A compound seasoning liquid and preparation method thereof

Abstract

The present invention discloses a compound seasoning liquid and a preparation method thereof, and mainly relates to the technical field of seasoning preparation. The compound seasoning liquid of the present invention is formulated with water, compound allicin-chitin, brewed vinegar, brewed soy sauce, edible salt, edible spices, sweeteners, edible oils, preservatives, antioxidants, and food additives as raw materials, wherein the compound allicin-chitin is prepared by modifying allicin, chitin, linoleic acid, and soy protein isolate. Compared with the prior art, the present invention provides a compound seasoning liquid with good sterilization stability and high flavor nutrition, which is suitable for use in a variety of cold foods. Excellent antibacterial performance and flavor stability at various temperatures can be achieved, and an effective antibacterial effect can be maintained after being stored for one year at a temperature of 35°C, thereby jointly improving the storage stability of the compound seasoning liquid.

Description

Technical Field

[0001] The present invention relates to the technical field of seasoning preparation, in particular to a compound seasoning liquid and a preparation method thereof. Background Art

[0002] Compound seasonings are liquid condiments that combine multiple flavoring ingredients through scientific proportions and specialized processes to create a unique flavor and functionality. They are widely used in the catering industry and at home, and are particularly suitable for salad dressings, pickled foods, dipping sauces, and cooking flavorings. They can quickly enhance the flavor of food, meeting modern consumers' demand for food diversity and convenience. Compared to solid seasonings, liquid seasonings contain higher water content and a wider variety of ingredients, making them easier to use and ready to use. They can be dispersed into food without pre-dissolving, making them primarily suitable for seasoning quick-cooking and ready-to-eat foods. However, their higher water content makes them more susceptible to microbial growth, requiring more stringent sterilization and preservation measures to ensure product safety and flavor preservation. Liquid seasonings also typically have a relatively short shelf life, requiring better storage conditions and packaging materials to prevent microbial contamination and product spoilage. While solid seasonings are more convenient to store and transport, and have a longer shelf life, they may require additional steps to ensure uniform mixing and can experience clumping and oxidation in high humidity environments, impacting flavor and quality.

[0003] For ease of use, condiments are often packaged in capped bottles, allowing for easy control of dosage. After use, the cap is sealed until the next use. During production, to ensure antimicrobial properties and preserve freshness, liquid condiments are typically heat-treated or pasteurized to eliminate or reduce the initial microbial population, thereby reducing the risk of spoilage. Preservatives such as sodium benzoate and potassium sorbate may also be added to inhibit microbial growth. Antioxidants may also be used to prevent oxidation and deterioration of the oils in the condiment bottle during use. For packaging, the use of tightly sealed containers and materials can also reduce the ingress of oxygen and microorganisms. Vacuum or nitrogen-filled packaging can also be used to create an environment that is inhospitable to microbial growth. However, these packaging methods are inconvenient in real-life applications. With the continuous advancement of food technology, a wide range of products with different formulations and ingredients have emerged to meet the specific needs of different consumer groups.

[0004] CN108420036A discloses a composite liquid seasoning and a preparation method thereof, wherein the seasoning liquid is composed of 13 natural vegetables, 8 mushrooms, and 15 plant spices, and is added with the original juice of brewed first-grade soy sauce, applying the synergistic effect between plants and the principle of mutual complementation of umami flavor and aroma. The invention can be used for any meal and cooking, and is suitable for stir-frying, soup, cold salad, pasta, steaming, braising, dipping, stewing, hot pot and other dishes. It can bring out the umami flavor of food to the fullest, and is suitable for consumers who pursue natural, plant-based, healthy and vegetarian characteristics. This invention patent pursues natural, plant-based and healthy properties, and only adds natural plant components without adding any preservatives, stabilizers and other food additives. It is difficult to ensure storage stability in actual life applications, so strict requirements on storage conditions are required to extend the storage time, which is not in line with daily products.

[0005] CN111184202A discloses a compound seasoning comprising seaweed extract, shrimp shell extract, monosodium glutamate (MSG) crystal residue, light soy sauce, vinegar, lemon juice, sugar, salt, dark soy sauce, phosphoric acid, DL-malic acid, anhydrous citric acid, disodium 5'-ribonucleotide, and fructose syrup. This invention utilizes industrial MSG crystal residue as the raw material for the compound seasoning. This not only fully utilizes the flavoring substances in the MSG residue, allowing it to be used as a seasoning, but also directly added to salad dressings for a delicious flavor. Furthermore, it effectively utilizes the industrial MSG residue, turning waste into valuable resources and reducing waste disposal costs. This provides a new approach for the treatment of waste in the food industry and is of great significance for the development of healthy foods and the sustainable utilization of environmental resources. The use of seaweed extract and shrimp shell extract gives the compound seasoning rich nutritional value, as well as blood sugar-lowering and antioxidant properties. This invention addresses environmental protection, antioxidant properties, and blood sugar-lowering nutritional value, but does not address the storage stability or antibacterial properties of the seasoning. Summary of the Invention

[0006] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is to provide a composite seasoning liquid with good sterilization stability, high flavor and nutrition, which is suitable for use in a variety of cold foods.

[0007] To achieve the above object, the present invention provides a compound seasoning liquid and a preparation method thereof.

[0008] The preparation method of the composite seasoning liquid comprises the following steps:

[0009] (1) adding allicin and linoleic acid to anhydrous ethanol and stirring for 10-30 minutes, adding sodium carbonate aqueous solution to adjust the pH value to 8-10, adding soy protein isolate and continuing stirring for 0.5-1 hour, adding sodium citrate aqueous solution to adjust the pH value to 6-7, adding chitin and stirring for 0.5-1 hour, standing for 0.5-1 hour for adsorption, and drying at 60-80° C. to obtain a composite allicin-chitin;

[0010] (2) Adding the compound allicin-chitin to water and stirring at room temperature for 0.5-1 hour, adding brewed vinegar, brewed soy sauce, edible salt, edible spices, and sweeteners and mixing, boiling at 90-110° C. for 0.5-1 hour, cooling to 30-40° C., adding edible oil, preservatives, antioxidants, and food additives, stirring for 0.5-1 hour, sterilizing at 110-120° C. and 400-500 MPa for 10-15 minutes, cooling to room temperature, and packaging to obtain the compound seasoning liquid of the present invention.

[0011] In the step (1), the mass fraction ratio of allicin, linoleic acid, anhydrous ethanol, soy protein isolate and chitin is 1-5wt%: 5-10wt%: 48-88wt%: 1-2wt%: 5-15wt%.

[0012] In the step (2), the mass fraction ratio of water, compound allicin-chitin, brewed vinegar, brewed soy sauce, edible salt, edible spices, sweeteners, edible oils, preservatives, antioxidants and food additives is 55.5-79.7wt%: 1-5wt%: 5-8wt%: 4-8wt%: 1-3wt%: 1-3wt%: 3-6wt%: 5-10wt%: 0.1-0.5wt%: 0.1-0.5wt%.

[0013] The concentration of the sodium carbonate aqueous solution in step (1) is 30-45 wt%.

[0014] The concentration of the sodium citrate aqueous solution in step (1) is 15-25 wt%.

[0015] The edible spices in step (2) are any one or more mixtures of onion, ginger, Sichuan pepper, pepper powder, star anise, cloves, cumin, tangerine peel, cinnamon, and bay leaves.

[0016] The sweetener in step (2) is a mixture of any one or more of trehalose, stevia, sucralose, erythritol, isosorbide, and acesulfame potassium.

[0017] The edible oil in step (2) is a mixture of any one or more of peanut oil, soybean oil, corn oil, sesame oil and olive oil.

[0018] The preservative in step (2) is a mixture of any one or more of polylysine, potassium sorbate, sodium sorbate, sodium lactate, and nisin.

[0019] The antioxidant in step (2) is a mixture of any one or more of butylated hydroxyanisole, ascorbyl palmitate, and gallic acid.

[0020] The food additive in step (2) is a mixture of any one or more of xanthan gum, sodium glutamate, citric acid, and disodium ribonucleotide.

[0021] In this invention, water serves as the solvent for the composite seasoning, ensuring uniform dispersion of the various ingredients and helping to adjust the product's concentration and mouthfeel, ensuring the appropriate consistency and balanced flavor of the seasoning. Brewed vinegar not only provides the seasoning with a unique sour flavor but also enhances the overall flavor depth. The acidic components in vinegar can enhance appetite, and its acidity also has a certain antiseptic effect, helping to extend the product's shelf life. Brewed soy sauce, an essential condiment, brings rich color and delicious flavor to the composite seasoning. The amino acids and sugars in soy sauce provide a unique umami flavor, enhancing the overall taste and nutritional value of the seasoning. Edible salt plays a fundamental role in this invention, enhancing the inherent flavor of the food and also helping to enhance the effects of other spices and seasonings. Spices bring a variety of aromas and flavors to the composite seasoning. The use of spices not only helps mask the pungent taste of allicin but also provides warmth and a sense of depth. The volatile oils and aromatic compounds in the spices are released during heating, interacting with the other ingredients in the seasoning to create a unique taste experience and increase appetite. Sweeteners are used in the present invention to balance the flavor of the seasoning, neutralize the sour and spicy tastes, and make the overall taste more mellow. The amount of sweetener used is carefully adjusted to ensure that it does not overwhelm other flavors, but just enhances the overall experience. Edible oil not only increases the aroma of the seasoning in the present invention, but also provides the product with a smooth mouthfeel and essential fatty acids, improves the solubility of oil-soluble substances, and makes the seasoning more uniform and stable. Preservatives such as polylysine, potassium sorbate, and sodium sorbate play a role in inhibiting the growth of microorganisms and maintaining the freshness and safety of the seasoning in the present invention. While achieving the antiseptic effect, they will not affect the flavor and nutritional value of the product. Antioxidants such as butylated hydroxyanisole and ascorbyl palmitate are used in the present invention to prevent the oxidation and deterioration of oils and other ingredients, maintain the flavor and nutritional value of the product, and the addition of antioxidants helps to extend the shelf life of the product while protecting the product from the effects of unpleasant flavors and harmful substances that may be produced during the oxidation process. As a food additive, xanthan gum primarily thickens and stabilizes, giving the seasoning a fuller mouthfeel and improved fluidity. It also enhances product stability, prevents ingredient precipitation, and ensures the seasoning maintains a uniform texture during storage and use. Monosodium glutamate, the main component of MSG, enhances the natural flavor of food. In the present invention, the addition of sodium glutamate significantly enhances the umami flavor of the seasoning, enriching the taste of cold foods. It also synergizes with other spices and condiments to enhance the overall flavor. Citric acid, a natural organic acid, imparts a refreshing sour flavor to the seasoning, balancing sweetness and saltiness and increasing flavor complexity. Citric acid also has a preservative effect by inhibiting microbial growth, helping to extend the product's shelf life.Disodium ribonucleotide is commonly used to enhance the umami flavor of seasonings, making the taste of food richer and longer-lasting, and providing a more pleasant taste experience. In this invention, the food additive is used to improve the texture and mouthfeel of seasonings, enhance the umami flavor, and improve the overall eating experience, maximizing product quality and consumer satisfaction.

[0022] Allicin has significant antibacterial properties, which can effectively improve the storage stability and sterilization stability of the seasoning, reduce microbial growth, and extend the shelf life of the product. Allicin also has antioxidant and anti-inflammatory effects, which can help reduce the risk of chronic inflammation and is beneficial for preventing cancer and cardiovascular diseases. It has rich nutritional value; however, the pungency and irritation of allicin may affect the taste, and not all consumers can accept it. Chitin is an efficient natural polysaccharide carrier. The present invention utilizes the rich hydroxyl groups in its molecular structure to form a stable complex with allicin, which effectively neutralizes the pungency of allicin and enhances the flavor experience of the seasoning. At the same time, the addition of linoleic acid not only brings benefits to cardiovascular health, but the integration of soy protein isolate further enriches the nutritional value of the product and provides the necessary plant protein, so that the composite seasoning of the present invention not only ensures taste and flavor, but also takes into account the dual needs of health and nutrition.

[0023] The present invention effectively mitigates the pungent taste of allicin by adsorption-compounding allicin with a chitin carrier, improves the mouthfeel, and utilizes its antibacterial, anti-inflammatory, and rich nutritional value to achieve a balance between flavor and nutrition. First, allicin and linoleic acid are mixed in anhydrous ethanol. The addition of a sodium carbonate aqueous solution adjusts the pH value to alkaline, which helps ionize allicin and enhances its binding ability with chitin. The addition of soy protein isolate not only increases the nutritional value of the plant protein, but also helps stabilize the complex due to its emulsification and adsorption properties, making the adsorption of the complex more stable. Then, a sodium citrate aqueous solution is added to adjust the pH value to neutral, maintain the stability of the chitin, and provide a mild environment for better adsorption. After standing, adsorption and drying, a composite allicin-chitin is obtained. The composite allicin-chitin has enhanced antibacterial stability, reduced irritation of allicin, improved mouthfeel, and increased nutritional value. This ensures that the complex efficiently performs its function in the seasoning liquid, while providing a mild and nutritious food additive.

[0024] Beneficial effects of the present invention:

[0025] Compared with the prior art, the compound seasoning liquid of the present invention is formulated with water, compound allicin-chitin, brewed vinegar, brewed soy sauce, edible salt, edible spices, sweeteners, edible oils, preservatives, antioxidants, and food additives as raw materials, wherein the compound allicin-chitin is prepared by modifying allicin, chitin, linoleic acid, and soy protein isolate. The compound seasoning liquid of the present invention can achieve excellent antibacterial properties and flavor stability at various temperatures. When stored for one year at a temperature of 35°C, the synergistic effect of the compound allicin-chitin can still maintain an effective antibacterial effect, thereby jointly improving the storage stability of the compound seasoning liquid, protecting the nutritional components, and extending the storage shelf life. Through the careful proportioning and process treatment of the various ingredients, not only the pungent taste of allicin is balanced, but also the seasoning liquid is ensured to obtain high scores in market research, meeting consumers' expectations for high-quality condiments. DETAILED DESCRIPTION

[0026] The specific substances used in the examples are all food grade.

[0027] Example 1

[0028] A method for preparing a composite seasoning liquid comprises the following steps:

[0029] (1) 0.4 g of allicin and 0.8 g of linoleic acid were added to 10 g of anhydrous ethanol and stirred for 20 minutes, 40 wt% sodium carbonate aqueous solution was added to adjust the pH value to 10, 0.1 g of soy protein isolate was added and the stirring was continued for 0.5 hour, 20 wt% sodium citrate aqueous solution was added to adjust the pH value to 7, 1.2 g of chitin was added and stirred for 0.5 hour, the mixture was allowed to stand for 1 hour for adsorption, and dried at 70° C. to obtain a composite allicin-chitin;

[0030] (2) Add 2g of compound allicin-chitin to 73.7g of water and stir at room temperature for 0.5 hour, add 4g of brewed vinegar, 6g of brewed soy sauce, 1g of edible salt, 0.4g of pepper, 0.1g of cloves, 0.4g of cumin, 0.1g of cinnamon, 1g of trehalose, 1g of sucralose, and 2g of isosorbide, mix, cook at 100℃ for 0.5 hour, cool to 30℃, add 5g of peanut oil, 2g of sesame oil, 0.2g of polylysine, 0.2g of nisin, 0.4g of gallic acid, 0.2g of citric acid, 0.1g of disodium flavor nucleotide, 0.1g of xanthan gum, and 0.1g of sodium glutamate, stir for 0.5 hour, sterilize at 120℃ and 500MPa for 10 minutes, cool to room temperature, and package to obtain the composite seasoning solution of the present invention.

[0031] Example 2

[0032] A method for preparing a composite seasoning liquid comprises the following steps:

[0033] 0.4g of allicin, 0.7g of linoleic acid, 0.1g of soy protein isolate and 1.0g of chitin are added to 73.7g of water and stirred at room temperature for 0.5 hour. Then, 4g of brewed vinegar, 6g of brewed soy sauce, 1g of edible salt, 0.4g of pepper, 0.1g of cloves, 0.4g of cumin, 0.1g of cinnamon, 1g of trehalose, 1g of sucralose and 2g of isosorbide are added and mixed. The mixture is boiled at 100°C for 0.5 hour, cooled to 30°C, and 5g of peanut oil, 2g of sesame oil, 0.2g of polylysine, 0.2g of nisin, 0.4g of gallic acid, 0.2g of citric acid, 0.1g of disodium flavor nucleotide, 0.1g of xanthan gum and 0.1g of sodium glutamate are added. The mixture is stirred for 0.5 hour, sterilized at 120°C and 500MPa for 10 minutes, cooled to room temperature and packaged to obtain the composite seasoning liquid of the present invention.

[0034] Example 3

[0035] A method for preparing a composite seasoning liquid comprises the following steps:

[0036] 0.4 g of allicin and 1.6 g of chitin are added to 73.7 g of water and stirred at room temperature for 0.5 hour. Then, 4 g of brewed vinegar, 6 g of brewed soy sauce, 1 g of edible salt, 0.4 g of pepper, 0.1 g of cloves, 0.4 g of cumin, 0.1 g of cinnamon, 1 g of trehalose, 1 g of sucralose and 2 g of isosorbide are added and mixed. The mixture is boiled at 100° C. for 0.5 hour, cooled to 30° C., and 5 g of peanut oil, 2 g of sesame oil, 0.2 g of polylysine, 0.2 g of nisin, 0.4 g of gallic acid, 0.2 g of citric acid, 0.1 g of disodium flavor nucleotide, 0.1 g of xanthan gum and 0.1 g of sodium glutamate are added. The mixture is stirred for 0.5 hour, sterilized at 120° C. and 500 MPa for 10 minutes, cooled to room temperature and packaged to obtain the composite seasoning liquid of the present invention.

[0037] Comparative Example 1

[0038] A method for preparing a composite seasoning liquid comprises the following steps:

[0039] 2.0 g of allicin is added to 73.7 g of water and stirred at room temperature for 0.5 hour. Then, 4 g of brewed vinegar, 6 g of brewed soy sauce, 1 g of edible salt, 0.4 g of pepper, 0.1 g of cloves, 0.4 g of cumin, 0.1 g of cinnamon, 1 g of trehalose, 1 g of sucralose, and 2 g of isosorbide are added and mixed. The mixture is boiled at 100° C. for 0.5 hour, cooled to 30° C., and 5 g of peanut oil, 2 g of sesame oil, 0.2 g of polylysine, 0.2 g of nisin, 0.4 g of gallic acid, 0.2 g of citric acid, 0.1 g of disodium flavor nucleotide, 0.1 g of xanthan gum, and 0.1 g of sodium glutamate are added. The mixture is stirred for 0.5 hour, sterilized at 120° C. and 500 MPa for 10 minutes, cooled to room temperature, and packaged to obtain the composite seasoning liquid of the present invention.

[0040] Comparative Example 2

[0041] A method for preparing a composite seasoning liquid comprises the following steps:

[0042] To 75.7 g of water, 4 g of brewed vinegar, 6 g of brewed soy sauce, 1 g of edible salt, 0.4 g of pepper, 0.1 g of cloves, 0.4 g of cumin, 0.1 g of cinnamon, 1 g of trehalose, 1 g of sucralose, and 2 g of isosorbide were added and mixed, and the mixture was boiled at 100° C. for 0.5 hour. After cooling to 30° C., 5 g of peanut oil, 2 g of sesame oil, 0.2 g of polylysine, 0.2 g of nisin, 0.4 g of gallic acid, 0.2 g of citric acid, 0.1 g of disodium flavor nucleotide, 0.1 g of xanthan gum, and 0.1 g of sodium glutamate were added, and the mixture was stirred for 0.5 hour. The mixture was sterilized at 120° C. and 500 MPa for 10 minutes, cooled to room temperature, and packaged to obtain the composite seasoning solution of the present invention.

[0043] Test Example 1

[0044] 100 mL of the compound seasoning liquid prepared by the preparation method of Examples 1-3 and Comparative Examples 1-2 was respectively stored at 5°C, 25°C, and 35°C for 12 months, and then the coliform group was detected. The test was based on the national standard GB / T 4789.22-2003 "Microbiological Examination of Food Hygiene and Condiments", and the results are summarized in Table 1.

[0045] Table 1 Storage stability test

[0046] 5℃ 25℃ 35℃ Example 1 none none none Example 2 none none 4CFU / g Example 3 none none 4CFU / g Comparative Example 1 none none 2CFU / g Comparative Example 2 none none 8CFU / g

[0047] By comparison with Test Example 1, it was found that the compound seasonings of Examples 1-3 and Comparative Examples 1-2 maintained good antibacterial properties after storage at 5°C and 25°C for one year, indicating that low temperature and room temperature conditions are more suitable for storage, while it is difficult to maintain antibacterial properties in a 35°C environment because this temperature is suitable for the growth of bacterial microorganisms, and the compound seasoning liquid has a high water content, which can meet the conditions for the reproduction of bacterial microorganisms. The compound seasoning liquid in Example 1 is added with a compound allicin-chitin that has passed the modification step. Allicin contains a specific allyl sulfide that has a strong bactericidal effect on many bacteria and fungi, can penetrate the cell walls and cell membranes of microorganisms, interfere with their normal metabolic activities, such as protein synthesis and energy metabolism, leading to microbial death or growth inhibition, and ultimately achieving antibacterial properties at various temperatures; the added linoleic acid, as an unsaturated fatty acid, can increase the fluidity of the cell membrane, help allicin to more effectively penetrate the microbial cell membrane, and synergize with allicin to improve the overall antibacterial effect; soy protein isolate, as a plant protein rich in amino acids, slows down the degradation of antibacterial ingredients such as allicin, and is used to enhance antibacterial stability; chitin has good biocompatibility and stability. In Example 1, it serves as a carrier for stabilizing and encapsulating allicin and linoleic acid. The polysaccharide structure of chitin forms a network structure to adsorb and fix allicin, reducing its deterioration and inactivation during high-temperature storage. The compound seasoning liquid of Example 1 is added with compound allicin-chitin, in which allicin plays a major antibacterial role, oleic acid enhances cell membrane permeability, soy protein isolate is used to enhance antibacterial stability, and chitin serves as a stabilizing carrier to prepare a compound allicin-chitin, so that the compound seasoning liquid of the present invention maintains effective antibacterial properties after being stored at a high temperature of 35°C for one year. Examples 2-3 were added separately to each component of the compound allicin-chitin of Example 1, and directly mixed without additional operations. The antibacterial effect of the adsorption process without a carrier was significantly lower than that of Example 1. Compared with the examples, Comparative Example 1 added allicin alone. Compared with Examples 2-3, Comparative Example 1 had a higher allicin content and better antibacterial properties, but too high an allicin content would affect the overall taste and flavor. Comparative Example 2 did not add allicin and could only maintain good antibacterial properties when stored at 5°C and 25°C. Too high a temperature was not conducive to storage.

[0048] Test Example 2

[0049] A market survey was conducted on the compound seasoning liquids prepared by the preparation methods of Examples 1-3 and Comparative Examples 1-2. 100 volunteers were randomly selected to rate the taste of the compound seasoning liquids from 1 to 10 points, and the average of the scores was taken as the test result for comparison.

[0050] Table 2 Market research scores

[0051] score Example 1 9.4 Example 2 8.5 Example 3 8.4 Comparative Example 1 8.2 Comparative Example 2 8.8

[0052] Test Example 2 invited 100 volunteers to score the compound seasoning oils of Examples 1-3 and Comparative Examples 1-2. The main difference between Examples 1-3 and Comparative Examples 1-2 was whether and how allicin, linoleic acid, soy protein isolate, and chitin were added. Allicin has a strong irritation and a pungent taste unique to garlic. Direct addition in Comparative Example 1 would affect the overall taste, resulting in the lowest average score. The lack of allicin in Comparative Example 2 would have a slight effect on the overall taste, which does not conform to the design of the overall taste of the compound seasoning liquid in the present invention. The allicin, linoleic acid, soy protein isolate, and chitin added in Example 2 were directly added and did not encapsulate and alleviate the pungent taste of allicin. The allicin and chitin directly added in Example 3 did not play a role in the encapsulation and adsorption effect, which may have led to subtle changes in the taste and flavor of the seasoning liquid, thereby affecting the score in the market research. In Example 1 of the present invention, water, compound allicin-chitin, brewed vinegar, brewed soy sauce, edible salt, edible spices, sweeteners, edible oils, preservatives, antioxidants, and food additives are used as raw material formulas, wherein the compound allicin-chitin is prepared by co-modification of allicin, chitin, linoleic acid, and soy protein isolate; water serves as a safe dispersion and dilution solvent, and the combination of compound allicin-chitin not only enhances the storage antibacterial stability of the seasoning, but also adsorbs allicin on the chitin carrier, thereby stabilizing the allicin and reducing its irritation and spicy taste; linoleic acid and soy protein isolate also increase the nutritional value; and the emulsifying property of soy protein isolate also helps improve the texture of the seasoning. Brewing vinegar, brewing soy sauce, edible salt, etc. bring sourness and umami to the seasoning liquid, while spices such as pepper, star anise, cloves, cumin, and cinnamon give the composite seasoning liquid a multi-layered aroma and flavor, and can to a certain extent mask the pungent taste of allicin, providing a richer taste; the use of sweeteners such as trehalose and sucralose balances the overall flavor of the seasoning liquid, and food additives such as xanthan gum, monosodium glutamate, citric acid, and disodium ribonucleotide further enhance the umami and taste of the seasoning liquid while providing certain nutritional value; the addition of edible oil not only increases the aroma, increases the smooth taste and essential fatty acids of the seasoning liquid, and improves the solubility of oil-soluble substances; the addition of food-grade antioxidants and preservatives is used to protect the nutrients in the seasoning liquid from being destroyed, maintain product quality, and extend the shelf life. Through the careful proportioning and process treatment of each component, the composite seasoning liquid of Example 1 has been significantly improved in flavor and nutrition, while the pungent and stimulating taste of allicin has been effectively masked and balanced, and received the highest score in the market survey of Test Example 2 and received good reviews.

[0053] The above describes in detail the preferred embodiments of the present invention. It should be understood that those skilled in the art can make numerous modifications and variations based on the concepts of the present invention without inventive effort. Therefore, any technical solutions that can be derived by those skilled in the art through logical analysis, reasoning, or limited experimentation based on the concepts of the present invention and the prior art should be within the scope of protection defined by the claims.

Claims

1. A method for preparing a compound seasoning liquid, characterized in that: The following steps are involved: (1) Add allicin and linoleic acid to anhydrous ethanol and stir for 10-30 minutes, add sodium carbonate aqueous solution to adjust the pH value to 8-10, add soy protein isolate and continue stirring for 0.5-1 hour, add sodium citrate aqueous solution to adjust the pH value to 6-7, add chitin and stir for 0.5-1 hour, let it stand for 0.5-1 hour for adsorption, and dry at 60-80°C to obtain a composite allicin-chitin; (2) Add the compound allicin-chitosan to water and stir at room temperature for 0.5-1 hour, add brewed vinegar, brewed soy sauce, edible salt, edible spices, and sweetener, mix, cook at 90-110°C for 0.5-1 hour, cool to 30-40°C, add edible oil, preservatives, antioxidants, and food additives, stir for 0.5-1 hour, sterilize at 110-120°C and 400-500MPa for 10-15 minutes, cool to room temperature, and package to obtain the compound seasoning liquid; In the step (1), the mass fraction ratio of allicin, linoleic acid, anhydrous ethanol, soy protein isolate and chitin is 1-5wt%: 5-10wt%: 48-88wt%: 1-2wt%: 5-15wt%; In the step (2), the mass fraction ratio of water, compound allicin-chitin, brewed vinegar, brewed soy sauce, edible salt, edible spices, sweeteners, edible oils, preservatives, antioxidants, and food additives is 55.5-79.7wt%: 1-5wt%: 5-8wt%: 4-8wt%: 1-3wt%: 1-3wt%: 3-6wt%: 5-10wt%: 0.1-0.5wt%: 0.1-0.5wt%: 0.1-0.5wt%; The food additive in step (2) is a mixture of any one or more of xanthan gum, sodium glutamate, citric acid, and disodium ribonucleotide.

2. The method for preparing the compound seasoning liquid according to claim 1, wherein The edible spices in step (2) are any one or more mixtures of onion, ginger, Sichuan pepper, pepper powder, star anise, cloves, cumin, tangerine peel, cinnamon, and bay leaves.

3. The method for preparing the compound seasoning liquid according to claim 1, wherein The sweetener in step (2) is a mixture of any one or more of trehalose, stevia, sucralose, erythritol, isosorbide, and acesulfame potassium.

4. The method for preparing the compound seasoning liquid according to claim 1, wherein The edible oil in step (2) is a mixture of any one or more of peanut oil, soybean oil, corn oil, sesame oil and olive oil.

5. The method for preparing the compound seasoning liquid according to claim 1, wherein The preservative in step (2) is a mixture of any one or more of polylysine, potassium sorbate, sodium sorbate, sodium lactate, and nisin.

6. The method for preparing the compound seasoning liquid according to claim 1, wherein The antioxidant in step (2) is a mixture of any one or more of butylated hydroxyanisole, ascorbyl palmitate, and gallic acid.

7. A compound seasoning liquid, characterized in that: Prepared by the method according to any one of claims 1 to 6.