A natural soy sauce flavor enhancer powder and its preparation process

Abstract

The present application provides a natural soy sauce flavor enhancing powder and a preparation process, belonging to the technical field of food soy sauce flavoring, and comprising the following preparation steps: S1. Fermenting a reaction substrate with a fermentation strain to obtain a fermentation product; S2. Homogenizing the fermentation product with water, adding an additional reaction substrate, and mixing evenly to obtain a soy sauce residue liquid; S3. Slowly stirring the soy sauce residue liquid at 80-160°C, and then heating it to 140-220°C for a Maillard reaction for 10-30 minutes to obtain a semi-liquid soy sauce residue; S4. Drying the moisture of the semi-liquid soy sauce residue and performing ultrafine grinding to obtain a natural soy sauce flavor enhancing powder; the additional reaction substrate is a liquid mixture obtained by dissolving and mixing a saccharide substance and an amino acid monomer with water; the ratio of the saccharide substance to the amino acid monomer is 0.8-1.5:1. The present application has a more intense soy sauce flavor and a taste closer to the natural feeling.

Description

Technical Field

[0001] This application relates to the technical field of food soy sauce flavoring, and specifically relates to a natural sauce flavor enhancing powder and its preparation process. Background Art

[0002] Sauce flavor powder is a kind of flavor enhancing powder. Currently, it is mainly prepared through the Maillard reaction and is commonly used in the preparation of sauces, soup bases, etc.

[0003] Common flavor enhancing technologies mainly obtain sauce flavor components by proteolyzing plants into small molecule polypeptides, performing the Maillard reaction between amino acids and small molecule sugars, or directly using amino acids and monosaccharides for the Maillard reaction. The patent document with the authorization publication number CN103404824B discloses a production process of sauce flavor powder. In this document, the raw material sauce is used as a substrate and enzymatically hydrolyzed with cellulase, and then protease fermentation is carried out, and finally the sauce flavor powder is obtained. The heating and heat preservation operation carried out after enzymatic hydrolysis in this document results in an incomplete Maillard reaction due to too low a reaction temperature, and the insufficient flavor of the flavor powder causes flavor distortion; the patent document with the authorization publication number CN102578523B discloses a sauce flavor powder. In this document, a variety of monomer powders are used for formulation, lacking the delicate taste brought by various unique small molecule substances during the fermentation process, resulting in flavor distortion.

[0004] Another method is to use flavor monomers for recombining and formulating sauce flavor to form sauce flavor essence. For example, the patent application document with the application publication number CN103876105A discloses a soy sauce essence and its preparation method. The formulated essence and the formulated sauce flavor powder have the same drawbacks in terms of sauce flavor, both lacking the action of fermented bacteria, lacking too many small molecule substances, resulting in taste distortion and lacking the natural feeling of the original flavor.

[0005] Application Content

[0006] In order to solve the problem of insufficient fermentation caused by insufficient reaction substrate and temperature during the decomposition and fermentation using fermentation monomers in the fermentation process, resulting in flavor distortion and lack of natural taste, this application provides a natural sauce flavor enhancing powder and its preparation process. Using soy sauce residue, through fermentation method and condition control, and adding amino acids and pentose, a large amount of HEMF and HDMF are generated by reaction, obtaining a composition containing a large amount of flavor substances such as HEMF and HDMF, improving the flavor and natural taste.

[0007] Specifically, the following scheme is adopted:

[0008] First, the preparation process of the natural sauce flavor enhancing powder of this application includes the following preparation steps:

[0009] S1. Ferment the reaction substrate with a fermentation strain to obtain a fermentation product;

[0010] S2. Homogenize the fermentation product with water, add an additional reaction substrate, and mix evenly to obtain a soy sauce residue liquid;

[0011] S3. Slowly stir the soy sauce residue liquid at 80 - 160 °C, then raise the temperature to 140 - 220 °C for Maillard reaction for 10 - 30 min to obtain a semi - liquid soy sauce residue;

[0012] S4. Dry the moisture of the semi - liquid soy sauce residue and perform ultrafine grinding to obtain a natural sauce flavor enhancing powder;

[0013] The additional reaction substrate is a liquid mixture obtained by dissolving and mixing a saccharide substance and amino acid monomers in water;

[0014] The ratio of the saccharide substance to the amino acid monomers is 0.8 - 1.5:1;

[0015] The fermentation strain is one or more of Aspergillus oryzae, Zygosaccharomyces rouxii, Candida sp., Pediococcus halophilus, Weissella sp., and Staphylococcus sp.

[0016] Compared with the existing comparative documents, the fermentation substrate used in this application document is soy sauce residue. Using soy sauce residue can make the fermentation environment more suitable for microorganisms adapted to the soy sauce residue environment, and then generate a basic fermentation product through fermentation. On the basis of the fermentation product, amino acids and pentoses are added for supplementation to ensure that the pentose and amino acids react with each other during the subsequent Maillard reaction to generate HEMF and HDMF. And on the basis of the existing Maillard reaction, the temperature is raised. First, the fermentation product and the additional reaction substrate are slowly stirred at 120 °C for 25 min. This step is the early stage of the Maillard reaction and undergoes Amadori rearrangement. Then the temperature is raised to 180 °C and maintained for 10 min. This step can form C6 - 1 - Deoxydiketose (R = H, 7a) and C7 - 1 - Deoxydiketose (R = CH3, 7b) through the action of 2,3 - enolization degradation, Strecker reaction, and aldol condensation of the preliminary product. Then these two substances undergo keto / enol or vinyl ketone / enol tautomerization, cyclization, and dehydration changes, and finally generate HDMF and HEMF.

[0017] After the reaction is completed, the product is dried and pulverized to prepare a natural sauce flavor enhancing powder. After sensory evaluation, it is found that the natural sauce flavor enhancing powder obtained by using the technical solution of this application document has excellent flavor and taste, strong natural flavor. The content of furanone (HEMF) in the natural sauce flavor enhancing powder is increased by more than 10 times, and 4 - ethylguaiacol and 4 - ethylphenol are increased by more than 5 times.

[0018] In addition, the fermentation strain is one or more of Aspergillus oryzae, Zygosaccharomyces rouxii, Candida sp., Pediococcus halophilus, Weissella sp., and Staphylococcus sp., which can not only further ferment and decompose the soy sauce residue substrate, amino acids, and pentoses, but also have a mild reaction to obtain more flavor substances, which is beneficial to retaining the content of small molecules to the greatest extent.

[0019] Furthermore, the fermentation temperature is 25 - 45 °C, the fermentation time is 10 - 30 days, and the mass ratio of the fermentation strain to the reaction substrate is 1:1000.

[0020] The selected fermentation strain in the above steps has a better fermentation effect, and through the optimized fermentation temperature, fermentation time, and usage content, more molecular substances beneficial to the flavor of the sauce can be produced during the fermentation process.

[0021] Furthermore, the proportion of water used for homogenization in S2 is as follows:

[0022] Fermentation product: 5 parts;

[0023] Water for homogenization: 10 parts.

[0024] After multiple examples and comparative examples in this application, it is found that selecting glycine, alanine, and pentose as additional reaction substrates can maximize the flavor degree of the natural soy sauce flavor enhancer and greatly increase the content of furanone, 4-ethylguaiacol, and 4-ethylphenol.

[0025] Furthermore, the proportion of water used for dissolving and mixing the carbohydrate substance and the amino acid monomer is as follows:

[0026] Carbohydrate substance and amino acid monomer: 2 - 5 parts;

[0027] Water for dissolving and mixing: 5 parts;

[0028] The homogenization rotation speed of the homogenization is 2000 rmp / min.

[0029] Furthermore, the drying temperature in S4 is 60 - 120 °C.

[0030] In terms of the selection of the drying temperature, the best drying temperature is 100 °C.

[0031] Furthermore, the reaction substrate is soy sauce residue, soy protein, soy oligopeptide, rice protein, or rice polypeptide.

[0032] Furthermore, the amino acid monomers are glutamic acid, aspartic acid, glycine, and alanine.

[0033] Another object of the present application is to provide a natural soy sauce flavor enhancing powder, which is prepared by using the above-mentioned preparation process.

[0034] Furthermore, the water content of the natural soy sauce flavor enhancing powder is 10%.

[0035] The beneficial effects of the present application are as follows:

[0036] The natural soy sauce flavor enhancing powder of the present application can maximize the content of small molecule substances by reacting the soy sauce residue liquid added with additional reaction substrates at a limited temperature, while maintaining the flavor and without losing the natural taste. Its characteristic flavor is more vivid than the product prepared by enzymatic hydrolysis, and the sensory evaluation is closer to the soy sauce flavor. Compared with the single synthetic soy sauce powder and the flavor-blended essence, the soy sauce components prepared in the present application have a more natural feeling. Detailed implementation mode

[0037] To make the objectives, technical solutions, and advantages of the embodiments of the present application clearer, the technical solutions of the embodiments of the present application will be clearly and completely described below in conjunction with the embodiments of the present application. Obviously, the described embodiments are some, but not all, of the embodiments of the present application. All other embodiments obtained by those of ordinary skill in the art based on the described embodiments of the present application fall within the scope of protection of the present application.

[0038] Embodiment 1

[0039] In this embodiment, the natural soy sauce flavor enhancing powder is prepared by the preparation process described in the present application and is prepared under the most preferred preparation conditions. There are mainly two specific preparation processes. The first is the fermentation process, and the second is the reaction process;

[0040] The fermentation process is as follows:

[0041] Select the fermentation substrate as soy sauce residue;

[0042] Select the fermentation strains as a complex flora of Aspergillus oryzae, Zygosaccharomyces rouxii, Candida sp., Pediococcus halophilus, Weissella sp., and Staphylococcus sp.;

[0043] The addition amount of the fermentation strains is 0.1% of the mass of the fermentation substrate;

[0044] Fermentation time: 15 days;

[0045] Fermentation temperature: 35 - 40 °C;

[0046] After the fermentation process, the fermentation product is obtained. According to the mass ratio, 5 parts of the fermentation product are mixed with 10 parts of water, and homogenization is carried out using a machine. The homogenization speed is 2000 rpm, and the homogenization time is 30 min. After homogenization, a uniformly mixed first slurry is obtained, and the first slurry is in a flowing state;

[0047] Then, the reaction process is carried out, and the reaction process is as follows:

[0048] 0.35 parts of glycine, 0.65 parts of alanine and 1.25 parts of pentose are added to 5 parts of water by weight for dissolution to obtain a second slurry. The second slurry is uniformly added to the first slurry, and after mixing, a soy sauce residue liquid is obtained;

[0049] The soy sauce residue liquid is put into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0050] The temperature of the first-stage reaction is 120 °C, and slow stirring is carried out for 25 min;

[0051] The temperature of the second-stage reaction is 180 °C, and the reaction time is 10 min;

[0052] The reaction is terminated to obtain a semi-liquid soy sauce residue;

[0053] The semi-liquid soy sauce residue is put into an oven for drying. The drying temperature is 100 °C. During the drying process, sampling is carried out to detect the water content. When the water content is 10%, heating is stopped;

[0054] Finally, the best natural soy sauce flavor enhancing powder is obtained.

[0055] Example 2

[0056] The difference between this example and Example 1 is that the input ratio of amino acid monomers and pentose in the reaction process is changed to explore the influence of the input amount of pentose on the soy sauce flavor.

[0057] The specific change is in the reaction process, and the changed implementation steps are as follows:

[0058] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0059] 0.35 parts of glycine, 0.65 parts of alanine and 1.1 parts of pentose are added to 5 parts of water by weight for dissolution to obtain a second slurry. The second slurry is uniformly added to the first slurry, and after mixing, a soy sauce residue liquid is obtained;

[0060] The soy sauce residue liquid is put into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0061] The temperature of the first-stage reaction is 120 °C, and slow stirring is carried out for 25 min;

[0062] The reaction temperature in the second stage is 180 °C, and the reaction time is 10 min;

[0063] The reaction is terminated to obtain semi - liquid soy sauce residue;

[0064] The semi - liquid soy sauce residue is placed in an oven for drying. The drying temperature is 100 °C. During the drying process, samples are taken to detect the water content. When the water content is 10%, the heating is stopped;

[0065] Finally, the best natural sauce flavor enhancing powder is obtained.

[0066] Example 3

[0067] The difference between this example and Example 1 is that the input ratio of amino acid monomers to pentose in the reaction process is changed to explore the influence of the input amount of pentose on the sauce flavor.

[0068] The specific change lies in the reaction process, and the implementation steps are changed as follows:

[0069] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0070] 0.35 parts of glycine, 0.65 parts of alanine and 1.4 parts of pentose are added to 5 parts of water by weight for dissolution to obtain the second slurry. The second slurry is evenly added to the first slurry, and the soy sauce residue liquid is obtained after mixing;

[0071] The soy sauce residue liquid is loaded into a heating reaction kettle for Maillard reaction, which is divided into two - stage reactions;

[0072] The reaction temperature in the first stage is 120 °C, and it is slowly stirred for 25 min;

[0073] The reaction temperature in the second stage is 180 °C, and the reaction time is 10 min;

[0074] The reaction is terminated to obtain semi - liquid soy sauce residue;

[0075] The semi - liquid soy sauce residue is placed in an oven for drying. The drying temperature is 100 °C. During the drying process, samples are taken to detect the water content. When the water content is 10%, the heating is stopped;

[0076] Finally, the best natural sauce flavor enhancing powder is obtained.

[0077] Example 4

[0078] The difference between this example and Example 1 is that the input ratio of amino acid monomers to pentose in the reaction process is changed to explore the influence of the input amount of pentose on the sauce flavor.

[0079] The specific change lies in the reaction process, and the implementation steps are changed as follows:

[0080] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0081] Dissolve 0.35 parts of glycine, 0.65 parts of alanine and 0.95 parts of pentose by weight in 5 parts of water to obtain the second slurry. Uniformly add the second slurry to the first slurry, and after mixing, obtain the soy sauce residue liquid;

[0082] Load the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0083] The temperature of the first-stage reaction is 120 °C, and it is slowly stirred for 25 min;

[0084] The temperature of the second-stage reaction is 180 °C, and the reaction time is 10 min;

[0085] Terminate the reaction to obtain semi-liquid soy sauce residue;

[0086] Put the semi-liquid soy sauce residue into an oven for drying. The drying temperature is 100 °C. During the drying process, sample and detect the water content. When the water content is 10%, stop heating;

[0087] Finally, obtain the best natural sauce flavor enhancing powder.

[0088] Example Five

[0089] The difference between this example and Example One is that the input ratio of amino acid monomers and pentose in the reaction process is changed to explore the influence of the input amount of pentose on the sauce flavor.

[0090] The specific change lies in the reaction process. The changed implementation steps are as follows:

[0091] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0092] Dissolve 0.35 parts of glycine, 0.65 parts of alanine and 1.5 parts of pentose by weight in 5 parts of water to obtain the second slurry. Uniformly add the second slurry to the first slurry, and after mixing, obtain the soy sauce residue liquid;

[0093] Load the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0094] The temperature of the first-stage reaction is 120 °C, and it is slowly stirred for 25 min;

[0095] The temperature of the second-stage reaction is 180 °C, and the reaction time is 10 min;

[0096] Terminate the reaction to obtain semi-liquid soy sauce residue;

[0097] Put the semi - liquid soy sauce residue into an oven for drying. The drying temperature is 100 °C. During the drying process, take samples to detect the water content. When the water content is 10%, stop heating;

[0098] Finally, the best natural soy sauce flavor enhancing powder is obtained.

[0099] Example Six

[0100] The difference between this example and Example One lies in changing the input ratio of amino acid monomers to pentose in the reaction process to explore the influence of the input amount of pentose on the soy sauce flavor.

[0101] The specific change is in the reaction process. The changed implementation steps are as follows:

[0102] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0103] Dissolve 0.35 parts of glycine, 0.65 parts of alanine and 0.8 parts of pentose in 5 parts of water by weight to obtain the second slurry. Add the second slurry evenly to the first slurry, and after mixing, obtain the soy sauce residue liquid;

[0104] Put the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two - stage reaction;

[0105] The reaction temperature of the first stage is 120 °C, and stir slowly for 25 min;

[0106] The reaction temperature of the second stage is 180 °C, and the reaction time is 10 min;

[0107] Terminate the reaction to obtain semi - liquid soy sauce residue;

[0108] Put the semi - liquid soy sauce residue into an oven for drying. The drying temperature is 100 °C. During the drying process, take samples to detect the water content. When the water content is 10%, stop heating;

[0109] Finally, the best natural soy sauce flavor enhancing powder is obtained.

[0110] Comparative Example One

[0111] This comparative example is to verify the change degree of the soy sauce flavor after the usage amount of pentose exceeds a certain range value, and the feeding ratio between pentose and amino acid monomers is changed.

[0112] The changes are as follows:

[0113] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0114] Dissolve 0.35 parts of glycine, 0.65 parts of alanine and 0.65 parts of pentose by weight in 5 parts of water to obtain a second slurry, and uniformly add the second slurry to the first slurry to obtain a soy sauce residue liquid after mixing;

[0115] Comparative Example 2

[0116] This comparative example is to verify the change degree of the soy sauce flavor after the pentose usage exceeds a certain range value, and the feeding ratio between pentose and amino acid monomers is changed.

[0117] The changes are as follows:

[0118] After the fermentation process, a first slurry is produced, and then a reaction process is carried out. The reaction process is as follows:

[0119] Dissolve 0.35 parts of glycine, 0.65 parts of alanine and 0.5 parts of pentose by weight in 5 parts of water to obtain a second slurry, and uniformly add the second slurry to the first slurry to obtain a soy sauce residue liquid after mixing;

[0120] Comparative Example 3

[0121] This comparative example is to verify the change degree of the soy sauce flavor after the pentose usage exceeds a certain range value, and the feeding ratio between pentose and amino acid monomers is changed.

[0122] The changes are as follows:

[0123] After the fermentation process, a first slurry is produced, and then a reaction process is carried out. The reaction process is as follows:

[0124] Dissolve 0.35 parts of glycine, 0.65 parts of alanine and 2 parts of pentose by weight in 5 parts of water to obtain a second slurry, and uniformly add the second slurry to the first slurry to obtain a soy sauce residue liquid after mixing;

[0125] Comparative Example 4

[0126] This comparative example is to verify the change degree of the soy sauce flavor after the pentose usage exceeds a certain range value, and the feeding ratio between pentose and amino acid monomers is changed.

[0127] The changes are as follows:

[0128] After the fermentation process, a first slurry is produced, and then a reaction process is carried out. The reaction process is as follows:

[0129] Dissolve 0.35 parts of glycine, 0.65 parts of alanine and 3 parts of pentose by weight in 5 parts of water to obtain a second slurry, and uniformly add the second slurry to the first slurry to obtain a soy sauce residue liquid after mixing;

[0130] Comparative Example 5

[0131] This comparative example is to verify the degree of change in the soy sauce aroma flavor without adding pentose.

[0132] The changes are as follows:

[0133] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0134] 0.35 parts of glycine and 0.65 parts of alanine are added to 5 parts of water by weight for dissolution to obtain the second slurry, and the second slurry is uniformly added to the first slurry. After mixing, soy sauce residue liquid is obtained;

[0135] Comparative Example Six

[0136] This comparative example is to verify the influence of the reaction process without adding extra amino acid monomers on the soy sauce aroma flavor.

[0137] The changes are as follows:

[0138] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0139] 1.25 parts of pentose are added to 5 parts of water by weight for dissolution to obtain the second slurry, and the second slurry is uniformly added to the first slurry. After mixing, soy sauce residue liquid is obtained;

[0140] Example Seven

[0141] This example is to explore the correlation of the change in the soy sauce aroma flavor after changing the type of amino acid monomers.

[0142] The difference between this example and Example One lies in changing the type of amino acid monomers in the reaction process to explore the influence of the change in amino acid types on the soy sauce aroma flavor.

[0143] The specific change lies in the reaction process. The changed implementation steps are as follows:

[0144] After the fermentation process, the first slurry is produced, and then the reaction process is carried out. The reaction process is as follows:

[0145] 0.35 parts of glutamic acid, 0.65 parts of aspartic acid and 1.25 parts of pentose are added to 5 parts of water by weight for dissolution to obtain the second slurry, and the second slurry is uniformly added to the first slurry. After mixing, soy sauce residue liquid is obtained;

[0146] The soy sauce residue liquid is loaded into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0147] The reaction temperature in the first stage is 120 °C, and it is slowly stirred for 25 min;

[0148] The reaction temperature in the second stage is 180 °C and the reaction time is 10 min;

[0149] The reaction is terminated to obtain semi - liquid soy sauce residue;

[0150] The semi - liquid soy sauce residue is placed in an oven for drying. The drying temperature is 100 °C. During the drying process, samples are taken to detect the water content. When the water content reaches 10%, heating is stopped;

[0151] Finally, the best natural soy sauce flavor enhancing powder is obtained.

[0152] Example 8

[0153] This example is to explore the relationship between the change in heating temperature and the soy sauce flavor aroma in the reaction process steps.

[0154] The specific change steps are as follows:

[0155] The soy sauce residue liquid is loaded into a heating reaction kettle for Maillard reaction, which is divided into two - stage reaction;

[0156] The reaction temperature in the first stage is 100 °C, and it is slowly stirred for 25 min;

[0157] The reaction temperature in the second stage is 160 °C and the reaction time is 10 min;

[0158] The reaction is terminated to obtain semi - liquid soy sauce residue;

[0159] The semi - liquid soy sauce residue is placed in an oven for drying. The drying temperature is 100 °C. During the drying process, samples are taken to detect the water content. When the water content reaches 10%, heating is stopped;

[0160] Finally, the best natural soy sauce flavor enhancing powder is obtained.

[0161] Example 9

[0162] This example is to explore the relationship between the change in heating temperature and the soy sauce flavor aroma in the reaction process steps.

[0163] The specific change steps are as follows:

[0164] The soy sauce residue liquid is loaded into a heating reaction kettle for Maillard reaction, which is divided into two - stage reaction;

[0165] The reaction temperature in the first stage is 80 °C, and it is slowly stirred for 25 min;

[0166] The reaction temperature in the second stage is 140 °C and the reaction time is 10 min;

[0167] The reaction is terminated to obtain semi - liquid soy sauce residue;

[0168] Put the semi - liquid soy sauce residue into an oven for drying. The drying temperature is 100 °C. During the drying process, take samples to detect the water content. When the water content is 10%, stop heating;

[0169] Finally, obtain the best natural soy sauce flavor enhancer powder.

[0170] Example Ten

[0171] This example is to explore the relationship between the change in heating temperature and the soy sauce flavor aroma in the reaction process steps.

[0172] The specific change steps are as follows:

[0173] Put the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two - stage reactions;

[0174] The reaction temperature in the first stage is 140 °C, and stir slowly for 25 min;

[0175] The reaction temperature in the second stage is 200 °C, and the reaction time is 10 min;

[0176] Terminate the reaction to obtain semi - liquid soy sauce residue;

[0177] Put the semi - liquid soy sauce residue into an oven for drying. The drying temperature is 100 °C. During the drying process, take samples to detect the water content. When the water content is 10%, stop heating;

[0178] Finally, obtain the best natural soy sauce flavor enhancer powder.

[0179] Example Eleven

[0180] This example is to explore the relationship between the change in heating temperature and the soy sauce flavor aroma in the reaction process steps.

[0181] The specific change steps are as follows:

[0182] Put the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two - stage reactions;

[0183] The reaction temperature in the first stage is 160 °C, and stir slowly for 25 min;

[0184] The reaction temperature in the second stage is 220 °C, and the reaction time is 10 min;

[0185] Terminate the reaction to obtain semi - liquid soy sauce residue;

[0186] Put the semi - liquid soy sauce residue into an oven for drying. The drying temperature is 100 °C. During the drying process, take samples to detect the water content. When the water content is 10%, stop heating;

[0187] Finally, obtain the best natural soy sauce flavor enhancer powder.

[0188] Comparative Example 7

[0189] This comparative example is to explore the reaction process temperature value that cannot achieve the flavor change of this application.

[0190] The specific changes are as follows:

[0191] Put the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0192] The reaction temperature in the first stage is 70 °C, and it is slowly stirred for 25 min;

[0193] The reaction temperature in the second stage is 120 °C, and the reaction time is 10 min;

[0194] Terminate the reaction to obtain semi-liquid soy sauce residue.

[0195] Comparative Example 8

[0196] This comparative example is to explore the reaction process temperature value that cannot achieve the flavor change of this application.

[0197] The specific changes are as follows:

[0198] Put the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0199] The reaction temperature in the first stage is 165 °C, and it is slowly stirred for 25 min;

[0200] The reaction temperature in the second stage is 230 °C, and the reaction time is 10 min;

[0201] Terminate the reaction to obtain semi-liquid soy sauce residue.

[0202] Comparative Example 9

[0203] This comparative example is to explore the reaction process temperature value that cannot achieve the flavor change of this application.

[0204] The specific changes are as follows:

[0205] Put the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0206] The reaction temperature in the first stage is 170 °C, and it is slowly stirred for 25 min;

[0207] The reaction temperature in the second stage is 230 °C, and the reaction time is 10 min;

[0208] Terminate the reaction to obtain semi-liquid soy sauce residue.

[0209] Comparative Example 10

[0210] This comparative example is to explore the reaction process temperature values that cannot achieve the flavor change of the present application.

[0211] The specific changes are as follows:

[0212] Put the soy sauce residue liquid into a heating reaction kettle for Maillard reaction, which is divided into two-stage reaction;

[0213] The reaction temperature in the first stage is 180 °C, and it is slowly stirred for 25 minutes;

[0214] The reaction temperature in the second stage is 240 °C, and the reaction time is 10 minutes;

[0215] Terminate the reaction to obtain semi-liquid soy sauce residue.

[0216] Experiments and data

[0217] In order to verify the flavor effects of the natural sauce flavor powders prepared in the above examples and comparative examples, 50 experimental participants were randomly selected and tasted in batches for the above various variables. The above natural sauce flavor enhancing powder was used to make sauces. The specific production method is as follows:

[0218] 1 part of water, 2 tablespoons of corn starch, 1 tablespoon of honey, appropriate amounts of garlic and ginger, and half a tablespoon of natural sauce flavor enhancing powder are mixed and placed in a frying pan and heated over medium heat. During the process, add sugar cooking wine or fermented soybeans, etc., and boil until thick to complete the production of the sauce.

[0219] Use the natural sauce flavor enhancing powders of the above examples and comparative examples to prepare sauces, and let the experimental participants evaluate them. The evaluation scores range from + to +++++, and the more +, the higher the score.

[0220] First, conduct flavor evaluations on Examples 1 to 6. The evaluation data are shown in Table 1 below:

[0221] Table 1

[0222]

[0223] Then conduct flavor evaluations on Comparative Examples 1 to 4. The evaluation data are shown in Table 2 below

[0224] Table 2

[0225]

[0226] Then conduct flavor evaluations on Example 1 and Comparative Examples 5 and 6. The evaluation data are shown in Table 3 below:

[0227] Table 3

[0228]

[0229] Next, a flavor and umami evaluation was conducted between Example 1 and Example 7, and the evaluation data is shown in Table 4 below:

[0230] Table 4

[0231]

[0232] Next, a flavor evaluation was conducted on Examples 8 to 11, and the evaluation data is shown in Table 5 below:

[0233] Table 5

[0234]

[0235] Next, a flavor evaluation was conducted on Comparative Examples 7 to 10, and the evaluation data is shown in Table 6 below:

[0236] Table 6

[0237]

[0238] Analysis

[0239] As can be seen from Table 1, the enhancer powder of the present application can significantly increase the aroma and the sense of thickness of the sauce, and does not affect the natural taste of the sauce itself. On the contrary, it also reduces the degree of irritation of the sauce itself to the taste buds.

[0240] As can be seen from Table 2, when the present application is made with too low a pentose content, the aroma and the sense of thickness of the sauce are severely reduced, and the excessive amino acid addition slightly affects the taste; while the excessive pentose increases the degree of irritation of the sauce itself. Although it increases the aroma and the sense of thickness of the sauce, it seriously affects the natural taste of the sauce.

[0241] As can be seen from Table 3, the absence of both pentose and amino acids will lead to the disappearance of the aroma and the sense of thickness of the sauce, and the absence of pentose will cause the sauce to have a strange taste, affecting the taste.

[0242] As can be seen from Table 4, by changing the types of amino acids, glutamic acid and aspartic acid make the sauce have a sweet and umami taste, and their influence on the natural taste itself is not too much.

[0243] As can be seen from Table 5, when the temperature becomes lower, it will reduce the aroma and the sense of thickness of the sauce, and because the Maillard reaction is incomplete, the original taste of the substrate affects the taste of the finished sauce, increasing the degree of irritation of the sauce and weakening the natural taste of the sauce.

[0244] As can be seen from Table 6, too high a temperature will slowly reduce the aroma of the sauce, further causing the sense of thickness of the sauce to be absent, and will increase the degree of irritation of the sauce itself, seriously affecting the natural taste of the sauce.

[0245] The above are the preferred embodiments of the present application. It should be noted that for those of ordinary skill in the art, without departing from the principle described in the present application, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present application.

Claims

1. A preparation process of a natural soy sauce flavor enhancing powder, characterized in that, It includes the following preparation steps: S1. Ferment the reaction substrate with a fermentation strain to obtain a fermentation product. The temperature of the fermentation is 25 - 45°C, the time of the fermentation is 10 - 30 days, the mass ratio of the fermentation strain to the reaction substrate is 1:1000, and the reaction substrate is soy sauce residue; S2. Homogenize the fermentation product with water, and add an additional reaction substrate and mix evenly to obtain a soy sauce residue liquid; The proportion of water for homogenization in S2 is as follows: 5 parts of fermentation product; 10 parts of water for homogenization; S3. Slowly stir the soy sauce residue liquid at 80 - 160°C, and then raise the temperature to 140 - 220°C for reaction for 10 - 30 min to obtain a semi - liquid soy sauce residue; S4. Dry the moisture of the semi - liquid soy sauce residue and perform ultrafine grinding to obtain a natural soy sauce flavor enhancing powder; The additional reaction substrate is a liquid mixture obtained by dissolving and mixing saccharide substances and amino acid monomers with water; The proportion of saccharide substances and amino acid monomers dissolved and mixed with water is as follows: a total of 2 - 5 parts of saccharide substances and amino acid monomers; 5 parts of water for dissolution and mixing; The homogenization speed of the homogenization is 2000 r / min; The amino acid monomer is one of glutamic acid, aspartic acid, glycine or alanine; The ratio of the saccharide substance to the amino acid monomer is 0.8 - 1.5:1; The fermentation strain is a complex flora of Aspergillus oryzae, Zygosaccharomyces rouxii, Candida sp., Pediococcus halophilus, Weissella sp. and Staphylococcus sp.

2. The preparation process of a natural soy sauce flavor enhancing powder as described in claim 1, characterized in that: The drying temperature in S4 is 60 - 120°C.

3. A natural soy sauce flavor enhancing powder, characterized in that, The natural soy sauce flavor enhancing powder is prepared by using the preparation process described in any one of claims 1 - 2.

4. The natural soy sauce flavor enhancing powder according to claim 3, characterized in that, The moisture content of the natural soy sauce flavor enhancing powder is 10%.

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