CN104256509A

CN104256509A - Manufacturing method for straw mushroom soybean sauce

Info

Publication number: CN104256509A
Application number: CN201410549490.0A
Authority: CN
Inventors: 赵依娜
Original assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Current assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority date: 2014-10-17
Filing date: 2014-10-17
Publication date: 2015-01-07

Abstract

The invention provides a manufacturing method for straw mushroom soybean sauce. The manufacturing method for the straw mushroom soybean sauce includes the following specific steps: low-temperature soybean pulp is smashed; 100 percent of water is added to soak the smashed soybean pulp for 40 minutes; the materials are steamed at a temperature of 121 DEG C for 10 minutes; 120 percent of straw mushroom stalks and chopped straw mushrooms and 27 percent of flour are added and uniformly mixed with the steamed soybean pulp; the materials are steamed at a temperature of 115 DEG C for 10 minutes and then cooled down to 35 DEG C; the steamed materials are inoculated with 15 percent of aspergillus oryzae yeast seeds; after uniform mixing, the mixture is treated with solid-state fermentation within a temperature range of 28 to 30 DEG C for 24 hours, is treated with heat-preserved fermentation within a higher temperature range of 30 to 32 DEG C for 36 hours, and is treated with heat-preserved fermentation within a higher temperature range of 33 to 35 DEG C for 48 hours; 180 percent of warm water (at a temperature of 35 DEG C) and 35 percent of salt are added; after mixing, the mixture is inoculated with 25 percent of bacillus subtilis liquid seeds and 0.3 percent of Angel soybean sauce yeast; after uniform mixing, the mixture is treated with heat-preserved fermentation within a temperature range of 33 to 35 DEG C for 72 hours; after filtration, sterilization is carried out for 15 minutes at a temperature of 80 DEG C to obtain the straw mushroom soybean sauce.

Description

A kind of preparation method of button-mushroom soy sauce

Technical field

The invention belongs to food processing field, relate to a kind of preparation method of button-mushroom soy sauce.

Background technology

Soy sauce is the traditional flavouring of China, be with soya bean or dregs of beans for primary raw material, add auxiliary material, make through fermentable, have the fragrant and ester perfume of strong sauce.Soy sauce contains rich in protein, amino acid, calcium, iron, phosphorus, Cobastab etc.The kind of soy sauce is varied, and its production method is divided into be brewageed, prepare and enzyme process three kinds, wherein with the local flavor made soy sauce and quality best.

Straw mushroom is the third-largest culturing edible fungus in the world, and it is nutritious, delicious flavour, the fresh mushroom of every 100g containing 207.7mg vitamin C, 2.6g sugar, 2.68g crude protein, 2.24g fat etc.Straw mushroom protein is containing 18 seed amino acids, and wherein essential amino acid accounts for 40.47-44.47%.In addition, also containing multiple mineral elements such as phosphorus, potassium, calcium.Straw mushroom can strengthen body immunity, is the nutritional health food of excellent food medicine dual-purpose type.China's straw mushroom output occupies first of the world, wide model is cultivated in China various places, the season of every results all can produce the leftover bits and pieces such as a large amount of straw mushroom mushroom pin, broken mushroom, its total amount accounts for 10% of straw mushroom output, it is enormous amount, shown by constituent analysis: nutritional labeling and the whole mushroom of mushroom pin, broken mushroom etc. are basically identical, if do not make full use of, will cause the huge wasting of resources.

The mode of production of button-mushroom soy sauce has multiple, and what have adds dried agaric mushroom or straw mushroom powder in sauce fermentation; What have heats the chopping of fresh straw mushroom in the soy sauce boiling or added to by straw mushroom extract and drench together with soy sauce, then carry out allocating; Also having the breaks down proteins of straw mushroom by enzyme process is amino acid, then is added in soy sauce.The button-mushroom soy sauce of above-mentioned report mostly is blended soy sauce, and its local flavor is scarcely approved by market.

Summary of the invention

The invention provides a kind of preparation method of button-mushroom soy sauce.

The object of the invention is to be realized by following manner: low temperature soy meal, pulverize, add water 100%, soak 40min, 121 DEG C of steaming 10min, add through removal of impurities, cleaning, section, the straw mushroom mushroom pin of making beating and broken mushroom 120%, flour 27%, mix, 115 DEG C of steaming 10min, be cooled to 35 DEG C, access the 15% aspergillus oryzae sort of quyi, uniform mixing, 28-30 DEG C of solid-state heat-preservation fermentation 24h, temperature rises to 30-32 DEG C of heat-preservation fermentation 36h, temperature rises to 33-35 DEG C of heat-preservation fermentation 48h, add 35 DEG C of warm water 180%, edible salt 35%, access 25% bacillus subtilis liquid seeds after stirring, 0.3% Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be button-mushroom soy sauce.

The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, analysis for soybean powder 10-15%, glucose 2-3%, prepare bacterial classification expansion culture medium by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.

The cultural method of described bacillus subtilis liquid seeds: soybean protein Gly-His-Lys 6%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be bacillus subtilis liquid seeds.

Low temperature soy meal is the dregs of beans adopting low temperature desolventizing technique obtained, because precipitation temperature is low, the time is short, therefore, protein denaturation degree is low, keeps high NSI index, generally more than 50%, have even up to 85%, albumen is wherein easier to be decomposed by the microorganisms and utilize.

Advantage of the present invention is for one of primary raw material has produced amino-acid nitrogen, total nitrogen all higher than the button-mushroom soy sauce of country-level standard for soy sauce with straw mushroom leftover bits and pieces, its mouthfeel is also better than common soy sauce, and this is because each seed amino acid contained in straw mushroom to dissolve in the result of soy sauce at brewing process.Button-mushroom soy sauce flavour of the present invention is delicious, has sauce perfume (or spice), ester is fragrant and mushroom is fragrant, in bronzing, bright in colour, glossy, is the seasoning good merchantable brand that a kind of local flavor is good, be of high nutritive value.

Utilize straw mushroom leftover bits and pieces fermenting and producing soy sauce, achieve and turn waste into wealth, both decreasing pollution, create economic benefit again, the comprehensive utilization for straw mushroom provides an effective way.

Four, specific embodiment

The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 72g, analysis for soybean powder 24g, glucose 6g, the 98g that adds water preparation bacterial classification expands culture medium, inoculation cultivates the activation Shanghai of 4 days wine 3.042 at 28 ~ 30 DEG C of temperature, at bean sprout juice agar medium, solid culture 72h at 28 ~ 30 DEG C of temperature, be up to the standards, be the aspergillus oryzae sort of quyi.

The cultural method of bacillus subtilis liquid seeds: take soybean protein Gly-His-Lys 12g, glucose 8g, potassium dihydrogen phosphate 0.2g, magnesium sulfate 0.1g, add water 180mL, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, the bacillus subtilis inclined-plane seed of access activation, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be bacillus subtilis liquid seeds.

Embodiment 1

The specific embodiment of the invention is as follows: the low temperature soy meal 500g taking pulverizing, add water 500mL, soak 40min, 121 DEG C of steaming 10min, add through removal of impurities, cleaning, section, the straw mushroom mushroom pin of making beating and broken mushroom 600g, flour 135g, mix, 115 DEG C of steaming 10min, be cooled to 35 DEG C, the access 75g aspergillus oryzae sort of quyi, uniform mixing, 28-30 DEG C of solid-state heat-preservation fermentation 24h, temperature rises to 30-32 DEG C of heat-preservation fermentation 36h, temperature rises to 33-35 DEG C of heat-preservation fermentation 48h, add 35 DEG C of warm water 900mL, edible salt 180g, access 125mL bacillus subtilis liquid seeds after stirring, 1.5g Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be button-mushroom soy sauce.

The amino-acid nitrogen of the button-mushroom soy sauce that embodiment 1 is obtained is 0.83g/100mL, and total nitrogen is 1.39g/100mL, higher than amino-acid nitrogen 0.7g/100mL, the total nitrogen 1.3g/100mL of one-level soy sauce in standard GB/T 18186-2000 " making soy sauce ".

Embodiment 2

The specific embodiment of the invention is as follows: the low temperature soy meal 200g taking pulverizing, add water 200mL, soak 40min, 121 DEG C of steaming 10min, add through removal of impurities, cleaning, section, the straw mushroom mushroom pin of making beating and broken mushroom 240g, flour 54g, mix, 115 DEG C of steaming 10min, be cooled to 35 DEG C, the access 30g aspergillus oryzae sort of quyi, uniform mixing, 28-30 DEG C of solid-state heat-preservation fermentation 24h, temperature rises to 30-32 DEG C of heat-preservation fermentation 36h, temperature rises to 33-35 DEG C of heat-preservation fermentation 48h, add 35 DEG C of warm water 360mL, edible salt 72g, access 50mL bacillus subtilis liquid seeds after stirring, 0.6g Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be button-mushroom soy sauce.

More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.

Claims

1. the invention provides a kind of preparation method of button-mushroom soy sauce, its feature is as follows: low temperature soy meal, pulverize, add water 100%, soak 40min, 121 DEG C of steaming 10min, add through removal of impurities, cleaning, section, the straw mushroom mushroom pin of making beating and broken mushroom 120%, flour 27%, mix, 115 DEG C of steaming 10min, be cooled to 35 DEG C, access the 15% aspergillus oryzae sort of quyi, uniform mixing, 28-30 DEG C of solid-state heat-preservation fermentation 24h, temperature rises to 30-32 DEG C of heat-preservation fermentation 36h, temperature rises to 33-35 DEG C of heat-preservation fermentation 48h, add 35 DEG C of warm water 180%, edible salt 35%, access 25% bacillus subtilis liquid seeds after stirring, 0.3% Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min.