Durian shell fermented sauce as well as preparation method and application thereof

Abstract

The invention discloses durian shell fermented sauce and a preparation method thereof. The preparation method comprises the following steps: S1, pretreating durian shells; s2, mixing materials and making koji; s3, fermenting; s4, homogenizing and filling; s5, sterilizing; the invention further discloses application of the durian shell fermented sauce in food, the durian shell fermented sauce is used for preparing food seasoning and preparing Cantonese durian chicken stewed sauce seasoning, the food microbial fermentation technology is applied to durian shell waste recycling for the first time, durian white pulp and durian shells are treated in a distinguished mode, and the prepared durian shell fermented sauce is unique in flavor, fine and smooth in state, attractive in color and luster and free of toxic and side effects. And the preparation method is simple, convenient to operate, low in cost and high in additional value, and has relatively good popularization and application values.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a durian shell fermented sauce and a preparation method and application thereof. Background Art

[0002] Durian is a tropical fruit with high economic value and high nutritional value, and the market demand is continuously strong. At the same time, the huge demand has generated more durian shell waste. Modern medical experiments show that durian shell contains a proteolytic enzyme, which can effectively promote the penetration of drugs into lesions, and has anti-inflammatory, anti-edema and other effects. In addition, durian shell also contains very rich dietary fiber, which can promote intestinal peristalsis and improve constipation and other effects. Microbial fermentation is a process in which microorganisms are used to convert raw materials into products required by humans through specific metabolic pathways under suitable conditions, and is one of the commonly used technical means in fermented foods. Common fermented foods are such as soy sauce, vinegar, fermented black beans, soybean paste, and bean paste. The prior art mainly prepares waste durian shells into carbon materials such as activated carbon and biochar, but there is no report on preparing durian shells and durian pulp into fermented sauce together. Therefore, how to further improve the economic value of durian, expand the scope of application of durian, and decompose and convert the active ingredients in durian shells into nutrients that can be absorbed by the human body are technical problems that need to be solved in this area. Summary of the invention

[0003] The objective of the present invention is achieved through the following technical solutions:

[0004] The first aspect of the present invention provides a method for preparing durian shell fermented sauce, comprising the following steps:

[0005] S1 durian shell pretreatment: the white flesh inner skin and the outer shell of the washed durian shell are separated, dried, and crushed to prepare durian white flesh powder and durian outer shell particles respectively;

[0006] S2: Mixing the materials and making koji: After the durian white pulp powder and durian shell particles obtained in step (1) are fully mixed, JY 309 rice koji enzyme spore powder is inoculated at 3-5‰ of the weight of the mixed materials, and the mixture is mixed evenly by residual heat, and then placed under constant temperature and humidity conditions for ventilation and koji making to obtain finished koji;

[0007] S3 fermentation: the koji prepared in step (2) and saline solution with a concentration of 15-18 g / 100 mL are fully mixed at a mass volume ratio of 1:0.8-1.6, and then placed at a temperature of 25-30° C. for heat preservation and fermentation. When the fermentation lasts for 20-25 days, a mixed seed liquid of Saccharomyces rouxii and Torulopsis saccharomyces is added, and the fermentation is continued for 60-90 days. When the fermentation is mature, a crude product of durian shell fermented sauce is obtained;

[0008] S4 homogenization and filling: the crude product of the fermented durian shell sauce is passed through a colloid mill, fully homogenized, and filled into glass bottles;

[0009] S5 Sterilization: Using the pasteurization method, place the fermented sauce in a water bath at 80 - 90 °C and sterilize for 10 - 15 minutes to obtain the finished product;

[0010] Furthermore, the specific operation of step S1 includes:

[0011] S11 Preparation of durian white pulp powder: Separate the inner and outer skins of the durian shell after cleaning. First, take the inner skin of the white pulp and soak it in a water bath at 70 - 85 °C for 15 - 30 minutes to soften it, then place it in an oven at 60 - 80 °C and dry it for 2 - 3 hours. After the surface is basically dry, take it out, cut it into small particles of 3 - 5 mm with a dicing machine, then put it back into the oven at 60 - 80 °C and dry it, and then crush it with a pulverizer and sieve it through a 40 - 60 mesh sieve to obtain durian white pulp powder;

[0012] S12 Preparation of durian shell particles: Cut the durian shell into particles of 1 - 1.5 cm with a dicing machine, soak it in a water bath at 70 - 90 °C for 1 - 2 hours, then rinse it with water several times to remove the bitterness, drain the water, and place it in a high-pressure steamer for dry steaming until the material temperature reaches 100 - 120 °C, maintain the pressure between 0.02 - 0.05 MPa, and keep it for 5 - 20 minutes to obtain durian shell particles;

[0013] Furthermore, the specific operation of step S2 includes: Lower the temperature of the durian shell particles prepared in step S12 to 30 - 35 °C, add the durian white pulp powder prepared in S11 using the remaining heat and mix well, inoculate with JY 309 Aspergillus oryzae spore powder, and the inoculation amount is 3 - 5‰ of the mass percentage of the mixed material. After mixing well again, place it in a constant temperature and humidity koji-making room at a temperature of 28 - 38 °C and a humidity of 90 - 95% for ventilation koji-making for 36 - 40 hours. During koji-making, turn it 2 - 3 times until the koji material is yellowish-green, the mycelium is plump, has a normal koji fragrance, no variegated color, no sandwich, and no peculiar smell, then the mature koji is obtained; Further, in step S2, calculated on a dry basis, the number of JY309 Aspergillus oryzae spores ≥ 16 billion / g;

[0014] Furthermore, the specific operation of step S2 includes: Mix the mature koji obtained in step (2) and brine with a concentration of 15 - 18 g / 100 mL according to a mass-to-volume ratio of 1:0.8 - 1.6, and place it under insulation fermentation at a temperature of 25 - 30 °C. When fermenting for 20 - 25 days, based on the fermented mash, inoculate with a Saccharomyces rouxii seed liquid with a mass ratio of 2 - 6‰ to the fermented mash and a Torulopsis globosa seed liquid of 0.8 - 2‰, and continue to ferment for 60 - 90 days to obtain the crude durian shell fermented sauce;

[0015] Further, the specific homogenization conditions in step S4 include: adjusting the gap between the rotor and stator of the colloid mill to 0.2 - 0.5 mm, and performing the first rough grinding at a rotational speed of 5000 - 8000 rpm. Then, adjust the gap between the rotor and stator to 0.03 - 0.06 mm, and perform the second fine grinding at a rotational speed of 2000 - 4000 rpm, repeating the cycle twice. During the operation process, simultaneously circulate cold water through the jacket of the equipment to control the sauce temperature below 45°C, and control the feeding rate at 100 - 200 L / h;

[0016] The second aspect of the present invention provides a durian shell fermented sauce prepared by any of the above methods;

[0017] The third aspect of the present invention provides the application of the durian shell fermented sauce prepared by any of the above methods in the preparation of food; further, the application in the preparation of compound seasonings;

[0018] The fourth aspect of the present invention provides a Cantonese-style durian chicken hot pot sauce seasoning, comprising the above durian shell fermented sauce;

[0019] Further, the Cantonese-style durian chicken hot pot sauce seasoning is prepared from the following raw materials: rapeseed oil, ginger, onion, oyster sauce, compound seasoning powder, and compound seasoning sauce. The mass ratio of rapeseed oil, ginger, onion, and oyster sauce is 11 - 13:1.7 - 1.9:1.7 - 1.9:11 - 13; the compound seasoning powder is prepared by mixing five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder, and the mass ratio of five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder is 0.2 - 0.3:0.3 - 0.4:1.6 - 1.9:1.6 - 1.9:0.5 - 0.6; the compound seasoning sauce includes durian shell fermented sauce, Zhuhou sauce, seafood sauce, char siu sauce, spare rib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste, and the mass ratio of durian shell fermented sauce, Zhuhou sauce, seafood sauce, char siu sauce, spare rib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste is 9 - 11:9 - 11:9 - 11:9 - 11:8 - 10:5 - 6:4 - 5:6 - 8:2 - 4;

[0020] The fifth aspect of the present invention provides a preparation method of the above Cantonese-style durian chicken hot pot sauce seasoning, including the following steps:

[0021] (1) Raw material pretreatment: Cut ginger and onion into granular dices of 1.0 - 2.0 cm × 0 - 2.0 cm;

[0022] (2) Preparation of compound seasoning powder: Take five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder according to the above mass ratio, mix them evenly to make compound seasoning powder;

[0023] (3) Preparation of compound sauce: Mix the fermented durian shell sauce, Zhuhou sauce, seafood sauce, char siew sauce, spare rib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste evenly according to the above mass ratio, and then pass through a colloid mill to make a compound sauce;

[0024] (4) Boiling: Add rapeseed oil to the pot according to the above mass ratio. When the oil temperature rises to 160 - 200 °C to remove the peculiar smell, and when the oil temperature drops to 110 - 130 °C, pour in diced onions and diced ginger according to the above ratio. After frying out the fragrance and removing them, pour in the compound sauce, compound seasoning powder, and oyster sauce in sequence, and simmer over medium heat until red oil appears. When the material temperature reaches 90 - 100 °C, keep warm and stir for 10 - 15 minutes to make the Cantonese-style durian chicken pot sauce;

[0025] (5) Packaging: Pour the above Cantonese-style durian chicken pot sauce into an aluminum foil bag, and the filling temperature is ≥70 °C. Then cool naturally and pack into boxes to obtain the Cantonese-style durian chicken pot sauce seasoning;

[0026] Beneficial effects

[0027] (1) The present invention applies the food microorganism fermentation technology to the reuse of durian shell waste for the first time, differentiates and processes the durian white pulp and durian shell for the first time, and uses the powerful enzyme-producing ability of Aspergillus oryzae and the action of two highly active flavor-producing yeasts to ferment and prepare the durian shell fermented sauce. The obtained durian shell fermented sauce has a unique flavor, delicate texture, and attractive color, further enhancing the added value of the durian shell;

[0028] (2) In order to retain the nutritional components, proteolytic enzymes, and active ingredients in the durian shell to the greatest extent, the durian white pulp and durian shell are differentiated and processed. The effective components in the durian shell mainly exist in the white pulp. Therefore, the durian white pulp in the present invention is treated by a water bath at a specific temperature, while the durian shell is relatively hard and is softened and defatted by high-pressure steaming to make it more easily utilized by microorganisms;

[0029] (3) The durian fermented sauce prepared by the present invention has a wide range of uses and can be used as the main raw material in compound seasoning products. The durian shell fermented sauce is incorporated into the Cantonese-style chicken pot sauce seasoning for the first time, increasing the base flavor of the Cantonese-style chicken pot sauce seasoning, making the taste level more abundant. With the addition of the durian flavor and the effects of the anti-inflammatory and antibacterial and other active ingredients in the durian shell, the Cantonese-style durian chicken pot sauce forms obvious differences in taste and flavor compared with the conventional chicken pot sauce.

[0030] (4) The preparation method of the present invention is simple, easy to operate, low in cost, high in added value, and has good promotion and application value. Description of the drawings

[0031] Figure 1 Sensory score chart of the durian shell fermented sauce of Examples 1 - 5 and Comparative Examples 1 - 4.

[0032] Figure 2 Differences in pH value, total acid, amino acid nitrogen and salt content of durian shell fermented sauce in Examples 1-5 and Comparative Examples 1-4.

[0033] Figure 3 Sensory scoring chart of Cantonese-style durian chicken pot sauce seasoning in Examples 6-10 and Comparative Examples 5-8.

[0034] Figure 4 Differences in pH value, total acid, amino acid nitrogen and salt content of Cantonese-style durian chicken pot sauce seasoning in Examples 6-10 and Comparative Examples 5-8. Detailed implementation manners

[0035] The present invention will be further described below in conjunction with the accompanying drawings and examples.

[0036] Example 1

[0037] This example provides a durian shell fermented sauce and its preparation method:

[0038] (1) Pretreatment of durian shell: Cut the white pulp endothelium and the outer shell of the washed durian shell apart. First, take the white pulp endothelium and soak it in an 80°C water bath for 15 minutes to soften it, then take it out and dry it in a 70°C oven for 2 hours. After the epidermis is basically dry, take it out, cut it into 3-mm small particles with a dicing machine, then put it into a 70°C oven to dry, take it out, crush it with a pulverizer, and sieve it through a 60-mesh sieve to obtain durian white pulp powder; then take the durian shell and cut it into 1-cm granular pieces with a dicing machine. Soak it in an 80°C water bath for 1 hour, then rinse it with water several times to remove the bitterness, drain the water, and place it in a high-pressure steamer for dry steaming until the material temperature reaches 110°C, maintain the pressure between 0.02 MPa, and keep it for 10 minutes to obtain durian shell granules. (2) Mixing and koji-making: When the temperature of the just-steamed durian shell granules in step (1) drops to 30°C, add the durian shell white pulp powder using the remaining heat and mix well. Then inoculate with JY309 Aspergillus oryzae spore powder, and the inoculation amount is 3‰ of the mixed materials. Mix well again and place it in a constant temperature and humidity koji-making room at 28°C and 90% humidity for ventilation koji-making for 36 hours. During koji-making, turn it over 2 - 3 times until the koji material is yellowish-green, the mycelium is plump, has a normal koji fragrance, no variegated color, no sandwich, and no peculiar smell, then the mature koji can be obtained. (3) Fermentation: Mix the mature koji obtained in step (2) and brine with a concentration of 15 g / 100 mL according to a mass-to-volume ratio of 1:0.8, and place it under insulation fermentation at 25 - 30°C. When fermenting for 20 days, inoculate 2‰ of Saccharomyces rouxii seed liquid (calculated based on the fermented mash) and 0.8‰ of Torulopsis globosa seed liquid (calculated based on the fermented mash), and continue to ferment for 60 days to obtain durian shell fermented sauce. (4) Homogenization and filling: Pass the fermented and mature durian shell sauce through a colloid mill for sufficient homogenization. The specific homogenization conditions include: adjust the gap between the rotor and stator of the colloid mill to 0.3 mm and the rotation speed to 6000 rpm for the first rough grinding, then adjust the gap between the rotor and stator to 0.05 mm and the rotation speed to 3000 rpm for the second fine grinding, and cycle twice. During the operation process, simultaneously circulate cold water through the jacket of the equipment to control the sauce temperature below 45°C and the feeding rate at 150 L / h, and then fill it into glass bottles. (5) Sterilization to prepare the finished product: Use the pasteurization method, place the fermented sauce in an 80°C water bath and sterilize it for 10 - 15 minutes to obtain the finished product.

[0039] Example 2

[0040] This example provides a durian shell fermented sauce and its preparation method:

[0041] (1) Pretreatment of durian shells: Cut the white pulp endothelium and the outer shell of the washed durian shells separately. First, take the white pulp endothelium and soak it in an 80°C water bath for 16 minutes to soften it, then take it out and bake it in a 70°C oven for 3 hours. After the epidermis is basically dry, take it out, cut it into 4-mm small particles with a dicing machine, then put it into a 70°C oven to dry, take it out, crush it with a pulverizer, and sieve it through a 60-mesh sieve to obtain durian white pulp powder. Then take the durian outer shell and cut it into 1.5-cm particles with a dicing machine. After soaking it in an 80°C water bath for 1.5 hours, rinse it with water several times to remove the bitterness, drain the water, and then place it in a high-pressure steamer for dry steaming until the material temperature reaches 110°C, maintain the pressure between 0.03 MPa, and keep it for 10 minutes to obtain durian outer shell particles. (2) Mixing and koji-making: When the temperature of the durian outer shell particles just steamed out in step (1) drops to 33°C, use the remaining heat to add durian shell white pulp powder and mix well. Then inoculate JY309 Aspergillus oryzae spore powder, and the inoculation amount is 3.5‰ of the mixed material. Mix well again and place it in a constant temperature and humidity koji-making room at 30°C and 92% humidity for ventilation koji-making for 38 hours. During koji-making, turn it over 2 - 3 times until the koji material is yellowish-green, the mycelium is plump, has a normal koji fragrance, no variegated color, no sandwich, and no peculiar smell, then the mature koji can be obtained. (3) Fermentation: Mix the mature koji obtained in step (2) and brine with a concentration of 16 g / 100 mL according to a mass-volume ratio of 1:1.0, and place it under insulation fermentation at 25 - 30°C. When fermenting for 23 days, inoculate 3‰ of Saccharomyces rouxii seed liquid (calculated based on the moromi) and 1.0‰ of Torulopsis globosa seed liquid (calculated based on the moromi), and continue to ferment until 62 days to obtain durian shell fermented sauce. (4) Homogenization and filling: Pass the fermented and mature durian shell sauce through a colloid mill for full homogenization. The specific homogenization conditions include: adjust the gap between the rotor and stator of the colloid mill to 0.3 mm and rotate at 6000 rpm for the first rough grinding, then adjust the gap between the rotor and stator to 0.05 mm and rotate at 3000 rpm for the second fine grinding, and cycle twice. During the operation process, simultaneously pass cold water through the jacket of the equipment to control the sauce temperature below 45°C, and control the feeding rate at 150 L / h, and then fill it into glass bottles. (5) Sterilization: Use the pasteurization method, place the fermented sauce in an 85°C water bath condition for sterilization for 10 - 15 minutes to obtain the finished product.

[0042] Example 3

[0043] This example provides a durian shell fermented sauce and its preparation method:

[0044] (1) Pretreatment of durian shell: Separate the white pulp endothelium and the outer shell of the washed durian shell. First, take the white pulp endothelium and soak it in an 80°C water bath for 18 minutes to soften it. Then, take it out and dry it in a 70°C oven for 3 hours. After the epidermis is basically dry, take it out, cut it into 4-mm small particles with a dicing machine, then put it into a 70°C oven to dry, take it out, crush it with a pulverizer, and sieve it through a 60-mesh sieve to obtain durian white pulp powder. Then, take the durian outer shell and cut it into 1.5-cm particles with a dicing machine. Soak it in an 80°C water bath for 2 hours, then rinse it with water several times to remove the bitterness, drain the water, and place it in a high-pressure steamer for dry steaming until the material temperature reaches 110°C, maintain the pressure between 0.04 MPa, and keep it for 10 minutes to obtain durian outer shell particles. (2) Mixing and koji making: When the temperature of the durian outer shell particles just steamed out in step (1) drops to 35°C, use the remaining heat to add durian white pulp powder and mix well. Then, inoculate with JY309 Aspergillus oryzae spore powder, and the inoculation amount is 4‰ of the mixed material. Mix well again and place it in a constant temperature and humidity koji-making room at a temperature of 32°C and a humidity of 93% for ventilation koji-making for 40 hours. During the koji-making period, turn it over 2 - 3 times until the koji material is yellowish-green, the mycelium is plump, has a normal koji fragrance, no variegated color, no sandwich, and no peculiar smell, then the mature koji can be obtained. (3) Fermentation: Mix the mature koji obtained in step (2) and brine with a concentration of 17 g / 100 mL according to a mass-to-volume ratio of 1:1.2, and place it under insulation fermentation at a temperature of 25 - 30°C. When fermenting for 25 days, inoculate 4‰ of Saccharomyces rouxii seed liquid (calculated based on the fermented mash) and 1.2‰ of Torulopsis globosa seed liquid (calculated based on the fermented mash), and continue to ferment for 90 days to obtain durian shell fermented sauce. (4) Homogenization and filling: Pass the fermented and mature durian shell sauce through a colloid mill for sufficient homogenization. The specific homogenization conditions include: adjust the gap between the rotor and stator of the colloid mill to 0.3 mm, and the rotation speed to 6000 rpm for the first rough grinding. Then, adjust the gap between the rotor and stator to 0.05 mm, and the rotation speed to 3000 rpm for the second fine grinding, and cycle twice. During the operation process, simultaneously circulate cold water through the jacket of the equipment to control the sauce temperature below 45°C, and control the feeding rate at 150 L / h, and then fill it into glass bottles. (5) Sterilization: Use the pasteurization method, place the fermented sauce in a 90°C water bath for sterilization for 10 - 15 minutes to obtain the finished product.

[0045] Example 4

[0046] This example provides a durian shell fermented sauce and its preparation method:

[0047] (1) Pretreatment of durian shell: Separate the white pulp endothelium and the outer shell of the washed durian shell. First, take the white pulp endothelium and soak it in an 80°C water bath for 20 minutes to soften it. Then, take it out and dry it in a 70°C oven for 3 hours. After the epidermis is basically dry, take it out, cut it into 5-mm small particles with a dicing machine, then put it into a 70°C oven to dry. Take it out, crush it with a pulverizer, and sieve it through a 60-mesh sieve to obtain durian white pulp powder. Then, take the durian outer shell and cut it into 1.5-cm particles with a dicing machine. Soak it in an 80°C water bath for 2 hours, then rinse it with water multiple times to remove the bitterness, drain the water, and place it in a high-pressure steamer for dry steaming until the material temperature reaches 110°C, maintain the pressure between 0.05 MPa, and keep it for 10 minutes to obtain durian outer shell particles. (2) Mixing and koji making: When the temperature of the durian outer shell particles just steamed out in step (1) drops to 35°C, use the remaining heat to add durian white pulp powder and mix well. Then inoculate with JY309 Aspergillus oryzae spore powder, and the inoculation amount is 4.5‰ of the mixed material. Mix well again and place it in a constant temperature and humidity koji-making room at a temperature of 34°C and a humidity of 95% for ventilation koji-making for 40 hours. During koji-making, turn it over 2 - 3 times until the koji material is yellowish-green, the mycelium is plump, has a normal koji fragrance, no variegated color, no sandwich, and no peculiar smell, then the mature koji can be obtained. (3) Fermentation: Mix the mature koji obtained in step (2) and brine with a concentration of 18 g / 100 mL according to a mass-volume ratio of 1:1.4, and place it under insulation fermentation at a temperature of 25 - 30°C. When fermenting for 25 days, inoculate 5‰ of Saccharomyces rouxii seed liquid (calculated based on the fermented mash) and 1.5‰ of Torulopsis globosa seed liquid (calculated based on the fermented mash), and continue to ferment for 90 days to obtain durian shell fermented sauce. (4) Homogenization and filling: Pass the fermented and mature durian shell sauce through a colloid mill for full homogenization. The specific homogenization conditions include: adjust the gap between the rotor and stator of the colloid mill to 0.3 mm and rotate at 6000 rpm for the first rough grinding, then adjust the gap between the rotor and stator to 0.05 mm and rotate at 3000 rpm for the second fine grinding, and cycle twice. During the operation process, simultaneously pass cold water through the jacket of the equipment to control the sauce temperature below 45°C, and control the feeding rate at 150 L / h, then fill it into glass bottles. (5) Sterilization: Use the pasteurization method, place the fermented sauce in a 90°C water bath for sterilization for 10 - 15 minutes to obtain the finished product.

[0048] Example 5

[0049] This example provides a durian shell fermented sauce and its preparation method

[0050] (1) Durian shell pretreatment: Separate the white pulp endothelium and the outer shell of the washed durian shell. First, take the white pulp endothelium and soak it in an 80°C water bath for 20 minutes to soften it. Then, take it out and dry it in a 70°C oven for 3 hours. After the epidermis is basically dry, take it out, cut it into 5-mm small particles with a dicing machine, then put it back into the 70°C oven to dry. Take it out, crush it with a pulverizer, and sieve it through a 60-mesh sieve to obtain durian white pulp powder. Then, take the durian outer shell and cut it into 1.5-cm particles with a dicing machine. Soak it in an 80°C water bath for 2 hours, then rinse it with water several times to remove the bitterness, drain the water, and place it in a high-pressure steamer for dry steaming until the material temperature reaches 110°C, maintain the pressure between 0.05 MPa, and keep it for 10 minutes to obtain durian shell particles. (2) Mixing and koji-making: When the temperature of the durian shell particles just steamed out in step (1) drops to 35°C, add the durian shell white pulp powder while using the remaining heat and mix well. Then, inoculate with JY309 Aspergillus oryzae spore powder, and the inoculation amount is 5‰ of the mixed materials. Mix well again and place it in a constant temperature and humidity koji-making room at 38°C and 95% humidity for ventilation koji-making for 40 hours. During the koji-making process, turn it over 2 - 3 times until the koji material is yellowish-green, the mycelium is plump, has a normal koji fragrance, no variegated color, no sandwich, and no peculiar smell, then the mature koji can be obtained. (3) Fermentation: Mix the mature koji obtained in step (2) and brine with a concentration of 18 g / 100 mL according to a mass-to-volume ratio of 1:1.6, and place it in a thermostat at 25 - 30°C for fermentation. When fermenting for 25 days, inoculate 6‰ of Saccharomyces rouxii seed liquid (calculated based on the fermented mash) and 2‰ of Torulopsis globosa seed liquid (calculated based on the fermented mash), and continue to ferment for 90 days to obtain durian shell fermented sauce. (4) Homogenization and filling: Pass the fermented and mature durian shell sauce through a colloid mill for sufficient homogenization. The specific homogenization conditions are as follows: Adjust the gap between the rotor and the stator of the colloid mill to 0.3 mm, and the rotation speed to 6000 rpm for the first rough grinding. Then, adjust the gap between the rotor and the stator to 0.05 mm, and the rotation speed to 3000 rpm for the second fine grinding, and cycle twice. During the operation process, simultaneously circulate cold water through the jacket of the equipment to control the sauce temperature below 45°C, and control the feeding rate at 150 L / h, and then fill it into glass bottles. (5) Sterilization: Use the pasteurization method, place the fermented sauce in a 90°C water bath for 10 - 15 minutes to obtain the finished product.

[0051] Example 6

[0052] This embodiment provides a Cantonese durian chicken hot pot sauce seasoning. In addition to the durian shell fermented sauce described in Embodiment 1 above, its raw materials also include rapeseed oil, ginger, onion, oyster sauce, compound seasoning powder, and compound seasoning sauce. Among them, the mass ratio of the rapeseed oil, ginger, onion, and oyster sauce is 11:1.7:1.7:11; the compound seasoning powder includes five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder with a mass ratio of 0.2:0.3:1.6:1.6:0.5; the compound seasoning sauce includes durian shell fermented sauce, Zhuhou sauce, seafood sauce, char siew sauce, sparerib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste with a mass ratio of 9:9:9:9:8:5:4:6:2. The preparation method steps are as follows:

[0053] (1) Raw material pretreatment: Cut the ginger and onion into 1.5 cm × 1.5 cm diced particles; (2) Preparation of compound seasoning powder: Take five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder and mix them evenly in proportion to make the compound seasoning powder; (3) Preparation of compound seasoning sauce: Mix the durian shell fermented sauce, Zhuhou sauce, seafood sauce, char siew sauce, sparerib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste evenly and then pass through a colloid mill to make the compound seasoning sauce; (4) Boiling: Add rapeseed oil to the pot, raise the oil temperature to 180 °C to remove the peculiar smell. When the oil temperature drops to 120 °C, pour in the diced onion and ginger, fry until fragrant and then remove. Then, pour in the compound seasoning sauce, compound seasoning powder, and oyster sauce in sequence, and slowly boil over medium heat until red oil appears. When the material temperature reaches 90 °C, keep stirring for 10 minutes to make the durian chicken hot pot sauce; (5) Filling: Fill the sauce into an aluminum foil bag, and the filling temperature ≥ 70 °C; (6) Natural cooling and packing.

[0054] Embodiment 7

[0055] This embodiment provides a Cantonese durian chicken hot pot sauce seasoning. In addition to the durian shell fermented sauce described in Embodiment 2 above, its raw materials also include rapeseed oil, ginger, onion, oyster sauce, compound seasoning powder, and compound seasoning sauce. Among them, the mass ratio of the rapeseed oil, ginger, onion, and oyster sauce is 11.5:1.75:1.75:11.5; the compound seasoning powder includes five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder with a mass ratio of 0.25:0.35:1.65:1.65:0.55; the compound seasoning sauce includes durian shell fermented sauce, Zhuhou sauce, seafood sauce, char siew sauce, sparerib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste with a mass ratio of 9.5:9.5:9.5:9.5:8.5:5.5:4.5:6.5:2.5; The preparation method steps are the same as those in Embodiment 6. The difference lies in that the boiling temperature is 92 °C and the stirring is maintained for 11 minutes.

[0056] Embodiment 8

[0057] This embodiment provides a Cantonese durian chicken hot pot sauce seasoning. Its raw materials, in addition to containing the durian shell fermented sauce described in Example 3 above, also include rapeseed oil, ginger, onion, oyster sauce, compound seasoning powder, and compound seasoning sauce. Among them, the mass ratio of the rapeseed oil, ginger, onion, and oyster sauce is 12:1.8:1.8:12; the compound seasoning powder includes five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder with a mass ratio of 0.3:0.4:1.7:1.7:0.6; the compound seasoning sauce includes durian shell fermented sauce, Zhuhou sauce, seafood sauce, char siu sauce, sparerib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste with a mass ratio of 10:10:10:10:9:6:5:7:3; its preparation method steps are the same as those in Example 6. The difference lies in the boiling temperature of 94°C and continuous stirring for 12 minutes.

[0058] Example 9

[0059] This embodiment provides a Cantonese durian chicken hot pot sauce seasoning. Its raw materials, in addition to containing the durian shell fermented sauce described in Example 4 above, also include rapeseed oil, ginger, onion, oyster sauce, compound seasoning powder, and compound seasoning sauce. Among them, the mass ratio of the rapeseed oil, ginger, onion, and oyster sauce is 12.5:1.85:1.85:12.5; the compound seasoning powder includes five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder with a mass ratio of 0.3:0.4:1.8:1.8:0.6; the compound seasoning sauce includes durian shell fermented sauce, Zhuhou sauce, seafood sauce, char siu sauce, sparerib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste with a mass ratio of 10.5:10.5:10.5:10.5:9.5:5.5:5:7.5:3.5; its preparation method steps are the same as those in Example 6. The difference lies in the boiling temperature of 96°C and continuous stirring for 13 minutes.

[0060] Example 10

[0061] This embodiment provides a Cantonese durian chicken hot pot sauce seasoning. Its raw materials, in addition to containing the durian shell fermented sauce described in Example 5 above, also include rapeseed oil, ginger, onion, oyster sauce, compound seasoning powder, and compound seasoning sauce. Among them, the mass ratio of the rapeseed oil, ginger, onion, and oyster sauce is 13:1.9:1.9:13; the compound seasoning powder includes five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen-spice powder with a mass ratio of 0.3:0.4:1.9:1.9:0.6; the compound seasoning sauce includes durian shell fermented sauce, Zhuhou sauce, seafood sauce, char siu sauce, sparerib sauce, Guilin chili sauce, satay sauce, red fermented bean curd, and broad bean paste with a mass ratio of 11:11:11:11:10:6:5:8:4. Its preparation method steps are the same as those in Example 6. The difference lies in the boiling temperature of 100°C and continuous stirring for 15 minutes.

[0062] (2) Comparative Examples

[0063] Comparative Example 1

[0064] This comparative example provides a durian shell fermented sauce and its preparation method. The only difference from Example 1 is that the inoculation amount of Aspergillus oryzae spore powder in step (2) of mixing materials and making koji is 2‰.

[0065] Comparative Example 2

[0066] This comparative example provides a durian shell fermented sauce and its preparation method. The only difference from Example 1 is that the inoculation amount of Aspergillus oryzae spore powder in step (2) of mixing materials and making koji is 6‰.

[0067] Comparative Example 3

[0068] This comparative example provides a durian shell fermented sauce and its preparation method. The only difference from Example 1 is that in step (3) of fermentation, the brine concentration is 14 g / 100 mL, the ratio of koji to brine is 1:0.7, the inoculation amount of Saccharomyces rouxii seed liquid is 1‰, and the inoculation amount of Torulopsis globosa seed liquid is 0.7‰.

[0069] Comparative Example 4

[0070] This comparative example provides a durian shell fermented sauce and its preparation method. The only difference from Example 1 is that in step (3) of fermentation, the brine concentration is 19 g / 100 mL, the ratio of koji to brine is 1:1.7, the inoculation amount of Saccharomyces rouxii seed liquid is 7‰, and the inoculation amount of Torulopsis globosa seed liquid is 3‰.

[0071] Comparative Example 5

[0072] This comparative example provides a Guangdong-style durian chicken hot pot sauce seasoning. The only difference from Example 6 is that the durian shell fermented sauce in Example 1 in the compound sauce is replaced with the durian shell fermented sauce in Comparative Example 1.

[0073] Comparative Example 6

[0074] This comparative example provides a Guangdong-style durian chicken hot pot sauce seasoning. The only difference from Example 6 is that the durian shell fermented sauce in Example 1 in the compound sauce is replaced with the durian shell fermented sauce in Comparative Example 2.

[0075] Comparative Example 7

[0076] This comparative example provides a Guangdong-style durian chicken hot pot sauce seasoning. The only difference from Example 6 is that the durian shell fermented sauce in Example 1 in the compound sauce is replaced with the durian shell fermented sauce in Comparative Example 3.

[0077] Comparative Example 8

[0078] This comparative example provides a Guangdong-style durian chicken hot pot sauce seasoning. The only difference from Example 6 is that the durian shell fermented sauce in Example 1 in the compound sauce is replaced with the durian shell fermented sauce in Comparative Example 4.

[0079] (3) Experimental Examples

[0080] 3.1 Comparative analysis was carried out on the sensory, physical and chemical indexes, and microbial indexes of the durian shell fermented sauce in Examples 1-5 and Comparative Examples 1-4.

[0081] (1) Detection methods

[0082] Sensory evaluation method: Invite 10 professionally trained sensory evaluation personnel to form an evaluation group, and conduct sensory evaluation on the durian shell fermented sauce by descriptive quantitative analysis. The evaluation criteria are shown in Table 1 below.

[0083] Table 1. Sensory evaluation form

[0084]

[0085] Physical and chemical index evaluation method: The determination of pH value refers to GB / T 5009—2016 "Determination of pH value in foods": Take 10 g of the mixed sample, place it in a 100 mL beaker, add 20 mL of deionized water, stir evenly and place it on a magnetic stirrer. While stirring, measure the reading with a pH meter. The determination of total acid, amino acid nitrogen, and salt content refers to GB / T 5009.40—2003 "Analytical methods for hygienic standards of sauces".

[0086] Microbial index evaluation: The determination of total colony count refers to the plate colony counting method in GB 4789.2—2022. The determination of coliform group refers to the MPN counting method of coliform group in GB 4789.3—2016. The determination of Salmonella refers to GB 4789.4—2016 for determination.

[0087] (2) Result analysis

[0088] Sensory indexes:

[0089] From Figure 1 the sensory scoring results of the durian shell fermented sauce in Examples 1-5 and Comparative Examples 1-4, it can be seen that the overall sensory scores of Examples 1, 2, 3, 4, and 5 are significantly higher than those of Comparative Examples 1, 2, 3, and 4. They have the unique durian sauce flavor of the durian shell fermented sauce, with prominent salty and fresh flavors, delicate texture, bright and shiny color. Figure 2 (A) represents the pH between different comparative examples and examples; Figure 2 (B) represents the total acid value between different comparative examples and examples; Figure 2 (C) represents the amino acid nitrogen between different comparative examples and examples; Figure 2 (D) represents the salt content between different comparative examples and examples. From Figure 2It can be seen that the overall pH value range of Examples 1, 2, 3, 4, and 5 is between 6 and 6.5. The pH values of Comparative Examples 1, 3, and 4 are relatively high, all greater than 7, which is not conducive to the utilization of microorganisms and the fermentation is insufficient. The trends of the total acid and amino acid nitrogen contents are the same. Examples 1, 2, 3, 4, and 5 are significantly higher than Comparative Examples 1, 2, 3, and 4, indicating that the salty substances in the fermented sauce are relatively rich. The salt contents vary, which is related to the amount added. From the comprehensive sensory evaluation, it can be seen that the salt content of the fermented sauce in the range of 15 - 18 g / 100 g is more appropriate. In addition, it can be seen from Table 2 that the total number of colonies of Examples 1 - 5 and Comparative Examples 1 - 4 is < 1000 CFU / g, the coliform group is < 3.0 MPN / g, and Salmonella is not detected.

[0090] The test results of the microbial indicators are as follows in the table:

[0091] Table 2. Results of the microbial indicators of the durian shell fermented sauce

[0092]

[0093] 2. Conduct a comparative analysis on the sensory, physical and chemical indicators, and microbial indicators of the Cantonese-style durian chicken hot pot sauce seasonings in Examples 6 - 10 and Comparative Examples 5 - 8. The specific detection methods are the same as above.

[0094] From Figure 3 the sensory score results of the Cantonese-style durian chicken hot pot sauce seasonings in Examples 6 - 10 and Comparative Examples 5 - 8, it can be seen that the overall sensory scores of Examples 6, 7, 8, 9, and 10 are significantly higher than those of Comparative Examples 5, 6, 7, and 8. They have the unique durian sauce flavor of the Cantonese-style durian chicken hot pot sauce, with prominent salty and umami flavors, delicate texture, bright color, and luster. Figure 4 (A) represents the pH between different comparative examples and examples; Figure 4 (B) represents the total acid value between different comparative examples and examples; Figure 4 (C) represents the amino acid nitrogen between different comparative examples and examples; Figure 4 (D) represents the salt between different comparative examples and examples. It can be Figure 4 seen that the pH values of Examples 6, 7, 8, 9, and 10 are slightly higher than those of Comparative Examples 5, 6, 7, and 8 as a whole. The total acid and amino acid nitrogen contents of Examples 6, 7, 8, 9, and 10 are significantly higher than those of Comparative Examples 5, 6, 7, and 8, indicating that the overall flavor and umami of the Cantonese-style durian chicken hot pot sauce are more prominent. There is no obvious difference in the salt content of Examples 6, 7, 8, 9, and 10. The salt content of Comparative Example 8 reaches 21 g / 100 g, which is significantly higher than that of the comparative examples. This is due to the superposition of the salt contents of various compound sauces, resulting in a relatively high overall salt content. From the test results of the microbial indicators of the Cantonese-style durian chicken hot pot sauce seasonings in Table 2, it can be seen that the total number of colonies, coliform group, and Salmonella of Examples 6 - 10 and Comparative Examples 5 - 8 are not detected.

[0095] The test results of the microbial indicators of the Cantonese durian chicken pot sauce seasoning are as follows in the table:

[0096] Table 3. Results of microbial indicators of Cantonese durian chicken pot sauce seasoning

[0097]

[0098]

Claims

1. A method for preparing durian shell fermented sauce, characterized in that: The steps include: S1 durian shell pretreatment: the white flesh inner skin and the outer shell of the washed durian shell are separated, dried, and crushed to prepare durian white flesh powder and durian outer shell particles respectively; S2: Mixing the materials and making koji: After the durian white pulp powder and durian shell particles obtained in step (1) are fully mixed, JY 309 rice koji enzyme spore powder is inoculated at 3-5‰ of the weight of the mixed materials, and the mixture is mixed evenly by residual heat, and then placed under constant temperature and humidity conditions for ventilation and koji making to obtain finished koji; S3 fermentation: the koji prepared in step (2) and saline solution with a concentration of 15-18 g / 100 mL are fully mixed at a mass volume ratio of 1:0.8-1.6, and then placed at a temperature of 25-30° C. for heat preservation and fermentation. When the fermentation lasts for 20-25 days, a mixed seed liquid of Saccharomyces rouxii and Torulopsis saccharomyces is added, and the fermentation is continued for 60-90 days. When the fermentation is mature, a crude product of durian shell fermented sauce is obtained; S4 homogenization and filling: the crude product of the fermented durian shell sauce is passed through a colloid mill, fully homogenized, and filled into glass bottles; S5 Sterilization: Use pasteurization method, place the fermented sauce in a water bath at 80-90℃ and sterilize for 10-15 minutes to obtain the finished product.

2. The method for preparing the fermented durian shell sauce according to claim 1, wherein: The specific operations of step S1 include: S11: preparing durian white flesh powder: separating the inner skin and outer skin of the washed durian shell, first taking the inner skin of the white flesh and soaking it in a 70-85°C water bath for 15-30 minutes to soften it, then drying it in a 60-80°C oven for 2-3 hours, taking it out after the skin is basically dry, cutting it into 3-5 mm small particles with a dicer, then drying it in a 60-80°C oven, and then crushing it with a grinder, passing it through a 40-60 mesh sieve, and obtaining durian white flesh powder; S12 Preparation of durian husk particles: The durian husk is cut into 1-1.5 cm particles using a dicer, and then soaked in a 70-90° C. water bath for 1-2 hours, rinsed with water for multiple times to remove the bitterness, and then dried, and then placed in a high pressure steamer for dry steaming until the material temperature reaches 100-120° C., and the pressure is maintained between 0.02 and 0.05 MPa for 5-20 minutes to obtain durian husk particles.

3. The method for preparing the fermented durian shell sauce according to claim 1, characterized in that: The specific operation of step S2 includes: reducing the temperature of the durian shell particles prepared in step S12 to 30-35°C, using the residual temperature to add the durian shell white pulp powder prepared in step S11 and fully mixing, inoculating JY 309 rice koji enzyme spore powder, the inoculation amount is 3-5‰ of the mass percentage of the mixed material, and after fully mixing again, placing it in a constant temperature and humidity koji room with a temperature of 28-38°C and a humidity of 90-95% for ventilation and koji making for 36-40 hours, turning it over 2-3 times during the koji making, until the koji material is yellow-green, the mycelium is plump, has a normal koji fragrance, no variegated color, no sandwich, and no peculiar smell, that is, the koji is prepared; further, in step S2, calculated on a dry basis, the number of JY309 rice koji enzyme spores is ≥16 billion / g.

4. The method for preparing the fermented durian shell sauce according to claim 1, characterized in that: The specific operation of step S2 comprises: mixing the koji prepared in step (2) and saline solution with a concentration of 15-18 g / 100 mL at a mass volume ratio of 1:0.8-1.6, and then placing the mixture under the condition of heat preservation and fermentation at a temperature of 25-30°C. When the fermentation lasts for 20-25 days, adding 2-6‰ of Saccharomyces rouxii seed liquid and 0.8-2‰ of Torulopsis seed liquid to the mash in a mass ratio of 1:1 to 2:1, and continuing the fermentation for 60-90 days to obtain a crude durian shell fermented sauce.

5. The method for preparing the fermented durian shell sauce according to claim 1, characterized in that: The specific homogenization conditions of step S4 include: adjusting the gap between the rotor and the stator of the colloid mill to 0.2-0.5 mm, rotating at 5000-8000 rpm for the first coarse grinding, then adjusting the gap between the rotor and the stator to 0.03-0.06 mm, rotating at 2000-4000 rpm for the second fine grinding, and repeating the cycle twice. During the operation, the jacket of the equipment is circulated with cold water to control the temperature of the sauce below 45°C, and the feed rate is controlled at 100-200 L / h.

6. A durian shell fermented sauce prepared by the method according to any one of claims 1 to 5.

7. Use of the fermented durian shell sauce according to claim 6 in preparing food; further, use of the fermented durian shell sauce in preparing compound seasonings.

8. A Cantonese style durian chicken sauce seasoning, characterized in that: The invention comprises the fermented durian shell sauce as claimed in claim 6.

9. The Cantonese-style durian chicken sauce seasoning according to claim 8, characterized in that: The Cantonese-style durian chicken sauce seasoning is prepared from the following raw materials: rapeseed oil, ginger, onion, oyster sauce, compound seasoning powder and compound seasoning sauce, and the mass ratio of the rapeseed oil, ginger, onion and oyster sauce is 11-13:1.7-1.9:1.7-1.9:11-13; the compound seasoning powder is prepared by mixing five-spice powder, sand ginger powder, monosodium glutamate, chicken powder and thirteen spices, and the mass ratio of the five-spice powder, sand ginger powder, monosodium glutamate, chicken powder and thirteen spices is 0.2-0.3:0.3-0. 4:1.6~1.9:1.6~1.9:0.5~0.6; the composite seasoning sauce includes durian shell fermented sauce, Chu Hou sauce, seafood sauce, barbecued pork sauce, pork ribs sauce, Guilin chili sauce, shacha sauce, fermented bean curd and bean paste, and the mass ratio of durian shell fermented sauce, Chu Hou sauce, seafood sauce, barbecued pork sauce, pork ribs sauce, Guilin chili sauce, shacha sauce, fermented bean curd and bean paste is 9~11:9~11:9~11:9~11:8~10:5~6:4~5:6~8:2~4.

10. A method for preparing the Cantonese-style durian chicken sauce seasoning according to claim 9, comprising the following steps: (1) Raw material pretreatment: cut ginger and onion into 1.0-2.0 cm × 0-2.0 cm dices; (2) preparing a composite seasoning powder: taking five-spice powder, sand ginger powder, monosodium glutamate, chicken powder, and thirteen spices according to the above mass ratio, mixing them evenly to prepare a composite seasoning powder; (3) preparing a compound seasoning sauce: mixing durian shell fermented sauce, chuhou sauce, seafood sauce, barbecued pork sauce, sparerib sauce, Guilin chili sauce, shacha sauce, fermented bean curd, and bean paste evenly according to the above mass ratio, and then passing through a colloid mill to prepare a compound seasoning sauce; (4) Boiling: Add rapeseed oil in the pot according to the above mass ratio, raise the oil temperature to 160-200° C. to remove odor, and when the oil temperature drops to 110-130° C., pour in diced onion and diced ginger according to the above ratio, fry until fragrant, then pour in compound seasoning sauce, compound seasoning powder and oyster sauce in sequence, simmer over medium heat until red oil comes out, and when the material temperature reaches 90-100° C., keep warm and stir for 10-15 minutes to prepare Cantonese durian chicken pot sauce; (5) Packaging: Pour the Cantonese-style durian chicken sauce into an aluminum foil bag at a filling temperature of ≥70°C, then cool naturally and pack into boxes to obtain the Cantonese-style durian chicken sauce seasoning.

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