CN105901652A - Soybean sauce preparation method through red yeast pigment for enhancing color - Google Patents
Soybean sauce preparation method through red yeast pigment for enhancing color Download PDFInfo
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- CN105901652A CN105901652A CN201610247680.6A CN201610247680A CN105901652A CN 105901652 A CN105901652 A CN 105901652A CN 201610247680 A CN201610247680 A CN 201610247680A CN 105901652 A CN105901652 A CN 105901652A
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- soy sauce
- red pigment
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Abstract
The invention relates to a preparation method of a fermented product and discloses a soybean sauce preparation method through red yeast pigment for enhancing color. The preparation method includes the following steps: 1) material preparation: preparing the following raw materials including, by weight, 60-70 parts of soybean meal, 20-30 parts of bran, 0.02-0.05 parts of yeast essence, 0.24-0.3 parts of red yeast pigment and 450-600 parts of salt water; 2) material steaming; 3) material crushing; 4) inoculation; 5) yeast preparation; 6) fermentation; 7) circularly pouring; 8) soybean sauce drenching and blending; and 9) sterilization. During the fermentation, the red yeast pigment is blended. The preparation method is low in cost, is free of additives and can enhance the color through microorganism fermentation.
Description
Technical field
The present invention relates to fermented product preparation method, particularly relate to a kind of for utilize the hyperchromic soy sauce preparation method of ferment red pigment.
Background technology
Traditional Technology of Brewing Soy Sauce is that raw material passes through screening, steaming and decocting, cooling inoculation, yeast production, admixes the link such as saline, fermentation
Composition, but the beans unstrained spirits color and luster of fermentation is dim, the most formulated is difficulty with preferable ruddy color and luster, many in existing general technology
It it is the sensory effects usually realizing soy sauce by adding burnt sugar coloring.Chinese patent CN1418571A " Doule fermentation with multi fungi soy sauce and
Its preparation method " disclose the method watering pouring soy sauce color by adding burnt sugar coloring usually to improve, production cost is higher.Chinese patent
CN1149937C " calcium-enriched soy and processing technology thereof " discloses the processing technology of a kind of calcium-enriched soy, and general steps is steamed exactly
Material, mixed song, admix is aspergillus oryzae and aspergillus niger, through traditional fermentation technique yeast production, mixes brine fermentation, adds after watering pouring 20d
Cool saccharified liquid saline, soaks sterilizing finished product after extraction soy sauce.
Summary of the invention
The technical problem to be solved in the present invention is to provide the soy sauce that a kind of cost is relatively low, additive-free, utilize ferment red pigment hyperchromic and prepares
Method.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
The present invention utilizes the soy sauce preparation method that ferment red pigment is hyperchromic, comprises the following steps:
(1) get the raw materials ready: get the raw materials ready according to following components (parts by weight): bean cake 60-70 part, wheat bran 20-30 part, bent essence 0.02-0.05
Part, ferment red pigment 0.24-0.3 part, saline 450-600 part；
(2) steaming, pulverizing: after bean cake fully moistens water, high pressure cooks, grog moisture 47-49%, then grog is pulverized；
(3) inoculation: step (2) gained is pulverized grog cooling, mixs homogeneously with wheat bran, bent essence and makes yeast production material；
(4) yeast production: by step (3) gained yeast production material in 32-35 DEG C of static gas wave refrigerator, control moisture be 46-48%, inoculation
Carrying out turning over for the first time song after 11-12h, regulation product temperature is 32-36 DEG C, then carries out turning over for the second time song through 4-6h, and regulation product temperature is
30-32 DEG C, after inoculation 27-30h, go out song；
(5) fermentation: the mixing of step (4) gained Cheng Qu, saline and ferment red pigment sent into and spread with a false bottom fermentation vat, controlling temperature is
40-45 DEG C, brine strength is 13-14 ° of Be '；
(6) pouring is watered in circulation: enters pond and rises next day and to carry out watering pouring, once a day, each 0.5h, sprinkle fermentation 30-32 day；
(7) drench oil: after fermenting-ripening, extract scalp pomade out, complete leaching pouring, allotment；
(8) sterilizing: high temperature sterilize, fill after cooling.
The present invention utilizes the soy sauce preparation method that ferment red pigment is hyperchromic, and further, in step (2), steaming air pressure is 0.15-0.18Mpa,
Grog particle diameter after pulverizing is 2-6mm.
The present invention utilizes the soy sauce preparation method that ferment red pigment is hyperchromic, further, pulverizes grog and be cooled to 38-40 DEG C in step (3).
The present invention utilizes the soy sauce preparation method that ferment red pigment is hyperchromic, further, yeast production Material control moisture in step (4)
Summer is 48-49%, and winter is 47-48%.
The present invention utilizes the soy sauce preparation method that ferment red pigment is hyperchromic, further, after fermenting 15 in step (5) in fermentation vat
Soy sauce salinity be 15-16%.
The present invention utilizes the soy sauce preparation method that ferment red pigment is hyperchromic, further, uses 115-125 DEG C and maintain 3-5min in step (8)
Carry out sterilizing.
The present invention utilizes the soy sauce preparation method that ferment red pigment is hyperchromic, and further, described bean cake moisture is less than 13%, albumen
Matter content is more than 43% (mass ratio).
The present invention utilizes the soy sauce preparation method that ferment red pigment is hyperchromic, and further, described wheat bran moisture is less than 12%, slightly forms sediment
Powder content is more than 40% (mass ratio).
The present invention utilizes the hyperchromic soy sauce preparation method of ferment red pigment compared with prior art, has the advantages that
Soy sauce sprinkle fermentation technique is improved, the when of companion into saline by the soy sauce preparation method that the present invention utilizes ferment red pigment hyperchromic
With the addition of a small amount of ferment red pigment in fermentation material, desired fermentation temp is relatively low, it is to avoid need by improving fermentation vat bath temperature
Improve beans unstrained spirits temperature and deepen color and luster, it is to avoid the reduction of waste of fuel and amino-acid production rate, simultaneously by the fermentation of ferment red pigment,
Add amino-acid production rate, the color making soy sauce is the most ruddy glossy, reduces production cost, it is to avoid introduce other chemistry
Preparation.The quality of sauce prepared according to method shown in the present invention meets the relevant regulations of GB/T 18186-2000, and reaches
Having arrived the quality criteria requirements of special grade soy, soy sauce color is ruddy, without any chemical addition agent, prepares for fermentable, battalion
Form point more comprehensive.
Detailed description of the invention
Preparation embodiment
Soy sauce is prepared according to following steps:
(1) get the raw materials ready: get the raw materials ready according to component shown in table 1；
(2) steaming, pulverizing: after bean cake fully moistens water, high pressure cooks, opens steam pressure and rises to 0.03-0.05MPa, close and steam
Vapour, gets rid of cold air in tank, continues out raise steam to 0.15-0.18MPa, maintains 3-5 minute, row pressure grog moisture
47-49%, grog requires that albuminous degeneration wants appropriateness, and color and luster is yellowish, slightly deeper than before steaming, and quality is loosened, and feel is flexible,
That pinches is tack-free, savory, without hard-core, has the distinctive fragrance of grog, is then pulverized by grog without bad smell, after pulverizing
Grog particle diameter be 2-6mm；
(3) inoculation: step (2) gained pulverizing grog is cooled to 38-40 DEG C, mixs homogeneously with wheat bran, bent essence and makes yeast production
Material；
(4) yeast production: step (3) gained yeast production material feeding koji bed is paved, 32-35 DEG C of static gas wave refrigerator, control material summer
Moisture is 48-49%, and winter is 47-48%, carries out for the first time turning over song after inoculation 11-12h, utilizes the ventilation parameters product temperature to be
32-36 DEG C, then carry out turning over for the second time song through 4-6h, regulation product temperature is 30-32 DEG C, goes out song after inoculation 27-30h；
(5) fermentation: the mixing of step (4) gained Cheng Qu, saline and Monas cuspurpureus Went is sent into and spreads with a false bottom fermentation vat, control temperature
For 40-45 DEG C, brine strength is 13-14 ° of Be ', and after fermenting 15, the soy sauce salinity in fermentation vat is 15-16%, and salinity is not
Sufficient fills into saline；
(6) pouring is watered in circulation: enters pond and rises next day and to carry out watering pouring, once a day, and each 0.5h, extracts out the oily juice of false bottom and waters
In top layer, sprinkle fermentation 30-32 day；
(7) oil is drenched: extract scalp pomade after fermenting-ripening out, drench to drenching oil sump leaching watering pouring unstrained spirits shifting pond rapidly, carry out according to prescription
Dissolve.
(8) sterilizing: high temperature sterilize, 115-125 DEG C maintains 3-5min to carry out sterilizing, fill after cooling.
Table 1 raw material components parts by weight
| Preparation example 1 | Preparation example 2 | Preparation example 3 | Preparation example 4 | Preparation example 5 | |
| Bean cake | 70 | 65 | 62 | 60 | 67 |
| Wheat bran | 20 | 27 | 30 | 22 | 26 |
| Bent essence | 0.05 | 0.04 | 0.05 | 0.02 | 0.03 |
| Ferment red pigment | 0.3 | 0.24 | 0.27 | 0.3 | 0.25 |
| Saline | 600 | 450 | 500 | 550 | 560 |
Wherein, bean cake moisture is less than 13%, and protein content is more than 43% (mass ratio), and wheat bran moisture is less than 12%,
Crude starch content is more than 40% (mass ratio).
Ferment red pigment used is commercially available mill run, the ferment red pigment produced selected from Shandong Zibo Yiyuan Kangyuan Bio-Technology Co., Ltd..
The soy sauce that above-mentioned preparation embodiment prepares is carried out quality index detection, and testing result is as shown in table 2.
Embodiment quality index testing result prepared by table 2
Being shown by table 2 quality measurements, the quality of sauce prepared according to method shown in the present invention meets GB/T
The relevant regulations of 18186-2000, and reached the quality criteria requirements of special grade soy, soy sauce color is ruddy, without any chemistry
Additive, prepares for fermentable, and nutritional labeling is more comprehensive.
Embodiment described above is only to be described the preferred embodiment of the present invention, not carries out the scope of the present invention
Limiting, on the premise of designing spirit without departing from the present invention, technical scheme is made by those of ordinary skill in the art
Various deformation and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (8)
1. utilize the soy sauce preparation method that ferment red pigment is hyperchromic, it is characterised in that: comprise the following steps:
(1) get the raw materials ready: get the raw materials ready according to following components (parts by weight): bean cake 60-70 part, wheat bran 20-30 part, bent essence 0.02-0.05
Part, ferment red pigment 0.24-0.3 part, saline 450-600 part；
(2) steaming, pulverizing: after bean cake fully moistens water, high pressure cooks, grog moisture 47-49%, then grog is pulverized；
(3) inoculation: step (2) gained is pulverized grog cooling, mixs homogeneously with wheat bran, bent essence and makes yeast production material；
(4) yeast production: by step (3) gained yeast production material in 32-35 DEG C of static gas wave refrigerator, control moisture be 46-48%, inoculation
Carrying out turning over for the first time song after 11-12h, regulation product temperature is 32-36 DEG C, then carries out turning over song for the second time through 4-6h, regulation
Product temperature is 30-32 DEG C, goes out song after inoculation 27-30h；
(5) fermentation: the mixing of step (4) gained Cheng Qu, saline and ferment red pigment sent into and spread with a false bottom fermentation vat, controlling temperature is
40-45 DEG C, brine strength is 13-14 ° of Be '；
(6) pouring is watered in circulation: enters pond and rises next day and to carry out watering pouring, once a day, each 0.5h, sprinkle fermentation 30-32 day；
(7) drench oil: after fermenting-ripening, extract scalp pomade out, complete leaching pouring, allotment；
(8) sterilizing: high temperature sterilize, fill after cooling.
The soy sauce preparation method utilizing ferment red pigment hyperchromic the most according to claim 1, it is characterised in that: in step (2)
Steaming air pressure is 0.15-0.18Mpa, and the grog particle diameter after pulverizing is 2-6mm.
The soy sauce preparation method utilizing ferment red pigment hyperchromic the most according to claim 1, it is characterised in that: in step (3)
Pulverize grog and be cooled to 38-40 DEG C.
The soy sauce preparation method utilizing ferment red pigment hyperchromic the most according to claim 1, it is characterised in that: in step (4)
Yeast production Material control moisture summer is 48-49%, and winter is 47-48%.
The soy sauce preparation method utilizing ferment red pigment hyperchromic the most according to claim 1, it is characterised in that: in step (5)
After fermenting 15, the soy sauce salinity in fermentation vat is 15-16%.
The soy sauce preparation method utilizing ferment red pigment hyperchromic the most according to claim 1, it is characterised in that: in step (8)
115-125 DEG C is used to maintain 3-5min to carry out sterilizing.
7. according to utilizing the hyperchromic soy sauce preparation method of ferment red pigment described in claim 1-6 any one, it is characterised in that: institute
Stating bean cake moisture and be less than 13%, protein content is more than 43% (mass ratio).
8. according to utilizing the hyperchromic soy sauce preparation method of ferment red pigment described in claim 1-6 any one, it is characterised in that: institute
Stating wheat bran moisture and be less than 12%, Crude starch content is more than 40% (mass ratio).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107411026A (en) * | 2017-05-20 | 2017-12-01 | 山东玉兔食品股份有限公司 | A kind of raw material distiller's wort light soy sauce technique |
| CN108030057A (en) * | 2018-01-09 | 2018-05-15 | 湖州老恒和酿造有限公司 | A kind of dark color soy sauce and its brewing method |
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| JPS529449B2 (en) * | 1974-06-11 | 1977-03-16 | ||
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| CN104286813A (en) * | 2013-07-15 | 2015-01-21 | 九三粮油工业集团有限公司 | Soy sauce made from bean dregs through multiple strains and production method thereof |
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2016
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS529449B2 (en) * | 1974-06-11 | 1977-03-16 | ||
| JPS5721306B2 (en) * | 1978-05-02 | 1982-05-06 | ||
| CN104286813A (en) * | 2013-07-15 | 2015-01-21 | 九三粮油工业集团有限公司 | Soy sauce made from bean dregs through multiple strains and production method thereof |
Non-Patent Citations (3)
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| 春丰本酿: "家庭自做酱油（酱油曲 生香酵母 酵红素）", 《新浪博客HTTP://BLOG.SINA.COM.CN/S/BLOG_C1266EFE0102VHM8.HTML》 * |
| 春丰本酿: "春丰本酿—酵红素（红曲米）", 《新浪博客HTTP://BLOG.SINA.COM.CN/S/BLOG_C1266EFE0102V4TY.HTML》 * |
| 朱珠 等: "《食品工艺学概论》", 31 March 2014, 郑州：郑州大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107411026A (en) * | 2017-05-20 | 2017-12-01 | 山东玉兔食品股份有限公司 | A kind of raw material distiller's wort light soy sauce technique |
| CN107411026B (en) * | 2017-05-20 | 2020-05-19 | 山东玉兔食品股份有限公司 | Raw material wine mash light soy sauce extraction process |
| CN108030057A (en) * | 2018-01-09 | 2018-05-15 | 湖州老恒和酿造有限公司 | A kind of dark color soy sauce and its brewing method |
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