CN106235261A - A kind of preparation method without adding series soy sauce - Google Patents
A kind of preparation method without adding series soy sauce Download PDFInfo
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- CN106235261A CN106235261A CN201610630399.0A CN201610630399A CN106235261A CN 106235261 A CN106235261 A CN 106235261A CN 201610630399 A CN201610630399 A CN 201610630399A CN 106235261 A CN106235261 A CN 106235261A
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Abstract
The invention discloses a kind of preparation method without adding series soy sauce, raw material inoculation alcoholic fermented product starter yeast production after steaming and decocting cooling, the sauce daqu and the saline that obtain are mixed and made into moromi, then carry out high-salt fermentation and obtain soy sauce crude oil to ripe, obtain soy sauce after sterilizing of heating, after high-salt fermentation 20～45 days, control pH 5.0, in moromi, add Lu Shi yeast, add sauce daqu juice after continuing fermentation 40～60 days, continue fermentation 90 days～180 days.The method can ferment that figure is bright, have strong paste flavor taste and the higher crude oil of amino-acid nitrogen, and slightly adds the adjuvants such as white sugar, makes products taste have fresh and sweet taste and softer after sterilizing of heating.
Description
Technical field
The present invention relates to soy sauce preparation method, particularly relate to a kind of preparation method without adding series soy sauce.
Background technology
In recent years, along with improving constantly of expanding economy and people's living standard, dietetic requirement is the most constantly carried by people
Height, is increasingly becoming consumer's focus of attention without adding food.And soy sauce is as flavoring agent indispensable in daily life,
The requirement of its quality, taste is also constantly being changed by people, more focused on delicious and healthy.Consumer is buying soy sauce
Time, the list of ingredients in label can be paid close attention to, after choosing carefully, be more willing to select dispensing few, there is no the product of food additive
Product.
The production method of soy sauce has high-salt dilute to brewage and low-salt solid brewing method at present, the soy sauce that the first kind is produced
Amino acid nitrogen content is higher, delicious flavour, is the optimal production technology producing high-quality soy sauce.Equations of The Second Kind soy sauce production technology
Being that a kind of speed makes production technology, this technique is with short production cycle, and yield is big, and the soy sauce brewing of current China 90% uses less salt
Solid state fermentation.
On the market have selected northeast organic soy and Guangdong pearl that organic wheat is raw material without adding series soy sauce
River bridge golden clothes organic soy sauce, without adding preservative, monosodium glutamate and the Carapax Et Plastrum Testudinis hundred million word soy sauce of burnt sugar coloring, organic defatted soybean and organic
Semen Tritici aestivi is that Yantai of raw material is glad and the right organic soy sauce of standing grain, and the extra large sky zero without preservative, monosodium glutamate and spice adds soy sauce.These
Product is labeled as superfine or one-level, and interpolation dispensing kind is few, and the anti-corrosive properties of product and local flavor rely primarily in sweat and add
Yeast produces ethanol and increasing inventory and raising raw material availability reaches.The soy sauce stock solution amino-acid nitrogen that ferments is high
In 0.9g/100mL, drawn by single pressing, more i.e. produce without adding product through allocating technology of simply heating.But it is not enough
: 1. in order to reach enough anti-corrosive properties and stability, the vinosity in product is denseer, alcohol content all ＞ 2.0%, v/v, wine
The denseer paste flavor masking soy sauce of taste；2. for having relatively homoamino acid state nitrogen and full nitrogen index, material-water ratio during fermentation, is only controlled, logical
Being often that water is expected many less, in order to improve the indexs such as the amino acid of crude oil state nitrogen fermenting, full nitrogen, though promoting local flavor, but cost is high；③
Crude oil temperature when the later stage heats sterilizing is improper, it is common that 120 DEG C process 20s, cause mouthfeel be slightly charred taste or have oil generation
Taste, the fresh and sweet taste of such product is not enough.
Summary of the invention
The purpose of the present invention aim to provide a kind of without monosodium glutamate, spice, preservative without adding series soy sauce
Preparation method, the method can ferment that figure is bright, have strong paste flavor taste and the higher crude oil of amino-acid nitrogen, and slightly adds white
The adjuvants such as Saccharum Sinensis Roxb., make products taste have fresh and sweet taste and softer after sterilizing of heating.
The present invention seeks to be realized by techniques below measure: a kind of preparation method without adding series soy sauce,
Raw material inoculation alcoholic fermented product starter yeast production after steaming and decocting cooling, the sauce daqu and the saline that obtain are mixed and made into moromi, then carry out high salt dilute
State fermentation obtains soy sauce crude oil to ripe, obtains soy sauce, it is characterized in that, at high-salt fermentation 20-45 after sterilizing of heating
After it, pH is about 5.0 in control, adds Lu Shi yeast in moromi, adds sauce daqu juice, continue after continuing fermentation 40-60 days
Supervention ferment 90 days～180 days.
Described Lu Shi yeast-inoculated amount is more than 0.8 ‰ (w/w) of raw material.
Further, described soy sauce crude oil is carried out two-part and adds gentle two-part filtration treatment.Two-part heat treatment
Leading portion to heat be the microbial cells self-dissolving in first pre-heating induction crude oil, discharge abundant material and enzyme system, enzyme system wraps
Include protease, saccharifying enzyme, amylase, cellulase and matter acid enzyme etc., continue the protein that decomposes and convert in sauce daqu and
Starch, it is thus achieved that more aminoacid and peptide matters, and make the difficult mass degradation absorbed of crude fibre, phytic acid etc. in adjuvant, carry
High product nutritive value, greatly increases raw material availability, promotes product index and the local flavor of soy sauce.Heating of back segment is to kill
Bacterium and temperature need not the highest standard-requireds that i.e. can reach microorganism.Carry out two-part filtration treatment, first coarse filtration, retain big miscellaneous
Matter, precipitation floating thing, then fine straining retains the thalline such as antibacterial, yeast, improves product clarity and also has guarantor to microbe number
Card.Specifically, described soy sauce crude oil carries out 55-65 DEG C of insulation 25-45 minute after filtering, again through 75-85 DEG C of guarantor after secondary filter
Temperature 25～35 minutes；Or soy sauce crude oil be incubated 55-65 DEG C of insulation 25-45 minute after filter, concentrate, 55-after secondary filter
65 DEG C are incubated 25-45 minute；Or soy sauce crude oil be incubated 55-65 DEG C of insulation 25-45 minute after filter, then 55-65 DEG C of insulation
Secondary filter is carried out after 25-45 minute.
In described soy sauce crude oil, interpolation white sugar and yeast extract increase the local flavor of product.Described white sugar addition
For soy sauce crude quality 4～15%；Described yeast extract addition is the 0.5～4 ‰ of soy sauce crude quality.And white sugar
Interpolation with yeast extract can be before filtering isothermal holding first opportunity, or filters first after heat treatment, again
Or filtering first and first between isothermal holding.
Described sauce daqu juice is to add water in sauce daqu to soak at 37 DEG C to obtain for 10～20 days, its immersion amount be 4～
6%.Wherein 4～6% immersion amount refer to that the amino-acid nitrogen index of Daqu (massive raw stater for alcholic liquor) juice is 4～6g/100mL.
In the present invention during adding the fermentation after sauce daqu juice, often oil is once drenched in fermentation for 15 days, increases logical oxygen
Amount, increases protease, amylase and the contact area of raw material, fully ferments, improve crude oil index.
Described raw material is bean cake and Semen Tritici aestivi, and conditions of cooking is: temperature 110-125 DEG C, time 5-20min.Bean cake and Semen Tritici aestivi
Mass ratio be 32.Alcoholic fermented product starter inoculum concentration is more than 0.5 ‰ (w/w) of raw material.The condition of described yeast production is: cultivation temperature 28 DEG C
～36 DEG C, humidity 70%～95%, incubation time 40h～72h.
Compared with prior art, the method have the advantages that
1., after the present invention increases inoculum concentration, the Lu Shi yeast of interpolation 0.8 ‰ and Daqu (massive raw stater for alcholic liquor) juice, within every 15 days, drench oil, extend beans
The corrupt cycle of wine with dregs, and fully make enzyme contact with raw material, improve raw material availability.Soy sauce stock solution alcohol content has 1.5g/
100ml, and tetraethyl guaiacol reaches 0.4 ‰, improves the paste flavor taste of soy sauce, is greatly improved local flavor.
2. the allocating technology in present invention later stage uses two-part to heat and two-part filtering technique, comprehensive coordination maximum journey
Remain the taste flavor of product degree.The microbe number reducing product of high degree simultaneously, it is ensured that whole product
The antiseptic property of system.
Detailed description of the invention
Technical scheme has been made to absolutely prove by above content, more enters the present invention below in conjunction with example
The description of one step, but the enforcement of the present invention and protection domain are not limited solely to this.
Sauce daqu juice in following example is to add water in sauce daqu to soak at 37 DEG C to obtain for 10～20 days, and it soaks
Amount is 4～6%.Wherein 4～6% immersion amount refer to that the amino-acid nitrogen index of Daqu (massive raw stater for alcholic liquor) juice is 4～6g/100mL.
Embodiment 1
(1) take bean cake and Semen Tritici aestivi is that to carry out the mass ratio of steaming and decocting, bean cake and Semen Tritici aestivi be 32 to raw material.Conditions of cooking is: temperature
110-125 DEG C, time 5-20min.The aspergillus oryzae inoculating 0.5 ‰ (w/w) after material cooking cooling carries out yeast production, cultivation temperature 28
DEG C～36 DEG C, humidity 70%～95%, incubation time 40h～72h.
(2) Daqu (massive raw stater for alcholic liquor) and 1.6 times of saline are mixed and made into moromi, use high-salt dilute soy brewing method (GB18186-
2000) after fermenting 20 days, adding 0.8 ‰ (w/w) Lu Shi yeast, adding immersion amount after continuing fermentation 45 days is 5% sauce daqu
Juice continues fermentation 90 days-180 days, within the most every 15 days, drenches oil, after through squeezing, obtain soy sauce stock solution 1；
(3) soy sauce stock solution candle filter is filtered the foreign material such as epistasis, after 60 DEG C of insulation 30min, add white sugar
8% and yeast extract 1.2 ‰ (with soy sauce crude quality for calculating benchmark, lower with), then it is incubated 30min through 80 DEG C, use film mistake
Filter filters, and obtains soy sauce 1.
Embodiment 2
(1) take bean cake and Semen Tritici aestivi is that to carry out the mass ratio of steaming and decocting, bean cake and Semen Tritici aestivi be 32 to raw material.Conditions of cooking is: temperature
110-125 DEG C, time 5-20min.The aspergillus oryzae inoculating 0.5 ‰ (w/w) after material cooking cooling carries out yeast production, cultivation temperature 28
DEG C～36 DEG C, humidity 70%～95%, incubation time 40h～72h；
(2) Daqu (massive raw stater for alcholic liquor) and 1.6 times of saline are mixed and made into moromi, use high-salt dilute soy brewing method (GB18186-
2000) after fermenting 20 days, adding 0.8 ‰ (w/w) Lu Shi yeast, adding immersion amount after continuing fermentation 45 days is 5% sauce daqu
Juice continues fermentation 90 days-180 days, within the most every 15 days, drenches oil, after through squeezing, obtain soy sauce stock solution 1；
(3) soy sauce stock solution candle filter is filtered the foreign material such as epistasis, add white sugar 8% and yeast extract
1.2 ‰, after 60 DEG C of insulation 30min, it is incubated 30min through 80 DEG C again after filtering with Membrane filtering machine, obtains soy sauce 2
Number.
Embodiment 3
(1) take bean cake and Semen Tritici aestivi is that to carry out the mass ratio of steaming and decocting, bean cake and Semen Tritici aestivi be 32 to raw material.Conditions of cooking is: temperature
110-125 DEG C, time 5-20min.The aspergillus oryzae inoculating 0.5 ‰ (w/w) after material cooking cooling carries out yeast production, cultivation temperature 28
DEG C～36 DEG C, humidity 70%～95%, incubation time 40h～72h；
(2) Daqu (massive raw stater for alcholic liquor) and 1.6 times of saline are mixed and made into moromi, use high-salt dilute soy brewing method (GB18186-
2000) after fermenting 20 days, adding 0.8 ‰ (w/w) Lu Shi yeast, adding immersion amount after continuing fermentation 45 days is 5% sauce daqu
Juice continues fermentation 90 days-180 days, within the most every 15 days, drenches oil, after through squeezing, obtain soy sauce stock solution 1；
(3) in soy sauce stock solution, white sugar 8% and yeast extract 1.2 ‰ are added, after 60 DEG C of insulation 30min, with candle
Formula filter filters the foreign material such as epistasis, concentrates with four-effect evaporator, again through 80 DEG C of insulations after filtering with Membrane filtering machine
30min, obtains soy sauce 3.
Comparative example
(1) take bean cake and Semen Tritici aestivi is that to carry out the mass ratio of steaming and decocting, bean cake and Semen Tritici aestivi be 32 to raw material.Conditions of cooking is: temperature
110-125 DEG C, time 5-20min.The aspergillus oryzae inoculating 0.3 ‰ (w/w) after material cooking cooling carries out yeast production, cultivation temperature 28
DEG C～36 DEG C, humidity 70%～95%, incubation time 40h～72h；
(2) Daqu (massive raw stater for alcholic liquor) and 2.5 times of saline are mixed and made into moromi, use high-salt dilute soy brewing method (GB18186-
2000) fermentation 90 days-180 days, drench oil for the most every 30 days, after through squeezing, obtain compareing soy sauce stock solution；
(3) adding adjuvant, wherein white sugar 8% in soy sauce stock solution, yeast extract 1.2 ‰, through 121 DEG C of insulations
30min, filters with candle filter, obtains compareing soy sauce.
As shown in Table 1, aspergillus oryzae inoculum concentration is 0.5 ‰, material-water ratio be the addition of 1:1.6, Lu Shi yeast be 0.8 ‰,
Utilization is added 5% Daqu (massive raw stater for alcholic liquor) juice fermentation at 37 DEG C and is increased antiseptic property over 15 days, and the tetraethyl guaiacol in soy sauce reaches
0.4 ‰, improve Sauce flavor, alcohol content has 1.5g/100ml.
Table 1 embodiment and the tradition soy sauce brewing method impact on soy sauce stock solution index
As shown in Table 1, allocating technology uses two-part to heat and two-part filtering technique, it is possible to the mouth of comprehensive coordination product
Sense local flavor.In soy sauce stock solution, add adjuvant, at 60 DEG C, be first incubated 30min, improve the color of product, make mouthfeel more soft
With.At 80 DEG C, it is incubated 30min again, while keeping color, carries out sterilizing.Again by film mistake after first candle filter filters
Filter filters, it is ensured that the figure of product clarifies and remains with the material of antiseptic property, it is ensured that the stability of product.
Table 2 embodiment and tradition soy sauce brewing method are on soy sauce index and the impact of taste flavor
Table 2 result shows, embodiment 1-3 is compared with comparative example, amino-acid nitrogen improves, total acid reduces, full nitrogen improves,
Micro-inspection number reduces, thus improves product special flavour, and fresh and sweet taste promotes, tart flavour reduces, mouthfeel is soft the most dull does not stimulates.
Claims (10)
1. without adding a preparation method for series soy sauce, the raw material inoculation alcoholic fermented product starter yeast production after steaming and decocting cooling, the beans obtained
Oil Daqu (massive raw stater for alcholic liquor) and saline are mixed and made into moromi, then carry out high-salt fermentation and obtain soy sauce crude oil to ripe, obtain after sterilizing of heating
Obtaining soy sauce, it is characterized in that, after high-salt fermentation 20～45 days, pH is 5.0 in control, adds Lu Shi ferment in moromi
Mother, adds sauce daqu juice after continuing fermentation 40～60 days, continues fermentation 90 days～180 days.
The most according to claim 1 without adding the preparation method of series soy sauce, it is characterized in that, described Lu Shi yeast-inoculated
More than 0.8 ‰ that amount is raw material, described sauce daqu juice is to add water in sauce daqu to soak at 37 DEG C to obtain for 10～20 days, and it soaks
Bubble amount is 4～6%.
Preparation method without adding series soy sauce the most according to claim 1 or claim 2, is characterized in that, soy sauce is big adding
During fermentation after bent juice, often fermentation once drenches oil in 15 days.
4. adding the preparation method of series soy sauce according to nothing described in claim 1 or 2 or 3, it is characterized in that, described soy sauce is former
In oil, interpolation white sugar and yeast extract increase the local flavor of product, and described white sugar addition is the 4 of soy sauce crude quality
～15%；Described yeast extract addition is the 0.5～4 ‰ of soy sauce crude quality.
The most according to claim 4, without adding the preparation method of series soy sauce, it is characterized in that, described soy sauce crude oil filters
After carry out 55～65 DEG C be incubated 25～45 minutes, after secondary filter again through 75～85 DEG C be incubated 25～35 minutes；Or described beans
Oil crude oil filters after being incubated 55-65 DEG C of insulation 25-45 minute, concentrates, and after secondary filter, 55-65 DEG C is incubated 25-45 minute；Or
Described soy sauce crude oil be incubated 55-65 DEG C insulation 25-45 minute after filter, then 55-65 DEG C insulation 25-45 minute after carry out secondary mistake
Filter.
The most according to claim 5 without adding the preparation method of series soy sauce, it is characterized in that, described white sugar and yeast
The interpolation of extract is opportunity before filtering isothermal holding, or after filtering heat treatment first, or be in mistake first
Between filter and first isothermal holding.
7. adding the preparation method of series soy sauce according to nothing described in claim 1 or 2 or 3, it is characterized in that, described soy sauce is former
Oil carries out 55～65 DEG C and is incubated 25～45 minutes after filtering, be incubated 25～35 minutes through 75～85 DEG C again after secondary filter；Or
Described soy sauce crude oil filters after being incubated 55-65 DEG C of insulation 25-45 minute, concentrates, and after secondary filter, 55-65 DEG C of insulation 25-45 divides
Clock；Or described soy sauce crude oil be incubated 55-65 DEG C insulation 25-45 minute after filter, then 55-65 DEG C insulation 25-45 minute laggard
Row secondary filter.
The most according to claim 1 without add series soy sauce preparation method, it is characterized in that, described raw material be bean cake and
Semen Tritici aestivi, the mass ratio of described bean cake and Semen Tritici aestivi is 3:2, and described alcoholic fermented product starter inoculum concentration is more than the 0.5 ‰ of raw materials quality.
The most according to claim 8 without adding the preparation method of series soy sauce, it is characterized in that, the condition of described steaming and decocting
For: temperature 110～125 DEG C, time 5～20min.
The most according to claim 9 without adding the preparation method of series soy sauce, it is characterized in that, the condition of described yeast production
For: cultivation temperature 28 DEG C～36 DEG C, humidity 70%～95%, incubation time 40h～72h.
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Cited By (6)
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| CN107319485A (en) * | 2017-07-31 | 2017-11-07 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method for removing soy sauce production addition preservative from |
| CN108925961A (en) * | 2018-08-17 | 2018-12-04 | 莱芜泰香居食品有限公司 | A kind of production method of superior soy |
| CN109717449A (en) * | 2019-02-14 | 2019-05-07 | 上海爱普食品工业有限公司 | A kind of production technology of the enhanced powdered soy of flavor |
| CN110301617A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Use the standby soy sauce and preparation method thereof of corn fermentation sauced |
| CN110358703A (en) * | 2019-06-13 | 2019-10-22 | 广东美味鲜调味食品有限公司 | A kind of benign lactic acid bacteria bacterial strain reducing soy sauce secondary precipitation and its screening technique and application |
| CN111000203A (en) * | 2019-12-30 | 2020-04-14 | 阳西美味鲜食品有限公司 | Color conversion process for light soy sauce |
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| CN111000203A (en) * | 2019-12-30 | 2020-04-14 | 阳西美味鲜食品有限公司 | Color conversion process for light soy sauce |
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