Natural sauce flavor enhancing powder and preparation process thereof

The invention provides natural sauce flavor enhancing powder and a preparation technology, and belongs to the technical field of food soy sauce seasoning, and the preparation technology comprises the following preparation steps: S1, fermenting a reaction substrate by using a fermentation strain to obtain a fermentation product; s2, homogenizing the fermentation product with water, adding an additional reaction substrate, and uniformly mixing to obtain soy sauce residue liquid; s3, slowly stirring the soy sauce residue liquid at 80-160 DEG C, heating to 140-220 DEG C, and carrying out Maillard reaction for 10-30 minutes to obtain semi-liquid soy sauce residues; s4, drying the semi-liquid soy sauce residues, and performing superfine grinding to obtain natural sauce flavor enhancing powder; the additional reaction substrate is a liquid mixture obtained by dissolving and mixing carbohydrates and amino acid monomers with water; the ratio of the carbohydrates to the amino acid monomers is (0.8-1.5): 1, and the soy