CN117837742B

CN117837742B - A method for preparing flavoring sauce from lignum Aquilariae Resinatum extract and diced meat

Info

Publication number: CN117837742B
Application number: CN202410034857.9A
Authority: CN
Inventors: 陈泽凡; 赵元晖; 刘鑫雨; 王伟; 李子妍; 吴双; 于靖; 梁青平; 杨铸钰; ***; 翟明斌; 许贺; 周铭哲; 唐瑜良; 吴航
Original assignee: Sanya Institute Of Oceanography Ocean University Of China; Ocean University of China
Current assignee: Sanya Institute Of Oceanography Ocean University Of China; Ocean University of China
Priority date: 2024-01-10
Filing date: 2024-01-10
Publication date: 2024-06-14
Anticipated expiration: 2044-01-10
Also published as: CN117837742A

Abstract

The invention provides a method for preparing flavoring sauce by adopting agilawood extract and diced meat, and relates to the technical field of foods. The flavoring sauce comprises the following raw material components in parts by mass: 800 parts of edible oil, 500 parts of diced meat, 150 parts of garlic, 100 parts of shallot, 30 parts of edible salt, 25 parts of white granulated sugar, 20 parts of light soy sauce, 10 parts of agilawood leaf extraction essence, 50 parts of agilawood flavor white spirit and 2.5 parts of agilawood powder; the agilawood leaf extraction essence is obtained by performing steam instantaneous explosion extraction on agilawood leaves after extruding by double screws, and the agilawood-flavor white spirit is obtained by soaking agilawood in white spirit. The invention greatly improves the richness of the flavor of the sauce agilawood through adding the agilawood extract; the flavor paste disclosed by the invention has good taste and rich nutrition, and has important economic value.

Description

A method for preparing flavoring sauce from lignum Aquilariae Resinatum extract and diced meat

Technical Field

The invention relates to the technical field of foods, in particular to a method for preparing flavoring sauce by adopting agilawood extract and diced meat.

Background

The agilawood is wood containing resin, namely aquilaria sinensis Aquilaria sinensis (Lour.) Gilg, belonging to the family daphnaceae, and has the effects of promoting qi circulation, relieving pain, warming middle energizer, relieving vomiting, relieving asthma, and also is commonly used for chest and abdomen distention, pain, vomiting and hiccup due to stomach cold, and dyspnea due to kidney deficiency and adverse qi. Therefore, the agilawood can be used as a precious medicinal material besides being used as a natural spice.

At present, the application of agilawood in foods is mainly focused on leaves of agilawood trees, including making beverages, soup packages, cakes, tea substitutes, rice dumpling leaves serving as rice dumplings, making health-care wine by leaching and the like. The agilawood tea has more benefits, contains vital elements necessary for human bodies, is extremely rich in content, such as calcium, zinc, iron, manganese and the like and vitamins, is a good supplement for special nutrients of human bodies, is an important basis for keeping normal vital activities of human bodies, and is greatly beneficial to eliminating various adverse factors in the human bodies. In addition, it can obviously improve the effects of the aging states (arteriosclerosis, coronary heart disease, arrhythmia, hypertension, hyperlipidemia, cerebral apoplexy, etc.) in the aspect of cardiovascular and cerebrovascular diseases, and can effectively remove the garbage in the body and prevent diseases.

The prior art shows that the application of agarwood in food has certain potential and feasibility, but the application of agarwood in food is still to be further studied. Because of the unique flavor of agilawood, most people like to make the agilawood into precious spice or jewelry. However, in the actual planting and harvesting process of agilawood, a lot of leftover materials with slightly lower quality are often produced, most of the leftover materials are doped with a lot of wood fibers, the quality of the produced agilawood is also inferior to that of high-quality agilawood in the burning process, the agilawood cannot be processed into rare perfume or jewelry, and the leftover materials still retain the unique flavor of agilawood. How to process the agilawood leftovers into seasonings through a proper process so as to meet the requirement of future food diversification is a research direction for enriching the application of agilawood in foods at present.

Disclosure of Invention

The invention aims to provide a method for preparing sauce by adopting agilawood extract and diced meat, so as to solve the problems in the prior art.

In order to achieve the above object, the present invention provides the following solutions:

The invention provides a flavoring sauce which comprises the following raw material components in parts by mass:

800 parts of edible oil, 500 parts of diced meat, 150 parts of garlic, 100 parts of shallot, 30 parts of edible salt, 25 parts of white granulated sugar, 20 parts of light soy sauce, 10 parts of agilawood leaf extraction essence, 50 parts of agilawood flavor white spirit and 2.5 parts of agilawood powder.

Further, the agilawood leaf extraction essence is obtained by performing steam instantaneous explosion extraction on agilawood leaves after extruding by double screws. Preferably, the agilawood leaves are subjected to fixation and stir-frying treatment.

Further, the agilawood-flavor white spirit is obtained by soaking agilawood in white spirit; wherein the white spirit is 56-48%vol white spirit, and is obtained by rectifying the following steps:

Steaming jowar and semen Tritici Aestivi (mass ratio of 1:1) (100deg.C for 8 hr), mixing the steamed product with lignum Aquilariae Resinatum, adding yeast powder, saccharifying, fermenting (fermentation temperature is 20-25deg.C for 15 d) until saccharification degree reaches 80%, and distilling to obtain wine.

The distiller's yeast used for fermentation is small yeast (distiller's yeast for producing fen-flavor small yeast wine).

More preferably, the preparation process of the used small starter is a traditional small starter preparation process:

1. soaking rice: soaking rice in water for 3-6 hr;

2. Crushing: crushing soaked rice into rice flour, and sieving with a 180-mesh fine sieve;

3. And (3) proportioning and inoculating: 3/4 of rice flour is used for making billets, the rest 1/4 of rice flour is used for wrapping, the dosage of the herb powder is 3 percent of the wine billet powder, chen Qufen is 2 percent, and the water is 60 percent, and the materials are mixed uniformly;

4. blank manufacturing: mixing, making into wine cake, cutting into 2 cm granule, and sieving with bamboo sieve to obtain wine medicinal blank;

5. wrapping powder: rolling a layer of fine rice flour on the outer surface of the yeast blank, and controlling the water content of the wine blank to be 46%;

6. Culturing: the room temperature is controlled at 28 ℃ to 31 ℃, the wine base is sent into a crank chamber, after 20 hours of culture, the growth of mould hypha is vigorous, the product temperature is controlled at 33 ℃ to 34 ℃ and is not more than 37 ℃ at maximum, after 24 hours, in order to promote the reproduction of yeast in the crank base, the room temperature is controlled at 28 ℃ to 30 ℃, the product temperature is lower than 35 ℃ and the product temperature is kept for 24 hours; after the mixture is put into a house for 48 hours, the temperature of the mixture is reduced, and the yeast is ripe;

7. Taking out the ripe yeast, drying or sun-drying in a drying room, and storing for later use.

Further, the soaking time is 6 months.

Further, the saccharification temperature is 38 ℃.

Further, the steamed product is mixed with agilawood according to a mass ratio of 10:1.

Further, the rotating speed in the double-screw extrusion process is 100r/min, the temperature is 145 ℃, and the humidity of the agilawood leaves is kept at 10% +/-1%; the pressure of the steam instant explosion is 0.8Mpa, the time is 180S, and the moisture content of the agilawood leaves is 50%.

Further, the addition amount of the yeast powder is 1% of the mass of the material obtained by mixing; the mass ratio of the agilawood to the white spirit is 1:20.

Further, the diced meat is diced beef and/or diced duck.

The invention also provides a preparation method of the sauce, which comprises the following steps:

Heating edible oil to 180deg.C, adding flos Caryophylli powder, parching, and filtering to remove flos Caryophylli powder; adding Bulbus Allii powder and herba Alii Fistulosi powder into edible oil (oil temperature above 140deg.C), parching, and adding diced meat, edible salt and white sugar when Bulbus Allii powder and herba Alii Fistulosi powder are stir-fried to give fragrance and brown surface, and continuously stir-frying for about 30 min; adding the light soy sauce, the agilawood leaf extraction essence and the agilawood flavor white spirit, and stir-frying to obtain the flavoring sauce.

The invention respectively prepares the agilawood leftover materials and the agilawood leaves which contain more wooden components into agilawood extracts, combines the superfine crushed agilawood powder and diced meat and prepares the flavor seasoning sauce under conventional stir-frying.

The invention discloses the following technical effects:

The preparation method of the agilawood extract comprises the steps of extracting essence from agilawood leaves by adopting a double-screw extrusion and steam instantaneous explosion integrated technology; pulverizing lignum Aquilariae Resinatum leftover materials containing more wood components, mixing with cooked jowar and wheat, spreading yeast powder, fermenting, and distilling to obtain white wine; adding agilawood leftover material powder into distilled white spirit, leaching and filtering to obtain agilawood flavor white spirit; during the stir-frying process of the sauce, the agilawood leaf extraction essence and the agilawood flavor white spirit are added.

By contrast, the agilawood extract prepared by the process can maximally improve the intensity of agilawood flavor of the sauce.

The flavor paste disclosed by the invention has good taste and rich nutrition, and has important economic value.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

FIG. 1 shows the content of each group of soluble extracts;

FIG. 2 is an electron microscope analysis of the various groups of agilawood leaf extracts;

FIG. 3 shows the tea polyphenol and water-soluble sugar content of the various groups of agilawood leaf extracts; wherein, (a) is tea polyphenol content, and (b) is water-soluble sugar content;

FIG. 4 shows DPPH radical scavenging activity of various groups of agilawood leaf extracts;

FIG. 5 shows the volatile flavors of the various groups of agilawood leaf extracts;

FIG. 6 shows the difference in the microbial diversity of the fermented grains due to the addition of the agalloch eaglewood powder;

FIG. 7 shows the wine-like flavor differences (a) obtained by soaking eaglewood in eaglewood extract for different times, and the proximity sensory scores (b) with the non-soaked eaglewood scraps;

FIG. 8 is a graphical representation of the sensory evaluation differences of the sauce presented by different diced meat;

FIG. 9 shows the sensory score differences for different material addition ratios; wherein a-i are edible oil, shallot, garlic, edible salt, white granulated sugar, light soy sauce, agilawood flavor white spirit, agilawood leaf extraction essence and agilawood powder respectively.

Detailed Description

Various exemplary embodiments of the invention will now be described in detail, which should not be considered as limiting the invention, but rather as more detailed descriptions of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the invention described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present invention. The specification and examples of the present invention are exemplary only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.

Example 1

The formulation (parts by mass) of the sauce is shown in table 1:

Table 1 sauce formulation

The preparation process of the sauce comprises the following steps:

(1) Plucking and treatment of agilawood leaves

Selecting fresh agilawood leaves, uniformly spreading the fresh agilawood leaves at room temperature, placing the fresh agilawood leaves in a screen, controlling the thickness within 3cm, and spreading the fresh agilawood leaves for cooling for 6 hours;

Putting the agilawood leaves into a mesh bag, soaking the mesh bag in rolling boiling water for 90-120 s, taking out, and destroying the activity of enzymes by using high temperature to avoid oxidation of tea polyphenol in the tea leaves;

Placing the de-enzymed agilawood leaves in an iron basin, rubbing with the muscle at the bottom of the palm, and twisting the agilawood leaves into a sphere by fingers;

And (3) putting the rolled agilawood leaf tea into an iron pan, and stir-frying until the hand feeling is dry.

(2) Preparation of agilawood leaf extraction essence

The essence is extracted from agilawood leaves by combining double screw extrusion and steam instantaneous explosion integration technology: and (2) after the agilawood leaves treated in the step (1) are treated for 5min at a shear rate of 5000r/min, feeding the agilawood leaves into a feeding groove of a double-screw extruder at a rate of 15kg/h, humidifying agilawood leaf powder through water mist, wherein the rotating speed of the extruder is 110r/min, the temperature is 145 ℃, the humidifying amount is 2kg/h, and the humidity of the agilawood leaves is kept to be 10% +/-1%. 200g of extruded agilawood leaves are respectively taken in a reactor of steam instantaneous explosion equipment, purified water is added until the moisture content of the agilawood leaves reaches 50% (about 100 g), and the pressure is kept at 0.8MPa for 180s. After the reaction is finished, a valve is opened so as to rapidly decompress, and the agilawood leaf extraction essence after instantaneous explosion is collected in a receiver.

(3) Preparation of agilawood-flavor white spirit

According to the traditional making process of the Xiaoqu fen-flavor liquor, sorghum and wheat are steamed according to the mass ratio of 1:1, the steaming temperature is 100 ℃, the steaming time is 8 hours, the steamed sorghum and wheat are mixed with crushed agilawood leftover powder according to the proportion of 10:1 after being spread to cool to room temperature, the mixture is uniformly stirred, yeast powder accounting for 1% of the mass of the materials is added, saccharification is carried out, the temperature is controlled to be about 38 ℃, distiller's yeast (Xiaoqu; purchased from Qingdaolong alcohol industry) is added for fermentation after the saccharification degree reaches 80%, and microorganism components in distiller's yeast are relatively complex including a thick wall fungus door (Firmicutes), a Proteus door (Proteus), an actinomycetes door (Actinobacteriota), bacillus (Weissella), pediococcus (Pediococcus) and the like. Controlling the fermentation temperature at 20-25deg.C for 15 days, and distilling to obtain wine after fermentation; cutting the agilawood leftover materials containing more wood components into fragments with the size of about 0.5cm, and soaking the fragments in the mixed 56-48% vol white spirit for 6 months according to the proportion of 1:20 to obtain the agilawood flavor white spirit.

(4) Preparation of sauce

Pouring edible oil into a pot, heating to 180 ℃, adding agilawood leftover materials, stir-frying for about 5min, stopping heating, and filtering the agilawood leftover materials to obtain the oil with light agilawood fragrance; continuously heating the mixture and maintaining the oil temperature above 140 ℃ when the oil temperature reaches 150 ℃, adding the minced garlic and the minced onion, stir-frying for about 5min, uniformly distributing the minced garlic and the minced onion in a pot, adding diced meat, edible salt and white granulated sugar when the minced garlic and the minced onion are stir-fried to have fragrance and the surface of the minced garlic is brown, continuously stir-frying for about 30min, and stopping heating to ensure that the diced meat is compact and loses more moisture and the surface of the diced meat is brown after the minced garlic and the minced onion are stir-fried to have the fragrance; when the oil temperature reaches 120 ℃, heating is continued to maintain the oil temperature above 120 ℃, and the light soy sauce, the agilawood leaf extraction essence and the agilawood flavor white spirit are added according to the oil temperature, and stir-frying is carried out for about 30 minutes sufficiently to ensure that all components in the sauce are uniformly distributed. The sauce of the invention is obtained after aseptic canning.

Sensory evaluation:

The four sensory evaluation panels were established to perform sensory evaluation on the sauce samples from four items of color, smell, taste and appearance, and the four items of the sensory evaluation panels were respectively 20 minutes in color, 20 minutes in smell, 30 minutes in taste and 30 minutes in appearance, and the evaluation indexes are shown in table 2.

TABLE 2

The final score of the sauce of the present invention was 98.78.+ -. 0.56 score, with excellent sensory scores.

1. Impact analysis of double screw extrusion and steam instantaneous explosion on technical effect

(1) Influence of double screw extrusion on agilawood She Pobi effect

According to the treatment mode of the step (2) in the example 1, after the agilawood leaves are treated for 5min at a shear rate of 5000r/min, the agilawood leaves are fed into a feeding groove of a double-screw extruder at a rate of 15kg/h, and the agilawood leaves are humidified by water mist, wherein the rotating speed of the extruder is 110r/min, the temperature is 145 ℃, and the humidification amount is 2kg/h. The wall-broken agilawood leaf cells are red after gram staining, the non-wall-broken agilawood leaf cells are blue-violet, and microscopic examination and counting are carried out by adopting a blood cell counting plate.

Wall breaking rate (%) =number of cells before wall breaking of agilawood leaves-number of cells after wall breaking of agilawood leaves, number of cells in blue-violet after staining

The measurement results are shown in Table 3:

TABLE 3 Table 3

Number of measurements	Wall breaking rate
		1	68.28％
2	71.34％
		3	72.85％
4	68.74％
		5	73.21％
6	70.99％

The results in table 3 show that the double-screw extrusion treatment can effectively promote the wall breaking effect of agilawood leaves, the shearing effect generated by the mutual staggering of the double-screw threads is far stronger than that brought by a common shearing machine, the generated pressure can damage the fibers and the structures in the agilawood leaves to a greater extent, and the treatment mode is also beneficial to improving the content of the components such as soluble solids in the subsequent agilawood leaf extract.

(2) Influence of double screw extrusion and steam instantaneous explosion integrated technology

A. Soluble extract content

Taking agilawood leaves subjected to twin-screw extrusion treatment in the step (2) of the embodiment 1, adding purified water into a reactor of steam instantaneous explosion equipment until the moisture content of the agilawood leaves reaches 50%, keeping the pressure at 0.6, 0.8, 1, 1.2 and 1.4MPa for 180 seconds, opening a valve after the reaction is finished, thereby rapidly decompressing, and collecting agilawood leaf extract after instantaneous explosion in a receiver.

Under the condition that the pure water content is consistent with the experimental group, the common boiling (continuous boiling in boiling water for 180 s), twin-screw extrusion (0.6 MPa,180 s) +the common boiling (continuous boiling in boiling water for 180 s) and 0.6MPa steam explosion (180 s) are respectively used as control groups.

The content of the soluble extract was measured by direct drying after filtration, which is indicated by poor quality.

The results are shown in FIG. 1. It can be seen that the steam instant explosion technique can promote the dissolution of the agilawood leaves and is far higher than the effect of common boiling. For double screw extrusion and steam explosion, the dissolution degree of agilawood leaves is continuously increased along with the increase of pressure. The double-screw extrusion pretreatment has higher solubility, and the double-screw extrusion and steam instantaneous explosion integrated technology is proved to be capable of effectively destroying the cell structure of agilawood leaves, so that the content is released into the solution better.

B. Chromatic aberration

Color of the agilawood leaf extract sample the color of the luminance (L) and the chromaticity values of the color components (a and b) were measured using a color difference meter, and the results are shown in table 4.

TABLE 4 Table 4

Compared with the agilawood leaf extract obtained by adopting the steam instantaneous explosion treatment under the condition of not adopting double-screw extrusion and adopting only the condition of continuously boiling in boiling water for 180 seconds after the double-screw extrusion treatment, the agilawood leaf extract obtained by adopting the double-screw extrusion and steam instantaneous explosion integrated technology has a significantly lower L value, which means darker brightness. The larger the value a, the redder color of the extract liquid can be obtained by adopting a double-screw extrusion and steam instantaneous explosion integrated technology, but the change of the value b (yellow) is not obvious, and the overall appearance of the agilawood leaf extract liquid is obviously changed. With the increase of the pressure of the instantaneous steam explosion technical condition, the dissolution degree of the agilawood leaves in dissolution is increased, and the color of the extract liquid is gradually darkened in chromaticity. This may be related to oxidation and degradation and browning of antioxidant components such as tea polyphenols, catechins, flavonoids, and ascorbic acid in the agilawood leaves. Catechins are very easily oxidized to form dimers, etc. by contact with oxygen under high temperature and high pressure conditions, resulting in darkening of the solution color. The dark color is favorable for the appearance of amber reddish brown sauce color in the subsequent sauce preparation process.

C. Scanning electron microscope analysis

And freeze-drying the agilawood leaf extract samples treated under different conditions, performing vacuum metal spraying, shooting the sample images by using a scanning electron microscope under the acceleration voltage of 20Kv, and observing the microscopic morphology and structure of the samples, wherein the microscopic morphology and structure are shown in figure 2.

As can be seen from the result of a scanning electron microscope, the agilawood leaf extract samples under different treatment conditions show irregular sheet shapes in microscopic morphology, and the double-screw extrusion and the steam explosion can generate pressure to cause the structure in the agilawood leaves to be damaged to a greater extent. The double screw extrusion and the steam instantaneous explosion integration technology are combined, so that the structure of the agilawood leaves can be dispersed more effectively, and meanwhile, the higher pressure also has a stronger crushing effect.

D. Tea polyphenols and water-soluble sugar content

The tea polyphenol content was determined with reference to GB/T8313 (2018); the water-soluble sugar was measured by the total phenol-sulfuric acid method, and the results are shown in FIG. 3, wherein (a) is the tea polyphenol content and (b) is the water-soluble sugar content.

The structure of the agilawood leaves can be effectively diffused through double screw extrusion and steam instant explosion integration technology, theaflavins, thearubigins and the like can be possibly formed under the condition of excessive high temperature and high pressure, and the inhibition of astringency and bitterness by the agilawood leaf extract liquid is facilitated due to the increase of the content of water-soluble sugar. Hemicellulose, pectin and cellulose in the agilawood leaves can be hydrolyzed to form monomeric sugar and oligosaccharide in the process of screw extrusion and heating and pressurizing of steam, so that the extraction of water-soluble sugar is enhanced.

DPPH radical scavenging Activity

The 1, 1-diphenyl-2-imidazoline (DPPH) free radical scavenging activity of the agilawood leaf extract was determined using the kit and the results are shown in FIG. 4.

Compared with the method which adopts the steam instant explosion treatment without double-screw extrusion and adopts only the agilawood leaf extract under the condition of continuously boiling in boiling water for 180 seconds after the double-screw extrusion treatment, the agilawood leaf extract obtained by adopting the double-screw extrusion and steam instant explosion integrated technology has good antioxidant activity. However, with increasing pressure, the oxidation resistance activity showed a trend of rising and then falling, and the effect of eliminating DPPH free radical at lower steam explosion degree (0.6 and 0.8 MPa) was equivalent to that of vitamin C. However, under the conditions of 1, 1.2 and 1.4MPa, the scavenging activity of DPPH free radical of the agilawood leaf extract is weakened.

2. Sensory differences of flavor of agilawood soaked in Xiaoqu wine with different degrees

Distilling to obtain distilled liquor, wherein distilled liquor is divided into 5 components with different alcohol degrees according to hop size, wherein the components are 80-60% vol respectively; 60% vol to 56% vol;56% vol-48% vol;48% vol-38% vol. This stage was not selected for sensory differential analysis, as 48% vol-38% vol wine samples were slightly hazy. Dividing the agilawood leftover materials containing more wood components into fragments with the size of about 0.5cm by 0.5cm respectively, and putting the fragments into 80-60% vol according to the proportion of 1:20; 60% vol to 56% vol; the three components of 56-48% vol are soaked in the wine sample for 6 months. The differences in the three wine-like components were evaluated by a flavor analyzer and a sensory.

Volatile flavours were determined by GC-IMS, three wine samples (3 mL) were added separately to sample bottles (20 mL), and incubated in an autosampler (CTC-PAL, CTC Analytics AG, zwingen, switzerland) at 250rpm and 50℃for 30 minutes after stirring with a glass rod. After incubation, SPME fibers containing headspace gas for each sample (500. Mu.L) were injected into a gas chromatograph (Agilent technologies Inc., palo Alto, calif., USA) with an inner diameter of MXT-WAX column (15mx0.53 mm;G.A.S., tottmond, germany). The column temperature was 50 ℃, nitrogen was used as carrier gas, with the following specific flow procedure: the flow rate was initially 2mL/min for 2min, then 10mL/min for 10min,100mL/min for 20min, and finally 150mL/min for 25min. For IMSG.a.s., douttmond, germany), drift tube temperature 45 deg.c, drift gas high purity nitrogen at constant flow rate (150 mL/min). All tests were performed in triplicate. Analytical software (g.a.s., dorttmond, germany) was used to generate and process flavor compound fingerprints, etc. The results are shown in FIG. 5.

The flavor evaluation is shown in table 5.

TABLE 5

The three kinds of small yeast wine with different degrees can show the peculiar flavor of agilawood after soaking agilawood fragments, and the detection result of the flavor analyzer shows that the three kinds of wine samples are relatively similar, which is probably related to the similar volatile substances such as esters and the like. But the flavor profile is less sensory different due to differences in alcohol number. The alcoholic feeling in 80-60% vol is very strong, the flavor of agilawood can be covered to a large extent, the flavors of 60-56% vol and 56% vol-48% vol are similar, but the flavor of the agilawood of the flavoring sauce can be clearly tasted in the liquor sample of 56-48% vol, compared with the flavor of the agilawood of the invention.

3. Influence of addition of linalool powder on fermentation and flavor difference of wine

And (3) carrying out high-throughput sequencing on the V4 region of the 16S rRNA gene, and comparing the sequences obtained by the high-throughput sequencing with a Silva database to obtain the taxonomic information of the sequences. The difference of the fermented grains without the agilawood powder added in the same process and the fermented grains with the agilawood powder added in the invention in the flora structure is compared. As can be seen from the results, the addition of the agilawood powder affects the fermentation of the distiller's yeast, and the addition of the agilawood powder during the fermentation process has richer microorganism types, so that the generated flavor substances and the like are more than those of the common fermentation, and the fermentation process is more complex. Volatile components in the agilawood powder can have a certain inhibition effect on unfavorable or harmful flora, and simultaneously have a certain proliferation promoting effect on beneficial microorganisms such as yeast, lactobacillus and the like. In addition, the sensory evaluation shows that the two types of wine are relatively similar in grain fragrance, spice fragrance, flower fragrance, fruit fragrance and sour fragrance, the two types of wine are self-contained in the small yeast, and meanwhile, the two types of wine do not show milk fragrance and smoke fragrance, but the small yeast wine obtained by fermenting the agilawood powder has more obvious Jiao Huxiang compared with the small yeast wine obtained by fermenting the agilawood powder, and burnt fragrance is one of special flavors contained in the agilawood, so that the effect of enriching the flavor level of the wine body by adding the agilawood powder in the fermentation is also demonstrated.

FIG. 6 shows the difference in the microbial diversity of fermented grains due to the addition of eaglewood powder.

4. Comparison of the flavor intensity of eaglewood by soaking eaglewood extracts at different times

The agilawood leftover materials containing more wood components are divided into fragments with the size of about 0.5cm by 0.5cm, the fragments are placed into the mixed 56% vol-48% vol white wine according to the proportion of 1:20 for soaking, and the flavor differences of different wine samples under the conditions of soaking for 0, 1,2, 4, 6, 8, 10 and 12 months are compared through sensory evaluation. Grain, spice, flower, fruit, burnt, milk, smoke and sour as adjectives for wine-like flavors. Meanwhile, as the flavor of agilawood cannot be completely described, the wine sample is compared with the non-soaked agilawood leftover materials, and the approaching degree of the wine sample and the non-soaked agilawood leftover materials is generally evaluated and scored. The results are shown in FIG. 7.

From the results, the flavor level of the Xiaoqu wine on spice, flower, fruit, burnt, milk, smoke and sour flavor can be improved through soaking of agilawood leftover materials, wherein the increase of spice, burnt and smoke is obvious, the overall coordination feel of the wine body can be influenced due to excessively strong fragrance after long soaking, and when the soaking time is 6 months, all flavors are coordinated with each other, can be obtained and are relatively close to the flavor of agilawood leftover materials, and the flavor is related to the fact that the spice, burnt and smoke and the like can be coordinated to present the overall flavor effect of agilawood in the soaking process. Thus, soaking for 6 months was selected as the optimal condition.

5. Comparison of different diced meat and appearance of sensory evaluation differences of sauce

Fig. 8 is a graphical representation of the sensory evaluation differences of the sauce presented by the different diced meat.

The flavors, textures, colors, textures and fat and lean proportions of different meats are different, so that the effects of the sauce after being prepared are different. Beef generally exhibits a deep red color and a coarser texture; pork appears pink or light red, and has relatively tender texture; the chicken has relatively light color and tender texture; duck meat usually presents dark red or dark red and has thicker texture; whereas fish meat (such as cod) appears white or yellowish, and has a tender texture. In addition, beef has a rich meat flavor; pork has stronger pork flavor; the chicken has lighter chicken flavor; the duck meat has stronger duck meat flavor; whereas fish meat (such as cod) has a lighter marine flavour. Through a one-factor experimental comparison of various meats, it can be seen that the differences between the different meats, beef and duck meats, have a higher sensory score, which may be related to their good chewing characteristics and flavor. Beef has optimal chewing property and compact meat quality; the duck meat has good chewiness and can generate pleasant sensory characteristics by matching with the special flavor of agilawood; pork and chicken are common, the taste of agilawood is not affected, and meanwhile, bad flavor is not generated; the fishy smell in fish meat can have adverse effect on the fragrance of agilawood. Beef or duck meat is selected as meat to be added to the sauce of the present invention.

6. Optimization of different material addition ratios and sensory evaluation thereof

Figure 9 shows the sensory score differences for different material addition ratios. It can be seen that these raw materials are helpful to promote the overall color and flavor of the sauce under the appropriate addition condition, but excessive addition can affect the overall taste of the sauce and the flavor of the agilawood, for example, excessive addition of edible oil can cause the sauce to be very greasy, and meanwhile, the agilawood flavor of the agilawood flavor white spirit, the agilawood leaf extract and the agilawood powder can be diluted; excessive addition of herba Alii Fistulosi and Bulbus Allii can mask the flavor of lignum Aquilariae Resinatum, and the flavor of lignum Aquilariae Resinatum powder, and simultaneously has excessive pungency and irritation to oral cavity.

Compared with other materials, the excessive addition of the agilawood flavor white spirit, agilawood leaf extract and agilawood powder can mask the unique flavor of other raw materials such as garlic and shallot, and the fresh and fragrant brought by the addition of the light soy sauce and white sugar, so that unnecessary waste can be caused. In addition, the flavor of agilawood in the sauce cannot be further improved by excessive addition, and reasonable matching among materials is more beneficial to highlighting the flavor of agilawood.

The above embodiments are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the claims of the present invention without departing from the design spirit of the present invention.

Claims

1. The seasoning sauce is characterized by comprising the following raw material components in parts by mass:

800 parts of edible oil, 500 parts of diced meat, 150 parts of garlic, 100 parts of shallot, 30 parts of edible salt, 25 parts of white granulated sugar, 20 parts of light soy sauce, 10 parts of agilawood leaf extraction essence, 50 parts of agilawood flavor white spirit and 2.5 parts of agilawood powder;

the agilawood leaf extraction essence is obtained by performing steam instantaneous explosion extraction on agilawood leaves after extruding by double screws;

the rotating speed in the double-screw extrusion process is 100r/min, and the temperature is 145 ℃; the pressure of the steam instant explosion is 0.8Mpa, the time is 180S, and the moisture content of the agilawood leaves is 50%;

the agilawood-flavor white spirit is obtained by soaking agilawood in white spirit; wherein the white spirit is 56-48%vol white spirit, and is obtained by rectifying the following steps:

Steaming jowar and wheat, mixing the steamed product with lignum Aquilariae Resinatum, adding yeast powder, saccharifying, fermenting until the saccharification degree reaches 80%, and distilling to obtain wine.

2. A sauce according to claim 1, characterized in that the soaking time is 6 months.

3. A sauce according to claim 1, characterized in that the steaming is at a temperature of 100 ℃ for a period of 8 hours; the saccharification temperature is 38 ℃; the distiller's yeast adopted in the fermentation is small yeast; the fermentation temperature is 20-25 ℃ and the fermentation time is 15d.

4. A sauce according to claim 1, characterized in that the product obtained after steaming is mixed with agilawood in a mass ratio of 10:1.

5. The sauce according to claim 1, wherein the yeast powder is added in an amount of 1% of the mass of the material obtained by mixing; the mass ratio of the agilawood to the white spirit is 1:20.

6. Sauce according to claim 1, characterized in that the diced meat is diced beef and/or diced duck.

7. A method of preparing a sauce according to any one of claims 1 to 6 comprising the steps of:

Heating edible oil, adding the agilawood powder, stir-frying, and filtering the agilawood powder; adding Bulbus Allii and herba Alii Fistulosi into edible oil, parching, and adding diced meat, edible salt and white granulated sugar when Bulbus Allii and herba Alii Fistulosi are stir-fried to give fragrance and brown surface; adding the light soy sauce, the agilawood leaf extraction essence and the agilawood flavor white spirit, and stir-frying to obtain the flavoring sauce.