CN102293399B

CN102293399B - Novel process for preparing natural solid soy sauce

Info

Publication number: CN102293399B
Application number: CN201110251837XA
Authority: CN
Inventors: 朱守允
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-08-30
Filing date: 2011-08-30
Publication date: 2013-09-11
Anticipated expiration: 2031-08-30
Also published as: CN102293399A

Abstract

The invention discloses a process for producing a soy sauce, comprising: burdening dephenolized cotton protein and bran with a weight ratio of 1:1, then blending and moistening with water, autoclaving, and fermenting and inoculating, stationary culturing for 24h, fermenting by using a sun bath drum, and pouring the soy sauce to mature wine and ageing. The invention effectively integrates the natural sun-brewed soy sauce and the low-salt solid soy sauce technologies, so that the technical advantages are more prominent. Not only the defects of long production period of the natural soy sauce, large labor input, low production efficiency, high production cost and unable of mass commercial production intensity are overcome, but also the weak point of bad flavor in the low-salt solid soy sauce is overcome. The advantages of resource utilization and light resource development are prominent. The process is a typical mode of circular economy, and can be widely popularized.

Description

A kind of soy sauce production technology

Technical field

The present invention relates to the food preparation of International Classification of Patents A23L and preserve art field, especially a kind of dephenolized cotton protein and wheat bran cylinder solid natural fermented sauce and production technology thereof.

Background technology

Cottonseed is the seed of cotton crop.Claim unginned cotton by the cotton of taking in the cotton boll, claim gined cotton by rolling the cotton fiber that gets off on the unginned cotton, unginned cotton can obtain cottonseed except after the disbarked cotton.The cottonseed outside is hard brown seed shell, and the shape size is also different because of kind.In the seed shell embryo being arranged, is the major part of cottonseed, also claims seed benevolence.Seed benevolence oil content can reach 35-45%, contains protein about 39%, contains gossypol 0.2%-2%.Common cottonseed (cotton benevolence) contains a kind of toxin that is gossypol, account for 0.7～4.8% of cottonseed, gossypol and class gossypol pigment concentrate in the spherical look body of gland of cottonseed benevolence, be the meat of cotton benevolence around the look body of gland, gossypol is a kind of ginger-colored crystallization, it is a kind of multi-element compounds for 181～185 ℃ of fusing points, has multiple isomers.Free state is arranged gossypol and in conjunction with two kinds of attitudes, " in conjunction with gossypol " is that gossypol steams in the stir-fry process at high temperature, and albumen, carbohydrate chemical combination in free gossypol and the cotton benevolence form, and it is not absorbed in digestive system, can excrete with ight soil very soon, and toxicity is very low; " free gossypol " is the gossypol with active aldehyde radical and activity hydroxy, and its toxicity is bigger, and content surpasses safety margin, will cause growth retardation, poisoning and death.In addition and since gossypol can with the epsilon-amino of lysine in protein acid combination, greatly reduce the active ingredient of lysine, lowered its nutritive value.

Cottonseed is of many uses, mainly comprises: extract gossypol, immersion oil and production edible protein from cotton seed embryo piece; Grouts behind extraction gossypol and the grease are capable of using as feed; Be cultivation, the raw cottonseed shell for mushroom culture of the edible mushroom of culture medium with the cottonseed husk; From no gland cotton seed, extract protein and grease with the milk thistle release agent; Produce sulfonated oil with cottonseed oil; Cottonseed cake (dregs of rice) makes soy sauce for raw material; Cotton seed-shell fibre compound material and manufacturing; The cottonseed oil content.

Dephenolized cotton protein is to be raw material with the cottonseed, through lint, peel off, cottonseed protein that technology such as low-temperature defatted, dephenolize is made.Steam stir-fry and squeezing owing to removed high temperature in the process from, increased technologies such as methyl alcohol dephenolize, guaranteed in process under the situation of cottonseed protein and amino acid consistency, and sloughed the free gossypol in the cottonseed in a large number, make its protein content＞%50, the quality product of free gossypol＜%0.04.

The essential distinction of dephenolized cotton protein and cotton dregs is: (1) cotton dregs are cottonseeds through after peeling off, steam through high temperature earlier fry, squeezing leaches then that degreasing makes.Cotton benevolence is fried, in the process of squeezing, because action of high temperature makes albumen and a large amount of sex change of amino acid in the cotton benevolence, is greatly reduced after the degreasing content and the amino acid whose effective rate of utilization of albumen in the cotton benevolence steaming.Do not fry squeezing and there is high temperature to steam in the dephenolized cotton protein production technology, guaranteed in the production process that albumen and the amino acid in the cotton benevolence is not destroyed by a large amount of sex change; (2) have only squeezing, leaching degreasing in the production technology of cotton dregs own, and do not have dephenolizing process.Dephenolized cotton protein is to improve the advanced technologies that has increased dephenolizing process in the cotton dregs production technology, in process of production, has removed the most free gossypol of cotton benevolence, makes it can become the protein raw materials of soy sauce brewing the best;

Fermentation simultaneously itself is exactly to eliminate one of gossypol toxin method, and remaining gossypol content is lower than 0.04%, at the process material cooking, and koji, as be used for can eliminating fully totally after the fermentation soy sauce production technology processed, exist so in the finished product soy sauce, can not check gossypol.

The natural making leaven of soy sauce of tradition adopts natural bacteria to invade the legal system bacterium, soya bean contains crude fat 17%, cause serious harm for the fermentate biology, koji was for up to 7 days, and the production cycle of traditional natural soy sauce and rare wine with dregs soy sauce is long, was respectively 200 days and 100 days, only 500 kilograms of every square metre of threshing ground annual productions, it is primary raw material with the soya bean that technology is revealed in natural solarization, and auxiliary material is wheat, 2500/ ton of ton valency; Yield poorly, the cost height is unsuitable for long-distance transportation, and labour intensity is big, and is not easy to industrial-scale production, and raw material availability is lower than 60%, and fermentation also needs to rely on the fuel heat supply, needs vat and glasshouse.

Utilization discloses less at the patent application document aspect the dephenolized cotton protein production soy sauce technical matters, the patent application that correlation ratio approaches discloses one piece: number of patent application 90104540 discloses the method that a kind of cottonseed cake detoxification makes soy sauce.Be characterized in that the employing oxidizing process thoroughly removes the free gossypol in the cottonseed cake, add suitable oxidant according to the mol ratio of gossypol content in the cottonseed cake and oxidant.Described oxidant is selected from permanganate, bichromate, chlorate and perchlorate, mixes koji with aspergillus oryzae and aspergillus niger F 27, through the low salt solid process soy sauce brewing.This method work simplification, dephenolize rate be more than 98%, material protein utilization rate height.Soy sauce is through safe toxicological evaluation, and meeting the international hygiene standard does not have influence to physical and chemical index.

As aforementioned described, high-temperature process in the production procedure of the cottonseed cake dregs of rice, caused a large amount of amino acid in the cotton benevolence to run off and the excessive sex change of protein, and the error in brewery's dephenolize process, the unavoidable people's edible soy sauce of giving stays dangerous chance, though and utilize the industrialization dephenolized cotton protein as the process for producing sauce of raw material be perfectly safe do not see open.

Summary of the invention

The purpose of this invention is to provide a kind of with dephenolized cotton protein production soy sauce production method, this method comprises that not only adopting dephenolized cotton protein is the source of natural amino acid, and still adopt daylight to shine environmental protection technologies such as system fermentation in the production technology, the traditional properties and the nutrition that not only keep soy sauce, and production cost is effectively controlled, environmental sanitation is convenient to control, has effectively integrated natural solarization and has revealed soy sauce and less salt solidified soy sauce technology, can abbreviate day solid soy sauce and new technology thereof as.

Goal of the invention of the present invention realizes by following technical measures: be primary raw material with the dephenolized cotton protein, with dephenolized cotton protein and wheat bran, through mix profit water, autoclaving, the zymophyte inoculated and cultured is after ripe unstrained spirits ageing, drenching oil, through sterilised filtration, the can warehouse-in.Dephenolized cotton protein and wheat bran were prepared burden by weight 1: 1, through mix profit water, autoclaving, cooling back total moisture content is not less than 65%, and the zymophyte inoculation is left standstill and cultivated 24 hours, ventilate and cultivate, to after becoming bent mensuration up to standard, mix Fructus Hordei Germinatus, fruit juice, salt, syrup seasoning, ferment with the insolation drum, further with every day drum fall unstrained spirits, after ripe unstrained spirits ageing, drenching oil, through sterilised filtration, can, the check warehouse-in.

The invention has the beneficial effects as follows: effectively integrated natural solarization and revealed soy sauce and less salt solidified soy sauce technology, make technical advantage more outstanding, it is long both to have overcome the natural soy sauce production cycle, and labour's input amount is big, production efficiency is low, the production cost height, defective that can not mass industrialized production has also overcome the weakness of less salt solidified soy sauce weak flavor simultaneously, in the utilization of resources, illumination development of resources aspect advantage is outstanding, is the typical module of recycling economy, suitable generally popularization.

Description of drawings

Fig. 1 is the schematic flow sheet of the embodiment of the invention

The specific embodiment

Below in conjunction with the specific embodiment, further set forth the present invention.

Be primary raw material with the dephenolized cotton protein, with dephenolized cotton protein and wheat bran, through mix profit water, autoclaving, the zymophyte inoculated and cultured, after ripe unstrained spirits ageing, drenching oil, through sterilised filtration, the can warehouse-in.

Concrete, dephenolized cotton protein and wheat bran were prepared burden by weight 1: 1, through mix profit water, autoclaving, cooling back total moisture content is not less than 65%, the zymophyte inoculation, leave standstill and cultivated 24 hours, ventilate and cultivate, to become bent measure up to standard after, mix Fructus Hordei Germinatus, fruit juice, salt, syrup seasoning, with insolation drum fermentation, further with every day drum fall unstrained spirits, after ripe unstrained spirits ageing, drenching oil, through sterilised filtration, can, the check warehouse-in.

Primary raw material is dephenolized cotton protein, crude protein content 52-55%, and 2500 yuan/ton of ton valencys, auxiliary material is wheat bran, 1800 yuan/ton of ton valencys; Dephenolized cotton protein is through K cryogenic treatment, crude protein total content even can reach 60%, it is 1.5 times that soya bean is produced soy sauce, various amino acid structures distribute rationally, and Argine Monohydrochloride accounts for crude protein ratio 95.6%, except lysine a little less than the dregs of beans, other amino tamarind is higher than dregs of beans, more be higher than soya bean, the cotton protein fat residual volume after the processing seldom better meets fermentation condition.

The making leaven of soy sauce time of the present invention is no more than 24 hours, raw material availability is higher than 80%, as long as production cycle is 20-30 days, the fastest only need 15 days, and output height, the high every square metre of threshing ground annual production of productivity ratio can reach 5 tons, fermentation relies on daylight to shine heat supply processed, Zymolysis Equipment seals, and is clean, sanitary, is fit to the large-scale industrial production needs.During production, can soak and drench can and sell being fermented into after the direct long-distance transportation of sauce wine with dregs to the locality, consumption market again row.So both can realize that large-scale production also guaranteed product quality and effectively control production cost.Dephenolized cotton protein gossypol residual quantity has only 0.04, and after koji, fermentation, sterilization, its content is low after the finished product soy sauce is difficult for detecting.

The present invention adopts drum-type fermentation on the cement threshing ground, stir cylinder, fall pool process than tradition, labour intensity is reduced by hundred times, simultaneously, because the drum-type fermentation is sealing and fermenting, the sauce unstrained spirits is not subjected to environmental pollution, is easy to keep health and quality, a soy sauce productivity effect is revealed in traditional natural solarization improved 10 times, be more suitable for suitability for industrialized production.

The present invention has effectively integrated natural solarization and has revealed soy sauce and less salt solidified soy sauce technology, make technical advantage more outstanding, it is long both to have overcome the natural soy sauce production cycle, and labour's input amount is big, production efficiency is low, the production cost height, defective that can not mass industrialized production has also overcome the weakness of less salt solidified soy sauce weak flavor simultaneously, in the utilization of resources, illumination development of resources aspect advantage is outstanding, is the typical module of recycling economy, suitable generally popularization.

Utilize the industrialization dephenolized cotton protein as the process for producing sauce of raw material, scientific and reasonable, people can relievedly be eaten, can promote in enormous quantities with using, substitute and save valuable soya bean resource.

Claims

1. a soy sauce production technology is characterized in that: be primary raw material with the dephenolized cotton protein, dephenolized cotton protein and wheat bran were prepared burden by weight 1: 1, through mix profit water, autoclaving, cooling back total moisture content is not less than 65%, the zymophyte inoculation is left standstill and was cultivated 24 hours, ventilates and cultivates, to after becoming bent mensuration up to standard, mix Fructus Hordei Germinatus, fruit juice, salt, syrup seasoning, ferment with the insolation drum, with every day drum fall unstrained spirits, after ripe unstrained spirits ageing, drenching oil, through sterilised filtration, can, the check warehouse-in.

2. a kind of soy sauce production technology as claimed in claim 1 is characterized in that soaking and drenching can and sell being fermented into after the direct long-distance transportation of sauce wine with dregs to the locality, consumption market row again.

3. a kind of soy sauce production technology as claimed in claim 1 is characterized in that, adopts drum-type fermentation on the cement threshing ground.

4. a kind of soy sauce production technology as claimed in claim 1 is characterized in that, the drum-type fermentation is sealing and fermenting, is convenient to the control of health and environment.