CN101647551A - High-salt liquid-state brewing soy sauce powder and preparation method thereof - Google Patents
High-salt liquid-state brewing soy sauce powder and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a high-salt liquid-state brewing soy sauce powder and a preparation method thereof. The high-salt liquid-state brewing soy sauce powder is prepared by the following materials in percentage by weight: 68%-85% of high-salt liquid-state brewing soy sauce, 1%-6% of modified starch, 2%-9% of maltodextrin, 2%-8% of salt and 0.2%-25% of flavor regulator through procedures, i.e. blending, homogeneity, vacuum concentration, filtering, spray drying, cooling, sieving, and the like. The high-salt liquid-state brewing soy sauce powder has the advantages of unique lobster sauce taste, enriched fermented flavor without burnt smell, uniform granularity, powder body granule diameter between 60 micrometers and 90 micrometers, compact and smooth surface, good flowability, superior humidity resistance and good instant property, is clear when being recovered to a liquid state, contains no 3-MCPD and preservative and has a quality guarantee period more than two years. Compared with liquid soy sauce, the high-salt liquid-state brewing soy sauce powder has very low water content and greatly reduces the transportation and storage costs.
Description
Technical field
The invention belongs to field of seasoning, particularly a kind of natural fermented, fermented soya beans, salted or other wise aromatic strongly fragrant, do not add high-salt liquid-state brewing soy sauce powder of anticorrisive agent and preparation method thereof.
Background technology
Soy sauce is China's traditional condiment, is listed in one of seven necessities of life, and along with economic globalization, soy sauce also becomes international flavouring.Powdered soy claims sauce powder again, and is more mellow than soy sauce on local flavor, has flavouring and carries aquatic foods, improves the effect of quality, is mainly used in instant food, bakery, powder composite flavouring, is the important flavouring of food industry.
At home, the basic toppings of food processing industry extensive use at present mainly are low salt solid sauce powder and acid hydrolysis plant protein powder (hereinafter to be referred as the HVP powder).But the local flavor deficiency of domestic low-salt solid powder soy sauce own, easily be with burnt burning, the uniform particles degree is poor slightly, the powder granule diameter is generally at 30～70 microns, rough surface, loose, anti-moisture absorption and instant capacity are generally not good enough, also have by expanded granulating technique and improve dissolution velocity, but generally restore for relatively more muddy after the liquid soy sauce; And HVP, industrial main employing chemical method is produced (hydrochloric acid is as catalyst), lacks natural fermented local flavor, and production process can produce carcinogen 3-MCPD (3-chloro-1,2-propane diols).
Abroad, the basic toppings of food processing industry extensive use at present mainly are japanese-style flavour powdered soy and HVP powder.The Japan's ten thousand word powdered soys of most important part that occupied the international market are with aromatic strongly fragrant, the uniform particles of ester, solid, smooth surface, product flowability, anti-moisture absorption well are celebrated, but Japanese powdered soy easily is with burnt burning, instant capacity is not good enough, restores for relatively more muddy after the liquid soy sauce.External HVP powder and the domestic problem that exists weak flavor and production process can produce carcinogen 3-MCPD equally.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art with not enough, provide a kind of natural fermented, fragrant uniqueness of fermented soya beans, salted or other wise, ferment local-flavor strong, do not add anticorrisive agent, be not with burnt burning, particle is big and evenly (the powder granule diameter is at 60～90 microns), surface compact, smooth, good fluidity, the anti-moisture absorption energy is good, instant capacity is good, the figure clarifies when restoring for liquid state, does not contain the high-salt liquid-state brewing soy sauce powder of 3-MCPD.
Another object of the present invention also is to provide the preparation method of described high-salt liquid-state brewing soy sauce powder.
Purpose of the present invention is achieved through the following technical solutions:
A kind of high-salt liquid-state brewing soy sauce powder, form by following component by mass percentage:
High-salt liquid-state brewing soy sauce 68～85%
Converted starch 1～6%
Maltodextrin 2～9%
Salt 2～8%
Local flavor conditioning agent 0.2～25%;
At least a in described local flavor conditioning agent preferred yeast extract, sweetener, sodium glutamate, flavour nucleotide disodium (I+G), acidity regulator, flavoring essence or the caramel colorant; The mixture of choosing yeast extract, flavour nucleotide disodium (I+G) and sodium glutamate is more arranged;
One or both of preferred white granulated sugar of described sweetener or acesulfame potassium;
One or both of preferred lactic acid of described acidity regulator or citric acid;
The preferred soy sauce essence of described flavoring essence.
The preparation method of the described powder that makes soy sauce may further comprise the steps:
(1) allotment: by mass percentage following composition is mixed and dissolving: high-salt liquid-state brewing soy sauce 68～85%, converted starch 1～6%, maltodextrin 2～9%, salt 2～8%, local flavor conditioning agent 0.2～25%;
(2) homogeneous: in 30～40MPa homogeneous at least once with step (1) dispensed solution;
(3) vacuum concentrates: the feed liquid behind the homogeneous concentrates the feed liquid that obtains concentrating carrying out vacuum; Vacuum concentrates and both to have made feed liquid reach certain concentration to have reduced the spray-dired energy consumption in back, taken the air that is mixed with in the feed liquid again away;
(4) filter: the feed liquid that concentrates is filtered 150～200 order filter clothes remove central impurity, with the atomizing mouth of anti-clogging atomizer.
(5) spray-drying: the feed liquid after will sieving is carried out spray-drying, obtains the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle by dehumidifying, sieve with 180～250 orders then, obtain evengranular high-salt liquid-state brewing soy sauce powder.
The temperature that vacuum described in the step (3) concentrates is 55～65 ℃, is concentrated into solid content and reaches at least the feed liquid of 60g/100ml and just stop vacuum and concentrate, and obtains described concentrated feed liquid;
Spray-drying described in the step (5) preferably adopts the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved, drop after the atomizing mixes with the high-temperature hot-air that spray top of tower hot air distributor comes out, moment hyperthermia drying, after the instantaneous volatilization of moisture, solid content shrinks the molecule that remains and just forms the powdered soy particle;
The preferred temperature of described high-temperature hot-air is 190～220 ℃ a hot blast.
The principle of the invention: the present invention has selected for use maltodextrin with high embedding effect, converted starch as packaging material, increased high-pressure homogeneous operation, make carrier maltodextrin, converted starch carry out abundant embedding to the effective ingredient of soy sauce, adopted the vacuum enrichment process simultaneously, not only saved spray-dired energy consumption, reduced the air that the soy sauce feed liquid is mixed with again, the formation of powder granule when helping spray-drying, significantly reduced the bubble in the powdered soy particle, powder structure is fine and close more, the surface is Paint Gloss, and product has better flowability and anti-moisture absorption.Because this powdered soy moisture is about 5%, water activity is extremely low, therefore can not add anticorrisive agent and can long preservation.
The powder that makes soy sauce of the present invention kept the fermented soya beans, salted or other wise perfume (or spice) that it is unique that the natural solarization system of high-salt dilute makes soy sauce, strong ferment local-flavor to greatest extent, overcome the low salt solid sauce powder easily with the shortcoming of burnt burning.Its rehydration speed is fast, and the reduction back is haze-free, does not contain 3-MCPD.
The present invention has following advantage and effect with respect to prior art:
(1) high-salt liquid-state brewing soy sauce powder of the present invention's preparation has the following advantages: unique fermented soya beans, salted or other wise perfume (or spice), ferment local-flavor are strong, are not with burnt burning; Uniform granularity, powder granule diameter are at 60～90 microns, surface compact, smooth, good fluidity; The anti-moisture absorption energy is superior, instant capacity good, figure's clarification when restoring for liquid state; Do not contain 3-MCPD; Not containing anticorrisive agent and shelf-life can reach more than 2 years.
(2) compare with the water content of liquid soy sauce more than 65%, the powdered soy moisture that the present invention obtains is about 5% only, has significantly reduced transportation and storage cost, and is significant to saving social resources.
Accompanying drawing 1
Fig. 1 is the process chart of preparation high-salt liquid-state brewing soy sauce powder.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited thereto.
Embodiment 1
The preparation high-salt liquid-state brewing soy sauce powder, as shown in Figure 1:
(1) allotment: by mass percentage following composition is mixed, dissolves: high-salt liquid-state brewing soy sauce 80%, converted starch 4%, maltodextrin 6%, salt 6%, yeast extract 1%, I+G 0.05% and sodium glutamate 2.95%;
(2) homogeneous: step (1) dispensed solution is carried out at the 40MPa homogeneous once;
(3) vacuum concentrates: the feed liquid behind the homogeneous when the solid content of feed liquid reaches 60g/100ml at least, stops to concentrate after 60 ℃ of vacuum concentrate 12min;
(4) filter: the feed liquid after will concentrating filters 200 order filter clothes and removes central impurity;
(5) spray-drying: the feed liquid after will sieving enters spray dryer, adopt the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved, drop after the atomizing mixes with the high-temperature hot-air (can reach 190～220 ℃) that spray top of tower hot air distributor comes out, moment hyperthermia drying, after the instantaneous volatilization of moisture content, solid content shrinks the molecule that remains and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle by dehumidifying, sieve with 200 orders, obtain evengranular high-salt liquid-state brewing soy sauce powder.
The high-salt liquid-state brewing soy sauce powder of present embodiment preparation: unique fermented soya beans, salted or other wise perfume (or spice), ferment local-flavor are strong, are not with burnt burning (by sensory evaluation); Uniform granularity, powder granule diameter are 75 microns (by mesh size decisions); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption energy is superior, instant capacity good, figure's clarification when recovery is liquid (acceleration porosity test and recovery are tested); Do not contain 3-MCPD (gas-chromatography+mass spectrum); Do not contain anticorrisive agent and shelf-life more than 2 years.
Embodiment 2
The preparation high-salt liquid-state brewing soy sauce powder, as shown in Figure 1:
(1) allotment: by mass percentage following composition is mixed, dissolves: high-salt liquid-state brewing soy sauce 85%, converted starch 1%, maltodextrin 9%, salt 2%, yeast extract 2%, I+G 0.5% and sodium glutamate 0.5%;
(2) homogeneous: in the 30MPa homogeneous once with step (1) dispensed solution;
(3) vacuum concentrates: the feed liquid behind the homogeneous when the solid content of feed liquid reaches 60g/100ml at least, stops to concentrate after 58 ℃ of vacuum concentrate 13min;
(4) filter: the feed liquid after will concentrating filters 150 order filter clothes and removes central impurity;
(5) spray-drying: the feed liquid after will sieving enters spray dryer, adopt the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved, drop after the atomizing mixes with the high-temperature hot-air (can reach 190～220 ℃) that spray top of tower hot air distributor comes out, moment hyperthermia drying, after the instantaneous volatilization of moisture content, solid content shrinks the molecule that remains and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle by dehumidifying, sieve with 180 orders, obtain evengranular high-salt liquid-state brewing soy sauce powder.
The high-salt liquid-state brewing soy sauce powder of present embodiment preparation: unique fermented soya beans, salted or other wise perfume (or spice), ferment local-flavor are strong, are not with burnt burning (by sensory evaluation); Uniform granularity, about 100 microns of powder granule diameter (by the mesh size decision); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption energy is superior, instant capacity good, figure's clarification when recovery is liquid (acceleration porosity test and recovery are tested); Do not contain 3-MCPD (gas-chromatography+mass spectrum); Do not contain anticorrisive agent and shelf-life more than 2 years.
Embodiment 3
The preparation high-salt liquid-state brewing soy sauce powder, as shown in Figure 1:
(1) allotment: by mass percentage following composition is mixed, dissolves: high-salt liquid-state brewing soy sauce 77%, converted starch 4%, maltodextrin 6%, salt 6%, yeast extract 1%, lactic acid 1%, white granulated sugar 2%, I+G 0.05% and sodium glutamate 2.95%;
(2) homogeneous: step (1) dispensed solution is carried out at the 40MPa homogeneous once;
(3) vacuum concentrates: the feed liquid behind the homogeneous when the solid content of feed liquid reaches 60g/100ml at least, stops to concentrate after 60 ℃ of vacuum concentrate 10min;
(4) filter: the feed liquid after will concentrating filters 200 order filter clothes and removes central impurity;
(5) spray-drying: the feed liquid after will sieving enters spray dryer, adopt the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved, drop after the atomizing mixes with the high-temperature hot-air (can reach 190～220 ℃) that spray top of tower hot air distributor comes out, moment hyperthermia drying, after the instantaneous volatilization of moisture content, solid content shrinks the molecule that remains and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle by dehumidifying, sieve with 200 orders, obtain evengranular high-salt liquid-state brewing soy sauce powder.
The high-salt liquid-state brewing soy sauce powder of present embodiment preparation: unique fermented soya beans, salted or other wise perfume (or spice), ferment local-flavor are strong, are not with burnt burning (by sensory evaluation); Uniform granularity, powder granule diameter are 75 microns (by mesh size decisions); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption energy is superior, instant capacity good, figure's clarification when recovery is liquid (acceleration porosity test and recovery are tested); Do not contain 3-MCPD (gas-chromatography+mass spectrum); Do not contain anticorrisive agent and shelf-life more than 2 years.
Embodiment 4
The preparation high-salt liquid-state brewing soy sauce powder, as shown in Figure 1:
(1) allotment: by mass percentage following composition is mixed, dissolves: high-salt liquid-state brewing soy sauce 84%, converted starch 1%, maltodextrin 9%, salt 2%, yeast extract 2%, citric acid 0.8%, acesulfame potassium 0.03%, I+G 0.5%, sodium glutamate 0.5% and soy sauce essence 0.17%;
(2) homogeneous: in the 30MPa homogeneous once with step (1) dispensed solution;
(3) vacuum concentrates: the feed liquid behind the homogeneous concentrates through 55 ℃ of vacuum, and the feed liquid behind the homogeneous is concentrated through vacuumizing, and behind the 13min, when the solid content of feed liquid reaches 60g/100ml at least, stops to concentrate;
(4) filter: the feed liquid after will concentrating filters 150 order filter clothes and removes central impurity;
(5) spray-drying: the feed liquid after will sieving enters spray dryer, adopt the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved, drop after the atomizing mixes with the high-temperature hot-air (can reach 190～220 ℃) that spray top of tower hot air distributor comes out, moment hyperthermia drying, after the instantaneous volatilization of moisture content, solid content shrinks the molecule that remains and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle by dehumidifying, sieve with 180 orders, obtain evengranular high-salt liquid-state brewing soy sauce powder.
The high-salt liquid-state brewing soy sauce powder of present embodiment preparation: unique fermented soya beans, salted or other wise perfume (or spice), ferment local-flavor are strong, are not with burnt burning (by sensory evaluation); Uniform granularity, about 85 microns of powder granule diameter (by the mesh size decision); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption energy is superior, instant capacity good, figure's clarification when recovery is liquid (acceleration porosity test and recovery are tested); Do not contain 3-MCPD (gas-chromatography+mass spectrum); Do not contain anticorrisive agent and shelf-life more than 2 years.
Embodiment 5
The preparation high-salt liquid-state brewing soy sauce powder, as shown in Figure 1:
(1) allotment: by mass percentage following composition is mixed, dissolves: high-salt liquid-state brewing soy sauce 68%, converted starch 6%, maltodextrin 2%, white granulated sugar 1.5%, salt 8%, lactic acid 0.5%, yeast extract 0.1%, I+G 0.1%, sodium glutamate 13.3% and soy sauce essence 0.5%;
(2) homogeneous: in the 35MPa homogeneous once with step (1) dispensed solution;
(3) vacuum concentrates: the feed liquid behind the homogeneous when the solid content of feed liquid reaches 60g/100ml at least, stops to concentrate after 65 ℃ of vacuum concentrate 7min;
(4) filter: the feed liquid after will concentrating filters 200 order filter clothes and removes central impurity;
(5) spray-drying: the feed liquid after will sieving enters spray dryer, adopt the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved, drop after the atomizing mixes with the high-temperature hot-air (can reach 190～220 ℃) that spray top of tower hot air distributor comes out, moment hyperthermia drying, after the instantaneous volatilization of moisture content, solid content shrinks the molecule that remains and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle by dehumidifying, sieve with 250 orders, obtain evengranular high-salt liquid-state brewing soy sauce powder.
The high-salt liquid-state brewing soy sauce powder of present embodiment preparation: unique fermented soya beans, salted or other wise perfume (or spice), ferment local-flavor are strong, are not with burnt burning (by sensory evaluation); Uniform granularity, powder granule diameter are about about 60 microns (by the mesh size decisions); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption energy is superior, instant capacity good, figure's clarification when recovery is liquid (acceleration porosity test and recovery are tested); Do not contain 3-MCPD (gas-chromatography+mass spectrum); Do not contain anticorrisive agent and shelf-life more than 2 years.
Embodiment 6
The preparation high-salt liquid-state brewing soy sauce powder, as shown in Figure 1:
(1) allotment: by mass percentage following composition is mixed, dissolves: high-salt liquid-state brewing soy sauce 76%, converted starch 4%, white granulated sugar 2%, maltodextrin 6.2%, salt 6.2%, yeast extract 1.5%, citric acid 1%, I+G 0.1%, caramel colorant 0.05% and monosodium glutamate 2.95%;
(2) homogeneous: step (1) dispensed solution is carried out at the 38MPa homogeneous once;
(3) vacuum concentrates: the feed liquid behind the homogeneous concentrates in 60 ℃ of vacuum, behind the 9min, when the solid content of feed liquid reaches 60g/100ml at least, stops to concentrate;
(4) filter: the feed liquid after will concentrating filters 200 order filter clothes and removes central impurity;
(5) spray-drying: the feed liquid after will sieving enters spray dryer, adopt the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved, drop after the atomizing mixes with the high-temperature hot-air (can reach 190～220 ℃) that spray top of tower hot air distributor comes out, moment hyperthermia drying, after the instantaneous volatilization of moisture content, solid content shrinks the molecule that remains and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle by dehumidifying, sieve with 200 orders, obtain evengranular high-salt liquid-state brewing soy sauce powder.
The high-salt liquid-state brewing soy sauce powder of present embodiment preparation: unique fermented soya beans, salted or other wise perfume (or spice), ferment local-flavor are strong, are not with burnt burning (by sensory evaluation); Uniform granularity, powder granule diameter are 75 microns (by mesh size decisions); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption energy is superior, instant capacity good, figure's clarification when recovery is liquid (acceleration porosity test and recovery are tested); Do not contain 3-MCPD (gas-chromatography+mass spectrum); Do not contain anticorrisive agent and shelf-life more than 2 years.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1, a kind of high-salt liquid-state brewing soy sauce powder is characterized in that: be made up of following component by mass percentage:
High-salt liquid-state brewing soy sauce 68～85%
Converted starch 1～6%
Maltodextrin 2～9%
Salt 2～8%
Local flavor conditioning agent 0.2～25%.
2, high-salt liquid-state brewing soy sauce powder according to claim 1 is characterized in that: described local flavor conditioning agent is at least a in yeast extract, sweetener, sodium glutamate, flavour nucleotide disodium, acidity regulator, flavoring essence or the caramel colorant.
3, high-salt liquid-state brewing soy sauce powder according to claim 2 is characterized in that: described sweetener is one or both of white granulated sugar or acesulfame potassium.
4, high-salt liquid-state brewing soy sauce powder according to claim 2 is characterized in that: described acidity regulator is one or both of lactic acid or citric acid.
5, high-salt liquid-state brewing soy sauce powder according to claim 2 is characterized in that: described flavoring essence is a soy sauce essence.
6, high-salt liquid-state brewing soy sauce powder according to claim 2 is characterized in that: described local flavor conditioning agent is the mixture that yeast extract, sodium glutamate and flavour nucleotide disodium are formed.
7, the preparation method of each described high-salt liquid-state brewing soy sauce powder of claim 1～6 is characterized in that, may further comprise the steps:
(1) allotment: by mass percentage following composition is mixed, dissolves: high-salt liquid-state brewing soy sauce 68～85%, converted starch 1～6%, maltodextrin 2～9%, salt 2～8%, local flavor conditioning agent 0.2～25%;
(2) homogeneous: in 30～40MPa homogeneous at least once with step (1) dispensed solution;
(3) vacuum concentrates: the feed liquid behind the homogeneous concentrates the feed liquid that obtains concentrating through carrying out vacuum;
(4) filter: the feed liquid that concentrates is filtered 150～200 order filter clothes remove central impurity;
(5) spray-drying: the feed liquid after will sieving is carried out spray-drying, obtains the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle by dehumidifying, sieve with 180～250 orders then, obtain evengranular high-salt liquid-state brewing soy sauce powder.
8, according to the preparation method of the described high-salt liquid-state brewing soy sauce powder of claim 7, it is characterized in that: the temperature that vacuum described in the step (3) concentrates is 55～65 ℃; Described concentrated feed liquid is that solid content is the feed liquid of 60g/100ml at least.
9, according to the preparation method of the described high-salt liquid-state brewing soy sauce powder of claim 7, it is characterized in that: spray-drying described in the step (5) adopts the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved, drop after the atomizing mixes with the hot blast that spray top of tower hot air distributor comes out, and obtains the powdered soy particle.
10, according to the preparation method of the described high-salt liquid-state brewing soy sauce powder of claim 7, it is characterized in that: described hot blast is that temperature is 190～220 ℃ a hot blast.
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| CN102293398A (en) * | 2011-08-03 | 2011-12-28 | 孙德善 | Production method of high-salt diluted state fermentation soy |
| CN102293398B (en) * | 2011-08-03 | 2013-05-22 | 孙德善 | Production method of high-salt diluted state fermentation soy |
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