Cold processed seasoning sauce and preparation method thereof

Abstract

The invention discloses a method for preparing a cold-processed sauce, comprising the steps of selecting fruits and vegetables and performing enzyme inactivation on them, beating the fruits and vegetables after enzyme inactivation to prepare a slurry, preparing a compound thickener, and sequentially adding a sweetener and a compound thickener to the slurry. After the fruits and vegetables are inactivated, the enzymes are inactivated and then beating, and a sweetener and a compound thickener are added thereto and stirred evenly to prepare a sauce. When the sauce is prepared by the method, high-temperature treatment processes such as steaming or boiling are not required, so that a large amount of nutrients in the fruits and vegetables can be avoided from being lost and the taste of the sauce can be changed. The addition of a thickener compounded from fruit and vegetable powder and a thickener can improve the viscosity of the sauce, so that a sauce with a viscosity and texture similar to that of a sauce prepared by a boiling process can be obtained without high-temperature concentration treatment during the preparation process, and the addition of fruit and vegetable powder can further increase the content of nutrients.

Description

Technical Field

[0001] The invention relates to a cold-processed seasoning sauce and a preparation method thereof, and belongs to the technical field of food processing. Background Art

[0002] Sauce refers to a sauce-like condiment used to coordinate the taste of various foods to meet the requirements of consumers. Sauce can be eaten with food. For example, when eating bibimbap, consumers can pour sauce into the rice and stir it to eat. When eating bread, steak and other foods, they can dip sauce into the food. Sauce can also be added to the raw materials of food to make food containing sauce. For example, in the production process of sandwich biscuits, sandwich bread, flavored beverages and other foods, sauce needs to be added to improve the taste of the food. Most of the sauces commonly used in daily life are made from vegetables or fruits, such as mushroom sauce, chili sauce, salad sauce, ketchup, kiwi sauce, blueberry sauce, etc. Because vegetables and fruits are rich in vitamins, minerals, aromatic substances, pigments and organic acids, fruit and vegetable sauces are widely loved by people.

[0003] At present, common fruit and vegetable sauces are all made by high-temperature boiling. However, since the nutrients in fruits and vegetables are not resistant to high temperatures, during the high-temperature boiling process, the nutrients such as vitamins and pigments in fruits and vegetables will continue to be lost, resulting in a decrease in their nutritional value. At the same time, the taste of fruit and vegetable sauces will also change significantly. For example, the patent with publication number CN 104938888A discloses a kiwi sauce and a preparation method thereof. Before beating, the kiwi fruit needs to be steamed at 80 to 120 ° C for 16 to 24 hours. The long-term high-temperature steaming not only causes a large amount of nutrients in the kiwi fruit to be lost, but the long processing time will also reduce the production efficiency of the product, thereby increasing the production cost of the product. Therefore, it is necessary to develop a method for making a sauce that does not require long-term heat treatment, and the produced sauce does not have a significant difference in viscosity or texture compared with the existing sauce. Summary of the invention

[0004] The invention discloses a method for preparing a seasoning sauce, so as to solve the problem that when a fruit and vegetable seasoning sauce is prepared by a traditional heat processing method, a large amount of nutrients in the fruit and vegetables are lost, thereby resulting in low nutritional value of the seasoning sauce.

[0005] In order to solve the above problems, one of the objects of the present invention is to provide a method for preparing a cold processed sauce, comprising the following steps:

[0006] (1) Pretreatment: Select mature fruits and vegetables that are not rotten or moldy, wash away impurities on the surface of the fruits and vegetables, and perform enzyme inactivation treatment on them;

[0007] (2) Slurry preparation: Weigh fruits, vegetables and vitamin C, and use a food processor to make pulp;

[0008] (3) Preparing a compound thickener: weigh the fruit and vegetable powder and the thickener and mix them evenly;

[0009] (4) Preparing seasoning sauce: Add the sweetener and the compound thickener to the slurry in sequence, stir and mix well, and the seasoning sauce can be prepared without enzyme inactivation and concentration treatment.

[0010] After the fruits and vegetables are treated with enzyme inactivation, they are pulped using a food processor, and then sugar alcohol and a compound thickener are added to the pulp and stirred evenly to prepare a sauce. Since the method for preparing the sauce of the present invention is a cold processing method, that is, no steaming or boiling is required, the method for preparing the sauce can be done at a relatively low temperature. In fact, when using the cold processing method to make the sauce, it is inevitable that there will be problems such as low viscosity of the sauce and poor product texture; at the same time, since the cold processing process does not require high temperature and long-term boiling, the prepared sauce will have a short shelf life due to incomplete sterilization. In order to solve the problems of poor product texture and low viscosity when preparing the sauce by cold processing, the present invention improves the viscosity and texture of the sauce by using a compound thickener as a thickener. Specifically, fruit and vegetable powder is compounded with a hydrophilic colloid to prepare a compound thickener. After adding the compound thickener of fruit and vegetable powder and hydrophilic colloid to the fruit and vegetable slurry and stirring evenly to mix them, most of the water in the slurry is absorbed by the compound thickener, and the viscosity and texture of the sauce are greatly improved. By adding sweeteners such as sugar or sugar alcohol to the slurry, on the one hand, the osmotic pressure and water activity of the sauce can be adjusted, so that the viscosity of the sauce is increased. On the other hand, since sugar or sugar alcohol has a certain bactericidal effect, the addition of sugar or sugar alcohol can further solve the problem of incomplete sterilization and short shelf life during cold processing.

[0011] In one embodiment of the present invention, in the pretreatment step, the enzyme inactivation process includes a step of blanching the fruits and vegetables, the blanching temperature is 70-100° C., and the blanching time is 15-60 seconds. The main function of the enzyme inactivation treatment is to kill bacteria in the fruits and vegetables and reduce the activity of oxidase or peroxidase in the fruits and vegetables.

[0012] In one embodiment of the present invention, in the pulping step, the rotation speed during pulping is 1000-5000 r / min, and the time is 8-15 min.

[0013] In one embodiment of the present invention, in the step of preparing the seasoning sauce, before adding the compound thickener, the sweetener is first added to the slurry and stirred for 3 to 7 minutes until the sweetener is completely dissolved.

[0014] In one embodiment of the present invention, based on 100 g of fruits and vegetables, the mass of the fruit and vegetable powder in the seasoning sauce is 15-40 g, the mass of the thickener is 2-10 g, the mass of the sweetener is 10-55 g, and the vitamin C is 0-0.5 g.

[0015] In one embodiment of the present invention, the fruits and vegetables include at least one of blueberry, kiwi, peach, broccoli, avocado, and kale.

[0016] In one embodiment of the present invention, the sweetener includes sugar or sugar alcohol, and the sugar alcohol includes at least one of sorbitol, mannitol, erythritol, maltitol and xylitol.

[0017] In one embodiment of the present invention, the fruit and vegetable powder includes at least one of blueberry powder, peach powder, broccoli powder and kale powder.

[0018] In one embodiment of the present invention, the thickener includes at least one of xanthan gum, carboxymethyl cellulose, sodium carboxymethyl cellulose, pectin, gum arabic, konjac flour and starch.

[0019] The second object of the present invention is to provide a seasoning sauce prepared by the above-mentioned preparation method, wherein the seasoning sauce includes seasoning sauces with a single flavor, such as blueberry sauce, kiwi sauce, peach sauce, broccoli sauce, avocado sauce, kale sauce, etc., and also includes seasoning sauces with two or more flavors, such as blueberry kiwi sauce, kiwi peach sauce, etc.

[0020] The third object of the present invention is to provide a use of the above-mentioned seasoning sauce in food raw materials, food production or food consumption. The food includes substances that can be eaten or drunk by humans, such as meat products, beverages, instant foods, frozen drinks, quick-frozen foods, biscuits, canned foods, puffed foods, potato foods, candy products, jellies, wines, candied fruits, jams, pickled vegetables, cakes, flavored fish products, fish paste products, salted aquatic products, dried aquatic products, processed eggs, etc. The use of seasoning sauce in food includes being used as a raw material for food, being added to food during the production and use of food to improve the flavor of food, etc.

[0021] Beneficial effects of the present invention:

[0022] (1) After the enzymes of fruits and vegetables are inactivated, pulping is performed, and a sweetener and a compound thickener are added thereto and stirred to obtain a seasoning sauce. When the seasoning sauce is prepared by the method, a high-temperature treatment process such as steaming or boiling is not required, so that a large amount of nutrient loss in the fruits and vegetables and a change in the taste of the sauce can be avoided. The addition of a thickener compounded from fruit and vegetable powder and a thickener can improve the viscosity of the seasoning sauce, so that a seasoning sauce with a viscosity and texture similar to that of a seasoning sauce prepared by a boiling process can be obtained without high-temperature concentration treatment during the preparation process. At the same time, the addition of fruit and vegetable powder can further increase the content of nutrients.

[0023] (2) Using sugar alcohol as a sweetener, without changing the taste of the sauce, the amount of sugar alcohol added can be increased to further adjust the osmotic pressure and water activity of the sauce, thereby increasing the viscosity of the sauce. On the other hand, since sugar alcohol has a certain bactericidal effect, the addition of sugar alcohol can further kill bacteria and extend the shelf life of the sauce.

[0024] (3) The preparation method of the present invention is used to prepare the seasoning sauce, which takes a short time and can further reduce the production cost of the product. DETAILED DESCRIPTION

[0025] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0026] Example 1

[0027] A method for preparing blueberry sauce comprises the following steps:

[0028] (1) Pretreatment: Select ripe blueberries without rot or mold, wash off the impurities on the surface, blanch them at 70°C for 15s to obtain enzyme-inactivated blueberries;

[0029] (2) preparing slurry: weighing 100 g of blueberries after the enzyme inactivation in step (1) and 0.3 g of vitamin C, and beating the blueberries to prepare slurry at a speed of 8 for 10 min;

[0030] (3) Prepare a composite thickener: weigh 35 g of blueberry powder and 5 g of konjac flour and mix well;

[0031] (4) Preparing a seasoning sauce: Weigh 40 g of erythritol, add it to the slurry in step (2), stir for 3 minutes until the erythritol is completely dissolved, then add the compound thickener to the slurry containing erythritol, stir for 12 minutes until it is completely mixed, and the finished seasoning sauce can be prepared without enzyme inactivation or concentration treatment.

[0032] Example 2

[0033] A method for preparing blueberry sauce comprises the following steps:

[0034] (1) Pretreatment: Select ripe blueberries without rot or mold, wash off surface impurities, blanch them at 70°C for 15s to obtain enzyme-inactivated blueberries;

[0035] (2) preparing a slurry: weighing 100 g of blueberries after the enzyme inactivation in step (1) and 0.3 g of vitamin C, and beating the blueberries to prepare a slurry, with the speed of the beating being adjusted to gear 8 for 10 min;

[0036] (3) Prepare a composite thickener: weigh 15 g of blueberry powder and 5 g of konjac flour and mix well;

[0037] (4) Preparation of seasoning sauce: Weigh 40 g of erythritol, add it to the slurry in step (2), stir for 3 min until the erythritol is completely dissolved, then add the compound thickener to the slurry containing erythritol, stir for 12 min until it is completely mixed, and the seasoning sauce can be prepared without enzyme inactivation or concentration treatment.

[0038] Example 3

[0039] A method for preparing blueberry sauce comprises the following steps:

[0040] (1) Pretreatment: Select ripe blueberries without rot or mold, wash off surface impurities, blanch them at 70°C for 15s to obtain enzyme-inactivated blueberries;

[0041] (2) preparing slurry: weighing 100 g of blueberries after the enzyme inactivation in step (1) and 0.3 g of vitamin C, and beating the blueberries to prepare slurry, with the speed of the beating being adjusted to gear 8 for 10 min;

[0042] (3) Prepare a composite thickener: weigh 35 g of blueberry powder and 2 g of konjac flour and mix well;

[0043] (4) Preparing a seasoning sauce: Weigh 40 g of erythritol, add it to the slurry in step (2), stir for 3 min until the erythritol is completely melted, then add the compound thickener to the slurry containing erythritol, stir for 12 min until it is completely mixed, and the seasoning sauce can be prepared without enzyme inactivation or concentration treatment.

[0044] Example 4

[0045] A method for preparing blueberry sauce comprises the following steps:

[0046] (1) Pretreatment: Select ripe blueberries without rot or mold, wash off surface impurities, blanch them at 70°C for 15s to obtain enzyme-inactivated blueberries;

[0047] (2) preparing slurry: weighing 100 g of blueberries after the enzyme inactivation in step (1) and 0.3 g of vitamin C, beating the blueberries to prepare slurry, adjusting the speed to gear 8 during beating for 10 min;

[0048] (3) Prepare a composite thickener: weigh 35 g of blueberry powder and 5 g of konjac flour and mix well;

[0049] (4) Preparing a seasoning sauce: Weigh 20 g of erythritol, add it to the slurry in step (2), stir for 3 min until the erythritol is completely dissolved, then add the compound thickener to the slurry containing erythritol, stir for 12 min until it is completely mixed, and the seasoning sauce can be prepared without enzyme inactivation or concentration treatment.

[0050] Embodiment 5 A method for preparing blueberry sauce comprises the following steps:

[0051] (1) Pretreatment: Select ripe blueberries without rot or mold, wash off the impurities on the surface, blanch them at 70°C for 15s to obtain enzyme-inactivated blueberries;

[0052] (2) preparing slurry: weighing 100 g of blueberries after the enzyme inactivation in step (1) and 0.3 g of vitamin C, and beating the blueberries to prepare slurry at a speed of 8 for 10 min;

[0053] (3) Prepare a composite thickener: weigh 15 g of blueberry powder and 10 g of konjac flour and mix well;

[0054] (4) Preparing a seasoning sauce: Weigh 40 g of erythritol, add it to the slurry in step (2), stir for 3 minutes until the erythritol is completely dissolved, then add the compound thickener to the slurry containing erythritol, stir for 12 minutes until it is completely mixed, and the finished seasoning sauce can be prepared without enzyme inactivation or concentration treatment.

[0055] Embodiment 6 A method for preparing broccoli kiwi sauce comprises the following steps:

[0056] (1) Pretreatment: Select broccoli with good color and no rot or mold, wash away the impurities on the surface, blanch it at 100°C for 50s to obtain cooked broccoli;

[0057] (2) preparing slurry: weighing 100 g of broccoli and 0.3 g of vitamin C from step (1), and beating the broccoli to prepare slurry at a speed of 8 for 10 min;

[0058] (3) Prepare a composite thickener: weigh 35 g of kiwi powder and 5 g of konjac powder and mix them evenly;

[0059] (4) Preparing a seasoning sauce: Weigh 40 g of erythritol, add it to the slurry in step (2), stir for 3 minutes until the erythritol is completely dissolved, then add the compound thickener to the slurry containing erythritol, stir for 12 minutes until it is completely mixed, and the finished seasoning sauce can be prepared without enzyme inactivation or concentration treatment.

[0060] Comparative Example 1

[0061] A method for preparing blueberry sauce comprises the following steps:

[0062] (1) Pretreatment: Select ripe blueberries without rot or mold and soak them in 100°C water for 2 min.

[0063] (2) preparing a slurry: weighing 100 g of blueberries prepared in step (1) and 0.3 g of vitamin C, and beating the blueberries to prepare a slurry at a speed of 8 until a blueberry slurry having a solid particle size of ≤1 is obtained;

[0064] (3) Preparation: Add 35 g of blueberry powder, 5 g of konjac flour, and 40 g of erythritol to the blueberry slurry in step (2);

[0065] (4) Jam making: The mixture in step (3) was stirred and concentrated at 85° C. for 20 min to obtain blueberry jam.

[0066] Comparative Example 2

[0067] A method for preparing blueberry sauce comprises the following steps:

[0068] (1) Pretreatment: Select ripe blueberries without rot or mold and soak them in 100°C water for 2 min;

[0069] (2) preparing a slurry: weighing 100 g of blueberries prepared in step (1) and 0.3 g of vitamin C, and beating the blueberries to prepare a slurry at a speed of 8 until a blueberry slurry having a solid particle size of ≤1 is obtained;

[0070] (3) Preparation: Add 5 g of konjac flour and 40 g of erythritol to the blueberry slurry in step (2);

[0071] (4) Jam making: The mixture in step (3) was stirred and concentrated at 85° C. for 20 min to obtain blueberry jam.

[0072] Comparative Example 3 A method for preparing blueberry sauce comprises the following steps:

[0073] (1) Pretreatment: Select ripe blueberries without rot or mold and soak them in 100°C water for 2 min;

[0074] (2) preparing a slurry: weighing 100 g of blueberries prepared in step (1) and 0.3 g of vitamin C, and beating the blueberries to prepare a slurry at a speed of 8 until a blueberry slurry having a solid particle size of ≤1 is obtained;

[0075] (3) Preparation: Add 35 g of blueberry powder, 5 g of konjac flour and 20 g of sucrose to the blueberry slurry in step (2);

[0076] (4) Jam making: The mixture in step (3) was stirred and concentrated at 85° C. for 20 min to obtain blueberry jam.

[0077] Determination of anthocyanin content (using dual wavelength pH differential method to determine anthocyanin content)

[0078] Weigh 3g of blueberry jam, add 30mL of 1% HCL-methanol extract (solid-liquid ratio 1:10), heat in a 40℃ water bath for 1h, stir every 10min, and repeat the extraction 4 times. Remove the methanol in the extract by rotary evaporation at 40℃, and use 1% HCL-methanol extract to 2 O to 50 mL, and dilute the obtained extract to a certain concentration.

[0079] Take 3mL of anthocyanin extract, dilute to 10mL with pH 1.0, 0.25mol / L potassium chloride buffer and pH 4.5, 0.4mol / L sodium acetate buffer, mix well and place at room temperature in the dark for 1h. Use 3mL of ultrapure water and 7mL of corresponding buffer as blanks, measure the absorbance at the maximum absorption wavelength of 514nm and 700nm, respectively. The calculated anthocyanin content is shown in Table 1. The calculation formula of anthocyanin content is:

[0080] Anthocyanin content (mg / g) = [(A 514 -A 700 )pH 1.0 -(A 514 -A 700 )pH 4.5 ]×V×DF×MW×1000 / 26900×m

[0081] Where: MW is the relative molecular mass of cyanidin-3-glucoside (449.2);

[0082] V is the total extract volume (L);

[0083] DF is the dilution factor;

[0084] 26900 is the extinction coefficient of cyanidin-3-glucoside;

[0085] m is the mass of blueberry jam (g).

[0086] Table 1 Anthocyanin content

[0087] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Anthocyanin content (mg / g) 3.65 2.46 3.63 3.63 2.48 1.72 2.86 1.98 2.81

[0088] Total colony count test

[0089] Take the seasoning sauces in Examples 1 to 6 and Comparative Examples 1 to 3, and store them at room temperature for 1 day and 15 days, respectively. According to the provisions of GB / T22474-200 microbial index, the total colony count detection index is selected, and according to the relevant provisions of GB 4789-2016 "National Food Safety Standard Food Microbiology Inspection", the total colony count of the seasoning sauces stored for 1 day and 15 days is detected, and the test data are shown in Table 2.

[0090] Table 2 The number of colonies in the sauce after storage for 1 day and 15 days

[0091]

[0092] Determination of the texture of sauces

[0093] The texture characteristics of the sauce were measured using a TA XT Plus texture analyzer. A cylindrical probe with a diameter of 6 mm was selected. The test mode was texture analysis. The parameters were set as follows: the probe speed before the test was 2 mm / s, the speed during the test was 1 mm / s, the compression deformation of the test was 15%, and the speed after the test was 1 mm / s. The evaluation parameters of the texture of the jam were obtained according to the force-displacement curve, which were hardness, consistency, and viscosity. The test data are shown in Table 3.

[0094] Table 3 Texture test data of the sauce in Examples 1 to 6 and Comparative Examples 1 to 3

[0095] Hardness / N Consistency Viscosity / Pa.s Example 1 22.378±1.178 215.442±0.924 13.189±1.028 Example 2 21.622±0.823 208.474±1.043 13.128±0.748 Example 3 21.027±0.962 195±3.420 13.081±0.247 Example 4 21.348±1.122 197±2.221 12.543±0.243 Example 5 21.562±0.775 223.264±0.852 16.218±0.642 Example 6 22.264±1.153 217.432±0.982 13.196±0.579 Comparative Example 1 25.624±0.784 221.561±1.016 16.278±0.644 Comparative Example 2 21.492±1.143 206.217±1.055 13.098±1.246 Comparative Example 3 21.484±1.220 193±0.917 11.721±1.174

[0096] Determination of Vitamin C Content in Sauce

[0097] The content of vitamin C in jam was determined by 2,6-dichloroindophenol titration. The steps are as follows:

[0098] First, the 2,6-dichloroindophenol solution was calibrated to obtain the number of milligrams of vitamin C per milliliter of 2,6-dichloroindophenol solution. Then 10 g of the seasoning sauce was weighed and added with the same volume of 2% oxalic acid solution to grind the mixture to obtain a homogenate. The homogenate was transferred to a 100 mL volumetric flask and 30% Zn(AC) was added. 2 and 15% K4Fe(CN) 65 mL of each solution is used for decolorization, and then diluted to the scale with 1% oxalic acid, shaken thoroughly, and filtered after standing for a few minutes. Finally, use a pipette to draw 5-10 mL of the filtrate into a 50 mL conical flask, and immediately titrate with a calibrated 2,6-dichloroindophenol solution until the solution turns light pink and does not fade for 15 seconds. Record the milliliters of dye used. The entire titration process should not exceed two minutes. The formula for calculating the content of vitamin C is as follows:

[0099] Vc=V*M1*100 / M2

[0100] Where: V: volume of 2,6-dichloroindophenol consumed (mL);

[0101] M1: The mass of vitamin C that can be oxidized by the dye per unit volume (mg);

[0102] M2: The mass of sample contained in the filtrate for titration (g).

[0103] Table 4 Test data of vitamin C content of sauce in Examples 1 to 6 and Comparative Examples 1 to 3

[0104] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Vitamin C content (mg / Kg) 66.2 54.1 66.1 65.8 53.8 70.7 62.1 50.2 61.7

[0105] It can be seen from the data of the embodiments and comparative examples that the content of nutrients in the sauce prepared by the method of the present invention is relatively high, and compared with the prior art, the sauce prepared by the method of the present invention has a relatively long shelf life. Specifically, a compound thickener is prepared using fruit and vegetable powder and a thickener, and is added to a fruit and vegetable slurry dissolved with sugar alcohol, and the sauce can be prepared without heating or concentration under hot conditions; by comparing the test data in Example 1 and Comparative Example 1, it can be seen that the content of anthocyanins and vitamin C in the sauce prepared by the method of the present invention is relatively high, and the total number of colonies in the sauce is relatively small after the sauce is stored for 1 day and 15 days, indicating that making the sauce under hot conditions will lead to the loss of nutrients in the sauce. On the other hand, the synergistic effect of factors such as the compound thickener, sugar alcohol, and the order of addition of each component helps to kill bacteria in the sauce or inhibit the generation and reproduction of bacteria to a certain extent, thereby further extending the shelf life of the sauce; changes in the amount of fruit and vegetable powder mainly affect the nutrients in the sauce, such as anthocyanins and vitamins C content also has a certain impact on the shelf life of the seasoning sauce, but has little impact on the texture properties of the product, which can be seen from the data of Examples 1, 2 and Comparative Example 2; the amount of thickener mainly affects the texture properties of the product, and reducing the amount of thickener will reduce the viscosity of the seasoning sauce; the change in the amount of sugar alcohol will not only affect the texture of the product, but most importantly, the change in the amount of sugar alcohol will seriously affect the number of colonies in the seasoning sauce, thereby affecting the shelf life of the product. From the data of Examples 1 and 4 and Comparative Examples 1 and 3, it can be seen that the reduction in the sugar alcohol content will lead to an increase in the total number of colonies in the seasoning sauce. If the sugar alcohol is replaced with sucrose, on the one hand, due to the high sweetness of sucrose, in order to ensure the taste of the seasoning sauce, the amount of sucrose must be reduced. On the other hand, the antibacterial ability of sucrose is significantly weaker than that of sugar alcohol, which will seriously affect the shelf life of the seasoning sauce.

Claims

1. A method for preparing a cold-processed sauce with a long shelf life and high viscosity, characterized in that: The following steps are involved: (1) Pretreatment: Select mature fruits and vegetables that are not rotten or moldy, wash away impurities on the surface of the fruits and vegetables, and perform enzyme inactivation treatment on them to obtain enzyme-inactivated fruits and vegetables; (2) preparing pulp: weighing the fruits and vegetables and vitamin C after enzyme inactivation in step (1), and beating the pulp to prepare pulp; (3) Prepare compound thickener: weigh fruit and vegetable powder and thickener and mix well; (4) preparing seasoning sauce: adding the sweetener and the compound thickener to the slurry in step (2) in sequence, stirring and mixing, and preparing the seasoning sauce product without enzyme inactivation and concentration treatment; Calculated based on the mass of fruits and vegetables being 100 g, the mass of the fruit and vegetable powder in the seasoning sauce is 15-40 g, the mass of the thickener is 2-10 g, the mass of the sweetener is 40-55 g, and the vitamin C content is 0-0.5 g. The sweetener is erythritol, and the fruit and vegetable powder is blueberry powder or kiwi powder. In the pretreatment step, the enzyme inactivation treatment process includes the step of blanching the fruits and vegetables, the blanching temperature is 70-100° C., and the blanching time is 15-60 s.

2. The preparation method according to claim 1, characterized in that: In the pulping step, the rotation speed during pulping is 1000~5000r / min, and the time is 8~15min.

3. The preparation method according to claim 1, characterized in that: In the step of preparing the seasoning sauce, before adding the compound thickener, first add the sweetener to the slurry and stir for 3 to 7 minutes until the sweetener is completely dissolved.

4. The preparation method according to claim 1, characterized in that: The fruits and vegetables include at least one of blueberries, kiwis, peaches, broccoli, avocados, and kale.

5. The preparation method according to claim 1, characterized in that: The thickener comprises at least one of xanthan gum, sodium carboxymethyl cellulose, pectin, gum arabic, konjac flour and starch.

6. The seasoning sauce prepared according to the preparation method according to claims 1 to 5.

7. Use of the seasoning sauce according to claim 6 in food raw materials, food production or food consumption.

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