Research On The Preparation Of Seasoning Sauce And Its Flavor Characteristics Based On Data Mining Of Hunan Cuisine

Hunan cuisine is one of the eight major cuisines in China.As a vegetable department in traditional cuisine,it is deeply loved by consumers and has a very large consumer group.It has great potential for industrial development and a bright future.The research on Hunan cuisine seasoning sauce is an effective means to ensure the standardization of Hunan cuisine color,aroma and taste in terms of both quantity and quality,and it is an effective guarantee to make Hunan cuisine realistically modeled,standardized and automated.The descriptions of the characteristics of ingredients used in Hunan cuisine are mostly perceptual descriptions,and the conclusions tend to be highly subjective,lacking in-depth objective analysis and summary.Most of the traditional Hunan seasoning sauces are ingredients formed by the experience of the chef,and some are even secret recipes.They are also inconsistent with Hunan seasoning sauces sold in the market,and the taste is significantly different.Therefore,this study uses data mining technology to deeply analyze the characteristics of Hunan cuisine ingredients,and then researches and makes a Hunan cuisine seasoning sauce,and finally analyzes the flavor characteristics of homemade Hunan cuisine seasoning sauce and commercially available Hunan cuisine seasoning sauce.The main results are as follows:1.Based on the Hunan cuisine standard 247 Hunan dishes,the data mining results show that:The ingredients used in Hunan cuisine are mostly animal-based materials supplemented by vegetables.Chili,camellia oil and pork-related materials are routinely used.Steaming is the most popular culinary method.The high frequently used condiments and auxiliary materials could be categorized into eight combinations according to clustering analysis,with the most closely related combination of cinnamon and star anise.Among the 41 related high-frequency seasoning and auxiliary ingredient combinations,the most relevant materials are red pepper and salt,indicating that the basic flavor of Hunan cuisine is spicy and salty.In addition to salt,the core ingredients are onion,ginger,cooking wine,soy sauce,red pepper,and camellia oil.2.On the basis of the core ingredients of Hunan cuisine from data mining,in order to make a basic Hunan cuisine seasoning sauce based on spicy and salty type,the optimal formula of Hunan cuisine seasoning sauce was obtained through fuzzy mathematics combined with response surface method.50 g of oil,5 g of salt,5 g of soy sauce,23.4 g of soybean paste,14.6 g of green onion and ginger,and 20.1 g of red pepper.Under these conditions,the sensory score is 83.3,and the relevant microbial indicators meet the relevant standards.The Hunan cuisine seasoning made under these conditions The sauce has a strong aroma,the overall aroma is coordinated,the oil is evenly mixed,and the color is bright and shiny.3.A total of 45 volatile components were detected in the homemade Hunan cuisine seasoning sauce.The main volatile substances are alcohols,fermentation substances,and combustion substances.The main sources of flavor substances are soybean paste,tea oil,green onions,ginger,red Pepper had little effect on the smell of Hunan cuisine seasoning sauce.The compounds with relatively high content in the odor substances are 29.39%ethanol,10.10%3,7-Dimethyl-2,6-octadienal,5.68%3,7-Dimethyl-2,6-octadienal,4.39%Cineole,4.06%1,3-Cyclohexadiene,2-methyl-5-(1-methylethyl)-,2.76%Zingiberene,Comphene 2.49%,Anethole 2.29%,Furfuryl alcohol 2.47%,soap alcohol 1.63%.48,54,56,36,49,and 36 volatile components were detected in the commercially available Hunan cuisine seasoning sauces.Due to the different orientations of the commercially available Hunan cuisine seasoning sauces,the types of main flavor compositions are also different.It is different.Compared with the homemade Hunan cuisine seasoning sauce,there are more types of commonly used Hunan cuisine seasoning sauce on the market,and some spices and food flavors are added,so there are more types of flavor substances.Alcoholic alcohol and 2-ethyl seasoning base appear in all flavored sauces.The main source of 2-ethyl sauce base is soy sauce,so soy sauce is an indispensable raw material in the core raw materials of Hunan cuisine seasoning sauce.Contains a large amount of hydrocarbons,aromatic compounds and short-chain combustion.Electronic nose and electronic tongue have a good effect in partitioning different brands of Hunan cuisine seasoning sauce.The partition efficiency of electronic tongue LDA is better than PCA,and the partition efficiency of electronic tongue PCA is better than LDA.