CN105831695A - Preparation method of low-salt and health soybean sauce - Google Patents
Preparation method of low-salt and health soybean sauce Download PDFInfo
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- CN105831695A CN105831695A CN201610254592.9A CN201610254592A CN105831695A CN 105831695 A CN105831695 A CN 105831695A CN 201610254592 A CN201610254592 A CN 201610254592A CN 105831695 A CN105831695 A CN 105831695A
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- 244000068988 Glycine max Species 0.000 title claims abstract description 28
- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 230000036541 health Effects 0.000 title abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 47
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 41
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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
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to the technical field of foods and particularly relates to a preparation method of low-salt and health soybean sauce. The preparation method comprises the steps of carrying out expansion treatment on raw materials, making a starter by a plurality of strains, fermenting, spraying oil, blending and sterilizing, wherein the inoculating strains are two or more than two of aspergillus niger, aspergillus oryzae, monascus, lactic acid bacteria, saccharomycetes and brevibacterium ammoniagenes; a fermentation process comprises the step of high-salt liquid-state or low-salt solid-state fermentation; and saline water is a water solution prepared from the following components in parts by weight in the saline water: 1%-45% of sodium chloride, 1%-60% of potassium chloride and 1%-30% of potassium citrate. The prepared low-salt and health soybean sauce has a bright appearance and bright color and luster, has rich sauce flavor and ester flavor, is moderately salty and fresh, and has abundant nutrients; and meanwhile, the low-salt and health soybean sauce has a plurality of health functions of lowering blood lipid, lowering blood pressure and improving metabolic diseases and the like, and is suitable for being eaten by patients with hypertension and metabolic diseases and potassium-deficiency patients.
Description
Technical field
The present invention relates to food technology field, particularly relate to the preparation method of a kind of low-salt health-care soy sauce.
Background technology
Soy sauce is also known as clear sauce, dip, pouring oil, solarization oil etc., it it is the flavouring of Chinese tradition, with phytoprotein and starchiness as primary raw material, the complicated biochemical reaction such as undergo microbial fermentation, being formed and have special color, nutritious a kind of flavouring, Major Nutrient composition includes amino acid, soluble protein, carbohydrate, acids etc..It can increase and improve the taste of dish, moreover it is possible to increases or change the color and luster of dish.China Han working people has grasped fermentation technique before thousands of years.
Soy sauce production technology is mostly: after soybean, wheat mixing, through high pressure or atmospheric cooking, single strain fermentation, drench oil, spare, heat sterilization, filling, check qualified for finished product.The shortcoming of this technique is: 1) Feedstock treating is unreasonable.All using high pressure or atmospheric cooking to process after tradition soy sauce soybean, wheat mixing, after process, the sex change of protein raw materials appropriateness is incomplete, causes enzyme and it is decomposed difficulty.Thus result in material protein and utilized low.Using autoclaving Feedstock treating at present, its protein utilization is at about 70 %；And use atmospheric cooking material protein utilization rate only up to 60 about %, and finished product Muddy Soy.Use above material processing simultaneously, there is also the weak points such as energy consumption is big, material effective component loss is big.2) single strain fermentation soy sauce brewing mouthfeel is single.Although single bacterial classification soy sauce brewing overcomes the deficiencies such as seasonal raw quality is unstable, with short production cycle in industrialized production, but the enzyme system and the metabolite that are formed due to single culture are simply too much compared with microorganism in traditional natural circle, sweat produces the raw fragrant condition of ester the most abundant, it is hardly formed the flavor of soy sauce of traditional fermentation, the soy sauce not only local flavor produced is far away from traditional zymotic, and quality is relatively low, it is therefore necessary to use multiple-microorganism cooperative fermentation with the generation of local flavor during reinforcement soy sauce brewing, improve soy sauce quality.3) it is not suitable for hypertension etc. and requires few salt edible for patients.Salt (based on sodium chloride) is one of important source material of soy sauce production, not only increases the local flavor of soy sauce, also has the effect of sterilization and anticorrosion.But, the sodium ion in sodium chloride too much can increase disease risks such as suffering from hypertension, it is impossible to meets hypertension etc. and requires the needs of few salt edible for patients.
Summary of the invention
The invention aims to more reasonably maximum resource and utilize raw material, the new technology of a kind of soy sauce brewing is provided, will raw material puffed after, two or more in aspergillus niger, aspergillus oryzae, monascus, lactic acid bacteria, saccharomycete, brevibacterium ammoniagene is applied in Technology of Brewing Soy Sauce, utilize the complementary advantage on enzyme system composition produced by multiple bacterium, flavor of soy sauce can be improved and improve raw material availability.Replace the sodium chloride in former technique with potassium chloride and potassium citrate part simultaneously, give the plurality of health care functions such as product lipopenicillinase, step-down, it is applicable to the edible for patients suffering from the disease such as hypertension, metabolic disease, potassium deficiency patient supplements potassium unconsciously at diet simultaneously, so being applied equally to potassium deficiency patients.The soy sauce bright in appearance prepared by the present invention, salty, fresh agreeable to the taste, nutritious.
To this end, technical scheme is as follows:
A kind of preparation method of low-salt health-care soy sauce, including Feedstock treating, koji, ferment, drench oil, dissolve and sterilizing, specially following steps:
1) raw material puffed process: moisten water after being mixed by raw material so that it is moisture content 10 ~ 50
%, utilizes twin (double) screw extruder to process, and wherein first segment sleeve, second section sleeve and Section of three jacket temperature are respectively 30 ~ 70
DEG C, 60 ~ 150 DEG C and 100 ~ 210
DEG C, screw speed is 600 ~ 1000 rpm, expanded after raw material for standby；
2) multi-strain koji: step 1) inoculation when being cooled to 30 ~ 45 DEG C of expanded rear raw material, inoculation bacterial classification is two or more in aspergillus niger, aspergillus oryzae, monascus, lactic acid bacteria, saccharomycete, brevibacterium ammoniagene, inoculum concentration is 0.1 ~ 0.5 % of dry material quantity, carry out under temperature 25 ~ 35 DEG C, relative humidity 70 ~ 100 %, after 12 ~ 14 h cultivate, temperature rises to turn over bent 1 ~ 3 time when 38 DEG C, the most aeration-cooling, maintaining temperature 25 ~ 32 DEG C, when bent material surface is covered with spore, koji terminates；
3) fermenting, drench oil: saline solution and the step 2 of raw material weight 2 ~ 4 times will be accounted for) the bent material for preparing enters fermentation tank high-salt fermentation technique unstrained spirits after uniformly mixing, and brine strength (chloride content) is 10 ~ 30 % (w/w)；After sauce unstrained spirits maturation, in sauce unstrained spirits, add two oil immersion bubbles 12 ~ 20
H filter oil, treats that hair oil has soon been filtered, and adds three oil immersion bubble 1 ~ 3 h, leach two oil when residue of soya has just exposed liquid level in head residue of soya；Treating that two oil will have been filtered, when residue of soya just exposes liquid level, add through ozone or the water of ultraviolet radiation sterilization, leach three oil, two oil, three oil that leach are used as lower batch of set oil；
Wherein salt solution is sodium chloride, potassium chloride and the aqueous solution of potassium citrate modulation, by accounting for weight saline number is: sodium chloride 1 ~ 45
%, potassium chloride 1 ~ 60 %, potassium citrate 1 ~ 30
%；
4) by step 3) raw sauce that obtains carries out heating, dissolve, clarify, pack.
Wherein, step 1) described raw material is protein raw material and starchy material, described protein raw material is one or more in beans, peanut, vegetable seed, sesame, sunflower seeds；Described starchy material is wheat, barley, corn, wheat bran, rice bran, rice bran cake, sweet potato, crack rice, one or more in millet；
Preferably, raw materials by weight portion includes following component: wheat bran 0 ~ 50 %, wheat 0 ~ 40 %, beans 0 ~ 80 %, barley 0 ~ 20 %；
Further preferably, raw materials by weight portion includes following component: wheat bran 10 %, wheat 40 %, dregs of beans 50 %.
Step 2) described inoculation bacterial classification includes following component by accounting for total bacterial classification parts by weight: aspergillus niger 0 ~ 80
%, aspergillus oryzae 1 ~ 80 %, monascus 0 ~ 50
%, lactic acid bacteria 0 ~ 50 %, saccharomycete 1 ~ 50
%, brevibacterium ammoniagene 0 ~ 30 %；
Preferably, step 2) described inoculation bacterial classification includes following component by accounting for total bacterial classification parts by weight: aspergillus niger 25 %, aspergillus oryzae 30 %, monascus 12 %, lactic acid bacteria 8 %, saccharomycete 15 %, brevibacterium ammoniagene 10 %；
Preferably, step 2) described inoculation bacterial classification can also include following component by accounting for total bacterial classification parts by weight: aspergillus niger 20 %, aspergillus oryzae 25 %, monascus 15 %, lactic acid bacteria 10 %, saccharomycete 20 %, brevibacterium ammoniagene 10 %.
Step 3) described fermentation can also be low salt solid state fermentation.
Preferably, step 3) described salt solution is by weight: sodium chloride 10 %, potassium chloride 28 %, potassium citrate 20 %；
Preferably, step 3) described salt solution can also be by weight: sodium chloride 5 %, potassium chloride 34 %, potassium citrate 15 %.
Described lactic acid bacteria is that a class can utilize simple carbohydrate to generate the bacterium of a large amount of lactic acid.The kind of lactic acid bacteria has kind more than 200, is critically important bacterium in making soy sauce, and they give the local flavor that soy sauce is fine.Described lactic acid bacteria includes four streptococcus and addicted to salt pediococci etc., and its effect is to produce lactic acid, promotes yeast propagation, removes the amino acid decomposition smell in soy sauce unstrained spirits, improves the color of soy sauce.
Described aspergillus oryzae belongs to aspergillus flavus group, and the ability of its not only decomposing protein is relatively strong, has again saccharification capability, and aspergillus oryzae of the present invention includes middle section 3.951, middle section 3.324, Aspergillus oryzaeAs.3951 bacterial strain etc..
Described aspergillus niger has the enzyme system that various active is powerful, particularly can produce acid protease and cellulase, and other mould mixed cultures, the soy sauce brewageed not only delicious flavour, and Total nitrogen usage is high.
Described monascus can produce amylase, maltose, protease etc., moreover it is possible to produces monascorubrin and aspergillus flavus flavine.
Described saccharomycete can make product produce the fragrance components such as ethanol, esters, butanedioic acid, furfural, furanone, and saccharomycete of the present invention includes Lu Shi yeast, variable torulopsis, angstrom Qi Shi torulopsis, Candida etc..
Glycometabolism in raw material can be generated glutamic acid through a series of biochemical reaction (including tricarboxylic acid cycle) by described brevibacterium ammoniagene during the fermentation, and soy sauce delicate flavour is mainly derived from glutamic acid, and content of glutamic acid is the highest, and the delicate flavour of soy sauce is the best；Meanwhile, glycometabolism also can be generated 5 '-inosinicacid by brevibacterium ammoniagene, and 5 '-inosinicacid is obvious for improving soy sauce umami effects.
During soy sauce brewing, utilize the multiple enzyme secreted by multiple bacterial classification, such as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc., raw material components is mainly the enzymolysis of protein and starch, form various secondary species and little molecule end product, thus constitute nutritional labeling and the flavor components of soy sauce, and make the soy sauce prepared nutritious, color, body all reach to optimize.
Described beans includes soya bean, green soya bean, broad bean, mung bean, pea, red bean, black soya bean etc., and its product after treatment, such as soya-bean cake, dregs of beans, bean dregs etc..
Described potassium citrate, has another name called potassium citrate, citric acid tri potassium, is a kind of common minerals matter/salt, can find in many foods.This mineral matter contributes to reducing the acidity of urine, therefore has treatment kidney trouble and pain wind action.Its operation principle is to aid in nerve impulse, improves muscle function, and treats various metabolic disorder.The effect of potassium citrate also includes helping heart, bone, and the contraction of muscle of smooth muscle.It helps to create energy and nucleic acid.Additionally, this mineral matter additionally assists in maintaining cell health and regulation blood pressure.Another one key effect is to promote that carbohydrate and protein use.Additionally, potassium citrate participates in tricarboxylic acid cycle, and tricarboxylic acid cycle is the final metabolic pathway of three nutritious elements (carbohydrate, lipid, amino acid), is again carbohydrate, lipid, the hinge of amino acid metabolism contact.
Described water is the water through ozone or ultraviolet radiation sterilization.
Described heating purpose is sterilizing, including pasteurization, high temperature, short time sterilizing and high-temperature short-time sterilization.
The invention have the advantage that
1) puffing technique is utilized to process raw material, extrusion friction heating is i.e. utilized to reach the purpose of starch gelatinization, protein denaturation, compared with conventional boil method, do not produce energy consumption, polytropy is good, and production capacity is big, low cost, health, being greatly improved the utilization rate of raw material, the nutrition in raw material is almost without loss, and expanded rear raw material volume expands and becomes big, specific surface area increases, be conducive to next step bacterial classification inoculation koji, and single storeroom produces appropriate clearance, is more beneficial for ventilating, being prone to bacterial classification increase, after application puffing technique, yield rate improves 25 %；
2) by aspergillus niger in yeast-making technology, aspergillus oryzae, monascus, lactic acid bacteria, saccharomycete, two or more in brevibacterium ammoniagene is applied in Technology of Brewing Soy Sauce, utilize the complementary advantage on enzyme system composition produced by multiple bacterium, substantially increase raw material availability, not only increase the quality (amino acid nitrogen content significantly improves) of soy sauce, and more traditional soy sauce brewing method, yield rate adds 25 %, improve flavor of soy sauce simultaneously, make finished product soy sauce mellow in taste, especially add brevibacterium ammoniagene, sugar in raw material is generated glutamic acid and 5 '-inosinicacid through a series of biochemical reaction metabolism, significantly improve soy sauce delicate flavour, make the soy sauce brewageed salty, fresh agreeable to the taste；
3) sodium chloride in the former technique of part is replaced with a certain proportion of potassium chloride and potassium citrate, both people will not have been changed to tradition soy sauce habitually saline taste mouthfeel, give again the plurality of health care functions such as product lipopenicillinase, step-down, it is applicable to few salt crowd and the potassium deficiency patients such as hyperpietic, thoroughly compensate for the edible salt of excess and the not enough harm that people are brought of potassium, and have anti-corrosion function concurrently；The potassium citrate especially added, participate in tricarboxylic acid cycle, not only degrade this three nutritious elements of carbohydrate, fat and amino acid, also it is many materials synthesis and decompose and contact the hinge of all kinds of metabolism in microbial cell, therefore raw material availability is increased considerably, so that the yield rate of finished product soy sauce adds 25 %, another key effect of potassium citrate is, maintain cell health and regulation blood pressure, promote that carbohydrate and protein use, metabolic disease is improved significantly and health-care effect；
4) it is generally acknowledged that potassium chloride has bitter taste, mouthfeel is bad, but hide part bitter taste with potassium citrate after being used in mixed way, multi-strain fermentation creates the multiple enzyme systems such as acid protease, plasmase, amylase, maltose, the most also producing and include the nutriments such as trehalose, amino acid, peptides, these nutriments also create beyond thought good result, mask major part bitter taste, make the soy sauce taste mellow prepared, there is good taste；
5) unlike traditional handicraft, in fermentation, drenching in oil step, two oil of addition, three oil and two oil leached, three oil all need not heating, are because high temperature and can break ring bacterial classification therein and enzyme system, are unfavorable for continuing to prolong bacterium；Two oil, three oil that do not heat are the longest for standing times, and its interior bacterial classification and enzyme system are the abundantest, and the volatile matter content such as the esters that contains, alcohols is higher, it is more suitable for ageing, the soy sauce mouthfeel brewageed is more rich, and local flavor is more preferable, and beneficial bacterium also can suppress the generation of harmful bacteria while increasing；Meanwhile, it is not added with the thermal center about energy, air will not be polluted；
6) the soy sauce bright in appearance prepared, bright in colour, glossy, there is strong paste flavor and ester flavor, salty, fresh agreeable to the taste, nutritious；
7) in preparation process, physico chemical factor is easily controllable, production technology specification, with short production cycle, constant product quality, and yield is high, low to Preparation equipment and site requirements, it is simple to industrialized production, and not by control in season.
Detailed description of the invention
The detailed description of the invention of form by the following examples, is described in further detail the foregoing of the present invention.But this should not being interpreted as, the scope of the above-mentioned theme of the present invention is only limitted to following example.All any simple modification, equivalent variations and modifications done based on the technology of the present invention essence belong to the scope of the present invention.
Embodiment 1
1) by raw material according to wheat 2800 kg, dregs of beans 3500 kg, wheat bran 700
The weight proportion of kg moistens water after uniformly mixing, making its moisture content 10 %, utilize twin (double) screw extruder to process, wherein first segment sleeve, second section sleeve and Section of three jacket temperature are respectively 30 DEG C, 60 DEG C and 100 DEG C, screw speed is 600 rpm, expanded after raw material for standby；
2) step 1) inoculation when being cooled to 30 DEG C of expanded rear raw material, uniform inoculated aspergillus niger 1.8 kg, aspergillus oryzae 2.1 kg, monascus 0.8 kg, lactic acid bacteria 0.6 kg, saccharomycete 1.1 kg, brevibacterium ammoniagene 0.8
Kg, carrying out under temperature 25 DEG C, relative humidity 70 %, after 12 h cultivate, temperature rises to turn over bent 1 time when 38 DEG C, the most aeration-cooling, carry out second time after continuing cultivation 4 ~ 6 h and turn over song, maintain temperature about 25 DEG C, carry out third time when crack will occur in song material generation deflation and turn over song, bent material is made to keep loose from start to finish, until bent material, surface is covered with spore, mycelia densification terminates without koji time sandwich, and the bent material prepared has strong Qu Xiang, without other peculiar smell；
3) sodium chloride 1750 kg, potassium chloride 4900 are weighed
Kg, potassium citrate 3500 kg add water after uniformly mixing pickle making 17500
Kg, brine strength (chloride content) is 19.7 %, clarifies standby；
4) by step 2) the bent material for preparing is broken, with step 3) salt solution for preparing puddles uniformly, sends into and uses the fermentation of high-salt fermentation technique in fermentation tank, once, each 4 ~ 5 min, ferment unstrained spirits processed in stirring every day；After sauce unstrained spirits maturation, adding two oil immersion bubbles in sauce unstrained spirits, soak filter oil after 12 h, treat that hair oil has soon been filtered, add three oil immersions and steep 3 h when residue of soya has just exposed liquid level in head residue of soya, leach two oil, two oil drench hair oil for lower batch；Treating that two oil will have been filtered, when residue of soya just exposes liquid level, add the normal temperature clear water through ozone radiation sterilization, leach three oil, three oil leached drench two oil for lower batch；Prepare soy sauce 22750 kg；
5) by step 4) the raw sauce pasteurization that obtains heats 30 min at 65 DEG C, is in harmonious proportion fragrance and local flavor, destructive enzyme system, increase color and luster, and remove suspension, and dissolve afterwards, clarify, pack.
Embodiment 2
1) water is moistened according to the weight proportion of wheat 2800 kg, dregs of beans 4200 kg after uniformly being mixed by raw material, make its moisture content 50 %, twin (double) screw extruder is utilized to process, wherein first segment sleeve, second section sleeve and Section of three jacket temperature are respectively 70 DEG C, 150 DEG C and 210 DEG C, screw speed is 1000 rpm, expanded after raw material for standby；
2) step 1) inoculation when being cooled to 45 DEG C of expanded rear raw material, uniform inoculated aspergillus niger 8.8 kg, aspergillus oryzae 10.5 kg, monascus 4.2 kg, lactic acid bacteria 2.8 kg, saccharomycete 5.3 kg, brevibacterium ammoniagene 3.6
Kg, carrying out under temperature 35 DEG C, relative humidity 100 %, after 14 h cultivate, temperature rises to turn over bent 1 time when 38 DEG C, the most aeration-cooling, carry out second time after continuing to cultivate 6 h and turn over song, maintain temperature about 32 DEG C, carry out third time when crack will occur in song material generation deflation and turn over song, bent material is made to keep loose from start to finish, until bent material, surface is covered with spore, mycelia densification terminates without koji time sandwich, and the bent material prepared has strong Qu Xiang, without other peculiar smell；
3) sodium chloride 1400 kg, potassium chloride 9520 are weighed
Kg, potassium citrate 4200 kg add water after uniformly mixing pickle making 28000
Kg, brine strength (chloride content) is 20 %, clarifies standby；
4) by step 2) the bent material for preparing is broken, with step 3) salt solution for preparing puddles uniformly, sends into and uses the fermentation of high-salt fermentation technique in fermentation tank, once, each 5 min, ferment unstrained spirits processed in stirring every day；After sauce unstrained spirits maturation, adding two oil immersion bubbles in sauce unstrained spirits, after 20 h, filter oil, treats that hair oil has soon been filtered, adds three oil immersions and steep 1 h when residue of soya has just exposed liquid level in head residue of soya, leaches two oil, drenches hair oil for lower batch；Treat that two oil will have been filtered, when residue of soya just exposes liquid level, add the normal temperature clear water through ultraviolet radiation sterilization, leach three oil, drench two oil for lower batch；Prepare soy sauce 25100
kg；
5) by step 4) the raw sauce ultra high temperature short time sterilization method that obtains heat at 135 DEG C 3 s for sterilizing, be in harmonious proportion fragrance and local flavor, destructive enzyme system, increase color and luster, and remove suspension, dissolve afterwards, clarify, pack.
Embodiment 3
1) by raw material according to wheat bran 1400 kg, dregs of beans 4200 kg, wheat 700
Kg, the weight proportion of barley 700 kg moisten water after uniformly mixing, making its moisture content 30 %, utilize twin (double) screw extruder to process, wherein first segment sleeve, second section sleeve and Section of three jacket temperature are respectively 50 DEG C, 90 DEG C and 150 DEG C, screw speed is 800 rpm, expanded after raw material for standby；
2) step 1) inoculation when being cooled to 40 DEG C of expanded rear raw material, uniform inoculated aspergillus niger 6.3 kg, aspergillus oryzae 8.4 kg, monascus 1.1 kg, lactic acid bacteria 1.1 kg, saccharomycete 2.1 kg, brevibacterium ammoniagene 2.1
Kg, carrying out under temperature 30 DEG C, relative humidity 85 %, after 13 h cultivate, temperature rises to turn over bent 1 time when 38 DEG C, the most aeration-cooling, carry out second time after continuing to cultivate 6 h and turn over song, maintain temperature about 32 DEG C, carry out third time when crack will occur in song material generation deflation and turn over song, bent material is made to keep loose from start to finish, until bent material, surface is covered with spore, mycelia densification terminates without koji time sandwich, and the bent material prepared has strong Qu Xiang, without other peculiar smell；
3) sodium chloride 279 kg, potassium chloride 1330 are weighed
Kg, potassium citrate 665 kg add water after uniformly mixing pickle making 6650
Kg, brine strength (chloride content) is 12 %, clarifies standby；
4) by step 2) the bent material for preparing is broken into the particle of about 2 mm, step 3) salt solution for preparing be heated to 55 DEG C with pulverize after bent material puddle uniform, send into and fermentation vat uses low salt solid state fermentation fermentation, after salt solution all sucks unstrained spirits material, cover food-grade polyethylene film, surrounding with salt edge sealing by film compacting, plank on fermentation vat upper cover, early stage product temperature control maintains 15 d at 45 DEG C, and later stage product temperature control is at about 35 DEG C, maintaining 12 d, ferment unstrained spirits processed；After sauce unstrained spirits maturation, adding two oil immersion bubbles in sauce unstrained spirits, after 12 h, filter oil, treats that hair oil has soon been filtered, adds three oil immersions and steep 3 h when residue of soya has just exposed liquid level in head residue of soya, leaches two oil, and two oil drench hair oil for lower batch；Treating that two oil will have been filtered, when residue of soya just exposes liquid level, add the normal temperature clear water through ozone radiation sterilization, three oil leached drench two oil for lower batch, prepare soy sauce 25500 kg；
5) by step 4) the raw sauce ultra high temperature short time sterilization method that obtains heat at 140 DEG C 3 s for sterilizing, be in harmonious proportion fragrance and local flavor, destructive enzyme system, increase color and luster, and remove suspension, dissolve afterwards, clarify, pack.
Embodiment 4
1) by raw material according to wheat bran 1400 kg, wheat 2100
Kg, the weight proportion of dregs of beans 3500 kg moisten water after uniformly mixing, make its moisture content 40 %, twin (double) screw extruder is utilized to process, wherein first segment sleeve, second section sleeve and Section of three jacket temperature are respectively 60 DEG C, 100 DEG C and 200 DEG C, screw speed is 1000 rpm, expanded after raw material for standby；
2) step 1) inoculation when being cooled to 44 DEG C of expanded rear raw material, uniform inoculated aspergillus niger 4.2 kg, aspergillus oryzae 5.3 kg, monascus 3.2 kg, lactic acid bacteria 2.1 kg, saccharomycete 4.2 kg, brevibacterium ammoniagene 2.1
Kg, carrying out under temperature 35 DEG C, relative humidity 80 %, after 12 h cultivate, temperature rises to turn over bent 1 time when 38 DEG C, the most aeration-cooling, carry out second time after continuing to cultivate 6 h and turn over song, maintain temperature about 32 DEG C, carry out third time when crack will occur in song material generation deflation and turn over song, bent material is made to keep loose from start to finish, until bent material, surface is covered with spore, mycelia densification terminates without koji time sandwich, and the bent material prepared has strong Qu Xiang, without other peculiar smell；
3) sodium chloride 665 kg, potassium chloride 931 are weighed
Kg, potassium citrate 333 kg add water after uniformly mixing pickle making 6650
Kg, brine strength (chloride content) is 13 %, clarifies standby；
4) by step 2) the bent material for preparing is broken into the particle of about 2 mm, step 3) salt solution for preparing be heated to 55 DEG C with pulverize after bent material puddle uniform, send into and fermentation vat uses low salt solid state fermentation fermentation, after salt solution all sucks unstrained spirits material, cover food-grade polyethylene film, surrounding with salt edge sealing by film compacting, plank on fermentation vat upper cover, early stage product temperature control maintains 15 d at 45 DEG C, and later stage product temperature control is at about 35 DEG C, maintaining 12 d, ferment unstrained spirits processed；After sauce unstrained spirits maturation, in sauce unstrained spirits, add two oil immersion bubbles, soak 12 h filter oil, treat that hair oil has soon been filtered, in head residue of soya, add three oil immersions when residue of soya has just exposed liquid level steep 3 h, leach two oil, drench hair oil for lower batch；Treating that two oil will have been filtered, when residue of soya just exposes liquid level, add the normal temperature clear water through ultraviolet radiation sterilization, leach three oil, three oil leached drench two oil for lower batch, prepare soy sauce 23050 kg；
5) by step 4) the raw sauce pasteurization that obtains heat at 70 DEG C 30 min for sterilizing, be in harmonious proportion fragrance and local flavor, destructive enzyme system, increase color and luster, and remove suspension, dissolve afterwards, clarify, pack.
Effect test example
With reference to soy sauce national standard, above-mentioned four kinds of prepared different embodiment soy sauce are carried out quality evaluation.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 selecting the preferable soy sauce of commercially available sales volume as a comparison case, result is as shown in table 1 below.
Table 1 soy sauce organoleptic attribute and physicochemical property
The evaluation analysis of the soy sauce of embodiment 1 ~ 4: compared with comparative example, the soy sauce of embodiment 1 ~ 4, either the soy sauce (embodiment 1 ~ 2) of high-salt fermentation should soy sauce (embodiment 3 ~ 4) all colors of low-salt solid-state fermentation, glossy, paste flavor is strong, delicious flavour, render palatable substantially, salt content is low, zero adds essence and flavoring agent and pigment, during culinary art, a small amount of soy sauce just can reach effect of well painting and render palatable, and the soluble saltless solid recorded, full nitrogen, the numerical value of amino-acid nitrogen (AN) is obviously higher than the respective value measured by comparative example, the measured value of total acid (TA) is then less than the numerical value of comparative example, illustrate that the low-salt health-care soy sauce quality that the present invention prepares is more preferable.
Embodiment and the comparison of comparative example soy sauce health care:
Randomly choose the suitable healthy adult small white mouse of body weight 50, it is randomly divided into 5 groups, often group 10, in addition to diet feed, every day every this group of feeding 1 gram of soy sauce, soy sauce is mixed with feed, continuous feeding 30 days, every day carries out the detection in terms of body weight, blood sugar, blood pressure and cholesterol record, and health care the results are shown in Table 2.
Table 2 embodiment and the health care of comparative example soy sauce
| Project | Changes of weight (%) | Change of blood sugar (%) | Blood pressure (%) | Cholesterol change (%) |
| Embodiment 1 | +0.2 | +0.2 | -0.2 | -0.2 |
| Embodiment 2 | -0.1 | -0.1 | -0.2 | -0.3 |
| Embodiment 3 | +0.2 | -0.2 | -0.3 | -0.1 |
| Embodiment 4 | +0.1 | +0.2 | -0.1 | -0.2 |
| Comparative example | +0.9 | +0.6 | +0.7 | +0.6 |
Note: "+" representing increase, "-" represents minimizing.
The result of table 2 shows, the soy sauce of embodiment 1 ~ 4 is the best compared with comparative example to the health-care effect of body, body will not be produced harm after being eaten for a long time, and the blood pressure of body and cholesterol level have declined, body weight and blood sugar are basically unchanged, and illustrate that embodiment has the function of certain hypotensive and norcholesterol compared with comparative example.
Claims (10)
1. a preparation method for low-salt health-care soy sauce, including Feedstock treating, koji, ferment, drench oil, dissolve and sterilizing, it is characterised in that comprise the following steps:
1) raw material puffed process: moistening water after being mixed by raw material so that it is moisture content 10 ~ 50 %, utilize twin (double) screw extruder to process, wherein first segment sleeve, second section sleeve and Section of three jacket temperature are respectively 30 ~ 70
DEG C, 60 ~ 150 DEG C and 100 ~ 210 DEG C, screw speed is 600 ~ 1000 rpm, expanded after raw material for standby；
2) multi-strain koji: step 1) inoculation when being cooled to 30 ~ 45 DEG C of expanded rear raw material, inoculation bacterial classification is two or more in aspergillus niger, aspergillus oryzae, monascus, lactic acid bacteria, saccharomycete, brevibacterium ammoniagene, inoculum concentration is 0.1 ~ 0.5 % of dry material quantity, carry out under temperature 25 ~ 35 DEG C, relative humidity 70 ~ 100 %, after 12 ~ 14 h cultivate, temperature rises to turn over bent 1 ~ 3 time when 38 DEG C, the most aeration-cooling, maintaining temperature 25 ~ 32 DEG C, when bent material surface is covered with spore, koji terminates；
3) fermenting, drench oil: saline solution and the step 2 of raw material weight 2 ~ 4 times will be accounted for) the bent material for preparing enters fermentation tank high-salt fermentation technique unstrained spirits after uniformly mixing, and brine strength (chloride content) is 10 ~ 30 % (w/w)；After sauce unstrained spirits maturation, in sauce unstrained spirits, add two oil immersion bubble 12 ~ 20 h filter oil, treat that hair oil has soon been filtered, in head residue of soya, add three oil immersion bubble 1 ~ 3 h when residue of soya has just exposed liquid level, leach two oil；Treating that two oil will have been filtered, when residue of soya just exposes liquid level, add through ozone or the water of ultraviolet radiation sterilization, leach three oil, two oil, three oil that leach are used as lower batch of set oil；
Wherein salt solution is sodium chloride, potassium chloride and the aqueous solution of potassium citrate modulation, by accounting for weight saline number is: sodium chloride 1 ~ 45 %, potassium chloride 1 ~ 60 %, potassium citrate 1 ~ 30 %；
4) by step 3) raw sauce that obtains carries out heating, dissolve, clarify, pack.
The preparation method of a kind of low-salt health-care soy sauce the most according to claim 1, it is characterized in that, step 1) described raw material is protein raw material and starchy material, described protein raw material is one or more in beans, peanut, vegetable seed, sesame, sunflower seeds；Described starchy material is wheat, barley, corn, wheat bran, rice bran, rice bran cake, sweet potato, crack rice, one or more in millet.
The preparation method of a kind of low-salt health-care soy sauce the most according to claim 1 and 2, it is characterised in that raw materials by weight portion includes following component: wheat bran 0 ~ 50 %, wheat 0 ~ 40 %, beans 0 ~ 80 %, barley 0 ~ 20 %.
The preparation method of a kind of low-salt health-care soy sauce the most according to claim 3, it is characterised in that raw materials by weight portion includes following component: wheat bran 10 %, wheat 40 %, dregs of beans 50 %.
The preparation method of a kind of low-salt health-care soy sauce the most according to claim 1, it is characterized in that, step 2) described inoculation bacterial classification includes following component by accounting for total bacterial classification parts by weight: aspergillus niger 0 ~ 80 %, aspergillus oryzae 1 ~ 80 %, monascus 0 ~ 50 %, lactic acid bacteria 0 ~ 50 %, saccharomycete 1 ~ 50 %, brevibacterium ammoniagene 0 ~ 30
%。
A kind of preparation method of low-salt health-care soy sauce, it is characterized in that, step 2) described inoculation bacterial classification includes following component by accounting for total bacterial classification parts by weight: aspergillus niger 25 %, aspergillus oryzae 30 %, monascus 12 %, lactic acid bacteria 8 %, saccharomycete 15 %, brevibacterium ammoniagene 10 %.
A kind of preparation method of low-salt health-care soy sauce, it is characterized in that, step 2) described inoculation bacterial classification includes following component by accounting for total bacterial classification parts by weight: aspergillus niger 20 %, aspergillus oryzae 25 %, monascus 15 %, lactic acid bacteria 10 %, saccharomycete 20 %, brevibacterium ammoniagene 10 %.
The preparation method of a kind of low-salt health-care soy sauce the most according to claim 1, it is characterised in that step 3) described fermentation is low salt solid state fermentation.
The preparation method of a kind of low-salt health-care soy sauce the most according to claim 1, it is characterised in that step 3) described salt solution is by weight: sodium chloride 10 %, potassium chloride 28 %, potassium citrate 20 %.
The preparation method of a kind of low-salt health-care soy sauce the most according to claim 1, it is characterised in that step 3) described salt solution is by weight: sodium chloride 5 %, potassium chloride 34 %, potassium citrate 15 %.
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| CN106615231A (en) * | 2016-12-30 | 2017-05-10 | 天津百利食品有限公司 | Functional blend oil and preparation method thereof |
| CN107467620A (en) * | 2017-08-28 | 2017-12-15 | 广西顶俏食品有限公司 | A kind of light soy sauce brewing method |
| CN107495294A (en) * | 2017-09-04 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of preparation method of low-salt health-care soy sauce |
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| CN106615231A (en) * | 2016-12-30 | 2017-05-10 | 天津百利食品有限公司 | Functional blend oil and preparation method thereof |
| CN107467620A (en) * | 2017-08-28 | 2017-12-15 | 广西顶俏食品有限公司 | A kind of light soy sauce brewing method |
| CN107495294A (en) * | 2017-09-04 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of preparation method of low-salt health-care soy sauce |
| CN107927709A (en) * | 2018-01-11 | 2018-04-20 | 福建农林大学 | A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam |
| CN109770326A (en) * | 2019-03-22 | 2019-05-21 | 中国农业大学 | A kind of method of urethanes in reduction soy sauce |
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| CN111743138B (en) * | 2020-06-23 | 2022-10-11 | 天津科技大学 | Preparation method of novel salt-reduced soy sauce |
| CN111743138A (en) * | 2020-06-23 | 2020-10-09 | 天津科技大学 | Preparation method of novel salt-reduced soy sauce |
| CN112322523A (en) * | 2020-10-28 | 2021-02-05 | 四川省食品发酵工业研究设计院 | Composite microbial inoculum and method for fermenting sweet petals by using same |
| CN113331390A (en) * | 2021-07-06 | 2021-09-03 | 合肥工业大学 | Vitamin B-containing food12Brewing method of soy sauce |
| CN113974128A (en) * | 2021-10-25 | 2022-01-28 | 佛山市海天(高明)调味食品有限公司 | White soy sauce and preparation method thereof |
| CN113974128B (en) * | 2021-10-25 | 2023-09-05 | 佛山市海天(高明)调味食品有限公司 | White soy sauce and preparation method thereof |
| CN114128869A (en) * | 2021-11-12 | 2022-03-04 | 江苏大学 | Production method of low-salt soy sauce |
| CN114128869B (en) * | 2021-11-12 | 2023-07-18 | 江苏大学 | Production method of low-salt soy sauce |
| CN115053953A (en) * | 2022-06-16 | 2022-09-16 | 山东每日良食食品有限公司 | Low-salt solid fermentation process for soy sauce |
| CN116268362A (en) * | 2023-05-08 | 2023-06-23 | 山东川鹰食品有限责任公司 | Deep fermentation process of soy sauce |
| CN117064039A (en) * | 2023-09-19 | 2023-11-17 | 佛山市海天(高明)调味食品有限公司 | Fermented soy sauce embryo, preparation method thereof and soybean sauce |
| CN117064039B (en) * | 2023-09-19 | 2024-06-04 | 佛山市海天(高明)调味食品有限公司 | Fermented soy sauce embryo, preparation method thereof and soybean sauce |
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