CN111903953A - Flavoring auxiliary material composition, preparation method and application thereof - Google Patents
Flavoring auxiliary material composition, preparation method and application thereof Download PDFInfo
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- CN111903953A CN111903953A CN202010824423.0A CN202010824423A CN111903953A CN 111903953 A CN111903953 A CN 111903953A CN 202010824423 A CN202010824423 A CN 202010824423A CN 111903953 A CN111903953 A CN 111903953A
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- mucor
- defatted
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- 244000068988 Glycine max Species 0.000 claims abstract description 49
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- 241000233639 Pythium Species 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Abstract
The invention provides a flavor-enhancing auxiliary material composition which is prepared by inoculating, fermenting and gradient thermal reaction of the following raw materials in parts by weight: 40-90 parts of water, 10-50 parts of defatted soybeans, 0.01-17 parts of edible salt, 0-5 parts of nisin and 0.01-2 parts of fermented bean curd mucor suspension. The invention takes defatted soybean as raw material, and is prepared by pretreatment, inoculation of fermented bean curd mucor for natural fermentation, crushing and gradient thermal reaction. The bean raw materials are healthy, the mucor humus can produce better flavor, meanwhile, an enzyme system produced by the mucor humus is neutral protease, the bean protein decomposition is more suitable, the process is convenient, the product meets the requirements of modern people on taste, also meets the requirements of people on reducing the intake of additives, can be directly eaten, can be used as an excellent food ingredient, and is widely applied to instant foods, leisure puffed foods, seasonings and meat products.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a flavoring auxiliary material composition, a preparation method and application thereof.
Background
The pursuit of people for taste is continuously improved, in particular for delicate flavor and thick mouthfeel. The requirements of people are greatly met along with the appearance of additives such as a flavor enhancer, a flavoring agent and the like in the last century, and along with the improvement of living water quality of people in the last century, the decrease of the intake of food additives is pursued while the taste is pursued, so that certain natural sources of flavor enhancer and flavoring substance are inevitably required to appear.
Therefore, it is necessary to develop a multifunctional flavoring auxiliary material from food raw materials to replace food additives to improve the taste of seasonings and food materials and meet the modern public demands.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a flavor-enhancing adjuvant composition, which can effectively increase the taste, umami and richness of food.
The invention provides a flavor-enhancing auxiliary material composition which is prepared by inoculating, fermenting and gradient thermal reaction of the following raw materials in parts by weight:
40-90 parts of water, 10-50 parts of defatted soybeans, 0.01-17 parts of edible salt, 0-5 parts of nisin and 0.01-2 parts of fermented bean curd mucor suspension.
The invention provides a preparation method of a flavoring auxiliary material composition, which comprises the following steps:
A) pretreating the defatted soybeans to obtain pretreated defatted soybeans;
B) inoculating the pretreated defatted soybeans with fermented bean curd mucor, carrying out heat preservation culture and ozone sterilization to obtain sterilized materials;
C) mixing the sterilized material with water, salt and nisin for fermentation to obtain a fermented material;
D) crushing the fermented material, and performing gradient thermal reaction to obtain the flavor-enhancing auxiliary material composition.
Preferably, the pretreatment specifically comprises: soaking defatted soybean in water, and steaming with steam;
the soaking time is 6-24 hours; the steaming pressure is more than 0.16 Mpa; the steaming time is 5-10 min.
Preferably, the inoculation of the pretreated defatted soybeans with mucor humosus in the step B) is specifically as follows: cooling the pretreated defatted soybean to below 30 ℃, inoculating mucor humosus, and spreading on a mesh screen; the height of the spread is not higher than 3 cm.
Preferably, the temperature of the heat preservation culture in the step B) is 16-30 ℃; the time is 24-48 h; the humidity is more than 70%; the ozone sterilization time is 0.1-8 h.
Preferably, the fermentation temperature is 25-50 ℃; the fermentation time is 6-150 h.
Preferably, the gradient thermal reaction in step D) is specifically:
reacting for 0.1-8h at 95-105 ℃, heating to 140-165 ℃ for 0.1-8h, cooling to 65-80 ℃ for 0.1-8 h.
Preferably, step D) further comprises adding a reaction substance before the gradient thermal reaction, wherein the reaction substance specifically comprises: 0-5 parts of white granulated sugar, 0-5 parts of high fructose corn syrup and 0-5 parts of xylitol.
The invention provides a flavor-enhancing adjuvant which is characterized by comprising the flavor-enhancing adjuvant composition or the flavor-enhancing adjuvant composition prepared by the preparation method of any one of the technical schemes.
The flavor-enhancing adjuvant composition according to the above technical scheme or the flavor-enhancing adjuvant composition prepared by the preparation method according to any one of the above technical schemes is applied as a food ingredient; the food is instant food, leisure puffed food, seasoning or meat product.
Compared with the prior art, the invention provides a flavor-enhancing auxiliary material composition which is prepared by inoculating, fermenting and gradient thermal reaction of the following raw materials in parts by weight: 40-90 parts of water, 10-50 parts of defatted soybeans, 0.01-17 parts of edible salt, 0-5 parts of nisin and 0.01-2 parts of fermented bean curd mucor suspension. The invention takes defatted soybean as raw material, and is prepared by pretreatment, inoculation of fermented bean curd mucor for natural fermentation, crushing and gradient thermal reaction. The bean raw materials are healthy, the mucor humus can produce better flavor, meanwhile, an enzyme system produced by the mucor humus is neutral protease, the bean protein decomposition is more suitable, the process is convenient, the product meets the requirements of modern people on taste, also meets the requirements of people on reducing the intake of additives, can be directly eaten, can be used as an excellent food ingredient, and is widely applied to instant foods, leisure puffed foods, seasonings and meat products.
Drawings
FIG. 1 is a gas spectrum of aroma components of example 2 and blank control 2 of the present invention;
FIG. 2 is a graph of the molecular weight distribution of the polypeptide of the taste base;
FIG. 3 is a chromatogram of total ion current of aroma components of blank control 1 according to the present invention;
FIG. 4 is a total ion flow chromatogram of the aroma components of example 1 of the present invention;
FIG. 5 is a total ion flux chromatogram of aroma components of comparative example 1 of the present invention;
FIG. 6 is a total ion flux chromatogram of aroma components of comparative example 2 of the present invention.
Detailed Description
The invention provides a flavoring auxiliary material composition, a preparation method and application thereof, and a person skilled in the art can appropriately improve process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a flavor-enhancing auxiliary material composition which is prepared by inoculating, fermenting and gradient thermal reaction of the following raw materials in parts by weight:
40-90 parts of water, 10-50 parts of defatted soybeans, 0.01-17 parts of edible salt, 0-5 parts of nisin and 0.01-2 parts of fermented bean curd mucor suspension.
The flavoring auxiliary material composition provided by the invention comprises 40-90 parts by weight of water; preferably 50-80 parts by weight of water; more preferably, the water is 55 to 70 parts by weight.
The flavor-enhancing auxiliary material composition provided by the invention comprises 10-50 parts by weight of defatted soybeans; preferably, the defatted soybean milk comprises 20 to 40 parts by weight of defatted soybeans; more preferably, the defatted soybean is 25 to 40 parts by weight.
The defatted soybeans of the present invention are preferably soybean defatted soybeans.
The flavoring auxiliary material composition provided by the invention comprises 0.01-17 parts by weight of edible salt; preferably 1 to 10 parts by weight; more preferably 1 to 7 parts by weight.
The invention can control the culture and fermentation stages by controlling the amount of salt, thereby enabling the flavor of the product to be better.
The flavor-enhancing adjuvant composition provided by the invention comprises 0-5 parts by weight of nisin; preferably 0.1 to 4 parts by weight; more preferably 0.2 to 3 parts by weight.
According to the invention, through the addition of the nisin, the flavor of the finally obtained product is better.
The flavor-enhancing auxiliary material composition provided by the invention comprises 0.01-2 parts by weight of a mucor humosus suspension; preferably comprises 0.1 to 1.8 weight parts of fermented bean curd mucor suspension; more preferably 0.2 to 1.5 parts by weight; most preferably 0.5 to 1.3 parts by weight.
The source of the mucor pythium of the present invention is not limited, and those skilled in the art are familiar with the source.
The invention inoculates the special fermented bean curd mucor on the defatted soybean, generates good flavor by culture, fermentation and heat treatment, and the product meets the requirements of modern people on taste and the requirements of people on reducing the intake of additives, can be directly eaten and can be used as an excellent food ingredient, and can be widely applied to convenience foods, leisure puffed foods, seasonings and meat products.
The invention provides a preparation method of a flavoring auxiliary material composition, which comprises the following steps:
A) pretreating the defatted soybeans to obtain pretreated defatted soybeans;
B) inoculating the pretreated defatted soybeans with fermented bean curd mucor, carrying out heat preservation culture and ozone sterilization to obtain sterilized materials;
C) mixing the sterilized material with water, salt and nisin for fermentation to obtain a fermented material;
D) crushing the fermented material, and performing gradient thermal reaction to obtain the flavor-enhancing auxiliary material composition.
The invention provides a preparation method of a flavoring auxiliary material composition, which comprises the steps of pretreating defatted soybeans to obtain pretreated defatted soybeans.
The pretreatment of the invention specifically comprises the following steps: soaking defatted soybean in water, and steaming with steam.
Firstly, the preferable method for soaking defatted soybeans in water is as follows: cleaning defatted soybean, removing impurities, soaking in clear water for 6-24 hr, wherein the water level is always higher than that of defatted soybean.
Draining the soaked defatted soybeans, and steaming the defatted soybeans at high temperature and high pressure.
The pressure is required to be higher than 0.16MPa, and the steaming time is 5-10 min.
The steaming pressure is preferably more than 0.16 MPa; more preferably 0.16 to 0.5 MPa; the steaming time is preferably 5-10 min; more preferably 6 to 9 min.
Inoculating mucor humosus to the pretreated defatted soybean, namely cooling the pretreated defatted soybean to below 30 ℃, and inoculating mucor humosus; preferably, the temperature to be reduced is 20-30 ℃.
The inoculation is specifically as follows: uniformly spraying the mucor pythium suspension according to the amount, uniformly mixing with the defatted soybeans, and inoculating.
The fermented bean curd mucor suspension is specifically 106-108CFU。
Spreading the inoculated defatted soybean on a mesh screen, wherein the height of the material is not higher than 3 cm.
After inoculation, the culture is carried out in a heat preservation way.
The temperature of the heat preservation culture is preferably 16-30 ℃; more preferably 20-28 ℃; the time is preferably 24-48 h; more preferably 24-36 h; the humidity is preferably more than 70%; more preferably 80% to 95%.
The cultivation is carried out in a ventilated environment.
And after heat preservation culture, ozone sterilization is carried out to obtain sterilized materials.
The time for ozone sterilization is preferably 0.1-8 h; more preferably 1-6 h; most preferably 1-5 h.
The spatial concentration of ozone was 2 ppm.
And mixing the sterilized material with water, salt and nisin for fermentation to obtain the fermented material.
The mass ratio of the water, the defatted soybeans, the edible salt, the nisin and the mucor pythium is clearly explained in the invention, and the details are not repeated herein.
Immediately transferring the materials into a fermentation tank after ozone is introduced, and adding sterile water, edible salt and nisin for fermentation; the fermentation temperature is preferably 30-48 ℃; more preferably 35-46 ℃; the fermentation time is preferably 6-150 h; more preferably 50 to 150 hours.
Crushing the fermented material, and performing gradient thermal reaction to obtain the flavor-enhancing auxiliary material composition.
Namely: crushing and grinding the fermented material into slurry, transferring the slurry into a reaction kettle, and carrying out gradient thermal reaction.
The method further comprises the step of adding a reaction substance before the gradient thermal reaction, wherein the reaction substance preferably comprises: 0-5 parts of white granulated sugar, 0-5 parts of high fructose corn syrup and 0-5 parts of xylitol. More preferably one or more of 0-5 parts by weight of white granulated sugar, 0-5 parts by weight of high fructose corn syrup and 0-5 parts by weight of xylitol.
Namely: crushing and grinding the fermented material into slurry, and adding 0-5 parts by weight of white granulated sugar, 0-5 parts by weight of high fructose corn syrup and 0-5 parts by weight of xylitol for gradient thermal reaction.
The reaction substance is added, and the taste development substance can be added after the gradient thermal reaction, so that the product has better aroma and flavor.
The invention is not limited to the specific manner of grinding, as is well known to those skilled in the art.
According to the invention, the gradient thermal reaction is preferably embodied as:
reacting for 0.1-8h at 95-105 ℃, heating to 140-165 ℃ for 0.1-8h, cooling to 65-80 ℃ for 0.1-8 h.
More preferably specifically: reacting for 1-6 h at 95-105 ℃, heating to 140-165 ℃ for 2-7 h, cooling to 70-78 ℃ for 1-6 h.
The invention provides a flavor-enhancing auxiliary material, which comprises the flavor-enhancing auxiliary material composition or the flavor-enhancing auxiliary material composition prepared by the preparation method of any one of the technical schemes.
The invention also provides an application of the flavor-enhancing adjuvant composition in the technical scheme or the flavor-enhancing adjuvant composition prepared by the preparation method in any one of the technical schemes as a food ingredient.
Wherein the food is instant food, leisure puffed food, seasoning or meat product. Preferably, it may be a hotpot condiment or a soy sauce.
The invention provides a flavor-enhancing auxiliary material composition which is prepared by inoculating, fermenting and gradient thermal reaction of the following raw materials in parts by weight: 40-90 parts of water, 10-50 parts of defatted soybeans, 0.01-17 parts of edible salt, 0-5 parts of nisin and 0.01-2 parts of fermented bean curd mucor suspension. The invention takes defatted soybean as raw material, and is prepared by pretreatment, inoculation of fermented bean curd mucor for natural fermentation, crushing and gradient thermal reaction. The bean raw materials are healthy, the mucor humus can produce better flavor, meanwhile, an enzyme system produced by the mucor humus is neutral protease, the bean protein decomposition is more suitable, the process is convenient, the product meets the requirements of modern people on taste, also meets the requirements of people on reducing the intake of additives, can be directly eaten, can be used as an excellent food ingredient, and is widely applied to instant foods, leisure puffed foods, seasonings and meat products.
In order to further illustrate the present invention, the following detailed description of a flavor-enhancing adjuvant composition, its preparation method and application are provided in the present invention with reference to the examples.
Example 1
The preparation method of the multifunctional flavoring auxiliary material comprises the following steps:
1. 57% of the material, 39% of the defatted soybean, 3.5% of edible salt, 0.2% of nisin and 0.8% of fermented bean curd mucor suspension.
2. Cleaning defatted semen glycines, soaking in appropriate amount of water for 16 hr, and steaming in NK pan under 0.2MPa for 7 min.
3. Cooling the material to 26 deg.C, spraying fermented bean curd mucor suspension, mixing, spreading on a sun screen, and making the material thickness be 1.8-2.2 cm.
4. The materials are moved into a culture room, kept stand for 28 hours at 26 ℃ and humidity of 90 percent under ventilation conditions, then the room is sealed, and ozone is introduced into the room for 2 hours.
5. And transferring the materials into a fermentation tank immediately after ozone is introduced, adding sterile water, edible salt and nisin, and fermenting for 150h at 40 ℃.
6. Crushing and grinding the fermented material into slurry, transferring the slurry into a reaction kettle, reacting for 1h at 95 ℃, heating to 145 ℃, reacting for 7h, and cooling to 70 ℃ for reacting for 1 h.
7. And filling at 65 ℃ after the reaction is finished.
8. 500g of zero-added soy sauce of the same brand is prepared. Two groups were evaluated, in example 1, after adding 5g of the above flavor-enhancing adjuvant and dissolving it uniformly, while blank control 1 was not added, and two groups were simultaneously heated to 90 ℃ for 15 min.
Example 2
The preparation method of the multifunctional flavoring auxiliary material comprises the following steps:
1. the material accounts for 60% of water, 30% of defatted soybeans, 10% of edible salt, 0% of nisin, 1% of fermented bean curd mucor suspension and 5% of high fructose corn syrup.
2. Cleaning defatted semen glycines, soaking in appropriate amount of water for 16 hr, and steaming in NK pan under 0.2MPa for 7 min.
3. Cooling the material to 20 deg.C, spraying fermented bean curd mucor suspension, mixing, spreading on a sun screen, and making the material thickness be 1.8-2.2 cm.
4. The materials are moved into a culture room, kept stand for 24 hours at the temperature of 25 ℃ and the humidity of 90 percent under the ventilation condition, then the room is sealed, and ozone is introduced into the room for 1 hour.
5. And immediately transferring the materials into a fermentation tank after ozone is introduced, adding sterile water and edible salt, and fermenting for 50h at the temperature of 45 ℃.
6. Crushing and grinding the fermented material into slurry, transferring the slurry into a reaction kettle, reacting for 2 hours at 95 ℃, heating to 160 ℃, reacting for 3 hours, and cooling to 75 ℃ for reacting for 3 hours.
7. And filling at 65 ℃ after the reaction is finished.
8. 500g of hotpot condiment of the same brand is prepared and 1000g of water is dissolved. Two groups, example 2 group, added with 5g of the flavor-enhancing adjuvant, dissolved uniformly, blank control 2 group, not added, and two groups were simultaneously heated and boiled for 10 min.
TABLE 1
| Taste of the product | Fragrance | Feeling of thickness | Average score | |
| Example 1 | 82.5 | 81.6 | 86.0 | 83.4 |
| |
78.7 | 76.6 | 75.6 | 77.0 |
| Example 2 | 91.6 | 92.4 | 93.6 | 92.5 |
| |
88.1 | 85.8 | 86.3 | 86.7 |
The aroma gas quality patterns of example 2 and blank 2 are shown in fig. 1, and as can be seen from the comparison of the two patterns in the figure, example 2 with base added is more rapid in aroma than blank 2. Between 6-8min, 16-24min, example 2 had multiple intense fragrance peaks that were not present on the spectrum of blank 2.
Example 3
The physical and chemical indexes of the sauce provided by the embodiments 1-2 of the invention are carried out, the detection data are shown in the table 2,
TABLE 2 physicochemical indexes of flavor-developing base materials
The molecular weight distribution diagram of the polypeptide of the flavor base material is shown in figure 2, and as can be seen from figure 2, multiple peaks appear between 500 and 5000, and the peak area is higher on the whole, which indicates that the types of the peptide segments between 500 and 5000 are multiple, the content is higher, and the peptide segments with the small molecular weight can provide good thickness, taste and fullness; 180-500 regions are mainly short peptides, so that the freshness can be obviously improved; less than 180% are mainly free amino acids. The peptide distribution is mainly the result of the comprehensive action of a protease system generated by the mucor pythium, and components which can improve the taste and the aroma are generated after the peptide is cracked, recombined and mutually reacted after the segmental thermal reaction.
Comparative example 1
The preparation method of the multifunctional flavoring auxiliary material comprises the following steps:
1. 57% of the material, 39% of the defatted soybean, 3.5% of edible salt, 0.2% of nisin and 1% of fermented bean curd mucor.
2. Cleaning defatted semen glycines, soaking in appropriate amount of water for 16 hr, and steaming in NK pan under 0.2MPa for 7 min.
3. Cooling the material to 26 deg.C, spraying fermented bean curd mucor suspension, mixing, spreading on a sun screen, and making the material thickness be 1.8-2.2 cm.
4. The materials are moved into a culture room, kept stand for 28 hours at 26 ℃ and humidity of 90 percent under ventilation conditions, then the room is sealed, and ozone is introduced into the room for 2 hours.
5. And immediately transferring the materials into a fermentation tank after ozone is introduced, adding sterile water, edible salt and nisin, and fermenting for 50h at 18 ℃.
6. Crushing and grinding the fermented material into slurry, transferring the slurry into a reaction kettle, reacting for 1h at 95 ℃, heating to 145 ℃, reacting for 5h, and cooling to 70 ℃ for reacting for 1 h.
7. And filling at 65 ℃ after the reaction is finished.
8. 500g of zero-added soy sauce of the same brand is prepared. Two groups were evaluated, in comparative example 1, after adding 5g of the above flavor-enhancing adjuvant and dissolving it uniformly, while blank control 1 was not added, and two groups were simultaneously heated to 90 ℃ and maintained for 15 min.
Comparative example 2
The preparation method of the multifunctional flavoring auxiliary material comprises the following steps:
1. 57% of the material, 39% of the defatted soybean, 3.5% of edible salt, 0.2% of nisin and 0.8% of fermented bean curd mucor suspension.
2. Cleaning defatted semen glycines, soaking in appropriate amount of water for 16 hr, and steaming in NK pan under 0.2MPa for 7 min.
3. Cooling the material to 26 deg.C, spraying fermented bean curd mucor suspension, mixing, spreading on a sun screen, and making the material thickness be 1.8-2.2 cm.
4. The materials are moved into a culture room, kept stand for 28 hours at 26 ℃ and humidity of 90 percent under ventilation conditions, then the room is sealed, and ozone is introduced into the room for 2 hours.
5. And transferring the materials into a fermentation tank immediately after ozone is introduced, adding sterile water, edible salt and nisin, and fermenting for 150h at 40 ℃.
6. Crushing and grinding the fermented material into slurry, transferring the slurry into a reaction kettle, reacting for 10 hours at 85 ℃, heating to 120 ℃, reacting for 5 hours, and cooling to 60 ℃ for reacting for 1 hour.
7. And filling at 65 ℃ after the reaction is finished.
8. 500g of zero-added soy sauce of the same brand is prepared. Two groups are evaluated, in comparative example 2, after adding 5g of the flavor-enhancing adjuvant and dissolving uniformly, and blank control 1 is not added, and two groups are heated to 90 ℃ simultaneously and maintained for 15 min.
| Taste of the product | Fragrance | Feeling of thickness | Average score | |
| Example 1 | 82.5 | 81.6 | 86.0 | 83.4 |
| Comparative example 1 | 75.1 | 77.0 | 70.2 | 74.1 |
| Comparative example 2 | 80.2 | 78.5 | 81.8 | 80.2 |
| |
78.7 | 76.6 | 75.6 | 77.0 |
The total ion chromatogram of the aroma components of the example 1, the comparative example 2 and the blank control 1 are shown in fig. 3-6, and fig. 3 is the total ion chromatogram of the aroma components of the blank control 1; FIG. 4 is a total ion flow chromatogram of the aroma components of example 1 of the present invention; FIG. 5 is a total ion flux chromatogram of aroma components of comparative example 1 of the present invention; FIG. 6 is a total ion current chromatogram of aroma components of comparative example 2 of the present invention, comparing FIG. 1 with FIG. 2, it can be seen that after the addition of the auxiliary material in example 2, a peak of aroma substances is significantly increased in about 7min, and a plurality of peaks of aroma substances are also increased in 10min-24min compared with blank control 2, and the peak signal intensities of the two samples are close to each other as a whole, so that it can be concluded that after the addition of the auxiliary material, the aroma of the hot pot seasoning product is significantly richer, and the overall aroma intensity does not change significantly; as can be seen from comparison of fig. 3 to 6, after the auxiliary materials were added in example 1, comparative example 1, and comparative example 2, one more fragrance peak was observed around 9min, and many fragrance peaks were observed in comparison with blank control 2 from 16min to 30min, with the fragrance peaks in comparative example 1 and comparative example 2 being smaller and smaller in many places and the fragrance peaks in example 1 being stronger and larger in many places. The peak signal intensity of the example 1 is close to that of the blank control 1, and the peak signal intensity of the comparative examples 1 and 2 is slightly weaker than that of the blank control, so that the conclusion can be drawn that after the auxiliary materials meeting the requirements of the patent are added, the fragrance of the soy sauce product is obviously richer, and the integral fragrance intensity is not obviously changed. The raw materials and the process of the comparative example are not carried out according to the requirements of the invention, and the figure shows that the aroma richness is only increased to a very small extent after the addition, and the integral aroma intensity is also reduced to a certain extent after the addition.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The flavor-enhancing auxiliary material composition is characterized by being prepared from the following raw materials in parts by weight through inoculation, fermentation and gradient thermal reaction:
40-90 parts of water, 10-50 parts of defatted soybeans, 0.01-17 parts of edible salt, 0-5 parts of nisin and 0.01-2 parts of fermented bean curd mucor suspension.
2. A preparation method of a flavor-enhancing adjuvant composition is characterized by comprising the following steps:
A) pretreating the defatted soybeans to obtain pretreated defatted soybeans;
B) inoculating the pretreated defatted soybeans with fermented bean curd mucor, carrying out heat preservation culture and ozone sterilization to obtain sterilized materials;
C) mixing the sterilized material with water, salt and nisin for fermentation to obtain a fermented material;
D) crushing the fermented material, and performing gradient thermal reaction to obtain the flavor-enhancing auxiliary material composition.
3. The preparation method according to claim 2, wherein the pretreatment is specifically: soaking defatted soybean in water, and steaming with steam;
the soaking time is 6-24 hours; the steaming pressure is more than 0.16 Mpa; the steaming time is 5-10 min.
4. The preparation method according to claim 2, wherein the pre-treated defatted soybean inoculated with mucor pythium of step B) is specifically: cooling the pretreated defatted soybean to below 30 ℃, inoculating mucor humosus, and spreading on a mesh screen; the height of the spread is not higher than 3 cm.
5. The preparation method according to claim 2, wherein the temperature of the incubation in step B) is 16-30 ℃; the time is 24-48 h; the humidity is more than 70%; the ozone sterilization time is 0.1-8 h.
6. The preparation method according to claim 2, wherein the fermentation temperature is 25-50 ℃; the fermentation time is 6-150 h.
7. The preparation method according to claim 2, wherein the gradient thermal reaction of step D) is specifically:
reacting for 0.1-8h at 95-105 ℃, heating to 140-165 ℃ for 0.1-8h, cooling to 65-80 ℃ for 0.1-8 h.
8. The preparation method according to claim 2, wherein step D) further comprises adding a reaction substance before the gradient thermal reaction, wherein the reaction substance specifically comprises: 0-5 parts of white granulated sugar, 0-5 parts of high fructose corn syrup and 0-5 parts of xylitol.
9. A flavor-enhancing adjuvant, characterized by comprising the flavor-enhancing adjuvant composition according to claim 1 or the flavor-enhancing adjuvant composition prepared by the preparation method according to any one of claims 2 to 8.
10. Use of a flavour enhancing adjuvant composition according to claim 1 or a flavour enhancing adjuvant composition prepared by the method according to any of claims 2 to 8 as a food ingredient; the food is instant food, leisure puffed food, seasoning or meat product.
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| CN113940376A (en) * | 2021-11-09 | 2022-01-18 | 成都大学 | Compound microbial liquid and application thereof |
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