Method for optimizing oyster juice flavor, oyster juice flavor base material, application and oyster sauce

Abstract

The invention provides a method for optimizing the flavor of oyster juice, an oyster juice flavor base material, application and oyster sauce, and the method for optimizing the flavor of the oyster juice comprises the following steps: pretreating rehydrated wheat flour to prepare a wheat flour treatment substance; the water content of the rehydrated wheat flour is 15wt%-20wt%, the pretreatment temperature is 160-190 DEG C, the time is 30-60 minutes, and the pressure is 0.11-0.15 MPa; mixing the treated wheat flour with oyster juice according to a mass ratio of (10-30): (70-90), and performing first heat preservation treatment to prepare an oyster juice base material semi-finished product; the temperature of the first heat preservation treatment is 60-80 DEG C, and the time is 1-3 hours; and mixing the semi-finished oyster juice base material with monosodium glutamate, carrying out second heat preservation treatment, and adding seasoning auxiliary materials into the mixture obtained by the second heat preservation treatment. The proportion of acid flavor compounds in the oyster juice flavor base material prepared by the method is reduced, and the wheat flavor and sweet flavor are improved.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a method for optimizing the flavor of oyster sauce, an oyster sauce flavor base material, an application and oyster sauce. Background Art

[0002] The core aroma of oyster sauce mainly comes from oyster juice, and the quality and flavor of oyster juice have a huge impact on the quality of oyster sauce. Oyster juice is mainly made by boiling fresh oysters in water. The long-term boiling gives the oyster juice a special aroma, which is also the most important step in the aroma of oyster sauce. However, after a long period of boiling, the overall flavor of oyster sauce is burnt, and the flavor substances are mainly acids and furans, such as furfural, butyric acid, acetic acid, and 3-furan methanol, which are mainly sour and burnt bitter. This flavor is a common product of the Maillard reaction. During the long-term boiling process, the sourness and burnt taste are more obvious, resulting in the overall poor flavor of oyster sauce.

[0003] Therefore, how to improve the flavor of oyster sauce is an urgent problem to be solved. Summary of the invention

[0004] Based on this, the present application provides a preparation method of an oyster sauce flavor base, an oyster sauce flavor base, an application and an oyster sauce to effectively enhance the flavor of oyster sauce.

[0005] The first aspect of the present application provides a method for optimizing the flavor of oyster sauce, comprising the following steps:

[0006] Pre-treating the rehydrated wheat flour to prepare a wheat flour treated material; wherein the water content of the rehydrated wheat flour is 15wt%-20wt%, the pre-treatment temperature is 160°C-190°C, the time is 30min-60min, and the pressure is 0.11MPa-0.15MPa;

[0007] The processed wheat flour and oyster juice are mixed in a mass ratio of (10-30): (70-90) and then subjected to a first heat preservation treatment to prepare an oyster juice base semi-finished product; wherein the temperature of the first heat preservation treatment is 60° C.-80° C. and the time is 1 h-3 h;

[0008] The semi-finished oyster sauce base material is mixed with monosodium glutamate and then subjected to a second heat preservation treatment, and seasoning auxiliary materials are added to the mixture obtained from the second heat preservation treatment and then subjected to a third heat preservation treatment.

[0009] In some embodiments, the mass ratio of the semi-finished oyster sauce base material and the MSG is (60-80):(20-40).

[0010] In some embodiments, the temperature of the second heat preservation treatment is 95°C-100°C, and the time is 20min-40min.

[0011] In some embodiments, the temperature of the third insulation treatment is 95°C-100°C, and the time is 20min-40min.

[0012] In some embodiments, the seasoning ingredients include sugar and edible salt.

[0013] In some embodiments, the mass ratio of the mixture, white sugar and edible salt is (40-50):(30-40):(10-30).

[0014] In some embodiments, before the step of mixing the semi-finished oyster sauce base material with monosodium glutamate and performing a second heat preservation treatment, the method further comprises:

[0015] The semi-finished oyster sauce base product is cooled to 45°C-60°C.

[0016] The second aspect of the present application provides an oyster sauce flavor base, which is prepared by the method for optimizing the oyster sauce flavor of the first aspect of the present application.

[0017] The third aspect of the present application provides a use of the oyster flavor base of the second aspect of the present application in the preparation of oyster sauce.

[0018] The fourth aspect of the present application provides an oyster sauce, comprising the oyster sauce flavor base of the second aspect of the present application.

[0019] The above-mentioned method for optimizing the flavor of oyster sauce is to prepare a wheat flour processed material with a strong wheat flavor by pre-treating the rehydrated wheat flour, and then mix the wheat flour processed material with oyster sauce, effectively complexing the macromolecular impurities in the oyster sauce, and removing the lipids and macromolecular proteins in the oyster sauce, thereby removing the sourness and bitterness of the oyster sauce, giving the oyster sauce a wheat flavor, and removing the bad flavors caused by the oxidation of lipids and proteins, slowing down the aging of the oyster sauce flavor; the semi-finished oyster sauce base material is subjected to a thermal reaction with monosodium glutamate to generate some ketones, pyrazines and small molecular aldehyde substances, so that the oyster sauce flavor is expressed as wheat and burnt flavor; the oyster sauce flavor can be made more integrated by adding seasoning auxiliary materials. Therefore, the proportion of acidic flavor compounds in the oyster sauce flavor base prepared by the present application is reduced, and the wheat flavor and sweet flavor are improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more completely understand the present application and its beneficial effects, the following is a brief introduction to the drawings required for the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application, and those skilled in the art can obtain other drawings based on these drawings without creative work.

[0021] Figure 1 The results of flavor analysis before and after oyster juice treatment in Example 1 are shown. DETAILED DESCRIPTION

[0022] For ease of understanding of the present application, the present application will be described more fully below with reference to the relevant embodiments. The following provides preferred embodiments of the present application. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present application more thorough and comprehensive.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0024] The terms "and / or", "or / and", and "and / or" used herein include any one of two or more related listed items, and also include any and all combinations of the related listed items, wherein the any and all combinations include any combination of two related listed items, any more related listed items, or all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in the present application, the technical solution undoubtedly includes technical solutions connected by "logical and", and also undoubtedly includes technical solutions connected by "logical or".

[0025] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0026] In this application, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are deemed to be continuous and include the minimum and maximum values ​​of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0027] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, and likewise any upper limit can be combined with any other upper limit to form an unspecified range. In addition, each separately disclosed point or single value can itself be combined as a lower limit or upper limit with any other point or single value or with other lower limits or upper limits to form an unspecified range.

[0028] The temperature parameters in this application, unless otherwise specified, allow both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0029] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0030] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0031] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0032] In the description of the application, "plurality" means at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0033] If there is no special description, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution. If there is no special description, all technical features and optional technical features of the present application can be combined with each other to form a new technical solution.

[0034] If there is no special explanation, all the steps of the present application can be performed sequentially or randomly, preferably sequentially.

[0035] At present, the overall flavor of oyster sauce prepared by traditional technology is not good. How to improve the flavor of oyster sauce is an urgent problem to be solved. In the related technology, two methods are mainly used: one is to mask the flavor by physical means, and the other is to remove the fishy smell by chemical reaction. Both methods have disadvantages. When masking the flavor by physical means, the flavor of the oyster sauce itself will also be changed. At the same time, this masking method is not stable enough to remove the odor, and the flavor will reappear when diluted later; the chemical method is used to remove the fishy smell, mainly using the Maillard reaction, but the flavor is not good, mainly because a large amount of acid and furan flavor compounds will be produced after the thermal reaction, and the overall flavor is not pleasant.

[0036] Based on the above problems, the present application prepares a wheat flour processed material with a strong wheat aroma, which effectively removes the fishy smell of oyster juice, thereby effectively reducing the proportion of acids and furans in oyster juice and significantly increasing the proportion of pyrazines. At the same time, by adding the wheat flour processed material to oyster juice, the unpleasant flavor caused by lipid and protein oxidation is slowed down, and the aging of oyster juice flavor is slowed down.

[0037] One or more embodiments of the present application provide a method for optimizing the flavor of oyster sauce, comprising the following steps:

[0038] The rehydrated wheat flour is pretreated to prepare a wheat flour processed material; wherein the water content of the rehydrated wheat flour is 15wt%-20wt%, the pretreatment temperature is 160℃-190℃, the time is 30min-60min, and the pressure is 0.11MPa-0.15MPa; the wheat flour processed material is mixed with oyster juice at a mass ratio of (10-30):(70-90), and then subjected to a first heat preservation treatment to prepare an oyster juice base semi-finished product; wherein the temperature of the first heat preservation treatment is 60℃-80℃, and the time is 1h-3h; the oyster juice base semi-finished product is mixed with monosodium glutamate, and then subjected to a second heat preservation treatment, and a seasoning auxiliary material is added to the mixture obtained by the second heat preservation treatment to perform a third heat preservation treatment.

[0039] As a non-limiting example, the water content of the rehydrated wheat flour can be, but is not limited to, 15wt%, 15.5wt%, 16wt%, 16.5wt%, 17wt%, 17.5wt%, 18wt%, 18.5wt%, 19wt%, 19.5wt%, 20wt% or a range between any two of the above values, etc. When the water content of the rehydrated wheat flour is in the range of 15wt%-20wt%, the burnt smell of the wheat flour can be prevented during the high temperature process, and the wheat flavor of the obtained wheat flour processed material is more intense.

[0040] The pretreatment temperature may be, but is not limited to, 160°C, 162°C, 164°C, 166°C, 168°C, 170°C, 172°C, 174°C, 176°C, 178°C, 180°C, 182°C, 184°C, 186°C, 188°C, 190°C or a range between any two of the above temperatures.

[0041] The pretreatment time can be but is not limited to 30 min, 32 min, 34 min, 36 min, 38 min, 40 min, 42 min, 44 min, 46 min, 48 min, 50 min, 52 min, 54 min, 56 min, 58 min, 60 min or a range between any two of the above times.

[0042] The pretreatment pressure may be, but is not limited to, 0.11 MPa, 0.12 MPa, 0.13 MPa, 0.14 MPa, 0.15 MPa or a range between any two of the above pressures.

[0043] When the temperature, time and pressure of the pretreatment are respectively within the above ranges, the raw flour taste can be effectively removed, and the processed wheat flour obtained has a richer wheat aroma and a more stable wheat flavor.

[0044] It should be noted that the temperature, time and pressure of the pretreatment can be combined in any appropriate manner, and the three can be selected from any pretreatment temperature, time and pressure described in this article.

[0045] The "first heat preservation treatment", "second heat preservation treatment", "third heat preservation treatment" and so on mentioned in the context are only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third" and so on only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.

[0046] Understandably, the above-mentioned method for optimizing the flavor of oyster sauce is to prepare a wheat flour processed material with a strong wheat flavor by pre-treating the rehydrated wheat flour, and then mix the wheat flour processed material with oyster sauce, effectively complexing the macromolecular impurities in the oyster sauce, and removing the lipids and macromolecular proteins in the oyster sauce, thereby removing the sourness and bitterness of the oyster sauce, giving the oyster sauce a wheat flavor, and removing the bad flavors caused by the oxidation of lipids and proteins, slowing down the aging of the oyster sauce flavor; the semi-finished oyster sauce base material is subjected to a thermal reaction with monosodium glutamate to generate some ketones, pyrazines and small molecular aldehyde substances, so that the oyster sauce flavor is expressed as wheat and burnt flavor; the oyster sauce flavor can be made more integrated by adding seasoning auxiliary materials. Therefore, the proportion of acidic flavor compounds in the oyster sauce flavor base prepared in the present application is reduced, and the wheat flavor and sweet flavor are improved.

[0047] In some embodiments, the mass ratio of the semi-finished oyster sauce base material to the monosodium glutamate is (60-80):(20-40). For example, it can be but not limited to (60-80):(20-40), (60-78):(22-40), (60-76):(24-40), (60-74):(26-40), (60-72):(28-40), (60-70):(30-40), (60-68):(32-40), (60-66):(34-40), (60-64):(36-40), (60-62):(38-40), (62-80):(20-38), (64-80):(20-36), (66-80):(20-34), (68-80):(20-32), (70-80):(20-30), (72-80):(20-28), (74-80):(20-26), (76-80):(20-24) or (78-80):(20-22), etc. When the mass ratio of the semi-finished oyster sauce base material and MSG is within the above range, the mixture obtained after the second insulation treatment has a high proportion of ketones, pyrazines and small molecule aldehyde compounds, and the mixture has excellent caramel flavor, seafood flavor and baked biscuit aroma.

[0048] As a possible implementation, the temperature of the second heat preservation treatment is 95°C-100°C; for example, it can be but not limited to 95°C, 96°C, 97°C, 98°C, 99°C, 100°C or a range between any two of the above temperatures, etc. Thus, the odor can be effectively removed.

[0049] In some optional embodiments, the second heat preservation treatment time is 20 minutes to 40 minutes; for example, it can be but not limited to 20 minutes, 22 minutes, 24 minutes, 26 minutes, 28 minutes, 30 minutes, 32 minutes, 34 minutes, 36 minutes, 38 minutes, 40 minutes or a range between any two of the above times, etc. In this way, the loss of the generated flavor substances can be reduced and the characteristic flavor can be retained to the greatest extent.

[0050] It should be noted that the temperature and time of the second heat preservation treatment can be combined in any appropriate manner, and both can be selected from any temperature and time of the second heat preservation treatment described in this document.

[0051] In some optional embodiments, the temperature of the third insulation treatment is 95°C-100°C; for example, it can be but not limited to 95°C, 96°C, 97°C, 98°C, 99°C, 100°C or a range between any two of the above temperatures.

[0052] In some embodiments, the time of the third insulation treatment is 20min-40min; for example, it can be but not limited to 20min, 22min, 24min, 26min, 28min, 30min, 32min, 34min, 36min, 38min, 40min or a range between any two of the above times.

[0053] In some embodiments, the seasoning auxiliary materials include white sugar and table salt; by adding white sugar and table salt, it is helpful to further enhance the wheat aroma, caramel aroma, and baked biscuit aroma of the prepared oyster sauce flavor base, and remove fishy and miscellaneous flavors.

[0054] In some optional embodiments, the mass ratio of the mixture, white sugar and edible salt is (40-50):(30-40):(10-30); for example, it can be but not limited to (40-50):(30-40):(10-30), (41-50):(30-39):(11-29), (42-50):(30-38):(12-28), (43-50):(30-37):(13-27), (44- 50):(30-36):(14-26), (45-50):(30-35):(15-25), (46-50):(30-34):(16-24), (47-50):(30-33):(17-23), (48-50):(30-32):(18-22) or (49-50):(30-31):(19-21), etc. This is conducive to preparing an oyster sauce flavor base with a more integrated flavor.

[0055] In some embodiments, before the step of mixing the semi-finished oyster sauce base material with MSG and performing the second heat preservation treatment, the method further comprises: cooling the semi-finished oyster sauce base material to 45°C-60°C.

[0056] As an example, the temperature of the semi-finished oyster sauce base product after cooling can be but is not limited to 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C or a range between any two of the above temperatures.

[0057] One or more embodiments of the present application provide an oyster sauce flavor base material, which is prepared by the above-mentioned method for optimizing the flavor of oyster sauce. The proportion of acidic flavor compounds in the oyster sauce flavor base material prepared by the present application is reduced, and the malt flavor and sweet flavor are enhanced.

[0058] One or more embodiments of the present application provide a use of the above-mentioned oyster flavor base in the preparation of oyster sauce.

[0059] One or more embodiments of the present application provide an oyster sauce, comprising the above-mentioned oyster sauce flavor base.

[0060] The technical scheme of the present application is described in detail below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present application and are not used to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following embodiments are preferably referred to the guidance given in the present application, and can also be carried out according to the experimental manual or conventional conditions in the field, or according to the conditions recommended by the manufacturer, or with reference to experimental methods known in the art.

[0061] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0062] 1. Preparation of oyster sauce flavor base

[0063] Example 1

[0064] Step S1, rehydrating the wheat flour to a moisture content of 18 wt % to obtain rehydrated wheat flour, placing the rehydrated wheat flour in a high-temperature and high-pressure reactor for pretreatment, maintaining the temperature at 180° C. and the air pressure at 0.13 MPa for 40 minutes, and obtaining a processed wheat flour.

[0065] Step S2, mixing the processed wheat flour obtained in step S1 with oyster juice at a mass ratio of 10:90, heating to 80° C. for a first heat preservation treatment, and heat preservation for 3 hours. After the heat preservation is completed, cooling to 45° C. and filtering to obtain a semi-finished oyster juice base material;

[0066] Step S3, mixing the semi-finished oyster sauce base material in step S2 with monosodium glutamate in a mass ratio of 60:20, heating to 100° C. for a second heat preservation treatment, and keeping the temperature for 30 minutes. Then, adding sugar and salt to the mixture obtained by the second heat preservation treatment, wherein the mass ratio of the mixture, sugar and salt is 50:30:20, and then performing a third heat preservation treatment at 100° C. for 30 minutes, cooling to below 45° C. after the heat preservation is completed, to obtain an oyster sauce flavor base material.

[0067] Example 2

[0068] The preparation methods of Example 2 and Example 1 are similar, except that in Example 2, the wheat flour is rehydrated to a moisture content of 20 wt %, and the other aspects are the same.

[0069] Example 3

[0070] The preparation methods of Example 3 and Example 1 are similar, except that in Example 3, the wheat flour is rehydrated to a moisture content of 15 wt %, and the other aspects are the same.

[0071] Example 4

[0072] The preparation methods of Example 4 and Example 1 are similar, except that during the pretreatment in Example 4, the temperature was maintained at 160° C. and the gas pressure was 0.11 MPa for 30 minutes.

[0073] Example 5

[0074] The preparation methods of Example 5 are similar to those of Example 1, except that during the pretreatment in Example 5, the temperature was maintained at 190° C. and the gas pressure was 0.15 MPa for 60 min.

[0075] Example 6

[0076] The preparation methods of Example 6 and Example 1 are similar, except that in Example 6, the processed wheat flour and oyster juice are mixed in a mass ratio of 30:70, and the rest are the same.

[0077] Example 7

[0078] The preparation methods of Example 7 are similar to those of Example 1, except that the temperature of the first heat preservation treatment in Example 7 is 60° C. and the time is 1 h, and the other aspects are the same.

[0079] Comparative Example 1

[0080] The preparation methods of Comparative Example 1 and Example 1 are similar, except that the wheat flour in Comparative Example 1 is rehydrated to a moisture content of 30 wt %, and the other aspects are the same.

[0081] Comparative Example 2

[0082] The preparation methods of Comparative Example 2 and Example 1 are similar, except that the wheat flour in Comparative Example 1 is rehydrated to a moisture content of 5 wt %, and the other aspects are the same.

[0083] Comparative Example 3

[0084] The preparation methods of Comparative Example 3 and Example 1 are similar, except that: during the pretreatment in Comparative Example 1, the temperature was maintained at 110° C. and the gas pressure was 0.10 MPa for 30 minutes.

[0085] Comparative Example 4

[0086] The preparation methods of Comparative Example 4 are similar to those of Example 1, except that during the pretreatment in Comparative Example 1, the temperature was maintained at 230° C. and the gas pressure was 0.17 MPa for 30 min.

[0087] Comparative Example 5

[0088] The preparation methods of Comparative Example 5 and Example 1 are similar, except that in Comparative Example 5, the processed wheat flour and oyster juice are mixed in a mass ratio of 50:50, and the rest are the same.

[0089] Comparative Example 6

[0090] The preparation methods of Comparative Example 6 and Example 1 are similar, except that in Comparative Example 6, the processed wheat flour and oyster juice are mixed in a mass ratio of 5:95, and the rest are the same.

[0091] Comparative Example 7

[0092] The preparation methods of Comparative Example 7 and Example 1 are similar, except that the temperature of the first heat preservation treatment in Comparative Example 7 is 100° C. and the time is 1 h, and the other aspects are the same.

[0093] Comparative Example 8

[0094] The preparation methods of Comparative Example 8 and Example 1 are similar, except that the temperature of the first heat preservation treatment in Comparative Example 8 is 40° C. and the time is 3 h, and the others are the same.

[0095] Comparative Example 9

[0096] The difference between Comparative Example 9 and Example 1 is that in Comparative Example 9, the wheat flour is not rehydrated and pretreated, and the wheat flour and oyster juice are directly used for the first heat preservation treatment, and the other aspects are the same.

[0097] 2. Evaluation of Oyster Sauce Flavor Base

[0098] 1. The oyster sauce flavor base prepared in the above-mentioned embodiments and comparative examples was subjected to physical and chemical preparation tests. The results are shown in Table 1.

[0099] Table 1

[0100]

[0101] From the comparison of the results of Examples 1-7 and Comparative Examples 1-9 in Table 1, it can be seen that after the oyster sauce flavor is optimized by the method provided in the present application, the volatile basic nitrogen content and hydrogen peroxide value of the prepared oyster sauce flavor base are significantly reduced. At the same time, the rate of increase of the hydrogen peroxide value during the storage process is significantly reduced, which effectively controls the further oxidation of the oyster sauce.

[0102] 2. Sensory organs are divided into evaluation

[0103] Ten professional appraisers were organized to conduct a sensory evaluation of the taste and aroma of the oyster sauce flavor base, using the evaluation table shown in Table 2 as the evaluation standard. The sensory score was above 80 points, indicating that the sensory flavor of the oyster sauce flavor base was good. The evaluation results are shown in Table 3.

[0104] Table 2

[0105]

[0106] Table 3

[0107]

[0108] Table 4

[0109]

[0110] Note: The sensory scores in Tables 3 and 4 are calculated by adding up the scores of each assessor.

[0111] It can be seen from the comparison of the results of Examples 1-7 and Comparative Examples 1-9 in Tables 3 and 4 that after the flavor of oyster sauce is optimized by the method of the present application, the oyster sauce flavor base prepared has the overall flavor of wheat, oyster and burnt aroma, and the undesirable flavors such as fishy smell have been effectively removed.

[0112] 3. Flavor analysis

[0113] The oyster sauce used in the preparation process of Example 1 and the oyster sauce flavor base prepared at the end were subjected to flavor analysis. The results are shown in Tables 5 and Figure 1 shown.

[0114] Table 5

[0115]

[0116] From Table 5 and Figure 1 It can be seen that after the flavor of oyster sauce is optimized using the method provided in the present application, the components such as acids and aldehydes in the prepared oyster sauce flavor base are significantly reduced, and the flavor is effectively improved.

[0117] In summary, after optimizing the flavor of oyster sauce using the method provided in this application, the volatile basic nitrogen content and hydrogen peroxide value of the oyster sauce flavor base material obtained were significantly reduced, and the rate of increase of hydrogen peroxide value decreased significantly during storage, effectively controlling the further oxidation of oyster sauce. In addition, the oyster sauce flavor base material obtained has a malt aroma, oyster aroma and burnt aroma as a whole, and the undesirable flavors such as fishy smell have been effectively removed.

[0118] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0119] The above-mentioned embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application shall be subject to the attached claims.

Claims

1. A method for optimizing the flavor of oyster sauce, characterized in that: The steps include: Pre-treating the rehydrated wheat flour to prepare a wheat flour treated material; wherein the water content of the rehydrated wheat flour is 15wt%-20wt%, the pre-treatment temperature is 160°C-190°C, the time is 30min-60min, and the pressure is 0.11MPa-0.15MPa; The processed wheat flour and oyster juice are mixed in a mass ratio of (10-30): (70-90) and then subjected to a first heat preservation treatment to prepare an oyster juice base semi-finished product; wherein the temperature of the first heat preservation treatment is 60° C.-80° C. and the time is 1 h-3 h; The semi-finished oyster sauce base material is mixed with monosodium glutamate and then subjected to a second heat preservation treatment, and seasoning auxiliary materials are added to the mixture obtained from the second heat preservation treatment and then subjected to a third heat preservation treatment.

2. The method according to claim 1, characterized in that The mass ratio of the semi-finished oyster sauce base material to the monosodium glutamate is (60-80):(20-40).

3. The method according to claim 1, characterized in that The temperature of the second heat preservation treatment is 95° C.-100° C., and the time is 20 min-40 min.

4. The method according to claim 1, characterized in that The temperature of the third heat preservation treatment is 95° C.-100° C., and the time is 20 min-40 min.

5. The method according to claim 1, characterized in that The seasoning auxiliary materials include white sugar and edible salt.

6. The method according to claim 5, characterized in that The mass ratio of the mixture, white sugar and edible salt is (40-50):(30-40):(10-30).

7. The method according to any one of claims 1 to 6, characterized in that: Before the step of mixing the semi-finished oyster sauce base material with monosodium glutamate and performing a second heat preservation treatment, the method further comprises: The semi-finished oyster sauce base product is cooled to 45°C-60°C.

8. An oyster sauce flavor base, characterized in that: The oyster sauce is prepared by the method for optimizing the flavor of oyster sauce as described in any one of claims 1 to 7.

9. Use of the oyster flavor base as claimed in claim 8 in the preparation of oyster sauce.

10. An oyster sauce, characterized in that: The invention comprises the oyster sauce flavor base as claimed in claim 8.

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