A taste-enhancing composition, its preparation and use

Abstract

The application discloses a taste-improving composition and a preparation method and application thereof, and relates to the field of food engineering.The composition comprises, in terms of weight percent, 1.5-30 percent of a fermenting agent and 70-98.5 percent of a substrate; the fermenting agent comprises 0.5-10 percent of rice wine koji, 0.5-10 percent of lactic acid bacteria and 0.5-10 percent of yeast.The application can improve the fermentation flavor of steamed buns, and make the fermentation flavor of the steamed buns more rich and thick.The application is obtained through a fermentation process, does not belong to an additive attribute, is natural and healthy, and can improve the nutritional value of the steamed buns.

Description

Technical Field

[0001] This invention relates to the field of food engineering, specifically to a flavor-enhancing composition, its preparation method, and its application. Background Technology

[0002] Improvements in flour processing precision and the high efficiency of single-strain yeast fermentation have simplified and streamlined the production process of steamed buns. Currently, commercially produced steamed buns often suffer from insufficient fermentation flavor and aroma, rapid aging, and easy spoilage. To enhance flavor, some producers add artificial flavorings and other chemical additives to their recipes, potentially leading to food safety issues and harming consumers. Some producers opt for traditional methods, which, while improving flavor, result in more complex processing, lower stability, and reduced production efficiency.

[0003] Research on enhancing the flavor of steamed buns has always been a popular research topic. Current methods mainly focus on two aspects. One is using natural products to enhance the flavor, such as seaweed buns, multigrain buns, and lettuce buns. However, the flavor produced by this method is too unique and doesn't blend well with traditional fermented flavors. The other approach involves screening microbial strains and using single or mixed strains for fermentation to produce unique fermented flavors. While this method can produce good fermented flavors, the safety and industrial compatibility of the strains have not yet been verified. Summary of the Invention

[0004] The technical problems solved by this invention are: the safety of the bacterial groups used in the fermentation agents in the prior art is insufficient, the fermentation speed is slow, and the efficiency is low; the flavor purity and aroma produced by the existing fermentation process when applied to steamed buns are insufficient.

[0005] Therefore, the present invention provides a composition for enhancing the flavor of steamed buns.

[0006] Specifically, the present invention proposes the following technical solution:

[0007] A flavoring composition, wherein, by weight %, the composition comprises 1.5-30% of a fermenting agent and 70-98.5% of a substrate; the fermenting agent comprises 0.5%-10% rice wine koji, 0.5%-10% lactic acid bacteria and 0.5%-10% yeast.

[0008] Optionally, the fermentation agent includes 1%-5% rice wine koji, 1%-5% lactic acid bacteria, and 1%-5% yeast.

[0009] Optionally, the substrate comprises 10-20% rice, 0.1-0.5% enzyme preparation, 18-30% corn flour, 15-20% wheat bran, and 15-30% wheat flour.

[0010] Optionally, the fermentation raw material for the rice wine koji includes Rhizopus.

[0011] Optionally, the enzyme preparation includes one or more of α-amylase, maltose amylase, and glucose oxidase.

[0012] Optionally, the enzyme preparation comprises, by weight percent, 1-60% α-amylase, 1-70% maltose amylase and 1-50% glucose oxidase.

[0013] Optionally, the α-amylase activity is 8000-12000 GODU / g, the maltose amylase activity is 3500-4500 FAU-F / g, and the glucose oxidase activity is 8000-12000 MAUN / g.

[0014] Optionally, the lactic acid bacteria are one or more of Lactobacillus, Streptococcus, Pediococcus, and Bifidobacterium.

[0015] Optionally, the lactobacillus is one or more of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus.

[0016] Optionally, the streptococcus is thermophilic streptococcus; preferably, the pediococcus is lactic acid pediococcus; more preferably, the bifidobacterium is lactobacillus.

[0017] A method for preparing the composition of the present invention includes the following steps:

[0018] After weighing and mixing the components of the fermentation agent, the mixture is inoculated into the substrate for aerobic fermentation to obtain the fermentation product. After drying and crushing into powder, the composite product is obtained.

[0019] Optionally, the pH value in the fermentation process is 3-8, and the oxygen mass concentration is 20-60%.

[0020] Optionally, the fermentation temperature in the fermentation process is 10-40℃, and the fermentation time is 2-7 days.

[0021] Optionally, the drying process is a microwave vacuum drying process, with a drying temperature of 30-60℃ and a vacuum degree of -0.1MPA to -0.06MPA.

[0022] Optionally, the moisture content of the product after drying is 5-12 wt%.

[0023] Optionally, the composition product after being crushed into powder has a passing rate of at least 90% through a 20-mesh sieve.

[0024] A fermented pasta product, which is prepared by the composition described in this invention or the composition obtained by the preparation method described in this invention.

[0025] Optionally, the fermented pasta includes one or more of the following: steamed buns, dumplings, twisted rolls, dumplings, noodles, pancakes, and steamed cakes.

[0026] Optionally, the composition is added in an amount of 1-50% by mass.

[0027] The beneficial effects achieved by this invention are:

[0028] 1) It can enhance the fermentation flavor of steamed buns, making the fermented aroma of steamed buns more intense.

[0029] 2) The product of this invention is obtained through a fermentation process, is not an additive, is natural and healthy, and can enhance the nutritional value of steamed buns. Attached Figure Description

[0030] Figure 1 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 1.

[0031] Figure 2 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 2.

[0032] Figure 3 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 3.

[0033] Figure 4 The image shows the GC-MS analysis results of Example 4.

[0034] Figure 5 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 5.

[0035] Figure 6 The image shows the GC-MS analysis results of Comparative Example 1.

[0036] Figure 7 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Comparative Example 2.

[0037] Figure 8 The image shows the GC-MS analysis results of Comparative Example 3. Detailed Implementation

[0038] As described above, the present invention provides a flavoring composition, its preparation method, and its application, wherein, by weight %, the composition comprises 1.5-30% of a fermenting agent and 70-98.5% of a substrate; the fermenting agent comprises 0.5%-10% rice wine koji, 0.5%-10% lactic acid bacteria, and 0.5-10% yeast; the substrate comprises 10-20% rice, 0.1-0.5% enzyme preparation, 18-30% corn flour, 15-20% wheat bran, and 15-30% wheat flour.

[0039] The present invention will be described in detail below through specific embodiments, and the manufacturers of the raw materials and equipment used in this embodiment, as well as the equipment and analytical methods used for product analysis, will be described as follows. In this invention, non-food raw materials are not involved. Information on the raw materials and experimental equipment used in the embodiments is shown in Table 1.

[0040] Table 1. Raw materials and equipment used in the embodiments.

[0041]

[0042]

[0043] Example 1

[0044] (1) Weigh and mix the raw materials according to the formula in Table 2 for the flavor composition;

[0045] Table 2

[0046]

[0047] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0048] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0049] (4) Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0050] Example 2

[0051] (1) Weigh and mix the raw materials according to the formula in Table 3 for the flavor composition;

[0052] Table 3

[0053]

[0054]

[0055] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0056] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0057] (4) Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0058] Example 3

[0059] (1) Weigh and mix the raw materials according to the formula in Table 4 for the flavor composition;

[0060] Table 4

[0061]

[0062] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0063] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0064] (4) Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0065] Example 4

[0066] (1) Weigh and mix the raw materials according to the formula in Table 5 for the flavor composition;

[0067] Table 5

[0068]

[0069] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0070] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0071] (4) Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0072] Example 5

[0073] (1) Weigh and mix the raw materials according to the formula in Table 6 for the flavor composition;

[0074] Table 6

[0075]

[0076]

[0077] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0078] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0079] (4) Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0080] Example 6

[0081] (1) Weigh and mix the raw materials according to the formula in Table 7 for the flavor composition;

[0082] Table 7

[0083]

[0084] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0085] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0086] Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0087] Comparative Example 1

[0088] (1) Weigh and mix the raw materials according to the formula in Table 8 for the flavor composition;

[0089] Table 8

[0090]

[0091] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0092] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0093] (4) Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0094] Comparative Example 2

[0095] (1) Weigh and mix the raw materials according to the formula in Table 9 for the flavor composition;

[0096] Table 9

[0097]

[0098] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0099] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0100] (4) Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0101] Comparative Example 3

[0102] (1) Weigh and mix the raw materials according to the formula in Table 9 for the flavor composition;

[0103] Table 9

[0104]

[0105]

[0106] (2) Fermentation treatment: Inoculate the fermentation agent into the substrate, ferment at 20°C for 5 days, with a pH of 4.5 and an oxygen mass concentration controlled at 20%;

[0107] (3) Low temperature drying: microwave vacuum drying to a moisture content of 10wt%, drying temperature of 45℃, vacuum degree of -0.08MPA;

[0108] (4) Crushing into powder: The powder formed by crushing can meet the requirement of 90% passing through a 20-mesh sieve (compliant with GB / T 6003.1-2012, with a hole diameter of 0.85mm).

[0109] The resulting product was used to conduct performance characterization tests on steamed buns. The steamed bun recipe is shown in Table 10.

[0110] Table 10 Ingredients for Steamed Buns

[0111] Wudeli Super Gluten Special Powder 100 1000 Angel Low Sugar Yeast 1 10 Angel Aluminum-Free Double-Action Baking Powder 1 10 sugar 2 20 The above flavor composition 5 50 water 48 480

[0112] Steamed bun making process:

[0113] (1) Weigh and mix the ingredients according to the above recipe, and use a DIOSNA dough mixer to set the kneading time to 6 minutes to form a dough;

[0114] (2) Press the dough 10 times, roll it into a strip and divide it into 100g portions;

[0115] (3) Shape the above-mentioned dough and place it in an environment of 35°C and 80% relative humidity for 40 minutes to ferment.

[0116] (4) Place the proofed steamed buns in a 100℃ steamer and steam for 15 minutes.

[0117] (5) After the steamed buns are made, place them in a cool and ventilated place to cool for 30 minutes. Then, use the ISENSO TA.new.plus texture analyzer to analyze the texture characteristics of the steamed buns, including hardness and whiteness evaluation. The whiteness is mainly measured by testing the steamed bun texture with the C-cell instrument. The higher the Brightness value in the data, the whiter the steamed bun texture. The specific operation steps are as follows: 1) After the steamed buns are steamed, place them in a cool and ventilated place for 30 minutes, and then slice them with a cutting machine to control the thickness to 1cm; 2) After calibrating the C-CELL instrument, put the sample in for collection; 3) Analyze the flavor composition of the steamed buns using gas chromatography and compare the statistical data.

[0118] After comparing the experimental results of Examples 1-5 and Comparative Examples 1-3 in terms of textural characteristics (hardness and whiteness of steamed buns), specific volume characteristics, and flavor composition characteristics (gas chromatography-mass spectrometry analysis), the following findings were found:

[0119] (1) As can be seen from Table 11, the hardness range of the steamed buns in Examples 1-5 is between 463 and 530, while that of Comparative Examples 1-3 is above 900, indicating that the steamed buns in Examples 1-5 have a softer texture. In addition, based on the specific volume data of the steamed buns, the specific volume of the steamed buns in Examples 1-5 can reach more than 2 ml / g, while the maximum specific volume of the steamed buns in Comparative Examples 1-3 is only 1.90, indicating that under the same steamed bun quality, the volume of the steamed buns made according to the method of Examples 1-5 will be larger than that of Comparative Examples 1-3. The steamed buns in Examples 1-5 are larger and fuller than those in Comparative Examples 1-3.

[0120] (2) The flavor of old-fashioned steamed buns is mainly reflected in alcohols, esters, and some organic acids, as shown in Tables 12, 13, and 14. Figure 1-8The gas chromatography-mass spectrometry (GC-MS) data of Examples 1-5 and Comparative Examples 1-3 are shown. The types and contents of alcohols, acids, and esters (calculated by normalization method) are compared. It can be seen from the above examples and comparative examples that the old-fashioned steamed buns prepared using the composition of the present invention can reach an alcohol content of 60.52 wt%, an ester content of 53.27 wt%, and an acid content of 35.52 wt%. In particular, the ester and acid contents are generally higher than those of the old-fashioned steamed buns prepared using the composition of the comparative examples. Figure 1 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 1. From the information of different peak positions, it can be seen that it specifically includes 4 alcohols (phenylethanol, ethanol, isobutanol, isoamyl alcohol), 8 esters (ethyl butyrate, ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl palmitate, ethyl transoleate, ethyl linoleate, ethyl lactate) and 2 acids (butyric acid, acetic acid). Figure 2 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 2. From the information of different peak positions, it can be seen that the specific components include 4 alcohols (n-butanol, isoamyl alcohol, phenethyl alcohol, n-octanol), 12 esters (ethyl butyrate, butyl butyrate, ethyl hexanoate, isoamyl isobutyrate, ethyl lactate, ethyl octanoate, butyl lactate, isoamyl lactate, ethyl decanoate, phenethyl acetate, ethyl palmitate, ethyl linoleate), and 4 acids (acetic acid, isobutyric acid, n-butyric acid, heptanoic acid). Figure 3 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 3. From the information of different peak positions, it can be seen that the specific components include 3 alcohols (isoamyl alcohol, n-octanol, phenylethanol), 8 esters (ethyl linoleate, ethyl butyrate, isoamyl acetate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl decanoate, phenylethyl acetate), and 6 acids (acetic acid, isobutyric acid, n-butyric acid, isovaleric acid, n-heptanoic acid, octanoic acid). Figure 4 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 4. From the information of different peak positions, it can be seen that it specifically includes 5 alcohols (ethanol, isoamyl alcohol, 2-octanol, n-hexanol, phenethyl alcohol), 4 esters (ethyl lactate, ethyl octanoate, ethyl decanoate, phenylethyl acetate), and 3 acids (acetic acid, n-butyric acid, hexanoic acid). Figure 5 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Example 5. From the information of different peak positions, it can be seen that it specifically includes 5 alcohols (ethanol, isobutanol, isoamyl alcohol, n-hexanol, phenylethanol), 4 esters (ethyl lactate, ethyl octanoate, ethyl decanoate, phenylethyl acetate), and 3 acids (acetic acid, n-butyric acid, hexanoic acid). Figure 6 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Comparative Example 1. From the information of different peak positions, it can be seen that it specifically includes only 3 alcohols (ethanol, isobutanol, and n-pentanol). Figure 7 The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Comparative Example 2. From the information of different peak positions, it can be seen that it specifically includes 4 alcohols (phenylethanol, ethanol, isobutanol, and n-pentanol), 1 ester (ethyl lactate), and 1 acid (acetic acid). Figure 8The image shows the gas chromatography-mass spectrometry (GC-MS) analysis results of Comparative Example 3. Based on the information from different peak positions, it can be seen that the sample contains 4 alcohols (phenylethanol, ethanol, isobutanol, and n-pentanol), 2 esters (ethyl acetate and ethyl lactate), and 1 acid (acetic acid).

[0121] In summary, the steamed buns prepared in the examples contain a total of 8 alcohols, 17 esters and 9 acids, which is significantly more than the comparative example (4 alcohols, 2 esters and 1 acid). Moreover, the proportion of acidic substances in Examples 1-5 ranges from 5-36 wt%, which is significantly higher than that in the comparative example (0-4 wt%).

[0122] Table 11 Texture and specific volume characteristics of old-fashioned steamed buns

[0123] Example 1 2.1 140 485.3 Example 2 2.06 143 490.5 Example 3 2.04 135 512.1 Example 4 2.15 134 530.1 Example 5 2.2 129 463.2 Comparative Example 1 1.86 110 1100.2 Comparative Example 2 1.9 133 1306 Comparative Example 3 1.89 126 980

[0124] Table 12 Flavor Compound Content in Old-Fashioned Steamed Buns

[0125]

[0126]

[0127] Table 13 Specific components of flavor substances in old-fashioned steamed buns

[0128]

[0129]

Claims

1. A flavor-enhancing composition, characterized in that, The composition comprises, by weight percent, 1.5-30% of a starter culture and 70-98.5% of a substrate; The fermentation agent comprises 0.5%-10% rice wine koji, 0.5%-10% lactic acid bacteria, and 0.5%-10% yeast; the lactic acid bacteria are Lactobacillus acidophilus; the fermentation raw material of the rice wine koji includes Rhizopus. The substrate comprises 10-20% rice, 0.1-0.5% enzyme preparation, 18-30% corn flour, 15-20% wheat bran, and 15-30% wheat flour; the enzyme preparation comprises α-amylase; the α-amylase activity is 8000-12000 GODU / g; The method for preparing the composition includes the following steps: After weighing and mixing the components of the fermentation agent, the mixture is inoculated into the substrate for aerobic fermentation to obtain the fermentation product. After drying and crushing into powder, the composite product is obtained.

2. A method for preparing the flavor-enhancing composition according to claim 1, characterized in that, Includes the following steps: After weighing and mixing the components of the fermentation agent, the mixture is inoculated into the substrate for aerobic fermentation to obtain the fermentation product. After drying and crushing into powder, the composite product is obtained.

3. The method for preparing the flavor-enhancing composition according to claim 2, characterized in that, The pH value during the fermentation process is 3-8.

4. The method for preparing the flavor-enhancing composition according to claim 2, characterized in that, The oxygen concentration is 20-60%.

5. The method for preparing the flavor-enhancing composition according to claim 3, characterized in that, The oxygen concentration is 20-60%.

6. The method for preparing the flavor-enhancing composition according to claim 2, characterized in that, The fermentation temperature during the fermentation process is 10-40℃.

7. The method for preparing the flavor-enhancing composition according to claim 3, characterized in that, The fermentation temperature during the fermentation process is 10-40℃.

8. The method for preparing the flavor-enhancing composition according to claim 4, characterized in that, The fermentation temperature during the fermentation process is 10-40℃.

9. The method for preparing the flavor-enhancing composition according to claim 6, characterized in that, Fermentation time is 2-7 days.

10. The method for preparing the flavor-enhancing composition according to any one of claims 2-9, characterized in that, The drying process is microwave vacuum drying.

11. The method for preparing the flavor-enhancing composition according to claim 10, characterized in that, The drying temperature is 30-60℃, and the vacuum degree is -0.1MPa---0.06MPa.

12. The method for preparing the flavor-enhancing composition according to any one of claims 2-9, characterized in that, The moisture content of the product after drying is 5-12 wt%.

13. The method for preparing the flavor-enhancing composition according to claim 10, characterized in that, The moisture content of the product after drying is 5-12 wt%.

14. The method for preparing the flavor-enhancing composition according to any one of claims 2-9, characterized in that, The composition product after being crushed into powder has a passing rate of at least 90% through a 20-mesh sieve.

15. The method for preparing the flavor-enhancing composition according to claim 10, characterized in that, The composition product after being crushed into powder has a passing rate of at least 90% through a 20-mesh sieve.

16. The method for preparing the flavor-enhancing composition according to claim 12, characterized in that, The composition product after being crushed into powder has a passing rate of at least 90% through a 20-mesh sieve.

17. A fermented pasta product, characterized in that, The fermented pasta is prepared by the method of preparing the flavoring composition according to claim 1 or any one of claims 2-16.

18. The fermented pasta according to claim 17, characterized in that, The fermented pasta includes one or more of the following: steamed buns, dumplings, twisted rolls, dumplings, noodles, pancakes, and steamed cakes.

19. The fermented pasta according to claim 17 or 18, characterized in that, The composition is added in an amount of 1-50% by mass.

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