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CN-121970879-A - Preparation method of rare edible fungus byproduct salt-reducing and fresh-increasing composite seasoning

CN121970879ACN 121970879 ACN121970879 ACN 121970879ACN-121970879-A

Abstract

The invention relates to the technical field of seasoning processing, in particular to a preparation method of a rare edible fungus byproduct salt-reducing and fresh-increasing composite seasoning, which takes processing byproducts of long-rooted mushrooms, pleurotus eryngii, straw mushrooms, tricholoma matsutake, morchella, cordyceps militaris and mushrooms as main raw materials, the apple and carrot are compounded, the delicious components are fully released through the synergistic process of steam explosion, belt microwave aroma enhancement and ultrasonic auxiliary directional enzymolysis in sequence, and then the apple and carrot are compounded with the freshness-enhancing material, the low sodium salt and the filler, and finally the finished product is obtained through granulation and drying. The invention realizes the high-value utilization of the edible fungus byproducts, the sodium chloride content of the prepared seasoning is less than or equal to 20 percent, the sodium content is obviously reduced, and meanwhile, the product has rich fresh flavor and rich flavor layers through the synergistic effect of natural fresh-increasing components, thereby realizing the healthy aim of reducing salt and not reducing fresh. The invention has high efficiency, natural product and is suitable for industrial production.

Inventors

  • MA CHAO
  • FAN QI
  • ZHANG BOHUA
  • ZHANG MING
  • WANG BIN
  • SUN MENGXUE
  • NI LIYING
  • WANG LI
  • Hu Fuxia
  • Wang Chongdui
  • MENG XIAOFENG

Assignees

  • 中华全国供销合作总社济南果品研究所

Dates

Publication Date
20260505
Application Date
20260226

Claims (10)

  1. 1. A preparation method of a rare edible fungus byproduct salt-reducing and fresh-increasing composite seasoning is characterized by comprising the following steps: A. Raw material pretreatment, namely drying and crushing byproducts of the long-root mushrooms, the pleurotus eryngii, the straw mushrooms, the tricholoma matsutake, the morchella, the cordyceps militaris and the mushrooms, and mixing the byproducts with apples and carrots according to the mass ratio of (60-80) to (10-15) to obtain a mixed raw material; B. the steam explosion treatment, namely placing the mixed raw materials into steam explosion equipment, controlling the pressure to be 1.0-1.5 MPa and the dwell time to be 30-90 s, and collecting explosion products after pressure relief explosion; C. Carrying out belt microwave flavoring, namely processing the explosion product for 2-5 minutes through belt microwave equipment at the power of 300-500W and the temperature of 60-80 ℃ to obtain a flavoring material; D. Adding deionized water with the mass 1-3 times of that of the flavoring materials, adjusting the pH value to 5.0-6.5, adding a compound enzyme preparation, carrying out enzymolysis for 4-8 hours under the conditions of 45-60 ℃ and ultrasonic power of 300-500W, inactivating enzyme for 15-20 minutes at 90-100 ℃ after the enzymolysis is finished, and filtering to obtain supernatant to obtain an enzymolysis solution; E. mixing, namely adding the fresh-increasing material, the low sodium salt and the filler into the enzymolysis liquid, uniformly stirring, and concentrating until the solid content is 40% -60%, thus obtaining compound slurry; F. granulating and drying, namely granulating the compound slurry, and drying the slurry at the air inlet temperature of 160-180 ℃ and the air outlet temperature of 70-90 ℃ until the moisture content is less than or equal to 7%, thereby obtaining a finished product of the compound seasoning.
  2. 2. The preparation method of the apple and carrot powder, which is characterized in that in the step A, the edible fungus byproducts are stipes, scraps and inferior products generated in the processing process of the edible fungus, the grain size is 40-80 meshes after being crushed, and apples and carrots are subjected to cleaning, peeling and cutting into 5-10 mm blocks and then subjected to vacuum freeze drying.
  3. 3. The method of claim 1, wherein the complex enzyme preparation comprises 0.3% -1.0% of the dry weight of the material.
  4. 4. The preparation method of the enzyme preparation according to claim 3, wherein in the step D, the complex enzyme preparation comprises (1.5-2.5): 0.8-1.2): 0.3-0.5 by mass ratio of cellulase, protease, nuclease and transglutaminase.
  5. 5. The preparation method of claim 1, wherein in the step E, the freshness-enhancing material comprises 100 parts of enzymolysis liquid, 1-3 parts of 5' -flavor nucleotide disodium, 5-10 parts of yeast extract and 3-6 parts of flavor peptide according to mass parts.
  6. 6. The preparation method of the compound preparation according to claim 1, wherein in the step E, the low sodium salt is a mixture of sodium chloride and potassium chloride in a mass ratio of (60-70) (30-40), the addition amount is 15-25% of the total mass of the compound preparation, the filler is maltodextrin or corn starch, and the addition amount is 5-15% of the total mass of the compound preparation.
  7. 7. The method of claim 1, wherein in step F, the mixed slurry is granulated by spraying, and the air inlet speed is 1.5-2.5 m/s.
  8. 8. The preparation method of the composite slurry according to claim 1, wherein in the step F, extrusion granulation is adopted for the composite slurry, and the mesh size of the composite slurry is 0.8-1.2 mm.
  9. 9. A salt-reducing and freshness-increasing compound seasoning for rare edible fungi by-products is characterized in that the seasoning is prepared by the method of any one of claims 1-8.
  10. 10. The seasoning according to claim 9, wherein the seasoning has a sodium chloride content of 20% or less, a sodium glutamate content of 3.0% or more, and a total amount of disodium 5 '-inosinate and disodium 5' -guanylate of 0.8% or more.

Description

Preparation method of rare edible fungus byproduct salt-reducing and fresh-increasing composite seasoning Technical Field The invention relates to the technical field of food seasoning processing, in particular to a preparation method of a salt-reducing and freshness-increasing compound seasoning of a rare edible fungus byproduct. Background Along with popularization of healthy diet concepts, salt reduction and sodium control have become important development trends of the food industry. Excessive intake of sodium salts increases health risks such as hypertension, cardiovascular and cerebrovascular diseases, etc. Meanwhile, the requirements of consumers on the naturalness, the delicate flavor and the nutrition of the seasonings are continuously improved, and the traditional seasonings depend on chemical delicate flavor agents and high-salt formulas, so that the health requirements are difficult to meet. The edible fungi are rich in nutritional ingredients such as protein, polysaccharide, amino acid and the like, the delicate flavor of the edible fungi is mainly derived from the delicate flavor amino acids such as glutamic acid, aspartic acid and the like and the flavor-developing nucleotide, and the edible fungi are natural fresh-increasing raw materials. The rare edible fungi such as the long-rooted mushrooms, the pleurotus eryngii and the morchella have rich flavor and nutrition, but a large amount of byproducts such as stipes and residues are produced in the processing process, and the byproducts are often discarded, so that the resource waste and the environmental pressure are caused. At present, the related technology for preparing the flavoring by using the edible fungi exists, but the prior art has the following defects: 1. the edible fungus resource utilization rate is low, and byproducts are not effectively utilized as resources; 2. the pretreatment mode of the raw materials is simple, the cell wall is not damaged sufficiently, and the release of the delicate flavor components is not enough; 3. The enzymolysis efficiency is to be improved, and the ultrasonic-assisted directional enzymolysis technology is lacked; 4. the balance between salt reduction and freshness increase is difficult to control, and the problems of insufficient salty taste or monotonous fresh taste are easy to occur. Therefore, the development of the preparation method of the composite seasoning, which can efficiently utilize the byproducts of the edible fungi and realize the synergy of salt reduction and freshness increase, has important practical significance. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a preparation method of a rare edible fungus byproduct salt-reducing and freshness-increasing composite seasoning, which fully releases delicious components in the edible fungus byproducts through the synergistic process of steam explosion, microwave flavoring and ultrasonic enzymolysis, combines natural freshness-increasing materials with low sodium salt to realize the effect of reducing salt without reducing freshness, and simultaneously improves the recycling utilization rate of the edible fungus byproducts. The invention is realized by the following technical scheme: the preparation method of the salt-reducing and freshness-increasing compound seasoning for the rare edible fungus byproducts comprises the following steps: A. Raw material pretreatment, namely drying and crushing byproducts of the long-root mushrooms, the pleurotus eryngii, the straw mushrooms, the tricholoma matsutake, the morchella, the cordyceps militaris and the mushrooms, and mixing the byproducts with apples and carrots according to the mass ratio of (60-80) to (10-15) to obtain a mixed raw material; B. the steam explosion treatment, namely placing the mixed raw materials into steam explosion equipment, controlling the pressure to be 1.0-1.5 MPa and the dwell time to be 30-90 s, and collecting explosion products after pressure relief explosion; C. Carrying out belt microwave flavoring, namely processing the explosion product for 2-5 minutes through belt microwave equipment at the power of 300-500W and the temperature of 60-80 ℃ to obtain a flavoring material; D. Adding deionized water with the mass 1-3 times of that of the flavoring materials, adjusting the pH value to 5.0-6.5, adding a compound enzyme preparation, carrying out enzymolysis for 4-8 hours under the conditions of 45-60 ℃ and ultrasonic power of 300-500W, inactivating enzyme for 15-20 minutes at 90-100 ℃ after the enzymolysis is finished, and filtering to obtain supernatant to obtain an enzymolysis solution; E. mixing, namely adding the fresh-increasing material, the low sodium salt and the filler into the enzymolysis liquid, uniformly stirring, and concentrating until the solid content is 40% -60%, thus obtaining compound slurry; F. granulating and drying, namely granulating the compound slurry, and drying the slurry at the air inlet temperature of 1