CN105249415A - Production process of paste-fragrant fresh soybean sauce - Google Patents
Production process of paste-fragrant fresh soybean sauce Download PDFInfo
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- CN105249415A CN105249415A CN201510753920.5A CN201510753920A CN105249415A CN 105249415 A CN105249415 A CN 105249415A CN 201510753920 A CN201510753920 A CN 201510753920A CN 105249415 A CN105249415 A CN 105249415A
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Abstract
The invention discloses a production process of paste-fragrant fresh soybean sauce. The production process of the paste-fragrant fresh soybean sauce comprises the following steps: (1) steaming defatted soybean, cooling, roasting wheat, smashing, mixing the smashed wheat with the cooled defatted soybean, inoculating aspergillus oryzae for preparing finished koji; (2) adding saline water into the finished koji, fermenting for 1-12 months and generating soybean paste after maturation, wherein one part of the soybean paste is used for extracting the conventional soybean sauce; (3) finely grinding the soybean paste in a physical grinding manner, and then adding the ground soybean paste into the conventional soybean sauce, wherein the ground soybean paste has strong paste fragrance and contains abundant taste substances; and (4) combining with 1-12-month conventional soybean sauce, adding other auxiliary materials, blending, and boiling, thus obtaining the soybean sauce product with strong paste fragrance, abundant tastes and thick body. The production process of the paste-fragrant fresh soybean sauce has the advantages that the 1-12-month conventional soybean sauce is mixed with 1-12-month soybean paste, so that the soybean sauce has strong paste fragrance, abundant tastes and thick body, the soybean sauce product is full in fragrance and fine, smooth, soft and pure in taste, and food can be wrapped more easily due to the thick body.
Description
Technical field
The present invention relates to a kind of technique of thick soy sauce seasoning, particularly relate to the process for making of the fragrant fresh soy sauce of sauce of fragrant, the abundant flavour of a kind of strong sauce and dense thick figure.
Background technology
Traditional make soy sauce be with soybean or defatted soybean, with wheat or wheat bran for raw material, the liquid flavoring with special color that fermentable is made.Soy sauce allocating technology in the market, by means of only conventional soy sauce, adds general food batching and additive, to obtain necessary fragrance and flavour.
Traditional both parties in a lawsuit's soy sauce is not because lacking stronger sauce perfume, abundanter flavour and denseer thick figure containing beans sauce.Thus, existing soy sauce technique still needs the necessity improving its formula further.
Summary of the invention
The object of the invention is to, the process for making of the fragrant fresh soy sauce of a kind of sauce is provided, make its can produce a kind of sauce aromatic strongly fragrant, flavour enriches, figure dense thick, salt content is low, zero soy sauce seasoning adding essence and flavoring agent and pigment.
The object of the invention to solve the technical problems realizes by the following technical solutions.The process for making of the fragrant fresh soy sauce of a kind of sauce proposed according to the present invention, comprises the following steps:
1) by defatted soybean through cooking cooling, wheat carries out roasting pulverizing, and by pulverize after wheat combination cooling after defatted soybean, access aspergillus oryzae make into song;
2) ferment at above-mentioned Cheng Quzhong interpolation salt solution and saccharomycete, fermentation 1-12 month ripe rear generation beans sauce, wherein a part is for extracting conventional soy sauce;
3), after beans sauce is levigate by the mode of physical grinding, be added into conventional soy sauce, fine grinding beans sauce has the fragrant and abundant taste substance of strong sauce;
4) coordinate 1-12 month conventional soy sauce, and add other auxiliary material, allocate together, boiling, obtain sauce aromatic strongly fragrant, flavour enriches, the dense thick soy sauce of figure.
The process for making of the fragrant fresh soy sauce of sauce of the present invention, step 1) in, defatted soybean, wheat are by weight the ratio mixing being 70%:30% or 60%:40% or 50%:50%, defatted soybean is added water in digester moistening after carry out boiling, cook rear pressure release, cooling, discharging, wheat is carried out high temperature roasts, lowers the temperature, after abrasive dust with boil after defatted soybean mix, then to inoculate, koji.
The process for making of the fragrant fresh soy sauce of sauce of the present invention, the temperature that described wheat high temperature roasts is at 300-330 DEG C; Be cooled to 40 DEG C; Described wheat consumption 30-50%, the consumption of described defatted soybean is 50-70%; Aspergillus oryzae consumption 0.04-0.06%.
The process for making of the fragrant fresh soy sauce of sauce of the present invention, step 2) in, the mixed salt 1-2.4 of the wheat+defatted soybean total amount (doubly), fermentation, ferment adds saccharomycete (0.1-0.5%) in 30 days and continues fermentation, when the fermentation individual month after ripening of 1-12 that expires is beans sauce; Beans sauce extracts conventional soy sauce through physical squeezing, and part beans sauce, after physical grinding, forms fine grinding beans sauce.
The process for making of the fragrant fresh soy sauce of sauce of the present invention, described fine grinding beans sauce mixes (beans sauce content is 8-13%) according to after the weight percent of 1%-30% with conventional soy sauce, the granule foreigns such as wheat skin are screened out through screen cloth, TRANSIENT HIGH TEMPERATURE sterilizing is carried out again through UHT, then add yeast extract, flavoring agent, sweetener etc. and other auxiliary material enriches its flavour, add xanthans and stablize soy sauce figure.
The process for making of the fragrant fresh soy sauce of sauce of the present invention, mix by weight percentage: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt, 0.2%I+G, 0.1% xanthans, 0.08% potassium sorbate, 15.32% water, lower the temperature after 20 minutes through 80 DEG C of boilings.
The process for making of the fragrant fresh soy sauce of sauce of the present invention, also comprises step 5),
And then sterilizing, interpolation alcohol, bottled, inspection; The soy sauce obtained thus has strong soy sauce fragrance, abundant flavour and dense thick soy sauce figure.
By technique scheme, tool of the present invention has the following advantages and Advantageous Effects:
1) the present invention obtain a kind of sauce aromatic strongly fragrant, flavour enriches, the dense thick soy sauce seasoning of figure, belongs to domestic initiation.
2) sauce aromatic strongly fragrant, flavour enriches, figure dense thick, salt content is low, zero soy sauce seasoning adding essence and flavoring agent and pigment.
3) 1-12 month conventional soy sauce and add the preparation technology of 1-12 month beans sauce, makes soy sauce have fragrant, the abundant flavour of strong sauce and dense thick figure, makes product fragrance pure, delicate mouthfeel, soft, pure, and dense thick figure more easily wraps up food
Accompanying drawing explanation
Fig. 1 is the process for making flow chart of the fragrant fresh soy sauce of a kind of sauce of the present invention.
Detailed description of the invention
The present invention with defatted soybean, wheat for raw material, beans sauce and conventional soy sauce is made through boiling, stir-fry wheat, koji, fermentation, then beans sauce is carried out physical grinding, conventional soy sauce is added into after levigate, and add other auxiliary material, prepare a kind of sauce aromatic strongly fragrant, flavour enriches, figure denseer thick, salt content is low, zero soy sauce adding essence and flavoring agent and pigment.
Specifically, in actual production, to be roasted by defatted soybean and the wheat of milling mixes after boiling with high temperature, obtain beans sauce and conventional soy sauce through inoculation, koji, fermenting-ripening, beans sauce has the fragrant and abundant flavour of strong sauce.Beans sauce adds in conventional soy sauce after fine grinding, through screening removal of impurities, UHT sterilizing, adds yeast extract, flavoring agent, xanthans, alcohol makes soy sauce, through bottled, inspection obtain a kind of sauce aromatic strongly fragrant, flavour enriches, the dense thick soy sauce seasoning of figure.
Preparation method of the present invention specifically comprises the following steps:
1) defatted soybean, wheat are by weight the ratio mixing being 1:1 ~ 7:3, defatted soybean is added water in digester moistening after carry out boiling, cook rear pressure release, cooling, discharging, by weight ratio be the wheat of 30-50% carry out 300-330 DEG C of high temperature roast, be cooled to about 40 DEG C, after abrasive dust with boil after 50-70% defatted soybean mix;
2) (the 1-2.4 mixed salt doubly that interpolation accounts for wheat and defatted soybean total amount ferments then to inoculate (aspergillus oryzae consumption 0.04-0.06%), koji, ferment and add saccharomycete in 30 days and continue fermentation, when fermentation 1-12 month after ripening that expire is beans sauce;
3) beans sauce extracts conventional soy sauce (beans sauce content is 8-13%) through physical squeezing, part beans sauce is after physical grinding, form fine grinding beans sauce, after fine grinding beans sauce mixes according to the weight percent of 1%-30% (preferable range 1%-10%) with conventional soy sauce (beans sauce content is 8-13%), the granule foreigns such as wheat skin are screened out through screen cloth, TRANSIENT HIGH TEMPERATURE sterilizing is carried out again through UHT, then add yeast extract, flavoring agent, sweetener and other auxiliary material and enrich its flavour, add xanthans and stablize soy sauce figure;
4) and then sterilizing, interpolation alcohol, bottled, inspection.The soy sauce obtained thus has strong soy sauce fragrance, abundant flavour and dense thick soy sauce figure.
Below by concrete preferred embodiment by reference to the accompanying drawings or effect test example, content of the present invention is described in further detail, but the present invention is not limited in following embodiment.
embodiment 1
Batching (percentage by weight %): defatted soybean 70%, wheat 30%.
A preparation method for the fragrant fresh soy sauce of sauce, comprises following processing step:
1) defatted soybean is added water in digester moistening after carry out boiling, cook rear pressure release, cooling, discharging; Wheat is carried out high temperature roasts, lowers the temperature, after abrasive dust with boil after defatted soybean mix, then inoculation, koji, mixed salt, input fermentation tank starts fermentation, ferment to add saccharomycete in 30 days and continue fermentation, when the expired after ripening in 6 months of fermentation is beans sauce.
2) beans sauce extracts conventional soy sauce through physical squeezing, part beans sauce is after physical grinding, form fine grinding beans sauce, fine grinding beans sauce mixes with 1:10 ratio with conventional soy sauce, the granule foreigns such as wheat skin are screened out through 60 order filter screens, filtrate stirs, then carries out TRANSIENT HIGH TEMPERATURE (115 DEG C, 25 seconds) sterilizing through UHT and obtain mixed liquor.
3) mix by weight percentage: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt, 0.2%I+G, 0.1% xanthans, 0.08% potassium sorbate, 15.32% water, lower the temperature after 20 minutes through 80 DEG C of boilings, add 4% alcohol, stir.
4) then bottled, inspection, the fragrant fresh soy sauce of the soy sauce finished product sauce obtained thus.The fragrant fresh soy sauce of sauce has strong soy sauce fragrance, abundant flavour and dense thick soy sauce figure.
embodiment 2
Batching (percentage by weight %): defatted soybean 60%, wheat 40%
A preparation method for the fragrant fresh soy sauce of sauce, comprises following processing step:
1) defatted soybean is added water in digester moistening after carry out boiling, cook rear pressure release, cooling, discharging; Wheat is carried out high temperature roasts, lowers the temperature, after abrasive dust with boil after defatted soybean mix, then inoculation, koji, mixed salt, input fermentation tank starts fermentation, ferment to add saccharomycete in 30 days and continue fermentation, when the expired after ripening in 3 months of fermentation is beans sauce.
2) beans sauce extracts conventional soy sauce through physical squeezing, part beans sauce is after physical grinding, form fine grinding beans sauce, fine grinding beans sauce mixes with 1:9 ratio with conventional soy sauce, the granule foreigns such as wheat skin are screened out through 60 order filter screens, filtrate stirs, then carries out TRANSIENT HIGH TEMPERATURE (115 DEG C, 25 seconds) sterilizing through UHT and obtain mixed liquor.
3) mix by weight percentage: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt, 0.2%I+G, 0.1% xanthans, 0.08% potassium sorbate, 15.32% water, lower the temperature after 20 minutes through 80 DEG C of boilings, add 4% alcohol, stir.
4) then bottled, inspection, the fragrant fresh soy sauce of the soy sauce finished product sauce obtained thus.The fragrant fresh soy sauce of sauce has strong soy sauce fragrance, abundant flavour and dense thick soy sauce figure.
embodiment 3
Batching (percentage by weight %): defatted soybean 50%, wheat 50%
A preparation method for the fragrant fresh soy sauce of sauce, comprises following processing step:
1) defatted soybean is added water in digester moistening after carry out boiling, cook rear pressure release, cooling, discharging; Wheat is carried out high temperature roasts, lowers the temperature, after abrasive dust with boil after defatted soybean mix, then inoculation, koji, mixed salt, input fermentation tank starts fermentation, ferment to add saccharomycete in 30 days and continue fermentation, when the expired after ripening in 6 months of fermentation is beans sauce.
2) beans sauce extracts conventional soy sauce through physical squeezing, part beans sauce is after physical grinding, form fine grinding beans sauce, fine grinding beans sauce mixes with 1:4 ratio with conventional soy sauce, the granule foreigns such as wheat skin are screened out through 60 order filter screens, filtrate stirs, then carries out TRANSIENT HIGH TEMPERATURE (115 DEG C, 25 seconds) sterilizing through UHT and obtain mixed liquor.
3) mix by weight percentage: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt, 0.2%I+G, 0.1% xanthans, 0.08% potassium sorbate, 15.32% water, lower the temperature after 20 minutes through 80 DEG C of boilings, add 4% alcohol, stir.
4) then bottled, inspection, the fragrant fresh soy sauce of the soy sauce finished product sauce obtained thus.The fragrant fresh soy sauce of sauce has strong soy sauce fragrance, abundant flavour and dense thick soy sauce figure.。
embodiment 4
Batching (percentage by weight %): defatted soybean 70%, wheat 30%
A preparation method for the fragrant fresh soy sauce of sauce, comprises following processing step:
1) defatted soybean is added water in digester moistening after carry out boiling, cook rear pressure release, cooling, discharging; Wheat is carried out high temperature roasts, lowers the temperature, after abrasive dust with boil after defatted soybean mix, then inoculation, koji, mixed salt, input fermentation tank starts fermentation, ferment to add saccharomycete in 30 days and continue fermentation, when the expired after ripening in 8 months of fermentation is beans sauce.
2) beans sauce extracts conventional soy sauce through physical squeezing, part beans sauce is after physical grinding, form fine grinding beans sauce, fine grinding beans sauce mixes with 1:8 ratio with conventional soy sauce, the granule foreigns such as wheat skin are screened out through 60 order filter screens, filtrate stirs, then carries out TRANSIENT HIGH TEMPERATURE (120 DEG C, 25 seconds) sterilizing through UHT and obtain mixed liquor.
3) mix by weight percentage: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt, 0.2%I+G, 0.1% xanthans, 0.08% potassium sorbate, 15.32% water, lower the temperature after 20 minutes through 80 DEG C of boilings, add 4% alcohol, stir.
4) then bottled, inspection, the fragrant fresh soy sauce of the soy sauce finished product sauce obtained thus.The fragrant fresh soy sauce of sauce has strong soy sauce fragrance, abundant flavour and dense thick soy sauce figure.
effect test example
With reference to soy sauce national standard, quality evaluation is carried out to above-mentioned four kinds of prepared different embodiment soy sauce.The appraise group that wherein organoleptic indicator is made up of 12 senior prison persons of commenting carries out color and luster, fragrance, flavour, form are evaluated, physical and chemical index measures its amino-acid nitrogen (AN), total acid (TA), soluble saltless solid, full nitrogen, and result is as shown in table 1 below.The evaluation analysis of the fragrant fresh soy sauce of sauce of table 1 embodiment 1-4
In sum, the present invention utilizes the conventional soy sauce that fermentation produced in 1-12 month, adds the beans sauce of 1-12 month fermenting-ripening, and yeast extract, flavoring agent, xanthans, alcohol and other auxiliary material, makes the fragrant fresh soy sauce seasoning of sauce and preparation technology thereof.Aromatic strongly fragrant, the flavour of this product sauce is abundant, salt content is low, zero add essence and flavoring agent and pigment.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, therefore everyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (8)
1. a process for making for the fragrant fresh soy sauce of sauce, is characterized in that it comprises the following steps:
1) by defatted soybean through cooking cooling, wheat carries out roasting pulverizing, and by pulverize after wheat combination cooling after defatted soybean, access aspergillus oryzae make into song;
2) add salt solution at above-mentioned Cheng Quzhong to ferment, fermentation generates beans sauce after maturation in 1-12 month, and wherein a part is for extracting conventional soy sauce;
3), after beans sauce is levigate by the mode of physical grinding, be added into conventional soy sauce, fine grinding beans sauce has the fragrant and abundant taste substance of strong sauce;
4) coordinate 1-12 month conventional soy sauce, and add other auxiliary material, allocate together, boiling, obtain sauce aromatic strongly fragrant, flavour enriches, the dense thick soy sauce of figure.
2. the process for making of the fragrant fresh soy sauce of sauce according to claim 1, it is characterized in that: step 1) in, defatted soybean, wheat are by weight the ratio mixing being 1:1 ~ 7:3, defatted soybean is added water in digester moistening after carry out boiling, cook rear pressure release, cooling, discharging, wheat is carried out high temperature roasts, lowers the temperature, after abrasive dust with boil after defatted soybean mix, then to inoculate, koji.
3. the process for making of the fragrant fresh soy sauce of sauce according to claim 2, is characterized in that: described defatted soybean, wheat mix by weight the ratio for 70%:30% or 60%:40% or 50%:50%.
4. the process for making of the fragrant fresh soy sauce of sauce according to claim 2, is characterized in that: the temperature that described wheat high temperature roasts is at 300-330 DEG C; Be cooled to 40 DEG C; Described wheat consumption 30-50%, the consumption of described defatted soybean is 50-70%; Aspergillus oryzae consumption 0.04-0.06%.
5. the process for making of the fragrant fresh soy sauce of sauce according to claim 1, is characterized in that: step 2) in,
Add the 1-2.4 mixed salt doubly accounting for wheat and defatted soybean total amount to ferment, ferment adds saccharomycete nutrient solution (0.1-0.5%) in 30 days and continues fermentation, when the individual month after ripening of the expired 1-12 of fermentation is beans sauce; Beans sauce extracts conventional soy sauce through physical squeezing, and part beans sauce, after physical grinding, forms fine grinding beans sauce.
6. the process for making of the fragrant fresh soy sauce of sauce according to claim 5, it is characterized in that: after described fine grinding beans sauce mixes according to the weight percent of 1%-30% with conventional soy sauce (beans sauce content is 8-13%), the granule foreigns such as wheat skin are screened out through screen cloth, TRANSIENT HIGH TEMPERATURE sterilizing is carried out again through UHT, then yeast extract, flavoring agent, sweetener and other auxiliary material is added, obtain enriching its flavour, add xanthans and stablize soy sauce figure.
7. the process for making of the fragrant fresh soy sauce of sauce according to claim 6, it is characterized in that: step 4) in, mix by weight percentage: 75% mixed liquor, 0.3% yeast extract, 5% white sugar, 3% monosodium glutamate, 1% salt, 0.2%I+G, 0.1% xanthans, 0.08% potassium sorbate, 15.32% water, lower the temperature after 20 minutes through 80 DEG C of boilings.
8. the process for making of the fragrant fresh soy sauce of sauce according to claim 7, is characterized in that: also comprise step 5),
Sterilizing again, interpolation alcohol, bottled, inspection; The soy sauce obtained thus has strong soy sauce fragrance, abundant flavour and dense thick soy sauce figure.
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Cited By (6)
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| CN109043466A (en) * | 2018-11-06 | 2018-12-21 | 佛山市海天(高明)调味食品有限公司 | A kind of flavoring compositions and preparation method thereof |
| CN110301617A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Use the standby soy sauce and preparation method thereof of corn fermentation sauced |
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| CN113367318A (en) * | 2021-06-25 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Thick soy sauce and preparation method thereof |
| CN113907321A (en) * | 2020-07-09 | 2022-01-11 | 福达（上海）食品有限公司 | Soy sauce and preparation method thereof |
| CN116114857A (en) * | 2023-03-24 | 2023-05-16 | 李锦记（新会）食品有限公司 | Method for regulating and controlling fermented soy sauce by soybean oil and soy sauce brewed by method |
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| CN116114857A (en) * | 2023-03-24 | 2023-05-16 | 李锦记（新会）食品有限公司 | Method for regulating and controlling fermented soy sauce by soybean oil and soy sauce brewed by method |
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| CN105249415B (en) | 2019-05-24 |
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