A sweet and sour sauce seasoning and a method of preparing the same

Abstract

The application provides a sugar vinegar sauce seasoning and a preparation method thereof, and relates to the technical field of food processing.The preparation method comprises the following steps: S1, preparing raw materials; S2, subjecting waxy rice to gelatinization, saccharification and transglycosidase enzymolysis reaction to obtain a low-sugar waxy rice saccharification liquid; S3, uniformly mixing the low-sugar waxy rice saccharification liquid with soybean meal and yeast extract, adding a compound flavor protease and performing enzyme hydrolysis under heat preservation to obtain a high-fresh compound protease hydrolysis liquid; and S4, uniformly mixing the high-fresh compound protease hydrolysis liquid with brewing rice vinegar, edible salt, caramel color and water, and then performing homogenization and sterilization to obtain the sugar vinegar sauce seasoning.The application substantially reduces the sweetness by using saccharifying enzyme and transglycosidase technology, and improves the umami and mellow taste of the sugar vinegar sauce seasoning by using the compound flavor protease technology, thereby avoiding the concerns of consumers about chemical flavor enhancers.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a sweet and sour sauce seasoning and its preparation method. Background Technology

[0002] Sweet and sour sauce is a classic complex condiment characterized by its sweet and sour flavor. Its basic recipe mainly consists of white sugar, vinegar, soy sauce, salt, and starch. Traditional sweet and sour sauce relies on a high proportion of sucrose (or rock sugar) for its full sweetness, uses brewed vinegar or acetic acid for its main sourness, adds MSG to enhance umami, and uses starch for thickening to achieve a thick coating. However, with increasing consumer health awareness and evolving dietary demands, traditional sweet and sour sauce is gradually revealing problems at the product level: high sugar and high calorie content, monotonous flavor relying on additives, and failure to meet hygiene labeling requirements. People are not only concerned about taste but also about whether the product is healthy to eat.

[0003] Current research on sweet and sour sauce products mainly focuses on direct preparation. For example, CN107692147A discloses a processing method for sweet and sour sauce, using ingredients such as 500g water, 350g rock sugar, 350g white sugar, 220g tomato sauce, 200g soybean oil, 190g white vinegar, 190g aged vinegar, 31g salt, 30g dark soy sauce, 6g xanthan gum, and 40g garlic. The product is prepared by high-temperature stir-frying, seasoning, sterilization, and quick-freezing. CN104116067B provides a convenient and nutritious method for preparing tomato sweet and sour sauce. This method also involves mixing, homogenizing, heating, and bottling ingredients such as tomato sauce, white sugar, white vinegar, xanthan gum, and pectin. While these two technologies can extend the product's shelf life, they result in high transportation costs and high sugar content, with rock sugar or white sugar accounting for as much as 35%, which is detrimental to human health.

[0004] For example, CN12020639A discloses a method for preparing a low-sodium, potassium-rich sweet and sour sauce. This technology first uses ultrasonic extraction to extract potassium from sugar kelp and purple sweet potato, and then uses vacuum concentration to compound and produce a potassium-rich sauce. Next, it uses two strains of lactic acid bacteria and yeast to ferment red beet root juice (sugar content 12%) to produce lactic acid and amino acids to provide the product with a natural sour taste. Finally, it uses microcapsule preparation, ion exchange potassium enrichment and vacuum concentration to compound and produce a low-sodium, potassium-rich sweet and sour sauce. This technology has more prominent functional characteristics than traditional sweet and sour sauce, but it is technically difficult to implement, the process is complicated, and it is not easy to promote and apply. Summary of the Invention

[0005] To address the problems of high sugar and high calorie content, monotonous flavor and insufficient umami, and excessive food additives, this invention provides a healthy sweet and sour sauce condiment that uses bio-enzymatic hydrolysis technology to prepare a low-sweetness, umami-rich, and naturally flavorful condiment without the addition of artificial sweeteners and monosodium glutamate.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a method for preparing a sweet and sour sauce seasoning, comprising: S1. Prepare the ingredients, including glutinous rice, soybean meal, yeast extract, brewed rice vinegar, salt, caramel color and water; S2, glutinous rice undergoes gelatinization, saccharification and transglycosylation reactions to obtain a low-sugar glutinous rice saccharification liquid; S3, mix the low-sugar glutinous rice saccharification liquid with soybean meal and yeast extract evenly, add compound flavor protease for incubation and enzymatic hydrolysis, and obtain high-freshness compound protease hydrolysate. S4 involves thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar, edible salt, caramel coloring, and water, followed by homogenization and sterilization to obtain the sweet and sour sauce seasoning.

[0007] Preferably, in S1, the raw materials, by weight, include: 30-55 parts glutinous rice, 15-27.5 parts soybean meal, 6-11 parts yeast extract, 36-66 parts brewed rice vinegar, 3.6-6.6 parts edible salt, 0.9-1.65 parts caramel color, and 207-379 parts water.

[0008] Preferably, the total acid content of the brewed rice vinegar is ≥5.0g / 100mL.

[0009] Preferably, in S2, the preparation method of the low-sugar glutinous rice saccharification liquid is as follows: S21. Wash the glutinous rice and add water to cover the rice grains by about 5cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed by fingers. Drain the water and steam under pressure for 15-20 minutes at a temperature of 105-115℃ and a pressure of 0.05-0.07MPa to obtain gelatinized glutinous rice. S22, cool the gelatinized glutinous rice to 55~60℃, stir evenly to make porridge-like mash, adjust the pH to 4.5~5.0 with citric acid, add 0.45~0.83wt% saccharifying enzyme, and enzymatically hydrolyze at 50~55℃ for 2~3 hours to obtain saccharified glutinous rice; S23: Keeping the enzymatic hydrolysis temperature and pH unchanged in S22, add 0.60~1.10wt% transglycoside enzyme and continue enzymatic hydrolysis for 4~6 h. Then, heat the hydrolysate to 85~90℃ and hold for 20~30 min to inactivate the enzyme, and obtain low-sugar glutinous rice saccharification solution.

[0010] Preferably, in S23, the change in reducing sugar content is monitored using the 3,5-dinitrosalicylic acid method during the transglycosylation process, and the enzymatic digestion is completed when the sample color changes from dark brownish-red to light brownish-red.

[0011] Preferably, in S3, the preparation method of the high-freshness complex protease hydrolysate is as follows: S31, mix the low-sugar glutinous rice saccharification liquid with soybean meal and yeast extract evenly, then add compound flavor protease, adjust the pH value to 6.5~7.0 with sodium hydroxide, and enzymatically hydrolyze at 50~55℃ for 4~5 h to obtain enzymatic hydrolysate; S32, heat the enzymatic hydrolysate to 90~95℃, maintain for 15~20 min, inactivate the enzyme, and then filter to obtain a high-freshness complex protease hydrolysate.

[0012] Preferably, in step S32, the enzymatic hydrolysis is completed after the amino acid nitrogen content of the hydrolysate is measured and stabilized during the enzymatic hydrolysis process.

[0013] Preferably, in step S4, during homogenization, the pressure is 15~25MPa, the temperature is 60~70℃, and the number of times is 2.

[0014] Preferably, in S4, ultra-high temperature instantaneous sterilization is used during sterilization, with a temperature of 115~120℃ and a time of 3~5 seconds.

[0015] Secondly, the present invention provides a sweet and sour sauce prepared by the aforementioned method, wherein the content of reducing sugar in the sweet and sour sauce is <0.8 g / 100mL and the content of amino acid nitrogen is >0.3 g / 100mL.

[0016] This invention provides a method for preparing a sweet and sour sauce seasoning. It utilizes saccharifying enzyme and transglycosylation enzyme technology to convert maltose in glutinous rice raw materials into isomaltooligosaccharides, which are low in sweetness, have a low glycemic index, and possess prebiotic functions. This method abandons the traditional approach of simply using artificial sweeteners or reducing sucrose, achieving a substantial reduction in sweetness. Simultaneously, it employs complex flavor protease technology to deeply enzymatically hydrolyze proteins in soybean meal and yeast extracts, naturally releasing a large amount of natural umami amino acids and flavor peptides. This enhances the umami and rich flavor of the sweet and sour sauce seasoning, avoiding consumer concerns about chemical flavor enhancers.

[0017] In preparing the low-sugar glutinous rice saccharification liquid, glutinous rice is used as the base. The sugar solution produced by the enzymatic hydrolysis of pure amylopectin in glutinous rice has natural high viscosity and transparency, resulting in a good coating effect, a bright red color, and stable quality as the finished sweet and sour sauce does not easily become watery or thinner after cooling. At the same time, the rice aroma and mellowness of the enzymatic hydrolysis products blend with the umami flavor produced by enzymatic hydrolysis, the sour aroma of brewed rice vinegar, and the mellow sweetness of oligosaccharides to form a complex and harmonious flavor profile.

[0018] The sweet and sour sauce prepared by the method proposed in this invention does not contain any food additives, uses healthy and readily available raw materials, has low sugar content and outstanding umami flavor, and has good promotion and application value. Detailed Implementation

[0019] In the following description, specific details such as particular system architectures and techniques are set forth for illustrative purposes and not for limitation, in order to provide a thorough understanding of the embodiments of the invention. However, those skilled in the art will understand that the invention can be implemented in other embodiments without these specific details. In other instances, detailed descriptions of well-known drone identification technologies, drone identification algorithms, and electronic devices are omitted so as not to obscure the description of the invention with unnecessary detail.

[0020] The terminology used in the following embodiments is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used in the specification and appended claims of this invention, the singular expressions “a,” “the,” “the,” and “the” are intended to also include expressions such as “one or more,” unless the context clearly indicates otherwise.

[0021] As people become increasingly concerned about the healthiness of food products, traditional sweet and sour sauces rely on a high proportion of sucrose (or rock sugar) for a full sweetness, use brewed vinegar or acetic acid for the main sourness, add MSG to enhance umami, and use starch for thickening to achieve a thick coating. To reduce the sweetness and umami of sweet and sour sauces, this invention proposes using enzymatic hydrolysis technology to prepare a healthy sweet and sour sauce condiment with low sweetness, ample umami, and a rich, natural flavor without adding artificial sweeteners or MSG.

[0022] Enzymatic hydrolysis is a green and precise modern biotechnology that uses different enzymes to break down large molecules in food raw materials into smaller molecules. Due to its high efficiency, specificity, safety, environmental friendliness, and mild conditions, it can be used in the field of food processing technology, especially in products such as soy sauce and beer brewing.

[0023] In a first aspect, the present invention provides a method for preparing a sweet and sour sauce seasoning, comprising: S1. Prepare the raw materials, including: 30-55 parts by weight of glutinous rice, 15-27.5 parts by weight of soybean meal, 6-11 parts by weight of yeast extract, 36-66 parts by weight of brewed rice vinegar, 3.6-6.6 parts by weight of edible salt, 0.9-1.65 parts by weight of caramel color, and 207-379 parts by weight of water.

[0024] S2, glutinous rice undergoes gelatinization, saccharification, and transglycosylation reactions to obtain a low-sugar glutinous rice saccharification solution, specifically: S21. Wash the glutinous rice and add water to cover the rice grains by about 5cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed by fingers. Drain the water and steam under pressure for 15-20 minutes at a temperature of 105-115℃ and a pressure of 0.05-0.07MPa to obtain gelatinized glutinous rice. S22, cool the gelatinized glutinous rice to 55~60℃, stir evenly to make porridge-like mash, adjust the pH to 4.5~5.0 with citric acid, add 0.45~0.83wt% saccharifying enzyme, and enzymatically hydrolyze at 50~55℃ for 2~3 hours to obtain saccharified glutinous rice; S23: Keeping the enzymatic hydrolysis temperature and pH unchanged in S22, add 0.60~1.10wt% transglycoside enzyme and continue enzymatic hydrolysis for 4~6 h. Then, heat the hydrolysate to 85~90℃ and hold for 20~30 min to inactivate the enzyme, and obtain low-sugar glutinous rice saccharification solution.

[0025] During the transglycosylation process, the 3,5-dinitrosalicylic acid method was used to monitor the change in reducing sugar content. The digestion was completed when the sample color changed from dark brownish-red to light brownish-red.

[0026] S3, mix the low-sugar glutinous rice saccharification liquid with soybean meal and yeast extract evenly, add compound flavor protease and incubate for enzymatic hydrolysis to obtain a high-freshness compound protease hydrolysate, specifically: S31, mix the low-sugar glutinous rice saccharification liquid with soybean meal and yeast extract evenly, then add compound flavor protease, adjust the pH value to 6.5~7.0 with sodium hydroxide, and enzymatically hydrolyze at 50~55℃ for 4~5 h to obtain enzymatic hydrolysate; S32, heat the enzymatic hydrolysate to 90~95℃, maintain for 15~20 min, inactivate the enzyme, and then filter to obtain a high-freshness complex protease hydrolysate.

[0027] During the enzymatic hydrolysis process, samples were taken to detect the amino acid nitrogen content of the hydrolysate, and the hydrolysis was completed once it reached a stable level.

[0028] S4 involves thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar, edible salt, caramel coloring, and water, followed by homogenization and sterilization to obtain the sweet and sour sauce seasoning.

[0029] During homogenization, the pressure is 15~25MPa, the temperature is 60~70℃, and the number of cycles is 2.

[0030] Sterilization is performed using ultra-high temperature instantaneous sterilization, with a temperature of 115~120℃ and a time of 3~5 seconds.

[0031] S5, filling, finished product.

[0032] This invention discloses a method for preparing a sweet and sour sauce that abandons the traditional approach of using multiple sugars and additives in sweet and sour sauces. Instead, it employs bio-enzyme technology to reduce the sweetness of the sauce. Using glutinous rice as the raw material, it utilizes saccharifying enzymes and transglycosidases to precisely convert the starch in the glutinous rice into isomaltooligosaccharides, which not only reduces the sugar content but also maintains the product's texture. Furthermore, it utilizes a complex flavor protease to simulate the digestive process, degrading large protein molecules into smaller amino acids and flavor peptides, thereby enhancing the product's natural umami flavor. This eliminates reliance on chemically synthesized flavor enhancers (such as flavor nucleotides), thus alleviating consumer concerns about preservatives, artificial sweeteners, and excessive processing. The resulting product exhibits improvements in sugar content, flavor, and health benefits.

[0033] In the above methods, the glucoamylase, transglycosidase, and complex flavor protease were all commercially available. The glucoamylase was from Longda brand, Shandong Longket Enzyme Preparation Co., Ltd. The transglycosidase, also known as β-glucosidase, was from Yingya brand, Hefei Yingya Biotechnology Co., Ltd. The complex flavor protease was from Yuanyi brand, Guangzhou Huaqi Biotechnology Co., Ltd.

[0034] Secondly, the present invention provides a sweet and sour sauce prepared by the aforementioned method, wherein the content of reducing sugar in the sweet and sour sauce is <0.8 g / 100mL and the content of amino acid nitrogen is >0.3 g / 100mL.

[0035] The raw materials used in the following examples are: Glutinous rice: Grade A glutinous rice, Zhenjiang Hengshun Rice Industry Co., Ltd.; Soybean meal: Edible soybean meal, Jiangsu Yongyou Food Technology Co., Ltd.; Yeast extract: Basic umami flavor YE, model FA28, Angel Yeast Co., Ltd.; Brewed Rice Vinegar: Hengshun Pure Rice Vinegar, total acidity ≥3.5g / 100mL, Jiangsu Hengshun Vinegar Industry Co., Ltd.; Edible salt: Refined edible salt, Jiangsu Jinqiao Salt Manufacturing Co., Ltd.; Caramel color: Single caramel color (ordinary method), model ZS-01A, Xiangyu Biotechnology (Yueyang) Co., Ltd.

[0036] Example 1 This embodiment provides a sweet and sour sauce seasoning, the preparation method of which includes the following steps: S1. Prepare the ingredients: 50 parts by weight of glutinous rice, 25 parts by weight of soybean meal, 10 parts by weight of yeast extract, 60 parts by weight of brewed rice vinegar, 6 parts by weight of edible salt, 1.5 parts by weight of caramel color, and 345 parts by weight of water.

[0037] S2, Preparation of Low-Sugar Glutinous Rice Saccharification Solution: First, wash the glutinous rice and add water to cover the rice grains by about 5 cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed with fingers. Drain the water and steam in a steamer at 115℃ and 0.07MPa for 15 minutes to ensure complete gelatinization. Second, break up the steamed glutinous rice, add water, and stir until the temperature drops to 55℃ to form a porridge-like mash. Adjust the pH to 4.5 with citric acid, add 0.75wt% saccharifying enzyme, and hydrolyze at 50℃ for 3 hours. Finally, while maintaining the temperature and pH, add 1wt% transglycosylase and continue hydrolysis for 6 hours. Detect the change in reducing sugar content using the 3,5-dinitrosalicylic acid method. When the sample color changes from dark brownish-red to light brownish-red, the hydrolysis is complete. Heat the hydrolysate to 85℃ and hold for 30 minutes to inactivate the enzyme, obtaining the low-sugar glutinous rice saccharification solution.

[0038] S3, Preparation of high-freshness complex protease hydrolysate: The low-sugar glutinous rice saccharification liquid was mixed evenly with soybean meal and yeast extract, and 1.25wt% complex flavor protease was added. The pH value was adjusted to 6.5 with sodium hydroxide. The hydrolysate was carried out at 50℃ for 5 h. After sampling and detecting the amino acid nitrogen content of the hydrolysate, the hydrolysate was heated to 90℃ and maintained for 20 min to inactivate the enzyme. Solid-liquid separation was carried out using a plate and frame filter to obtain high-freshness complex protease hydrolysate.

[0039] S4, Preparation and Homogenization: After thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar (total acid content ≥5.0g / 100mL), edible salt, caramel color and replenished water, place it in a high-pressure homogenizer and homogenize twice under the conditions of 15MPa pressure and 60℃ to obtain sweet and sour sauce.

[0040] S5, Sterilization: Place the sweet and sour sauce in an ultra-high temperature instantaneous sterilizer at 115°C for 5 seconds.

[0041] S6, filling, finished product.

[0042] Example 2 This embodiment provides a sweet and sour sauce seasoning, the preparation method of which includes the following steps: S1. Prepare the ingredients: 30 parts by weight of glutinous rice, 15 parts by weight of soybean meal, 6 parts by weight of yeast extract, 36 parts by weight of brewed rice vinegar, 3.6 parts by weight of edible salt, 0.9 parts by weight of caramel color, and 207 parts by weight of water.

[0043] S2, Preparation of Low-Sugar Glutinous Rice Saccharification Solution: First, wash the glutinous rice and add water to cover the rice grains by about 5 cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed with fingers. Drain the water and steam in a steamer at 114℃ and 0.06MPa for 16 minutes to ensure complete gelatinization. Second, break up the steamed glutinous rice, add water, and stir until the temperature drops to 56℃ to form a porridge-like mash. Adjust the pH to 4.6 with citric acid, add 0.45wt% saccharifying enzyme, and hydrolyze at 51℃ for 2.5 hours. Finally, while maintaining the temperature and pH, add 0.60wt% transglycosylase and continue hydrolysis for 5.5 hours. Detect the change in reducing sugar content using the 3,5-dinitrosalicylic acid method. When the sample color changes from dark brownish-red to light brownish-red, the hydrolysis is complete. Heat the hydrolysate to 86℃ and hold for 28 minutes to inactivate the enzyme, obtaining the low-sugar glutinous rice saccharification solution.

[0044] S3, Preparation of high-freshness complex protease hydrolysate: The low-sugar glutinous rice saccharification liquid was mixed evenly with soybean meal and yeast extract, and 0.75wt% complex flavor protease was added. The pH value was adjusted to 6.6 with sodium hydroxide. The hydrolysate was carried out at 51℃ for 4.5 h. After sampling and detecting the amino acid nitrogen content of the hydrolysate, the hydrolysate was heated to 91℃ and maintained for 19 min to inactivate the enzyme. Solid-liquid separation was carried out using a plate and frame filter to obtain high-freshness complex protease hydrolysate.

[0045] S4, Preparation and Homogenization: After thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar (total acid content ≥5.0g / 100mL), edible salt, caramel color and replenished water, place it in a high-pressure homogenizer and homogenize twice under the conditions of 17MPa pressure and 62℃ to obtain sweet and sour sauce.

[0046] S5, Sterilization: Place the sweet and sour sauce in an ultra-high temperature instantaneous sterilizer at 116°C for 4.5 seconds.

[0047] S6, filling, finished product.

[0048] Example 3 This embodiment provides a sweet and sour sauce seasoning, the preparation method of which includes the following steps: S1. Prepare the ingredients: 35 parts by weight of glutinous rice, 17.5 parts by weight of soybean meal, 7 parts by weight of yeast extract, 42 parts by weight of brewed rice vinegar, 4.2 parts by weight of edible salt, 1.05 parts by weight of caramel color, and 241 parts by weight of water.

[0049] S2, Preparation of Low-Sugar Glutinous Rice Saccharification Solution: First, wash the glutinous rice and add water to cover the rice grains by about 5 cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed with fingers. Drain the water and steam in a steamer at 113℃ and 0.06MPa for 17 minutes to ensure complete gelatinization. Second, break up the steamed glutinous rice, add water, and stir until the temperature drops to 57℃ to form a porridge-like mash. Adjust the pH to 4.7 with citric acid, add 0.53wt% saccharifying enzyme, and hydrolyze at 52℃ for 2.5 hours. Finally, while maintaining the temperature and pH, add 0.70wt% transglycosidase and continue hydrolysis for 5 hours. Detect the change in reducing sugar content using the 3,5-dinitrosalicylic acid method. When the sample color changes from dark brownish-red to light brownish-red, the hydrolysis is complete. Heat the hydrolysate to 87℃ and hold for 26 minutes to inactivate the enzyme, obtaining the low-sugar glutinous rice saccharification solution.

[0050] S3, Preparation of high-freshness complex protease hydrolysate: The low-sugar glutinous rice saccharification liquid was mixed evenly with soybean meal and yeast extract, and 0.88wt% complex flavor protease was added. The pH value was adjusted to 6.7 with sodium hydroxide. The hydrolysate was carried out at 52℃ for 4.5 h. After sampling and detecting the amino acid nitrogen content of the hydrolysate, the hydrolysate was heated to 92℃ and maintained for 18 min to inactivate the enzyme. Solid-liquid separation was carried out using a plate and frame filter to obtain high-freshness complex protease hydrolysate.

[0051] S4, Preparation and Homogenization: After thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar (total acid content ≥5.0g / 100mL), edible salt, caramel color and replenished water, place it in a high-pressure homogenizer and homogenize twice under the conditions of 19MPa pressure and 64℃ to obtain sweet and sour sauce.

[0052] S5, Sterilization: Place the sweet and sour sauce in an ultra-high temperature instantaneous sterilizer at 117°C for 4 seconds.

[0053] S6, filling, finished product.

[0054] Example 4 This embodiment provides a sweet and sour sauce seasoning, the preparation method of which includes the following steps: S1. Prepare the ingredients: 40 parts by weight of glutinous rice, 20 parts by weight of soybean meal, 8 parts by weight of yeast extract, 48 parts by weight of brewed rice vinegar, 4.8 parts by weight of edible salt, 1.20 parts by weight of caramel color, and 276 parts by weight of water.

[0055] S2, Preparation of Low-Sugar Glutinous Rice Saccharification Solution: First, wash the glutinous rice and add water to cover the rice grains by about 5 cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed with fingers. Drain the water and steam in a steamer at 112℃ and 0.06MPa for 18 minutes to ensure complete gelatinization. Second, break up the steamed glutinous rice, add water, and stir until the temperature drops to 58℃ to form a porridge-like mash. Adjust the pH to 4.8 with citric acid, add 0.60wt% saccharifying enzyme, and hydrolyze at 53℃ for 2.5 hours. Finally, while maintaining the temperature and pH, add 0.80wt% transglycosylase and continue hydrolysis for 4.5 hours. Detect the change in reducing sugar content using the 3,5-dinitrosalicylic acid method. When the sample color changes from dark brownish-red to light brownish-red, the hydrolysis is complete. Heat the hydrolysate to 88℃ and hold for 24 minutes to inactivate the enzyme, obtaining the low-sugar glutinous rice saccharification solution.

[0056] S3, Preparation of high-freshness complex protease hydrolysate: The low-sugar glutinous rice saccharification liquid was mixed evenly with soybean meal and yeast extract, and 1.00 wt% complex flavor protease was added. The pH value was adjusted to 6.8 with sodium hydroxide. The hydrolysate was carried out at 53℃ for 4.5 h. After sampling and detecting the amino acid nitrogen content of the hydrolysate, the hydrolysate was heated to 93℃ and maintained for 17 min to inactivate the enzyme. Solid-liquid separation was carried out using a plate and frame filter to obtain high-freshness complex protease hydrolysate.

[0057] S4, Preparation and Homogenization: After thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar (total acid content ≥5.0g / 100mL), edible salt, caramel color and replenished water, place it in a high-pressure homogenizer and homogenize twice under the conditions of 21MPa pressure and 66℃ to obtain sweet and sour sauce.

[0058] S5, Sterilization: Place the sweet and sour sauce in an ultra-high temperature instantaneous sterilizer at 118°C for 3.5 seconds.

[0059] S6, filling, finished product.

[0060] Example 5 This embodiment provides a sweet and sour sauce seasoning, the preparation method of which includes the following steps: S1. Prepare the ingredients: 45 parts by weight of glutinous rice, 22.5 parts by weight of soybean meal, 9 parts by weight of yeast extract, 54 parts by weight of brewed rice vinegar, 5.4 parts by weight of edible salt, 1.35 parts by weight of caramel color, and 310 parts by weight of water.

[0061] S2, Preparation of Low-Sugar Glutinous Rice Saccharification Solution: First, wash the glutinous rice and add water to cover the rice grains by about 5 cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed with fingers. Drain the water and steam in a steamer at 111℃ and 0.06MPa for 19 minutes to ensure complete gelatinization. Second, break up the steamed glutinous rice, add water, and stir until the temperature drops to 59℃ to form a porridge-like mash. Adjust the pH to 4.9 with citric acid, add 0.68wt% saccharifying enzyme, and hydrolyze at 54℃ for 2.5 hours. Finally, while maintaining the temperature and pH, add 0.90wt% transglycosylase and continue hydrolysis for 4.5 hours. Detect the change in reducing sugar content using the 3,5-dinitrosalicylic acid method. When the sample color changes from dark brownish-red to light brownish-red, the hydrolysis is complete. Heat the hydrolysate to 89℃ and hold for 22 minutes to inactivate the enzyme, obtaining the low-sugar glutinous rice saccharification solution.

[0062] S3, Preparation of high-freshness complex protease hydrolysate: The low-sugar glutinous rice saccharification liquid was mixed evenly with soybean meal and yeast extract, and 1.13wt% complex flavor protease was added. The pH value was adjusted to 6.9 with sodium hydroxide. The hydrolysate was carried out at 54℃ for 4.5 h. After sampling and testing the amino acid nitrogen content of the hydrolysate, the hydrolysate was heated to 94℃ and maintained for 16 min to inactivate the enzyme. Solid-liquid separation was carried out using a plate and frame filter to obtain high-freshness complex protease hydrolysate.

[0063] S4, Preparation and Homogenization: After thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar (total acid content ≥5.0g / 100mL), edible salt, caramel color and water, place it in a high-pressure homogenizer and homogenize twice under a pressure of 23MPa and a temperature of 68℃ to obtain the sweet and sour sauce.

[0064] S5, Sterilization: Place the sweet and sour sauce in an ultra-high temperature instantaneous sterilizer at 119°C for 3.5 seconds.

[0065] S6, filling, finished product.

[0066] Example 6 This embodiment provides a sweet and sour sauce seasoning, the preparation method of which includes the following steps: S1. Prepare the ingredients: 55 parts by weight of glutinous rice, 27.5 parts by weight of soybean meal, 11 parts by weight of yeast extract, 66 parts by weight of brewed rice vinegar, 6.6 parts by weight of edible salt, 1.65 parts by weight of caramel color, and 379 parts by weight of water.

[0067] S2, Preparation of Low-Sugar Glutinous Rice Saccharification Solution: First, wash the glutinous rice and add water to cover the rice grains by about 5 cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed with fingers. Drain the water and steam in a steamer at 105℃ and 0.05MPa for 20 minutes to ensure complete gelatinization. Second, break up the steamed glutinous rice, add water, and stir until the temperature drops to 60℃ to form a porridge-like mash. Adjust the pH to 5 with citric acid, add 0.83wt% saccharifying enzyme, and hydrolyze at 55℃ for 2 hours. Finally, while maintaining the temperature and pH, add 1.10wt% transglycosylase and continue hydrolysis for 4 hours. Detect the change in reducing sugar content using the 3,5-dinitrosalicylic acid method. When the sample color changes from dark brownish-red to light brownish-red, the hydrolysis is complete. Heat the hydrolysate to 90℃ and hold for 20 minutes to inactivate the enzyme, obtaining the low-sugar glutinous rice saccharification solution.

[0068] S3, Preparation of high-freshness complex protease hydrolysate: The low-sugar glutinous rice saccharification liquid was mixed evenly with soybean meal and yeast extract, and 1.38 wt% complex flavor protease was added. The pH value was adjusted to 7 with sodium hydroxide. The hydrolysate was carried out at 55℃ for 4 h. After sampling and detecting the amino acid nitrogen content of the hydrolysate, the hydrolysate was heated to 95℃ and maintained for 15 min to inactivate the enzyme. Solid-liquid separation was carried out using a plate and frame filter to obtain high-freshness complex protease hydrolysate.

[0069] S4, Preparation and Homogenization: After thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar (total acid content ≥5.0g / 100mL), edible salt, caramel color and water, place it in a high-pressure homogenizer and homogenize twice under a pressure of 25MPa and a temperature of 70℃ to obtain the sweet and sour sauce.

[0070] S5, Sterilization: Place the sweet and sour sauce in an ultra-high temperature instantaneous sterilizer at 120°C for 3 seconds.

[0071] S6, filling, finished product.

[0072] Comparative Example 1 This comparative example provides a sweet and sour sauce seasoning, which differs from Example 1 only in that the glutinous rice in the ingredients is replaced with regular rice.

[0073] Comparative Example 2 This comparative example provides a sweet and sour sauce seasoning, which differs from Example 1 only in that glutinous rice is replaced with white sugar in the ingredients, while the amount of ingredients remains the same.

[0074] The difference between its preparation method and Example 1 is in step (1): without adding saccharifying enzyme and transglycosylation enzyme, directly use 150kg of water and 50kg of white sugar to stir and dissolve to make sugar water.

[0075] Comparative Example 3 This comparative example provides a sweet and sour sauce seasoning, which differs from Example 1 only in that the glutinous rice in the raw materials is replaced with white sugar, and the soybean meal and yeast extract are replaced with brewed soy sauce, while the amount of raw materials remains the same.

[0076] The preparation method differs from Example 1 in that it omits enzymatic hydrolysis with saccharifying enzymes, transglycoses, and complex flavor proteases, and is directly formulated. The steps are as follows: (1) Mixing and homogenizing: Mix the white sugar, brewed soy sauce and brewed rice vinegar (total acid content ≥5.0g / 100mL), edible salt, caramel color and water thoroughly, place them in a high pressure homogenizer, homogenize twice under a pressure of 25MPa and a temperature of 70℃, and sterilize to obtain sweet and sour sauce.

[0077] (2) Sterilization: Place the sweet and sour sauce in an ultra-high temperature instantaneous sterilizer at 120°C for 3 seconds.

[0078] (3) Filling and finished products.

[0079] Comparative Example 4 This comparative example is a method for preparing a convenient and nutritious tomato sweet and sour sauce, as disclosed in publication number CN104116067B. The raw material composition is as follows: 10 kg tomato paste, 30 kg white sugar, 0.1 kg xanthan gum, 0.04 kg pectin, 12 kg white vinegar, 0.8 kg salt, 0.5 kg concentrated lemon juice, 0.2 kg citric acid, 0.001 kg onion powder, and 0.003 kg white pepper powder.

[0080] Comparative Example 5 This comparative example is a processing method for sweet and sour sauce provided in publication number CN107692147A, the raw material composition of which is as follows: 200g soybean oil, 220g tomato sauce, 40g garlic cloves, 30g dark soy sauce, 350g rock sugar, 31g salt, 350g white sugar, 6g xanthan gum, 190g white vinegar, 190g aged vinegar, and 500g water.

[0081] Comparative Example 6 This comparative example uses commercially available sweet and sour sauce seasoning No. 1.

[0082] Comparative Example 7 This comparative example uses commercially available sweet and sour sauce seasoning No. 2.

[0083] Test case 1. The sensory and physicochemical indicators of the sweet and sour sauce seasonings in Examples 1-6 and Comparative Examples 1-7 were compared and analyzed.

[0084] (1) Sensory evaluation of sweet and sour sauce seasoning: Sensory evaluation method: An evaluation panel of 10 professionally trained sensory evaluators was invited to conduct sensory evaluation of the sweet and sour sauce seasoning using descriptive quantitative analysis. The evaluation criteria are shown in Table 1 below.

[0085] Table 1. Sensory Evaluation Table for Sweet and Sour Sauce Seasoning

[0086] (2) Evaluation methods for physicochemical indicators: The determination of amino acid nitrogen content was performed in accordance with GB / T 18186—2000 "Brewed Soy Sauce".

[0087] The determination of reducing sugar content shall be in accordance with GB 5009.7-2016 National Food Safety Standard - Determination of Reducing Sugars in Food.

[0088] 2. Results Analysis Table 2. Sensory evaluation results of sweet and sour sauce seasoning

[0089] As shown in Table 2, the overall sensory scores of Examples 1-6 and Comparative Example 1 were all above 90 points. The sweet and sour ratio was well-balanced, resulting in a rich and layered taste with a prominent umami flavor and the characteristic aroma of sweet and sour sauce. The color was a clear, glossy amber without obvious sediment. Comparative Examples 2, 3, and 4 had an unbalanced sweet and sour ratio, being overly sweet. Comparative Examples 5, 6, and 7 had lower sensory scores, mainly due to the addition of various ingredients and food additives such as tomato sauce, garlic, and xanthan gum, which masked the unique flavor of the sweet and sour sauce itself.

[0090] Table 3. Results of amino acid nitrogen and reducing sugar content in sweet and sour sauce.

[0091] As can be seen from Table 3, the amino acid nitrogen content of Examples 1-6 is higher than that of Comparative Examples 1-7. The amino acid nitrogen content is positively correlated with the umami flavor of the product, and the higher the amino acid nitrogen content, the richer the umami substances. The reducing sugar content is also significantly lower than that of Comparative Examples 1-7, with an average of 0.55 g / 100 mL, which is significantly lower than that of the comparative examples.

[0092] It should be understood that the sequence number of each step in the above embodiments does not imply the order of execution. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present invention.

[0093] It should be understood that, when used in this specification and the appended claims, the term "comprising" indicates the presence of the described features, integrals, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or collections thereof.

[0094] References to "one embodiment" or "some embodiments" as described in this specification mean that one or more embodiments of the invention include a specific feature, structure, or characteristic described in connection with that embodiment. Therefore, the phrases "in one embodiment," "in some embodiments," "in other embodiments," "in still other embodiments," etc., appearing in different parts of this specification do not necessarily refer to the same embodiment, but rather mean "one or more, but not all, embodiments," unless otherwise specifically emphasized. The terms "comprising," "including," "having," and variations thereof mean "including but not limited to," unless otherwise specifically emphasized.

[0095] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a sweet and sour sauce seasoning, characterized in that, include: S1. Prepare the ingredients, including glutinous rice, soybean meal, yeast extract, brewed rice vinegar, salt, caramel color and water; S2, glutinous rice undergoes gelatinization, saccharification and transglycosylation reactions to obtain a low-sugar glutinous rice saccharification liquid; S3, mix the low-sugar glutinous rice saccharification liquid with soybean meal and yeast extract evenly, add compound flavor protease for incubation and enzymatic hydrolysis, and obtain high-freshness compound protease hydrolysate. S4 involves thoroughly mixing the high-freshness complex protease hydrolysate with brewed rice vinegar, edible salt, caramel coloring, and water, followed by homogenization and sterilization to obtain the sweet and sour sauce seasoning.

2. The method for preparing sweet and sour sauce according to claim 1, characterized in that, In S1, the raw materials include: 30-55 parts by weight of glutinous rice, 15-27.5 parts by weight of soybean meal, 6-11 parts by weight of yeast extract, 36-66 parts by weight of brewed rice vinegar, 3.6-6.6 parts by weight of edible salt, 0.9-1.65 parts by weight of caramel color, and 207-379 parts by weight of water.

3. The method for preparing sweet and sour sauce according to claim 1, characterized in that, The total acid content of brewed rice vinegar is ≥5.0g / 100mL.

4. The method for preparing sweet and sour sauce according to claim 1, characterized in that, In S2, the preparation method of the low-sugar glutinous rice saccharification liquid is as follows: S21. Wash the glutinous rice and add water to cover the rice grains by about 5cm. Soak at room temperature for 2-4 hours until the rice grains can be crushed by fingers. Drain the water and steam under pressure for 15-20 minutes at a temperature of 105-115℃ and a pressure of 0.05-0.07MPa to obtain gelatinized glutinous rice. S22, cool the gelatinized glutinous rice to 55~60℃, stir evenly to make porridge-like mash, adjust the pH to 4.5~5.0 with citric acid, add 0.45~0.83wt% saccharifying enzyme, and enzymatically hydrolyze at 50~55℃ for 2~3 hours to obtain saccharified glutinous rice; S23: Keeping the enzymatic hydrolysis temperature and pH unchanged in S22, add 0.60~1.10wt% transglycoside enzyme and continue enzymatic hydrolysis for 4~6 h. Then, heat the hydrolysate to 85~90℃ and hold for 20~30 min to inactivate the enzyme, and obtain low-sugar glutinous rice saccharification solution.

5. The method for preparing sweet and sour sauce according to claim 4, characterized in that, In S23, the change in reducing sugar content was monitored using the 3,5-dinitrosalicylic acid method during transglycosylation. The digestion was completed when the sample color changed from dark brownish-red to light brownish-red.

6. The method for preparing sweet and sour sauce according to claim 1, characterized in that, In S3, the preparation method of the high-freshness complex protease hydrolysate is as follows: S31, mix the low-sugar glutinous rice saccharification liquid with soybean meal and yeast extract evenly, then add compound flavor protease, adjust the pH value to 6.5~7.0 with sodium hydroxide, and enzymatically hydrolyze at 50~55℃ for 4~5 h to obtain enzymatic hydrolysate; S32, heat the enzymatic hydrolysate to 90~95℃, maintain for 15~20 min, inactivate the enzyme, and then filter to obtain a high-freshness complex protease hydrolysate.

7. The method for preparing sweet and sour sauce according to claim 6, characterized in that, In S32, the enzymatic hydrolysis is completed after the amino acid nitrogen content of the hydrolysate is measured and stabilized during the enzymatic hydrolysis process.

8. The method for preparing sweet and sour sauce according to claim 1, characterized in that, In S4, during homogenization, the pressure is 15~25MPa, the temperature is 60~70℃, and the number of cycles is 2.

9. The method for preparing sweet and sour sauce according to claim 1, characterized in that, In S4, ultra-high temperature instantaneous sterilization is used during sterilization, with a temperature of 115~120℃ and a time of 3~5 seconds.

10. A sweet and sour sauce seasoning obtained by the method for preparing sweet and sour sauce seasoning according to any one of claims 1 to 9, characterized in that, The reducing sugar content in this sweet and sour sauce is <0.8 g / 100mL; the amino acid nitrogen content is >0.3 g / 100mL.

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