Search

CN-122004449-A - High-freshness fermented protein marinade and preparation method thereof

CN122004449ACN 122004449 ACN122004449 ACN 122004449ACN-122004449-A

Abstract

The invention discloses a high-freshness fermented protein marinade and a preparation method thereof, and relates to the technical field of fermentation engineering. The method comprises the steps of preparing mushroom enzymolysis extracting solution, preparing bacillus subtilis induced fermentation liquid and saccharomyces cerevisiae induced fermentation liquid, and carrying out mixed fermentation. The invention organically combines the high-efficiency proteolytic ability of bacillus subtilis with the taste nucleotide synthesis ability of saccharomyces cerevisiae for the first time. The bacillus subtilis secretes high-activity neutral protease under the induction of a substrate to deeply hydrolyze mushroom protein into micromolecular umami peptide, and the saccharomyces cerevisiae metabolizes under the induction of mushroom extract to generate 5' -nucleotide (GMP, IMP and the like) and alcohol ester flavor substances. The two realize the peptide-nucleotide molecular level synergy in the synergistic fermentation, has mellow and lasting delicate flavor and long aftertaste, and solves the problems of single enzymolysis flavor and insufficient physical compounding synergy in the prior art.

Inventors

  • SUN GUOQING
  • LIU XING
  • WANG QINGFENG

Assignees

  • 北京奥芙德厨食品科技有限公司

Dates

Publication Date
20260512
Application Date
20260311

Claims (10)

  1. 1. A method of preparing a high freshness fermented protein marinade, the method comprising: step one, preparation of mushroom enzymolysis extracting solution Selecting edible fungi, cleaning, drying, crushing and sieving to obtain mushroom dry powder, mixing the mushroom dry powder with water, regulating the pH to 5.0-6.0, adding cellulase for enzymolysis, regulating the pH to 6.5-7.0 after enzymolysis, adding flavourzyme, continuing proteolysis, heating to 90-100 ℃ for enzyme deactivation after enzymolysis, cooling, centrifuging, collecting supernatant, and concentrating in vacuum until the solid content is 10% -20%, thus obtaining mushroom enzymolysis extract; Step two, fermenting Mixing the mushroom enzymolysis extracting solution, the bacillus subtilis induced fermentation liquid and the saccharomyces cerevisiae induced fermentation liquid in proportion, regulating the pH value, performing enzymolysis, controlling the pH value to be in a range of 6.5-7.0 in the enzymolysis process, monitoring the content of amino nitrogen, stopping the enzymolysis when the content of the amino nitrogen reaches 1.5-2.0 g/100mL, cooling the system after the enzymolysis is finished, standing, and pasteurizing to obtain the high-freshness fermented protein marinade.
  2. 2. The method for preparing the high-freshness fermented protein marinade according to claim 1, wherein in the second step, the preparation method of the bacillus subtilis induced fermentation broth comprises inoculating bacillus subtilis into an induction culture medium at 34-35 ℃, shaking culture, centrifuging, collecting supernatant, filtering and sterilizing to obtain the bacillus subtilis induced fermentation broth.
  3. 3. The method for preparing a high-freshness fermented protein marinade according to claim 2, wherein the induction medium comprises 2-4% of soybean meal powder, 1-2% of corn steep liquor, 1-2% of soluble starch, 0.05-0.15 g/L of CaCl 2 0.5-1.0 g/L,MnSO 4 and the balance of water, and the initial pH is 7.0-7.5.
  4. 4. The method for preparing the high-freshness fermented protein marinade according to claim 1, wherein in the second step, the preparation method of the saccharomyces cerevisiae induced fermentation liquid comprises the steps of inoculating the saccharomyces cerevisiae in an induced culture medium, carrying out primary fermentation for 36-48 hours under the micro-oxygen condition at 30 ℃, cooling to 8-15 ℃ for after-ripening for 24-36 hours, centrifuging to remove thalli, and collecting supernatant to obtain the saccharomyces cerevisiae induced fermentation liquid.
  5. 5. The method for preparing a high freshness fermented protein marinade according to claim 4, wherein the induction medium comprises wort and 5-10% (v/v) mushroom enzymatic extract.
  6. 6. The method for preparing a high freshness fermented protein marinade according to claim 1, wherein in the first step, the mixing ratio of the mushroom dry powder to water is 1:10-1:20.
  7. 7. The method for producing a high-freshness fermented protein marinade according to claim 1, wherein in the first step, the cellulase is enzymatically decomposed at 50 to 55 ℃ for 1.5 to 2 hours, and the proteolysis is continuously performed at 45 to 50 ℃ for 1.5 to 4 hours.
  8. 8. The method for preparing a high-freshness fermented protein marinade according to claim 1, wherein in the second step, the ratio of the mushroom enzymolysis extract, the bacillus subtilis induced fermentation broth and the saccharomyces cerevisiae induced fermentation broth is 1:1:1-1:1:3.
  9. 9. The method for preparing the high-freshness fermented protein marinade according to claim 1, wherein in the second step, the enzymolysis temperature is controlled to be 45-50 ℃, stirring is carried out for 2-4 hours, and after the enzymolysis is finished, the system is cooled to be 28-30 ℃ and is kept stand for 12-24 hours.
  10. 10. A high freshness fermented protein marinade, characterized in that it is produced by the method of any one of claims 1 to 9.

Description

High-freshness fermented protein marinade and preparation method thereof Technical Field The invention relates to the technical field of fermentation engineering, in particular to a high-freshness fermented protein marinade and a preparation method thereof. Background With the rise of consumer interest in healthy diets, traditional high-salt, high-monosodium glutamate (sodium glutamate) flavors are increasingly being replaced by "low-sodium, high-freshness, natural" new complex flavors. The flavor peptide, the flavor nucleotide and the free amino acid generated by the biological fermentation technology have natural taste, outstanding thick flavor and nutrition function, and become the core direction of current condiment research and development. Currently, the main technical routes for preparing high-freshness seasonings mainly include two types: one is microbial enzymatic hydrolysis technology. For example, chinese patent CN108783386A discloses a method for preparing seafood seasoning bags by utilizing high-temperature-resistant bacillus subtilis to assist in enzymolysis of aquatic proteins. The technique realizes the high-efficiency hydrolysis of the protein by acting the bacillus subtilis thalli and the protease on the aquatic protein with low water content. However, this technology is mainly focused on rapid degradation of proteins, the products are mostly small molecular peptides and amino acids, the synthesis of complex flavor substances (such as esters, higher alcohols) is lacking, and the synergism with other fresh-producing strains is not involved, resulting in a product with a single flavor level, lacking "thick flavor" and aftertaste. And second, yeast Extract (YE). Such as chinese patents CN115669906a and CN115944067a, respectively, disclose low sodium seasonings and brine seasonings rich in yeast extract. The technology effectively solves the problem of bitter taste caused by low sodium salt by physically compounding yeast autolysate with enzymatic animal protein, spice and the like, and realizes remarkable freshness-enhancing effect by utilizing 5' -nucleotide rich in yeast. However, the "enzymatic animal proteins" in the prior art are usually separately prepared raw materials (commercial protease enzymatic hydrolysis is mostly used), and the metabolic coupling of bacillus subtilis and yeast during fermentation is not realized. The physical compounding mode not only increases the production process and the cost, but also is difficult to realize the in-situ synergy of peptides and nucleotides at the molecular level due to the separation of the zymolyte and yeast extract sources. Therefore, the high-freshness fermented protein marinade which has simple and convenient process, low cost, no chemical inducer residue and rich flavor level is developed, and has important application value and market prospect. Disclosure of Invention Therefore, the invention provides a high-freshness fermented protein marinade and a preparation method thereof, which are used for solving the problems in the prior art. In order to achieve the above object, the present invention provides the following technical solutions: according to one aspect of the invention, there is provided a method of preparing a high freshness fermented protein marinade, the method comprising: step one, preparation of mushroom enzymolysis extracting solution Selecting edible fungi, cleaning, drying, crushing and sieving to obtain mushroom dry powder, mixing the mushroom dry powder with water, regulating the pH to 5.0-6.0, adding cellulase (the addition amount is 0.2-0.8%) for enzymolysis, regulating the pH to 6.5-7.0 after the enzymolysis is finished, adding flavourzyme (the total addition amount is 0.5-1.0%), continuing to carry out proteolysis, heating to 90-100 ℃ after the enzymolysis is finished, maintaining for 10 minutes for inactivating enzyme, cooling, centrifuging, collecting supernatant, concentrating in vacuum to the solid content of 10-20%, and pasteurizing (80 ℃ for 30 minutes) to obtain mushroom enzymolysis extract; Step two, fermenting Mixing the mushroom enzymolysis extracting solution, the bacillus subtilis induced fermentation liquid and the saccharomyces cerevisiae induced fermentation liquid in proportion, regulating the pH value, performing enzymolysis, controlling the pH value to be in a range of 6.5-7.0 in the enzymolysis process, monitoring the content of amino nitrogen, stopping the enzymolysis when the content of the amino nitrogen reaches 1.5-2.0 g/100mL, cooling the system after the enzymolysis is finished, standing, and pasteurizing to obtain the high-freshness fermented protein marinade. Further, in the second step, the preparation method of the bacillus subtilis induced fermentation broth comprises inoculating bacillus subtilis into an induction culture medium, shaking culturing at 34-35 ℃, centrifuging the fermentation broth at 4 ℃ and 10,000 rpm for 15min, collecting supernatant, sequentially filtering and steril