CN104172093A - Brewing method of peanut soy sauce - Google Patents
Brewing method of peanut soy sauce Download PDFInfo
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- CN104172093A CN104172093A CN201410306155.8A CN201410306155A CN104172093A CN 104172093 A CN104172093 A CN 104172093A CN 201410306155 A CN201410306155 A CN 201410306155A CN 104172093 A CN104172093 A CN 104172093A
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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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a brewing method a peanut soy sauce, and belongs to the technical field of processing of seasonings. Degreased peanut meal which has been subjected to squeezing or oil grease extracting, is used as the main raw material, and the traditional soy sauce brewing technology is combined with the modern biological engineering technology and food processing technology, so as to brew the peanut soy sauce. The peanut soy sauce has the complex aroma of peanut and soy sauce, and is novel and modern in kind, elegant in taste, fresh, attractive and delicious, and suitable for a wide variety of dishes. Moreover the peanut soy sauce is high in nutritional value, low in price, and very strong in market adaptability and competition ability.
Description
Technical field
The present invention relates to a kind of processing technology of soy sauce, relate in particular to a kind of brewing method of peanut sauce, belong to production of condiments field.
Background technology
Soy sauce is as the basic flavouring in a kind of people's daily life, and its production Technology is ancient, a comprehensive science, is that vitality is the strongest, life of product is the longest, one of the commodity of market coverage face maximum.Since ancient times, in people's lives, occupy very consequence.
The soy sauce industry of China, is all to continue to use for thousands of years to pass on substantially, whole-colored taking large beans as primary raw material manufacture.The main function of soy sauce focuses on seasoning, follow constant a kind of taste with centuries and even more than one thousand years, regulate the canteen that is in modern's life of making rapid progress among changing, constantly follow the fashion and plunder new taste demand, just think, can not allow people dull? so-called seasoning is exactly the different taste that regulates at any time and meet people, if can not meet the most basic this consumption demand, also talk what seasoning?
Along with developing rapidly of national economy, the increasing substantially of living standards of the people, the requirement of people to diet consumption, many by traditional inexpensive amount, rise to quality good, in standard of high grade, come.Utilize traditional Technology of Brewing Soy Sauce in conjunction with modern biotechnology and modern food processing technology, the diversified fashion novel sauce taking defatted peanut as main material production, fresh fragrance U.S., nutrition uniqueness, taste fashion.The demand that can meet different geographical consumer groups and the dish cooking, the colorful modern life of horn of plenty is added taste and is added taste.
Peanut sauce and traditional soybean paste oil phase ratio, have not commeasurable advantage.It is a major action enriching people's life content and improve canteen quality.Resemble in the modern life, it is the same that people substitute soybean oil lifting canteen quality with peanut oil, is about to become a kind of new industry of flavoring industry, and market prospects are boundless.
Summary of the invention
It is primary raw material that the present invention adopts the defatted peanut dregs of rice after squeezing or lixiviate grease, with traditional Technology of Brewing Soy Sauce in conjunction with modern biotechnology and food processing technology, brew a kind of peanut sauce, have the compound fragrance of peanut and soy sauce concurrently, the novel fashion of category, elegant taste, fresh perfume (or spice) is tempting, can be applicable to cooking of plurality of dishes.
Technical scheme of the present invention is as follows: a kind of brewing method of peanut sauce, comprises following processing step:
1) raw material processing: get peanut meal and the boiling of dregs of beans profit water, obtain the boiling material of water content 60-65 wt%; Wheat high temperature cures, fragmentation, obtains wheat flour; Boiling material is mixed with wheat flour, obtain mixed material; The mass ratio of described peanut meal, dregs of beans and wheat is 1:1～1.5:1.6～2.5;
2) koji: inoculate in aforementioned mixed material according to the inoculum concentration of 2～5wt ‰, inoculation temperature≤45 DEG C, after inoculation, the segmentation temperature control of koji is as follows:
3) salt soaks: the song material that previous step is made and the salt solution of 20～25 Baume degrees are mixed with sauce wine with dregs by weight 1:1.5～2;
4) fermentation: 5～35 DEG C of bottom fermentations 150～190 days, obtain peanut sauce.
On the basis of technique scheme, the present invention can also do following improvement.
Further, step 2) described inoculum concentration is 2～5 ‰, inoculation temperature is 30-45 DEG C.
Further, step 4) sweat carries out the control of segmentation temperature, and the temperature controlled condition of segmentation is as follows:
The fermentation initial stage: ferment 1～30 day, 5～20 DEG C of controlled fermentation temperature;
Earlier fermentation: fermentation 30-50 days, 18～25 DEG C of controlled fermentation temperature;
Ferment middle: fermentation 50-120 days, 25～32 DEG C of controlled fermentation temperature;
The fermentation later stage: fermentation 120-150 days, 30～35 DEG C of controlled fermentation temperature;
Ferment latter stage: ferment more than 150 days, normal temperature.
Normal temperature also claims general temperature or room temperature, and temperature range is 24～26 DEG C.
Second aspect present invention discloses a kind of peanut sauce, adopts said method to prepare.
Third aspect present invention discloses the application of aforementioned brewing method in soy sauce is produced.
It is high that the self-value image of peanut is just worth image than soybean originally, and the Successful Operation of peanut oil consumption market in recent years in addition, makes people in habituation understanding, just can accept the high-quality of peanut sauce and feel.And in actual production, peanut sauce is produced required primary raw material cost and produced needed raw material cost low 500-800 per ton unit than common soybeans soy sauce, there is the advantage that production cost is low.Finished product price is per ton at least will exceed 500-800 unit, has fair margin of profit space.
The invention has the beneficial effects as follows: adopting the defatted peanut dregs of rice after squeezing or lixiviate grease is primary raw material, makes in conjunction with modern biotechnology and food processing technology with traditional Technology of Brewing Soy Sauce.There is the compound fragrance of peanut and soy sauce, the novel fashion of category, elegant taste, fresh perfume (or spice) is tempting, can be applicable to cooking of plurality of dishes.And amino acid is most important nutrition in soy sauce, the height of its content has reflected the quality of quality of sauce.Amino acid is proteolytic product, and the amino acid in soy sauce has 18 kinds, has 8 kinds containing the necessary amino acid of human body, contains the elements such as various B family vitamins and a certain amount of calcium, phosphorus, iron.As the dregs of beans rich in protein of the main raw materials of soy sauce of tradition, but the protein of peanut meal is higher than 8.5% of dregs of beans protein, and contains abundant lecithin, vitamin E etc., and nutritive value is far longer than the nutritive value of dregs of beans soy sauce.
Visible, the present invention is by a series of scientific and technical innovation means, provide one and can be used as traditional soybean soy sauce ideal substitute, and the fresh perfume (or spice) of local flavor, be of high nutritive value, peanut sauce with low cost, has excavated new seasoning resource, widen new consumer channel, there is very strong market adaptability and competitiveness.
Detailed description of the invention
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
The preparation method of embodiment 1 peanut sauce
1.1 raw material processing: peanut meal and dregs of beans are by grid removal of impurities, and then metering mixes and moisten water boiling in proportion, make the sex change of protein appropriateness, obtain the boiling material of water content at 60 wt%.Wheat is removed the impurity wheat bran in raw material through proportion stoner vibratory sieve clean, and high temperature cures, and then fragmentation makes it into 5-6 particle, obtains wheat flour.Boiling material is added water and mixed with wheat flour, obtain mixed material; Amount ratio between described peanut meal, dregs of beans and wheat is 1:1.5:1.6.
1.2 kojis: in aforementioned mixed material, access aspergillus oryzae according to the inoculum concentration of 5 wt ‰, 30 DEG C of inoculation temperatures, after inoculation, the segmentation temperature control of koji is as follows:
1.3 salt soak: the song material that previous step is made and the salt solution of 20 Baume degrees are mixed with sauce wine with dregs by weight 1:2.
1.4 fermentations: 5～35 DEG C of bottom fermentations 150 days, obtain peanut sauce, the segmentation temperature control of sweat is as follows:
The fermentation initial stage: ferment 1～30 day, controlled fermentation temperature 5-20 DEG C;
Earlier fermentation: fermentation 30-50 days, controlled fermentation temperature 18-25 DEG C;
Ferment middle: fermentation 50-120 days, controlled fermentation temperature 25-32 DEG C;
The fermentation later stage: fermentation 120-150 days, controlled fermentation temperature 30-35 DEG C.
1.5 post processings: fermentation ends pumps into milling shop, the pressing method that adopts physics is by soy sauce Normal juice squeezing and go out, and soy sauce is through storing clarification precipitation, and supernatant sterilizing, filters, and obtains to be used for the soy sauce semi-finished product of seasoning, and last package processing becomes finished industrial product.
The preparation method of embodiment 2 peanut sauces
1.1 raw material processing: peanut meal and dregs of beans are by grid removal of impurities, and then metering mixes and moisten water boiling in proportion, make the sex change of protein appropriateness, obtain the boiling material of water content at 65wt%.Wheat is removed the impurity wheat bran in raw material through proportion stoner vibratory sieve clean, and high temperature cures, and then fragmentation makes it into 5-6 particle, obtains wheat flour.Boiling material is added water and mixed with wheat flour, obtain mixed material; Amount ratio between described peanut meal, dregs of beans and wheat is 1:1:2.5.
1.2 kojis: in aforementioned mixed material, access aspergillus oryzae according to the inoculum concentration of 2wt ‰, 45 DEG C of inoculation temperatures, after inoculation, the segmentation temperature control of koji is as follows:
1.3 salt soak: the song material that previous step is made and the salt solution of 25 Baume degrees are mixed with sauce wine with dregs by weight 1:1.5.
1.4 fermentations: 5～35 DEG C of bottom fermentations 190 days, obtain peanut sauce, the segmentation temperature control of sweat is as follows:
The fermentation initial stage: ferment 1～30 day, controlled fermentation temperature 5-20 DEG C;
Earlier fermentation: fermentation 30-50 days, controlled fermentation temperature 18-25 DEG C;
Ferment middle: fermentation 50-120 days, controlled fermentation temperature 25-32 DEG C;
The fermentation later stage: fermentation 120-150 days, controlled fermentation temperature 30-35 DEG C;
Ferment latter stage: fermentation 150-190 days, 25 DEG C of normal temperature.
1.5 post processings: fermentation ends pumps into milling shop, the pressing method that adopts physics is by soy sauce Normal juice squeezing and go out, and soy sauce is through storing clarification precipitation, and supernatant sterilizing, filters, and obtains to be used for the soy sauce semi-finished product of seasoning, and last package processing becomes finished industrial product.
Embodiment 3 soy sauce qualities
Be sent to PONY spectrum Buddhist nun test to brewage the soy sauce of production through embodiment 1 technique, testing result shows that peanut sauce prepared by the inventive method contains the nutritional labelings such as multiple human body essential amino acid.Specifically see the following form 1:
The aminoacid ingredient table of table 1 peanut sauce
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a brewing method for peanut sauce, comprises following processing step:
1) raw material processing: get peanut meal and the boiling of dregs of beans profit water, obtain the boiling material of water content 60～65wt%; Wheat high temperature cures, fragmentation, obtains wheat flour; Boiling material is mixed with wheat flour, obtain mixed material; The mass ratio of described peanut meal, dregs of beans and wheat is 1:1～1.5:1.6～2.5;
2) koji: inoculate in aforementioned mixed material according to the inoculum concentration of 2～5wt ‰, inoculation temperature≤45 DEG C, after inoculation, the segmentation temperature control of koji is as follows:
3) salt soaks: the song material that previous step is made and the salt solution of 20～25 Baume degrees are mixed with sauce wine with dregs by weight 1:1.5～2;
4) fermentation: 5～35 DEG C of bottom fermentations 150～190 days, obtain peanut sauce.
2. brewing method as claimed in claim 1, is characterized in that step 2) described inoculum concentration is 2～5 ‰, inoculation temperature is 30-45 DEG C.
3. brewing method as claimed in claim 1, is characterized in that step 4) sweat carries out the control of segmentation temperature, and the temperature controlled condition of segmentation is as follows:
The fermentation initial stage: ferment 1～30 day, 5～20 DEG C of controlled fermentation temperature;
Earlier fermentation: fermentation 30-50 days, 18～25 DEG C of controlled fermentation temperature;
Ferment middle: fermentation 50-120 days, 25～32 DEG C of controlled fermentation temperature;
The fermentation later stage: fermentation 120-150 days, 30～35 DEG C of controlled fermentation temperature;
Ferment latter stage: ferment more than 150 days, room temperature.
4. a peanut sauce, adopts brewing method described in claim 1-3 arbitrary claim to prepare.
5. the application of brewing method in soy sauce is produced described in the arbitrary claim of claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306155.8A CN104172093A (en) | 2014-06-30 | 2014-06-30 | Brewing method of peanut soy sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306155.8A CN104172093A (en) | 2014-06-30 | 2014-06-30 | Brewing method of peanut soy sauce |
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| CN104172093A true CN104172093A (en) | 2014-12-03 |
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| CN201410306155.8A Pending CN104172093A (en) | 2014-06-30 | 2014-06-30 | Brewing method of peanut soy sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256504A (en) * | 2014-09-12 | 2015-01-07 | 山东鲁花生物科技有限公司 | Production method of soy sauce flavor type high-salt diluted state soybean sauce |
| CN109090567A (en) * | 2018-08-24 | 2018-12-28 | 安徽竞赛食品有限公司 | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material |
-
2014
- 2014-06-30 CN CN201410306155.8A patent/CN104172093A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256504A (en) * | 2014-09-12 | 2015-01-07 | 山东鲁花生物科技有限公司 | Production method of soy sauce flavor type high-salt diluted state soybean sauce |
| CN109090567A (en) * | 2018-08-24 | 2018-12-28 | 安徽竞赛食品有限公司 | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material |
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Application publication date: 20141203 |
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