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CN-122004447-A - Vegetable oyster sauce and preparation method and application thereof

CN122004447ACN 122004447 ACN122004447 ACN 122004447ACN-122004447-A

Abstract

The invention provides vegetarian oyster sauce, a preparation method and application thereof, and belongs to the technical field of foods. According to the preparation method of the oyster sauce, the oat enzymolysis liquid with natural sweetness is obtained by carrying out different treatments on the byproducts of enzymolysis and the enzymolysis on oat, meanwhile, the mushroom enzymolysis liquid is added, so that the oyster sauce has the composite flavor of mushrooms and oat, the taste is richer, the natural high-viscosity starch paste formed by pulping fresh mushrooms and oat bran powder which is a byproduct of enzymolysis on oat is increased, the moderate viscosity of the oyster sauce is ensured, the shelf stability of the oyster sauce is improved, the Maillard reaction is carried out on the mushroom enzymolysis liquid and the oat enzymolysis liquid to form natural color, no pigment is required to be added, the ingredients are cleaner, the oyster sauce preparation method has high utilization rate of raw materials, the mushrooms and the oat are fully utilized, the utilization rate of raw materials is improved, and the loss is reduced.

Inventors

  • JI GUOHUA
  • ZHANG FENGWEN
  • HUANG TAO

Assignees

  • 杭州华鲜高新技术有限公司

Dates

Publication Date
20260512
Application Date
20260416

Claims (10)

  1. 1. The preparation method of the oyster sauce is characterized by comprising the following steps of: S1, soaking oat, grinding the soaked oat into oat pulp, and adding cellulase and amylase for enzymolysis to obtain an enzymolysis liquid; s2, adding protease into the enzymolysis liquid in the step S1, preserving heat, inactivating enzymes, centrifuging to obtain supernatant oat enzymolysis liquid and precipitate, and drying the precipitate to obtain oat bran powder; S3, cleaning the mushrooms, grinding to obtain mushroom pulp, and adding compound enzyme for enzymolysis to obtain mushroom enzymolysis liquid; s4, mixing part of mushroom enzymatic hydrolysate and oat enzymatic hydrolysate for Maillard reaction to obtain Maillard reaction base materials; s5, adding oat bran powder and mushroom pulp into hot water, stirring, and heating for gelatinization to obtain starch paste; S6, adding oat enzymolysis liquid, mushroom enzymolysis liquid, maillard reaction base materials and edible salt into the starch paste, and preserving heat to obtain the vegetarian oyster sauce.
  2. 2. The preparation method of the oyster sauce according to claim 1, comprising at least one of the following (a) - (i): (a) When the step S1 is carried out grinding, the weight ratio of oat to water is 1:2; (b) In the step S1, the addition amount of the cellulase and the amylase is 0.1-0.8% in terms of the mass percent of oat; (c) The enzymolysis in the step S1 is specifically carried out for 1-4 hours at 40-60 ℃; (d) In the step S2, the addition amount of the protease is 0.2-0.5% based on the mass percentage of oat; (e) The heat preservation time in the step S2 is 2-3h; (f) The fungus mushroom comprises at least one of Tricholoma matsutake, lentinus Edodes, straw mushroom, pleurotus eryngii, hericium Erinaceus, agaricus bisporus, agrocybe cylindracea, and Boletus; (g) In the step S3, the adding amount of the complex enzyme is 0.3-0.7% based on the mass of the mushroom; (h) The enzymolysis in the step S3 is specifically carried out for 1-4 hours at 40-60 ℃; (i) The Maillard reaction in the step S4 is specifically carried out for 0.5-1.5h at 110-140 ℃ under the pressure of 0.1-0.15 Mpa.
  3. 3. The preparation method of the oyster sauce according to claim 2, wherein the mass ratio of the cellulase to the amylase is 1:2-4.
  4. 4. The method for preparing the oyster sauce according to claim 2, wherein the complex enzyme comprises glucanase, flavourzyme and glutaminase.
  5. 5. The preparation method of the oyster sauce according to claim 4, wherein the mass ratio of glucanase, flavourzyme and glutaminase in the complex enzyme is 3:2:1.
  6. 6. The preparation method of the oyster sauce according to claim 1, wherein in the step S5, the amount of the oat bran powder added is 2-5%, the amount of the starch added is 2-5% and the amount of the mushroom pulp added is 4-8% in terms of the mass percentage of water.
  7. 7. The preparation method of the oyster sauce according to claim 1, wherein in the step S5, the temperature-rising gelatinization is specifically performed by rising the temperature to 90 ℃ and gelatinizing for 5-10min.
  8. 8. The method for preparing the oyster sauce according to claim 1, wherein in the step S6, the addition amount of the delicious base material is 5-10%, the addition amount of the oat enzymolysis liquid is 10-20%, the addition amount of the mushroom enzymolysis liquid is 10-20%, and the addition amount of the edible salt is 6-15% in terms of the mass percentage of the starch paste.
  9. 9. The vegetarian oyster sauce is characterized by being prepared by the preparation method of the vegetarian oyster sauce according to any one of claims 1-8.
  10. 10. Use of the vegetarian oyster sauce of claim 9 in a condiment and/or food.

Description

Vegetable oyster sauce and preparation method and application thereof Technical Field The invention belongs to the technical field of foods, and particularly relates to vegetarian oyster sauce and a preparation method and application thereof. Background Oyster sauce oyster sauce is also called as oyster oil, and is prepared by concentrating juice obtained by steaming and boiling oyster or directly hydrolyzing with oyster meat, adding sugar, salt, starch or modified starch, and other ingredients and food additives. The main difference between the vegetarian oyster sauce and the traditional oyster sauce is the difference of the preparation raw materials and the process. ‌ oyster sauce is a seasoning ‌ prepared from mushroom, soybean or matsutake mushroom and other plant components, and the flavor of the conventional oyster sauce is simulated by extracting plant fresh flavor substances. The oyster sauce has various advantages, such as being rich in high-quality vegetable protein ‌, contains various amino acids, is beneficial to maintaining muscle and tissue repair and immune functions, and is a good choice for supplementing protein for vegetarians. ‌ ‌ supplementing key microelements ‌, wherein the oyster sauce is rich in minerals such as zinc, selenium, iron and phosphorus. ‌ ‌ to enhance immunity ‌, protein, zinc, selenium, taurine and other components in oyster sauce act together, can promote lymphocyte activity, improve organism resistance, and is suitable for people with hypoimmunity or postoperative recovery period to eat. ‌ ‌ improving appetite and digestion ‌ the delicious material contained in oyster sauce can stimulate saliva and gastric secretion, promote appetite and digestion, and is especially suitable for patients suffering from inappetence, the elderly or recovery after illness. ‌ low sodium replaces common salt ‌, and compared with pure common salt, the fresh flavor of the oyster sauce is stronger, and the partial replacement of common salt by using the oyster sauce can reduce sodium intake. In the existing oyster sauce or vegetarian oyster sauce, a large amount of physical starch or modified starch is required to be used for obtaining consistency to ensure stability of the oyster sauce, meanwhile, raw materials such as white granulated sugar and sweetener are added for adjusting taste, pigments such as caramel color are added for obtaining better color, and the properties of the product and the simplification of labels are affected. In addition, the fishy smell of the traditional oyster sauce is unacceptable to many people, and the existing vegetarian oyster sauce is heavy in soy sauce smell due to the addition of soy sauce. Disclosure of Invention The invention aims to solve the technical problem of providing a vegetarian oyster sauce and a preparation method and application thereof. In order to achieve the purpose, the technical scheme adopted by the invention is that the preparation method of the vegetable oyster sauce comprises the following steps: S1, soaking oat, grinding the soaked oat into oat pulp, and adding cellulase and amylase for enzymolysis to obtain an enzymolysis liquid; s2, adding protease into the enzymolysis liquid in the step S1, preserving heat, inactivating enzymes, centrifuging to obtain supernatant oat enzymolysis liquid and precipitate, and drying the precipitate to obtain oat bran powder; S3, cleaning the mushrooms, grinding to obtain mushroom pulp, and adding compound enzyme for enzymolysis to obtain mushroom enzymolysis liquid; s4, mixing part of mushroom enzymatic hydrolysate and oat enzymatic hydrolysate for Maillard reaction to obtain Maillard reaction base materials; s5, adding oat bran powder and mushroom pulp into hot water, stirring, and heating for gelatinization to obtain starch paste; S6, adding oat enzymolysis liquid, mushroom enzymolysis liquid, maillard reaction base materials and edible salt into the starch paste, and preserving heat to obtain the vegetarian oyster sauce. The plant-based vegetable oyster sauce with oat flavor and mushroom flavor is prepared, has no animal fishy smell, contains oat beta glucan and mushroom glucan, and has the functions of enhancing immunity and protecting health while improving freshness. According to the invention, natural sweet substances are obtained by enzymolysis of oat, white granulated sugar and other sweet raw materials are not required to be added additionally, and the nutrient components of oat after enzymolysis are easier to digest and absorb by human bodies, so that nutrient intake is facilitated. The invention adopts the mushroom enzymolysis liquid and the oat enzymolysis liquid to carry out Maillard reaction, thereby producing natural dark raw materials, no raw materials such as caramel color and the like are required to be added, and the ingredients are cleaner. In the prior art, the vegetable oyster sauce is mainly thickened by starch, so that the starch is increased more, the initial state is too thic