CN101647551B - High-salt liquid-state brewing soy sauce powder - Google Patents
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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 classified as one of seven necessities of life, and along with economic globalization, soy sauce also becomes international flavouring.Powdered soy is claimed 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 of domestic low-salt solid powder soy sauce own is not enough; Be prone to 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, have through expanded granulating technique to improve dissolution velocity yet, but generally restore for relatively more muddy after the liquid soy sauce; And HVP, the main chemical method that adopts is produced (hydrochloric acid is as catalyst) in the industry, lack 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 is mobile, anti-moisture absorption well is celebrated; But Japanese powdered soy is prone to be 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 shortcoming that the objective of the invention is to overcome prior art is 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 ability 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 said high-salt liquid-state brewing soy sauce powder.
The object of the invention is realized through following technical proposals:
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 said 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 said 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 through 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 said 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, made carrier maltodextrin, converted starch carry out abundant embedding, adopted the vacuum enrichment process simultaneously the effective ingredient of soy sauce; Not only practiced thrift 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 has 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 has kept the fermented soya beans, salted or other wise perfume that the natural solarization system of high-salt dilute makes soy sauce unique, strong ferment local-flavor to greatest extent, has overcome the low salt solid sauce powder and has been prone to the shortcoming with 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 is fragrant, ferment local-flavor is strong, is not with burnt burning; Uniform granularity, powder granule diameter are at 60～90 microns, surface compact, smooth, good fluidity; The anti-moisture absorption ability 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 merely about 5%, has significantly reduced transportation and storage cost, and is significant to practicing thrift social resources.
Accompanying drawing 1
Fig. 1 is the process chart of preparation high-salt liquid-state brewing soy sauce powder.
The specific embodiment
Below in conjunction with embodiment and accompanying drawing the present invention is described in further detail, but embodiment of the present invention is 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 gets into 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 remain and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle through 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 is fragrant, ferment local-flavor is strong, is not with burnt burning (through sensory evaluation); Uniform granularity, powder granule diameter are 75 microns (through mesh size decisions); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption ability 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 gets into 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 remain and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle through 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 is fragrant, ferment local-flavor is strong, is not with burnt burning (through sensory evaluation); Uniform granularity, about 100 microns of powder granule diameter (through the mesh size decision); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption ability 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 gets into 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 remain and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle through 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 is fragrant, ferment local-flavor is strong, is not with burnt burning (through sensory evaluation); Uniform granularity, powder granule diameter are 75 microns (through mesh size decisions); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption ability 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 gets into 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 remain and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle through 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 is fragrant, ferment local-flavor is strong, is not with burnt burning (through sensory evaluation); Uniform granularity, about 85 microns of powder granule diameter (through the mesh size decision); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption ability 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 gets into 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 remain and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle through 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 is fragrant, ferment local-flavor is strong, is not with burnt burning (through sensory evaluation); Uniform granularity, powder granule diameter are about about 60 microns (through the mesh size decisions); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption ability 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 gets into 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 remain and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle through 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 is fragrant, ferment local-flavor is strong, is not with burnt burning (through sensory evaluation); Uniform granularity, powder granule diameter are 75 microns (through mesh size decisions); Surface compact, smooth, good fluidity (range estimation is in conjunction with microscopic examination); The anti-moisture absorption ability 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 embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit 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 (1)
1. high-salt liquid-state brewing soy sauce powder, it is characterized in that: its preparation method may further comprise the steps:
(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%, flavour nucleotide disodium 0.1%, sodium glutamate 13.3% and soy sauce essence 0.5%;
(2) homogeneous: in the 35MPa homogeneous once with step (l) 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 gets into spray dryer; Adopt the feed liquid after the atomizing of spray top of tower centrifugal atomizer is sieved; Drop after the atomizing mixes with 190～220 ℃ the high-temperature hot-air 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 remain and just forms the powdered soy particle;
(6) cooling screening: the chilled air cools powdered soy particle through dehumidifying, sieve with 250 orders, obtain evengranular high-salt liquid-state brewing soy sauce powder.
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| CN101961098A (en) * | 2010-10-13 | 2011-02-02 | 江苏恒顺醋业股份有限公司 | Flavoring soy sauce and production method thereof |
| CN102293398B (en) * | 2011-08-03 | 2013-05-22 | 孙德善 | Production method of high-salt diluted state fermentation soy |
| CN102919810A (en) * | 2012-11-06 | 2013-02-13 | 湖南省义丰祥实业有限公司 | Solidified soy sauce and preparation process thereof |
| CN102972736A (en) * | 2012-11-09 | 2013-03-20 | 山东鲁花集团有限公司 | Method for simulating four-season natural fermentation for producing high-salt dilute-state soy sauce |
| CN103445132A (en) * | 2013-08-19 | 2013-12-18 | 刘强 | Production method of powdered sauce |
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| CN106072432A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | The preparation method of Agaricus blazei taste solid health-care soy sauce |
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| CN109864288A (en) * | 2017-12-05 | 2019-06-11 | 广东佳隆食品股份有限公司 | A kind of powdered soy and preparation method thereof |
| CN108433086A (en) * | 2018-06-15 | 2018-08-24 | 珠海天禾食品有限公司 | A kind of raw sushi soy sauce of fish |
| CN108925961A (en) * | 2018-08-17 | 2018-12-04 | 莱芜泰香居食品有限公司 | A kind of production method of superior soy |
| CN109007760A (en) * | 2018-09-11 | 2018-12-18 | 千禾味业食品股份有限公司 | A kind of anti-moisture absorption powdered soy and its production technology |
| CN109430809B (en) * | 2018-10-11 | 2022-03-15 | 上海爱普食品工业有限公司 | Process for controlling content of 3-chloro-1, 2-propanediol in soy sauce powder |
| CN109588623A (en) * | 2018-12-24 | 2019-04-09 | 李锦记（新会）食品有限公司 | Natural iodine soy sauce pigmented powder and its preparation method and application |
| CN109717449A (en) * | 2019-02-14 | 2019-05-07 | 上海爱普食品工业有限公司 | A kind of production technology of the enhanced powdered soy of flavor |
| CN112120205A (en) * | 2020-09-25 | 2020-12-25 | 山东华熙海御生物医药有限公司 | Soy sauce and its powder, their preparation method and application |
| CN113261660A (en) * | 2021-06-21 | 2021-08-17 | 千禾味业食品股份有限公司 | Coloring soy sauce powder and preparation method and application thereof |
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