid content of 30 percent (the mass of the solid content is 30 percent) and spray-dried to obtain the powdery high-freshness flavor-developing base material A.
The protease activity results of the mushroom stem fermentation starter A are shown in the table 1;
the umami score, solid recovery rate, hydrolysis degree and protein recovery rate results of the flavor base material A are shown in Table 2.
Example 2
A method for preparing a high-freshness flavor-developing base material by using mushroom stems and isolated soy protein comprises the following steps:
(1) Crushing the dried mushroom stems by using a crusher, and sieving by using a 40-mesh sieve to obtain the mushroom stem powder.
(2) Uniformly mixing the lentinus edodes stem powder and the isolated soy protein serving as raw materials according to the mass ratio of 6.
(3) Adding an aspergillus mixture (aspergillus oryzae: aspergillus niger =5 by mass ratio = 1) accounting for 0.06% of the mass of the raw materials (mushroom stem powder and soybean protein isolate) and glucose accounting for 1.2% of the mass of the raw materials into the sterilized materials, stirring, mixing and uniformly mixing; and then placing the materials in an incubator, controlling the fermentation temperature to be 30-31 ℃ and the humidity to be 92-95%, and collecting the materials after fermenting for 42h (turning over the yeast respectively for 14h and 18h after starting fermentation, assisting the yeast material to dissipate heat) to obtain a fermented yeast material B.
(4) Adding water into the fermentation starter B according to a material-liquid ratio of 1; heating to 60 deg.C, stirring for 20h, heating to 90 deg.C, inactivating enzyme for 30min, centrifuging at 10000 Xg for 20min, and collecting supernatant to obtain Lentinus Edodes stem-soybean protein enzymolysis solution.
(5) Vacuum concentrating the lentinus edodes stem-soybean protein enzymolysis liquid to obtain a solid matter of 40%, and spray drying to obtain a powdery high-freshness flavor base material B.
The protease activity results of the mushroom stem fermentation starter B are shown in the table 1;
the umami score, solid recovery rate, hydrolysis degree and protein recovery rate results of the flavor base material B are shown in Table 2.
Example 3
A method for preparing a high-freshness flavor-developing base material by utilizing mushroom stems and isolated soy protein comprises the following steps:
(1) Crushing the dried mushroom stems by using a crusher, and sieving by a sieve of 60 meshes to obtain the mushroom stem powder.
(2) Uniformly mixing the lentinus edodes stem powder and the isolated soy protein serving as raw materials according to the mass ratio of 7.
(3) Adding an aspergillus mixture (aspergillus oryzae: aspergillus niger =4 by mass ratio = 1) with the mass of 0.04% of the mass of the raw materials (mushroom stem powder and soybean protein isolate) and glucose with the mass of 0.8% into the sterilized material, stirring, mixing and uniformly mixing; and then placing the materials in an incubator, controlling the fermentation temperature to be 32-33 ℃ and the humidity to be 92-95%, and collecting the materials after fermenting for 44 hours to obtain the fermentation starter C.
(4) Adding water into the fermentation starter material C according to the material-liquid ratio of 1; heating to 55 deg.C, stirring for 24h, heating to 95 deg.C, inactivating enzyme for 15min, centrifuging at 8000 × g for 30min, and collecting supernatant to obtain Lentinus Edodes stem-soybean protein enzymolysis solution.
(5) Vacuum concentrating the lentinus edodes stem-soybean protein enzymolysis liquid to a solid content of 35%, and spray drying to obtain powdery high-freshness flavor base material C.
The protease activity results of the mushroom stem fermentation starter C are shown in Table 1;
the umami score, solids recovery, degree of hydrolysis and protein recovery results for flavor base C are shown in table 2.
Comparative example 1
A method for preparing a flavor base material by utilizing lentinus edodes stems comprises the following steps:
(1) Crushing the dried mushroom stems by using a crusher, and sieving by using a 60-mesh sieve to obtain the mushroom stem powder.
(2) Adding 0.8 times of deionized water into Lentinus Edodes stem powder, stirring, sterilizing at 121 deg.C for 15min, cooling to 38 deg.C, and scattering until no lump with size of more than 10mm is formed.
(3) Adding an aspergillus mixture (aspergillus oryzae: aspergillus niger =4 1) accounting for 0.04% of the mass of the raw materials (mushroom stem powder) and glucose accounting for 0.8% of the mass of the raw materials into the sterilized materials, stirring, mixing and uniformly mixing; and then placing the material in an incubator, controlling the fermentation temperature to be 32-33 ℃ and the humidity to be 92-95%, and collecting the material after fermenting for 44 hours to obtain the fermentation starter 1.
(4) Adding water into the fermentation yeast material 1 according to the material-liquid ratio of 1; heating to 55 deg.C, stirring for 24h, heating to 95 deg.C, inactivating enzyme for 15min, centrifuging at 8000 Xg for 30min, and collecting supernatant to obtain Lentinus Edodes stem enzymolysis solution.
(5) The mushroom stem enzymatic hydrolysate is subjected to vacuum concentration until the solid content is 35 percent, and spray drying is carried out to obtain powdery flavor base material 1.
The protease activity results of the mushroom stem fermented koji 1 are shown in table 1;
the umami score, solid recovery rate, hydrolysis degree and protein recovery rate results of the flavor base 1 are shown in table 2.
Comparative example 2
A method for preparing a flavoring base material by utilizing mushroom stems comprises the following steps:
(1) Crushing the dried mushroom stems by using a crusher, and sieving by using a 60-mesh sieve to obtain the mushroom stem powder.
(2) Uniformly mixing the lentinus edodes stem powder and the isolated soy protein serving as raw materials according to the mass ratio of 1.
(3) Adding an aspergillus mixture (aspergillus oryzae: aspergillus niger = 1) accounting for 0.05 percent of the mass of the raw materials and 1 percent of glucose into the sterilized materials, stirring, mixing and uniformly mixing; and then placing the materials in an incubator, controlling the fermentation temperature to be 32 ℃ and the humidity to be 92%, fermenting for 40h, and receiving the materials to obtain the fermentation starter 2.
(4) Adding water into the fermentation starter material according to the material-liquid ratio of 1; heating to 55 deg.C, stirring for 18h, heating to 95 deg.C, inactivating enzyme for 15min, centrifuging, and collecting supernatant to obtain Lentinus Edodes stem-soybean protein enzymolysis solution.
(5) And (3) concentrating the enzymolysis liquid in vacuum until the solid content is 35%, and performing spray drying to obtain powdery flavor base material 2.
The protease activity results of the mushroom stem fermented koji 2 are shown in table 1;
the umami score, solid recovery rate, degree of hydrolysis and protein recovery results of flavor base 2 are shown in table 2.
Comparative example 3
A method for preparing a flavor base material by utilizing lentinus edodes stems comprises the following steps:
(1) Crushing the dried mushroom stems by using a crusher, and sieving by a sieve of 60 meshes to obtain the mushroom stem powder.
(2) Uniformly mixing the lentinus edodes stem powder and the soybean protein isolate serving as raw materials according to the mass ratio of 17.
(3) Shearing the mixed material for 40s at 10000r/min by a shearing machine, heating to 55 ℃, keeping the temperature and stirring for 22h, heating the material to 95 ℃ after the end, continuously carrying out enzyme deactivation treatment for 15min, then carrying out centrifugation, and taking supernatant fluid to obtain the mushroom stem-soybean protein enzymolysis liquid.
(5) And (3) concentrating the enzymolysis liquid in vacuum until the solid content is 35%, and performing spray drying to obtain powdery flavor base material 3.
The umami score, solid recovery rate, degree of hydrolysis and protein recovery results of flavor base 3 are shown in table 2.
TABLE 1 fermentation starter protease Activity
As can be seen from Table 1, the fermented koji obtained by the method (examples 1, 2 and 3) of the present invention has high protease activity (neutral protease activity: 3237-3799U/g; acid protease activity: 472-496U/g), and from Table 2, the protein recovery rate of the taste base obtained by the method of the present invention can reach 65.66% -66.82%, and the fermented koji has high solid recovery rate (47.35% -50.98%), hydrolysis degree (29.65-31.95%) and high umami score (5.5-6.0).
TABLE 2 evaluation index of flavor-developing base
As is clear from Table 1, the neutral protease activity of the fermented koji 1 obtained by the fermentation without using the isolated soy protein as the nitrogen source supplement in comparative example 1 was only 1737U/g, while the neutral protease activity of the fermented koji 2 obtained by the addition of the isolated soy protein in excess to the comparative example 2 was only 939U/g, and the acidic protease activities of the fermented koji 1 and 2 were 332 and 266U/g, respectively. Higher neutral protease activity (3799, 3237 and 3416U/g) and acid protease activity (472-496U/g) can be obtained by fermenting the koji 1, 2 and 3 in examples 1, 2 and 3 of the method of the invention. As is clear from table 2, the protein recovery rate, solid recovery rate and degree of hydrolysis of the flavor base material 1 obtained without adding isolated soy protein as a raw material were 48.96%, 35.26% and 27.43%, respectively, and the umami score was 2.1 points. Compared with the comparative example 1, the protein recovery rate, the solid recovery rate and the hydrolysis degree of the flavor base material B obtained by the method of the invention in example 2 are 66.82%, 50.98% and 31.95% respectively, which are 36.48%, 44.58% and 16.48% respectively higher than those of the comparative example 1; umami score of flavor base B6.0 is nearly two times higher than 2.1 scores of flavor base 1. However, when the ratio of the soy protein isolate in the raw material is higher than 30%, the extraction effect of the nutrient components and flavor substances in the mushroom stem is poor. As shown in the results of the fermented koji 2 and the flavor base 2 in Table 1 and Table 2, the protease activity of the fermented koji is reduced, the hydrolysis degree of the flavor base, the solid recovery rate are reduced, and the delicate flavor of the enzymatic hydrolysate is weakened. The fact that the soybean protein isolate is added in a certain proportion range can enable the nutrient composition of the fermentation medium to be more beneficial to the growth of zymophyte to produce enzyme and provide more flavor substance sources, thereby improving the nutrient and flavor substance extraction effect of the lentinus edodes stems, and improving the utilization rate of raw materials and the flavor of products.
As can be seen from table 2, the protein recovery rate, solid recovery rate and hydrolysis degree of the flavor base material 3 obtained by the enzymatic hydrolysis method were 43.78%, 34.75% and 13.98%, respectively, and the umami score was 3.5 points, whereas the evaluation indexes of the flavor base materials a, B and C obtained by the method of the present invention were superior to those of the flavor base material 3. This is probably due to the fact that the cellulose content in the mushroom stems is too high and the effect of adding only protease is weak, which leads to a decrease in the protein recovery and degree of hydrolysis of the taste base, further affecting the umami taste. In addition, the addition of protease alone does not allow effective utilization of cellulose, and thus the solid recovery rate of the product is not high. The method of the invention utilizes mixed mould for fermentation, and the produced enzymes have various types and rich content, and can promote the extraction of nutrient substances in the lentinus edodes stems.
The above-mentioned embodiments 1, 2 and 3 are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above-mentioned embodiments, and any other modifications, substitutions, combinations and simplifications which do not depart from the technical spirit of the present invention and are equivalent to the replacement of the above-mentioned embodiments are within the technical scope of the present invention.
Claims (8)
1. A method for preparing a high-freshness flavor-developing base material by utilizing mushroom stems and isolated soy protein is characterized by comprising the following steps of: the method comprises the following steps:
(1) Mixing Lentinus Edodes stem powder and soybean protein isolate in water, and sterilizing to obtain sterilized material; the mass ratio of the lentinus edodes stem powder to the soybean protein isolate is 6-9; the amount of the water is 0.8 to 1.2 times of the total mass of the lentinus edodes stem powder and the soybean protein isolate;
(2) Uniformly mixing the sterilized material with aspergillus and glucose, and fermenting to obtain a fermented yeast material; the adding amount of the aspergillus is 0.04-0.06% of the total mass of the lentinus edodes stem powder and the soybean protein isolate, and the adding amount of the glucose is 0.8-1.2% of the total mass of the lentinus edodes stem powder and the soybean protein isolate; the fermentation conditions are as follows: the fermentation temperature is 29-33 ℃, the humidity is 88-92%, and the fermentation time is 36-44 h; aspergillus is a mixture of aspergillus oryzae and aspergillus niger, aspergillus oryzae: the mass ratio of the aspergillus niger is not= (3-5) 1;
(3) Mixing the fermented koji with water, shearing, heating to 50-60 ℃, keeping the temperature, stirring for 20-26 h, inactivating enzyme, centrifuging, and taking supernatant to obtain lentinus edodes stem-soybean protein enzymatic hydrolysate; the mass ratio of the fermented yeast material to the water is 1 (8-12);
(4) Concentrating the mushroom stem-soybean protein enzymolysis liquid to solid matter of 60-65% to obtain pasty high-freshness flavor base material; or concentrating to 30-40% of solid matter, and spray drying to obtain the powdery high-freshness flavor base material.
2. The method for preparing a high umami flavor base using mushroom stem and soy protein isolate according to claim 1, wherein: and (3) in the fermentation process controlled in the step (2), carrying out yeast turning for 12-14h and 16-19h of starting fermentation respectively, and assisting in heat dissipation of yeast materials.
3. The method for preparing a high umami flavor base using mushroom stem and soy protein isolate according to claim 1, wherein:
the shearing condition in the step (3) is as follows: shearing at the rotating speed of 6000-10000 r/min for 20-40 s; the enzyme deactivation treatment refers to heating to 90-95 ℃ for 15-30 min.
4. The method for preparing a high umami flavor base using mushroom stem and soy protein isolate according to claim 1, wherein:
the sterilization treatment in the step (1) is high-temperature sterilization treatment, and specifically, the temperature is kept at 115-121 ℃ for 15-30 min; after the sterilization treatment, cooling to 30-40 ℃, and scattering the powder until no caking with the size of more than 10mm exists;
the lentinus edodes stem powder in the step (1) is obtained by crushing dried lentinus edodes stems and sieving the crushed dried lentinus edodes stems by a 40-60-mesh sieve.
5. The method for preparing a high umami flavor base using mushroom stem and soy protein isolate according to claim 1, wherein: the centrifugation condition in the step (3) is 8000-10000 Xg, 20-30min.
6. A high-freshness flavor base material is characterized in that: is prepared by the method of any one of claims 1 to 5.
7. Use of the savoury taste base according to claim 6 in the field of food products.
8. Use according to claim 7, characterized in that: the high-freshness flavor-developing base material is used for preparing seasoning food.
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