Low-sodium compound sauce based on waxy rice vinasse and lactic acid bacteria synergistic fermentation and preparation method thereof

Abstract

The application belongs to the technical field of food, and particularly relates to a low-sodium compound seasoning sauce based on waxy rice bran and lactic acid bacteria synergistic fermentation and a preparation method thereof. The low-sodium compound seasoning sauce is prepared from sealed constant-temperature fermentation of finger hot pepper, waxy rice bran, low-sodium salt, old yellow ginger, garlic, hawthorn, lentinus edodes powder, dried tangerine or orange peel, lactic acid bacteria, and addition of trehalose and / or erythritol. The low-sodium compound seasoning sauce realizes flavor stability and double promotion of probiotic function through the intensified synergistic fermentation of waxy rice bran and lactic acid bacteria, breaks through the technical bottleneck of salt reduction without flavor reduction through low-sodium salt substitution, natural freshening of lentinus edodes, and taste modification of trehalose / erythritol and hawthorn acid, and integrates five functions of deodorization, flavor enhancement, flavor enhancement, spiciness imparting and digestion promotion into a single sauce. The preparation method of the low-sodium compound seasoning sauce realizes standardized and precise control, and has a good prospect of industrial large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a low-sodium compound seasoning sauce based on the synergistic fermentation of glutinous rice lees and lactic acid bacteria, and its preparation method. Background Technology

[0002] Condiments are an important part of the food industry. Among them, chili sauce-type compound condiments are widely used in Chinese cooking due to their rich flavor and strong compatibility, resulting in a continuously growing market. Traditional chili sauces are characterized by high salt and high spiciness, which has long satisfied the public's demand for strong flavors. However, with the increasing health awareness of the public, low salt, low sugar, clean labeling, and functionality have become the core development directions of the condiment industry.

[0003] High sodium intake is a significant risk factor for hypertension and cardiovascular disease. The World Health Organization has repeatedly advocated for reducing sodium content in food and promoted the development of low-sodium foods. Meanwhile, consumers are paying significantly more attention to food additives and prefer natural, healthy seasonings without artificial preservatives or artificial flavor enhancers. Furthermore, the demand for convenient cooking is increasingly prominent, leading to the gradual replacement of single-ingredient seasonings with multi-functional compound seasonings that remove fishy odors, enhance flavor, and add richness, making them a hot research topic in the industry. Traditional chili sauces, due to their high sodium content, reliance on additives, and limited functionality, are no longer adequate for the current market demands for health and convenience.

[0004] Currently, mainstream chili sauces (such as Lao Gan Ma chili sauce with fermented black beans) and steamed fish seasonings (such as Lee Kum Kee steamed fish soy sauce) on the market have mature technology and are widely used, but they have obvious technical shortcomings. To ensure flavor and shelf life, these products generally have a sodium content of over 2000mg / 100g, far exceeding low-salt standards; their formulas often contain chemical preservatives, MSG, and other artificial additives, which do not conform to the concept of clean labeling; functionally, they only have a single seasoning effect, and in cooking scenarios such as steaming fish, they still need to be combined with multiple seasonings such as cooking wine, ginger, and garlic to remove fishy smells and enhance freshness, making the process cumbersome. At the same time, traditional fermented chili sauce processes rely on experience, resulting in poor controllability of the fermentation process, insufficient flavor stability, and almost no probiotic function, thus limiting their nutritional value.

[0005] In Guangxi and other regions, there is a traditional process for making fermented chili sauce based on glutinous rice lees (fermented rice). This process relies on the aroma and organic acids produced during the fermentation of glutinous rice, which have a certain deodorizing effect, making it a local specialty fermented condiment. However, the existing traditional glutinous rice fermented chili sauce process is primitive and extensive, and has not achieved standardized production: First, the sodium and sugar content in the formula is too high, failing to meet the health requirements of low salt and low sugar; second, the fermentation process does not incorporate modern probiotic technology, relying on natural fermentation, which is susceptible to contamination by other bacteria, resulting in low and unstable probiotic content; third, it does not adopt modern food technologies such as low-sodium compounding and natural flavor enhancement, making it difficult to balance the contradiction between low salt and flavor; fourth, the product has a single function, failing to form a complex function that integrates deodorization, flavor enhancement, and seasoning, resulting in a thin flavor profile and limited market promotion.

[0006] To overcome the shortcomings of traditional processes, some studies have attempted to add probiotics or reduce sodium content in chili sauce, but significant deficiencies remain: products with only probiotics added do not consider the synergistic effect between glutinous rice fermentation and probiotics, resulting in low probiotic survival rates and poor functional effects; products with only reduced sodium content often suffer from bland flavor and are difficult for consumers to accept, or rely on adding more preservatives and flavor enhancers to compensate for flavor deficiencies, thus contradicting the original intention of health promotion. Currently, there is no glutinous rice fermented chili sauce product on the market that simultaneously achieves low sodium, no artificial additives, rich in active probiotics, and integrates deodorization and flavor enhancement, nor is there a mature standardized preparation process that can be directly applied. There is an urgent need to develop a new type of fermented chili sauce product that combines traditional flavor, health attributes, and ease of use through process improvement and technological innovation. Summary of the Invention

[0007] To address the gaps in existing technologies, this invention develops a low-sodium compound seasoning sauce based on the co-fermentation of glutinous rice residue and lactic acid bacteria. This low-sodium compound seasoning sauce is a glutinous rice residue chili sauce that integrates low sodium content, probiotics, natural deodorization, and multiple uses. This invention also develops a method for preparing the low-sodium compound seasoning sauce based on the co-fermentation of glutinous rice residue and lactic acid bacteria. This preparation method is precise and controllable, protects heat-sensitive nutrients, and forms a standard technology for industrial production.

[0008] The technical solution of this invention is a low-sodium compound seasoning sauce based on the co-fermentation of glutinous rice lees and lactic acid bacteria, containing the following components in parts by weight: 450-550 parts of bird's eye chili, 200-300 parts of glutinous rice lees, 40-60 parts of low-sodium salt, 50-70 parts of old yellow ginger, 50-70 parts of garlic, 30-50 parts of hawthorn, 8-12 parts of shiitake mushroom powder, 8-12 parts of trehalose and / or erythritol, 8-12 parts of dried tangerine peel, and 1-2 parts of lactic acid bacteria; further, 480-520 parts of bird's eye chili, 230-270 parts of glutinous rice lees, 45-55 parts of low-sodium salt, and 55-60 parts of old yellow ginger. 5 parts garlic, 55-65 parts hawthorn, 35-45 parts shiitake mushroom powder, 9-11 parts trehalose and / or erythritol, 9-11 parts dried tangerine peel, 1.3-1.8 parts lactic acid bacteria; furthermore, 500 parts chili pepper, 250 parts glutinous rice lees, 50 parts low-sodium salt, 60 parts old ginger, 60 parts garlic, 40 parts hawthorn, 10 parts shiitake mushroom powder, 10 parts trehalose and / or erythritol, 10 parts dried tangerine peel, 1.5 parts lactic acid bacteria; The chili peppers are stemmed, washed, and cut into pieces with a particle size ≤2cm. The glutinous rice lees are made by steaming glutinous rice, inoculating it with yeast, and then fermenting it; further, the fermentation is carried out at 28-32℃ for 60-72 hours. The low-sodium salt contains 25%-35% potassium chloride, preferably 30%; The old yellow ginger is washed, crushed into a paste, and the ginger paste is ≤1mm. The garlic is washed and minced into a paste, with the paste size ≤2mm. The hawthorn berries were steamed and then mashed into a paste, which was then steamed at 60℃ for 8-12 minutes. The trehalose and / or erythritol are preferably trehalose or erythritol, and more preferably erythritol; The dried tangerine peel is made into tangerine peel powder by ultra-fine grinding. The dried tangerine peel is dried before ultra-fine grinding. The particle size of the tangerine peel powder is ≤100μm. The lactic acid bacteria are in powder form and consist of Lactobacillus plantarum and Lactococcus fermentum, with a mass ratio of Lactobacillus plantarum to Lactococcus fermentum of 1.5-2.5:1, preferably 2:1.

[0009] Furthermore, it also contains sodium D-isoascorbate, the amount of which is 0.1-0.3 parts by weight, preferably 0.15-0.25 parts by weight, and more preferably 0.2 parts by weight.

[0010] Furthermore, it also contains citric acid, and the pH of the citric acid added to the low-sodium compound seasoning sauce is not higher than 4.5, preferably 4.2-4.5.

[0011] This invention provides a method for preparing a low-sodium compound seasoning sauce based on the co-fermentation of glutinous rice residue and lactic acid bacteria, the steps of which include: Pretreated bird's eye chili, glutinous rice lees, low-sodium salt, old yellow ginger, garlic, hawthorn, shiitake mushroom powder, dried tangerine peel, and lactic acid bacteria are mixed evenly according to the following weight ratio, sealed and fermented at a constant temperature; after fermentation, trehalose and / or erythritol are added according to the following weight ratio and mixed evenly to obtain a low-sodium compound seasoning sauce. 450-550 parts of bird's eye chili, 200-300 parts of glutinous rice lees, 40-60 parts of low-sodium salt, 50-70 parts of old yellow ginger, 50-70 parts of garlic, 30-50 parts of hawthorn, 8-12 parts of shiitake mushroom powder, 8-12 parts of trehalose and / or erythritol, 8-12 parts of dried tangerine peel, and 1-2 parts of lactic acid bacteria; or further, 480-520 parts of bird's eye chili, 230-270 parts of glutinous rice lees, 45-55 parts of low-sodium salt, 55-65 parts of old yellow ginger, 55-65 parts of garlic, 35-45 parts of hawthorn, 9-11 parts of shiitake mushroom powder, and trehalose and / or erythritol. The ingredients include 9-11 parts of alcohol, 9-11 parts of dried tangerine peel, and 1.3-1.8 parts of lactic acid bacteria; further, 500 parts of chili pepper, 250 parts of glutinous rice lees, 50 parts of low-sodium salt, 60 parts of old ginger, 60 parts of garlic, 40 parts of hawthorn, 10 parts of shiitake mushroom powder, 10 parts of trehalose and / or erythritol, 10 parts of dried tangerine peel, and 1.5 parts of lactic acid bacteria; the low-sodium salt contains 25%-35% potassium chloride, preferably 30%; the lactic acid bacteria are composed of Lactobacillus plantarum and Lactococcus fermentum, with a mass ratio of Lactobacillus plantarum to Lactococcus fermentum of 1.5-2.5:1, preferably 2:1.

[0012] Furthermore, the constant temperature fermentation temperature is 25℃-30℃, the constant temperature fermentation time is 5-7 days, and the temperature fluctuation during the constant temperature fermentation is controlled below ±2℃.

[0013] Furthermore, the mixture is stirred during the constant-temperature fermentation process, 1-2 times per day.

[0014] Furthermore, after fermentation, sodium D-isoascorbate is added and mixed well. The amount of sodium D-isoascorbate added is 0.1-0.3 parts by weight, preferably 0.15-0.25 parts by weight, and more preferably 0.2 parts by weight.

[0015] Furthermore, after fermentation, citric acid is added, and the pH of the low-sodium compound seasoning sauce is not higher than 4.5, preferably 4.2-4.5.

[0016] Furthermore, the low-sodium compound seasoning sauce is pasteurized, and after pasteurization, it is rapidly cooled to below 40°C for aseptic vacuum filling. The pasteurization temperature is 65±1°C, and the pasteurization time is 25-35 minutes. The vacuum degree of the vacuum filling is ≥0.09 MPa.

[0017] Furthermore, the chili peppers are processed by removing the stems, washing, and cutting them into pieces, with a particle size ≤2cm.

[0018] Furthermore, the glutinous rice lees are obtained by steaming glutinous rice, inoculating it with yeast, and then fermenting it; furthermore, the fermentation is carried out at 28-32℃ for 60-72 hours.

[0019] Furthermore, the old ginger is washed, crushed into a paste, and the ginger paste is ≤1mm.

[0020] Furthermore, the garlic is washed, minced, and the minced garlic is ≤2mm.

[0021] Furthermore, the hawthorn is steamed and then mashed into a paste, which is then steamed at 60°C for 8-12 minutes.

[0022] Furthermore, the trehalose and / or erythritol are preferably trehalose or erythritol, and more preferably erythritol.

[0023] Furthermore, the tangerine peel is made into tangerine peel powder by ultra-fine pulverization. The tangerine peel is dried before ultra-fine pulverization, and the particle size of the tangerine peel powder is ≤100μm.

[0024] Furthermore, the lactic acid bacteria are in powder form. (See attached figures) Figure 1 This is a flowchart illustrating the preparation process of the low-sodium probiotic glutinous rice chili sauce of the present invention. Detailed Implementation

[0025] This invention provides a low-sodium probiotic glutinous rice chili sauce, made from the following ingredients in the indicated weight ratios: The glutinous rice lees are made by steaming glutinous rice, inoculating it with yeast, and fermenting it at 28-32℃ for 60-72 hours.

[0026] The preparation method includes the following steps: 1. Raw material pretreatment: Remove the stems from the chili peppers, wash them, and cut them into pieces (≤2cm in diameter).

[0027] Wash and mince the ginger and garlic separately (ginger paste ≤ 1mm, garlic paste ≤ 2mm).

[0028] Hawthorn berries are steamed (60℃, 8-12 minutes) and then mashed into a puree.

[0029] The dried tangerine peel is then ultra-finely pulverized (particle size ≤ 100 μm).

[0030] 2. Mixed fermentation: Mix the pre-treated bird's eye chili, minced ginger, minced garlic, glutinous rice lees, low-sodium salt, hawthorn puree, shiitake mushroom powder, dried tangerine peel powder, and lactic acid bacteria powder evenly.

[0031] Place in a sealed environment at 25-30℃ for 5-7 days for fermentation, stirring 1-2 times daily during this period to promote uniform acid production.

[0032] 3. Seasoning after fermentation: After fermentation, erythritol and sodium D-isoascorbate are added and stirred evenly at a temperature below 40°C.

[0033] Adjust the final pH of the product to 4.2-4.5 (if the pH is too high, citric acid can be added for fine adjustment).

[0034] 4. Sterilization and Packaging: Pasteurize (65±1℃, maintain for 25-35 minutes), then rapidly cool to below 40℃.

[0035] Perform aseptic vacuum filling (glass bottles or aluminum foil bags) with a vacuum degree ≥0.09MPa.

[0036] Store at room temperature away from light. Shelf life is 6 months.

[0037] Key control points: If the fermentation temperature fluctuates by more than ±2℃, a backup temperature control device must be activated.

[0038] If the pH value is below 4.5, extend the fermentation time or add citric acid.

[0039] After sterilization, rapid cooling is required to prevent the volatilization of flavor substances and browning.

[0040] Example 1 Raw materials (1kg of finished product): 500g of bird's eye chili, 250g of glutinous rice lees, 50g of low-sodium salt (containing 30% KCl), 60g of old yellow ginger, 60g of garlic, 40g of hawthorn paste, 10g of shiitake mushroom powder, 10g of erythritol, 10g of dried tangerine peel powder, 1.5g of lactic acid bacteria powder (Lactobacillus plantarum: Lactococcus ferment = 2:1), and 0.2g of sodium D-isoascorbate.

[0041] Process: 1. Pre-treatment: Cut the bird's eye chili into chunks, mince the ginger and garlic, steam and boil the hawthorn and then mash it into a paste, and ultrafinely grind the dried tangerine peel.

[0042] 2. Mixed fermentation: Put all raw materials (except erythritol and sodium D-isoascorbate) into a fermentation tank and ferment at a constant temperature of 28°C for 6 days, stirring once a day.

[0043] 3. Flavoring: Add erythritol and sodium D-isoascorbate, stir well, and the pH is measured to be 4.3.

[0044] 4. Sterilization and packaging: pasteurize at 65℃ for 30 min, and vacuum fill into 167g glass bottles.

[0045] Product Review: Sensory characteristics: The color is reddish-brown, the aroma of sour and spicy fermented rice is rich, the spiciness is fresh and not irritating, and the aftertaste has the fragrance of citrus and the sweet and sour taste of hawthorn.

[0046] Physicochemical properties: Sodium content 650 mg / 100g (determined according to Method I of GB 5009.91-2017 "National Food Safety Standard - Determination of Potassium and Sodium in Food"), dietary fiber 3.5g / 100g (determined according to the enzyme gravimetric method of GB 5009.88-2023 "National Food Safety Standard - Determination of Dietary Fiber in Food"), viable lactic acid bacteria count 1.2 × 10⁻⁶. 6 CFU / g (counted by pouring method according to GB 4789.35-2023 "National Food Safety Standard for Microbiological Examination of Food - Examination of Lactic Acid Bacteria"), amino acid nitrogen content 0.45g / 100g (testing method GB 5009.235-2016).

[0047] Shelf life: 6 months at room temperature without separation or rancidity.

[0048] Example 2 Optimization of lactic acid bacteria addition: The operation is the same as in Example 1, with other conditions fixed, only the amount of lactic acid bacteria powder added is changed to 0.5g, 1.0g, 1.5g, 2.0g, and 2.5g (per kg of raw material).

[0049] result: When the amount added is less than 1.0g, the fermentation starts slowly, it takes more than 8 days for the pH to drop to 4.5, and the risk of contamination increases.

[0050] When added at a rate of 1.0-2.0g, the pH reaches 4.2-4.3 after 5-6 days of fermentation, and the viable count of lactic acid bacteria is ≥1×10⁻⁶. 6 CFU / g.

[0051] When the amount added is greater than 2.0g, acid production is too rapid, the sour taste is sharp, and some consumers have reported that it is "too sour".

[0052] Preferred addition amount: 1.5g (i.e. 0.15%).

[0053] Example 3 Optimization of low-sodium salt substitution ratio: The operation is the same as in Example 1, with other conditions fixed, only the substitution ratio of potassium chloride in 50g / (per kg of raw material) of low-sodium salt is changed to 0%, 15%, 30%, 45%, and 60%, respectively.

[0054] Sensory evaluation results (n=30): Scoring criteria (out of 9): Saltiness rating: 1-3 points is "too bland / no saltiness", 4-6 points is "moderately salty", and 7-9 points is "too salty / overly salty". This experiment prefers a saltiness rating in the range of 7-8, indicating appropriate saltiness.

[0055] Bitterness rating: 1-3 points is "no bitterness", 4-6 points is "slight bitterness", and 7-9 points is "obvious bitterness". The lower the score, the better.

[0056] Overall acceptability: 1-3 points is "unacceptable", 4-6 points is "barely acceptable", and 7-9 points is "very acceptable". The higher the score, the better.

[0057] Sensory evaluation results show that a 30% substitution ratio can control bitterness while maintaining saltiness, resulting in the highest overall acceptability, and reducing sodium content to 650mg / 100g (70% lower than the traditional method).

[0058] Comparative Example 1: Traditional fermented chili sauce (a commercially available brand): The main ingredients are chili peppers, salt, white wine, and monosodium glutamate. It contains no probiotics and has a sodium content of 2100mg / 100g.

[0059] Application testing: Removal of fishy smell: When marinating sea bass with an equal amount of sauce (10g sauce / 100g fish), traditional products still require the addition of ginger slices to completely remove the fishy smell; the product of this invention can eliminate the fishy smell when used alone, and the fish meat has a fermented aroma.

[0060] Sodium content: 650mg / 100g of this invention vs. 2100mg / 100g of the traditional method, a reduction of 69%.

[0061] Probiotics: This invention contains 1.2 × 10 6 CFU / g lactic acid bacteria, not detected in conventional products.

[0062] Amino acid nitrogen content: 0.45g / 100g in this invention vs. 0.21g / 100g in the traditional method, a significant increase.

[0063] Comparative Example 2: Lee Kum Kee Steamed Fish Soy Sauce: Sodium content 2200mg / 100g, needs to be used with cooking wine and shredded ginger, only provides a salty and savory flavor.

[0064] Application test: The same sea bass was steamed using the product of this invention (15g) and steamed fish soy sauce + cooking wine + shredded ginger (according to the instructions).

[0065] Processing time: This invention can be steamed directly after application, taking 1 minute; the control group needs to be marinated for 10 minutes.

[0066] Flavor evaluation (blind test, 20 people): 68% preferred the complex spicy flavor of the product of this invention, 22% preferred the traditional soy sauce flavor of the control group, and 10% had no difference.

[0067] Sodium intake: Each serving of fish using the product of this invention contains approximately 98 mg of sodium, compared to approximately 330 mg in the control group (soy sauce + cooking wine contains sodium).

[0068] Addressing the shortcomings of existing chili sauces and steamed fish condiments, such as high sodium content, reliance on additives, limited functionality, lack of probiotic benefits, and instability due to traditional fermentation processes, this invention achieves a quality upgrade and industrial breakthrough for traditional fermented chili sauce through three core technological pathways: "microbial enhancement using intangible cultural heritage techniques, triple modification for low-sodium health, and system integration of fermentation functions." Its specific advantages and technical principles are as follows: (I) Innovatively establish an enhanced synergistic fermentation system of "intangible cultural heritage microbiota + modern lactic acid bacteria" to achieve a dual improvement in flavor stability and probiotic function. Traditional intangible cultural heritage glutinous rice fermentation relies on natural inoculation and dominant microbial communities in the environment, which presents technical bottlenecks such as large fluctuations in the fermentation cycle, uncontrollable acid and aroma substances, and high risk of contamination by other microorganisms. This invention makes a breakthrough by using Lactobacillus plantarum and Lactococcus fermenta to synergistically enhance fermentation with indigenous yeasts and Rhizopus in glutinous rice fermentation.

[0069] Technical principles and effects: 1. Rapid acid production and inhibition of unwanted bacteria: The exogenously added lactic acid bacteria (Lactobacillus plantarum and Lactococcus fermentum) quickly become the dominant flora in the early stage of fermentation, rapidly metabolizing and producing lactic acid. This causes the pH value of the system to gradually decrease during fermentation, eventually stabilizing between 4.2 and 4.5. On the one hand, this inhibits the growth of putrefactive bacteria and molds (such as Escherichia coli and Salmonella), avoiding the shortcomings of traditional processes that rely on high salt for bacterial inhibition. On the other hand, the lactic acid, together with the acetic acid and esters produced by the metabolism of glutinous rice lees, forms a "sour and aromatic framework," making the product's sour taste mellow and pure, avoiding the sharp sourness or off-flavors that may occur in traditional fermentation.

[0070] 2. Complementary Enzymes Release Umami: Rhizopus in glutinous rice lees secretes proteases that break down proteins in chili peppers, ginger, and garlic, releasing umami amino acids (glutamic acid and aspartic acid). Meanwhile, the metabolic activity of lactic acid bacteria further promotes the generation of small peptides. The synergistic effect of both ensures the complete enzymatic hydrolysis of proteins in the product, generating abundant umami amino acids. As shown in Example 1, the amino acid nitrogen content of the product reaches 0.45g / 100g (detection method GB 5009.235-2016), significantly higher than the 0.21g / 100g of traditional fermented chili sauce (see Comparative Example 1), indicating a substantial increase in umami components, achieving a natural umami enhancement effect without the need for added MSG.

[0071] 3. Contains probiotic function: The final fermentation product contains live lactic acid bacteria (detection value 1.2×10⁻⁶). 6CFU / g (determined according to GB4789.35-2023) can endow the product with potential probiotic functions, regulate the balance of intestinal flora, and enhance immunity. This is significantly different from existing technologies that rely solely on the raw materials themselves or a single strain of bacteria for fermentation, achieving a leap from "condiment" to "functional fermented food".

[0072] (II) Systematically construct a low-sodium healthy formula that combines "low-sodium salt substitution + natural umami enhancement + flavor modification" to overcome the technical bottleneck of reducing salt without sacrificing flavor. Existing chili sauces (such as Lee Kum Kee steamed fish soy sauce and Guilin-style chili sauce) generally have a sodium content exceeding 2000mg / 100g, and long-term consumption increases the risk of hypertension and cardiovascular disease. Simply reducing the amount of added salt can lead to a bland taste and increased risk of spoilage. This invention uses a combination of three technologies to reduce the total sodium content to ≤700mg / 100g (more than 65% lower than traditional products), while maintaining a savory taste and preservative properties.

[0073] Technical principles and effects: 1. Low-sodium salt alternative: Use low-sodium salt containing 25%-35% potassium chloride to replace traditional sodium chloride. Utilize the salty taste of potassium ions to actively reduce sodium intake while maintaining electrolyte balance. Suitable for people with high blood pressure and those who need to control sodium intake.

[0074] 2. Shiitake mushroom powder naturally enhances umami: Shiitake mushroom powder is rich in natural umami substances such as guanylic acid, which can enhance the sensitivity of taste buds to saltiness, thus maintaining a "sufficiently salty" taste in a low-sodium environment, while avoiding the use of MSG (a chemical flavor enhancer), which is in line with the "clean label" consumption trend.

[0075] 3. Flavor modification by erythritol and hawthorn acid: Erythritol is a zero-calorie sugar substitute that can soften the spiciness and leave a sweet aftertaste; the organic acids (citric acid and malic acid) in hawthorn puree can increase saliva secretion in the mouth, producing a complex taste of "salty with sourness and sweetness", which makes up for the loss of layers caused by reducing salt from a sensory perspective.

[0076] Comparative advantages: This invention differs from existing technologies that rely solely on potassium chloride as a substitute, resulting in bitterness, or simply add sugar to mask insufficient saltiness. Instead, it forms a synergistic sodium reduction system that combines potassium salt for saltiness, enhances umami flavor, and provides a base of acidity and sweetness, achieving a balance between health and flavor integrity.

[0077] (III) Achieving multi-functional integration of "one sauce replacing multiple ingredients", revolutionizing traditional methods of steaming fish and seafood cooking. Existing seasoning methods for steamed fish require multiple ingredients, including cooking wine to remove fishy odor, ginger and garlic to enhance aroma, steamed fish soy sauce to improve umami, and chili sauce to add spiciness. This process is cumbersome and carries high risks associated with additives. This invention utilizes the natural chemical and enzymatic properties of fermented glutinous rice residue to integrate five functions—removing fishy odor, enhancing aroma, improving umami, adding spiciness, and promoting digestion—into a single sauce.

[0078] Technical principles and effects: 1. Natural Deodorization: The ethanol, organic acids, and proteases produced during the fermentation of glutinous rice lees effectively remove fishy odor components such as trimethylamine from fish and seafood through three pathways: esterification (ethanol reacts with fishy fatty acids to form aromatic esters), volatilization (alcohol carries fishy substances into the air), and enzymatic decomposition (proteases break down fishy proteins). This differs from traditional cooking wines that rely solely on alcohol volatilization or the masking strategy of chemical deodorizers; it represents a synergistic biochemical deodorization mechanism.

[0079] 2. In-situ generation of complex aromas: During fermentation, lactic acid bacteria and yeast produce esters such as ethyl acetate and ethyl lactate, which blend with limonene in dried tangerine peel, the fruity aroma of hawthorn, and allicin in garlic to form a complex aroma network of "fermentation aroma-fruity aroma-spicy aroma". It can impart a rich flavor to food as soon as you open the lid, without the need to add any additional flavorings or compound seasonings.

[0080] 3. Functional Integration Verification: Taking steamed fish as an example, the product of this invention can replace five seasonings: cooking wine, chopped chili, ginger, garlic, soy sauce, and MSG. The cooking steps are reduced from the traditional 10 steps (traditional steamed fish involves cleaning the fish head, marinating with cooking wine and ginger slices, chopping chopped chili, fermented black beans, ginger, and garlic, stir-frying the compound sauce in hot oil, adding various flavor-enhancing seasonings, discarding the marinade, covering with the sauce, steaming, heating oil in a separate pot to drizzle over the surface, and finally plating and serving, totaling more than ten tedious steps) to "one sauce and one steaming" steps, which greatly simplifies the cooking process and eliminates the dependence on chemical cooking wine and compound flavor enhancers, meeting the needs of modern convenient and healthy kitchens.

[0081] (iv) Modern and controllable transformation of intangible cultural heritage crafts to achieve product stability and commercialization compatibility. Traditional fermented chili sauce relies on experience-based operations, resulting in significant fluctuations in product quality and a short shelf life. This invention transforms this intangible cultural heritage craft into a standardized technology suitable for industrial production through standardized microbial inoculation, precise temperature-controlled fermentation, critical control point management, and gentle pasteurization combined with aseptic vacuum packaging.

[0082] Technical principles and effects: 1. Controllable process: The fermentation temperature is clearly specified as 25-30℃, the time as 5-7 days, and the daily stirring frequency. With the help of sodium D-isoascorbate (color protection and preservation) and a low pH environment (4.2-4.5), a shelf life of 6 months at room temperature is achieved, which solves the problems of browning and can swelling of traditional products.

[0083] 2. Protection of heat-sensitive nutrients: Unlike high-temperature and high-pressure sterilization, which destroys the activity of lactic acid bacteria and vitamin C, this invention uses pasteurization at 65℃ for 30 minutes, combined with aseptic vacuum filling. While ensuring that the microbial indicators are qualified, it retains the probiotic metabolites produced by fermentation and the natural vitamin C in chili peppers (≥25mg / 100g) to the greatest extent, forming a differentiated nutritional advantage for the product.

[0084] In summary, this invention is not a simple imitation or substitution of traditional fermented chili sauce, but rather a systematic solution to common technical challenges in the existing chili sauce and steamed fish condiment industry, such as high sodium content, high additive content, limited functionality, and unstable flavor, through four core innovations: microbial enhanced fermentation technology, a low-sodium compound seasoning system, a multifunctional enzymatic chemical deodorization mechanism, and modern control of intangible cultural heritage techniques. Its technical solution combines cultural heritage, health benefits, and industrial feasibility, demonstrating significant creative and practical value.

Claims

1. A low-sodium compound seasoning sauce based on the co-fermentation of glutinous rice lees and lactic acid bacteria, characterized in that, Contains the following components in parts by weight: The ingredients are: 450-550 parts of chili pepper, 200-300 parts of glutinous rice lees, 40-60 parts of low-sodium salt, 50-70 parts of old yellow ginger, 50-70 parts of garlic, 30-50 parts of hawthorn, 8-12 parts of shiitake mushroom powder, 8-12 parts of trehalose and / or erythritol, 8-12 parts of dried tangerine peel, and 1-2 parts of lactic acid bacteria; the potassium chloride content in the low-sodium salt is 25%-35%; the lactic acid bacteria are composed of Lactobacillus plantarum and Lactococcus fermentum, and the mass ratio of Lactobacillus plantarum to Lactococcus fermentum is 1.5-2.5:

1.

2. The low-sodium compound seasoning sauce according to claim 1, characterized in that, It also contains sodium D-isoascorbate, with an addition amount of 0.1-0.3 parts by weight.

3. The low-sodium compound seasoning sauce according to claim 1 or 2, characterized in that, It also contains citric acid, and the pH of the low-sodium compound seasoning sauce is not higher than 4.5 when added to it.

4. The low-sodium compound seasoning sauce according to claim 1 or 2, characterized in that, The chili peppers are stemmed, washed, and cut into pieces; The glutinous rice lees are made by steaming glutinous rice, inoculating it with yeast, and then fermenting it. The old ginger was washed and crushed into a paste; The garlic was washed and minced. The hawthorn berries were steamed and then mashed into a paste. The dried tangerine peel is pulverized into tangerine peel powder using ultra-fine grinding. The lactic acid bacteria are in powder form.

5. The method for preparing the low-sodium compound seasoning sauce according to claim 1, characterized in that, step include: Pretreated bird's eye chili, glutinous rice lees, low-sodium salt, old yellow ginger, garlic, hawthorn, shiitake mushroom powder, dried tangerine peel, and lactic acid bacteria are mixed evenly according to the weight ratio described in claim 1, sealed, and fermented at a constant temperature. After fermentation, trehalose and / or erythritol are added according to the weight ratio described in claim 1 and mixed evenly to obtain a low-sodium compound seasoning sauce.

6. The preparation method according to claim 5, characterized in that, After fermentation, sodium D-isoascorbate was added and mixed well. The amount of sodium D-isoascorbate added was 0.1-0.3 parts by weight.

7. The preparation method according to claim 5, characterized in that, After fermentation, citric acid is added until the pH of the low-sodium compound seasoning sauce is no higher than 4.

5.

8. The preparation method according to claim 5, characterized in that, The constant temperature fermentation is 25℃-30℃, and the fermentation time is 5-7 days.

9. The preparation method according to claim 5, characterized in that, It also includes pasteurizing the low-sodium compound seasoning sauce, and then rapidly cooling it to below 40°C after pasteurization.

10. The preparation method according to claim 5, characterized in that, The chili peppers are processed by removing the stems, washing, and cutting them into pieces; The glutinous rice lees are made by steaming glutinous rice, inoculating it with yeast, and then fermenting it. The old ginger was washed and crushed into a paste; The garlic was washed and minced. The hawthorn berries were steamed and then mashed into a paste. The dried tangerine peel is pulverized into tangerine peel powder using ultra-fine grinding. The lactic acid bacteria are in powder form.

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