CN106562219A - Method of making soybean paste through mixed bacteria low-temperature fermentation - Google Patents
Method of making soybean paste through mixed bacteria low-temperature fermentation Download PDFInfo
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Abstract
The invention discloses a method of making soybean paste through mixed bacteria low-temperature fermentation. The mixed bacteria is composed of aspergillus oryzae and aspergillus niger. The room temperature is controlled at 25-27 DEG C, the humidity is controlled at 50%, and the product temperature is controlled at 28-32 DEG C. Starter making is performed 48h under ventilation condition, and then, the humidity of a fermentation room is controlled at 50% for low-temperature fermentation. On the first to fifth days of fermentation, the product temperature is controlled at 42-45 DEG C. On the sixth to tenth days of fermentation, the product temperature is raised to 50-52 DEG C. On the 11th to 14th day of fermentation, the product temperature is controlled at 30-35 DEG C, ventilated fermentation is carried out, and stirring is carried out every day. On the 15th day of fermentation, soft sugar and aroma-producing yeast are added, the product temperature is controlled at 30-35 DEG C, ventilated fermentation continues, and stirring is carried out every day until finished product is obtained from fermentation on the 45th day. The beneficial effect is as follows: through the mixed bacteria low-temperature fermentation process, the color and flavor of the soybean paste are improved obviously, and the soybean paste is of bright golden color, is fragrant and mellow, integrates sauce flavor, ester flavor and fresh scent, has moderate saltiness and sweetness, and has no bitter, astringent, burnt or other peculiar smell.
Description
Technical field
The present invention relates to a kind of method for making soya sauce, and in particular to a kind of to make yellow using mixed bacteria low temperature fermentation
The method of bean sauce, belongs to food fermentation technical field.
Background technology
Soya sauce is a kind of with ripe Semen Glyciness as primary raw material, and adds flour in right amount, many through mycete, yeast etc.
The effect of kind of microorganism and made by traditional fermented seasonings.
The characteristics of soya sauce, has been to maintain the intact form of Semen Glyciness, good luster, delicious flavour, with sweet, salty, fresh etc. various
Reconcile taste, it is nutritious, give off a strong fragrance, can be aid digestion, whet the appetite mouth, the cooking method such as can be used to dipping in, boil in a covered pot over a slow fire, stew, frying, deep by extensively
Big consumer is liked.
At present, the soya sauce of commercial type is in mostly deeper bronzing, and taste is relatively simple, only strong
Paste flavor taste.
Soya sauce product qualitative factor is affected mainly to have：The selection of strain, yeast-making technology condition, technological condition for fermentation.
1st, the selection of strain
In the production process of soya sauce, from raw material yeast production to later stage fermentation, there is the participation of microorganism, microorganism is utilized
Nitrogen source and carbon source for growth breeding in soya sauce raw material, and metabolite is produced, it is unique that these metabolites define soya sauce
Local flavor.The species of microorganism is the key factor for affecting production, and the utilization rate of color, figure and raw material to beans rises
To pivotal role.
2nd, yeast-making technology condition
Yeast production is one critical process in soya sauce production process, and the quality of yeast inoculation quality directly influences the profit of raw material
With rate and the end product quality of soya sauce.The enzyme and the vigor of enzyme that different strain is secreted under different koji-making conditions is different, decomposes yellow
Bean ability is different, and the chemical substance of generation is also different, directly influences the profit of color, figure and the raw material of soya sauce
With rate.
3rd, technological condition for fermentation
Fermentation stage, in the presence of the enzyme and microbial enzyme in bean or pea, peptide and trip of the protein degradation for small molecule
Isolated amino acid, starch degradation are polysaccharide, oligosaccharide and free monosaccharide, as the compositions such as aminoacid, peptide, oligosaccharide have respective
Flavour, can produce certain synergism between them again, so that flavor substance more enriches, it is special so as to form soya sauce
Some local flavors and color and luster and figure.
It can be seen that, the determination of the selection, yeast production and technological condition for fermentation of strain is the core technology that soya sauce makes, direct shadow
Ring the quality of soya sauce.
The content of the invention
It is an object of the invention to provide a kind of method that utilization mixed bacteria low temperature fermentation makes soya sauce, using the party
The soya sauce that method is made not only bright, in tempting golden yellow, and fresh aromatic thickness, have coordinated paste flavor, ester
Fragrant and fragrant.
In order to realize above-mentioned target, the present invention is adopted the following technical scheme that：
A kind of method that utilization mixed bacteria low temperature fermentation makes soya sauce, it is characterised in that comprise the following steps：
Step1：Then plus 2-3 times of water soak at room temperature soybean with water is rinsed 2-3 time, makes beans fully absorb water, epidermis is satisfied
Full, corrugationless, breaks rear section into two with one's hands without hard-core, and beans water content is 45% or so；
Step2：Soaked Semen Glyciness are drained the water, 4-6h or 0.1Mpa live (open) steams are steamed with normal pressure live (open) steam and are steamed
30min, makes Semen Glyciness organization softening, protein appropriateness degeneration；
Step3：Semen Tritici aestivi flour is steamed into 15min with normal pressure live (open) steam, makes flour fully well-done, granule is loose, dry and wet is fitted
When；
Step4：Aspergillus oryzae and aspergillus niger are first mixed homogeneously with the well-done Semen Tritici aestivi flour for being cooled to room temperature, then with it is cold
But to the well-done Semen Glyciness mix homogeneously of room temperature, wherein, before steaming and decocting, mass ratio of the dry Semen Glyciness with dry Semen Tritici aestivi flour therebetween
For 5：3, the consumption of aspergillus oryzae and aspergillus niger is respectively 0.15%, the 0.15% of dry Semen Glyciness quality；
Step5：Control room temperature 25-27 DEG C, humidity 50%, product temperature 28-32 DEG C, aerated koji making 48h；
Step6：Edible salt and aquesterilisa are added in zymogenic, the humidity of fermenting cellar are controlled 50%, are proceeded by low temperature
Fermentation：
(1) 1-5d for fermenting, controls product temperature 42-45 DEG C；
(2) product temperature is risen to 50-52 DEG C by the 6-10d for fermenting；
(3) 11-14d for fermenting, controls product temperature 30-35 DEG C, and ventilating fermentation is stirred daily；
(4) 15d for fermenting, adds soft plantation white sugar and SHENGXIANG yeast, controls product temperature 30-35 DEG C, continues ventilating fermentation, daily
Stirring, until fermentation obtains finished product to 45d.
Aforesaid method, it is characterised in that in Step1, selection is bitten without worm, nothing is gone mouldy, full seed, granule are neat,
The non-transgenic northeast Semen Glyciness of fresh high-quality.
Aforesaid method, it is characterised in that in Step2, well-done Semen Glyciness, when compeling beans with hand pressure, beans is soft,
Cortex beans can be broken with hand rubbing, and bean meat fully changes colour, and during chewing, pea green taste is not obvious, and has beany flavour.
Aforesaid method, it is characterised in that in Step5, during charging, thickness of feed layer uniformity, zymogenic are loose uniform,
In yeast making process, will turn over Qu Jiangwen when product temperature is monitored more than 35 DEG C, turn over bent 2-3 time, turn over song, shovel song careful, it is desirable to scarifying,
Turn over it is even, shakeout, operation is rapid.
Aforesaid method, it is characterised in that in Step5, into bent prescription：Mycelia is plentiful, adherence SHENGHUANG green
Spore, without miscellaneous bacteria, without sandwich, with bent distinctive fragrance, without musty and other miscellaneous tastes.
The addition of aforesaid method, it is characterised in that in Step6, edible salt and aquesterilisa is respectively dry Semen Glyciness matter
50%, the 160% of amount.
The addition of aforesaid method, it is characterised in that in Step6, soft plantation white sugar and SHENGXIANG yeast is respectively dry Semen Glyciness
52%, the 0.15% of quality.
The invention has benefit that：The present invention is by using mixed bacteria low temperature fermentation technique, it will be apparent that improve
The color and luster and local flavor of soya sauce, the soya sauce made not only bright, in tempting golden yellow, and fresh aromatic thickness,
Have that coordinated paste flavor, ester be fragrant and fragrant, salty comfortable mouth, without it is bitter, puckery, be charred and other abnormal flavour.
Specific embodiment
Make specific introduction to the present invention below in conjunction with specific embodiment.
Embodiment 1
Formula：Semen Glyciness 5000g, Semen Tritici aestivi flour 3000g, eat pickle salt 2500g, aquesterilisa 8000g, soft plantation white sugar 2600g,
Aspergillus oryzae 7.5g, aspergillus niger 7.5g, SHENGXIANG yeast 7.5g.
Aspergillus oryzae, aspergillus niger and SHENGXIANG yeast are purchased from Shandong Yiyuan Kangyuan Biotechnology Co., Ltd..
1st, select bean
Selection is bitten without worm, nothing is gone mouldy, full seed, granule are neat, the non-transgenic northeast Semen Glyciness of fresh high-quality, and add water drift
Wash 2-3 time, reject large, medium and small impurity.
2nd, soak
Plus 2-3 times of water soak at room temperature, immersion 10h or so, make beans fully absorb water, epidermis is full, corrugationless, breaks after breaking into two with one's hands
Without hard-core, beans water content is 45% or so in face.
3rd, steaming and decocting Semen Glyciness
Soaked Semen Glyciness are drained the water, 4-6h is steamed with normal pressure live (open) steam, Semen Glyciness organization softening, protein is moderately become
Property, it is beneficial to the decomposition of enzyme.
Sensory test method is：Compel beans with hand pressure, beans is soft, Cortex beans can be broken with hand rubbing, and bean meat fully changes colour, and chews
When pea green taste it is unobvious, and have beany flavour.
4th, steaming and decocting Semen Tritici aestivi flour
Semen Tritici aestivi flour steams 15min or so with normal pressure live (open) steam, makes flour fully well-done, and granule is loose, and dry and wet is appropriate.
5th, it is inoculated with
Aspergillus oryzae and aspergillus niger are first mixed homogeneously with the well-done Semen Tritici aestivi flour for being cooled to room temperature, then be cooled to room
The well-done Semen Glyciness mix homogeneously of temperature.
The enzyme of aspergillus oryzae secretion mainly has alkaline protease, neutral protease, amylase and transglutaminase, additionally divides
Secrete pectase, hemicellulase and esterase etc..Into aminoacid, transglutaminase decomposes glutamine life to proteasome degradation protein
Glutamic acid is produced, the delicate flavour of soya sauce is formed；Amylase promotes diastasic action, produces dextrin, maltose and a small amount of common Portugal
Grape sugar, also Fructose and pentose, these materials play an important role to the color of soya sauce, figure, and produce this
Between a little materials can also synergism, still the color of soya sauce, figure can be worked.
Aspergillus niger energy high yield acid protease, content of glutamic acid are improved, and the delicate flavour of soya sauce increases.
Aspergillus oryzae and aspergillus niger mixed culture, can improve the utilization rate of raw material, shorten the moromi fermenting-ripening time, improve
The color and luster and local flavor of soya sauce.
6th, yeast production
Control room temperature 25-27 DEG C, humidity 50% or so, product temperature 28-32 DEG C, aerated koji making 48h.
Points for attention：During charging, thickness of feed layer uniformity, zymogenic are loose uniform, in yeast making process, monitor that product temperature surpasses
Qu Jiangwen to be turned over when crossing 35 DEG C, turns over bent 2-3 time, turn over song, shovel song careful, it is desirable to scarifying, turn over it is even, shakeout, operation is rapid, purpose
It is to exclude carbon dioxide, supplies fresh air, radiating and cooling is that culture propagation creates the best growing condition so as to which secretion is a large amount of
Enzyme, as fermentation power.
Into bent prescription：Mycelia is plentiful, adherence SHENGHUANG green spores, without miscellaneous bacteria, without sandwich, with bent distinctive perfume (or spice)
Gas, without musty and other miscellaneous tastes.
7th, ferment
Edible salt 2500g, aquesterilisa 8000g are added in zymogenic, the humidity of fermenting cellar are then controlled 50% or so, are opened
Beginning carries out low temperature fermentation：
The 1-5d of fermentation, controls product temperature 42-45 DEG C, and the temperature is suitable for albumen enzyme effect；
Product temperature is risen to 50-52 DEG C by the 6-10d of fermentation, and the temperature is suitable for diastatic action；
The 11-14d of fermentation, controls product temperature 30-35 DEG C, and ventilating fermentation is stirred daily；
The 15d of fermentation, adds soft plantation white sugar 2600g, SHENGXIANG yeast 7.5g, controls product temperature 30-35 DEG C, continues ventilation and sends out
Ferment, is stirred daily, until fermentation obtains finished product to 45d.
Existing fermentation technology is typically all：Whole fermentation temperature all more than 40 DEG C, and without soft plantation white sugar and life
Fragrant yeast.
And the fermentation technology that the present invention is given：
(1) 1-10d for fermenting, more than 40 DEG C of fermentation temperature, beneficial to protease and diastatic growth promoter, increase enzyme
Vigor, makes fermentation fully, improves raw material availability, ferment more abundant, and the figure of soya sauce is more sticky；
(2) 11-45d for fermenting, using product temperature 30-35 DEG C, low temperature fermentation, can improve color and luster and local flavor, in cash
Yellow, increase delicate flavour (Jing is tested, and temperature often raises 10 DEG C, and brown stain speed accelerates 3-5 times, and high temperature can make essential amino acids with
Glutamic acid loss is larger, and delicate flavour is reduced, and the low temperature fermentation of the present invention overcomes this problem completely)；
(3) add soft plantation white sugar：One Sweet and fresh taste for being to increase soya sauce, coordinates the paste flavor taste of soya sauce, and two are carried for yeast
For carbon source；
(4) add yeast：Yeast generates ethanol, glycerol etc. using the sugar in raw material, further generates ester, sugar alcohol and each
Organic acid etc. is planted, the fragrance of soya sauce can be significantly improved, while further fermenting, improve raw material availability, fermentation is abundant, makes
Soya sauce forms good figure.
Embodiment 2
Formula：Semen Glyciness 5000g, Semen Tritici aestivi flour 3000g, eat pickle salt 2500g, aquesterilisa 8000g, soft plantation white sugar 2600g,
Aspergillus oryzae 7.5g, aspergillus niger 7.5g, SHENGXIANG yeast 7.5g.
Aspergillus oryzae, aspergillus niger and SHENGXIANG yeast are purchased from Shandong Yiyuan Kangyuan Biotechnology Co., Ltd..
1st, select bean
Selection is bitten without worm, nothing is gone mouldy, full seed, granule are neat, the non-transgenic northeast Semen Glyciness of fresh high-quality, and add water drift
Wash 2-3 time, reject large, medium and small impurity.
2nd, soak
Plus 2-3 times of water soak at room temperature, immersion 10h or so, make beans fully absorb water, epidermis is full, corrugationless, breaks after breaking into two with one's hands
Without hard-core, beans water content is 45% or so in face.
3rd, steaming and decocting Semen Glyciness
Soaked Semen Glyciness are drained the water, 0.1Mpa live (open) steams steam 30min, make Semen Glyciness organization softening, protein appropriateness
Degeneration, is beneficial to the decomposition of enzyme.
Sensory test method is：Compel beans with hand pressure, beans is soft, Cortex beans can be broken with hand rubbing, and bean meat fully changes colour, and chews
When pea green taste it is unobvious, and have beany flavour.
4th, steaming and decocting Semen Tritici aestivi flour
Semen Tritici aestivi flour steams 15min or so with normal pressure live (open) steam, makes flour fully well-done, and granule is loose, and dry and wet is appropriate.
5th, it is inoculated with
Aspergillus oryzae and aspergillus niger are first mixed homogeneously with the well-done Semen Tritici aestivi flour for being cooled to room temperature, then be cooled to room
The well-done Semen Glyciness mix homogeneously of temperature.
6th, yeast production
Control room temperature 25-27 DEG C, humidity 50% or so, product temperature 28-32 DEG C, aerated koji making 48h.
Points for attention：During charging, thickness of feed layer uniformity, zymogenic are loose uniform, in yeast making process, monitor that product temperature surpasses
Qu Jiangwen to be turned over when crossing 35 DEG C, turns over bent 2-3 time, turn over song, shovel song careful, it is desirable to scarifying, turn over it is even, shakeout, operation is rapid, purpose
It is to exclude carbon dioxide, supplies fresh air, radiating and cooling is that culture propagation creates the best growing condition so as to which secretion is a large amount of
Enzyme, as fermentation power.
Into bent prescription：Mycelia is plentiful, adherence SHENGHUANG green spores, without miscellaneous bacteria, without sandwich, with bent distinctive perfume (or spice)
Gas, without musty and other miscellaneous tastes.
7th, ferment
Edible salt 2500g and aquesterilisa 8000g is added in zymogenic, the humidity of fermenting cellar is then controlled 50% or so,
Proceed by low temperature fermentation：
The 1-5d of fermentation, controls product temperature 42-45 DEG C, and the temperature is suitable for albumen enzyme effect；
Product temperature is risen to 50-52 DEG C by the 6-10d of fermentation, and the temperature is suitable for diastatic action；
The 11-14d of fermentation, controls product temperature 30-35 DEG C, and ventilating fermentation is stirred daily；
The 15d of fermentation, adds soft plantation white sugar 2600g and SHENGXIANG yeast 7.5g, controls product temperature 30-35 DEG C, continues ventilation and sends out
Ferment, is stirred daily, until fermentation obtains finished product to 45d.
The soya sauce finished product that obtains is made using above two method, the characteristics of be respectively provided with following：
(1) bright, in tempting golden yellow；
(2) fresh aromatic thickness, has that coordinated paste flavor, ester be fragrant and fragrant, salty comfortable mouth, without it is bitter, puckery, be charred and other are different
Taste；
(3) sticky appropriateness, has complete Semen Sojae Preparatum granule；
(4) amino acid nitrogen content >=0.6g/100g, physical and chemical index and microbiological indicator meet GB GB2718-
2003 beans sanitary standards.
As can be seen here, the present invention is by using mixed bacteria low temperature fermentation technique, it will be apparent that improve the color and luster of soya sauce
And local flavor.
It should be noted that above-described embodiment the invention is not limited in any way, all employing equivalents or equivalent change
The technical scheme obtained by the mode changed, all falls within protection scope of the present invention.
Claims (7)
1. a kind of method that utilization mixed bacteria low temperature fermentation makes soya sauce, it is characterised in that comprise the following steps：
Step1：Then plus 2-3 times of water soak at room temperature soybean with water is rinsed 2-3 time, makes beans fully absorb water, epidermis is full,
Corrugationless, breaks rear section into two with one's hands without hard-core, and beans water content is 45% or so；
Step2：Soaked Semen Glyciness are drained the water, 4-6h or 0.1Mpa live (open) steams are steamed with normal pressure live (open) steam and are steamed 30min,
Make Semen Glyciness organization softening, protein appropriateness degeneration；
Step3：Semen Tritici aestivi flour is steamed into 15min with normal pressure live (open) steam, makes flour fully well-done, granule is loose, and dry and wet is appropriate；
Step4：Aspergillus oryzae and aspergillus niger are first mixed homogeneously with the well-done Semen Tritici aestivi flour for being cooled to room temperature, then be cooled to
The well-done Semen Glyciness mix homogeneously of room temperature, wherein, before steaming and decocting, mass ratio of the dry Semen Glyciness with dry Semen Tritici aestivi flour therebetween is 5：
3, the consumption of aspergillus oryzae and aspergillus niger is respectively 0.15%, the 0.15% of dry Semen Glyciness quality；
Step5：Control room temperature 25-27 DEG C, humidity 50%, product temperature 28-32 DEG C, aerated koji making 48h；
Step6：Edible salt and aquesterilisa are added in zymogenic, the humidity of fermenting cellar are controlled 50%, are proceeded by low temperature fermentation：
(1) 1-5d for fermenting, controls product temperature 42-45 DEG C；
(2) product temperature is risen to 50-52 DEG C by the 6-10d for fermenting；
(3) 11-14d for fermenting, controls product temperature 30-35 DEG C, and ventilating fermentation is stirred daily；
(4) 15d for fermenting, adds soft plantation white sugar and SHENGXIANG yeast, controls product temperature 30-35 DEG C, continues ventilating fermentation, stirs daily
Mix, until fermentation obtains finished product to 45d.
2. method according to claim 1, it is characterised in that in Step1, selection bitten without worm, without going mouldy, seed is satisfied
Full, granule is neat, the non-transgenic northeast Semen Glyciness of fresh high-quality.
3. method according to claim 1, it is characterised in that in Step2, well-done Semen Glyciness compel beans with hand pressure
When, beans is soft, and Cortex beans can be broken with hand rubbing, and bean meat fully changes colour, and during chewing, pea green taste is not obvious, and has beany flavour.
4. method according to claim 1, it is characterised in that in Step5, during charging, thickness of feed layer uniformity are bent
Material is loose uniform, in yeast making process, will turn over Qu Jiangwen, turn over bent 2-3 time when monitoring product temperature more than 35 DEG C, turns over song, shovel bent thin
Cause, it is desirable to scarifying, turn over it is even, shakeout, operation is rapid.
5. method according to claim 1, it is characterised in that in Step5, into bent prescription：Mycelia is plentiful, close
SHENGHUANG green spores, without miscellaneous bacteria, without sandwich, with bent distinctive fragrance, without musty and other miscellaneous tastes.
6. method according to claim 1, it is characterised in that in Step6, the addition difference of edible salt and aquesterilisa
For 50%, the 160% of dry Semen Glyciness quality.
7. method according to claim 6, it is characterised in that in Step6, the addition point of soft plantation white sugar and SHENGXIANG yeast
52%, the 0.15% of Semen Glyciness quality Wei not be done.
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| CN108936319A (en) * | 2018-08-08 | 2018-12-07 | 江苏恒顺醋业股份有限公司 | A kind of preparation method for the soya sauce improving beans integrality and flavor |
| CN110122847A (en) * | 2019-06-20 | 2019-08-16 | 河北益彰食品酿造有限公司 | A kind of flavor sweet fermented flour sauce and preparation method thereof |
| CN110584010A (en) * | 2019-10-11 | 2019-12-20 | 衢州市农业科学研究院 | Preparation method of soybean chili sweet sauce |
| CN110623212A (en) * | 2019-10-30 | 2019-12-31 | 菽乡(重庆)农业科技有限责任公司 | Production process of special bean curd for hot pot |
| CN111938087A (en) * | 2020-08-31 | 2020-11-17 | 杨金锁 | Sour soybean paste and production process thereof |
| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
| CN112655890A (en) * | 2020-12-15 | 2021-04-16 | 黑龙江省达霖食品有限公司 | Low-temperature fermentation method of soybean paste |
| CN112826070A (en) * | 2021-01-20 | 2021-05-25 | 河北天顺酱业有限公司 | Soybean paste production process |
| CN114504079A (en) * | 2022-03-10 | 2022-05-17 | 佛山市海天(高明)调味食品有限公司 | Fermented soya beans and preparation method thereof |
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| CN108936319A (en) * | 2018-08-08 | 2018-12-07 | 江苏恒顺醋业股份有限公司 | A kind of preparation method for the soya sauce improving beans integrality and flavor |
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| CN111938087A (en) * | 2020-08-31 | 2020-11-17 | 杨金锁 | Sour soybean paste and production process thereof |
| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
| CN112655890A (en) * | 2020-12-15 | 2021-04-16 | 黑龙江省达霖食品有限公司 | Low-temperature fermentation method of soybean paste |
| CN112826070A (en) * | 2021-01-20 | 2021-05-25 | 河北天顺酱业有限公司 | Soybean paste production process |
| CN114504079A (en) * | 2022-03-10 | 2022-05-17 | 佛山市海天(高明)调味食品有限公司 | Fermented soya beans and preparation method thereof |
| CN114504079B (en) * | 2022-03-10 | 2023-08-25 | 佛山市海天(高明)调味食品有限公司 | Fermented soya beans and preparation method thereof |
| CN114521642A (en) * | 2022-03-22 | 2022-05-24 | 吉林省农业科学院 | Preparation method of cyperus bean paste |
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Application publication date: 20170419 |