Flavor liquid and preparation method thereof, and oyster sauce and preparation method thereof

Abstract

This invention provides a flavor liquid and its preparation method, as well as oyster sauce and its preparation method. The flavor liquid preparation method includes: subjecting a first raw material to a Maillard first-stage reaction to prepare a first-stage reaction liquid; adding cysteine ​​to the first-stage reaction liquid to conduct a Maillard second-stage reaction to prepare a second-stage reaction liquid, and monitoring the absorbance A420 of the second-stage reaction liquid to determine the optimal reaction time corresponding to the lowest absorbance A420; determining the optimal reaction conditions for the Maillard first-stage reaction based on the content of sweet and aromatic flavor substances and the odor activity value contained in the second-stage reaction liquid; heating the second raw material under the optimal reaction conditions for the optimal reaction time to prepare the flavor liquid; wherein both the first and second raw materials include oyster juice and sugar, and the Maillard second-stage reaction temperature is higher than the Maillard first-stage reaction temperature. The obtained flavor liquid is stable during storage and can provide a long-lasting and stable aroma enhancement.

Description

Technical Field

[0001] This invention relates to the field of food and condiments, and in particular to a flavor liquid and its preparation method, and oyster sauce and its preparation method. Background Technology

[0002] Oyster sauce, with its pleasant umami flavor, has become increasingly popular with consumers in recent years. However, it also suffers from issues such as developing a fishy smell during its shelf life and lacking a natural sweet aroma. Many related technologies utilize the non-directional Maillard reaction of oyster juice to generate a burnt flavor to mask the oyster's raw taste, resulting in a strong burnt flavor that negatively impacts the cooking experience. Furthermore, the resulting flavor liquids are often highly volatile, leading to rapid flavor loss. Especially after high-temperature processing such as later cooking, it's difficult to achieve a stable and lasting aroma enhancement, and the aroma profile may even change. Summary of the Invention

[0003] Therefore, it is necessary to provide a flavor liquid that is odorless, non-volatile, stable in storage, and capable of providing long-lasting and stable aroma enhancement, as well as a method for preparing oyster sauce and a method for preparing oyster sauce.

[0004] A first aspect of the present invention provides a method for preparing a flavor liquid, comprising the following steps:

[0005] The first raw material is subjected to the Maillard first-stage reaction to prepare the first-stage reaction solution;

[0006] Cysteine ​​was added to the first-stage reaction solution to carry out the Maillard second-stage reaction, and the absorbance A420 of the second-stage reaction solution was monitored. The Maillard first-stage reaction time corresponding to the lowest absorbance A420 was determined to be the optimal reaction time.

[0007] The optimal reaction conditions for the first stage Maillard reaction were determined based on the content of sweet flavor substances and the odor activity value in the second stage reaction solution.

[0008] The second raw material is heated under the optimal reaction conditions for the optimal reaction time to prepare the flavor liquid.

[0009] The first raw material and the second raw material both include oyster juice and sugar, and the Maillard second stage reaction temperature is higher than the Maillard first stage reaction temperature.

[0010] In some embodiments, the Maillard first-stage reaction includes at least one of the following conditions:

[0011] (1) The reaction temperature of the Maillard first stage reaction is 85℃-95℃;

[0012] (2) The reaction time of the Maillard first stage reaction is 90 min-170 min;

[0013] (3) The pH value of the Maillard first stage reaction is 6-8.

[0014] In some embodiments, the Maillard second-stage reaction includes at least one of the following conditions:

[0015] (1) The reaction temperature of the Maillard second stage reaction is 110℃-130℃;

[0016] (2) The reaction time of the Maillard second stage reaction is 90 min-120 min;

[0017] (3) The mass of the cysteine ​​is 0.1%-0.3% of the mass of the oyster juice.

[0018] In some embodiments, the optimal reaction time is 140 min to 160 min.

[0019] In some embodiments, the optimal reaction conditions include at least one of the following conditions:

[0020] (1) The reaction temperature is 88℃-92℃;

[0021] (2) pH is 7.0.

[0022] In some embodiments, the raw material has at least one of the following characteristics:

[0023] (1) The oyster juice contains glycine and alanine;

[0024] Optionally, the glycine in the oyster sauce accounts for 0.1%-1% by mass; the alanine in the oyster sauce accounts for 0.1%-0.6% by mass.

[0025] (2) The sugar includes one or more of maltose, glucose, fructose syrup, white sugar, brown sugar, fructose and mixed starch sugars;

[0026] Optionally, the sugar is high-fructose corn syrup;

[0027] (3) The mass ratio of the oyster juice to the sugar is (1-10):(1-5).

[0028] A second aspect of the present invention provides a flavor liquid prepared using the preparation method of the first aspect of the present invention.

[0029] A third aspect of the present invention provides a method for preparing oyster sauce, comprising the following steps:

[0030] The flavor liquid was prepared using the preparation method of the first aspect of this invention;

[0031] Prepare a mixture containing the flavor liquid, edible salt, white sugar, monosodium glutamate, and starch, and heat it to prepare the oyster sauce.

[0032] In some embodiments, the preparation method includes at least one of the following conditions:

[0033] (1) The raw materials for preparing the oyster sauce, by weight, include:

[0034] 5-20 parts flavor liquid, 3-12 parts edible salt, 5-20 parts white sugar, 2-8 parts monosodium glutamate, and 2-8 parts starch;

[0035] (2) The temperature of the heat treatment is 95℃-105℃ and the time of the heat treatment is 10min-50min.

[0036] The fourth aspect of the present invention provides an oyster sauce prepared using the preparation method of the third aspect of the present invention.

[0037] The aforementioned flavor liquid and its preparation method, as well as oyster sauce and its preparation method, use oyster juice and sugar as raw materials. A two-stage variable-temperature Maillard reaction is used to prepare Maillard reaction intermediates, with cysteine ​​as a tracer to determine the optimal reaction time for the intermediates. Based on the content of sweet-smelling flavor compounds and odor activity value of the product obtained after heating the Maillard reaction intermediates in the second stage, the optimal reaction conditions for the intermediates are determined. Subsequent raw materials react under optimal conditions for the optimal reaction time to prepare a sweet-smelling flavor liquid. This liquid is stable during storage, has a long-lasting and non-volatile aroma, and retains high reactivity after heating. When subsequently applied to the cooking and heating of oyster sauce, it generates pyrazine compounds rich in caramel sweetness and ketone compounds with floral and fruity sweetness, significantly enhancing the overall sweetness of the oyster sauce, making the sweet aroma more diverse and the fragrance fuller. Attached Figure Description

[0038] Figure 1 This is a schematic diagram showing the change of absorbance A420 of each second-stage reaction solution with the first-stage reaction time for different first-stage reaction times in Example 1 and Comparative Example 1.

[0039] Figure 2 This is a schematic diagram showing the sensory evaluation results of oyster sauce in Examples 1-6 and Comparative Example 1. Detailed Implementation

[0040] To facilitate understanding of the present invention, a more complete description will be given below with reference to the accompanying drawings. Preferred embodiments of the invention are shown in the drawings. However, the invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the invention.

[0041] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the specification of this invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0042] In this invention, the technical features described in an open-ended manner include both closed-ended technical solutions composed of the listed features and open-ended technical solutions that include the listed features.

[0043] In this invention, numerical ranges are involved. Unless otherwise specified, the numerical ranges are considered continuous and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe features or characteristics, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are included.

[0044] This document only specifically discloses some numerical ranges. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, just as any upper limit can be combined with any other upper limit to form an unspecified range. Furthermore, each individually disclosed point or single value can itself serve as a lower or upper limit and be combined with any other point or single value or with other lower or upper limits to form an unspecified range.

[0045] Unless otherwise specified, the temperature parameters in this invention can be either constant temperature processing or processing within a certain temperature range. The constant temperature processing allows temperature fluctuations within the precision range controlled by the instrument.

[0046] In the description of the invention, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0047] Unless otherwise specified, all embodiments and optional embodiments of the present invention can be combined with each other to form new technical solutions. Unless otherwise specified, all technical features and optional technical features of the present invention can be combined with each other to form new technical solutions.

[0048] Unless otherwise specified, all steps of the present invention may be performed sequentially or randomly, but are preferably performed sequentially.

[0049] While existing flavor liquids exhibit rich flavors, they also tend to have a strong burnt taste and are generally highly volatile, resulting in rapid flavor loss. In particular, after undergoing high-temperature treatments such as later cooking, they are difficult to achieve stable and lasting aroma enhancement and may even alter the aroma profile. The applicant's research has revealed that the main reason for these problems is that the flavor liquids are obtained based on a complete Maillard reaction. Furthermore, the applicant's research has found that, compared to the complete reaction product, the Maillard reaction intermediate (i.e., the flavor liquid obtained in this application) is more stable in storage, has a lasting and non-volatile aroma, and retains high reactivity after heating. It can rapidly generate a rich flavor during subsequent heating treatments, achieving the desired flavor effect, thus possessing the potential to replace the complete Maillard reaction product.

[0050] The first aspect of this invention provides a method for preparing a flavor liquid, comprising the following steps:

[0051] The first raw material is subjected to the Maillard first-stage reaction to prepare the first-stage reaction solution;

[0052] Cysteine ​​was added to the first-stage reaction solution to carry out the Maillard second-stage reaction, the absorbance A420 of the second-stage reaction solution was monitored, and the Maillard first-stage reaction time corresponding to the lowest absorbance A420 was determined to be the optimal reaction time.

[0053] The optimal reaction conditions for the first stage Maillard reaction were determined based on the content of sweet flavor compounds and the odor activity value in the second-stage reaction solution.

[0054] The second raw material is heated under optimal reaction conditions for the optimal reaction time to prepare a flavor liquid.

[0055] The first and second raw materials both include oyster juice and sugar, and the Maillard second-stage reaction temperature is higher than the Maillard first-stage reaction temperature.

[0056] It should be noted that the terms "first raw material", "second raw material", "Maillard first stage reaction" and "Maillard second stage reaction" mentioned above are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features.

[0057] It is easy to understand that the first and second raw materials can be the same or different, and can be selected according to actual needs.

[0058] The optimal reaction conditions include the initial reaction pH and reaction temperature of the Maillard first-stage reaction when the preparation of the second-stage reaction solution is most effective. The optimal preparation of the second-stage reaction solution refers to the highest content of pyrazines and ketones, two types of volatile aroma components with sweet aroma, in the second-stage reaction solution, and the highest odor activity value of the main sweet aroma substances (including 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, and 2,3-butanedione) in the second-stage reaction solution.

[0059] Absorbance A420 refers to the absorbance value of the second-stage reaction solution at 420 nm, measured by ultraviolet-visible spectrophotometry.

[0060] When cysteine ​​is added to the first-stage reaction solution, it acts as a tracer. As an active nucleophile, cysteine ​​can attack Maillard reaction intermediates containing carbonyl groups, altering the Maillard reaction pathway and blocking the formation of a large amount of melanoidins, thus forming a light gray Maillard reaction end product. The degree of browning can be determined by measuring the A420 absorbance, thereby determining the critical conditions under which Maillard reaction intermediates accumulate to the maximum amount and the optimal reaction time.

[0061] Understandably, oyster sauce and sugar are used as raw materials to prepare the flavor liquid. A two-stage variable-temperature Maillard reaction is used to prepare Maillard reaction intermediates, and cysteine ​​is used as a tracer to determine the optimal reaction time of the intermediates. Based on the content of pyrazines and ketones, two types of volatile aroma components with sweet aroma, and the odor activity value of the main sweet aroma substances in the product obtained after heating the Maillard reaction intermediates in the second stage, the optimal reaction conditions of the intermediates are determined. When the raw materials react under the optimal reaction conditions and at the optimal reaction time, a sweet aroma flavor liquid can be prepared. It is stable in storage, has a long-lasting and non-volatile aroma, and still has high reactivity after heating. When it is subsequently applied to oyster sauce cooking and heating, it generates pyrazine substances with a caramel sweet aroma and ketones with a floral and fruity sweet aroma, which can significantly enhance the overall sweet aroma of oyster sauce, making the sweet aroma of oyster sauce richer and the aroma fuller.

[0062] This invention uses oyster juice and sugar as raw materials, which can not only regulate the flavor of oyster juice and improve the fishy smell of oyster juice, but also enhance the sweetness and aroma when applied to oyster sauce, thereby improving the stability of the sweetness and aroma. Moreover, it does not use amino acid monomers as raw materials for the reaction, the ingredient list is clean, the raw materials used are natural and green, and the product label is clean and healthy.

[0063] The method for preparing the flavor liquid provided by this invention has mild reaction conditions, simple process, and high production feasibility; the prepared flavor liquid has stable quality, and when applied to oyster sauce cooking, it has a rich sweet aroma and no fishy smell during shelf life.

[0064] It should be noted that when determining the optimal reaction time and optimal reaction conditions for the first stage of the Maillard reaction, the optimal reaction time for the first stage of the Maillard reaction can first be determined based on the absorbance A420 of the second stage reaction solution; then, the reaction time of the first stage of the Maillard reaction is set as the optimal reaction time, and the optimal reaction conditions for the first stage of the Maillard reaction are determined based on the content of pyrazines and ketones, two types of volatile aroma components with sweet aroma, and the odor activity value of the main sweet aroma substances in the second stage reaction solution obtained under different reaction conditions.

[0065] Oyster juice and sugar are used as raw materials when preparing the flavor liquid. In some embodiments, the oyster juice contains glycine and alanine.

[0066] In some optional embodiments, glycine accounts for 0.1%-1% of the oyster sauce by mass; for example, but not limited to 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, or any range between two of the above values. Alanine accounts for 0.1%-0.6% of the oyster sauce by mass; for example, but not limited to 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, or any range between two of the above values. Using oyster sauce rich in glycine and alanine, the Maillard reaction intermediate generated by the reaction with sugar, when applied to the cooking and heating of oyster sauce, can generate pyrazine substances rich in caramel sweetness and ketone compounds with floral and fruity sweetness, thereby significantly enhancing the overall sweetness of the oyster sauce, making the sweetness more diverse and the aroma fuller.

[0067] In one possible implementation, the sugar includes one or more of maltose, glucose, high-fructose corn syrup, white sugar, brown sugar, fructose, and mixed starch sugars.

[0068] Optionally, the sugar is high-fructose corn syrup.

[0069] In some embodiments, the mass ratio of oyster sauce to sugar is (1-10):(1-5). For example, it can be, but is not limited to, (1.5-9.5):(1.5-4.5), (2-9):(1.5-3), (2.5-8.5):(1.5-2.5), (3-8):(1.5-2), (3.5-7.5):(1.5-2), (4-7):(1.5-2), (4.5-6.5):(2-2.5), or (5-6):(1.5-2.5), etc. When the mass ratio of oyster sauce to sugar is within the above range, the reaction rate is faster, the burnt flavor is reduced, and the aroma is more pleasant.

[0070] First, the optimal reaction time and conditions were determined by using a two-stage temperature-variable Maillard reaction with the first raw material. The first raw material was subjected to the first stage Maillard reaction to prepare the first stage reaction solution.

[0071] In some embodiments, the reaction temperature of the first stage of the Maillard reaction is 85°C-95°C; for example, it can be, but is not limited to, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, or any two of the above values. Controlling the reaction temperature of the first stage of the Maillard reaction within the above range is beneficial for producing more Maillard reaction intermediates, resulting in a purer aroma and reduced burnt flavor.

[0072] In some alternative implementations, the reaction temperature for the Maillard first-stage reaction is 90°C.

[0073] In some embodiments, the reaction time of the first stage Maillard reaction is 90-170 min; for example, it can be, but is not limited to, 90 min, 95 min, 100 min, 105 min, 110 min, 115 min, 120 min, 125 min, 130 min, 135 min, 140 min, 145 min, 150 min, 155 min, 160 min, 165 min, 170 min, or any range between two of the above values. When the reaction time of the first stage Maillard reaction is within the above range, the absorbance A420 of the second stage reaction solution can be greater than 0.60, resulting in the formation of more Maillard reaction intermediates.

[0074] In some embodiments, the pH value of the first stage of the Maillard reaction is 6-8; for example, it can be, but is not limited to, 6, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8, or any range between two of the above values. When the pH value of the first stage of the Maillard reaction is within the above range, the Maillard reaction rate can be accelerated, promoting the formation of Maillard reaction intermediates.

[0075] Cysteine ​​was added to the first-stage reaction solution to carry out the Maillard second-stage reaction and prepare the Maillard second-stage reaction solution.

[0076] In some embodiments, the reaction temperature of the Maillard second-stage reaction is 110°C-130°C; for example, it can be, but is not limited to, 110°C, 111°C, 112°C, 113°C, 114°C, 115°C, 116°C, 117°C, 118°C, 119°C, 120°C, 121°C, 122°C, 123°C, 124°C, 125°C, 126°C, 127°C, 128°C, 129°C, 130°C, or any two of the above values. When the reaction temperature of the Maillard second-stage reaction is within the above range, it can promote the formation of aroma compounds such as pyrazines and ketones.

[0077] In some embodiments, the reaction time of the Maillard second-stage reaction is 90-120 min; for example, it can be, but is not specifically, 90 min, 95 min, 100 min, 105 min, 110 min, 115 min, 120 min, or any two of the above values. When the reaction time of the Maillard second-stage reaction is within the above range, it can promote the formation of aroma compounds such as pyrazines and ketones.

[0078] In some embodiments, the mass of cysteine ​​is 0.1%-0.3% of the oyster juice mass; for example, it can be, but is not limited to, 0.1%, 0.13%, 0.15%, 0.18%, 0.2%, 0.23%, 0.25%, 0.27%, 0.3%, or any range preceding any two of the above values.

[0079] In some implementations, the optimal reaction time is 140 min to 160 min; for example, it can be, but is not limited to, 140 min, 141 min, 142 min, 143 min, 144 min, 145 min, 146 min, 147 min, 148 min, 149 min, 150 min, 151 min, 152 min, 153 min, 154 min, 155 min, 156 min, 157 min, 158 min, 159 min, 160 min, or any range between two of the above values.

[0080] In some embodiments, the optimal reaction temperature is 88°C-92°C. For example, it can be, but is not limited to, 88°C, 89°C, 90°C, 91°C, 92°C, or any range between two of the above temperatures. Optionally, the optimal reaction temperature is 90°C.

[0081] In some embodiments, the optimal pH for the reaction is 7.0.

[0082] In some embodiments, the preparation method of the flavor liquid includes the following steps:

[0083] Mix 1-10 parts oyster sauce and 1-5 parts sugar evenly; adjust the pH of the material to 6-8; heat in an oil bath at 85℃-95℃ for 90-170 minutes to obtain the first-stage reaction solution; add cysteine ​​as a tracer to the first-stage reaction solution and continue the reaction at 110℃-130℃ for 90-120 minutes to obtain the second-stage reaction solution; measure the absorbance A420 of the second-stage reaction solution, and determine the Maillard first-stage reaction time corresponding to the lowest absorbance A420 as the optimal reaction time; at the same time, calculate the content of sweet and aromatic flavor substances and the odor activity value in the second-stage reaction solution to determine the optimal reaction conditions for the Maillard first-stage reaction; heat the remaining raw materials under the optimal reaction conditions for the optimal reaction time to prepare the flavor liquid.

[0084] A second aspect of the present invention provides a flavor liquid prepared using the method of the first aspect. The flavor liquid contains ≥30% by mass of pleasant volatile aroma components such as pyrazines and ketones, resulting in a significantly enhanced aroma intensity and a rich, sweet fragrance.

[0085] A third aspect of the present invention provides a method for preparing oyster sauce, comprising the following steps:

[0086] The flavor liquid is prepared using the preparation method of the first aspect; a mixture containing flavor liquid, edible salt, white sugar, monosodium glutamate and starch is prepared and then heated to prepare oyster sauce.

[0087] In some embodiments, the raw materials for preparing the oyster sauce, by weight, include:

[0088] 5-20 parts flavor liquid, 3-12 parts edible salt, 5-20 parts white sugar, 2-8 parts monosodium glutamate, and 2-8 parts starch.

[0089] The mass fraction of flavor liquid in the raw materials for oyster sauce preparation is 5-20 parts; for example, it can be, but is not limited to, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, or any range between two of the above values.

[0090] The mass fraction of edible salt in the raw materials for oyster sauce preparation is 3-12 parts; for example, it can be, but is not limited to, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, or any two of the above values.

[0091] The mass fraction of white sugar in the raw materials for oyster sauce preparation is 5-20 parts; for example, it can be, but is not limited to, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, or any two of the above values.

[0092] The mass fraction of monosodium glutamate in the raw materials for oyster sauce preparation is 2-8 parts; for example, it can be, but is not limited to, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, or any two of the above values.

[0093] The starch content in the raw materials for oyster sauce preparation is 2-8 parts by mass; for example, it can be, but is not limited to, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, or any two of the above values.

[0094] In some embodiments, the heat treatment temperature is 95℃-105℃; for example, it can be, but is not limited to, 95℃, 96℃, 97℃, 98℃, 99℃, 100℃, 101℃, 102℃, 103℃, 104℃, 105℃, or any range between two of the above values. The heat treatment time is 10min-50min; for example, it can be, but is not limited to, 10min, 15min, 20min, 25min, 30min, 35min, 40min, 45min, 50min, or any range between two of the above values. When the heat treatment temperature and time are within the above ranges, the oyster sauce has a more harmonious flavor, a higher preservative coefficient, and is easier to store.

[0095] In some embodiments, the preparation method of the mixture includes: mixing flavor liquid, edible salt, white sugar, monosodium glutamate and starch, stirring evenly to prepare the mixture.

[0096] A fourth aspect of the present invention provides an oyster sauce prepared using the method of the third aspect. This oyster sauce is rich in pyrazine compounds with a caramel-sweet aroma and ketone compounds with a floral-fruity sweet aroma, resulting in a significantly enhanced overall sweetness, a richer variety of sweet aromas, and a fuller fragrance.

[0097] In some implementations, the oyster sauce is cooled to 50°C-80°C before bottling.

[0098] The technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0099] I. Preparation of Oyster Sauce Seasoning

[0100] Example 1

[0101] By weight, 5 parts oyster juice, 2 parts fructose syrup, and 10 parts water were thoroughly mixed to form the first mixture, and the pH was adjusted to 7.0. The first mixture was then heated in an oil bath at 90°C for 90–170 min to carry out the first stage of the Maillard reaction. Samples of the first stage reaction solution were taken every 20 min during the heating process. The oyster juice contained 0.5% glycine and 0.3% alanine by weight, and the fructose syrup contained 20.6 wt% dry matter.

[0102] Cysteine ​​was added as a tracer to each of the first-stage reaction solutions, and the reaction was carried out at 120℃ for 90 min to prepare the corresponding second-stage reaction solutions. The absorbance (A420) of each second-stage reaction solution was measured. After the second-stage reaction solutions cooled, the second-stage reaction solutions corresponding to the first-stage reaction for 90 min were analyzed by GC-MS. The content of pyrazines and ketones, two types of volatile products with sweet aroma, was found to be 20.11%. The odor activity values ​​of the main sweet aroma substances 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, and 2,3-butanedione were calculated, and the sum of the odor activity values ​​was 52.

[0103] By weight, 20 parts of the first-stage reaction solution obtained after 90 minutes of the first-stage reaction, 8.5 parts of salt, 15 parts of white sugar, 6 parts of monosodium glutamate, 5.5 parts of starch, and 45 parts of water were added to a mixing tank. The mixture was stirred until homogeneous, without layering or sedimentation, to obtain a final mixture. The mixture was then heat-treated at 100℃ for 35 minutes, and then hot-filled at 70℃ to obtain a fragrant oyster sauce product. Sensory evaluation of the oyster sauce product showed that the seasoning had a slightly caramelized aroma, no obvious sweetness, and an overall weak aroma.

[0104] Comparative Example 1

[0105] By weight, 5 parts oyster juice, 2 parts fructose syrup, and 10 parts water were thoroughly mixed to form the first mixture, and the pH was adjusted to 7.0. The first mixture was then heated in an oil bath at 90°C for 90–170 min to carry out the first stage of the Maillard reaction. Samples of the first stage reaction solution were taken every 20 min during the heating process. The oyster juice contained 0.5% glycine and 0.3% alanine by weight, and the fructose syrup contained 20.6 wt% dry matter.

[0106] Each first-stage reaction solution was reacted at 120℃ for 90 min to prepare the corresponding second-stage reaction solution; the absorbance (A420) of each second-stage reaction solution was measured. After the second-stage reaction solution cooled, the second-stage reaction solution corresponding to the first-stage reaction for 90 min was analyzed by GC-MS. The content of pyrazines and ketones, two types of volatile products with sweet aroma, was found to be 28.76%. The odor activity values ​​of the main sweet aroma substances 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, and 2,3-butanedione were calculated, and the sum of the odor activity values ​​was 85.

[0107] By weight, 20 parts of the first-stage reaction solution obtained after 90 minutes of the first-stage reaction, 8.5 parts of salt, 15 parts of white sugar, 6 parts of monosodium glutamate, 5.5 parts of starch, and 45 parts of water were added to a mixing tank. The mixture was stirred until homogeneous, without layering or sedimentation, to obtain a final mixture. The mixture was then heat-treated at 100℃ for 35 minutes, and then hot-filled at 70℃ to obtain a fragrant oyster sauce product. Sensory evaluation of the oyster sauce product showed that the seasoning lacked a pronounced sweet aroma and the aroma intensity was average.

[0108] The absorbance values ​​A420 of the second-stage reaction solutions corresponding to different first-stage reaction times in Example 1 and Comparative Example 1 were measured at 420 nm. The changes in absorbance A420 with the first-stage reaction time are as follows: Figure 1 As shown.

[0109] Depend on Figure 1 It can be seen that cysteine ​​was added in the second stage reaction of Example 1. As the reaction time was extended, the absorbance A420 of the second stage reaction solution first decreased and reached the lowest point at 150 min. Subsequently, the absorbance A420 increased significantly, indicating that the optimal reaction time for the first stage Maillard reaction was 150 min.

[0110] In Comparative Example 1, no cysteine ​​was added in the second stage reaction. The absorbance A420 of the second stage reaction solution gradually increased with the extension of the reaction time. This indicates that by adding cysteine ​​as a tracer in the second stage of the Maillard reaction, the optimal reaction time of the first stage of the Maillard reaction can be effectively determined.

[0111] according to Figure 1 The results of Example 1 show that the first stage of the Maillard reaction can be prepared by heating at 90°C for 150 min, that is, the Maillard reaction intermediate can be prepared by heating at 90°C for 150 min.

[0112] Example 2

[0113] By mass, 5 parts oyster juice, 2 parts fructose syrup, and 10 parts water are thoroughly mixed to form the first mixture, and the pH is adjusted to 6.5. The first mixture is then heated in an oil bath at 90°C for 150 minutes to prepare the first stage reaction solution. The oyster juice contains 0.5% glycine and 0.3% alanine by mass, and the fructose syrup contains 20.6 wt% dry matter.

[0114] The first-stage reaction solution was reacted at 120℃ for 90 min to prepare the second-stage reaction solution, and the absorbance (A420) of the second-stage reaction solution was measured. After the second-stage reaction solution cooled, it was analyzed by GC-MS: the content of pyrazines and ketones, two types of volatile products with sweet aroma, was found to be 39.2%. The odor activity values ​​of the main sweet aroma substances 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, and 2-ethylpyrazine were further calculated, and the sum of the odor activity values ​​was 113.

[0115] By weight, 20 parts of the first-stage reaction solution, 8.5 parts of salt, 15 parts of white sugar, 6 parts of monosodium glutamate, 5.5 parts of starch, and 45 parts of water were added to a mixing tank. The mixture was stirred until homogeneous, without layering or sedimentation, to obtain a final product. The final product was then heat-treated at 100℃ for 35 minutes, followed by hot-filling at 70℃ to obtain a fragrant oyster sauce product. Sensory evaluation of the oyster sauce product showed that the aroma was slightly rich and harmonious, and the color was a good, though slightly light, red.

[0116] Example 3

[0117] By mass, 5 parts oyster juice, 2 parts fructose syrup, and 10 parts water are thoroughly mixed to form the first mixture, and the pH is adjusted to 7.5. The first mixture is then heated in an oil bath at 90°C for 150 minutes to prepare the first stage reaction solution. The oyster juice contains 0.5% glycine and 0.3% alanine by mass, and the fructose syrup contains 20.6 wt% dry matter.

[0118] The first-stage reaction solution was reacted at 120℃ for 90 min to prepare the second-stage reaction solution, and the absorbance (A420) of the second-stage reaction solution was measured. After the second-stage reaction solution cooled, it was analyzed by GC-MS: the content of pyrazines and ketones, two types of volatile products with sweet aroma, was found to be 51.46%. The odor activity values ​​of the main sweet aroma substances 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, and 2-ethylpyrazine were further calculated, and the sum of the odor activity values ​​was 203.

[0119] By weight, 20 parts of the first-stage reaction solution, 8.5 parts of salt, 15 parts of white sugar, 6 parts of monosodium glutamate, 5.5 parts of starch, and 45 parts of water were added to a mixing tank. The mixture was stirred until homogeneous, without layering or sedimentation, to obtain a final mixture. The mixture was then heat-treated at 100℃ for 35 minutes, and then hot-filled at 70℃ to obtain a fragrant oyster sauce product. Sensory evaluation of the oyster sauce product showed that it had a rich aroma with a distinct sweet and caramel flavor, a pleasant and harmonious fragrance, and a good reddish-brown color.

[0120] Example 4

[0121] By mass, 5 parts oyster juice, 2 parts fructose syrup, and 10 parts water are thoroughly mixed to form the first mixture, and the pH is adjusted to 7.0. The first mixture is then heated in an oil bath at 90°C for 150 minutes to prepare the first stage reaction solution. The oyster juice contains 0.7% glycine and 0.6% alanine by mass, and the fructose syrup contains 20.6 wt% dry matter.

[0122] The first-stage reaction solution was reacted at 120℃ for 90 min to prepare the second-stage reaction solution, and the absorbance (A420) of the second-stage reaction solution was measured. After the second-stage reaction solution cooled, it was analyzed by GC-MS: the mass percentage of volatile products such as pyrazines and ketones in the second-stage reaction solution was 67.80%. The odor activity values ​​of the main sweet aroma compounds 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, and 2,3-butanedione were further calculated, and the sum of the odor activity values ​​was 288.

[0123] By weight, 20 parts of the first-stage reaction solution, 8.5 parts of salt, 15 parts of white sugar, 6 parts of monosodium glutamate, 5.5 parts of starch, and 45 parts of water were added to a mixing tank. The mixture was stirred until homogeneous, without layering or sedimentation, to obtain a final mixture. The mixture was then heat-treated at 100℃ for 35 minutes, and then hot-filled at 70℃ to obtain a fragrant oyster sauce product. Sensory evaluation of the oyster sauce product showed that it had a rich aroma, with a strong sweet and caramelized fragrance and a pleasant, harmonious aroma. The color was bright red and glossy, with a slightly darker hue.

[0124] Example 5

[0125] The difference between Example 5 and Comparative Example 1 is that the raw materials used in preparing the first-stage reaction solution are different; everything else is the same. The preparation process of the first-stage reaction solution is as follows:

[0126] By mass, 5 parts oyster juice, 2 parts white sugar, and 10 parts water are thoroughly mixed to form the first mixture, and the pH is adjusted to 7.0. Then, the first mixture is heated in an oil bath at 90°C for 150 minutes to prepare the first stage reaction solution. The oyster juice contains 0.5% glycine and 0.3% alanine by mass, and the fructose syrup contains 20.6 wt% dry matter.

[0127] The first-stage reaction solution was reacted at 120℃ for 90 min to prepare the second-stage reaction solution, and the absorbance (A420) of the second-stage reaction solution was measured. After the second-stage reaction solution cooled, it was analyzed by GC-MS: the content of pyrazines and ketones, two types of volatile products with sweet aroma, was found to be 17.19%. The odor activity values ​​of the main sweet aroma substances 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, and 2-ethylpyrazine were further calculated, and the sum of the odor activity values ​​was 60.

[0128] By weight, 20 parts of the first-stage reaction solution, 8.5 parts of salt, 15 parts of white sugar, 6 parts of monosodium glutamate, 5.5 parts of starch, and 45 parts of water were added to a mixing tank. The mixture was stirred until homogeneous, without layering or sedimentation, to obtain a final product. The final product was then heat-treated at 100℃ for 35 minutes, followed by hot-filling at 70℃ to obtain a fragrant oyster sauce product. Sensory evaluation of the oyster sauce product revealed that the caramel and roasted aromas were not strong enough, the aroma was weak, the color was light and slightly dark, and there was a noticeable burnt taste.

[0129] Example 6

[0130] The difference between Example 6 and Comparative Example 1 is that the raw materials used in preparing the first-stage reaction solution are different; everything else is the same. The preparation process of the first-stage reaction solution is as follows:

[0131] By mass, 5 parts oyster juice, 2 parts glucose, and 10 parts water are thoroughly mixed to form the first mixture, and the pH is adjusted to 7.0. Then, the first mixture is heated in an oil bath at 90°C for 150 minutes to prepare the first stage reaction solution. The oyster juice contains 0.5% glycine and 0.3% alanine by mass, and the fructose syrup contains 20.6 wt% dry matter.

[0132] The first-stage reaction solution was reacted at 120℃ for 90 min to prepare the second-stage reaction solution, and the absorbance (A420) of the second-stage reaction solution was measured. After the second-stage reaction solution cooled, it was analyzed by GC-MS: the content of pyrazines and ketones, two types of volatile products with sweet aroma, was found to be 48.5%. The odor activity values ​​of the main sweet aroma substances 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, and 2-ethylpyrazine were further calculated, and the sum of the odor activity values ​​was 167.

[0133] By weight, 20 parts of the first-stage reaction solution, 8.5 parts of salt, 15 parts of white sugar, 6 parts of monosodium glutamate, 5.5 parts of starch, and 45 parts of water were added to a mixing tank. The mixture was stirred until homogeneous, without layering or sedimentation, to obtain a final product. The final product was then heat-treated at 100℃ for 35 minutes, followed by hot-filling at 70℃ to obtain a fragrant oyster sauce product. Sensory evaluation of the oyster sauce product revealed a strong, sweet and caramel aroma, but a dark color and a noticeable, unpleasant burnt taste at the beginning. This burnt taste masked the pleasant sweet and caramel aroma, resulting in a poor overall flavor.

[0134] Table 1

[0135]

[0136] II. Performance Testing

[0137] The content ratio of various volatile products in the second-stage reaction solutions prepared in Example 1 (t1 = 90 min), Comparative Example 1 (t1 = 90 min), and Examples 2-6 (t1 = 150 min) was analyzed, and the results are shown in Table 2.

[0138] Table 2

[0139] Flavor substances Example 1 Comparative Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Pyrazines 9.54％ 16.65％ 33.57％ 41.71％ 60.70％ 5.56％ 35.23％ Furan (ketone) 12.42％ 17.09％ 11.57％ 11.31％ 7.00％ 29.66％ 26.72％ alcohol 0.09％ 0.15％ 0.06％ 0.05％ 0.03％ 0.31％ 0.01％ aldehyde 0.62％ 2.63％ 0.38％ 0.31％ 0.20％ 0.01％ 0.50％ ketone 10.57％ 12.11％ 5.63％ 9.75％ 7.10％ 11.63％ 3.27％ sulfur compounds 0.03％ 0.03％ 0.02％ 0.02％ 0.01％ 3.60％ 0.01％ Heterocyclic compounds 0.18％ 0.18％ 0.40％ 0.52％ 0.47％ 8.11％ 1.15％ other 66.55％ 51.16％ 48.37％ 36.33％ 24.49％ 41.12％ 33.11％ total 100.00％ 100.00％ 100.00％ 100.00％ 100.00％ 100.00％ 100.00％ Pyrazines + ketones 20.11％ 28.76％ 39.2％ 51.46％ 67.80％ 17.19％ 48.5％

[0140] As shown in Table 2, the results of Examples 1-6 and Comparative Example 1 indicate that the type of oyster sauce, sugar type, reaction time, and pH adjustment all affect the content of various flavor compounds. In Examples 2 and 3, the reaction pH differed, resulting in slight differences in the proportion of pyrazines generated; higher pH generally led to more pyrazines. Although the pH of Example 2 was slightly lower than that of Comparative Example 1, its longer reaction time (t1 of 150 min) resulted in a higher pyrazine content compared to Comparative Example 1, suggesting that a longer reaction time facilitates pyrazine formation. Example 4 showed the highest pyrazine content at 60.70%, indicating that oyster sauce with higher glycine and alanine content reacts more readily with reducing sugars to generate pyrazines rich in caramel flavor. In Examples 5 and 6, the reducing sugars were replaced with granulated sugar and glucose. Since granulated sugar is not a reducing sugar, the results showed that the pyrazine content generated by the reaction with granulated sugar was the lowest. Example 6 showed a high content of furans (ketones), which primarily present an unpleasant burnt flavor. The excessive reaction between oyster sauce and glucose may have resulted in an overly strong burnt flavor and poor overall taste. This indicates that the raw materials for sugar should primarily be reducing sugars, and the pyrazine content produced by the reaction of oyster juice and glucose is lower than that produced by the reaction of oyster juice and fructose syrup.

[0141] Sensory evaluation was conducted on the oyster sauce samples prepared in the above embodiments and comparative examples. A sensory evaluation team of 20 people evaluated the flavor of each sample. Oyster sauce cooked with unreacted flavor liquid was used as a blank control, and Examples 1-6 and Comparative Example 1 were compared. If the sensory evaluation results of a sample were close to those of the blank sample, the sample would receive a score of 0; if it was better than the blank sample, it would receive a positive score; if it was worse than the blank sample, it would receive a negative score. The sample score should ideally not exceed 5 points and should not be lower than -5 points. The final score of a sample was the average of the scores given by all the evaluators. The evaluation results are shown in Table 3.

[0142] Table 3

[0143]

[0144] The sensory evaluation results of Examples 1-6 and Comparative Example 1 are as follows: Figure 2 As shown, by Figure 2 It can be seen that the oyster sauce prepared in Example 4 has a better aroma intensity and a richer sweet aroma, and the overall aroma is the best. Next are Example 3 and Example 2. Example 5 has a weak overall aroma, and Example 6 has a strong sweet aroma but is accompanied by a distinct burnt smell.

[0145] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0146] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A method for preparing a flavor liquid, characterized in that, Includes the following steps: The first raw material is subjected to the Maillard first-stage reaction to prepare the first-stage reaction solution; Cysteine ​​was added to the first-stage reaction solution to carry out the Maillard second-stage reaction, and the absorbance A420 of the second-stage reaction solution was monitored. The Maillard first-stage reaction time corresponding to the lowest absorbance A420 was determined to be the optimal reaction time. The optimal reaction conditions for the Maillard first-stage reaction were determined based on the content of sweet-smelling compounds and the odor activity value in the second-stage reaction solution; the sweet-smelling compounds include pyrazines and ketones. The second raw material is heated under the optimal reaction conditions for the optimal reaction time to prepare the flavor liquid. The first and second raw materials both include oyster juice and sugar. The Maillard second-stage reaction temperature is higher than the Maillard first-stage reaction temperature. The oyster juice contains 0.1%-1% glycine and 0.1%-0.6% alanine by mass. The sugar is high-fructose corn syrup. The Maillard first-stage reaction has a reaction temperature of 85℃-95℃, a reaction time of 90min-170min, and a reaction pH of 6-8. The Maillard second-stage reaction has a reaction temperature of 110℃-130℃ and a reaction time of 90min-120min.

2. The method for preparing the flavor liquid as described in claim 1, characterized in that, The sweet flavoring substances include one or more of 2-methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, and 2,3-butanedione.

3. The method for preparing the flavor liquid as described in claim 1, characterized in that, The optimal reaction time is 140-160 minutes.

4. The method for preparing the flavor liquid as described in claim 1, characterized in that, The optimal reaction conditions include at least one of the following conditions: (1) The reaction temperature is 88℃-92℃; (2) pH is 7.

0.

5. The method for preparing the flavor liquid according to any one of claims 1 to 4, characterized in that, The mass ratio of the oyster juice to the sugar is (1-10):(1-5).

6. A flavor liquid, characterized in that, It is prepared by the preparation method described in any one of claims 1 to 5.

7. A method for preparing oyster sauce, characterized in that, Includes the following steps: The flavor liquid was prepared using the preparation method according to any one of claims 1 to 5; Prepare a mixture containing the flavor liquid, edible salt, white sugar, monosodium glutamate, and starch, and heat it to prepare the oyster sauce.

8. The method for preparing oyster sauce as described in claim 7, characterized in that, The preparation method includes at least one of the following conditions: (1) By mass, the raw materials for preparing the oyster sauce include: 5-20 parts of flavor liquid, 3-12 parts of edible salt, 5-20 parts of white sugar, 2-8 parts of monosodium glutamate and 2-8 parts of starch; (2) The temperature of the heat treatment is 95℃-105℃ and the time of the heat treatment is 10min-50min.

9. An oyster sauce, characterized in that, It is prepared by the preparation method according to any one of claims 7 to 8.

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