Vegetable oyster sauce as well as preparation method and application thereof

Abstract

The invention provides vegetarian oyster sauce as well as a preparation method and application thereof, and belongs to the technical field of food. According to the preparation method of the vegetarian oyster sauce, oat is subjected to enzymolysis, enzymolysis byproducts are subjected to different treatments, the oat enzymatic hydrolysate with natural sweetness is obtained, meanwhile, the mushroom enzymatic hydrolysate is added, the vegetarian oyster sauce has the composite flavor of mushrooms and oat, and the taste is richer; natural high viscosity is increased through pulping of fresh mushrooms, high-viscosity starch paste is formed by the fresh mushrooms and by-product oat bran powder obtained after enzymolysis of oat, it is ensured that the vegetarian oyster sauce has moderate viscosity, and the shelf stability of the vegetarian oyster sauce is improved; according to the preparation method of the vegetarian oyster sauce, the mushroom enzymatic hydrolysate and the oat enzymatic hydrolysate are subjected to a Maillard reaction to form a natural color, no additional pigment is needed, and ingredients are cleaner; the preparation method of the vegetarian oyster sauce is high in utilization rate of raw materials, mushrooms and oats are fully utilized, the utilization rate of the raw materials is increased, and loss is reduced.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a vegetarian oyster sauce, its preparation method, and its application. Background Technology

[0002] Oyster sauce, also known as "oyster oil," is a condiment made by concentrating the juice from steamed or boiled oysters or by enzymatically hydrolyzing oyster meat, then adding sugar, salt, starch or modified starch, and other ingredients and food additives. The main difference between vegetarian oyster sauce and traditional oyster sauce lies in their raw materials and processing methods. Vegetarian oyster sauce is a condiment made from plant-based ingredients such as mushrooms, soybeans, or matsutake mushrooms, mimicking the flavor of traditional oyster sauce by extracting umami substances from these plants. Vegetarian oyster sauce offers several advantages, including: rich in high-quality plant protein: it contains various amino acids that help maintain muscle and tissue repair and immune function, making it a good choice for vegetarians to supplement their protein intake; supplementing key trace elements: it is rich in minerals such as zinc, selenium, iron, and phosphorus; and enhancing immunity: the protein, zinc, selenium, and taurine in vegetarian oyster sauce work together to promote lymphocyte activity and improve the body's resistance, making it suitable for moderate consumption by people with weakened immunity or those recovering from surgery. Improves appetite and digestion: The umami substances in vegetarian oyster sauce can stimulate the secretion of saliva and gastric juices, thus stimulating appetite and aiding digestion. It is especially suitable for those with poor appetite, the elderly, or those recovering from illness. Low-sodium salt substitute: Compared to pure salt, vegetarian oyster sauce has a richer umami flavor, and using it to partially replace salt can reduce sodium intake.

[0003] Existing oyster sauces, whether oyster paste or vegetarian, require the use of large amounts of physical or modified starch to achieve viscosity and ensure stability. They also typically include added sugar, sweeteners, and other ingredients to adjust the flavor. Furthermore, caramel coloring and other pigments are added for better color, impacting product properties and label simplicity. In addition, the strong fishy smell of traditional oyster sauce is unacceptable to many, and existing vegetarian oyster sauces often have a strong soy flavor due to the addition of soy sauce. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a vegetarian oyster sauce, its preparation method and application.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows: a method for preparing vegetarian oyster sauce, comprising the following steps: S1. Soak oats and grind them into oat milk. Add cellulase and amylase to hydrolyze the oats to obtain the hydrolysate. S2. Add protease to the enzymatic hydrolysate from step S1 and incubate. After inactivating the enzyme, centrifuge to obtain supernatant oat enzymatic hydrolysate and precipitate. After drying the precipitate, obtain oat bran powder. S3. After cleaning the mushrooms, grind them into mushroom paste, add compound enzymes for enzymatic hydrolysis, and obtain mushroom hydrolysate; S4. Take a portion of mushroom hydrolysate and oat hydrolysate, mix them, and carry out Maillard reaction to obtain Maillard reaction base material; S5. Add oat bran powder and mushroom paste to hot water, stir, and heat to gelatinize to obtain starch paste; S6. Add oat hydrolysate, mushroom hydrolysate, Maillard reaction base and edible salt to the starch paste, and keep warm to obtain vegetarian oyster sauce.

[0006] This invention produces a plant-based oyster sauce with oat and mushroom flavors, free of animal odor, and containing oat β-glucan and mushroom β-glucan, enhancing flavor and providing immune-boosting health benefits. This invention obtains natural sweeteners through enzymatic hydrolysis of oats, eliminating the need for added white sugar or other sweeteners. Furthermore, the nutrients in the enzymatically hydrolyzed oats are more easily digested and absorbed by the body, promoting better nutrient intake. This invention uses mushroom and oat enzymatic hydrolysates to perform Maillard reactions, producing natural dark-colored ingredients, eliminating the need for added caramel coloring and other ingredients, resulting in a cleaner formulation. Existing vegetarian oyster sauces primarily rely on starch for thickening. Excessive starch leads to several problems: firstly, the initial consistency is too thick, making pumping and bottling difficult; secondly, excessive starch affects the gelatinization efficiency during cooking, resulting in unstable product quality during shelf life; and thirdly, increased starch content raises costs. This invention increases the natural viscosity of fresh mushroom pulp and forms a high-viscosity starch paste with oat bran powder, a byproduct of oat enzymatic hydrolysis, giving the vegetarian oyster sauce moderate viscosity. This ensures the stability of the vegetarian oyster sauce during its shelf life, reduces the amount of starch added, lowers costs, and also increases the umami content of the vegetarian oyster sauce.

[0007] A preferred embodiment of the method for preparing vegetarian oyster sauce according to the present invention includes at least one of the following (a)-(i): (a) During the grinding process in step S1, the weight ratio of oats to water is 1:2; (b) In step S1, the amount of cellulase and amylase added is 0.1-0.8% by weight of oats; (c) The enzymatic hydrolysis in step S1 is specifically performed at 40-60℃ for 1-4 hours; (d) In step S2, the amount of protease added is 0.2-0.5% by weight of oats; (e) The heat preservation time in step S2 is 2-3 hours; (f) The mushrooms include at least one of the following: matsutake, red matsutake, shiitake, straw mushroom, king oyster mushroom, lion's mane mushroom, button mushroom, tea tree mushroom, and porcini mushroom; (g) In step S3, the amount of compound enzyme added is 0.3-0.7% based on the mass of the mushrooms; (h) The enzymatic hydrolysis in step S3 is specifically enzymatic hydrolysis at 40-60℃ for 1-4 hours; (i) The Maillard reaction in step S4 is specifically carried out at 110-140℃ and 0.1-0.15 MPa for 0.5-1.5 h.

[0008] In a preferred embodiment of the preparation method of the vegetarian oyster sauce of the present invention, the mass ratio of cellulase to amylase is 1:2-4.

[0009] In a preferred embodiment of the preparation method of the vegetarian oyster sauce of the present invention, the complex enzyme includes glucanase, flavor protease and glutaminase.

[0010] In a preferred embodiment of the preparation method of the vegetarian oyster sauce of the present invention, the mass ratio of glucanase, flavor protease and glutaminase in the compound enzyme is 3:2:1.

[0011] In a preferred embodiment of the preparation method of the vegetarian oyster sauce of the present invention, in step S5, the amount of oat bran powder added is 2-5% by mass percentage of water, the amount of starch added is 2-5%, and the amount of mushroom paste added is 4-8%.

[0012] In a preferred embodiment of the preparation method of the vegetarian oyster sauce of the present invention, in step S5, the heating and gelatinization specifically involves heating to 90°C and gelatinizing for 5-10 minutes.

[0013] In a preferred embodiment of the preparation method of the vegetarian oyster sauce of the present invention, in step S6, the amount of umami base added is 5-10% by mass percentage of starch paste, the amount of oat hydrolysate added is 10-20% by mass percentage of mushroom hydrolysate added and the amount of edible salt added is 6-15%.

[0014] The present invention also provides a vegetarian oyster sauce, which is prepared by the aforementioned method for preparing vegetarian oyster sauce.

[0015] The present invention also provides the use of the vegetarian oyster sauce in condiments and / or foods.

[0016] The beneficial effects of this invention are as follows: This invention provides a vegetarian oyster sauce and its preparation method. This invention obtains a naturally sweet oat hydrolysate by enzymatically hydrolyzing oats and treating the byproducts of hydrolysis in different ways. Simultaneously, mushroom hydrolysate is added, resulting in a complex flavor profile of mushrooms and oats, enriching the taste. The natural high viscosity is increased through the pulping of fresh mushrooms, and a high-viscosity starch paste is formed with oat bran powder, a byproduct of oat hydrolysis, ensuring the vegetarian oyster sauce has moderate viscosity and improving its shelf life. The vegetarian oyster sauce preparation method of this invention utilizes the Maillard reaction between mushroom hydrolysate and oat hydrolysate to form a natural color, eliminating the need for additional pigments and resulting in cleaner ingredients. The vegetarian oyster sauce preparation method of this invention has a high raw material utilization rate, utilizing all mushrooms and oats, improving raw material utilization and reducing waste. Attached Figure Description

[0017] Figure 1 Images of the vegetarian oyster sauces prepared in Examples 1-3.

[0018] Figure 2 The viscosity of each test sample changes over storage time. Detailed Implementation

[0019] To more concisely and clearly demonstrate the technical solution, purpose, and advantages of the present invention, the technical solution of the present invention is described in detail below with reference to specific embodiments. Unless otherwise specified, the reagents involved in the embodiments of the present invention are all commercially available products and can be purchased through commercial channels.

[0020] Example 1 This embodiment provides a method for preparing vegetarian oyster sauce, specifically including the following steps: S1. After soaking the oats, grind them into oat slurry by passing them through a colloid mill at a material-to-water mass ratio of 1:2; add 0.2% cellulase and 0.4% amylase by mass percentage of oats, and maintain the enzymatic hydrolysis at 50℃ for 3 hours to obtain the enzymatic hydrolysate. S2. Incubate the enzymatic hydrolysate in step S1 with 0.3% protease for 2.5 hours, inactivate the enzyme, centrifuge to obtain supernatant oat enzymatic hydrolysate and precipitate, and dry the precipitate to obtain oat bran powder; S3. Take fresh matsutake mushrooms, shiitake mushrooms, and straw mushrooms, wash them, and grind them into mushroom paste. Add 0.5% of a compound enzyme based on the weight of the fresh mushrooms and hydrolyze at 50°C for 3 hours. After inactivating the enzyme, obtain mushroom hydrolysate. The mass ratio of glucanase, flavor protease, and glutaminase in the compound enzyme is 3:2:1. S4. Mix mushroom enzymatic hydrolysate and oat enzymatic hydrolysate in a mass ratio of 1:1 and carry out Maillard reaction at 130℃ and 0.12 MPa for 1 hour to obtain Maillard reaction base material. S5. Add water to the jacketed kettle and heat to 70°C. First, add 3% oat bran powder to dissolve, then add 3% starch and 6% mushroom paste. Stir well and then heat to 90°C to gelatinize for 8 minutes to form a starch paste with viscosity. S6. Based on the mass percentage of starch paste, add 8% umami base, 15% oat hydrolysate, 15% mushroom hydrolysate, and 11% edible salt to the starch paste. Keep it at 92℃ for 30 minutes, cool it, and then bottle the finished product to obtain vegetarian oyster sauce.

[0021] Example 2 This embodiment provides a method for preparing vegetarian oyster sauce, specifically including the following steps: S1. After soaking the oats, grind them into oat slurry by passing them through a colloid mill at a material-to-water mass ratio of 1:2; add 0.02% cellulase and 0.08% amylase by mass percentage of oats, and maintain the enzymatic hydrolysis at 40℃ for 3 hours to obtain the enzymatic hydrolysate. S2. Incubate the enzymatic hydrolysate in step S1 with 0.2% protease for 2 hours, inactivate the enzyme, centrifuge to obtain supernatant oat enzymatic hydrolysate and precipitate, and dry the precipitate to obtain oat bran powder; S3. Take fresh matsutake mushrooms, shiitake mushrooms, and straw mushrooms, wash them, and grind them into mushroom paste. Add 0.3% of a compound enzyme based on the weight of the fresh mushrooms and hydrolyze at 40℃ for 1 hour. After inactivating the enzyme, obtain mushroom hydrolysate. The mass ratio of glucanase, flavor protease, and glutaminase in the compound enzyme is 3:2:1. S4. Mix mushroom enzymatic hydrolysate and oat enzymatic hydrolysate in a mass ratio of 1:1 and carry out Maillard reaction at 110℃ and 0.1 MPa for 0.5 h to obtain Maillard reaction base material; S5. Add water to the jacketed kettle and heat to 60°C. First, add 2% oat bran powder to dissolve, then add 2% starch and 4% mushroom paste. Stir well and then heat to 90°C to gelatinize for 5 minutes to form a starch paste with a thick consistency. S6. Based on the mass percentage of starch paste, add 5% umami base, 10% oat hydrolysate, 10% mushroom hydrolysate, and 6% edible salt to the starch paste. Keep it at 90℃ for 20 minutes, cool it, and then bottle the finished product to obtain vegetarian oyster sauce.

[0022] Example 3 This embodiment provides a method for preparing vegetarian oyster sauce, specifically including the following steps: S1. After soaking the oats, grind them into oat slurry by passing them through a colloid mill at a material-to-water mass ratio of 1:2; add 0.2% cellulase and 0.6% amylase by mass percentage of oats, and maintain the enzymatic hydrolysis at 60℃ for 4 hours to obtain the enzymatic hydrolysate. S2. Incubate the enzymatic hydrolysate in step S1 with 0.5% protease for 3 hours, inactivate the enzyme, centrifuge to obtain supernatant oat enzymatic hydrolysate and precipitate, and dry the precipitate to obtain oat bran powder. S3. Take fresh matsutake mushrooms, shiitake mushrooms, and straw mushrooms, wash them, and grind them into mushroom paste. Add 0.7% of a compound enzyme based on the weight of the fresh mushrooms and hydrolyze at 60℃ for 4 hours. After inactivating the enzyme, obtain mushroom hydrolysate. The mass ratio of glucanase, flavor protease, and glutaminase in the compound enzyme is 3:2:1. S4. Mix mushroom enzymatic hydrolysate and oat enzymatic hydrolysate in a mass ratio of 1:1 and carry out Maillard reaction at 140℃ and 0.15 MPa for 1.5 h to obtain Maillard reaction base material; S5. Add water to the jacketed kettle and heat to 80°C. First, add 5% oat bran powder to dissolve, then add 5% starch and 8% mushroom paste. Stir well and then heat to 90°C to gelatinize for 10 minutes to form a starch paste with viscosity. S6. Based on the mass percentage of starch paste, add 10% umami base, 20% oat hydrolysate, 20% mushroom hydrolysate, and 15% edible salt to the starch paste. Keep it at 95℃ for 30 minutes, cool it, and then bottle the finished product to obtain vegetarian oyster sauce.

[0023] Comparative Example 1 This comparative example provides a method for preparing vegetarian oyster sauce. The only difference between this method and Example 1 is step S5. Specifically, step S5 of this comparative example involves adding water to a jacketed kettle, heating it to 70°C, adding 8% starch by weight of water, stirring evenly, and then heating it to 95°C for 30 minutes to form a starch paste with viscosity.

[0024] Comparative Example 2 This comparative example provides a method for preparing vegetarian oyster sauce. The only difference between this method and Example 1 is step S5. Specifically, step S5 of this comparative example involves adding water to a jacketed kettle, heating it to 70°C, adding 6% starch and 6% mushroom paste by weight of water, stirring evenly, and then heating it to 90°C for 8 minutes to form a starch paste with viscosity.

[0025] Comparative Example 3 This comparative example provides a method for preparing vegetarian oyster sauce. The only difference between this method and Example 1 is step S5. Specifically, step S5 of this comparative example is as follows: water is added to a jacketed kettle and heated to 70°C. Based on the mass of water, 6% oat bran powder is added first to dissolve, followed by 6% starch. After stirring evenly, the temperature is raised to 90°C and gelatinized for 8 minutes to form a starch paste with viscosity.

[0026] Comparative Example 4 This comparative example provides a method for preparing vegetarian oyster sauce. The only difference between this method and Example 1 is step S1. Step S1 of this comparative example is as follows: oats are soaked and then ground into oat slurry by passing the oat slurry through a colloid mill at a material-to-water mass ratio of 1:2. 0.1% cellulase and 0.5% amylase are added based on the mass percentage of oats, and the mixture is kept at 50°C for 3 hours to obtain the enzymatic hydrolysate.

[0027] Comparative Example 5 This comparative example provides a method for preparing vegetarian oyster sauce. The only difference between this method and Example 1 is step S1. Step S1 of this comparative example is as follows: oats are soaked and then ground into oat slurry by passing them through a colloid mill at a material-to-water mass ratio of 1:2. 0.3% cellulase and 0.3% amylase are added based on the mass percentage of oats, and the mixture is kept at 50°C for 3 hours to obtain an enzymatic hydrolysate.

[0028] Comparative Example 6 This comparative example provides a method for preparing vegetarian oyster sauce. The only difference between this method and Example 1 is step S3. Step S3 of this comparative example is as follows: Take fresh matsutake mushrooms, shiitake mushrooms, and straw mushrooms, wash them, and grind them to obtain mushroom paste. Add 0.3% of a compound enzyme based on the mass of fresh mushrooms and hydrolyze at 40°C for 1 hour. After enzyme inactivation, obtain mushroom enzymatic hydrolysate. The mass ratio of glucanase to flavor protease in the compound enzyme is 3:2.

[0029] Comparative Example 7 This comparative example provides a method for preparing vegetarian oyster sauce. The only difference between this method and Example 1 is step S3. Step S3 of this comparative example is as follows: Take fresh matsutake mushrooms, shiitake mushrooms, and straw mushrooms, wash them, and grind them to obtain mushroom paste. Add 0.5% of a compound enzyme based on the mass of fresh mushrooms and hydrolyze at 50°C for 3 hours. After enzyme inactivation, obtain mushroom enzymatic hydrolysate. The mass ratio of flavor protease to glutaminase in the compound enzyme is 2:1.

[0030] Comparative Example 8 This comparative example provides a method for preparing vegetarian oyster sauce. The only difference between this method and Example 1 is step S3. Step S3 of this comparative example is as follows: Take fresh matsutake mushrooms, shiitake mushrooms, and straw mushrooms, wash them, and grind them to obtain mushroom paste. Add 0.5% of a compound enzyme based on the mass of fresh mushrooms and hydrolyze at 50°C for 3 hours. After enzyme inactivation, obtain mushroom enzymatic hydrolysate. The mass ratio of glucanase to glutaminase in the compound enzyme is 3:1.

[0031] Example of effect 1.1. Images of the vegetarian oyster sauce prepared in Examples 1-3 of this invention are shown below. Figure 1 As shown. By Figure 1 It is understood that the present invention uses mushroom enzymatic hydrolysate and oat enzymatic hydrolysate to undergo Maillard reaction to form natural color, without the need for additional pigments, and the ingredients are cleaner.

[0032] 2.2 Performance Testing: (1) The determination of amino acid nitrogen content shall be in accordance with GB5009.235-2016 "National Food Safety Standard - Determination of Amino Acid Nitrogen in Food"; (2) Viscosity was tested using a Brookfield viscometer; (3) The determination of reducing sugar content shall be in accordance with GB5009.7-2016 "National Food Safety Standard - Determination of Reducing Sugar in Food"; (4) The evaluation method for fishy smell value is as follows: commercially available oyster sauce is used as the standard sample, and the fishy smell value is 5 points. The stronger the fishy smell, the higher the score. A sensory evaluation group consisting of 12 people (half male and half female) who have undergone sensory training will put 50mL of sample into a disposable opaque cup and randomly assign it to the sensory evaluation group members for evaluation. Each sample will be evaluated 3 times and the average value will be taken.

[0033] (5) Sensory evaluation: The vegetarian oyster sauce prepared in Examples 1-3 and Comparative Examples 1-2 and commercially available oyster sauce were subjected to sensory evaluation. The specific evaluation method was as follows: a sensory evaluation group composed of 12 people (half male and half female) who had undergone sensory training was formed. 30g of sample was placed in a disposable evaluation dish and randomly assigned to members of the sensory evaluation group for evaluation. The evaluation was based on aroma (caramel aroma), taste and form (thickness, presence or absence of clumping). Each sample was evaluated 3 times.

[0034] (6) Shelf life stability: The vegetarian oyster sauce was sealed and stored in an oven at 55°C for 0-30 days. The product stability was observed at different times, and the time of stratification during storage was recorded.

[0035] (7) Accelerated viscosity change curve over time: The vegetarian oyster sauces prepared in Examples 1-3 and Comparative Examples 1-2, and commercially available oyster sauce (control group) were stored at 42°C for 56 days, and samples were taken every 7 days. The viscosity of the samples (unit: cp) was measured using a Brookfield viscometer. The results are as follows: Figure 2 As shown.

[0036] Table 1 Table 2 Sensory rating table for oyster sauce Table 3 Table 4 As shown in Tables 1-4, the vegetarian oyster sauce prepared in this embodiment has a lower fishy smell value than commercially available oyster sauces, lacking the unacceptable fishy smell of traditional oyster sauces. It also has higher amino acid nitrogen and reducing sugar content. This is because the vegetarian oyster sauce of this invention uses oats for enzymatic hydrolysis, and the sweetness comes from the oat hydrolysate. No additional white sugar or other sweeteners are added. Furthermore, the nutrients in the enzymatically hydrolyzed oats are more easily digested and absorbed by the human body, thus promoting nutrient intake. The vegetarian oyster sauce of this invention uses dried and ground oat bran powder, a byproduct of oat enzymatic hydrolysis, as a partial starch substitute. By pulping fresh mushrooms, the natural viscosity of some of the mushroom pulp replaces part of the starch, reducing the need for added starch and resulting in a vegetarian oyster sauce product with moderate viscosity and good stability. In contrast, Comparative Example 1 used traditional starch to increase the viscosity of oyster sauce, resulting in a vegetarian oyster sauce with excessively high viscosity and poor stability, exhibiting stratification and waterlogging after 7 days of storage. As can be seen from Example 1 and Comparative Examples 6-8, the vegetarian oyster sauce of the present invention improves the aroma and taste of vegetarian oyster sauce by pulping fresh mushrooms and enzymatically hydrolyzing them with a preferred compound enzyme, thus making the flavor of vegetarian oyster sauce richer.

[0037] Depend on Figure 2 It can be seen that the viscosity of the vegetarian oyster sauce prepared in Examples 1-3 did not change much in the accelerated testing, while the viscosity of Comparative Example 1 and commercially available oyster sauce changed significantly over time. This is because the overall viscosity of the vegetarian oyster sauce is composed of the base viscosity of the oat enzymatic hydrolysate and the viscosity of the subsequent thickening mixture of oat bran powder, mushroom paste, and starch. The base viscosity of the oat enzymatic hydrolysate is determined by the content of unhydrolyzed macromolecular residues (cellulose, unhydrolyzed starch, and protein) after enzymatic hydrolysis. The degree of oat enzymatic hydrolysis directly affects the type and content of residues, which in turn affects the overall viscosity. In Example 1 of this invention, the macromolecular residues in the enzymatic hydrolysate are at a reasonably low level, resulting in a moderate base viscosity. This base viscosity is perfectly matched with the subsequent thickening system of oat bran powder, mushroom paste, and starch, ultimately achieving the effect of "moderate consistency, no clumping, and excellent stability" in the vegetarian oyster sauce.

[0038] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method for preparing vegetarian oyster sauce, characterized in that, Includes the following steps: S1. Soak oats and grind them into oat milk. Add cellulase and amylase to hydrolyze the oats to obtain the hydrolysate. S2. Add protease to the enzymatic hydrolysate from step S1 and incubate. After inactivating the enzyme, centrifuge to obtain supernatant oat enzymatic hydrolysate and precipitate. After drying the precipitate, obtain oat bran powder. S3. After cleaning the mushrooms, grind them into mushroom paste, add compound enzymes for enzymatic hydrolysis, and obtain mushroom hydrolysate; S4. Take a portion of mushroom hydrolysate and oat hydrolysate, mix them, and carry out Maillard reaction to obtain Maillard reaction base material; S5. Add oat bran powder and mushroom paste to hot water, stir, and heat to gelatinize to obtain starch paste; S6. Add oat hydrolysate, mushroom hydrolysate, Maillard reaction base and edible salt to the starch paste, and keep warm to obtain vegetarian oyster sauce.

2. The method for preparing vegetarian oyster sauce according to claim 1, characterized in that, Includes at least one of the following (a)-(i): (a) During the grinding process in step S1, the weight ratio of oats to water is 1:2; (b) In step S1, the amount of cellulase and amylase added is 0.1-0.8% by weight of oats; (c) The enzymatic hydrolysis in step S1 is specifically performed at 40-60℃ for 1-4 hours; (d) In step S2, the amount of protease added is 0.2-0.5% by weight of oats; (e) The heat preservation time in step S2 is 2-3 hours; (f) The mushrooms include at least one of the following: matsutake, red matsutake, shiitake, straw mushroom, king oyster mushroom, lion's mane mushroom, button mushroom, tea tree mushroom, and porcini mushroom; (g) In step S3, the amount of compound enzyme added is 0.3-0.7% based on the mass of the mushrooms; (h) The enzymatic hydrolysis in step S3 is specifically enzymatic hydrolysis at 40-60℃ for 1-4 hours; (i) The Maillard reaction in step S4 is specifically carried out at 110-140℃ and 0.1-0.15 MPa for 0.5-1.5 h.

3. The method for preparing vegetarian oyster sauce according to claim 2, characterized in that, The mass ratio of cellulase to amylase is 1:2-4.

4. The method for preparing vegetarian oyster sauce according to claim 2, characterized in that, The complex enzyme includes glucanase, flavor protease, and glutaminase.

5. The method for preparing vegetarian oyster sauce according to claim 4, characterized in that, In the complex enzyme, the mass ratio of glucanase, flavor protease and glutaminase is 3:2:

1.

6. The method for preparing vegetarian oyster sauce according to claim 1, characterized in that, In step S5, the amount of oat bran powder added is 2-5% by mass percentage of water, the amount of starch added is 2-5%, and the amount of mushroom paste added is 4-8%.

7. The method for preparing vegetarian oyster sauce according to claim 1, characterized in that, In step S5, the heating and gelatinization specifically involves heating to 90°C and gelatinizing for 5-10 minutes.

8. The method for preparing vegetarian oyster sauce according to claim 1, characterized in that, In step S6, the amount of umami base added is 5-10% by mass percentage of starch paste, the amount of oat hydrolysate added is 10-20%, the amount of mushroom hydrolysate added is 10-20%, and the amount of edible salt added is 6-15%.

9. A vegetarian oyster sauce, characterized in that, It is prepared by the method of preparing vegetarian oyster sauce according to any one of claims 1 to 8.

10. The use of the vegetarian oyster sauce of claim 9 in condiments and / or food.

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