CN106235262A - A kind of method utilizing yeast autolysis fermenting and producing soy sauce - Google Patents
A kind of method utilizing yeast autolysis fermenting and producing soy sauce Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of method utilizing yeast autolysis fermenting and producing soy sauce, soy sauce stock solution is carried out yeast autolysis process, then standing sedimentation layering, take supernatant and make soy sauce finished product, wherein, described yeast autolysis treatment conditions are pH6.0 6.5,40 50 DEG C of insulation 45 60min.Compared with prior art, the present invention can obtain the soy sauce that flavour is more mellow, and can recycle the nutrient substance after self-dissolving and carry out moromi after fermentation, improves protein utilization.
Description
Technical field
The present invention relates to soy sauce production method, be specifically related to a kind of method utilizing yeast autolysis fermenting and producing soy sauce.
Technical background
Brewageing of soy sauce can be considered physics, chemistry and the coefficient result of microorganism aspect.Physics aspect concentrates on egg
White matter and the pretreatment stage of starchy material；Biochemical reaction in soy sauce brewing is complex, substantially can be divided into non-enzyme reaction
And enzymatic reaction.Non-enzyme reaction then multi-source is in the interaction (such as Maillard reaction) brewageed between component and brewages environment
The impact of (such as ultraviolet).Enzymatic reaction is mainly derived from the industrial microorganism that zythepsary uses and the miscellaneous bacteria introduced by environment.
Cantonese high-salt dilute waters that to drench technique be the Technology of Brewing Soy Sauce that south China is conventional, brewages and relates to multiple-microorganism and biochemical accordingly
The synergism of reaction, process is complicated, although gained soy sauce is good compared with low salt solid process, but there is problems in that 1. protein
Utilization rate is low, generally about 70%, far below the level of Japanese temperature control technique 85%；Though 2. local flavor relatively low salt solid process
Good, but the small-molecule substance contained is less, and local flavor, not as good as Japanese temperature control technique, shows that sweet-smelling, paste flavor are not enough, it is difficult to develop into
High-grade soy sauce.
Yeast autolysis can be applicable to extract the field of yeast extract, by cultivation, purification unicellular yeast bacterium, utilizes enzyme
Solution or use and make its self-dissolving as the additive of self-dissolving initiator, protein in yeast cells, nucleic acid etc. discharge, then lead to
Cross interpolation enzyme to extract rich in polypeptide, aminoacid, the acid of flavor core former times, vitamin B group and the extract of trace element, be used for adjusting
Taste product etc. need to promote the industry of mouthfeel.But, owing to, in the method for current yeast autolysis, yeast kills under the conditions of thermophilic etc.
Sterile body, centrifugal supernatant of collecting, and then under the conditions of applicable temperature and pH, carry out enzymolysis with protease etc., need multiple steps complete
Becoming, the cycle is longer, relatively costly, has separated the self-dissolving residue after yeast extract and has not fully been recycled, and causes corresponding
The loss of nutrient substance.
Yeast autolysis production process is long, needs physics or biological method to carry out self-dissolving, it is considered to production cost, in general,
In soy sauce produces, do not carry out autolytic process, but directly buy yeast extract and be added.It addition, self-dissolving technology is at soy sauce
In manufacturing enterprise temporarily the most unskillful as main body, technology non-specifically.
Summary of the invention
It is an object of the invention to provide a kind of method utilizing yeast autolysis fermenting and producing soy sauce.
The object of the invention can be achieved through the following technical solutions: a kind of side utilizing yeast autolysis fermenting and producing soy sauce
Method, carries out yeast autolysis process to soy sauce stock solution, and then standing sedimentation layering, takes supernatant and make soy sauce finished product, wherein, described
Yeast autolysis treatment conditions be pH 6.0-6.5,40-50 DEG C insulation 45-60min, the various kinds of cell component of yeast under the conditions of this
Can fully discharge and be dissolved in soy sauce.
In the present invention, the soy sauce stock solution leached being carried out yeast autolysis process, be mainly in induction soy sauce stock solution is micro-
Biomass self-dissolving, cellular component declines, in the effect of endogenous enzymes, products such as solving peptide, aminoacid, nucleotide, phospholipid, fatty acid
Thing, adds flavor substance for soy sauce, promotes flavor of soy sauce.
Described supernatant, after 90-95 DEG C of insulation 25-35min, adds 5 ‰-7 ‰ white sugars, 0.06 ‰-0.08 ‰ sucrose
Element is used for allocating finished product.Supernatant carries out heat treatment again, induction of the thermocoagulation of other albumen, allows soluble protein etc.
Material degeneration settles, and removes the secondary precipitation of soy sauce as much as possible, it is ensured that soy sauce is in the clarity of shelf life.
Described soy sauce stock solution uses the fermentation of high-salt fermentation technique to obtain.Specifically, bean cake and adjuvant cool down through steaming and decocting
After, adding the alcoholic fermented product starter and carry out yeast production, the Daqu (massive raw stater for alcholic liquor) obtained adds saline and makes moromi fermentation, uses the fermentation of high-salt dilute soy brewing method
After 25-30 days, add Lu Shi yeast, be further continued for fermentation, within sweat every 15 days, drench oil, after beans unstrained spirits maturation, obtain soy sauce
Stock solution.Wherein, described alcoholic fermented product starter inoculum concentration is adjuvant total amount 3 ‰-5 ‰.The described alcoholic fermented product starter is to be applicable to the mycete that soy sauce produces, described
Mycete be one or more the combination in aspergillus niger, aspergillus oryzae and Aspergillus sojae.Between described Semen sojae atricolor and adjuvant
Mass ratio is about 3:2.Described adjuvant is Semen Tritici aestivi or flour.Koji-making condition is: the temperature of cultivation is 28 DEG C-35 DEG C, and humidity is
70%-95%, incubation time is 40h-72h.Described Lu Shi yeast-inoculated amount is 0.8 ‰.The time of described fermentation is 120-180
My god.
For improving further the utilization rate of raw material, inventor's digesting technoloy by optimizing materials, optimize boiling temperature and
Digestion time, makes soybean protein appropriateness degeneration, discharges solable matter again without N material；Make in the adjuvant such as Semen Tritici aestivi or flour
Starch material gelatinizing, dissociate the compositions such as aminoacid, so become growth of microorganism propagation nutritional labeling, be conducive to system
Bent.The conditions of cooking of described Semen sojae atricolor and adjuvant is: 120-125 DEG C of steaming and decocting 15-25min.
Described saline and mixed proportion 2:1 of Cheng Qu, the present invention uses the saline of 20-22 Baume degrees.
Further, after extracting soy sauce stock solution supernatant in the present invention, remaining soy sauce stock solution adds has fermented 3 months
In moromi, carry out moromi after fermentation, to fermenting-ripening.Microbial cells self-dissolving in stock solution discharges enzyme system, and enzyme system includes albumen
Enzyme, saccharifying enzyme, amylase, cellulase and value acid enzyme etc., decomposable asymmetric choice net and the protein converted in moromi 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, improve product nutriture value
Value.Therefore, containing abundant nutrient substance, the carbon source additionally can added as moromi after fermentation and nitrogen in remaining soy sauce stock solution
Source, is conducive to extending the after fermentation time, improves raw material availability, promotes mouthfeel and the color and luster of soy sauce.
The present invention has following technical effect that compared with prior art
(1) present invention carries out yeast self-dissolving process to soy sauce stock solution, and mainly the microbial cells in induction crude oil is certainly
Molten, cellular component solves the products such as peptide, aminoacid, nucleotide, phospholipid, fatty acid in the effect decline of endogenous enzymes, increases for soy sauce
Add flavor substance, promoted flavor of soy sauce, obtain the soy sauce that flavour is more mellow.
(2) discharging enzyme system due to the microbial cells self-dissolving in stock solution, enzyme system includes protease, saccharifying enzyme, amylase, fibre
Dimension element enzyme and phytase etc., decomposable asymmetric choice net and the protein converted in moromi 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, improve product nutritive value.Therefore, by remaining soy sauce
Containing abundant nutrient substance in stock solution, the carbon source additionally can added as moromi after fermentation and nitrogen source, send out after being conducive to extending
The ferment time, improve raw material availability, promote mouthfeel and the color and luster of soy sauce.
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.
Soy sauce stock solution: with bean cake and Semen Tritici aestivi as raw material, the ratio with 3:2 mixes after 121 DEG C of steaming and decocting 20min；Cold
Inoculating the aspergillus oryzae of 0.5 ‰ (w/w) the most afterwards, cultivate 72h and obtain Daqu (massive raw stater for alcholic liquor) at 28 DEG C～35 DEG C, humidity is 70%～95%；Will
Daqu (massive raw stater for alcholic liquor) and 2.0 times of saline mixing, after using high-salt dilute soy brewing method to ferment 30 days, add 0.8 ‰ Lu Shi yeast, continue
Ferment 180 days, within the most every 15 days, drench oil, finally obtain soy sauce stock solution.
Embodiment 1
(1) soy sauce stock solution pre-treatment: interpolation sodium hydroxide solution, by pH regulator to 6.0, is incubated 60min at 45 DEG C.
(2) self-dissolving cell debris ferments again: the stock solution on extraction top 60%, detection amino-acid nitrogen and rna content.Afterwards
Heating 95 DEG C after being incubated 30min again, interpolation 6 ‰ white sugars, 0.07 ‰ Sucraloses are used for allocating finished product, carry out finished product sense organ mirror
Comment；The liquid of bottom 40% is pumped back in the fermentation tank that fermentation time is 3 months, and moromi continued after fermentation until 180 days.At this
During every 15 days drench oil, after fermentation ends drench oil obtain soy sauce stock solution.Drenching oil stock solution out and carry out Indexs measure, result is shown in
Table 1 and 2.
Embodiment 2
(1) soy sauce stock solution pre-treatment: interpolation sodium hydroxide solution, by pH regulator to 6.0, is incubated 60min at 40 DEG C；
(2) self-dissolving cell debris ferments again: the stock solution on extraction top 60%, detection amino-acid nitrogen and rna content.Afterwards
Heating 95 DEG C after being incubated 30min again, interpolation 6 ‰ white sugars, 0.07 ‰ Sucraloses are used for allocating finished product, carry out finished product sense organ mirror
Comment；The liquid of bottom 40% is pumped back in the fermentation tank that fermentation time is 3 months, and moromi continued after fermentation until 180 days.At this
During every 15 days drench oil, after fermentation ends drench oil obtain soy sauce stock solution.Drenching oil stock solution out and carry out Indexs measure, result is shown in
Table 1 and 2.
Embodiment 3
(1) soy sauce stock solution pre-treatment: interpolation sodium hydroxide solution, by pH regulator to 6.5, is incubated 40min at 50 DEG C；
(2) self-dissolving cell debris ferments again: the stock solution on extraction top 60%, detection amino-acid nitrogen and rna content.Afterwards
Heating 90 DEG C after being incubated 30min again, interpolation 6 ‰ white sugars, 0.07 ‰ Sucraloses are used for allocating finished product, carry out finished product sense organ mirror
Comment；The liquid of bottom 40% is pumped back in the fermentation tank that fermentation time is 3 months, and moromi continued after fermentation until 180 days.At this
During every 15 days drench oil, after fermentation ends drench oil obtain soy sauce stock solution.Drenching oil stock solution out and carry out Indexs measure, result is shown in
Table 1 and 2.
Embodiment 4
(1) soy sauce stock solution pre-treatment: interpolation sodium hydroxide solution, by pH regulator to 7.0, is incubated 40min at 50 DEG C；
(2) self-dissolving cell debris ferments again: the stock solution on extraction top 60%, detection amino-acid nitrogen and rna content.Afterwards
Heating 100 DEG C after being incubated 30min again, interpolation 6 ‰ white sugars, 0.07 ‰ Sucraloses are used for allocating finished product, carry out finished product sense organ mirror
Comment；The liquid of bottom 40% is pumped back in the fermentation tank that fermentation time is 3 months, and moromi continued after fermentation until 180 days.At this
During every 15 days drench oil, after fermentation ends drench oil obtain soy sauce stock solution.Drenching oil stock solution out and carry out Indexs measure, result is shown in
Table 1 and 2.
Contrast index: by embodiments of the invention, process the amino-acid nitrogen after stock solution and rna content, and stock solution
The index of correlation drenching oil after recycling fermentation again detects, and concrete outcome is shown in Table 1.
Indices detected value in table 1 embodiment
Use self-dissolving method can improve the amino-acid nitrogen in soy sauce, polynucleotide material, send out after being repeated to be reused in
Ferment, can promote raw material availability, it is provided that nutrition is used for generating the solable matters such as alcoholic strength.
The finished product sense organ that contrast mixes, organizes the professional person of more than 10 people to participate in appraise (seeing table 2).Result can
See, soy sauce stock solution is carried out 6.0-6.5pH regulation, after 45 DEG C of insulation 60min process, the soy sauce finished product sense organ most alcohol mixed
Thick fresh fragrant mouthfeel.
Table 2 finished product sense organ statistical table
Claims (9)
1. the method utilizing yeast autolysis fermenting and producing soy sauce, is characterized in that, soy sauce stock solution is carried out yeast autolysis process,
Then standing sedimentation layering, takes supernatant and makes soy sauce finished product, and wherein, described yeast autolysis treatment conditions are pH6.0-6.5,
40-50 DEG C of insulation 45-60min.
The method utilizing yeast autolysis fermenting and producing soy sauce the most according to claim 1, is characterized in that, described supernatant exists
After 90-95 DEG C of insulation 25-35min, add 5 ‰-7 ‰ white sugars and 0.06 ‰-0.08 ‰ Sucraloses are used for allocating finished product.
The method utilizing yeast autolysis fermenting and producing soy sauce the most according to claim 1 and 2, is characterized in that, described soy sauce
Stock solution uses the fermentation of high-salt fermentation technique to obtain.
The method utilizing yeast autolysis fermenting and producing soy sauce the most according to claim 3, is characterized in that, bean cake and adjuvant warp
After steaming and decocting cooling, adding the alcoholic fermented product starter and carry out yeast production, the Daqu (massive raw stater for alcholic liquor) obtained adds saline and makes moromi fermentation, uses high-salt dilute soy to brewage
After method is fermented 25-30 days, add Lu Shi yeast, be further continued for fermentation, within sweat every 15 days, drench oil, after beans unstrained spirits maturation,
Obtain soy sauce stock solution.
The method utilizing yeast autolysis fermenting and producing soy sauce the most according to claim 4, is characterized in that, wherein, and described song
Planting inoculum concentration is adjuvant total amount 3 ‰-5 ‰；Mass ratio between described Semen sojae atricolor and adjuvant is about 3:2；Described koji-making condition is: training
The temperature supported is 28 DEG C-35 DEG C, and humidity is 70%-95%, and incubation time is 40h-72h；Described Lu Shi yeast-inoculated amount is
0.8 ‰, the time of described fermentation is 120-180 days.
The method utilizing yeast autolysis fermenting and producing soy sauce the most according to claim 5, is characterized in that, the described alcoholic fermented product starter is black
One or more combination in aspergillosis, aspergillus oryzae and Aspergillus sojae；Described adjuvant is Semen Tritici aestivi or flour.
The method utilizing yeast autolysis fermenting and producing soy sauce the most according to claim 6, is characterized in that, described Semen sojae atricolor and auxiliary
The conditions of cooking of material is: 120-125 DEG C of steaming and decocting 15-25min.
The method utilizing yeast autolysis fermenting and producing soy sauce the most according to claim 7, is characterized in that, described saline is with big
Bent mixed proportion 2:1, described saline Baume degrees is 20-22.
9. according to the method utilizing yeast autolysis fermenting and producing soy sauce described in any one of claim 1-8, it is characterized in that, extraction
After soy sauce stock solution supernatant, remaining soy sauce stock solution adds in the moromi fermented 3 months, carries out moromi after fermentation, to fermentation
Ripe.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN108567131A (en) * | 2018-05-09 | 2018-09-25 | 烟台欣和企业食品有限公司 | The brewing method of microbial fermentation soy sauce |
| 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 |
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