CN104473126A - Production process of dark soy sauce and the dark soy sauce - Google Patents
Production process of dark soy sauce and the dark soy sauce Download PDFInfo
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- CN104473126A CN104473126A CN201410565796.5A CN201410565796A CN104473126A CN 104473126 A CN104473126 A CN 104473126A CN 201410565796 A CN201410565796 A CN 201410565796A CN 104473126 A CN104473126 A CN 104473126A
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Classifications
-
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production process of dark soy sauce and the dark soy sauce, and relates to the field of food processing, for overcoming the problem that dark soy sauce blended with caramel pigments in the prior art has a certain safety risk. The process includes: a raw material selection step, a starter propagation step, a step of fermentation in nature, a first-time oil spraying step and a heating and sterilization step. After the first-time oil spraying step, the process also comprises a step of color modulation by adoption of sugar and fermentum rubrum. The dark soy sauce provided by the invention is brewed by the process. In the brewing process of the dark soy sauce, the sugar and the fermentum rubrum are added and adopted as natural pigments to increase the red index and colority of a product, so as to allow a braised disk to be beautiful in color. In addition, eating safety risk does not exist and a healthcare function is added. The dark soy sauce which is healthier and more delicious is provided for customers.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of production technology and dark soy sauce of dark soy sauce.
Background technology
Mostly the caramel colorant supplied in the market is to adopt ammonia or sulphite to make catalyst, so it has ammonia (NH in process of production
3) or sulfur dioxide (SO
2) bring into.The generation of 4-methylimidazole (4-MI) is had in the engineering of caramelization.So just more or less contain ammonia, sulfur dioxide, 4-methylimidazole in general burnt sugar coloring; even some small-sized burnt sugar coloring enterprises due to adopt supplementary material inferior or technique unreasonable; often can cause the situation generating 3-chloropropyl alcohol in the course of reaction of burnt sugar coloring, after soy sauce factory employs this burnt sugar coloring, 3-chloropropyl alcohol just can be caused to pollute.
U.S.'s consumer organization (CSPI) issues a research report recently, claims the Other Drinks such as Coca-Cola and the Pepsi Cola burnt sugar coloring that food adopts to have carcinogenic components.The composition causing their worry is the brown pigment caramel colorant of Prof. Du Yucang, and researcher points out that this pigment can cause thousands to suffer from cancer.CSPI points out, this caramel artificial coloring is to use pan that sugar is melted into caramel at home different, and it under high pressure-temperature, produces chemical action by sugar, ammonia and nitrite to form, and can produce 2-MEI and 4-MEI two kinds of chemicals in process.American Studies finds that 2-MEI and 4-MEI can cause lung cancer, liver cancer, thyroid cancer or leukaemia with it mouse.CSPI supervises the U.S. to eat Bureau of Drugs Supervision, should forbid the use to caramel colorant in dark beverage.
And in existing dark soy sauce production technology, all adopt caramel colorant as allotment, toning raw material, therefore, consumer eats and uses the dark soy sauce of caramel colorant allotment to there is certain security risk.
Summary of the invention
The invention provides a kind of production technology and dark soy sauce of dark soy sauce, adopt the dark soy sauce of caramel colorant allotment to there is the problem of certain security risk in order to solve existing technique.
The production technology of a kind of dark soy sauce of the present invention, comprising: Feedstock selection Step, koji step, ferment in nature step, headgear oil step is drenched in leaching, and heat sterilization step, after headgear oil step is drenched in described leaching, also comprise: the step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine to mix colours, specifically comprises: add sugar in the headgear oil and once shine system drenching; Afterwards, add red colouring agent for food, also used as a Chinese medicine and carry out secondary solarization system.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine to mix colours, specifically comprises: add red colouring agent for food, also used as a Chinese medicine in the headgear oil and once shine system drenching; Afterwards, add sugar and carry out secondary solarization system.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine to mix colours, specifically comprises: add sugar in the headgear oil and carry out solarization system drenching; In heat sterilization step, add red colouring agent for food, also used as a Chinese medicine, boil simultaneously.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine to mix colours, specifically comprises: add red colouring agent for food, also used as a Chinese medicine in the headgear oil and carry out solarization system drenching; In heat sterilization step, add sugar, boil simultaneously.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine to mix colours, specifically comprises: add sugar in the headgear oil and boil drenching; Afterwards, add red colouring agent for food, also used as a Chinese medicine and carry out solarization system.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine to mix colours, specifically comprises: add red colouring agent for food, also used as a Chinese medicine in the headgear oil and boil drenching; Afterwards, add sugar and carry out solarization system.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises: in heat sterilization step, add sugar and red colouring agent for food, also used as a Chinese medicine, boil simultaneously.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises: add sugared and red colouring agent for food, also used as a Chinese medicine and carry out solarization system drenching in the headgear oil.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine to mix colours, specifically comprises: add sugar in the headgear oil and once boil drenching; Obtain adding in soy sauce red colouring agent for food, also used as a Chinese medicine and carry out secondary described once boiling and boil.
Wherein, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine to mix colours, specifically comprises: add red colouring agent for food, also used as a Chinese medicine in the headgear oil and once boil drenching; Obtain adding in soy sauce sugar and carry out secondary described once boiling and boil.
Wherein, described sugar is white sugar, brown sugar, maltose, HFCS or glucose.
Wherein, the particle after described red colouring agent for food, also used as a Chinese medicine is red yeast rice, red yeast rice is levigate, or red yeast rice extract.
A kind of dark soy sauce of the present invention, adopts the production technology of above-mentioned dark soy sauce to brewage and obtains.
The present invention is in soy sauce brewing process, and add sugar and red colouring agent for food, also used as a Chinese medicine as natural colouring matter, improve Red Index and the colourity of product, make burning dish gloss out beautiful, while does not only exist edible safety hidden danger and also add heath-function.For consumer provides a kind of more health delicious dark soy sauce.
Accompanying drawing explanation
Fig. 1 is the production technological process of the embodiment of the present invention one;
Fig. 2 is the production technological process of the embodiment of the present invention two;
Fig. 3 is the production technological process of the embodiment of the present invention three;
Fig. 4 is the production technological process of the embodiment of the present invention four;
Fig. 5 is the production technological process of the embodiment of the present invention five;
Fig. 6 is the production technological process of the embodiment of the present invention six;
Fig. 7 is the production technological process of the embodiment of the present invention seven.
Detailed description of the invention
Adopting the dark soy sauce of caramel colorant allotment to there is the problem of certain security risk to solve existing technique, the invention provides a kind of production technology and dark soy sauce of dark soy sauce.Further illustrate below by way of some embodiments.
Embodiment one, the present embodiment are preferred version, shown in Figure 1, and the production technology of the dark soy sauce of the present embodiment comprises following key step:
S11, raw material are selected.
The examination of raw material can to carry out an acceptance inspection to supplementary material according to " supplementary material, packaging material receiving inspection and checking code " and control.The selection of supplier: shopping center is responsible for supplementary material, the evaluation of packing material supplier business, selection and control.Supplier business should have business license, production licence, provide Product checking or inspection report, work certificate book.The examination of supplementary material, packaging material: Product Quality Verification Centers is responsible to define raw material, and (soya bean warehouse-in must meet the requirement of table 1.), the inspection of auxiliary material, packing material and external packing product and acceptance criteria.Supplementary material, packaging material, according to corresponding acceptance criteria and procurement plan, are verified the title of product purchasing, quality standard, factory testing report or the quality certification, quantity, price, delivery and date etc.Verify that qualified product deposits storehouse, the inaccurate warehouse-in of defective work.
Table 1
Pulp furnish (making the pulp furnish of soybean song): soya bean: flour=6:4
After this step finishes, jump to step S13.
The bent preparation of S12, kind.
Deep closet, bent plaque sterilizing.Deep closet planted agent often keeps clean and tidy.Should first ground, wall, Work tool etc. be scrubbed clean with running water before koji, bent plaque is first scrubbed with hot water.Wash down with running water again, airing, yarn curtain clear water is rinsed well, steam sterilizing.Must sealed doors and windows, gap and hole before sterilizing.Sterilized pharmaceutics adopts formaldehyde or sulphur.Its using method of formaldehyde sterilizing is the formalin 10 milliliters of every cubic metre of use 36%, 5 grams, potassium permanganate.Planting deep closet utilizes sulphur sterilizing comparatively general.The use amount of sulphur is 25 grams every square metre, sulfur burning must be made to emerge blue flame, distil to prevent sulphur during sterilizing.The two can be used in combination or be used alternatingly.Mixed song kind and will change clean footware before filling bent plaque, hand washing is clean.
Plant bent Feedstock treating and plant bent preparation.Manufacture kind of bent matching method as follows: 90 kilograms, wheat bran, 10 kilograms, flour, 90 kilograms, water.Steaming method adopts normal pressure steaming method.The method of normal pressure steaming is, is scrubbed clean by steaming bucket, and put wood at the bottom of bucket and comb, spread the gunnysack that steaming is special, limit, corner four will spread sternly, raw material is unlikely and bleeds at the bottom of pond, and when filling with substance will make vapour even, then covers tightly gunnysack, discharges condensed water by the bottom of pond.Atmospheric cooking 1 hour, stewing 30 minutes, taking the dish out of the pot sieves moved on mix platform and spreads out, suitably turns and makes it quick cooling.In order to prevent germ contamination, can add glacial acetic acid 0.2-0.3% (or sodium acetate 0.5-1.0%) before inoculation, at 30-40 DEG C of access triangular flask bacterial classification, consumption is about 0.2-0.5%, turns evenly, and aspergillus oryzae spore is evenly distributed on bent material.After inoculation, load bent plaque, product temperature is not less than 25 DEG C of thicknesses of feed layer and is about 1-1.5 centimetre, room temperature maintains 28-30 DEG C, and wet-and-dry-bulb thermometer differs 1 DEG C, cultivates 16 hours, when product temperature rise is to about 36 DEG C, time slightly turning white and lump in bent material top layer, carry out first time and turn over song, room temperature remains on 28-30 DEG C, after turning over bent 4-5 hour, product temperature rises to again about 36 DEG C, then carries out second time and turn over song, bent plaque switches position up and down, keeps 32-35 DEG C.After cultivating 65 hours from the bent plaque of inoculation loading, taken off by yarn curtain, move into drying, shady and cool ventilation is indoor for subsequent use, storage time must not more than ten days.
Quality standard.Organoleptic indicator: mycelia is vigorous, spore is grown thickly, in new kelly green.Feel sends out cunning, and spore flies upward, and without sandwich, free from extraneous odour, without other moulds.Microscopy spore count: ripe kind is bent to be detected through laboratory, and spore count reaches more than 6 × 109/g (butt meter).Total number of bacteria is no more than 107/g, can put in production and use.
Feedstock treating.Get soya bean by pulp furnish requirement to warehouse, require that beans is full, size is even, the thin meat of skin is many, color and luster is consistent, free from admixture, to go mouldy without worm-eaten.Washing is soaked: first poured into by the soya bean through impurity elimination in the cylinder adding 2/3 water in advance, stir while add soya bean limit, beanpod, floating beans and other light impurity thing are kept afloat, the weights such as sandstone are deposited on bottom, pull floating foreign material out, amount of water number, with ensure soybean soaking well after water level also exceed soya bean 10cm ~ 20cm and be advisable, soak time is unusual with season: 4 ~ 5 hours summers; Spring and autumn 8-10 hour, winter 12-14 hour. soaked soya bean is picked up and puts into plastic crate clear water with dragging for bucket and rinse well.The soya bean of cylinder bottom need pick up puts into keg and eluriates to remove and sink to the bottom foreign material.Boiling: will to rinse well and the soya bean drained the water is delivered to by elevator and turns in pot, after adding a cover, turns pot and opens steam, and when kettle temperature reaches 90 DEG C, steam off, opening air bleeding valve, to take off pressure be after 0, then pressure cooking.Determine that conditions of cooking is: when product temperature reaches 105 ~ 110 DEG C in pot, steam 10-15 minute, after steam discharge vexed 10 minutes again, open lid discharging.Organoleptic examination: skin of beancurd is complete, reaches not only shortcake but also soft, thoroughly well cooked but not mushy.
S13, inoculation.
Inoculation, noodles served with soy sauce, sesame butter, etc. powder: the soya bean after boiling is taken the dish out of the pot, grog through hopper enter Air cooler cooling adjustment product temperature to less than 45 DEG C after and flour mix, inoculated by kind of a bent machine.Plant bent powder and use appropriate flour mix, mixing in advance, plant bent powder consumption and be about thousand/0.2-0.4%.
S14, koji.
Koji mainly makes aspergillus oryzae growth and breeding on the song material processed.Aspergillus oryzae growing, to certain phase, produces the required various enzymes that make soy sauce.Aspergillus oryzae is a kind of aerobic microorganism, in its growing process, except the temperature of giving to be applicable to and humidity, also needs to fill into fresh air in time.While aspergillus oryzae breeding, miscellaneous bacteria, also in breeding in various degree, when control of temperature and humidity is suitable, can suppress the growth of miscellaneous bacteria.So aspergillus oryzae will be made to grow, produce the high and few bacteria infection of enzyme, must strict implement technological operation code.Biochemical change in koji, mainly proteases for decomposing protein becomes peptide and amino acid, and Amylase Hydrolysis starch is glucose etc., for Aspergillus growth and breeding, and produces a large amount of heat by respiration.So need aeration-cooling and supplemental oxygen in yeast making process, need turn over bent to smash caking, and make bent material cooling, discharge carbon dioxide and oxygen gas-supplying.
Deep closet and equipment.Deep closet: the ceiling of deep closet should have radian, and top has heat-barrier material with preventing water drops, inwall is all cemented, and surface is bright and clean, and there is gutter on both sides, ground.Quchi and blower fan: Quchi is rectangle, be about 8 meters, wide about 2 meters, height about 0.6-0.8 rice, totally 6.The blower fan of aerated koji making is medium-pressure type, and blast is generally more than 100 millimeters of water.Yeast machine: turn over song with yeast machine, has speed fast, saves manpower, the advantage such as even of turning over.
Inoculate into pond.The kind that will meet quality standard is bent, breaks up to rub with the hands broken, mixes and stirs flour, adds in inoculation device.Inoculation temperature requires below 45 DEG C, inoculum concentration 0.2-0.4%.Bent material keeps loose, and thickness is consistent, and edge, corner will spread sternly, and prevent from running wind, thickness of feed layer is generally 25-30 centimetre.After feeding, all instruments and place thoroughly should be cleaned up, with preventing materials accumulation bacteria infection.
Management of koji making.After song expects pond, adjustment product temperature is to 28-33 DEG C, static gas wave refrigerator, every one hour, intermittent aeration was once, appear as standard stops ventilating with wind from the bed of material, minimum temperature is as the criterion with 26 DEG C, and the intermittent aeration time extends successively, when temperature can be stablized, get final product continuous ventilating (more than product temperature to 35 DEG C is not waited until in continuous ventilating as far as possible in advance).Product temperature drop stops blowing to during 31-32 DEG C, and aerlbic culture so repeatedly, has caking to mycelia amount reproduction, then carry out first time and turn over song.That turns over that song will turn over is saturating, and turn over thin, clap broken, shakeout by song material after having turned over, pond nation ground cleans up.After turning over song for the first time, hyphal development is more vigorous, heats up faster, pay special attention to cooling, keep product temperature at 30-36 DEG C.After 4-5 hour, second time turns over song, and product temperature still remains on 30-36 DEG C, about footpath 4-5 hour, and due to the dehydration of song material, surface can rather, should root out (or carry out third time turn over song) in time, have hot-spot to want scarifying.When blowing-out goes out song, Qu Wendu should be noted into, prevent from burning song.Incubation time can go out song and go out song and combed by song and rinse, bent ground of combing below after 25 ~ 30 hours, and should thoroughly clean, regular sterilization answered by equipment and instrument, with decreasing pollution, and maintenance health.
S15, ferment in nature.
Prepared by salt solution.Brine strength requires different in different seasons: general summer is because temperature is high, sunshine is strong, brine strength can be controlled in 15 Baume degrees, other season generally can be controlled in 16 ~ 17 Baume degrees due to the relatively weak brine strength of the low intensity of sunshine of temperature, and the addition of salt solution is into 2 ~ 2.5 times of Qu Chongliang.
Go out song.Before discharging, available 0.2M3 salt solution is sprayed on bent material equably, avoids spore sky to raise, presses: soya bean song material: the ratio uniform of salt solution=1:2-2.5 falls into fermenting cylinder, moves on threshing ground and shines system.Attention: mixed song brine strength: the regulation meeting 4.1, asks for a clarification, free from admixture; Before soya bean song expects solarization cylinder, carry out in advance and shine cylinder cleaning.
Require after entering cylinder that the front per half a day entering cylinder checks once, makes the song material on surface fully absorb salt solution in song material firmly press-in salt solution as far as possible, prevent shining cylinder surfaces and occur to burn bent phenomenon.
With clean cloth, cylinder mouth is wiped clean after entering cylinder.Build with glass cover.
The key points for operation of natural solarization: the soy sauce earthen pipe reason of natural solarization is very important, directly affects the fermentation of soy sauce and the quality of finished product soy sauce.Specifically carry out following work: carry out rainproof waterproof work, the feature of natural solarization soy sauce is exactly " daytime shines dew in evening ", therefore meets the rainy day and should build jar for making or keeping thick soya bean sauce matching cap in time, avoid drenching into rainwater.Fine day should unlid in time and cover yarn lid and shine, and carry out insect protected and anti-foreign matter is mixed into.Turn over sauce: turn over the CCP that sauce is natural solarization.Key points for operation are as follows: should first check in cylinder whether have foreign matter before turning over sauce after unliding.Use handspring sauce, all in fixing position from the opposite of cylinder is hugged, then will subdue from oneself position, front, until sauce overturns completely, till there is a lot of dip on surface at every turn.With clean cloth, cylinder mouth should be wiped clean immediately after having turned over sauce, and build yarn lid.Turn over the number of times of sauce, should be that fine day duty is turned over, the cloudy day turns over less, and the rainy day does not turn over, sauce earlier fermentation and summer, sunshine was strong time should all to turn over once every day.
Headgear oil is drenched in S16, leaching.
Sample examination after headgear oil fermenting-ripening, confirm qualified after to drench headgear oil for subsequent use.General season in spring and autumn shines 3 months, and in 2 months summers, winter takes 4 months.The content of ripe headgear oil amino-acid nitrogen is 1, more than 0g/100ml.
Above step S11 to S16 is the step of natural solarization headgear soy sauce, as improved output or enhance production progress, common high-salt dilute or low-salt solid-state fermentation sauce also can be adopted to take the headgear soy sauce of alternative natural solarization.
System is shone in S17, sugaring.
The white sugar, brown sugar, maltose, HFCS, glucose and other the sugar that add proper proportion in the headgear oil are drenched in leaching, or the sugar of combination partner, are as the criterion when row shines and reaches on 2000EBC with soy sauce colourity for 2-3 processed month.
S18, add red colouring agent for food, also used as a Chinese medicine shine system.
The traditional Chinese medical science thinks that red colouring agent for food, also used as a Chinese medicine function cures mainly: promoting blood circulation and removing blood stasis; Reinforcing spleen to promote digestion.Main eating accumulation; Abdominal fullness and distention; Red white diarrhea; Prolonged lochia; Traumatic injury.The clinical effect of modern western scientific medical research red yeast rice is treatment and prevention cardiovascular and cerebrovascular disease.As everyone knows, cardiovascular and cerebrovascular disease is the first killer of current threat mid-aged population life, and suffers from high fat of blood and high-cholesterol disease is one of Etiological.People's cylinder accumulation cholesterol is mainly through two large approach, exogenous, refers to, from diet, account for 1/4; Endogenous refers to that self synthesis accounts for 3/4, and ratio is maximum.Metabolic pathway shows, human body self synthetic cholesterol need through a series of metabolic process, wherein key is exactly that methylol is defended two acyl coenzyme A (HMG-CoA) generate mevalonic acid under the effect of its reductase (HMG-CoA-R), then synthetic cholesterol further.And the competitive inhibitor of effective ingredient HMG-CoA reductase just in red colouring agent for food, also used as a Chinese medicine, thus just block the path of synthetic cholesterol, play the effect for the treatment of and prevention cardiovascular and cerebrovascular disease.
Reach in the soy sauce of colourity 2000EBC above-mentioned, add a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract carry out solarization system, can perform subsequent step after Red Index reaches requirement.
S19, heat sterilization, preparation and clarification.
Soy sauce, by heat sterilization, can reach the microorganism killed in soy sauce, prevent from mildewing, and extends the object in storage time.Meanwhile, heat sterilization, still has fragrance and the local flavor of mediation soy sauce, improves mouthfeel, increase color and luster, the multiple effects such as removing suspension.Soy sauce heating-up temperature heat exchanger outlet temperature is to control to be not less than 85 degrees Celsius.
Adopt the production technology of the dark soy sauce of this enforcement, can reach the Red Index of existing dark soy sauce, make burning dish gloss out beautiful, not only there is not edible safety hidden danger also add heath-function simultaneously.
Embodiment two, shown in Figure 2, the production technology of the dark soy sauce of the present embodiment comprises following key step:
S21, raw material are selected.
The bent preparation of S22, kind.
S23, inoculation.
S24, koji.
S25, ferment in nature.
Headgear oil is drenched in S26, leaching.
Above-mentioned steps S21 to S26, consistent respectively with the step S11 to S16 in embodiment one, repeat no more.
S27, add red colouring agent for food, also used as a Chinese medicine shine system.
The traditional Chinese medical science thinks that red colouring agent for food, also used as a Chinese medicine function cures mainly: promoting blood circulation and removing blood stasis; Reinforcing spleen to promote digestion.Main eating accumulation; Abdominal fullness and distention; Red white diarrhea; Prolonged lochia; Traumatic injury.The clinical effect of modern western scientific medical research red yeast rice is treatment and prevention cardiovascular and cerebrovascular disease.As everyone knows, cardiovascular and cerebrovascular disease is the first killer of current threat mid-aged population life, and suffers from high fat of blood and high-cholesterol disease is one of Etiological.People's cylinder accumulation cholesterol is mainly through two large approach, exogenous, refers to, from diet, account for 1/4; Endogenous refers to that self synthesis accounts for 3/4, and ratio is maximum.Metabolic pathway shows, human body self synthetic cholesterol need through a series of metabolic process, wherein key is exactly that methylol is defended two acyl coenzyme A (HMG-CoA) generate mevalonic acid under the effect of its reductase (HMG-CoA-R), then synthetic cholesterol further.And the competitive inhibitor of effective ingredient HMG-CoA reductase just in red colouring agent for food, also used as a Chinese medicine, thus just block the path of synthetic cholesterol, play the effect for the treatment of and prevention cardiovascular and cerebrovascular disease.
Leaching drench in the headgear oil add a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract carry out solarization system, can perform subsequent step after Red Index reaches requirement.
System is shone in S28, sugaring.
The white sugar of proper proportion, brown sugar, maltose, HFCS, glucose and other sugar is added in the soy sauce that step S27 obtains, or the sugar of combination partner, shine through row and be as the criterion so that soy sauce colourity is up to standard for 2-3 processed month.
S29, heat sterilization, preparation and clarification.
This step S29 is consistent with the step S19 in embodiment one, repeats no more.
Adopt the production technology of the dark soy sauce of this enforcement, can reach the Red Index of existing dark soy sauce, make burning dish gloss out beautiful, not only there is not edible safety hidden danger also add heath-function simultaneously.
Embodiment three, shown in Figure 3, the production technology of the dark soy sauce of the present embodiment comprises following key step:
S31, raw material are selected.
The bent preparation of S32, kind.
S33, inoculation.
S34, koji.
S35, ferment in nature.
Headgear oil is drenched in S36, leaching.
Above-mentioned steps S31 to S36, consistent respectively with the step S11 to S16 in embodiment one, repeat no more.
System is shone in S37, sugaring.
The white sugar, brown sugar, maltose, HFCS, glucose and other the sugar that add proper proportion in the headgear oil are drenched in leaching, or the sugar of combination partner, are as the criterion when row shines and reaches on 2000EBC with soy sauce colourity for 2-3 processed month.
S38, add red colouring agent for food, also used as a Chinese medicine heat sterilization, boil simultaneously, then prepare and clarify.
The traditional Chinese medical science thinks that red colouring agent for food, also used as a Chinese medicine function cures mainly: promoting blood circulation and removing blood stasis; Reinforcing spleen to promote digestion.Main eating accumulation; Abdominal fullness and distention; Red white diarrhea; Prolonged lochia; Traumatic injury.The clinical effect of modern western scientific medical research red yeast rice is treatment and prevention cardiovascular and cerebrovascular disease.As everyone knows, cardiovascular and cerebrovascular disease is the first killer of current threat mid-aged population life, and suffers from high fat of blood and high-cholesterol disease is one of Etiological.People's cylinder accumulation cholesterol is mainly through two large approach, exogenous, refers to, from diet, account for 1/4; Endogenous refers to that self synthesis accounts for 3/4, and ratio is maximum.Metabolic pathway shows, human body self synthetic cholesterol need through a series of metabolic process, wherein key is exactly that methylol is defended two acyl coenzyme A (HMG-CoA) generate mevalonic acid under the effect of its reductase (HMG-CoA-R), then synthetic cholesterol further.And the competitive inhibitor of effective ingredient HMG-CoA reductase just in red colouring agent for food, also used as a Chinese medicine, thus just block the path of synthetic cholesterol, play the effect for the treatment of and prevention cardiovascular and cerebrovascular disease.
Reach in the soy sauce of colourity 2000EBC above-mentioned, add a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract, in the process of carrying out heat sterilization, the red colouring agent for food, also used as a Chinese medicine added is boiled simultaneously, the particular content of heating is consistent with the step S19 of above-described embodiment one, repeats no more.After Red Index reaches requirement, then prepare and clarify.
Adopt the production technology of the dark soy sauce of this enforcement, can reach the Red Index of existing dark soy sauce, make burning dish gloss out beautiful, not only there is not edible safety hidden danger also add heath-function simultaneously.
Embodiment four, shown in Figure 4, the production technology of the dark soy sauce of the present embodiment comprises following key step:
S41, raw material are selected.
The bent preparation of S42, kind.
S43, inoculation.
S44, koji.
S45, ferment in nature.
Headgear oil is drenched in S46, leaching.
Above-mentioned steps S41 to S46, consistent respectively with the step S11 to S16 in embodiment one, repeat no more.
S47, add red colouring agent for food, also used as a Chinese medicine shine system.
The traditional Chinese medical science thinks that red colouring agent for food, also used as a Chinese medicine function cures mainly: promoting blood circulation and removing blood stasis; Reinforcing spleen to promote digestion.Main eating accumulation; Abdominal fullness and distention; Red white diarrhea; Prolonged lochia; Traumatic injury.The clinical effect of modern western scientific medical research red yeast rice is treatment and prevention cardiovascular and cerebrovascular disease.As everyone knows, cardiovascular and cerebrovascular disease is the first killer of current threat mid-aged population life, and suffers from high fat of blood and high-cholesterol disease is one of Etiological.People's cylinder accumulation cholesterol is mainly through two large approach, exogenous, refers to, from diet, account for 1/4; Endogenous refers to that self synthesis accounts for 3/4, and ratio is maximum.Metabolic pathway shows, human body self synthetic cholesterol need through a series of metabolic process, wherein key is exactly that methylol is defended two acyl coenzyme A (HMG-CoA) generate mevalonic acid under the effect of its reductase (HMG-CoA-R), then synthetic cholesterol further.And the competitive inhibitor of effective ingredient HMG-CoA reductase just in red colouring agent for food, also used as a Chinese medicine, thus just block the path of synthetic cholesterol, play the effect for the treatment of and prevention cardiovascular and cerebrovascular disease.
Leaching drench in the headgear oil add a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract carry out solarization system, can perform subsequent step after Red Index reaches requirement.
S48, add sugared heat sterilization, boil simultaneously, then prepare and clarify.
The white sugar of proper proportion, brown sugar, maltose, HFCS, glucose and other sugar is added in the soy sauce that step S47 obtains, or the sugar of combination partner, in the process of carrying out heat sterilization, the sugar added is boiled simultaneously, the temperature boiled is good with 95-100 degree Celsius, the product colourity that time reaches technological requirement with the colourity of product is as the criterion, then prepares and clarify.
Adopt the production technology of the dark soy sauce of this enforcement, can reach the Red Index of existing dark soy sauce, make burning dish gloss out beautiful, not only there is not edible safety hidden danger also add heath-function simultaneously.
Embodiment five, shown in Figure 5, the production technology of the dark soy sauce of the present embodiment comprises following key step:
S51, raw material are selected.
The bent preparation of S52, kind.
S53, inoculation.
S54, koji.
S55, ferment in nature.
Headgear oil is drenched in S56, leaching.
Above-mentioned steps S51 to S56, consistent respectively with the step S11 to S16 in embodiment one, repeat no more.
S57, sugaring boil.
The white sugar, brown sugar, maltose, HFCS, glucose and other the sugar that add proper proportion in the headgear oil are drenched in leaching, or the sugar of combination partner, heating boils, the temperature boiled is with 95-100 degree Celsius for good, and the product colourity that the time reaches technological requirement with the colourity of product is as the criterion.
S58, add red colouring agent for food, also used as a Chinese medicine shine system.
The traditional Chinese medical science thinks that red colouring agent for food, also used as a Chinese medicine function cures mainly: promoting blood circulation and removing blood stasis; Reinforcing spleen to promote digestion.Main eating accumulation; Abdominal fullness and distention; Red white diarrhea; Prolonged lochia; Traumatic injury.The clinical effect of modern western scientific medical research red yeast rice is treatment and prevention cardiovascular and cerebrovascular disease.As everyone knows, cardiovascular and cerebrovascular disease is the first killer of current threat mid-aged population life, and suffers from high fat of blood and high-cholesterol disease is one of Etiological.People's cylinder accumulation cholesterol is mainly through two large approach, exogenous, refers to, from diet, account for 1/4; Endogenous refers to that self synthesis accounts for 3/4, and ratio is maximum.Metabolic pathway shows, human body self synthetic cholesterol need through a series of metabolic process, wherein key is exactly that methylol is defended two acyl coenzyme A (HMG-CoA) generate mevalonic acid under the effect of its reductase (HMG-CoA-R), then synthetic cholesterol further.And the competitive inhibitor of effective ingredient HMG-CoA reductase just in red colouring agent for food, also used as a Chinese medicine, thus just block the path of synthetic cholesterol, play the effect for the treatment of and prevention cardiovascular and cerebrovascular disease.
In the soy sauce that step S57 obtains, add a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract carry out solarization system, can perform subsequent step after Red Index reaches requirement.
S59, heat sterilization, preparation and clarification.
This step S59 is consistent with the step S19 in embodiment one, repeats no more.
Adopt the production technology of the dark soy sauce of this enforcement, can reach the Red Index of existing dark soy sauce, make burning dish gloss out beautiful, not only there is not edible safety hidden danger also add heath-function simultaneously.
Embodiment six, shown in Figure 6, the production technology of the dark soy sauce of the present embodiment comprises following key step:
S61, raw material are selected.
The bent preparation of S62, kind.
S63, inoculation.
S64, koji.
S65, ferment in nature.
Headgear oil is drenched in S66, leaching.
Above-mentioned steps S61 to S66, consistent respectively with the step S11 to S16 in embodiment one, repeat no more.
S67, add red colouring agent for food, also used as a Chinese medicine and boil.
The traditional Chinese medical science thinks that red colouring agent for food, also used as a Chinese medicine function cures mainly: promoting blood circulation and removing blood stasis; Reinforcing spleen to promote digestion.Main eating accumulation; Abdominal fullness and distention; Red white diarrhea; Prolonged lochia; Traumatic injury.The clinical effect of modern western scientific medical research red yeast rice is treatment and prevention cardiovascular and cerebrovascular disease.As everyone knows, cardiovascular and cerebrovascular disease is the first killer of current threat mid-aged population life, and suffers from high fat of blood and high-cholesterol disease is one of Etiological.People's cylinder accumulation cholesterol is mainly through two large approach, exogenous, refers to, from diet, account for 1/4; Endogenous refers to that self synthesis accounts for 3/4, and ratio is maximum.Metabolic pathway shows, human body self synthetic cholesterol need through a series of metabolic process, wherein key is exactly that methylol is defended two acyl coenzyme A (HMG-CoA) generate mevalonic acid under the effect of its reductase (HMG-CoA-R), then synthetic cholesterol further.And the competitive inhibitor of effective ingredient HMG-CoA reductase just in red colouring agent for food, also used as a Chinese medicine, thus just block the path of synthetic cholesterol, play the effect for the treatment of and prevention cardiovascular and cerebrovascular disease.
Leaching drench in the headgear oil add a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract, heating boils, and can perform subsequent step after Red Index reaches requirement.
System is shone in S68, sugaring.
The white sugar of proper proportion, brown sugar, maltose, HFCS, glucose and other sugar is added in the soy sauce that step S67 obtains, or the sugar of combination partner, shine through row and be as the criterion so that soy sauce colourity is up to standard for 2-3 processed month.
S69, heat sterilization, preparation and clarification.
This step S69 is consistent with the step S19 in embodiment one, repeats no more.
Adopt the production technology of the dark soy sauce of this enforcement, can reach the Red Index of existing dark soy sauce, make burning dish gloss out beautiful, not only there is not edible safety hidden danger also add heath-function simultaneously.
Embodiment seven, shown in Figure 7, the production technology of the dark soy sauce of the present embodiment comprises following key step:
S71, raw material are selected.
The bent preparation of S72, kind.
S73, inoculation.
S74, koji.
S75, ferment in nature.
Headgear oil is drenched in S76, leaching.
Above-mentioned steps S71 to S76, consistent respectively with the step S11 to S16 in embodiment one, repeat no more.
S77, add sugar and red colouring agent for food, also used as a Chinese medicine heat sterilization, boil simultaneously, then prepare and clarify.
The traditional Chinese medical science thinks that red colouring agent for food, also used as a Chinese medicine function cures mainly: promoting blood circulation and removing blood stasis; Reinforcing spleen to promote digestion.Main eating accumulation; Abdominal fullness and distention; Red white diarrhea; Prolonged lochia; Traumatic injury.The clinical effect of modern western scientific medical research red yeast rice is treatment and prevention cardiovascular and cerebrovascular disease.As everyone knows, cardiovascular and cerebrovascular disease is the first killer of current threat mid-aged population life, and suffers from high fat of blood and high-cholesterol disease is one of Etiological.People's cylinder accumulation cholesterol is mainly through two large approach, exogenous, refers to, from diet, account for 1/4; Endogenous refers to that self synthesis accounts for 3/4, and ratio is maximum.Metabolic pathway shows, human body self synthetic cholesterol need through a series of metabolic process, wherein key is exactly that methylol is defended two acyl coenzyme A (HMG-CoA) generate mevalonic acid under the effect of its reductase (HMG-CoA-R), then synthetic cholesterol further.And the competitive inhibitor of effective ingredient HMG-CoA reductase just in red colouring agent for food, also used as a Chinese medicine, thus just block the path of synthetic cholesterol, play the effect for the treatment of and prevention cardiovascular and cerebrovascular disease.
The sugar of white sugar, brown sugar, maltose, HFCS, glucose, other sugar or the combination partner adding proper proportion in the headgear oil in the lump is drenched in leaching, and a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract, in the process of carrying out heat sterilization, the sugar added and red colouring agent for food, also used as a Chinese medicine are boiled simultaneously, the temperature boiled is with 95-100 degree Celsius for good, and the product colourity that the time reaches technological requirement with the colourity of product is as the criterion, then prepares and clarify.
Adopt the production technology of the dark soy sauce of this enforcement, can reach the Red Index of existing dark soy sauce, make burning dish gloss out beautiful, not only there is not edible safety hidden danger also add heath-function simultaneously.
The production technology of the dark soy sauce of embodiment eight, the present embodiment, be with the difference of the various embodiments described above, after headgear oil is drenched in leaching, the sugar of the white sugar, brown sugar, maltose, HFCS, glucose, other sugar or the combination partner that add proper proportion in the headgear oil in the lump is drenched in leaching, and a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract; Then carry out solarization system, until the product colourity that the colourity of product reaches technological requirement is as the criterion; Finally carry out heat sterilization, preparation and clarification steps again.Particular content see above-described embodiment, can repeat no more.
The production technology of the dark soy sauce of embodiment nine, the present embodiment, be with the difference of the various embodiments described above, after headgear oil is drenched in leaching, the sugar first drenching the white sugar, brown sugar, maltose, HFCS, glucose, other sugar or the combination partner that add proper proportion in the headgear oil in leaching once boils, the temperature boiled is with 95-100 degree Celsius for good, and the product colourity that the time reaches technological requirement with the colourity of product is as the criterion; And then add a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract carries out secondary and boils (also can add when heat sterilization red colouring agent for food, also used as a Chinese medicine carry out secondary boil), until the product colourity that the colourity of product reaches technological requirement is as the criterion; Finally carry out heat sterilization, preparation and clarification steps again.Particular content see above-described embodiment, can repeat no more.
The production technology of the dark soy sauce of embodiment ten, the present embodiment, be with the difference of the various embodiments described above, after headgear oil is drenched in leaching, first drench in the headgear oil in leaching add a certain amount of red yeast rice, particle after red yeast rice is levigate, or red yeast rice extract once boils, the product colourity reaching technological requirement with the colourity of product is as the criterion; And then the sugar adding the white sugar of proper proportion, brown sugar, maltose, HFCS, glucose, other sugar or combination partner carry out secondary and boil (also can add when heat sterilization sugar carry out secondary boil), until the product colourity that the colourity of product reaches technological requirement is as the criterion; Finally carry out heat sterilization, preparation and clarification steps again.Particular content see above-described embodiment, can repeat no more.
Embodiment 11, present embodiments provide a kind of dark soy sauce, include but not limited to that adopting the dark soy sauce production technology described in above-described embodiment one to ten to brewage obtains.
Obviously, those skilled in the art can carry out various change and modification to the present invention and not depart from the spirit and scope of the present invention, such as: the scheme adopting the existing caramel colorant of other natural colorants raw material substitution; Or, adopt other natural colorants raw material, to change the scheme of finished product dark soy sauce taste.Like this, if these amendments of the present invention and modification belong within the scope of the claims in the present invention and equivalent technologies thereof, then the present invention is also intended to comprise these change and modification.
Claims (14)
1. a production technology for dark soy sauce, comprising: Feedstock selection Step, koji step, ferment in nature step, headgear oil step is drenched in leaching, and heat sterilization step, it is characterized in that, after headgear oil step is drenched in described leaching, also comprise: the step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning.
2. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Add sugar in the headgear oil and once shine system drenching;
Afterwards, add red colouring agent for food, also used as a Chinese medicine and carry out secondary solarization system.
3. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Add red colouring agent for food, also used as a Chinese medicine in the headgear oil and once shine system drenching;
Afterwards, add sugar and carry out secondary solarization system.
4. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Add sugar in the headgear oil and carry out solarization system drenching;
In heat sterilization step, add red colouring agent for food, also used as a Chinese medicine, boil simultaneously.
5. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Add red colouring agent for food, also used as a Chinese medicine in the headgear oil and carry out solarization system drenching;
In heat sterilization step, add sugar, boil simultaneously.
6. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Add sugar in the headgear oil and boil drenching;
Afterwards, add red colouring agent for food, also used as a Chinese medicine and carry out solarization system.
7. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Add red colouring agent for food, also used as a Chinese medicine in the headgear oil and boil drenching;
Afterwards, add sugar and carry out solarization system.
8. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
In heat sterilization step, add sugar and red colouring agent for food, also used as a Chinese medicine, boil simultaneously.
9. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Drench in the headgear oil add sugar and red colouring agent for food, also used as a Chinese medicine carry out solarization system.
10. the production technology of dark soy sauce as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Add sugar in the headgear oil and once boil drenching;
Obtain adding in soy sauce red colouring agent for food, also used as a Chinese medicine and carry out secondary described once boiling and boil.
The production technology of 11. dark soy sauces as claimed in claim 1, is characterized in that, the described step adopting sugar and red colouring agent for food, also used as a Chinese medicine toning, specifically comprises:
Add red colouring agent for food, also used as a Chinese medicine in the headgear oil and once boil drenching;
Obtain adding in soy sauce sugar and carry out secondary described once boiling and boil.
The production technology of 12. dark soy sauces as claimed in claim 1, it is characterized in that, described sugar is white sugar, brown sugar, maltose, HFCS or glucose.
The production technology of 13. dark soy sauces as claimed in claim 1, is characterized in that, the particle after described red colouring agent for food, also used as a Chinese medicine is red yeast rice, red yeast rice is levigate, or red yeast rice extract.
14. 1 kinds of dark soy sauces, is characterized in that, adopt the production technology of the dark soy sauce described in any one of claim 1 to 13 to brewage and obtain.
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| CN105146496A (en) * | 2015-09-24 | 2015-12-16 | 李志兵 | Pigment special for compound soybean sauce and preparing technology of pigment |
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| CN107411026A (en) * | 2017-05-20 | 2017-12-01 | 山东玉兔食品股份有限公司 | A kind of raw material distiller's wort light soy sauce technique |
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| CN111264836A (en) * | 2020-04-02 | 2020-06-12 | 千禾味业食品股份有限公司 | Production process of dark soy sauce |
| CN111471586A (en) * | 2020-04-23 | 2020-07-31 | 李锦记（新会）食品有限公司 | Remote automatic oil sleeving system and method in soy sauce production |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146496A (en) * | 2015-09-24 | 2015-12-16 | 李志兵 | Pigment special for compound soybean sauce and preparing technology of pigment |
| CN106690252A (en) * | 2017-01-23 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production technology of activated soy sauce |
| CN106690252B (en) * | 2017-01-23 | 2020-07-17 | 山东玉兔食品股份有限公司 | Production process of active soy sauce |
| CN107411026A (en) * | 2017-05-20 | 2017-12-01 | 山东玉兔食品股份有限公司 | A kind of raw material distiller's wort light soy sauce technique |
| CN107411026B (en) * | 2017-05-20 | 2020-05-19 | 山东玉兔食品股份有限公司 | Raw material wine mash light soy sauce extraction process |
| CN107198217A (en) * | 2017-07-26 | 2017-09-26 | 山东玉兔食品股份有限公司 | One kind automation soy sauce drenches oil stage extraction technique |
| CN107198217B (en) * | 2017-07-26 | 2020-07-17 | 山东玉兔食品股份有限公司 | Automatic soy sauce oil spraying stage extraction process |
| CN107432454A (en) * | 2017-09-04 | 2017-12-05 | 广西顶俏食品有限公司 | A kind of preparation method of multi-flavor soy sauce |
| CN108606301A (en) * | 2018-04-24 | 2018-10-02 | 千禾味业食品股份有限公司 | A kind of preparation method of dark soy sauce |
| CN109875022A (en) * | 2019-04-11 | 2019-06-14 | 锡林浩特市哈俩来清真食品有限责任公司 | A kind of soy sauce and its preparation process containing no slag koji |
| CN111264836A (en) * | 2020-04-02 | 2020-06-12 | 千禾味业食品股份有限公司 | Production process of dark soy sauce |
| CN111264836B (en) * | 2020-04-02 | 2022-08-23 | 千禾味业食品股份有限公司 | Production process of dark soy sauce |
| CN111471586A (en) * | 2020-04-23 | 2020-07-31 | 李锦记（新会）食品有限公司 | Remote automatic oil sleeving system and method in soy sauce production |
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