Bamboo-flavored composite soy sauce seasoning and preparation method thereof

Abstract

The invention relates to the technical field of food seasonings, in particular to a bamboo-flavor composite soy sauce and juice seasoning and a preparation method thereof.The bamboo-flavor composite soy sauce and juice seasoning is prepared by mixing 60-80 parts of low-salt solid-state fermented soy sauce, 10-15 parts of bamboo shoot enzymatic hydrolysate, 10-15 parts of bamboo leaf extract, 3-5 parts of bamboo oil and 2-4 parts of lime juice through enzymolysis, extraction, mixing and blending and pasteurization processes. The bamboo shoot enzymatic hydrolysate is prepared through composite enzymatic hydrolysis and is rich in amino acid; the bamboo leaf extract is extracted with ethanol, concentrated and dried, and is rich in flavonoid compounds; the bamboo oil is prepared by fat-soluble extraction and concentration, and has a bacteriostatic effect. By optimizing the raw material selection and the process flow, the flavor layering sense, the oxidation resistance and the nutritional value of the seasoning are remarkably improved, meanwhile, the shelf life is prolonged, and the healthy and natural requirements are met.

Description

Technical Field

[0001] The invention belongs to the technical field of food seasonings, and in particular relates to a bamboo-flavored compound soy sauce seasoning and a preparation method thereof. Background Art

[0002] With increasing consumer demand for healthy diets and natural condiments, the improvement and innovation of traditional soy sauce has become a research hotspot. Traditional soy sauce, made primarily from soybeans and wheat through fermentation with Aspergillus oryzae, boasts a rich aroma and unique flavor. However, traditional soy sauce exhibits limitations in antioxidant capacity, flavor depth, and shelf stability, making it difficult to fully meet modern consumers' demand for healthy, natural, and diverse flavors. In recent years, compound seasonings have garnered widespread attention for their richer taste and more comprehensive nutritional benefits. However, the most common compound soy sauces on the market focus on flavors such as seafood, mushroom, and spicy, while bamboo-flavored compound soy sauces are relatively rare.

[0003] Bamboo plays a crucial role in Asian culinary culture. Its rich natural flavor compounds (such as free amino acids and nucleotides) and unique fragrance components (such as 2,6-dimethoxyphenol and bamboo leaf flavonoids) enhance flavor and provide antioxidant benefits. Changning County, Yibin City, boasts abundant bamboo resources. Bamboo shoots, leaves, and sap can be used in food processing, providing high-quality raw materials for the development of bamboo-flavored composite seasonings. However, existing applications of bamboo raw materials have primarily focused on tea and alcoholic beverages, while their application in soy sauce seasonings remains exploratory.

[0004] A search revealed Chinese invention patent application No. 201710736477.X (publication date: March 5, 2019), which discloses a flavored soy sauce and its production method. This method utilizes monosodium glutamate, yeast extract, disodium flavor nucleotides, and potassium sorbate as primary ingredients. While the resulting flavored soy sauce surpasses the taste limitations of traditional soy sauce to a certain extent, it still leaves room for improvement in terms of flavor diversity, natural nutrient content, and antioxidant properties. Furthermore, this technology fails to fully tap the potential of natural plant-based ingredients, failing to effectively address the inherent flavor monotony and nutritional deficiencies of traditional soy sauce.

[0005] The above problems indicate that there is still room for improvement in the existing compound soy sauce seasonings in terms of raw material selection, flavor innovation and nutritional value improvement. Summary of the Invention

[0006] The present invention aims to overcome the shortcomings of the prior art by providing a bamboo-flavored composite soy sauce seasoning and a preparation method thereof. By combining bamboo shoot enzymatic hydrolyzate, bamboo leaf extract, bamboo oil, and lime juice, the seasoning significantly enhances the flavor layering, antioxidant properties, and nutritional value of soy sauce.

[0007] On the one hand, the present invention provides a bamboo-flavored compound soy sauce seasoning, which is composed of the following raw materials in parts by mass: 60-80 parts of low-salt solid-state fermented soy sauce, 10-15 parts of bamboo shoot enzymatic hydrolysate, 10-15 parts of bamboo leaf extract, 3-5 parts of bamboo oil and 2-4 parts of lime juice; wherein the bamboo shoot enzymatic hydrolysate is prepared by enzymatic hydrolysis using a neutral protease, a cellulase and a flavor enzyme in a ratio of 2:1:1; the bamboo leaf extract is extracted with a 60-70% ethanol solution and is obtained by vacuum concentration and freeze-drying; and the bamboo oil is obtained by fat-soluble extraction and concentration.

[0008] On the other hand, the present invention also provides a preparation method of the above-mentioned bamboo-flavored compound soy sauce seasoning, comprising the following steps: S1: raw material preparation: S1-1: preparing bamboo shoot enzymatic hydrolysate: selecting fresh bamboo shoots, removing the shell and the aged part of the root, washing and cutting into bamboo shoot shreds; placing the bamboo shoot shreds in boiling water to kill the green, fishing them out and cooling them with cold water, and then breaking the bamboo shoot slurry to obtain a uniform bamboo shoot slurry; adding a composite enzyme to the bamboo shoot slurry, wherein the total amount of the composite enzyme added is 0.5-1.0% of the mass of the bamboo shoot slurry, and the composite enzyme is compounded by neutral protease, cellulase and flavor enzyme in a ratio of 2:1:1, and performing enzymolysis. After the enzymolysis is completed, the enzymatic hydrolysate is placed in a 90°C water bath for 10 minutes to terminate the reaction, and the supernatant is centrifuged and concentrated by a rotary evaporator to collect the bamboo shoot enzymatic hydrolysate; S1-2: preparing bamboo leaf extract: collecting fresh bamboo leaves, washing them and drying them in a 45-55°C oven to constant weight, crushing them and passing them through a 40-60 mesh sieve to obtain bamboo leaf powder; Bamboo leaf powder is mixed with an ethanol solution, soaked for 2-4 hours, and then subjected to rotary evaporation extraction. After the extraction is completed, the extraction is filtered and the extraction is repeated 1-2 times. The filtrates are combined and then vacuum concentrated and freeze-dried to obtain a bamboo leaf extract; S1-3: preparing bamboo oil: collecting fresh bamboo branches and leaves and bamboo stems, washing them, chopping them into small segments of 2-3 cm, adding vegetable oil, mincing and grinding them, extracting and boiling them, concentrating them, and filtering and removing impurities to obtain a crude bamboo oil; S2: mixing and blending: adding a formula amount of low-salt solid-state fermented soy sauce, bamboo shoot enzymatic hydrolysate, bamboo leaf extract and lime juice to a stirring container in sequence, and fully mixing the raw materials to obtain a mixed solution A; adding the crude bamboo oil to the mixed solution A to obtain a mixed solution B, and continuing to stir and soak; S3: filtering and sterilizing: removing insoluble impurities in the mixed solution B through a filtering device, then transferring the mixed solution B to a sterilization device, sterilizing it by pasteurization, cooling it to room temperature after the sterilization is completed, and sealing it in a sterile packaging container for storage.

[0009] Furthermore, in step S1-1, the bamboo shoots are placed in boiling water to wither for 5-10 minutes.

[0010] Furthermore, in the step S1-1, the pH of the enzymatic hydrolysis system is adjusted to 6.0-7.0, and the enzymatic hydrolysis is carried out in a constant temperature water bath at 50-60°C for 4-6 hours; and the particle size of the bamboo shoot slurry after the wall-breaking treatment is less than 1 mm.

[0011] Furthermore, in step S1-2, the bamboo leaf powder is mixed with an ethanol solution with a concentration of 60%-70%, the material-liquid ratio of the bamboo leaf powder to the ethanol solution is 1:12-17, the rotary evaporation extraction temperature is 55-65°C, and the extraction time is 2-3 hours; the vacuum concentration temperature is controlled at 40-50°C; the freeze-drying temperature is -40°C to -50°C, the vacuum pressure is 10-30Pa, and the drying time is 24-36 hours.

[0012] Furthermore, in step S1-3, the extraction temperature of bamboo oil is 70-80°C, and the extraction time is 1-2 hours; the concentration temperature is 90-100°C, and the concentration extraction time is 2-3 hours; and the vegetable oil is sunflower oil or rice bran oil.

[0013] Furthermore, in step S2, the stirring speed of the mixing is 100-150 rpm, the stirring time is 10-15 minutes, and the soaking time of the bamboo oil is 10-14 hours.

[0014] Furthermore, in step S3, the pasteurization temperature range is 70-80° C., and the processing time is 20-30 minutes.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] (1) The present invention introduces a variety of natural ingredients, including bamboo shoot hydrolysate, bamboo leaf extract, bamboo oil, and lime juice, to form a composite soy sauce seasoning with rich flavor and comprehensive nutrition. The bamboo shoot hydrolysate releases a fresh sweetness and unique fragrance, and is rich in nutrients such as amino acids, effectively enhancing the flavor and nutritional value of soy sauce.

[0017] (2) The present invention introduces rich flavonoid compounds by adding bamboo leaf extract, which gives the seasoning excellent antioxidant properties and elegant bamboo fragrance, echoing the flavor of the bamboo shoot hydrolyzate and enriching the taste level.

[0018] (3) The present invention not only improves the flavor of the seasoning by adding bamboo oil, but also extends the shelf life of the product by utilizing its antibacterial effect. The volatile aroma components of bamboo oil fully blend with the aroma of the dishes during the cooking process, further enhancing the application value of the seasoning.

[0019] (4) The present invention adds a refreshing and sour taste to the seasoning by adding lime juice, effectively balancing the salty and greasy feeling of soy sauce, enhancing the freshness of the overall flavor, and stimulating appetite. Lime juice is rich in citric acid and vitamin C. Citric acid can neutralize the salty and fresh tone of low-salt solid-state fermented soy sauce. By lowering the pH value of the system, it inhibits the excessive release of umami substances, avoids taste fatigue, and forms a "salty-fresh-sour" layered taste. The volatile aldehydes (such as citral) in the lime juice form a co-volatile system with the fragrant components of 2,6-dimethoxyphenol and bamboo leaf flavonoids in bamboo oil, and produce aldehyde-phenol condensation products under high cooking temperature, which enhances the freshness of the seasoning and the lasting fragrance time. Citric acid binds to the H+ receptors of the taste buds on the tongue, activates taste nerve conduction, enhances the freshness of the overall flavor, and stimulates saliva secretion, enhancing appetite.

[0020] (5) The present invention ensures efficient extraction of various raw materials and stability of the seasoning through optimized design of processes such as enzymatic hydrolysis, extraction, distillation, and sterilization. The preparation of bamboo shoot enzymatic hydrolysate achieves protein decomposition and cell wall destruction through the synergistic action of complex enzymes, promoting the release of nutrients; the preparation of bamboo leaf extract uses ethanol extraction and vacuum concentration processes to retain the active ingredients to the greatest extent; the preparation of bamboo oil uses fat-soluble extraction and boiling concentration processes to improve the extraction rate and purity.

[0021] (6) The present invention uses pasteurization technology to kill harmful microorganisms, ensure the safety and shelf life of the product, and retain the flavor and nutritional components of the seasoning to the greatest extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The present invention is a process flow chart for preparing the bamboo-flavored compound soy sauce seasoning. DETAILED DESCRIPTION

[0023] like Figure 1 As shown, the present invention provides a process flow chart for preparing a bamboo-flavored composite soy sauce seasoning. The technical solution of the present invention will be described in detail below in conjunction with specific examples. The embodiments of the present invention include but are not limited to the following examples.

[0024] Example 1

[0025] A bamboo-flavored compound soy sauce seasoning is made from the following ingredients by weight: 60 parts low-salt solid-state fermented soy sauce, 10 parts bamboo shoot enzymatic hydrolyzate, 10 parts bamboo leaf extract, 3 parts bamboo oil, and 2 parts lime juice. The low-salt solid-state fermented soy sauce is made from defatted soybeans and wheat bran, which are steamed, koji-made with Aspergillus, and then mixed with salt water to form a solid fermented soy sauce.

[0026] A preparation process of the bamboo-flavored compound soy sauce seasoning of the above formula comprises the following steps:

[0027] S1 raw material preparation:

[0028] S1-1 Preparation of bamboo shoot enzymatic hydrolysate: Select fresh bamboo shoots, remove the outer shells and aging roots, wash, and cut into thin bamboo shoot shreds. Place the bamboo shoot shreds in boiling water to kill the green for 5 minutes, quickly remove and cool with cold water, then use a grinder to break the bamboo shoot slurry to obtain a uniform bamboo shoot slurry with a particle size of less than 1 mm. Add a complex enzyme to the bamboo shoot slurry (the total amount of the complex enzyme added is 1% of the bamboo shoot slurry mass, wherein the complex enzyme is a mixture of neutral protease, cellulase, and flavor enzyme in a ratio of 2:1:1). Adjust the pH of the enzymatic hydrolysis system to 6.0, and perform enzymatic hydrolysis in a 55°C water bath for 4 hours. After enzymatic hydrolysis is complete, place the hydrolysate in a 90°C water bath for 10 minutes to terminate the reaction. Centrifuge at 3000 rpm for 10 minutes to separate the supernatant. Transfer the supernatant to a rotary evaporator and rotary evaporate at 60°C under a vacuum pressure of 0.05 MPa for 2 hours to collect the bamboo shoot enzymatic hydrolysate.

[0029] S1-2 Preparation of bamboo leaf extract: Collect fresh bamboo leaves and wash them with clean water. After washing, place them in a 45°C oven and dry them to constant weight. After drying, use a grinder to crush them and pass them through a 60-mesh sieve to obtain bamboo leaf powder. Mix the bamboo leaf powder with a 60% ethanol solution at a material-liquid ratio of 1:12, soak for 2 hours, and then extract by rotary evaporation at 55°C for 2 hours. After the extraction is completed, filter and repeat the extraction twice. After combining the filtrate, transfer it to a vacuum concentrator and perform vacuum concentration at a temperature of 40°C until it is concentrated to 1 / 10 of the original volume and has no alcohol taste (determined by sensory evaluation standards), and confirm that the ethanol content is less than 0.5% by testing. Finally, freeze-drying is performed. The freeze-drying temperature is -40°C, the vacuum pressure is 10Pa, and the drying time is 24 hours to obtain bamboo leaf extract.

[0030] S1-3 Preparation of crude bamboo oil: Collect fresh bamboo branches and stems, wash them, and chop them into 2 cm pieces. Add sunflower oil to the pieces and grind them into pulp. Extract at 75°C for 2 hours, then boil at low temperature. Concentrate at 95°C, filter and remove impurities to obtain crude bamboo oil.

[0031] S2 Mixing and Preparation: Add the formulated amounts of low-salt solid-state fermented soy sauce, bamboo shoot enzymatic hydrolysate, bamboo leaf extract, and lime juice to a stirring vessel in sequence. Stir at 100 rpm for 10 minutes to thoroughly mix the ingredients, thereby obtaining Mixed Solution A. Add crude bamboo oil to Mixed Solution A to obtain Mixed Solution B. Continue stirring and maintain the mixture for 10 hours to allow the aroma of the bamboo oil to fully blend into Mixed Solution A.

[0032] S3 Filtration Sterilization: Insoluble impurities in mixed solution B are removed through a filtration device. Mixed solution B is then transferred to a sterilization device and pasteurized at 70°C for 30 minutes. After sterilization, the mixture is cooled to room temperature and sealed in a sterile container to obtain the finished bamboo-flavored compound soy sauce seasoning.

[0033] Example 2

[0034] The formula of the bamboo flavor compound soy sauce seasoning of this embodiment is the same as that of Example 1. The difference from Example 1 is that in step S1 of the preparation process of the bamboo flavor compound soy sauce seasoning of this embodiment, the bamboo shoot enzymatic hydrolyzate is prepared in a constant temperature water bath at 50°C, and other conditions remain unchanged.

[0035] Example 3

[0036] The formula of the bamboo flavor compound soy sauce seasoning of this embodiment is the same as that of Example 1. The difference from Example 1 is that in step S1 of the preparation process of the bamboo flavor compound soy sauce seasoning of this embodiment, the bamboo shoot enzymatic hydrolyzate is prepared in a constant temperature water bath at 60°C, and other conditions remain unchanged.

[0037] Example 4

[0038] The formula of the bamboo-flavored compound soy sauce seasoning of this embodiment is the same as that of Example 1. The difference from Example 1 is that in step S1 of the preparation process of the bamboo-flavored compound soy sauce seasoning of this embodiment, the bamboo leaf extract is extracted by rotary evaporation at 55° C. for 2.5 hours, and other conditions remain unchanged.

[0039] Example 5

[0040] The formula of the bamboo-flavored compound soy sauce seasoning of this embodiment is the same as that of Example 1. The difference from Example 1 is that in step S1 of the preparation process of the bamboo-flavored compound soy sauce seasoning of this embodiment, the bamboo leaf extract is extracted by rotary evaporation at 55° C. for 3 hours, and other conditions remain unchanged.

[0041] Example 6

[0042] Unlike Example 1, this example provides a bamboo-flavored composite soy sauce seasoning, made from the following ingredients in parts by weight: 65 parts low-salt solid-state fermented soy sauce, 12 parts bamboo shoot enzymatic hydrolyzate, 12 parts bamboo leaf extract, 3 parts bamboo oil, and 2 parts lime juice. The low-salt solid-state fermented soy sauce is made from defatted soybeans and wheat bran, which are steamed, koji-made with Aspergillus, and then mixed with salt water to form a solid fermented soy sauce.

[0043] A preparation process of the bamboo-flavored compound soy sauce seasoning of the above formula comprises the following steps:

[0044] S1 raw material preparation:

[0045] S1-1 Preparation of bamboo shoot enzymatic hydrolysate: Select fresh bamboo shoots, remove the shells and aging parts of the roots, wash them, and cut them into thin bamboo shoot shreds. Place the bamboo shoot shreds in boiling water to kill the green for 8 minutes, quickly remove them and cool them with cold water, then use a grinder to break the bamboo shoot slurry to obtain a uniform bamboo shoot slurry with a particle size of less than 1 mm. Add a complex enzyme to the bamboo shoot slurry (the total amount of complex enzyme added is 1% of the bamboo shoot slurry mass, wherein the complex enzyme is compounded in a ratio of neutral protease, cellulase, and flavor enzyme = 2:1:1). Adjust the pH of the enzymatic hydrolysis system to 6.0 and perform enzymatic hydrolysis in a constant temperature water bath at 55°C for 4 hours. After the enzymatic hydrolysis is completed, place the enzymatic hydrolysate in a 90°C water bath for 10 minutes to terminate the reaction. Centrifuge at 3000 rpm for 10 minutes to separate the supernatant. Then transfer the supernatant to a rotary evaporator and rotary evaporate at 65°C under a vacuum pressure of 0.05 MPa for 2 hours to collect the bamboo shoot enzymatic hydrolysate.

[0046] S1-2 Preparation of bamboo leaf extract: Collect fresh bamboo leaves and wash them with clean water. After washing, place them in a 50°C oven and dry them to constant weight. After drying, use a grinder to crush them and pass them through a 50-mesh sieve to obtain bamboo leaf powder. Mix the bamboo leaf powder with a 65% ethanol solution at a material-liquid ratio of 1:15, soak for 3 hours, and then rotary evaporate and extract at 60°C for 2.5 hours. After the extraction is completed, filter and repeat the extraction twice. After combining the filtrate, transfer it to a vacuum concentrator and perform vacuum concentration at a temperature of 40°C until it is concentrated to 1 / 10 of the original volume and has no alcohol taste (determined by sensory evaluation standards), and confirm that the ethanol content is less than 0.5% by testing. Finally, freeze-drying is performed. The freeze-drying temperature is -40°C, the vacuum pressure is 10Pa, and the drying time is 24 hours to obtain bamboo leaf extract.

[0047] S1-3 Preparation of crude bamboo oil: Collect fresh bamboo branches and stems, wash them, and chop them into 2 cm pieces. Add sunflower oil to the pieces and grind them into pulp. Extract at 75°C for 2 hours, then boil at low temperature. Concentrate at 95°C, filter and remove impurities to obtain crude bamboo oil.

[0048] S2 Mixing and Blending: Add the formulated amounts of low-salt solid-state fermented soy sauce, bamboo shoot enzymatic hydrolysate, bamboo leaf extract, and lime juice to a stirring vessel in sequence. Stir at 100 rpm for 10 minutes to thoroughly mix the ingredients, thereby obtaining Mixed Solution A. Add crude bamboo oil to Mixed Solution A to obtain Mixed Solution B. Continue stirring and maintain the mixture for 12 hours to allow the aroma of the bamboo oil to fully blend into Mixed Solution A.

[0049] S3 Filtration Sterilization: Insoluble impurities in mixed solution B are removed through a filtration device. Mixed solution B is then transferred to a sterilization device and pasteurized at 80°C for 25 minutes. After sterilization, the mixture is cooled to room temperature and sealed in a sterile container to obtain the finished bamboo-flavored compound soy sauce seasoning.

[0050] Example 7

[0051] The formula of the bamboo flavor compound soy sauce seasoning of this embodiment is the same as that of Example 6. The difference from Example 6 is that in step S1 of the preparation process of the bamboo flavor compound soy sauce seasoning of this embodiment, the bamboo shoot enzymatic hydrolyzate is prepared in a constant temperature water bath at 50°C, and other conditions remain unchanged.

[0052] Example 8

[0053] The formula of the bamboo flavor compound soy sauce seasoning of this embodiment is the same as that of Example 6. The difference from Example 6 is that in step S1 of the preparation process of the bamboo flavor compound soy sauce seasoning of this embodiment, the bamboo shoot enzymatic hydrolyzate is prepared in a constant temperature water bath at 60°C, and other conditions remain unchanged.

[0054] Example 9

[0055] The formula of the bamboo-flavored compound soy sauce seasoning of this embodiment is the same as that of Example 6. The difference from Example 6 is that in the preparation process step S1 of the bamboo-flavored compound soy sauce seasoning of this embodiment, the preparation method of the bamboo leaf extract is: wash the fresh bamboo leaves with clean water, dry them at 45°C to constant weight, use a grinder to grind them into powder, and pass them through a 60-mesh sieve. The obtained powder is mixed with a 60% ethanol solution in a ratio of 1:12 and soaked for 2 hours. Rotary evaporation extraction is performed at 60°C for 2 hours, filtered to obtain a filtrate and a residue, the residue is extracted repeatedly twice, and the filtrate is combined. Concentrate to 1 / 10 of the original volume and have no alcohol taste (determined by sensory evaluation standards), and then freeze-dry to obtain the bamboo leaf extract; other conditions remain unchanged.

[0056] Example 10

[0057] The formula of the bamboo-flavored compound soy sauce seasoning of this embodiment is the same as that of Example 6. The difference from Example 6 is that in the preparation process step S1 of the bamboo-flavored compound soy sauce seasoning of this embodiment, the preparation method of the bamboo leaf extract is: wash the fresh bamboo leaves with clean water, dry them at 45°C to constant weight, use a grinder to grind them into powder, and pass them through a 60-mesh sieve. The obtained powder is mixed with 60% ethanol solution in a ratio of 1:12 and soaked for 2 hours. Rotary evaporation extraction is carried out at 60°C for 3 hours, filtered to obtain a filtrate and a residue, the residue is extracted repeatedly 2 times, and the filtrate is combined. Concentrate to 1 / 10 of the original volume and have no alcohol taste (determined by sensory evaluation standards), and then freeze-dry to obtain the bamboo leaf extract; other conditions remain unchanged.

[0058] Example 11

[0059] Different from Example 1, this embodiment provides a bamboo-flavored compound soy sauce seasoning, which is made from the following raw materials in parts by mass: 70 parts of low-salt solid-state fermented soy sauce, 13 parts of bamboo shoot enzymatic hydrolysate, 13 parts of bamboo leaf extract, 4 parts of bamboo oil, and 3 parts of lime juice.

[0060] A preparation process of the bamboo-flavored compound soy sauce seasoning of the above formula comprises the following steps:

[0061] S1 raw material preparation:

[0062] S1-1 Preparation of bamboo shoot enzymatic hydrolysate: Select fresh bamboo shoots, remove the shells and aging parts of the roots, wash them, and cut them into thin bamboo shoot shreds. Place the bamboo shoot shreds in boiling water to kill the green for 10 minutes, quickly remove them and cool them with cold water, then use a grinder to break the bamboo shoot slurry to obtain a uniform bamboo shoot slurry with a particle size of less than 1 mm. Add a complex enzyme to the bamboo shoot slurry (the total amount of complex enzyme added is 1% of the bamboo shoot slurry mass, wherein the complex enzyme is compounded in a ratio of neutral protease, cellulase, and flavor enzyme = 2:1:1). Adjust the pH of the enzymatic hydrolysis system to 6.0 and perform enzymatic hydrolysis in a constant temperature water bath at 55°C for 4 hours. After the enzymatic hydrolysis is completed, place the enzymatic hydrolysate in a 90°C water bath for 10 minutes to terminate the reaction. Centrifuge at 3000 rpm for 10 minutes to separate the supernatant. Then transfer the supernatant to a rotary evaporator and rotary evaporate at 70°C under a vacuum pressure of 0.05 MPa for 2 hours to collect the bamboo shoot enzymatic hydrolysate.

[0063] S1-2 Preparation of bamboo leaf extract: Collect fresh bamboo leaves and wash them with clean water. After washing, place them in a 55°C oven and dry them to constant weight. After drying, use a grinder to crush them and pass them through a 40-mesh sieve to obtain bamboo leaf powder. Mix the bamboo leaf powder with a 70% ethanol solution at a material-liquid ratio of 1:17, soak for 3 hours, and then extract by rotary evaporation at 65°C for 3 hours. After the extraction is completed, filter and repeat the extraction twice. After combining the filtrate, transfer it to a vacuum concentrator and perform vacuum concentration at a temperature of 40°C until it is concentrated to 1 / 10 of the original volume and has no alcohol taste (determined by sensory evaluation standards), and confirm that the ethanol content is less than 0.5% by testing. Finally, freeze-drying is performed. The freeze-drying temperature is -40°C, the vacuum pressure is 10Pa, and the drying time is 24 hours to obtain bamboo leaf extract.

[0064] S1-3 Preparation of crude bamboo oil: Collect fresh bamboo branches and stems, wash them, and cut them into 2 cm small pieces. Add rice bran oil and grind them into pulp. Extract at 75°C for 2 hours and then boil at low temperature. Then concentrate at 95°C and filter to remove impurities to obtain crude bamboo oil.

[0065] S2 Mixing and Blending: Add the formulated amounts of low-salt solid-state fermented soy sauce, bamboo shoot enzymatic hydrolysate, bamboo leaf extract, and lime juice to a stirring vessel in sequence. Stir at 100 rpm for 10 minutes to thoroughly mix the ingredients, thereby obtaining Mixed Solution A. Add crude bamboo oil to Mixed Solution A to obtain Mixed Solution B. Continue stirring and maintain the mixture for 14 hours to allow the aroma of the bamboo oil to fully blend into Mixed Solution A.

[0066] S3 Filtration Sterilization: Insoluble impurities in mixed solution B are removed through a filtration device. Mixed solution B is then transferred to a sterilization device and pasteurized at 70°C for 30 minutes. After sterilization, the mixture is cooled to room temperature and sealed in a sterile container to obtain the finished bamboo-flavored compound soy sauce seasoning.

[0067] Example 12

[0068] The formula of the bamboo-flavored compound soy sauce seasoning of this embodiment is the same as that of Example 11. The difference from Example 11 is that in the preparation process step S1 of the bamboo-flavored compound soy sauce seasoning of this embodiment, the preparation method of the bamboo shoot enzymatic hydrolyzate is as follows: fresh or desulfurized bamboo shoots are selected, washed and shredded, and after withering for 10 minutes, they are cooled in supercooled water and water is added for wall-breaking treatment to obtain bamboo shoot slurry. The bamboo shoot slurry is enzymatically hydrolyzed at 50°C using a composite enzyme, and the total amount of the composite enzyme added is 0.5% of the mass of the bamboo shoot slurry, and the enzymatic hydrolysis pH is 6.0-7.0. After the enzymatic hydrolysis is completed, it is inactivated in a 90°C water bath for 10 minutes, the residue is removed by centrifugation, the supernatant is taken, and the concentrate is collected by rotary evaporation at 70°C; other conditions remain unchanged.

[0069] Example 13

[0070] The formula of the bamboo-flavored compound soy sauce seasoning of this embodiment is the same as that of Example 11. The difference from Example 11 is that in the preparation process step S1 of the bamboo-flavored compound soy sauce seasoning of this embodiment, the preparation method of the bamboo shoot enzymatic hydrolyzate is as follows: fresh or desulfurized bamboo shoots are selected, washed and shredded, and after withering for 10 minutes, they are cooled with supercooled water, and water is added for wall-breaking treatment to obtain bamboo shoot slurry. The bamboo shoot slurry is enzymatically hydrolyzed at 60°C using a composite enzyme, and the total amount of the composite enzyme added is 0.5% of the mass of the bamboo shoot slurry, and the enzymatic hydrolysis pH is 7.0. After the enzymatic hydrolysis is completed, it is inactivated in a 90°C water bath for 10 minutes, the residue is removed by centrifugation, the supernatant is taken, and the concentrate is collected by rotary evaporation at 70°C; other conditions remain unchanged.

[0071] Example 14

[0072] The preparation steps of the bamboo-flavored compound soy sauce seasoning of this embodiment are the same as those of Example 3. Unlike Example 3, the formula of the bamboo-flavored compound soy sauce seasoning is made from the following raw materials in parts by weight: 75 parts of low-salt solid-state fermented soy sauce, 14 parts of bamboo shoot enzymatic hydrolyzate, 14 parts of bamboo leaf extract, 4 parts of bamboo oil, and 3 parts of lime juice.

[0073] Example 15

[0074] The preparation steps of the bamboo-flavored compound soy sauce seasoning of this embodiment are the same as those of Example 3. Unlike Example 3, the formula of the bamboo-flavored compound soy sauce seasoning is made from the following raw materials in parts by weight: 80 parts of low-salt solid-state fermented soy sauce, 15 parts of bamboo shoot enzymatic hydrolyzate, 15 parts of bamboo leaf extract, 5 parts of bamboo oil, and 4 parts of lime juice.

[0075] Comparative Example 1

[0076] This comparative example provides a traditional soy sauce. The traditional soy sauce is made from soybeans and wheat as main raw materials (the mass ratio of soybeans to wheat is 3:1) and is fermented with Aspergillus oryzae.

[0077] The specific process is as follows:

[0078] 1. Raw material processing: Soak soybeans until the moisture content is 45% and then steam them. Roast the wheat and then grind it into granules.

[0079] 2. Koji making: Mix the steamed soybeans and wheat in a ratio of 3:1, inoculate Aspergillus oryzae (inoculation amount 0.3%), and make koji at 28-30℃ for 48 hours.

[0080] 3. Fermentation: Mix the koji and salt water (concentration 18%) in a ratio of 1:2 to make a mash, and ferment it naturally at 30-35℃ for 6 months.

[0081] 4. Post-processing: After fermentation is complete, the oil is squeezed out, sterilized at 85℃ for 30 minutes, and filtered to obtain traditional soy sauce juice.

[0082] In order to better demonstrate the advantages of the bamboo-flavored composite soy sauce seasoning of the present invention, the following comparative description is made in conjunction with the embodiment and comparative example 1 (traditional soy sauce):

[0083] 1. Antioxidant effect determination method

[0084] To further illustrate the antioxidant effect of the present invention, the ability to scavenge DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) free radicals was used as an evaluation index, and the specific operation was as follows:

[0085] 1. Sample preparation: A soy sauce solution with a mass concentration of 2.00 mg / mL was prepared with distilled water and used as a test sample. The test samples included the bamboo-flavored composite soy sauce seasonings prepared in each embodiment of the present invention and the traditional soy sauce of Comparative Example 1.

[0086] 2. Absorbance determination:

[0087] Take 2 mL of the sample to be tested and add 2 mL of 0.04 g / L DPPH anhydrous ethanol solution, mix well, react for 20 minutes in a dark environment, and then measure its absorbance at a wavelength of 517 nm, which is recorded as A1.

[0088] Take another 2 mL of the sample to be tested and add 2 mL of anhydrous ethanol. After the reaction for 20 minutes, measure its absorbance at a wavelength of 517 nm and record it as A2.

[0089] Measure the absorbance of a mixture of 2 mL of 0.04 g / L DPPH anhydrous ethanol solution and 2 mL of anhydrous ethanol at a wavelength of 517 nm and record it as A0.

[0090] All measurements were performed in parallel three times, and the average value was taken to ensure the accuracy of the data.

[0091] Calculate the DPPH free radical scavenging rate: According to the formula Calculate the DPPH free radical scavenging rate of each sample to be tested.

[0092] 2. Other indicator measurement methods

[0093] 1. Determination of amino acid content and amino acid nitrogen: Determine the amino acid content and amino acid nitrogen in bamboo-flavored soy sauce. These two indicators can reflect the nutritional content and flavor of the seasoning.

[0094] 2. E. coli content determination: Determine the E. coli content of bamboo-flavored soy sauce. E. coli content is an important indicator for measuring food hygiene and safety.

[0095] The test results are shown in Table 1:

[0096] Table 1 Comparison of performance index test results of different samples

[0097]

[0098] From the above comparison data, we can see that:

[0099] 1. Antioxidant Properties: The bamboo-flavored composite soy sauce seasonings in various embodiments of the present invention generally exhibited higher DPPH scavenging rates than conventional soy sauces, demonstrating their enhanced antioxidant capacity. This is primarily due to the antioxidant components contained in raw materials such as bamboo shoot enzymatic hydrolysate and bamboo leaf extract, such as free amino acids, nucleotides, and bamboo leaf flavonoids.

[0100] 2. Nutritional Components: The amino acid content and amino acid nitrogen content of the examples are mostly higher than those of traditional soy sauce, indicating that the seasoning of the present invention is more nutritious. The sweet and unique fragrance released by the bamboo shoot enzymatic hydrolysate, as well as its rich amino acid and other nutrients, effectively enhance the flavor and nutritional value of soy sauce.

[0101] 3. Hygiene indicators: Escherichia coli was not detected in either Example or Comparative Example 1, indicating that the present invention not only ensures product hygiene and safety, but also improves other product properties through process optimization and raw material addition.

[0102] 3. Sensory evaluation standards for alcohol-free taste

[0103] The sensory evaluation of "no alcohol taste" is conducted by three or more food flavor professionals (evaluators A, B, and C, all with more than eight years of experience in seasoning evaluation). The specific standards are as follows:

[0104] 1. Evaluation indicators: Focus on evaluating the odor characteristics of the sample, including the intensity of the ethanol smell (such as "obvious alcohol smell", "slight alcohol smell", "no alcohol smell").

[0105] 2. Scoring criteria: A 5-point system is used (1 point: obvious alcohol smell; 2 points: slight alcohol smell; 3 points: very light alcohol smell; 4 points: no obvious alcohol smell; 5 points: no alcohol smell at all).

[0106] 3. Judgment rules: If the average score of all evaluators is ≥ 4 points (i.e. “no obvious alcohol smell” or above), it will be judged as “no alcohol smell”.

[0107] The bamboo leaf extracts prepared in Examples 1, 4, 5, 6, 9, and 10 were selected as test samples (the main difference in the preparation parameters of the bamboo leaf extracts in each example was the extraction time or ethanol concentration). Three food flavor professionals were evaluated according to the "non-alcohol sensory evaluation standard". The experimental data are shown in Table 2:

[0108] Table 2 Comparison of mellowness scores of different samples

[0109]

[0110]

[0111] From the above comparison data, we can see that:

[0112] 1. Scoring consistency: The average score of all samples was ≥4 points (minimum 4.3 points), indicating that the bamboo leaf extracts prepared in each example met the "alcohol-free" judgment standard, verifying the effective control of ethanol residue by the vacuum concentration process (concentrated to 1 / 10 of the original volume and ethanol content <0.5%).

[0113] 2. Effect of parameters: Prolonging the extraction time (e.g., 3 hours in Examples 5 and 10) or increasing the ethanol concentration (e.g., 65% in Example 6) did not significantly affect the sensory evaluation results, indicating that the process parameters within the claimed range (extraction time 2-3 hours, ethanol concentration 60-70%) can meet the "no alcohol taste" requirement.

[0114] 3. Reliability: The differences in scores among the three evaluators were small (the maximum difference was 1 point), indicating that the evaluation results were stable and met the objectivity requirements of sensory evaluation.

[0115] In summary, the bamboo-flavored composite soy sauce seasoning of the present invention is significantly superior to traditional soy sauce in terms of flavor layering, antioxidant performance and nutritional value, and can better meet the needs of modern consumers for health, naturalness and unique flavor.

[0116] The above embodiment is only one of the preferred implementation methods of the present invention and should not be used to limit the scope of protection of the present invention. Any changes or modifications that have no substantive meaning made to the main design concept and spirit of the present invention, as long as the technical problems solved are still consistent with the present invention, should be included in the scope of protection of the present invention.

Claims

1. A bamboo-flavored compound soy sauce seasoning, characterized in that: It is composed of the following raw materials in parts by mass: 60-80 parts of low-salt solid-state fermented soy sauce, 10-15 parts of bamboo shoot enzymatic hydrolysate, 10-15 parts of bamboo leaf extract, 3-5 parts of bamboo oil, and 2-4 parts of lime juice; The bamboo shoot hydrolysate is prepared by enzymatic hydrolysis of neutral protease, cellulase and flavor enzyme in a ratio of 2:1:1; the bamboo leaf extract is extracted with 60-70% ethanol solution and prepared by vacuum concentration and freeze-drying process; the bamboo oil is prepared by fat-soluble extraction and concentration.

2. A method for preparing the bamboo-flavored compound soy sauce seasoning according to claim 1, characterized in that: The following steps are involved: S1: Raw material preparation: S1-1: Preparing bamboo shoot enzymatic hydrolysate: selecting fresh bamboo shoots, removing the shells and aging parts of the roots, washing and cutting into thin bamboo shoot shreds; placing the bamboo shoot shreds in boiling water to kill the green color, removing them and cooling them with cold water, and then breaking the bamboo shoot shreds to obtain a uniform bamboo shoot slurry; adding a complex enzyme to the bamboo shoot slurry, wherein the total amount of the complex enzyme added is 0.5-1.0% of the weight of the bamboo shoot slurry, and the complex enzyme is a mixture of neutral protease, cellulase and flavor enzyme in a ratio of 2:1:1, and performing enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzymatic hydrolysate is placed in a 90°C water bath for 10 minutes to terminate the reaction, and the supernatant is separated by centrifugation and concentrated by rotary evaporation to collect the bamboo shoot enzymatic hydrolysate; S1-2: Preparing bamboo leaf extract: Collect fresh bamboo leaves, wash them, and dry them in an oven at 45-55°C to constant weight. Grind them and pass them through a 40-60 mesh sieve to obtain bamboo leaf powder; mix the bamboo leaf powder with an ethanol solution, soak them for 2-4 hours, and then perform rotary evaporation extraction. After the extraction is complete, filter and repeat the extraction 1-2 times. The filtrates are combined, vacuum concentrated, and freeze-dried to obtain the bamboo leaf extract; S1-3: Preparation of bamboo oil: Collect fresh bamboo branches and stems, wash and chop into 2-3 cm segments, add vegetable oil, mince and grind, extract and boil, concentrate and filter to remove impurities, and obtain crude bamboo oil; S2: Mixing and blending: Add the formulated amount of low-salt solid-state fermented soy sauce, bamboo shoot enzymatic hydrolysate, bamboo leaf extract, and lime juice to a stirring container in sequence, and mix the ingredients thoroughly to obtain a mixed solution A; add the crude bamboo oil to the mixed solution A to obtain a mixed solution B, and continue stirring and soaking; S3: Filtration sterilization: Remove insoluble impurities in the mixed solution B through a filtration device, then transfer the mixed solution B to a sterilization device and sterilize it using pasteurization. After sterilization, cool it to room temperature and store it in a sterile packaging container in a sealed container.

3. The method for preparing the bamboo-flavored compound soy sauce seasoning according to claim 2, wherein: In step S1-1, the bamboo shoots are placed in boiling water to kill the green part for 5-10 minutes.

4. The method for preparing the bamboo-flavored compound soy sauce seasoning according to claim 2, wherein: In the step S1-1, the pH of the enzymatic hydrolysis system is adjusted to 6.0-7.0, and the enzymatic hydrolysis is carried out in a constant temperature water bath at 50-60° C. for 4-6 hours; the particle size of the bamboo shoot slurry after the bamboo shoot wall breaking treatment is less than 1 mm.

5. The method for preparing the bamboo-flavored compound soy sauce seasoning according to claim 2, wherein: In the step S1-2, the bamboo leaf powder is mixed with an ethanol solution with a concentration of 60%-70%, the material-liquid ratio of the bamboo leaf powder to the ethanol solution is 1:12-17, the rotary evaporation extraction temperature is 55-65°C, and the extraction time is 2-3 hours; the vacuum concentration temperature is controlled at 40-50°C; the freeze-drying temperature is -40°C to -50°C, the vacuum pressure is 10-30 Pa, and the drying time is 24-36 hours.

6. The method for preparing the bamboo-flavored compound soy sauce seasoning according to claim 2, wherein: In step S1-3, the extraction temperature of bamboo oil is 70-80° C., and the extraction time is 1-2 hours; the concentration temperature is 90-100° C., and the concentration extraction time is 2-3 hours; and the vegetable oil is sunflower oil or rice bran oil.

7. The method for preparing the bamboo-flavored compound soy sauce seasoning according to claim 2, wherein: In step S2, the mixing speed is 100-150 rpm, the mixing time is 10-15 minutes, and the bamboo oil is soaked for 10-14 hours.

8. The method for preparing the bamboo-flavored compound soy sauce seasoning according to claim 2, wherein: In step S3, the pasteurization temperature range is 70-80° C., and the processing time is 20-30 minutes.

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