CN103564406A - Method for brewing black millet iron-rich nutritional soy - Google Patents
Method for brewing black millet iron-rich nutritional soy Download PDFInfo
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- CN103564406A CN103564406A CN201310302871.4A CN201310302871A CN103564406A CN 103564406 A CN103564406 A CN 103564406A CN 201310302871 A CN201310302871 A CN 201310302871A CN 103564406 A CN103564406 A CN 103564406A
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 109
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 39
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 24
- 235000019713 millet Nutrition 0.000 title claims abstract description 24
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 244000068988 Glycine max Species 0.000 claims abstract description 34
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 235000013343 vitamin Nutrition 0.000 claims abstract description 5
- 239000011782 vitamin Substances 0.000 claims abstract description 5
- 229940088594 vitamin Drugs 0.000 claims abstract description 5
- 229930003231 vitamin Natural products 0.000 claims abstract description 5
- 238000005842 biochemical reaction Methods 0.000 claims abstract description 4
- 230000007613 environmental effect Effects 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 52
- 235000013555 soy sauce Nutrition 0.000 claims description 39
- 239000000463 material Substances 0.000 claims description 35
- 239000000047 product Substances 0.000 claims description 34
- 239000003921 oil Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000015096 spirit Nutrition 0.000 claims description 19
- 235000015097 nutrients Nutrition 0.000 claims description 16
- 241000209094 Oryza Species 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 230000007306 turnover Effects 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 238000011081 inoculation Methods 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 241000228245 Aspergillus niger Species 0.000 claims description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 238000007664 blowing Methods 0.000 claims description 9
- 238000002372 labelling Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000012266 salt solution Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000015099 wheat brans Nutrition 0.000 claims description 7
- 235000019714 Triticale Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000228158 x Triticosecale Species 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000009395 breeding Methods 0.000 claims description 4
- 230000001488 breeding effect Effects 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000013589 supplement Substances 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- 241000228212 Aspergillus Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 235000000396 iron Nutrition 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 230000004763 spore germination Effects 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 102000018832 Cytochromes Human genes 0.000 description 2
- 108010052832 Cytochromes Proteins 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 2
- 108010054147 Hemoglobins Proteins 0.000 description 2
- 206010022971 Iron Deficiencies Diseases 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- -1 iron ion Chemical class 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003405 delayed action preparation Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 108010090785 inulinase Proteins 0.000 description 1
- 229940082629 iron antianemic preparations Drugs 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- MKWYFZFMAMBPQK-UHFFFAOYSA-J sodium feredetate Chemical compound [Na+].[Fe+3].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O MKWYFZFMAMBPQK-UHFFFAOYSA-J 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a method for brewing black millet iron-rich nutritional soy, which mainly overcomes the shortage of low organic iron content in general soy taking soybeans and wheat as raw materials and the shortcoming of addition of an iron additive into finished soy, and can be used for increasing iron-containing microelements. The method comprises the following step: with black crops with high organic iron content as raw materials, carrying out biochemical reaction on various enzyme systems under specific environmental conditions through a combined constant-temperature fermentation process of a low-salt solid-state fermentation process and a high-salt diluted-state fermentation process of various strains to enable iron microelements and other nutritional ingredients such as proteins, amino acids and vitamins in the raw materials to be fully decomposed and effectively enriched in soy so as to generate soy with unique color, aroma, taste and shape and high content of various nutritional ingredients such as organic iron.
Description
Technical field
The invention belongs to production of condiments technical field, particularly relating to the black cereal crops such as the black millet of a kind of use is the technology that raw material is brewageed rich iron nutrient health-care sauce.
Background technology
Iron is one of micro elements needed by human, is the important composition composition of hemoglobin and myoglobins, cytochromes and some respiratory enzyme, participates in transhipment, exchange and the tissue respiration process of the interior oxygen of body and carbon dioxide.Iron is the more a kind of trace element of demand, is also than a kind of micro-，Ju World Health Organization statistics that is easier to lack, and approximately have 30% world population to have asiderosis phenomenon, and 90% anaemia phenomenon is because asiderosis causes.Iron deficiency can cause multiple iron enzyme vigor in body to reduce, and causes Abwehrkraft des Koepers to decline, and brings out various diseases, as anemic cardiopathy, various infectious diseases and cancer etc.Iron microelement lacks the ubiquitous problem of Ye Shi China urban and rural residents, has a strong impact on the healthy of people.
Existing common Oral Iron Preparations is because iron ion is larger to the stimulation of mucous membrane, gastrointestinal side effect; Iron sustained release preparation can reduce side effect, but because the conveying of iron has surmounted the main position duodenum that iron absorbs, absorptivity declines thereupon; It is low that iron enriched nutrient not only exists utilization rate, also to shortcomings such as the local flavor of food have a negative impact.
The production of just because of this, efficiently mending iron nutrition product becomes the main direction of current research.Along with the raising of people's living standard and the transformation of consumption idea, people require except having seasoning colouring function soy sauce, also have certain alimentary health-care function.Therefore utilize every household indispensable, it is good selection that the not scarce flavouring soy sauce of meal meal supplements organic iron microelement, not only economic convenient but also successful.
Chinese Patent Application No. is: iron-containing soy and manufacture craft thereof are mended in a kind of strengthening that discloses of 99115271.9, and is in finished product soy sauce, to add ferrous sulfate (FeSo4) additive to make containing iron-containing soy.
Chinese Patent Application No. is: 00137583.0 the production method that discloses a kind of iron-containing soy is in finished product soy sauce, to add sheep animal blood red pigment enzymolysis liquid, and after allotment, sheep blood iron-containing soy is produced in homogeneous, emulsification, filtration.
Therefore the iron fortification soy sauce of, selling is in the market in finished product soy sauce, to have added the soy sauce of permitting the chalybeate NaFeEDTA of application.Also having making soy sauce of market sale all to adopt soybean and wheat or wheat bran is raw material, and soy sauce iron content is not high, and the assay of 35 common soy sauce iron contents of domestic 8 provinces sampling shows, the highest 4.6mg/100ml of iron content, minimum 0.16mg/100ml.
Its common deficiency of above-described prior art and shortcoming are that ferro element can not be absorbed rapidly, safely by body, and the long period retains and accumulates in vivo.Reduce enhancing immunologic function, and had potential safety hazard.
Summary of the invention
The object of the invention is to overcome in prior art, take general soybean and wheat Organic Iron content in raw material soy sauce low, and the deficiency and the shortcoming that in finished product soy sauce, add iron additive, provide a kind of high containing organic iron microelement, there is the brewing method of the rich iron nutrient soya sauce of black millet of alimentary health-care function.
The technical scheme that the present invention realizes object is as follows:
The brewing method of the rich iron nutrient soya sauce of a kind of black millet, it is characterized in that: use the high black containing Organic Iron nutrient to make raw material, the associating ferment at constant temperature technique of many bacterial classifications, first low-salt solid, rear high-salt dilute, various enzymes are tied up to and under specific environmental condition, carry out biochemical reaction, other nutritional labelings such as iron microelement in raw material and protein, amino acid, vitamin are fully decomposed, effectively be enriched in soy sauce, generate unique color, figure and the high soy sauce containing various nutritional labelings such as Organic Irons.
Described black has major ingredient and auxiliary material as raw material: major ingredient and auxiliary material relative proportioning is by weight: major ingredient 65～75%, and auxiliary material is 25～35%; Wherein: auxiliary material is triticale wheat bran, major ingredient is high black millet, black soybean, the black soybean dregs of rice, Semen sesami nigrum containing ferro element; Relative proportioning is by weight: black millet 35～45%, black soybean 15～25%, the black soybean dregs of rice 30～40%, Semen sesami nigrum 2～5%.
The brewing method of the described rich iron nutrient soya sauce of a kind of black millet, is characterized in that: the concrete technology step that this brewing method comprises has: raw material proportioning and processing, bent material are prepared, planted bent preparation, inoculation koji, one-tenth koji fermentation and soy sauce and extract; Wherein:
(1) raw material proportioning and processing:
Black millet, the black soybean dregs of rice mix, pressurization dry blowing 20 minutes, air pressure 0.15mpa; In black millet after dry blowing and black soya bean dregs of rice raw material, add and fry the Semen sesami nigrum having roasted, mixing and stirring, adds appropriate warm water, carries out raw material profit water; Then, add within 36 hours, sprout and pulverization process after black soybean and the triticale wheat bran auxiliary material of dry blowing after processing, more fully mix evenly, add water moistening, amount of water is 110%, water temperature is 75 ℃, standing 30 minutes;
(2) bent material preparation:
The raw material of handling well the steamer that enters to pressurize carries out steaming, and 40～45 minutes, the product temperature in pot rose to 118 ℃～126 ℃, and pressure 0.15MPa closes gas in left and right, stewing pot 3～4 minutes.Get rid of rapidly pot inner pressure, water sprays and makes grog be cooled to 50 ℃ of left and right, can open steamer discharging, is bent material;
(3) plant bent preparation:
Select Shanghai to make 3.042 aspergillus oryzaes and AS3.350 aspergillus niger, two bacterial classification inoculation kojis; 3.042 aspergillus oryzaes, aspergillus niger AS3.350 are made in Shanghai, and slant tube inoculated and cultured and triangular flask expand cultivation respectively, and each 3 days, temperature all kept 30 ℃;
(4) inoculation koji:
It is 0.2～0.4% of raw material that 3.042 aspergillus oryzaes are made in song material inoculum concentration Shanghai after boiling, and AS3.350 aspergillus niger is raw material 0.5～0.15%;
First, observe full pond material temperature, 4-5 hour spore germination initial stage required product temperature control at 35 ℃, standing cultivation; After 12 hours, turn over for the first time song, make product temperature keep 28 ℃ of left and right;
Then, enter mycelia breeding period, product temperature remains on 32 ℃-35 ℃, after 4-6 hour, turns over for the second time song; Turn over for the second time after song, Aspergillus enters spore and the raw phase, maintains and produces 25 ℃-30 ℃ of enzyme optimum temperatures; Turn over for the second time after song soon, bent material because of moisture evaporation too much, occur to tighten and to occur that crack, interior component temperature occur inconsistent, turn over for the third time song, continue to cultivate about 24 hours, spore is maturation gradually, the savings of enzyme has reached koji when the highest to be completed;
(5) become koji fermentation:
After adopting first low-salt solid, high-salt dilute is combined ferment at constant temperature technique; Wherein:
(5-1) early stage, low-salt solid-state fermentation: Cheng Qu admixed 13 ° of Be` salt solution, and coolant-temperature gage is 50 ℃ of left and right, stirs and becomes sauce unstrained spirits, and water content is 55%-58%; Sauce unstrained spirits enters fermentation vat and carries out low-salt solid-state fermentation in early stage; Fermentation is divided into 3 temperature phases: 3 days be 40 ℃～42 ℃ early stage, and be 42 ℃～44 ℃ 6 days mid-terms, and 4 days later stages were 44 ℃～45 ℃, is the highlyest no more than 45 ℃; Total 13 days of sauce unstrained spirits yeast phase;
(5-2) later stage high-salt dilute fermentation: early stage, solid state fermentation was complete, while making product temperature drop to 35 ℃ left and right, supplements 22 ° of Be` salt solution to sauce unstrained spirits, and bamboo mat pad, on sauce unstrained spirits surface layer, is allowed under salt solution slowly evenly drenches, and makes sauce unstrained spirits salt content reach 18% left and right, becomes sauce wine with dregs;
Until sauce wine with dregs temperature, during in 30 ℃～32 ℃, add with expanding step by step 10 times of cultured saccharomycete AS.2.1182 of method and AS.2300 mixed culture fermentation liquid;
The addition of yeast juice is that in every gram of raw material, cell number is 1O6 left and right, keeps 30 ℃ of low temperature heat-preservation fermentations; Sauce wine with dregs fermentation 45 days;
(6) soy sauce extracts:
From ripe sauce wine with dregs, extracting soy sauce adopts leaching to drench oil process: in drenching oily process, hair oil is product, two oil jacket hair oils, and three oil jacket two oil, hot water pulls out three for oil; So circulation is fuel-displaced; The hair oil drenching is out called raw sauce, and raw sauce heat sterilization, cooling, clarification, remove suspension and sediment, is finished product soy sauce.
The present invention there is substantive technical characterstic and remarkable result as follows:
(1) with coarse cereals, substitute Wheat Production soy sauce, develop coarse cereals, excavate the nutritional labeling of coarse cereals and effectively utilize, promote coarse cereals added value.
(2) raw material black soybean is sprouted to process and has been improved iron content 16.4% for 36 hours.
(3) high-salt dilute associating ferment at constant temperature technique after first low-salt solid, has shortened 120 days than traditional high-salt dilute production cycle of 6 months, has solved the undesirable drawback of low-salt solid-state fermentation product special flavour of only using more than 20 day.Fermentation time is 58 days, and product reaches country's primary standard that makes soy sauce, time shorten, and quality improves, and output improves.
(4) many bacterial classification inoculations, early stage, sauce unstrained spirits heat-preservation fermentation and the constant fermentation of later stage sauce wine with dregs low temperature, made ferro element and other nutritional labelings in raw material effectively decompose, be enriched in soy sauce.
(5) do not add any pigment and anticorrisive agent.
In a word, the present invention has selected the black crops such as black millet of being rich in organic iron element as making soy sauce raw material, after adopting many bacterial classification inoculations, first low-salt solid, high-salt dilute is combined ferment at constant temperature method, shorten fermentation period, the soy sauce of brewageing keeps intrinsic color, figure, contain the essential nutritional labelings of health care such as protein, amino acid, vitamin, zinc, selenium, the main high Organic Iron nutrient (13.25mg/100ml) containing needed by human.Organic Iron nutrient can be absorbed rapidly, safely by body, and the long period retains and accumulates in vivo, form the important component of hemoglobin, myoglobins, cytochromes etc., participate in transporting and tissue respiration and a series of metabolism reactions etc. of the interior oxygen of body, Organic Iron trace element is easy to absorption of human body, can directly absorb the synthesis material as various iron enzymes, protein in health, strengthen immunologic function.
Rich iron nutrient soya sauce is the ideal product that control iron deficiency disease is mended iron, is also that ordinary people increases the good product that physique is obtained nutrition.
the specific embodiment
The present invention utilizes the high black containing Organic Iron nutrient to make raw material, the associating ferment at constant temperature technique of many bacterial classifications, first low-salt solid, rear high-salt dilute, various enzymes are tied up to and under specific environmental condition, carry out biochemical reaction, other nutritional labelings such as iron microelement in raw material and protein, amino acid, vitamin are fully decomposed, effectively be enriched in soy sauce, generate unique color, figure and the high soy sauce containing various nutritional labelings such as Organic Irons.
The brewing method of the rich iron nutrient soya sauce of a kind of black millet of the present invention, comprises following brewage process step:
1. raw material proportioning and processing:
Described black has major ingredient and auxiliary material as raw material: major ingredient and auxiliary material relative proportioning is by weight: major ingredient 65～75%, and auxiliary material is 25～35%; Wherein: auxiliary material is triticale wheat bran, major ingredient is high black millet, black soybean, the black soybean dregs of rice, Semen sesami nigrum containing ferro element; Relative proportioning is by weight: black millet 35～45%, black soybean 15～25%, the black soybean dregs of rice 30～40%, Semen sesami nigrum 2～5%.
Black millet, the black soybean dregs of rice mix, pressurization dry blowing 20 minutes, air pressure 0.15mpa.In black millet after dry blowing and black soya bean dregs of rice raw material, add and fry the Semen sesami nigrum having roasted, mixing and stirring, add appropriate warm water, carry out raw material profit water, then, add within 36 hours, sprout and pulverization process after black soybean (ferro element increases by 16.4%, and the content of protein, amino acid, isoflavones increases respectively 3%, 0.9%, 24.7%.) and the triticale wheat bran auxiliary material of dry blowing after processing, more fully mix evenly, adding water moistening, amount of water is 110%, water temperature is 75 ℃, standing 30 minutes.
2. bent material preparation:
The raw material of handling well the steamer that enters to pressurize carries out steaming, and the product temperature in pot rises to 118 ℃～126 ℃ (approximately 40～45 minutes), and pressure 0.15MPa closes gas in left and right, stewing pot 3～4 minutes.Get rid of rapidly pot inner pressure, water sprays and makes grog be cooled to 50 ℃ of left and right, can open steamer discharging (i.e. bent material).
3. kind of bent preparation:
Selected the Shanghai that Present Domestic is generally applied to make section 3.951 in 3.042() aspergillus oryzae and AS3.350 aspergillus niger, two bacterial classification inoculation kojis.Two strain bacterial strain co-inoculation fermentations can be enriched into inulinase system, and playing enzyme is complementation, improves enzymatic activity.3.042 aspergillus oryzaes, aspergillus niger AS3.350 are made in Shanghai, and slant tube inoculated and cultured and triangular flask expand cultivation each 3 days respectively, and temperature all keeps 30 ℃.
4. inoculate koji:
Take the dish out of the pot is delivered to feeding fan mouth through conveying worm to grog after boiling (bent material), at conveyer end, establish little funnel artificial infection, the 0.2%-0.4% that 3.042 aspergillus oryzaes are raw material is made in inoculum concentration Shanghai, AS3.350 aspergillus niger is the 0.5-0.15% of raw material, then wind-force input koji pond, observes full pond material temperature.4-5 hour spore germination initial stage required product temperature control at 35 ℃, standing cultivation.After 12 hours, turn over for the first time song, make product temperature keep 28 ℃ of left and right.Then enter mycelia breeding period, product temperature remains on 32 ℃-35 ℃, after 4-6 hour, turns over for the second time song.Turn over for the second time after song, Aspergillus enters spore and the raw phase, maintains and produces 25 ℃-30 ℃ of enzyme optimum temperatures.Turn over for the second time after song soon, bent material because of moisture evaporation too much, occur to tighten and to occur that crack, interior component temperature occur inconsistent, turn over for the third time song, continue to cultivate about 24 hours, spore is maturation gradually, the savings of enzyme has reached koji when the highest to be completed.
Become bent organoleptic indicator to be grey black, become block, with hand, pinch it, Qusong is soft; Inner white mycelia is luxuriant, and thickly raw tender yellowish green spore.And have dense Qu Xiang, be not with tart flavour, ammonia taste or other peculiar smell.
5. become koji fermentation:
After adopting first low-salt solid, high-salt dilute is combined ferment at constant temperature technique.Soy sauce during the fermentation, the formation mechanism complex of color, body, existing many research reports, but research is thorough not yet in theory so far, because the raw material local flavors that produce different from zymotechnique and quality also vary.High-salt dilute fermentation method, fermentation period 6 months, product amino-acid nitrogen productivity ratio is high, raciness, low-salt solid-state fermentation method is the fermentation process generally adopting, fermentation period more than 20 day, protein utilization is high, but product special flavour is general, there is certain sauce fragrant, without fat fragrance, it is short that this mainly comes from fermentation time, the cause that fermentation temperature is high.High-salt dilute associating ferment at constant temperature technique after the first low-salt solid that this research project adopts, by inheriting and improve traditional Technology of Brewing Soy Sauce, to form on low salt solid state fermentation basis, both shorten the fermentation period of high-salt dilute zymotechnique, improved again the local flavor of low salt solid state fermentation product; First solid rear rare zymotechnique product is because fermentation time is relatively long, temperature is lower, the amino acid content forming is high, in addition the raw fragrant lipid material of the Semen sesami nigrum in raw material and later stage fermentation stage have been added the two yeast floras of flavouring, in raw material, starchy carbohydrate generates ethanol and other alcohols material and the variation of acid generation series of complex under yeast effect, also generate lipid aroma-producing substance, the fat fragrance that soy sauce has been produced be free from worry, close to the local flavor of the fermentation of high-salt dilute long period or natural solarization soy sauce processed.
(1) early stage, low-salt solid-state fermentation Cheng Qu admixed 13 ° of Be` salt solution, and coolant-temperature gage is 50 ℃ of left and right, stirs and becomes sauce unstrained spirits, and water content is 55%-58%.Sauce unstrained spirits enters fermentation vat and carries out low-salt solid-state fermentation in early stage.
Fermentation is divided into 3 temperature phases, and 3 days be 40 ℃～42 ℃ early stage, and be 42 ℃～44 ℃ 6 days mid-terms, and 4 days later stages were 44 ℃～45 ℃, is the highlyest no more than 45 ℃.Total 13 days of sauce unstrained spirits yeast phase.Low-salt solid-state fermentation mainly completes protein and amylaceous decomposition, produces several amino acids, soluble nitrogen, carbohydrate, organic acid etc.
(2) high-salt dilute earlier fermentation solid state fermentation is complete the later stage, while making product temperature drop to 35 ℃ left and right, supplements 22 ° of Be` salt solution to sauce unstrained spirits, and bamboo mat pad, on sauce unstrained spirits surface layer, is allowed under salt solution slowly evenly drenches, and makes sauce unstrained spirits salt content reach 18% left and right, becomes sauce wine with dregs.Until sauce wine with dregs temperature, during in 30 ℃～32 ℃, add with expanding step by step 10 times of cultured saccharomycete AS.2.1182 of method and AS.2300 mixed culture fermentation liquid.The addition of yeast juice is that in every gram of raw material, cell number is 10
6left and right, keeps 30 ℃ of low temperature heat-preservation fermentations, contributes to Yeast Growth, breeding, makes sauce wine with dregs in fermentation, produce ethanol, isoamyl alcohol, isobutanol etc. and organic acid in conjunction with forming ester class, has increased the fragrant composition of sauce; Other nutriments such as iron are enriched in soy sauce effectively.Sauce wine with dregs fermentation 45 days.
6. soy sauce extracts:
From ripe sauce wine with dregs, extracting soy sauce has adopted leaching to drench oil process
In drenching oily process, hair oil is product, two oil jacket hair oils, and three oil jacket two oil, hot water pulls out three for oil.So circulation is fuel-displaced.
The hair oil drenching is out called raw sauce, and raw sauce heat sterilization, cooling, clarification, remove suspension and sediment, is finished product soy sauce.
The soy sauce the key technical indexes that the present invention produces
(1) organoleptic indicator: color and luster bronzing, bright-coloured, glossy; Strong sauce perfume (or spice) and ester fragrance taste; Delicious, mellow, fresh, salty, comfortable mouthful; Figure's clarification.
(2) biochemical indicator: iron (in Fe) 132.5mg/l; Amino-acid nitrogen 0.79%.
(3) sanitary index: plumbous (in pb) 0.04mg/l; Arsenic (in As) 0.02mg/l; Total plate count (cfu/ml) < 1; Coliform (MPN/mL) < 0.3; Salmonella, Shigella, golden yellow staphylococcus all do not detect.
Claims (3)
1. the brewing method of the rich iron nutrient soya sauce of black millet, it is characterized in that: use the high black containing Organic Iron nutrient to make raw material, many bacterial classifications, first low-salt solid, the associating ferment at constant temperature technique of rear high-salt dilute, various enzymes are tied up to and under specific environmental condition, carry out biochemical reaction, other nutritional labelings such as iron microelement in raw material and protein, amino acid, vitamin are fully decomposed, effectively be enriched in soy sauce, generate unique color, figure and the high soy sauce containing various nutritional labelings such as Organic Irons.
2. the brewing method of the rich iron nutrient soya sauce of a kind of black millet according to claim 1, is characterized in that: described black has major ingredient and auxiliary material as raw material: major ingredient and auxiliary material relative proportioning is by weight: major ingredient 65～75%, and auxiliary material is 25～35%; Wherein: auxiliary material is triticale wheat bran, major ingredient is high black millet, black soybean, the black soybean dregs of rice, Semen sesami nigrum containing ferro element; Relative proportioning is by weight: black millet 35～45%, black soybean 15～25%, the black soybean dregs of rice 30～40%, Semen sesami nigrum 2～5%.
3. the brewing method of the rich iron nutrient soya sauce of a kind of black millet according to claim 1, is characterized in that: the concrete technology step that this brewing method comprises has: raw material proportioning and processing, bent material are prepared, planted bent preparation, inoculation koji, one-tenth koji fermentation and soy sauce and extract; Wherein:
(1) raw material proportioning and processing:
Black millet, the black soybean dregs of rice mix, pressurization dry blowing 20 minutes, air pressure 0.15mpa; In black millet after dry blowing and black soya bean dregs of rice raw material, add and fry the Semen sesami nigrum having roasted, mixing and stirring, adds appropriate warm water, carries out raw material profit water; Then, add within 36 hours, sprout and pulverization process after the triticale wheat bran auxiliary material of black soybean after processing with dry blowing, more fully mix evenly, add water moistening, amount of water is 110%, water temperature is 75 ℃, standing 30 minutes;
(2) bent material preparation:
The raw material of handling well the steamer that enters to pressurize carries out steaming, and 40～45 minutes, the product temperature in pot rose to 118 ℃～126 ℃, and pressure 0.15MPa closes gas in left and right, stewing pot 3～4 minutes.Get rid of rapidly pot inner pressure, water sprays and makes grog be cooled to 50 ℃ of left and right, can open steamer discharging, is bent material;
(3) plant bent preparation:
Select Shanghai to make 3.042 aspergillus oryzaes and AS3.350 aspergillus niger, two bacterial classification inoculation kojis; 3.042 aspergillus oryzaes, aspergillus niger AS3.350 are made in Shanghai, and slant tube inoculated and cultured and triangular flask expand cultivation respectively, and each 3 days, temperature all kept 30 ℃;
(4) inoculation koji:
It is 0.2～0.4% of raw material that 3.042 aspergillus oryzaes are made in song material inoculum concentration Shanghai after boiling, and AS3.350 aspergillus niger is raw material 0.5～0.15%;
First, observe full pond material temperature, 4-5 hour spore germination initial stage required product temperature control at 35 ℃, standing cultivation; After 12 hours, turn over for the first time song, make product temperature keep 28 ℃ of left and right;
Then, enter mycelia breeding period, product temperature remains on 32 ℃-35 ℃, after 4-6 hour, turns over for the second time song; Turn over for the second time after song, Aspergillus enters spore and the raw phase, maintains and produces 25 ℃-30 ℃ of enzyme optimum temperatures; Turn over for the second time after song soon, bent material because of moisture evaporation too much, occur to tighten and to occur that crack, interior component temperature occur inconsistent, turn over for the third time song, continue to cultivate about 24 hours, spore is maturation gradually, the savings of enzyme has reached koji when the highest to be completed;
(5) become koji fermentation:
After adopting first low-salt solid, high-salt dilute is combined ferment at constant temperature technique; Wherein:
(5-1) early stage, low-salt solid-state fermentation: Cheng Qu admixed 13 ° of Be` salt solution, and coolant-temperature gage is 50 ℃ of left and right, stirs and becomes sauce unstrained spirits, and water content is 55%-58%; Sauce unstrained spirits enters fermentation vat and carries out low-salt solid-state fermentation in early stage; Fermentation is divided into 3 temperature phases: 3 days be 40 ℃～42 ℃ early stage, and be 42 ℃～44 ℃ 6 days mid-terms, and 4 days later stages were 44 ℃～45 ℃, is the highlyest no more than 45 ℃; Total 13 days of sauce unstrained spirits yeast phase;
(5-2) later stage high-salt dilute fermentation: early stage, solid state fermentation was complete, while making product temperature drop to 35 ℃ left and right, supplements 22 ° of Be` salt solution to sauce unstrained spirits, and bamboo mat pad, on sauce unstrained spirits surface layer, is allowed under salt solution slowly evenly drenches, and makes sauce unstrained spirits salt content reach 18% left and right, becomes sauce wine with dregs;
Until sauce wine with dregs temperature, during in 30 ℃～32 ℃, add with expanding step by step 10 times of cultured saccharomycete AS.2.1182 of method and AS.2300 mixed culture fermentation liquid;
The addition of yeast juice is that in every gram of raw material, cell number is 1O6 left and right, keeps 30 ℃ of low temperature heat-preservation fermentations; Sauce wine with dregs fermentation 45 days;
(6) soy sauce extracts:
From ripe sauce wine with dregs, extracting soy sauce adopts leaching to drench oil process: in drenching oily process, hair oil is product, two oil jacket hair oils, and three oil jacket two oil, hot water pulls out three for oil; So circulation is fuel-displaced; The hair oil drenching is out called raw sauce, and raw sauce heat sterilization, cooling, clarification, remove suspension and sediment, is finished product soy sauce.
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| CN103859351A (en) * | 2014-03-22 | 2014-06-18 | 常州大学 | Preparation method of needle mushroom solid fermented soy sauce |
| CN104872617A (en) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
| CN105661479A (en) * | 2016-03-25 | 2016-06-15 | 徐州工程学院 | Black and nutritional fermented sauce and production method thereof |
| CN106262683A (en) * | 2016-08-30 | 2017-01-04 | 山东食圣酿造食品有限公司 | A kind of production method of less salt soy sauce |
| CN108902897A (en) * | 2018-07-05 | 2018-11-30 | 韩进富 | A kind of Semen sesami nigrum soy sauce preparation method |
| CN109770326A (en) * | 2019-03-22 | 2019-05-21 | 中国农业大学 | A kind of method of urethanes in reduction soy sauce |
| CN111134311A (en) * | 2020-02-19 | 2020-05-12 | 四川新希望味业有限公司 | Preparation method of low-salt high-nutrition black soybean sauce |
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| CN108902897A (en) * | 2018-07-05 | 2018-11-30 | 韩进富 | A kind of Semen sesami nigrum soy sauce preparation method |
| CN109770326A (en) * | 2019-03-22 | 2019-05-21 | 中国农业大学 | A kind of method of urethanes in reduction soy sauce |
| CN111134311A (en) * | 2020-02-19 | 2020-05-12 | 四川新希望味业有限公司 | Preparation method of low-salt high-nutrition black soybean sauce |
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