CN104719867A - Production technology for soybean paste - Google Patents
Production technology for soybean paste Download PDFInfo
- Publication number
- CN104719867A CN104719867A CN201510127566.5A CN201510127566A CN104719867A CN 104719867 A CN104719867 A CN 104719867A CN 201510127566 A CN201510127566 A CN 201510127566A CN 104719867 A CN104719867 A CN 104719867A
- Authority
- CN
- China
- Prior art keywords
- production technology
- quyi
- sort
- flour
- soya
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 39
- 244000068988 Glycine max Species 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 7
- 241001330002 Bambuseae Species 0.000 claims description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 7
- 239000011425 bamboo Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000019784 crude fat Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 201000011510 cancer Diseases 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 abstract description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 2
- 235000008696 isoflavones Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 230000035800 maturation Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production technology for soybean paste, and relates to the technical field of production of edible soybean paste. Original taste paste is prepared from high-quality soybeans, flour, edible salt and water by performing immersion, stewing, inoculation, starter making and fermentation. The process of the production technology is simple and reasonable, and the soybean paste is convenient to prepare; a product is high in stability and uniform and consistent in color, and the sauce flavor is unique. In the production process, no other additives are added, so that a special substance, such as isoflavone, in the soybeans can be prevented from being damaged; the product has the characteristics of sauce flavor and reducing sugar; after a customer eats the soybean paste, the growth of malignant tumors can be alleviated and even suppressed.
Description
Technical field
The present invention relates to the production technical field of edible soya sauce.
Background technology
Soya sauce is a kind of daily life flavouring, and be inseparable with the life of consumer, along with expanding economy, consumer improves constantly food safety requirements, and people extraordinarily pay close attention to the product adding other harmful additive in soya sauce production process in the past.
And the production line of the common soya sauce in market is: immersion-boiling-inoculation-koji-Rapid Fermentation-add multiple additives allotment--sterilizing-packaging, because fermentation time is short, main dependence a large amount of additive allotment form, color is nature not, and edible or too much eating is unfavorable for health for a long time.
Summary of the invention
The production technology of the soya sauce of the present invention seeks to propose a kind ofly to produce safely without the need to additive, guaranteeing the quality.
The present invention includes following steps:
1) steaming: by soybean soaking after 7 ~ 8 hours under normal temperature, adopts the boiling 8 ~ 10 minutes in 125 ± 2 DEG C of environment of 0.1 ~ 0.12MPa steam;
2) inoculate: after flour is mixed with the sort of quyi, mix with soya bean after the boiling of cooling;
3) koji: postvaccinal material is split in a bamboo section, the environment being then placed in 18 ± 2 DEG C is cultivated 36 ± 0.5 hours, obtains the sort of quyi;
4) ferment: the sort of quyi mixed with salt solution and be placed in vat, weather exposure 180 to 200 days, turns over cylinder therebetween at least five times;
5) sterilizing: extract the soya sauce be fermented into out sterilizing;
6) pack: be placed on filling for the soya sauce sealing after sterilizing in dry environment.
The protein content of soya bean of the present invention is: 35 ~ 40%, crude fat content 12 ~ 20%, carbohydrate content 20 ~ 30%, water content <8%.
The present invention adopts good quality soybeans, flour, salt, water, is prepared into original flavor sauce after immersion, boiling, inoculation, koji, zymotechnique.Production process of the present invention is simple, rationally, convenient preparation, product stability is good, and uniform color is consistent, and sauce fragrance is unique.The present invention does not add other additive in process of production, and particular matter isoflavones components contained in soybean can be kept not to be destroyed, and the feature that product has " sauce fragrance, reduced sugar ", can slow down the growth even suppressing malignant tumour after consumer eats.
In addition, the mixing quality ratio of soya bean of the present invention, flour, salt and water is 50 ~ 60: 10 ~ 15: 30 ~ 35: 5 ~ 10.This proportioning better can increase quality and the mouthfeel thereof of soya sauce, especially particularly outstanding in sauce fragrance and delicate flavour.
Normally can cultivate at this temperature in order to ensure the sort of quyi, the soya bean and flour that are cooled to 35 ~ 38 DEG C are mixed with the sort of quyi.
In described step 3), the thickness being split in the mixture in a bamboo section is 5 ± 0.5cm.This thickness gas permeability is functional, and constant-temperature moisture-keeping, suitable thickness can keep mixture to be issued to constant-temperature moisture-keeping effect in ventilative situation, and the blocked up growth that there will be grog phenomenon and be unfavorable for bacterial classification, suitable thickness is more conducive to the sort of quyi and grows in bamboo plaque.
Detailed description of the invention
One, raw material prepares
Each raw material is taken respectively with following table:
| Title material | Unit (kg) |
| Soya bean | 50～60 |
| Flour | 10～15 |
| Salt | 30～35 |
| Water | 5～10 |
The soyabean protein content selected is: 35 ~ 40%, and crude fat content is 12 ~ 20%, and carbohydrate content is 20 ~ 30%, water content <8%.
Two, prepare
1. steaming: soak under first for soya bean normal temperature 7 ~ 8 hours, adopt 0.1 ~ 0.12MPa steam about 125 DEG C boilings 8 ~ 10 minutes.
2. inoculate: after being mixed with the sort of quyi by flour, uniform stirring together with the soya bean being cooled to 35 ~ 38 DEG C, guarantees that soya bean surface speckles with even flour.
3. koji: be split in by postvaccinal material in every bamboo section, thickness remains on about 5cm, be then placed in about 18 DEG C kojis, take out a bamboo section until cultivation after 36 hours, the sort of quyi is successfully prepared.
4. ferment: the salt solution being 20 by the sort of quyi prepared and Baume degrees (° B é) mixes and is placed in vat, often need turn over cylinder, through weather exposure 180 to 200 angel soya sauce maturation.
5. sterilizing: the soya sauce of maturation is evacuated to bottling department, the sterilizing of economy-combat sauce sterilizer.
6. check: test with reference to national standard " making soy sauce " GB18186-2000< high-salt dilute >.
7. pack: sealing after the soya sauce metering after sterilizing be filled in aseptic box, then be packaged into successively in carton, warehouse-in is placed in dry environment.
Claims (5)
1. a kind of production technology of soya sauce, is characterized in that comprising the following steps:
1) steaming: by soybean soaking after 7 ~ 8 hours under normal temperature, adopts the boiling 8 ~ 10 minutes in 125 ± 2 DEG C of environment of 0.1 ~ 0.12MPa steam;
2) inoculate: after flour is mixed with the sort of quyi, mix with soya bean after the boiling of cooling;
3) koji: postvaccinal material is split in a bamboo section, the environment being then placed in 18 ± 2 DEG C is cultivated 36 ± 0.5 hours, obtains the sort of quyi;
4) ferment: the sort of quyi mixed with salt solution and be placed in vat, weather exposure 180 to 200 days, turns over cylinder therebetween at least five times;
5) sterilizing: extract the soya sauce be fermented into out sterilizing;
6) pack: be placed on filling for the soya sauce sealing after sterilizing in dry environment.
2. production technology according to claim 1, is characterized in that the protein content of described soya bean is: 35 ~ 40%, crude fat content 12 ~ 20%, carbohydrate content 20 ~ 30%, water content <8%.
3. production technology according to claim 1 or 2, it is characterized in that described soya bean, flour, salt and water mixing quality ratio be 50 ~ 60: 10 ~ 15: 30 ~ 35: 5 ~ 10.
4. production technology according to claim 1 or 2, is characterized in that the soya bean and flour that are cooled to 35 ~ 38 DEG C to mix with the sort of quyi.
5. production technology according to claim 1 or 2, is characterized in that in described step 3), and the thickness being split in the mixture in a bamboo section is 5 ± 0.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510127566.5A CN104719867A (en) | 2015-03-24 | 2015-03-24 | Production technology for soybean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510127566.5A CN104719867A (en) | 2015-03-24 | 2015-03-24 | Production technology for soybean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719867A true CN104719867A (en) | 2015-06-24 |
Family
ID=53444730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510127566.5A Pending CN104719867A (en) | 2015-03-24 | 2015-03-24 | Production technology for soybean paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719867A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
| CN105053871A (en) * | 2015-07-18 | 2015-11-18 | 辽宁石油化工大学 | Making method of monascus and black bean thick broad-bean sauce |
| CN106235023A (en) * | 2016-09-24 | 2016-12-21 | 安徽咱家田生态农业有限公司 | A kind of preparation method of soya sauce |
| CN108236076A (en) * | 2017-12-07 | 2018-07-03 | 烟台万科食品有限公司 | Soya sauce production technology |
| CN108651854A (en) * | 2018-05-03 | 2018-10-16 | 湖北工业大学 | A kind of preparation method of low AGEs soya sauces |
| CN109548889A (en) * | 2018-12-29 | 2019-04-02 | 金菜地食品股份有限公司 | One grows tea dry and halogen oil production method |
| CN109717380A (en) * | 2017-10-30 | 2019-05-07 | 广东美味鲜调味食品有限公司 | A kind of soya sauce and preparation method thereof of no added preservative |
| CN111938087A (en) * | 2020-08-31 | 2020-11-17 | 杨金锁 | Sour soybean paste and production process thereof |
-
2015
- 2015-03-24 CN CN201510127566.5A patent/CN104719867A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
| CN105029249B (en) * | 2015-06-25 | 2018-11-16 | 天津科技大学 | A kind of preparation method of environmental protection low-cost nutrition soya sauce |
| CN105053871A (en) * | 2015-07-18 | 2015-11-18 | 辽宁石油化工大学 | Making method of monascus and black bean thick broad-bean sauce |
| CN106235023A (en) * | 2016-09-24 | 2016-12-21 | 安徽咱家田生态农业有限公司 | A kind of preparation method of soya sauce |
| CN109717380A (en) * | 2017-10-30 | 2019-05-07 | 广东美味鲜调味食品有限公司 | A kind of soya sauce and preparation method thereof of no added preservative |
| CN108236076A (en) * | 2017-12-07 | 2018-07-03 | 烟台万科食品有限公司 | Soya sauce production technology |
| CN108651854A (en) * | 2018-05-03 | 2018-10-16 | 湖北工业大学 | A kind of preparation method of low AGEs soya sauces |
| CN109548889A (en) * | 2018-12-29 | 2019-04-02 | 金菜地食品股份有限公司 | One grows tea dry and halogen oil production method |
| CN111938087A (en) * | 2020-08-31 | 2020-11-17 | 杨金锁 | Sour soybean paste and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |
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| WD01 | Invention patent application deemed withdrawn after publication |