CN115669916A - Soy sauce base flavoring base material and preparation method and application thereof - Google Patents
Soy sauce base flavoring base material and preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to a soy sauce base flavoring base material and a preparation method and application thereof. The preparation method of the soy sauce base flavoring base material comprises the following steps: performing denaturation treatment on the second soy sauce oil to prepare a first product; carrying out pre-enzymolysis on the first product to prepare a second product; and carrying out desalination treatment and secondary enzymolysis treatment on the second product to prepare the soy sauce base flavoring base material. The soy sauce base flavoring base material prepared by the preparation method can improve the overall thickness of soy sauce and retain the fragrance of soy sauce.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a soy sauce base flavoring base material and a preparation method and application thereof.
Background
The soy sauce is a seasoning prepared from soybean and wheat as main raw materials through long-term fermentation, has a long development history, is a traditional Chinese seasoning, can endow food with delicious flavor, attractive color and strong aroma, is popular with people, and can not leave the daily life of people. With the continuous progress of soy sauce production and processing technology and the improvement of the consumption level of people, people not only pay attention to the basic tastes of soy sauce, such as sourness, sweetness, bitterness, saltiness, freshness and the like, but also pursue new overall harmony of the tastes. The new taste concept of Kokumi has been proposed by scholars for a series of complex tastes different from basic taste, i.e. thick taste, such as round feeling, fullness, and lingering taste. The soy sauce with obvious thickness is more and more one of the dimensions for judging the quality and the technical level of the soy sauce, so that the development of the thickness improvement technology has important significance for improving the use experience of soy sauce consumers.
The traditional approach for improving the thick feeling of soy sauce mainly comprises the following steps:
1. the thick soy sauce is enhanced by improving the fermentation process, which comprises prolonging the fermentation period, carrying out secondary or multiple fermentation by using the soy sauce instead of saline water, adding strains for making yeast by using soybeans and starchy base materials if the method is available, and then adding saline water containing 30-50% of three oils for fermentation, so that the obtained soy sauce has strong thick feeling and delicious taste.
2. When the base material rich in thick peptide such as yeast extract is added in the product preparation, if the high I + G type yeast extract is screened out by a method and added to the soy sauce in a proportion of 0.4 percent, the delicate flavor and the thick feeling of the soy sauce can be obviously enhanced, and the fragrance of the soy sauce is also enhanced.
3. Adding base materials rich in thick peptides such as vegetable protein peptides and the like during product blending, obtaining the thick peptides with a taste development effect by carrying out enzymolysis on the vegetable proteins if the method is available, specifically, taking peanut meal as a raw material, cooking, adding mixed starter for starter propagation, regulating pH and carrying out biotransformation, then carrying out solid-liquid separation, and finally concentrating or spray drying to obtain paste or powder thick peptides which can be used for enhancing the delicate flavor and the thick flavor of the soy sauce; or bean pulp, fried wheat and beef are used as raw materials, aspergillus oryzae is inoculated for starter propagation and fermentation, and then ultrafiltration, gel chromatographic separation, liquid phase preparation, mass spectrometry and other technologies are combined to obtain two kinds of thick peptides with thick flavor development effects, and the thick peptides have the effect of obviously improving mellow taste after being added and applied.
However, the above method has the following problems:
1. the fermentation flavor characteristics of the soy sauce can be obviously improved by changing the fermentation process, the production period and the cost are increased, and the ever-increasing market demand cannot be met.
2. The yeast extract can be applied to a plurality of seasonings, but the cost of the raw material of the yeast extract per unit mass of protein is high, the yeast extract has yeast taste, the natural fragrance of the soy sauce is lacked, and the original fragrance of the soy sauce is influenced.
3. The preparation of the concentrated peptide by enzymolysis of the vegetable protein has the problems of complex preparation process, long process cycle, low utilization rate of raw materials and the like.
Disclosure of Invention
Based on the above, the invention provides a soy sauce base flavoring base material which can improve the overall body thickness of soy sauce and retain the fragrance of the soy sauce, and a preparation method and application thereof.
In a first aspect of the present invention, there is provided a method for preparing a soy sauce-based flavoring base, comprising the steps of:
performing denaturation treatment on the second soy sauce oil to prepare a first product;
carrying out pre-enzymolysis on the first product to prepare a second product;
and desalting and performing secondary enzymolysis on the second product to prepare the soy sauce base flavoring base.
In one embodiment, the denaturation treatment is carried out at 85-95 ℃ for 0.5-1 h.
In one embodiment, the pre-enzymolysis has at least one of the following characteristics:
(1) The temperature of the pre-enzymolysis is 40 ℃ to 60 ℃ and the time is 6h to 24h;
(2) The enzyme is one or more of neutral protease, alkaline protease and flavourzyme.
In one embodiment, the desalting treatment is performed to make the salt content in the second product less than or equal to 1.5g/100mL.
In one embodiment, the second enzymolysis treatment refers to vacuum concentration of the desalted material at 50-60 ℃, and enzymolysis is realized in the vacuum concentration process.
In one embodiment, the solid is concentrated in vacuum until the mass percentage of the solid is 15-20%.
In one embodiment, the second enzymolysis treatment is finished, and the method further comprises the steps of enzyme deactivation and refining.
In one embodiment, the refining step comprises method one, method two, or a combination thereof:
the first method comprises the following steps:
ultrafiltering the enzyme-inactivated material by an ultrafiltration membrane with the molecular weight of 4.5 KD-5.5 KD and an ultrafiltration membrane with the molecular weight of 0.5 KD-1.5 KD in turn;
the second method comprises the following steps:
carrying out protein chromatographic separation on the inactivated material, wherein the conditions of the protein chromatographic separation comprise:
a chromatographic column: a sephadex chromatographic column; mobile phase: and (3) water.
In a second aspect of the present invention, there is provided the soy sauce-based taste base prepared by the preparation method described in the first aspect.
In a third aspect of the present invention, there is provided a soy sauce comprising a soy sauce base and the soy sauce-based taste base of the second aspect.
The preparation method of the soy sauce base flavoring base material uses soy sauce II oil as a raw material, and carries out denaturation treatment, desalination treatment and twice enzymolysis, so that the prepared soy sauce base flavoring base material can effectively improve the thickiness and the whole flavor of soy sauce, retain the fragrance of the soy sauce, avoid impure or weakened soy sauce fragrance, and greatly improve the whole quality of the soy sauce. Meanwhile, the process is simple and easy to implement and is convenient to popularize and apply.
In addition, in the traditional method, the second soy sauce has poor taste and flavor and low economic value, and the contained undecomposed protein is not fully utilized.
Drawings
FIG. 1 is the sensory evaluation results of the flavor base and yeast extract obtained in example 1;
FIG. 2 is a diagram showing the distribution of the components of the taste providing base obtained in example 1 after gel filtration chromatography.
Detailed Description
The soy sauce-based flavoring base of the present invention, its preparation method and use are described in further detail below with reference to specific examples. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
As used herein, "at least one" refers to any one, any two, or any two or more of the listed items.
In the present invention, "first aspect", "second aspect", "third aspect" and the like are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor are they to be construed as implicitly indicating the importance or quantity of the technical feature indicated. Also, "first," "second," "third," etc. are for non-exhaustive enumeration description purposes only and should not be construed as constituting a closed limitation to the number.
In the present invention, the technical features described in the open type include a closed technical solution composed of the listed features, and also include an open technical solution including the listed features.
In the present invention, the numerical intervals are regarded as continuous, and include the minimum and maximum values of the range and each value between the minimum and maximum values, unless otherwise specified. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein.
The percentage contents referred to in the present invention mean, unless otherwise specified, mass percentages for solid-liquid mixing and solid-solid phase mixing, and volume percentages for liquid-liquid phase mixing.
The percentage concentrations referred to in the present invention refer to the final concentrations unless otherwise specified. The final concentration refers to the ratio of the additive component in the system to which the component is added.
The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or a treatment within a certain temperature range. The constant temperature process allows the temperature to fluctuate within the accuracy of the instrument control.
The room temperature in the present invention is generally 4 ℃ to 30 ℃, preferably 20. + -. 5 ℃.
Through research, the soy sauce releases rich free amino acids and small peptides through long-term enzymolysis of an aspergillus oryzae enzyme system, the delicate flavor and the thick feeling of the soy sauce are formed, but some macromolecular peptides and proteins are still not fully utilized due to the inhibiting effect of salt on the activity of the aspergillus oryzae protease. Therefore, by processing the macromolecular proteins and polypeptides remained in the soy sauce, more flavor-developing peptides can be obtained, the potential of developing the soy sauce into a thick base material is provided, and meanwhile, the soy sauce is processed by taking the soy sauce as a substrate, the special aroma of the soy sauce can be kept, and the soy sauce is more suitable for being used in a soy sauce system.
Based on the above, the invention provides a preparation method of a soy sauce base flavoring base, which comprises the following steps:
s1: performing denaturation treatment on the second soy sauce oil to prepare a first product;
s2: carrying out pre-enzymolysis on the first product to prepare a second product;
s3: and carrying out desalination treatment and secondary enzymolysis treatment on the second product to prepare the soy sauce base flavoring base material.
Specifically, step S1 is mainly a soy sauce second oil denaturation treatment step:
in one example, the preparation of soy sauce oil comprises:
adding 5-15% (mass concentration) saline water which is 1-3 times of the weight of the squeezed soy sauce residue, leaching for 3-7 days, and then squeezing to prepare the second soy sauce.
In one example, the denaturation treatment is carried out at 85-95 ℃ for 0.5-1 h. Therefore, on one hand, the residual enzyme in the second soy sauce oil can be inactivated, on the other hand, the undecomposed protein in the second soy sauce oil is fully denatured, and the denatured protein is easier to be subjected to enzymolysis by protease, so that the release of the flavor development peptide and the flavor precursor peptide is facilitated. Specifically, the temperature of the denaturation treatment includes, but is not limited to: 85 deg.C, 88 deg.C, 89 deg.C, 90 deg.C, 91 deg.C, 92 deg.C, 95 deg.C. The time of the denaturation treatment includes, but is not limited to: 0.5h, 0.75h and 1h.
Specifically, step S2 is mainly a step of performing pre-enzymolysis on the first product obtained in step S1:
in one example, the temperature of the pre-enzymolysis is 40-60 ℃, and the time is 6-24 h. Specifically, the temperature of the pre-enzymolysis includes, but is not limited to: 40 deg.C, 45 deg.C, 48 deg.C, 50 deg.C, 52 deg.C, 54 deg.C, 55 deg.C, 56 deg.C, 58 deg.C, 60 deg.C. The time of pre-enzymolysis includes but is not limited to: 6h, 8h, 10h, 11h, 12h, 13h, 15h, 17h, 20h, 22h and 24h.
In one example, the enzyme used for the pre-enzymolysis is a protease. Further, the enzyme adopted by the pre-enzymolysis is one or more of neutral protease, alkaline protease and flavourzyme. Thus, insoluble denatured protein is pre-digested and converted into soluble polypeptide, so that the utilization rate of the protein is improved.
In one example, the enzyme is added in an amount of 400 to 2000U per 1mL of the first product.
In one example, after the result of the pre-enzymolysis, the pre-enzymolysis product is centrifuged to obtain a clear solution, i.e., the second product. Without limitation, the rotation speed of the centrifugal treatment is 7500 rpm-8500 rpm, and the time is 20 min-40 min.
Specifically, step S3 is mainly a step of desalting and performing second enzymolysis on the second product of step S2:
in one example, desalting refers to bringing the salt content of the second product to 1.5g/100mL or less. Without limitation, the desalting treatment is carried out by an electrodialysis method.
In one example, the second enzymolysis treatment refers to vacuum concentration of the desalted material at 50-60 ℃, and enzymolysis is achieved in the vacuum concentration process. It can be understood that the enzyme for the second enzymolysis still remains in the second product after the desalting treatment, so that the second enzymolysis can be realized by appropriate heating. Meanwhile, the temperature is controlled in the optimal catalysis range of the enzyme in the vacuum concentration process, the concentration of the substrate and the enzyme can be increased by reducing the moisture, the collision combination probability of the enzyme and the substrate is improved, the enzymolysis degree is further improved, so that more flavor-developing small molecular peptides and flavor precursor peptides are obtained, and the concentration of enzymolysis products is synchronously realized. And the two processes are combined, so that the energy consumption and the processing time are saved.
In one example, vacuum concentration is carried out until the mass percentage of the solid is 15-20%.
In addition, after the second enzymolysis treatment is finished, the method also comprises the steps of enzyme deactivation and refining.
In one example, the enzyme deactivation temperature is 130 ℃ to 135 ℃ and the time is 8s to 12s. Without limitation, enzyme deactivation is performed using UHT equipment.
In one example, the refining step comprises method one, method two, or a combination thereof. Wherein the first method is ultrafiltration, and the second method is gel chromatography. The product is further subjected to ultrafiltration or gel chromatography separation and purification, so that the bad flavor in the base material can be further removed, and the thick flavor-developing base material with better purity can be obtained.
The first method comprises the following steps:
the material after enzyme deactivation is ultrafiltered by an ultrafiltration membrane with 4.5 KD-5.5 KD and an ultrafiltration membrane with 0.5 KD-1.5 KD in turn.
The second method comprises the following steps:
carrying out protein chromatographic separation on the inactivated material, wherein the conditions of the protein chromatographic separation comprise:
a chromatographic column: a sephadex chromatographic column; mobile phase: and (3) water.
Further, the conditions for chromatographic separation of the protein may further comprise one or more of:
(1) Flow rate: 0.8-1.2 mL/min;
(2) Detection wavelength: 215nm to 225nm;
(3) The sample injection amount is 0.8 mL-1.2 mL.
In one example, the refining step further comprises a lyophilization step.
The invention also provides the soy sauce base flavoring base prepared by the preparation method.
The invention also provides soy sauce which comprises soy sauce base materials and the soy sauce base flavor development base materials.
The following are specific examples, and the raw materials used in the examples are all commercially available products unless otherwise specified.
Example 1
The embodiment is a soy sauce base flavoring base material, and the preparation method comprises the following steps:
(1) Taking squeezed sauce residue of soy sauce as a raw material, adding 10wt% of saline water which is 2 times of the weight of the squeezed sauce residue, uniformly stirring, leaching for 5 days, stirring and squeezing to obtain second oil, and heating the second oil at 90 ℃ for 1h for denaturation treatment to obtain second oil rich in denatured protein;
(2) Adding neutral protease and flavourzyme into the denatured second oil obtained in the step (1), wherein the addition amounts of the neutral protease and the flavourzyme are 2000U and 400U respectively added into every 1ml of the denatured second oil, performing enzymolysis for 12 hours at the temperature of 55 ℃, and then centrifuging for 30 minutes at 8000rpm of a disc centrifuge to obtain an enzymolysis clear liquid;
(3) Desalting the enzymolysis clear liquid obtained in the step (2) by using an electrodialysis device until the salt concentration is about 1g/100mL, and then performing heat preservation concentration on the desalted enzymolysis clear liquid by using a vacuum rotary evaporator at 55 ℃ until the final solid content is 20% by mass;
(4) And (4) sterilizing the concentrated enzymolysis liquid obtained in the step (3) for 10s at 135 ℃ by using UHT (ultra high temperature) and cooling to normal temperature to obtain the flavor base material.
Example 2
The embodiment is a soy sauce base flavoring base material, and the preparation method comprises the following steps:
(1) Taking squeezed sauce residue of soy sauce as raw material, adding 2 times of 5wt% saline water, stirring, leaching for 3 days, stirring and squeezing to obtain second oil, and heating the second oil at 85 deg.C for 1h for denaturation treatment to obtain second oil rich in denatured protein;
(2) Adding neutral protease and flavourzyme into the denatured second oil obtained in the step (1), wherein the addition amounts of the neutral protease and the flavourzyme are respectively 2000U and 400U added into every 1ml of the denatured second oil, performing enzymolysis for 24 hours at 40 ℃, and then centrifuging for 30min at 8000rpm by using a disc centrifuge to obtain an enzymolysis clear liquid;
(3) Desalting the enzymolysis clear liquid obtained in the step (2) by using an electrodialysis device until the salt concentration is about 1g/100mL, and then performing heat preservation concentration on the desalted enzymolysis clear liquid by using a vacuum rotary evaporator at 60 ℃ until the final solid content is 20% by mass;
(4) And (4) sterilizing the concentrated enzymolysis liquid obtained in the step (3) at 135 ℃ for 10s by using UHT (ultra high temperature treated), and cooling to normal temperature to obtain the flavor base material.
Example 3
The embodiment is a soy sauce base flavoring base material, and the preparation method comprises the following steps:
(1) Taking squeezed sauce residue of soy sauce as raw material, adding 15wt% of saline water 2 times the weight of the squeezed sauce residue, stirring uniformly, leaching for 7 days, stirring and squeezing to obtain second oil, and heating the second oil at 95 ℃ for 0.5h for denaturation treatment to obtain second oil rich in denatured protein;
(2) Adding alkaline protease and flavourzyme into the denatured second oil obtained in the step (1), wherein the addition amounts of the alkaline protease and the flavourzyme are respectively 2000U and 400U added into each 1ml of denatured second oil, performing enzymolysis for 6 hours at the temperature of 60 ℃, and then centrifuging for 30min at 8000rpm by using a disc centrifuge to obtain an enzymolysis clear liquid;
(3) Desalting the enzymolysis clear liquid obtained in the step (2) by using an electrodialysis device until the salt concentration is about 1g/100mL, and then performing heat preservation concentration on the desalted enzymolysis clear liquid by using a vacuum rotary evaporator at 50 ℃ until the final solid content is 20% by mass;
(4) And (4) sterilizing the concentrated enzymolysis liquid obtained in the step (3) for 10s at 135 ℃ by using UHT (ultra high temperature) and cooling to normal temperature to obtain the flavor base material.
Example 4
This example is a soy sauce base flavoring base, and the preparation method is the same as example 1, and the main differences are that: the temperature of the denaturation treatment was 100 ℃.
The method comprises the following specific steps:
(1) Taking squeezed sauce residue of soy sauce as a raw material, adding 10wt% of saline water which is 2 times of the weight of the squeezed sauce residue, uniformly stirring, leaching for 5 days, stirring and squeezing to obtain second oil, and heating the second oil at 100 ℃ for 1h for denaturation treatment to obtain second oil rich in denatured protein;
(2) Adding neutral protease and flavourzyme into the denatured second oil obtained in the step (1), wherein the addition amounts of the neutral protease and the flavourzyme are 2000U and 400U respectively added into every 1ml of the denatured second oil, performing enzymolysis for 12 hours at the temperature of 55 ℃, and then centrifuging for 30 minutes at 8000rpm of a disc centrifuge to obtain an enzymolysis clear liquid;
(3) Desalting the enzymatic clear liquid obtained in the step (2) by using an electrodialysis device until the salt concentration is about 1g/100mL, and then performing heat preservation concentration on the desalted enzymatic clear liquid by using a vacuum rotary evaporator at 55 ℃, and concentrating until the final solid content is 20%;
(4) And (4) sterilizing the concentrated enzymolysis liquid obtained in the step (3) for 10s at 135 ℃ by using UHT (ultra high temperature) and cooling to normal temperature to obtain the flavor base material.
Comparative example 1
The comparative example is a soy sauce base flavoring base, and the preparation method is the same as that of example 1, and the main differences are that: no denaturation treatment was performed.
The method comprises the following specific steps:
(1) Taking squeezed sauce residues of the soy sauce as a raw material, adding 10wt% of saline water which is 2 times of the weight of the squeezed sauce residues, uniformly stirring, leaching for 5 days, and stirring and squeezing to obtain second oil;
(2) Adding neutral protease and flavourzyme into the second oil obtained in the step (1), wherein the addition amounts of the neutral protease and the flavourzyme are 2000U and 400U respectively added into every 1ml of the denatured second oil, performing enzymolysis for 12 hours at 55 ℃, and then centrifuging for 30min at 8000rpm of a disc centrifuge to obtain an enzymolysis clear liquid;
(3) Desalting the enzymolysis clear liquid obtained in the step (2) by using an electrodialysis device until the salt concentration is about 1g/100mL, and then performing heat preservation concentration on the desalted enzymolysis clear liquid by using a vacuum rotary evaporator at 55 ℃ until the final solid content is 20%;
(4) And (4) sterilizing the concentrated enzymolysis liquid obtained in the step (3) for 10s at 135 ℃ by using UHT (ultra high temperature) and cooling to normal temperature to obtain the flavor base material.
Test example 1
(1) The flavor base materials of examples 1 to 4 and comparative example 1 were added to soy sauce in an amount of 0.1% by mass, respectively, and the umami and richness of the soy sauce were subjected to sensory evaluation, and the sensory evaluation test consisted of 5 males and 4 females who had experienced sensory evaluation. The sensory evaluation comparison results are shown in table 1:
TABLE 1
The above table shows the comparative evaluation results of the soy sauce added in examples 1 to 4 and the soy sauce added in comparative example 1, the evaluation was performed by a scoring method, the score was 0 to 10, the stronger the taste was, the higher the score was, the soy sauce without the base was used as a control group, and the umami, richness and bitterness of the control group were all 5. The results show that the flavor base material obtained by denaturation treatment can obviously improve the overall fullness of the soy sauce and prolong the duration of the flavor of the soy sauce in the oral cavity after being added to the soy sauce. The bitter taste of the soy sauce is aggravated by adding the flavor base material obtained by the denaturation treatment at 100 ℃ compared with the flavor base material obtained by the denaturation treatment at 85-95 ℃, which indicates that the improvement of the whole flavor effect of the flavor base material is not facilitated by overhigh denaturation temperature.
(2) The above evaluation results show that example 1 is the best in both flavor and aroma, and the flavor base materials obtained in example 1, comparative example 1 and example 4 were further analyzed by using a liquid chromatography-mass spectrometer and a gas chromatography-mass spectrometer, respectively, and the influence of denaturation treatment on the polypeptide composition and aroma components of the flavor base materials was compared, and the results of the polypeptide composition are shown in table 2:
TABLE 2
The detection shows that the two oils in examples 1 and 4 can directionally increase the production of polypeptides after denaturation, and some of the polypeptides are related to thickening, such as Glu-Leu, glu-Tyr, glu-Val, lys-Pro and other polypeptides, which are reported in documents to have the effects of increasing freshness and thickening in products such as yeast extract, soy sauce and the like. Therefore, the addition of the taste base of the examples to soy sauce can significantly improve the body of soy sauce. Meanwhile, compared with the taste base material obtained by the denaturation treatment at the temperature of 90 ℃, the content of polypeptide related to thickening is reduced, and the improvement of the thickening feeling of the soy sauce is weaker.
(3) The flavor-providing base materials obtained in examples 1 to 4 and comparative example 1 were added to soy sauce in an amount of 0.1% by mass, respectively, and the flavor of soy sauce was subjected to sensory evaluation, and the sensory evaluation test consisted of 5 males and 4 females who had been subjected to sensory evaluation. The sensory evaluation comparison results are shown in table 3:
TABLE 3
The evaluation adopts a grading method, the grading range is 0-10, the grading is higher when the fragrance is stronger or the preference degree is better, soy sauce without base materials is taken as a control group, and the fragrance strength and the fragrance preference of the control group are respectively marked as 5. The result shows that the sauce flavor of the soy sauce added with the flavor base material obtained by the second oil modification treatment is obviously stronger, the flavor purity is good, and the flavor quality of the soy sauce is well improved. However, the flavor of the soy sauce obtained by adding the flavor base material obtained by increasing the denaturation temperature to 100 ℃ and then treating the soy sauce becomes poor in flavor preference, the main reason is that the scorched flavor is obvious, and the flavor base material obtained by increasing the denaturation temperature is not beneficial to improving the flavor quality.
(4) The flavor bases of examples 1 and 4 and comparative example 1 were treated separately, and the aroma components were detected using a gas chromatograph-mass spectrometer. The detection method comprises the following steps:
headspace-solid phase microextraction (HS-SPME) conditions: aging the extraction fiber head of the solid phase microextraction at 250 deg.C for l h at the injection port of the gas chromatograph. Weighing 5g of sample into a headspace bottle, sealing and balancing, inserting into an SPME extraction head (material: middle polarity 75um CAR/PDMS) for extraction at 40 ℃ for 30min, keeping oscillation during the extraction process, desorbing at a GC sample inlet (250 ℃) for 20min after the extraction is finished, and aging the extraction head between two samples at the temperature of the sample inlet for 10min during the sample treatment process to prevent mutual pollution between the samples.
GC-MS detection conditions: an HP-INNOWAX elastic quartz capillary chromatography column (60m 0.25mm 0.25um) is adopted, the carrier gas is high-purity helium (1.2 mL/min), an electron impact ionization (EI) ion source is adopted, the electron energy is 70eV, and the ion source temperature is 250 ℃. Temperature programming conditions: the initial temperature is 40 ℃, the temperature is kept for 5min, the temperature is increased to 240 ℃ at the speed of 5 ℃/min, the temperature is kept for 15min, and a non-diversion mode is adopted.
The aroma components of the taste base of examples 1, 4 and comparative example 1 are shown in table 4 below:
TABLE 4
The results show that the flavor base material prepared by the denatured two-oil is stronger in fragrance compared with the non-denatured flavor base material, and the content of key component substances such as pyrazine, furan, pyrrole and the like which endow thick and heavy fragrance to the soy sauce is remarkably improved. However, the improvement of furan substances in the aroma components of the taste base material subjected to denaturation treatment at 100 ℃ is more obvious than that of furan substances subjected to denaturation treatment at 90 ℃, so that the burnt taste of the taste base material is heavier, and the aroma is poor in preference.
(5) The taste providing materials and the commercially available yeast extracts obtained in example 1 were added to soy sauce for sensory evaluation, and sensory evaluation tests consisted of 6 men and 5 women who had sensory evaluation experience, and the sensory evaluation results are shown in fig. 1. The results show that the soy sauce to which the taste providing base material of example 1 was added had a more prominent and rich soy sauce flavor than the soy sauce to which the yeast extract was added, and that the soy sauce had a better overall flavor than the soy sauce to which the yeast extract was added, and had a less unpleasant flavor such as a yeast flavor and a beany flavor. In addition, it has been reported in the literature that some sulfur-containing compounds such as dimethyldisulfide, 2-methyl-5-methylthiofuran, etc. are characteristic flavor compounds of yeast extract, and these aroma components are too strong to destroy the aroma of soy sauce itself, while in the aroma components of the taste base of example 1, these compounds are substantially absent.
Example 5
And (3) taking the flavor-developing base material of the example 1, firstly carrying out ultrafiltration by using a 5KD ultrafiltration membrane to obtain ultrafiltration clear liquid, then passing the ultrafiltration clear liquid through a 1KD ultrafiltration membrane, and collecting 1KD ultrafiltration membrane retentate to obtain the refined soy sauce base flavor-developing base material. The physicochemical indexes of the flavoring base material refined by the method are shown in the following table 5:
TABLE 5 physicochemical indexes of the refined flavor-developing base materials
| Index (I) | Total acid | Ammonia nitrogen | Total nitrogen | Reducing sugar | Glutamic acid |
| Refined flavour-developing base material | 1.15 | 0.46 | 1.047 | 2.42 | 5.64 |
The soy sauce to which the refined flavor base was added (test group) and the soy sauce to which no flavor base was added (control group) were evaluated, and the sensory evaluation test consisted of 5 males and 5 females who had experienced sensory evaluation, and the results are shown in table 6 below:
TABLE 6 evaluation results of the refined flavor stocks
1 represents the umami taste or the rich and strong, and 2 represents the umami taste and the rich and weak. The result shows that the soy sauce has longer remained mouth after the refined flavor base material is added, and the delicate flavor and the thickness are both obviously enhanced.
Example 6
Taking the flavor base material of the example 1, separating by using a sephadex 30incoarse 10/300GL molecular sieve chromatographic column, and carrying out mobile phase: first-stage water; flow rate: 1mL/min; sample introduction amount: 1mL; detection wavelength: 220nm. The fractions were collected and designated as F1, F2, F3, and F4, respectively. The components are added into the soy sauce with equal peptide content, and the influence of the components on the thick feeling of the soy sauce is evaluated in a sensory manner. The distribution of the components separated by the gel column is shown in figure 2, the peptide content and the evaluation results are shown in tables 7-8 below, and the sensory evaluation experiment consists of 5 males and 5 females with sensory evaluation experience:
TABLE 7 content of peptide in each fraction isolated by gel chromatography column
| Separating the components | F1 | F2 | F3 | F4 |
| Peptide content/mg | 3.002 | 3.023 | 4.787 | 0.669 |
TABLE 8 evaluation results of gel column separation fractions
| Appraiser | F1 | F2 | F3 | F4 |
| 1 | 4 | 2 | 5 | 6 |
| 2 | 1.5 | 8 | 10 | 2 |
| 3 | 8 | 8 | 9 | 4 |
| 4 | 7 | 4 | 8 | 5 |
| 5 | 5 | 6 | 6 | 2 |
| 6 | 6 | 4 | 7 | 4 |
| 7 | 7.5 | 6 | 3.5 | 8.5 |
| 8 | 1 | 9 | 5 | 1 |
| 9 | 6 | 7 | 8 | 3 |
| Average score | 5.1 | 6.0 | 6.8 | 3.9 |
The results were scored according to the degree of thickening after adding soy sauce to each component, the score was 0 to 10, and the higher the score was, the stronger the feeling of thickening was, and soy sauce with 4 components separated and remixed was used as a control group, and the degree of thickening was 10. The result shows that the thick feeling of the soy sauce is obviously enhanced after the F3 component separated by the gel column is added into the soy sauce, the mouth is full, and the mouth is kept for a long time. In addition, the bitter and astringent bad flavor of the separated components is mainly concentrated in the F4 component, and the bad flavor can be well removed through gel chromatography column separation.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, so as to understand the technical solutions of the present invention specifically and in detail, but not to be understood as the limitation of the protection scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. It should be understood that the technical solutions provided by the present invention, which are obtained by logical analysis, reasoning or limited experiments, are within the scope of the appended claims. Therefore, the protection scope of the present invention should be subject to the content of the appended claims, and the description and the drawings can be used for explaining the content of the claims.
Claims (10)
1. A preparation method of a soy sauce base flavoring base material is characterized by comprising the following steps:
performing denaturation treatment on the second soy sauce oil to prepare a first product;
carrying out pre-enzymolysis on the first product to prepare a second product;
and carrying out desalination treatment and secondary enzymolysis treatment on the second product to prepare the soy sauce base flavoring base material.
2. The method for producing a soy sauce-based taste base according to claim 1, wherein the denaturation treatment is carried out at a temperature of 85 to 95 ℃ for 0.5 to 1 hour.
3. The method of preparing a soy sauce based savoury base according to claim 1, wherein the pre-enzymolysis has at least one of the following characteristics:
(1) The temperature of the pre-enzymolysis is 40 ℃ to 60 ℃ and the time is 6h to 24h;
(2) The enzyme is one or more of neutral protease, alkaline protease and flavourzyme.
4. The method for preparing a soy sauce-based savory base according to claim 1, wherein the desalting treatment is performed so that the salt content in the second product is 1.5g/100mL or less.
5. The method for preparing a soy sauce based flavoring base according to claim 1, wherein the second enzymolysis treatment is to perform vacuum concentration on the desalted material at 50-60 ℃, and the enzymolysis is performed during the vacuum concentration.
6. The method for producing a soy sauce based flavoring base according to claim 5, wherein the concentration is performed under vacuum until the solid content is 15 to 20% by mass.
7. The method for preparing a soy sauce-based savory base according to any of claims 1 to 6, further comprising the steps of inactivating the enzyme and refining after the second enzymatic treatment.
8. The method of preparing a soy-based savory base of claim 7, wherein the refining step comprises method one, method two, or a combination thereof:
the first method comprises the following steps:
ultrafiltering the enzyme-inactivated material by an ultrafiltration membrane with the molecular weight of 4.5 KD-5.5 KD and an ultrafiltration membrane with the molecular weight of 0.5 KD-1.5 KD in turn;
the second method comprises the following steps:
carrying out protein chromatographic separation on the inactivated material, wherein the conditions of the protein chromatographic separation comprise:
and (3) chromatographic column: a sephadex chromatographic column; mobile phase: and (3) water.
9. A soy sauce-based taste base produced by the production method according to any one of claims 1 to 8.
10. A soy sauce comprising a soy sauce base and the soy sauce-based taste base of claim 9.
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