CN103734667B - Soy with unique flavor and preparation method of soy - Google Patents
Soy with unique flavor and preparation method of soy Download PDFInfo
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- CN103734667B CN103734667B CN201310720380.1A CN201310720380A CN103734667B CN 103734667 B CN103734667 B CN 103734667B CN 201310720380 A CN201310720380 A CN 201310720380A CN 103734667 B CN103734667 B CN 103734667B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 77
- 244000068988 Glycine max Species 0.000 claims abstract description 70
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 36
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 25
- 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 claims abstract description 18
- 239000008103 glucose Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 89
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 12
- 210000004907 gland Anatomy 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 230000037303 wrinkles Effects 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 12
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 239000002304 perfume Substances 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000026683 transduction Effects 0.000 description 1
- 238000010361 transduction Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- 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)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses soy with a unique flavor. The soy is prepared from the following raw materials in parts by weight: 65-70 parts of soybean, 30-35 parts of flour, 2-5 parts of pleurotus eryngii powder, 0.03 parts of soy yeast, 16-20 parts of salt and 1.5-2.0 parts of glucose. By the combination of the pleurotus eryngii powder and the soy, the prepared soy has flavor of the pleurotus eryngii. The soy is endowed with unique flavor by the pleurotus eryngii powder, the freshness is improved, the prepared soy tastes soft and is good in sweetness, and the nutrition and healthcare functions are improved.
Description
Technical field
The present invention relates to soy sauce, particularly relate to soy sauce of a kind of characteristic local flavor and preparation method thereof.
Background technology
Soy sauce is commonly called as soy sauce, primarily of soybean, starch, wheat, salt through liquefaction, fermentation supervisor brew.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices.Based on saline taste, also there are delicate flavour, fragrance etc.
Traditional making soy sauce is with soybean/or defatted soybean, wheat and/or wheat bran for raw material, through the liquid flavoring with special color that fermentable is made.At present, in order to improve quality and the local flavor of soy sauce, domesticly there are a large amount of various local flavor soy sauce specialized, as Steamed fish soy sauce, seafood soy-sauce, button-mushroom soy sauce, sashimi (raw fish) soy sauce, production prior to ironmaking etc.But, domestic not about the data and the report that make soy sauce of pleurotus eryngii powder.
Pleurotus eryngii is nutritious, is rich in the mineral matter such as protein, glucide, amino acid, vitamin and calcium, magnesium, copper, zinc, can improves immune function of human body, has anticancer, reducing blood lipid, ease constipation stomach, helps digestion and the effect such as beauty treatment to human body.Containing 18 seed amino acids in pleurotus eryngii, wherein 8 seed amino acids of needed by human are complete, are the high edible mushrooms of a kind of healthy nutritive value.
If pleurotus eryngii can be combined with soy sauce, obtained soy sauce not only has unique local flavor, in turn enhances trophism and the health care of soy sauce.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of nutritious, amino acid nitrogen content is high, delicious flavour there is soy sauce of pleurotus eryngii local flavor and preparation method thereof.
Technical scheme of the present invention is: a kind of soy sauce of characteristic local flavor, and the raw materials of described soy sauce is made up of the component of following parts by weight:
Soya bean 65-70 part;
Flour 30-35 part;
Pleurotus eryngii powder 2-5 part;
Soy sauce koji essence 0.03 part;
Salt 16-20 part;
Glucose 1.5-2.0 part.
Preferably, the raw materials of described soy sauce is made up of the component of following parts by weight:
Soya bean 68 parts;
33 parts, flour;
4 parts, pleurotus eryngii powder;
Soy sauce koji essence 0.03 part;
Salt 18 parts;
Glucose 1.7 parts.
The preparation method of the soy sauce of characteristic local flavor of the present invention, it comprises the following steps:
1) soya bean is selected;
2) soak: by the soya bean immersion water selected, until the moisture in soya bean reaches 48-50%;
3) boiling: pour in precooker by soaked soya bean, under the pressure of 0.2MPa, with the temperature boiling 18-22min of 103-106 DEG C;
4) cool: the soya bean after step 3) boiling is poured out spreading for cooling cooling;
5) inoculation, koji: when soya bean is cooled to 38-40 DEG C, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 36-40h at 28-33 DEG C;
6) tank fermentation is entered: song material step 5) prepared is transferred in fermentation tank, adopt concentration to be the saline sook of 18%, in 45 days, carry out the operation of three stages pouring oil, then the 90th day time, extract first hair oil out, the 105th day time, extract second oil out, the 112nd day time, extract the 3rd road oil out;
7) sterilizing: the three road oil that step 6) is obtained, pasteurization 20min at 90-95 DEG C, then staticly settles 7-10 days respectively, obtains three kinds of soy sauce stostes;
8) allocate: three kinds of soy sauce stostes step 7) obtained add glucose respectively and allocate, and mix, filter;
9) sterilizing, filling, gland and vanning: step 8) is filtered and obtains three kinds of filtrates and carry out sterilizing, filling, gland and vanning successively, obtain the soy sauce of three kinds of different qualities.
In the preparation process of soy sauce, select in described step 1) that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean.
In described step 6) three the stages drench oil operation comprise respectively the first stage drench oil, second stage drench oil and the phase III drench oil;
Wherein, first stage pouring oil is operating as: what be transferred in fermentation tank soya bean drenches once oil for the 1st day and the 4th day respectively;
Second stage is drenched oil and is operating as: started to carry out second stage at the 5th day and drench oil, after within the 5th day, drenching oil, drenches once oil every three days, until the 14th day later;
Phase III drenched oil and is operating as: started phase III pouring oil at the 15th day, after within the 15th day, drenching oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as and is poured from top to bottom on bean dregs by the salt solution of fermenter base.
Pasteurising process is adopted, sterilizing 5s at 65-70 DEG C in described step 9).
The present invention has the following advantages:
1, disclosed by the invention is a kind of novel sauce, and the pleurotus eryngii powder used is prepared from by fresh pleurotus eryngii, is combined by pleurotus eryngii powder with soy sauce, has pleurotus eryngii local flavor in the soy sauce of preparation.
2, because pleurotus eryngii is rich in the mineral matter such as protein, glucide, amino acid, vitamin and calcium, magnesium, copper, zinc, immune function of human body can be improved, to human body, there is anticancer, reducing blood lipid, ease constipation stomach, help digestion and the effect such as beauty treatment, and soy sauce also has abundant nutrition, the present invention adopts pleurotus eryngii powder and soya bean together to ferment, pleurotus eryngii and soy sauce are combined, is more conducive to health and the diet balance of consumer.
3, because pleurotus eryngii has the fragrance of almond, also have the delicate flavour of mushroom, pleurotus eryngii powder can give the local flavor of soy sauce uniqueness, and strengthen freshness, the mouthfeel of soy sauce is softer, and sugariness is long, also can improve trophism and the health care of soy sauce.
4, pleurotus eryngii and soy sauce combination of amino acids can also be improved immunity by the present invention, main cause is containing a large amount of protein in pleurotus eryngii powder, pleurotus eryngii powder and soya bean together fermentation in soy sauce process, protein transduction in pleurotus eryngii powder turns to amino acid, greatly improve the amino acid content in soy sauce, and amino acid is the Main Ingredients and Appearance forming white blood cell and antibody, or maintain the most important nutrient of immunity function, so soy sauce prepared by the present invention has the effect improving immunity.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further detailed explanation.
The present invention discloses a kind of soy sauce of characteristic local flavor, and the raw materials of described soy sauce is made up of the component of following parts by weight:
Soya bean 65-70 part;
Flour 30-35 part;
Pleurotus eryngii powder 2-5 part;
Soy sauce koji essence 0.03 part;
Salt 16-20 part;
Glucose 1.5-2.0 part.
The preparation method of the soy sauce of characteristic local flavor of the present invention, it comprises the following steps:
1) soya bean is selected;
2) soak: by the soya bean immersion water selected, until the moisture in soya bean reaches 48-50%;
3) boiling: pour in precooker by soaked soya bean, under the pressure of 0.2MPa, with the temperature boiling 18-22min of 103-106 DEG C;
4) cool: the soya bean after step 3) boiling is poured out spreading for cooling cooling;
5) inoculation, koji: when soya bean is cooled to 38-40 DEG C, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 36-40h at 28-33 DEG C;
6) tank fermentation is entered: song material step 5) prepared is transferred in fermentation tank, adopt concentration to be the saline sook of 18%, in 45 days, carry out the operation of three stages pouring oil, then the 90th day time, extract first hair oil out, the 105th day time, extract second oil out, the 112nd day time, extract the 3rd road oil out;
7) sterilizing: the three road oil that step 6) is obtained, pasteurization 20min at 90-95 DEG C, then staticly settles 7-10 days respectively, obtains three kinds of soy sauce stostes;
8) allocate: three kinds of soy sauce stostes step 7) obtained add glucose respectively and allocate, and mix, filter;
9) sterilizing, filling, gland and vanning: step 8) is filtered and obtains three kinds of filtrates and carry out sterilizing, filling, gland and vanning successively, obtain the soy sauce of three kinds of different qualities.
Embodiment 1
The preparation method of the soy sauce of characteristic local flavor, it comprises the following steps:
1) component of following parts by weight is taken:
Soya bean 70 parts;
30 parts, flour;
5 parts, pleurotus eryngii powder;
Soy sauce koji essence 0.03 part;
Glucose 2.0 parts;
2) soya bean is selected: select that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean;
3) soak: by the soya bean immersion water selected, until the moisture in soya bean reaches 48-50%;
4) boiling: pour in precooker by soaked soya bean, under the pressure of 0.2MPa, with the temperature boiling 18min of 103-106 DEG C;
5) cool: the soya bean after step 4) boiling is poured out spreading for cooling cooling;
6) inoculation, koji: when soya bean is cooled to 38-40 DEG C, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 40h at 28-33 DEG C;
7) tank fermentation is entered: song material step 6) prepared is transferred in fermentation tank, adopt concentration to be the saline sook of 18%, in 45 days, carry out the operation of three stages pouring oil, then the 90th day time, extract first hair oil out, the 105th day time, extract second oil out, the 112nd day time, extract the 3rd road oil out;
Described three the stages drench oil operation comprise respectively the first stage drench oil, second stage drench oil and the phase III drench oil;
Wherein, first stage pouring oil is operating as: what be transferred in fermentation tank soya bean drenches once oil for the 1st day and the 4th day respectively;
Second stage is drenched oil and is operating as: started to carry out second stage at the 5th day and drench oil, after within the 5th day, drenching oil, drenches once oil every three days, until the 14th day later;
Phase III drenched oil and is operating as: started phase III pouring oil at the 15th day, after within the 15th day, drenching oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as and is poured from top to bottom on bean dregs by the salt solution of fermenter base;
8) sterilizing: the three road oil that step 7) is obtained, pasteurization 20min at 90-95 DEG C, then staticly settles 10 days respectively, obtains three kinds of soy sauce stostes;
9) allocate: three kinds of soy sauce stostes step 8) obtained add glucose respectively and allocate, and after allotment, then filter; Wherein, in the filtrate of often kind of soy sauce, content of reducing sugar is (with glucose meter) 4.5g/100ml;
10) sterilizing, filling, gland and vanning: step 9) filtered and obtain three kinds of filtrates and adopt pasteurising process successively, sterilizing 5s at 65-70 DEG C, then filling, gland and vanning, obtain the soy sauce of three kinds of different qualities.
Embodiment 2
The preparation method of the soy sauce of characteristic local flavor, it comprises the following steps:
1) component of following parts by weight is taken:
Soya bean 65 parts;
35 parts, flour;
2 parts, pleurotus eryngii powder;
Soy sauce koji essence 0.03 part;
Glucose 1.5 parts;
2) soya bean is selected: select that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean;
3) soak: by the soya bean immersion water selected, until the moisture in soya bean reaches 48-50%;
4) boiling: pour in precooker by soaked soya bean, under the pressure of 0.2MPa, with the temperature boiling 22min of 103-106 DEG C;
5) cool: the soya bean after step 4) boiling is poured out spreading for cooling cooling;
6) inoculation, koji: when soya bean is cooled to 38-40 DEG C, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 36h at 28-33 DEG C;
7) tank fermentation is entered: song material step 6) prepared is transferred in fermentation tank, adopt concentration to be the saline sook of 18%, in 45 days, carry out the operation of three stages pouring oil, then the 90th day time, extract first hair oil out, the 105th day time, extract second oil out, the 112nd day time, extract the 3rd road oil out;
Described three the stages drench oil operation comprise respectively the first stage drench oil, second stage drench oil and the phase III drench oil;
Wherein, first stage pouring oil is operating as: what be transferred in fermentation tank soya bean drenches once oil for the 1st day and the 4th day respectively;
Second stage is drenched oil and is operating as: started to carry out second stage at the 5th day and drench oil, after within the 5th day, drenching oil, drenches once oil every three days, until the 14th day later;
Phase III drenched oil and is operating as: started phase III pouring oil at the 15th day, after within the 15th day, drenching oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as and is poured from top to bottom on bean dregs by the salt solution of fermenter base;
8) sterilizing: the three road oil that step 7) is obtained, pasteurization 20min at 90-95 DEG C, then staticly settles 7 days respectively, obtains three kinds of soy sauce stostes;
9) allocate: three kinds of soy sauce stostes step 8) obtained add glucose respectively and allocate, and after allotment, then filter; Wherein, in the filtrate of often kind of soy sauce, content of reducing sugar is (with glucose meter) 4.5g/100ml; 10) sterilizing, filling, gland and vanning: step 9) filtered and obtain three kinds of filtrates and adopt pasteurising process successively, sterilizing 5s at 65-70 DEG C, then filling, gland and vanning, obtain the soy sauce of three kinds of different qualities.
Embodiment 3
The preparation method of the soy sauce of characteristic local flavor, it comprises the following steps:
1) component of following parts by weight is taken:
Soya bean 68 parts;
33 parts, flour;
4 parts, pleurotus eryngii powder;
Soy sauce koji essence 0.03 part;
Salt 18 parts;
Glucose 1.7 parts;
2) soya bean is selected: select that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean;
3) soak: by the soya bean immersion water selected, until the moisture in soya bean reaches 48-50%;
4) boiling: pour in precooker by soaked soya bean, under the pressure of 0.2MPa, with the temperature boiling 20min of 103-106 DEG C;
5) cool: the soya bean after step 4) boiling is poured out spreading for cooling cooling;
6) inoculation, koji: when soya bean is cooled to 38-40 DEG C, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 38h at 28-33 DEG C;
7) tank fermentation is entered: song material step 6) prepared is transferred in fermentation tank, adopt concentration to be the saline sook of 18%, in 45 days, carry out the operation of three stages pouring oil, then the 90th day time, extract first hair oil out, the 105th day time, extract second oil out, the 112nd day time, extract the 3rd road oil out;
Described three the stages drench oil operation comprise respectively the first stage drench oil, second stage drench oil and the phase III drench oil;
Wherein, first stage pouring oil is operating as: what be transferred in fermentation tank soya bean drenches once oil for the 1st day and the 4th day respectively;
Second stage is drenched oil and is operating as: started to carry out second stage at the 5th day and drench oil, after within the 5th day, drenching oil, drenches once oil every three days, until the 14th day later;
Phase III drenched oil and is operating as: started phase III pouring oil at the 15th day, after within the 15th day, drenching oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as and is poured from top to bottom on bean dregs by the salt solution of fermenter base;
8) sterilizing: the three road oil that step 7) is obtained, pasteurization 20min at 90-95 DEG C, then staticly settles 8 days respectively, obtains three kinds of soy sauce stostes;
9) allocate: three kinds of soy sauce stostes step 8) obtained add glucose respectively and allocate, and after allotment, then filter; Wherein, in the filtrate of often kind of soy sauce, content of reducing sugar is (with glucose meter) 4.5g/100ml;
10) sterilizing, filling, gland and vanning: step 9) filtered and obtain three kinds of filtrates and adopt pasteurising process successively, sterilizing 5s at 65-70 DEG C, then filling, gland and vanning, obtain the soy sauce of three kinds of different qualities.
Slubbing soy sauce prepared by three road soy sauce embodiment 1 prepared and embodiment 2 and embodiment 3 detects, and it detects data in table 1.
The detection data of the soy sauce of table 1 embodiment 1 to embodiment 3 preparation
| Sample | Color and luster | Fragrance | Flavour | Form | Amino acid nitrogen content, g/100mL | Total acid content g/100mL | Total nitrogen content g/100mL |
| Embodiment 1 slubbing soy sauce | Brownish red, glossy, colouring is fast, evenly | There is fermented soya beans, salted or other wise perfume and sauce perfume | Fresh and sweet, agreeable to the taste, mellow, long | Dense thick limpid, wall built-up is good | ≥0.85 | ≥1.5-1.8 | ≥1.7 |
| The second soy sauce of embodiment 1 | Yellowish-brown, glossy | There is sauce perfume and ester perfume | Fresh and sweet, agreeable to the taste, mellow, long | Dense thick limpid, wall built-up is good | ≥0.75 | ≥1.3-1.5 | ≥1.5 |
| 3rd road soy sauce of embodiment 1 | Faint yellow, glossy | There is sauce fragrance | Fresh and sweet, agreeable to the taste, | Dense thick limpid | ≥0.35 | ≥0.65 | ≥0.7 |
| Embodiment 2 slubbing soy sauce | Brownish red, glossy | There is fermented soya beans, salted or other wise perfume and sauce perfume | Fresh and sweet, agreeable to the taste, mellow, long | Clarification, no suspended substance | ≥0.85 | ≥1.5-1.8 | ≥1.7 |
| Embodiment 3 slubbing soy sauce | Brownish red, glossy | There is fermented soya beans, salted or other wise perfume and sauce perfume | Fresh and sweet, agreeable to the taste, mellow, long | Clarification, no suspended substance | ≥0.85 | ≥1.5-1.8 | ≥1.7 |
As can be seen from Table 1, the soy sauce amino acid nitrogen content adopting the inventive method to prepare is high, and mouthfeel is fresh and sweet, agreeable to the taste, mellow, long, has strong fermented soya beans, salted or other wise perfume and sauce fragrance.
Claims (4)
1. a preparation method for the soy sauce of characteristic local flavor, is characterized in that: described preparation method comprises the following steps:
1) select soya bean, and take the component of following parts by weight:
Soya bean 65-70 part;
Flour 30-35 part;
Pleurotus eryngii powder 2-5 part;
Soy sauce koji essence 0.03 part;
Salt 16-20 part;
Glucose 1.5-2.0 part;
2) soak: by the soya bean immersion water selected, until the moisture in soya bean reaches 48-50%;
3) boiling: pour in precooker by soaked soya bean, under the pressure of 0.2MPa, with the temperature boiling 18-22min of 103-106 DEG C;
4) cool: the soya bean after step 3) boiling is poured out spreading for cooling cooling;
5) inoculation, koji: when soya bean is cooled to 38-40 DEG C, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 36-40h at 28-33 DEG C;
6) tank fermentation is entered: song material step 5) prepared is transferred in fermentation tank, adopt concentration to be the saline sook of 18%, in 45 days, carry out the operation of three stages pouring oil, then the 90th day time, extract first hair oil out, the 105th day time, extract second oil out, the 112nd day time, extract the 3rd road oil out;
Described three the stages drench oil operation comprise respectively the first stage drench oil, second stage drench oil and the phase III drench oil;
Wherein, first stage pouring oil is operating as: what be transferred in fermentation tank soya bean drenches once oil for the 1st day and the 4th day respectively;
Second stage is drenched oil and is operating as: started to carry out second stage at the 5th day and drench oil, after within the 5th day, drenching oil, drenches once oil every three days, until the 14th day later;
Phase III drenched oil and is operating as: started phase III pouring oil at the 15th day, after within the 15th day, drenching oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as and is poured from top to bottom on bean dregs by the salt solution of fermenter base;
7) sterilizing: the three road oil that step 6) is obtained, pasteurization 20min at 90-95 DEG C, then staticly settles 7-10 days respectively, obtains three kinds of soy sauce stostes;
8) allocate: three kinds of soy sauce stostes step 7) obtained add glucose respectively and allocate, and mix, filter;
9) sterilizing, filling, gland and vanning: step 8) is filtered and obtains three kinds of filtrates and carry out sterilizing, filling, gland and vanning successively, obtain the soy sauce of three kinds of different qualities.
2. the preparation method of the soy sauce of characteristic local flavor according to claim 1, is characterized in that: the raw materials of described soy sauce is made up of the component of following parts by weight:
Soya bean 68 parts;
33 parts, flour;
4 parts, pleurotus eryngii powder;
Soy sauce koji essence 0.03 part;
Salt 18 parts;
Glucose 1.7 parts.
3. the preparation method of the soy sauce of characteristic local flavor according to claim 1, is characterized in that: select in described step 1) that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean.
4. the preparation method of the soy sauce of characteristic local flavor according to claim 1, is characterized in that: adopt pasteurising process in described step 9), sterilizing 5s at 65-70 DEG C.
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| CN104305137A (en) * | 2014-10-24 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of pleurotus eryngii sauce rich in iron |
| CN104366429A (en) * | 2014-10-30 | 2015-02-25 | 辛范范 | Nutritious soy sauce |
| CN105995918A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of healthy soy sauce containing pleurotus eryngii |
| CN106262686B (en) * | 2016-09-18 | 2019-11-26 | 连云港市馨祥酿造有限公司 | A kind of brewing method of soy sauce |
| CN108420036A (en) * | 2017-02-15 | 2018-08-21 | 欧吉余 | A kind of compound liquid condiment and preparation method thereof |
| CN107616478A (en) * | 2017-08-31 | 2018-01-23 | 大连华海调味食品有限公司 | A kind of soy sauce production technology |
| CN110558534B (en) * | 2019-10-10 | 2023-03-31 | 天津科技大学 | Preparation method of pleurotus eryngii soy sauce with high alcohol yield and pleurotus eryngii soy sauce |
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| CN101658288B (en) * | 2009-09-07 | 2013-06-12 | 李锦记（新会）食品有限公司 | Preparing method of cordyceps sinensis light soy sauce |
| CN102240028B (en) * | 2010-05-13 | 2013-05-01 | 烟台欣和味达美食品有限公司 | Healthy soy fumet and preparation method of healthy soy |
| KR101094147B1 (en) * | 2011-03-07 | 2011-12-16 | 인천대학교 산학협력단 | Method for manufacturing functional salt-fermented crab sauce with ginseng and mushroom |
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