CN105831695B - A kind of preparation method of low-salt health-care soy sauce - Google Patents
A kind of preparation method of low-salt health-care soy sauce Download PDFInfo
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- CN105831695B CN105831695B CN201610254592.9A CN201610254592A CN105831695B CN 105831695 B CN105831695 B CN 105831695B CN 201610254592 A CN201610254592 A CN 201610254592A CN 105831695 B CN105831695 B CN 105831695B
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 48
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 38
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 22
- 239000001508 potassium citrate Substances 0.000 claims abstract description 21
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 21
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 21
- 239000011780 sodium chloride Substances 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 241000186145 Corynebacterium ammoniagenes Species 0.000 claims abstract description 17
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 17
- 239000001103 potassium chloride Substances 0.000 claims abstract description 17
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 17
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 16
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 14
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- 238000011081 inoculation Methods 0.000 claims abstract description 13
- 238000002386 leaching Methods 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 10
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 36
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 235000015067 sauces Nutrition 0.000 claims description 24
- 244000068988 Glycine max Species 0.000 claims description 23
- 235000015096 spirit Nutrition 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 102000004169 proteins and genes Human genes 0.000 claims description 14
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
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- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 6
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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 present invention relates to food technology fields, more particularly to a kind of preparation method of low-salt health-care soy sauce, including raw material puffed processing, multi-strain koji, fermentation, leaching oil, dissolves and sterilize, inoculation strain is aspergillus niger, aspergillus oryzae, monascus, lactic acid bacteria, saccharomycete, two or more in brevibacterium ammoniagene, zymotechnique is high-salt dilute or low-salt solid-state fermentation, wherein salt water is the aqueous solution of sodium chloride, potassium chloride and potassium citrate modulation, by accounting for weight saline number are as follows: sodium chloride 1 ~ 45%, potassium chloride 1 ~ 60%, potassium citrate 1 ~ 30%.Low-salt health-care soy sauce bright in appearance obtained, it is bright in colour, there is strong paste flavor and ester flavor, it is salty, fresh agreeable to the taste, it is full of nutrition, while there is lipid-loweringing, decompression, improve the plurality of health care functions such as metabolic disease, it is suitable for suffering from hypertension, metabolic disease and potassium deficiency patients.
Description
Technical field
The present invention relates to food technology fields, more particularly to a kind of preparation method of low-salt health-care soy sauce.
Background technique
Soy sauce is also known as clear sauce, sauce, leaching oil, solarization oil etc., is the flavouring of Chinese tradition, with phytoprotein and starchiness
For primary raw material, the complicated biochemical reaction such as undergo microbial fermentation, and being formed has special color, one kind full of nutrition
Flavouring, Major Nutrient composition include amino acid, soluble protein, carbohydrate, acids etc..It can increase and improve the taste of dish
Road, moreover it is possible to add or change the color of dish.Chinese Han nationality working people has just grasped fermentation technique before thousands of years.
Soy sauce production technology is most are as follows: after soybean, wheat mixing, through high pressure or atmospheric cooking, single strain fermentation, leaching oil,
It spares, heat sterilization, filling, inspection is qualified for finished product.The shortcomings that technique is: 1) feedstock processing is unreasonable.Traditional soy sauce
High pressure or atmospheric cooking processing are all made of after soybean, wheat mixing, moderately denaturation not exclusively, causes enzyme to protein raw materials after processing
Difficulty is decomposed to it.Therefore material protein is caused using lowly.Autoclaving feedstock processing, protein benefit are used at present
With rate 70% or so；And atmospheric cooking material protein utilization rate only up to 60% or so is used, and finished product Muddy Soy.It adopts simultaneously
With above material processing, there is also energy consumption is high, material effective component loses the deficiencies of big place.2) single strain fermentation is made
Soy sauce mouthfeel processed is single.In industrialized production although single bacterium kind soy sauce brewing overcomes seasonal production, unstable quality, production
The deficiencies of period is short, but since single culture is formed by, enzyme system and metabolite are simple compared with microorganism in traditional natural circle to be obtained
It is more, the raw fragrant condition of ester is produced in fermentation process and is not enough, and is hardly formed the flavor of soy sauce of traditional fermentation, the soy sauce of production not only wind
Taste is far away from traditional zymotic, and quality is lower, and it is therefore necessary to use multiple-microorganism cooperative fermentation to reinforce soy sauce brewing
The generation of flavor in the process improves soy sauce quality.3) it is not suitable for the requirements such as hypertension and lacks salt edible for patients.Salt is (with chlorination
Based on sodium) it is one of the important source material that soy sauce produces, not only increase the flavor of soy sauce, also has the function of sterilization and anticorrosion.But
Sodium ion in sodium chloride, which excessively will increase, suffers from the disease risks such as hypertension, is unable to satisfy the requirements such as hypertension and lacks salt edible for patients
Needs.
Summary of the invention
The purpose of the invention is to more reasonably maximum resourceizations to utilize raw material, provide a kind of new work of soy sauce brewing
Skill, i.e., will be raw material puffed after, by two kinds or two in aspergillus niger, aspergillus oryzae, monascus, lactic acid bacteria, saccharomycete, brevibacterium ammoniagene
Kind use above, using the complementary advantage on the composition of enzyme system caused by a variety of bacterium, can improve sauce into Technology of Brewing Soy Sauce
Alopecia areata taste and raising raw material availability.The sodium chloride in original process is replaced with potassium chloride and potassium citrate part simultaneously, assigns and producing
The plurality of health care functions such as product lipid-loweringing, decompression, suitable for suffering from the edible for patients of the diseases such as hypertension, metabolic disease, while potash hunger
People unconsciously supplements potassium in diet, so being applied equally to potassium deficiency patients.With sauce produced by the present invention
Oily bright in appearance, it is salty, fresh agreeable to the taste, it is full of nutrition.
For this purpose, technical scheme is as follows:
A kind of preparation method of low-salt health-care soy sauce, including feedstock processing, koji-making, fermentation, leaching oil, dissolve and sterilize, have
Body is following steps:
1) raw material puffed processing: moistening water after raw material is mixed, makes its moisture content 10 50%, at twin (double) screw extruder
Reason, wherein first segment sleeve, the second section sleeve and third section jacket temperature are respectively 30 70 DEG C, 60 150 DEG C and 100
210 DEG C, screw speed is 600 1000rpm, the raw material for standby after extruding；
2) multi-strain koji: inoculation when raw material is cooled to 30 45 DEG C after step 1) extruding, inoculation strain are aspergillus niger, rice
Aspergillus, monascus, lactic acid bacteria, saccharomycete, two or more in brevibacterium ammoniagene, inoculum concentration is dry raw material amount
0.1 0.5%, it is carried out under 25 35 DEG C of temperature, relative humidity 70 100%, after 12 14h culture, temperature rises to 38
DEG C when turn over bent 13 times, while it is aeration-cooling, maintain 25 32 DEG C of temperature, koji-making terminates when material surface is covered with spore；
3) ferment, drench oil: by account for 24 times of raw material weight saline solution and step 2) made from material after evenly mixing
Enter fermentor high-salt fermentation technique unstrained spirits, brine strength is calculated as 10 30% (w/w) with chloride content；Sauce unstrained spirits is mature
Afterwards, two oil immersions bubble, 12 20h filter oil is added into sauce unstrained spirits, has soon been filtered to hair oil, residue of soya has just exposed liquid level Shi Tou residue of soya
1 3h is steeped in three oil immersions of middle addition, filters out two oil；It will filter to two oil, when residue of soya has just exposed liquid level, be added through ozone or ultraviolet
The water of line radiation sterilization filters out three oil, and two oil, three oil filtered out are used as lower batch of set oil；
Wherein salt water is the aqueous solution of sodium chloride, potassium chloride and potassium citrate modulation, by accounting for weight saline number are as follows: chlorination
Sodium 1 45%, potassium chloride 1 60%, potassium citrate 1 30%；
4) raw sauce for obtaining step 3) is heated, is dissolved, being clarified, packed.
Wherein, the step 1) raw material is protein raw material and starchy material, and the protein raw material is beans, flower
One or more of life, vegetable seed, sesame, sunflower seeds；The starchy material is wheat, barley, corn, wheat bran, rice bran, rice
Chaff cake sweet potato, is cracked rice, one or more of millet；
Preferably, raw material includes following component in parts by weight: wheat bran 0 50%, wheat 0 40%, beans 0 80%, greatly
Wheat 0 20%；
Further preferably, raw material includes following component in parts by weight: wheat bran 10%, wheat 40%, dregs of beans 50%.
Step 2) the inoculation strain includes following component by the total strain parts by weight of Zhan: 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) the inoculation strain includes following component by the total strain parts by weight of Zhan: aspergillus niger 25%, rice
Aspergillus 30%, monascus 12%, lactic acid bacteria 8%, saccharomycete 15%, brevibacterium ammoniagene 10%；
Preferably, step 2) the inoculation strain can also include following component: aspergillus niger by the total strain parts by weight of Zhan
20%, aspergillus oryzae 25%, monascus 15%, lactic acid bacteria 10%, saccharomycete 20%, brevibacterium ammoniagene 10%.
Step 3) the fermentation can also be low salt solid state fermentation.
Preferably, the step 3) salt water is in parts by weight are as follows: sodium chloride 10%, potassium chloride 28%, potassium citrate 20%；
Preferably, the step 3) salt water in parts by weight can be with are as follows: sodium chloride 5%, potassium chloride 34%, potassium citrate
15%。
The lactic acid bacteria is a kind of bacterium that a large amount of lactic acid can be generated using simple carbohydrate.The type of lactic acid bacteria
There are more than 200 kinds, be critically important bacterium in making soy sauce, they assign soy sauce fine flavor.The lactic acid bacteria includes four
Streptococcus and thermophilic salt pediococci etc., effect are to generate lactic acid, promote yeast propagation, and the amino acid decomposition removed in soy sauce unstrained spirit is smelly
Taste improves the color of soy sauce.
The ability of aspergillus oryzae category aspergillus flavus group, its not only decomposing protein are stronger, and have saccharification capability, the present invention
The aspergillus oryzae includes middle section 3.951, middle section 3.324, Aspergillus oryzaeAs.3951 bacterial strain etc..
The enzyme system that the aspergillus niger has various active powerful, can especially generate acid protease and cellulase, with
Other mould mixed cultures, the soy sauce made not only delicious flavour, but also Total nitrogen usage height.
The monascus can generate amylase, maltose, protease etc., moreover it is possible to generate monascorubrin and aspergillus flavus is yellow
Element.
The saccharomycete can make product generate the fragrance components such as ethyl alcohol, esters, succinic acid, furfural, furanone, institute of the present invention
Stating saccharomycete includes Lu Shi yeast, variable torulopsis, angstrom Qi Shi torulopsis, Candida etc..
The brevibacterium ammoniagene can pass through a series of biochemical reaction (including tricarboxylic acid cycle) during the fermentation will be former
Glycometabolism in material generates glutamic acid, and soy sauce delicate flavour is mainly derived from glutamic acid, and content of glutamic acid is higher, the delicate flavour of soy sauce
Better；Meanwhile glycometabolism can also be generated 5 '-inosinicacids by brevibacterium ammoniagene, and 5 '-inosinicacids are for improving soy sauce umami effects
Obviously.
During soy sauce brewing, using a variety of enzymes secreted by a variety of strains, such as protease, peptase, amylase, paddy ammonia
Amidase, pectase, cellulase, hemicellulase etc. are mainly the enzymatic hydrolysis of protein and starch to raw material components, are formed each
Kind secondary species and small molecule final product make soy sauce nutrition obtained to constitute the nutritional ingredient and flavor components of soy sauce
Abundant, color, body reach optimization.
The beans includes soya bean, green soya bean, semen viciae fabae, mung bean, pea, red bean, semen sojae atricolor etc. and its production after treatment
Object, such as soya-bean cake, dregs of beans, bean dregs.
The potassium citrate also known as potassium citrate, citric acid tri potassium are a kind of common minerals matter/salt, can be in many foods
It is found in object.This minerals help to reduce the acidity of urine, therefore have treatment kidney trouble and pain wind action.Its work is former
Reason is to aid in nerve impulse, improves muscle function, and the various metabolic disorders for the treatment of.The effect of potassium citrate further includes side
Help heart, the contraction of muscle of bone and smooth muscle.It helps to create energy and nucleic acid.In addition, this minerals additionally aid
It maintains cell health and adjusts blood pressure.Another key effect is that carbohydrate and protein is promoted to use.In addition, lemon
Sour potassium participates in tricarboxylic acid cycle, and tricarboxylic acid cycle is the final metabolic pathway of three nutritious elements (carbohydrate, lipid, amino acid),
Be again carbohydrate, lipid, amino acid metabolism connection hinge.
The water is the water through ozone or ultraviolet radiation sterilization.
The heating purpose is sterilizing, including the sterilizing of pasteurization, high temperature, short time and high-temperature short-time sterilization.
The invention has the advantages that
1) raw material is handled using puffing technique, i.e., reaches the mesh of starch gelatinization, protein denaturation using extrusion friction heating
, compared with conventional boil method, energy consumption is not generated, variability is good, and production capacity is big, and at low cost, health greatly improves raw material
Utilization rate, the nutrition in raw material is almost without loss, and raw material volume expansion becomes larger after extruding, and specific surface area increases, and has
It is inoculated with koji-making conducive to next step strain, and single storeroom generates appropriate clearance, is more advantageous to ventilation, is easy to strain growth, answers
25% is improved with yield rate after puffing technique；
2) in yeast-making technology by two kinds in aspergillus niger, aspergillus oryzae, monascus, lactic acid bacteria, saccharomycete, brevibacterium ammoniagene or
It is two or more to be applied in Technology of Brewing Soy Sauce, using the complementary advantage on the composition of enzyme system caused by a variety of bacterium, greatly improve
Raw material availability, not only increases the quality (amino acid nitrogen content significantly improves) of soy sauce, and more traditional soy sauce brewing
Method, yield rate increases 25%, while improving flavor of soy sauce, makes finished product soy sauce mellow in taste, and it is short especially to increase production ammonia
Sugar in raw material is generated glutamic acid and 5 '-inosinicacids by the metabolism of a series of biochemical reaction, hence it is evident that it is fresh to improve soy sauce by bacillus
Taste keeps the soy sauce of brewing salty, fresh agreeable to the taste；
3) sodium chloride in the original process of part is replaced with a certain proportion of potassium chloride and potassium citrate, will not both changes people
To traditional soy sauce habitually saline taste mouthfeel, and the plurality of health care functions such as imparting product lipid-loweringing, decompression, it is suitable for hypertensive patient
Deng few salt crowd and potassium deficiency patients, thoroughly compensates for excessive edible salt and potassium deficiency endangers people's bring, and
Have both anti-corrosion function；The potassium citrate especially added participates in tricarboxylic acid cycle, carbohydrate of not only degrading, fat and amino acid this
Many substance synthesis and decomposition and the hinge for contacting all kinds of metabolisms in three nutritious elements and microbial cell, therefore
Raw material availability is increased considerably, so that the yield rate of finished product soy sauce is made to increase 25%, another key effect of potassium citrate
Be to maintain cell health and adjust blood pressure, carbohydrate and protein promoted to use, improve significantly to metabolic disease and
Health-care effect；
4) it is generally acknowledged that potassium chloride has bitter taste, mouthfeel is bad, but it is bitter that part has been covered after being used in mixed way with potassium citrate
Taste produces a variety of enzyme systems such as acid protease, plasmase, amylase, maltose in multi-strain fermentation, while also producing
Raw includes that nutriments, these nutriments such as trehalose, amino acid, peptides also produce unexpected good result, cover
Most of bitter taste is covered, so that soy sauce taste mellow obtained, has good taste；
5) it unlike traditional handicraft, in fermentation, drenches in oily step, two oil of addition, three oil and two oil filtered out, three
Oil does not need to heat, and is to be unfavorable for because high temperature can break ring strain therein and enzyme system after the bacterium that renews；Do not heat two oil,
Three oily standing times are longer, in strain and enzyme system it is abundanter, the volatile matter contents such as esters, alcohols for containing are higher,
It is more suitable for ageing, the soy sauce mouthfeel of brewing is richer, and flavor is more preferable, and can also inhibit harmful bacteria while beneficial bacterium increase
It generates；At the same time, it is energy saving that heat is not added, air will not be polluted；
6) soy sauce bright in appearance made from, it is bright in colour, it is glossy, there is strong paste flavor and ester flavor, it is salty, fresh agreeable to the taste,
It is full of nutrition；
7) during the preparation process, physico chemical factor is easily controllable, production technology specification, with short production cycle, stable product quality,
Yield is high, low to Preparation equipment and site requirements, is convenient for industrialized production, and do not controlled by season.
Specific embodiment
The specific embodiment of form by the following examples makees further specifically above content of the invention
It is bright.But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following embodiment.It is all substantive based on the technology of the present invention
Any simple modification, equivalent change and modification done all belong to the scope of the present invention.
Embodiment 1
1) raw material is moistened into water according to the weight proportion of wheat 2800kg, dregs of beans 3500kg, wheat bran 700kg after evenly mixing,
Make its moisture content 10%, handled using twin (double) screw extruder, wherein first segment sleeve, the second section sleeve and third section jacket temperature
Respectively 30 DEG C, 60 DEG C and 100 DEG C, screw speed 600rpm, the raw material for standby after extruding；
2) inoculation when raw material is cooled to 30 DEG C after step 1) extruding, uniform inoculated aspergillus niger 1.8kg, aspergillus oryzae 2.1kg are red
Aspergillus 0.8kg, lactic acid bacteria 0.6kg, saccharomycete 1.1kg, brevibacterium ammoniagene 0.8kg, under 25 DEG C of temperature, relative humidity 70% into
Row, after 12h is cultivated, temperature turns over song 1 time when rising to 38 DEG C, while aeration-cooling, continues to carry out second after cultivating 4 6h
Song is turned over, maintains 25 DEG C of temperature or so, third time is carried out when material, which occurs to tighten, crack will occur and turns over song, make song from beginning to end
Material keeps loose, when material surface be covered with spore, mycelia densification without it is sandwich when koji-making terminate, material obtained has strong song
Perfume (or spice), without other peculiar smell；
3) weigh sodium chloride 1750kg, potassium chloride 4900kg, potassium citrate 3500kg adds water to prepare salt water after evenly mixing
17500kg, brine strength are calculated as 19.7%(w/w with chloride content), it clarifies spare；
4) material made from step 2) is broken, it is puddled uniformly with salt water made from step 3), is sent into fermentor and uses
The fermentation of high-salt fermentation technique, stirring is primary daily, every time 4 5min, and ferment unstrained spirits processed；After sauce unstrained spirits is mature, add into sauce unstrained spirits
Enter two oil immersions bubble, impregnate filter oil after 12h, soon filtered to hair oil, residue of soya, which has just exposed, is added three oil in liquid level Shi Tou residue of soya
3h is impregnated, filters out two oil, two oil are for lower batch of leaching hair oil；It will filter to two oil, when residue of soya has just exposed liquid level, be added through ozone
The room temperature clear water of radiation sterilization filters out three oil, and three oil filtered out are for lower batch of two oil of leaching；Soy sauce 22750kg is made；
5) raw sauce that step 4) obtains is heated at 65 DEG C 30min, reconciliation fragrance and flavor with pasteurization, broken
Bad enzyme system increases color, and removes suspended matter, dissolve, clarify later, packing.
Embodiment 2
1) raw material is moistened into water according to the weight proportion of wheat 2800kg, dregs of beans 4200kg after evenly mixing, makes its moisture content
50%, handled using twin (double) screw extruder, wherein first segment sleeve, the second section sleeve and third section jacket temperature be respectively 70 DEG C,
150 DEG C and 210 DEG C, screw speed 1000rpm, the raw material for standby after extruding；
2) inoculation when raw material is cooled to 45 DEG C after step 1) extruding, uniform inoculated aspergillus niger 8.8kg, aspergillus oryzae 10.5kg,
Monascus 4.2kg, lactic acid bacteria 2.8kg, saccharomycete 5.3kg, brevibacterium ammoniagene 3.6kg, under 35 DEG C of temperature, relative humidity 100%
It carries out, after 14h is cultivated, temperature turns over song 1 time when rising to 38 DEG C, while aeration-cooling, continues to carry out second after cultivating 6h
Song is turned over, maintains 32 DEG C of temperature or so, third time is carried out when material, which occurs to tighten, crack will occur and turns over song, make song from beginning to end
Material keeps loose, when material surface be covered with spore, mycelia densification without it is sandwich when koji-making terminate, material obtained has strong song
Perfume (or spice), without other peculiar smell；
3) weigh sodium chloride 1400kg, potassium chloride 9520kg, potassium citrate 4200kg adds water to prepare salt water after evenly mixing
28000kg, brine strength are calculated as 20%(w/w with chloride content), it clarifies spare；
4) material made from step 2) is broken, it is puddled uniformly with salt water made from step 3), is sent into fermentor and uses
The fermentation of high-salt fermentation technique, stirring is primary daily, each 5min, and ferment unstrained spirits processed；After sauce unstrained spirits is mature, two are added into sauce unstrained spirits
Oil immersion is steeped, and filter oil, has soon been filtered to hair oil after 20h, and residue of soya, which has just exposed, is added three oil immersions bubble 1h, filter in liquid level Shi Tou residue of soya
Two oil out, for lower batch of leaching hair oil；It will filter to two oil, when residue of soya has just exposed liquid level, be added through ultraviolet radiation sterilization
Room temperature clear water filters out three oil, for lower batch of two oil of leaching；Soy sauce 25100kg is made；
5) the raw sauce ultra high temperature short time sterilization method that step 4) obtains is heated into 3s for sterilizing, reconciling at 135 DEG C
Fragrance and flavor destroy enzyme system, increase color, and removing suspended matter, dissolve, clarify later, packing.
Embodiment 3
1) raw material is uniformly mixed according to the weight proportion of wheat bran 1400kg, dregs of beans 4200kg, wheat 700kg, barley 700kg
Moisten water after conjunction, make its moisture content 30%, handled using twin (double) screw extruder, wherein first segment sleeve, the second section sleeve and third section
Jacket temperature is respectively 50 DEG C, 90 DEG C and 150 DEG C, screw speed 800rpm, the raw material for standby after extruding；
2) inoculation when raw material is cooled to 40 DEG C after step 1) extruding, uniform inoculated aspergillus niger 6.3kg, aspergillus oryzae 8.4kg are red
Aspergillus 1.1kg, lactic acid bacteria 1.1kg, saccharomycete 2.1kg, brevibacterium ammoniagene 2.1kg, under 30 DEG C of temperature, relative humidity 85% into
Row, after 13h is cultivated, temperature turns over song 1 time when rising to 38 DEG C, while aeration-cooling, continues to be turned over for the second time after cultivating 6h
Song maintains 32 DEG C of temperature or so, carries out third time when material, which occurs to tighten, crack will occur and turns over song, makes material from beginning to end
Keep loose, when material surface be covered with spore, mycelia densification without it is sandwich when koji-making terminate, material obtained has strong Qu Xiang,
Without other peculiar smell；
3) weigh sodium chloride 279kg, potassium chloride 1330kg, potassium citrate 665kg adds water to prepare salt water after evenly mixing
6650kg, brine strength are calculated as 12%(w/w with chloride content), it clarifies spare；
4) material made from step 2) is broken into the particle of 2mm or so, salt water made from step 3) be heated to 55 DEG C with
Smashed material is puddled uniformly, is sent into fermentation vat and is fermented using low salt solid state fermentation, all sucks fermented grains to salt water
Afterwards, food-grade polyethylene film is covered, with salt edge sealing by film compacting, plank in fermentation vat upper cover, product temperature early period control exists surrounding
45 DEG C of maintenance 15d, later period product temperature are controlled at 35 DEG C or so, maintain 12d, and ferment unstrained spirits processed；After sauce unstrained spirits is mature, two are added into sauce unstrained spirits
Oil immersion is steeped, and filter oil, has soon been filtered to hair oil after 12h, and residue of soya, which has just exposed, is added three oil immersions bubble 3h, filter in liquid level Shi Tou residue of soya
Two oil out, two oil are for lower batch of leaching hair oil；It will filter to two oil, when residue of soya has just exposed liquid level, be added through ozone radiation sterilization
Room temperature clear water, three oil filtered out are for lower batch of two oil of leaching, obtained soy sauce 25500kg；
5) the raw sauce ultra high temperature short time sterilization method that step 4) obtains is heated into 3s for sterilizing, reconciling at 140 DEG C
Fragrance and flavor destroy enzyme system, increase color, and removing suspended matter, dissolve, clarify later, packing.
Embodiment 4
1) raw material is moistened into water according to the weight proportion of wheat bran 1400kg, wheat 2100kg, dregs of beans 3500kg after evenly mixing,
Make its moisture content 40%, handled using twin (double) screw extruder, wherein first segment sleeve, the second section sleeve and third section jacket temperature
Respectively 60 DEG C, 100 DEG C and 200 DEG C, screw speed 1000rpm, the raw material for standby after extruding；
2) inoculation when raw material is cooled to 44 DEG C after step 1) extruding, uniform inoculated aspergillus niger 4.2kg, aspergillus oryzae 5.3kg are red
Aspergillus 3.2kg, lactic acid bacteria 2.1kg, saccharomycete 4.2kg, brevibacterium ammoniagene 2.1kg, under 35 DEG C of temperature, relative humidity 80% into
Row, after 12h is cultivated, temperature turns over song 1 time when rising to 38 DEG C, while aeration-cooling, continues to be turned over for the second time after cultivating 6h
Song maintains 32 DEG C of temperature or so, carries out third time when material, which occurs to tighten, crack will occur and turns over song, makes material from beginning to end
Keep loose, when material surface be covered with spore, mycelia densification without it is sandwich when koji-making terminate, material obtained has strong Qu Xiang,
Without other peculiar smell；
3) weigh sodium chloride 665kg, potassium chloride 931kg, potassium citrate 333kg adds water to prepare salt water after evenly mixing
6650kg, brine strength are calculated as 13%(w/w with chloride content), it clarifies spare；
4) material made from step 2) is broken into the particle of 2mm or so, salt water made from step 3) be heated to 55 DEG C with
Smashed material is puddled uniformly, is sent into fermentation vat and is fermented using low salt solid state fermentation, all sucks fermented grains to salt water
Afterwards, food-grade polyethylene film is covered, with salt edge sealing by film compacting, plank in fermentation vat upper cover, product temperature early period control exists surrounding
45 DEG C of maintenance 15d, later period product temperature are controlled at 35 DEG C or so, maintain 12d, and ferment unstrained spirits processed；After sauce unstrained spirits is mature, two are added into sauce unstrained spirits
Oil immersion bubble impregnates 12h filter oil, has soon filtered to hair oil, and residue of soya, which has just exposed, is added three oil immersions bubble 3h in liquid level Shi Tou residue of soya,
Two oil are filtered out, for lower batch of leaching hair oil；It will filter to two oil, when residue of soya has just exposed liquid level, be added through ultraviolet radiation sterilization
Room temperature clear water, filter out three oil, three oil filtered out are for lower batch of two oil of leaching, obtained soy sauce 23050kg；
5) the raw sauce pasteurization that step 4) obtains is heated into 30min for sterilizing, reconciling fragrance at 70 DEG C
With flavor, destroy enzyme system, increase color, and remove suspended matter, dissolve, clarify later, packing.
Effete test embodiment
With reference to soy sauce national standard, quality evaluation is carried out to above-mentioned four kinds of prepared different embodiment soy sauce.Wherein feel
The appraise group that official's index is made of 12 senior prison persons of commenting carries out color, fragrance, flavour, form and evaluates, and physics and chemistry refers to
Mapping determines its amino-acid nitrogen (AN), total acid (TA), soluble saltless solid, full nitrogen, and selects the preferable sauce of commercially available sales volume
Oil as a comparison case, as a result as shown in table 1 below.
1 soy sauce organoleptic attribute of table and physicochemical property
The evaluation analysis of the soy sauce of embodiment 14: compared with comparative example, the soy sauce of embodiment 14 is either with high salt dilute
The equal color of soy sauce (embodiment 3 4) of the soy sauce (embodiment 1 2) or low-salt solid-state fermentation of state fermentation, glossy, sauce
Aromatic strongly fragrant, delicious flavour renders palatable obvious, and salt content is low, zero addition flavors and fragrances and pigment, when culinary art a small amount of soy sauce
Reach and paint and render palatable effect well, and measure soluble saltless solid, full nitrogen, amino-acid nitrogen (AN) numerical value
Obviously higher than respective value measured by comparative example, and the measured value of total acid (TA) is then lower than the numerical value of comparative example, illustrates this
It is more preferable to invent low-salt health-care soy sauce quality obtained.
The comparison of embodiment and comparative example soy sauce healthcare function:
Random selection weight comparable healthy adult small white mouse 50 is randomly divided into 5 groups, every group 10, removes diet
Outside feed, 1 gram of soy sauce of daily every feeding group, soy sauce is uniformly mixed with feed, continuous feeding 30 days carries out body daily
Detection and record in terms of weight, blood glucose, blood pressure and cholesterol, healthcare function the results are shown in Table 2.
The healthcare function of 2 embodiment and comparative example soy sauce of table
The healthcare function of 2 embodiment and comparative example soy sauce of table
| Project | Changes of weight (%) | Change of blood sugar (%) | Blood pressure (%) | Cholesterol changes (%) |
| 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: "+" indicates to increase, and "-" indicates to reduce.
Table 2 the result shows that, the soy sauce of embodiment 14 is obviously good compared with comparative example to the health-care effect of body, long-term consumption
After will not generate harm to body, and the blood pressure of body and cholesterol level are declined, and weight and blood glucose are basically unchanged, and are said
Bright embodiment has the function of certain blood pressure lowering and norcholesterol compared with comparative example.
Claims (10)
1. a kind of preparation method of low-salt health-care soy sauce, including feedstock processing, koji-making, fermentation, leaching oil, dissolves and sterilize, it is special
Sign is, comprising the following steps:
1) raw material puffed processing: moistening water after raw material is mixed, make its moisture content 10 50%, handled using twin (double) screw extruder,
Middle first segment sleeve, the second section sleeve and third section jacket temperature are respectively 30 70 DEG C, 60 150 DEG C and 100 210 DEG C,
Screw speed is 600 1000rpm, the raw material for standby after extruding；
2) multi-strain koji: inoculation when raw material is cooled to 30 45 DEG C after step 1) extruding, inoculation strain are aspergillus niger, meter Qu
Mould, monascus, lactic acid bacteria, saccharomycete, two or more in brevibacterium ammoniagene, inoculum concentration is the 0.1 of dry raw material amount
0.5%, it is carried out under 25 35 DEG C of temperature, relative humidity 70 100%, after 12 14h culture, temperature is turned over when rising to 38 DEG C
It is 13 times bent while aeration-cooling, 25 32 DEG C of temperature are maintained, koji-making terminates when material surface is covered with spore；
3) ferment, drench oil: by account for 24 times of raw material weight saline solution and step 2) made from material after evenly mixing enter send out
Fermentation tank is calculated as 10-30%(w/w with high-salt fermentation technique unstrained spirits, brine strength with chloride content)；After sauce unstrained spirits is mature, to
Two oil immersions bubble, 12 20h filter oil is added in sauce unstrained spirits, has soon been filtered to hair oil, residue of soya has just exposed to be added in liquid level Shi Tou residue of soya
1 3h is steeped in three oil immersions, filters out two oil；It will have been filtered to two oil, and when residue of soya has just exposed liquid level, be added and irradiated through ozone or ultraviolet light
The water of sterilizing filters out three oil, and two oil, three oil filtered out are used as lower batch of set oil；
Wherein salt water is the aqueous solution of sodium chloride, potassium chloride and potassium citrate modulation, by accounting for weight saline number are as follows: sodium chloride
1 45%, potassium chloride 1 60%, potassium citrate 1 30%；
4) raw sauce for obtaining step 3) is heated, is dissolved, being clarified, packed.
2. a kind of preparation method of low-salt health-care soy sauce according to claim 1, which is characterized in that the step 1) raw material
For protein raw material and starchy material, the protein raw material be one of beans, peanut, vegetable seed, sesame, sunflower seeds or
It is several；The starchy material is wheat, barley, corn, wheat bran, rice bran, rice bran cake, sweet potato, crack rice, one of millet or
It is several.
3. a kind of preparation method of low-salt health-care soy sauce according to claim 1 or 2, which is characterized in that raw material is by weight
Number includes following component: wheat bran 0 50%, wheat 0 40%, beans 0 80%, barley 0 20%.
4. a kind of preparation method of low-salt health-care soy sauce according to claim 3, which is characterized in that raw material is in parts by weight
Including following component: wheat bran 10%, wheat 40%, dregs of beans 50%.
5. a kind of preparation method of low-salt health-care soy sauce according to claim 1, which is characterized in that the step 2) inoculation
Strain includes following component by the total strain parts by weight of Zhan: aspergillus niger 0 80%, aspergillus oryzae 1 80%, monascus 0 50%, cream
Sour bacterium 0 50%, saccharomycete 1 50%, brevibacterium ammoniagene 0 30%.
6. a kind of preparation method of low-salt health-care soy sauce according to claim 1 or 5, which is characterized in that step 2) is described
It includes following component that strain, which is inoculated with, by the total strain parts by weight of Zhan: aspergillus niger 25%, aspergillus oryzae 30%, monascus 12%, lactic acid bacteria
8%, saccharomycete 15%, brevibacterium ammoniagene 10%.
7. a kind of preparation method of low-salt health-care soy sauce according to claim 1 or 5, which is characterized in that step 2) is described
It includes following component that strain, which is inoculated with, by the total strain parts by weight of Zhan: aspergillus niger 20%, aspergillus oryzae 25%, monascus 15%, lactic acid bacteria
10%, saccharomycete 20%, brevibacterium ammoniagene 10%.
8. a kind of preparation method of low-salt health-care soy sauce according to claim 1, which is characterized in that the step 3) fermentation
For low salt solid state fermentation.
9. a kind of preparation method of low-salt health-care soy sauce according to claim 1, which is characterized in that the step 3) salt water
In parts by weight are as follows: sodium chloride 10%, potassium chloride 28%, potassium citrate 20%.
10. a kind of preparation method of low-salt health-care soy sauce according to claim 1, which is characterized in that the step 3) salt
Water is in parts by weight are as follows: sodium chloride 5%, potassium chloride 34%, potassium citrate 15%.
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