CN106213444A - A kind of soy sauce and preparation method thereof - Google Patents
A kind of soy sauce and preparation method thereof Download PDFInfo
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- CN106213444A CN106213444A CN201610601818.8A CN201610601818A CN106213444A CN 106213444 A CN106213444 A CN 106213444A CN 201610601818 A CN201610601818 A CN 201610601818A CN 106213444 A CN106213444 A CN 106213444A
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- 238000002360 preparation method Methods 0.000 title abstract description 6
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- 235000004501 Volvariella volvacea Nutrition 0.000 claims abstract description 30
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- 239000002994 raw material Substances 0.000 claims abstract description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 21
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 21
- 241000202807 Glycyrrhiza Species 0.000 claims abstract description 3
- 235000009815 Momordica Nutrition 0.000 claims abstract description 3
- 241000218984 Momordica Species 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 56
- 238000000855 fermentation Methods 0.000 claims description 29
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- 238000010025 steaming Methods 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
- 239000002671 adjuvant Substances 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 150000002333 glycines Chemical class 0.000 claims description 18
- 238000011081 inoculation Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 240000006439 Aspergillus oryzae Species 0.000 claims description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 7
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- 238000001914 filtration Methods 0.000 claims description 7
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- 206010011224 Cough Diseases 0.000 description 4
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
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- 201000007100 Pharyngitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
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- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000001093 anti-cancer Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
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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
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention provides a kind of soy sauce and preparation method thereof, belongs to food processing field.Described soy sauce is mainly made by the raw material of following weight portion is fermented: 25 30 parts of Semen Glyciness, 20 25 parts of Semen sojae atricolors, 20 25 parts of bean cake, 15 20 parts of Semen Tritici aestivis, 20 25 parts of wheat brans, 10 12 parts of Volvariella volvacea (Bull.Ex Franch.) Singer．, 10 15 parts of Fructus Lyciis, 10 15 parts of Fructus Momordicaes, 5 10 parts of Radix Glycyrrhizaes, 36 parts of white sugar, 36 parts of edible salts, suitable quantity of water.It is raw materials used rich in bioactive substance that the present invention makes soy sauce, after brew, makes the effective ingredient of each raw material fully ferment, and synergism makes gained soy sauce mouthfeel aromatic, and color and luster is strong, delicious and fragrant taste, also defying age, the effect of blood pressure lowering.
Description
[technical field]
The present invention relates to flavoring agent manufacture field, especially a kind of soy sauce and preparation method thereof.
[technical background]
Soy sauce, originates from China, be also people daily in often in contact with flavoring agent.The composition of soy sauce is complex, removes
Outside Sal, also several amino acids, saccharide, the fragrance composition such as fat, organic acid, during the cooking, add soy sauce in right amount, famished look can be made good
See, delicious flavour.But for some cholesterol height, hyperlipidemia, the crowd of hypertension, in order to avoid health aggravation, therefore
And can only cautious selection food.
Along with the variation of food, and the raising of people's living standard and the pursuit to health diet, people are to Gao Pin
The demand of soy is more and more higher.Soy sauce on market is of a great variety, but there is no a kind of can the nutrient soya sauce of blood pressure lowering.
[summary of the invention]
In view of posed problems above, the invention provides a kind of soy sauce and preparation method thereof, gained soy sauce is raw materials used
Rich in bioactive substance, after brew, the effective ingredient of each raw material is made fully to ferment, synergism, make gained soy sauce mouthfeel fragrant
Alcohol, color and luster is strong, delicious and fragrant taste, also defying age, the effect of blood pressure lowering.
Technical scheme is as follows:
A kind of soy sauce, described soy sauce mainly made by the raw material of following weight portion is fermented: 25-30 part Semen Glycines, 20-25 part
Semen sojae atricolor, 20-25 part bean cake, 15-20 part Semen Tritici aestivi, 20-25 part wheat bran, 10-12 part Volvariella volvacea (Bull.Ex Franch.) Singer．, 10-15 part Fructus Lycii, 10-15 part arhat
Really, 5-10 part Radix Glycyrrhizae, 3-6 part white sugar, 3-6 part edible salt, suitable quantity of water.
Further, described soy sauce is mainly made by the raw material of following weight portion is fermented: 26-29 part Semen Glycines, 21-24 part
Semen sojae atricolor, 21-23 part bean cake, 16-19 part Semen Tritici aestivi, 22-24 part wheat bran, 11-12 part Volvariella volvacea (Bull.Ex Franch.) Singer．, 12-14 part Fructus Lycii, 11-14 part arhat
Really, 6-9 part Radix Glycyrrhizae, 4-6 part white sugar, 3-5 part edible salt, suitable quantity of water.
Further, described soy sauce is mainly made by the raw material of following weight portion is fermented: 27 portions of Semen Glyciness, 23 parts of Semen sojae atricolors,
22 portions of bean cake, 18 portions of Semen Tritici aestivis, 23 portions of wheat brans, 12 portions of Volvariella volvacea (Bull.Ex Franch.) Singer．, 13 portions of Fructus Lyciis, 12 portions of Fructus Momordicaes, 7 portions of Radix Glycyrrhizaes, 5 portions of white sugar, 4 portions of foods
By salt, suitable quantity of water.
Present invention additionally comprises the manufacture method of soy sauce, described manufacture method comprises the following steps:
(1) broken: Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran being crushed uniformly, be 2-3mm to granular size, gained mixes
Thing is material a, and wherein, the granular size powder quality less than 2mm is less than the 20% of gross mass；
(2) profit water: put in rotary steaming pot by material a in step (1), adds water, moistens water 1-2h, makes moisture penetrate into
Inside feed particles；
(3) steaming and decocting: by material steaming and decocting 30-40min after step (2) profit water, after steaming and decocting, row under 0.1-0.15MPa pressure
Gas blood pressure lowering, then decompression be cooled to 40 DEG C, take out；
(4) adjuvant is made: Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Momordicae, Radix Glycyrrhizae are cut into 1cm segment, then by the Volvariella volvacea (Bull.Ex Franch.) Singer． cut, Fructus Momordicae, Radix Glycyrrhizae
Mix homogeneously with Fructus Lycii, obtain material c, in described mixture c, put into immersion 15min in the pure water of its quality 4 times, with little
20min decocted by fire, filters, takes filtering residue and decoct twice by identical method again, merges the juice decocting gained three times, is subsequently adding white
Sugar and edible salt, mix homogeneously, be cooled to 30 DEG C, be gained adjuvant；
(5) yeast production: selection aspergillus oryzae is yeast inoculation, is mixed into yeast inoculation step (3) and cooks in material, place in fermentation vat in temperature
Degree cultivates 3d for 28-35 DEG C of scope, obtains into song；
(6) one time fermentation: step (5) gained Cheng Quzhong is added step (4) gained adjuvant water by fermentation together after adding water
20-21d, extracts soy sauce with milling process；
(7) ferment in second time: make according to step (1) to step (3) and cook material, then gained is cooked material and step (6) institute
Extracting soy sauce and put in fermentation vat, ferment 20-21d, obtains ferment in second time soy sauce；Use ultrapasteurized mode, at 130 DEG C
Sterilizing 20s in temperature, takes out fill of drying in the air to room temperature, is gained finished product soy sauce.
Further, in step (2), described material a is 1:1.5 with the mass ratio of water.
Further, in step (6), the mass ratio of described Cheng Quyu water is 5:1-1.2.
Raw material details of the present invention is as follows:
Volvariella volvacea (Bull.Ex Franch.) Singer．, sweet in the mouth, cool in nature, energy invigorating the spleen and replenishing QI, remove summer-heat.For treating deficient QI of the spleen and stomach, lower for the resistance, or wound
Indolence；Summer, summer-heat, vexed.Containing eight kinds of essential amino acids of human body in Volvariella volvacea (Bull.Ex Franch.) Singer．, account for the 38.2% of total amino acid content；Volvariella volvacea (Bull.Ex Franch.) Singer．
Middle Vitamin C content is high, can promote human metabolism, improves immunity of organisms, strengthens resistance against diseases, eliminates human body cancer thin
Born of the same parents, moreover it is possible to the human body absorption to carbohydrate of slowing down, it is possible to decrease blood sugar for human body content, are the good food of diabetics.
Fructus Lycii, sweet in the mouth, property is put down；Return Liver Channel, kidney channel.Having nourishing YIN and supplementing blood, replenishing vital essence to improve eyesight etc. acts on.Fructus Lycii is rich in Fructus Lycii
The multiple nutritional components such as proteoglycan, vitamin C, phosphorus, ferrum, can defying age, resisting fatigue, regulate blood pressure, improve body immunity.
For treatment cause because of the hepatic and renal YIN deficiency or asthenia of essence and blood soreness of the waist and knees dizzy, dizzy, impotence and premature ejaculation, seminal emission, leukorrhagia
And the disease such as diabetes.
Fructus Momordicae, sweet in the mouth, cool in nature；Return lung meridian, large intestine channel.There is nourishing the lung to arrest cough, relieving sore-throat by clearing away heat, logical the intestines and stomach, resist drying, grow
Benefit effect, especially has certain nourishing effect to lung, intestinal.For treating lung-fire cough caused by dryness, pharyngalgia aphonia, dryness of the intestine constipation.Can protect
Hold moistening and the health of health of skin.
Radix Glycyrrhizae, property is flat, and sweet in the mouth returns 12 warps.Having removing toxic substances to eliminate the phlegm, pain relieving spasmolytic, anticancer grade acts on.In the traditional Chinese medical science, Radix Glycyrrhizae
Invigorating the spleen and replenishing QI, grows and coughs lung moistening, and emergency is detoxified, and is in harmonious proportion hundred medicines.Raw with curing mainly laryngopharynx swelling and pain, cellulitis skin infection, gastrointestinal ulceration and
Solve poison of drug, alimentary toxicosis etc.；Processed with honey cures mainly spleen and stomach function and goes down, and big loose stool is thin, weak heating and cough, cardio palmus.
The invention provides a kind of soy sauce and preparation method thereof, compared with prior art, have the advantages that
1. the present invention Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran are placed into after crushing in rotary formula digester moisten water,
The Feedstock treating process of steaming and decocting, not only can boil raw material, soft, loose, raw material also can be made to have and do not touch with one's hand, without sandwich, and have ripe
Expect the feature of intrinsic color and luster and fragrance.
2. the present invention adds Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Lycii, Fructus Momordicae, the extraction juice of Radix Glycyrrhizae and white sugar and food in soy sauce manufacturing process
With salt, after the effective ingredient of each raw material fully ferments, it is possible not only to improve flavor of soy sauce, also can increase soy sauce Middle nutrition composition,
Making it have invigorating the spleen and replenishing QI, nourishing YIN and benefiting blood etc. acts on, the most edible body immunity that can strengthen, and promotion human metabolism has
Defying age, effect of blood pressure lowering.
3. the present invention appropriate cooks raw material adding in the soy sauce fermented for the first time, carries out ferment in second time.So
The mouthfeel of gained soy sauce is more preferable than fermented sauce for the first time.
In a word, the made soy sauce of the present invention is raw materials used rich in bioactive substance, by brew, makes effective one-tenth of each raw material
Dividing fully fermentation, synergism, make gained soy sauce mouthfeel aromatic, color and luster is strong, delicious and fragrant taste, also defying age, blood pressure lowering
Effect.
[detailed description of the invention]
The following examples can help those skilled in the art to be more completely understood by the present invention, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of soy sauce, described soy sauce includes mainly being made by the raw material of following weight is fermented: 25kg Semen Glycines, 20kg are black
Bean, 20kg bean cake, 15kg Semen Tritici aestivi, 20kg wheat bran, 10kg Volvariella volvacea (Bull.Ex Franch.) Singer．, 10kg Fructus Lycii, 10kg Fructus Momordicae, 5kg Radix Glycyrrhizae, 3kg white sugar,
3kg edible salt, suitable quantity of water.Its manufacture method comprises the following steps:
(1) broken: Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran being crushed uniformly, be 2-3mm to granular size, gained mixes
Thing is material a, and wherein, the granular size powder quality less than 2mm is less than the 20% of gross mass；
(2) profit water: put in rotary steaming pot by material a in step (1), adds water, moistens water 1-2h, makes moisture penetrate into
Inside feed particles；Wherein, described material a is 1:1.5 with the mass ratio of water；
(3) steaming and decocting: by material steaming and decocting 30min after step (2) profit water under 0.1-0.15MPa pressure, after steaming and decocting, aerofluxus is dropped
Press, then decompression is cooled to 40 DEG C, takes out；
(4) adjuvant is made: Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Momordicae, Radix Glycyrrhizae are cut into 1cm segment, then by the Volvariella volvacea (Bull.Ex Franch.) Singer． cut, Fructus Momordicae, Radix Glycyrrhizae
Mix homogeneously with Fructus Lycii, obtain material c, in described mixture c, put into immersion 15min in the pure water of its quality 4 times, with little
20min decocted by fire, filters, takes filtering residue and decoct twice by identical method again, merges the juice decocting gained three times, is subsequently adding white
Sugar and edible salt, mix homogeneously, be cooled to 30 DEG C, be gained adjuvant；
(5) yeast production: selection aspergillus oryzae is yeast inoculation, is mixed into yeast inoculation step (3) and cooks in material, place in fermentation vat in temperature
Degree is that 28 DEG C of scopes cultivate 3d, obtains into song；
(6) one time fermentation: step (5) gained Cheng Quzhong is added step (4) gained adjuvant water by fermentation together after adding water
20d, extracts soy sauce with milling process；Wherein, the mass ratio of described Cheng Quyu water is 5:1；
(7) ferment in second time: make according to step (1) to step (3) and cook material, then gained is cooked material and step (6) institute
Extracting soy sauce and put in fermentation vat, ferment 20d, obtains ferment in second time soy sauce；Use ultrapasteurized mode, 130 DEG C of temperature
Sterilizing 20s in degree, takes out fill of drying in the air to room temperature, is gained finished product soy sauce.
Embodiment 2
A kind of soy sauce, described soy sauce mainly made by the raw material of following weight is fermented: 30kg Semen Glycines, 25kg Semen sojae atricolor,
25kg bean cake, 20kg Semen Tritici aestivi, 25kg wheat bran, 12kg Volvariella volvacea (Bull.Ex Franch.) Singer．, 15kg Fructus Lycii, 15kg Fructus Momordicae, 10kg Radix Glycyrrhizae, 6kg white sugar, 6kg
Edible salt, suitable quantity of water.Its manufacture method comprises the following steps:
(1) broken: Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran being crushed uniformly, be 2-3mm to granular size, gained mixes
Thing is material a, and wherein, the granular size powder quality less than 2mm is less than the 20% of gross mass；
(2) profit water: put in rotary steaming pot by material a in step (1), adds water, moistens water 1-2h, makes moisture penetrate into
Inside feed particles；Wherein, described material a is 1:1.5 with the mass ratio of water；
(3) steaming and decocting: by material steaming and decocting 40min after step (2) profit water under 0.1-0.15MPa pressure, after steaming and decocting, aerofluxus is dropped
Press, then decompression is cooled to 40 DEG C, takes out；
(4) adjuvant is made: Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Momordicae, Radix Glycyrrhizae are cut into 1cm segment, then by the Volvariella volvacea (Bull.Ex Franch.) Singer． cut, Fructus Momordicae, Radix Glycyrrhizae
Mix homogeneously with Fructus Lycii, obtain material c, in described mixture c, put into immersion 15min in the pure water of its quality 4 times, with little
20min decocted by fire, filters, takes filtering residue and decoct twice by identical method again, merges the juice decocting gained three times, is subsequently adding white
Sugar and edible salt, mix homogeneously, be cooled to 30 DEG C, be gained adjuvant；
(5) yeast production: selection aspergillus oryzae is yeast inoculation, is mixed into yeast inoculation step (3) and cooks in material, place in fermentation vat in temperature
Degree is that 35 DEG C of scopes cultivate 3d, obtains into song；
(6) one time fermentation: step (5) gained Cheng Quzhong is added step (4) gained adjuvant water by fermentation together after adding water
21d, extracts soy sauce with milling process；Wherein, the mass ratio of described Cheng Quyu water is 5:1.2；
(7) ferment in second time: make according to step (1) to step (3) and cook material, then gained is cooked material and step (6) institute
Extracting soy sauce and put in fermentation vat, ferment 21d, obtains ferment in second time soy sauce；Use ultrapasteurized mode, 130 DEG C of temperature
Sterilizing 20s in degree, takes out fill of drying in the air to room temperature, is gained finished product soy sauce.
Embodiment 3
A kind of soy sauce, described soy sauce mainly made by the raw material of following weight is fermented: 26kg Semen Glycines, 21kg Semen sojae atricolor,
21kg bean cake, 16kg Semen Tritici aestivi, 22kg wheat bran, 11kg Volvariella volvacea (Bull.Ex Franch.) Singer．, 12kg Fructus Lycii, 11kg Fructus Momordicae, 6kg Radix Glycyrrhizae, 4kg white sugar, 3kg food
By salt, suitable quantity of water.Its manufacture method comprises the following steps:
(1) broken: Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran being crushed uniformly, be 2-3mm to granular size, gained mixes
Thing is material a, and wherein, the granular size powder quality less than 2mm is less than the 20% of gross mass；
(2) profit water: put in rotary steaming pot by material a in step (1), adds water, moistens water 1-2h, makes moisture penetrate into
Inside feed particles；Wherein, described material a is 1:1.5 with the mass ratio of water；
(3) steaming and decocting: by material steaming and decocting 35min after step (2) profit water under 0.1-0.15MPa pressure, after steaming and decocting, aerofluxus is dropped
Press, then decompression is cooled to 40 DEG C, takes out；
(4) adjuvant is made: Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Momordicae, Radix Glycyrrhizae are cut into 1cm segment, then by the Volvariella volvacea (Bull.Ex Franch.) Singer． cut, Fructus Momordicae, Radix Glycyrrhizae
Mix homogeneously with Fructus Lycii, obtain material c, in described mixture c, put into immersion 15min in the pure water of its quality 4 times, with little
20min decocted by fire, filters, takes filtering residue and decoct twice by identical method again, merges the juice decocting gained three times, is subsequently adding white
Sugar and edible salt, mix homogeneously, be cooled to 30 DEG C, be gained adjuvant；
(5) yeast production: selection aspergillus oryzae is yeast inoculation, is mixed into yeast inoculation step (3) and cooks in material, place in fermentation vat in temperature
Degree is that 29 DEG C of scopes cultivate 3d, obtains into song；
(6) one time fermentation: step (5) gained Cheng Quzhong is added step (4) gained adjuvant water by fermentation together after adding water
20d, extracts soy sauce with milling process；Wherein, the mass ratio of described Cheng Quyu water is 5:1.1；
(7) ferment in second time: make according to step (1) to step (3) and cook material, then gained is cooked material and step (6) institute
Extracting soy sauce and put in fermentation vat, ferment 20d, obtains ferment in second time soy sauce；Use ultrapasteurized mode, 130 DEG C of temperature
Sterilizing 20s in degree, takes out fill of drying in the air to room temperature, is gained finished product soy sauce.
Embodiment 4
A kind of soy sauce, described soy sauce mainly made by the raw material of following weight is fermented: 29kg Semen Glycines, 24kg Semen sojae atricolor,
23kg bean cake, 19kg Semen Tritici aestivi, 24kg wheat bran, 12kg Volvariella volvacea (Bull.Ex Franch.) Singer．, 14kg Fructus Lycii, 14kg Fructus Momordicae, 9kg Radix Glycyrrhizae, 6kg white sugar, 5kg food
By salt, suitable quantity of water.Its manufacture method comprises the following steps:
(1) broken: Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran being crushed uniformly, be 2-3mm to granular size, gained mixes
Thing is material a, and wherein, the granular size powder quality less than 2mm is less than the 20% of gross mass；
(2) profit water: put in rotary steaming pot by material a in step (1), adds water, moistens water 1-2h, makes moisture penetrate into
Inside feed particles；Wherein, described material a is 1:1.5 with the mass ratio of water；
(3) steaming and decocting: by material steaming and decocting 37min after step (2) profit water under 0.1-0.15MPa pressure, after steaming and decocting, aerofluxus is dropped
Press, then decompression is cooled to 40 DEG C, takes out；
(4) adjuvant is made: Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Momordicae, Radix Glycyrrhizae are cut into 1cm segment, then by the Volvariella volvacea (Bull.Ex Franch.) Singer． cut, Fructus Momordicae, Radix Glycyrrhizae
Mix homogeneously with Fructus Lycii, obtain material c, in described mixture c, put into immersion 15min in the pure water of its quality 4 times, with little
20min decocted by fire, filters, takes filtering residue and decoct twice by identical method again, merges the juice decocting gained three times, is subsequently adding white
Sugar and edible salt, mix homogeneously, be cooled to 30 DEG C, be gained adjuvant；
(5) yeast production: selection aspergillus oryzae is yeast inoculation, is mixed into yeast inoculation step (3) and cooks in material, place in fermentation vat in temperature
Degree is that 30 DEG C of scopes cultivate 3d, obtains into song；
(6) one time fermentation: step (5) gained Cheng Quzhong is added step (4) gained adjuvant water by fermentation together after adding water
20d, extracts soy sauce with milling process；Wherein, the mass ratio of described Cheng Quyu water is 5:1；
(7) ferment in second time: make according to step (1) to step (3) and cook material, then gained is cooked material and step (6) institute
Extracting soy sauce and put in fermentation vat, ferment 21d, obtains ferment in second time soy sauce；Use ultrapasteurized mode, 130 DEG C of temperature
Sterilizing 20s in degree, takes out fill of drying in the air to room temperature, is gained finished product soy sauce.
Embodiment 5
A kind of soy sauce, described soy sauce mainly made by the raw material of following weight is fermented: 27kg Semen Glycines, 23kg Semen sojae atricolor,
22kg bean cake, 18kg Semen Tritici aestivi, 23kg wheat bran, 12kg Volvariella volvacea (Bull.Ex Franch.) Singer．, 13kg Fructus Lycii, 12kg Fructus Momordicae, 7kg Radix Glycyrrhizae, 5kg white sugar, 4kg food
By salt, suitable quantity of water.Its manufacture method comprises the following steps:
(1) broken: Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran being crushed uniformly, be 2-3mm to granular size, gained mixes
Thing is material a, and wherein, the granular size powder quality less than 2mm is less than the 20% of gross mass；
(2) profit water: put in rotary steaming pot by material a in step (1), adds water, moistens water 1-2h, makes moisture penetrate into
Inside feed particles；Wherein, described material a is 1:1.5 with the mass ratio of water；
(3) steaming and decocting: by material steaming and decocting 34min after step (2) profit water under 0.1-0.15MPa pressure, after steaming and decocting, aerofluxus is dropped
Press, then decompression is cooled to 40 DEG C, takes out；
(4) adjuvant is made: Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Momordicae, Radix Glycyrrhizae are cut into 1cm segment, then by the Volvariella volvacea (Bull.Ex Franch.) Singer． cut, Fructus Momordicae, Radix Glycyrrhizae
Mix homogeneously with Fructus Lycii, obtain material c, in described mixture c, put into immersion 15min in the pure water of its quality 4 times, with little
20min decocted by fire, filters, takes filtering residue and decoct twice by identical method again, merges the juice decocting gained three times, is subsequently adding white
Sugar and edible salt, mix homogeneously, be cooled to 30 DEG C, be gained adjuvant；
(5) yeast production: selection aspergillus oryzae is yeast inoculation, is mixed into yeast inoculation step (3) and cooks in material, then in fermentation vat in temperature be
32 DEG C of scopes cultivate 3d, obtain into song；
(6) one time fermentation: step (5) gained Cheng Quzhong is added step (4) gained adjuvant water by fermentation together after adding water
21d, extracts soy sauce with milling process；Wherein, the mass ratio of described Cheng Quyu water is 5:1.2；
(7) ferment in second time: make according to step (1) to step (3) and cook material, then gained is cooked material and step (6) institute
Extracting soy sauce and put in fermentation vat, ferment 20d, obtains ferment in second time soy sauce；Use ultrapasteurized mode, 130 DEG C of temperature
Sterilizing 20s in degree, takes out fill of drying in the air to room temperature, is gained finished product soy sauce.
Experiment case study:
The present invention has carried out lots of comparing experiments in R&D process, and following experiments data are at Guangxi soy sauce processing space,
Experimental subject is divided into following four groups:
First group uses the inventive method and whole raw material；
Second group uses the inventive method and raw material is Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran, white sugar, edible salt；
3rd group uses the inventive method and raw material is Semen Glycines, Semen Tritici aestivi, white sugar, edible salt；
4th group uses common brewing method to make soy sauce.
After brewageing, gained soy sauce quality being contrasted, acquired results is shown in Table 1.
Table 1 quality of sauce
From the quality condition of soy sauce it can be seen that the quality condition of the inventive method and raw material gained soy sauce is significantly better than
The soy sauce of commonsense method gained.In table, the amino acid nitrogen content of the soy sauce of the present invention first group is high, amounts of ammonium salt is low, and it is described
Nutritional labeling is high and salinity is relatively low, is eaten for a long time and contributes to health.
Although, the present invention is described in detail the most with a general description of the specific embodiments, but
On the basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (6)
1. a soy sauce, it is characterised in that described soy sauce is mainly made by the raw material of following weight portion is fermented: 25-30 part is yellow
Bean, 20-25 part Semen sojae atricolor, 20-25 part bean cake, 15-20 part Semen Tritici aestivi, 20-25 part wheat bran, 10-12 part Volvariella volvacea (Bull.Ex Franch.) Singer．, 10-15 part Fructus Lycii,
10-15 part Fructus Momordicae, 5-10 part Radix Glycyrrhizae, 3-6 part white sugar, 3-6 part edible salt, suitable quantity of water.
A kind of soy sauce the most according to claim 1, it is characterised in that described soy sauce is mainly by the raw material warp of following weight portion
Fermentation is made: 26-29 part Semen Glycines, 21-24 part Semen sojae atricolor, 21-23 part bean cake, 16-19 part Semen Tritici aestivi, 22-24 part wheat bran, 11-12 part
Volvariella volvacea (Bull.Ex Franch.) Singer．, 12-14 part Fructus Lycii, 11-14 part Fructus Momordicae, 6-9 part Radix Glycyrrhizae, 4-6 part white sugar, 3-5 part edible salt, suitable quantity of water.
3. according to a kind of soy sauce described in any one of claim 1-2, it is characterised in that described soy sauce is mainly by following weight portion
Raw material fermented make: 27 parts of Semen Glyciness, 23 parts of Semen sojae atricolors, 22 parts of bean cake, 18 parts of Semen Tritici aestivis, 23 parts of wheat brans, 12 parts of Volvariella volvacea (Bull.Ex Franch.) Singer．, 13 parts of Chinese hollys
Qi, 12 parts of Fructus Momordicaes, 7 parts of Radix Glycyrrhizaes, 5 parts of white sugar, 4 parts of edible salts, suitable quantity of water.
4. according to the manufacture method of a kind of soy sauce described in any one of claim 1-3, it is characterised in that described manufacture method bag
Include following steps:
(1) broken: Semen Glycines, Semen sojae atricolor, bean cake, Semen Tritici aestivi, wheat bran being crushed uniformly, be 2-3mm to granular size, gained mixture is
Material a, wherein, the granular size powder quality less than 2mm is less than the 20% of gross mass；
(2) profit water: put in rotary steaming pot by material a in step (1), adds water, moistens water 1-2h, makes moisture penetrate into raw material
Inside granule；
(3) steaming and decocting: by material steaming and decocting 30-40min after step (2) profit water under 0.1-0.15MPa pressure, after steaming and decocting, aerofluxus is dropped
Press, then decompression is cooled to 40 DEG C, takes out；
(4) adjuvant is made: Volvariella volvacea (Bull.Ex Franch.) Singer．, Fructus Momordicae, Radix Glycyrrhizae are cut into 1cm segment, then by the Volvariella volvacea (Bull.Ex Franch.) Singer． cut, Fructus Momordicae, Radix Glycyrrhizae and Chinese holly
Qi mix homogeneously, obtains material c, puts into immersion 15min in the pure water of its quality 4 times, decoct with little fire in described mixture c
20min, filter, take filtering residue and decoct again twice by identical method, merges three times decoct gained juice, be subsequently adding white sugar and
Edible salt, mix homogeneously, it is cooled to 30 DEG C, is described adjuvant；
(5) yeast production: selection aspergillus oryzae is yeast inoculation, is mixed into yeast inoculation step (3) and cooks in material, places in fermentation vat and in temperature is
28-35 DEG C of scope cultivates 3d, obtains into song；
(6) one time fermentation: ferment after step (5) gained Cheng Quzhong adding step (4) gained adjuvant and adding water 20-together
21d；Soy sauce is extracted with milling process；
(7) ferment in second time: make according to step (1) to step (3) and cook material, then gained is cooked material extracted with step (6)
Soy sauce is put in fermentation vat, and ferment 20-21d, obtains ferment in second time soy sauce；Use ultrapasteurized mode, 130 DEG C of temperature
Middle sterilizing 20s, takes out fill of drying in the air to room temperature, is gained finished product soy sauce.
The manufacture method of a kind of soy sauce, it is characterised in that in step (2), described material a with
The mass ratio of water is 1:1.5.
The manufacture method of a kind of soy sauce, it is characterised in that in step (6), described Cheng Quyu water
Mass ratio be 5:1-1.2.
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| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
| CN107296257A (en) * | 2017-07-27 | 2017-10-27 | 广西桂平市石龙镇江夏种养专业合作社 | A kind of peanut shell method for brewing sauce |
| CN107319247A (en) * | 2017-06-14 | 2017-11-07 | 浙江五味和食品有限公司 | A kind of method of urethanes in reduction fermented sauce |
| CN107373603A (en) * | 2017-07-31 | 2017-11-24 | 林梁奇 | A kind of soy sauce with healthcare function and preparation method thereof |
| CN108813538A (en) * | 2018-08-24 | 2018-11-16 | 安徽竞赛食品有限公司 | A kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient |
| CN109805352A (en) * | 2019-03-05 | 2019-05-28 | 黑龙江珍选食品有限公司 | Flavor-enhancing soy sauce for fishing juice and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107319247A (en) * | 2017-06-14 | 2017-11-07 | 浙江五味和食品有限公司 | A kind of method of urethanes in reduction fermented sauce |
| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
| CN107296257A (en) * | 2017-07-27 | 2017-10-27 | 广西桂平市石龙镇江夏种养专业合作社 | A kind of peanut shell method for brewing sauce |
| CN107373603A (en) * | 2017-07-31 | 2017-11-24 | 林梁奇 | A kind of soy sauce with healthcare function and preparation method thereof |
| CN108813538A (en) * | 2018-08-24 | 2018-11-16 | 安徽竞赛食品有限公司 | A kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient |
| CN109805352A (en) * | 2019-03-05 | 2019-05-28 | 黑龙江珍选食品有限公司 | Flavor-enhancing soy sauce for fishing juice and preparation method thereof |
| CN111317122A (en) * | 2020-03-19 | 2020-06-23 | 千禾味业食品股份有限公司 | Straw mushroom flavor seasoning sauce and brewing process thereof |
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