Sour seasoning, preparation method and application of sour seasoning in hotpot condiment

Abstract

The invention belongs to the technical field of food processing, and particularly discloses a sour seasoning, a preparation method and application of the sour seasoning in hotpot condiment, the sour seasoning is obtained by performing microwave treatment on soaked oats, adding warm water for pulping and saccharifying, and fermenting with candida lipolytica, and the ratio of citric acid to erythritol in the sour seasoning is (5.2-5.5): 1. The preparation method comprises the following steps: soaking the raw material oat, carrying out microwave treatment, adding warm water, pulping and saccharifying, activating endogenous amylase of the oat in a short time, keeping the activity of the amylase, and further decomposing more starch to obtain fermentable sugar; and then adding a nitrogen source ammonium sulfate, inoculating candida lipolytica for fermentation to finally obtain the sour seasoning in which the ratio of citric acid to erythritol is (5.2-5.5): 1, and the sour prolonging time of the sour seasoning can be prolonged by more than 10 seconds. The sour seasoning is applied to preparation of the tomato hotpot condiment, can replace citric acid and part of sweetening agents, and has positive effects on protection of flavor, color and luster of sour soup.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a sour seasoning, a preparation method and application of the sour seasoning in hot pot seasoning. Background Art

[0002] Sour seasoning is a commonly used seasoning in the food industry. It can stimulate saliva secretion, enhance food flavor, adjust food pH, affect food taste and texture, and inhibit microbial growth. It has a wide range of applications. In some hot pot bases, sour seasoning is usually added in moderation to enhance flavor and flavor. For example, citric acid is added to tomato hot pot base to enhance flavor. It can also blend the irritating flavors of other spicy ingredients such as peppers, peppercorns, and garlic. For example, vinegar is added to spicy hot pot base to neutralize the burning sensation of peppers and reduce the spiciness. At present, the commonly used sour seasonings in hot pot bases include acetic acid, citric acid, lactic acid, phosphoric acid, etc., but acetic acid is highly irritating, lactic acid has a pungent odor, and phosphoric acid has a bitter taste, which have a negative impact on the flavor of hot pot bases. Citric acid is colorless and tasteless and has a strong sour taste. It reaches the highest sourness after entering the mouth, but the aftertaste lasts for a short time.

[0003] Based on the above reasons, the present invention is proposed. Summary of the invention

[0004] One of the purposes of the present invention is to provide a sour seasoning, wherein the main components are citric acid and erythritol, and the aftertaste of citric acid is prolonged by adjusting the appropriate ratio of citric acid to erythritol through fermentation; the second purpose is to provide a method for preparing the sour seasoning, wherein oats are soaked, microwave-treated, and then added with warm water for pulping, so as to activate the endogenous amylase of the oats and maintain high enzyme activity, thereby increasing the fermentable sugar content in the fermentation substrate, inoculating Candida lipolytica for fermentation to obtain citric acid and erythritol at the same time, and using ammonium sulfate to control the appropriate ratio of citric acid to erythritol to increase the aftertaste prolongation time; the third purpose is to use the sour seasoning in the preparation of hot pot soup base, replace citric acid and part of sweeteners, and improve the duration of the sour aftertaste and the long cooking property of the hot pot soup base.

[0005] The present invention is achieved through the following technical solutions: The first technical scheme of the present invention provides a sour seasoning, which is obtained by microwave treatment of soaked oats, saccharification by adding warm water, and fermentation by Candida lipolytica; the ratio of citric acid to erythritol in the sour seasoning is (5.2-5.5):1.

[0006] Furthermore, the water content of the soaked oats is 35-40%; the power of the microwave treatment is 100-300W, and the treatment time is 5-10min; the temperature of the warm water is 70-80°C; and the nitrogen source for fermentation is ammonium sulfate, and the addition amount thereof is 3.2-3.5g / L.

[0007] The second technical solution of the present invention provides a method for preparing the sour seasoning, comprising the following steps: After soaking the oats, microwave treatment is performed to obtain pretreated oats; The pretreated oats are added into warm water, crushed and pulped, and saccharified at a temperature of 100 °C to obtain saccharified liquid; 3.2-3.5 g / L of ammonium sulfate is added to the cooled saccharified liquid, Candida lipolytica is inoculated for fermentation, and the slurry is separated to obtain the liquid to obtain the sour seasoning.

[0008] Furthermore, the moisture content of the oats after soaking is 35-40%; the power of the microwave treatment is 100-300W, and the treatment time is 5-10min.

[0009] Furthermore, the temperature of the warm water is 70-80°C, and the saccharification time is 120-150 minutes.

[0010] Furthermore, the fermentation is to add ammonium sulfate to the saccharified liquid cooled to 28-30°C, inoculate 7-8% of Candida lipolytica, and ferment aerobically for 60-72 hours with insulation and stirring at a stirring speed of 800-1000 rpm, and supplement the saccharified liquid after 2-5 hours of fermentation.

[0011] The invention also provides a sour seasoning prepared by the preparation method.

[0012] The present invention also provides the application of the sour seasoning in hot pot soup base, and the method of applying the sour seasoning to the tomato hot pot soup base is as follows: Wash and crush fresh tomatoes; Add 0.1-0.6% of the tomato weight of sour seasoning to fresh tomatoes and marinate for 10-30 minutes; After frying, cool down to obtain base material; Before packaging, add 0.01-0.02% of the base material mass of dried sour seasoning.

[0013] The present invention also provides a seasoning, comprising the above-mentioned sour seasoning.

[0014] The present invention has the following beneficial effects: The invention soaks the raw material oats to increase the moisture content before fermentation by Candida lipolytica, and then adds warm water for pulping and saccharification after microwave treatment, so as to activate the endogenous amylase of the oats in a shorter time and maintain the activity of the amylase, thereby decomposing more starch to obtain fermentable sugar; then, an appropriate amount of nitrogen source ammonium sulfate is added, and Candida lipolytica is inoculated for fermentation, so as to finally obtain a sour seasoning with a ratio of citric acid to erythritol of (5.2-5.5):1, and the citric acid aftertaste extension time can be increased by more than 10s. DETAILED DESCRIPTION

[0015] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments.It should be understood that these descriptions are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.Unspecified conditions in the embodiments are carried out according to the conditions of normal conditions or manufacturer recommendations.Reagents used or instruments that do not specify manufacturers are conventional products that can be purchased and obtained commercially.

[0016] The first embodiment of the present invention provides a sour seasoning, which is obtained by microwave treatment of soaked oats, saccharification by adding warm water, and fermentation by Candida lipolytica; the ratio of citric acid to erythritol in the sour seasoning is (5.2-5.5):1.

[0017] In this embodiment, the purpose of microwave treatment of soaked oats is to change the starch crystal structure, destroy the starch interface layer, increase the water solubility index and water absorption index of oats, improve the hydration characteristics of oats, so that it can help activate the endogenous amylase in oats during saccharification, and shorten the saccharification time; adding warm water for pulping and saccharification is to activate the amylase in oats and maintain the activity of amylase, improve the saccharification efficiency, increase the fermentable sugar content in the substrate, and facilitate the fermentation of Candida lipolytica; Candida lipolytica can not only convert the fermentable sugar into the sour component citric acid but also into the sweet component erythritol. The coexistence of citric acid and erythritol adjusts the ratio of citric acid to erythritol in the fermentation broth, which can prolong the aftertaste of citric acid in terms of sensory perception. However, Candida lipolytica fermentation does not produce amylase, so the present application uses microwave treatment and warm water beating treatment on the oat raw material to change the starch structure, activate the endogenous amylase of oats, fully saccharify, provide favorable conditions for Candida lipolytica fermentation, and then increase the effective ingredients in the sour seasoning. The ratio of citric acid to erythritol in the sour seasoning obtained by fermentation is (5.2-5.5): 1. Within this ratio range, the aftertaste of citric acid is prolonged the longest. At the same time, the present invention uses the protease produced by Candida lipolytica fermentation to decompose protein into amino acids, including acidic amino acid glutamic acid, which increases the umami taste of the sour seasoning.

[0018] In some specific embodiments, the water content of the soaked oats is 35-40%; the power of the microwave treatment is 100-300W, and the treatment time is 5-10min; the temperature of the warm water is 70-80°C; the nitrogen source for fermentation is ammonium sulfate, and the addition amount thereof is 3.2-3.5g / L. The present invention defines the water content in the oats, and microwave treatment heats and evaporates the water in the oats. If the water content is low, the temperature rises rapidly, and there is not enough water in the oats to evaporate to destroy the starch interface layer, resulting in coking. If the water content is high, the starch crystal structure is destroyed when the water is heated and evaporated. When the water content drops to 30-40%, due to the high temperature at this time, the starch crystal structure continues to change, and the water absorption performance decreases during the saccharification process. The present invention also defines the power and time of microwaves. Microwave radiation causes the morphology of oat starch particles to change, and the Maltese cross structure of starch is destroyed. This process is between slow heating. Therefore, the present invention uses low-power microwaves to treat oats, which satisfies the conditions of microwave radiation and slow heating at the same time, and the final temperature is low, which will not cause the endogenous amylase of oats to be inactivated. The present invention also defines the temperature of warm water. At this temperature, the endogenous amylase of oats is activated and can maintain high activity. On the basis of microwave saccharification, further crushing and beating are performed to increase the water absorption area, improve the amylase activity, and increase the fermentable sugar content in the fermentation substrate. The present invention also defines that the fermentation nitrogen source is ammonium sulfate and its addition amount. Ammonium sulfate can promote the generation of citric acid and erythritol. When the addition amount of ammonium sulfate is 3.2-3.5g / L, the ratio of citric acid to erythritol is (5.2-5.5): 1. At this ratio, the aftertaste extension time of citric acid can be increased from 5-15s to about 25s.

[0019] The second embodiment of the present invention provides a method for preparing the above-mentioned sour seasoning, comprising the following steps: After soaking the oats, microwave treatment is performed to obtain pretreated oats; The pretreated oats are added into warm water, crushed and pulped, and saccharified at a temperature of 100 °C to obtain saccharified liquid; 3.2-3.5 g / L of ammonium sulfate is added to the cooled saccharified liquid, Candida lipolytica is inoculated for fermentation, and the slurry is separated to obtain the liquid to obtain the sour seasoning.

[0020] In some specific embodiments, the moisture content of the oats after soaking is 35-40%; the power of the microwave treatment is 100-300 W, and the treatment time is 5-10 min; the temperature of the warm water is 70-80° C., and the saccharification time is 120-150 min.

[0021] Among them, the microwave power and treatment time are set. The low-power short-time treatment controls the temperature of the microwave-treated oats to be lower than 85°C. On the one hand, it can achieve the purpose of destroying the starch crystal structure, increase the water solubility index and water absorption index of the starch, and shorten the saccharification time; on the other hand, it does not destroy the activity of oat amylase. The temperature and saccharification time of pre-treated oats with warm water pulping are also limited. 70-80°C can activate the endogenous amylase in oats and maintain the activity of amylase. This process takes a certain amount of time. The amylase activity is highest during 120-150 minutes. The water absorption area of ​​the broken oats increases, which is conducive to activating amylase and improving enzymolysis efficiency.

[0022] In some specific embodiments, the fermentation is to add ammonium sulfate to the saccharified liquid cooled to 28-30°C, inoculate 7-8% of Candida lipolytica, keep warm and stir aerobic fermentation for 60-72h, stir at 800-1000rpm, and supplement the saccharified liquid when fermenting for 2-5h. Among them, the purpose of cooling the saccharified liquid is to adapt to the fermentation temperature of Candida lipolytica, and high temperature easily inactivates the yeast; limit the optimal inoculation amount of Candida lipolytica, so that it will not be inoculated too much, resulting in insufficient dissolved oxygen, affecting product synthesis, and will not be inoculated too little to extend the fermentation time; stir fermentation to increase the dissolved oxygen content in the fermentation liquid and improve the fermentation efficiency; using Candida lipolytica fermentation, the accumulation of citric acid starts from the logarithmic growth phase of Candida lipolytica, and the growth of yeast also needs to consume glucose, so the yeast is fed after reaching the logarithmic growth phase, generally during the fermentation period of 2-5h, at which time enough fermentable sugar is supplemented for yeast conversion to increase the yield of citric acid and erythritol.

[0023] In some specific embodiments, slurry separation can be achieved by centrifugation, filtration, sedimentation, etc.

[0024] The third embodiment of the present invention provides the use of the above-mentioned sour seasoning in hot pot soup base; the method of applying the sour seasoning to the tomato hot pot soup base is as follows: Wash and crush fresh tomatoes; Add 0.1-0.6% of the tomato weight of sour seasoning to fresh tomatoes and marinate for 10-30 minutes; After frying, cool down to obtain base material; Before packaging, add 0.01-0.02% of the base material mass of dried sour seasoning.

[0025] In this embodiment, the sour seasoning obtained by the present invention can replace the use of pure citric acid when preparing hot pot base. The sour seasoning contains citric acid and erythritol at the same time. Citric acid has a strong sour taste but a short aftertaste. After being matched with erythritol, it can effectively prolong the retention time of citric acid. On the other hand, erythritol has low calories and a positive sweet taste, and will not bring peculiar smell to the hot pot base. On the contrary, it is beneficial to enhance the freshness and flavor and reduce the use of sucrose. When applied to tomato hot pot base, sour seasoning is added to fresh tomatoes and marinated for 10-30 minutes. On the one hand, the osmotic pressure of tomato cells is changed, which is beneficial to the precipitation of tomato flavor. On the other hand, the lipase produced by Candida lipolytica decomposes the fatty acids in oats to obtain fermented oil, which can protect lycopene and is beneficial to the maintenance of color. In the process of frying, citric acid and erythritol play the role of seasoning and enhancing the freshness, increasing the sour taste. At the same time, the erythritol in the sour seasoning is stable and will not be consumed by the Maillard reaction. It can also reduce the decomposition of vitamin C in tomatoes. This protective effect indirectly affects the flavor stability of citric acid. The presence of vitamin C is also conducive to prolonging the aftertaste of citric acid. After the frying is completed and before packaging, a second addition is made. This is to supplement the flavor diluted by the addition of soup, improve the long-cooking property of the hot pot base, and is conducive to the continuous role of the sour seasoning. The choice of adding after drying is to not affect the color and texture of the product. Among them, the drying treatment of the sour seasoning is achieved by using commonly used technical means in the field such as spray drying, freeze drying, ultrasonic drying and the like.

[0026] It is understandable that the degree of crushing in this embodiment is adjusted according to the actual situation, and it can be sliced, diced, or made into a paste, or a combination of multiple crushing methods. Stir-frying is a common processing method used by those skilled in the art.

[0027] A fourth embodiment of the present invention provides a seasoning comprising the above-mentioned sour seasoning.

[0028] The following will disclose specific embodiments for implementing the present application, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present application.

[0029] Example 1 Preparation of sour seasoning Soak dry oats until the moisture content is 35%, and treat with microwave power of 200 W for 8 min to obtain pretreated oats; The pretreated oats were crushed and pulped with 75°C warm water, and saccharified for 135 minutes to obtain saccharified liquid; When the saccharification liquid is cooled to 30°C, 3.4 g / L ammonium sulfate is added, and 7.6% of the mass of the saccharification liquid by mass of Candida lipolytica is inoculated and placed in a stirred fermentation tank with a stirring speed of 1000 rpm. After the aerobic fermentation is carried out for 4 hours under heat preservation, the first feeding is performed, and the feeding amount is 10% of the mass of the original saccharification liquid. The fermentation is terminated when the fermentation reaches 66 hours, and the liquid is separated by centrifugation to obtain a sour seasoning.

[0030] Example 2 Preparation of sour seasoning Soak dry oats until the moisture content is 40%, and treat them at a microwave power of 300 W for 6 minutes to obtain pretreated oats; The pretreated oats were crushed and pulped with 80°C warm water, and saccharified for 120 minutes to obtain saccharified liquid; When the saccharification liquid is cooled to 28°C, 3.5 g / L ammonium sulfate is added, and 8% of the mass of the saccharification liquid by mass of Candida lipolytica is inoculated, and the mixture is placed in a stirred fermentation tank with a stirring speed of 900 rpm. When the aerobic fermentation is carried out under heat preservation for 3.5 hours, feed is added, and the feed amount is 10% of the mass of the original saccharification liquid. The fermentation is terminated when the fermentation reaches 60 hours, and the liquid is separated by centrifugation to obtain a sour seasoning.

[0031] Example 3 Preparation of sour seasoning Soak dry oats until the moisture content is 30%, and treat them at a microwave power of 100 W for 10 min to obtain pretreated oats; The pretreated oats were crushed and pulped with 70°C warm water, and saccharified for 150 minutes to obtain saccharified liquid; When the saccharification liquid is cooled to 29°C, 3.2 g / L ammonium sulfate is added, and 7% of the mass of the saccharification liquid by mass of Candida lipolytica is inoculated and placed in a stirred fermentation tank with a stirring speed of 800 rpm. The first feeding is performed after 5 hours of aerobic fermentation under heat preservation, and the feeding amount is 5% of the mass of the original saccharification liquid. The second feeding is performed after 36 hours of fermentation. The fermentation is terminated after 60 hours, and the liquid is filtered and separated to obtain a sour seasoning.

[0032] Example 4 Preparation of hot pot soup base The sour seasoning of Example 1 is prepared into a powdered seasoning by spray drying; Peel fresh tomatoes, cut a portion into small pieces, add 0.4% by weight of the sour seasoning of Example 1 to the tomato pieces, and marinate for 20 minutes; beat the other portion, add 0.2% by weight of the sour seasoning of Example 1 to the tomato pulp, marinate for 10 minutes, and trim the auxiliary materials such as ginger, garlic, and onion; heat an appropriate amount of edible oil, add the auxiliary materials and stir-fry until fragrant, add the pickled tomato pieces, stir-fry until the tomato pieces are softened, add the pickled tomato pulp, simmer over low heat, add salt to taste, and stir continuously until the sauce is thick to obtain a base material; after cooling, add 0.01% by weight of the powdered sour seasoning to the base material, mix evenly, package and sterilize to obtain a tomato hot pot base material.

[0033] Example 5 Preparation of hot pot soup base The sour seasoning of Example 2 is prepared into a powdered seasoning by freeze-drying; Peel fresh tomatoes, cut them into pieces, add 0.5% of the sour seasoning of Example 2 by weight of the tomato pieces, marinate for 30 minutes, filter to obtain pickled tomato pieces and tomato juice, and trim auxiliary materials such as ginger, garlic, and onion; heat an appropriate amount of edible oil, add the auxiliary materials and stir-fry until fragrant, add the pickled tomato pieces, stir-fry until the tomato pieces are softened, add tomato juice, simmer over low heat, add salt to taste, and stir continuously until the sauce is thick to obtain a base material; after cooling, add 0.02% of the powdered sour seasoning by weight of the base material, mix evenly, package and sterilize to obtain a tomato hot pot base material.

[0034] Example 6 Preparation of seasoning A cold vinegar seasoning comprises: 30 parts of the sour seasoning of embodiment 1, 70 parts of balsamic vinegar, 50 parts of sugar, 75 parts of light soy sauce, 5 parts of dark soy sauce, 10 parts of scallion oil, 10 parts of garlic oil, 10 parts of sesame oil, 1 part of mustard oil and 10 parts of spicy sauce, and the ingredients are fully mixed to obtain the cold vinegar seasoning.

[0035] Example 7 Preparation of seasoning A stir-fried vinegar seasoning, the preparation method of which is as follows: pour edible oil into a pot, heat it to 70%, add ginger and garlic to sauté, add scallion segments, peppercorns, bay leaves, star anise, cinnamon and other spices to stir-fry until fragrant, add a small amount of water to boil until fragrant, add the sour seasoning and fragrant vinegar of embodiment 1, boil and simmer over low heat to obtain the seasoning.

[0036] Comparative Example 1 Preparation of saccharified liquid Take dry oats (water content 16%) and treat them with microwave power 300 W for 6 min to obtain pretreated oats; The pretreated oats were crushed and pulped with 70°C warm water, and saccharified for 150 minutes to obtain saccharified liquid.

[0037] Comparative Example 2 Preparation of sour seasoning The preparation method is the same as that of Example 1, except that the oats are soaked until the moisture content is 42%.

[0038] Comparative Example 3 Preparation of sour seasoning The preparation method is the same as that in Example 1, except that the microwave power is 400W.

[0039] Comparative Example 4 Preparation of sour seasoning The preparation method is the same as that in Example 1, except that the microwave treatment time is 11 min.

[0040] Comparative Example 5 Preparation of sour seasoning The preparation method is the same as that of Example 1, except that the pretreated oats are added with room temperature water at 25° C. for slurrying and saccharification.

[0041] Comparative Example 6 Preparation of sour seasoning The preparation method is the same as that of Example 1, except that 2.8 g / L ammonium sulfate is added.

[0042] Comparative Example 7 Preparation of sour seasoning The preparation method is the same as that of Example 1, except that 4.3 g / L ammonium sulfate is added.

[0043] Test Example 1 Detection of amylase activity Definition of amylase activity: The amount of enzyme that catalyzes the hydrolysis of soluble starch to produce 1 mg of reducing sugar in 1 mL of sample at 40°C and pH 6.0 within 1 min is defined as one amylase activity unit U (U / g).

[0044] In this test example, the DNS method was used to determine the amylase activity in the saccharification liquid of Examples 1-3 and Comparative Examples 1-5, and the effects of different treatment methods on the oat amylase activity were analyzed.

[0045] Take 1mL of saccharification liquid sample, add 100mL of CaCl2 solution with a mass fraction of 0.2%, and then bathe in 40℃ water for 1h, stir thoroughly, and filter to obtain the sample solution. Add 1mL of sample solution and 1mL of pH 6.0 phosphate buffer in a beaker, bathe in 40℃ water for 10min, then add 1mL of 2% soluble starch solution, and immediately add 4mL of 0.4mol / L sodium hydroxide solution after 5min of reaction. Take 1mL of the above solution, add 1mL of DNS reagent, and perform reduction reaction in boiling water bath for 5min. After color development, cool quickly, make the volume into 15mL, and measure the absorbance at 540nm. Replace the sample solution with distilled water for blank determination, and use the amylase activity in dry oats as the control (take 1g of dry oats (water content of 16%) and grind them for determination). The calculation method is as follows: Amylase activity H = (A × 8) / W In the formula, H is the amylase activity of the sample, U / mL; A is the net absorbance (the difference between the sample and blank absorbance); 8 is the sample solution, 8 mL; W is the water content of the sample. The test results are shown in Table 1.

[0046] Table 1 Amylase activity test results .

[0047] As can be seen from Table 1, the amylase activity in dry oats is basically 0, and the amylase activity in the saccharification liquid of Examples 1-3 is significantly improved, all exceeding 350U / g, indicating that the method of the present invention can be used to treat dry oats to activate the endogenous amylase of oats and maintain a high activity; compared with Example 1, due to the low moisture content of oats in Comparative Example 1, the temperature rises too fast during microwave treatment, resulting in the carbonization of oats and the destruction of endogenous amylase; the moisture content of oats in Comparative Example 2 is high, and the heating rate is slow during microwave treatment, which causes less damage to the oat structure, affects the efficiency of saccharification and water absorption, and leads to a decrease in amylase activity; Comparative Examples 3 and Comparative Examples 4 respectively change the power and time of microwave treatment, both of which cause the temperature to rise, causing irreversible damage to amylase, thereby reducing the activity of amylase; Comparative Example 5 changes the saccharification temperature, at which temperature, the efficiency of oat starch absorption of water is reduced, and the amylase activity is inhibited, thereby reducing the activity of amylase; it can be seen that the technical means of the present invention of microwave treatment after soaking and then warm water saccharification effectively improves the activity of amylase, which has a positive effect on the accumulation of fermentable sugars.

[0048] Test Example 2 Determination of effective ingredients in sour seasoning In this test example, the contents of citric acid and erythritol in the sour seasonings obtained in Examples 1-3 and Comparative Examples 2-7 were detected, the ratio of citric acid to erythritol was calculated, and the effects of different treatment methods on the yield of effective ingredients in the sour seasonings were analyzed.

[0049] The determination of citric acid is carried out in accordance with the method of “GB 5009.157-2016 National Food Safety Standard Determination of Organic Acids in Foods”; the determination of erythritol is carried out in accordance with the method of “GB 26404-2011 National Food Safety Standard Food Additive Erythritol”; the determination results are shown in Table 2.

[0050] Table 2 Determination results of organic acid and erythritol content .

[0051] As shown in Table 2, the citric acid content of the sour seasonings of Examples 1-3 is above 23 g / L, and the erythritol content is about 4.5 g / L. Compared with Example 1, the citric acid and erythritol contents of Comparative Examples 2-5 are both decreased. This is because the amylase activity is insufficient, resulting in a decrease in the fermentable sugar content, and then the lack of fermentation substrate leads to incomplete fermentation, which affects the yield of citric acid and erythritol. The yield of citric acid in Comparative Example 6 (the amount of ammonium sulfate added is 2.8 g / L) is as high as 32.14 g / L. The increase in citric acid production will inhibit the formation of erythritol, resulting in an excess of citric acid:erythritol. 10, the yield of erythritol in Comparative Example 7 (the addition amount of ammonium sulfate is 4.3g / L) is the highest, the yield of citric acid is reduced, and the ratio of citric acid:erythritol is less than 4. It can be seen from Comparative Examples 6 and 7 that the addition amount of ammonium sulfate will affect the yields of citric acid and erythritol; in summary, the fermentable sugar content and the addition of nitrogen source will affect the yields of citric acid and erythritol, and then affect the ratio of citric acid to erythritol. The ratio of citric acid to erythritol has an important influence on the extension of the aftertaste of citric acid. The technical means of the present invention are progressive and interlocking, and finally a sour seasoning with a suitable ratio of citric acid to erythritol is obtained.

[0052] Test Example 3 Sensory Evaluation In this test example, the sour seasonings obtained in Examples 1-3 and Comparative Examples 2-7 were first subjected to a sour sensory test, and the taste and smell of the sour seasonings obtained in the present invention were evaluated using a solution of the same citric acid concentration as a control. In this test example, 20 trained food industry practitioners were asked to prepare a citric acid solution of the same concentration according to the content of citric acid in the fermentation broth obtained in Test Example 2, dip a small amount of the solution with chopsticks and place it on the tip of the tongue to feel the intensity of the sour taste, calculate the time when the sour taste disappears, rinse the mouth several times, and then dip the sour seasoning to taste. The duration of the sour taste on the tongue is affected by many factors, so the experimental results are the average values ​​after statistics. The experimental results are shown in Table 3.

[0053] Table 3 Sensory evaluation results of sour seasoning .

[0054] As can be seen from Table 3, the sour seasonings of Examples 1-3 can replace pure citric acid in use, reduce the amount of citric acid added without affecting the perception of sour intensity, and prolong the sour aftertaste. This is because the sour seasonings are rich in products after fermentation. Candida lipolytica fermentation can produce protease and obtain amino acids. Oats contain sour amino acids glutamate, which superimposes sour taste on the final sensory organs and increases the perceived intensity of sour taste. In addition, the presence of erythritol prolongs the duration of the citric acid aftertaste. Compared with Example 1, the fermentation effect of Comparative Examples 2-5 is not good, resulting in a negative effect on the flavor of the final product. Comparative Examples 6 and 7 have sufficient fermentation substrates, but the yields of citric acid and erythritol are different, and the ratios of the two are different, which in turn affects the extension time of the citric acid aftertaste.

[0055] Secondly, in this test example, the hot pot base of Example 4 was compared with three commercially available tomato hot pot bases with citric acid added for flavoring. The changes in taste, aroma and color of the base after the base was added to the soup base and boiled for 60 minutes were compared. The soup was added once during the cooking process. The experimental results are shown in Table 4.

[0056] Table 4 Sensory evaluation results of hot pot soup base .

[0057] It can be seen from Table 4 that compared with competitors 1-3, the present invention applies sour seasonings to the preparation of tomato hot pot base, which prolongs the aftertaste of the sour taste and improves the long cooking time. At the same time, the tomato hot pot base of the present invention reduces the use of sweeteners, monosodium glutamate, 5-hydroxyribonucleotide disodium, etc., and improves the sensory quality of the tomato hot pot base through organic acids, amino acids, and sweet ingredients in the fermentation broth.

[0058] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any simple modification or equivalent change made to the above embodiment based on the technical essence of the present invention shall fall within the protection scope of the present invention.

Claims

1. A sour seasoning, characterized in that It is obtained by microwave treatment of soaked oats, saccharification by adding warm water, and fermentation by Candida lipolytica; The ratio of citric acid to erythritol in sour seasoning is (5.2-5.5):

1.

2. The sour seasoning according to claim 1, characterized in that The water content of the soaked oats is 35-40%; the power of the microwave treatment is 100-300W, and the treatment time is 5-10min; the temperature of the warm water is 70-80°C; and the nitrogen source for fermentation is ammonium sulfate, and the addition amount thereof is 3.2-3.5g / L.

3. The method for preparing the sour seasoning according to any one of claims 1-2, characterized in that: The steps include: After soaking the oats, microwave treatment is performed to obtain pretreated oats; The pretreated oats are added into warm water, crushed and pulped, and saccharified at a temperature of 100 °C to obtain saccharified liquid; 3.2-3.5 g / L of ammonium sulfate is added to the cooled saccharified liquid, Candida lipolytica is inoculated for fermentation, and the slurry is separated to obtain the liquid to obtain the sour seasoning.

4. The preparation method according to claim 3, characterized in that: The water content of the oats after soaking is 35-40%; the power of the microwave treatment is 100-300W, and the treatment time is 5-10 minutes.

5. The preparation method according to claim 3, characterized in that: The temperature of the warm water is 70-80° C., and the saccharification time is 120-150 minutes.

6. The preparation method according to claim 3, characterized in that: The fermentation comprises adding ammonium sulfate to the saccharified liquid cooled to 28-30° C., inoculating 7-8% of Candida lipolytica, and fermenting the mixture with aeration and agitation for 60-72 hours at a stirring speed of 800-1000 rpm, and supplementing the saccharified liquid after 2-5 hours of fermentation.

7. A sour seasoning prepared according to any one of claims 3 to 6.

8. Use of the sour seasoning according to any one of claims 1-2 or 7 in hot pot soup base.

9. The use according to claim 8, characterized in that: The method applied to tomato hot pot base is: Wash and crush fresh tomatoes; Add 0.1-0.6% of the tomato weight of sour seasoning to fresh tomatoes and marinate for 10-30 minutes; After frying, cool down to obtain base material; Before packaging, add 0.01-0.02% of the base material mass of dried sour seasoning.

10. A seasoning, characterized in that: The invention comprises the sour seasoning according to any one of claims 1 to 2 or 7.