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CN-122004444-A - Composite seasoning based on in-situ enzymolysis and grease coating technology and preparation method thereof

CN122004444ACN 122004444 ACN122004444 ACN 122004444ACN-122004444-A

Abstract

The invention discloses a composite seasoning based on in-situ enzymolysis and grease coating technology and a preparation method thereof, relating to the technical field of food processing and seasoning, and comprising the following steps: fresh mushrooms, dried bolete, yeast extract, onion powder, garlic powder, kelp powder, coconut oil and silicon dioxide, wherein the seasoning takes mushrooms and bolete as main raw materials, natural components such as yeast extract, kelp powder and the like are supplemented, guanylic acid and free amino acid in mushroom cells are efficiently released through a composite enzymolysis technology, a multi-layer flavor system is constructed by combining temperature-control and humidity-control Maillard reaction, and stability and solubility are improved through microcapsule granulation. The product is completely free from adding sodium glutamate, I+G or synthetic essence, but the fresh taste strength can be more than 1.5-2 times of that of the traditional monosodium glutamate product, and the product is suitable for the fields of health foods, infant complementary foods and plant-based foods. The invention solves the technical bottleneck of insufficient flavor of the natural seasoning, and has remarkable innovation and industrialization value.

Inventors

  • DANG XIAOQING
  • CHEN YANGE
  • CUI YUJIE

Assignees

  • 正大云(青岛)生物科技有限公司

Dates

Publication Date
20260512
Application Date
20260414

Claims (10)

  1. 1. The odorless fine compound mushroom seasoning based on the in-situ enzymolysis and oil coating technology is characterized by comprising the following components, by weight, 60% of fresh mushrooms, 15% of boletus powder, 12% of yeast extract, 1% of onion powder, 1% of garlic powder, 5% of kelp powder, 5% of coconut oil and 1% of silicon dioxide, wherein sodium glutamate, disodium ribonucleotide or any artificial flavoring agent is not added in the seasoning.
  2. 2. The odorless fine compound mushroom seasoning based on the in-situ enzymolysis and oil coating technology according to claim 1, wherein the nucleotide content of the yeast extract is more than or equal to 8%, and sodium glutamate is not added; The papain CAS number is 9001-73-4, the enzyme activity is more than 200U/mg, the neutral protein CAS number is 9068-59-1, and the enzyme activity is 100U/mg.
  3. 3. The preparation method of the odorless refined compound mushroom seasoning based on the in-situ enzymolysis and grease coating technology as claimed in the claims 1-2 is characterized by comprising the following steps: Step 1, raw material preparation and pretreatment: step 2, mixing and size mixing; step 3, compound enzymolysis; Step4, filtering and concentrating; Step 5, maillard inactivation is mixed with the base material; Step 6, melting and atomizing coconut oil; step 7, drying at low temperature to form a film; step 8, crushing, anti-caking and finished product mixing; and 9, packaging and warehousing.
  4. 4. The preparation method of the odorless refined compound mushroom seasoning based on the in-situ enzymolysis and grease coating technology according to claim 3 is characterized by comprising the specific steps of cleaning fresh mushrooms, slicing, drying with hot air at 50-55 ℃ until the moisture is less than or equal to 8%, crushing and sieving with a 80-mesh sieve, crushing and sieving dried bolete with a 100-mesh sieve, and grinding kelp powder at a low temperature until the particle size is less than or equal to 100 microns.
  5. 5. The preparation method of the odorless fine composite mushroom seasoning based on the in-situ enzymolysis and grease coating technology according to claim 3 is characterized in that the specific steps of mixing and size mixing in the step 2 are that lentinus edodes powder and bolete powder are mixed according to a mass ratio of 3:1, deionized water with the total weight being 5 times of that of the lentinus edodes powder and bolete powder is added, and the pH is adjusted to 6.5-7.0, so that mixed slurry is obtained.
  6. 6. The preparation method of the odorless refined compound mushroom seasoning based on the in-situ enzymolysis and grease coating technology according to claim 3 is characterized in that the specific step of the compound enzymolysis in the step 3 is to add compound protease into the mixed slurry, wherein papain and neutral protease are hydrolyzed for 4h at 55 ℃ and the enzyme is inactivated for 10min at 95 ℃.
  7. 7. The preparation method of the odorless refined compound mushroom seasoning based on the in-situ enzymolysis and oil coating technology as claimed in claim 3, wherein the specific steps of filtering and concentrating in the step 4 are that filtering after enzyme deactivation, removing residues, collecting enzymolysis liquid, and concentrating under reduced pressure to ensure that the solid content of the enzymolysis liquid is more than or equal to 45 percent.
  8. 8. The preparation method of the odorless refined compound mushroom seasoning based on the in-situ enzymolysis and grease coating technology according to claim 3 is characterized by comprising the specific steps of heating the pulp after enzymolysis to 85-90 ℃ and keeping for 10-15min for enzyme inactivation, cooling to 40-50 ℃, and uniformly mixing the concentrated enzymolysis liquid with onion powder, garlic powder, kelp powder and yeast extract to obtain a semi-wet mixed base material.
  9. 9. The preparation method of the odorless refined compound mushroom seasoning based on the in-situ enzymolysis and oil coating technology as claimed in claim 3, wherein the specific steps of the step 6-7 are that the material coated with the oil is ventilated and dried under the environment of 20-25 ℃, and the coconut oil is resolidified on the particle surface to form a solid hydrophobic film by utilizing the characteristic that the ambient temperature is lower than the melting point of the coconut oil until the moisture content of the material is less than or equal to 5%. Mixing with the above powder at a ratio of oil to powder=1:4, forming microcapsule particles, and controlling particle size at 200-400 μm.
  10. 10. The preparation method of the odorless fine composite mushroom seasoning based on the in-situ enzymolysis and grease coating technology as claimed in claim 3, wherein the specific steps of the steps 8-9 are that the dried material is gently crushed to 60-80 meshes, 1% silicon dioxide is added for anti-caking, the mixture is mixed for 5-10min at a low speed, and the mixture is uniformly mixed and packaged.

Description

Composite seasoning based on in-situ enzymolysis and grease coating technology and preparation method thereof Technical Field The invention relates to the technical field of food processing and seasonings, in particular to a composite seasoning based on in-situ enzymolysis and grease coating technology and a preparation method thereof. Background Monosodium glutamate (sodium glutamate) is often added to traditional seasonings to enhance the umami taste, but long-term excessive intake may cause discomfort to part of the population, such as "chinese restaurant syndrome" or potential health hazards. In recent years, the consumer demand for 'clean label' products is rising, and the market is promoted to develop novel seasonings which are free of monosodium glutamate and depend on natural food materials for taste. The mushrooms are rich in natural taste substances such as guanylic acid (GMP), adenylate (AMP), free amino acids (such as glutamic acid and aspartic acid) and polysaccharides, have obvious 'delicious synergistic effect', and can generate an delicious effect stronger than monosodium glutamate when being combined with inosinic acid (IMP). However, the existing mushroom seasoning is mostly directly pulverized after spray drying, has single flavor, and is still added with monosodium glutamate for improving freshness. Therefore, the composite seasoning which does not contain monosodium glutamate at all and realizes high flavor intensity by means of natural mushroom ingredients is developed, and has important market value and health significance. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a composite seasoning based on in-situ enzymolysis and grease coating technology and a preparation method thereof. The invention provides a tasteless fine composite mushroom seasoning based on an in-situ enzymolysis and oil coating technology, which comprises the following components, by weight, 60% of fresh mushrooms, 15% of boletus powder, 12% of yeast extract, 1% of onion powder, 1% of garlic powder, 5% of kelp powder, 5% of coconut oil and 1% of silicon dioxide, wherein sodium glutamate, disodium ribonucleotide or any artificial flavoring agent is not added in the seasoning. Preferably, the nucleotide content of the yeast extract is more than or equal to 8%, and sodium glutamate is not added; The papain CAS number is 9001-73-4, the enzyme activity is more than 200U/mg, the neutral protein CAS number is 9068-59-1, and the enzyme activity is 100U/mg. Preferably, the preparation method of the odorless fine compound mushroom seasoning based on in-situ enzymolysis and grease coating technology comprises the following steps: Step 1, raw material preparation and pretreatment: step 2, mixing and size mixing; step 3, compound enzymolysis; Step4, filtering and concentrating; Step 5, maillard inactivation is mixed with the base material; Step 6, melting and atomizing coconut oil; step 7, drying at low temperature to form a film; step 8, crushing, anti-caking and finished product mixing; and 9, packaging and warehousing. Preferably, the preparation and pretreatment of the raw materials in the step 1 comprises the specific steps of cleaning fresh mushrooms, slicing (3-5 mm), drying with hot air at 50-55 ℃ until the moisture is less than or equal to 8%, crushing and sieving with a 80-mesh sieve, crushing and sieving dried bolete with a 100-mesh sieve, and grinding kelp powder at a low temperature (avoiding iodine loss) until the particle size is less than or equal to 100 mu m. Preferably, the step 2 of mixing and size mixing comprises the specific steps of mixing the lentinus edodes powder and the bolete powder according to a mass ratio of 3:1, adding deionized water which is 5 times of the total weight of the lentinus edodes powder and the bolete powder, and adjusting the pH to 6.5-7.0 to obtain mixed size. Preferably, the preparation and pretreatment of the raw materials in the step 3 comprise the specific steps of adding compound protease into the mixed slurry, wherein papain and neutral protease are hydrolyzed for 4 hours at 55 ℃ and the enzyme is inactivated for 10 minutes at 95 ℃. Preferably, the specific steps of filtering and concentrating in the step 4 are that filtering is carried out after enzyme deactivation, residues are removed, enzymolysis liquid is collected, and vacuum concentration is carried out, so that the solid content of the enzymolysis liquid is more than or equal to 45%. Preferably, the Maillard inactivation and base material mixing step 5 comprises the specific steps of heating the pulp after enzymolysis to 85-90 ℃ and keeping for 10-15min for enzyme inactivation, cooling to 40-50 ℃, and uniformly mixing the concentrated enzymolysis liquid with onion powder, garlic powder, kelp powder and yeast extract to obtain the semi-wet mixed base material. Preferably, the step 6 of melting and atomizing the coconut oil comprises the specific steps of placing the oil-coated m