Flavor-enhancing base material for soy sauce, soy sauce and preparation method of soy sauce

Abstract

The invention discloses a soy sauce aroma enhancement base material, soy sauce and a preparation method of the soy sauce. The soy sauce aroma enhancement base material comprises the following components in parts by weight: 30-70 parts of soy sauce powder, 10-30 parts of amino acid, 10-15 parts of xylose, 5-10 parts of ethyl lactate, 5-8 parts of acetic acid, 1-3 parts of citric acid and 5-30 parts of an aroma enhancement enhancer, wherein the aroma enhancement enhancer is prepared into a microcapsule, and a core material component of the microcapsule is obtained by mixing a heracleum moellendorffii hance extract and a mushroom extract in a mass ratio of (1-5): (1-9). According to the invention, amino acid, xylose, ethyl lactate, acetic acid and citric acid are added and supplement each other, so that the purpose of excellent aroma enhancement can be achieved, and by adding the heracleum moellendorffii hance extract and the mushroom extract, the soy sauce can be further endowed with a certain effect of enhancing freshness and aroma, and is endowed with more tastes; the aroma richness and richness of the soy sauce are obviously improved, and the soy sauce aroma enhancement base material with rich and stable taste and aroma is obtained on the whole.

Description

Technical Field

[0001] The present invention relates to the technical field of soy sauce preparation, and more specifically, to a flavor-enhancing base material for soy sauce, soy sauce, and a preparation method thereof. Background Art

[0002] Soy sauce is a liquid condiment brewed from soybeans or defatted soybeans, wheat or bran, added with water, salt, and various microorganisms. It has a reddish-brown color and a delicious taste. The composition of soy sauce is relatively complex. In addition to salt, it also contains various amino acids, sugars, organic acids, pigments, spices, etc. It is mainly salty, with umami and fragrance. It can enhance and improve the taste of dishes and also add or change the color of dishes. To meet different market demands, flavored soy sauces such as straw mushroom soy sauce, steamed fish soy sauce, and sashimi soy sauce have been developed, and the condiment industry is still developing various flavored soy sauces. For example, in the prior art, Chinese Patent CN103859351B discloses a preparation method of Flammulina velutipes solid-state fermentation soy sauce. When using solid-state koji making, an acclimated Flammulina velutipes strain is inoculated and then solid-state fermented to obtain soy sauce with a rich fragrance. However, it also has problems such as a complex process, difficult control of the growth process of the Flammulina velutipes strain, and poor stability of soy sauce quality.

[0003] In addition, there are also related soy sauce flavor-enhancing technologies in the prior art, which endow soy sauce with special flavors by adding flavor-enhancing components during the soy sauce fermentation process. For example, Chinese Patent Application No. CN202211431281.7 discloses a flavor-enhancing base material for soy sauce, soy sauce, and a preparation method thereof. The preparation method of the flavor-enhancing base material provided by this invention is to mix the raw materials of the flavor-enhancing base material and then ferment them in a closed manner. The raw materials include 20 - 80 parts of soy sauce powder, 5 - 50 parts of organic alcohol, 5 - 40 parts of organic acid, and 3 - 20 parts of strain extract. When the base material provided by this invention is used as an additive component of soy sauce, the obtained soy sauce has excellent aroma richness and intensity; and the preparation of the base material does not require changing the main process of soy sauce and the raw materials used are homologous to those of soy sauce. Another example is Chinese Patent Application No. CN202010362826.8, which discloses a flavor-enhancing base material, a preparation method, and a flavor-enhancing method for soy sauce powder. The flavor-enhancing base material includes the following components in parts by mass: 50 - 70 parts of brewed soy sauce, 3 - 10 parts of monosodium glutamate, 5 - 10 parts of L-alanine, 8 - 12 parts of xylose, 1 - 3 parts of lysine, 2 - 5 parts of glucose, and 0.1 - 0.3 parts of lactic acid. This patent uses soy sauce as the main raw material for a thermal reaction under pressure, utilizes the Maillard reaction to generate a series of high-temperature-resistant soy sauce flavor substances to obtain the flavor-enhancing base material, and then incorporates it into the conventional soy sauce powder formula to achieve the effects of flavor enhancement and increasing soy sauce flavor substances. However, the flavor enhancement of soy sauce in the prior art mainly focuses on increasing the umami of soy sauce, and there is still room for improvement in taste. Moreover, through the method of adding flavor-enhancing components, the stability of the system also needs to be improved.

[0004] In summary, after extensive searches by the applicant, there are at least the above-mentioned technical problems in this field that urgently need to be solved. Therefore, it is necessary to develop or improve a soy sauce flavor-enhancing base material, soy sauce, and its preparation method. Summary of the Invention

[0005] Based on this, in order to solve the problems in the prior art that the prepared soy sauce has a poor taste and an unstable flavor-enhancing system in the flavor-enhancing process of soy sauce, the present invention provides a soy sauce flavor-enhancing base material, soy sauce, and its preparation method. The specific technical solutions are as follows:

[0006] A soy sauce flavor-enhancing base material, the soy sauce flavor-enhancing base material comprises the following components in parts by weight: 30 parts to 70 parts of soy sauce powder, 10 parts to 30 parts of amino acid, 10 parts to 15 parts of xylose, 5 parts to 10 parts of ethyl lactate, 5 parts to 8 parts of acetic acid, 1 part to 3 parts of citric acid, and 5 parts to 30 parts of a flavor-enhancing enhancer;

[0007] Among them, the flavor-enhancing enhancer is prepared into microcapsules, and the core material component of the microcapsules is obtained by mixing old mountain celery extract and shiitake mushroom extract in a mass ratio of (1 - 5):(1 - 9).

[0008] Further, the preparation method of the flavor-enhancing enhancer is as follows:

[0009] Add pectin and maltodextrin to deionized water, and heat-treat to obtain mixture A;

[0010] Mix the old mountain celery extract and the shiitake mushroom extract, and add an emulsifier and glycerol, and stir evenly to obtain mixture B;

[0011] Add the mixture B to the mixture A, and perform homogenization treatment to obtain a nano-level solution;

[0012] Perform a first spray drying treatment on the nano-level solution to obtain a flavor-enhancing enhancer.

[0013] Further, the preparation method of the old mountain celery extract is: chop the washed old mountain celery, and then add ethanol with a mass percentage concentration of 80% according to a material-liquid ratio of 1:(15 - 20), and perform ultrasonic-assisted extraction at 60°C to 75°C and a power of 100W to 300W for 30min to 60min to obtain the old mountain celery extract.

[0014] Further, the preparation method of the shiitake mushroom extract is:

[0015] Select dried and mildew-free shiitake mushrooms, crush them and sieve through a 40-60 mesh sieve. Add cellulase accounting for 1%-2% of the mass of the shiitake mushrooms, and treat them at 50°C-60°C for 1h-2h. Place them in a boiling water bath for 10min-15min, then add deionized water with a volume 20-30 times that of the mushrooms, and extract at 90°C-100°C for 2h-3h. Repeat this process 2-3 times, combine the extracts, and then concentrate the extracts to obtain shiitake mushroom extract.

[0016] Further, the weight ratio of the pectin, maltodextrin and deionized water is (1-3):(1-5):(5-20).

[0017] Further, the weight ratio of the old mountain celery extract, shiitake mushroom extract, emulsifier and glycerol is (1-5):(1-9):(1-3):(3-7).

[0018] Further, the temperature of the first spray drying treatment is 60°C-70°C.

[0019] In addition, the present invention provides a kind of soy sauce, and calculated by soy sauce, the soy sauce flavor enhancing base accounts for 5%-20% of the mass of the soy sauce.

[0020] In addition, the present invention also provides a preparation method of a soy sauce flavor enhancing base, and the preparation method includes the following steps:

[0021] By weight, mix soy sauce powder, amino acid, xylose, ethyl lactate, acetic acid and citric acid evenly, then add them into a sodium alginate solution, treat them at a stirring speed of 500r / min-800r / min for 40min-60min, and then add a flavor enhancing and strengthening agent, and treat them at a stirring speed of 50r / min-150r / min for 5min-10min, and carry out the second spray drying treatment to obtain the soy sauce flavor enhancing base.

[0022] Further, the temperature of the second spray drying treatment is 60°C-70°C.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The raw materials for preparing the soy sauce flavor enhancing base of the present invention are all food-grade raw materials, namely amino acid, xylose, ethyl lactate, acetic acid and citric acid, which complement each other and can achieve an excellent flavor enhancing purpose. Moreover, by adding the old mountain celery extract and shiitake mushroom extract, it can not only further endow the soy sauce with a certain umami and flavor enhancing effect, but also give the soy sauce more taste, and significantly improve the aroma richness and intensity of the soy sauce. In addition, the old mountain celery extract is rich in flavonoid components and has certain antioxidant and antibacterial effects. Without adding preservatives, it helps to extend the shelf life of the soy sauce flavor enhancing base. The shiitake mushroom extract acts synergistically with it to further improve the antibacterial activity.

[0025] 2. By preparing the extract of wild celery and the extract of lentinus edodes into microcapsules, the present invention can not only ensure the loss of active ingredients, but also increase their stability in soy sauce when added to the preparation of soy sauce.

[0026] 3. During the preparation process of the flavor-enhancing base material for soy sauce of the present invention, spray drying is carried out again to form a secondary microcapsule effect. When added to the preparation of soy sauce, its stability is further increased and it has a slow-release effect, so that within a certain shelf life of soy sauce, the aroma richness and intensity of soy sauce can be guaranteed. In addition, during the cooking application process, the soy sauce has an obvious aroma enhancement effect.

[0027] 4. The flavor-enhancing base material for soy sauce of the present invention does not disorderly change the main fermentation process of soy sauce and can be directly added and used later. It has excellent compatibility in soy sauce, the overall system is stable, the operation is simple, and it is beneficial to production. Specific Embodiments

[0028] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with its embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and do not limit the protection scope of the present invention.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present invention belongs. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more of the related listed items.

[0030] A flavor-enhancing base material for soy sauce in an embodiment of the present invention, the flavor-enhancing base material for soy sauce includes the following components in parts by weight: 30 to 70 parts of soy sauce powder, 10 to 30 parts of amino acid, 10 to 15 parts of xylose, 5 to 10 parts of ethyl lactate, 5 to 8 parts of acetic acid, 1 to 3 parts of citric acid, and 5 to 30 parts of flavor-enhancing enhancer;

[0031] Among them, the flavor-enhancing enhancer is prepared into microcapsules, and the core material component of the microcapsules is obtained by mixing the extract of wild celery and the extract of lentinus edodes in a mass ratio of (1 to 5):(1 to 9).

[0032] In one of the embodiments, the preparation method of the flavor-enhancing enhancer is as follows:

[0033] Add pectin and maltodextrin to deionized water and heat to obtain mixture A;

[0034] Mix the extract of mountain celery and the extract of shiitake mushroom, add an emulsifier and glycerol, and stir evenly to obtain mixture B;

[0035] Add the mixture B to the mixture A and perform homogenization treatment to obtain a nano-scale solution;

[0036] Perform the first spray drying treatment on the nano-scale solution to obtain a flavor-enhancing and intensifying agent.

[0037] In one embodiment, the temperature of the heat treatment is 70°C to 85°C.

[0038] In one embodiment, the preparation method of the mountain celery extract is as follows: chop the washed mountain celery, then add ethanol with a mass percentage concentration of 80% according to a material-liquid ratio of 1:(15-20), and perform ultrasonic-assisted extraction at 60°C to 75°C with a power of 100W to 300W for 30min to 60min to obtain the mountain celery extract.

[0039] In one embodiment, the preparation method of the shiitake mushroom extract is as follows:

[0040] Select dried and mildew-free shiitake mushrooms, crush them and sieve them through a 40-60 mesh sieve, add 1%-2% of cellulase based on the mass of the shiitake mushrooms, treat them at 50°C to 60°C for 1h to 2h, place them in a boiling water bath for 10min to 15min, then add 20-30 times the volume of deionized water, extract at 90°C to 100°C for 2h to 3h, repeat 2-3 times, combine the extraction solutions, and then concentrate the extraction solutions to obtain the shiitake mushroom extract.

[0041] In one embodiment, the weight ratio of pectin, maltodextrin and deionized water is (1-3):(1-5):(5-20).

[0042] In one embodiment, the weight ratio of the mountain celery extract, the shiitake mushroom extract, the emulsifier and glycerol is (1-5):(1-9):(1-3):(3-7).

[0043] In one embodiment, the emulsifier is at least one of lecithin, glycerol monostearate, and polyglycerol fatty acid ester.

[0044] In one embodiment, the temperature of the first spray drying treatment is 60°C to 70°C.

[0045] In one embodiment, the amino acid is at least one of glutamic acid, lysine, and proline.

[0046] In addition, the present invention provides a soy sauce, and based on the soy sauce, the soy sauce flavor-enhancing base accounts for 5%-20% of the mass percentage of the soy sauce.

[0047] In addition, the present invention also provides a method for preparing a soy sauce flavor enhancing base material, and the preparation method includes the following steps:

[0048] By weight, soy sauce powder, amino acid, xylose, ethyl lactate, acetic acid and citric acid are stirred evenly, and then added into a sodium alginate solution, and treated at a stirring speed of 500 r / min to 800 r / min for 40 min to 60 min, and then a flavor enhancing and strengthening agent is added, and treated at a stirring speed of 50 r / min to 150 r / min for 5 min to 10 min, and a second spray drying treatment is carried out to obtain the soy sauce flavor enhancing base material.

[0049] In one embodiment, the sodium alginate solution is an aqueous sodium alginate solution, and the mass percentage concentration of sodium alginate is 10% to 20%.

[0050] In one embodiment, the temperature of the second spray drying treatment is 60°C to 70°C.

[0051] In the above solution, the prepared soy sauce flavor enhancing base material has high stability, and when added to the preparation process of soy sauce, it can increase the richness and intensity of the aroma of soy sauce, and has excellent flavor characteristics.

[0052] Next, specific embodiments will be used to describe the implementation scheme of the present invention in detail.

[0053] Example 1:

[0054] A method for preparing a soy sauce flavor enhancing base material, and the preparation method includes the following steps:

[0055] The cleaned old mountain celery is chopped, and then according to a material-liquid ratio of 1:15, ethanol with a mass percentage concentration of 80% is added, and under the condition of 65°C, and ultrasonic-assisted extraction is carried out at a power of 100 W for 50 min to obtain an old mountain celery extract, which is reserved;

[0056] Select dried and non-moldy mushrooms, crush them through a 60-mesh sieve, add 2% of cellulase based on the mass of the mushrooms, treat them at 50°C for 2 h, place them in a boiling water bath for 15 min, then add 30 times the volume of deionized water, extract at 95°C for 2 h, repeat 3 times, combine the extracts, and then concentrate the extracts to obtain a mushroom extract, which is reserved;

[0057] By weight, add 2 parts of pectin and 3 parts of maltodextrin to 15 parts of deionized water, heat to 75 °C for treatment to obtain mixture A; then mix 3 parts of old mountain celery extract and 7 parts of shiitake mushroom extract, add 2 parts of lecithin and 6 parts of glycerol, stir evenly to obtain mixture B; then add the mixture B to the mixture A, perform homogenization treatment to obtain a nano-level solution, and perform the first spray drying treatment on the nano-level solution at 65 °C to obtain a flavor-enhancing agent;

[0058] By weight, mix 30 parts of soy sauce powder, 20 parts of glutamic acid, 15 parts of xylose, 5 parts of ethyl lactate, 6 parts of acetic acid and 2 parts of citric acid, stir evenly, then add to a sodium alginate solution with a mass percentage concentration of 15%, treat at a stirring speed of 800 r / min for 50 min, then add 10 parts of the flavor-enhancing agent, treat at a stirring speed of 100 r / min for 5 min, and perform the second spray drying treatment at 60 °C to obtain a soy sauce flavor base.

[0059] Example 2:

[0060] A preparation method of a soy sauce flavor base, the preparation method comprising the following steps:

[0061] Chop the washed old mountain celery, then according to the material-liquid ratio of 1:20, add ethanol with a mass percentage concentration of 80%, under the condition of 70 °C, and assist extraction with ultrasound at a power of 100 W for 60 min to obtain old mountain celery extract for standby;

[0062] Select dried and mildew-free shiitake mushrooms, crush and pass through a 60-mesh sieve, add 2% of cellulase based on the mass of the shiitake mushrooms, treat at 50 °C for 2 h, place in a boiling water bath for 15 min, then add 30 times the volume of deionized water, extract at 95 °C for 2 h, repeat 3 times, combine the extracts, and then concentrate the extracts to obtain shiitake mushroom extract for standby;

[0063] By weight, add 3 parts of pectin and 2 parts of maltodextrin to 15 parts of deionized water, heat to 80 °C for treatment to obtain mixture A; then mix 4 parts of old mountain celery extract and 6 parts of shiitake mushroom extract, add 3 parts of lecithin and 7 parts of glycerol, stir evenly to obtain mixture B; then add the mixture B to the mixture A, perform homogenization treatment to obtain a nano-level solution, and perform the first spray drying treatment on the nano-level solution at 70 °C to obtain a flavor-enhancing agent;

[0064] By weight parts, 30 parts of soy sauce powder, 22 parts of glutamic acid, 11 parts of xylose, 4 parts of ethyl lactate, 8 parts of acetic acid and 3 parts of citric acid are stirred evenly, and then added into a sodium alginate solution with a mass percentage concentration of 15%. The mixture is processed at a stirring speed of 800 r / min for 60 min, then 10 parts of flavor enhancer is added, and the mixture is processed at a stirring speed of 100 r / min for 5 min. Then, a second spray drying treatment is carried out at 60 °C to obtain a soy sauce flavor base material.

[0065] Example 3:

[0066] A preparation method of a soy sauce flavor base material, the preparation method comprising the following steps:

[0067] The cleaned old mountain celery is chopped, and then according to a material-liquid ratio of 1:15, ethanol with a mass percentage concentration of 80% is added, and under the condition of 75 °C and with a power of 100 W, ultrasonic-assisted extraction is carried out for 50 min to obtain an old mountain celery extract for standby;

[0068] Select dried and mildew-free mushrooms, crush them through a 60-mesh sieve, add 2% of cellulase based on the mass of the mushrooms, process at 60 °C for 2 h, place in a boiling water bath for 15 min, then add 25 times the volume of deionized water, extract at 95 °C for 2 h, repeat 3 times, combine the extracts, and then concentrate the extracts to obtain a mushroom extract for standby;

[0069] By weight parts, 3 parts of pectin and 2 parts of maltodextrin are added to 15 parts of deionized water, heated to 80 °C for treatment to obtain mixture A; then 5 parts of the old mountain celery extract and 5 parts of the mushroom extract are mixed, and 3 parts of lecithin and 5 parts of glycerol are added, and after stirring evenly, mixture B is obtained; then mixture B is added to mixture A, homogenized to obtain a nano-scale solution, and the nano-scale solution is subjected to a first spray drying treatment at 65 °C to obtain a flavor enhancer;

[0070] By weight parts, 30 parts of soy sauce powder, 18 parts of glutamic acid, 12 parts of xylose, 6 parts of ethyl lactate, 8 parts of acetic acid and 3 parts of citric acid are stirred evenly, and then added into a sodium alginate solution with a mass percentage concentration of 15%. The mixture is processed at a stirring speed of 800 r / min for 60 min, then 10 parts of flavor enhancer is added, and the mixture is processed at a stirring speed of 50 r / min for 5 min. Then, a second spray drying treatment is carried out at 60 °C to obtain a soy sauce flavor base material.

[0071] Comparative Example 1:

[0072] Compared with Example 3, glutamic acid (amino acid) was not added in Comparative Example 1, and the others were the same as in Example 3, and Comparative Sample 1 was prepared.

[0073] Comparative Example 2:

[0074] Compared with Example 3, citric acid was not added in Comparative Example 2, and the others were the same as in Example 3, and Comparative Sample 2 was prepared.

[0075] Comparative Example 3:

[0076] Compared with Example 3, the flavor enhancer was not added in Comparative Example 3, and the others were the same as in Example 3, and Comparative Sample 3 was prepared.

[0077] Comparative Example 4:

[0078] Compared with Example 3, the extract of Siler serrata was not added in Comparative Example 4, and the others were the same as in Example 3, and Comparative Sample 4 was prepared.

[0079] Comparative Example 5:

[0080] Compared with Example 3, the extract of Lentinus edodes was not added in Comparative Example 5, and the others were the same as in Example 3, and Comparative Sample 5 was prepared.

[0081] Comparative Example 6:

[0082] Compared with Example 3, the extract of Siler serrata and the extract of Lentinus edodes in Comparative Example 6 were directly added to the components in the soy sauce flavor base for mixing, that is, without microencapsulation treatment.

[0083] The specific preparation method is as follows:

[0084] By weight, 30 parts of soy sauce powder, 18 parts of glutamic acid, 12 parts of xylose, 6 parts of ethyl lactate, 8 parts of acetic acid, 3 parts of citric acid, 5 parts of the extract of Siler serrata and 5 parts of the extract of Lentinus edodes were mixed evenly, treated at a stirring speed of 200 r / min for 20 min, and dried at 60 °C to prepare Comparative Sample 6.

[0085] Comparative Example 7:

[0086] Compared with Example 3, the second spray drying treatment was not carried out in Comparative Example 7;

[0087] The specific preparation method is as follows:

[0088] By weight, 30 parts of soy sauce powder, 18 parts of glutamic acid, 12 parts of xylose, 6 parts of ethyl lactate, 8 parts of acetic acid, 3 parts of citric acid and 10 parts of flavor enhancer were mixed evenly, treated at a stirring speed of 100 r / min for 20 min, and dried at 60 °C to prepare Comparative Sample 7.

[0089] The soy sauce flavor enhancer samples prepared in Examples 1 to 3 and the comparative samples prepared in Comparative Examples 1 to 7 were subjected to application performance tests. Based on soy sauce, the soy sauce flavor enhancer accounted for 10% of the mass percentage of the soy sauce. The addition method was as follows: when the soy sauce was at room temperature, the soy sauce flavor enhancer samples prepared in Examples 1 to 3 and the comparative samples of Comparative Examples 1 to 7 were respectively added to different experimental groups, stirred at a speed of 50 r / min for 30 min, and after standing for 1 h, the performance of the soy sauce in each experimental group was tested, forming the test references GB-2717 "Hygienic Standard for Soy Sauce" and GB / T 18186 "Brewed Soy Sauce". Among them, the sensory indicators were evaluated for color, aroma, and taste by an evaluation group composed of 12 senior sensory analysts, and the physicochemical indicators were measured for amino acid nitrogen and total nitrogen. The results are shown in Table 1 below.

[0090] Table 1: Performance test results

[0091]

[0092]

[0093] It can be seen from the data analysis in Table 1 that the soy sauce flavor enhancer of the present invention has an obvious umami-enhancing effect, can enrich the taste and smell of soy sauce, and after process optimization, has high overall stability and a better shelf life.

[0094] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered to be within the scope described in this specification.

[0095] The above-described embodiments only represent several implementation manners of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent shall be subject to the appended claims.

Claims

1. A soy sauce flavor enhancing base material, characterized in that, The soy sauce flavor enhancer base material comprises the following components in parts by weight: 30 to 70 parts of soy sauce powder, 10 to 30 parts of amino acid, 10 to 15 parts of xylose, 5 to 10 parts of ethyl lactate, 5 to 8 parts of acetic acid, 1 to 3 parts of citric acid, and 5 to 30 parts of flavor enhancing agent; Among them, the flavor enhancing agent is prepared into microcapsules, and the core material component of the microcapsules is obtained by mixing the extract of wild celery and the extract of shiitake mushroom in a mass ratio of (1 - 5):(1 - 9).

2. The soy sauce flavor enhancing base material according to claim 1, wherein, The preparation method of the flavor enhancing agent is as follows: Add pectin and maltodextrin to deionized water, and heat-treat to obtain mixture A; Mix the extract of wild celery and the extract of shiitake mushroom, and add an emulsifier and glycerol, and stir evenly to obtain mixture B; Add the mixture B to the mixture A, and perform homogenization treatment to obtain a nano-scale solution; Perform the first spray drying treatment on the nano-scale solution to obtain the flavor enhancing agent.

3. The soy sauce flavor enhancing base material according to claim 1, characterized in that, The preparation method of the extract of wild celery is: chop the washed wild celery, then according to the solid-liquid ratio of 1:(15 - 20), add ethanol with a mass percentage concentration of 80%, under the condition of 60°C - 75°C, and with a power of 100W - 300W, perform ultrasonic-assisted extraction for 30min - 60min to obtain the extract of wild celery.

4. The soy sauce flavor enhancer base material according to claim 1, characterized in that The preparation method of the extract of shiitake mushroom is: Select dried and non-mildewed shiitake mushrooms, crush and sieve through a 40 - 60 mesh sieve, add 1% - 2% of cellulase based on the mass of the shiitake mushrooms, treat at 50°C - 60°C for 1h - 2h, place in a boiling water bath for 10min - 15min, then add 20 - 30 times the volume of deionized water, extract at 90°C - 100°C for 2h - 3h, repeat 2 - 3 times, combine the extraction solutions, and then concentrate the extraction solutions to obtain the extract of shiitake mushroom.

5. The soy sauce flavor enhancer base material according to claim 2, characterized in that The weight part ratio of the pectin, maltodextrin, and deionized water is (1 - 3):(1 - 5):(5 - 20).

6. The soy sauce flavor enhancer base material according to claim 2, characterized in that, The weight part ratio of the extract of wild celery, the extract of shiitake mushroom, the emulsifier, and glycerol is (1 - 5):(1 - 9):(1 - 3):(3 - 7).

7. The soy sauce flavor enhancing base material according to claim 2, wherein The temperature of the first spray drying treatment is 60°C - 70°C.

8. A kind of soy sauce, characterized in that, The soy sauce comprises the soy sauce flavor enhancer base material as described in any one of claims 1 - 7, and based on the soy sauce, the soy sauce flavor enhancer base material accounts for 5% - 20% of the mass percentage of the soy sauce.

9. A preparation method of a soy sauce flavor enhancing base material, characterized in that, The preparation method is used to prepare the soy sauce flavor enhancer base material as described in any one of claims 1 - 7, and the preparation method comprises the following steps: By weight, mix soy sauce powder, amino acid, xylose, ethyl lactate, acetic acid, and citric acid evenly, then add them to a sodium alginate solution, treat at a stirring speed of 500r / min - 800r / min for 40min - 60min, then add the flavor enhancing agent, and treat at a stirring speed of 50r / min - 150r / min for 5min - 10min, and perform the second spray drying treatment to obtain the soy sauce flavor enhancer base material.

10. The preparation method according to claim 10, characterized in that, The temperature of the second spray drying treatment is 60°C - 70°C.

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