Flavored garlic base material, oyster sauce and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a flavored garlic base material, oyster sauce and a preparation method thereof. According to the present invention, with the flavor garlic flavor base material prepared by using the method, the pungent odor and the spicy taste of the garlic can be significantly reduced, and after the garlic flavor base material is applied to the oyster sauce product, the characteristic garlic fragrance, the sweet fragrance and the oyster fragrance of the oyster sauce can be significantly improved, and the fresh and sweet taste and the richness of the oyster sauce are improved; wherein the garlic and the oyster juice are synchronously treated, so that the fishy smell of the oyster juice can be remarkably reduced, and after the flavor garlic base material is applied to the oyster sauce product, the problem of fishy smell returning of the oyster sauce can be solved, and the sensory flavor of the oyster sauce is improved.

Description

Technical Field

[0001] The present application relates to the field of food technology, and in particular to a flavored garlic base material, oyster sauce and a preparation method thereof. Background Art

[0002] Oyster sauce is a compound seasoning made from oyster juice as the main raw material, with thickeners, salt and other seasoning ingredients added. Traditional oyster sauce is limited by the oyster juice raw materials or processing technology, and often has defects such as fishy aroma, thin aroma and taste, which are the technical difficulties that need to be solved in the production and processing of oyster sauce.

[0003] Garlic (Allium sativum L.), also known as garlic, garlic, etc., belongs to the bulb of a perennial herbaceous plant of the genus Allium of the Liliaceae family. It is widely used as food, seasoning and traditional medicine all over the world. my country is the main planting area and producer of garlic, and has very rich and economical garlic resources. The combination of garlic and oyster sauce to prepare garlic-flavored oyster sauce can, on the one hand, give the oyster sauce a unique garlic flavor, and on the other hand, the strong aroma of garlic can be used to cover the marine fishy smell or other unpleasant aroma of the oyster sauce. However, after the garlic is processed in a traditional way (such as mashed garlic, garlic powder, etc.) and added to the oyster sauce, due to the production of allicin, etc. during the garlic processing process, the garlic flavor of the oyster sauce often has a certain irritating odor or spicy taste, and the richness of the aroma and taste is insufficient. And because the garlic flavor is easy to volatilize and the fragrance is short, if the storage time is slightly longer, the oyster sauce is prone to the phenomenon of returning to fishy smell.

[0004] In existing patents and documents, there are relatively few studies on the improvement of the flavor of garlic seasoning base. Patent Publication No. CN 113243514B discloses a garlic pretreatment material and extract, seasoning, their preparation method and application, and uses ethanol extraction to prepare garlic extract, but this solution has high requirements on production cost and equipment, and it is difficult to achieve large-scale production. Patent Publication No. CN 115316642B discloses a garlic base and its preparation method and application, after soaking garlic in salt water and grinding, adjusting the pH value and heat-insulating treatment, and finally further adjusting the pH value and adding reducing sugar for high-temperature reaction to obtain the garlic base. This solution has a simple process, but the exogenous introduction of pH regulators, reducing sugars and other substances will affect the simplification of the product formula.

[0005] Therefore, there is an urgent need to develop a garlic-flavored base material and oyster sauce that can solve the problems of traditional garlic-flavored oyster sauce, which often has a strong pungent smell, a thin aroma and taste, and is prone to fishy smell. Summary of the invention

[0006] The purpose of the present application is to overcome the deficiencies of the above-mentioned prior art and provide a flavor garlic base, oyster sauce and a preparation method thereof.

[0007] To achieve the above purpose, the technical solution adopted by this application is:

[0008] The present application provides a method for preparing a flavored garlic base material, comprising the following steps:

[0009] 1) Remove the stems and skin of fresh garlic, process it in a boiling water bath, and then grind it into garlic paste, and divide it into two equal parts;

[0010] 2) Evenly mixing one portion of the mashed garlic obtained in step 1) with the oyster juice, and then sealing and keeping warm to obtain a garlic slurry;

[0011] 3) uniformly mixing another portion of mashed garlic, oyster juice and water obtained in step 1) to obtain a mixed solution, inoculating lactic acid bacteria, adding white sugar, performing a first constant temperature fermentation, then adding oyster juice and mixing uniformly, performing a second constant temperature fermentation, and obtaining a garlic fermentation solution;

[0012] 4) The garlic homogenate obtained in step 2) and the garlic fermented liquid obtained in step 3) are mixed, and then sealed and kept warm to obtain a flavored garlic base material.

[0013] In view of the fact that traditional garlic-flavored oyster sauce often has a strong pungent odor, a thin aroma and taste, and is prone to fishy smell, the present application first scalds the garlic (in a boiling water bath) to passivate the activity of related oxidases, alliinase, etc. in the garlic, and reduce the generation of pungent odor during garlic processing. Secondly, the garlic paste is mixed with oyster juice, sealed, and then heat-insulated to obtain a garlic homogenate, which accelerates the degradation of garlic polysaccharides, proteins, etc., so as to promote the generation of reducing sugars, amino acids, and flavor substances related to the Maillard reaction.

[0014] Meanwhile, garlic paste, oyster juice, white sugar and water are mixed and prepared, and lactic acid bacteria are inoculated to ferment to obtain garlic fermented liquid. The rich enzyme system and flavor substances produced during the fermentation process can reduce the unpleasant aromas such as the pungent taste and oyster smell of garlic, and improve the richness of its aroma and taste. Finally, the garlic homogenate is evenly mixed with the garlic fermented liquid, and heat preservation treatment is performed to control the progress of the Maillard reaction, and further enhance the sensory flavor of the flavored garlic base.

[0015] The present application can solve the problem of the fishy smell of oyster sauce caused by the defects of easy volatility of garlic flavor and short lasting fragrance through the simultaneous processing of garlic and oyster juice; the preparation method of the present application can significantly reduce the irritating odor and spicy taste of garlic, and the prepared flavor garlic base material can be applied to oyster sauce products to significantly enhance the characteristic garlic flavor, sweet flavor and oyster flavor of oyster sauce, thereby enhancing the richness of flavor.

[0016] As a preferred embodiment of the method for preparing the flavored garlic base described in the present application, in the step 2), the mass ratio of mashed garlic to oyster juice is (2-3):1.

[0017] As a preferred embodiment of the method for preparing the flavored garlic base described in the present application, in the step 2), the mass ratio of mashed garlic, oyster juice and water is (1-3):(2-6):(1-8), preferably 1:3:2.

[0018] As a preferred embodiment of the method for preparing the flavored garlic base described in the present application, the inoculation amount of the lactic acid bacteria is 0.5% to 1.0%; the addition amount of the white sugar is 5% to 10% of the mixed solution.

[0019] In the present application, mashed garlic, oyster juice, white sugar and water are prepared in the above proportions, and lactic acid bacteria are inoculated for fermentation. The rich enzyme system and flavor substances produced during the fermentation process reduce the unpleasant aromas such as the pungent and spicy taste and oyster smell in garlic, and improve the richness of the characteristic aromas such as garlic aroma and the taste of the flavored garlic base.

[0020] As a preferred embodiment of the method for preparing the flavored garlic base material of the present application, in the step 2), the insulation conditions are:

[0021] Keep warm at 70-80°C for 8-15 days;

[0022] In the step 3), the insulation conditions are:

[0023] Keep warm at 95-110℃ for 1-3h.

[0024] In the technical solution of the present application, garlic paste and oyster juice are kept warm at 70-80°C for 8-15 days to obtain a uniform garlic solution, and high temperature is used to accelerate the degradation of garlic polysaccharides, proteins, etc., so as to promote the production of reducing sugars, amino acids and Maillard reaction-related flavor substances.

[0025] The garlic homogenate and the garlic fermentation liquid are evenly mixed, and reacted at a high temperature of 95 to 110° C. for 1 to 3 hours to control the progress of the Maillard reaction, thereby enhancing the sensory flavor of the garlic-flavored base material and allowing it to be applied to oyster sauce products to enhance the flavor and taste of the oyster sauce.

[0026] As a preferred embodiment of the method for preparing the flavored garlic base material of the present application, the conditions of the first constant temperature fermentation are: the fermentation temperature is 28 to 37° C., and the fermentation time is 3 to 7 days;

[0027] The conditions of the second constant temperature fermentation are: the fermentation temperature is 40-48° C., and the fermentation time is 1-3 days.

[0028] By adopting the above-mentioned constant temperature fermentation conditions, the irritating odor and spicy taste of garlic can be better reduced, the characteristic garlic aroma, sweet aroma and oyster aroma can be enhanced, and the flavor garlic base can be better applied to oyster sauce products.

[0029] The present application also provides a flavored garlic-flavored base material prepared by the preparation method of the flavored garlic-flavored base material.

[0030] The garlic flavor base prepared by the preparation method significantly reduces the irritating odor and spicy taste of garlic, improves the garlic flavor, and solves the problem of oyster sauce returning to the original state due to defects such as the volatile nature of the garlic flavor and the short lasting fragrance.

[0031] The present application also provides the use of the above-mentioned garlic-flavored base material in the preparation of oyster sauce.

[0032] The present application also provides an oyster sauce, which includes the above-mentioned garlic-flavored base material.

[0033] In some specific embodiments, the mass percentage of the flavor garlic base in the oyster sauce is 20-35wt%, preferably 28.0wt%.

[0034] As a preferred embodiment of the oyster sauce described in the present application, the oyster sauce also contains white sugar, monosodium glutamate, starch, edible salt, yeast extract and water.

[0035] In some specific embodiments, the oyster sauce includes the following components in percentage by weight:

[0036] 28.0wt% garlic flavor base, 16.5wt% white sugar, 7wt% monosodium glutamate, 7.0wt% edible salt, 5.5wt% starch, 0.25wt% yeast extract, 0.20% citric acid monohydrate and 35.5% water.

[0037] The preparation method of the oyster sauce comprises the following steps:

[0038] Thoroughly mix the above-mentioned garlic-flavored base, white sugar, monosodium glutamate, edible salt, starch, yeast extract, citric acid monohydrate and water, stir evenly, heat to 100°C and keep warm for 30 minutes to obtain oyster sauce.

[0039] The garlic-flavored base material prepared in the present application has high contents of total acid, reducing sugar and amino acid nitrogen. Applying it to oyster sauce products can significantly improve the fresh and sweet taste and richness of the oyster sauce, and the oyster sauce is not prone to the problem of fishy smell.

[0040] Compared with the prior art, this application has the following beneficial effects:

[0041] The present application provides a flavored garlic-flavored base material, oyster sauce and a preparation method thereof. The flavored garlic-flavored base material is prepared by the method of the present application, which can significantly reduce the irritating odor and spicy taste of garlic. After being applied to oyster sauce products, the characteristic garlic flavor, sweet flavor and oyster flavor of oyster sauce can be significantly improved, and the fresh and sweet taste and richness of oyster sauce are improved; wherein, by simultaneously processing garlic and oyster juice, the fishy smell of oyster sauce can be significantly reduced. After the flavored garlic-flavored base material is applied to oyster sauce products, the problem of fishy smell in oyster sauce can be solved, and the sensory flavor of oyster sauce is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is a schematic diagram of the process for preparing the garlic flavor base material in Example 1. DETAILED DESCRIPTION

[0043] In order to better illustrate the purpose, technical solutions and advantages of the present application, the present application will be further described below in conjunction with specific embodiments.

[0044] In the following examples and comparative examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are all commercially available unless otherwise specified, and the components and raw materials used in each parallel experiment are of the same type.

[0045] The oyster juice in the examples and comparative examples of the present application is provided by Xianzhiran (Guangdong) Biotechnology Co., Ltd.; the lactic acid bacteria in the examples and comparative examples of the present application are commercially available products, and the lactic acid bacteria are lactic acid bacteria formed by mixing Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus acidophilus in a mass ratio of 1:1:0.5.

[0046] The brewer's yeast used in the comparative example is a commercially available product.

[0047] The present application provides a garlic flavor base material and a preparation method thereof, the preparation method comprising the following steps:

[0048] (1) Pretreatment of fresh garlic: remove the stems and skin of fresh garlic, treat in a boiling water bath for 15 minutes, drain, grind into garlic paste, and divide into two equal parts;

[0049] (2) Constant temperature reaction: one portion is mixed evenly in a mass ratio of garlic paste to oyster juice of 3:1 to 2:1, sealed, and kept in a constant temperature incubator at 70 to 80°C for 8 to 15 days to obtain a garlic homogenate;

[0050] (3) Fermentation treatment: Another portion is mixed evenly in a mass ratio of garlic paste: oyster juice: water = 1:3:2, inoculated with 0.5% to 1.0% lactic acid bacteria, added with 5% to 10% white sugar, and subjected to a first constant temperature fermentation at 28-37°C for 3 to 7 days, then twice the amount of oyster juice is added and mixed evenly, and subjected to a second constant temperature fermentation at 40-48°C for 1 to 3 days to obtain garlic fermentation liquid.

[0051] (4) High temperature treatment: the garlic homogenate and the garlic fermentation liquid are mixed evenly, and sealed and heat-insulated at 95-110° C. for 1-3 hours to obtain a flavored garlic base material.

[0052] Embodiment 1, a kind of garlic flavor base material and preparation method thereof

[0053] This embodiment provides a flavor garlic base material, and the preparation method of the flavor garlic base material comprises the following steps:

[0054] (1) Pretreatment of fresh garlic: remove the stems and skin of fresh garlic, treat in a 100°C water bath for 15 min, drain, grind into garlic paste, and divide into two equal parts;

[0055] (2) Constant temperature reaction: one portion is mixed evenly in a mass ratio of garlic paste to oyster juice = 2:1, sealed, and kept warm in a constant temperature incubator at 70°C for 15 days to obtain garlic homogenate;

[0056] (3) Fermentation treatment: Another portion was mixed uniformly in a mass ratio of garlic paste: oyster juice: water = 1:3:2 to obtain a mixed solution, inoculated with 0.5 wt% lactic acid bacteria, added with 10 wt% white sugar based on the mass of the mixed solution, and subjected to a first constant temperature fermentation at 32°C for 5 days to obtain a first-stage fermentation liquid. A first-stage fermentation liquid: oyster juice = 1:2 was mixed uniformly in a mass ratio, and subjected to a second constant temperature fermentation at 42°C for 3 days to obtain a garlic fermentation liquid.

[0057] (4) High temperature treatment: The garlic slurry and the garlic fermentation liquid are mixed evenly, and sealed and heat-insulated at 105° C. for 2 h to obtain a flavored garlic base material.

[0058] Embodiment 2, a kind of garlic flavor base material and preparation method thereof

[0059] This embodiment provides a flavor garlic base material, and the preparation method of the flavor garlic base material comprises the following steps:

[0060] The only difference between the method and Example 1 is step (2);

[0061] Step (2) of this embodiment is: one portion is mixed evenly according to a mass ratio of garlic paste to oyster juice = 2:1, sealed, and kept warm in a constant temperature incubator at 80° C. for 8 days to obtain garlic homogenate.

[0062] The remaining steps and parameters are the same as those in Example 1.

[0063] Example 3: A garlic-flavored base material and a preparation method thereof

[0064] This embodiment provides a flavor garlic base material, and the preparation method of the flavor garlic base material comprises the following steps:

[0065] The only difference between the method and Example 1 is step (3);

[0066] Step (3) of this embodiment is: another portion is mixed uniformly according to the mass ratio of garlic paste: oyster juice: water = 1:3:2 to obtain a mixed solution, 1.0wt% lactic acid bacteria are inoculated, 5wt% of white sugar is added to the mixed solution, and the first constant temperature fermentation is carried out at 37°C for 7 days to obtain a first-order fermentation liquid. The first-order fermentation liquid: oyster juice is mixed uniformly according to the mass ratio of 1:2, and the second constant temperature fermentation is carried out at 42°C for 3 days to obtain a garlic fermentation liquid.

[0067] The remaining steps and parameters are the same as those in Example 1.

[0068] Embodiment 4, a kind of garlic flavor base material and preparation method thereof

[0069] This embodiment provides a flavor garlic base material, and the preparation method of the flavor garlic base material comprises the following steps:

[0070] The only difference between the method and Example 1 is step (3);

[0071] Step (3) of this embodiment is: another portion is mixed uniformly according to the mass ratio of garlic paste: oyster juice: water = 1:3:2 to obtain a mixed solution, inoculated with 0.5wt% lactic acid bacteria, added with 10wt% white sugar of the mass of the mixed solution, and subjected to the first constant temperature fermentation at 28°C for 3 days to obtain a first-order fermentation liquid. The first-order fermentation liquid: oyster juice is mixed uniformly according to the mass ratio of 1:2, and subjected to the second constant temperature fermentation at 48°C for 1 day to obtain a garlic fermentation liquid.

[0072] The remaining steps and parameters are the same as those in Example 1.

[0073] Example 5: A garlic-flavored base material and a preparation method thereof

[0074] This embodiment provides a flavor garlic base material, and the preparation method of the flavor garlic base material comprises the following steps:

[0075] The only difference between the method and Example 1 is step (4);

[0076] Step (4) of this embodiment is: uniformly mix the garlic homogenate and the garlic fermentation liquid, seal and keep warm at 95° C. for 3 hours to obtain a flavored garlic base material.

[0077] The remaining steps and parameters are the same as those in Example 1.

[0078] Example 6: A garlic-flavored base material and a preparation method thereof

[0079] This embodiment provides a flavor garlic base material, and the preparation method of the flavor garlic base material comprises the following steps:

[0080] The method is different from Example 1 in that the mass ratios of step (2) and step (3) are different;

[0081] Step (2) of this embodiment is: one portion is mixed evenly according to a mass ratio of garlic paste to oyster juice = 3:1, sealed, and kept warm in a constant temperature incubator at 70° C. for 15 days to obtain garlic slurry.

[0082] Step (3) of this embodiment is: another portion is mixed evenly according to the mass ratio of garlic paste: oyster juice: water = 2:5:8 to obtain a mixed solution, and the remaining steps and parameters are the same as those in Example 1.

[0083] Comparative Example 1

[0084] This comparative example provides a flavored garlic base material, and the method is different from that of Example 1 only in step (2). Step (2) of this comparative example is: one portion is mixed evenly according to a mass ratio of garlic paste to oyster juice = 2:1 to obtain a garlic homogenate. The remaining steps and parameters are the same as those of Example 1.

[0085] Comparative Example 2

[0086] This comparative example provides a flavored garlic base material, and the only difference between the method and Example 1 is step (3), and step (3) of this comparative example is: another portion is mixed uniformly according to the mass ratio of garlic paste: oyster juice: water = 1:3:2 to obtain a mixed liquid, and 10wt% of white sugar is added to the mass of the mixed liquid to obtain a solution. The solution: oyster juice is mixed uniformly according to the mass ratio of 1:2 to obtain a garlic fermented liquid. The remaining steps and parameters are the same as those in Example 1.

[0087] Comparative Example 3

[0088] This comparative example provides a flavored garlic base material, and the method is different from that of Example 1 only in step (4), which is: uniformly mixing garlic homogenate and garlic fermented liquid to obtain the flavored garlic base material. The remaining steps and parameters are the same as those of Example 1.

[0089] Comparative Example 4

[0090] This comparative example provides a garlic flavor base material. The only difference between the method and Example 1 is that the strain inoculated in step (3) is different, and 0.5wt% of brewer's yeast is inoculated. The remaining steps and parameters are the same as those in Example 1.

[0091] Comparative Example 5

[0092] The comparative example provides a flavor garlic base material, comprising the following steps: removing the stems and skins of fresh garlic, grinding the garlic into garlic paste, and then uniformly mixing the garlic paste: oyster juice: white sugar: water = 20:167:6:20 to obtain the flavor garlic base material.

[0093] Effect Example 1

[0094] The present application effect example tests the physicochemical indexes of the flavor garlic base prepared in Examples 1 to 6 and Comparative Examples 1 to 5, and also scores the sensory organs thereof. The results are shown in Table 2.

[0095] In the effect example of this application, the total acid content is determined by referring to GB 12456-2021 "National Food Safety Standard Determination of Total Acid in Food", and the automatic potentiometric titration method is used for determination;

[0096] In the effect examples of this application, the determination of amino acid nitrogen content refers to GB 5009.235-2016 "National Food Safety Standard Determination of Amino Acid Nitrogen in Food", and the acidometer method is used for determination;

[0097] In the effect examples of this application, the reducing sugar content is determined by direct titration method with reference to GB5009.7-2016 "National Food Safety Standard Determination of Reducing Sugar in Food";

[0098] In the effect example of this application, the evaluation method of garlic flavor is as follows: a sensory evaluation team is composed of 12 professionals (half male and half female) who have received sensory training. 20 mL of sample is poured into an opaque cup and randomly given to the sensory evaluation team members for evaluation. Each sample is evaluated three times. The sensory scores are shown in Table 1.

[0099] Table 1 Garlic taste sensory scoring table

[0100]

[0101]

[0102] Table 2 Physical and chemical indicators and sensory scores of garlic flavor base

[0103] sample Total acid g / 100g Amino acid nitrogen g / 100g Reducing sugar g / 100g Garlic taste rating Example 1 0.88 0.43 5.06 8.5 Example 2 0.80 0.45 4.87 7.8 Example 3 0.92 0.44 4.98 8.1 Example 4 0.78 0.45 4.93 7.7 Example 5 0.84 0.43 5.54 8.1 Example 6 0.95 0.38 5.12 8.2 Comparative Example 1 0.72 0.44 2.28 6.3 Comparative Example 2 0.57 0.39 3.70 6.5 Comparative Example 3 0.62 0.45 6.82 5.8 Comparative Example 4 0.52 0.41 3.90 4.8 Comparative Example 5 0.48 0.40 1.96 1.5

[0104] As can be seen from Table 2, the garlic-flavored base material prepared by the preparation methods of Examples 1 to 6 of the present application can significantly increase the total acid content (0.78 g / 100 g to 0.95 g / 100 g) and the reducing sugar content (4.87 g / 100 g to 5.54 g / 100 g), and reduce the irritating odor and spicy taste of garlic, and has a better flavor.

[0105] Compared with Example 1, in step (2) of Comparative Example 1, the mashed garlic and oyster juice are not subjected to constant temperature reaction, and in step (4) of Comparative Example 3, the garlic homogenate and garlic fermented liquid are not subjected to high temperature treatment. The prepared flavor garlic-flavored base material has a lower total acid or reducing sugar content than that of Example 1, and the pungent odor and spicy taste of garlic are stronger, indicating that the mashed garlic and oyster juice are kept warm at 70-80° C. for 8-15 days, which can effectively improve the total acid, reducing sugar content and garlic taste score of the flavor garlic-flavored base material; and the garlic homogenate and garlic fermented liquid are subjected to high temperature reaction at 95-110° C. for 1-3 hours, which can improve the total acid and garlic taste score of the flavor garlic-flavored base material, and the sensory flavor is good.

[0106] In Comparative Example 2, no lactic acid bacteria were added for fermentation, and the garlic-flavored base material obtained had lower contents of total acid, reducing sugar and amino acid nitrogen, and was prone to unpleasant aromas such as the pungent and spicy taste of garlic and the fishy smell of oysters.

[0107] When comparative example 4 was fermented with brewer's yeast, the total acid and reducing sugar contents of the flavored garlic-flavored base material were lower than those of embodiments 1 to 6, and the garlic taste score was also lower, indicating that the use of appropriate bacteria for fermentation can more effectively increase the total acid and reducing sugar contents of the flavored garlic-flavored base material, reduce the pungent odor and spicy taste of garlic, and increase the flavor.

[0108] The garlic flavor base prepared in Comparative Example 5 has poor physicochemical properties and a strong pungent garlic smell, and has a very poor flavor.

[0109] Effect Example 2

[0110] Effect Example of the Present Application The flavored garlic base prepared in Examples 1 to 6 and Comparative Examples 1 to 5 was used as a component to prepare oyster sauce, and the oyster sauce was subjected to a sensory evaluation. The results are shown in Table 4.

[0111] The preparation method of oyster sauce is as follows: 28.0wt% of garlic flavor base, 16.5wt% of white sugar, 7wt% of monosodium glutamate, 7.0wt% of edible salt, 5.5wt% of starch, 0.25wt% of yeast extract, 0.20% of citric acid monohydrate and 35.5% of water are fully mixed and stirred evenly, and the temperature is raised to 100°C and kept warm for 30 minutes to obtain oyster sauce.

[0112] In the effect example of this application, the sensory evaluation method of oyster sauce is as follows: a sensory evaluation team is composed of 12 (half male and half female) professionals who have received sensory training. After the prepared oyster sauce sample is placed at room temperature for more than 7 days, 30g of the sample is poured into an evaluation dish and randomly given to the sensory evaluation team members for evaluation. The samples are scored based on three aspects: aroma, taste and overall acceptability. Each sample is evaluated three times. The sensory scores are shown in Table 3.

[0113] Table 3 Sensory score table of oyster sauce

[0114]

[0115]

[0116] Table 4 Sensory evaluation results of oyster sauce

[0117]

[0118] As can be seen from Table 4, the garlic-flavored base materials of Examples 1 to 6 are used in oyster sauce products, which can significantly enhance the characteristic garlic flavor, sweet flavor and oyster flavor of oyster sauce, provide a rich taste, no oyster smell, and have a good overall flavor.

[0119] Compared with Example 1, when the flavored garlic base materials of Comparative Examples 1 and 3 are applied to oyster sauce products, the aroma and taste of the oyster sauce are not as good as those of Example 1; this indicates that the heat preservation conditions of the present application can promote the formation of reducing sugars, amino acids and Maillard reaction-related flavor substances, and further enhance the sensory flavor of the flavored garlic base material.

[0120] Comparative Example 4 uses a flavored garlic base fermented with brewer's yeast to be applied to oyster sauce products, and the aroma and taste of the oyster sauce are inferior to those of Examples 1 to 6. The oyster sauce prepared in Comparative Example 5 has weak oyster and garlic aromas, a slightly thin taste, and a distinct oyster smell.

[0121] The garlic-flavored base material prepared by the preparation method of the present application significantly reduces the irritating odor and spicy taste of garlic, improves the garlic flavor, and solves the problem of oyster sauce returning to the original state due to defects such as the volatile nature of the garlic flavor and the short lasting fragrance.

[0122] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present application rather than to limit the scope of protection of the present application. Although the present application has been described in detail with reference to the preferred embodiments, ordinary technicians in this field should understand that the technical solution of the present application can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present application.

Claims

1. A method for preparing a garlic flavor base material, characterized in that: The following steps are involved: 1) Remove the stems and skin of fresh garlic, process it in a boiling water bath, and then grind it into garlic paste, and divide it into two equal parts; 2) Evenly mixing one portion of the mashed garlic obtained in step 1) with the oyster juice, and then sealing and keeping warm to obtain a garlic slurry; 3) uniformly mixing another portion of mashed garlic, oyster juice and water obtained in step 1) to obtain a mixed solution, inoculating lactic acid bacteria, adding white sugar, performing a first constant temperature fermentation, then adding oyster juice and mixing uniformly, performing a second constant temperature fermentation, and obtaining a garlic fermentation solution; 4) The garlic homogenate obtained in step 2) and the garlic fermented liquid obtained in step 3) are mixed, and then sealed and kept warm to obtain a flavored garlic base material.

2. The method for preparing the garlic flavor base material according to claim 1, characterized in that: In the step 2), the mass ratio of mashed garlic to oyster juice is (2-3):

1.

3. The method for preparing the garlic flavor base material according to claim 1, characterized in that: In the step 3), the mass ratio of mashed garlic, oyster juice and water is (1-3): (2-6): (1-8).

4. The method for preparing the garlic flavor base material according to claim 1, characterized in that: The inoculation amount of the lactic acid bacteria is 0.5% to 1.0%; the addition amount of the white sugar is 5% to 10% of the mixed solution.

5. The method for preparing the garlic flavor base material according to claim 1, characterized in that: In the step 2), the insulation conditions are: Keep warm at 70-80°C for 8-15 days; In the step 3), the insulation conditions are: Keep warm at 95-110℃ for 1-3h.

6. The method for preparing the garlic flavor base material according to claim 1, characterized in that: The conditions of the first constant temperature fermentation are: the fermentation temperature is 28-37° C., and the fermentation time is 3-7 days; The conditions of the second constant temperature fermentation are: the fermentation temperature is 40-48° C., and the fermentation time is 1-3 days.

7. The garlic-flavored base material prepared by the method for preparing the garlic-flavored base material according to any one of claims 1 to 6.

8. Use of the flavor garlic-flavor base as claimed in claim 7 in preparing oyster sauce.

9. An oyster sauce, characterized in that: The oyster sauce comprises the flavored garlic base as described in claim 7.

10. The oyster sauce according to claim 9, characterized in that The oyster sauce also contains white sugar, monosodium glutamate, starch, edible salt, yeast extract and water.

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