CN100556315C - Sauce made for sweet potato leave and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of sauce made for sweet potato leave and preparation method thereof, it is processed into by following materials in weight portion process: sweet potato leaves 10-90 part, soya bean or dregs of beans 8-70 part, wheat flour and goods 2-20 part thereof, amount of water 120-160 part.Because the present invention has taked technique scheme, compared with prior art, has the following advantages: do not need special installation, easy and simple to handle, convenient management, fermentation period is short, the protein utilization height, soy sauce color is dark, the flavour deliciousness, aftertaste is dense.

Description

Sauce made for sweet potato leave and preparation method thereof

Technical field

The invention belongs to the flavouring technical field, be specifically related to a kind of sauce made for sweet potato leave and preparation method thereof.

Background technology

Soy sauce is firstly appeared in China, so far the history in existing more than 2000 year.It with nutritious, local flavor is good and become indispensable flavouring on the world, the domestic market.Soy sauce is to be major ingredient with soya bean or dregs of beans, wheat flour and goods thereof, with 30%～40% wheat bran is auxiliary material, soya bean is through screening, immersion, soak 13～15h winter, soak 8～9h summer, again through autoclaving 0.5MPa, 3min, be cooled to 35～40 ℃, bacterial classifications 0.1%～0.3% such as inoculation aspergillus oryzae or aspergillus niger, control fermentation damp-warm syndrome degree then, allow microbial reproduction grow, after 24～48h breeding maturation, go out the bent jar fermenter that arrives and add 18～22 ° of Be ' saline sooks fermentations 3～4 months, get processes such as oil, filtration, squeezing, boiling, sterilization, can then.

China's soy sauce production technology has successively experienced solid-state non-salt fermentation method, low-salt solid-state fermentation method etc., and the latter is improved to many bacterium koji, the first rare sprinkling lixiviation process in solid back again, these technological innovations for the production of development soy sauce, satisfy market supply and play a significantly greater role.See that in quality the soy sauce physical and chemical index has improved, protein utilization also improves, but the local flavor index descends to some extent.

It always all is to adopt soyabean cake and wheat bran as primary raw material that China makes soy sauce, and along with provision price rises steadily, cost is also increasing; Moreover its taste is also more single.

Summary of the invention

Along with the raising of domestic living standard and consumption, the demand of the especially medium-to-high grade soy sauce of soy sauce constantly rises, and how to produce the superior soy sauce of fragrance each side quality with low inexpensive cost, to reach the purpose that reduces cost.

For this reason, the purpose of this invention is to provide that a kind of protein utilization height, soy sauce color are dark, unique flavor, aftertaste is dense, flavour is delicious sauce made for sweet potato leave.

Another object of the present invention provides a kind of preparation method of this sauce made for sweet potato leave.

The present invention is processed into by following materials in weight portion process: sweet potato leaves 10-90 part, soya bean or dregs of beans 8-70 part, wheat flour and goods 2-20 part thereof, amount of water 120-160 part.

The present invention makes in accordance with the following methods:

1, plant bent preparation:

Wheat bran: soya-bean cake powder: water=5: 2: 6 mixings is cooled to 35-40 ℃, in compound: bacterial classification=500～750: 1～1.5 ratio inoculated and cultured after cooking, 31～34 ℃ of temperature of control were cultivated after 7～8 hours, and the pH value of compound is transferred to 4～5, cultivated again 72～82 hours, and must plant song;

2, make song:

With proportioning be: 50～90 parts of sweet potato leaves, soya-bean cake powder 8-40 part, wheat bran 2-10 part, the raw material of water 90-95 part is mixed evenly, steams material, be cooled under 20～35 ℃ of temperature, the bent mass ratio than raw material=1: 1000～2000 of inoculation will be planted song and be sneaked in the raw material and stir, and cultivate 42～72h, and add 140～160 parts in water and add water and mix, must become bent;

3, system unstrained spirits fermentation:

To become to add 12-13 ° of B é hot salt brine in the song, consumption is into 45% of bent total stuff amount, and the moisture 45-48% of sauce unstrained spirits is in the container of packing into after mixing thoroughly;

With triangular flask with behind the polybag tying in water bath with thermostatic control heat-preservation fermentation, preceding 7 days 38 ℃, back 5-7 days 42 ℃;

4, leach pouring oil:

With adding the boiling water of raw material gross weight 500% in the ripe sauce unstrained spirits, place 60-70 ℃ of water-bath, leached about 15 hours, emit hair oil, add 500% boiling water again and in 60-70 ℃ of water-bath, leached about 4 hours two oil of emitting;

5, heating disinfection:

With the sterilization of the product in the last step, filtration, precipitation, get soy sauce.

Because the present invention has taked technique scheme, aspect raw material, utilize sweet potato leaves to replace wheat bran to do auxiliary material and carry out soy sauce production; Sweet potato leaves also is the pachyrhizus leaf; Vegetable Research center, Asia is referred to as " vegetables queen "; studies show that; the sweet potato leaves nutritional labeling is abundant; the bright sweet potato leaves of per 100 grams contains protein 2.28 gram, fat 0.2 gram, sugar 4.1 grams, 16 milligrams in potassium, 2.3 milligrams of iron, 34 milligrams in phosphorus, 6.42 milligrams of square-bottomed bamboo basket Bu Su, 0.32 milligram of vitamin C recklessly, eat that food with the sweet potato leaves making can promote to digest, is good for the stomach, defaecation, raising immunologic function, hypoglycemic, hemostasis, vision protection, delay senility, skin care etc.

At process aspect, two bacterium low-salt solid-state fermentation methods combine the advantage of several fermentation process, do not need special installation, and are easy and simple to handle, convenient management, fermentation period is short, the protein utilization height, and soy sauce color is dark, do not need to add any pigment, the flavour deliciousness, aftertaste is dense, is a kind of good sauce fermentation method; The present invention compared with prior art has the following advantages and effect, does not need special installation, and is easy and simple to handle, convenient management, and fermentation period is short, the protein utilization height, soy sauce color is dark, the flavour deliciousness, aftertaste is dense, is a kind of good sauce fermentation method; This investigative technique is all ripe, and considerable benefit has possessed the condition of industrial applications, is expected to drop into large-scale production, so the present invention has wide industrialized development prospect.

Description of drawings

Below in conjunction with accompanying drawing and example, the present invention will be further described.

Fig. 1 is a process chart of the present invention.

The specific embodiment

Referring to Fig. 1, the present invention is processed into by following materials in weight portion process: sweet potato leaves 10-90 part, soya bean or dregs of beans 8-70 part, wheat flour and goods 2-20 part thereof, amount of water 120-160 part.

Embodiment one:

10 parts of sweet potato leaves, 80 portions of soya beans or dregs of beans, 10 portions of wheat flours and goods thereof in triangular flask with behind the polybag tying in water bath with thermostatic control heat-preservation fermentation, preceding 7 days 36 ℃, back 5-7 days 42 ℃, drench oil again after the sauce unstrained spirits maturation, obtain product behind the sterilization.

Embodiment two:

30 parts of sweet potato leaves, 60 portions of soya beans or dregs of beans, 10 portions of wheat flours and goods thereof in triangular flask with behind the polybag tying in water bath with thermostatic control heat-preservation fermentation, preceding 7 days 36 ℃, back 5-7 days 42 ℃, drench oil again after the sauce unstrained spirits maturation, obtain product behind the sterilization.

Embodiment three:

50 parts of sweet potato leaves, 40 portions of soya beans or dregs of beans, 10 portions of wheat flours and goods thereof in triangular flask with behind the polybag tying in water bath with thermostatic control heat-preservation fermentation, preceding 7 days 37 ℃, back 5-7 days 42 ℃, drench oil again after the sauce unstrained spirits maturation, obtain product behind the sterilization.

Embodiment four:

70 parts of sweet potato leaves, 25 portions of soya beans or dregs of beans, 5 portions of wheat flours and goods thereof in triangular flask with behind the polybag tying in water bath with thermostatic control heat-preservation fermentation, preceding 7 days 38 ℃, back 5-7 days 42 ℃, drench oil again after the sauce unstrained spirits maturation, obtain product behind the sterilization.

Embodiment five:

90 parts of sweet potato leaves, 8 portions of soya beans or dregs of beans, 2 portions of wheat flours and goods thereof in triangular flask with behind the polybag tying in water bath with thermostatic control heat-preservation fermentation, preceding 7 days 38 ℃, back 5-7 days 42 ℃, drench oil again after the sauce unstrained spirits maturation, obtain product behind the sterilization.

Preparation in accordance with the present invention, make product of the present invention and meet national flavouring new standard after testing---(GB18186-2000) makes soy sauce.

1, organoleptic attribute meets the regulation of table 1, table 1

2, physical and chemical index

2.1 soluble saltless solid, full nitrogen, amino-acid nitrogen meet the regulation of table 2.

Table 2

2.2 ammonium salt

The content of ammonium salt must not surpass 30% of amino acid nitrogen content.

3, sanitary index

The regulation that should meet GB2717.

Claims (2)

1, a kind of sauce made for sweet potato leave is characterized in that it is that following materials in weight portion process is processed into: 1090 parts of sweet potato leaves, soya bean or 870 parts of dregs of beans, 220 parts of wheat flours, water 120-160 part.

2, a kind of preparation method of sauce made for sweet potato leave is characterized in that it makes in accordance with the following methods:

A, the bent preparation of kind:

Wheat bran: soya-bean cake powder: water=5: 2: 6 mixings is cooled to 35-40 ℃, in compound: bacterial classification=500～750: 1～1.5 ratio inoculated and cultured after cooking, 31～34 ℃ of temperature of control were cultivated after 7～8 hours, and the pH value of compound is transferred to 4～5, cultivated again 72～82 hours, and must plant song;

B, make song:

With proportioning be: sweet potato leaves 50～90, soya-bean cake powder 8-40 part, wheat bran 2-10 part, the raw material of water 90-95 part is mixed evenly, under 20～35 ℃ of temperature, and the bent mass ratio of inoculation than raw material=1: 1000～2000, to plant song sneaks in the raw material and stirs, cultivate 42～72h, and add 140～160 parts of mixing of water, must become bent;

C, the fermentation of system unstrained spirits:

To become to add 12-13 ° of B é hot salt brine in the song, consumption is into 45% of bent total stuff amount, and the moisture 45-48% of sauce unstrained spirits is in the container of packing into after mixing thoroughly;

With triangular flask with behind the polybag tying in water bath with thermostatic control heat-preservation fermentation, preceding 7 days 38 ℃, back 5-7 days 42 ℃;

Oil is drenched in D, leaching:

With adding the boiling water of raw material gross weight 500% in the ripe sauce unstrained spirits, place 60-70 ℃ of water-bath, leached 15 hours, emit hair oil, add 500% boiling water again and in 60-70 ℃ of water-bath, leached 4 hours, emit two oil;

E, heating disinfection and preparation:

With the sterilization of the product in the last step, filtration, precipitation, get soy sauce.

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