Seasoning sauce and mixing optimization design method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to seasoning sauce and a mixing optimization design method thereof. The oyster mushroom head Maillard reaction liquid and the jellyfish skin Maillard reaction liquid prepared by a specific method are used as main raw materials, so that high-value utilization of byproducts is realized, food material resources are fully utilized, and the seasoning sauce is endowed with unique and excellent flavor quality by compounding the two novel raw materials; in addition, an innovative method combining a fuzzy mathematics sensory evaluation method and D-optimal mixing design is adopted to optimize the formula of the seasoning sauce, Design Expert software is applied to establish a regression model, the relation between the proportion of all the raw materials and sensory scores is analyzed, the flavor and quality of the seasoning sauce are further optimized, and the method is suitable for large-scale popularization and application. Therefore, a scientific theoretical basis is provided for standardized and industrial production of the seasoning sauce.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a seasoning sauce and a mixing optimization design method thereof. Background Art

[0002] As a key ingredient in enhancing flavor in the food industry, seasoning sauces are experiencing rapid market demand for diversification, functionality, and high quality. Consumers are not only focused on the basic flavoring function of seasoning sauces, but also place higher demands on their unique flavor, nutritional value, and quality stability. However, existing seasoning sauce technologies still have significant shortcomings in terms of ingredient innovation, formulation optimization, and industrial adaptability:

[0003] (1) Limitations in raw material selection and flavor development. Existing seasoning sauces mostly rely on traditional animal and plant raw materials (such as soybeans, peppers, meat extracts, etc.), and lack the high-value utilization of edible fungi by-products and seafood processing by-products. As a major edible fungus, the mushroom head part is often discarded as waste due to its rough taste and has not been effectively developed as a flavor base; the scraps or scraps generated during the processing of jellyfish skin are also underutilized due to the limitations of flavor extraction technology. The Maillard reaction is an important way to form food flavor, but in the existing technology, there is very little research on the preparation of composite flavor liquid by using the Maillard reaction of oyster mushroom heads and jellyfish skin. The flavor of traditional seasoning sauces mostly relies on a single raw material or a simple mixture. There is a lack of technical solutions to use the Maillard reaction liquids from two different sources (edible fungi and seafood) to synergistically enhance the flavor level, resulting in a monotonous product flavor and insufficient characteristics, making it difficult to meet consumers' demand for novel flavors.

[0004] (2) The scientificity and accuracy of the formula optimization method are insufficient. The sensory quality of the seasoning sauce formula is significantly affected by the synergistic effect of multiple components, and scientific methods are needed to achieve precise control of the raw material ratio. In the existing technology, formula optimization mostly adopts single-factor experiments or orthogonal experiments. Such methods can only examine the independent effects of limited factors and cannot fully analyze the interaction between multiple components, which can easily lead to missed judgment or misjudgment of the optimal formula. The fuzzy mathematical sensory evaluation method can quantify subjective sensory indicators, and the D-optimal mixture design can achieve efficient optimization of the proportion of multiple components within a limited number of experiments. The combination of the two is an effective means to solve complex formula optimization problems. However, at present, the technology of combining fuzzy mathematical sensory evaluation with D-optimal mixture design is rarely used in the field of seasoning sauce. Most studies still rely on empirical formulation or simple statistical methods, resulting in poor stability of product sensory quality and difficulty in forming a standardized formula.

[0005] Therefore, the existing seasoning sauce technology has shortcomings in the innovative use of raw materials and the application of scientific optimization methods. It is urgent to develop a seasoning sauce technology solution based on new composite raw materials and using scientific optimization methods. Summary of the Invention

[0006] The purpose of the present invention is to overcome the shortcomings and deficiencies of the prior art and provide a seasoning sauce and a mixing optimization design method thereof to effectively improve the flavor quality of the seasoning sauce and provide a scientific optimization method for the seasoning sauce.

[0007] To achieve the above objectives, the technical solutions adopted by the present invention include:

[0008] In a first aspect, the present invention provides a seasoning sauce comprising the following components in percentage by mass: 88%-93% of a Maillard reaction solution of oyster mushroom heads, 5%-10% of a Maillard reaction solution of jellyfish skin, 1%-1.5% of sucrose, and 0.3%-0.6% of oyster mushroom polysaccharide.

[0009] Preferably, the seasoning sauce comprises the following components in percentage by mass: 88-92% of Maillard reaction liquid of oyster mushroom heads, 6.5%-10% of Maillard reaction liquid of jellyfish skin, 1%-1.5% of sucrose and 0.3%-0.6% of oyster mushroom polysaccharide.

[0010] More preferably, the seasoning sauce comprises the following components in percentage by mass: 90.56% of the Maillard reaction liquid of the oyster mushroom head, 7.84% of the Maillard reaction liquid of the jellyfish skin, 1% of sucrose and 0.6% of the oyster mushroom polysaccharide.

[0011] The present invention uses the Maillard reaction liquid of oyster mushroom heads and jellyfish skin as the main raw materials. This not only achieves high-value utilization of by-products and fully utilizes food resources, but also, through the combination of these two new raw materials, gives the seasoning sauce a unique and excellent flavor quality, better meeting consumers' demand for diversified, high-quality seasoning products. In addition, by compounding sucrose and oyster mushroom polysaccharides, a dual system of "flavor adjustment and quality improvement" is constructed. Sucrose not only balances the flavor intensity of the two Maillard reaction liquids, but also forms a new taste layer with the flavor substances in the reaction liquids. The addition of oyster mushroom polysaccharides not only enhances the mellowness of the seasoning sauce, but also gives the product potential functional value.

[0012] Moreover, the present invention maximizes the sensory quality of the seasoning sauce by screening the optimal mixing formula. That is, by adopting the optimal mixing formula defined above, the sensory score of the final prepared seasoning sauce can be the highest, thus meeting the market demand for high-quality seasoning sauce.

[0013] Preferably, the method for preparing the Maillard reaction liquid of Pleurotus ostreatus comprises the following steps:

[0014] (1) crushing the oyster mushroom heads and mixing them with water for aging, adjusting the pH value, adding neutral protease for enzymatic hydrolysis, inactivating the mixture, centrifuging, and concentrating the obtained supernatant under reduced pressure to obtain an enzymatic hydrolysis concentrate of the oyster mushroom heads;

[0015] (2) Glucose is added to the oyster mushroom head enzymatic hydrolysis concentrated solution, and the pH value is adjusted and then a Maillard reaction is performed to obtain the oyster mushroom head Maillard reaction solution.

[0016] Preferably, in step (2), the amount of glucose added is 5.5%-7%, and the pH value is adjusted to 5-8; the temperature of the Maillard reaction is 100-120° C., and the time is 50-80 min.

[0017] More preferably, in step (2), the amount of glucose added is 7%, and the pH value is adjusted to 7; the temperature of the Maillard reaction is 100° C., and the time is 80 min.

[0018] Experimental research found that precisely controlling the Maillard reaction under the above-mentioned optimal conditions can significantly improve the sensory quality of the prepared Oyster Mushroom Maillard reaction liquid, among which the content of bitter amino acids is significantly reduced, the TAV value of glutamic acid reaches 8.10, and the reducing power and DPPH free radical scavenging ability of the reaction liquid are significantly improved, thereby effectively enhancing the flavor properties of the final seasoning sauce.

[0019] Preferably, in step (1), the mass ratio of the oyster mushroom heads to water is 1:(25-35); the aging treatment conditions are: heating at 90-100°C for 10-20 minutes; and the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 35-45°C for 2.5-3.5 hours.

[0020] More preferably, in step (1), the mass ratio of the oyster mushroom heads to water is 1:20; the aging treatment conditions are: heating at 95°C for 15 minutes; and the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 40°C for 3 hours.

[0021] Preferably, the method for preparing the jellyfish skin Maillard reaction solution comprises the following steps:

[0022] (1) crushing the jellyfish skin and mixing it with water, adjusting the pH value, adding pepsin for enzymolysis, inactivating it, and centrifuging to obtain the supernatant to obtain the jellyfish skin enzymolysis solution;

[0023] (2) adding glucose to the jellyfish skin enzymatic hydrolyzate, adjusting the pH value, and then performing a Maillard reaction to obtain the jellyfish skin Maillard reaction solution.

[0024] Preferably, in step (2), the amount of glucose added is 7.5%-10%, and the pH value is adjusted to 8-9; the temperature of the Maillard reaction is 90-110° C., and the time is 30-60 min.

[0025] More preferably, in step (2), the amount of glucose added is 7.5%, and the pH value is adjusted to 8; the temperature of the Maillard reaction is 105° C., and the time is 40 minutes.

[0026] Through experimental research, it was found that when the Maillard reaction of the jellyfish skin enzymatic hydrolysate is precisely controlled under the above-mentioned optimal conditions, the prepared jellyfish skin Maillard reaction liquid can have a rich aroma and a coordinated fishy aroma, and a distinct salty aroma. Therefore, when it is compounded with the Maillard reaction liquid of the oyster mushroom, the two cooperate with each other to effectively enhance the sensory flavor of the seasoning sauce.

[0027] In a second aspect, the present invention provides a method for preparing the seasoning sauce, comprising the following steps: uniformly mixing the Maillard reaction liquid of oyster mushroom heads, the Maillard reaction liquid of jellyfish skin, sucrose and oyster mushroom polysaccharide, and concentrating in vacuo until the soluble solids content is 30%-40%, thereby obtaining the seasoning sauce.

[0028] Preferably, the specific conditions of the vacuum concentration are: vacuum concentration is carried out at -0.1 MPa and 60°C.

[0029] In a third aspect, the present invention provides a method for optimizing the mixing design of the seasoning sauce, comprising the following steps:

[0030] S1. Designing multiple preliminary mixture formulas for the seasoning sauce based on the dosage ranges of each mixture obtained after the single-factor experiment, wherein the mixture comprises a Maillard reaction solution of oyster mushroom heads, a Maillard reaction solution of jellyfish skin, sucrose, and oyster mushroom polysaccharide;

[0031] S2. Using the color, aroma, taste, and form of the seasoning sauce as evaluation indicators, set a fuzzy factor set V composed of the evaluation indicators, V = [v1, v2, v3, v4] = [color, aroma, taste, form], set a comment set U, U = [u1, u2, u3, u4] = [excellent, good, fair, poor], and set corresponding scores for u1, u2, u3, and u4; assign weights to each evaluation indicator, and obtain a weight set X = [x1, x2, x3, x4] for each evaluation indicator;

[0032] S3. Each evaluation indicator is rated, and the number of votes for each indicator in each review is divided by the total number of evaluators to obtain the fuzzy evaluation matrix R. Then, a membership matrix is ​​established for each group of indicator data results, and the sensory score T is obtained according to the fuzzy transformation principle, where T = X*R*U;

[0033] S4, using the amount of the oyster mushroom head Maillard reaction solution, the amount of the jellyfish skin Maillard reaction solution, the amount of sucrose, and the amount of oyster mushroom polysaccharide as response surface factors, and the sensory score T obtained in step S3 as the response value, using software to perform multiple regression fitting on the response results to obtain a regression equation, and performing variance and significance analysis, and using the regression model analysis to obtain the optimal mixing formula of the seasoning sauce;

[0034] Set U = [u1, u2, u3, u4] = [excellent, good, fair, poor] = [90, 80, 70, 60]; set weight set X = [x1, x2, x3, x4] = [0.1, 0.2, 0.6, 0.1].

[0035] The present invention optimizes the seasoning sauce formula by adopting a fuzzy mathematical sensory evaluation method combined with the D-optimal mixture design method with the help of DesignExpert software. It can accurately establish a regression model between the proportion of each raw material and the sensory score, effectively examine the mutual effects between the raw materials, thereby achieving scientific optimization of the formula and providing a reliable theoretical basis and data support for the standardized production of seasoning sauce.

[0036] Compared with the prior art, the present invention has the following beneficial effects:

[0037] (1) The present invention uses the Maillard reaction liquid of oyster mushroom heads and the Maillard reaction liquid of jellyfish skin prepared by a specific method as the main raw materials, which not only realizes the high-value utilization of by-products and fully utilizes food resources, but also gives the seasoning sauce a unique and excellent flavor quality through the combination of two new raw materials; in addition, by compounding sucrose and oyster mushroom polysaccharide, a dual system of "flavor adjustment-quality improvement" is constructed. Sucrose not only balances the flavor intensity of the two Maillard reaction liquids, but also forms a new taste level with the flavor substances in the reaction liquid; and the addition of oyster mushroom polysaccharide not only enhances the mellowness of the seasoning sauce, but also gives the product potential functional value;

[0038] (2) The present invention adopts an innovative method that combines fuzzy mathematical sensory evaluation with D-optimal mixing design to optimize the formula of the seasoning sauce, uses Design Expert software to establish a regression model, and analyzes the relationship between the proportion of each raw material and the sensory score, thereby optimizing the flavor and quality of the seasoning sauce. The mixing optimization method described in the present invention not only effectively improves the flavor quality of the seasoning sauce, but also effectively considers the interaction and influence between the raw materials, providing a scientific theoretical basis for the formula of the seasoning sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a graph showing the results of a single-factor experiment on Maillard reaction conditions in Example 1;

[0040] Figure 2 This is a graph showing the reducing power and DPPH scavenging ability of the enzymatic hydrolyzed concentrate of Pleurotus ostreatus and the Maillard reaction solution in Example 1;

[0041] Figure 3 This is a graph showing the results of a single-factor experiment on the dosage of each mixed ingredient of the seasoning sauce in Example 2;

[0042] Figure 4The results of the interaction between oyster mushroom liquid, sucrose and oyster mushroom polysaccharide on the sensory quality of the product in Example 2 are shown in FIG. Figure 4 A) and the interactive effects of jellyfish skin liquid, sucrose, and oyster mushroom polysaccharide on the sensory quality of the product ( Figure 4 B);

[0043] Figure 5 This is a diagram showing the appearance of the seasoning sauce prepared using the optimal ratio scheme in Example 2. DETAILED DESCRIPTION

[0044] In order to make the purpose, technical solution and effect of the present invention clearer and more specific, the present invention is further described in detail with reference to the following examples. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0045] Unless otherwise specified, the reagents used in the examples are all conventional reagents in the art and can be purchased through commercial channels. Experimental procedures not specifically described in the examples are all routine procedures in the art or can be understood or known by those skilled in the art based on the existing technology or common knowledge they possess.

[0046] The oyster mushroom heads (average dry basis moisture content of about 11.88 g / 100 g) described in the examples were purchased from Huazhou Zhongliang Fungi Technology Co., Ltd.; jellyfish skin and sucrose were both commercially available; and oyster mushroom polysaccharide (70%) was purchased from Xi'an Mixianer Biotechnology Co., Ltd.

[0047] Example 1

[0048] This example provides a method for preparing a Maillard reaction solution of oyster mushroom heads and explores the influence of parameters involved in the Maillard reaction in the preparation method. The specific method is as follows:

[0049] 1. Experimental Methods

[0050] 1. Preparation of enzymatic hydrolysis concentrate of oyster mushroom head:

[0051] The dried oyster mushroom heads were crushed, passed through an 80-mesh sieve, and the material-liquid ratio was adjusted to 1:30 with distilled water. The mixture was heated at 95°C for 15 minutes for aging. The pH of the system was adjusted to 7.0 with 1 mol / L sodium carbonate solution and 0.5 mol / L citric acid solution. Neutral protease was added at a dosage of 3000 U / g. The mixture was enzymatically hydrolyzed at 40°C for 3 hours, then heated at 95°C for 15 minutes to inactivate the enzyme. The mixture was centrifuged at 6500 g for 10 minutes, and the supernatant was collected to obtain the enzymatic hydrolyzate. The enzymatic hydrolyzate was then concentrated under reduced pressure to half of its original volume to obtain the enzymatic hydrolyzate concentrate.

[0052] 2. Preparation of Maillard reaction solution of Pleurotus ostreatus:

[0053] Glucose is added to the oyster mushroom head enzymatic hydrolysis concentrated liquid, and the pH value is adjusted before performing Maillard reaction to obtain the oyster mushroom head Maillard reaction liquid.

[0054] 3. Maillard reaction single factor experiment:

[0055] (1) Effect of glucose addition: Using sensory evaluation, pH, and browning degree as indicators, the initial pH of the reaction was fixed at 7.0, and the reaction was carried out at 120°C for 60 min. The effects of glucose addition of 1.0%, 2.5%, 4.0%, 5.5%, and 7.0% on the Maillard reaction were investigated.

[0056] (2) Effect of reaction time: Using sensory evaluation, pH, and browning degree as indicators, the initial pH of the reaction was fixed at 7.0, the amount of glucose added was the optimal value determined in (1), and the reaction temperature was 120°C. The effects of reaction times of 20 min, 40 min, 60 min, 80 min, and 100 min on the Maillard reaction were investigated.

[0057] (3) Effect of reaction temperature: Using sensory evaluation, pH, and browning degree as indicators, the initial pH of the reaction was fixed at 7.0, the amount of glucose added was the optimal value determined in (1), and the reaction time was the optimal value determined in (2). The effects of reaction temperatures of 80°C, 90°C, 100°C, 110°C, and 120°C on the Maillard reaction were investigated.

[0058] (4) Effect of initial pH of reaction: Using sensory evaluation, pH, and browning degree as indicators, the amount of glucose added was the optimal value determined in (1), the reaction time was the optimal value determined in (2), and the reaction temperature was the optimal value determined in (3). The effects of different initial pH values ​​of 5.0, 6.0, 7.0, 8.0, and 9.0 on the Maillard reaction were investigated.

[0059] The above experiments were performed three times in parallel, and the average value was taken as the result.

[0060] 4. Orthogonal optimization test of Maillard reaction:

[0061] On the basis of the single-factor experiment, a four-factor three-level orthogonal experiment was designed with reducing sugar addition (A), reaction time (B), reaction temperature (C), and initial reaction pH (D) as independent variables and sensory score as the indicator to optimize the Maillard reaction conditions. The factors and levels are shown in Table 1.

[0062] Table 1 Factor levels of orthogonal experiment

[0063]

[0064] 5. Sensory evaluation:

[0065] A sensory evaluation panel of 10 professionally trained individuals was assembled. Each sample was scored item by item using a weighted scoring method, with a maximum score of 10, with scent, flavor, and color weighted at 40%, 40%, and 20%, respectively. The specific scoring criteria are shown in Table 2. Each sample was evaluated three times, and the average score was taken as the final score. A higher score indicates a better sensory effect.

[0066] Table 2 Sensory scoring standards

[0067]

[0068] 6. pH determination:

[0069] The final pH of the reaction system can be used to evaluate the extent of the Maillard reaction. In this experiment, a pH meter was used to measure the pH of the sample after the Maillard reaction was completed and cooled to room temperature in an ice-water bath.

[0070] 7. Determination of browning degree:

[0071] The sample was diluted 10 times and the absorbance of the sample was measured at a wavelength of 420 nm. The higher the absorbance value, the higher the degree of browning. The enzymatic hydrolysis concentrate was used as the blank.

[0072] 2. Results and Analysis

[0073] 1. Maillard reaction condition single factor experiment:

[0074] (1) Effect of glucose addition on Maillard reaction

[0075] Figure 1 (A) shows that as the amount of glucose added increases, the pH of the reaction system decreases significantly and the absorbance increases, indicating that the Maillard reaction is enhanced with increasing glucose dosage. The sensory scores initially increase and then decrease, reaching their maximum value at 5.5% glucose (p < 0.05). Further increases to 7.0% lead to a slight decrease in the sensory scores.

[0076] (2) Effect of reaction time on the Maillard reaction effect

[0077] Figure 1 (B) shows that as the reaction time increases, the degree of Maillard reaction continues to increase. In the early stage of the reaction, fewer flavor substances are generated, the color change is not obvious, and the sensory score is low. When the reaction time is 60 minutes, the sensory score reaches the maximum value (p<0.05). If the reaction time continues to extend, some odor compounds may be produced, which destroys the balance of flavor and causes a decrease in the sensory score.

[0078] (3) Effect of reaction temperature on the Maillard reaction

[0079] Figure 1 (C) shows that when the reaction temperature is below 100°C, the pH and absorbance of the reaction system change relatively slowly. Above 100°C, the pH and absorbance of the reaction system change significantly more rapidly, indicating an increase in the extent of the Maillard reaction. Sensory scores increase within the reaction temperature range of 80-110°C, reaching a maximum at 110°C, and then decrease at 120°C.

[0080] (4) Effect of pH on the Maillard reaction

[0081] Figure 1 (D) shows that the sensory scores first increase and then decrease with the change in the initial pH of the reaction. When the initial pH is around 7.0, the sensory scores reach a high value (p < 0.05), indicating that a more ideal combination of flavor compounds may be produced at this time, resulting in a higher overall flavor evaluation. When the pH continues to increase to 8.0, the sensory scores decrease.

[0082] 2. Orthogonal optimization experimental design and result analysis

[0083] Based on the analysis of the single-factor experimental results, it was found that among the three evaluation indicators—reaction system pH, browning degree (absorbance), and sensory score—the sensory score best illustrates the relationship between reaction degree and Maillard reaction product quality. Therefore, to simplify the experimental process, only the sensory score was selected as the evaluation indicator in the orthogonal test phase. The results of the four-factor, three-level orthogonal test are shown in Table 3, and the results of the analysis of variance are shown in Table 4.

[0084] Table 3 Orthogonal experimental design and results

[0085]

[0086]

[0087] Table 4 Results of variance analysis

[0088]

[0089] Note: F represents the test statistic, * and ** represent significant effect (P<0.05) and extremely significant effect (P<0.01) respectively.

[0090] Analyzing Table 3, the optimal process condition combination is A3B3C1D2, namely, a glucose addition of 7.0%, a reaction time of 80 minutes, a reaction temperature of 100°C, and an initial pH of 7.0. Analyzing Table 4, the variance analysis results show that the reaction time has a significant impact, and the effects of glucose addition, reaction temperature, and initial pH on the sensory score of the Maillard reaction are all extremely significant. The variance analysis results are consistent with the orthogonal analysis results. The optimal condition combination was tested in parallel three times for verification experiments. The resulting product sensory score was 8.64±0.16, which is higher than any other combination in Table 3. This shows that the Maillard process optimization parameters obtained from the orthogonal experiment are applicable and reliable.

[0091] In addition, the Maillard products (MRPs) prepared under the optimal reaction conditions were analyzed by amino acid analysis (Table 5) and antioxidant capacity evaluation ( Figure 2 The images show that after the Maillard reaction, the bitter amino acid content of the enzymatic hydrolyzed concentrate of the oyster mushroom head is significantly reduced, and the reducing power and DPPH free radical scavenging ability of the reaction solution are significantly improved compared to the enzymatic hydrolyzed concentrate.

[0092] Table 5 Changes in free amino acids in concentrates and MRPs

[0093]

[0094]

[0095] Example 2

[0096] This embodiment provides a method for optimizing the design of a mixture of seasoning sauces, and the specific method is as follows:

[0097] 1. Experimental Methods

[0098] 1. Preparation process of seasoning sauce:

[0099] (1) Enzymatic hydrolysis of oyster mushroom and jellyfish skin: The dried oyster mushroom heads were crushed and passed through an 80-mesh sieve. The solid-liquid ratio was adjusted to 1:30 with distilled water. The mixture was heated at 95°C for 15 min for aging. The pH of the system was adjusted to 7.0. Neutral protease was added at a dosage of 3000 U / g. The mixture was enzymatically hydrolyzed at 40°C for 3 h. The mixture was then heated at 95°C for 15 min to inactivate the enzyme. The mixture was centrifuged at 6500 g for 10 min. The supernatant was collected to obtain the enzymatic hydrolyzate. The enzymatic hydrolyzate was concentrated under reduced pressure to half of its original volume to obtain the enzymatic hydrolyzate concentrate.

[0100] Soak the alum-processed jellyfish skin in clean water for about 24 hours, then rinse it with clean water, put it into a blender and grind it into pieces, then add water to the skin pulp at a ratio of 2:1 (mass ratio), adjust the pH of the system to 2.0, add pepsin (3000U / g) at a dosage of 0.1‰, and hydrolyze it at 37°C for 90 minutes, then heat at 100°C to inactivate the enzyme, adjust the pH of the system to 7.0, and then centrifuge at 4000r / min for 10 minutes. The supernatant is the enzymatic hydrolyzate.

[0101] (2) Heat treatment: The enzymatic hydrolysis concentrate of the oyster mushroom heads was added with 7.0% glucose and the pH was 7.0, and the reaction was carried out at 100°C for 80 minutes to obtain the oyster mushroom head Maillard reaction liquid (hereinafter referred to as the oyster mushroom liquid);

[0102] The jellyfish skin enzymatic hydrolyzate was prepared by adding 7.5% glucose and adjusting the pH to 8.0 at 105° C. for 40 min to obtain a jellyfish skin Maillard reaction solution (hereinafter referred to as jellyfish skin solution).

[0103] (3) Vacuum concentration: the two prepared reaction solutions are mixed with sucrose and Pleurotus ostreatus polysaccharide in a certain proportion, and then vacuum concentrated at -0.1 MPa and 60° C. until the soluble solid content is 30%-40%, thereby obtaining the seasoning sauce.

[0104] 2. Optimization of the mixture ratio of seasoning sauce D-optimal mixture design experiment:

[0105] Through the preliminary single factor test, it was determined that when the mixing ratio was 1.25% sucrose, 0.4% oyster mushroom polysaccharide, and the ratio of oyster mushroom liquid to jellyfish skin liquid was 10:1, the sensory characteristics of the seasoning sauce were better, with a sensory score of 81.31 points. The results of the single factor experiment are shown in Figure 3 Then, Design Expert 8.0.6 software was used to select the optimal D-Optional method for mixture design. Excel and IBM SPSS 22.0 software were used for data analysis. The four parameters were set as oyster mushroom liquid (A), jellyfish skin liquid (B), sucrose addition amount (C), and oyster mushroom polysaccharide addition amount (D), where A+B+C+D=100%. The sensory score was used as the response value, and a regression equation was established to optimize the formula. The quality selection range after the preliminary test is shown in Table 6.

[0106] Table 6 Mixture design factors

[0107]

[0108] 3. Sensory evaluation method:

[0109] A panel of 10 sensory evaluators will evaluate the quality of the concentrates. Evaluation criteria include color, aroma, flavor, and form. Each criterion is rated as excellent, good, fair, or poor. All samples are placed in uniform white paper cups and randomly numbered. The sensory evaluation samples are kept at a uniform temperature of 40°C. Sensory evaluators are required to evaluate for 2 hours, with 10-minute intervals between evaluations. After evaluating each sample group, evaluators are required to rinse their mouths with water. Sensory evaluation table 7 is shown below.

[0110] Table 7 Sensory evaluation table

[0111]

[0112]

[0113] 4. Establishment of fuzzy mathematics evaluation model:

[0114] Based on the sensory evaluation criteria, the fuzzy factor set V = [v1, v2, v3, v4] for sensory evaluation can be determined. Each factor in set V corresponds to the four indicators of color, aroma, flavor, and form. The evaluation set U = [u1, u2, u3, u4], with each factor in set U corresponding to the four grades of excellent, good, fair, and poor. The weights and sensory quality scores of the sample's color, texture, aroma, and flavor were collected and statistically analyzed by the sensory assessors. The average of the weighted scores of the ten assessors for each evaluation indicator was taken as the final weight distribution for each evaluation indicator, thus determining the weight set X = [x1, x2, x3, x4].

[0115] 5. Establishment of fuzzy matrix and fuzzy transformation:

[0116] Ten assessors compiled their sensory ratings (Excellent, Good, Fair, Poor) for all samples and presented the final number of votes for each rating. A fuzzy matrix, R, was created by dividing the number of votes for each rating by the total number of sensory assessors. A membership matrix was then constructed for each set of sensory data, and the sensory score, T, was calculated using the fuzzy transformation principle: T = X*R*U.

[0117] 6. Evaluation results

[0118] Assign values ​​to each fuzzy matrix. The weight set X = [0.1, 0.2, 0.6, 0.1], where excellent, good, fair, and poor represent 90, 80, 70, and 60 points, respectively. The fuzzy vectors are sorted into single values ​​and multiplied by the assigned values, then summed to obtain the final score for each experimental group.

[0119] 2. Experimental Results

[0120] By analyzing the results of the optimal D-mix test, the regression equations of sensory score (Y) and oyster mushroom liquid (A), jellyfish skin liquid (B), sucrose addition (C), and oyster mushroom polysaccharide addition (D) were obtained as follows:

[0121] Y=68.29A+72.26B-397.97C+1206.61D+38.25AB+612.03AC-1044.55AD+607.84BC-1032.06BD-2253.12CD

[0122] Table 8 Mixture design test arrangement and results

[0123]

[0124]

[0125] Table 9 Quadratic regression equation and variance analysis

[0126]

[0127] Note: p<0.05 is significant, p<0.01 is extremely significant, and P>0.05 is not significant. Table 9 shows that the p<0.05 of the quadratic regression model of the formula reaches the significance level (p<0.05). 2 =0.7616, indicating that variable Y is caused by 76.16% of the variables (A, B, C, D), indicating that the model equation fits the relationship between the index and the formula ratio well.

[0128] On the basis of completing the regression model analysis, according to the interaction of oyster mushroom liquid, jellyfish skin liquid, sucrose, and oyster mushroom polysaccharide on the sensory evaluation of the finished product, the three-dimensional contour map can visually observe the impact of the changes between the various raw materials on the sensory scores, and analyze the interaction effect between oyster mushroom liquid, sucrose, and oyster mushroom polysaccharide under the condition of fixing the proportion of jellyfish skin liquid at 5%. Figure 4 (A) It can be seen that with the increase of the content of oyster mushroom liquid, sucrose, and oyster mushroom polysaccharide, the sensory score gradually increased until the sensory score reached a peak, indicating that the interaction between the factors was obvious.

[0129] Figure 4 (B) shows the analysis of the effects of the interactions among jellyfish skin liquid, sucrose, and oyster mushroom polysaccharides under the condition of a fixed oyster mushroom liquid content of 93%. As the content of jellyfish skin liquid, sucrose, and oyster mushroom polysaccharides increased, the sensory score first decreased and then gradually increased until a peak value appeared in the sensory score, indicating that the interactions among the factors were significant.

[0130] By analyzing the four main ingredients within the specified range, the regression model predicted the optimal ratio (by mass percentage) to be: 90.56% oyster mushroom liquid, 7.84% jellyfish skin liquid, 1% sucrose, and 0.6% oyster mushroom polysaccharide. This ratio achieved a theoretical maximum sensory evaluation score of 86.99. The final sensory score of 85.75 was only 1.42% lower than the theoretical maximum, demonstrating the reliability of the optimal ratio parameters and related predictions derived from the model.

[0131] Comparison of the sensory scores of the seasoning sauce prepared with the optimal ratio of the experiment of the present invention (85.57 points), the sensory score of the seasoning sauce prepared without adding jellyfish skin hydrolysate (73.70 points), and the sensory score of the seasoning sauce prepared by first mixing the oyster mushroom hydrolysate and the jellyfish skin hydrolysate and then undergoing the Maillard reaction (67.40 points) showed that the sensory score of the seasoning sauce prepared with the optimal ratio of the optimization experiment described in the present invention was significantly higher than that of the other two methods. Therefore, it is shown that the obtained optimal ratio parameters are effective and reliable, and the data results can provide parameter reference for the standardization and industrial production of traditional similar products.

[0132] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A seasoning sauce, characterized in that The seasoning sauce comprises the following components in percentage by mass: 88%-93% of oyster mushroom head Maillard reaction liquid, 5%-10% of jellyfish skin Maillard reaction liquid, 1%-1.5% of sucrose and 0.3%-0.6% of oyster mushroom polysaccharide.

2. The seasoning sauce according to claim 1, wherein The seasoning sauce comprises the following components in percentage by mass: 90.56% of oyster mushroom head Maillard reaction liquid, 7.84% of jellyfish skin Maillard reaction liquid, 1% of sucrose and 0.6% of oyster mushroom polysaccharide.

3. The bechamel sauce according to claim 1 or 2, wherein The preparation method of the Maillard reaction liquid of the oyster mushroom head comprises the following steps: (1) crushing the oyster mushroom heads and mixing them with water for aging, adjusting the pH value, adding neutral protease for enzymatic hydrolysis, inactivating the mixture, centrifuging, and concentrating the obtained supernatant under reduced pressure to obtain an enzymatic hydrolysis concentrate of the oyster mushroom heads; (2) Glucose is added to the oyster mushroom head enzymatic hydrolysis concentrated solution, and the pH value is adjusted and then a Maillard reaction is performed to obtain the oyster mushroom head Maillard reaction solution.

4. The seasoning sauce according to claim 3, wherein In step (2), the amount of glucose added is 5.5%-7%, and the pH value is adjusted to 5-8; the temperature of the Maillard reaction is 100-120° C., and the time is 50-80 minutes.

5. The seasoning sauce according to claim 4, wherein In step (2), the amount of glucose added is 7%, and the pH value is adjusted to 7; the temperature of the Maillard reaction is 100° C., and the time is 80 minutes.

6. The seasoning sauce according to claim 3, wherein In step (1), the mass ratio of the oyster mushroom heads to water is 1:(25-35); the aging treatment conditions are: heating at 90-100°C for 10-20 minutes; and the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 35-45°C for 2.5-3.5 hours.

7. The seasoning sauce according to claim 1 or 2, wherein The preparation method of the jellyfish skin Maillard reaction solution comprises the following steps: (1) crushing the jellyfish skin and mixing it with water, adjusting the pH value, adding pepsin for enzymolysis, inactivating it, and centrifuging to obtain the supernatant to obtain the jellyfish skin enzymolysis solution; (2) adding glucose to the jellyfish skin enzymatic hydrolyzate, adjusting the pH value, and then performing a Maillard reaction to obtain the jellyfish skin Maillard reaction solution.

8. The seasoning sauce according to claim 7, wherein In step (2), the amount of glucose added is 7.5%-10%, and the pH value is adjusted to 8-9; the temperature of the Maillard reaction is 90-110° C., and the time is 30-60 min.

9. The method for preparing the bechamel sauce according to any one of claims 1 to 8, wherein: The method comprises the following steps: uniformly mixing the Maillard reaction liquid of oyster mushroom heads, the Maillard reaction liquid of jellyfish skin, sucrose and oyster mushroom polysaccharide, and concentrating in vacuum until the soluble solid content is 30%-40% to obtain the seasoning sauce.

10. The method for optimizing the design of a mixture of a bechamel sauce according to any one of claims 1 to 8, wherein: The following steps are involved: S1. Designing multiple preliminary mixture formulas for the seasoning sauce based on the dosage ranges of each mixture obtained after the single-factor experiment, wherein the mixture comprises a Maillard reaction solution of oyster mushroom heads, a Maillard reaction solution of jellyfish skin, sucrose, and oyster mushroom polysaccharide; S2. Using the color, aroma, taste, and form of the seasoning sauce as evaluation indicators, set a fuzzy factor set V composed of the evaluation indicators, V = [v1, v2, v3, v4] = [color, aroma, taste, form], set a comment set U, U = [u1, u2, u3, u4] = [excellent, good, fair, poor], and set corresponding scores for u1, u2, u3, and u4; assign weights to each evaluation indicator, and obtain a weight set X = [x1, x2, x3, x4] for each evaluation indicator; S3. Each evaluation indicator is rated, and the number of votes for each indicator in each review is divided by the total number of evaluators to obtain the fuzzy evaluation matrix R. Then, a membership matrix is ​​established for each group of indicator data results, and the sensory score T is obtained according to the fuzzy transformation principle, where T = X*R*U; S4, using the amount of the oyster mushroom head Maillard reaction solution, the amount of the jellyfish skin Maillard reaction solution, the amount of sucrose, and the amount of oyster mushroom polysaccharide as response surface factors, and the sensory score T obtained in step S3 as the response value, using software to perform multiple regression fitting on the response results to obtain a regression equation, and performing variance and significance analysis, and using the regression model analysis to obtain the optimal mixing formula of the seasoning sauce; Set U = [u1, u2, u3, u4] = [excellent, good, fair, poor] = [90, 80, 70, 60]; set weight set X = [x1, x2, x3, x4] = [0.1, 0.2, 0.6, 0.1].

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