Water-soluble plant-based preservative flavor packet and method of making same

Abstract

The present application relates to the technical field of seasoning package, in particular to a water-soluble plant source preservative seasoning package and a preparation method thereof, the seasoning package raw materials include drinking water, brewing soy sauce, brewing vinegar, edible salt, pine mushroom seasoning, ginger, cumin, Sichuan pepper, star anise, cassia bark, yeast extract and water-soluble polysaccharide of Inonotus obliquus, the water-soluble polysaccharide of Inonotus obliquus and the water-soluble active ingredients of ginger, cumin, Sichuan pepper, star anise and cassia bark form a synergistic antibacterial system to achieve preservation; in the present application, by introducing water-soluble polysaccharide of Inonotus obliquus, a synergistic antibacterial system is constructed with the water-soluble active ingredients of ginger, cumin, Sichuan pepper, star anise and cassia bark, and on the premise of not adding chemical preservatives, synthetic flavor enhancers and artificial additives throughout the process, the broad-spectrum antibacterial effect of the standard chemical preservatives is realized.

Description

Technical Field

[0001] This invention relates to the field of seasoning packet technology, and in particular to a water-soluble plant-based preservative seasoning packet and its preparation method. Background Technology

[0002] The convenience food industry is rapidly transforming from "convenience" to "health and quality." Among them, non-fried convenience foods, with their characteristics of low fat, low burden, and closer to natural diets, have seen their market size continue to grow rapidly.

[0003] Currently available non-fried instant soup packets have the following technical drawbacks: These products commonly contain chemically synthesized preservatives such as sodium benzoate, potassium sorbate, and sodium dehydroacetate. In addition, to enhance the flavor, they contain large amounts of artificial flavorings, flavor enhancers, and monosodium glutamate. Long-term consumption still poses potential health risks. Summary of the Invention

[0004] In view of the technical problems that existing non-fried instant food soup packets generally add chemically synthesized preservatives such as sodium benzoate, potassium sorbate, and sodium dehydroacetate, and at the same time add a lot of artificial flavoring ingredients such as synthetic flavoring agents, synthetic flavor enhancers, and monosodium glutamate to enhance the flavor, there are still potential health risks from long-term consumption. This invention provides a water-soluble plant-derived preservative seasoning packet and its preparation method.

[0005] The technical solution adopted in this invention is: a water-soluble plant-derived preservative seasoning packet. The ingredients of the seasoning packet include drinking water, brewed soy sauce, brewed vinegar, edible salt, matsutake mushroom seasoning, ginger, fennel, Sichuan pepper, star anise, cinnamon, yeast extract, water-soluble polysaccharide from Inonotus obliquus, and ε-polylysine. The water-soluble polysaccharide from Inonotus obliquus, ε-polylysine, and the water-soluble active ingredients of ginger, fennel, Sichuan pepper, star anise, and cinnamon form a synergistic antibacterial system to achieve preservation.

[0006] In one embodiment, the seasoning packet is expressed in parts by weight as follows: The ingredients include: 60-80 parts drinking water, 5-12 parts brewed soy sauce, 2-6 parts brewed vinegar, 3-8 parts edible salt, 1-4 parts matsutake mushroom seasoning, 1.0-2.5 parts ginger, 0.3-0.8 parts fennel, 0.2-0.6 parts Sichuan pepper, 0.2-0.5 parts star anise, 0.1-0.4 parts cinnamon, 0.5-1.5 parts yeast extract, 0.05-0.5 parts water-soluble polysaccharide from Inonotus obliquus, and 0.01-0.08 parts ε-polylysine.

[0007] In one embodiment, the amount of the water-soluble polysaccharide from Inonotus obliquus added is 0.1 to 0.3 parts, and the amount of ε-polylysine added is 0.02 to 0.05 parts.

[0008] In one embodiment, the ingredients of the seasoning packet, by weight, include: 70 parts drinking water, 8 parts brewed soy sauce, 3 parts brewed vinegar, 5 parts edible salt, 2 parts matsutake mushroom seasoning, 1.8 parts ginger, 0.5 parts fennel, 0.3 parts Sichuan pepper, 0.3 parts star anise, 0.2 parts cinnamon, 1.0 part yeast extract, 0.2 parts water-soluble polysaccharide from Inonotus obliquus, and 0.035 parts ε-polylysine.

[0009] In one embodiment, the *Inonotus obliquus* water-soluble polysaccharide is food-grade, with a polysaccharide content ≥50%, and is completely soluble in pure water at room temperature, producing a clear and transparent solution. It is obtained from *Inonotus obliquus* fruiting bodies through water extraction, purification, and spray drying. The ε-polylysine is food-grade, obtained from *Streptomyces chromophore* producing amylase through controlled fermentation, ion exchange purification, and spray drying, with an ε-polylysine content ≥95%, and is completely soluble in pure water at room temperature, producing a clear and transparent solution.

[0010] In one embodiment, the seasoning packet is a liquid soup base packet or a water-soluble powder seasoning packet.

[0011] In one embodiment, the seasoning packet is used in non-fried convenience foods and can be completely dissolved under brewing or self-heating conditions, resulting in a clear broth without layering or sedimentation.

[0012] In one embodiment, the method for preparing a water-soluble plant-based preservative seasoning packet includes the following steps: (1) Raw material pretreatment: Chop the ginger, remove impurities from the fennel, pepper, star anise and cinnamon, and weigh each raw material according to the ratio; pre-dissolve the water-soluble polysaccharide of Inonotus obliquus in sterile warm water at 40℃ to prepare a uniform polysaccharide aqueous solution for later use; pre-dissolve ε-polylysine in sterile water at 25-35℃ to prepare a uniform ε-polylysine aqueous solution for later use. (2) Pre-soaking at room temperature: Mix ginger, fennel, Sichuan pepper, star anise, and cinnamon with drinking water and pre-soak at room temperature in a sealed container for 20-40 minutes; (3) Segmented temperature-controlled closed cooking: First stage: Heat the pre-soaked mixture to 85-95℃, boil it in a sealed container for 30-50 minutes, and extract water-soluble antibacterial and aroma components; Second stage: Add brewed soy sauce, brewed vinegar and edible salt to the boiled mixture, stir well, and keep it at a constant temperature of 85-95℃ in a sealed container for 10-20 minutes. Third stage: Cool the mixture to 60-70℃, add matsutake seasoning, yeast extract, polysaccharide aqueous solution and ε-polylysine aqueous solution prepared in step (1), stir evenly, and keep warm at 60-70℃ for 5-10 minutes in a sealed container. Filtration and homogenization: The mixture obtained in step (3) is filtered while hot to remove residue, and then homogenized to obtain the flavoring base liquid; Sterilization and molding: The seasoning base liquid is sterilized and filled into liquid seasoning packets, or concentrated and dried into powdered seasoning packets.

[0013] In one embodiment, in step (2), the temperature of the room temperature pre-extraction is 20-25°C, and the mixture is stirred once every 10 minutes during the extraction process, with each stirring lasting 1 minute.

[0014] In one embodiment, in step (4), a 200-mesh food-grade filter cloth is used to remove residue by hot pressing; the homogenization process is carried out at a pressure of 20-30 MPa and at a low temperature of 60-65°C once. In step (5), the liquid seasoning packet is sterilized by high-temperature instantaneous sterilization at a temperature of 121°C for 4-6 seconds, and then filled in a Class 100 aseptic environment. The powdered seasoning packet is prepared by vacuum decompression concentration followed by spray drying. The vacuum decompression concentration temperature is 50-55°C and the vacuum degree is 0.08-0.09 MPa. The inlet air temperature for spray drying is 160-170°C and the outlet air temperature is 75-80°C.

[0015] The beneficial effects of this invention are: I. Compared with existing technologies, this invention introduces water-soluble polysaccharides and ε-polylysine from Inonotus obliquus, which, together with the water-soluble active ingredients of ginger, fennel, Sichuan pepper, star anise, and cinnamon, construct a synergistic antibacterial system. Without adding any chemical preservatives, synthetic flavorings, or artificial additives throughout the entire process, it achieves a broad-spectrum antibacterial effect comparable to chemical preservatives. It exhibits multi-target inhibition against food contaminants such as Escherichia coli, Staphylococcus aureus, molds, and yeasts, significantly reducing the minimum inhibitory concentration and meeting the requirements for room-temperature storage and transportation of convenience foods. Simultaneously, the all-aqueous system eliminates the problem of oil-soluble extract stratification and precipitation, and the use of medicinal and edible ingredients eliminates the health risks associated with chemical additives at the source, aligning with the trend of healthy consumption.

[0016] II. Compared with existing technologies, this invention, by limiting the optimal addition range of Inonotus obliquus water-soluble polysaccharides and ε-polylysine, ensures an ultimate antibacterial effect while also considering the product's water solubility, taste, flavor, and production costs. At the optimal ratio, the product dissolves quickly and completely in both hot and cold water, resulting in a clear, bright broth without layering, sedimentation, or floating oil, making it suitable for all consumption scenarios, including non-fried convenience foods, whether for brewing or self-heating. Furthermore, the precise specification of raw materials avoids the problems of excessive polysaccharide and ε-polylysine addition leading to a viscous broth and flavor imbalance. Combined with the natural umami system of matsutake mushroom and yeast extract, the flavor is naturally rich and mellow, without any artificial artificial flavors, and the taste is smooth and not cloying. The dual-form design, available in both liquid and powder, can cover diverse market demands.

[0017] Third, compared with existing technologies, this invention solves the industry pain points of traditional one-pot cooking processes, such as loss of antibacterial active ingredients and destruction of heat-sensitive umami substances, through a process of room-temperature closed pre-extraction and three-stage temperature-controlled closed cooking. The pre-dissolution process of Inonotus obliquus polysaccharide and ε-polylysine in the pretreatment stage avoids the problems of product clumping and uneven dispersion, ensuring the uniformity and stability of the system; the staged cooking process achieves efficient extraction of antibacterial components, construction of an acidic antibacterial environment, and retention of heat-sensitive substances, maximizing the preservation of antibacterial activity and natural flavor. Detailed Implementation

[0018] To address the problems existing in the background art, this application proposes the following technical solution: a water-soluble plant-based preservative seasoning packet and its preparation method, as detailed below: The seasoning packet contains the following ingredients by weight: 60-80 parts drinking water, 5-12 parts brewed soy sauce, 2-6 parts brewed vinegar, 3-8 parts salt, 1-4 parts matsutake mushroom seasoning, 1.0-2.5 parts ginger, 0.3-0.8 parts fennel seeds, 0.2-0.6 parts Sichuan peppercorns, 0.2-0.5 parts star anise, 0.1-0.4 parts cinnamon, 0.5-1.5 parts yeast extract, 0.05-0.5 parts oxalis water-soluble polysaccharide, and 0.01-0.08 parts ε-polylysine. Among them, the water-soluble polysaccharide of Inonotus obliquus is food-grade, with a polysaccharide content of ≥50%. It can be completely dissolved in pure water at room temperature, and the solution is clear and transparent. It is obtained by water extraction, purification and spray drying of Inonotus obliquus fruiting bodies. The ε-polylysine is food-grade, obtained by controlled fermentation, ion exchange purification and spray drying of amylase-producing Streptomyces. The ε-polylysine content is ≥95%. It can be completely dissolved in pure water at room temperature, and the solution is clear and transparent.

[0019] This invention constructs a complete four-in-one system comprising a basic antibacterial system, a synergistic enhancement system, an auxiliary preservative system, and a flavor system. The synergistic antibacterial effect of Inonotus obliquus water-soluble polysaccharides, ε-polylysine, and spice components is specifically mechanismd as follows: Firstly, the basic antibacterial system: gingerol in ginger, water-soluble volatile oil components in Sichuan pepper, anethole in star anise, cinnamaldehyde in cinnamon, and anethole in fennel form a basic broad-spectrum antibacterial system. This system can inhibit the respiration and nucleic acid synthesis of microorganisms by disrupting the cell membrane structure of bacteria, molds, and yeasts, thus achieving full-spectrum inhibition of common food contaminants such as Escherichia coli, Staphylococcus aureus, Salmonella, Aspergillus niger, Penicillium, and Candida albicans. This is the core antibacterial basis of the system.

[0020] Secondly, the synergistic effect system: The water-soluble polysaccharide of Inonotus obliquus introduced from across the field contains a large number of polar groups such as hydroxyl and carboxyl groups in its molecular structure. On the one hand, it can bind to the peptidoglycan of the microbial cell wall and the phospholipid bilayer of the cell membrane through hydrogen bonds, thereby destroying the integrity of the microbial cell structure and causing the leakage of intracellular contents. At the same time, it inhibits the activity of extracellular enzymes of microorganisms, blocks nutrient uptake, and achieves antibacterial effect. On the other hand, it can form a stable water-soluble complex antibacterial structure with antibacterial components of spices such as gingerol, cinnamaldehyde, and anethole through hydrogen bonds. This not only improves the solubility and storage stability of the active ingredients of spices in the aqueous phase, preventing their volatilization and degradation, but also forms a dual target with the spice components. The introduced ε-polylysine is a homologous amino acid polymer composed of 25-35 L-lysine residues condensed through α-carboxyl and ε-amino groups. Carrying a large positive charge, it adsorbs onto the negatively charged microbial cell membrane surface via electrostatic interactions, rapidly disrupting membrane potential balance, increasing membrane permeability, and causing the leakage of intracellular ATP, ions, and small molecule metabolites, ultimately leading to microbial death. ε-polylysine and the water-soluble polysaccharide of *Inonotus obliquus* can form an electrostatic complex through positive and negative charge interactions. This complex complements the membrane-damaging effects of spice active ingredients—the interaction between spice components and microbial membrane lipids, the interaction between ε-polylysine and the negative charge on the membrane surface, and the inhibition of intracellular enzyme activity by *Inonotus obliquus* polysaccharide—a triple antibacterial mechanism that synergistically enhances the effect. This significantly reduces the minimum inhibitory concentration (MIC) of each component, achieving antibacterial effects far exceeding those of single-spice or binary systems with extremely low addition amounts, completely breaking through the limitations of existing natural preservatives. Meanwhile, the water-soluble polysaccharides of Inonotus obliquus can form a uniform network structure in the aqueous system, improving system stability, preventing stratification and precipitation during storage, and also improving the smoothness of the soup and enhancing its taste. ε-polylysine itself has excellent high-temperature resistance (stable at 121℃) and a wide pH range (pH 5-8), making it highly compatible with the segmented cooking process and weakly acidic system of this invention, with almost no loss of antibacterial activity during processing.

[0021] Thirdly, the auxiliary preservative system: brewing soy sauce and vinegar can stabilize the pH value of the system in a weakly acidic range of 4.5 to 5.5, lowering the optimal pH value for microbial growth. This pH range is not only within the optimal range of action of ε-polylysine, but also conducive to the stable existence of active ingredients in spices. At the same time, chloride ions and organic acids in the system can synergistically enhance the positively charged groups of ε-polylysine, further enhancing its ability to penetrate the outer membrane of Gram-negative bacteria. Combined with edible salt to reduce the water activity of the system, it further synergistically enhances the antibacterial effect, complementing the core antibacterial system.

[0022] Fourthly, the flavor system: the flavor nucleotides and amino acids in the matsutake mushroom seasoning complement the flavor peptides and amino acids in the yeast extract, enhancing the richness and complexity of the umami flavor. Combined with the natural aroma of the spices, this achieves a naturally fresh and fragrant taste without the need for any synthetic flavor enhancers or additives. The water-soluble polysaccharides from Inonotus obliquus and ε-polylysine are odorless and will not disrupt the original flavor. They also improve the smoothness of the soup through a slight thickening effect, optimizing the eating experience. ε-polylysine does not participate in the Maillard reaction and will not interfere with the release of the natural aroma of the spices.

[0023] The preparation method of the water-soluble plant-derived preservative seasoning packet of the present invention includes the following complete steps, with controllable process parameters throughout, and is suitable for large-scale industrial production.

[0024] Step 1: Raw material pretreatment; Ginger processing: Select fresh ginger that is free from mold and rot, wash it thoroughly with running water, remove the skin, and cut it into uniform small pieces of 1-2mm to increase the contact area and improve the subsequent extraction efficiency. Spices processing: Select dried fennel seeds, Sichuan peppercorns, star anise, and cinnamon that are free from mold, impurities, and insects. Pass them through a 10-mesh sieve to remove dust and impurities, and weigh them precisely according to the formula ratio for later use. Other raw material processing: Soy sauce, vinegar, salt, matsutake mushroom seasoning, and yeast extract are all food-grade raw materials that meet national food safety standards, and are precisely weighed according to the formula. The birch polysaccharide is pre-dissolved in 10 times its volume of sterile water at 40°C, stirred at low speed until completely dissolved, to prepare a homogeneous polysaccharide aqueous solution. This prevents clumping during subsequent addition, which would affect the system's water solubility and homogeneity. ε-Polylysine is pre-dissolved in 5 times its volume of sterile water at 25-35°C, stirred evenly, to prepare an ε-polylysine aqueous solution. The pre-dissolution temperature of ε-polylysine is controlled between 25-35°C to ensure rapid dissolution while avoiding localized uneven concentrations that may occur with excessively high temperatures.

[0025] Step 2: Pre-extraction at room temperature in a sealed environment; Add the processed ginger pieces, fennel seeds, Sichuan peppercorns, star anise, and cinnamon to the prescribed amount of drinking water, stir at low speed until well mixed, and perform a sealed extraction at room temperature (20-25℃) for 20-40 minutes. During the extraction process, stir once every 10 minutes for 1 minute each time to ensure that the water-soluble antibacterial active ingredients and aroma substances in the spices and ginger are fully pre-dissolved, avoiding the rapid degradation of active ingredients caused by subsequent high-temperature boiling, laying the foundation for subsequent boiling and extraction, and preserving the active ingredients to the greatest extent.

[0026] Step 3: Segmented temperature control and sealed cooking; This step employs a three-stage temperature-controlled cooking process. It precisely controls temperature and time based on the heat sensitivity and active ingredient characteristics of different raw materials, balancing the preservation of antibacterial activity with flavor integration. Details are as follows: The first stage involves extracting and boiling the antibacterial components: The pre-extracted mixture is slowly heated to 85-95°C over low heat and boiled in a sealed container for 30-50 minutes. During the boiling process, the mixture is stirred at low speed once every 10 minutes for 30 seconds each time. The temperature is strictly controlled during this stage to prevent boiling and to avoid the loss of a large amount of volatile antibacterial components (anethole, cinnamaldehyde, and Sichuan pepper volatile oil) in the spices. At the same time, the water-soluble antibacterial active ingredients and aroma substances in ginger and spices are fully extracted to ensure the effectiveness of the core antibacterial system. The second stage involves creating an acidic environment and maintaining the temperature: After the first stage of cooking is completed, add the prescribed amount of brewed soy sauce, brewed vinegar, and edible salt to the mixture, stir at low speed until evenly mixed, and maintain a constant temperature of 85-95℃ in a sealed environment for 10-20 minutes. This step, through the addition of soy sauce and vinegar, quickly adjusts the pH value of the system to a weakly acidic antibacterial range of 4.5-5.5, forming a stable auxiliary preservative environment. At the same time, it allows the flavor components of salt, soy sauce, and vinegar to fully blend with the flavor of spices, avoiding the destruction of the volatile flavor of vinegar by subsequent high temperatures. The third stage involves low-temperature insulation of heat-sensitive components: After the second stage of insulation is completed, heating is immediately stopped, and the mixture is rapidly cooled to 60-70℃. The formulated amounts of matsutake mushroom seasoning, yeast extract, and pre-dissolved water-soluble polysaccharide solution from Inonotus obliquus and ε-polylysine solution are added sequentially. The mixture is stirred at low speed until completely homogeneous, and then kept at a constant temperature of 60-70℃ in a sealed container for 5-10 minutes. This step strictly controls the temperature below 70℃ to avoid high temperatures damaging the heat-sensitive umami substances in the matsutake mushroom seasoning, the flavor peptides in the yeast extract, the active structure of the water-soluble polysaccharide from Inonotus obliquus, and the molecular conformation of ε-polylysine. This maximizes the preservation of umami substances and antibacterial active ingredients, while ensuring that all components are fully mixed. At this temperature, ε-polylysine and the water-soluble polysaccharide from Inonotus obliquus can be fully mixed in the liquid phase system to form a uniform charge complex network, which completes the final synergistic assembly with the active ingredients of the spices, achieving uniform dispersion and stability of all components in the system.

[0027] Step 4: Filtration and homogenization; Filtration: After the heat preservation is completed, immediately use a 200-mesh food-grade filter cloth to filter while hot to completely remove the residue and obtain a clear and transparent flavor base liquid. This avoids the problem of sedimentation and a bitter taste caused by residue residue during subsequent storage. Homogenization: The filtered flavor base liquid is sent to a high-pressure homogenizer and homogenized at a low temperature of 20-30 MPa. The homogenization temperature is controlled at 60-65℃. Homogenization is performed once to fully disperse and emulsify all components in the system (especially the ε-polylysine-Inonotus obliquus polysaccharide complex and spice active ingredients) to form a uniform and stable water-soluble colloidal system. This further improves the solubility and storage stability of the product and completely avoids stratification and precipitation during storage.

[0028] Step 5: Sterilization and molding process; This invention can prepare two dosage forms, liquid seasoning packets and powdered seasoning packets, according to market demand. The specific process is as follows: Preparation of liquid seasoning packets: The homogenized seasoning liquid is subjected to high-temperature instantaneous sterilization (UHT) at a temperature of 121℃ for 4-6 seconds (ε-polylysine exhibits good thermal stability under these conditions, with an activity retention rate of over 95%). This ensures thorough sterilization while maximizing the preservation of active ingredients and flavor. After sterilization, the temperature is rapidly reduced to below 30℃, and the mixture is aseptically filled and sealed in a Class 100 aseptic environment to produce liquid water-soluble plant-based preservative seasoning packets. Preparation of powdered seasoning packets: The homogenized seasoning liquid is concentrated under vacuum, with the concentration temperature controlled at 50-55℃ and the vacuum degree controlled at 0.08-0.09MPa, until the solid content is 30-40%, to obtain concentrated seasoning liquid; then the concentrated seasoning liquid is spray dried with an inlet air temperature of 160-170℃ and an outlet air temperature of 75-80℃ to obtain uniform water-soluble powder, which is packaged in a sterile environment to produce powdered water-soluble plant-derived preservative seasoning packets.

[0029] Step 6: Cooling and finished product inspection; After filling / packaging, the finished product is sent to a room temperature cooling room to cool to room temperature. Then, in accordance with national food safety standards such as GB2760 and GB7101, the sensory, physicochemical, and microbiological indicators of the finished product are fully tested. After passing the tests, the product is stored at room temperature.

[0030] Specific embodiments and comparative examples; To verify the effectiveness of the technical solution of this invention and to screen out the optimal formula ratio, this section designs 7 sets of examples and 9 sets of comparative examples to conduct parallel comparison experiments. The environment, equipment and detection methods of all experiments are kept consistent to ensure the accuracy and comparability of the experimental results.

[0031] General experimental conditions; Raw material specifications: All raw materials are food-grade raw materials of the same batch and specifications. Among them, the water-soluble polysaccharide content of Inonotus obliquus is ≥50%, the ε-polylysine content is ≥95%, and the ginger and spices are raw materials from the same place of origin and the same harvest batch. Preparation equipment: the same jacketed cooking pot, the same high-pressure homogenizer, the same high-temperature instantaneous sterilization equipment, and the same aseptic filling machine; Testing methods: Microbial testing was conducted in accordance with the GB4789 series of national standards. The minimum inhibitory concentration (MIC) was determined by the micro-broth dilution method. Sensory evaluation was conducted by a 10-person professional review panel with a 100-point scoring system. Water solubility testing was conducted using a standardized cold / hot water dissolution experiment. Storage conditions: All samples were stored in the same sealed packaging at room temperature (25°C) and relative humidity (60%), away from light.

[0032] Implementation example design; This series of examples is based on the original patent baseline formula, with the core variables being the amount of water-soluble polysaccharide from Inonotus obliquus and the amount of ε-polylysine added. An optimized spice formulation example is also included. The specific formulations are as follows (unit: parts by weight): All embodiments were prepared using the detailed preparation method described above. The specific process parameters were as follows: pre-extraction at room temperature for 30 min, boiling at 90℃ for 40 min in the first stage, heat preservation for 15 min in the second stage, heat preservation at 65℃ for 8 min in the third stage, homogenization at 25 MPa, sterilization at 121℃ for 5 s, and aseptic filling.

[0033] Comparative design; The specific design is as follows: except for the variables indicated, the preparation processes for all comparative examples are consistent with those in Example 3: Comparative Example 1: The original patented standard formula, without Inonotus obliquus water-soluble polysaccharide and without ε-polylysine, and the other raw material formulas are completely consistent with Example 3; Comparative Example 2: Only 0.2 parts of Inonotus obliquus water-soluble polysaccharide were added, without ginger, fennel, Sichuan pepper, star anise, cinnamon, or ε-polylysine, and the rest of the raw material formula was completely consistent with Example 3; Comparative Example 3: No natural antibacterial system (no spices, no Inonotus obliquus polysaccharide, no ε-polylysine), with the addition of 0.05 parts of potassium sorbate, a chemical preservative with the maximum allowable amount according to national standards. The rest of the raw material formula is completely consistent with Example 3. Comparative Example 4: The amount of water-soluble polysaccharide added from Inonotus obliquus was 0.02 parts (lower than the lower limit specified in this invention), and it contained no ε-polylysine. The other raw material formulations were completely consistent with those in Example 3. Comparative Example 5: The amount of water-soluble polysaccharide added from Inonotus obliquus was 0.8 parts (higher than the upper limit specified in this invention), without ε-polylysine, and the rest of the raw material formulation was completely consistent with that of Example 3; Comparative Example 6: The raw material formula is completely consistent with that of Example 3, without ε-polylysine. The preparation method adopts the traditional one-pot cooking process, that is, all raw materials are added to water at one time, boiled and simmered for 60 minutes, filtered, homogenized, sterilized and filled. Comparative Example 7: The core antibacterial component ginger was removed from the raw material formula, and the remaining components were completely consistent with those in Example 3. It did not contain ε-polylysine, and the preparation method was completely consistent with that in Example 3. Comparative Example 8: Only 0.035 parts of ε-polylysine were added, without Inonotus obliquus water-soluble polysaccharide, and the other raw material formulations were completely consistent with those of Example 3, and the preparation method was completely consistent with that of Example 3; Comparative Example 9: No water-soluble polysaccharide from Inonotus obliquus, no ε-polylysine, but with the addition of 0.025 parts of sodium benzoate and 0.025 parts of potassium sorbate as chemical preservatives. The remaining raw material formulation and preparation method are completely consistent with Example 3.

[0034] Experimental test results and data analysis; Minimum inhibitory concentration (MIC) test results; The lower the MIC value, the stronger the antibacterial activity. This experiment tested the MIC values ​​of all samples against four common food contaminants, in mg / mL. The results are as follows: The MIC test results show that: First, the antibacterial activity of Examples 1-7 of this invention is significantly better than that of the original patented formula of Comparative Example 1, with the MIC values ​​of the four microorganisms reduced by more than 70%, fully demonstrating that the water-soluble polysaccharide of Inonotus obliquus and the spice system form a very strong synergistic antibacterial effect; Second, the antibacterial activity of Example 3 is even better than that of the chemical preservative group of Comparative Example 3, and the antibacterial activity of Example 7 is further better than that of Example 3, with the MIC value on average more than 30% lower than that of the chemical preservative group, proving that the natural synergistic antibacterial system of this invention can completely replace chemical preservatives, and the triple synergistic system (Example 7) is even more effective; Third, Comparative Example 2 only added Inonotus obliquus polysaccharide without the spice system, and the MIC value was extremely high, with almost no effective antibacterial effect, proving that the antibacterial effect of Inonotus obliquus polysaccharide alone is extremely weak, and it must be combined with the spice system to exert a synergistic effect; Fourth, the amount of polysaccharide added in Comparative Example 4 is lower than the lower limit, and the antibacterial effect is similar to that of the comparative example. 1. No significant difference was found, and synergistic effects could not be achieved; 2. The amount of polysaccharide added in Comparative Example 5 was higher than the upper limit, and the antibacterial effect was not significantly improved, resulting in raw material waste and affecting the product's taste and cost; 3. The one-pot cooking process in Comparative Example 6 significantly reduced the antibacterial activity, proving that the segmented cooking process of the present invention can effectively retain antibacterial active ingredients; 4. The lack of ginger in Comparative Example 7 significantly reduced the antibacterial effect, proving that ginger is one of the core antibacterial components; 5. Comparative Example 8 added only ε-polylysine without Inonotus obliquus polysaccharide, and although the antibacterial effect was better than that of the single spice system (Comparative Example 1), it was far inferior to that of Example 7, proving that the effects of ε-polylysine, Inonotus obliquus polysaccharide and spices were not simply additive, but produced a significant synergistic effect; 6. The antibacterial effect of the chemical preservative combination (sodium benzoate + potassium sorbate) in Comparative Example 9 was between that of Example 3 and Example 7, further verifying that the triple synergistic system has surpassed chemical preservatives in antibacterial performance.

[0035] Results of microbial stability test at room temperature; This experiment tested the microbiological indicators of all samples after 6 months of storage at room temperature, focusing primarily on total bacterial count, mold, and yeast. The national standard GB7101 requires: total bacterial count ≤10000 CFU / mL, coliform bacteria ≤3 MPN / 100mL, mold and yeast ≤100 CFU / mL, and Staphylococcus aureus and Salmonella must not be detected. The results are as follows: The microbial stability results show that: firstly, after 6 months of storage at room temperature, the microbial indicators in all embodiments of the present invention are far below the national standard limits, demonstrating extremely strong storage stability and fully meeting the shelf-life requirements for room temperature storage and transportation of convenience foods; the total bacterial count in Example 7 is ≤100. The CFU / mL concentration was the lowest among all samples, fully demonstrating the superior preservative stability of the triple synergistic system during long-term storage. Secondly, the microbial indicators of Example 3 were not significantly different from those of the chemical preservative group in Comparative Example 3, and Example 7 completely surpassed Comparative Example 3 and Comparative Example 9, further proving that the natural preservative system of this invention can completely replace chemical preservatives. Thirdly, after 6 months of storage, the original patented formula of Comparative Example 1 showed that mold and yeast were close to the national standard limit, and the total number of colonies was critically exceeded, failing to meet the requirements for long-term room temperature storage. However, this invention completely solved this problem by adding Inonotus obliquus polysaccharide and ε-polylysine. Fourthly, after 6 months of storage, the microbial levels of Comparative Examples 2, 6, and 7 were seriously exceeded, failing to meet the shelf life requirements. Fifthly, the amount of polysaccharide added in Comparative Example 4 was insufficient, failing to achieve a long-term stable preservative effect, and the indicators were critically exceeded. Although Comparative Example 8 (only ε-polylysine was added) showed improvement, it was still inferior to the triple system, further verifying the necessity of the triple synergistic effect.

[0036] Water solubility and sensory evaluation results; This experiment tested the water solubility of all samples and conducted a sensory evaluation on a 100-point scale using a professional judging panel of 10 people. The scoring criteria were: clear soup color 20 points, natural and harmonious aroma 25 points, rich and natural umami flavor 25 points, smooth taste without off-flavors 20 points, and no bitter or astringent tastes 10 points. The results are as follows: The results of water solubility and sensory evaluation show that: Firstly, Examples 1-4, 6, and 7 of this invention exhibit excellent water solubility, dissolving rapidly in both hot and cold water without precipitation, stratification, or floating oil. They are perfectly suited for the brewing / self-heating scenarios of non-fried convenience foods, with sensory scores all above 88 points. Example 7 achieved the highest score (93 points), exhibiting a natural and harmonious aroma, rich umami flavor, clear broth, and smooth texture without any off-flavors. The introduction of ε-polylysine not only did not produce unpleasant flavors but also effectively inhibited the generation of microbial metabolites, thus better preserving the pure flavor and smooth texture of the broth. Secondly, Example 5 had an excessively high amount of polysaccharide, resulting in a slower dissolution rate. The soup was too viscous, resulting in a lower sensory score, proving that the amount of polysaccharide added needs to be controlled within the range specified in this invention to balance effect and taste; thirdly, the chemical preservative groups of Comparative Examples 3 and 9 had the lowest sensory scores, with obvious astringency and unnatural umami, showing a significant difference from the natural flavor of this invention; fourthly, the one-pot cooking process of Comparative Example 6 resulted in a small amount of sediment, insufficient aroma, and a slight burnt taste, with an extremely low sensory score, proving that the segmented cooking process of this invention can effectively improve flavor quality; the sensory score of Comparative Example 8 was acceptable (85 points), but still lower than that of Example 7, indicating that when ε-polylysine is used alone, it lacks the network structure support of polysaccharides, resulting in a slightly inferior smoothness.

[0037] Optimal formulation screening: Based on the results of all the above experiments, the antibacterial effect, storage stability, water solubility, sensory quality and production cost of all samples were comprehensively weighted and scored (with weights of 35%, 30%, 10%, 20% and 5%, respectively). The results showed that Example 7 had the highest comprehensive score and was the optimal formulation.

[0038] The specific formula for Example 7 is as follows: 70 parts by weight of drinking water, 8 parts by weight of brewed soy sauce, 3 parts by weight of brewed vinegar, 5 parts by weight of edible salt, 2 parts by weight of matsutake mushroom seasoning, 1.8 parts by weight of ginger, 0.5 parts by weight of fennel seeds, 0.3 parts by weight of Sichuan peppercorns, 0.3 parts by weight of star anise, 0.2 parts by weight of cinnamon, 1.0 part by weight of yeast extract, 0.2 parts by weight of water-soluble polysaccharide from Inonotus obliquus, and 0.035 parts by weight of ε-polylysine. This formula exhibits antibacterial effects that comprehensively surpass chemical preservatives. After 6 months of storage at room temperature, the microbial indicators are far below the national standard limits, with a total bacterial count ≤100 CFU / mL. It also demonstrates excellent water solubility, superior sensory quality, controllable raw material costs, and optimal overall performance, fully achieving all the technical objectives of this invention. Example 6 shows a slightly better antibacterial effect than Example 3, but the increased amount of spices leads to higher production costs, an overly strong aroma limiting its appeal, and slightly lower overall performance than Examples 3 and 7.

[0039] In summary, this invention constructs a triple synergistic antibacterial system consisting of water-soluble antibacterial components of spices, water-soluble polysaccharides from Inonotus obliquus, and ε-polylysine. Compared with existing technologies, the water-soluble plant-based preservative seasoning packet provided by this invention contains no chemical preservatives, synthetic flavor enhancers, artificial colors, or artificial flavor enhancers throughout the entire process. All raw materials are naturally sourced food ingredients, fully meeting the health consumption needs of modern consumers. It eliminates the potential health hazards caused by chemical additives from the source, possessing extremely high food safety. Furthermore, through the construction of the triple synergistic antibacterial system, it achieves a broad-spectrum antibacterial effect that comprehensively surpasses chemical preservatives, exhibiting strong inhibitory effects against common food contaminants such as Escherichia coli, Staphylococcus aureus, molds, and yeasts. It meets the shelf-life requirements for room temperature storage and transportation of non-fried convenience foods. The seasoning packet of this invention is a completely aqueous system, utilizing the network structure of water-soluble polysaccharides from Inonotus obliquus. The electrostatic complex network formed by the structure of ε-polylysine and polysaccharides enhances the stability of the system. It can be quickly dissolved in both cold and hot water. After brewing, the soup is clear and bright, without layering, sedimentation, or floating oil. It is fully compatible with the consumption needs of non-fried convenience foods in all scenarios, such as brewing and self-heating. It solves the problems of poor water solubility and low compatibility with soup systems of existing oil-soluble natural preservatives. At the same time, through the optimized segmented temperature-controlled cooking process, the temperature and time at different stages are precisely controlled. This fully extracts the antibacterial active ingredients in the spices while avoiding the damage of heat-sensitive umami substances, polysaccharide active structures, and ε-polylysine molecular conformation caused by high temperatures. It achieves a perfect balance between preservative effect and flavor quality. The product combines the freshness of matsutake mushrooms, the natural aroma of spices, and the mellow taste of yeast extract. It is full-layered, with a natural umami flavor and no artificial flavoring. It completely solves the problems of the cloying taste and unnatural umami flavor of traditional products.

[0040] Although embodiments of the invention have been shown and described, the scope of the invention will be defined by the appended claims and their equivalents by those skilled in the art.

Claims

1. A water-soluble plant-based preservative seasoning packet, characterized in that, The ingredients of the seasoning packet include drinking water, brewed soy sauce, brewed vinegar, edible salt, matsutake mushroom seasoning, ginger, fennel, Sichuan pepper, star anise, cinnamon, yeast extract, water-soluble polysaccharide from Inonotus obliquus, and ε-polylysine. The water-soluble polysaccharide from Inonotus obliquus and ε-polylysine, together with the water-soluble active ingredients of ginger, fennel, Sichuan pepper, star anise, and cinnamon, form a synergistic antibacterial system to achieve preservation.

2. The water-soluble plant-based preservative seasoning packet according to claim 1, characterized in that, The ingredients of the seasoning packet, by weight, include: 60-80 parts drinking water, 5-12 parts brewed soy sauce, 2-6 parts brewed vinegar, 3-8 parts edible salt, 1-4 parts matsutake mushroom seasoning, 1.0-2.5 parts ginger, 0.3-0.8 parts fennel, 0.2-0.6 parts Sichuan pepper, 0.2-0.5 parts star anise, 0.1-0.4 parts cinnamon, 0.5-1.5 parts yeast extract, 0.05-0.5 parts water-soluble polysaccharide from Inonotus obliquus, and 0.01-0.08 parts ε-polylysine.

3. The water-soluble plant-based preservative seasoning packet according to claim 2, characterized in that, The amount of the water-soluble polysaccharide from Inonotus obliquus added is 0.1 to 0.3 parts by weight, and the amount of ε-polylysine added is 0.02 to 0.05 parts by weight.

4. The water-soluble plant-based preservative seasoning packet according to claim 3, characterized in that, The seasoning packet contains the following ingredients by weight: 70 parts drinking water, 8 parts brewed soy sauce, 3 parts brewed vinegar, 5 parts edible salt, 2 parts matsutake mushroom seasoning, 1.8 parts ginger, 0.5 parts fennel, 0.3 parts Sichuan pepper, 0.3 parts star anise, 0.2 parts cinnamon, 1.0 part yeast extract, 0.2 parts water-soluble polysaccharide from Inonotus obliquus, and 0.035 parts ε-polylysine.

5. The water-soluble plant-based preservative seasoning packet according to claim 2, characterized in that, The water-soluble polysaccharide from *Inonotus obliquus* is food-grade, with a polysaccharide content ≥50%, and is soluble in pure water at room temperature. It is obtained from the fruiting bodies of *Inonotus obliquus* through water extraction, purification, and spray drying. The ε-polylysine is food-grade, obtained from *Streptomyces chromophore* producing amylase through controlled fermentation, ion exchange purification, and spray drying. It has an ε-polylysine content ≥95% and is soluble in pure water at room temperature.

6. The water-soluble plant-based preservative seasoning packet according to claim 1, characterized in that, The seasoning packet is a liquid soup base packet or a water-soluble powder seasoning packet.

7. The water-soluble plant-based preservative seasoning packet according to claim 1, characterized in that, The seasoning packet is for non-fried convenience foods and can be dissolved under brewing or self-heating conditions.

8. A method for preparing a water-soluble plant-based preservative seasoning packet as described in any one of claims 1 to 7, characterized in that, Includes the following steps: (1) Raw material pretreatment: Chop the ginger, remove impurities from the fennel, pepper, star anise and cinnamon, and weigh each raw material according to the ratio; pre-dissolve the water-soluble polysaccharide of Inonotus obliquus in sterile warm water at 40℃ to prepare a uniform polysaccharide aqueous solution for later use; pre-dissolve ε-polylysine in sterile water at 25-35℃ to prepare a uniform ε-polylysine aqueous solution for later use. (2) Pre-soaking at room temperature: Mix ginger, fennel, Sichuan pepper, star anise, cinnamon and drinking water, and pre-soak at room temperature for 20-40 minutes at 20-25℃. Stir once every 10 minutes during the soaking process, and stir for 1 minute each time. (3) Segmented temperature-controlled closed cooking: First stage: Heat the pre-soaked mixture to 85-95℃, boil it in a sealed container for 30-50 minutes, and extract water-soluble antibacterial and aroma components; Second stage: Add brewed soy sauce, brewed vinegar and edible salt to the boiled mixture, stir well, and keep it at a constant temperature of 85-95℃ in a sealed container for 10-20 minutes. Third stage: Cool the mixture to 60-70℃, add matsutake seasoning, yeast extract, polysaccharide aqueous solution obtained in step (1) and ε-polylysine aqueous solution, stir evenly, and keep warm at 60-70℃ for 5-10 minutes in a sealed container. (4) Filtration and homogenization: While the mixture obtained in step (3) is still hot, it is filtered with a 200-mesh food-grade filter cloth to remove residue. Then, it is homogenized once at a low temperature under a pressure of 20-30 MPa and a temperature of 60-65°C to obtain the flavoring base liquid. (5) Sterilization and molding: The seasoning base liquid is sterilized at 121°C for 4-6 seconds and then filled in a Class 100 aseptic environment to make liquid seasoning packets; or it is concentrated under vacuum and spray-dried to make powdered seasoning packets.

9. The method for preparing the water-soluble plant-based preservative seasoning packet according to claim 8, characterized in that, In step (5), the vacuum decompression concentration temperature used in the preparation of the powdered seasoning packet is 50-55℃, the vacuum degree is 0.08-0.09MPa, the inlet air temperature of the spray drying is 160-170℃, and the outlet air temperature is 75-80℃.

Images