CN102972736A - Method for simulating four-season natural fermentation for producing high-salt dilute-state soy sauce - Google Patents
Method for simulating four-season natural fermentation for producing high-salt dilute-state soy sauce Download PDFInfo
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- CN102972736A CN102972736A CN2012104458700A CN201210445870A CN102972736A CN 102972736 A CN102972736 A CN 102972736A CN 2012104458700 A CN2012104458700 A CN 2012104458700A CN 201210445870 A CN201210445870 A CN 201210445870A CN 102972736 A CN102972736 A CN 102972736A
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Abstract
The invention discloses a production process for simulating four-season natural fermentation for producing high-salt dilute-state soy sauce. According to the invention, sand and impurities are removed from defatted soybean and wheat; and the soy sauce is obtained through the steps such as raw material processing, strain blending, starter propagation, fermenting, pressing, sterilizing, filtering, and packaging. According to the invention, four-season natural climatic environment variation is simulated, such that temperature control upon soy sauce mash in a tank is achieved. Therefore, nutrient substance loss and volatilization are ensured, and a superior quality with good color, good flavor, and good taste is achieved.
Description
Technical field
The invention belongs to fermented seasonings production method technical field, relate in particular to a kind of method that high-salt dilute soy is produced in spring, summer, autumn and winter spontaneous fermentation of simulating.
Background technology
Soy sauce is important field of seasoning in China's traditional food industry, originates from China, and is with a long history and have distinct national characters.Soy sauce is as the good merchantable brand of the culinary art of going with rice or bread, can not only allow dish hyperchromic tempting, bright fragrant delicious, and nutritious, the raw material of soy sauce is exactly soybean and wheat, behind the microorganism enzymolysis, make soy sauce, be rich in the amino acid of 17 kinds of needed by human, contain the trace elements such as various B family vitamins and a certain amount of calcium ferrophosphorus.In the world wide, people have recognized delicious food and the nutrition and easy to use of soy sauce now, and not only country in Southeast Asia's consumption per head promotes in a large number, and the countries such as America and Europe are also at a large amount of Import Soy Sauces.
In the GB18186-2000 standard, China's soy sauce brewing method mainly contains two kinds of high-salt dilute fermentation method and low-salt solid-state fermentation methods; Low-salt solid-state fermentation method fermentation period is short, and raw material availability is higher, and yield rate is more stable, but compare flavour, the fragrance of product with traditional zymotic relatively poor, easily by living contaminants.Compare with the low-salt solid-state fermentation method, the soy sauce quality that the high-salt dilute fermentation method is produced is relatively high, and has strong pure Flavor, but exists long, the weak point such as equipment investment is large of production cycle.
At present China is the maximum country of soy sauce volume of production and marketing in the world, the first in the world, but be subjected to the low and low all restrictions of soy sauce production capacity (production capacity of high-salt dilute technique) of people's level of consumption, can only be a manufacturing big country that produces low soy at present; China produces about 5,500,000 tons in soy sauce per year, but the soy sauce that accounts for total amount 90% is to be produced by the low salt solid process in yeast phase not enough January, and the 70%-80% that accounts in the soy sauce total amount is three grades of soy sauce, i.e. the soy sauce of minimum primary standard in the GB; It is about 10% only to account for the soy sauce total output by the high-quality soy sauce of high-salt dilute zymotechnique production, and output seldom.
Summary of the invention
The object of the invention is to improve the deficiency of prior art and provide a kind of and simulate method that spring, summer, autumn and winter spontaneous fermentation produces high-salt dilute soy, make soy sauce ferment in the sealed fermenting tank, guarantee that not running off of nutriment is non-volatile, put forward the soy sauce quality, the method for simulation spring, summer, autumn and winter spontaneous fermentation production high-salt dilute soy that production cost is low.
The object of the present invention is achieved like this, and process for producing high salt and watery type soy sauce is produced in a kind of simulation spring, summer, autumn and winter spontaneous fermentation, is characterized in may further comprise the steps:
A, the removal of impurities of removing sand: defatted soybean and wheat are respectively through the impurity in reciprocating sieve and permanent magnetic pulley and the proportion stoner removal raw material;
B, pretreatment of raw material: with defatted soybean and water the ratio take mass ratio as 1:1-2 carry out wetting, under 1.5-3.0kg pressure boiling 5-15 minute, make the sex change of protein appropriateness, obtain being out of shape defatted soybean; Wheat carries out the boiling type hot-air and roasts, and makes starch gelatinization expansion in the wheat, and then expansion rate 〉=1.6 are 32 purpose wheat flours through the stone roller pulverizer is broken into granularity;
C, seed dressing: will be cooled to the ratio mixing take mass ratio as 1:1 of the following sex change defatted soybean of temperature 45 C, wheat flour, and add 2 ‰-10 ‰ aspergillus oryzae bacterial classification mixings that account for sex change defatted soybean and wheat flour gross mass, and be conveyed into bent room as the song material;
D, koji: bent material is in totally enclosed bent room, incessantly the song material is carried out oxygen supply through air-conditioning system and air cleaning system, 25 ℃-35 ℃ of control temperature, through cultivation in 36-60 hour, song is expected after the maturation and the ratio of salt solution take mass ratio as 1:1.5-2 of 15-20 Baume degrees is mixed pumped into fermentation tank;
E, fermentation: temperature is between 10 ℃-20 ℃ in month controlled fermentation tank in the rear early stage that feeds intake, the interior temperature of controlled fermentation tank is between 30 ℃-40 ℃ after one month, fermentation period 4-6 month, logical oxygen stirs 3-8min weekly, month time control material PH4.5-6.0 that ferments adds and accounts for 2 ‰ of total quality of material-10 ‰ saccharomycete and ferment;
F, squeezing: the sauce wine with dregs is used first 320-360 piece filter-cloth filtering, then pass through the light press press filtration of 60T-90T, finally by the press filtration of 500T-900T weight machine;
G, disinfection filtering packing: the filtrate that will obtain after will squeezing is through pasteurize, and then algae soil filters, and forms soy sauce finished product to be packaged.
In order further to realize purpose of the present invention, can be that fermentation jar temperature control is that the tank skin of fermentation tank is interlayer hollow, by the hot and cold water in cold water tank and the hot-water cylinder being delivered into respectively in the hollow sandwich of fermentation tank, the material in the fermentation tank is lowered the temperature or heated up to meet the requirements of temperature.
Compared with the prior art the present invention has following distinguishing feature and good effect: the present invention has adopted a kind of technology of simulating spring, summer, autumn and winter spontaneous fermentation, by the fermentation tank internal structure is adjusted, so that pass into temperature controlled hot and cold water in the chuck, simulation spring, summer, autumn and winter natural climate environmental evolution, reach the temperature control to sauce wine with dregs in the tank, thereby make soy sauce guarantee that in the sealed fermenting tank not running off of nutriment is non-volatile, really reached the good superior quality of perfect colourm smell and taste.The dregs of beans process is moistened the water boiling so that the sex change of protein appropriateness is conducive to like this protein and resolves into amino acid and the small-molecular peptides that can be absorbed by the body under the effect of protease and peptide ending enzyme; Soy sauce by fermentation has stronger fragrant and sweet flavor and alcohol ester perfume to wheat so that starch gelatinization is conducive to diastatic decomposition through frying roasting; Raw material adding bacterial classification through above processing has been controlled miscellaneous bacteria better in airtight koji making disc machine the inside, and temperature and oxygen supply are guaranteed; Accept as unavoidable in addition airtight fermentation tank of environmental aspect by the simulation spring, summer, autumn and winter, the nutritional labeling of raw material does not run off non-volatile, various aminoacid ingredients are generated by enzymolysis under the effect of beneficial bacterium, such as sweetish glycine, alanine, serine, threonine, proline, bitter valine, leucine, isoleucine, tryptophan, tyrosine, phenylalanine, lysine, arginine, band tart flavour and delicate flavour have glutamic acid, aspartic acid and sodium salt thereof, can be so that aminoacid ingredient be abundanter by the simulating natural environment condition, color, smell and taste are better presented; The sauce wine with dregs is through mechanical expression, can prevent that the sauce wine with dregs is diluted and keeps its original characteristic; Maillard reaction can occur in heat sterilization, and this also is the important sources of soy sauce fragrance.
Description of drawings
The present invention is further detailed explanation below in conjunction with drawings and Examples.
Fig. 1 is a kind of structural representation of fermentation tank of the present invention.
The specific embodiment
Embodiment, process for producing high salt and watery type soy sauce is produced in a kind of simulation spring, summer, autumn and winter spontaneous fermentation, that defatted soybean and wheat are removed impurity in the raw material through reciprocating sieve and permanent magnetic pulley and proportion stoner respectively, ratio take mass ratio as 1:1-2 is carried out wetting with defatted soybean and water, under 1.5-3.0kg pressure boiling 5-15 minute, make the sex change of protein appropriateness, obtain being out of shape defatted soybean; Wheat carries out the boiling type hot-air and roasts, and makes starch gelatinization expansion in the wheat, and then expansion rate 〉=1.6 are 32 purpose wheat flours through the stone roller pulverizer is broken into granularity; The sex change defatted soybean, the ratio of wheat flour take mass ratio as 1:1 that are cooled to below the temperature 45 C are mixed, add 2 ‰-10 ‰ aspergillus oryzae bacterial classification mixings that account for sex change defatted soybean and wheat flour gross mass, be conveyed into bent room as the song material; Bent material is in totally enclosed bent room, incessantly the song material is carried out oxygen supply through air-conditioning system and air cleaning system, 25 ℃-35 ℃ of control temperature, process was cultivated in 36-60 hour, and the ripe ratio of salt solution take mass ratio as 1:1.5-2 rear and the 15-20 Baume degrees of bent material is mixed and pumps into fermentation tank; Temperature is between 10 ℃-20 ℃ in month controlled fermentation tank that feeds intake rear early stage, the interior temperature of controlled fermentation tank is between 30 ℃-40 ℃ after one month, fermentation period 4-6 month, logical oxygen stirs 3-8min weekly, a month time control material PH4.5-6.0 ferments, adding accounts for 2 ‰ of total quality of material-10 ‰ saccharomycete and ferments, fermentation jar temperature control is that the tank skin of fermentation tank is interlayer hollow, by the hot and cold water in cold water tank and the hot-water cylinder being delivered into respectively in the hollow sandwich of fermentation tank, the material in the fermentation tank is lowered the temperature or heated up to meet the requirements of temperature; The sauce wine with dregs that fermentation obtains is used first 320-360 piece filter-cloth filtering, then pass through the light press press filtration of 60T-90T, finally by the press filtration of 500T-900T weight machine; With the filtrate process pasteurize that obtains after the squeezing, then algae soil filters, form soy sauce finished product to be packaged, employed fermentation tank wherein, with reference to Fig. 1, be that outer cover at normal fermentation tank 1 has outer wall 2,2 of fermentation tank 1 and outer walls form cavity 3, and import 4, outlet 5 are passed respectively outer wall 2 and be communicated with cavity 3.
Claims (2)
1. process for producing high salt and watery type soy sauce is produced in a simulation spring, summer, autumn and winter spontaneous fermentation, it is characterized in that may further comprise the steps:
A, the removal of impurities of removing sand: defatted soybean and wheat are respectively through the impurity in reciprocating sieve and permanent magnetic pulley and the proportion stoner removal raw material;
B, pretreatment of raw material: with defatted soybean and water the ratio take mass ratio as 1:1-2 carry out wetting, under 1.5-3.0kg pressure boiling 5-15 minute, make the sex change of protein appropriateness, obtain being out of shape defatted soybean; Wheat carries out the boiling type hot-air and roasts, and makes starch gelatinization expansion in the wheat, and then expansion rate 〉=1.6 are 32 purpose wheat flours through the stone roller pulverizer is broken into granularity;
C, seed dressing: will be cooled to the ratio mixing take mass ratio as 1:1 of the following sex change defatted soybean of temperature 45 C, wheat flour, and add 2 ‰-10 ‰ aspergillus oryzae bacterial classification mixings that account for sex change defatted soybean and wheat flour gross mass, and be conveyed into bent room as the song material;
D, koji: bent material is in totally enclosed bent room, incessantly the song material is carried out oxygen supply through air-conditioning system and air cleaning system, 25 ℃-35 ℃ of control temperature, through cultivation in 36-60 hour, song is expected after the maturation and the ratio of salt solution take mass ratio as 1:1.5-2 of 15-20 Baume degrees is mixed pumped into fermentation tank;
E, fermentation: temperature is between 10 ℃-20 ℃ in month controlled fermentation tank in the rear early stage that feeds intake, the interior temperature of controlled fermentation tank is between 30 ℃-40 ℃ after one month, fermentation period 4-6 month, logical oxygen stirs 3-8min weekly, month time control material PH4.5-6.0 that ferments adds and accounts for 2 ‰ of total quality of material-10 ‰ saccharomycete and ferment;
F, squeezing: the sauce wine with dregs is used first 320-360 piece filter-cloth filtering, then pass through the light press press filtration of 60T-90T, finally by the press filtration of 500T-900T weight machine;
G, disinfection filtering packing: the filtrate that will obtain after will squeezing is through pasteurize, and then algae soil filters, and forms soy sauce finished product to be packaged.
2. process for producing high salt and watery type soy sauce is produced in a kind of simulation spring, summer, autumn and winter spontaneous fermentation according to claim 1, it is characterized in that fermentation jar temperature control is that the tank skin of fermentation tank is interlayer hollow, by the hot and cold water in cold water tank and the hot-water cylinder being delivered into respectively in the hollow sandwich of fermentation tank, the material in the fermentation tank is lowered the temperature or heated up to meet the requirements of temperature.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560704A (en) * | 2015-01-09 | 2015-04-29 | 佛山市海天调味食品股份有限公司 | Liquid fermentation device and control method |
| CN105942449A (en) * | 2016-06-24 | 2016-09-21 | 佛山市海天调味食品股份有限公司 | Squeezing production line and squeezing production process |
| CN106579301A (en) * | 2016-12-09 | 2017-04-26 | 广东美味鲜调味食品有限公司 | Preparation method of soy sauce mash in brewing process of cantonese-style soy sauce |
| CN109588641A (en) * | 2018-12-07 | 2019-04-09 | 济南宜和食品有限公司 | Original makes sauce and its brewing method |
| CN113208092A (en) * | 2021-06-07 | 2021-08-06 | 烟台欣和企业食品有限公司 | Dark soy sauce and production method thereof |
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| CN1826965A (en) * | 2006-03-30 | 2006-09-06 | 山东玉兔食品有限责任公司 | Method for brewing sauce |
| CN101647551A (en) * | 2009-09-03 | 2010-02-17 | 广东珠江桥生物科技股份有限公司 | High-salt liquid-state brewing soy sauce powder and preparation method thereof |
| CN102293398A (en) * | 2011-08-03 | 2011-12-28 | 孙德善 | Production method of high-salt diluted state fermentation soy |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
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2012
- 2012-11-09 CN CN2012104458700A patent/CN102972736A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1826965A (en) * | 2006-03-30 | 2006-09-06 | 山东玉兔食品有限责任公司 | Method for brewing sauce |
| CN101647551A (en) * | 2009-09-03 | 2010-02-17 | 广东珠江桥生物科技股份有限公司 | High-salt liquid-state brewing soy sauce powder and preparation method thereof |
| CN102293398A (en) * | 2011-08-03 | 2011-12-28 | 孙德善 | Production method of high-salt diluted state fermentation soy |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560704A (en) * | 2015-01-09 | 2015-04-29 | 佛山市海天调味食品股份有限公司 | Liquid fermentation device and control method |
| CN105942449A (en) * | 2016-06-24 | 2016-09-21 | 佛山市海天调味食品股份有限公司 | Squeezing production line and squeezing production process |
| CN106579301A (en) * | 2016-12-09 | 2017-04-26 | 广东美味鲜调味食品有限公司 | Preparation method of soy sauce mash in brewing process of cantonese-style soy sauce |
| CN109588641A (en) * | 2018-12-07 | 2019-04-09 | 济南宜和食品有限公司 | Original makes sauce and its brewing method |
| CN113208092A (en) * | 2021-06-07 | 2021-08-06 | 烟台欣和企业食品有限公司 | Dark soy sauce and production method thereof |
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Application publication date: 20130320 |