Coloring and flavoring material and preparation method thereof and seasoning

Abstract

The present application relates to the technical field of condiments, and in particular to a coloring and flavoring material, a preparation method thereof, and a condiment. The preparation method of the flavoring and flavoring material comprises the following steps: mixing rice raw materials and roasted wheat raw materials to prepare a mixed material; after subjecting the mixed material to a first enzymatic hydrolysis treatment, adding lactic acid bacteria for fermentation treatment to prepare a fermented material; subjecting the fermented material to a liquefaction treatment, a saccharification treatment, and a second enzymatic hydrolysis treatment to prepare a semi-finished product; aging the semi-finished product until it changes color, and the aging temperature is 80°C to 90°C. The flavoring and flavoring material prepared by the above method can replace the colorant caramel and be used in grain brewing condiments. While being green and environmentally friendly, it ensures the physical and chemical indicators of grain brewing condiments.

Description

Technical Field

[0001] The present application relates to the technical field of condiments, and in particular to a coloring and flavoring material, a preparation method thereof, and a condiment. Background Art

[0002] Condiments have become one of the indispensable products on the tables of consumers, and cooking wine and vinegar are more common condiments. Cooking wine mainly masks or reacts with fishy substances during the cooking process through its rich alcohols, amino acids, organic acids, esters, and flavor substances such as ethers, ketones, and alkenes from spices, thereby achieving the effect of removing fishy and muttony smells. Vinegar is mainly composed of acetic acid, higher alcohols, etc. It can play an acidifying role in the cooking process or directly promote gastrointestinal digestion. With the improvement of people's living standards, the pursuit of green and healthy life has become more and more enthusiastic, which has prompted people to tend to use grain-brewed condiments, for example, grain-brewed vinegar or brewed cooking wine. The demand for these two types of products is increasing.

[0003] Grain brewing condiments generally need to undergo about 1 month of microbial fermentation to meet the physical and chemical indicators required by national standards or industry standards, such as alcohol content and total acidity. In addition, color and aroma are also important physical and chemical indicators of grain brewing condiments. The commonly used solution in the industry is to achieve the above physical and chemical indicators by extending the fermentation cycle during the fermentation stage of grain brewing condiments or by long-term aging and storage after the fermentation is completed. Whether it is extending the fermentation cycle or long-term aging and storage, it means that the production cycle is increased, the manufacturing cost increases dramatically, and the market competitiveness decreases. Therefore, most of the colorants on the market are currently added to caramel to improve the physical and chemical indicators of grain brewing condiments while not extending the fermentation cycle or aging and storage cycle, or even reducing the fermentation cycle or aging and storage cycle, thereby reducing costs and allowing consumers to enjoy high-quality and low-priced grain brewing condiments.

[0004] Color caramel is usually a complex mixed compound, some of which exist in the form of colloidal aggregates. It can be made by heating carbohydrates alone or synthesized with the participation of edible acids, alkalis and salts. The amount of color caramel added can directly improve the color of the condiment, making it orange-yellow, brownish yellow to brown. The furan compounds and pyrazine compounds contained in the color caramel are all aroma and flavor substances that can directly improve the flavor of the condiment. The four production processes of color caramel are all chemical production processes. As a chemical product, it is inevitable that some substances that are not good for health, such as heavy metals, are introduced during the production process. At present, people’s common sense believes that color caramel is a food additive that is not good for health. Therefore, with people’s pursuit of a healthy and green healthy life, how to find a green substitute for color caramel has become an urgent issue in this field. Summary of the invention

[0005] Based on this, the first aspect of the present application provides a method for preparing a coloring and flavoring material, and its technical solution is as follows:

[0006] A method for preparing a flavoring and aroma-enhancing flavor material comprises the following steps:

[0007] Mixing the rice raw material and the roasted wheat raw material to prepare a mixed material;

[0008] After the mixed material is subjected to a first enzymatic hydrolysis treatment, lactic acid bacteria are added to perform a fermentation treatment to prepare a fermentation material;

[0009] Performing liquefaction treatment, saccharification treatment and second enzymolysis treatment on the fermented material to prepare a semi-finished product;

[0010] The semi-finished product is aged until it changes color, and the aging temperature is 80°C to 90°C.

[0011] The second aspect of the present application provides a coloring and flavoring material, which is prepared by the preparation method as described above.

[0012] The third aspect of the present application provides a seasoning, the raw materials of which include the coloring and flavoring materials as described above.

[0013] Compared with the traditional solution, this application has the following beneficial effects:

[0014] This application uses rice flour and fried wheat flour as raw materials, and after the first enzymatic hydrolysis treatment, lactic acid bacteria are added for fermentation treatment to increase the total acid content, and then the sugar content of the fermented material is increased through liquefaction and saccharification treatment, and then the second enzymatic hydrolysis treatment is carried out to promote protein hydrolysis and dissolution, and then the semi-finished product is placed at high temperature for aging to cause Maillard reaction, and a flavor material with a dark flavor rich in sugar, acid and amino acid nitrogen is obtained. The prepared seasoning and flavoring material can replace the colorant caramel for use in grain brewing seasonings, which is green and environmentally friendly while ensuring the physical and chemical indicators of grain brewing seasonings. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] 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.

[0016] Figure 1 The present invention is a schematic diagram of the preparation process of a coloring and flavoring material according to one embodiment. DETAILED DESCRIPTION

[0017] The present application will be further described in detail below in conjunction with specific embodiments. 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 disclosure of the present application more thoroughly understood.

[0018] 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.

[0019] the term

[0020] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0021] In the present application, "plurality", "multiple", "multiple times", "plurality", etc., unless otherwise specified, refer to a number greater than 2 or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0022] In this application, "optionally", "optional" and "optional" refer to optional, that is, to 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.

[0023] In this application, in the "first aspect", "second aspect", "third aspect", "fourth aspect", etc., the terms "first", "second", "third", "fourth", etc. are used 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", "fourth", etc. 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.

[0024] In the present application, when referring to a numerical interval (i.e., a numerical range), unless otherwise specified, the optional numerical distribution within the above numerical interval is deemed to be continuous and includes the two numerical endpoints of the numerical range (i.e., the minimum value and the maximum value), and every numerical value between the two numerical endpoints.

[0025] The temperature parameters in this application, unless otherwise specified, are allowed to be either constant temperature treatment or to vary within a certain temperature range. It should be understood that 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.

[0026] The first aspect of the present application provides a method for preparing a coloring and flavoring material. In one embodiment, see Figure 1 The method for preparing the coloring and flavoring material comprises the following steps:

[0027] S10, mixing the rice raw material and the roasted wheat raw material to prepare a mixed material.

[0028] In this embodiment, rice and wheat are used to produce coloring and flavoring materials, which, as green raw materials, meet the current market's pursuit of green and healthy food. Rice and wheat can be crushed into powder, sieved, and rice flour and wheat flour can be obtained respectively, and rice flour and wheat flour can be used as rice raw materials and wheat raw materials respectively. The mesh number of the sieve can be 30 mesh to 50 mesh, for example, 30 mesh, 40 mesh, and 50 mesh.

[0029] The fried wheat raw material may be fried wheat flour, which is obtained by frying the wheat raw material. Taking fried wheat flour as an example, the preparation method of fried wheat flour includes the following steps: frying the wheat flour at high temperature until the color is slightly yellow and the wheat aroma is obviously emitted. The high temperature frying can be performed in a hot pan.

[0030] The rice raw material and the roasted wheat raw material are mixed. Optionally, the mass ratio of the rice raw material to the roasted wheat raw material is (3-4):1.

[0031] S20, after performing a first enzymatic hydrolysis treatment on the mixed material, adding lactic acid bacteria for fermentation treatment to prepare a fermentation material.

[0032] Optionally, subjecting the mixed material to a first enzymatic hydrolysis treatment comprises the following steps:

[0033] The mixed material is mixed with water, and a first acidic protease is added to perform a first enzymatic hydrolysis.

[0034] Optionally, the mass ratio of the mixed material to water is 1:(2-4).

[0035] Optionally, the first acidic protease accounts for 0.1‰ to 0.2‰ of the mass of the mixed material, and the enzyme activity of the first acidic protease is 750,000 U / mL to 850,000 U / mL. For example, the enzyme activity of the first acidic protease is 750,000 U / mL, 800,000 U / mL, or 850,000 U / mL.

[0036] Optionally, the first enzymatic hydrolysis time is 3 h to 5 h.

[0037] Optionally, the parameters of the fermentation process are controlled so that the total acid content of the fermented material is 11.0 g / L to 13.0 g / L.

[0038] Optionally, the lactic acid bacteria are provided by freeze-dried lactic acid bacteria powder, the dry matter in the freeze-dried lactic acid bacteria powder accounts for 0.03‰ to 0.05‰ of the mass of the mixed material, and the content of lactic acid bacteria in the freeze-dried lactic acid bacteria powder is 500 billion / g±10 billion / g.

[0039] Optionally, the fermentation time of the fermentation treatment is 24h to 48h.

[0040] S30, performing liquefaction treatment, saccharification treatment and second enzymolysis treatment on the fermentation material to prepare a semi-finished product.

[0041] Optionally, the fermentation material is subjected to liquefaction treatment, comprising the following steps:

[0042] The fermentation material and the liquefaction enzyme are mixed, stirred at the liquefaction temperature until the iodine solution does not change color when detected by iodine solution (the iodine solution is purple, and the iodine solution does not change color when detected by iodine solution), and first cooled to prepare the liquefied material.

[0043] Optionally, the liquefaction enzyme accounts for 0.30‰ to 0.45‰ of the mass of the fermentation material, and the enzyme activity of the liquefaction enzyme is 250,000 U / mL to 300,000 U / mL, for example, the enzyme activity of the liquefaction enzyme is 250,000 U / mL, 280,000 U / mL, or 300,000 U / mL.

[0044] Optionally, the liquefaction temperature is 95°C to 98°C. Optionally, the stirring time of the liquefaction is 1h to 2h. Optionally, the first cooling is to 60°C to 65°C.

[0045] Optionally, the fermented material after liquefaction is subjected to saccharification treatment, comprising the following steps:

[0046] The fermented material after liquefaction treatment is mixed with saccharifying enzyme, stirred at saccharification temperature, water is added, and a second cooling is performed to prepare saccharification material.

[0047] It can be understood that the fermented material after liquefaction treatment is liquefied material.

[0048] Optionally, the saccharifying enzyme accounts for 0.8‰ to 1.0‰ of the mass of the fermented material (liquefied material) after liquefaction treatment, and the enzyme activity of the saccharifying enzyme is 250,000 U / mL to 300,000 U / mL. For example, the enzyme activity of the saccharifying enzyme is 250,000 U / mL, 260,000 U / mL, or 300,000 U / mL.

[0049] Optionally, the saccharification temperature is 60°C to 67°C. Optionally, the stirring time of the saccharification is 1h to 2h. Optionally, water is added to a material-water ratio of 1:(2-4). Optionally, the second cooling is performed to 20°C to 25°C.

[0050] Optionally, the fermentation material after saccharification is subjected to a second enzymatic hydrolysis treatment, comprising the following steps:

[0051] The fermented material after saccharification treatment is mixed with a second acidic protease and subjected to a second enzymatic hydrolysis.

[0052] It can be understood that the fermented material after saccharification treatment is the saccharified material.

[0053] Optionally, the second acidic protease accounts for 0.5‰ to 0.6‰ of the mass of the mixed material, and the enzyme activity of the second acidic protease is 750,000 U / mL to 850,000 U / mL. For example, the enzyme activity of the second acidic protease is 750,000 U / mL, 800,000 U / mL, or 850,000 U / mL.

[0054] Optionally, the second enzymatic hydrolysis time is 3 to 5 days.

[0055] After the second enzymatic hydrolysis, a semi-finished product is obtained.

[0056] S40, aging the semi-finished product until it changes color, with the aging temperature being 80° C. to 90° C.

[0057] Optionally, before aging the semi-finished product, a step of filtering to remove particulate matter in the semi-finished product is also included. Optionally, filtering can be assisted by a filter aid. Optionally, the filter aid can be diatomaceous earth or perlite. Optionally, the mass of the filter aid accounts for 2% to 4% of the mass of the semi-finished product. For example, the mass of the filter aid accounts for 2%, 3%, or 4% of the mass of the semi-finished product.

[0058] Optionally, the color of the obtained color-adjusting and aroma-enhancing flavor is prepared by aging and color-changing until the color ratio of a solution with a concentration of 0.1% (m / V) at a wavelength of 610 nm is within the range of 6000 to 7000, which can meet the color requirements of the condiment.

[0059] It is understood that the aging temperature includes but is not limited to 80° C., 85° C., and 90° C. The semi-finished product can be placed in an oven to achieve aging. Optionally, the aging time is 3 to 4 days.

[0060] The above implementation uses rice flour and fried wheat flour as raw materials, performs a first enzymatic hydrolysis treatment, adds lactic acid bacteria for fermentation treatment, increases the total acid content, and then increases the sugar content of the fermented material through liquefaction and saccharification treatment, and then performs a second enzymatic hydrolysis treatment to promote protein hydrolysis and dissolution, and then places the semi-finished product at high temperature for aging to cause Maillard reaction, thereby obtaining a flavor material with a dark flavor rich in sugar, acid and amino acid nitrogen. The prepared seasoning and flavoring material can replace caramel colorant for use in grain brewing seasonings, which is green and environmentally friendly while ensuring the physical and chemical indicators of grain brewing seasonings.

[0061] The second aspect of the present application provides a coloring and flavoring material, which is prepared by the preparation method as described above.

[0062] Optionally, the physical and chemical indicators of the color and flavor material are that the total sugar content is 130g / L-149g / L, the total acid content is 11.1g / L-13.0g / L, the amino acid nitrogen content is 0.7g / L-0.85g / L, the furfural content is 2.52g / L-2.68g / L, the 5-methylfuranaldehyde content is 0.18g / L-0.24g / L, and the isovaleraldehyde content is 0.29g / L-0.32g / L; the taste is sweet and slightly sour, and the sensory aroma has a strong caramel flavor and a weak fruity flavor. When applied to grain-brewed vinegar or cooking wine, the caramel flavor and fruity flavor can be enhanced, the taste becomes soft and sweet, and the aroma and taste of the product are enriched.

[0063] The coloring and flavoring materials can achieve a comprehensive improvement in the color, flavor, and taste of grain brewing condiments, and can especially modify the color, flavor, and taste of grain brewing cooking wine or grain brewing vinegar. Adding caramel as a coloring agent to grain brewing condiments can reduce costs without extending the fermentation cycle or aging storage cycle, or even reduce the fermentation cycle or aging storage cycle, while ensuring physical and chemical indicators.

[0064] The third aspect of the present application provides a seasoning, the raw materials of which include the coloring and flavoring materials as described above.

[0065] Adding coloring and flavoring materials to different condiments in different proportions is beneficial to the comprehensive improvement of the color, flavor and taste of the condiments, and can also achieve differentiation of product series.

[0066] Optionally, the condiment is a grain brewing condiment. Optionally, the condiment is selected from edible vinegar or cooking wine. Optionally, the condiment is selected from grain brewing vinegar or grain brewing cooking wine.

[0067] The rice wine used in grain-brewed cooking wine generally needs to undergo about 1 month of microbial fermentation, and the aroma of grain-brewed cooking wine is enhanced by extending the fermentation cycle during the microbial fermentation stage of the rice wine or by long-term aging and storage after the fermentation. The above-mentioned seasoning and flavoring materials are used in grain-brewed cooking wine, which can not only increase its color to make the cooking wine dark brown, but also enhance its aroma to make the cooking wine more caramelized and fruity, and also play a certain role in harmonizing the taste of the cooking wine, making it soft and relieving bitterness. And to a certain extent, the fermentation or aging cycle of cooking wine can be moderately shortened to achieve the effect of improving quality and efficiency.

[0068] The base vinegar used in grain-brewed vinegar generally needs to undergo about 1 month of microbial fermentation, and the aroma of grain-brewed vinegar is enhanced by extending the fermentation cycle during the microbial fermentation stage of the vinegar or by long-term aging and storage after the fermentation. The above-mentioned seasoning and flavoring materials are used in grain-brewed vinegar, which can not only increase its color to make the vinegar dark black, but also enhance its aroma to make the vinegar more caramelized and fruity, and also play a certain role in harmonizing the taste of the vinegar, making it soft and mellow and alleviating bitterness. And to a certain extent, the fermentation or aging cycle of vinegar can be moderately shortened to achieve the effect of improving quality and efficiency.

[0069] The following is further described in conjunction with specific embodiments and comparative examples. The raw materials involved in the following specific embodiments and comparative examples, unless otherwise specified, can all be commercially available, the instruments used, unless otherwise specified, can all be commercially available, and the processes involved, unless otherwise specified, are all routinely selected by those skilled in the art.

[0070] Example 1

[0071] This embodiment provides a coloring and flavoring material and a preparation method thereof, the steps are as follows:

[0072] Step 1: Grind rice and wheat into powder respectively, and pass through a 40-mesh sieve to obtain rice flour and wheat flour. Add wheat flour to a hot pan and stir-fry at high temperature until it is dark yellow in color and has a distinct wheat aroma, thereby obtaining stir-fried wheat flour. Mix rice flour and stir-fried wheat flour (mass ratio is 4:1) to obtain a mixed material.

[0073] Step 2, add water to the mixed material (the material-water mass ratio is 1:4), add the first acid protease (enzyme activity is 800,000 U / mL) accounting for 0.2‰ of the mass of the mixed material, perform the first enzymolysis for 5 hours, then add the freeze-dried lactic acid bacteria powder (the content of lactic acid bacteria is 500 billion / g) whose dry matter accounts for 0.05‰ of the mass of the mixed material, ferment for 48 hours, obtain the fermented material, and determine the total acid content in the fermented material. The results are shown in Table 1.

[0074] Step 3: Add liquefaction enzyme (enzyme activity of 280,000 U / mL) accounting for 0.45‰ of the mass of the fermentation material to the fermentation material, raise the temperature to 98°C, stir continuously throughout the process, maintain for 2 hours, the iodine solution is purple (i.e., the iodine solution does not change color), then cool to 67°C to obtain a liquefied material.

[0075] Step 4: Add 1.0‰ saccharifying enzyme (enzyme activity of 260,000 U / mL) to the liquefied material, keep warm at 67°C, stir continuously throughout the process, and maintain for 2 hours. Then add water to make the volume to a material-water mass ratio of 1:4, cool to 25°C, and obtain a saccharified material.

[0076] Step 5: Add a second acid protease (with an enzyme activity of 800,000 U / mL) accounting for 0.6‰ of the mass of the saccharified material to the saccharified material, perform a second enzymatic hydrolysis for 5 days, and obtain a semi-finished product.

[0077] Step 6: Use perlite as a filter aid to filter the semi-finished product, collect the filtrate and place it in a 90° C. oven for 4 days to obtain a color-adjusting and flavor-enhancing material.

[0078] Example 2

[0079] This embodiment provides a coloring and flavoring material and a preparation method thereof, the steps are as follows:

[0080] Step 1: Grind rice and wheat into powder respectively, and pass through a 40-mesh sieve to obtain rice flour and wheat flour. Add wheat flour to a hot pan and stir-fry at high temperature until it is dark yellow in color and has a distinct wheat aroma, thereby obtaining stir-fried wheat flour. Mix rice flour and stir-fried wheat flour (mass ratio is 3:1) to obtain a mixed material.

[0081] Step 2, add water to the mixed material (the material-water mass ratio is 1:2), add the first acid protease (enzyme activity is 800,000 U / mL) accounting for 0.1‰ of the mass of the mixed material, perform the first enzymolysis for 3 hours, then add the freeze-dried lactic acid bacteria powder (the content of lactic acid bacteria is 500 billion / g) whose dry matter accounts for 0.03‰ of the mass of the mixed material, ferment for 24 hours, obtain the fermented material, and determine the total acid content in the fermented material. The results are shown in Table 1.

[0082] Step 3: Add liquefaction enzyme (enzyme activity of 280,000 U / mL) accounting for 0.30‰ of the mass of the fermentation material to the fermentation material, raise the temperature to 95°C, stir continuously throughout the process, maintain for 1 hour, the iodine solution is purple (i.e., the iodine solution does not change color), then cool to 60°C to obtain a liquefied material.

[0083] Step 4: Add 0.8‰ saccharifying enzyme (enzyme activity of 260,000 U / mL) to the liquefied material, keep warm at 62°C, stir continuously throughout the process, and maintain for 1 hour. Then add water to make the volume to a material-water mass ratio of 1:2, cool to 20°C, and obtain a saccharified material.

[0084] Step 5: Add a second acid protease (with an enzyme activity of 800,000 U / mL) accounting for 0.5‰ of the mass of the saccharified material to the saccharified material, perform a second enzymolysis for 3 days, and obtain a semi-finished product.

[0085] Step 6: Use perlite as a filter aid to filter the semi-finished product, collect the filtrate and place it in an oven at 80° C. for 3 days to obtain a color-adjusting and flavor-enhancing material.

[0086] Example 3

[0087] This embodiment provides a coloring and flavoring material and a preparation method thereof, the steps are as follows:

[0088] Step 1: Grind rice and wheat into powder respectively, and pass through a 40-mesh sieve to obtain rice flour and wheat flour. Add wheat flour to a hot pan and stir-fry at high temperature until it is dark yellow in color and has a distinct wheat aroma, thereby obtaining stir-fried wheat flour. Mix rice flour and stir-fried wheat flour (mass ratio is 4:1) to obtain a mixed material.

[0089] Step 2, add water to the mixed material (the material-water mass ratio is 1:4), add the first acid protease (enzyme activity is 800,000 U / mL) accounting for 0.2‰ of the mass of the mixed material, perform the first enzymolysis for 5 hours, then add the freeze-dried lactic acid bacteria powder (the content of lactic acid bacteria is 500 billion / g) whose dry matter accounts for 0.05‰ of the mass of the mixed material, ferment for 48 hours, obtain the fermented material, and determine the total acid content in the fermented material. The results are shown in Table 1.

[0090] Step 3: Add liquefaction enzyme (enzyme activity of 280,000 U / mL) accounting for 0.30‰ of the mass of the fermentation material to the fermentation material, raise the temperature to 95°C, stir continuously throughout the process, maintain for 1 hour, the iodine solution is purple (i.e., the iodine solution does not change color), then cool to 60°C to obtain a liquefied material.

[0091] Step 4: Add 0.8‰ saccharifying enzyme (enzyme activity of 260,000 U / mL) to the liquefied material, keep warm at 62°C, stir continuously throughout the process, and maintain for 1 hour. Then add water to make the volume to a material-water mass ratio of 1:4, cool to 20°C, and obtain a saccharified material.

[0092] Step 5: Add a second acid protease (with an enzyme activity of 800,000 U / mL) accounting for 0.5‰ of the mass of the saccharified material to the saccharified material, perform a second enzymatic hydrolysis for 3 days, and obtain a semi-finished product.

[0093] Step 6: Use perlite as a filter aid to filter the semi-finished product, collect the filtrate and place it in an oven at 80° C. for 3 days to obtain a color-adjusting and flavor-enhancing material.

[0094] Example 4

[0095] This embodiment provides a coloring and flavoring material and a preparation method thereof, the steps are as follows:

[0096] Step 1: Grind rice and wheat into powder respectively, and pass through a 40-mesh sieve to obtain rice flour and wheat flour. Add wheat flour to a hot pan and stir-fry at high temperature until it is dark yellow in color and has a distinct wheat aroma, thereby obtaining stir-fried wheat flour. Mix rice flour and stir-fried wheat flour (mass ratio is 3:1) to obtain a mixed material.

[0097] Step 2, add water to the mixed material (the material-water mass ratio is 1:2), add the first acid protease (enzyme activity is 800,000 U / mL) accounting for 0.1‰ of the mass of the mixed material, perform the first enzymolysis for 3 hours, then add the freeze-dried lactic acid bacteria powder (the content of lactic acid bacteria is 500 billion / g) whose dry matter accounts for 0.03‰ of the mass of the mixed material, ferment for 24 hours, obtain the fermented material, and determine the total acid content in the fermented material. The results are shown in Table 1.

[0098] Step 3: Add liquefaction enzyme (enzyme activity of 280,000 U / mL) accounting for 0.45‰ of the mass of the fermentation material to the fermentation material, raise the temperature to 98°C, stir continuously throughout the process, maintain for 2 hours, the iodine solution is purple (i.e., the iodine solution does not change color), then cool to 67°C to obtain a liquefied material.

[0099] Step 4: Add 1.0‰ saccharifying enzyme (enzyme activity of 260,000 U / mL) to the liquefied material, keep warm at 67°C, stir continuously throughout the process, and maintain for 2 hours. Then add water to make the volume to a material-water mass ratio of 1:2, cool to 25°C, and obtain a saccharified material.

[0100] Step 5: Add a second acid protease (with an enzyme activity of 800,000 U / mL) accounting for 0.6‰ of the mass of the saccharified material to the saccharified material, perform a second enzymatic hydrolysis for 5 days, and obtain a semi-finished product.

[0101] Step 6: Use perlite as a filter aid to filter the semi-finished product, collect the filtrate and place it in a 90° C. oven for 4 days to obtain a color-adjusting and flavor-enhancing material.

[0102] Comparative Example 1

[0103] This comparative example provides a coloring and flavoring material and a preparation method thereof, which is basically the same as Example 1, except that the first enzymatic hydrolysis and fermentation treatment in step 2 are not performed. The total acid content in the coloring and flavoring material is measured, and the results are shown in Table 1.

[0104] Comparative Example 2

[0105] This comparative example provides a coloring and flavoring material and a preparation method thereof, which is basically the same as Example 1, except that: the first enzymatic hydrolysis treatment is not performed in step 2, and step 2 is specifically as follows:

[0106] Step 2: Add water to the mixture (the material-water mass ratio is 1:4), add freeze-dried lactic acid bacteria powder (the content of lactic acid bacteria is 500 billion / g) with a dry matter accounting for 0.05‰ of the mass of the mixture, ferment for 48 hours, obtain the material, and determine the total acid content in the material. The results are shown in Table 1.

[0107] Comparative Example 3

[0108] This comparative example provides a coloring and flavoring material and a preparation method thereof, which is basically the same as Example 1, with the main difference being that the second enzymatic hydrolysis treatment in step 5 is not performed.

[0109] Comparative Example 4

[0110] This comparative example provides a coloring and flavoring material and a preparation method thereof, which is basically the same as Example 1, except that: the first enzymatic hydrolysis treatment and fermentation treatment in step 2 are not performed, and the amount of protease used in the first enzymatic hydrolysis treatment in step 2 is supplemented to the second enzymatic hydrolysis treatment in step 5, and the fermentation treatment in step 2 is transferred to step 5. The specific steps are as follows:

[0111] Step 5. Add a second acid protease (enzyme activity of 800,000 U / mL) accounting for 0.8‰ of the mass of the saccharification material to the saccharification material, perform the second enzymolysis for 5 days, then add freeze-dried lactic acid bacteria powder (lactic acid bacteria content of 500 billion / g) accounting for 0.05‰ of the mass of the mixed material, ferment for 48 hours, obtain a fermented material (semi-finished product), and determine the total acid content in the fermented material. The results are shown in Table 1.

[0112] Comparative Example 5

[0113] This comparative example provides a coloring and flavoring material and a preparation method thereof, which is basically the same as Example 1, with the main differences that: the first enzymatic hydrolysis treatment and fermentation treatment of step 2 are not performed, and the second enzymatic hydrolysis treatment of step 5 is not performed. The total acid content in the coloring and flavoring material is measured, and the results are shown in Table 1.

[0114] Comparative Example 6

[0115] This embodiment provides a coloring and flavoring material and a preparation method thereof, which is basically the same as that of Embodiment 1, except that the filtrate in step 6 is placed in a 60° C. oven for heat preservation.

[0116] The total sugar and amino acid nitrogen of the coloring and flavoring materials of the above-mentioned embodiments and comparative examples were tested, and the results are summarized in Table 1. The aroma components (furfural, 5-methylfuranaldehyde, isovaleraldehyde) of the coloring and flavoring materials of the above-mentioned embodiments and comparative examples were detected by gas chromatography-mass spectrometry, and the results are summarized in Table 2. Water was added to the coloring and flavoring materials of the embodiments and comparative examples to prepare a solution with a concentration of 0.1% (m / V), and the absorbance value A was detected at a wavelength of 610 nm, and the color ratio was calculated according to the following formula: Color ratio (EBC unit) = A×20000 / 0.076, and the results are summarized in Table 2.

[0117] Take caramel colorant (commercially available, trade name caramel color food coloring), dissolve it in salt water at a mass ratio of 1:2, and its color ratio is close to that of Examples 1-4 (see Table 2, wherein the detection method of the color ratio value is consistent with the detection method of the coloring and flavoring materials of the above-mentioned embodiments and comparative examples). At this time, the total sugar, amino acid nitrogen, total acid content, and aroma components (furfural, 5-methylfuranaldehyde, isovaleraldehyde) are tested. The results are shown in Tables 1 and 2.

[0118] Table 1

[0119] Group Total sugar (g / L) Amino acid nitrogen (g / L) Total acid (calculated as lactic acid) (g / L) Example 1 143 0.85 13.0 Example 2 135 0.72 11.1 Example 3 130 0.70 12.5 Example 4 149 0.81 11.5 Comparative Example 1 140 0.65 0.03 Comparative Example 2 173 0.70 4.5 Comparative Example 3 138 0.02 12.1 Comparative Example 4 98 0.70 65 Comparative Example 5 135 0.01 0.02 Comparative Example 6 140 0.80 12.5 Caramel coloring 366 0.01 0.01

[0120] Table 2

[0121]

[0122]

[0123] As can be seen from the above, the total sugar content of the coloring and flavoring material prepared in Example 1 is 130g / L-149g / L, the total acid content is 11.1g / L-13.0g / L, the amino acid nitrogen content is 0.7g / L-0.85g / L, the furfural content is 2.52g / L-2.68g / L, the 5-methylfuranaldehyde content is 0.18g / L-0.24g / L, and the isovaleraldehyde content is 0.29g / L-0.32g / L; its taste is sweet and slightly sour, and its sensory aroma has a strong caramel flavor and a weak fruity flavor. It can be applied to grain-brewed vinegar or cooking wine to enhance the caramel flavor and fruity flavor, make its taste soft and sweet, enrich the aroma and taste of the product, and the color has high absorbance and deep color, which meets the dark color requirements of condiments.

[0124] The coloring and flavoring material prepared in Comparative Example 1 has basically no total acid and very few aroma components. The coloring and flavoring material prepared in Comparative Example 2 has a low total acid content, and the aroma components furfural, 5-methyl furanaldehyde (g / L), and isovaleraldehyde (g / L) are low in content. The coloring and flavoring material prepared in Comparative Example 3 basically does not contain amino acid nitrogen, has a low content of aroma components, and has a low color absorbance. The coloring and flavoring material prepared in Comparative Example 4 has low total sugar and high aroma components, and the total acid is too high and acidic, and the color absorbance is low. When applied to the product, the aroma components meet the standards, the acidity exceeds the standards, and the color does not meet the standards. The coloring and flavoring material prepared in Comparative Example 5 has low amino acid nitrogen, low total acid, low aroma component content, and low color absorbance. The coloring and flavoring material prepared in Comparative Example 6 has low color absorbance. The comparative color caramel has no other ingredients except sugar. Under similar color absorbance, the coloring and flavoring materials of Examples 1-4 can be used to replace the color caramel.

[0125] 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.

[0126] 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 preparing a coloring and flavoring material, characterized in that: The following steps are involved: Mixing the rice raw material and the roasted wheat raw material to prepare a mixed material; After the mixed material is subjected to a first enzymatic hydrolysis treatment, lactic acid bacteria are added to perform a fermentation treatment to prepare a fermentation material; Performing liquefaction treatment, saccharification treatment and second enzymolysis treatment on the fermented material to prepare a semi-finished product; The semi-finished product is aged until it changes color, and the aging temperature is 80°C to 90°C.

2. The method for preparing the coloring and flavoring material according to claim 1, characterized in that: The parameters of the fermentation process are controlled so that the total acid content of the fermented material is 11.0 g / L to 13.0 g / L.

3. The method for preparing the coloring and flavoring material according to claim 2, characterized in that: The parameters of the fermentation process include at least one of the following characteristics: (1) The lactic acid bacteria are provided by freeze-dried lactic acid bacteria powder, the dry matter in the freeze-dried lactic acid bacteria powder accounts for 0.03‰ to 0.05‰ of the mass of the mixed material, and the content of lactic acid bacteria in the freeze-dried lactic acid bacteria powder is 500 billion / g±10 billion / g; (2) The fermentation time of the fermentation treatment is 24h to 48h.

4. The method for preparing the coloring and flavoring material according to claim 1, characterized in that: The mixed material is subjected to a first enzymatic hydrolysis treatment, comprising the following steps: The mixed material is mixed with water, and a first acidic protease is added to perform a first enzymatic hydrolysis.

5. The method for preparing the coloring and flavoring material according to claim 4, characterized in that: Includes at least one of the following features: (1) The mass ratio of the mixed material to water is 1:(2-4); (2) the first acidic protease accounts for 0.1‰ to 0.2‰ of the mass of the mixed material, and the enzyme activity of the first acidic protease is 750,000 U / mL to 850,000 U / mL; (3) The first enzymatic hydrolysis time is 3h to 5h.

6. The method for preparing the coloring and flavoring material according to claim 1, characterized in that: The color of the obtained color-adjusting and aroma-enhancing flavor is changed by aging until the color rate of a solution with a concentration of 0.1% (m / V) at a wavelength of 610 nm is within the range of 6000 to 7000.

7. The method for preparing the coloring and flavoring material according to any one of claims 1 to 6, characterized in that: Includes at least one of the following features: (1) The mass ratio of the rice raw material to the roasted wheat raw material is (3-4):1; (2) liquefying the fermented material, comprising the following steps: mixing the fermented material and a liquefying enzyme, stirring at a liquefaction temperature until the iodine solution does not change color when detected by iodine solution, and first cooling to prepare a liquefied material; (2) performing saccharification treatment on the fermented material after liquefaction treatment, comprising the following steps: mixing the fermented material after liquefaction treatment with saccharifying enzyme, stirring at saccharification temperature, adding water, and performing a second cooling to prepare saccharified material; (3) performing a second enzymatic hydrolysis on the fermented material after the saccharification treatment, comprising the following steps: mixing the fermented material after the saccharification treatment with a second acidic protease, and performing a second enzymatic hydrolysis.

8. The method for preparing the coloring and flavoring material according to claim 7, characterized in that: Includes at least one of the following features: (1) The liquefaction enzyme accounts for 0.30‰ to 0.45‰ of the mass of the fermentation material, and the enzyme activity of the liquefaction enzyme is 250,000 U / mL to 300,000 U / mL; (2) The liquefaction temperature is 95° C. to 98° C.; (3) The stirring time of the liquefaction is 1 h to 2 h; (4) first cooling to 60° C. to 67° C.; (5) The saccharifying enzyme accounts for 0.8‰ to 1.0‰ of the mass of the fermented material after liquefaction treatment, and the enzyme activity of the saccharifying enzyme is 250,000 U / mL to 300,000 U / mL; (6) The saccharification temperature is 60° C. to 67° C.; (7) The stirring time of the saccharification is 1 hour to 2 hours; (8) Add water until the material-water ratio is 1:(2-4); (9) second cooling to 20°C to 25°C; (10) The second acidic protease accounts for 0.5‰ to 0.6‰ of the mass of the mixed material, and the enzyme activity of the second acidic protease is 750,000 U / mL to 850,000 U / mL; (11) The second enzymatic hydrolysis time is 3 to 5 days.

9. A coloring and flavoring material, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 8.

10. A seasoning, characterized in that: The raw materials include the coloring, aroma and flavoring material as claimed in claim 9.

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