CN103704665A - Brewing method for citrus soy sauce - Google Patents
Brewing method for citrus soy sauce Download PDFInfo
- Publication number
- CN103704665A CN103704665A CN201410001626.4A CN201410001626A CN103704665A CN 103704665 A CN103704665 A CN 103704665A CN 201410001626 A CN201410001626 A CN 201410001626A CN 103704665 A CN103704665 A CN 103704665A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- tangerines
- oranges
- soybean
- citrus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 95
- 238000000034 method Methods 0.000 title claims abstract description 35
- 235000020971 citrus fruits Nutrition 0.000 title abstract description 31
- 241000207199 Citrus Species 0.000 title abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 53
- 244000068988 Glycine max Species 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 241000675108 Citrus tangerina Species 0.000 claims description 75
- 239000000203 mixture Substances 0.000 claims description 37
- 239000000047 product Substances 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 26
- 241000228245 Aspergillus niger Species 0.000 claims description 22
- 240000006439 Aspergillus oryzae Species 0.000 claims description 22
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 229930003935 flavonoid Natural products 0.000 claims description 18
- 150000002215 flavonoids Chemical class 0.000 claims description 18
- 235000017173 flavonoids Nutrition 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 14
- 239000010779 crude oil Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 239000012138 yeast extract Substances 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000015099 wheat brans Nutrition 0.000 claims description 8
- 238000004040 coloring Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000021096 natural sweeteners Nutrition 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 239000012670 alkaline solution Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000010790 dilution Methods 0.000 abstract 1
- 239000012895 dilution Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000008279 sol Substances 0.000 description 31
- 239000012530 fluid Substances 0.000 description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 239000002893 slag Substances 0.000 description 8
- 230000036541 health Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 239000002699 waste material Substances 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 4
- 108010053775 Nisin Proteins 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 241000500332 Tetragenococcus halophilus Species 0.000 description 4
- 230000000259 anti-tumor effect Effects 0.000 description 4
- 235000021466 carotenoid Nutrition 0.000 description 4
- 150000001747 carotenoids Chemical class 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 239000004309 nisin Substances 0.000 description 4
- 235000010297 nisin Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000019502 Orange oil Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000002526 effect on cardiovascular system Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000010502 orange oil Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000010298 natamycin Nutrition 0.000 description 2
- 239000004311 natamycin Substances 0.000 description 2
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 2
- 229960003255 natamycin Drugs 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 125000002635 lutein group Chemical group 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a brewing method for soy sauce and particularly relates to a brewing method for citrus soy sauce. The brewing method comprises the following steps: treating citrus peel pomaces; washing fresh citruses; drying and peeling off to obtain pulp and peels; respectively preparing the pulp and the peels into liquid gel components and mixing to obtain citrus liquid gel; uniformly mixing soybean finished koji, the citrus liquid gel and saline water by adopting high salt dilution fermentation process; and then carrying out fermentation and ripening and adjusting sauce to prepare a citrus soy sauce finished product. The citrus soy sauce has a flavor of the citruses; the citrus soy sauce not only has a high citrus soy sauce, but also has various health-care functions.
Description
Technical field
The present invention relates to a kind of brewing method of soy sauce, the brewing method of a kind of oranges and tangerines taste of specific design soy sauce.
Background technology
Oranges and tangerines are the large fruit of the first in the world; pulp is fragrant and sweet good to eat; nutritious; China's oranges and tangerines area and output all occupy first place in the world, and oranges and tangerines have produced a large amount of citrus peel residues in the process of edible and processing, and its skin slag accounts for 25% of fruit gross weight; conventionally can be by its whole landfills or burning disposal; caused huge waste and environmental pollution, or be processed into animal feed, but analyzed unreasonable from economic angle.At present, the process technology of domestic citrus peel residue is relatively backward, and skin slag middle peasant is residual, bitter taste problem also needs further solution, has caused a large amount of skin slags to waste and the problem such as Citrus Industry comprehensive benefit is poor outstanding.
Soy sauce is China's traditional condiment, is a kind of baste that contains the multiple nutritional components such as several amino acids, vitamin, trace element, and its sauce perfume is unique, flavour is delicious.The soy sauce of selling on market is various in style, substantially be all to adopt the fermenting raw materials such as soybean, flour, wheat to form, but the raising along with people's living standard, nutrition arrangement to diet is more and more paid attention to, start to pursue the product of high-quality subsidiary health care, so there is straw mushroom soy sauce, Steamed fish soy sauce, iron enriched soy sauce, sauce with tea flavor etc.
Summary of the invention
The object of the present invention is to provide a kind of citrus flavors health-care sauce, after citrus peel residue is processed, become koji fermentation to become oranges and tangerines soy sauce with soybean, not only there is local flavor, fragrance and the mouthfeel of soy sauce uniqueness, and increased nutrition and health care function.
The present invention realizes by the following technical solutions: a kind of brewing method of oranges and tangerines soy sauce, and its difference is: its method comprises the following steps:
Step 1), oranges and tangerines that first will be fresh drain rear peeling after cleaning, obtain pulp and pericarp, pulp press type is squeezed the juice, in parts by weight, every 100 portions of pomaces are soaked in the saline solution that 100-200 part mass percent concentration is 2%～5% processes 1-2h, through flowing water, repeatedly rinse 10-15min again, and then the HCl solution that is 0.05-1mol/L by 100-200 part concentration immersion 0.5-1h, be finally heated to boiling stirring 0.5-1.5h and obtain the first sol composition, then by pericarp with after mechanical disintegration, in parts by weight, the alkaline solution that every 100 parts of pericarps are 0.1-0.3% with 100-200 part mass percent concentration soaks 5-20min, circulating water rinsing 15-20min, be soaked in again 1-2h in the saline solution that 100-200 part mass percent concentration is 2-5%, through circulating water, repeatedly rinse 5-10min, obtain after filtering filtrate and filter residue, reclaim filtrate and extract natural flavonoids, filter residue is soaked in the HCl solution that 100-200 part concentration is 0.05-1mol/L, soak after 0.5-1h, stir about 1-2h is heated to seethe with excitement, obtain the second sol composition, finally the first sol composition, the second sol composition and natural flavonoids are mixed to get to fermentation oranges and tangerines sol,
Step 2), two kinds of aspergillus oryzae and aspergillus nigers being become to bent mixes and obtains fermentation soybean Cheng Qu by weight 2:1;
Step 3), adopt high-salt dilute zymotechnique, by soybean Cheng Qu: oranges and tangerines sol: the weight ratio of salt solution is 1:0.1-1.0:1.5-2.5, by soybean Cheng Qu, oranges and tangerines sol and salt solution evenly mix, controlled fermentation liquid brine strength is at 18-20 ° of B é, fermentation was added salt tolerant lactic acid bacteria after 0.5-1.5 month, fermentation was added salt-toler ant yeast after 2-3 month, fermentation period 3-6 month, finally the crude oil of proposition is adjusted, add yeast extract, natural colouring matter, natural sweetener, refined salt and biological preservative, adjust pH value, then through sterilizing, filter, the filling oranges and tangerines soy sauce finished product that obtains.
Contrast prior art, oranges and tangerines soy sauce of the present invention has the following advantages:
1, Chinese patent 201110024901.0 discloses a kind of method with oranges and tangerines pulp brewing tangerine health-care soy sauce, from economic angle analysis, cost is higher, from nutrition angle analysis, the nutritive and health protection components of pulp will obviously be less than pericarp, generally that citrus peel residue is discarded, up to the present, in prior art scheme, do not utilize citrus peel residue or the citrus peel residue re-compounded soybean after processing is processed to become product or technology and the technology enlightenment that koji fermentation soy sauce brewing is relevant.We find to be rich in the bioactivators such as natural colouring matter, pectin, essential oil and flavonoids in peel residue, and the relative pulp of peel residue is of high nutritive value, gives off a strong fragrance and is economical and practical, has better comprehensive utilization value.The present invention is a kind of novel sauce product, after citrus peel residue is processed, becomes koji fermentation soy sauce brewing with soybean, makes the soy sauce of oranges and tangerines taste; Oranges and tangerines soy sauce of the present invention had both had the fragrance of oranges and tangerines, and with the fragrant and ester fragrance of the sauce of soy sauce itself, fragrance is pure again, free from extraneous odour, and most critical is the active ingredient of having utilized citrus peel residue, has solved that skin slag middle peasant is residual, bitter taste problem simultaneously.
2, the citrus flavors soy sauce of the present invention's exploitation; this soy sauce is not only of high nutritive value; and contain a lot of health care compositions; as flavonoids, carotenoid, vitamin C etc., product have have anti-oxidant, antitumor, protect cardiovascular, anti-sudden change, regulate immunity, the effect such as prevention women osteoporosis.
3, oranges and tangerines soy sauce processing technology of the present invention is simple, and raw material resources are abundant, turn waste into wealth, and have certain economic benefit, social benefit and environmental benefit.A kind of citrus flavors health-care sauce of this patent has been started the frontier of utilizing fruit soy sauce brewing.
Accompanying drawing explanation
Fig. 1 is the brewing method process flow diagram of a kind of oranges and tangerines soy sauce of the present invention.
The specific embodiment
By reference to the accompanying drawings 1, the brewing method technological process of a kind of oranges and tangerines soy sauce of the present invention is specific as follows: step 1), first fresh oranges and tangerines are cleaned to 0.5-2min, drain rear mechanical barking, obtain pulp and pericarp, pulp press type is squeezed the juice, because citrus seeds in pomace has bitter taste, in parts by weight, every 100 portions of pomaces are soaked in the saline solution that 100-200 part mass percent concentration is 2%～5% and process 1-2h, through flowing water, repeatedly rinse 10-15min again, remove bitter substance in pomace, and then the HCl that is 0.05-1mol/L by 100-200 part concentration soaks 0.5-1h, finally be heated to boiling, while boiling, stir, stir 0.5-1.5h and obtain the first sol composition, then by pericarp with after mechanical disintegration, in parts by weight, the alkaline solution that every 100 parts of pericarps are 0.1-0.3% with 100-200 part mass percent concentration (sodium bicarbonate, soda, CaO, Ca (OH)
2) soak 5-20min, remove the residual composition of pericarp middle peasant, circulating water rinsing 15-20min, be soaked in again 1-2h in the saline solution that 100-200 part mass percent concentration is 2%～5%, through circulating water, repeatedly rinse 5-10min, obtain after filtering filtrate and filter residue, reclaim filtrate and extract natural flavonoids, filter residue is soaked in the HCl that 100-200 part concentration is 0.05-1mol/L, soak after 0.5-1h, be heated to boiling, while boiling, stir, stir about 1-2h, obtains the second sol composition, finally the first sol composition, the second sol composition and natural flavonoids are mixed to get in any proportion to fermentation oranges and tangerines sol, step 2), soybean becomes bent making: the dregs of beans that the weight ratio of take is 4:1-3 and wheat bran are kind of a bent raw material, by material-water ratio (1:0.9,1:1 or 1:1.1), add after water, boiling, cooling rear separate inoculation aspergillus oryzae and aspergillus niger are made kind of a song, again by two kinds of bent separate inoculations in the bent raw material of becoming of the soybean of boiling and flour, soybean wherein: flour: water weight ratio is 4:1:5,5:2:7 or 7:3:10, mix, with 33 ℃ of koji 42h-48h, obtain finished product song respectively, then be mixed to get fermentation soybean Cheng Qu with weight ratio 2:1, step 3), fermentation maturation: adopt high-salt dilute zymotechnique, by soybean Cheng Qu: oranges and tangerines sol: the salt water yield is 1:0.1～1.0:1.5～2.5, controlled fermentation liquid saline solution concentration is at 18～20 ° of B é, then in the zymotic fluid obtaining for 0.5～1.5 month in fermentation, add salt tolerant lactic acid bacteria (numbering: FSB201, have a liking for salt tetrads, Tetragenococcushalophilus), the addition of salt tolerant lactobacillus-fermented raw material accounts for the 0.1-0.3% of above-mentioned zymotic fluid gross weight, ferment after 1～3 month and to add 0.1～0.5% salt-toler ant yeast (numbering: Shanghai makes 214 that accounts for above-mentioned zymotic fluid gross weight, cover strange torulopsis bacterium, Torulopsis), the sauce fermentation time is 3～6 months.Above-mentioned zymotic fluid refers to ferment and within 0.5～1.5 month, does not also add the zymotic fluid of salt tolerant lactic acid bacteria and salt-toler ant yeast.Finally the crude oil of proposition is adjusted, added yeast extract, natural colouring matter, natural sweetener, refined salt and biological preservative, adjust pH value, then through sterilizing, filtration, the filling oranges and tangerines soy sauce finished product that obtains.
Concrete dip set-up procedure is: after crude oil is extracted, by soy sauce kind and rank, adding auxiliary material allocates, adjunct ingredient and the mass percent that accounts for crude oil are respectively: yeast extract 0.5-5%, it right Se Su ﹙ is Jiao Tang ﹚ 0.2-0.4% for example, natural sweetener ﹙ is sucrose for example, fructose, glucose, Yi kind in maltose or a few Zhong ﹚ 10-20%, refined salt 12-18% and biological preservative 0.01-0.03% ﹙ be nisin for example, Yi kind in natamycin or a few Zhong ﹚, adjust soy sauce pH between 4.0-5.5, then through sterilizing, filter, the filling oranges and tangerines soy sauce finished product that obtains.
Preferably, described crude oil adjustment, add yeast extract 0.5-5%, natural colouring matter 0.2-0.4%, natural sweetener 10-20%, refined salt 12-18%, biological preservative 0.01-0.03%, adjust soy sauce pH between 4.0-5.5, then through sterilizing, filtration, the filling oranges and tangerines soy sauce finished product that obtains, above-mentioned percentage is the mass percent that adding ingredient accounts for fish soy sauce crude oil.
Preferably, the method of described aspergillus oryzae Cheng Qu is: the dregs of beans that the weight ratio of take is 4:1-3 and wheat bran are kind of a bent raw material, ratio in material water weight ratio 1:0.9-1.1 adds water, after boiling, it is bent that inoculation aspergillus oryzae bacterial classification is made aspergillus oryzae kind, then aspergillus oryzae kind song is inoculated in to the soybean of boiling and becoming in bent raw material of flour, wherein soybean: flour: water weight ratio is 4:1:5,5:2:7 or 7:3:10, mix and with 33 ℃ of koji 42h, obtain finished product song respectively afterwards, obtain aspergillus oryzae Cheng Qu.
Preferably, described aspergillus niger becomes bent preparation method to be: the dregs of beans that the weight ratio of take is 4:1-3 and wheat bran are kind of a bent raw material, ratio in material water weight ratio 1:0.9-1.1 adds water, it is bent that inoculated aspergillus niger bacterial classification is made aspergillus niger kind, aspergillus niger kind song is inoculated in to the soybean of boiling and becoming in bent raw material of flour, soybean wherein: flour: water weight ratio is 4:1:5,5:2:7 or 7:3:10, mix and with 33 ℃ of koji 48h, obtain finished product song respectively afterwards, obtain aspergillus niger Cheng Qu.
Below the present invention is further illustrated to select in allowed limits several groups of different technical parameters.
Embodiment mono-:
1, citrus peel residue is processed
(1) oranges and tangerines pulp slag: fresh oranges and tangerines are cleaned to 0.5min, drain rear mechanical barking, obtain pulp and pericarp, pulp is squeezed the juice through squeezer, in parts by weight, every 100 portions of pomaces are soaked in to 2h in the saline solution that 100 parts of mass percent concentrations are 2%, through flowing water, repeatedly rinse 15min again, finally in pomace, add the HCl solution that 100 parts of concentration are 0.05mol/L, after immersion 0.5h, boil, while boiling, stir, obtain the first sol composition.
(2) orange peel: after the orange peel mechanical disintegration after peeling is processed, in parts by weight, the saleratus solution that every 100 parts of pericarps are 0.1% with 100 parts of mass percent concentrations soaks 5min, circulating water rinsing 10min, be soaked in again 1h in the saline solution that 100 parts of mass percent concentrations are 2%, through circulating water, repeatedly rinse 5min, after filtration, reclaim all waste liquids, adopt membrane separation process to extract natural flavonoids, will in filter residue, add the HCl solution that 100 parts of concentration are 0.05mol/L, after immersion 0.5h, boil, while boiling, stir, obtain the second sol composition.
Comprehensively (1) (2), the natural flavonoids extracting is all added in the mixed liquor of the first sol composition and the second sol composition from orange peel, can obtains material oranges and tangerines sol for fermentation.
2, soybean becomes bent and makes: take dregs of beans and wheat bran as kind of a bent raw material, by material water weight ratio, 1:0.9 adds water, boiling, cooling rear separate inoculation aspergillus oryzae and aspergillus niger are made kind of a song, again by two kinds of bent separate inoculations in the bent raw material of becoming of the soybean of boiling and flour, soybean wherein: flour: water weight ratio is 4:1:5, mix, it is bent that aspergillus oryzae soybean Cheng Qu obtains aspergillus oryzae soybean finished product with 33 ℃ of koji 42h, it is bent that aspergillus niger soybean Cheng Qu obtains aspergillus niger soybean finished product with 33 ℃ of koji 48h, weight ratio 2:1 bent with aspergillus oryzae soybean finished product and aspergillus niger soybean finished product song is mixed to get fermentation soybean Cheng Qu again.
3, fermentation maturation:: adopt high-salt dilute zymotechnique, by soybean Cheng Qu: oranges and tangerines sol: salt solution three's weight ratio is 1:0.5:2.5 batching, controlled fermentation liquid brine strength is at 18 ° of B é, then in the zymotic fluid obtaining for 0.5 month in fermentation, add salt tolerant lactic acid bacteria (numbering: FSB201, have a liking for salt tetrads, Tetragenococcushalophilus), the addition of salt tolerant lactobacillus-fermented raw material accounts for 0.3% of above-mentioned zymotic fluid gross weight, ferment after 1 month and to add the 0.3% salt-toler ant yeast (numbering: Shanghai makes 214 that accounts for above-mentioned zymotic fluid gross weight, cover strange torulopsis bacterium, Torulopsis), the sauce fermentation time is 3 months.Above-mentioned zymotic fluid refers to ferment and within 0.5 month, does not also add the zymotic fluid of salt tolerant lactic acid bacteria and salt-toler ant yeast.
4, dip adjustment: crude oil is extracted, modulation one-level light soy sauce oranges and tangerines soy sauce, by soy sauce kind and rank, adding auxiliary material allocates, adjunct ingredient and the mass percent that accounts for crude oil are respectively: yeast extract 0.5%, sucrose 16% and refined salt 15%, need in addition to add 0.02% nisin to extend the shelf life, adjust soy sauce pH to 4.5, then through sterilizing, filtration, the process such as filling, obtain oranges and tangerines soy sauce finished product.
Embodiment bis-:
1, citrus peel residue is processed
(1) oranges and tangerines pulp slag: fresh oranges and tangerines are cleaned to 1min, drain rear mechanical barking, obtain pulp and pericarp, pulp is squeezed the juice through squeezer, in parts by weight, every 100 portions of pomaces are soaked in to 1.5h in the saline solution of 100 parts of mass percent concentrations 3%, through flowing water, repeatedly rinse 10min again, finally in pomace, add the HCl solution that 100 parts of concentration are 0.5mol/L, after immersion 0.5h, boil, while boiling, stir, obtain the first sol composition.
(2) orange peel: after the orange peel mechanical disintegration after peeling is processed, in parts by weight, the CaO solution that every 100 parts of pericarps are 0.2% with 100 parts of mass percent concentrations soaks 10min, circulating water rinsing 15min, be soaked in again 1.5h in the saline solution that 100 parts of mass percent concentrations are 3%, through circulating water, repeatedly rinse 10min, after filtration, and reclaim all waste liquids, adopt membrane separation process to extract natural flavonoids, will in filter residue, add the HCl solution that 100 parts of concentration are 0.5mol/L, after immersion 0.5h, boil, while boiling, stir, obtain the second sol composition.
Comprehensively (1) (2), the natural flavonoids extracting is all added in the mixed liquor of the first sol composition and the second sol composition from orange peel, can obtains material oranges and tangerines sol for fermentation.
2, soybean becomes bent making: take dregs of beans and wheat bran as kind of a bent raw material, by material water weight ratio, 1:1 adds water, through boiling, cooling after, separate inoculation aspergillus oryzae and aspergillus niger are made kind of a song, again by two kinds of bent separate inoculations in the bent raw material of becoming of the soybean of boiling and flour, soybean wherein: flour: water weight ratio is 5:2:7, mix, then adopting obtains fermenting with subsequent step identical in embodiment mono-uses soybean Cheng Qu.
3, fermentation maturation: adopt high-salt dilute zymotechnique, press soybean Cheng Qu: oranges and tangerines sol: salt solution three's weight ratio 1:1:2 batching, controlled fermentation liquid brine strength is at 18 ° of B é, then in the zymotic fluid obtaining for 1 month in fermentation, add salt tolerant lactic acid bacteria (numbering: FSB201, have a liking for salt tetrads, Tetragenococcushalophilus), the addition of salt tolerant lactobacillus-fermented raw material accounts for 0.3% of above-mentioned zymotic fluid gross weight, ferment after 3 months and to add the 0.3% salt-toler ant yeast (numbering: Shanghai makes 214 that accounts for above-mentioned zymotic fluid gross weight, cover strange torulopsis bacterium, Torulopsis), the sauce fermentation time is 6 months.Above-mentioned zymotic fluid refers to ferment and within 1 month, does not also add the zymotic fluid of salt tolerant lactic acid bacteria and salt-toler ant yeast.
4, dip adjustment: crude oil is extracted, modulate superfine light soy sauce oranges and tangerines soy sauce, by soy sauce kind and rank, adding auxiliary material allocates, adjunct ingredient and the mass percent that accounts for crude oil are respectively: yeast extract 2%, sucrose 18% and refined salt 16%, add in addition 0.01% nisin and 0.01% natamycin extends the shelf life, adjust soy sauce pH to 5.0, then through sterilizing, filtration, the process such as filling, obtain oranges and tangerines soy sauce finished product.
Embodiment tri-:
1, citrus peel residue is processed:
(1) oranges and tangerines pulp slag: fresh oranges and tangerines are cleaned to 2min, drain rear mechanical barking, obtain pulp and pericarp, pulp is squeezed the juice through squeezer, in parts by weight, every 100 portions of pomaces are soaked in to 2h in the saline solution of 100 parts of mass percent concentrations 5%, through flowing water, repeatedly rinse 15min again, finally in pomace, add the HCl solution that 200 parts of concentration are 1mol/L, after immersion 1h, boil, while boiling, stir, obtain the first sol composition.
(2) orange peel: after the orange peel mechanical disintegration after peeling is processed, in parts by weight, the Ca (OH) that every 100 parts of pericarps are 0.3% with 100 parts of mass percent concentrations
2solution soaks 20min, circulating water rinsing 20min, be soaked in again 2h in the saline solution that 200 parts of mass percent concentrations are 5%, through circulating water, repeatedly rinse 10min, and reclaim all waste liquids, adopt membrane separation process to extract natural flavonoids, then in filter residue, add the HCl solution that 200 parts of concentration are 1mol/L, after soaking 1h, boil, while boiling, stir, obtain the second sol composition.
Comprehensively (1) (2), the natural flavonoids extracting is all added in the mixed liquor of the first sol composition and the second sol composition from orange peel, can obtains material oranges and tangerines sol for fermentation.
2, soybean becomes bent and makes: take dregs of beans and wheat bran as kind of a bent raw material, by material water weight ratio, 1:1.1 adds water, boiling, cooling rear separate inoculation aspergillus oryzae and aspergillus niger are made kind of a song, again by two kinds of bent separate inoculations in the bent raw material of becoming of the soybean of boiling and flour, soybean wherein: flour: water weight ratio is 7:3:10, mix, it is bent that aspergillus oryzae soybean Cheng Qu obtains aspergillus oryzae soybean finished product with 33 ℃ of koji 42h, it is bent that aspergillus niger soybean Cheng Qu obtains aspergillus niger soybean finished product with 33 ℃ of koji 48h, weight ratio 2:1 bent with aspergillus oryzae soybean finished product and aspergillus niger soybean finished product song is mixed to get fermentation soybean Cheng Qu again.
3, fermentation maturation: adopt high-salt dilute zymotechnique, press soybean Cheng Qu: oranges and tangerines sol: salt solution three's weight ratio 1:2:1 batching, controlled fermentation liquid brine strength is at 20 ° of B é, then in the zymotic fluid obtaining for 1 month in fermentation, add salt tolerant lactic acid bacteria (numbering: FSB201, have a liking for salt tetrads, Tetragenococcushalophilus), the addition of salt tolerant lactobacillus-fermented raw material accounts for 0.3% of above-mentioned zymotic fluid gross weight, ferment after 2 months and to add the 0.3% salt-toler ant yeast (numbering: Shanghai makes 214 that accounts for above-mentioned zymotic fluid gross weight, cover strange torulopsis bacterium, Torulopsis), the sauce fermentation time is 5 months.Above-mentioned zymotic fluid refers to ferment and within 1 month, does not also add the zymotic fluid of salt tolerant lactic acid bacteria and salt-toler ant yeast.
4, dip adjustment: crude oil is extracted, modulate superfine dark soy sauce oranges and tangerines soy sauce, by soy sauce kind and rank, adding auxiliary material allocates, adjunct ingredient and the mass percent that accounts for crude oil are respectively: yeast extract 2.5%, the right Se Su of Tian ﹙ Jiao Tang ﹚ 0.4%, sucrose 18% and refined salt 16%, need in addition to add 0.03% nisin to extend the shelf life, adjust soy sauce pH to 4.5, then through sterilizing, filtration, the process such as filling, obtain oranges and tangerines soy sauce finished product.
With reference to soy sauce national standard, GB2717-2003 < < sauce sanitary standard > >, GB18186-2000 < < make soy sauce > > and GB2763-2012 < < Pesticide MRL > >, carry out the analysis of result to above-mentioned made oranges and tangerines taste soy sauce embodiment.Wherein, each embodiment oranges and tangerines soy sauce residual detection comparing results of middle peasant (table 1), oranges and tangerines soy sauce main function nutritional labeling testing result (table 2), Analyses Methods for Sensory Evaluation Results (table 3), four projects of physical and chemical index testing result (table 4) have been comprised.
The residual testing result of table 1 oranges and tangerines soy sauce middle peasant
(remarks: blank group soy sauce is that orange peel directly becomes the marmalade orange oil product of koji fermentation brew without any processing with soybean, embodiment 1 is one-level light soy sauce oranges and tangerines soy sauce, embodiment 2 is superfine light soy sauce oranges and tangerines soy sauce, embodiment 3 is superfine dark soy sauce oranges and tangerines soy sauce) from the detection data of table 1, can know, in blank group oranges and tangerines soy sauce, the residual composition of detected agriculture has all surpassed standard-required, and in the oranges and tangerines soy sauce of embodiment 1, embodiment 2 after treatment and embodiment 3, the residual kind of agriculture is few, and content does not exceed standard.
Table 2 oranges and tangerines soy sauce main function nutritional labeling testing result
As can be seen from Table 2, in blank group and each embodiment marmalade orange oil product, all contain flavonoids, carotenoid and three kinds of functional components of vitamin C, and the obvious height that in each embodiment oranges and tangerines soy sauce after the treated technique of citrus fruit pork skin slag, functional component content is organized than blank, and do not detect in common soy sauce.Flavonoids is water soluble vitamin P, have anti-oxidant, antithrombotic, antitumor, regulate immunity, antiallergy, the multiple efficacies such as antiviral, anti-inflammatory is antibacterial, liver protecting and cardiovascular and cerebrovascular; Carotenoid can suppress the generation of superoxide radical, the incidence of disease that improves immunity of organisms, prevents growth of cancer cells, strengthens anti-tumor function and reduce artery sclerosis, angiocardiopathy; Oranges and tangerines contain abundant vitamin C, take reduced form vitamin C as main, and the Vit C contents in orange peel is higher than pulp, vitamin C is the important nutritional labeling that maintains human normal physiological function, can synthesize collagen, promotes the open-minded growth of bone, promotes healing of wound, strengthens Abwehrkraft des Koepers, have the anticancer and anti-ageing effect of waiting for a long time.Therefore marmalade orange oil phase has better nutrition and health care than common soy sauce, in the present invention, the fermentation after citrus fruit pork skin residues processing technique is made to oranges and tangerines soy sauce and there is high-load nutritional labeling.
Table 3 oranges and tangerines soy sauce Analyses Methods for Sensory Evaluation Results
From table 3, can know, each embodiment oranges and tangerines soy sauce all meets national standard for soy sauce requirement in sensory evaluation, is embodied in: bronzing, and bright-coloured and glossy, the faint scent with oranges and tangerines, has sauce perfume and ester fragrant, delicious in taste, long times of aftertaste, clarification, bright, wall built-up is good.
Table 4 soy sauce physical and chemical index testing result
Unit: g/100mL
Can find out from table 4, each physical and chemical index of embodiment oranges and tangerines soy sauce is all higher than blank group, and reaches GB one-level, special grade soy standard-required, and each embodiment adjusts product index for different stage soy sauce respectively.
In sum, the invention provides a kind of brewing method of oranges and tangerines soy sauce, developed a kind of citrus flavors health soy sauce, this soy sauce contains many special functional components: 1 ﹚, have the faint scent of oranges and tangerines, the local flavor of having given soy sauce uniqueness, has increased fragrance; 2 ﹚, contain abundant pectin, it both can increase the viscosity of soy sauce, also falling (blood fat, blood sugar, blood pressure), treatment fat, prevent constipation, prevent that from there is good effect the aspects such as metal poisoning and the formation of prevention gall stone; 3 ﹚, contain natural colouring matter, main component is lutein, carotenoid, beta carotene and VE; 4 ﹚, be rich in some bioactivators, as fragrant acid, flavonoids etc., that flavonoids has is anti-oxidant, antitumor, protect cardiovascular, anti-sudden change, regulate immunity, prevent the effects such as women's osteoporosis.Oranges and tangerines soy sauce is the soy sauce with citrus flavors, is not only of high nutritive value, and has more the function of standby plurality kinds of health care.
Above content is the further description of the present invention being done in conjunction with concrete embodiment, can not assert that specific embodiment of the invention is confined to these explanations.For the those of ordinary skill of the technical field under the present invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (4)
1. a brewing method for oranges and tangerines soy sauce, is characterized in that: its method comprises the following steps:
Step 1), oranges and tangerines that first will be fresh drain rear peeling after cleaning, obtain pulp and pericarp, pulp press type is squeezed the juice, in parts by weight, every 100 portions of pomaces are soaked in the saline solution that 100-200 part mass percent concentration is 2%～5% processes 1-2h, through flowing water, repeatedly rinse 10-15min again, and then the HCl solution that is 0.05-1mol/L by 100-200 part concentration immersion 0.5-1h, be finally heated to boiling stirring 0.5-1.5h and obtain the first sol composition, then by pericarp with after mechanical disintegration, in parts by weight, the alkaline solution that every 100 parts of pericarps are 0.1-0.3% with 100-200 part mass percent concentration soaks 5-20min, circulating water rinsing 15-20min, be soaked in again 1-2h in the saline solution that 100-200 part mass percent concentration is 2-5%, through circulating water, repeatedly rinse 5-10min, obtain after filtering filtrate and filter residue, reclaim filtrate and extract natural flavonoids, filter residue is soaked in the HCl solution that 100-200 part concentration is 0.05-1mol/L, soak after 0.5-1h, stir about 1-2h is heated to seethe with excitement, obtain the second sol composition, finally the first sol composition, the second sol composition and natural flavonoids are mixed to get to fermentation oranges and tangerines sol,
Step 2), two kinds of aspergillus oryzae and aspergillus nigers being become to bent mixes and obtains fermentation soybean Cheng Qu by weight 2:1;
Step 3), adopt high-salt dilute zymotechnique, by soybean Cheng Qu: oranges and tangerines sol: the weight ratio of salt solution is 1:0.1-1.0:1.5-2.5, by soybean Cheng Qu, oranges and tangerines sol and salt solution evenly mix, controlled fermentation liquid brine strength is at 18-20 ° of B é, fermentation was added salt tolerant lactic acid bacteria after 0.5-1.5 month, fermentation was added salt-toler ant yeast after 2-3 month, fermentation period 3-6 month, finally the crude oil of proposition is adjusted, add yeast extract, natural colouring matter, natural sweetener, refined salt and biological preservative, adjust pH value, then through sterilizing, filter, the filling oranges and tangerines soy sauce finished product that obtains.
2. the brewing method of oranges and tangerines soy sauce according to claim 1, it is characterized in that: described crude oil adjustment, add yeast extract 0.5-5%, natural colouring matter 0.2-0.4%, natural sweetener 10-20%, refined salt 12-18%, biological preservative 0.01-0.03%, adjust soy sauce pH between 4.0-5.5, then through sterilizing, filtration, the filling oranges and tangerines soy sauce finished product that obtains, mentioned component percentage all adopts the percentage by weight that accounts for fish soy sauce finished product gross weight.
3. the brewing method of oranges and tangerines soy sauce according to claim 1, it is characterized in that: the method for described aspergillus oryzae Cheng Qu is: the dregs of beans that the weight ratio of take is 4:1-3 and wheat bran are kind of a bent raw material, ratio in material water weight ratio 1:0.9-1.1 adds water, after boiling, it is bent that inoculation aspergillus oryzae bacterial classification is made aspergillus oryzae kind, again aspergillus oryzae kind song is inoculated in to the soybean of boiling and becoming in bent raw material of flour, soybean wherein: flour: water weight ratio is 4:1:5,5:2:7 or 7:3:10, mix and with 33 ℃ of koji 42h, obtain finished product song respectively afterwards, obtain aspergillus oryzae Cheng Qu.
4. the brewing method of oranges and tangerines soy sauce according to claim 1, it is characterized in that: described aspergillus niger becomes bent preparation method to be: the dregs of beans that the weight ratio of take is 4:1-3 and wheat bran are kind of a bent raw material, ratio in material water weight ratio 1:0.9-1.1 adds water, it is bent that inoculated aspergillus niger bacterial classification is made aspergillus niger kind, aspergillus niger kind song is inoculated in to the soybean of boiling and becoming in bent raw material of flour, soybean wherein: flour: water weight ratio is 4:1:5,5:2:7 or 7:3:10, mix and with 33 ℃ of koji 48h, obtain finished product song respectively afterwards, obtain aspergillus niger Cheng Qu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410001626.4A CN103704665B (en) | 2014-01-01 | 2014-01-01 | A kind of brewing method of oranges and tangerines soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410001626.4A CN103704665B (en) | 2014-01-01 | 2014-01-01 | A kind of brewing method of oranges and tangerines soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103704665A true CN103704665A (en) | 2014-04-09 |
| CN103704665B CN103704665B (en) | 2015-10-28 |
Family
ID=50398337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410001626.4A Active CN103704665B (en) | 2014-01-01 | 2014-01-01 | A kind of brewing method of oranges and tangerines soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704665B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223004A (en) * | 2014-10-22 | 2014-12-24 | 哈尔滨艾博雅食品科技开发有限公司 | Processing method of nori soy sauce |
| CN105105207A (en) * | 2015-09-10 | 2015-12-02 | 湖北土老憨生态农业科技股份有限公司 | Instant cold sour fish and preparation method thereof |
| CN106107907A (en) * | 2015-03-31 | 2016-11-16 | 湖北土老憨调味食品股份有限公司 | A kind of Citrus Steamed fish juice |
| CN106307458A (en) * | 2016-08-25 | 2017-01-11 | 薛常刚 | Health preserving soy sauce and brewing method thereof |
| CN107140795A (en) * | 2017-07-12 | 2017-09-08 | 国网山东省电力公司临沂供电公司 | A kind of environment-protective process for the treatment of of Power sanitary wastewater |
| CN107495293A (en) * | 2017-09-01 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of soy sauce and preparation technology containing soya bean |
| CN109043474A (en) * | 2018-08-21 | 2018-12-21 | 尧京德 | A kind of chicken extract sauce and preparation method thereof |
| CN110771858A (en) * | 2019-11-28 | 2020-02-11 | 贵州物华天宝生物科技有限公司 | Preparation method of roxburgh rose fruit soy sauce |
| CN114917617A (en) * | 2022-05-31 | 2022-08-19 | 浙江尖峰健康科技有限公司 | Cranberry grading extraction method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334038A (en) * | 2017-07-27 | 2017-11-10 | 湖北凤头食品有限公司 | A kind of Chinese toon tartar sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0327268A (en) * | 1989-06-23 | 1991-02-05 | Shokuhin Sangyo Hai Separeeshiyon Syst Gijutsu Kenkyu Kumiai | Production of soy sauce |
| US20040208975A1 (en) * | 2003-04-15 | 2004-10-21 | Kuhns Barbara Ann | Method for preparation of a food sauce |
| KR100549282B1 (en) * | 2004-11-12 | 2006-02-03 | 정치영 | Production method for soy sauce broiling down chinese medicine juice and soy sauce containing chinese medicine juice and thereof soy sauce |
| CN101066114A (en) * | 2007-06-11 | 2007-11-07 | 浙江大学 | Water saving method in producing canned orange segments in syrup |
| CN101589828A (en) * | 2009-06-03 | 2009-12-02 | 湖北工业大学 | A kind of manufacture method of low bitter hu pomelo honey tea beverage |
| CN102210443A (en) * | 2011-01-18 | 2011-10-12 | 何怀功 | Method for brewing tangerine health-care soy sauce |
-
2014
- 2014-01-01 CN CN201410001626.4A patent/CN103704665B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0327268A (en) * | 1989-06-23 | 1991-02-05 | Shokuhin Sangyo Hai Separeeshiyon Syst Gijutsu Kenkyu Kumiai | Production of soy sauce |
| US20040208975A1 (en) * | 2003-04-15 | 2004-10-21 | Kuhns Barbara Ann | Method for preparation of a food sauce |
| KR100549282B1 (en) * | 2004-11-12 | 2006-02-03 | 정치영 | Production method for soy sauce broiling down chinese medicine juice and soy sauce containing chinese medicine juice and thereof soy sauce |
| CN101066114A (en) * | 2007-06-11 | 2007-11-07 | 浙江大学 | Water saving method in producing canned orange segments in syrup |
| CN101589828A (en) * | 2009-06-03 | 2009-12-02 | 湖北工业大学 | A kind of manufacture method of low bitter hu pomelo honey tea beverage |
| CN102210443A (en) * | 2011-01-18 | 2011-10-12 | 何怀功 | Method for brewing tangerine health-care soy sauce |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223004A (en) * | 2014-10-22 | 2014-12-24 | 哈尔滨艾博雅食品科技开发有限公司 | Processing method of nori soy sauce |
| CN106107907A (en) * | 2015-03-31 | 2016-11-16 | 湖北土老憨调味食品股份有限公司 | A kind of Citrus Steamed fish juice |
| CN106107907B (en) * | 2015-03-31 | 2019-08-06 | 湖北土老憨调味食品股份有限公司 | A kind of citrus Steamed fish juice |
| CN105105207A (en) * | 2015-09-10 | 2015-12-02 | 湖北土老憨生态农业科技股份有限公司 | Instant cold sour fish and preparation method thereof |
| CN105105207B (en) * | 2015-09-10 | 2019-03-22 | 湖北土老憨生态农业科技股份有限公司 | Instant cold sour fish of one kind and preparation method thereof |
| CN106307458A (en) * | 2016-08-25 | 2017-01-11 | 薛常刚 | Health preserving soy sauce and brewing method thereof |
| CN107140795B (en) * | 2017-07-12 | 2022-02-15 | 国网山东省电力公司临沂供电公司 | Environment-friendly process for treating domestic wastewater of power plant |
| CN107140795A (en) * | 2017-07-12 | 2017-09-08 | 国网山东省电力公司临沂供电公司 | A kind of environment-protective process for the treatment of of Power sanitary wastewater |
| CN107495293A (en) * | 2017-09-01 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of soy sauce and preparation technology containing soya bean |
| CN109043474A (en) * | 2018-08-21 | 2018-12-21 | 尧京德 | A kind of chicken extract sauce and preparation method thereof |
| CN110771858A (en) * | 2019-11-28 | 2020-02-11 | 贵州物华天宝生物科技有限公司 | Preparation method of roxburgh rose fruit soy sauce |
| CN114917617A (en) * | 2022-05-31 | 2022-08-19 | 浙江尖峰健康科技有限公司 | Cranberry grading extraction method |
| CN114917617B (en) * | 2022-05-31 | 2024-06-11 | 浙江尖峰健康科技有限公司 | Cranberry grading extraction method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103704665B (en) | 2015-10-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704665B (en) | A kind of brewing method of oranges and tangerines soy sauce | |
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN101081089B (en) | Seaweed beverage preparing method | |
| CN104263588A (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN102578645A (en) | Method for producing citrus and black tea compound fruit juice tea drinks | |
| CN103820297B (en) | A kind of Kiwi fruit health fruit vinegar and preparation method thereof | |
| CN103689515B (en) | The application and ginseng sauce class flavouring and preparation method thereof of ginseng | |
| CN104605453A (en) | Jerusalem artichoke low-alcohol health drink and preparation method thereof | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN106509561B (en) | One grows flax milk beverage and preparation method thereof | |
| CN103484293B (en) | A kind of phyllanthus emblica Nectar wine and preparation method thereof | |
| CN103110160A (en) | Preparation method and product of wholewheat glycation black rice beverage | |
| CN105265945A (en) | Fagopyrum tararicum fruit juice beverage, and preparation method thereof | |
| CN107006817A (en) | A kind of preparation method of orange peel Kiwi berry compound nectar | |
| CN106360172A (en) | Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage | |
| CN103589558A (en) | Method for brewing composite fruit wine | |
| CN103445249A (en) | Northeast wild kiwi beverage and preparation method thereof | |
| CN106343454A (en) | Health-maintaining red-core dragon fruit jam and making method thereof | |
| CN105146638A (en) | Preparation method of pleurotus eryngii compound beverage | |
| CN106173996B (en) | Preserved meat stuffing orange rice dumpling and preparation method thereof | |
| CN105454922A (en) | Technology and preparation method for compounding and producing nicandra spysalisalkengi juice health-care beverage with snow chrysanthemums | |
| CN104232430A (en) | Skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage | |
| CN108651782A (en) | A kind of nutrition is relieved summer heat blended fruit juice smoked plum drink and preparation method thereof | |
| CN113773937A (en) | Asparagus beverage with health care and health preserving effects |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee | ||
| CP03 | Change of name, title or address |
Address after: 443300 Hubei city of Yichang province Yidu City Yi Road No. 666 red soil old silly Science Park Patentee after: HUBEI TULAOHAN FLAVOURING FOOD CO.,LTD. Address before: 443302, No. 329, Jingmen mountain road, Honghua Town, Yidu, Hubei, Yichang Patentee before: YICHANG TULAOHAN SPECIALTY FOOD Co.,Ltd. |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A brewing method of citrus soy sauce Effective date of registration: 20230613 Granted publication date: 20151028 Pledgee: Bank of China Limited by Share Ltd. Three Gorges Branch Pledgor: HUBEI TULAOHAN FLAVOURING FOOD CO.,LTD. Registration number: Y2023420000230 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |