Process Optimization of Enzymatic Preparation of Condiment Base Material by <i>Lentinus edodes</i>

Tingting ZHANG; Nuowei DING; Binle ZHANG

doi:10.13386/j.issn1002-0306.2020060319

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 199-205. > DOI: 10.13386/j.issn1002-0306.2020060319

ZHANG Tingting, DING Nuowei, ZHANG Binle. Process Optimization of Enzymatic Preparation of Condiment Base Material by Lentinus edodes [J]. Science and Technology of Food Industry, 2021, 42(8): 199−205. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060319.

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Process Optimization of Enzymatic Preparation of Condiment Base Material by Lentinus edodes

1.
School of Tea and Food Science, Wuyi University, Nanping 354300, China
2.
Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen 361012, China
3.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: June 28, 2020
Available Online: January 27, 2021

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Abstract

Abstract

In order to improve the safety, nutritional value of condiment and diversifying the condiment products, the compound enzyme methodology was used to prepare condiment base by fresh Lentinus edodes. Taking the content of amino nitrogen as the index, the optimum preparation parameters were determined by single factor experiment and response surface optimization. The results showed that: First, hydrolysis was performed by 1.4% cellulase, then by compound protease (flavor protease:bromelain=1:1) at 48.7 ℃, pH 6.8 and 0.28% total enzyme content for 2.5 h, the amino nitrogen content of Lentinus edodes condiment base prepared was 0.63 ± 0.01 mg/mL. Compared with that without enzymatic hydrolysis, the content of glutamate was about 1.5 times higher, and the content of taste-nucleotide disodium enhanced by 17.78%.The final product was characterized as brown, bright, without sediment and with mellow, delicious taste, unique flavor of Lentinus edodes and slightly bitter whose, sensory evaluation score was 95. The results showed that the technology was feasible, and the condiment base material of Lentinus edodes was rich in fresh substances, nutrients and excellent sensory quality.
- Lentinus edodes,
- compound enzyme methodology,
- condiment base,
- amino nitrogen,
- response surface

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