CN114223876A - Strong-flavor type flavor developing liquid and preparation method and application thereof - Google Patents
Strong-flavor type flavor developing liquid and preparation method and application thereof Download PDFInfo
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- CN114223876A CN114223876A CN202111629958.3A CN202111629958A CN114223876A CN 114223876 A CN114223876 A CN 114223876A CN 202111629958 A CN202111629958 A CN 202111629958A CN 114223876 A CN114223876 A CN 114223876A
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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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a strong-flavor type flavoring liquid as well as a preparation method and application thereof, belonging to the technical field of seasonings. The preparation method of the strong aromatic flavoring liquid comprises the following steps: uniformly mixing the soybean fermentation by-product, the wine fermentation by-product and the saccharide substance according to the mass ratio of (10-70) to (10-30) to (1-20), then adjusting the pH value to 4-6 by using the grain fermentation vinegar, then reacting for 1-5 h at the temperature of 80-105 ℃ under normal pressure, and cooling to the normal temperature after the reaction is finished. The invention adopts the soybean fermentation byproduct, the wine fermentation byproduct and the saccharide as the base materials to carry out thermal reaction, and can generate a series of reactions including esterification reaction, fat degradation reaction and Maillard reaction, so that the variety of volatile aroma components in the taste liquid is obviously increased, the aroma and the taste are obviously improved, the color and luster are red and bright, and the use of the byproduct not only reduces the production cost, but also comprehensively improves the added value of the food fermentation byproduct.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a strong-flavor type flavoring liquid as well as a preparation method and application thereof.
Background
Cereal raw materials such as soybeans are the main raw materials for producing seasonings, and a large amount of byproducts are generated in the fermentation process of the cereal raw materials. At present, the byproducts are rarely subjected to deep processing and fine processing and are generally discharged as feed or waste, so that a large amount of byproduct resources are wasted and the environment is polluted. The improvement of the comprehensive utilization technology of the food fermentation byproducts and the application thereof are the sustainable development trend of the food fermentation industry, but the comprehensive development and utilization of the food fermentation byproducts are still in the basic stage at present.
The thermal reaction technology is a mature and economic technology capable of effectively enhancing aroma and color, and can generate aroma taste which is difficult to express by chemical synthesis raw materials in the thermal reaction process and generate volatile aroma substances comprising aldehyde, ketone, ester and the like. The aldehydes, ketones, esters and other compounds form the fragrant flavor of the food together, and the flavor threshold, the type, the concentration and other factors of each compound determine the contribution degree of each compound to the overall flavor. In the prior art, generally, after a food fermentation byproduct is hydrolyzed by protease, enzymatic hydrolysate is used as a thermal reaction base material, and monomer amino acid and vitamin are added for thermal reaction to prepare the fragrant seasoning liquid. For example, CN201210245769.0 discloses a method for preparing meat-flavored essence by thermal reaction using wheat gluten, which comprises hydrolyzing wheat gluten, and then heating and reacting the enzymolysis product with reducing sugar, amino acid and vitamins at 90-180 ℃ for 30-90 minutes to obtain meat-flavored essence. However, the monomer amino acid and the vitamin do not belong to conventional food raw materials, are generally marked as food essence and belong to the category of food additives, so that the ingredient table of the product is complex, and the cleanness and the healthiness of the product label are not facilitated. In addition, when the method utilizes a thermal reaction technology to produce the meat flavor, enzymolysis reaction is required to be combined, and even some meat flavor in the prior art are required to be combined with high-pressure high-temperature thermal reaction, so that the production process is longer, the cost is higher, higher equipment is required to be matched, and the practical production feasibility and the economical efficiency are poorer.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide strong-flavor liquid and a preparation method and application thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of strong aromatic flavor liquid comprises the following steps:
uniformly mixing the soybean fermentation by-product, the wine fermentation by-product and the saccharide substance according to the mass ratio of (10-70) to (10-30) to (1-20) to obtain a mixture;
adjusting the pH value of the mixture to 4-6 by adding grain fermented vinegar to obtain a thermal reaction preparation material;
and (3) reacting the thermal reaction preparation material at 80-105 ℃ for 1-5 h under normal pressure, and cooling to normal temperature after the reaction is finished to obtain the strong aromatic flavor liquid.
The invention takes soybean fermentation by-products, wine fermentation by-products and sugar substances as base materials to prepare the flavor liquid, wherein the main function of the soybean fermentation by-products is to provide carbonyl compounds and lipid still contained in the fermented by-products, and the main function of the sugar substances is to provide reducing sugar, so that the soybean fermentation by-products and the sugar substances can carry out the carbonylamino reaction and the fat oxidation reaction, and meanwhile, the wine fermentation by-products provide flavor factors of esters to further promote the generation of flavor substances in the reaction, thereby obtaining the strong flavor type flavor liquid. The absence of any of the three binders results in a reduced or no reaction.
In addition, the reaction conditions also have a great influence on the quality of the taste-imparting liquid. The method adopts a weak acid condition of pH 4-6, and the reaction is carried out for 1-5 h at 80-105 ℃ under normal pressure, so that more small molecular substances including volatile aroma substances of alcohol, aldehyde and ketone, small molecular peptide substances, coloring substances and the like can be cleaved, and the substances form a flavor liquid together. If the weakly acidic pH range is not adopted, the reaction efficiency is influenced; if the reaction is carried out at a temperature lower than 80 ℃, the reaction efficiency is reduced, and the taste development liquid is not ideal; when the reaction is carried out at a temperature higher than 105 ℃, a high-pressure environment is caused by the temperature higher than the boiling point of the flavor-developing solution, which affects the safety of industrialization, and the flavor-developing solution is liable to be burnt due to an excessively violent reaction.
Preferably, the soybean fermentation byproduct is at least one of soy sauce mash, soy sauce residue and soybean fermentation liquor. The soybean fermentation byproducts contain rich organic matters such as peptone, peptide and amino acid, can perform Maillard reaction with reducing sugar, and also contain crude fat, and can be simultaneously subjected to oxidative degradation in the reaction process to generate aroma substances.
Preferably, the wine fermentation byproduct is at least one of fermented grains, vinasse, rice fermentation liquor, wheat fermentation liquor, barley fermentation liquor and corn fermentation liquor. The wine fermentation byproducts have good aroma enhancement effect in thermal reaction, and can effectively improve the types and the quantity of aroma substances such as aldehyde, ester and the like and enhance the aroma of the seasoning through the thermal reaction with acid.
Preferably, the saccharide substance is at least one of maltose, glucose, high fructose syrup (the dry matter content of high fructose is 60 wt% -80 wt%), maltose syrup (the dry matter content of maltose is 30 wt% -50 wt%), white granulated sugar, brown sugar, fructose and starch sugar.
Preferably, the grain fermented vinegar is at least one of acetic acid, lactic acid and malic acid.
The invention also provides the strong aromatic flavoring liquid which is prepared by the preparation method of the strong aromatic flavoring liquid.
The invention also provides application of the strong aromatic flavor developing solution in preparing seasonings.
The invention also provides a seasoning which comprises the strong aromatic flavoring liquid.
The invention also provides a preparation method of the compound seasoning, which comprises the following steps:
heating the mixed solution to boiling, preserving heat for 30-35 min, cooling and packaging to obtain the compound seasoning;
the mixed solution comprises the following components in parts by weight: 5-20 parts of strong aromatic flavor liquid, 3-12 parts of salt, 5-20 parts of white granulated sugar, 2-8 parts of monosodium glutamate, 2-8 parts of starch, 0.1-1 part of potassium sorbate and 0.01-1 part of I + G (disodium ribonucleotide).
Preferably, the starch in the mixed solution is added when the temperature rises to 70-100 ℃.
Preferably, the cooling is to cool the product to 50-80 ℃, and then package the product.
The invention also provides a compound seasoning, which is prepared by the preparation method of the compound seasoning.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, soybean fermentation byproducts, wine fermentation byproducts and saccharides are used as reaction base materials, and the flavoring liquid is prepared by carrying out normal-pressure thermal reaction at 80-105 ℃ under the condition that the pH value is 4-6, and the used raw materials are natural and green, so that the cleaning of a material mixing table and the cleaning and health of a label of a product are facilitated, and the product is free of essence; meanwhile, the reaction base material can generate a series of reactions including esterification reaction, fat degradation reaction and Maillard reaction in the thermal reaction process, so that the types of volatile aroma components such as aldehyde, ketone, ester and the like in the taste liquid are obviously increased, the aroma and the taste are obviously improved, and the color and luster are red and bright. In addition, the soybean fermentation byproduct and the wine fermentation byproduct are used as base materials, so that the production cost can be obviously reduced, the added value of the food fermentation byproduct is comprehensively improved, no high-pressure condition is needed for enzymolysis, the production process is simplified, and the production feasibility is high. The flavoring liquid prepared by the invention is used for preparing the compound seasoning, so that the taste of the seasoning can be integrally improved, and the seasoning has thick, fresh and sweet taste, rich sauce flavor and ester flavor and red and bright color.
Drawings
FIG. 1 shows the amounts of volatile products in the taste-imparting liquids obtained in example 2 at different thermal reaction times;
FIG. 2 is a sample diagram of the taste-imparting liquids prepared in examples 1 to 3 (example 1, example 2 and example 3 correspond to each other in the order from left to right);
FIG. 3 is a sample diagram of the taste-imparting liquid prepared in comparative examples 1 to 2 (comparative example 1 and comparative example 2 are shown in the order from left to right);
FIG. 4 shows the results of the taste, aroma, color and overall harmony tests of the taste liquids of examples 1 to 3 and comparative example 2.
Detailed Description
The technical solutions of the present invention will be further described with reference to the following embodiments, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The starting materials used in the examples of the present invention may be obtained commercially or may be obtained by conventional methods, and the same species may be used in parallel experiments.
Example 1
Firstly, preparing a flavor developing liquid, comprising the following steps:
(1) fully and uniformly mixing 40 parts by weight of soybean fermentation liquor, 20 parts by weight of rice fermentation liquor and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%) to obtain a mixture;
(2) adjusting the pH value of the mixture to 5.4 by adding lactic acid to obtain a thermal reaction preparation material;
(3) reacting the thermal reaction preparation material at 80 ℃ under normal pressure for 4h, and rapidly cooling to normal temperature after the reaction is finished to obtain the strong-flavor liquid.
Compared with the mixture before reaction, the taste development liquid prepared in the example 1 has mellow taste and obviously enhanced aroma. Detection shows that the types of volatile products (the content is more than or equal to 2 wt%) in the taste-developing liquid are increased by 10 types compared with the types before reaction. Sensory evaluation results show that the flavor development liquid of the example 1 has strong and harmonious aroma, thicker mouthfeel, red color, better brightness and slightly lighter color.
Secondly, preparing the compound seasoning, comprising the following steps:
adding 18 parts of the prepared flavoring liquid, 8.5 parts of salt, 15 parts of white granulated sugar, 6 parts of monosodium glutamate, 0.3 part of I + G and 45.7 parts of water in a mixing tank, uniformly stirring and mixing until no layering and no precipitation exist, heating, adding 5.8 parts of starch when the temperature is raised to 70-100 ℃, uniformly stirring and mixing, continuously heating until the temperature is boiling, preserving the heat for 30-35 min, then cooling to 50-80 ℃, and carrying out hot filling to obtain the compound seasoning with strong taste and aroma.
Example 2
Firstly, preparing a flavor developing liquid, comprising the following steps:
(1) fully and uniformly mixing 35 parts by weight of sauce mash, 30 parts by weight of vinasse and 9 parts by weight of high fructose corn syrup (the dry matter content of high fructose corn is 76 wt%) to obtain a mixture;
(2) adjusting the pH value of the mixture to 5.0 by adding acetic acid to obtain a thermal reaction preparation material;
(3) and (3) reacting the thermal reaction preparation material at 95 ℃ under normal pressure for 3h, and quickly cooling to normal temperature after the reaction is finished to obtain the strong-flavor liquid.
Compared with the mixture before reaction, the taste development liquid prepared in the example 2 has mellow taste and obviously enhanced aroma. Detection shows that the types of volatile products (the content is more than or equal to 2 wt%) in the taste-presenting liquid are increased by 15 types compared with the types before reaction. Sensory evaluation results show that the flavor development liquid of the example 2 has rich and harmonious aroma, thick mouthfeel, long remaining time, rich ester aroma and sauce aroma, ideal red and bright color and luster, no darkness or blackness.
The GC-MS is adopted to analyze the variety and quantity of volatile products (the content is more than or equal to 2 wt%) in the flavor-developing solution of the example 2, and the analysis results are shown in figure 1 when the sampling time of the analysis samples is 1h, 2h and 3h in sequence.
As can be seen from FIG. 1, in example 2, the number of the kinds of volatile substances in the taste-giving liquid increased with the increase of the thermal reaction time, and the number of the kinds of aldehydes, ketones and esters increased at the time of reaction for 3 hours, indicating that the pleasant aroma of the taste-giving liquid was significantly enhanced after the reaction for 3 hours.
Secondly, preparing the compound seasoning, comprising the following steps:
adding 20 parts of the prepared flavoring liquid, 8 parts of table salt, 18 parts of white granulated sugar, 5.5 parts of monosodium glutamate, 0.2 part of I + G and 43 parts of water in a mixing tank, uniformly stirring and mixing until no layering and no precipitation exist, heating, adding 5.3 parts of starch when the temperature is raised to 70-100 ℃, uniformly stirring and mixing, continuously heating until boiling, preserving the temperature for 30-35 min, then cooling to 50-80 ℃, and carrying out hot filling to prepare the compound seasoning with strong mouthfeel and strong fragrance.
Example 3
Firstly, preparing a flavor developing liquid, comprising the following steps:
(1) according to the weight portion, 45 portions of sauce mash, 30 portions of vinasse and 18.6 portions of high fructose corn syrup (the dry matter content of high fructose corn is 60 wt%) are fully and uniformly mixed to obtain a mixture;
(2) adjusting the pH value of the mixture to 5.6 by adding acetic acid to obtain a thermal reaction preparation material;
(3) reacting the thermal reaction preparation material at 105 ℃ under normal pressure for 2h, and quickly cooling to normal temperature after the reaction is finished to obtain the strong-flavor liquid.
Compared with the mixture before reaction, the taste development liquid prepared in the example 3 has mellow taste and obviously enhanced aroma. Detection shows that the types of volatile products (the content is more than or equal to 2 wt%) in the taste-developing liquid are increased by 12 types compared with the types before reaction. Sensory evaluation results show that the flavor development liquid of the example 3 has rich and harmonious aroma, thick mouthfeel, long remaining time, rich ester aroma and sauce aroma, obvious burnt aroma, good red and bright color and dark color.
Secondly, preparing the compound seasoning, comprising the following steps:
adding 20 parts of the prepared flavor development liquid, 7.5 parts of salt, 20 parts of white granulated sugar, 5 parts of monosodium glutamate, 0.1 part of I + G and 42.9 parts of water in a mixing tank, uniformly stirring and mixing until no layering and no precipitation exist, heating, adding 5.5 parts of starch when the temperature is raised to 70-100 ℃, uniformly stirring and mixing, continuously heating until the temperature is boiling, preserving the heat for 30-35 min, then cooling to 50-80 ℃, and carrying out hot filling to obtain the compound seasoning with strong taste and aroma.
Comparative example 1
Comparative example 1 provides a preparation method of a seasoning liquid, which is different from the preparation method of the seasoning liquid of example 1 only in that: no thermal reaction was carried out.
The preparation procedure of the seasoning liquid of comparative example 1 was as follows:
and (3) fully and uniformly mixing 40 parts by weight of soybean fermentation liquor, 20 parts by weight of rice fermentation liquor and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%) to obtain the seasoning liquid. Sensory evaluation results show that the seasoning liquid of the comparative example 1 has slightly thick taste, slightly beany flavor, relatively impure and not pure fragrance, light color and no red brightness.
Comparative example 2
Referring to the method of CN201210245769.0, the soybean protein enzymatic hydrolysate is prepared by mixing 15 parts of soybean protein enzymatic hydrolysate, 3 parts of xylose and water by weight to form a mixture with a solid content of 21% (w/w), adding acetic acid to adjust the pH of the mixture to 5.0, heating the mixture at 95 ℃ for reaction for 3 hours, and rapidly cooling the mixture to normal temperature after the reaction is finished to prepare the flavor solution.
Through detection, the types of volatile products (the content is more than or equal to 2 wt%) such as aldehyde, ketone, ester and the like in the taste-developing liquid prepared in the comparative example 2 are increased by 5 types compared with the types before reaction. Sensory evaluation results show that the taste development liquid of the comparative example 2 has thick mouthfeel, short retained mouthfeel, common aroma, no red and bright color and light color.
Comparative example 3
Comparative example 3 provides a method for preparing a taste-imparting liquid, which is different from example 1 only in that a soybean fermentation broth (soybean fermentation by-product) is not added, and the other steps are the same.
The preparation steps of the flavor development liquid of the comparative example 3 are as follows:
(1) fully and uniformly mixing 20 parts by weight of rice fermentation liquor and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%) to obtain a mixture;
(2) adjusting the pH value of the mixture to 5.4 by adding lactic acid to obtain a thermal reaction preparation material;
(3) reacting the thermal reaction preparation material at 80 ℃ for 4h under normal pressure, and rapidly cooling to normal temperature after the reaction is finished to obtain the flavor solution.
Compared with the mixture before reaction, the taste presenting liquid prepared in the comparative example 3 has inconsistent taste, weak fragrance and no sauce fragrance. Sensory evaluation results show that the flavor development liquid of the comparative example 3 has the advantages of fragrant and non-dense fragrance, inconsistent taste and light color.
Comparative example 4
Comparative example 4 provides a method for preparing a taste-imparting liquid, which is different from example 1 only in that a rice fermentation broth (a by-product of wine fermentation) is not added, and the other steps are the same.
The preparation procedure of the taste-providing liquid of comparative example 4 was as follows:
(1) fully and uniformly mixing 40 parts by weight of soybean fermentation liquor and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%) to obtain a mixture;
(2) adjusting the pH value of the mixture to 5.4 by adding lactic acid to obtain a thermal reaction preparation material;
(3) reacting the thermal reaction preparation material at 80 ℃ for 4h under normal pressure, and rapidly cooling to normal temperature after the reaction is finished to obtain the flavor solution.
Compared with the mixture before reaction, the flavor development liquid prepared in the comparative example 4 has weaker fragrance. Sensory evaluation results show that the flavor development liquid of the comparative example 4 has weak and inconsistent fragrance.
Comparative example 5
Comparative example 5 provides a method for preparing a taste-imparting liquid, which is different from example 1 only in that maltose syrup (saccharide) is not added, and the other steps are the same.
The preparation procedure of the taste-providing liquid of comparative example 5 was as follows:
(1) fully and uniformly mixing 40 parts by weight of soybean fermentation liquor and 20 parts by weight of rice fermentation liquor to obtain a mixture;
(2) adjusting the pH value of the mixture to 5.4 by adding lactic acid to obtain a thermal reaction preparation material;
(3) reacting the thermal reaction preparation material at 80 ℃ for 4h under normal pressure, and rapidly cooling to normal temperature after the reaction is finished to obtain the flavor solution.
Compared with the mixture before reaction, the taste-presenting liquid prepared in the comparative example 5 has heavier scorched taste and unpleasant aroma; sensory evaluation results show that the taste-developing liquid of comparative example 5 has a slightly short mouth, unpleasant aroma, and slightly dark and light color.
Comparative example 6
Comparative example 6 provides a method for preparing a taste-imparting liquid, which is different from example 1 only in the pH of the thermal reaction and the other steps are the same.
The preparation procedure of the taste-providing liquid of comparative example 6 was as follows:
(1) fully and uniformly mixing 40 parts by weight of soybean fermentation liquor, 20 parts by weight of rice fermentation liquor and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%) to obtain a mixture;
(2) adjusting the pH value of the mixture to 3.5 by adding lactic acid to obtain a thermal reaction preparation material;
(3) reacting the thermal reaction preparation material at 80 ℃ for 4h under normal pressure, and rapidly cooling to normal temperature after the reaction is finished to obtain the flavor solution.
Compared with the mixture before reaction, the taste of the taste liquid prepared in the comparative example 6 is slightly sour, and the fragrance is not pleasant. Sensory evaluation results show that the taste of the taste-presenting liquid of the comparative example 6 is not harmonious, the sour taste is obvious, the color and the luster are red and the brightness is poor, and the color and the luster are light.
Comparative example 7
Comparative example 7 provides a method for preparing a taste-imparting liquid, which is different from example 1 only in that the pH is not adjusted by an acid, and the other steps are the same.
The preparation procedure of the taste-providing liquid of comparative example 7 was as follows:
(1) fully and uniformly mixing 40 parts by weight of soybean fermentation liquor, 20 parts by weight of rice fermentation liquor and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%) to obtain a mixture;
(2) reacting the thermal reaction preparation material at 80 ℃ for 4h under normal pressure, and rapidly cooling to normal temperature after the reaction is finished to obtain the flavor solution.
The flavour development solution prepared in comparative example 7 had an enhanced aroma intensity but a lighter colour compared to the mix before reaction. Sensory evaluation results show that the taste-developing liquid of comparative example 7 has inconsistent fragrance and slightly light color.
Comparative example 8
Comparative example 8 provides a method for preparing a taste-providing liquid, which is different from example 1 only in the temperature of thermal reaction and the other steps are the same.
The preparation procedure of the taste-providing liquid of comparative example 8 was as follows:
(1) fully and uniformly mixing 40 parts by weight of soybean fermentation liquor, 20 parts by weight of rice fermentation liquor and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%) to obtain a mixture;
(2) adjusting the pH value of the mixture to 5.4 by adding lactic acid to obtain a thermal reaction preparation material;
(3) reacting the thermal reaction preparation material at 65 ℃ under normal pressure for 4h, and quickly cooling to normal temperature after the reaction is finished to obtain the flavor solution.
Sensory evaluation results show that the taste-developing liquid prepared in the comparative example 8 has weak and inconsistent aroma, not strong mouthfeel, poor red and bright color and light color.
Comparative example 9
Comparative example 9 provides a method for preparing a taste-imparting liquid, which is different from example 1 only in the temperature of the thermal reaction, and the other steps are the same.
The preparation procedure of the taste-providing liquid of comparative example 9 was as follows:
(1) fully and uniformly mixing 40 parts by weight of soybean fermentation liquor, 20 parts by weight of rice fermentation liquor and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%) to obtain a mixture;
(2) adjusting the pH value of the mixture to 5.4 by adding lactic acid to obtain a thermal reaction preparation material;
(3) reacting the thermal reaction preparation material at 120 ℃ under normal pressure for 4h, and rapidly cooling to normal temperature after the reaction is finished to obtain the flavor solution.
Compared with the mixture before reaction, the taste of the flavor development liquid prepared in the comparative example 9 is heavier in scorched flavor; sensory evaluation results show that the taste development liquid of the comparative example 9 has a heavy taste and a dark color.
And (3) effect testing:
color analysis and test
The flavor development liquids prepared in examples 1 to 3 and comparative examples 1 to 2 were subjected to color depth and red brightness analysis. Absorbance of the solution
A larger value indicates a darker color of the sample, in terms of absorbance
Color depth is characterized. The red value of the color is represented by the value a, and the yellow index of the color is represented by the value b, so that the red firmness of the sample can be represented by the values a and b. The analytical results are shown in the following table:
as can be seen from the above table and the measured data in FIGS. 2 to 3, the absorbances of examples 1 to 3 are higher than those of comparative examples 1 to 2
The color depth of the taste-developing liquid in examples 1 to 3 is obviously enhanced compared with that in comparative examples 1 to 2. Compared with the red finger value and the yellow value of the comparative example 1, the a value and the b value of the examples 1-3 are obviously higher than those of the comparative example 1, and the fact that the red firmness of the taste development liquid in the examples 1-3 is obviously enhanced after the taste development liquid is reacted is proved. As described above, examples 1 to 3 exhibited a good degree of redness. Example 2 and example 3 changing the weight ratio of the soybean fermentation by-product and the reducing sugar based on example 1, the absorbance was significantly increased, the color was deepened, and the red brightness was higher than that of the red brightnessExample 1 is enhanced.
In addition, in comparative examples 3-5, the formula of the raw materials is changed on the basis of the example 1, so that the absorbance is obviously reduced, and the red brightness is obviously reduced compared with the example 1, which shows that the reaction can be better performed only by simultaneously adding the soybean fermentation byproduct, the wine fermentation byproduct and the saccharide substance, so that the strong-flavor taste liquid is obtained. In comparative examples 6 to 7, the pH condition is changed on the basis of example 1, so that the absorbance is reduced, and the degree of absorbance reduction caused by too low pH is more obvious. Comparative example 8 the temperature of the thermal reaction was decreased based on example 1, the absorbance and a value were significantly decreased, and the red brightness was significantly decreased compared to example 1. Comparative example 9 the thermal reaction temperature was increased based on example 1, resulting in melanin deposition, a significantly deepened color, a significantly decreased a-value, and a blackened and darkened overall color.
Second, test of grading taste, smell and color
The concentration of the flavor-developing solution prepared in examples 1 to 3 and comparative examples 1 to 2 was adjusted to 50g/L with deionized water. A sensory evaluation group consisted of 10 persons, and the flavor, taste and color of the diluted samples were subjected to sensory evaluation. Comparative example 2 and examples 1-3 were compared to a blank set using unreacted comparative example 1 as the blank set. And (3) when the evaluating personnel evaluates that the sensory evaluation results of a certain sample are close to those of the blank group, the sample is scored as 0, if the quality of the sample is better than that of the blank group, the sample is scored as positive, if the quality of the sample is worse than that of the blank group, the sample is scored as negative, preferably not more than 3, and most preferably not less than-3, the final score of the certain sample is the average value of the scoring results of the sample by the evaluating personnel, and the evaluation standard refers to the following table.
Taste, aroma, color and overall harmony grading standard of taste liquid
The assessment is shown in fig. 4. As can be seen from FIG. 4, the taste, smell and color of the taste-developing liquid prepared in examples 1 to 3 have higher scores. Overall, the overall sensory score was higher for example 2.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. The preparation method of the strong-flavor liquid is characterized by comprising the following steps:
uniformly mixing the soybean fermentation by-product, the wine fermentation by-product and the saccharide substance according to the mass ratio of (10-70) to (10-30) to (1-20) to obtain a mixture;
adjusting the pH value of the mixture to 4-6 by adding grain fermented vinegar to obtain a thermal reaction preparation material;
and (3) reacting the thermal reaction preparation material at 80-105 ℃ for 1-5 h under normal pressure, and cooling to normal temperature after the reaction is finished to obtain the strong aromatic flavor liquid.
2. The method of claim 1, wherein the soy fermentation by-product is at least one of soy mash, soy pomace, soy fermentation broth.
3. The method for preparing a Luzhou-flavor liquid according to claim 1, wherein the fermentation by-product of the wine is at least one of fermented grains, distiller's grains, rice fermentation broth, wheat fermentation broth, barley fermentation broth, and corn fermentation broth.
4. The method for preparing a strong aromatic flavor developing solution according to claim 1, wherein the sugar is at least one of maltose, glucose, high fructose syrup, maltose syrup, white granulated sugar, brown sugar, fructose and starch sugar, the dry matter content of fructose in the high fructose syrup is 60 wt% to 80 wt%, and the dry matter content of maltose in the maltose syrup is 30 wt% to 50 wt%.
5. The method for preparing a Luzhou-flavor liquid according to claim 1, wherein the fermented cereal vinegar is at least one of acetic acid, lactic acid and malic acid.
6. A strong aromatic liquid for giving off a smell, which is prepared by the method for preparing the strong aromatic liquid for giving off a smell as claimed in any one of claims 1 to 5.
7. The use of the strong aromatic flavor developing solution of claim 6 in the preparation of seasonings.
8. A seasoning comprising the strong aromatic flavor base of claim 6.
9. The preparation method of the compound seasoning is characterized by comprising the following steps:
heating the mixed solution to boiling, preserving heat for 30-35 min, cooling and packaging to obtain the compound seasoning;
the mixed solution comprises the following components in parts by weight: the strong aromatic flavoring liquid according to claim 6, wherein the fragrant flavoring liquid comprises 5-20 parts of the strong aromatic flavoring liquid, 3-12 parts of edible salt, 5-20 parts of white granulated sugar, 2-8 parts of monosodium glutamate, 2-8 parts of starch, 0.1-1 part of potassium sorbate and 0.01-1 part of I + G.
10. A compound seasoning produced by the method for producing a compound seasoning according to claim 9.
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| CN115251355A (en) * | 2022-04-22 | 2022-11-01 | 佛山市海天(高明)调味食品有限公司 | Soy sauce base oil, preparation method and application thereof |
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