CN104223002B - A kind of multi-soy sauce and its preparation method - Google Patents
A kind of multi-soy sauce and its preparation method Download PDFInfo
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- CN104223002B CN104223002B CN201410536194.7A CN201410536194A CN104223002B CN 104223002 B CN104223002 B CN 104223002B CN 201410536194 A CN201410536194 A CN 201410536194A CN 104223002 B CN104223002 B CN 104223002B
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- soy sauce
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- soya bean
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- tears
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
Abstract
It is an object of the invention to provide a kind of complex class soy sauce, be taking soybean, wheat, black soya bean, the seed of Job's tears as after raw material carries out making leaven of soy sauce fermentation, then add what auxiliary material was mixed and processed, wherein the mass ratio of soybean, wheat, black soya bean, the seed of Job's tears is 3:1:1:1. The black soya bean that the present invention adopts and seed of Job's tears resource is abundant, nutritive value height and making method of the present invention simple, it is more suitable for suitability for industrialized production, the present invention successfully introduces black soya bean and the seed of Job's tears in fermentation of high-salinity dilute soy technique, in later stage allocation process, add the extracting solution of acupuncture needle flower and rape flower, change the problem that high-salt dilute soy background color is shallow and taste is single, enriched its nutritive value simultaneously, by country's GB18186-2000 high-salt dilute soy standard, the product hierarchy of the present invention can reach superfine or the one-level of quality of sauce grade. And, black soya bean contains abundant female hormone, and this product is more suitable for women and eats.
Description
Technical field
The invention belongs to seasonings manufacture field, it is specifically related to a kind of multi-soy sauce and its preparation method.
Background technology
Soy sauce is a kind of traditional seasonings, and its flavour is delicious, unique flavor, is the basic seasonings in food and drink and food flavouring production field. But current soy sauce product taste is single, and has more and add sanitas such as Sodium Benzoate, sodium Diacetate etc.
Along with people are more and more big to the demand of soy sauce kind, seek a kind of new local flavor and not soy sauce containing sanitas be very important. Current domestic soy sauce production is in the transition period of " succession of the old by the new ". Compared with the low salt solid sauce that fermentation period is short, the high-salt fermentation soy sauce that represent high-end quality and following development trend has many advantages, market can be complied with to the requirement of high-quality product, high-salt fermentation tank more health, safety, closed fermentation effectively intercepts the spoilage organism in air, and 90 days 15 DEG C of low temperature fermentations make mouthfeel better, and the nutritive index such as amino-acid nitrogen is higher. But high-salt fermentation technique also has not enough place, it is of light color to compare low salt solid sauce, taste is also lighter, even if adding, by the later stage, the color standard that caramel colour also is difficult to reach low salt solid sauce, simultaneously also and do not meet the China common people for the traditional consumption idea of soy sauce, there is certain deficiency in market comsupton field.
Summary of the invention
It is an object of the invention to provide a kind of complex class soy sauce and its preparation method, i.e. a kind of soy sauce taking soybean, wheat, black soya bean and the seed of Job's tears as main raw material, thus make up the deficiencies in the prior art.
The multi-soy sauce of the present invention, is after first carrying out making leaven of soy sauce fermentation by raw material of soybean, wheat, black soya bean and the seed of Job's tears, then adds what auxiliary material was mixed and processed, wherein the mass ratio of soybean, wheat, black soya bean, the seed of Job's tears is 3:1:1:1.
Wherein auxiliary material comprises the extracting solution etc. of salt, yeast extract, fruit glucose syrup, edible ethanol, acupuncture needle flower and rape flower.
In order to better regulate the local flavor of multi-soy sauce, auxiliary material is also added with the extracting solution of acupuncture needle flower and rape flower, the preparation method of this extracting solution is as follows: first acupuncture needle flower and rape flower are pulverized, carry out soaking 24-48h with ethanol, then rotary evaporation is utilized to remove ethanolic soln, precipitation water dissolution, makes extracting solution after filtration.
The multi-soy sauce of the present invention, its preparation method comprises following step:
1) as fermentation raw material after soybean, wheat, black soya bean and the seed of Job's tears being ground;
2) sterilizing is carried out by after fermentation raw material and water stirring evenly;
3) break up after the fermentation raw material after sterilizing being cooled, then aseptically inoculate the soy sauce sort of quyi, cultivate after fermentation raw material being mixed with bacterial classification after inoculation;
4) continue to cultivate after fermentation raw material covers with bacterium, until thalline is cultivated in stopping time green;
5) sterile saline is poured in fermentation raw material and mix and carry out continuing fermentation;
6) after fermentation ends, add high temperature salt solution and carry out drenching oil, obtain work in-process soy sauce;
7) in work in-process soy sauce, add auxiliary material and make finished product soy sauce.
Wherein step 7) in auxiliary material to add step as follows: treat that yeast extract and fruit glucose syrup dissolve post-heating to boiling, add Sodium Glutamate immediately again and flavour nucleotide two sodium normal temperature after its dissolving leaves standstill, then add edible ethanol and complete processing.
In order to better regulate the local flavor of multi-soy sauce, step 7) in be also added with acupuncture needle flower and the extracting solution of rape flower.
The black soya bean that the present invention adopts and seed of Job's tears resource is abundant, nutritive value height and making method of the present invention simple, it is more suitable for suitability for industrialized production, black soya bean and the seed of Job's tears are introduced in the present invention's success in fermentation of high-salinity dilute soy technique, in later stage allocation process, add the extracting solution of acupuncture needle flower and rape flower, change the problem that high-salt dilute soy background color is shallow and taste is single, enriched its nutritive value simultaneously, by country's GB18186-2000 high-salt dilute soy standard, the product hierarchy of the present invention can reach superfine or the one-level of quality of sauce grade. And, black soya bean contains abundant female hormone, and this product is more suitable for women and eats. Therefore, the present invention is that the high-salt dilute soy market expanded and more meet international standard lays the foundation, and the nutrient soya sauce for exploitation with nourishing function increases far-reaching social effect.
Embodiment
The multiple biologically active substances such as black soya bean rich in proteins, isoflavones, polysaccharide, pigment, seed of Job's tears main component is the compositions such as protein, VITMAIN B1, B2, and the two is the traditional medicine-food two-purpose food of China. Soy sauce main raw material common at present is soybean and wheat, and along with the continuous progress of society and the raising of people's living standard, people more focus on natural sex and the nourishing function of food. It is an object of the invention to make full use of the trophicity of black soya bean and the seed of Job's tears and functional, black soya bean and the seed of Job's tears can improve the color of high-salt dilute soy simultaneously, reduce the addition of later stage caramel colour, the high-salt dilute soy market more meeting international standard for expanding lays the foundation, and the nutrient soya sauce for exploitation with nourishing function increases far-reaching social effect.
Below in conjunction with specific embodiment, the multi-soy sauce of the present invention is described in detail
Embodiment 1:
1) choose full, the mellow and full high quality soybean of appropriate seed grain, wheat, black soya bean, the seed of Job's tears grind stand-by, wherein the mass ratio of soybean, wheat, black soya bean, the seed of Job's tears is 3:1:1:1.
2) soybean after pulverizing, wheat, black soya bean, the seed of Job's tears being added water as raw material and stirred evenly, wherein the mass ratio of raw material and water is 5:3, then loads in triangular flask by mixed raw material, tampon beyond the Great Wall, high-pressure steam sterilizing pan sterilizing, sterilising conditions 121 DEG C, 25min.
3) take out triangular flask after sterilizing, when bottle wall non-scald on hand, pat broken for the shake of material block at the bottom of bottle with hand; Pat at the bottom of bottle with hand again during room temperature, it is ensured that material block is loose shape, does not lump; Aseptically access the soy sauce sort of quyi, after inoculation, pat and at the bottom of bottle, material is mixed with bacterial classification, make material in bottle become flat state, put into 30 DEG C of thermostat containers and cultivate.
4) after cultivating 18-22h, pat at the bottom of bottle, and it is made into inclined-plane state and cultivates; After 4-6h, again pat and at the bottom of bottle, change the continuation cultivation of new inclined-plane again into; Fall bottle (if bacterial classification growing way is not good, plane can be changed into and continue to cultivate, fall again after growing way is good bottle) after 12h, continue to cultivate, on fermentation raw material, cover with bacterium and thalline in stopping cultivation time green. Detection proteinase activity is in more than 1300U (in by SB/T10317-1999 method inspection); (bottle: be exactly culturing bottle is inverted or is greater than 90 degree of inclinations, keep bottom material and separated state at the bottom of bottle)
5) preparing mass percent is the sterile saline of 18%, sterilising conditions 121 DEG C, 25min. To pour in koji triangular flask after the brine refrigeration after above-mentioned sterilizing to room temperature, will expect that block crushes with the long spoon after sterilizing, and after mixing, pour fermentation box into, with spoon, the material in fermentation box is flattened, seal with gauze. Put into 15 DEG C of incubators to cultivate; Return every day and water 1-2 time, until returning the amount of watering is 0mL.
6) fermentation culture is after 90 days, and the hot salt brine with 18% carries out drenching oil, obtains work in-process soy sauce.
Work in-process soy sauce adds tap water successively, edible salt (in finished product, concentration is 14-15g/100mL), yeast extract (in finished product, concentration is 0.2g/100mL) and fruit glucose syrup (in finished product, concentration is 7g/100mL), treat edible salt, yeast extract and fruit glucose syrup dissolve post-heating to boiling, add Sodium Glutamate (in finished product, concentration is 1.2g/100mL) and flavour nucleotide two sodium (in finished product, concentration is 0.12g/100mL) immediately, after its dissolving, normal temperature leaves standstill, add the edible ethanol that concentration is 96% again, its final ethanol concn of finished product soy sauce is made to be 3g/100mL, complete processing.
Soy sauce prepared by the present embodiment is sorrel, glossy, and sauce is aromatic aromatic strongly fragrant; Delicious flavour time edible, saline taste is agreeable to the taste.
Embodiment 2:
1) choose full, the mellow and full high quality soybean of appropriate seed grain, wheat, black soya bean, the seed of Job's tears grind stand-by, wherein the mass ratio of soybean, wheat, black soya bean, the seed of Job's tears is 3:1:1:1.
2) soybean after pulverizing, wheat, black soya bean, the seed of Job's tears being added water as raw material and stirred evenly, wherein the mass ratio of raw material and water is 5:3, then loads in triangular flask by mixed raw material, tampon beyond the Great Wall, high-pressure steam sterilizing pan sterilizing.
3) take out triangular flask after sterilizing, when bottle wall non-scald on hand, pat broken for the shake of material block at the bottom of bottle with hand; Pat at the bottom of bottle with hand again during room temperature, it is ensured that material block is loose shape, does not lump; Aseptically access the soy sauce sort of quyi, after inoculation, pat and at the bottom of bottle, material is mixed with bacterial classification, make material in bottle become flat state, put into 30 DEG C of thermostat containers and cultivate.
4) after cultivating 18-22h, pat at the bottom of bottle, and it is made into inclined-plane state and cultivates; After 4-6h, again pat flat change into newer inclined-plane continue cultivate; Fall bottle (if bacterial classification growing way is not good, plane can be changed into and continue to cultivate, fall again after growing way is good bottle) after 12h, continue to cultivate, on fermentation raw material, cover with bacterium and thalline in stopping cultivation time green. Detection proteinase activity is in more than 1300U (in by SB/T10317-1999 method inspection);
5) preparing mass percent is the sterile saline of 18%, sterilising conditions 121 DEG C, 25min. To pour in koji triangular flask after the brine refrigeration after above-mentioned sterilizing to room temperature, will expect that block crushes with the long spoon after sterilizing, and after mixing, pour fermentation box into, with spoon, the material in fermentation box is flattened, seal with gauze. Put into 15 DEG C of incubators to cultivate; Return every day and water 1-2 time, until returning the amount of watering is 0mL.
6) fermentation culture is after 90 days, and the hot salt brine with 18% carries out drenching oil.
Work in-process soy sauce adds tap water successively, edible salt (in finished product, concentration is 14-15g/100mL), yeast extract (in finished product, concentration is 0.2g/100mL) and fruit glucose syrup (in finished product, concentration is 7g/100mL), treat edible salt, yeast extract, the water-soluble extracting liquid of fruit glucose syrup and acupuncture needle flower and rape flower, dissolve post-heating to boiling, add Sodium Glutamate (in finished product, concentration is 1.2g/100mL) and flavour nucleotide two sodium (in finished product, concentration is 0.12g/100mL) immediately, after its dissolving, normal temperature leaves standstill, add the edible ethanol that concentration is 96% again, its finished product soy sauce ethanol concn is made to be 3g/100mL, complete processing.
Wherein a kind of preparation method of the water-soluble extracting liquid of acupuncture needle flower and rape flower is as follows: first acupuncture needle flower and Pollen Brassicae campestris are broken into powder, and wherein the mass ratio of acupuncture needle flower and rape flower is 1��3:1. Get after 20g powder adds and carry out soak extraction 24h in 400mL concentration 100% ethanolic soln, remove ethanol by Rotary Evaporators, after precipitation 100mL water dissolution, make extracting solution. The volume ratio of extracting solution in the soy sauce made is 5-10%.
Soy sauce prepared by the present embodiment is sorrel, glossy, and sauce is aromatic aromatic strongly fragrant; Delicious flavour time edible, saline taste is agreeable to the taste. Simultaneously by adding the extracting solution of acupuncture needle flower and rape flower, it is possible to make the soy sauce of preparation have light fragrance, thus sense organ when better increasing edible is enjoyed.
Claims (2)
1. a multi-soy sauce, it is characterised in that, described multi-soy sauce is taking soybean, wheat, black soya bean, the seed of Job's tears as after raw material carries out making leaven of soy sauce fermentation, then adds what auxiliary material was mixed and processed;
The mass ratio of described soybean, wheat, black soya bean, the seed of Job's tears is 3:1:1:1;
Described auxiliary material comprises the extracting solution of edible salt, yeast extract, fruit glucose syrup, edible ethanol, acupuncture needle flower and rape flower;
Described acupuncture needle flower and the preparation method of the extracting solution of rape flower are as follows: first acupuncture needle flower and rape flower are pulverized, carry out soaking 24-8h with ethanol, then soak solution rotary evaporation being removed ethanol extract, precipitation water dissolution, lysate makes the extracting solution of acupuncture needle flower and rape flower after filtering;
The preparation method of described multi-soy sauce comprises following step:
1) as fermentation raw material after soybean, wheat, black soya bean and the seed of Job's tears being ground;
2) sterilizing is carried out by after fermentation raw material and water stirring evenly;
3) break up after the fermentation raw material after sterilizing being cooled, then aseptically inoculate the soy sauce sort of quyi, cultivate after fermentation raw material being mixed with bacterial classification after inoculation;
4) continue to cultivate after fermentation raw material covers with bacterium, until thalline is cultivated in stopping time green;
5) salt solution of sterilizing is poured in fermentation raw material and mix and carry out continuing fermentation;
6) after fermentation culture 15-20 days, add high temperature salt solution and carry out drenching oil, obtain work in-process soy sauce;
7) in work in-process soy sauce, add auxiliary material and make finished product soy sauce, wherein auxiliary material to add step as follows: treat that the extracting solution of yeast extract, fruit glucose syrup and acupuncture needle flower and rape flower dissolves post-heating to boiling, add immediately again Sodium Glutamate and flavour nucleotide two sodium dissolve after normal temperature leave standstill, then add edible ethanol and complete processing.
2. multi-soy sauce as claimed in claim 1, it is characterised in that described acupuncture needle flower and the extracting solution of the rape flower volume ratio in the soy sauce of finished product is 5-10%.
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| CN104905210B (en) * | 2015-05-13 | 2017-08-01 | 珠海天香苑生物科技发展股份有限公司 | It is a kind of for yeast extract compound seasoner of soy sauce and preparation method thereof |
| CN105394708A (en) * | 2015-11-24 | 2016-03-16 | 全椒县尹氏油脂有限公司 | Production method of flavored selenium-enriched soy sauce |
| CN106072429A (en) * | 2016-05-30 | 2016-11-09 | 江苏省滨海首乌科学研究所 | A kind of brewing method of Radix Cynanchi Auriculati Semen sojae atricolor light soy sauce |
| CN107495101B (en) * | 2017-09-20 | 2021-01-22 | 贵州大学 | High-salt dilute coix seed broken rice soy sauce and processing method thereof |
| CN109007763A (en) * | 2018-09-30 | 2018-12-18 | 李影 | A kind of seasoning sauce and preparation method thereof |
| CN110574909B (en) * | 2019-10-10 | 2022-06-14 | 天津科技大学 | Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce |
| CN113519821B (en) * | 2021-07-26 | 2023-09-29 | 四川天味食品集团股份有限公司 | Fermented sauce containing coix seeds and black beans and preparation method of fermented sauce |
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| CN102197871A (en) * | 2011-04-06 | 2011-09-28 | 上海淘大食品有限公司 | Five-cereal soy sauce and preparation method thereof |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
| CN103039944A (en) * | 2013-01-24 | 2013-04-17 | 四川清香园调味品股份有限公司 | Brewing method for high-salt liquid-state fermentation soy sauce |
| CN103222612A (en) * | 2012-05-02 | 2013-07-31 | 成都国酿食品股份有限公司 | Preparation method of double-bean soy sauce |
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| JP3960492B2 (en) * | 1997-09-08 | 2007-08-15 | ヤマモリ株式会社 | Production method of black soybean soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197871A (en) * | 2011-04-06 | 2011-09-28 | 上海淘大食品有限公司 | Five-cereal soy sauce and preparation method thereof |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
| CN103222612A (en) * | 2012-05-02 | 2013-07-31 | 成都国酿食品股份有限公司 | Preparation method of double-bean soy sauce |
| CN103039944A (en) * | 2013-01-24 | 2013-04-17 | 四川清香园调味品股份有限公司 | Brewing method for high-salt liquid-state fermentation soy sauce |
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