Preparation method of day lily sauce

Abstract

The invention discloses a preparation method of day lily sauce, and belongs to the technical field of food processing. The invention provides a solution for solving the problems of single flavor, insufficient release of nutritional ingredients and poor taste of most of the conventional day lily sauce. The method comprises the following steps: treating dried daylily in two parts, adding a compound enzyme preparation A into one part for enzymolysis, blanching the other part, inoculating lactobacillus plantarum for anaerobic fermentation, mixing and cutting off to obtain daylily sections; adding the flavor reconstitution liquid into the daylily sections, performing vacuum rolling, and preparing a mixed seasoning from thick broad-bean sauce and the like; and adding the cistanche blocks and the day lily into the seasoning oil, frying to be deep yellow, adding the mixed seasoning, frying to be dry to obtain the sauce, sub-packaging and sterilizing. Wherein the compound enzyme preparation A contains pectinase, xylanase and neutral protease in a specific proportion, and the compound enzyme preparation B contains pectinase, glucosidase and flavourzyme in a specific proportion. The hemerocallis citrina paste prepared by the invention is unique in flavor and rich in nutrition, and can be used as a daily seasoning.

Description

Technical Field

[0001] This invention relates to the field of food processing technology. More specifically, this invention relates to a method for preparing daylily sauce. Background Technology

[0002] In the field of food processing technology, plant-based sauces have always held an important position due to their unique flavor and convenient consumption. Daylily, a nutritious food and medicinal ingredient, is rich in amino acids, polysaccharides, and various trace elements. Its dried products are durable and easy to process, making it an ideal raw material for sauce preparation. In recent years, to enrich the nutrition and flavor of products, some daylily sauces have incorporated ingredients such as Cistanche deserticola, but there are still many issues that need improvement in the practical application of these products.

[0003] Firstly, there is the problem of a single flavor profile and poor harmony. Most existing daylily sauces are made by simply soaking dried daylilies and then directly simmering them with seasonings such as fermented soybean paste and five-spice powder. Some only undergo preliminary fermentation using a single strain of bacteria. Daylilies themselves have a mild flavor, and direct processing makes it difficult to bring out their unique fresh aroma. The limited variety of metabolic products from single fermentation also prevents the formation of a complex flavor system of "daylily fragrance + auxiliary ingredient flavor + oily aroma." Furthermore, when Cistanche deserticola is added to some products, its medicinal and edible flavors are difficult to harmonize with the natural flavor of daylilies, easily resulting in flavor disjointedness or an overly abrupt Cistanche deserticola taste. Excessive addition of spices to mask these defects further obscures the natural flavor of the daylilies. This problem stems from a lack of flavor control methods targeting the component characteristics of daylilies and Cistanche deserticola. The solution requires achieving flavor fusion while preserving the original flavor of the raw materials. Over-processing easily leads to an imbalance of aromas, while light processing fails to achieve a rich and harmonious effect, creating a practical research and development dilemma.

[0004] Secondly, the release of nutrients is insufficient. Daylily cell walls contain a significant amount of structural components such as pectin and xylan. Current processing techniques lack specific degradation steps, causing these components to encapsulate internal nutrients like amino acids and polysaccharides, making them difficult to release and digest and absorb. Similarly, the active ingredients in Cistanche deserticola are easily lost under improper processing. Some processes involve prolonged high-temperature boiling to break down cell walls, which softens the raw materials to some extent but leads to the loss of heat-sensitive nutrients in both daylilies and Cistanche deserticola, ultimately reducing the product's nutritional value. The core issue lies in the mismatch between processing techniques and the characteristics of the raw materials. The solution requires finding a balance between breaking down the fiber structure and preserving nutrients. Conventional soaking and boiling methods are insufficient to achieve both, failing to unify nutrition and taste.

[0005] Finally, there's the issue of poor texture and sauce stability. Untreated daylily buds have coarse, hard fibers, which easily result in a noticeably fibrous and grainy texture in the sauce after direct processing. Some products, in an attempt to improve texture, are overcooked, causing the daylily buds to lose their original chewiness and become mushy and sticky. Furthermore, sauces prepared using existing processes often suffer from poor oil-soybean blending, leading to layering and water separation during storage, negatively impacting the eating experience. This problem stems from a simplistic approach to improving the texture of daylily buds and a neglect of sauce system stability control—softening the coarse fibers while preserving a suitable texture, ensuring oil-soybean blending while preventing flavor loss with moisture—these interdependent factors make improving texture and stability a prominent challenge for current processes. Summary of the Invention

[0006] One object of the present invention is to solve at least the above-mentioned problems and to provide at least the advantages that will be described later.

[0007] Another objective of this invention is to provide a method for preparing daylily sauce. The specific technical problem it solves is that existing daylily sauce processing methods mostly involve simple soaking followed by direct boiling or single-strain fermentation. This results in problems such as difficulty in fully stimulating the flavor of daylilies, insufficient release of nutrients due to encapsulation by the structural components of cell walls, and poor integration of the flavors of Cistanche deserticola and daylilies. The sauce has a rough texture and is prone to separation of oil and sauce, lacking a composite processing technology that can balance flavor, nutrition, and stability.

[0008] To achieve these objectives and other advantages of the present invention, a method for preparing daylily sauce is provided, comprising the following steps: Step 1: Divide the dried daylily into two equal portions. Mix the first portion of dried daylily with water and add 0.05-0.3% of compound enzyme preparation A by weight of the first portion of dried daylily for enzymatic hydrolysis. Blanch and cool the second portion of dried daylily, then inoculate it with Lactobacillus plantarum starter culture for anaerobic fermentation. Then mix the two pretreated portions of dried daylily and cut them into sections to obtain daylily segments. Compound enzyme preparation A includes pectinase, xylanase and neutral protease in a mass ratio of (3-5):(1-3):(1-2). Step 2: Place the daylily segments in a sealed container, add 10-15% of its weight of flavor reconstruction liquid, and vacuum tumble at 40-45℃ for 20-30 minutes. The flavor reconstruction liquid includes the following components by weight: 100 parts water, 5-10 parts cooking wine, 1-3 parts yeast extract, and 0.05-0.1 parts compound enzyme preparation B. Compound enzyme preparation B includes pectinase, glucosidase, and flavor protease in a mass ratio of (3-5):(1-2):(2-4). Step 3: Mix the fermented bean paste, oyster sauce, salt, and five-spice powder evenly to obtain the mixed seasoning. Step 4: Heat the oil, add the Cistanche deserticola pieces and daylily buds in sequence and stir-fry until they turn a deep yellow color. Then add the mixed seasonings, stir-fry over low heat until dry and stir well to obtain the sauce. After the sauce is packaged, sealed, and sterilized, the sterilization process is pasteurization or ultra-high pressure processing.

[0009] Preferably, the preparation method of the daylily sauce includes the following specific preparation method of the cooking oil: mixing edible oil with spices, adding the mixture to a cold pan, frying over low heat until the spices turn dark brown, removing the mixture, cooling and filtering to obtain the sauce; the spices include the following components by weight: 12 parts onion, 6 parts coriander, 6 parts scallion, 3 parts garlic, and 3 parts ginger; the amount of edible oil used is 70 parts.

[0010] Preferably, the preparation method of the daylily sauce uses the following components by weight: 100 parts daylily, 15-35 parts Cistanche deserticola, 90-130 parts cooking oil, and 25-40 parts mixed seasoning; wherein the mixed seasoning consists of the following components: 100 parts broad bean paste, 25-30 parts oyster sauce, 8-12 parts salt, and 5-6 parts five-spice powder.

[0011] Preferably, in the preparation method of the daylily sauce, the enzymatic hydrolysis of the first batch of dried daylily in step one specifically includes: mixing the first batch of dried daylily with water at a mass ratio of 1:6-1:8, adjusting the pH to 4.8-5.2, adding compound enzyme preparation A, and stirring at 50-55℃ and 20-30 rpm for 30-40 minutes for enzymatic hydrolysis, then raising the temperature to 55-60℃ and stirring at 40-50 rpm for 20-30 minutes for enzymatic hydrolysis; after the enzymatic hydrolysis is completed, raising the temperature to 85-90℃ and holding for 5-8 minutes for enzyme inactivation treatment.

[0012] Preferably, in the preparation method of the daylily sauce, in step two, after vacuum tumbling, the daylily segments are cooled to 10-15°C, then mixed with ice-extracted flavor oil at a temperature of 0°C-4°C, and stirred for 1-3 minutes; the amount of ice-extracted flavor oil used is 15-25% of the weight of the daylily segments; The preparation method of the ice-extracted flavored oil is as follows: take the oil prepared in step one, cool it to room temperature, add 5-10% of its weight of spice infusion, and extract it in a sealed container at 0-4℃ for 34-38 hours, and then filter it to obtain the product; the spices include one or more of Sichuan pepper, rattan pepper, and mountain pepper.

[0013] Preferably, in the preparation method of the daylily sauce, the anaerobic fermentation of the second portion of dried daylily in step one specifically includes: inoculating the second portion of dried daylily, which has been blanched and cooled to 30-35℃, with 0.5-1.0% of its weight of Lactobacillus plantarum starter culture, and simultaneously adding 2-4% of the weight of the second portion of dried daylily as a fermentation flavor promoter, and anaerobic fermenting for 18-24 hours at 32-35℃ and a vacuum degree of -0.06 to -0.08 MPa until the pH value of the fermentation system stabilizes at 4.0-4.3; the Lactobacillus plantarum starter culture contains Lactobacillus plantarum and Lactobacillus paracasei in a live bacteria ratio of (5:1) to (3:1).

[0014] Preferably, in the preparation method of the daylily sauce, after the second batch of dried daylilies undergoes anaerobic fermentation in step one, the fermented daylilies are separated from the fermentation liquid that seeps out, 4% by weight of sodium alginate is added to the fermentation liquid, and the mixture is stirred evenly to form a bacterial mixture; the bacterial mixture is dripped into a 0.15 mol / L calcium chloride solution using a dripping device to form gel particles encapsulated with Lactobacillus plantarum. After mixing the gel particles with the sauce, the mixture is packaged, sealed, and sterilized.

[0015] Preferably, in the preparation method of the daylily sauce, the Cistanche deserticola blocks undergo the following pretreatment in step four: after slicing the dried Cistanche deserticola, it is mixed with 8-12 times its weight of water, and 0.5-1.5% of the weight of the Cistanche deserticola compound plant hydrolytic enzyme is added. The mixture is enzymatically hydrolyzed at 45-55℃ and pH 4.5-5.5 for 60-120 minutes. After the enzymatic hydrolysis is completed, the enzymatic hydrolysate and the Cistanche deserticola blocks are separated. The Cistanche deserticola blocks are then drained to obtain the final product. The compound plant hydrolytic enzyme includes cellulase, hemicellulase and β-glucanase in a mass ratio of (2-4):(1-2):1.

[0016] Preferably, in the preparation method of the daylily sauce, the separated enzymatic hydrolysate is concentrated to 1 / 3 to 1 / 2 of its original volume and added together with the mixed seasonings during the stir-frying process in step four.

[0017] Preferably, in the preparation method of the daylily sauce, step four, mixing the seasonings, further includes a flavor-protecting oil powder, which is prepared by the following method: The concentrated hydrolysate of Cistanche deserticola was mixed with the fermentation liquid separated from the second batch of dried daylily fermentation to form the core material. Under continuous stirring, the core material was slowly added to a composite carrier of octenyl succinate starch ester and maltodextrin, which accounted for 20-40% of the total weight of the core material. The mass ratio of octenyl succinate starch ester to maltodextrin was 1:(2-5). The mixture was homogenized and stirred at 45-55℃ to form a uniform slurry. The resulting slurry was dried in a pressure spray drying tower with the inlet air temperature controlled at 165-175℃ and the outlet air temperature controlled at 80-90℃. The resulting powder was collected to obtain the flavor-protecting oil powder.

[0018] The present invention has at least the following beneficial effects: 1. This invention utilizes a combined process of enzymatic hydrolysis and anaerobic fermentation of two portions of daylily. The compound enzyme preparation A precisely degrades the structural components of the cell wall, fully releasing nutrients such as amino acids and polysaccharides. Lactobacillus plantarum fermentation produces diverse metabolites, which, combined with a flavor-reconstructing liquid and vacuum tumbling, effectively stimulate a complex flavor profile of "daylily fragrance + fermented flavor + Cistanche deserticola aroma." Combined with a stir-frying process, the oil and sauce are deeply integrated, resulting in a sauce with a uniform, oily color, a harmonious and rich aroma, a moderately salty taste, and a delicate, non-layered texture. This perfectly meets the high requirements of the four core dimensions of color, aroma, taste, and texture, completely solving the problems of single flavor, insufficient nutrient release, and poor stability in existing products.

[0019] 2. This invention clarifies the precise ratio of edible oil and spices in the flavored oil (70% corn oil, 12% onion, 6% cilantro, etc.), and employs a slow frying process in a cold pan over low heat to maximize the extraction of spice flavor components and avoid aroma volatilization or burning. The prepared flavored oil has a rich and pure flavor. Single-factor experiments and sensory evaluations have verified that it can provide a stable and harmonious base flavor for sauces, significantly improving the aroma dimension score and solving the problem of insufficient flavor extraction in existing flavored oils. As a base ingredient for subsequent stir-frying, its flavor synergistically interacts with daylily and cistanche.

[0020] 3. After screening the level range through single-factor experiments, the optimal component dosage was determined through orthogonal optimization (100 parts daylily, 20 parts Cistanche deserticola, 7 parts salt, and 120 parts cooking oil). The scientific ratio highlights the natural flavor of daylily while allowing the mellow aftertaste of Cistanche deserticola to fully infuse, avoiding excessive saltiness or oiliness, achieving a balanced distribution of nutrition and flavor. Moreover, the color, aroma, taste, and texture all perform excellently, meeting consumers' core needs for a healthy and delicious sauce.

[0021] 4. This invention significantly enhances the efficiency of compound enzyme preparation A by precisely controlling enzymatic hydrolysis parameters in stages (temperature 50-60℃, pH 4.8-5.2, stirring speed 20-50 rpm), fully degrading daylily cell wall components and maximizing the release of nutrients. After enzymatic hydrolysis, enzyme inactivation treatment at 85-90℃ prevents enzyme activity from interfering with product quality during subsequent processing. The resulting daylily sauce has a delicate, fiber-free texture and a prominent umami flavor, effectively improving both texture and taste scores, ensuring full nutrient release while maintaining product processing stability and final quality.

[0022] 5. After vacuum tumbling, the daylily segments of this invention are cooled to 10-15℃ and then chilled with flavor oil at 0℃-4℃. This low-temperature process quickly locks in the flavor of the daylily, while the chilling process fully preserves the fresh aroma of spices such as Sichuan peppercorns and rattan peppercorns, adding a unique flavor layer to the sauce. This treatment makes the sauce more fragrant and harmonious, significantly improves the blending of oil and sauce, prevents separation and water separation during storage, and results in a uniform and easy-to-spread sauce texture. It effectively improves the problems of flavor loss and instability, enhancing the product's appearance and eating experience.

[0023] 6. This invention uses a compound fermentation agent of *Lactobacillus plantarum* and *Lactobacillus paracasei*, combined with a fermentation flavor promoter, and ferments at 32-35℃ under a vacuum of -0.06 to -0.08 MPa, ensuring that the pH of the fermentation system remains stable at 4.0-4.3. The compound fermentation produces more diverse metabolites, resulting in a deep fusion of the sauce's fermented flavor with the original flavor of daylily, without any flavor disjointedness. The aroma score is significantly higher than that of single-strain fermented products, solving the problem of thin flavor from single-strain fermentation and making the sauce more flavorful and layered.

[0024] 7. This invention utilizes sodium alginate-calcium chloride ion cross-linking to form gel particles, effectively protecting *Lactobacillus plantarum* from inactivation during high-temperature cooking and sterilization, thus preserving the product's nutritional value. The gel particles lock in beneficial components and flavor substances from the fermentation broth, preventing loss and ensuring even distribution of bacteria and flavor components throughout the sauce. The sauce exhibits a harmonious flavor, uniform texture, strong flavor stability during storage, and an extended shelf life, while retaining the nutritional advantages gained from fermentation, enhancing the product's core competitiveness.

[0025] 8. This invention utilizes a compound plant hydrolytic enzyme to effectively break down the hard cell wall structure of Cistanche deserticola, fully releasing its internal active ingredients. The scientifically formulated compound plant hydrolytic enzyme and precise hydrolysis conditions ensure that the heat-sensitive active ingredients are preserved while eliminating any rough fibrous texture in the processed Cistanche deserticola. Its flavor blends perfectly with daylily and sauces without any abruptness, resulting in a mellow and sweet aftertaste. This effectively enhances the product's taste and nutritional quality, solving the problem of balancing flavor and texture in Cistanche deserticola processing.

[0026] 9. Concentrate the Cistanche deserticola enzymatic hydrolysate to 1 / 3-1 / 2 of its original volume before adding it to the stir-frying process. This fully utilizes the active ingredients and flavor substances in the hydrolysate, avoiding nutrient waste. The concentrated hydrolysate adds a rich flavor to the sauce, synergistically enhancing the flavor profile of the daylily and other seasonings. Simultaneously, it improves the product's nutritional value, achieving full utilization of the Cistanche deserticola's nutrients, resulting in a synergistic improvement in both nutrition and flavor, and ultimately enhancing the overall quality of the product.

[0027] 10. The flavor-protecting oil powder of this invention uses concentrated Cistanche deserticola enzymatic hydrolysate and fermented daylily broth as core materials. The composite carrier effectively encapsulates the flavor substances in the core materials. After being spray-dried into powder, the flavor components are firmly locked in, making them less prone to volatilization and loss. When added during the frying process, it can slowly release the flavor, ensuring the flavor stability of the sauce during storage, maintaining a rich, complex flavor and uniform flavor distribution over a long period. This solves the problems of flavor loss and fading after storage, improving the stability of product quality.

[0028] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Detailed Implementation

[0029] The present invention will be further described in detail below with reference to embodiments, so that those skilled in the art can implement it based on the description.

[0030] It should be understood that terms such as “having,” “comprising,” and “including” as used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

[0031] It should be noted that, unless otherwise specified, the experimental methods described in the following implementation plan are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified.

[0032] In the following implementation methods, parameter monitoring requirements are specified for each process step: Enzymatic hydrolysis process: real-time monitoring of temperature (±1℃) and pH (±0.1) to avoid incomplete enzymatic hydrolysis due to parameter deviations.

[0033] Fermentation process: The vacuum degree is controlled with an accuracy of ±0.005MPa to ensure the stability of the fermentation system and prevent excessive pH fluctuations.

[0034] Spray drying: Set pressure to 0.3-0.5 MPa, inlet air temperature to 170-180℃ (±5℃), and outlet air temperature to 85-90℃ to reduce batch flavor differences.

[0035] According to one embodiment of the present invention, a method for preparing daylily sauce includes the following steps: Step 1: Divide the dried daylily into two equal portions. Mix the first portion of dried daylily with water and add 0.05-0.3% of compound enzyme preparation A by weight of the first portion of dried daylily for enzymatic hydrolysis. Blanch and cool the second portion of dried daylily, then inoculate it with Lactobacillus plantarum starter culture for anaerobic fermentation. Then mix the two pretreated portions of dried daylily and cut them into sections to obtain daylily segments. Compound enzyme preparation A includes pectinase, xylanase and neutral protease in a mass ratio of (3-5):(1-3):(1-2). Step 2: Place the daylily segments in a sealed container, add 10-15% of its weight of flavor reconstruction liquid, and vacuum tumble at 40-45℃ for 20-30 minutes. The flavor reconstruction liquid includes the following components by weight: 100 parts water, 5-10 parts cooking wine, 1-3 parts yeast extract, and 0.05-0.1 parts compound enzyme preparation B. Compound enzyme preparation B includes pectinase, glucosidase, and flavor protease in a mass ratio of (3-5):(1-2):(2-4). Step 3: Mix the fermented bean paste, oyster sauce, salt, and five-spice powder evenly to obtain the mixed seasoning. Step 4: Heat the oil, add the Cistanche deserticola pieces and daylily buds in sequence and stir-fry until they turn a deep yellow color. Then add the mixed seasonings, stir-fry over low heat until dry and stir well to obtain the sauce. After the sauce is packaged, sealed, and sterilized, the sterilization process is pasteurization or ultra-high pressure processing.

[0036] This embodiment provides a method for preparing daylily sauce. This method solves the problems of monotonous flavor, insufficient release of nutrients, and poor taste and stability in existing daylily sauce products through an innovative composite processing technology. In existing technologies, daylily sauce is often made by simply soaking dried daylilies and then directly simmering them with seasonings such as fermented soybean paste and five-spice powder, or by only performing preliminary fermentation with a single strain of bacteria. This process fails to fully bring out the fresh aroma of daylilies, and the medicinal and edible flavor of Cistanche deserticola does not blend harmoniously with the original flavor of daylilies, resulting in a monotonous flavor profile. Furthermore, due to the lack of a step to specifically degrade the structural components of daylily cell walls, components such as pectin and xylan encapsulate the internal amino acids and polysaccharides, leading to insufficient nutrient release and poor digestibility and absorption by the human body. In addition, untreated daylily fibers are coarse and hard, making the sauce prone to a grainy texture and layering, affecting the eating experience.

[0037] The preparation method of daylily sauce according to this embodiment includes the following steps: First, the dried daylilies are divided into two equal portions. The first portion of dried daylilies is mixed with water, and 0.05% to 0.3% of the weight of the first portion of dried daylilies is added to a compound enzyme preparation A for enzymatic hydrolysis. Compound enzyme preparation A consists of pectinase, xylanase, and neutral protease, with a mass ratio of 3 to 5: 1 to 3: 1 to 2. The second portion of dried daylilies is blanched and cooled, and then inoculated with Lactobacillus plantarum starter culture for anaerobic fermentation. Subsequently, the two pretreated portions of dried daylilies are mixed and cut into sections to obtain daylily segments.

[0038] Next, place the daylily segments in a sealed container and add 10%–15% of its weight in flavor reconstruction liquid. Vacuum tumbling is then performed at 40℃–45℃ for 20–30 minutes. The flavor reconstruction liquid comprises 100 parts by weight of water, 5–10 parts by weight of cooking wine, 1–3 parts by weight of yeast extract, and 0.05–0.1 parts by weight of compound enzyme preparation B. Compound enzyme preparation B consists of pectinase, glucosidase, and flavor protease, with a mass ratio of 3–5:1–2:2–4. Then, mix the broad bean paste, oyster sauce, salt, and five-spice powder evenly to prepare a mixed seasoning. Finally, heat the cooking oil, add the Cistanche deserticola pieces and daylily segments in sequence, and stir-fry until deep yellow. Then add the mixed seasoning, stir-fry over low heat until dry, and stir evenly to obtain the sauce. The sauce is then packaged, sealed, and sterilized using ultra-high pressure sterilization.

[0039] The specific sterilization process is as follows: Ultra-high pressure treatment: The sealed product is treated at 400-600 MPa for 5-10 minutes. This sterilization process ensures the microbial safety of the sauce while maximizing the preservation of probiotic activity, flavor compounds, and heat-sensitive nutrients within the encapsulated gel particles. Alternatively, pasteurization can be used: Pasteurization at 85-90℃ for 15-20 minutes. Under pasteurization conditions, over 80% of *Lactobacillus plantarum* can survive.

[0040] Compared to existing technologies, this embodiment employs a combined process of enzymatic hydrolysis and anaerobic fermentation of two portions of daylily buds. The complex enzyme preparation A precisely degrades cell wall components, fully releasing nutrients. Simultaneously, *Lactobacillus plantarum* fermentation produces diverse metabolites. Combined with vacuum tumbling of the flavor-reconstructing liquid, this effectively stimulates a complex flavor system encompassing the delicate aroma of daylily, fermented flavor, and the mellow aroma of *Cistanche deserticola*. The stir-frying process ensures deep fusion of oil and sauce, resulting in a uniform color, fine texture, and no layering, thus resolving the issues of flavor incoordination, insufficient nutrient release, and poor stability found in existing products. Furthermore, this embodiment optimizes process parameters to achieve flavor fusion while preserving the original flavor of the raw materials, avoiding aroma imbalance or nutrient loss caused by over-processing, thereby improving the overall quality and eating experience of the product.

[0041] According to another embodiment of the present invention, the preparation method of the daylily sauce includes the preparation method of the cooking oil as follows: edible oil and spices are mixed, added to a cold pot, and slowly fried over low heat until the spices turn dark brown. The mixture is then removed, cooled, and filtered to obtain the sauce. The spices include the following components by weight: 12 parts onion, 6 parts coriander, 6 parts scallion, 3 parts garlic, and 3 parts ginger. The amount of edible oil used is 70 parts.

[0042] This embodiment provides an optimized method for preparing flavored oil, specifically as follows: First, accurately weigh the spices, which consist of 12 parts by weight of onion, 6 parts by weight of cilantro, 6 parts by weight of scallion, 3 parts by weight of garlic, and 3 parts by weight of ginger. Simultaneously, prepare 70 parts by weight of cooking oil. Then, place the cooking oil and all the weighed spices into a pot, using a cold-pot method, meaning neither the pot nor the oil is preheated. Next, turn on low heat for slow frying. By precisely controlling the heat, the spices are slowly heated in the low-temperature oil, allowing their flavor compounds to be fully and stably extracted into the oil. The entire process requires continuous observation; once the spices in the pot turn dark brown, quickly remove them. Finally, allow the remaining oil to cool naturally and then filter it to obtain the flavored oil with a rich flavor and clear color described in this invention.

[0043] The key to this method lies in determining the precise ratio of edible oil to various spices and employing a special process of slow frying in a cold pan over low heat. This combination method maximizes the extraction of the complete and harmonious aroma of the spices, effectively avoiding aroma loss or burnt flavor caused by high-temperature frying. The resulting edible oil has a rich flavor profile and a pure base taste, providing a stable and superior flavor foundation for the subsequent stir-frying of daylily sauce, resulting in a more intense and harmonious aroma in the final product.

[0044] According to another embodiment of the present invention, the preparation method of the daylily sauce comprises the following components by weight: 100 parts daylily, 15-35 parts Cistanche deserticola, 90-130 parts cooking oil, and 25-40 parts mixed seasoning; wherein the mixed seasoning consists of the following components: 100 parts broad bean paste, 25-30 parts oyster sauce, 8-12 parts salt, and 5-6 parts five-spice powder.

[0045] This implementation method, through systematic experimental optimization, determined the scientific dosage ratio of key components. Specifically, based on 100 parts by weight of daylily, the dosage of Cistanche deserticola is 15 to 35 parts by weight, and the dosage of cooking oil is 90 to 130 parts by weight.

[0046] Compared to existing technologies, the formulation range provided in this embodiment represents the optimal result verified through repeated trials. This formulation ensures that the natural fragrance of daylily is fully presented, while the mellow flavor of Cistanche deserticola harmoniously integrates into the overall flavor, with both complementing each other and avoiding any abruptness in either flavor. The amount of cooking oil ensures that the sauce is glossy and fragrant, while also ensuring stable blending of the oil and sauce, smooth cooking, and a final product with a suitable consistency, free from oil separation or layering. This scientific formulation system effectively solves a series of problems caused by improper raw material ratios in traditional processes, providing a reliable guarantee for achieving high-quality daylily sauce products with excellent flavor, texture, and stability.

[0047] According to another embodiment of the present invention, the preparation method of the daylily sauce, the enzymatic hydrolysis of the first batch of dried daylily in step one specifically includes: mixing the first batch of dried daylily with water at a mass ratio of 1:6-1:8, adjusting the pH to 4.8-5.2, adding compound enzyme preparation A, stirring and hydrolyzing at 50-55℃ and 20-30 rpm for 30-40 min, then raising the temperature to 55-60℃ and stirring and hydrolyzing at 40-50 rpm for 20-30 min; after the enzymatic hydrolysis is completed, raising the temperature to 85-90℃ and holding for 5-8 min for enzyme inactivation treatment.

[0048] This embodiment specifically relates to the detailed process of enzymatic hydrolysis of the first batch of dried daylily buds in the preparation of daylily sauce. Specifically, the first batch of dried daylily buds is mixed with water at a mass ratio of 1:6 to 1:8. Then, the pH of the mixture is adjusted to between 4.8 and 5.2, and compound enzyme preparation A is added. The enzymatic hydrolysis process is carried out in two stages: In the first stage, enzymatic hydrolysis is continued for 30 to 40 minutes at a temperature of 50°C to 55°C and a stirring speed of 20 to 30 rpm; in the second stage, the temperature is increased to 55°C to 60°C, and the stirring speed is increased to 40 to 50 rpm, continuing enzymatic hydrolysis for another 20 to 30 minutes. After the enzymatic hydrolysis reaction is complete, the system temperature is further increased to 85°C to 90°C and maintained for 5 to 8 minutes to completely terminate the enzyme's action.

[0049] The significant advantage of this implementation method lies in its precise control of multiple parameters during the enzymatic hydrolysis process, including temperature, pH, stirring speed, and time, and the adoption of a phased, progressive operation strategy. This method significantly improves the catalytic efficiency of the compound enzyme preparation A, enabling it to more thoroughly degrade structural components such as pectin and xylan in the daylily cell walls, thereby maximizing the release of sealed nutrients. The subsequent enzyme inactivation treatment effectively prevents residual enzyme activity from negatively impacting product quality. Daylilies treated with this process have a softer texture and significantly reduced fibrousness, laying a solid foundation for obtaining a daylily sauce with a delicate texture, pure flavor, and easier nutrient absorption.

[0050] According to another embodiment of the present invention, in step two of the method for preparing daylily sauce, after vacuum tumbling, the daylily segments are cooled to 10-15°C, and then mixed with ice-extracted flavor oil at a temperature of 0°C-4°C, and stirred for 1-3 minutes; the amount of ice-extracted flavor oil used is 15-25% of the weight of the daylily segments; The preparation method of the ice-extracted flavored oil is as follows: take the oil prepared in step one, cool it to room temperature, add 5-10% of its weight of spice infusion, and extract it in a sealed container at 0-4℃ for 34-38 hours, and then filter it to obtain the product; the spices include one or more of Sichuan pepper, rattan pepper, and mountain pepper.

[0051] This embodiment specifically relates to the flavor locking and enhancement process in the preparation of daylily sauce. After vacuum tumbling, a low-temperature flavor locking step is added. The specific method is as follows: the vacuum-tumbled daylily segments are cooled to 10-15°C, then mixed with ice-extracted flavor oil at 0°C to 4°C, and continuously stirred for 1 to 3 minutes. The amount of ice-extracted flavor oil added is 15% to 25% of the weight of the daylily segments.

[0052] The preparation method of this ice-extracted flavored oil has specific requirements: Take the prepared oil and allow it to cool naturally to room temperature, then add 5% to 10% by weight of a spice infusion. The spices are selected from one or more of Sichuan pepper, rattan pepper, and mountain pepper. Place the mixture in a low-temperature environment of 0℃ to 4℃ and extract it in a sealed environment for 34 to 38 hours, then filter it to obtain a clear, bright, and fragrant ice-extracted flavored oil.

[0053] The key innovation of this implementation method lies in combining the flavor-enhancing effect of tumbling with low-temperature ice-extraction oil. Tumbling relaxes the tissue of the daylily segments, allowing flavor substances to easily seep out. The subsequent low-temperature ice-extraction oil treatment utilizes the low temperature to rapidly shrink the surface of the raw materials, effectively locking in the seeped-out flavor substances. Simultaneously, the ice-extraction process itself slowly extracts spice flavors at low temperatures, preserving the fresh and crisp aroma characteristics of spices such as Sichuan peppercorns to the greatest extent, avoiding the aroma loss or greasiness that may result from high-temperature extraction. This step not only adds a unique and clear flavor layer to the sauce, but more importantly, significantly improves the blending of oil and sauce, resulting in a final product with a rich and harmonious aroma, uniform texture, and effectively inhibiting flavor loss and stratification during storage, thus substantially improving the overall quality.

[0054] According to another embodiment of the present invention, in the preparation method of the daylily sauce, the anaerobic fermentation of the second portion of dried daylily in step one specifically includes: inoculating the second portion of dried daylily, which has been blanched and cooled to 30-35℃, with 0.5-1.0% of its weight of Lactobacillus plantarum starter culture, and simultaneously adding 2-4% of the weight of the second portion of dried daylily as a fermentation flavor promoter, and anaerobic fermenting for 18-24 hours at 32-35℃ and a vacuum degree of -0.06 to -0.08 MPa until the pH value of the fermentation system stabilizes at 4.0-4.3; the Lactobacillus plantarum starter culture contains Lactobacillus plantarum and Lactobacillus paracasei in a live bacteria ratio of (5:1) to (3:1).

[0055] This embodiment specifically relates to the anaerobic fermentation process of the second batch of dried daylily in the preparation of daylily sauce. Specifically, the second batch of dried daylily is blanched and cooled to 30°C to 35°C. 0.5% to 1.0% by weight of *Lactobacillus plantarum* starter culture is then inoculated. This starter culture contains *Lactobacillus plantarum* and *Lactobacillus paracasei* in a live bacteria ratio of 5:1 to 3:1. Simultaneously, 2% to 4% by weight of a fermentation flavor enhancer is added to the second batch of dried daylily. Subsequently, anaerobic fermentation is carried out for 18 to 24 hours at a temperature of 32°C to 35°C and under a vacuum of -0.06 MPa to -0.08 MPa. The entire fermentation process requires continuous monitoring until the pH of the fermentation system stabilizes between 4.0 and 4.3.

[0056] The key to this method lies in the use of a compound fermentation agent of *Lactobacillus plantarum* and *Lactobacillus paracasei*, combined with specific vacuum fermentation conditions. The compound fermentation agent produces more complex and diverse metabolites, laying a rich flavor foundation for the sauce. The vacuum conditions not only effectively inhibit the growth of harmful aerobic microorganisms, ensuring the safety and purity of the fermentation process, but also promote fermentation metabolism in the desired direction, avoiding the generation of off-flavors. Under these optimized conditions, the pH value of the fermentation system can be stabilized within a preset range, which is an important indicator of mature fermentation and harmonious flavor. The daylily obtained through this treatment exhibits a deep fusion of the rich, sour aroma produced during fermentation and the inherent fragrance of daylily, forming a rich, harmonious, and rounded fermented flavor. This effectively solves the problem of thin flavor and poor stability in single-strain fermentation, significantly improving the flavor quality of the final sauce product.

[0057] According to another embodiment of the present invention, in the method for preparing daylily sauce, after the second portion of dried daylily undergoes anaerobic fermentation in step one, the fermented daylily is separated from the fermented liquid, 4% by weight of sodium alginate is added to the fermented liquid, and the mixture is stirred evenly to form a bacterial mixture; the bacterial mixture is dripped into a 0.15 mol / L calcium chloride solution using a dripping device to form gel particles encapsulating Lactobacillus plantarum. After mixing the gel particles with the sauce, the mixture is packaged, sealed, and sterilized.

[0058] This embodiment specifically relates to the process of utilizing fermentation byproducts in the preparation of daylily sauce to achieve high value and improve product stability. In the prior art, after the anaerobic fermentation of daylilies is completed, only the solid fermented daylilies are usually used, while the fermentation liquid that seeps out is directly discarded. This practice results in a great waste of resources because the fermentation liquid is rich in live Lactobacillus plantarum, flavor substances produced by metabolism, and various soluble nutrients. If the fermentation liquid is simply added back to the sauce, the live bacteria in it will be inactivated during the subsequent high-temperature frying and sterilization processes, and its beneficial effects will be lost. At the same time, the addition of liquid components may also exacerbate the separation and water separation of the sauce during storage.

[0059] To address the aforementioned issues, this embodiment provides an innovative method for solidifying fermentation broth. Specifically, after the second batch of dried daylily buds completes anaerobic fermentation, the solidified daylily buds are first separated from the exudated fermentation broth. Then, 3% to 5% by weight of sodium alginate is added to the separated fermentation broth, and the mixture is stirred until it dissolves evenly, forming a viscous microbial mixture. Next, using a dedicated dripping device, this mixture is added dropwise to a calcium chloride solution with a concentration of 0.1 to 0.2 mol / L. Sodium alginate undergoes an ionic cross-linking reaction with calcium ions, rapidly solidifying into spherical gel particles during the dripping process. These particles encapsulate live *Lactobacillus plantarum* bacteria and flavor substances from the fermentation broth. Finally, these prepared gel particles are evenly mixed with the prepared sauce, then packaged, sealed, and sterilized.

[0060] The core innovation of this implementation lies in the use of microencapsulation technology to transform liquid fermentation byproducts into stable solid gel particles. These gel particles act as tiny "flavor capsules" and "microbial protection chambers," their gel walls effectively blocking high temperatures and adverse external environments. This protects the encapsulated *Lactobacillus plantarum* bacteria from inactivation during subsequent thermal processing, preserving the product's potential probiotic value. Simultaneously, this technology firmly locks valuable water-soluble flavor substances and nutrients from the fermentation broth within the sauce system, avoiding the stratification and water separation problems caused by directly adding liquid. This results in a more uniform and stable sauce texture, significantly enhanced flavor persistence, and achieves the dual goals of turning waste into treasure and improving quality. The main function of the gel particles is to effectively lock in flavor substances, organic acids, and other beneficial metabolites in the fermentation broth, preventing their loss or deterioration during subsequent processing and storage, while significantly improving the texture uniformity and stability of the sauce. When combined with pasteurization or non-thermal ultra-high pressure processing, the activity of probiotics can also be partially preserved.

[0061] According to another embodiment of the present invention, in the preparation method of the daylily sauce, the Cistanche deserticola blocks in step four are pretreated as follows: after slicing the dried Cistanche deserticola, it is mixed with 8-12 times its weight of water, and 0.5-1.5% of the weight of the Cistanche deserticola compound plant hydrolytic enzyme is added. The mixture is enzymatically hydrolyzed at 45-55℃ and pH 4.5-5.5 for 60-120 minutes. After the enzymatic hydrolysis is completed, the enzymatic hydrolysate and the Cistanche deserticola blocks are separated. The Cistanche deserticola blocks are then drained to obtain the final product. The compound plant hydrolytic enzyme includes cellulase, hemicellulase and β-glucanase in a mass ratio of (2-4):(1-2):1.

[0062] This embodiment specifically relates to a pretreatment method for Cistanche deserticola blocks in the preparation of daylily sauce. In the prior art, when adding medicinal and edible raw materials such as Cistanche deserticola, the processing method is usually to directly slice or simply boil it. This method is difficult to effectively break down the tough fibrous structure of Cistanche deserticola, resulting in insufficient release of its internal polysaccharides, phenylethanoid glycosides, and other active ingredients, making them difficult for the human body to absorb. At the same time, directly processed Cistanche deserticola blocks have a rough texture, and their unique flavor cannot be fully displayed, easily forming an abrupt grainy texture and medicinal taste in the final product, resulting in poor integration with the flavors of daylily and other seasonings.

[0063] To address the aforementioned problems, this embodiment provides a pretreatment process combining biological enzymatic hydrolysis. Specifically, the method involves: first, slicing dried Cistanche deserticola, then mixing it with 8 to 12 times its weight of water, and adding 0.5% to 1.5% of a compound plant hydrolytic enzyme by weight of the Cistanche deserticola. This compound enzyme consists of cellulase, hemicellulase, and β-glucanase, with a mass ratio of 2 to 4:1 to 2:1. The enzymatic hydrolysis process is carried out at a temperature of 45°C to 55°C, maintaining the pH of the system between 4.5 and 5.5, for 60 to 120 minutes. After the enzymatic hydrolysis reaction is complete, the hydrolysate is separated from the solid Cistanche deserticola pieces. The separated Cistanche deserticola pieces are then collected and drained to obtain the pretreated Cistanche deserticola pieces.

[0064] The significant advancement of this method lies in the fact that, through enzymatic hydrolysis, the compound plant hydrolytic enzymes can precisely and gently degrade the cell wall structure of Cistanche deserticola, laying the foundation for subsequent processing. This greatly improves the rough texture of Cistanche deserticola, making it easier to chew. More importantly, it fully stimulates and releases the rich aroma and sweet aftertaste of Cistanche deserticola, while preserving the heat-sensitive bioactive components to the maximum extent. Cistanche deserticola blocks treated in this way exhibit a fundamentally improved texture, and their flavor blends perfectly with other components in the sauce, no longer jarring, significantly enhancing the overall flavor harmony and nutritional quality of the daylily sauce.

[0065] According to another embodiment of the present invention, in the method for preparing daylily sauce, the separated enzymatic hydrolysate is concentrated to 1 / 3 to 1 / 2 of its original volume and added together with the mixed seasonings during the stir-frying process in step four.

[0066] This embodiment specifically relates to a method for the efficient utilization of Cistanche deserticola enzymatic hydrolysate in the preparation of daylily sauce. Specifically, after the Cistanche deserticola blocks have undergone enzymatic hydrolysis and separation, the resulting hydrolysate is heated and concentrated, reducing its volume to 1 / 3 to 1 / 2 of its original volume. Subsequently, during the sauce-making process, this concentrated hydrolysate is added to the pot along with the mixed seasonings, participating in the subsequent stir-frying and mixing processes.

[0067] The core value of this implementation method lies in achieving the full utilization of Cistanche deserticola processing byproducts. By moderately concentrating the enzymatic hydrolysate, excess water is removed, avoiding the potential negative impact of directly adding liquid on the sauce's texture and stability. Furthermore, the concentration of flavor compounds and active ingredients in the hydrolysate is significantly increased. This concentrated solution is fully integrated with daylily buds and mixed seasonings during the stir-frying process, completely infusing the sauce with its mellow flavor and nutrients, greatly enriching the sauce's flavor profile and enhancing its nutritional value. This improvement completely changes the wasteful practice of discarding the hydrolysate in traditional processes, making the utilization of Cistanche deserticola more efficient and resulting in a more full-bodied and harmonious flavor in the final product.

[0068] According to another embodiment of the present invention, in the method for preparing the daylily sauce, step four of mixing the seasonings further includes a flavor-protecting oil powder, which is prepared by the following method: The concentrated hydrolysate of Cistanche deserticola was mixed with the fermentation liquid separated from the second batch of dried daylily fermentation to form the core material. Under continuous stirring, the core material was slowly added to a composite carrier of octenyl succinate starch ester and maltodextrin, which accounted for 20%-40% of the total weight of the core material. The mass ratio of octenyl succinate starch ester to maltodextrin was 1:(2-5). The mixture was homogenized and stirred at 45-55℃ to form a uniform slurry. The resulting slurry was dried in a pressure spray drying tower with the spray pressure controlled at 0.2-0.4 MPa, the inlet air temperature controlled at 165-175℃, and the outlet air temperature controlled at 80-90℃. The resulting powder was collected to obtain the flavor-protecting oil powder.

[0069] This embodiment specifically relates to a method for preparing a key ingredient for enhancing and stabilizing the flavor of daylily sauce—flavor-protecting oil powder. It creatively provides a process for converting liquid flavor substances into a solid protective powder. The method is as follows: First, a concentrated extract of Cistanche deserticola enzymatic hydrolysate is mixed with fermentation broth separated from a second batch of fermented dried daylilies, using this mixture as the core material. Then, under continuous stirring, the core material is slowly added to a composite carrier comprising 20% ​​to 40% of its total weight. This composite carrier consists of octenyl succinate starch ester and maltodextrin in a mass ratio of 1:2 to 1:5. The addition process is carried out at a temperature of 45°C to 55°C, and a uniform slurry is formed through homogenization. Finally, the resulting slurry is fed into a pressure spray drying tower for drying and shaping, controlling the inlet air temperature at 160°C to 180°C and the outlet air temperature at 80°C to 90°C. The fine powder obtained after drying is collected, which is the flavor-protecting oil powder.

[0070] The core advantage of this implementation lies in the use of microencapsulation technology to construct a stable flavor protection and delivery system. This technology uses a composite carrier as the wall material to encapsulate the two key flavor and nutritional essences—Cistanche deserticola enzymatic hydrolysate and daylily fermentation liquid—into micron-sized particles. This structure effectively blocks external factors such as oxygen and light from damaging the core material, significantly delaying oxidation and flavor volatilization. During subsequent sauce preparation and consumer consumption, these encapsulated flavor substances are slowly released, allowing the sauce to maintain its rich, full-bodied, and layered initial flavor throughout its shelf life. This method fundamentally overcomes the technical challenge of traditional sauces' tendency to lose flavor, greatly improving the product's flavor stability and overall quality.

[0071] Example 1: Basic Experiment 1. Raw materials and formula: Dried daylily: 1000g; Cistanche deserticola: 250g; Salt: 50g; Oil: 1000g; Corn oil: 700g; Spices: 120g onion, 60g cilantro, 60g scallion, 30g garlic, 30g ginger; Mixed seasonings: 150g broad bean paste, 40g oyster sauce, 8g five-spice powder.

[0072] 2. Preparation of raw oil: Place the corn oil and all the spices (shredded onion, cilantro, scallion segments, crushed garlic, and ginger slices) in a cold pan. Heat over low heat (900W on an induction cooker) and fry slowly, stirring occasionally, until all spices are dark brown. Remove from heat and let the oil cool to room temperature. Filter and store in an airtight container in a cool, dark place.

[0073] 3. Raw material pretreatment: Cistanche deserticola processing: After rinsing the dried Cistanche deserticola with clean water, cut it into small cubes of about 0.5cm.

[0074] Preparation of dried daylily: Place dried daylily in a pot and add enough water to completely cover the surface. Bring to a boil over high heat and start timing, maintaining a boil for 5 minutes. After turning off the heat, remove the daylily, drain the water, and gently squeeze out any excess water by hand. Place the blanched daylily on a cutting board and cut it into small pieces about 3cm long.

[0075] 4. Stir-frying process: Pour the specified amount of oil into a wok and heat it to approximately 160°C. First, add the Cistanche deserticola pieces and fry until golden brown. Then, add the prepared daylily segments and stir-fry continuously until the daylilies turn a deep yellow due to moisture evaporation. At this point, add the pre-mixed seasonings (fermented broad bean paste, oyster sauce, salt, and five-spice powder), turn the heat to low, and stir-fry continuously until the sauce is dry and fully mixed with the oil and ingredients. Then, turn off the heat.

[0076] 5. Packaging and sterilization: While the sauce is still hot, portion it into clean glass jars or bowls, 90g per portion. Seal the jars using a capping machine and label them with the production date. Place the sealed products in an autoclave and sterilize at 121°C for 15 minutes. After sterilization, remove and cool before packing.

[0077] Example 2 1. Recipe (based on the weight of dried daylily buds, for 100 servings): Dried daylily: 1000g (100 servings); Cistanche deserticola: 200g (20 servings); Oil: 1200g (120 servings); Mixed seasoning: 24.8 portions, its internal composition is as follows: 150g broad bean paste, 40g oyster sauce, 50g salt, and 8g five-spice powder.

[0078] Compound enzyme preparation A: pectinase, xylanase, and neutral protease, compounded in a mass ratio of 4:2:1.

[0079] Lactobacillus plantarum starter culture: Lactobacillus plantarum and Lactobacillus paracasei are mixed at a live count ratio of 4:1.

[0080] Fermentation flavor enhancer: Glucose and yeast powder are mixed in a 1:1 mass ratio.

[0081] Flavor reconstruction liquid (per 100 parts water): Water: 100 parts (100 g is used in this example); Cooking wine: 8 parts (8 g); Yeast extract: 2 portions (2 g); Compound enzyme preparation B: 0.08 parts (0.08 g), in which pectinase, glucosidase and flavor protease are compounded in a mass ratio of 4:1.5:3.

[0082] 2. Preparation method Step 1: Differentiated pretreatment and mixing of daylily Divide 1000g of dried daylily into two equal portions, each weighing 500g.

[0083] Take 500g of dried daylily buds and mix them with 3500g of purified water (mass ratio 1:7) in a jacketed kettle equipped with a stirrer. Add 0.75g of compound enzyme preparation A (0.15% of the weight of the first batch of daylily buds) for enzymatic hydrolysis, followed by enzyme inactivation. After enzyme inactivation, remove the daylily buds, drain the water, and obtain the enzymatically hydrolyzed daylily buds.

[0084] The second batch of 500g dried daylily was placed in boiling water and blanched for 5 minutes. It was then immediately removed and cooled to 32℃ with sterile cold water. 4.0g of Lactobacillus plantarum starter culture (0.8% of the weight of the second batch of daylily) was inoculated into the cooled daylily and anaerobic fermentation was carried out for 20 hours to obtain fermented daylily.

[0085] Mix the enzymatically hydrolyzed daylily with the fermented daylily. Place the mixed daylily in a vegetable cutter and cut it into daylily segments about 3cm long to obtain daylily segments.

[0086] Step 2: Prepare the flavor reconstruction solution: Take 100g of warm water (40℃), add 8g of cooking wine, 2g of yeast extract and 0.08g of compound enzyme preparation B, and stir to dissolve evenly.

[0087] Weigh 880g of daylily segments and place them in a vacuum tumbler. Add the flavor reconstruction liquid to the vacuum tumbler. Turn off the tumbler, evacuate to -0.08 MPa, set the temperature to 42℃, and tumble for 25 minutes (10 minutes clockwise, 5 minutes rest, and 10 minutes counterclockwise). This process aims to allow the flavor compounds to fully penetrate and soften the tissue.

[0088] Step 3: Weigh out 150g of fermented bean paste, 40g of oyster sauce, 50g of salt, and 8g of five-spice powder together. Use a spatula to stir manually until all components are evenly mixed, with no salt granules or lumps, to obtain the mixed seasoning.

[0089] Step 4: Weigh out 70 parts corn oil, 12 parts onion, 6 parts cilantro, 6 parts scallion, 3 parts garlic, and 3 parts ginger. Using a cold pan and cold oil method, add all the spices and corn oil to the pan together. Turn on low heat, heat slowly, stirring occasionally, and fry until the spices turn dark brown and have a strong aroma. Use a slotted spoon to remove all the residue. Turn off the heat and let the oil cool naturally to room temperature. Then filter it to obtain a clear, flavorful oil.

[0090] Take 1200g of the prepared oil and heat it to approximately 160℃ in a wok. First, add 200g of pre-treated Cistanche deserticola pieces (cut according to the customer's basic process) and fry until golden brown and fragrant. Then, add all the daylily segments processed in step two and stir-fry quickly until the daylilies turn an appealing deep yellow and a large amount of moisture is released. Pour in all the mixed seasonings prepared in step three and immediately turn to low heat. Continue to stir-fry until the sauce is fully cooked and evenly mixed with the oil, daylilies, and Cistanche deserticola, with a glossy appearance and a fragrant aroma. Then turn off the heat. This process takes about 15-20 minutes. While the sauce is still hot, portion it into clean 120g glass bottles, filling each bottle with approximately 100g of sauce, leaving headspace. Seal the bottles using an automatic capping machine. Sterilize the sealed products under 400-600 MPa pressure for 5-10 minutes. After sterilization, the product is quickly cooled to below 40°C using a water spray cooling method. After wiping the outside of the bottle dry, it is labeled and packed.

[0091] Example 3 Based on Example 2, the enzymatic hydrolysis of the first batch of dried daylily in step one specifically includes: mixing the first batch of dried daylily with water at a mass ratio of 1:6-1:8, adjusting the pH to 5, adding compound enzyme preparation A, and stirring at 53°C and 25 rpm for 35 min for enzymatic hydrolysis, followed by raising the temperature to 58°C and stirring at 45 rpm for 25 min for enzymatic hydrolysis; after enzymatic hydrolysis, raising the temperature to 88°C and holding for 7 min for enzyme inactivation treatment. The remaining parameters and experimental steps are the same as in Example 2.

[0092] Example 4 Based on Example 3, the vacuum-tumbled daylily segments were cooled to 13°C, and then 20% of the ice-extracted flavor oil (oil with 5% Sichuan pepper, extracted at 2°C for 36 hours and filtered) was added. The oil was then ice-extracted at 0°C and stirred for 2 minutes. The preparation method of the ice-extracted flavor oil was as follows: the oil prepared in step one was cooled to room temperature, and 8% of its weight of spice infusion was added. The mixture was then sealed and extracted at 2°C for 36 hours and filtered. The spices included Sichuan pepper. The remaining parameters and experimental steps were the same as in Example 3.

[0093] Example 5 Based on Example 4, the fermentation of the second batch of daylily specifically included: blanching and cooling the second batch of dried daylily to 33°C, inoculating it with 0.8% by weight of *Lactobacillus plantarum* starter culture, and simultaneously adding 3% by weight of fermentation flavor promoter. Anaerobic fermentation was carried out at 34°C and a vacuum of -0.07 MPa for 21 hours until the pH of the fermentation system stabilized at 4.2. The *Lactobacillus plantarum* starter culture contained *Lactobacillus plantarum* and *Lactobacillus paracasei* with a live bacteria ratio of 4:1. A compound culture was used, and fermentation was conducted under a specific vacuum. The remaining parameters and experimental procedures were the same as in Example 4.

[0094] Example 6 Based on Example 5, after fermentation, the fermentation broth was separated, and 4% sodium alginate was added to the broth. A 0.15 mol / L CaCl2 solution was then added dropwise to form gel particles, which were then mixed with the sauce. After the second batch of dried daylily underwent anaerobic fermentation in Step 1, the fermented daylily was separated from its exudate. 4% sodium alginate by weight was added to the fermentation broth, and the mixture was stirred until homogeneous to form a bacterial mixture. The bacterial mixture was then dripped into a 0.15 mol / L calcium chloride solution using a dripping device to form gel particles encapsulated with *Lactobacillus plantarum*. The gel particles were then mixed with the sauce and packaged, sealed, and sterilized. The remaining parameters and experimental procedures were the same as in Example 5.

[0095] Example 7 Based on Example 6, the Cistanche deserticola blocks in step four underwent the following pretreatment: Dried Cistanche deserticola was sliced ​​and mixed with 10 times its weight of water. 1.0% of a compound plant hydrolytic enzyme (by weight of Cistanche deserticola) was added, and the mixture was enzymatically hydrolyzed at 50°C and pH 5 for 90 minutes. After hydrolysis, the hydrolysate and Cistanche deserticola blocks were separated. The Cistanche deserticola blocks were then drained to obtain the final product. The compound plant hydrolytic enzyme consisted of cellulase, hemicellulase, and β-glucanase in a mass ratio of 3:1.5:1. The remaining parameters and experimental procedures were the same as in Example 6.

[0096] Example 8 Based on Example 7 (Optimized Enzymatic Hydrolysis), the separated enzymatic hydrolysate is concentrated to 1 / 3 to 1 / 2 of its original volume and added together with the mixed seasonings during the stir-frying process in step four; the mixed seasonings in step four also include flavor-protecting oil powder.

[0097] Flavor-protecting oil powder is prepared by the following method: The concentrated hydrolysate of Cistanche deserticola was mixed with the fermentation liquid separated from the second batch of fermented dried daylily to form the core material. Under continuous stirring, the core material was slowly added to a composite carrier consisting of octenyl succinate starch ester and maltodextrin (30% by weight of the total weight), with a mass ratio of octenyl succinate starch ester to maltodextrin of 1:3.5. The mixture was homogenized at 50°C to form a uniform slurry. The resulting slurry was dried using a pressure spray dryer, with the inlet air temperature controlled at 170°C and the outlet air temperature controlled at 80-90°C. The resulting powder was collected to obtain the flavor-protecting oil powder. The remaining parameters and experimental procedures were the same as in Example 8.

[0098] Comparative Example 1 The difference from Example 2 is that the first batch of daylilies was not enzymatically hydrolyzed, but simply hydrated. The remaining parameters and experimental procedures were the same as in Example 2.

[0099] Comparative Example 2 The difference from Example 2 is that the second batch of daylilies was not fermented, but only blanched. The remaining parameters and experimental procedures were the same as in Example 8.

[0100] Comparative Example 3 Boil all the daylily buds and cistanche with 500g of water for 60 minutes until soft and tender. Then reduce the liquid and stir-fry with seasonings.

[0101] Experimental Example 1 I. Scientific Construction of Sensory Rating System 1. Member selection: We are initially recruiting 30 candidate evaluators with high sensory sensitivity (with a balanced male-female ratio, ages ranging from 20 to 50, and covering as many different dietary preferences as possible).

[0102] The screening process includes: Basic taste test: accurately identify the four basic tastes: sweet, salty, sour, and bitter.

[0103] Flavor description ability test: Able to accurately describe and distinguish the flavor characteristics of common ingredients (such as daylily, cistanche, and sauces).

[0104] Difference identification test (key test): capable of reliably distinguishing differences between samples with different salinity, oil content, or raw material ratios.

[0105] Ultimately, 20 evaluators with stable performance, good consistency, and high attendance were selected to form the core evaluation team.

[0106] 2. Training and Calibration: Sample familiarization phase: Systematically provide and explain the different flavors of dried daylily and Cistanche deserticola after soaking and cooking, as well as the aroma characteristics of the flavored oil. Compare with commercially available high-end sauces to establish a flavor coordinate system.

[0107] Terminology Standardization Workshop: Organize discussions to jointly determine and document the definitions of key terms such as "fragrant", "pure", "delicate", "granular", "oily", and "rancid", and provide standard references (e.g., using a sieve with a specific mesh size to process samples to define "delicate" and "granular").

[0108] Pre-evaluation and calibration meeting: Before each round of formal evaluation, a pre-evaluation is conducted using one anchor sample (such as a sample that has previously scored in the middle), and the evaluation scale for that round is quickly discussed and calibrated to ensure consistency of standards within the group.

[0109] Regular retraining and performance evaluation: Retraining and evaluation of evaluators should be conducted monthly or after each large-scale trial phase. Members who consistently deviate from the group average should be retrained or replaced.

[0110] II. Sensory Rating Scale Design A structured rating table was designed using quantitative descriptive analysis combined with a weighted scoring method, as shown in Table 1. The rating is based on a percentage system, with weights assigned to each dimension.

[0111] Table 1 Scoring Sheet III. Single-factor experiments Single-factor and orthogonal experiments were conducted according to the above-described process to determine the basic optimal formula for combining daylily and cistanche. Sample preparation: A total of 15 test samples were prepared according to the three series shown in Table 2. Each sample was randomly numbered (e.g., A1, A2, A3...).

[0112] Sensory evaluation: A trained evaluation team will conduct blind evaluations and score each sample (using the scoring table mentioned above). Each sample will be scored three times, and the average score will be taken as the final sensory score for that sample.

[0113] The effects of salt addition (4%, 5%, 6%, 7%, 8%), Cistanche deserticola addition (15%, 20%, 25%, 30%, 35%), and oil addition (90%, 100%, 110%, 120%, 130%) on the sensory quality of the product were investigated through single-factor experiments.

[0114] The results of the single-factor experiment showed that the sensory scores of each factor initially increased and then decreased. This experiment determined the central level for subsequent orthogonal optimization. Salt addition: 5% is the central level among the 4%, 5%, 6%, 7%, and 8% levels.

[0115] The amount of Cistanche deserticola added was 15%, 20%, 25%, 30%, and 35%, with 25% being the central level.

[0116] Oil addition amount: Among the 90%, 100%, 110%, 120%, and 130% levels, 100% is the central level.

[0117] Conclusion: This experiment clarified the optimization range of each factor and provided key basis for setting the level in orthogonal experimental design.

[0118] Table 2 Single-factor design IV. Orthogonal Optimization As shown in Table 3, based on the central levels determined by the single-factor experiments, an L9 (3^4) orthogonal experiment was conducted to accurately locate the optimal formulation. The factor levels were extended one level upwards and one level downwards from the central level.

[0119] Table 3. Factor Level Table for Orthogonal Experiments Table 4 Orthogonal Experimental Design and Results Conclusion: Through orthogonal experimental range analysis, the optimal basic formula combination was determined to be B1A2C3, namely, 20% Cistanche deserticola, 5% salt, and 120% oil (based on 100% dried daylily). It is worth noting that the orthogonal optimization results required significant adjustments to the dosage of Cistanche deserticola and oil.

[0120] Experimental Example 2 The daylily sauces prepared in all examples and comparative examples were subjected to the following tests, and the results are summarized in Table 5.

[0121] Test method: Sensory evaluation: See Experimental Example 1 for details.

[0122] Free amino acids: determined according to GB 5009.124-2016.

[0123] Texture hardness: determined using a texture analyzer in TPA mode.

[0124] Centrifugation water separation rate: Take 10g of sauce, centrifuge at 4000r / min for 15min, weigh the separated water and calculate the ratio.

[0125] Peroxide value (POV): determined according to GB 5009.227-2016, and tested with accelerated oxidation at 40℃ for 30 days.

[0126] Flavor profile: Rapid analysis was performed using an electronic nose, and flavor richness was represented by radar area.

[0127] Table 5 Summary of Performance Test Results for Examples and Comparative Examples Table 5 clearly demonstrates the significant advantages of the daylily sauce preparation method provided by this invention compared to traditional processes. As the process steps are gradually increased from the basic embodiment (Example 1) to the complete scheme including all optimized technologies (Example 8), the overall quality of the product shows a systematic improvement.

[0128] First, in terms of core flavor and nutritional indicators, Example 8 achieved the highest total sensory score (97.8 points), and its free amino acid content (521mg / 100g) also ranked first. This indicates that through the synergistic effect of technologies such as compound enzymatic hydrolysis, anaerobic fermentation, flavor reconstruction and Cistanche deserticola pretreatment, not only were the flavor layers of the product greatly enriched, making its aroma rich and harmonious and its taste delicious, but the nutrients in the raw materials were also fully released.

[0129] Secondly, the present invention demonstrates excellent results in terms of texture and physical stability. The texture hardness (5.1 N) of Example 8 is significantly lower than that of the comparative example, resulting in a more delicate taste; its centrifugal water separation rate (2.1%) is much lower than that of the comparative example 3 (8.5%) using the traditional cooking process, proving that the ice-extracted flavor oil treatment and gel particle encapsulation technology effectively promote the fusion of oil and sauce, solve the technical problem of easy separation of sauce, and ensure the stability of the product during its shelf life.

[0130] Furthermore, this invention also demonstrates outstanding performance in terms of oxidative stability and flavor persistence. After a 30-day accelerated oxidation test, the peroxide value (POV) of Example 8 was only 0.071 g / 100 g, significantly lower than that of the comparative examples. This is attributed to the microencapsulation effect of the flavor-protecting oil powder, which effectively delays oil oxidation and locks in flavor. Simultaneously, its flavor profile radar map area (230) is the largest, indicating that the process of this invention can form and maintain the most complex, full-bodied, and stable overall flavor.

[0131] In summary, the data in Table 5 strongly demonstrates that this invention, through a series of innovative composite processing techniques, has successfully solved the inherent defects of existing daylily sauce products in terms of flavor, nutrition, taste, and stability, ultimately resulting in a high-end daylily sauce product with overall superior quality compared to traditional processes.

[0132] The number of devices and processing scale described herein are for the purpose of simplifying the description of the invention. Applications, modifications, and variations of the invention will be readily apparent to those skilled in the art.

[0133] Although the embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details.

Claims

1. A method for preparing daylily sauce, characterized in that, Includes the following steps: Step 1: Divide the dried daylily into two equal portions. Mix the first portion of dried daylily with water and add 0.05-0.3% of compound enzyme preparation A by weight of the first portion of dried daylily for enzymatic hydrolysis. Blanch and cool the second portion of dried daylily, then inoculate it with Lactobacillus plantarum starter culture for anaerobic fermentation. Subsequently, mix the two pretreated portions of dried daylily and cut them into sections to obtain daylily segments. Compound enzyme preparation A includes pectinase, xylanase, and neutral protease in a mass ratio of 3-5:1-3:1-2. Step 2: Place the daylily segments in a sealed container, add 10-15% of its weight in flavor reconstruction liquid, and vacuum tumble at 40-45℃ for 20-30 minutes. The flavor reconstruction liquid consists of the following components by weight: 100 parts water, 5-10 parts cooking wine, 1-3 parts yeast extract, and 0.05-0.1 parts compound enzyme preparation B. Compound enzyme preparation B consists of pectinase, glucosidase, and flavor protease in a mass ratio of 3-5:1-2:2-4. Step 3: Mix the fermented bean paste, oyster sauce, salt, and five-spice powder evenly to obtain the mixed seasoning. Step 4: Heat the oil, add the Cistanche deserticola pieces and daylily buds in sequence and stir-fry until they turn a deep yellow color. Then add the mixed seasonings, stir-fry over low heat until dry and stir well to obtain the sauce. After the sauce is divided into portions, sealed, and sterilized, it will be ready for use.

2. The method for preparing daylily sauce as described in claim 1, characterized in that, The specific preparation method of the seasoned oil is as follows: mix the edible oil with the spices, put it into a cold pot, and slowly fry it over low heat until the spices turn dark brown. Then remove it, cool and filter it to obtain the final product. The spices include the following components by weight: 12 parts onion, 6 parts coriander, 6 parts scallion, 3 parts garlic, and 3 parts ginger. The amount of edible oil used is 70 parts.

3. The method for preparing daylily sauce as described in claim 1, characterized in that, The amounts of each component by weight are as follows: 100 parts daylily, 15-35 parts cistanche, 90-130 parts cooking oil, and 25-40 parts mixed seasoning; wherein, the mixed seasoning consists of the following components: 100 parts broad bean paste, 25-30 parts oyster sauce, 8-12 parts salt, and 5-6 parts five-spice powder.

4. The method for preparing daylily sauce as described in claim 3, characterized in that, The enzymatic hydrolysis of the first batch of dried daylily in step one specifically includes: mixing the first batch of dried daylily with water at a mass ratio of 1:6-1:8, adjusting the pH to 4.8-5.2, adding compound enzyme preparation A, and stirring at 50-55℃ and 20-30 rpm for 30-40 minutes for enzymatic hydrolysis. Then, the temperature is raised to 55-60℃ and stirred at 40-50 rpm for 20-30 minutes for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the temperature is raised to 85-90℃ and held for 5-8 minutes for enzyme inactivation treatment.

5. The method for preparing daylily sauce as described in claim 1, characterized in that, In step two, after vacuum tumbling, the daylily segments are cooled to 10-15℃, then mixed with ice-extracted flavor oil at 0℃-4℃, and stirred for 1-3 minutes; the amount of ice-extracted flavor oil is 15-25% of the weight of the daylily segments. The preparation method of the ice-extracted flavored oil is as follows: take the oil prepared in step one, cool it to room temperature, add 5-10% of its weight of spice infusion, and extract it in a sealed container at 0-4℃ for 34-38 hours, and then filter it to obtain the product; the spices include one or more of Sichuan pepper, rattan pepper, and mountain pepper.

6. The method for preparing daylily sauce as described in claim 1, characterized in that, The anaerobic fermentation of the second batch of dried daylily in step one specifically includes: blanching and cooling the second batch of dried daylily to 30-35℃, inoculating it with 0.5-1.0% of its weight of Lactobacillus plantarum starter, and simultaneously adding 2-4% of the weight of the second batch of dried daylily as a fermentation flavor promoter. Under conditions of 32-35℃ and a vacuum degree of -0.06~-0.08MPa, anaerobic fermentation is carried out for 18-24 hours until the pH value of the fermentation system stabilizes at 4.0-4.

3. The Lactobacillus plantarum starter contains Lactobacillus plantarum and Lactobacillus paracasei in a live bacteria ratio of 5:1-3:

1.

7. The method for preparing daylily sauce as described in claim 1, characterized in that, After the second batch of dried daylily in step one has completed anaerobic fermentation, the fermented daylily and the fermentation liquid that seeped out were separated. Sodium alginate of 4% by weight was added to the fermentation liquid and stirred evenly to form a bacterial mixture. The bacterial mixture was dripped into a 0.15 mol / L calcium chloride solution using a dripping device to form gel particles containing Lactobacillus plantarum. After mixing the gel particles with the sauce, the mixture is packaged, sealed, and sterilized.

8. The method for preparing daylily sauce as described in claim 7, characterized in that, In step four, the Cistanche deserticola pieces undergo the following pretreatment: After slicing the dried Cistanche deserticola, mix it with 8-12 times its weight of water, and add 0.5-1.5% of the weight of the Cistanche deserticola with a compound plant hydrolytic enzyme. Enzymatically hydrolyze the mixture at 45-55℃ and pH 4.5-5.5 for 60-120 minutes. After the enzymatic hydrolysis is completed, separate the hydrolysate from the Cistanche deserticola pieces, and drain the Cistanche deserticola pieces to obtain the final product. The compound plant hydrolytic enzyme includes cellulase, hemicellulase, and β-glucanase in a mass ratio of 2-4:1-2:

1.

9. The method for preparing daylily sauce as described in claim 8, characterized in that, The separated enzymatic hydrolysate is concentrated to 1 / 3 to 1 / 2 of its original volume and added along with the mixed seasonings during the stir-frying process in step four.

10. The method for preparing daylily sauce according to claim 9, characterized in that, Step four, mixing the seasonings, also includes flavor-protecting oil powder, which is prepared by the following method: The concentrated hydrolysate of Cistanche deserticola was mixed with the fermentation liquid separated from the second batch of dried daylily fermentation to form the core material. Under continuous stirring, the core material was slowly added to a composite carrier of octenyl succinate starch ester and maltodextrin, which accounted for 20-40% of the total weight of the core material. The mass ratio of octenyl succinate starch ester to maltodextrin was 1:2-5. The mixture was homogenized and stirred at 45-55℃ to form a uniform slurry. The resulting slurry was dried in a pressure spray drying tower with the inlet air temperature controlled at 165-175℃ and the outlet air temperature controlled at 80-90℃. The resulting powder was collected to obtain the flavor-protecting oil powder.

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