Brewing seasoning and fermentation production process thereof

Abstract

The invention relates to the technical field of seasoning preparation, and discloses a brewed seasoning and a fermentation production process thereof, and the brewed seasoning comprises the following components by weight: 80-90 parts of barley; 130 to 140 parts of sorghum; 30 to 35 parts of peas; 12 to 14 parts of edible salt; 0.3 to 0.5 part of cassia bark; 0.15 to 0.25 part of bay leaves; 0.4 to 0.6 part of star anise; 0.2 to 0.4 part of fennel seeds; 0.2 to 0.4 part of netmeg; 0.5 to 0.7 part of radix angelicae dahuricae; 0.7 to 0.9 part of rosemary; 0.4 to 0.6 part of fructus hoveniae dulcis; 0.3 to 0.5 part of lemon grass; 0.6 to 0.8 part of murraya paniculata; 4-5 parts of mother starter; and 700-750 parts of drinking water. The comprehensive effects of three-dimensional fragrance, stable fermentation and rich and lasting flavor of the seasoning are achieved through segmented fragrance feeding, medium-term ventilation and protein source optimization.

Description

Technical Field

[0001] The invention relates to the technical field of condiment preparation, in particular to a brewing condiment and a fermentation production process thereof. Background Art

[0002] In daily home cooking, people pay more and more attention to the natural fusion of the original flavor of ingredients and seasoning styles. Although there are abundant traditional soy sauces, vinegars or concentrated seasonings on the market, they often cannot meet multiple requirements such as aroma layers, full taste and flexible use. A multi-purpose brewed seasoning that can generate complex flavors through natural fermentation and is suitable for pickling, mixing or soup has become a new complex flavor solution urgently needed in modern kitchens.

[0003] Most of the existing brewing seasoning production technologies are based on grain saccharification, combined with basic bacterial fermentation to complete the main flavor construction. Some processes have introduced diversified substrates such as sorghum or barley to enhance the flavor intensity and color stability of the product. At the same time, existing technologies also explore the addition of spice powder or plant extracts to enhance the aroma, so that the seasoning liquid can quickly release the aroma during frying or pickling applications. In addition, in terms of temperature and humidity control management during bacterial culture and fermentation stages, traditional technologies have accumulated a wealth of experience and have good basic flavor replication capabilities, which are especially suitable for the batch preparation of mid- and low-end household seasonings.

[0004] Despite this, the traditional process still has some shortcomings; first, the method of adding spices in common seasonings is single, basically one-time investment, ignoring the reaction rhythm of the spice components and the fermentation stage, resulting in uneven aroma release, sometimes the initial aroma is strong but the middle and late notes are obviously broken; second, the fermentation process lacks mid-term regulation means, insufficient oxygen inside the pile, rapid temperature rise, and easy growth of bacteria, resulting in mixed flavors and large batch differences; third, starch is mostly used as a substrate, lacking protein participation, and the final flavor is not "fresh" enough, the base flavor is thin, and it is difficult to support a complex aroma structure; fourth, the stability of the bacterial flora depends on aging experience, and there are many exogenous interferences, making it difficult to adapt to standardized production. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a brewed seasoning and a fermentation production process thereof, which solves the problems of single aroma level, unstable fermentation and weak flavor foundation of traditional brewed seasoning.

[0006] To achieve the above object, the present invention is implemented by the following technical scheme: a brewing seasoning, the seasoning comprising the following components in parts by weight: Barley: 80 - 90 parts. As one of the main starch sources, barley is rich in starch and soluble dietary fiber, which can provide sufficient carbon sources for microorganisms. During the fermentation process, it is saccharified and converted into monosaccharides and oligosaccharides for the metabolism of fermenting bacteria. At the same time, the β-glucan contained in barley can also form a certain consistency, helping to stabilize the structure of the fermentation system; Sorghum: 130 - 140 parts. Sorghum contains a relatively high proportion of amylopectin and tannin substances. The release of amylopectin after saccharification is relatively slow, which is beneficial to maintaining the stability of sugar concentration during the fermentation process and avoiding the inhibition of microbial activity due to excessive initial sugar concentration. At the same time, trace tannins in sorghum have natural anti-corrosion and slight astringent effects in seasonings, enhancing the flavor level; Peas: 30 - 35 parts. Peas are high-quality plant protein raw materials, rich in protein, amino acids and a small amount of fat. During the fermentation process, proteins are decomposed into polypeptides and free amino acids, providing amino nitrogen, increasing the umami index of fermentation products, and enhancing the flavor intensity. At the same time, it has a good auxiliary nutritional support effect on the formation of microbial communities; Edible salt: 12 - 14 parts. Controlling the salt content within this range can not only inhibit miscellaneous bacteria but also not inhibit beneficial fermenting bacteria. Appropriate salt content can also regulate water activity, facilitating the concentration of flavor and the coordination of taste in the later stage; Cinnamon: 0.3 - 0.5 parts. Cinnamon is rich in cinnamaldehyde, volatile oils and coumarin substances, with good aromatic effects. In the fermentation system, cinnamon plays an antibacterial role, assisting in stabilizing the structure of the microbial community. At the same time, its aldehyde components participate in the Maillard reaction, which is beneficial to the production of caramel-like flavors; Bay leaf: 0.15 - 0.25 parts. Bay leaf contains volatile aromatic components such as linalool and cineole, giving the product a fresh herbal fragrance. At the same time, it has slight antioxidant and antibacterial effects, which can inhibit spoilage bacteria in the fermentation environment, improving the shelf life and quality stability of the seasoning; Star anise: 0.4 - 0.6 parts. Anethole in star anise is its main flavor component, which can release a typical licorice sweet fragrance. Its volatile oils are slowly released during fermentation and undergo an addition reaction with amino degradation products to form ester flavors with the characteristics of an oriental compound fragrance type; Fennel seeds: 0.2 - 0.4 parts. Fennel seeds are rich in volatile oils such as anethole and carvone, which help to regulate the overall aroma balance, providing a tone with both spicy and sweet fragrances. In addition, its components can synergistically regulate gastrointestinal microorganisms and promote the metabolic efficiency of fermenting bacteria.

[0007] Nutmeg: 0.2 - 0.4 parts. Nutmeg is rich in volatile oils, myristicin and other substances, which can reduce the unpleasant odors generated by protein degradation during fermentation, enhancing the freshness and aftertaste level of the overall flavor.

[0008] Angelica dahurica: 0.5 - 0.7 parts: Angelica dahurica has a special herbal fragrance and a light milk aroma, containing imperatorin, coumarin, etc. Under microbial degradation, it can derive mild and fragrant phenolic flavors, improving the problem of uneven flavor in the fermented material.

[0009] Rosemary: 0.7 - 0.9 parts: Rosemary contains components with strong antioxidant properties such as rosmarinic acid and salvianolic acid. Besides providing a pine-like aroma, it can stabilize the oil decomposition process and delay the oxidation reaction during fermentation, ensuring the flavor cleanliness of the final product.

[0010] Gardenia jasminoides Ellis: 0.4 - 0.6 parts: Gardenia jasminoides Ellis has fruit acid and volatile oil components. Its slightly acidic property can neutralize the alkaline odor generated after protein degradation, playing a role in brightening the taste and promoting appetite in seasonings.

[0011] Cymbopogon citratus: 0.3 - 0.5 parts: Cymbopogon citratus contains citronellal and geraniol, which can provide the fragrance of citrus and lemon, participate in the formation of a fresh top aroma layer; at the same time, it has antibacterial effects, inhibiting the contamination of foreign bacteria that may occur during fermentation.

[0012] Murraya paniculata (L.) Jack: 0.6 - 0.8 parts: As a traditional folk spice plant, Murraya paniculata (L.) Jack contains special aromatic alcohols and sesquiterpene components, which can react with proteins and sugars during fermentation to form unique and complex flavor molecules, enhancing the recognition and uniqueness of the product.

[0013] Mother koji: 4 - 5 parts: Mother koji is the core starter for the fermentation of seasonings, containing composite microbial strains such as Aspergillus, yeast, and lactic acid bacteria, with strong saccharification ability, protease activity, and acid production capacity. Within this proportion range, it can quickly establish a fermentation environment, promote substrate conversion, shorten the fermentation cycle, and improve the flavor generation efficiency.

[0014] Drinking water: 700 - 750 parts: Water, as a medium, is the basis for the swelling of raw materials, the reproduction of strains, and the diffusion of metabolites. This proportion can not only ensure the uniform fermentation of materials but also avoid diluting the flavor concentration, facilitating later concentration, blending, and preservation.

[0015] The present invention also provides a fermentation production process for brewing seasonings, including the following steps: S1. Pretreatment of raw materials, including cleaning, size adjustment, and moisture control of raw materials to meet the subsequent fermentation requirements; S2. Crushing and inoculation, including crushing the pretreated raw materials and uniformly mixing them with fermentation strains; S3. Culturing koji, including culturing the inoculated raw materials under set environmental conditions to form koji materials with fermentation activity; S4. Ripening of koji, including short-term ripening of the cultured koji materials to stabilize the microbial structure and optimize flavor precursor substances; S5. Fermentation, including mixing the koji material with other necessary raw and auxiliary materials, and conducting main fermentation and after-ripening treatment under controlled conditions; S6. Filtration and separation, including solid-liquid separation of the mixture after fermentation is completed to obtain the target liquid product; S7. Concentration and formulation, including moderately concentrating the obtained liquid and formulating the taste and functional components to obtain the final flavor base liquid; S8. Sterilization and packaging, including sterilizing the concentrated product and using a suitable method for sealed packaging.

[0016] Preferably, the raw material pretreatment includes: Screening, impurity removal and cleaning of barley, sorghum and peas. For grains with ash adhering to the surface, cleaning can effectively reduce the antibacterial factors formed in the soaking solution, which is beneficial to the release and diffusion of the activities of beneficial strains in the mother koji. This step can significantly reduce the interference risk of exogenous miscellaneous bacteria to the fermentation system, and at the same time improve the inoculation efficiency of microorganisms and the environmental stability in the initial stage of fermentation; Cutting barley and sorghum to a particle size of 4 - 6 mm, and cutting peas to a particle size of 2 - 3 mm. The appropriate particle size can enhance the specific surface area of the raw materials, enabling water and the subsequently added microorganisms to contact the substrate more fully, promoting water diffusion and enzymatic hydrolysis efficiency. Excessive particle size will lead to uneven water absorption and incomplete saccharification, while too small a particle size may cause gelatinization agglomeration and anaerobic dead zones, affecting the fermentation permeability. This particle size control optimizes the physical structure and provides ideal conditions for the attachment of microorganisms and subsequent enzymatic hydrolysis reactions; Adding drinking water to adjust the moisture content of the raw materials to 30 - 35%. The moisture content within this range is most suitable for the growth and reproduction of microorganisms and the exertion of enzyme activity. Below 30%, the moisture is insufficient, affecting the expansion of Aspergillus mycelium and the release of enzyme system activity; above 35%, it may form a local anaerobic environment, inducing miscellaneous bacteria pollution and destroying the structural stability of the raw materials. Therefore, this moisture regulation provides the optimal "water activity window" for the fermentation environment and is also conducive to subsequent water absorption saturation and bacterial colonization; Let the mixture stand for water absorption for 4 - 6 hours and stir it every 0.8 - 1.2 hours. The process of standing for water absorption allows the starch granules inside the cereal raw materials to fully absorb water and expand, which is beneficial to subsequent saccharification reactions and protease decomposition. Regular stirring can prevent water from concentrating in local areas, reduce the formation of lumps, improve the permeability and heat dissipation of the material body, and avoid out-of-control temperature rise.

[0017] Preferably, the grinding and inoculation include: Grinding the pretreated raw materials to a particle size of 1 - 2 mm. The particle size of 1 - 2 mm can improve the enzymatic hydrolysis efficiency, facilitate the enzymes (such as amylase and protease) in the mother koji to penetrate deep into the substrate, and increase the reaction rate of saccharification and protein hydrolysis; Add the mother koji and mix it evenly with the crushed material. The mother koji is the core biological driving factor in the fermentation process of the brewing flavoring agent of the present invention, containing composite strains such as Aspergillus, yeast, and lactic acid bacteria, and its symbiotic structure has extremely strong saccharifying power and protein decomposition ability; During the inoculation process, 0.2 - 0.5 parts of natural sugar source are added as a starting aid. The natural sugar source is preferably brown sugar, glucose, or honey. Natural sugar sources (such as brown sugar, glucose, honey) contain a large amount of reducing sugars, oligosaccharides, as well as trace amounts of organic acids, vitamins, and other substances, which are "quick-acting nutrient sources" that are extremely easy to be rapidly utilized by microorganisms. The sugar source can quickly awaken the dormant bacteria in the mother koji, improve their metabolic activities, and shorten the colony reproduction cycle.

[0018] Preferably, the koji cultivation includes: Place the inoculated raw materials in an environment with a temperature of 28 - 32°C and a humidity of 70 - 85%. The temperature range of 28 - 32°C belongs to the optimal range for highly active saccharifying bacteria and aromatic metabolite-producing bacteria, which is conducive to the hydrolysis of starch and protein and the formation of primary metabolites; while the relative humidity of 70 - 85% ensures that the koji material does not crack or cake, maintains the water activity (aw) of microorganisms in solid-state cultivation, and guarantees the balanced release of metabolites; The cultivation time is 72 - 96 hours. Within 72 hours, the dominant bacterial population completes the preliminary hydrolysis of macromolecular substances in the raw materials; extended to 96 hours, some secondary metabolites such as esters, alcohols, and vanillic acid begin to accumulate, which is beneficial to the formation of the composite aroma substances required for the fermented flavoring agent. Controlling within this time window can avoid excessive autolysis and ensure the coordinated development of the bacterial strain viability and the flavor of the koji material; During the cultivation process, stir and mix once every 22 - 26 hours. Stirring and mixing once every 22 - 26 hours can promote the re-permeation of oxygen into the koji body, enhance the activity of aerobic bacterial strains (such as Aspergillus and yeast), and avoid the large-scale reproduction of miscellaneous bacteria (such as Bacillus) in an anaerobic environment; Perform ventilation treatment for 5 - 10 minutes at 45 - 50 hours of cultivation. This stage is in the middle of the main fermentation period. The temperature of the koji material pile increases and the oxygen consumption intensifies, which is easy to form an anaerobic microzone. At this time, introducing short-term strong ventilation can, on the one hand, quickly discharge carbon dioxide and moist hot air, and on the other hand, supplement oxygen to stimulate the activity of aerobic bacteria, so that the metabolism of flavor substances continues to evolve in the direction of alcohols and esters.

[0019] Preferably, the koji ripening includes: Spread the cultivated raw materials for ripening, with a thickness of 20 - 30 cm. Short-term ripening by spreading to a certain thickness (20 - 30 cm) is beneficial for the natural cooling of the koji body and the dissipation of residual heat, avoiding the disorder of bacterial metabolism caused by high temperature. At the same time, this thickness range is conducive to heat diffusion and can maintain an appropriate humidity, making the koji material in a micro-oxygen steady-state environment, promoting the post-ripening and stabilization of metabolites; The aging time is 36 - 48 hours. Within 36 - 48 hours, the remaining enzyme activities such as esterase and protease in the koji material continue to act, causing some sugars and proteins to be further converted into flavor substances (such as amino acids, oligosaccharides, alcohols, etc.), enriching the flavor foundation; During aging, 10 - 15% of dry old koji is incorporated to stabilize the microbial community. Adding old koji is a traditional yet scientific way of regulating the microbial community. Old koji contains dominant microbial communities that have adapted to the production environment and their metabolites, which can play the role of "inoculation guidance + environmental balance" in the new koji; the residual aromatic substances, enzyme systems, and functional strains in old koji help improve the aroma complexity and base flavor thickness of the new koji, and through the mechanisms of interspecies symbiosis and competitive inhibition, inhibit the growth of potentially remaining miscellaneous bacteria, further enhancing the anti-interference ability and overall stability of the fermentation system.

[0020] Preferably, the fermentation includes: Mix the mature koji material evenly with edible salt, drinking water, cinnamon, bay leaves, star anise, fennel seeds, nutmeg, angelica dahurica, rosemary, gardenia fruit, lemongrass, and thymus quinquecostatus. Such spices not only provide volatile aromatic substances (such as cinnamaldehyde, anethole, rosmarinic acid, etc.), endowing the basic aroma framework of the seasoning, but also play antibacterial and antioxidant roles in the fermentation broth, preventing flavor deviation caused by miscellaneous bacteria or oxidation during the fermentation process; edible salt controls the osmotic pressure, effectively inhibiting the proliferation of spoilage bacteria, and at the same time promoting the release of amino acids and organic acids as a flavor modifier; drinking water adjusts the overall moisture content to ensure the liquid environment required for normal microbial metabolism; Main fermentation is carried out at 25 - 30°C for 14 - 21 days, with stirring every 3 - 4 days during this period. The main fermentation stage is the core stage of the entire flavor generation. Controlling the temperature at 25 - 30°C is beneficial to the synergistic metabolism of yeasts, lactic acid bacteria, and residual Aspergillus. Among them, yeasts dominate the formation of alcohols and esters, and lactic acid bacteria regulate the pH and produce lactic acid and polypeptides, forming a mild fermentation flavor foundation; the 14 - 21-day fermentation cycle ensures that various metabolic processes proceed fully, and a longer time helps enhance the layering of the composite flavor; by manually stirring every 3 - 4 days, the local oxygen-consuming areas in the fermentation system can be broken, maintaining a micro-oxygen environment, effectively preventing problems such as stuffy smell, sourness, or heavy base flavor. Stirring also promotes the more uniform distribution and release of the components in the spices, improving the flavor-enhancing efficiency; Subsequently, after-ripening fermentation is carried out by standing at 20 - 25°C for 7 - 10 days. This temperature range (20 - 25°C) helps control the late microbial activity, avoiding the accumulation of rancid or bitter substances caused by over-fermentation, and at the same time is conducive to the stable precipitation of volatile flavor substances, making the aroma of the product more mellow and lasting; The spice is added in two stages during the fermentation process. Preferably, 70% of it is added at the beginning of the main fermentation, and the remaining 30% is added on the 10th day to enhance the hierarchical flavor. Adding 70% of the spice in the first round allows it to release the main aroma skeleton in the initial stage of the main fermentation, participate in the microbial metabolism process, and form esterification reactions with alcohols and acids, laying the overall flavor foundation. The second round adds the remaining 30% on the 10th day. At this time, it is in the middle and late stages of fermentation, and a large amount of intermediate products have accumulated in the koji material. The added spice can react synergistically with the existing substances to produce new aroma complexes.

[0021] Preferably, the filtration and separation include: Before filtration, the fermentation broth is heated to 55 - 65°C and kept warm for 15 - 25 minutes. The temperature range of 55 - 65°C can soften and loosen the residual fat and protein clumps in the koji material without destroying the volatile flavor substances generated during the fermentation process. At the same time, heating can partially inactivate the residual enzymes (such as protease, lipase, etc.) in the fermentation broth to prevent them from continuing to act during subsequent concentration or storage, resulting in flavor deviation or turbidity risk. Keeping warm for 15 - 25 minutes ensures uniform heat penetration, is conducive to the formation of a stable liquid-solid separation interface, and effectively improves the subsequent mechanical separation efficiency. A plate and frame filter press or a three-phase separation device is used for solid-liquid separation to obtain liquid koji flavor juice. A plate and frame filter press is an efficient intermittent pressure filtration device suitable for viscous or fermentation mixtures with more particles. It can quickly form filter cakes and exude clear liquid under pressure, suitable for small and medium batch brewing production. The three-phase separation device can simultaneously complete the continuous separation of solids, liquids, and trace oils, and is more suitable for flavoring systems with fat or essential oil components. Through this type of device, fine solid particles, microbial debris, crude fiber, etc. in the fermentation system are efficiently removed, and only the soluble flavor substances and target fermentation products are retained.

[0022] Preferably, the concentration and blending include: Under reduced pressure conditions, the koji flavor juice is concentrated in the range of 50 - 60°C. Vacuum concentration is the key technical path of the present invention for protecting thermosensitive flavor components. In a reduced pressure environment, the boiling point of the liquid is significantly reduced, so water evaporation can be achieved at a relatively low temperature of 50 - 60°C, avoiding the loss of aroma substances or the coking and deterioration of sugars caused by high-temperature concentration. It is concentrated to 50 - 70% of the original volume. The setting of this concentration ratio is based on a comprehensive balance consideration of flavor concentration, texture consistency, and subsequent blending space. Concentrating the liquid koji flavor juice to 50 - 70% of its volume can not only significantly improve its flavor density and viscosity performance but also effectively reduce the packaging volume and transportation cost. Add table salt to make the salinity of the final product reach 2-4%. Finally, add natural antioxidants, which are tea polyphenols from green tea. Add table salt to the concentrated base liquid. On the one hand, it is used to adjust the taste of the final product to meet the basic flavor requirements as a seasoning. On the other hand, a salinity of 2-4% also has a certain antibacterial preservation effect, which can assist in controlling the risk of microbial contamination that may occur during the storage period.

[0023] Preferably, the sterilization packaging includes: Heat-sterilize the concentrated liquid at 85-90 °C for 3-5 minutes. This step adopts the medium-high temperature short-time heat treatment method (HTST), which belongs to a conservative and effective pasteurization scheme. Controlling the temperature between 85-90 °C can effectively kill the mesophilic bacteria, yeasts, mold spores and some heat-resistant bacterial spores that may remain in the seasoning liquid without destroying the main flavor components of the product. Maintaining a constant temperature for 3-5 minutes ensures that the heat is evenly conducted in the liquid phase, prevents the formation of microbial "thermal blind spots", and improves the thoroughness of sterilization. At the same time, it can also destroy the residual activity of certain enzyme systems (such as lipoxygenase, protease, etc.) and inhibit flavor changes during storage. After sterilization, perform aseptic packaging using glass bottles. The sterilized product needs to be immediately filled in a sterile environment to prevent recontamination. Selecting glass bottles as the packaging container can achieve good oxygen barrier, moisture protection and aroma retention, and is suitable for high-end seasoning products that focus on flavor preservation. During the packaging process, perform a vacuum pumping operation. The vacuum pumping operation can effectively remove the residual air in the bottle, reduce the oxygen concentration, delay flavor deterioration and product browning caused by oxidation, and at the same time inhibit the survival and reproduction of aerobic microorganisms, further extending the shelf life.

[0024] The present invention provides a brewing seasoning and its fermentation production process. It has the following beneficial effects: 1. The present invention adopts the synergistic strategy of adding spices in stages and synchronously regulating the microecology, significantly improving the aroma hierarchy and aftertaste retention time during the fermentation process. By releasing the aroma skeleton in the initial stage of the main fermentation and adding synergistic reactants in the middle stage, the aroma performance of the final product is more three-dimensional. Compared with the "one-time flavor addition" method commonly used in the prior art, it solves the problems of monotonous aroma and serious flavor loss.

[0025] 2. The present invention sets a ventilation treatment window in the middle stage of fermentation to open the gas passage of the koji body, effectively eliminating the local anaerobic heat accumulation phenomenon, making the microbial community structure of the fermentation system more stable and maintaining good activity. Different from the long-term sealed stacking in the traditional solid-state fermentation process, this technology avoids the risks of high-temperature runaway and rancidity, and breaks through the industry bottleneck of difficult fermentation environment regulation.

[0026] 3. By incorporating aged starter into the koji maturation process and implementing phased environmental intervention measures, the present invention stabilizes the metabolic pathway during fermentation. Compared with the traditional linear fermentation process that relies on a single strain, it solves the technical problems of inconsistent aroma performance, frequent occurrence of miscellaneous bacteria, and large batch differences, and improves the replicability and standardization of industrial production of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a flowchart of the preparation process of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0028] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings in the specification of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0029] Please refer to the attached Figure 1 : Example 1: Raw material formula: Barley: 85; Sorghum: 135; Peas: 33; Edible salt: 13; Cinnamon: 0.4; Bay leaf: 0.2; Star anise: 0.5; Fennel seeds: 0.3; Nutmeg: 0.3; Angelica dahurica: 0.6; Rosemary: 0.8; Gardenia jasminoides Ellis: 0.5; Cymbopogon citratus: 0.4; Murraya paniculata (L.) Jack: 0.7; Mother koji: 4.5; Drinking water: 730.

[0030] Steps of the preparation process: S1. Raw material pretreatment: After screening and removing impurities from the raw materials, they are respectively cut to the target particle size: 5 mm for barley and sorghum, and 2.5 mm for peas. Add drinking water to adjust the moisture content to 32%, let it stand and absorb water for 5 hours, and stir once per hour.

[0031] S2. Crushing and inoculation: Crush the raw materials to 1.5 mm, add mother koji according to the ratio, and add 0.3 parts of honey as a sugar source starting aid, and mix evenly.

[0032] S3. Culturing koji: Culture the mixture at 30°C and 80% humidity for 90 hours, stirring it every 24 hours and ventilating for 10 minutes at the 48th hour.

[0033] S4. Koji ripening: Spread the koji material to a thickness of 25 cm and ripen for 40 hours, during which 12% of dried old koji is incorporated to stabilize the microbial community.

[0034] S5. Fermentation: Mix the koji material with all the spices, salt, and drinking water, and conduct the main fermentation at 25°C for 18 days, stirring every 3 days. After adding the remaining 30% of the spices on the 10th day, let it stand for post-ripening at 22°C for 8 days.

[0035] S6. Filtration and separation: After the fermentation is completed, heat it to 60°C, keep it warm for 20 minutes, and filter it using a three-phase separation device to obtain liquid koji flavor juice.

[0036] S7. Concentration and blending: Concentrate it under reduced pressure to 65% of the original volume, add salt to a final salinity of 3%, and add 0.15% of tea polyphenols.

[0037] S8. Sterilization and packaging: Sterilize it at 88°C for 4 minutes, then hot-fill it into glass bottles and conduct vacuum sealing.

[0038] Example 2: Raw material formula: Barley: 90; Sorghum: 140; Peas: 35; Edible salt: 14; Cinnamon: 0.5; Bay leaf: 0.25; Star anise: 0.6; Fennel seeds: 0.4; Nutmeg: 0.4; Angelica dahurica: 0.7; Rosemary: 0.9; Gardenia jasminoides Ellis: 0.6; Citronella: 0.5; Murraya paniculata (L.) Jack: 0.8; Mother koji: 5; Drinking water: 750.

[0039] Preparation process steps: S1. Raw material pretreatment: Screen, remove impurities, and wash the barley, sorghum, and peas, and then cut them to particle sizes of 5 mm, 5 mm, and 2.5 mm respectively. Add drinking water to adjust the moisture content of the raw materials to 33%, let it stand for water absorption for 5 hours, and stir it every hour during this period.

[0040] S2. Crushing and inoculation: After the raw materials are crushed to a particle size of 1 mm, mother koji is added in proportion, and 0.5 parts of glucose is added as a natural sugar source adjuvant at the same time, and they are mixed evenly.

[0041] S3. Culturing koji: The mixture is cultured in an environment with a temperature of 32 °C and a humidity of 80% for 96 hours, and it is stirred once every 24 hours, and ventilation treatment is carried out for 10 minutes at the 48th hour.

[0042] S4. Ripening of mature koji: The thickness of the cultured koji material spread is controlled at 25 cm, the ripening time is 48 hours, and 12% of dry old koji is incorporated before mixing to stabilize the microbial community structure.

[0043] S5. Fermentation: The mature koji material is mixed evenly with drinking water, table salt and all spices, and undergoes main fermentation at 25 °C for 21 days, during which it is stirred once every 3 days. The spices are added in stages, 70% is added at the beginning, and 30% is supplemented on the 8th day. Subsequently, it is transferred to an environment of 22 °C and left to stand for post-ripening for 7 days.

[0044] S6. Filtration and separation: After fermentation is completed, the mixed liquid is heated to 60 °C, kept warm for 20 minutes, and then solid-liquid separation is completed through a plate and frame filtration device to obtain clear liquid koji flavor juice.

[0045] S7. Concentration and blending: Under a reduced pressure environment, the koji flavor juice is concentrated to 50% of the original volume at a temperature of 55 °C. The table salt is adjusted so that the salinity of the finished product reaches 2.5%, and finally 0.15% of tea polyphenols extracted from green tea is added.

[0046] S8. Sterilization and packaging: The product is heated and sterilized at 90 °C for 3 minutes, hot-filled into glass bottles and then vacuum-sealed to ensure the stability of the product flavor and shelf life.

[0047] Example 3: Raw material formula: Barley: 80; Sorghum: 130; Peas: 30; Edible salt: 12; Cinnamon: 0.3; Bay leaf: 0.15; Star anise: 0.4; Fennel seeds: 0.2; Nutmeg: 0.2; Angelica dahurica: 0.5; Rosemary: 0.7; Gardenia jasminoides Ellis: 0.4; Lemongrass: 0.3; Murraya paniculata (L.) Jack: 0.6; Mother koji: 4; Drinking water: 700.

[0048] Preparation process steps: S1. Raw material pretreatment: After the raw materials are screened, decontaminated, and washed in sequence, the barley and sorghum are cut to 4 mm, and the peas are cut to 2 mm. Drinking water is added to adjust the moisture content to 30%, and then left standing for water absorption for 4 hours, with stirring once per hour to ensure uniform water absorption.

[0049] S2. Crushing and inoculation: The raw materials are crushed to a particle size of 1.5 mm. After adding the mother koji, 0.2 parts of brown sugar are added as a sugar source assistant, and they are mixed evenly to activate the metabolism of the microbial community.

[0050] S3. Cultivation for koji making: The inoculated raw materials are cultivated in an environment of 28 °C and 70% relative humidity for 72 hours, with stirring once every 22 hours, and ventilation for 5 minutes at the 46th hour.

[0051] S4. Ripening of the mature koji: The koji material is spread out for ripening, with a thickness of 20 cm and a time of 36 hours. During the mixing process, 10% of the dried old koji is added to optimize the microbial community ecology.

[0052] S5. Fermentation: After the fermentation raw materials are mixed evenly with the spices, salt, and drinking water, they are placed in an environment of 25 °C for the main fermentation for 14 days, with stirring once every 4 days during this period; after adding the remaining 30% of the spices on the 10th day, they are transferred to an environment of 20 °C and left standing for after-ripening for 7 days.

[0053] S6. Filtration and separation: After the fermentation is completed, the liquid is heated to 55 °C, kept warm for 15 minutes, and then the residue is removed by a three-phase separation device to obtain the clarified koji aroma juice.

[0054] S7. Concentration and blending: Under reduced pressure, it is concentrated to 60% of the original volume at 55 °C, salt is added to make the final salinity 2%, and at the same time, 0.2% of tea polyphenols is added to improve the antioxidant property and functionality.

[0055] S8. Sterilization and packaging: After heating and sterilizing at 85 °C for 5 minutes, it is hot-filled into a composite oxygen-barrier packaging bag and vacuum-sealed, which is suitable for retail or portable distribution.

[0056] Comparative example 1: Compared with Example 1, the difference is that rosemary and angelica dahurica are not added, and the rest are the same.

[0057] Comparative example 2: Compared with Example 1, the difference is that the ventilation treatment at the 48th hour of fermentation is cancelled, and the rest are the same.

[0058] Comparative example 3: Compared with Example 2, the difference is that lemongrass and yellow fructus aurantii are replaced with the same amount of basil and dried tangerine peel, and the rest are the same.

[0059] Comparative example 4: Compared with Example 2, the difference is that no secondary addition of spices is carried out during the main fermentation period (i.e., all are added at one time), and the rest are the same.

[0060] Comparative Example 5: Compared with Example 3, the difference lies in that no peas are added, and the rest are the same.

[0061] Test Example 1: Experimental purpose: To evaluate the effects of different formulations and the treatment methods of key spices on the aroma hierarchy, flavor structure, and persistence of the final brewed seasoning products.

[0062] Experimental samples: A total of 5 groups of samples were tested: Example 1 (standard formulation); Example 2 (flavor-enhanced formulation); Comparative Example 1 (lacking angelica dahurica and rosemary); Comparative Example 3 (replacing lemongrass and yellow gardenia); Comparative Example 4 (canceling the segmented addition of spices).

[0063] Experimental method: 1. Sensory scoring method (blind evaluation by a five-person group): After the samples of each group were coded, 5 trained sensory assessors independently conducted blind tests and scored from the following 4 dimensions, with a full score of 10 points for each dimension: Purity of top aroma (prominence, freshness); Harmony of middle notes (overall sense, spice fusion degree); Persistence of afternotes (aftertaste retention time and texture); Overall flavor impression (comprehensive pleasantness); Finally, the score of each sample was the average value of the five people.

[0064] 2. Auxiliary test (GC-MS): Samples from Example 1 and Comparative Example 1 were selected for the analysis of volatile aroma substances to confirm the chemical basis of the sensory results, but it was not used for quantitative comparison and was only for auxiliary explanation.

[0065] Experimental environment description: Temperature in the tasting room: 23°C, humidity 50%, with good ventilation; The tasting utensils were uniformly small transparent odorless glass cups; After each tasting, rinse the mouth with warm water and wait for 1 minute (the experimental results are shown in Table 1).

[0066] Table 1: Flavor sensory scoring results of different samples It can be obtained from Table 1 that: From this flavor comparison experiment, it can be seen that the presence or absence of key spices in the formula has a decisive influence on the overall flavor expression of the product. For example, the combination of Angelica dahurica and Rosemary, the former is rich in coumarins and can release mild herbal and milky notes during fermentation, while the latter contains rosmarinic acid, volatile oils and other ingredients, which not only give it a pine fragrance, but also have an antioxidant protective effect on lipid flavor substances. In the experiment, the overall flavor of the sample of Example 1, in which these two components were removed, was obviously thin and the aroma profile was blurred, which verified the functional positioning of the two as "structural spices" in fermented seasonings. Through the synergistic effect with other basic spices, it participates in the construction of the "aroma skeleton" in the early stage of aroma synthesis and plays an irreplaceable role.

[0067] In addition, the rationality of the spice addition method is also critical to the flavor level and lasting fragrance. The present invention adopts a segmented feeding strategy of "70% initial addition + 30% mid-term supplementation", so that the basic aroma skeleton is released in the first stage, and the second stage reacts with the generated intermediate metabolites (such as esters and alcohols) to undergo etherification, esterification and other reactions to further enrich the after-taste aroma. This progressive flavor construction mechanism is outstanding in Example 2, and its aroma performance is better than that of the single addition comparative example 4, indicating that the reasonable matching of the "addition time window" and the "fermentation aroma development curve" has a significant promoting effect on the realization of multi-level complex flavors.

[0068] Finally, from the perspective of the overall structural and composite stability of the flavor performance, the light-fragrant spices such as yellow bitter orange, lemongrass, and thyme in the formula provide the volatile base of the top fragrance, forming the top fragrance; neutral spices such as angelica, nutmeg, and star anise harmonize the middle fragrance; and fennel seeds and rosemary form the ingredients that extend the tail rhyme through the action of microorganisms. The various spices not only have sensory synergy, but also participate in the regulation of microbial metabolism during the fermentation process (such as inhibiting miscellaneous bacteria and guiding the aromatic generation pathway), further stabilizing the flavor system, so that the product has a complete aroma structure of "prominent top fragrance, coordinated middle fragrance, and lasting base fragrance".

[0069] Test Example 2: Experimental purpose: By detecting the stability of the microbial community, the contamination of foreign bacteria and the generation of basic flavor substances during the fermentation process, the key role of the mid-term ventilation treatment and the configuration of high-quality protein sources (such as pea addition) adopted in the present invention in the stability of the fermentation system and the formation of flavor was verified.

[0070] Experimental samples: Example 1 (including mid-term ventilation); Comparative Example 2 (mid-term ventilation cancelled); Example 3 (containing peas); Comparative Example 5 (peas removed).

[0071] Experimental methods and steps: 1. Total number of colonies and detection of miscellaneous bacteria: On the 5th and 10th days of fermentation, an equal amount of fermentation broth was taken from the sample, and the total number of colonies (CFU / mL) was determined by the plate coating method after dilution, and whether there were miscellaneous bacteria (molds, bacilli) growing was recorded.

[0072] 2. Observation and record of the odor of the fermentation broth: The mid-term olfactory record was made by the experimenter to check whether there were negative odors such as rancidity, abnormal smell, and stuffiness.

[0073] 3. Determination of the content of amino nitrogen (g / 100mL): The formaldehyde titration method was used to determine the concentration of amino nitrogen in the fermentation broth on the 10th day, reflecting the protein hydrolysis level and the basic quality of the flavor.

[0074] Description of the experimental environment: Fermentation system temperature: 28°C (constant temperature fermentation cabinet); Sterile operation was carried out in the sampling environment, and all plates were read after culturing at 37°C for 48 hours; All experimental operations were repeated 3 times and the average value was taken (the experimental results are shown in Table 2).

[0075] Table 2: Comparison results of microecology and basic flavor substances during the mid-term fermentation of different samples It can be seen from Table 2 that: In Example 1, a short-term ventilation treatment was set after 48 hours during the mid-term fermentation. While maintaining the metabolic activity of aerobic bacteria (such as Aspergillus and yeast), it effectively removed CO2 and heat accumulation in the piled materials, avoiding the formation of local anaerobic microzones or high-temperature "dead zones". This operation mechanism echoes the statement in the aforementioned mechanism that "ventilation can open the oxygen conduction channels in the koji body and reconstruct the microecological fluidity", and finally shows that the number of colonies is stable and no miscellaneous bacteria are detected. The omission of the ventilation step in Comparative Example 2 led to the disorder of the microecological system, the appearance of rancidity and the reproduction of foreign bacteria, which corroborated the core position of mid-term ventilation in maintaining the activity of the fermentation environment and the purity of the flavor.

[0076] On the other hand, peas, as an important plant protein source in the present invention, have functions far beyond that of a traditional "nutritional filler". The amino nitrogen content in Example 3 was significantly higher than that in Comparative Example 5 in the experiment, indicating that the proteins in peas were rapidly hydrolyzed under the action of koji microorganisms and converted into polypeptides and free amino acids, especially umami amino acids such as glutamic acid and leucine, providing a umami base for the flavor and enhancing the overall fermentation activity. It has been mentioned in the previous mechanism that peas can improve the "efficiency of amino nitrogen release" and "microbial metabolism support ability", and the experimental results further confirmed its basic position in the construction of the flavor structure.

[0077] Meanwhile, in terms of aroma and odor performance, it can be observed that the "refreshing odor and obvious fresh fragrance" presented in the examples are in sharp contrast to the "stuffy odor and plain taste" of the control group. This difference does not only come from the spices themselves, but rather from the establishment of the steady state of the underlying fermentation structure. Only when the bacterial community is in an orderly state and the substrates are fully converted can the formed flavor substances be systematically manifested.

[0078] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A brewed seasoning, characterized in that: The seasoning comprises the following components in parts by weight: Barley: 80-90 parts; Sorghum: 130-140 servings; Peas: 30-35 servings; Edible salt: 12-14 parts; Cinnamon: 0.3-0.5 parts; Bay leaves: 0.15-0.25 parts; Star anise: 0.4-0.6; Fennel seeds: 0.2-0.4 parts; Nutmeg: 0.2-0.4 parts; Angelica dahurica: 0.5-0.7 parts; Rosemary: 0.7-0.9 parts; Fructus Aurantii Immaturus: 0.4-0.6 parts; Lemongrass: 0.3-0.5 parts; Thunbergia: 0.6-0.8; Mother yeast: 4-5 portions; Drinking water: 700-750 servings.

2. A fermentation production process for brewing seasoning, characterized in that: The method for preparing the brewed seasoning according to claim 1 comprises the following steps: S1. Raw material pretreatment, including cleaning, size adjustment and moisture control of raw materials to meet subsequent fermentation requirements; S2, crushing and inoculating, including crushing the pretreated raw materials and uniformly mixing them with the fermentation bacteria; S3, culturing and making koji, including culturing the inoculated raw materials under set environmental conditions to form koji with fermentation activity; S4, koji maturation, including short-term maturation of the cultured koji material to stabilize the microbial structure and optimize the flavor precursor substances; S5, fermentation, including mixing the koji with other necessary raw materials and auxiliary materials, and carrying out primary fermentation and post-ripening treatment under controlled conditions; S6, filtration separation, including solid-liquid separation of the mixture after the fermentation is completed to obtain the target liquid product; S7, concentration and blending, including moderately concentrating the obtained liquid and blending the taste and functional components to obtain the final flavoring base liquid; S8. Sterilization packaging, including sterilization of concentrated products and sealing packaging in an appropriate manner.

3. The fermentation production process for brewing seasoning according to claim 2, characterized in that: The raw material pretreatment comprises: Screening, cleaning and washing of barley, sorghum and peas; Cut barley and sorghum into grains of 4-6 mm, and cut peas into grains of 2-3 mm; Add drinking water to adjust the moisture content of the raw materials to 30-35%; The mixture was allowed to stand to absorb water for 4-6 hours and stirred every 0.8-1.2 hours.

4. The fermentation production process for brewing seasoning according to claim 2, characterized in that: The crushing and inoculation include: The pretreated raw materials are crushed to a particle size of 1-2 mm; Add the mother koji and mix it evenly with the crushed material; During the inoculation process, 0.2-0.5 parts of a natural sugar source is added as a starting aid, and the natural sugar source is preferably brown sugar, glucose or honey.

5. The fermentation production process for brewing seasoning according to claim 2, characterized in that: The culture and koji making comprises: Place the inoculated raw materials in an environment with a temperature of 28-32°C and a humidity of 70-85%; The culture time is 72-96 hours; Stir the mixture every 22-26 hours during the culture process; Aeration was performed for 5-10 minutes after 45-50 hours of cultivation.

6. The fermentation production process for brewing seasoning according to claim 1, characterized in that: The koji maturation comprises: Spread and mature the cultivated raw materials to a thickness of 20-30cm; The aging time is 36-48 hours; During the maturation period, 10-15% of dry old koji is added to stabilize the bacterial flora.

7. The fermentation production process for brewing seasoning according to claim 2, characterized in that: The fermentation comprises: Mix the koji material with edible salt, drinking water, cinnamon, bay leaves, star anise, fennel seeds, nutmeg, angelica dahurica, rosemary, yellow bitter orange, lemongrass and thyme evenly; Main fermentation at 25-30℃ for 14-21 days, stirring every 3-4 days; Then, it is left to stand for 7-10 days at 20-25℃ for post-fermentation; The spices are added in two stages during the fermentation process, preferably 70% is added at the beginning of the main fermentation, and the remaining 30% is added on the 10th day to enhance the layered flavor.

8. The fermentation production process for brewing seasoning according to claim 2, characterized in that: The filtration separation comprises: Heat the fermentation broth to 55-65°C before filtering and keep it warm for 15-25 minutes; Use a plate and frame filter or a three-phase separation device to separate the solid and liquid to obtain liquid quxiang juice.

9. The fermentation production process for brewing seasoning according to claim 2, characterized in that: The concentrated formulation comprises: Concentrating the koji-flavored juice at 50-60° C. under reduced pressure; Concentrate to 50-70% of the original volume; Common salt is added to make the salinity of the final product reach 2-4%, and finally a natural antioxidant is added, wherein the natural antioxidant is tea polyphenols of green tea.

10. The fermentation production process for brewing seasoning according to claim 2, characterized in that: The sterilization package comprises: Heat sterilize the concentrate at 85-90°C for 3-5 minutes; After sterilization, glass bottles are used for aseptic packaging; Vacuuming is performed during the packaging process.

Images