CN104543940A - Brewing method of light soy sauce - Google Patents
Brewing method of light soy sauce Download PDFInfo
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- CN104543940A CN104543940A CN201510055127.8A CN201510055127A CN104543940A CN 104543940 A CN104543940 A CN 104543940A CN 201510055127 A CN201510055127 A CN 201510055127A CN 104543940 A CN104543940 A CN 104543940A
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Abstract
The invention discloses a brewing method of light soy sauce. The brewing method of the light soy sauce disclosed by the invention comprises the following steps: (a), activating an aspergillus oryzae strain and a mucor strain; (b), preparing a pure bean pulp culture medium, sterilizing, cooling, inoculating the activated mucor, and culturing to obtain a mucor koji starter; (c), carrying out enlarged cultivation of the mucor mould starter to obtain a mucor finished koji; (d), preparing a bean pulp flour culture medium, sterilizing, cooling, inoculating the activated aspergillus oryzae, culturing to obtain an aspergillus oryzae koji starter, and carrying out enlarged cultivation to obtain an aspergillus oryzae finished koji; (e), mixing the mucor finished koji with the aspergillus oryzae finished koji according to a proportion, adding water and salt, and fermenting to obtain soy sauce paste mash; and (f), hanging and filtering the soy sauce paste mash, and clarifying precipitation to obtain the light soy sauce. The disadvantages in the existing light soy sauce production technology are overcome by using the method disclosed by the invention; the method disclosed by the invention is simple and easy to operate; extra equipment investment and post-treatment processes are unnecessary; the implementation performance is high; the prepared light soy sauce is enriched in nutrition and full-bodied in fragrance; all the physicochemical indexes of the light soy sauce beyond those of the national standard special soy sauce, and thus, the brewing method of the light soy sauce disclosed by the invention is wide in market application prospect.
Description
Technical field
The present invention relates to a kind of preparation method of flavouring, specifically a kind of brewing method of light color soy sauce.
Background technology
Make soy sauce is that be aided with the starchy material such as flour or wheat bran, utilize the effect of beneficial microbe catabolic enzyme system, through koji and sweat, formation has the flavouring of certain color, body with the vegetable protein such as soybean or dregs of beans for primary raw material.Current soy sauce brewing mainly contains two kinds of techniques: high saline diluting and low-salt solid method, and high saline diluting equipment investment is large, and the production cycle is long, and raw material availability is higher, and the soy sauce quality of production is higher; And low-salt solid-state fermentation method is invested less comparatively speaking, the cycle is shorter, so most of soy sauce manufacturer of China adopts low-salt solid legal system to make soy sauce, the raw material availability of this technique is general lower, and soy sauce quality is most not as good as high saline diluting soy sauce.But regardless of which kind of technique, the soy sauce overwhelming majority of production is the dark soy sauce of dense mouth, and soy sauce color is generally comparatively dark, is dark reddish brown even brown, very strong to the toning function of vegetable in culinary art.Little by little strengthen along with expanding economy and people pursue GOOD TASTE living awareness, people more wish that table dishes can keep the masstone of original food, this just makes the demand of people to the soy sauce of heavy colour braised in soy sauce weaken gradually, and grows with each passing day to the demand of light color soy sauce.
The formation of the color of soy sauce is mainly from two approach, one is that the amylase system starch-splitting of aspergillus oryzae forms reduced sugar, reduced sugar carries out the melanoid of Maillard reaction formation with protein breakdown products peptide and amino acid again, is exactly the non-oxide brown stain that causes of physical factor in heating and storage process in addition.At present, manufacture light color soy sauce in industry and mainly adopt two class methods: the first kind is the method by adjustment raw material or material rate and minimizing koji, make soy sauce in brewing process, reduce the formation of soy sauce color, this is also the method that in industry, Study and appliance is more.Subtract Qu Fangfa prepare light color soy sauce as Chen Hongling etc. reports utilization in " research of the fresh soy sauce new technology of light color " (1996) one literary compositions, although reducing koji is its advantage, but simultaneously because bent consumption reduces, total enzyme activity is relatively low, the decomposition and inversion that utilizes of raw material is all reduced, cause foodstuff waste, gained soy sauce physical and chemical index only can meet China's three grades of soy sauce levels.And for example Wu De brightness reports with flour in " development of less salt light color soy sauce " (1989) one literary compositions is raw material development light color soy sauce, the main physical and chemical index weighing quality of sauce is amino-acid nitrogen and full nitrogen, the main nutrient composition of soy sauce is also amino-acid nitrogen and full nitrogen, therefore soy sauce brewing should take protein raw material as major ingredient, starchy material is auxiliary, because in flour material, protein content is low, low with the amino acid nitrogen content that flour makes soy sauce, be of low nutritive value, flavor is not enough, in addition, if because brewing materials has larger change, flavor of soy sauce can be caused to have greatly changed.And for example the report in " production of light color brew sauce and the application in bakery product thereof " (2005) such as Wu state light adopts the method such as ratio, low temperature koji making, cold fermentation, minimizing stirring of adjustment soybean and wheat to prepare light color soy sauce, and should in bakery, but it adopts low temperature koji making cold fermentation, bent enzyme activity and the amino-acid nitrogen production rate of product must be reduced into, fermentation temperature is low extends fermentation period again, adds production cost.Equations of The Second Kind is the part colours that the method for being discolored by filtration etc. again after dark soy sauce completes removes soy sauce.As CN 101352228 B discloses a kind of method utilizing nanofiltration to produce low-sodium soy sauce and light color soy sauce, it is the dark soy sauce of dense mouth that high saline diluting is brewageed, filtration desalination is carried out through nanofiltration device, permeate is diluted, suitably concentrate with nanofiltration assembly again, finally obtain light color soy sauce.This method first brewages the dark soy sauce of dense mouth with high-salt dilute, carry out diluting with equipment, desalination, carry out suitably concentrating multiple step more again, this needs to increase extra equipment investment and postprocessing working procedures undoubtedly, and its production cost is higher, and exploitativeness and productivity effect are all relative poor.Therefore, it is possible to developing a kind of simple, the with low cost method brewageing high-quality light color soy sauce of operation is current line problem demanding prompt solution in the industry.
Summary of the invention
Object of the present invention is just to provide a kind of brewing method of light color soy sauce, has opened up a kind of new brewing technique of light color soy sauce, there is poor quality, complex procedures, problem that cost is high to solve current light color soy sauce in brewing process.
The present invention is achieved by the following technical solutions: a kind of brewing method of light color soy sauce, comprises the following steps:
A aspergillus oryzae bacterial classification and mucor strain activate by () respectively, obtain aspergillus oryzae spore and Mucor spore;
B () prepares pure dregs of beans culture medium, sterilizing, and cooling, accesses described Mucor spore, cultivates 48-76h for 26-29 DEG C, obtains Mucor kind bent;
C described Mucor kind song is seeded on described pure dregs of beans culture medium and carries out expansion cultivation by (), cultivate 65-76h, obtain Mucor Cheng Qu for 26-29 DEG C; The inoculum concentration of described Mucor kind song is the 0.5-2% of pure dregs of beans culture medium quality;
(d) preparation dregs of beans flour culture medium, sterilizing, cooling, access described aspergillus oryzae spore, cultivate 40-72h for 31-33 DEG C, obtain aspergillus oryzae kind bent, described aspergillus oryzae kind song is inoculated on described dregs of beans flour culture medium and expands cultivation, cultivate 40-72h, obtain aspergillus oryzae Cheng Qu for 31-33 DEG C;
E Mucor Cheng Qu and aspergillus oryzae Cheng Qu is 10-7:0-3 mixing by () in mass ratio, must become bent material, and in described one-tenth song material, add water and salt, 38-45 DEG C of fermentation 35-45 days, obtains sauce unstrained spirits; The bent material of described one-tenth is 1:1.2-2.0 with the mass ratio of water; The interpolation quality of described salt is 7% of the bent material of described one-tenth and water gross mass;
F described sauce unstrained spirits is hung filter by (), obtain dip, is at room temperature clarified by described dip, filters, obtains light color soy sauce.
The described aspergillus oryzae bacterial classification of step (a) of the present invention is aspergillus oryzae 3042, also can be other conventional bacterial strains of soy sauce brewing, as Aspergillus sojae etc.; Described mucor strain is the one in Zygosaccharomyces rouxii, Mucor racemosus or Mucor mucedo, also can be bacterial classification conventional during fermented bean curd and beans used in laba porridge are brewageed, preferred Zygosaccharomyces rouxii.
Activation described in step (a) of the present invention refers to and aspergillus oryzae bacterial classification and mucor strain is inoculated in respectively on PDA slant medium, makes aspergillus oryzae constant temperature culture 72 h at temperature is 32 DEG C; Mucor is made to be 28 DEG C of constant temperature culture 48 h in temperature.
Step (b) of the present invention and pure dregs of beans culture medium described in (c) are the culture medium of 1:0.8-1.2 mixed preparing in mass ratio by dregs of beans and water.
Dregs of beans flour culture medium described in step (d) of the present invention is that add the culture medium that water mixes, the mass ratio of its dregs of beans and flour is 8-9:2-1, and the mass ratio of described water and described dregs of beans and flour mixture is 0.8-1:1 by after dregs of beans and flour mixing.
In step (b) of the present invention and (d), sterilizing refers to sterilizing 30 min under 0.1 MPa condition.
Step (b) of the present invention and (d) middle cooling refer to and are cooled to room temperature.
Mucor is generally acknowledged safe bacterial strain, and this bacterial strain is mainly in order to produce the typical local food such as fermented bean curd, beans used in laba porridge at present, but never has people really to use it for soy sauce brewing.Because for a long time in soy sauce brewing technical field, industry technology personnel all think that the beneficial microbe made soy sauce is aspergillus oryzae, Aspergillus sojae, aspergillus niger, torulopsis and lactic acid bacteria etc.; And think that Mucor, mould, root enzyme, film-forming yeast, bacillus subtilis, micrococcus luteus etc. are harmful microorganisms, think that these harmful microbe growths can suppress beneficial microorganism growth metabolism, be lowered into bent enzyme to live, affect the utilization rate of raw material, soy sauce can be made to occur muddy and produce peculiar smell.The formation of this idea mainly may come from people for a long time and utilize aspergillus oryzae as the main bacterial strain of soy sauce brewing always, before making leaven of soy sauce technology is grasped not yet well, often Mucor is polluted in aspergillus oryzae yeast making process, and Mucor has long speed soon, the characteristic no matter aerobic-anaerobic condition can grow, have Mucor spore to fall into once koji, Mucor becomes dominant bacteria soon, cause aspergillus oryzae can not normal growth, i.e. so-called " koji failure ".And research and development achievement newly provided by the invention has exactly overthrown cacodoxy Mucor being considered as the miscellaneous bacteria made soy sauce formed so for many years.In fact, Mucor can produce more rich protease, mucor protease is the complex enzyme containing endopeptidase and peptide ending enzyme, enzyme system is very complete, and the protein in decomposing soybean raw material generates polypeptide and amino acid, and the effect of peptide ending enzyme makes the process of aminosal not have bitter peptides to produce, and amino-acid production rate is very high, the product of Mucor decomposing soybean is nontoxic, and the bean product of Mucor fermentation do not produce darker color, the original color and luster of basic maintenance soybean.The present invention, by make use of the above-mentioned advantage of Mucor, have selected suitable raw material, material rate and suitable technological parameter; Or Mucor and aspergillus oryzae are carried out koji respectively, be mixed into song with special ratios to ferment again, finally obtain one and Mucor is used for light color soy sauce brewing new method, the soy sauce Cheng Quzhong of the method contains a high proportion of dregs of beans, thus the physical and chemical index of guarantee gained soy sauce, nutritional labeling and fragrance component, and Mucor secretion amylase and saccharifying enzymic activity low, in fermentation, starch-splitting produces the amount reduction of reduced sugar, so reduce Maillard reaction, fundamentally decrease the generation of color, obtain light color soy sauce that is nutritious, that give off a strong fragrance.
The present invention has abandoned the idea that Mucor that traditional concept thinks is the miscellaneous bacteria made soy sauce, and with Mucor Cheng Quwei master, is aided with traditional aspergillus oryzae Cheng Qu, brewages the light color soy sauce given off a strong fragrance; Because Mucor has very strong breaks down proteins ability, and outstanding feature has very high exopeptidase vigor, can not produce bitter peptides, and amino-acid production rate is high in degrading soybean protein matter process, and obtained soy sauce nutritional labeling is high, and delicate flavour is dense; And in the processing of mixed starters material, Mucor Cheng Qu prepared by Mucor fermented bean dregs accounts for major part, and aspergillus oryzae Cheng Qu accounts for fraction, fundamentally reduces the Maillard reaction between reduced sugar and amino acid, reduce the generation of soy sauce pigment, thus obtain light color soy sauce.Visible, compared with the brewing technique of light color soy sauce disclosed in other, method disclosed by the invention overcomes the deficiency in existing light color soy sauce production technology, the simple science of method, easy to operate, without the need to increasing extra equipment investment and treatment process, just can brew light color soy sauce that is nutritious and that give off a strong fragrance, exploitativeness is strong.Soy sauce prepared by the present invention detects proof by experiment, its physical and chemical index all exceedes GB special grade soy index, and its full values of nitrogen might is up to 2.60g/100mL, and amino-acid state values of nitrogen might is up to 1.38g/100mL, there is strong ester perfume and sauce perfume, also have certain alcohol fragrance, taste is extremely fresh, light bronzing, glossy, while seasoning, the natural primary colour of cold and dressed with sauce dish, light dish, soup class, bakery can be kept, meet the multiple demand that market proposes soy sauce seasoning.
Detailed description of the invention
Embodiment is for further describing the present invention below, but does not limit the present invention in any form, and without special instruction, each test five times is parallel, and the data obtained is the mean value of parallel test.
Embodiment 1
(1) activated spawn: prepare PDA culture medium (potato dextrose agar) according to a conventional method, after it specifically takes 200g peeling, potato is cut into small pieces, add water and well-donely (boil 20 ~ 30 minutes, can be poked by glass bar), by eight layers of filtered through gauze, heating, add 15g agar powder again, continue heating to stir and evenly mix, after agar has dissolved, add glucose 20g, stir, slightly supply moisture to 1000 ml again after cooling, packing test tube, jump a queue, wrapping, 121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, cooling, under aseptic conditions aspergillus oryzae bacterial classification 3042 and Zygosaccharomyces rouxii bacterial classification are inoculated on PDA slant medium respectively, make aspergillus oryzae constant temperature culture 72 h at temperature is 32 DEG C, Mucor is 28 DEG C of constant temperature culture 48h in temperature, and its inclined-plane all overgrows with spore,
(2) preparation of Mucor kind song: prepare pure dregs of beans culture medium: be that 1:1 takes dregs of beans and each 100 g of water respectively by the mass ratio of dregs of beans and water, mix, be sub-packed in multiple 50 ml triangular flasks, under 0.1MPa condition, sterilizing 30 min, is cooled to room temperature for subsequent use; Got by the Mucor spore that step (1) has activated on pure dregs of beans culture medium that a ring is inoculated in 50 ml triangular flasks, stir, 28 DEG C of constant temperature culture 70 h, cover with Mucor mycelia in culture medium, media surface covers with spore, namely obtains Mucor kind bent.
(3) preparation of Mucor Cheng Qu: aseptically bent for the Mucor kind in step (2) 75 g are inoculated on the pure dregs of beans culture medium of 5000 g, the bent inoculum concentration of its Mucor kind is 1.5% of pure dregs of beans culture medium quality, the bed of material that 1-3 cm is thick is paved in koji tray, 28 DEG C of constant temperature culture 70 h, obtain Mucor Cheng Qu;
(4) preparation of aspergillus oryzae Cheng Qu: preparation dregs of beans flour culture medium: be that 9:1 takes dregs of beans 500 g and flour 55 g respectively by the mass ratio of dregs of beans and flour, mixing, adds 555 g water in the mixture, mixing, under 0.1 MPa condition, sterilizing 30 min, is cooled to room temperature.In the aspergillus oryzae spore access 50ml triangular flask culture medium that step (1) has been activated, constant temperature culture 72 h at temperature is 32 DEG C, obtain aspergillus oryzae kind bent, bent for the gained aspergillus oryzae kind amount by 2/1000ths is inoculated on dregs of beans flour culture medium and expands cultivation, 72h is cultivated at temperature is 32 DEG C, media surface covers with aspergillus oryzae spore, obtains aspergillus oryzae Cheng Qu;
(5) be that 9:1 takes Mucor and becomes bent 4000 g to become bent 440 g mixing with aspergillus oryzae by Mucor Cheng Qu and the mass ratio of aspergillus oryzae Cheng Qu, bent material must be become, becoming the water adding 4440 g in bent material, add the salt of 621g again, stir, 40 DEG C of sealed fermentings 38 days, obtain sauce unstrained spirits;
(6) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, dip is at room temperature staticly settled clarification 24 h, the dip of clarification is heated rapidly to 80 DEG C of sterilizings, obtains light color soy sauce.
Embodiment 2
(1) activated spawn: prepare PDA culture medium by the method described in embodiment 1,121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, be cooled to room temperature, under aseptic conditions aspergillus oryzae bacterial classification 3042 and Mucor mucedo bacterial classification are inoculated on PDA slant medium respectively, make aspergillus oryzae constant temperature culture 72 h at temperature is 32 DEG C; Mucor is 28 DEG C of constant temperature culture 48h in temperature, and its inclined-plane all overgrows with spore;
(2) preparation of Mucor kind song: prepare pure dregs of beans culture medium: be that 1:0.8 takes dregs of beans 100 g and water 80 g respectively by the mass ratio of dregs of beans and water, mix, be sub-packed in respectively in several 50 ml triangular flasks, under 0.1MPa condition, sterilizing 30min, is cooled to room temperature for subsequent use; Got by the Mucor spore that step (1) has activated in the pure dregs of beans culture medium that a ring is inoculated in 50ml triangular flask, stir, 29 DEG C of constant temperature culture 68 h, cover with Mucor mycelia in culture medium, media surface covers with spore, namely obtains Mucor kind bent.
(3) preparation of Mucor Cheng Qu: aseptically bent for the Mucor kind in step (2) 100 g are inoculated on the pure dregs of beans culture medium of 10000 g, the bent inoculum concentration of its Mucor kind is 1.0% of pure dregs of beans culture medium quality, the bed of material that 1-3cm is thick is paved in koji tray, 28 DEG C of constant temperature culture 68 h, obtain Mucor Cheng Qu;
(4) preparation of aspergillus oryzae Cheng Qu: preparation dregs of beans flour culture medium: be that 8:2 takes dregs of beans 800 g and flour 200 g respectively by the mass ratio of dregs of beans and flour, mixing, adds 1000g water in the mixture, mixing, sterilizing 30min under 0.1 MPa condition, is cooled to room temperature.The aspergillus oryzae spore that step (1) has activated is accessed one bottle of above-mentioned culture medium, 72h is cultivated at temperature is 32 DEG C, obtain aspergillus oryzae kind bent, bent for the gained aspergillus oryzae kind amount by 3/1000ths is inoculated on dregs of beans flour culture medium and expands cultivation, 72h is cultivated at temperature is 32 DEG C, media surface covers with aspergillus oryzae spore, obtains aspergillus oryzae Cheng Qu;
(5) be that 8:2 takes Mucor and becomes bent 6000 g to become bent 1500 g mixing with aspergillus oryzae by Mucor Cheng Qu and the mass ratio of aspergillus oryzae Cheng Qu, bent material must be become, proportionately bent material takes 9000 g water with the ratio of the mass ratio=1:1.2 of water, add 1155g salt in water to dissolve, salt solution is bent with one-tenth again expects to mix, 41 DEG C of sealed fermentings 45 days, obtain sauce unstrained spirits;
(6) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, in dip, add the diatomite of 0.3%, stir, be heated rapidly to 80 DEG C, be cooled to left at room temperature 10 h, obtain the light color soy sauce dip of clarification.
Embodiment 3
(1) activated spawn: prepare PDA culture medium by the method described in embodiment 1,121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, be cooled to room temperature, under aseptic conditions aspergillus oryzae bacterial classification 3042 and Mucor racemosus bacterial classification are inoculated on PDA slant medium respectively, make aspergillus oryzae constant temperature culture 72 h at temperature is 32 DEG C; Mucor is 28 DEG C of constant temperature culture 48h in temperature, and its inclined-plane all overgrows with spore;
(2) preparation of Mucor kind song: prepare pure dregs of beans culture medium: be that 1:1.2 takes dregs of beans 100 g and water 120 g respectively by the mass ratio of dregs of beans and water, mix, be sub-packed in respectively in several 50 ml triangular flasks, under 0.1MPa condition, sterilizing 30min, is cooled to room temperature for subsequent use; Got by the Mucor spore that step (1) has activated on pure dregs of beans culture medium that a ring is inoculated in 50ml triangular flask, 28 DEG C of constant temperature culture 70 h, media surface covers with aspergillus oryzae spore, namely obtains Mucor kind bent.
(3) preparation of Mucor Cheng Qu: aseptically bent for the Mucor kind in step (2) 60 g are inoculated on the pure dregs of beans culture medium of 5000 g, the bent inoculum concentration of its Mucor kind is 1.2 % of pure dregs of beans culture medium quality, carry out expansion to cultivate, 28 DEG C of constant temperature culture 70 h, obtain Mucor Cheng Qu;
(4) preparation of aspergillus oryzae Cheng Qu: preparation dregs of beans flour culture medium: be that 8.5:1.5 takes dregs of beans 1700 g and flour 300 g respectively by the mass ratio of dregs of beans and flour, mixing, adds 1800 g water in the mixture, mixing, sterilizing 30min under 0.1 MPa condition, is cooled to room temperature.The aspergillus oryzae spore that step (1) has activated is accessed one bottle of above-mentioned culture medium, constant temperature culture 48h at temperature is 33 DEG C, obtain aspergillus oryzae kind bent, bent for the gained aspergillus oryzae kind amount by 2/1000ths is inoculated on dregs of beans flour culture medium and expands cultivation, constant temperature culture 48h at temperature is 33 DEG C, media surface covers with aspergillus oryzae spore, obtains aspergillus oryzae Cheng Qu;
(5) be that 7:3 takes Mucor and becomes bent 4000 g to become bent 1714 g mixing with aspergillus oryzae by Mucor Cheng Qu and the mass ratio of aspergillus oryzae Cheng Qu, must become bent material, add 5714g water, then add 800 g salt, mixing in the bent material of one-tenth, 45 DEG C of sealed fermentings 35 days, obtain sauce unstrained spirits;
(6) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, in dip, add the diatomite of 0.3%, stir, be heated rapidly to 80 DEG C, be cooled to left at room temperature 10 h, obtain the light color soy sauce dip of clarification.
Embodiment 4
(1) activated spawn: prepare PDA culture medium by the method described in embodiment 1,121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, be cooled to room temperature, under aseptic conditions Aspergillus sojae and Zygosaccharomyces rouxii bacterial classification are inoculated on PDA slant medium respectively, make aspergillus oryzae constant temperature culture 72 h at temperature is 32 DEG C; Mucor is 28 DEG C of constant temperature culture 48h in temperature, and its inclined-plane all overgrows with spore;
(2) preparation of Mucor kind song: prepare pure dregs of beans culture medium: be that 1:1.1 takes dregs of beans 200 g and water 220 g respectively by the mass ratio of dregs of beans and water, mix, be sub-packed in respectively in several 50 ml triangular flasks, under 0.1MPa condition, sterilizing 30min, is cooled to room temperature for subsequent use; Got by the Mucor spore that step (1) has activated on pure dregs of beans culture medium that a ring is inoculated in 50ml triangular flask, 29 DEG C of constant temperature culture 65 h, obtain Mucor kind bent.
(3) preparation of Mucor Cheng Qu: aseptically bent for the Mucor kind in step (2) 200 g are inoculated on the pure dregs of beans culture medium of 10000g, the bent inoculum concentration of its Mucor kind is 2% of pure dregs of beans culture medium quality, carry out expansion to cultivate, 29 DEG C of constant temperature culture 65 h, obtain Mucor Cheng Qu;
(4) preparation of aspergillus oryzae Cheng Qu: preparation dregs of beans flour culture medium: be that 8.5:1.5 takes dregs of beans 850 g and flour 150 g respectively by the mass ratio of dregs of beans and flour, mixing, adds 1000 g water in the mixture, mixing, sterilizing 30min under 0.1 MPa condition, is cooled to room temperature.The aspergillus oryzae spore that step (1) has activated is accessed one bottle of above-mentioned culture medium, constant temperature culture 72h at temperature is 31 DEG C, obtain aspergillus oryzae kind bent, expansion cultivation on dregs of beans flour culture medium is inoculated in by the amount of one thousandth point five by bent for gained aspergillus oryzae kind, constant temperature culture 72h at temperature is 31 DEG C, obtains aspergillus oryzae Cheng Qu;
(5) be that 9:1 takes Mucor and becomes bent 9000 g to become bent 1000 g mixing with aspergillus oryzae by Mucor Cheng Qu and the mass ratio of aspergillus oryzae Cheng Qu, bent material must be become, take 10000 g water, add 1400 g salt to dissolve, then add in bent material, stir, 38 DEG C of sealed fermentings 45 days, obtain sauce unstrained spirits;
(6) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, in dip, add the diatomite of 0.3%, stir, be heated rapidly to 80 DEG C, be cooled to left at room temperature 10 h, obtain light color soy sauce.
Embodiment 5
(1) activated spawn: prepare PDA culture medium by the method described in embodiment 1,121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, be cooled to room temperature, under aseptic conditions by Zygosaccharomyces rouxii strain inoculation on PDA slant medium, be 28 DEG C of constant temperature culture 48h in temperature, its inclined-plane all covers with dense mycelia and spore;
(2) preparation of Mucor kind song: prepare pure dregs of beans culture medium: be that 1:1.1 takes dregs of beans 150 g and water 165 g respectively by the mass ratio of dregs of beans and water, mix, be sub-packed in respectively in several 50 ml triangular flasks, under 0.1MPa condition, sterilizing 30min, is cooled to room temperature for subsequent use; Got by the Mucor spore that step (1) has activated on pure dregs of beans culture medium that a ring is inoculated in 50ml triangular flask, 28 DEG C of constant temperature culture 72 h, obtain Mucor kind bent.
(3) preparation of Mucor Cheng Qu: aseptically bent for the Mucor kind in step (2) 200g is inoculated on the pure dregs of beans culture medium of 10000g, the bent inoculum concentration of its Mucor kind is 2% of pure dregs of beans culture medium quality, carry out expansion to cultivate, 28 DEG C of constant temperature culture 65 h, obtain Mucor Cheng Qu;
(4) ratio being 1:1.2 in Mucor Cheng Qu and the mass ratio of water takes Mucor and becomes bent 8000 g and water 9600 g to mix, then adds 1232 g salt, stirs, and 42 DEG C of sealed fermentings 40 days, obtain sauce unstrained spirits;
(5) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, dip is at room temperature staticly settled clarification 24 h, the dip of clarification is heated rapidly to 80 DEG C of sterilizings, obtains light color soy sauce.
Embodiment 6
(1) activated spawn: prepare PDA culture medium by the method described in embodiment 1,121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, be cooled to room temperature, under aseptic conditions Mucor racemosus bacterial classification is inoculated on PDA slant medium, be 28 DEG C of constant temperature culture 48h in temperature, its inclined-plane all covers with spore;
(2) preparation of Mucor kind song: prepare pure dregs of beans culture medium: be that 1:1.2 takes dregs of beans 100 g and water 120 g respectively by the mass ratio of dregs of beans and water, mix, be sub-packed in respectively in several 50 ml triangular flasks, under 0.1MPa condition, sterilizing 30min, is cooled to room temperature for subsequent use; Got by the Mucor spore that step (1) has activated on pure dregs of beans culture medium that a ring is inoculated in 50ml triangular flask, 29 DEG C of constant temperature culture 72 h, obtain Mucor kind bent.
(3) preparation of Mucor Cheng Qu: aseptically bent for the Mucor kind in step (2) 150 g are inoculated on the pure dregs of beans culture medium of 15000 g, the bent inoculum concentration of its Mucor kind is 1% of pure dregs of beans culture medium quality, carry out expansion to cultivate, 29 DEG C of constant temperature culture 72h, obtain Mucor Cheng Qu;
(4) be that 1:0.8 takes Mucor and becomes bent 12000 g and water 9600 g to mix by Mucor Cheng Qu and the mass ratio of water, then add 1512 g salt, stir, 38 DEG C of sealed fermentings 45 days, obtain sauce unstrained spirits;
(5) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, in dip, add the diatomite of 0.3%, stir, be heated rapidly to 80 DEG C, be cooled to left at room temperature 10 h, obtain light color soy sauce.
Embodiment 7
(1) activated spawn: prepare PDA culture medium by the method described in embodiment 1,121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, be cooled to room temperature, under aseptic conditions Mucor racemosus bacterial classification is inoculated on PDA slant medium, be 28 DEG C of constant temperature culture 48h in temperature, its inclined-plane all covers with spore;
(2) preparation of Mucor kind song: prepare pure dregs of beans culture medium: be that 1:1 takes dregs of beans and each 100 g of water respectively by the mass ratio of dregs of beans and water, mix, be sub-packed in multiple 50 ml triangular flasks, under 0.1MPa condition, sterilizing 30 min, is cooled to room temperature for subsequent use; Got by the Mucor spore that step (1) has activated on pure dregs of beans culture medium that a ring is inoculated in 50 ml triangular flasks, stir, 26 DEG C of constant temperature culture 48 h, cover with Mucor mycelia in culture medium, media surface covers with spore, namely obtains Mucor kind bent.
(3) preparation of Mucor Cheng Qu: aseptically bent for the Mucor kind in step (2) 25 g are inoculated on the pure dregs of beans culture medium of 5000 g, the bent inoculum concentration of its Mucor kind is 0.5% of pure dregs of beans culture medium quality, the bed of material that 1-3 cm is thick is paved in koji tray, 26 DEG C of constant temperature culture 76 h, obtain Mucor Cheng Qu;
(4) preparation of aspergillus oryzae Cheng Qu: preparation dregs of beans flour culture medium: be that 9:1 takes dregs of beans 500 g and flour 55 g respectively by the mass ratio of dregs of beans and flour, mixing, adds 444 g water in the mixture, mixing, under 0.1 MPa condition, sterilizing 30 min, is cooled to room temperature.In the aspergillus oryzae spore access 50ml triangular flask culture medium that step (1) has been activated, constant temperature culture 40 h at temperature is 31 DEG C, obtain aspergillus oryzae kind bent, bent for the gained aspergillus oryzae kind amount by 2/1000ths is inoculated on dregs of beans flour culture medium and expands cultivation, 40 h are cultivated at temperature is 31 DEG C, media surface covers with aspergillus oryzae spore, obtains aspergillus oryzae Cheng Qu;
(5) be that 9:1 takes Mucor and becomes bent 4000 g to become bent 440 g mixing with aspergillus oryzae by Mucor Cheng Qu and the mass ratio of aspergillus oryzae Cheng Qu, bent material must be become, becoming the water adding 8880 g in bent material, add the salt of 932 g again, stir, 40 DEG C of sealed fermentings 38 days, obtain sauce unstrained spirits;
(6) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, dip is at room temperature staticly settled clarification 24 h, the dip of clarification is heated rapidly to 80 DEG C of sterilizings, obtains light color soy sauce.
Comparative example 1
(1) activated spawn: prepare PDA culture medium by the method described in embodiment 1,121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, be cooled to room temperature, under aseptic conditions aspergillus oryzae bacterial classification 3042 is inoculated on PDA slant medium, make its constant temperature culture 72 h at temperature is 32 DEG C, inclined-plane covers with spore.
(2) the bent preparation with becoming song of aspergillus oryzae kind: preparation dregs of beans flour culture medium: 8.5:1.5 takes dregs of beans 2000 g and flour 352 g respectively, and mixing, adds 2352g water in the mixture, and mixing, sterilizing 30min under 0.1 MPa condition, is cooled to room temperature.The aspergillus oryzae spore that step (1) has activated is accessed one bottle of above-mentioned culture medium, 72h is cultivated at temperature is 32 DEG C, obtain aspergillus oryzae kind bent, bent for the gained aspergillus oryzae kind amount by 2/1000ths is inoculated on dregs of beans flour culture medium and expands cultivation, 72h is cultivated at temperature is 32 DEG C, media surface covers with aspergillus oryzae spore, obtains aspergillus oryzae Cheng Qu;
(5) take aspergillus oryzae and become bent 4000 g, add 4800 g water in 1:1.2 ratio, then add 616 g salt, stir, 41 DEG C of sealed fermentings 42 days, obtain sauce unstrained spirits;
(6) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, then in dip, add the diatomite of 0.4%, stir, be heated rapidly to 80 DEG C, be cooled to left at room temperature 8 h, obtain clarification dip.
Comparative example 2
(1) activated spawn: prepare PDA culture medium by the method described in embodiment 1,121 DEG C of sterilizings 30 minutes, take out test tube pendulum inclined-plane, be cooled to room temperature, under aseptic conditions aspergillus oryzae bacterial classification 3042 is inoculated on PDA slant medium, make its constant temperature culture 72 h at temperature is 32 DEG C, inclined-plane covers with spore.
(2) aspergillus oryzae kind is bent and becomes the preparation of song: prepare dregs of beans flour culture medium: be that 8:2 takes dregs of beans 2000 g and flour 500 g respectively by the mass ratio of dregs of beans and flour, mixing, adds 2000g water in the mixture, mixing, sterilizing 30min under 0.1 MPa condition, is cooled to room temperature.The aspergillus oryzae spore that step (1) has activated is accessed one bottle of above-mentioned culture medium, 72h is cultivated at temperature is 32 DEG C, obtain aspergillus oryzae kind bent, bent for the gained aspergillus oryzae kind amount by 3/1000ths is inoculated on dregs of beans flour culture medium and expands cultivation, 72h is cultivated at temperature is 32 DEG C, media surface covers with aspergillus oryzae spore, obtains aspergillus oryzae Cheng Qu;
(5) take aspergillus oryzae and become bent 4000 g, add 7200 g water in 1:1.8 ratio, then add 784 g salt, stir, 45 DEG C of sealed fermentings 38 days, obtain sauce unstrained spirits;
(6) with 30 order nylon wires, sauce unstrained spirits is hung filter and drench oil, obtain dip, in dip, add the diatomite of 0.3%, stir, be heated rapidly to 80 DEG C, be cooled to left at room temperature 12 h, obtain clarification dip.
The physical and chemical index of the light color soy sauce that embodiment 8 the present invention brewages is investigated
Experimental technique: with the soy sauce prepared by embodiment of the present invention 1-6 and comparative example for detecting sample.
Amino nitrogen and full nitrogen detection method: with reference to National Standard of the People's Republic of China, make soy sauce GB-18186-2000.
Testing result is in table 1.
Claims (9)
1. a brewing method for light color soy sauce, is characterized in that, comprises the following steps:
A aspergillus oryzae bacterial classification and mucor strain activate by () respectively, obtain aspergillus oryzae spore and Mucor spore;
B () prepares pure dregs of beans culture medium, sterilizing, and cooling, accesses described Mucor spore, cultivates 48-76h for 26-29 DEG C, obtains Mucor kind bent;
C described Mucor kind song is seeded on described pure dregs of beans culture medium and carries out expansion cultivation by (), cultivate 65-76h, obtain Mucor Cheng Qu for 26-29 DEG C; The inoculum concentration of described Mucor kind song is the 0.5-2% of pure dregs of beans culture medium quality;
(d) preparation dregs of beans flour culture medium, sterilizing, cooling, access described aspergillus oryzae spore, cultivate 40-72h for 31-33 DEG C, obtain aspergillus oryzae kind bent, described aspergillus oryzae kind song is inoculated on described dregs of beans flour culture medium and expands cultivation, cultivate 40-72h, obtain aspergillus oryzae Cheng Qu for 31-33 DEG C;
E Mucor Cheng Qu and aspergillus oryzae Cheng Qu is 10-7:0-3 mixing by () in mass ratio, must become bent material, and in described one-tenth song material, add water and salt, 38-45 DEG C of fermentation 35-45 days, obtains sauce unstrained spirits; The bent material of described one-tenth is 1:1-2.0 with the mass ratio of water; The interpolation quality of described salt is 7% of the bent material of described one-tenth and water gross mass;
F described sauce unstrained spirits is hung filter by (), obtain dip, is at room temperature clarified by described dip, filters, obtains light color soy sauce.
2. the brewing method of light color soy sauce according to claim 1, is characterized in that, the activation described in step (a) refers to and aspergillus oryzae bacterial classification and mucor strain is inoculated in respectively on PDA slant medium, makes aspergillus oryzae constant temperature culture 72 h at temperature is 32 DEG C; Mucor is made to be 28 DEG C of constant temperature culture 48 h in temperature.
3. the brewing method of light color soy sauce according to claim 1 and 2, is characterized in that, the described aspergillus oryzae bacterial classification of step (a) is aspergillus oryzae 3042.
4. the brewing method of light color soy sauce according to claim 1 and 2, is characterized in that, the described mucor strain of step (a) is the one in Zygosaccharomyces rouxii, Mucor racemosus or Mucor mucedo.
5. the brewing method of light color soy sauce according to claim 4, is characterized in that, the described mucor strain of step (a) is Zygosaccharomyces rouxii.
6. the brewing method of light color soy sauce according to claim 1, is characterized in that, step (b) and pure dregs of beans culture medium described in (c) are the culture medium of 1:0.8-1.2 mixed preparing in mass ratio by dregs of beans and water.
7. the brewing method of light color soy sauce according to claim 1, it is characterized in that, dregs of beans flour culture medium described in step (d) is by after dregs of beans and flour mixing, add the culture medium that water mixes, the mass ratio of described dregs of beans and flour is 8-9:2-1, and the mass ratio of described water and described dregs of beans and flour mixture is 0.8-1:1.
8. the brewing method of light color soy sauce according to claim 1, is characterized in that, step (b) and the sterilizing described in (d) refer to sterilizing 30min under 0.1MPa condition.
9. the brewing method of light color soy sauce according to claim 1, is characterized in that, step (b) and the cooling described in (d) refer to and be cooled to room temperature.
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