Flavored dregs vinegar sauce and preparation method thereof

Abstract

The invention provides a flavored dregs vinegar sauce and a preparation method thereof. The preparation method comprises the steps of pretreatment, sugar alcohol fermentation, grinding and pulping, acetification fermentation, concentration, sterilization, cooling, packaging, auxiliary material preparation and packaging. According to the method, the fermentation process is divided into sugar alcohol fermentation and acetification fermentation, so that the fermentation conditions can be more finely controlled, specific flavor substances can be fully released in each stage, and the synergistic effect of various microorganisms and enzymes is also facilitated, so that the variety and content of the flavor substances are increased, and the flavor of the trough meal vinegar sauce is richer and more complex. Besides, a flavor protective agent composed of inulin, wheat germ protein peptide and grape polyphenol in a specific proportion is added during grinding and pulping, flavor substances generated in the sugar alcohol fermentation process are locked, loss of the flavor substances in the grinding and pulping process is reduced, and the flavor component content of the dregs vinegar sauce is greatly enriched.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a flavored dregs vinegar sauce and a preparation method thereof. Background Art

[0002] The production process of dregs vinegar sauce is unique. Traditional dregs vinegar uses the remaining lees from winemaking to ferment. After a certain period of time, sour vinegar is formed. After dilution with water, evaporation of alcohol and boiling, it is finally made into a sour and spicy appetizing dregs vinegar sauce. Its moderate sour and spicy taste makes people have endless aftertaste. In addition, dregs vinegar sauce is not only delicious, but also has many health benefits. Dregs vinegar is rich in organic acids and multiple vitamins, which helps to enhance immunity and intestinal health. In a humid and hot climate like Hainan, dregs vinegar sauce is even more indispensable. It can stimulate appetite and promote digestion, relieve fatigue, and even have certain beauty and skin care effects. Therefore, dregs vinegar sauce is deeply loved by the people in Hainan and has become an important part of the local food culture. However, traditional dregs vinegar sauce is mostly puree, with a short storage period and high transportation cost, which limits the development of dregs vinegar to other places. In addition, the dregs vinegar sauce made according to the traditional method is prone to volatilization of flavor components during the fermentation process due to the lack of precise control of the fermentation process, resulting in a decrease in the nutrition and taste of the dregs vinegar sauce. Summary of the invention

[0003] In view of this, the present invention provides a flavored dregs vinegar sauce and a preparation method thereof to solve the above problems.

[0004] The technical solution of the present invention is achieved as follows: a method for preparing flavored dregs vinegar sauce comprises the following steps:

[0005] S1. Pretreatment: fresh glutinous rice without mildew is placed in olive leaf extract and soaked under ultrasonic conditions. After soaking, the rice is placed in a steamer for steaming.

[0006] S2. Sugar alcohol fermentation: The cooked glutinous rice is cooled to room temperature and then placed in a fermentation device, and a bacterial enzyme complex I is added to carry out sugar alcohol fermentation. The bacterial enzyme complex I is composed of amylase and abnormal Hansen yeast.

[0007] S3, grinding and pulping: adding flavor protection agent and purified water to the glutinous rice that has completed sugar alcohol fermentation, stirring evenly, placing in a grinding device, and grinding into slurry, wherein the flavor protection agent comprises inulin, wheat germ protein peptide, and grape polyphenols.

[0008] S4, acetic acid fermentation: the slurry is placed in a fermentation device, and bacterial enzyme complex II is added for acetic acid fermentation to obtain dregs vinegar liquid. The bacterial enzyme complex II is composed of acetic acid bacteria, acetic acid protease, and glutamine transaminase.

[0009] S5, concentration and sterilization: the dregs vinegar liquid is placed in a concentration device and concentrated to 20-40% of the original liquid volume; after the concentration is completed, it is transferred to a tubular sterilization device for sterilization.

[0010] S6, cooling and packaging: the concentrated and sterilized dregs vinegar liquid is cooled to 20-30°C and then packaged.

[0011] S7. Preparation and packaging of auxiliary materials: prepare chili sauce, salt, sugar, and edible fruit vinegar, and package the chili sauce, salt, sugar, and edible fruit vinegar separately.

[0012] Further, S1 is immersed in an ultrasonic power of 200-300 W, an ultrasonic frequency of 20-40 kHz and 35-45° C. for 2-4 h, the mass volume ratio of glutinous rice to olive leaf extract kg / L is 1.0:(1.0-1.5) during the soaking, and the cooking is carried out at an air pressure of 0.2-0.4 MPa for 20-40 min.

[0013] Furthermore, the amount of bacterial enzyme complex I added to S2 is 0.5-2.0% of the mass of glutinous rice, and the fermentation is first carried out at 30-35° C. for 20-24 hours, and then at 35-40° C. for 24-36 hours. During the fermentation period, 5-10% of the volume of the fermentation device is introduced with oxygen every 6-10 hours.

[0014] Furthermore, the mass ratio of amylase and abnormal Hansen yeast in the bacterial enzyme complex I is (1.0-1.5):(0.3-0.7):(10-20).

[0015] Furthermore, the mass volume ratio of glutinous rice, flavor protectant and pure water in S3 is (1.0-3.0):(0.05-0.2):(2.0-5.0), and the mass ratio of inulin, wheat germ protein peptide and grape polyphenol in the flavor protectant is (1.0-3.0):(0.5-1.5):(0.1-0.3).

[0016] Furthermore, in S4, the fermentation is carried out at 30-37° C. for 24-36 hours, and the amount of the bacterial enzyme complex II added is 0.5-1.1% of the mass of the slurry.

[0017] Furthermore, the mass ratio of acetic acid bacteria, acetic acid protease and glutamine transaminase in the bacterial enzyme complex II is (5.0-10.0):(0.5-1.0):(0.1-0.3).

[0018] Further, S5 is concentrated at 0.3-0.5 MPa and sterilized at 120-130° C. for 15-30 s.

[0019] Furthermore, the edible fruit vinegar is one or a combination of apple vinegar, orange vinegar, hawthorn vinegar, passion fruit vinegar, and strawberry vinegar.

[0020] Furthermore, the above-mentioned flavored dregs vinegar sauce comprises the following raw materials in parts by weight: 50-70 parts of dregs vinegar, 1-3 parts of chili sauce, 0.5-1.5 parts of salt, 0.2-0.6 parts of white sugar, and 1-3 parts of edible fruit vinegar.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows: the dregs vinegar sauce of the present invention can effectively extend the shelf life of the product through decompression concentration and sterilization and disinfection processes, and is conducive to reducing transportation costs. The auxiliary materials configured in the dregs vinegar sauce of the present invention are packaged separately, which is convenient for consumers to adjust according to personal tastes, which is beneficial to market promotion. In addition, the present invention can more finely control the fermentation conditions by dividing the fermentation process into sugar alcohol fermentation and vinegar fermentation, so that specific flavor substances can be fully released in each stage, and it is also conducive to the synergistic effect of multiple microorganisms and enzymes, thereby increasing the types and contents of flavor substances, making the flavor of the dregs vinegar sauce more intense and complex. In addition, in the present invention, by adding a flavor protector composed of inulin, wheat germ protein peptide, and grape polyphenol in a specific ratio during grinding and pulping, the flavor substances produced during the sugar alcohol fermentation process are locked, and the loss thereof during the grinding and pulping process is reduced, which greatly enriches the flavor component content of the dregs vinegar sauce. The present invention, through a series of coordinated and mutually promoted steps, makes the dregs vinegar with high content of flavor substances, uniform and glossy color, strong characteristic aroma, and mellow and full taste, which is deeply loved by consumers. DETAILED DESCRIPTION

[0022] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0023] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0024] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0025] Example 1

[0026] A method for preparing flavored dregs vinegar sauce comprises the following steps:

[0027] S1. Pretreatment: fresh glutinous rice without mildew is placed in olive leaf extract and soaked for 4 hours at an ultrasonic power of 200 W, an ultrasonic frequency of 20 kHz and 35° C., wherein the mass volume ratio of glutinous rice to olive leaf extract is 1.0:1.0. After soaking, the rice is placed in a steamer and steamed for 40 minutes at a pressure of 0.2 MPa.

[0028] S2, sugar alcohol fermentation: the cooked glutinous rice is cooled to room temperature and then placed in a fermentation device, and 0.5% of the mass of the glutinous rice is added to the bacterial enzyme complex I for sugar alcohol fermentation, first fermented at 30°C for 24 hours, and then fermented at 35°C for 36 hours. During the fermentation period, 10% of the volume of the fermentation device is introduced with oxygen every 10 hours. The bacterial enzyme complex I is composed of amylase and abnormal Hansen yeast in a mass ratio of 1.0:10.

[0029] S3, grinding and pulping: adding flavor protection agent and purified water to the glutinous rice that has completed sugar alcohol fermentation, wherein the mass volume ratio of glutinous rice, flavor protection agent and purified water is 1.0:0.05:2.0 (kg / L); stirring evenly, placing in a grinding device, and grinding into slurry, wherein the flavor protection agent is composed of inulin, wheat germ protein peptide and grape polyphenols in a mass ratio of 1.0:0.5:0.1.

[0030] S4, acetic fermentation: the slurry is placed in a fermentation device, and 0.5% of the mass of the slurry is added with a bacterial enzyme complex II for acetic fermentation, and fermented at 30°C for 36 hours to obtain a lees vinegar liquid. The bacterial enzyme complex II is composed of acetic acid bacteria, acetic acid protease, and glutamine transaminase in a mass ratio of 5.0:0.5:0.1.

[0031] S5, concentration and sterilization: the dregs vinegar liquid is placed in a concentration device and concentrated to 40% of the original liquid volume under 0.3MPa conditions; after the concentration is completed, it is transferred to a tubular sterilization device and sterilized at 120°C for 30s.

[0032] S6, cooling and packaging: the concentrated and sterilized dregs vinegar liquid is cooled to 20°C and then packaged.

[0033] S7. Auxiliary materials preparation and packaging: Prepare chili sauce, salt, sugar, and edible fruit vinegar, of which chili, salt, sugar, and edible fruit vinegar are packaged separately. The edible fruit vinegar is apple vinegar.

[0034] The above-mentioned flavored dregs vinegar sauce comprises the following raw materials in parts by weight: 50 parts of dregs vinegar, 1 part of chili sauce, 0.5 parts of salt, 0.2 parts of white sugar, and 1 part of edible fruit vinegar.

[0035] Example 2

[0036] A method for preparing flavored dregs vinegar sauce comprises the following steps:

[0037] S1. Pretreatment: fresh glutinous rice without mildew is placed in olive leaf extract and soaked for 3 hours at an ultrasonic power of 150 W, an ultrasonic frequency of 30 kHz and 40° C., wherein the mass volume ratio of glutinous rice to olive leaf extract is 1.0:1.2 kg / L during soaking. After soaking, the rice is placed in a steamer and steamed for 30 minutes at a pressure of 0.3 MPa.

[0038] S2. Sugar alcohol fermentation: The cooked glutinous rice is cooled to room temperature and then placed in a fermentation device, and 1.3% of the mass of the glutinous rice is added to the bacterial enzyme complex I for sugar alcohol fermentation, first fermented at 32.5°C for 22 hours, and then fermented at 37.5°C for 30 hours. During the fermentation period, 7.5% of the volume of the fermentation device is introduced with oxygen every 8 hours. The bacterial enzyme complex I is composed of amylase and abnormal Hansen yeast in a mass ratio of 1.3:15.

[0039] S3, grinding and pulping: adding flavor protection agent and purified water to the glutinous rice that has completed sugar alcohol fermentation, wherein the mass volume ratio of glutinous rice, flavor protection agent and purified water is 2.0:0.12:3.5 (kg / L); stirring evenly, placing in a grinding device, and grinding into slurry, wherein the flavor protection agent is composed of inulin, wheat germ protein peptide and grape polyphenols in a mass ratio of 2.0:1.0:0.2.

[0040] S4, acetic fermentation: the slurry is placed in a fermentation device, and 0.8% of the mass of the slurry is added with a bacterial enzyme complex II for acetic fermentation, and fermented at 33.5°C for 30 hours to obtain a lees vinegar liquid. The bacterial enzyme complex II is composed of acetic acid bacteria, acetic acid protease, and glutamine transaminase in a mass ratio of 7.5:0.8:0.2.

[0041] S5, concentration and sterilization: the dregs vinegar liquid is placed in a concentration device and concentrated to 30% of the original liquid volume under 0.4MPa conditions; after the concentration is completed, it is transferred to a tubular sterilization device and sterilized at 125°C for 24s.

[0042] S6, cooling and packaging: the concentrated and sterilized dregs vinegar liquid is cooled to 25°C and then packaged.

[0043] S7. Auxiliary material preparation and packaging: Prepare chili sauce, salt, sugar, and edible fruit vinegar, of which chili, salt, sugar, and edible fruit vinegar are packaged separately. The edible fruit vinegar is a combination of orange vinegar, passion fruit vinegar, and strawberry vinegar in a ratio of 1:1:1.

[0044] The above-mentioned flavored dregs vinegar sauce comprises the following raw materials in parts by weight: 60 parts of dregs vinegar, 2 parts of chili sauce, 1 part of salt, 0.4 parts of white sugar, and 2 parts of edible fruit vinegar.

[0045] Example 3

[0046] A method for preparing flavored dregs vinegar sauce comprises the following steps:

[0047] S1. Pretreatment: fresh glutinous rice without mildew is placed in olive leaf extract and soaked for 2 hours at an ultrasonic power of 300 W, an ultrasonic frequency of 40 kHz and 45° C., wherein the mass volume ratio of glutinous rice to olive leaf extract is 1.0:1.5 kg / L during soaking. After soaking, the rice is placed in a steamer and steamed for 20 minutes at a pressure of 0.4 MPa.

[0048] S2. Sugar alcohol fermentation: The cooked glutinous rice is cooled to room temperature and then placed in a fermentation device, and 2.0% of the mass of the glutinous rice is added to the bacterial enzyme complex I for sugar alcohol fermentation, first fermented at 35°C for 24 hours, and then fermented at 40°C for 24 hours. During the fermentation period, 5% of the volume of the fermentation device is introduced with oxygen every 6 hours. The bacterial enzyme complex I is composed of amylase and abnormal Hansen yeast in a mass ratio of 1.5:20.

[0049] S3, grinding and pulping: adding flavor protection agent and purified water to the glutinous rice that has completed sugar alcohol fermentation, wherein the mass volume ratio of glutinous rice, flavor protection agent and purified water is 3.0:0.2:5.0 (kg / L); stirring evenly, placing in a grinding device, and grinding into slurry, wherein the flavor protection agent is composed of inulin, wheat germ protein peptide and grape polyphenols in a mass ratio of 3.0:1.5:0.3.

[0050] S4, acetic fermentation: the slurry is placed in a fermentation device, and 1.1% bacterial enzyme complex II is added to the slurry for acetic fermentation, and fermented at 37°C for 24 hours to obtain lees vinegar liquid. The bacterial enzyme complex II is composed of acetic acid bacteria, acetic acid protease, and glutamine transaminase in a mass ratio of 10.0:1.0:0.3.

[0051] S5, concentration and sterilization: the dregs vinegar liquid is placed in a concentration device and concentrated to 20% of the original liquid volume under 0.5MPa conditions; after the concentration is completed, it is transferred to a tubular sterilization device and sterilized at 130°C for 15s.

[0052] S6, cooling and packaging: the concentrated and sterilized dregs vinegar liquid is cooled to 30°C and then packaged.

[0053] S7. Auxiliary material preparation and packaging: Prepare chili sauce, salt, sugar, and edible fruit vinegar, of which chili, salt, sugar, and edible fruit vinegar are packaged separately. The edible fruit vinegar is a 1:1 combination of apple vinegar and hawthorn vinegar.

[0054] The above-mentioned flavored dregs vinegar sauce comprises the following raw materials in parts by weight: 70 parts of dregs vinegar, 3 parts of chili sauce, 1.5 parts of salt, 0.6 parts of white sugar, and 3 parts of edible fruit vinegar.

[0055] Comparative Example 1

[0056] The difference between this comparative example and Example 2 is that pure water is used instead of olive leaf extract for soaking in the S1 pretreatment step.

[0057] Comparative Example 2

[0058] The difference between this comparative example and Example 2 is that no flavor protection agent is added in the S3 grinding and pulping step.

[0059] Comparative Example 3

[0060] The difference between this comparative example and Example 2 is that in the S4 acetic fermentation step, the added bacterial enzyme complex II consists of acetic acid bacteria and acetic acid protease in a mass ratio of 7.5:0.8.

[0061] Comparative Example 4

[0062] Compared with Example 2, this comparative example is different in that a method for preparing flavored dregs vinegar sauce comprises the following steps:

[0063] S1. Pretreatment: fresh glutinous rice without mildew is placed in olive leaf extract and soaked for 2 hours at an ultrasonic power of 300 W, an ultrasonic frequency of 40 kHz and 45° C., wherein the mass volume ratio of glutinous rice to olive leaf extract is 1.0:1.5 kg / L during soaking. After soaking, the rice is placed in a steamer and steamed for 20 minutes at a pressure of 0.4 MPa.

[0064] S2, fermentation: the cooked glutinous rice is cooled to room temperature and then placed in a fermentation device, and 1.3% of the mass of the glutinous rice is added with bacterial enzyme compound I and 0.8% of bacterial enzyme compound II for fermentation, first fermented at 35°C for 24 hours, and then fermented at 40°C for 24 hours, during which 5% of the volume of the fermentation device is introduced into the fermentation device every 6 hours. Then fermented at 37°C for 24 hours to obtain dregs vinegar liquid. Among them, bacterial enzyme compound I is composed of amylase and abnormal Hansen yeast in a mass ratio of 1.3:15, and bacterial enzyme compound II is composed of acetic acid bacteria, acetic acid protease, and glutamine transaminase in a mass ratio of 7.5:0.8:0.2.

[0065] S3, concentration and sterilization: the dregs vinegar liquid is placed in a concentration device and concentrated to 20% of the original liquid volume under 0.5MPa conditions; after the concentration is completed, it is transferred to a tubular sterilization device and sterilized at 130°C for 15s.

[0066] S4, cooling and packaging: the concentrated and sterilized dregs vinegar liquid is cooled to 30°C and then packaged.

[0067] S5. Auxiliary material preparation and packaging: Prepare chili sauce, salt, sugar, and edible fruit vinegar, of which chili, salt, sugar, and edible fruit vinegar are packaged separately. The edible fruit vinegar is a 1:1 combination of apple vinegar and hawthorn vinegar.

[0068] 1. Microbiological Detection

[0069] Take the dregs vinegar sauce prepared in Examples 1-3 and Comparative Examples 1-4 and the bottled dregs vinegar sauce sold on the market, and place them at room temperature for 6 months. After the placement is completed, shake well and then weigh 25 mL of Examples 1-3, Comparative Examples 1-4 and commercially available dregs vinegar sauce respectively as samples, put them into a sterile sampling container, and make a 1:10 sample solution. The colony counts of Escherichia coli, Salmonella, and Staphylococcus aureus are determined respectively, wherein the detection method of Escherichia coli is in accordance with GB4789.3-2016, the detection method of Salmonella is in accordance with GB4789.4-2024, and the detection method of Staphylococcus aureus is in accordance with GB4789.10-2016. The test results are shown in Table 1:

[0070] Table 1

[0071]

[0072] As can be seen from Table 1, the flavored dregs vinegar sauce prepared by the present invention did not deteriorate after being placed at room temperature for 6 months, and the stability of the product was still maintained. Compared with the commercially available dregs vinegar sauce, the dregs vinegar sauce prepared by the present invention can extend the shelf life of the product, which helps to improve the competitiveness of the product in the market.

[0073] Compared with Comparative Example 1, Examples 1-3 did not detect Escherichia coli, Salmonella, and Staphylococcus aureus, while Comparative Example 1 detected the above colonies. This is because the active ingredients in the olive leaf extract can inhibit the growth of bacteria such as Escherichia coli, Salmonella, and Staphylococcus aureus, which helps to reduce microbial contamination in the early stages of the preparation process and create safer conditions for subsequent fermentation and storage. The olive leaf extract also has antioxidant activity, which helps to maintain the freshness and nutritional value of the dregs vinegar sauce and reduce the quality degradation caused by oxidation.

[0074] Compared with Example 2, the above-mentioned colonies were also detected in Example 2. This is because the grape polyphenols in the flavor protectant can destroy the integrity of the bacterial cell membrane, increase the permeability of the cell membrane, and cause the leakage of substances in the cell, thereby making the bacteria lose vitality. Grape polyphenols can also interfere with the genetic material of bacteria, prevent their replication and transcription processes, and thus inhibit the growth and reproduction of bacteria. Examples 1-3 effectively inhibit the growth and reproduction of harmful bacteria by adding flavor protectants.

[0075] 2. Flavor component detection

[0076] The unique aroma of dregs vinegar mainly comes from various volatile substances produced during the fermentation process, such as β-phenylethanol, isopentanol, ethyl acetate, and ethyl lactate. The content of the above flavor substances in Examples 1-3, Comparative Examples 1-4, and commercially available dregs vinegar was determined by gas chromatography. HP-5MS was used as the chromatographic column, the inner diameter of the chromatographic column was 0.25 mm, the length was 30 m, the film thickness was 0.25 μm, the carrier gas was helium, the flow rate was set to 1.2 mL / min, the injection port temperature was set to 250°C, the flame ionization detector temperature was set to 200°C, and the heating conditions were: the starting temperature was set to 50°C, maintained for 2 min, increased to 160°C at 4°C / min, maintained for 2 min, increased to 270°C at 6°C / min, and maintained for 10 min. The mass spectrometry conditions were: using an electron bombardment ion source, the electron energy was set to 70 eV, the ion source temperature was set to 200°C, and the mass scanning range was set to 50-400u. The measured results are shown in Table 2.

[0077] Table 2

[0078]

[0079]

[0080] Compared with Comparative Example 4, in Example 1-3 in Table 2, the contents of β-phenylethanol, isopentanol, ethyl acetate and ethyl lactate in Example 1-3 are higher than those in Comparative Example 4. This is because the present invention can more finely control the fermentation conditions by dividing the fermentation process into sugar alcohol fermentation and acetic fermentation, so that specific flavor substances can be fully released in each stage, and it is also conducive to the synergistic effect of multiple microorganisms and enzymes, thereby increasing the types and contents of flavor substances, making the flavor of the dregs vinegar sauce more intense and complex. At the same time, in the present invention, by adding a flavor protectant in the S3 grinding and pulping link, the flavor substances produced in the sugar alcohol fermentation process are locked, and their loss in the grinding and pulping process is reduced. Among them, the grape polyphenol in the flavor protectant is a powerful antioxidant. In the preparation process of dregs vinegar sauce, due to the process steps such as fermentation and grinding, some oxidation reactions may occur, resulting in the loss or deterioration of flavor components. Grape polyphenols can neutralize free radicals, reduce the occurrence of oxidation reactions, and thus protect the flavor components from being destroyed. Inulin can improve the consistency and stability of lees vinegar sauce, help form a stable protective shell layer, and wrap the flavor substances in it. Through the wrapping effect, the flavor protector can slow down the oxidation rate of the flavor substances and reduce their reactivity with the external environment, thereby improving their stability. Wheat germ protein peptides contain rich amino acids and peptides, which can form stable complexes with flavor components and reduce their loss. At the same time, wheat germ protein peptides and grape polyphenols in the flavor protector have a large specific surface area and rich active groups, such as hydroxyl groups and carboxyl groups. These groups can physically adsorb with the flavor substance molecules, and adsorb the flavor substances on the surface of the protector through intermolecular forces such as van der Waals forces and hydrogen bonds. The phenolic hydroxyl groups in grape polyphenols can also covalently bond with certain functional groups in the flavor substances to form stable chemical bonds, thereby firmly adsorbing the flavor substances on the protector.

[0081] 3. Sensory Evaluation

[0082] 80 trained sensory evaluators were selected to conduct sensory evaluation on Examples 1-3, Comparative Examples 1-4 and commercially available dregs vinegar from the perspectives of color, aroma and taste. The evaluation criteria are shown in Table 3, and the evaluation results are shown in Table 4.

[0083] Table 3

[0084]

[0085]

[0086] Table 4

[0087] Color score Aroma score Taste score Total score Example 1 27 29 36 92 Example 2 29 28 39 96 Example 3 28 27 37 93 Comparative Example 1 27 25 33 85 Comparative Example 2 28 22 32 82 Comparative Example 3 26 23 33 82 Comparative Example 4 25 24 32 81 Commercially available 20 19 28 67

[0088] As can be seen from Table 4, compared with commercially available dregs vinegar, the dregs vinegar obtained in Examples 1-3 of the present invention has better performance in color, aroma and taste. In the present invention, by soaking glutinous rice with olive leaf extract, the polyphenols contained therein have hydrophobic groups, which can interact with the hydrophobic amino acid residues in glutinous rice protein, thereby changing the surface properties and conformation of glutinous rice protein. This interaction can increase the hydrophilicity of the protein surface, make it easier for water to penetrate into the protein, and help the decomposition of protein in glutinous rice, thereby increasing the content of amino acids in dregs vinegar sauce and improving the flavor, taste and nutritional value of dregs vinegar sauce. In addition, polyphenols can enter the hydrophobic cavity of glutinous rice starch molecules through hydrophobic interactions to form a V-type complex, increase the porosity and specific surface area of ​​starch particles, make it easier for water to penetrate into the inside of glutinous rice starch, and make it easier to form a fine and uniform slurry during its grinding process, which helps to improve the taste of dregs vinegar sauce. Delicate and smooth. Olive leaves themselves have certain aroma components, which may be gradually released to add a unique aroma to the dregs vinegar sauce. The aroma components in the olive leaf extract may also interact with other aroma components in the dregs vinegar sauce to produce a more complex and coordinated aroma effect, thereby improving the overall aroma quality of the dregs vinegar sauce. In the process of acetic acid fermentation, the present invention adds a bacterial enzyme complex II composed of acetic acid bacteria, acetic acid protease, and glutamine transaminase in a specific ratio, wherein the glutamine transaminase can catalyze the cross-linking reaction between glutamine residues and lysine residues in proteins or peptides during the acetic acid fermentation process to form an ε-(γ-glutamine)-lysine heteromorphic peptide bond. This reaction can not only change the functional properties of proteins, but also generate new peptide substances, which have unique flavor characteristics and taste. Glutamine transaminase can also catalyze the transamination reaction between amino acids, transferring the amino group of one amino acid to another amino acid to form a new amino acid. These newly generated amino acids have unique flavor characteristics and taste, and can enrich the flavor level and taste experience of dregs vinegar sauce. In addition to protecting flavor components, flavor protectors can also improve the overall quality of lees vinegar sauce. Inulin and wheat germ protein peptides are both high-quality nutrients that can increase the nutritional value of lees vinegar sauce; while grape polyphenols give lees vinegar sauce a unique aroma and taste.

[0089] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing flavored dregs vinegar sauce, characterized in that: The following steps are involved: S1, pretreatment: taking fresh glutinous rice without mildew, soaking it in olive leaf extract under ultrasonic conditions, and then putting it in a steamer for steaming after the soaking is completed; S2, sugar alcohol fermentation: the cooked glutinous rice is cooled to room temperature and then placed in a fermentation device, and a bacterial enzyme complex I is added for sugar alcohol fermentation, wherein the bacterial enzyme complex I is composed of amylase and abnormal Hansen yeast; S3, grinding and pulping: adding a flavor protection agent and purified water to the glutinous rice that has completed the sugar alcohol fermentation, stirring evenly, placing in a grinding device, and grinding into a slurry, wherein the flavor protection agent is composed of inulin, wheat germ protein peptide, and grape polyphenols; S4, acetic acid fermentation: placing the slurry into a fermentation device, adding a bacterial enzyme complex II for acetic acid fermentation, and obtaining a dregs vinegar liquid; the bacterial enzyme complex II is composed of acetic acid bacteria, acetic acid protease, and glutamine transaminase; S5, concentration and sterilization: the dregs vinegar liquid is placed in a concentration device and concentrated to 20-40% of the original liquid volume; after the concentration is completed, it is transferred to a tubular sterilization device for sterilization; S6, cooling and packaging: cooling the concentrated and sterilized dregs vinegar liquid to 20-30°C and then packaging; S7. Preparation and packaging of auxiliary materials: prepare chili sauce, salt, sugar, and edible fruit vinegar, and package the chili sauce, salt, sugar, and edible fruit vinegar separately.

2. The method for preparing a flavored dregs vinegar sauce according to claim 1, characterized in that: The S1 is immersed in an ultrasonic power of 200-300W, an ultrasonic frequency of 20-40kHz and 35-45°C for 2-4h, the mass volume ratio of the glutinous rice to the olive leaf extract is kg / L of 1.0:(1.0-1.5), and the cooking is carried out at an air pressure of 0.2-0.4MPa for 20-40min.

3. The method for preparing a flavored dregs vinegar sauce according to claim 1, characterized in that: The amount of the bacterial enzyme complex I added to S2 is 0.5-2.0% of the mass of the glutinous rice. The rice is first fermented at 30-35°C for 20-24 hours, and then at 35-40°C for 24-36 hours. During the fermentation period, 5-10% of the volume of the fermentation device is introduced with oxygen every 6-10 hours.

4. The method for preparing a flavored dregs vinegar sauce as claimed in claim 3, characterized in that: The mass ratio of amylase and abnormal Hansenula in the bacterial enzyme complex I is (1.0-1.5):(10-20).

5. The method for preparing a flavored dregs vinegar sauce according to claim 1, characterized in that: The mass volume ratio of glutinous rice, flavor protectant and pure water in S3 is (1.0-3.0):(0.05-0.2):(2.0-5.0) in Kg / L, and the mass ratio of inulin, wheat germ protein peptide and grape polyphenol in the flavor protectant is (1.0-3.0):(0.5-1.5):(0.1-0.3).

6. The method for preparing a flavored dregs vinegar sauce according to claim 1, characterized in that: In the S4, the fermentation is carried out at 30-37° C. for 24-36 hours, and the amount of the bacterial enzyme complex II added is 0.5-1.1% of the mass of the slurry.

7. The method for preparing a flavored dregs vinegar sauce as claimed in claim 6, characterized in that: The mass ratio of acetic acid bacteria, acetic acid protease and glutamine aminotransferase in the bacterial enzyme complex II is (5.0-10.0):(0.5-1.0):(0.1-0.3).

8. The method for preparing a flavored dregs vinegar sauce according to claim 1, characterized in that: The S5 is concentrated under 0.3-0.5 MPa and sterilized at 120-130° C. for 15-30 seconds.

9. The method for preparing a flavored dregs vinegar sauce according to claim 1, characterized in that: The edible fruit vinegar in S7 is one or a combination of apple vinegar, orange vinegar, hawthorn vinegar, passion fruit vinegar, and strawberry vinegar.

10. The flavored dregs vinegar sauce according to any one of claims 1 to 9, characterized in that: The invention comprises the following raw materials in parts by weight: 50-70 parts of dregs vinegar, 1-3 parts of chili sauce, 0.5-1.5 parts of salt, 0.2-0.6 parts of white sugar and 1-3 parts of edible fruit vinegar.

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