CN115644410B - Method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate and application - Google Patents
Method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate and application Download PDFInfo
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Abstract
The invention belongs to the technical field of condiments, and discloses a method for preparing a high-freshness flavoring base material by utilizing lentinus edodes stems and soy protein isolate and application thereof. The method comprises the following steps: 1) Uniformly mixing lentinula edodes stem powder and soy protein isolate in water, and sterilizing to obtain a 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, carrying out enzymolysis, inactivating enzyme, centrifuging, collecting supernatant, concentrating or spray drying to obtain high-freshness flavoring base material. According to the invention, the lentinus edodes stems and the soybean protein isolate are used as culture mediums for fermentation, and the crushed lentinus edodes stems increase the surface area of the fermentation culture mediums, so that the fermentation effect is better; the addition of the isolated soy protein allows the nutrient composition of the culture medium to be more conducive to the growth of the fermentation broth to produce enzymes and provide a more source of flavor materials; the nutrient substances and flavor components of the yeast material are extracted through temperature-controlled enzymolysis. The method has the advantages of high raw material utilization rate, unique product flavor, stronger delicate flavor, safety and reliability.
Description
Technical Field
The invention relates to a high-value utilization technology of low-value resource lentinus edodes stems, in particular to a method for preparing a high-freshness flavoring base material by utilizing lentinus edodes stems and soy protein isolate and application of the flavoring base material.
Background
Lentinus edodes is the first large variety of edible fungi produced and consumed in the world. The fruiting body of Lentinus Edodes comprises pileus and stipe, wherein the stipe accounts for 25% of the whole fruiting body. Although the lentinus edodes stems contain rich nutritional ingredients, the lentinus edodes stems have high cellulose content, are poor in direct eating taste and are rarely eaten directly. At present, there are many researches on development and utilization of lentinus edodes stems, including development of lentinus edodes sauce, soy sauce, beverage, preserved fruit and other foods by using lentinus edodes stems. But most of the lentinus edodes stem resources are wasted except for a small amount of the lentinus edodes stem resources used for preparing sauce products and soup bases.
Fermentation technology has been widely used in the fields of food, medicine, feed and the like, and the preparation of seasonings by using fermentation technology in China has a history of thousands of years, and has accumulated a lot of experience. Aspergillus oryzae is a common strain for producing traditional brewed food sauce and soy sauce, has complex enzyme system, and can secrete amylase, cellulase, pectase, various proteases, etc. Aspergillus niger is an important industrial fermentation strain, can produce acid proteinase, cellulase and the like, and can be used for producing table vinegar, white spirit, starter propagation and the like.
The basic flavor of a food product is determined by the raw materials and processing of the food product. Soy protein isolates are hydrolyzed to produce a large amount of umami peptides and amino acids, and proteolytic hydrolysis of soy protein isolates with proteases produces an enzymatic hydrolysate having umami taste. The lentinus edodes stem contains various amino acids and is rich in content.
Although the enzyme hydrolysis method can be used for extracting nutrient components and flavor substances in the mushrooms, cellulose in the lentinus edodes stems can influence the hydrolysis efficiency of hydrolytic enzymes, 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 technologies to extract nutrient components and flavor substances in the lentinus edodes stems, and has the advantages of high raw material utilization rate and good product quality on one hand; on the other hand, the method is environment-friendly, pollution-free, safe and reliable. In addition, the method can prepare the high-freshness flavoring base material.
Disclosure of Invention
The invention aims to provide a method for preparing a high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate. 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 the dried and crushed lentinus edodes stems and soybean protein isolate as a culture medium, adopts mixed aspergillus for fermentation, then carries out enzymolysis at a controlled temperature to obtain high-freshness enzymolysis liquid, and finally obtains high-freshness flavoring base materials through concentration or spray drying so as to realize the high-value utilization of low-value resource lentinus edodes stems. The method can greatly improve the protease activity of the fermented yeast 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 flavoring base material is shortened; the optimized aspergillus mixer is adopted to carry out solid state fermentation on the mushroom stems, and the activities of neutral protease and acid protease produced in the yeast material are high, so that the utilization rate of raw materials and the flavor quality of products are improved.
It is another object of the present invention to provide the use of the high-freshness flavor base material prepared by the above method in a flavored food. The high-freshness flavoring base material prepared by the invention can be used for enhancing the flavor of food and improving the taste.
The aim of the invention is achieved by the following technical scheme:
a method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate comprises the following steps:
(1) Uniformly mixing lentinus edodes stem powder and soy protein isolate in water, and sterilizing to obtain a sterilized material; the mass ratio of the lentinus edodes stem powder to the soybean protein isolate is 6-9:1; the dosage of the water is 0.8 to 1.2 times of the total mass of the lentinus edodes stem powder and the soy protein isolate; the sterilization treatment is high-temperature sterilization treatment, and the temperature is kept for 15-30 min at the temperature of 115-121 ℃; after the sterilization treatment is finished, taking out and cooling to 30-40 ℃, and scattering until no caking with the diameter of more than 10mm exists; the lentinus edodes stem powder in the step (1) is obtained by crushing dry lentinus edodes stems and sieving the crushed dry lentinus edodes stems with a 40-60-mesh sieve;
(2) Uniformly mixing the sterilized material with aspergillus and glucose, and fermenting to obtain a fermented yeast material; the addition 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 addition 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 conditions of the fermentation: the fermentation temperature is 29-33 ℃, the humidity is 88-95%, and the fermentation time is 36-44 h; the Aspergillus is mixture of Aspergillus oryzae and Aspergillus niger, and Aspergillus oryzae: aspergillus niger mass ratio = 3-5:1;
(3) Mixing the fermented yeast material with water, shearing, heating to 50-60 ℃, preserving heat, stirring for 20-26 hours, inactivating enzyme, centrifuging, and taking supernatant to obtain lentinus edodes stem-soybean protein enzymatic hydrolysate; the mass ratio of the fermentation starter to the water is 1:8-12; the conditions of the shearing: shearing at a rotating speed of 6000-10000 r/min for 20-40 s; the enzyme deactivation treatment is to heat to 90-95 ℃ for 15-30 min for enzyme deactivation treatment;
(4) Concentrating the lentinus edodes stem-soybean protein enzymolysis liquid to solid matter of 60-65% to obtain pasty high-freshness flavoring base material; or concentrating until the solid content is 30-40%, and spray drying to obtain the powdery high-freshness flavoring base material.
In the fermentation process in the step (2), the fermentation is started for 12-14h and 16-19h respectively for twice turning, and heat dissipation of the yeast material is assisted.
The centrifugation condition in the step (3) is 8000-10000 Xg, 20-30min.
The high-freshness flavoring base material prepared by the method can be used for enhancing the flavor of food and improving the taste.
Compared with the prior art, the invention has the following advantages and effects:
(1) According to the invention, the lentinus edodes stems are dried and crushed, and soybean protein isolate is added to promote fermentation and enzyme production, so that the lentinus edodes stems and the soybean protein isolate can be mixed more uniformly by crushing, and the crushed lentinus edodes stems can increase the surface area of the yeast material and enable the yeast material to be loose and breathable; the addition of the isolated soy protein makes the nutrient components of the culture medium more suitable for the growth of 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 isolated soy protein can also be used as a source of flavor substances to produce a flavor-developing base material with stronger umami flavor.
(2) The invention adopts a method of fermenting before enzymolysis to extract nutrient components and flavor substances in raw materials, and the fermentation process and the enzymolysis process are optimized for multiple times, so that various enzyme systems with rich contents are produced by fermentation, and the solid recovery rate, the protein recovery rate, the hydrolysis degree and the flavor quality of the extract of the fermented yeast material are improved by the combination of temperature control and enzymolysis, so that the production period of the flavoring base material is shortened.
(3) The fermentation strains are Aspergillus oryzae and Aspergillus niger, the Aspergillus oryzae has complex enzyme system, can produce rich enzymes, especially high-activity neutral protease, and is favorable for releasing nutrient components of raw materials and degrading macromolecular proteins; and the aspergillus niger can secrete more acid protease, which is favorable for releasing umami peptide and amino acid. The proportion of the two kinds of aspergillus is optimized, and the produced neutral protease and acid protease have higher activity, so that 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 flavoring base material and high safety, and can be used for high-value utilization of low-value resource lentinus edodes stems.
Detailed Description
The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto.
The experimental index related in the embodiment of the invention is implemented by the following method:
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 flavour base/total nitrogen content of raw material mix x 100%.
Determination of the degree of hydrolysis: the formaldehyde potentiometric titration method is adopted to measure the amino acid nitrogen content in the flavor base material, the Kjeldahl method is adopted to measure the total nitrogen content of the raw material mixture, and the calculation formula of the hydrolysis degree of the flavor base material is as follows:
degree of hydrolysis (%) = amino acid nitrogen content 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 20-45) were selected for sensory evaluation of the umami taste of each of the flavor bases. The taste base material was diluted to a protein concentration of 5mg/mL, and the panelist performed sensory evaluation on each sample, and after the evaluation of the samples, the next sample was tasted using a warm water rinse. The standard of the flavor is 0.5% monosodium glutamate, the sensory score of the standard is 7, the sensory samples are scored from 0 (extremely weak) to 7 (extremely strong) by adopting 7-point linear coordinates, and the average score scored by the evaluator is taken as the flavor score of the flavor base material.
Example 1
A method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate comprises the following steps:
(1) Pulverizing dry Lentinus Edodes stem with pulverizer, and sieving with 60 mesh sieve to obtain Lentinus Edodes stem powder.
(2) The lentinus edodes stem powder and soybean protein isolate (purchased from Shandong Jiahua biotechnology Co., ltd.) are taken as raw materials and mixed uniformly according to the mass ratio of 9:1, deionized water with the same mass as the raw material mixture is added and stirred uniformly, and then the mixture is kept at 121 ℃ for 15min for sterilization treatment, cooled to 35 ℃ and scattered until no caking of more than 10mm exists, so that the sterilized material is obtained.
(3) Adding Aspergillus mixture (Aspergillus oryzae: aspergillus niger=3:1, mass ratio) with 0.05% of the mass of raw materials (Lentinus Edodes root powder and soybean protein isolate) and glucose with 1.0% of the mass of raw materials into the sterilized materials, stirring and mixing well; and then placing the materials in an incubator, controlling the fermentation temperature to 29-30 ℃ and the humidity to 90-92%, and collecting the materials after 36h of fermentation (13 h and 17h of starting fermentation are respectively turned over to assist heat dissipation of the yeast materials) to obtain a fermentation yeast material A.
(4) Adding water into the fermentation starter A according to the feed-liquid ratio of 1:8, stirring, and shearing for 20s by using a shearing machine at the rotating speed of 10000 r/min; heating to 50deg.C, maintaining the temperature, stirring for 26 hr, heating to 95deg.C, inactivating enzyme for 15min, centrifuging at 8000 Xg for 30min, and collecting supernatant to obtain Lentinus Edodes stem-soybean proteolytic liquid.
(5) Vacuum concentrating Lentinus Edodes stem-soybean protein enzymolysis solution to 30% of solid (30% of solid mass), and spray drying to obtain powdery high-freshness flavoring base material A.
The protease activity results of the lentinus edodes stem fermentation starter A are shown in Table 1;
the umami taste score, solids recovery, degree of hydrolysis and protein recovery results for flavor base a are shown in table 2.
Example 2
A method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate comprises the following steps:
(1) Pulverizing dry Lentinus Edodes stem with pulverizer, and sieving with 40 mesh sieve to obtain Lentinus Edodes stem powder.
(2) Uniformly mixing lentinus edodes stem powder and soybean protein isolate as raw materials according to the mass ratio of 6:1, adding deionized water with the mass 1.2 times of the raw material mixture, uniformly stirring, then preserving the heat for 30min at 115 ℃ for sterilization treatment, cooling to 40 ℃, and scattering until no caking of more than 10mm exists.
(3) Adding Aspergillus mixture (Aspergillus oryzae: aspergillus niger mass ratio=5:1) with 0.06% of raw materials (Lentinus Edodes root powder and soybean protein isolate) and glucose with 1.2% of raw materials into sterilized materials, stirring, mixing well; 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 42h of fermentation (respectively turning over the materials for 14h and 18h of starting fermentation to assist heat dissipation of the materials) to obtain a fermentation material B.
(4) Adding water into the fermentation starter B in a feed-liquid ratio of 1:12, stirring, and shearing for 30s by a shearing machine at a rotating speed of 8000 r/min; heating to 60deg.C, maintaining the temperature, stirring for 20 hr, heating to 90deg.C, inactivating enzyme for 30min, centrifuging at 10000×g for 20min, and collecting supernatant to obtain Lentinus Edodes stem-soybean proteolytic liquid.
(5) Vacuum concentrating the lentinus edodes stem-soybean protein enzymolysis liquid to 40% of solid matter, and spray drying to obtain powdery high-freshness flavoring base material B.
The protease activity results of the lentinus edodes stem fermentation starter B are shown in Table 1;
the umami taste score, solids recovery, degree of hydrolysis and protein recovery results for flavor base B are shown in table 2.
Example 3
A method for preparing high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate comprises the following steps:
(1) Pulverizing dry Lentinus Edodes stem with pulverizer, and sieving with 60 mesh sieve to obtain Lentinus Edodes stem powder.
(2) Uniformly mixing lentinus edodes stem powder and soybean protein isolate as raw materials according to the mass ratio of 7:1, adding deionized water with the mass of 0.8 times of the raw material mixture, uniformly stirring, preserving heat at 121 ℃ for 15min for sterilization, cooling to 38 ℃, and scattering until no caking of more than 10mm exists.
(3) Adding Aspergillus mixture (Aspergillus oryzae: aspergillus niger mass ratio=4:1) with 0.04% of the mass of raw materials (Lentinus Edodes root powder and soybean protein isolate) and glucose with 0.8% of the mass of raw materials into the sterilized materials, stirring and mixing well; and then placing the materials in an incubator, controlling the fermentation temperature to be 32-33 ℃ and the humidity to be 92-95%, fermenting for 44h, and collecting the materials to obtain a fermentation starter C.
(4) Adding water into the fermentation starter C at a feed-liquid ratio of 1:10, stirring, and shearing for 40s by using a shearing machine at a rotating speed of 6000 r/min; heating to 55deg.C, maintaining the temperature, stirring for 24 hr, heating to 95deg.C, inactivating enzyme for 15min, centrifuging at 8000 Xg for 30min, and collecting supernatant to obtain Lentinus Edodes stem-soybean proteolytic liquid.
(5) And concentrating the lentinus edodes stem-soybean protein enzymolysis liquid in vacuum until the solid content is 35%, and performing spray drying to obtain the powdery high-freshness flavor-developing base material C.
The protease activity results of the lentinus edodes stem fermentation starter C are shown in Table 1;
the umami score, solids recovery, degree of hydrolysis and protein recovery results for the flavor base C are shown in Table 2.
Comparative example 1
A method for preparing a flavoring base material by using lentinus edodes stems, comprising the following steps:
(1) Pulverizing dry Lentinus Edodes stem with pulverizer, and sieving with 60 mesh sieve to obtain Lentinus Edodes stem powder.
(2) Adding deionized water with the mass of 0.8 times of the lentinus edodes stem powder, stirring uniformly, then preserving the heat at 121 ℃ for 15min for sterilization treatment, cooling to 38 ℃, and scattering until no caking of more than 10mm exists.
(3) Adding an aspergillus mixture (aspergillus oryzae: aspergillus niger=4:1) with the mass of 0.04% of the raw material (lentinus edodes stem powder) and 0.8% of glucose into the sterilized material, stirring and mixing uniformly; then placing the materials in an incubator, controlling the fermentation temperature to be 32-33 ℃ and the humidity to be 92-95%, fermenting for 44h, and collecting the materials to obtain a fermentation starter 1.
(4) Adding water into the fermentation starter 1 in a feed-liquid ratio of 1:10, stirring, and shearing for 40s by using a shearing machine at a rotating speed of 6000 r/min; heating to 55deg.C, maintaining the temperature, stirring for 24 hr, heating to 95deg.C, inactivating enzyme for 15min, centrifuging at 8000 Xg for 30min, and collecting supernatant to obtain Lentinus Edodes stem enzymatic hydrolysate.
(5) And concentrating the lentinus edodes stem enzymolysis liquid in vacuum until the solid content is 35%, and performing spray drying to obtain the powdery flavoring base material 1.
The protease activity results of the lentinus edodes stem fermentation starter 1 are shown in table 1;
the umami taste score, solids recovery, degree of hydrolysis and protein recovery results for the flavor base 1 are shown in table 2.
Comparative example 2
A method for preparing a flavoring base material by using lentinus edodes stems, comprising the following steps:
(1) Pulverizing dry Lentinus Edodes stem with pulverizer, and sieving with 60 mesh sieve to obtain Lentinus Edodes stem powder.
(2) Uniformly mixing lentinus edodes stem powder and soybean protein isolate as raw materials according to the mass ratio of 1:1, adding deionized water with the same mass as the raw material mixture, uniformly stirring, preserving heat at 121 ℃ for 20min for sterilization treatment, cooling to 30 ℃, and scattering until no caking of more than 10mm exists.
(3) Adding Aspergillus mixture (Aspergillus oryzae: aspergillus niger=1:1) with the mass of 0.05% and glucose with the mass of 1% into the sterilized material, stirring and mixing well; and then placing the materials in an incubator, controlling the fermentation temperature to be 32 ℃ and the humidity to be 92%, and collecting the materials after 40h of fermentation to obtain a fermentation starter 2.
(4) Adding water into the fermentation starter in a feed-liquid ratio of 1:8, stirring, and shearing for 40s by using a shearing machine at a rotating speed of 10000 r/min; heating to 55deg.C, maintaining the temperature, stirring for 18 hr, heating to 95deg.C, inactivating enzyme for 15min, centrifuging, and collecting supernatant to obtain Lentinus Edodes stem-soybean protein enzymolysis solution.
(5) Concentrating the enzymolysis liquid in vacuum until the solid content is 35%, and spray drying to obtain powdery flavoring base material 2.
The protease activity results of the lentinus edodes stem fermentation starter 2 are shown in table 1;
the umami taste score, solids recovery, degree of hydrolysis and protein recovery results for flavor base 2 are shown in table 2.
Comparative example 3
A method for preparing a flavoring base material by using lentinus edodes stems, comprising the following steps:
(1) Pulverizing dry Lentinus Edodes stem with pulverizer, and sieving with 60 mesh sieve to obtain Lentinus Edodes stem powder.
(2) The lentinus edodes stem powder and the soybean protein isolate are taken as raw materials to be uniformly mixed according to the mass ratio of 17:3, the flavourzyme accounting for 0.2 percent of the mass of the raw material mixture (lentinus edodes stem powder and the soybean protein isolate) and pancreatin accounting for 0.2 percent of the mass of the raw material mixture are added, and deionized water accounting for 12 times of the mass of the raw material mixture is added to be uniformly stirred.
(3) Shearing the mixed material for 40s by using a shearing machine at a rotating speed of 10000r/min, heating the mixed material to 55 ℃, preserving heat and stirring for 22h, heating the material to 95 ℃ after the completion of the stirring, carrying out enzyme deactivation treatment for 15min, centrifuging, and taking supernatant to obtain lentinus edodes stem-soybean protein enzymatic hydrolysate.
(5) Concentrating the enzymolysis liquid in vacuum until the solid content is 35%, and spray drying to obtain powdery flavoring base material 3.
The umami taste score, solids recovery, degree of hydrolysis and protein recovery results for the 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 of the present invention (examples 1, 2 and 3) has a higher protease activity (neutral protease activity: 3237-3799U/g; acid protease activity: 472-496U/g), while the protein recovery of the flavor base obtained by the method of the present invention can reach 65.66% -66.82%, and has a higher solid recovery (47.35% -50.98%), a degree of hydrolysis (29.65-31.95%) and a higher umami taste fraction (5.5-6.0).
Table 2 taste base evaluation index
As is clear from Table 1, the neutral protease activity of the fermented koji 1 obtained by fermenting comparative example 1 without using isolated soy protein as a supplemental nitrogen source was only 1737U/g, while the neutral protease activity of the fermented koji 2 obtained by excessively adding isolated soy protein as a raw material of comparative example 2 was only 939U/g, and the acid protease activities of the fermented koji 1 and 2 were 332 and 266U/g, respectively. The fermentation broths 1, 2, 3 of examples 1, 2 and 3 of the process of the invention gave higher neutral protease activity (3799, 3237 and 3416U/g) and acid protease activity (472-496U/g). As is clear from Table 2, the protein recovery, solids recovery and hydrolysis degree of the flavor base 1 obtained without adding soybean protein isolate as a raw material were 48.96%, 35.26% and 27.43%, respectively, and the umami taste score was 2.1 minutes. The protein recovery, solids recovery and hydrolysis degree of the flavor base B obtained in example 2 by the method of the present invention were 66.82%, 50.98% and 31.95%, respectively, higher than that of comparative example 1 by 36.48%, 44.58% and 16.48%, respectively, compared to comparative example 1; the umami score of 6.0 for flavor base B was approximately two times higher than the 2.1 score for flavor base 1. However, when the proportion of the isolated soy protein in the raw material is higher than 30%, the extraction effect of the nutrient and flavor substances in the lentinus edodes stems is poor. As shown by the results of the fermented yeast material 2 and the flavoring base material 2 in the table 1, the protease activity of the fermented yeast material is reduced, the hydrolysis degree of the flavoring base material and the recovery rate of solid matters are reduced, and the delicate flavor of the enzymolysis liquid is weakened. The soybean protein isolate is added in a certain proportion range, so that the nutrition composition of the fermentation medium is more beneficial to the growth and enzyme production of fermentation strains, and more sources of flavor substances can be provided, thereby improving the nutrition of lentinus edodes stems and the extraction effect of the flavor substances, and improving the utilization rate of raw materials and the flavor of products.
As can be seen from Table 2, the protein recovery, solids recovery and hydrolysis degree of the flavor base 3 obtained by the enzymolysis method were 43.78%, 34.75% and 13.98%, respectively, and the flavor score was 3.5 minutes, whereas the flavor base A, B and C obtained by the enzymolysis method of the present invention were superior to the flavor base 3 in each evaluation index. This is probably due to the fact that the content of cellulose in the lentinus edodes stems is too high, and the effect of adding only protease is weak, so that the recovery rate and the hydrolysis degree of protein of the flavoring base material are reduced, and the delicate flavor is further affected. And the cellulose cannot be effectively utilized by only adding protease, so that the recovery rate of the solid matters of the product is not high. The method of the invention utilizes mixed mould for fermentation, and the produced enzyme has a plurality of types and rich content, and can promote the extraction of nutrient substances in the lentinus edodes stems.
The embodiments 1, 2 and 3 are preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the embodiments, and any other modifications, substitutions, combinations and simplifications made without departing from the technology and principles of the present invention should be equivalent substitution, and all the modifications are within the technical support scope of the present invention.
Claims (8)
1. A method for preparing a high-freshness flavoring base material by using lentinus edodes stems and soy protein isolate is characterized by comprising the following steps: the method comprises the following steps:
(1) Uniformly mixing lentinus edodes stem powder and soy protein isolate in water, and sterilizing to obtain a sterilized material; the mass ratio of the lentinus edodes stem powder to the soybean protein isolate is 6-9:1; the dosage of the water is 0.8 to 1.2 times of the total mass of the lentinus edodes stem powder and the soy protein isolate;
(2) Uniformly mixing the sterilized material with aspergillus and glucose, and fermenting to obtain a fermented yeast material; the addition 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 addition 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 conditions of the fermentation: the fermentation temperature is 29-33 ℃, the humidity is 88-92%, and the fermentation time is 36-44 h; the Aspergillus is mixture of Aspergillus oryzae and Aspergillus niger, and Aspergillus oryzae: aspergillus niger mass ratio= (3-5): 1;
(3) Mixing the fermented yeast material with water, shearing, heating to 50-60 ℃, preserving heat, stirring for 20-26 hours, inactivating enzyme, centrifuging, and taking supernatant to obtain lentinus edodes stem-soybean protein enzymatic hydrolysate; the mass ratio of the fermentation starter to the water is 1 (8-12);
(4) Concentrating the lentinus edodes stem-soybean protein enzymolysis liquid to solid matter of 60-65% to obtain pasty high-freshness flavoring base material; or concentrating until the solid content is 30-40%, and spray drying to obtain the powdery high-freshness flavoring base material.
2. The method for preparing a high-freshness flavor-developing base material by using lentinus edodes stems and soy protein isolate according to claim 1, wherein: in the step (2), during the fermentation process, 12-14h and 16-19h of starting fermentation are respectively performed with twice turning, and heat dissipation of the yeast material is assisted.
3. The method for preparing a high-freshness flavor-developing base material by using lentinus edodes stems and soy protein isolate according to claim 1, wherein:
conditions of the shearing in step (3): shearing at a rotating speed of 6000-10000 r/min for 20-40 s; the enzyme deactivation treatment is to heat to 90-95 ℃ for 15-30 min for enzyme deactivation treatment.
4. The method for preparing a high-freshness flavor-developing base material by using lentinus edodes stems and soy protein isolate according to claim 1, wherein:
the sterilization treatment in the step (1) is high-temperature sterilization treatment, and the temperature is kept for 15-30 min at the temperature of 115-121 ℃; after the sterilization treatment, cooling to 30-40 ℃, and scattering until no caking with the diameter of more than 10mm exists;
the lentinus edodes stem powder in the step (1) is obtained by crushing dry lentinus edodes stems and sieving the crushed dry lentinus edodes stems with a 40-60-mesh sieve.
5. The method for preparing a high-freshness flavor-developing base material by using lentinus edodes stems and soy protein isolate according to claim 1, wherein: the centrifugation condition in the step (3) is 8000-10000 Xg for 20-30min.
6. The high-freshness flavor-developing base material is characterized in that: is prepared by the method of any one of claims 1 to 5.
7. Use of a high-freshness flavour base material according to claim 6 in the food field.
8. The use according to claim 7, characterized in that: the high-freshness flavoring base material is used for preparing flavoring food.
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