CN103734668A - Method for producing high-salt dilute fermented soybean sauce - Google Patents
Method for producing high-salt dilute fermented soybean sauce Download PDFInfo
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- CN103734668A CN103734668A CN201410023609.0A CN201410023609A CN103734668A CN 103734668 A CN103734668 A CN 103734668A CN 201410023609 A CN201410023609 A CN 201410023609A CN 103734668 A CN103734668 A CN 103734668A
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- 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
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Abstract
The invention discloses a method for producing high-salt dilute fermented soybean sauce, and belongs to the field of liquid condiment production. By adopting the method, the soybean sauce which is stable in quality and good in color, fragrance, taste and smell can be brewed within 90 days, and the demands on the high-quality soybean sauce in market can be met. The method comprises the following steps: 1, screening non-transgenic defatted soybeans and subsequently steaming the screened non-transgenic defatted soybeans; 2, selecting starlatine wheat, frying and subsequently crushing; 3, mixing the defatted soybean with wheat; 4, propagating starter; 5, uniformly mixing the propagated starter so as to subsequently obtain fermented mash; 6, performing primary fermentation, aroma enhancement fermentation and later fermentation on the fermented mash in sequence; 7, sequentially extruding, blending and sterilizing so as to obtain the high-salt dilute fermented soybean sauce. The soybean sauce produced by using the method is not only good in quality, but also high in utilization rate of raw materials and high in amino acid generation rate, the fermentation time is shortened, the energy consumption is reduced because of heat preservation fermentation, the circulation of fermentation equipment is rapid, and the utilization rate of the equipment is increased by about one time.
Description
Technical field
The invention belongs to liquid flavoring production field; Be specifically related to the production method of high-salt diluted state fermentation soy.
Background technology
The production technology of soy sauce is mainly two kinds, be low salt solid state fermentation and high-salt dilute zymotechnique, low salt solid state fermentation is that speed is made zymotechnique, 40-48 ℃ of fermentation temperatures, 15-20 days time, this technique is owing to mainly having completed protein and amylaceous hydrolysis, and lacks the flavor formation of soy sauce, so the organoleptic indicator of soy sauce is poor, show as soy sauce color deeply dark, mouthfeel is bitter, there is no sweet-smelling and ester fragrance, can not meet the quality requirement of product.
The soy sauce that high-salt dilute zymotechnique is produced shows as figure's clarification, and sauce is fragrant, ester is aromatic strongly fragrant, and color and luster is reddish brown vivid, whole local flavor is good, but fermentation period is long, and utilization rate of equipment and installations is low, fermentation time is many at 4-6 months, and particularly heat-preservation fermentation energy consumption in North City is higher.
Summary of the invention
The advantage that the present invention makes in order to reach low salt solid state fermentation speed, has again the quality of high-salt diluted state fermentation soy concurrently, reaches reduction energy consumption, improves equipment turnover number, and the high-salt diluted state fermentation soy production method of low temperature after first high temperature is provided.Application the inventive method, only can brew stay-in-grade color, all good soy sauce of body for 90 days, can meet the needs of market to high-quality soy sauce.
For solving the problems of the technologies described above, the production method of high-salt diluted state fermentation soy of the present invention is carried out in the steps below:
Step 1, by non-transgenic defatted soybean through screening after boiling;
Step 2, choose plump-eared wheat, roast rear fragmentation;
Wheat after step 3, the defatted soybean after step 1 is processed and step 2 are processed is by (1.5～1): 1 mass ratio mixes, and obtains compound;
Step 4, in compound, add kind of a song, after mixing, carry out koji, obtain into bent;
Step 5, one-tenth song is placed in to fermentation tank, proportionately bent and the volume ratio of saline solution are 1:(2.0～2.5) proportioning adds saline solution wine with dregs processed, after mixing, obtains karusen, and in described saline solution, the content of salt is 21g/100mL;
Step 6, karusen ferment, first under 40～45 ℃ of conditions, carry out primary fermentation, in 15 days primary fermentation cycles, then regulating temperature is 28～30 ℃, adds distillery yeast and torulopsis and carries out flavouring fermentation, flavouring fermentation time is 20 days, in sauce wine with dregs, during alcohol volume content > 1.5%, proceed to later stage fermentation, later stage fermentation temperature is 15～24 ℃, the later stage fermentation cycle is 25 days, and in sweat, inflation every day once;
Step 7, then successively through squeezing, allotment and sterilization treatment, obtain high-salt diluted state fermentation soy.
In such scheme, become bent neutral protease vigor to be not less than 1200 units described in step 4.
Starter-making temperature described in step 4 is 28～35 ℃, and the koji time is 40～42 hours.
Wine with dregs temperature processed described in step 5 is 40～45 ℃.
Described in step 6, distillery yeast consumption is 10%～15% of karusen quality.
Described in step 6, torulopsis consumption is 2%～3% of karusen quality.
In method of the present invention, the screening of defatted soybean and boiling, wheat roast and broken, koji, sterilizing, Zymolysis Equipment require as follows:
1. the screening of defatted soybean and boiling:
A. non-transgenic defatted soybean in the form of sheets, uniform particles
B. first defatted soybean is added the hot water of 70～75 ℃ to puddle, evenly rear infiltration is 30 minutes, and amount of water is as the criterion to cook rear grog moisture 49%～51%
C. steaming vapour pressure 1.5～2.0MPa
120～125 ℃ of steaming temperature
Dwell time 5～10min
2. wheat roasts and fragmentation:
A. wheat roasts 170 ℃ of temperature, roasts rear cooling
B. particle size after cracking is 2～3mm
C. quality requirement: faint yellow, there is unique fragrance, moisture content 10%
3. koji
A. song is expected loose smooth consistency of thickness, thickness 25～30cm
B. product temperature control must not be over 35 ℃ at 28～33 ℃ the highest
C. yeast making process will turn over song through twice
D. become bent quality requirement: bent material is loose, softness has can elasticity, is pistac or light yellow green, has into bent distinctive fragrance, free from extraneous odour
4. soy sauce heat sterilization temperature is 85 ℃
5. for cleaner production and heat-preservation fermentation, Zymolysis Equipment adopts sealed fermenting container.
The key technical indexes of the soy sauce that technique of the present invention is produced is as follows:
Organoleptic indicator:
Color and luster: bronzing or rufous, bright in colour, glossy.
Fragrance: have dark strongly fragrant sauce perfume (or spice) and ester fragrance, without other bad smell.
Flavour: delicious, mellow, fresh and sweet salty agreeable to the taste.
Figure: clarification, nothing precipitation.
Physical and chemical index:
Full nitrogen > 1.30g/100ml amino-acid nitrogen > 0.70g/100ml
Soluble saltless solid > 13.00g/100ml ethanol > 1.5%(v/v)
Total plate count≤4 * 10
3(cfu/ml) coliform≤30(MPN/100ml)
The present invention is divided into three phases fermentation: the hot fermentation stage at initial stage, under protease and diastatic effect, protein and starchiness fast decoupled, generated the fundamental component that amino acid, peptide, sugar etc. form soy sauce to be decomposed into master.Mid-term, fermentation stage adopt to be applicable to the temperature of saccharomycetes to make fermentation, allowed distillery yeast and the torulopsis Rapid Fermentation adding, and generated sweet-smelling and the ester perfume of soy sauce.The later stage fermentation stage is the after-ripening stage of soy sauce, and a part of yeast autolysis generates free amino acid, nucleotides, peptide, sugar, B family vitamin etc. and further forms the micro-organic component in soy sauce, can make product special flavour long mellow.
Not only quality is good to adopt this production method to produce soy sauce, and the utilization rate of raw material and amino acid production rate high, shortened fermentation time, heat-preservation fermentation energy resource consumption reduces, the turnover of Zymolysis Equipment is accelerated, utilization rate of equipment and installations improves nearly 1 times.
The high-salt diluted state fermentation soy production technology of low temperature after first high temperature of the present invention, in three months, can brew stay-in-grade color, all good soy sauce of body, in process for producing high salt and watery type soy sauce, fermentation time belongs to shorter, is very practical high-grade soy sauce production method.
The specific embodiment
In the specific embodiment one, present embodiment, the production method of high-salt diluted state fermentation soy is carried out in the steps below:
Step 1, by non-transgenic defatted soybean through screening after boiling;
Step 2, choose plump-eared wheat, roast rear fragmentation;
Step 3, the mass ratio mixing of the wheat after the defatted soybean after step 1 processing and step 2 processing being pressed to 1.5:1, obtain compound;
Step 4, in compound, add kind of a song, after mixing, carry out 28～35 ℃ of kojis 40 hours, obtain into bently, become bent neutral protease vigor to be not less than 1200 units;
Step 5, one-tenth song is placed in to fermentation tank, proportionately bent and the volume ratio of saline solution are that 1:2.5 proportioning adds saline solution wine with dregs processed under 40 ℃ of conditions, obtain karusen after puddling evenly, and in described saline solution, the content of salt is 21g/100mL;
Step 6, karusen ferment, first under 40 ℃ of conditions, carry out primary fermentation, 15 days primary fermentation cycles, then regulating temperature is 28 ℃, add distillery yeast and torulopsis and carry out flavouring fermentation, distillery yeast consumption is 10% of karusen quality, torulopsis consumption is 2% of karusen quality, flavouring fermentation time is 20 days, in sauce wine with dregs, during alcohol volume content > 1.5%, proceed to later stage fermentation, later stage fermentation temperature is 15 ℃, the later stage fermentation cycle is 25 days, and in sweat, inflation every day once;
Step 7, then successively through squeezing, allotment and sterilization treatment, obtain high-salt diluted state fermentation soy.
In said method, the screening of defatted soybean and boiling, wheat roast and broken, koji, sterilizing and Zymolysis Equipment require as follows:
1. the screening of defatted soybean and boiling:
A. non-transgenic defatted soybean in the form of sheets, uniform particles
B. wheat roasts 170 ℃ of temperature, roasts cooling rear fragmentation,
B. first defatted soybean is added the hot water of 70～75 ℃ to puddle evenly rear infiltration 30 minutes, amount of water is as the criterion to cook rear grog moisture 49%～51%
C. steaming vapour pressure 1.5～2.0MPa
120～125 ℃ of steaming temperature
Dwell time 5～10min
2. wheat roasts and fragmentation:
D. wheat roasts 170 ℃ of temperature, roasts rear cooling
E. particle size after cracking is 2～3mm
F. quality requirement: faint yellow, there is unique fragrance, moisture content 10%
3. koji
A. song is expected loose smooth consistency of thickness, thickness 25～30cm
B. product temperature control must not be over 35 ℃ at 28～33 ℃ the highest
C. yeast making process will turn over song through twice
D. become bent quality requirement: bent material is loose, softness has can elasticity, is pistac or light yellow green, has into bent distinctive fragrance, free from extraneous odour
4. soy sauce heat sterilization temperature is 85 ℃
5. for cleaner production and heat-preservation fermentation, Zymolysis Equipment adopts sealed fermenting container.
The key technical indexes of the soy sauce that present embodiment method is produced is as follows:
Organoleptic indicator:
Color and luster: bronzing or rufous, bright in colour, glossy.
Fragrance: have dark strongly fragrant sauce perfume (or spice) and ester fragrance, without other bad smell.
Flavour: delicious, mellow, fresh and sweet salty agreeable to the taste.
Figure: clarification, nothing precipitation.
Physical and chemical index:
Full nitrogen > 1.30g/100ml amino-acid nitrogen > 0.70g/100ml
Soluble saltless solid > 13.00g/100ml ethanol > 1.5%(v/v)
Total plate count≤4 * 10
3(cfu/ml) coliform≤30(MPN/100ml)
In the specific embodiment two, present embodiment, the production method of high-salt diluted state fermentation soy is carried out in the steps below:
Step 1, by non-transgenic defatted soybean through screening after boiling;
Step 2, choose plump-eared wheat, roast rear fragmentation;
Step 3, the mass ratio mixing of the wheat after the defatted soybean after step 1 processing and step 2 processing being pressed to 1:1, obtain compound;
Step 4, in compound, add kind of a song, after mixing, carry out 28～33 ℃ of kojis 42 hours, obtain into bently, become bent neutral protease vigor to be not less than 1200 units;
Step 5, one-tenth song is placed in to fermentation tank, proportionately bent and the volume ratio of saline solution are that 1:2 proportioning adds saline solution wine with dregs processed under 45 ℃ of conditions, mix and obtain karusen, and in described saline solution, the content of salt is 21g/100mL;
Step 6, karusen ferment, first under 45 ℃ of conditions, carry out primary fermentation, 15 days primary fermentation cycles, then regulating temperature is 30 ℃, add distillery yeast and torulopsis and carry out flavouring fermentation, distillery yeast consumption is 15% of karusen quality, torulopsis consumption is 3% of karusen quality, flavouring fermentation time is 20 days, in sauce wine with dregs, during alcohol volume content > 1.5%, proceed to later stage fermentation, later stage fermentation temperature is 24 ℃, the later stage fermentation cycle is 25 days, and in sweat, inflation every day once;
Step 6, then successively through squeezing, allotment and sterilization treatment, obtain high-salt diluted state fermentation soy.
In said method, the screening of defatted soybean and boiling, wheat roast and broken, koji, sterilizing and Zymolysis Equipment require as follows:
1. the screening of defatted soybean and boiling:
A. non-transgenic defatted soybean in the form of sheets, uniform particles
B. wheat roasts 170 ℃ of temperature, roasts cooling rear fragmentation,
B. first defatted soybean is added the hot water of 70～75 ℃ to puddle evenly rear infiltration 30 minutes, amount of water is as the criterion to cook rear grog moisture 49%～51%
C. steaming vapour pressure 1.5～2.0MPa
Steaming temperature 120-125 ℃
Dwell time 5～10min
2. wheat roasts and fragmentation:
G. wheat roasts 170 ℃ of temperature, roasts rear cooling
H. particle size after cracking is 2～3mm
I. quality requirement: faint yellow, there is unique fragrance, moisture content 10%
3. koji
A. song is expected loose smooth consistency of thickness, thickness 25～30cm
B. product temperature control must not be over 35 ℃ at 28～33 ℃ the highest
C. yeast making process will turn over song through twice
D. become bent quality requirement: bent material is loose, softness has can elasticity, is pistac or light yellow green, has into bent distinctive fragrance, free from extraneous odour
4. soy sauce heat sterilization temperature is 85 ℃
5. for cleaner production and heat-preservation fermentation, Zymolysis Equipment adopts sealed fermenting container.
The key technical indexes of the soy sauce that present embodiment method is produced is as follows:
Organoleptic indicator:
Color and luster: bronzing or rufous, bright in colour, glossy.
Fragrance: have dark strongly fragrant sauce perfume (or spice) and ester fragrance, without other bad smell.
Flavour: delicious, mellow, fresh and sweet salty agreeable to the taste.
Figure: clarification, nothing precipitation.
Physical and chemical index:
Full nitrogen > 1.30g/100ml amino-acid nitrogen > 0.70g/100ml
Soluble saltless solid > 13.00g/100ml ethanol > 1.5%(v/v)
Total plate count≤4 * 10
3(cfu/ml) coliform≤30(MPN/100ml).
Claims (7)
1. the production method of high-salt diluted state fermentation soy, is characterized in that the production method of high-salt diluted state fermentation soy is carried out in the steps below:
Step 1, by defatted soybean through screening after boiling;
Step 2, choose plump-eared wheat, roast rear fragmentation;
Wheat after step 3, the defatted soybean after step 1 is processed and step 2 are processed is by (1.5～1): 1 mass ratio mixes, and obtains compound;
Step 4, in compound, add kind of a song, after mixing, carry out koji, obtain into bent;
Step 5, one-tenth song is placed in to fermentation tank, proportionately bent and the volume ratio of saline solution are 1:(2.5～3) proportioning adds saline solution wine with dregs processed, after mixing, obtains karusen, and in described saline solution, the content of salt is 21g/100mL;
Step 6, karusen ferment, first under 40～45 ℃ of conditions, carry out primary fermentation, in 15 days primary fermentation cycles, then regulating temperature is 28～30 ℃, adds distillery yeast and torulopsis and carries out flavouring fermentation, flavouring fermentation period is 20 days, in sauce wine with dregs, during alcohol volume content > 1.5%, proceed to later stage fermentation, later stage fermentation temperature is 15～24 ℃, the later stage fermentation cycle is 25 days, and in sweat, inflation every day once;
Step 6, then successively through squeezing, allotment and sterilization treatment, obtain high-salt diluted state fermentation soy.
2. the production method of high-salt diluted state fermentation soy according to claim 1, it is characterized in that step 1 defatted soybean be non-transgenic defatted soybean.
3. the production method of high-salt diluted state fermentation soy according to claim 1, is characterized in that becoming bent neutral protease vigor to be not less than 1200 units described in step 4.
4. the production method of high-salt diluted state fermentation soy according to claim 1, is characterized in that the starter-making temperature described in step 4 is 28～35 ℃, and the koji time is 40～42 hours.
5. the production method of high-salt diluted state fermentation soy according to claim 1, is characterized in that the wine with dregs temperature processed described in step 5 is 40～45 ℃.
6. the production method of high-salt diluted state fermentation soy according to claim 1, is characterized in that described in step 6 that distillery yeast consumption is 10%～15% of karusen quality.
7. the production method of high-salt diluted state fermentation soy according to claim 1, is characterized in that described in step 6 that torulopsis consumption is 2%～3% of karusen quality.
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381963A (en) * | 2014-12-01 | 2015-03-04 | 哈尔滨正阳河调味食品有限公司 | Method for increasing alcohol content of high-salt diluted soy sauce mash |
| CN104872617A (en) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
| CN105831507A (en) * | 2015-01-16 | 2016-08-10 | 赤峰绿丰源农牧业开发有限公司 | Fermented milk soy sauce and making process thereof |
| CN106235261A (en) * | 2016-08-01 | 2016-12-21 | 广东美味鲜调味食品有限公司 | A kind of preparation method without adding series soy sauce |
| CN106942692A (en) * | 2016-12-13 | 2017-07-14 | 广东轻工职业技术学院 | A kind of method and product therefrom for improving the fragrant quality of soy sauce ester |
| CN107467621A (en) * | 2017-08-30 | 2017-12-15 | 山东祥维斯生物科技股份有限公司 | High salt soy sauce and preparation method thereof |
| CN108433085A (en) * | 2018-04-11 | 2018-08-24 | 天津科技大学 | A method of a variety of salt tolerant yeasts are added to improve high-salt diluted state fermentation soy flavor |
| CN108968013A (en) * | 2018-06-22 | 2018-12-11 | 广西顶俏食品有限公司 | A kind of preparation method of no-salt soy sauce |
| CN109588689A (en) * | 2019-01-22 | 2019-04-09 | 中国计量大学 | A method of using Content of Biogenic Amines in sodium benzoate control soy sauce |
| CN109588688A (en) * | 2019-01-22 | 2019-04-09 | 中国计量大学 | A method of using Content of Biogenic Amines in potassium sorbate control soy sauce |
| CN109674020A (en) * | 2019-01-15 | 2019-04-26 | 云南双柏妥甸酱油有限公司 | A kind of brewing method of original sauce |
| CN109744524A (en) * | 2019-03-21 | 2019-05-14 | 千禾味业食品股份有限公司 | A kind of manufacturing method for exempting from plate compression soy sauce |
| CN110506924A (en) * | 2019-09-27 | 2019-11-29 | 陕西阿坡酱业有限公司 | A kind of soy sauce processing technology |
| CN111184204A (en) * | 2020-01-19 | 2020-05-22 | 山东三汇粮大食品有限公司 | Novel process for brewing soy sauce by using probiotics for fermentation |
| CN111184203A (en) * | 2019-12-18 | 2020-05-22 | 江苏医药职业学院 | Japanese soy sauce with blood lipid reducing effect and its brewing method |
| CN111961580A (en) * | 2020-06-07 | 2020-11-20 | 捕鱼网(重庆)网络科技有限公司 | Continuous biological fermentation equipment and brewing method for soy sauce |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104381963A (en) * | 2014-12-01 | 2015-03-04 | 哈尔滨正阳河调味食品有限公司 | Method for increasing alcohol content of high-salt diluted soy sauce mash |
| CN105831507A (en) * | 2015-01-16 | 2016-08-10 | 赤峰绿丰源农牧业开发有限公司 | Fermented milk soy sauce and making process thereof |
| CN104872617A (en) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
| CN104872617B (en) * | 2015-05-13 | 2020-12-15 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
| CN106235261A (en) * | 2016-08-01 | 2016-12-21 | 广东美味鲜调味食品有限公司 | A kind of preparation method without adding series soy sauce |
| CN106942692A (en) * | 2016-12-13 | 2017-07-14 | 广东轻工职业技术学院 | A kind of method and product therefrom for improving the fragrant quality of soy sauce ester |
| CN107467621A (en) * | 2017-08-30 | 2017-12-15 | 山东祥维斯生物科技股份有限公司 | High salt soy sauce and preparation method thereof |
| CN108433085A (en) * | 2018-04-11 | 2018-08-24 | 天津科技大学 | A method of a variety of salt tolerant yeasts are added to improve high-salt diluted state fermentation soy flavor |
| CN108968013A (en) * | 2018-06-22 | 2018-12-11 | 广西顶俏食品有限公司 | A kind of preparation method of no-salt soy sauce |
| CN109674020A (en) * | 2019-01-15 | 2019-04-26 | 云南双柏妥甸酱油有限公司 | A kind of brewing method of original sauce |
| CN109588689A (en) * | 2019-01-22 | 2019-04-09 | 中国计量大学 | A method of using Content of Biogenic Amines in sodium benzoate control soy sauce |
| CN109588688A (en) * | 2019-01-22 | 2019-04-09 | 中国计量大学 | A method of using Content of Biogenic Amines in potassium sorbate control soy sauce |
| CN109744524A (en) * | 2019-03-21 | 2019-05-14 | 千禾味业食品股份有限公司 | A kind of manufacturing method for exempting from plate compression soy sauce |
| CN110506924A (en) * | 2019-09-27 | 2019-11-29 | 陕西阿坡酱业有限公司 | A kind of soy sauce processing technology |
| CN111184203A (en) * | 2019-12-18 | 2020-05-22 | 江苏医药职业学院 | Japanese soy sauce with blood lipid reducing effect and its brewing method |
| CN111184204A (en) * | 2020-01-19 | 2020-05-22 | 山东三汇粮大食品有限公司 | Novel process for brewing soy sauce by using probiotics for fermentation |
| CN111961580A (en) * | 2020-06-07 | 2020-11-20 | 捕鱼网(重庆)网络科技有限公司 | Continuous biological fermentation equipment and brewing method for soy sauce |
| CN111961580B (en) * | 2020-06-07 | 2023-09-26 | 鹤山市东古调味食品有限公司 | Continuous biological fermentation equipment and brewing method of soy sauce |
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Application publication date: 20140423 |