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CN-121975897-A - Lentinus edodes protein peptide salt-substituted base material and preparation method and application thereof

CN121975897ACN 121975897 ACN121975897 ACN 121975897ACN-121975897-A

Abstract

The invention relates to a lentinus edodes protein peptide salt base material, and a preparation method and application thereof, and belongs to the technical field of food processing. The lentinus edodes protein peptide salt base stock is obtained by sequentially carrying out enzymolysis on lentinus edodes powder by flavourzyme and trypsin, heating, extracting, concentrating, adding maltodextrin and drying. The salt substitute base material not only contains nutritional ingredients of lentinus edodes, but also contains rich soluble peptide and delicious substances, and can be used for preparing seasonings such as lentinus edodes protein peptide salt and the like. The lentinus edodes protein peptide salt base material is used for partially replacing salt, so that the sodium content in the salt can be obviously reduced, meanwhile, the salty taste of the salt is ensured, the effect of reducing sodium and not reducing salty is achieved, in addition, the protein content and the delicate flavor of the seasoning salt can be obviously improved, and the problems of poor taste and low nutritive value of the existing low sodium salt are solved.

Inventors

  • LI WEN
  • YANG YAN
  • CHEN WANCHAO
  • ZHANG ZHONG
  • WU DI
  • LIU PENG

Assignees

  • 上海市农业科学院

Dates

Publication Date
20260505
Application Date
20260210

Claims (10)

  1. 1. The preparation method of the lentinus edodes protein peptide salt base stock is characterized by comprising the following steps of: mixing the lentinus edodes powder with water, and carrying out enzymolysis by adopting flavor protease to obtain an enzymolysis product 1, wherein the addition amount of the flavor protease is 900-1100U/g based on the lentinus edodes powder; mixing the zymolyte 1 with water, and performing enzymolysis by adopting trypsin to obtain zymolyte 2, wherein the adding amount of the trypsin is 2000-2200U/g based on lentinus edodes powder; mixing the enzymolysis product 2 with water, heating for extraction, concentrating, adding maltodextrin, and drying.
  2. 2. The preparation method according to claim 1, wherein the mass ratio of water to lentinus edodes powder is (6-7) 1 when the lentinus edodes powder is mixed with water, the mass ratio of water to lentinus edodes powder is (4-5) 1 when the hydrolysate 1 is mixed with water, and the mass ratio of water to lentinus edodes powder is (18-22) 1 when the hydrolysate 2 is mixed with water.
  3. 3. The preparation method of claim 1, wherein the temperature of the enzymolysis of the flavourzyme is 45-55 ℃ and the time is 40-50 min.
  4. 4. The preparation method of claim 1, wherein the trypsin is hydrolyzed at a temperature of 35-39 ℃ for 40-50 min.
  5. 5. The method according to claim 1, wherein the extraction temperature is 90-95 ℃ and the extraction time is 85-95 min.
  6. 6. The preparation method of claim 1, wherein the maltodextrin is added in an amount of 8% -12% by mass of the solid content after concentration.
  7. 7. The lentinus edodes protein peptide salt base material prepared by the preparation method of any one of claims 1-6.
  8. 8. The lentinus edodes protein peptide salt is characterized by comprising the following raw materials, by weight, 1.8-2.2 parts of lentinus edodes protein peptide salt base material as claimed in claim 7 and 2.8-3.2 parts of low sodium salt.
  9. 9. The method for preparing a lentinan peptide salt as claimed in claim 8, comprising the step of mixing a lentinan peptide salt base material with a low sodium salt.
  10. 10. Use of a lentinan peptide salt base stock according to any one of claims 1-6, a lentinan peptide salt base stock according to claim 7, a lentinan peptide salt according to claim 8 or a lentinan peptide salt according to claim 9 for the preparation of a condiment.

Description

Lentinus edodes protein peptide salt-substituted base material and preparation method and application thereof Technical Field The invention belongs to the technical field of food processing, and particularly relates to a lentinus edodes protein peptide salt base material, and a preparation method and application thereof. Background Salt is an indispensable seasoning in people's life, but because sodium chloride is contained in salt, long-term excessive intake can increase the risk of people suffering from cardiovascular diseases and kidney diseases, and along with increasing importance of people on healthy diet, low-sodium salt products gradually become market trend. At present, the low sodium salt product is mostly based on common salt, and sodium reduction is realized by directly reducing sodium chloride content or adding potassium chloride and the like, but the low sodium salt product has the problems of poor taste, single nutrition and the like. Therefore, the development of a seasoning salt product which can reduce sodium content, maintain good flavor and improve nutritive value has important practical significance. Disclosure of Invention In view of the above, the present invention aims to provide a lentinus edodes protein peptide salt base material, and a preparation method and application thereof. The salt-substituted base material with high content of soluble protein peptide and umami substances is prepared by adopting the lentinus edodes powder, salt can be partially replaced to be used as a seasoning, and the effects of reducing sodium and not reducing salty are realized while the flavor taste and the nutritional value of the salt are improved. In order to achieve the above object, the present invention provides the following technical solutions: the invention provides a preparation method of a lentinus edodes protein peptide salt base material, which comprises the following steps: mixing the lentinus edodes powder with water, and carrying out enzymolysis by adopting flavor protease to obtain an enzymolysis product 1, wherein the addition amount of the flavor protease is 900-1100U/g based on the lentinus edodes powder; mixing the zymolyte 1 with water, and performing enzymolysis by adopting trypsin to obtain zymolyte 2, wherein the adding amount of the trypsin is 2000-2200U/g based on lentinus edodes powder; mixing the enzymolysis product 2 with water, heating for extraction, concentrating, adding maltodextrin, and drying. Preferably, the mass ratio of the water to the lentinus edodes powder is (6-7) 1 when the lentinus edodes powder is mixed with the water, the mass ratio of the water to the lentinus edodes powder is (4-5) 1 when the zymolyte 1 is mixed with the water, and the mass ratio of the water to the lentinus edodes powder is (18-22) 1 when the zymolyte 2 is mixed with the water. Preferably, the enzymolysis temperature of the flavourzyme is 45-55 ℃ and the time is 40-50 min. Preferably, the temperature of trypsin enzymolysis is 35-39 ℃ and the time is 40-50 min. Preferably, the extraction temperature is 90-95 ℃ and the extraction time is 85-95 min. Preferably, the addition amount of the maltodextrin accounts for 8-12% of the mass percent of the solid content after concentration. The invention provides a lentinan peptide salt base material prepared by the preparation method. The invention provides a lentinus edodes protein peptide salt which comprises the following raw materials in parts by weight, 1.8-2.2 parts of lentinus edodes protein peptide salt base material and 2.8-3.2 parts of low sodium salt. The invention provides a preparation method of lentinus edodes protein peptide salt, which comprises the following steps of mixing lentinus edodes protein peptide salt base material and low sodium salt. The invention provides a preparation method of the lentinus edodes protein peptide salt base stock, the lentinus edodes protein peptide salt or the application of the preparation method of the lentinus edodes protein peptide salt in preparing seasonings. The invention has the beneficial effects that: The invention provides a preparation method of a lentinus edodes protein peptide salt base material, which can fully release nutritional ingredients in lentinus edodes through enzymolysis, so that the prepared salt base material not only contains the nutritional ingredients of lentinus edodes, but also contains rich soluble peptides and delicious substances, and can be used for preparing seasonings such as lentinus edodes protein peptide salt and the like. The lentinus edodes protein peptide salt base material is used for partially replacing salt, so that the sodium content in the salt can be obviously reduced, meanwhile, the salty taste of the salt is ensured, the effect of reducing sodium and not reducing salty is achieved, in addition, the protein content and the delicate flavor of the seasoning salt can be obviously improved, and the problems of poor taste and low nutritive value of the exist