CN114223876B - 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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- CN114223876B CN114223876B CN202111629958.3A CN202111629958A CN114223876B CN 114223876 B CN114223876 B CN 114223876B CN 202111629958 A CN202111629958 A CN 202111629958A CN 114223876 B CN114223876 B CN 114223876B
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- 239000007788 liquid Substances 0.000 title claims abstract description 108
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 238000006243 chemical reaction Methods 0.000 claims abstract description 89
- 239000000796 flavoring agent Substances 0.000 claims abstract description 76
- 238000000855 fermentation Methods 0.000 claims abstract description 63
- 230000004151 fermentation Effects 0.000 claims abstract description 63
- 235000019634 flavors Nutrition 0.000 claims abstract description 58
- 239000006227 byproduct Substances 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000000126 substance Substances 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 35
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 24
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 24
- 238000011161 development Methods 0.000 claims description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
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- 239000002131 composite material Substances 0.000 claims description 14
- 239000006188 syrup Substances 0.000 claims description 13
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- 235000014655 lactic acid Nutrition 0.000 claims description 9
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- 235000011054 acetic acid Nutrition 0.000 claims description 5
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
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- 238000009835 boiling Methods 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 38
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 238000005886 esterification reaction Methods 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 56
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- 150000002148 esters Chemical class 0.000 description 13
- 239000000047 product Substances 0.000 description 13
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- 241000209094 Oryza Species 0.000 description 10
- 150000001299 aldehydes Chemical class 0.000 description 10
- 239000000243 solution Substances 0.000 description 10
- 150000002576 ketones Chemical class 0.000 description 9
- 238000002835 absorbance Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 150000001875 compounds Chemical group 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- YQEZLKZALYSWHR-UHFFFAOYSA-N Ketamine Chemical compound C=1C=CC=C(Cl)C=1C1(NC)CCCCC1=O YQEZLKZALYSWHR-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000012470 diluted sample Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229960003299 ketamine Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 239000002336 ribonucleotide Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
Landscapes
- 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 liquid and a preparation method and application thereof, belonging to the technical field of condiments. The preparation method of the strong-flavor type flavor-developing liquid comprises the following steps: uniformly mixing soybean fermentation byproducts, wine fermentation byproducts and saccharide substances according to the mass ratio of (10-70): (10-30): (1-20), regulating the pH value to 4-6 by using grain fermentation vinegar, then reacting for 1-5 hours at the normal pressure at the temperature of 80-105 ℃, and cooling to the normal temperature after the reaction is finished. The invention adopts the soybean fermentation byproducts, the wine fermentation byproducts and the sugar substances as the base materials to carry out the 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 flavor liquid is obviously increased, the aroma and the taste are obviously improved, the color is red and bright, the use of the byproducts not only reduces the production cost, but also comprehensively improves the added value of the food fermentation byproducts.
Description
Technical Field
The invention belongs to the technical field of condiments, and particularly relates to a strong-flavor liquid and a preparation method and application thereof.
Background
The cereal raw materials such as soybean are the main raw materials for producing seasonings, and more byproducts are generated in the fermentation process of the cereal raw materials. At present, deep processing and finish processing are rarely carried out on the byproducts, and the byproducts are generally discharged as feed or waste, so that a great amount of byproduct resource waste and environmental pollution are caused. 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 nowadays.
The thermal reaction technology is a technology which can effectively enhance aroma and color and is mature and economical, and can generate aroma and taste which are difficult to be expressed by chemical synthesis raw materials in the thermal reaction process, and generate volatile aroma substances including aldehydes, ketones, esters and the like. The aldehydes, ketones, esters and other compounds form the fragrant flavor of the food, and the factors such as the flavor threshold, the type and the concentration of each compound determine the contribution degree of the compounds to the whole flavor. In the prior art, the flavor-developing seasoning liquid is prepared by taking enzymolysis liquid as a thermal reaction base material and adding monomer amino acid and vitamin as auxiliary materials after the food fermentation byproducts are hydrolyzed by protease and performing thermal reaction. For example, CN201210245769.0 discloses a method for preparing a heat-reactive meat flavor essence by using wheat gluten, which comprises the steps of hydrolyzing the wheat gluten, and then heating and reacting an enzymolysis product with reducing sugar, amino acid, vitamins and the like for 30-90 minutes at 90-180 ℃ to prepare the meat flavor essence. However, the monomeric amino acids and vitamins do not belong to conventional food raw materials, are generally identified as food essence, belong to the category of food additives, lead to complex product batching table, and are not beneficial to the cleaning and health of product labels. In addition, when the method utilizes the thermal reaction technology to produce the meat flavor essence, enzymolysis reaction is needed to be combined, even some of the prior art needs to be combined with high-temperature thermal reaction, so that the production process is longer, the cost is higher, higher equipment is needed to be matched, and the practical production feasibility and economical efficiency are poorer.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide a strong-flavor liquid and a preparation method and application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing a strong-flavor liquid, which comprises the following steps:
uniformly mixing soybean fermentation byproducts, wine fermentation byproducts and saccharide substances according to the mass ratio of (10-70): 10-30): 1-20 to obtain a mixture;
adjusting the pH value of the mixture to 4-6 by adding cereal fermented vinegar to obtain a thermal reaction preparation material;
and (3) reacting the thermal reaction preparation materials at the temperature of 80-105 ℃ under normal pressure for 1-5 hours, and cooling to normal temperature after the reaction is finished to obtain the strong-flavor liquid.
The invention prepares the flavor liquid by taking the soybean fermentation byproducts, the wine fermentation byproducts and the sugar substances as base materials, wherein the main function of the soybean fermentation byproducts is to provide carbonyl compounds and lipid still contained in the byproducts after fermentation, and the main function of the sugar substances is to provide reducing sugar, so that the two can carry out a ketamine reaction and a fat oxidation reaction, and meanwhile, the wine fermentation byproducts provide some ester flavor factors and further promote the generation of flavor substances in the reaction, thereby obtaining the aroma flavor liquid. The absence of any one of the above three binders may result in a reduced degree of reaction or failure to perform the relevant reaction.
In addition, the reaction conditions have a great influence on the quality of the taste-imparting liquid. The invention adopts weak acid condition with pH=4-6 to react for 1-5 hours at the temperature of 80-105 ℃ and normal pressure, and can crack more micromolecular substances including alcohol, aldehyde and ketone volatile aroma substances, micromolecular peptide substances, color substances and the like, and the substances jointly form the flavor liquid. If the weak acid pH range is not adopted, the reaction efficiency is affected; if the reaction is carried out at a temperature lower than 80 ℃, the reaction efficiency is reduced, and the taste liquid is not ideal; if the reaction is carried out at a temperature higher than 105 ℃, the high-pressure environment is caused by the temperature higher than the boiling point of the flavor-imparting liquid, the industrial safety is affected, and the flavor-imparting liquid is liable to cause burnt flavor due to too severe reaction.
Preferably, the soybean fermentation byproduct is at least one of soy sauce mash, soy sauce residue and soybean fermentation broth. The soybean fermentation byproducts contain abundant organic matters such as peptone, peptide and amino acid, can carry out Maillard reaction with reducing sugar, and also contain crude fat, and can be simultaneously oxidized and degraded in the reaction process to generate aroma substances.
Preferably, the wine fermentation byproduct is at least one of fermented grains, distilled grains, rice fermentation liquor, wheat fermentation liquor, barley fermentation liquor and corn fermentation liquor. The wine fermentation byproducts have good flavoring effect in the thermal reaction, and the flavor of the flavoring agent can be enhanced by effectively improving the variety and quantity of aldehyde, ester and other aromatic substances through the thermal reaction with acid.
Preferably, the sugar substance is at least one of maltose, glucose, high fructose syrup (the dry matter content of the high fructose syrup is 60-80 wt%), maltose syrup (the dry matter content of the maltose is 30-50 wt%), white granulated sugar, brown sugar, fructose and starch sugar.
Preferably, the cereal fermented vinegar is at least one of acetic acid, lactic acid and malic acid.
The invention also provides a strong-flavor type flavoring liquid, which is prepared by the preparation method of the strong-flavor type flavoring liquid.
The invention also provides application of the strong-flavor flavoring liquid in preparing seasonings.
The invention also provides a flavoring, which comprises the strong-flavor liquid.
The invention also provides a preparation method of the composite seasoning, which comprises the following steps:
heating the mixed solution to boiling, preserving heat for 30-35 min, cooling, and packaging to obtain the composite seasoning;
the mixed solution comprises the following components in parts by weight: 5 to 20 parts of strong-flavor liquid, 3 to 12 parts of salt, 5 to 20 parts of white granulated sugar, 2 to 8 parts of monosodium glutamate, 2 to 8 parts of starch, 0.1 to 1 part of potassium sorbate and 0.01 to 1 part of I+G (disodium ribonucleotide).
Preferably, the starch in the mixed solution is added when the temperature is raised to 70-100 ℃.
Preferably, the cooling is to cool the product to 50-80 ℃ and then packaging.
The invention also provides a composite seasoning, which is prepared by the preparation method of the composite seasoning.
Compared with the prior art, the invention has the beneficial effects that: the invention adopts soybean fermentation byproducts, wine fermentation byproducts and sugar substances as reaction base materials, and prepares the flavoring liquid by carrying out normal pressure thermal reaction at 80-105 ℃ under the condition of pH=4-6, and the raw materials are natural and green, thereby being beneficial to cleaning the batching table of the product and cleaning and healthfulizing the label and realizing zero-addition essence of the product; meanwhile, by adopting the reaction base material, a series of reactions including esterification reaction, fat degradation reaction and Maillard reaction can occur in the thermal reaction process, so that the variety of volatile aroma components such as aldehyde, ketone and ester in the flavor liquid is obviously increased, the aroma and taste are obviously improved, and the color is red and bright. In addition, by adopting the soybean fermentation byproducts and the wine fermentation byproducts as the base materials, the production cost can be obviously reduced, the added value of the food fermentation byproducts is comprehensively improved, the enzymolysis is not required, the high-pressure condition is not required, the production process is simplified, and the production feasibility is high. The flavoring liquid prepared by the invention is used for preparing the composite flavoring, so that the taste of the flavoring can be integrally improved, the flavoring is thick and fresh and sweet in taste, thick in sauce flavor and ester flavor, and red and bright in color.
Drawings
FIG. 1 is a graph showing the number of volatile products in the flavor development liquid obtained in example 2 at different thermal reaction times;
FIG. 2 is a sample graph of the flavor-developing solutions prepared in examples 1 to 3 (examples 1, 2 and 3 are shown in the order from left to right);
FIG. 3 is a graph of samples of the flavor-developing solutions prepared in comparative examples 1 to 2 (comparative examples 1 and 2 in order from left to right);
fig. 4 shows the results of the taste, aroma, color and overall harmony tests of the taste-developing solutions of examples 1 to 3 and comparative example 2.
Detailed Description
The technical solution of the present invention will be further described with reference to the embodiments, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The raw materials used in the examples of the present invention may be obtained commercially or by conventional methods in the prior art, and all the same are used in parallel experiments.
Example 1
1. The preparation method comprises 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%), so as 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) And (3) reacting the thermal reaction preparation materials at the normal pressure and the temperature of 80 ℃ for 4 hours, and rapidly cooling to the normal temperature after the reaction is finished to prepare the aroma type flavor liquid.
Compared with the mixture before reaction, the taste-giving liquid prepared in the example 1 has mellow taste and obviously enhanced aroma intensity. Through detection, the variety of volatile products (the content is more than or equal to 2 weight percent) such as aldehyde, ketone, ester and the like in the flavor liquid is increased by 10 types compared with the variety before reaction. The sensory evaluation result shows that the flavor development liquid of the embodiment 1 has rich and coordinated aroma, thicker taste, better red brightness and lighter color.
2. The preparation method of the composite seasoning comprises the following steps:
according to the weight portions, 18 portions of the prepared flavoring liquid, 8.5 portions of table salt, 15 portions of white granulated sugar, 6 portions of monosodium glutamate, 0.3 portion of I+G and 45.7 portions of water are added into a mixing tank, stirred and mixed uniformly until layering and precipitation are avoided, heated to 70-100 ℃, 5.8 portions of starch are added, stirred and mixed uniformly, heated continuously until boiling, kept for 30-35 min, cooled to 50-80 ℃, and hot-filled, so that the composite flavoring with thick mouthfeel and rich aroma is prepared.
Example 2
1. The preparation method comprises the following steps:
(1) Fully and uniformly mixing 35 parts by weight of soy sauce mash, 30 parts by weight of vinasse and 9 parts by weight of high fructose syrup (the dry matter content of high fructose syrup is 76 wt%), so as 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 the normal pressure and the temperature of 95 ℃ for 3 hours, and rapidly cooling to the normal temperature after the reaction is finished to prepare the aroma type flavor liquid.
Compared with the mixture before reaction, the taste-giving liquid prepared in the example 2 has mellow taste and obviously enhanced aroma intensity. Through detection, the types of volatile products (the content is more than or equal to 2 weight percent) such as aldehyde, ketone, ester and the like in the flavor liquid are increased by 15 types compared with the types before reaction. The sensory evaluation result shows that the flavor liquid in the embodiment 2 has strong and coordinated aroma, thicker taste, longer stay, strong ester aroma and sauce aroma, ideal red and bright color and luster, and no darkness and darkness.
The sample amount analysis of the volatile product (content: 2 wt%) was performed on the flavor liquid of example 2 by GC-MS, and the analysis results are shown in FIG. 1 when the sampling time of the analysis samples were 1h, 2h and 3h in this order.
As can be seen from FIG. 1, in example 2, as the thermal reaction time was prolonged, the number of volatile substances in the flavor liquid increased, and the number of aldehydes, ketones and esters increased during the reaction for 3 hours, indicating that the pleasant aroma of the flavor liquid was significantly enhanced after the reaction for 3 hours.
2. The preparation method of the composite seasoning comprises the following steps:
according to the weight portions, adding 20 portions of the prepared flavoring liquid, 8 portions of table salt, 18 portions of white granulated sugar, 5.5 portions of monosodium glutamate, 0.2 portion of I+G and 43 portions of water into a mixing tank, stirring and mixing uniformly until layering and no precipitation are generated, heating to 70-100 ℃, adding 5.3 portions of starch, stirring and mixing uniformly, continuing heating to boil, preserving heat for 30-35 min, cooling to 50-80 ℃, and carrying out hot filling to obtain the composite flavoring with thick mouthfeel and rich aroma.
Example 3
1. The preparation method comprises the following steps:
(1) According to the weight parts, fully and uniformly mixing 45 parts of soy sauce mash, 30 parts of vinasse and 18.6 parts of high fructose syrup (the dry matter content of the high fructose syrup is 60 wt%), so as 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) And (3) reacting the thermal reaction preparation material at 105 ℃ under normal pressure for 2 hours, and rapidly cooling to normal temperature after the reaction is finished to prepare the aroma type flavor liquid.
Compared with the mixture before reaction, the taste-giving liquid prepared in the example 3 is mellow in taste and obviously enhanced in aroma intensity. Through detection, the types of volatile products (the content is more than or equal to 2 weight percent) such as aldehyde, ketone, ester and the like in the flavor liquid are increased by 12 types compared with the types before reaction. The sensory evaluation result shows that the flavor liquid of the embodiment 3 has strong and coordinated aroma, thicker taste, longer stay, strong ester aroma and sauce aroma, obvious burnt aroma, better red brightness and darker color.
2. The preparation method of the composite seasoning comprises the following steps:
according to the weight portions, adding 20 portions of the prepared flavor-developing liquid, 7.5 portions of salt, 20 portions of white granulated sugar, 5 portions of monosodium glutamate, 0.1 portion of I+G and 42.9 portions of water into a mixing tank, stirring and mixing uniformly until layering and precipitation are avoided, heating to 70-100 ℃, adding 5.5 portions of starch, stirring and mixing uniformly, continuing heating to boil, preserving heat for 30-35 min, cooling to 50-80 ℃, and hot filling to obtain the composite seasoning with thick mouthfeel and rich aroma.
Comparative example 1
Comparative example 1 provides a method of preparing a flavoring liquid, which differs from the method of preparing a flavoring liquid of example 1 only in that: no thermal reaction was performed.
The preparation steps of the seasoning liquid of comparative example 1 are as follows:
the seasoning liquid is obtained by sufficiently and uniformly mixing 40 parts by weight of soybean fermentation liquid, 20 parts by weight of rice fermentation liquid and 10 parts by weight of maltose syrup (the dry matter content of maltose is 40 wt%). The sensory evaluation result shows that the taste of the seasoning liquid of the comparative example 1 is slightly thick, has slight beany flavor, has more miscellaneous and impure fragrance, and has light color and no red and bright color.
Comparative example 2
According to the method of CN201210245769.0, 15 parts of soybean proteolytic products, 3 parts of xylose and water are mixed according to parts by weight to form a mixture with the solid content of 21% (w/w), acetic acid is added to adjust the pH of the mixture to 5.0, heating reaction is carried out for 3 hours at 95 ℃, and after the reaction is finished, the mixture is rapidly cooled to normal temperature, so that the flavoring liquid is prepared.
According to detection, the types of volatile products (the content is more than or equal to 2 weight percent) such as aldehyde, ketone, ester and the like in the flavor liquid prepared in the comparative example 2 are increased by 5 types compared with the types before the reaction. Sensory evaluation results show that the taste-giving liquid of comparative example 2 has a thicker taste, but has a short taste, a general aroma intensity, a red and bright color and a light color.
Comparative example 3
Comparative example 3 provides a method for preparing a flavour development solution which differs from example 1 only in that no soy broth (soy fermentation by-product) is added, the other steps being the same.
The taste liquid of comparative example 3 was prepared 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%), so as 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) And (3) reacting the thermal reaction preparation material at the normal pressure and the temperature of 80 ℃ for 4 hours, and rapidly cooling to the normal temperature after the reaction is finished to prepare the flavor liquid.
Compared with the mixture before reaction, the taste-giving liquid prepared in comparative example 3 has uncoordinated taste, weak aroma and no sauce aroma. Sensory evaluation results show that the flavor development liquid of comparative example 3 has a fragrant and non-thick flavor, a non-coordinated taste and a light color.
Comparative example 4
Comparative example 4 provides a method for preparing a flavour development solution which differs from example 1 only in that no rice fermentation broth (wine fermentation by-product) is added, the other steps being the same.
The taste liquid of comparative example 4 was prepared as follows:
(1) Thoroughly 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%);
(2) Adjusting the pH value of the mixture to 5.4 by adding lactic acid to obtain a thermal reaction preparation material;
(3) And (3) reacting the thermal reaction preparation material at the normal pressure and the temperature of 80 ℃ for 4 hours, and rapidly cooling to the normal temperature after the reaction is finished to prepare the flavor liquid.
The flavor development liquid prepared in comparative example 4 was weak in aroma compared to the mixture before the reaction. The sensory evaluation result shows that the flavor development liquid of the comparative example 4 has weak aroma and is not coordinated.
Comparative example 5
Comparative example 5 provides a method for preparing a taste liquid, which differs from example 1 only in that maltose syrup (sugar substance) is not added, and other steps are the same.
The taste liquid of comparative example 5 was prepared 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) And (3) reacting the thermal reaction preparation material at the normal pressure and the temperature of 80 ℃ for 4 hours, and rapidly cooling to the normal temperature after the reaction is finished to prepare the flavor liquid.
The flavor development liquid prepared in comparative example 5 had a heavier burnt flavor and an unpleasant aroma compared to the mixture before the reaction; the sensory evaluation result shows that the taste-giving liquid of comparative example 5 has a slightly short taste, unpleasant aroma, and a dark and light color.
Comparative example 6
Comparative example 6 provides a method for preparing a taste-imparting liquid which differs from example 1 only in the pH value of the thermal reaction and the other steps are the same.
The taste liquid of comparative example 6 was prepared 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%), so as 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) And (3) reacting the thermal reaction preparation material at the normal pressure and the temperature of 80 ℃ for 4 hours, and rapidly cooling to the normal temperature after the reaction is finished to prepare the flavor liquid.
Compared with the mixture before reaction, the taste of the flavoring liquid prepared in the comparative example 6 is slightly sour, and the fragrance is unpleasant. Sensory evaluation results show that the taste of the taste liquid of the comparative example 6 is not consistent, the sour taste is obvious, the color and luster are poor, and the color and luster are light.
Comparative example 7
Comparative example 7 provides a method for preparing a taste imparting liquid which differs from example 1 only in that no acid adjustment of pH is performed, the other steps being the same.
The taste liquid of comparative example 7 was prepared 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%), so as to obtain a mixture;
(2) And (3) reacting the thermal reaction preparation material at the normal pressure and the temperature of 80 ℃ for 4 hours, and rapidly cooling to the normal temperature after the reaction is finished to prepare the flavor liquid.
The flavor development liquid prepared in comparative example 7 had enhanced aroma intensity but lighter color than the mixture before the reaction. The sensory evaluation result shows that the flavor of the flavor liquid of the comparative example 7 is not coordinated and the color is light.
Comparative example 8
Comparative example 8 provides a method for preparing a taste-imparting liquid, which differs from example 1 only in the temperature of the thermal reaction, and the other steps are the same.
The taste liquid of comparative example 8 was prepared 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%), so as 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) And (3) reacting the thermal reaction preparation material at the normal pressure of 65 ℃ for 4 hours, and rapidly cooling to normal temperature after the reaction is finished to prepare the flavor liquid.
Sensory evaluation results show that the flavor-developing liquid prepared in comparative example 8 has weak and uncoordinated flavor, thick mouthfeel, red color, poor brightness and light color.
Comparative example 9
Comparative example 9 provides a method for preparing a taste-imparting liquid, which differs from example 1 only in the temperature of the thermal reaction, and the other steps are the same.
The taste liquid of comparative example 9 was prepared 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%), so as 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) And (3) reacting the thermal reaction preparation material at the normal pressure and the temperature of 120 ℃ for 4 hours, and rapidly cooling to the normal temperature after the reaction is finished to prepare the flavor liquid.
The taste of the flavor liquid prepared in comparative example 9 was scorched and slightly heavy compared with the mixture before the reaction; the sensory evaluation result shows that the taste of the flavor development liquid of the comparative example 9 is Jiao Weichong, and the color is darker.
And (3) effect test:
1. color analysis test
The flavor development liquids prepared in examples 1 to 3 and comparative examples 1 to 2 were analyzed for depth of color and red brightness. Absorbance of lightThe larger the value, the darker the sample color, in absorbance +.>The depth of shade was characterized. The value a is used for representing the red value of the color, and the value b is used for representing the yellow finger of the color, so that the red intensity of the sample can be represented through the values a and b. The analysis results are shown in the following table:
as is clear from the above table measured data and FIGS. 2 to 3, the absorbance of examples 1 to 3 is compared with the color of comparative examples 1 to 2The color depth of the flavor development solutions of examples 1-3 was significantly enhanced, significantly higher than that of comparative examples 1-2. The values for examples 1-3 a and b are significantly higher than comparative example 1, compared to the red fingers and Huang Zhi of comparative example 1, demonstrating that the red intensity is significantly enhanced after the taste-imparting liquid of examples 1-3 has reacted. As a result, examples 1 to 3 showed a good degree of redness. The weight ratio of the soybean fermentation byproducts to the reducing sugar is changed on the basis of the example 1 in the examples 2 and 3, the absorbance is obviously increased, the color is deepened, the higher a value is provided, and the red brightness is improved compared with the example 1.
In addition, the comparative examples 3 to 5, on the basis of example 1, changed the raw material formulation, resulted in a significant decrease in absorbance and a significant decrease in red brightness compared with example 1, indicating that the preparation method of the present invention can only be carried out well by adding soybean fermentation byproducts, wine fermentation byproducts and sugar substances at the same time, thereby obtaining a strong-flavor type taste liquid. Comparative examples 6 to 7 changed the pH conditions based on example 1, resulting in a decrease in absorbance, and the decrease in absorbance caused by too low pH was more pronounced. Comparative example 8 the temperature of the thermal reaction was lowered based on example 1, the absorbance and a value thereof were significantly lowered, and the red brightness was significantly lowered as compared with example 1. Comparative example 9 the increase in the thermal reaction temperature on the basis of example 1 resulted in a significant darkening of the melanin deposition, a significant decrease in the a value and darkening of the overall colour.
2. Taste, smell and colour scoring test
The taste-imparting liquid prepared in examples 1 to 3 and comparative examples 1 to 2 was adjusted to a concentration of 50g/L with deionized water. And 10 persons form a sensory evaluation group, and the flavor, the taste and the color of the diluted sample are respectively subjected to sensory evaluation. Comparative example 2 and examples 1 to 3 were compared with a blank group of unreacted comparative example 1. The evaluation staff evaluates that the sensory evaluation results of a certain sample and a blank group are close, the sample is scored with 0 score, if the quality of the sample is better than that of the blank group, the sample is scored with negative score if the quality of the sample is worse than that of the blank group, the score of the sample is preferably not more than 3 score, the worst score is not less than-3 score, the final score of the certain sample is the average value of the scoring results of the evaluation staff on the sample, and the evaluation standard is referred to in the table below.
Taste, aroma, color and overall harmony scoring criteria for flavor-developing liquid
The evaluation is shown in FIG. 4. As can be seen from FIG. 4, the three indexes of the flavor development liquids prepared in examples 1 to 3, namely, taste, smell and color, all have higher scores. Overall, the overall sensory score was higher for example 2.
Finally, it should be noted that the above-mentioned embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.
Claims (8)
1. The preparation method of the aroma type flavor-developing liquid is characterized by comprising the following steps:
uniformly mixing soybean fermentation byproducts, wine fermentation byproducts and saccharide substances according to the mass ratio of (35-45): 20-30): 9-18.6 to obtain a mixture;
adjusting the pH value of the mixture to 4-6 by adding cereal fermented vinegar to obtain a thermal reaction preparation material;
the thermal reaction preparation material is reacted for 1 to 5 hours at the normal pressure at the temperature of 80 to 105 ℃, and is cooled to normal temperature after the reaction is finished, so that the strong-flavor liquid is prepared;
the soybean fermentation byproducts are at least one of soy sauce mash, soy sauce residues and soybean fermentation liquid;
the saccharide is at least one of maltose, glucose, fructose-glucose syrup, maltose syrup, white granulated sugar, brown sugar, fructose and starch sugar;
the cereal fermented vinegar is at least one of acetic acid, lactic acid and malic acid.
2. The method for preparing a strong aromatic flavor development liquid according to claim 1, wherein the wine fermentation byproduct is at least one of fermented grains, distillers grains, rice fermentation liquid, wheat fermentation liquid, barley fermentation liquid and corn fermentation liquid.
3. The method for preparing a strong-flavor taste-giving liquid according to claim 1, wherein the dry matter content of fructose in the fructose syrup is 60-80 wt%, and the dry matter content of maltose in the maltose syrup is 30-50 wt%.
4. A strong-flavor development liquid, characterized by being prepared by the preparation method of the strong-flavor development liquid as claimed in any one of claims 1 to 3.
5. Use of a strong flavour development liquid according to claim 4 for the preparation of a flavouring.
6. A seasoning comprising the aroma type flavor-developing liquid according to claim 4.
7. A method for preparing a composite seasoning, comprising:
heating the mixed solution to boiling, preserving heat for 30-35 min, cooling, and packaging to obtain the composite seasoning;
the mixed solution comprises the following components in parts by weight: the concentrated-flavor taste-giving liquid according to claim 4, wherein the taste-giving liquid comprises 5-20 parts of table salt 3-12 parts, 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.
8. A composite seasoning prepared by the process of claim 7.
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