CN107198215A - A kind of preparation method of soy sauce crude oil - Google Patents
A kind of preparation method of soy sauce crude oil Download PDFInfo
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- CN107198215A CN107198215A CN201710482835.9A CN201710482835A CN107198215A CN 107198215 A CN107198215 A CN 107198215A CN 201710482835 A CN201710482835 A CN 201710482835A CN 107198215 A CN107198215 A CN 107198215A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 43
- 239000010779 crude oil Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000011081 inoculation Methods 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
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- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract description 7
- 235000013922 glutamic acid Nutrition 0.000 abstract description 6
- 239000004220 glutamic acid Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 description 34
- 102000004190 Enzymes Human genes 0.000 description 33
- 108090000790 Enzymes Proteins 0.000 description 33
- 229940088598 enzyme Drugs 0.000 description 32
- 239000004365 Protease Substances 0.000 description 20
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 17
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- 150000001413 amino acids Chemical class 0.000 description 13
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- 102000035195 Peptidases Human genes 0.000 description 11
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- 235000019418 amylase Nutrition 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
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- 108090000915 Aminopeptidases Proteins 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
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- 102000009127 Glutaminase Human genes 0.000 description 5
- 108010073324 Glutaminase Proteins 0.000 description 5
- 108090000526 Papain Proteins 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
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- 235000019835 bromelain Nutrition 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 239000003527 fibrinolytic agent Substances 0.000 description 4
- 230000003480 fibrinolytic effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000013997 pineapple juice Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 239000012496 blank sample Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000002779 inactivation Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000131386 Aspergillus sojae Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- ODHCTXKNWHHXJC-GSVOUGTGSA-N Pyroglutamic acid Natural products OC(=O)[C@H]1CCC(=O)N1 ODHCTXKNWHHXJC-GSVOUGTGSA-N 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ODHCTXKNWHHXJC-UHFFFAOYSA-N acide pyroglutamique Natural products OC(=O)C1CCC(=O)N1 ODHCTXKNWHHXJC-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000006240 deamidation Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
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- 239000000284 extract Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000002189 fluorescence spectrum Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
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- 238000005342 ion exchange Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 238000001471 micro-filtration Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- -1 pectase Proteins 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of preparation method of soy sauce crude oil, comprise the following steps：（1）By dregs of beans or soybean after boiling, mixed with flour, after cooling, the bent essence of inoculation aspergillus oryzae, koji-making obtains sauce daqu；（2）Sauce daqu is handled into 3 6h under 50 90MPa pressure；（3）Fermented 180 days 90 days using high-salt diluted state fermentation soy brewing method, squeezing, filtering obtain soy sauce clear liquid.The content of glutamic acid of gained soy sauce crude oil of the invention improves more than 40%.
Description
Technical field
The present invention relates to soy sauce seasoning production technical field, and in particular to improves Daqu and moromi glutamine enzyme activity
Soy sauce crude oil preparation method.
Background technology
Glutamine is rich in soybean protein and wheat gluten protein, it was reported that mucedin GLN accounts for total protein
More than 20%.Soybean protein and wheat gluten protein are hydrolyzed to free amino acid and small-molecular peptides during sauce fermentation.
Free glutamine is unstable, and easily further auto-degradation produces pyroglutamic acid.Glutaminase can be by unstable paddy
Glutamine deamidation generates free glutamic acid.Therefore glutaminase has material impact to the local flavor for improving sauce fermentation.Pass
The general glutamine enzyme activity of sauce daqu that system aspergillus oryzae, Aspergillus sojae koji-making are obtained is in 1-3GTU/g, by strain, koji-making temperature
The many factors influence such as degree and koji-making time.
Both at home and abroad in high pressure to protease, lipase, polyphenol oxidase, glucose oxidase, pectase, amylase etc.
Numerous studies have been done in terms of the influence of the vigor of enzyme preparation.It is generally acknowledged that：At lower pressures, the vigor of enzyme slightly declines, but
Its inactivation is reversible, and some enzymatic activity enhancings being suppressed at ambient pressure can be also made sometimes.And at a higher pressure, enzyme
Activity is remarkably decreased, and mostly irreversible inactivation (Chakraborty S, Kaushik N, Rao P S, et al.High-
Pressure Inactivation of Enzymes:A Review on Its Recent Applications on Fruit
Purees and Juices [J] .Comprehensive Reviews in Food Science＆Food Safety, 2014,
13(4):578–596.)。
Wu Yibing has found that between pressure limit 80MPa~110MPa super-high-pressure homogenization pressure is to peroxidase enzyme activity
Not notable (the p of influence>0.05), under 140MPa, have 5% enzyme activity lose (Wu Yi soldier super-high-pressure homogenizations are to carrot juice physics and chemistry
Influence [D] the Agricultural University Of Nanjing of property and enzyme and microorganism, 2009.).Liu Ping returns existing ultra high pressure treatment to papain
Vigor has a significant impact (P<0.05), 200MPa, 37 DEG C, 20min processing when, enzyme activity reaches most in selected process range
Greatly, 6.8% is improved compared with the enzyme activity under normal pressure.The results of FT-IR shows:After ultra high pressure treatment, two grades of knots of papain
Structure changes poor with enzyme activity change correlation；Fluorescence spectrum result is shown:200MPa, 37 DEG C of processing papain 20min,
228nm wavelength excites the extrinsic fluorescence intensity of rear papain to reach minimum (2 023), fluorescence intensity change and enzyme activity
Changing rule have good correlation (Liu Ping, Hu Zhi and, the such as Wu Zijian super-pressure is to papain conformation and enzyme activity
Influence [J] Food Sciences, 2015,36 (23):23-27.).Ge Mei have studied ultra high pressure treatment to bromelain in pineapple juice
The influence of fibrinolytic, it is found that the fibrinolytic ratio of bromelain when pressure 300MPa, 30 DEG C of temperature, pressurize 10min is not located
Manage sample high by 65.54%；The pineapple juice of (30 DEG C) processing of 300MPa pressurizes 10min is fine after simulate the gastric juice and intestinal juice respectively handle 4h
Molten activity residual rate is respectively 37.91% and 85.33%, is above fresh squeeze the juice.Illustrate by adjusting ultra high pressure treatment condition, can
To improve the fibrinolytic of bromelain in pineapple juice and its (Ge Mei, Liang Juan, Pan such as see at the to the tolerance of simulating gastro-intestinal Fluid
Ultra high pressure treatment is to influence [J] the food industry science and technology of bromelain fibrinolytic in pineapple juice, 2014,35 (17):75-
79.).Su Guangming have studied super-pressure to the regulation and control of aspergillus oryzae Extracellular enzyme activity and its application in the production of traditional soya sauce,
It was found that the ultra high pressure treatment of lower pressure can activate sauce song PPO activity, pressure be 200~300MPa, dwell time be 10min
When, PPO enzymatic activitys increase to 116~135%, and when processing pressure is more than 350MPa, PPO activity is in be remarkably decreased；Pass through mould
Type is fitted, and different features are presented in PPO buckling dynamics in different pressure limits：100~200MPa HPP processing pair
Sauce song PPO activation meets two-part First order dynamic model (R2 >=0.970)；And 350~500MPa HPP is handled to PPO's
Passivation effect meets the mixed model (R2 >=0.995) of two-part kinetic model and First order dynamic model.The bent neutral egg of sauce
White enzyme (pH=7.5) is similar with the affecting laws that alkali protease (pH=10.0) is stressed, in 150~500MPa pressure limits
Interior, the buckling kinetic model of enzyme meets two-part First order dynamic model.Neutral and alkali protease is pressed through 100~300MPa
Power processing activity is significantly increased.250~300MPa, 5~10min ultra high pressure treatment, sauce song neutral proteinase and alkaline egg
White enzymatic activity is increased to 120UmL from the 39.7 and 48.68U mL-1 of control sample respectively-1More than, the increase of enzymatic activity is than surpassing
Cross 240%；And higher pressure treatment (350~500MPa, 0~20min) has significant passivation to the activity of protease
(regulation and control of the Su Guangming super-pressure to aspergillus oryzae Extracellular enzyme activity and its application study [D] the Zhejiang in the production of traditional soya sauce
Jiang great Xue, 2015.).From above-mentioned document, most of research, which is concentrated mainly on, at present utilizes super-pressure (more than 100MPa) place
Manage the short period and (be less than 1h).
So far, there is not yet improving the enzyme activity of Daqu, particularly Daqu glutamine using high pressure long time treatment
The report of enzyme activity.
The content of the invention
It is an object of the invention to provide a kind of soy sauce crude oil that Daqu glutamine enzyme activity is improved by HIGH PRESSURE TREATMENT
Preparation method, after sauce daqu is by HIGH PRESSURE TREATMENT, significantly improve in the vigor of glutaminase, the soy sauce crude oil of preparation
The content of glutamic acid improves more than 40%.
The purpose of the present invention is achieved through the following technical solutions.
(1) dregs of beans or soybean are mixed after boiling with flour, after cooling, the bent essence of inoculation aspergillus oryzae, koji-making obtains soy sauce
Daqu；
(2) sauce daqu is subjected to HIGH PRESSURE TREATMENT；
(3) using the fermentation of high-salt diluted state fermentation soy brewing method, squeezing, filtering, sterilizing obtain soy sauce clear liquid.
Further, in step (1), the flour is 0.2 with dregs of beans or the mass ratio of soybean:1-1:1.
Further, in step (1), the condition of the boiling is：Boiling temperature is 110-125 DEG C, and the time of boiling is
5-20min。
Further, in step (1), the bent essence of aspergillus oryzae of inoculation accounts for the 0.03wt%- of dregs of beans or soybean weight
0.10wt%.
Further, in step (1), the condition of the koji-making is：The temperature of culture is 28 DEG C~36 DEG C, and relative humidity is
70%~95%, the time of culture is 30h~72h.
Further, in step (2), the HIGH PRESSURE TREATMENT is that sauce daqu is placed under 50-90MPa pressure to stand 3-
6h。
Further, in step (3), the high-salt diluted state fermentation soy brewing method is with reference to GB18186-2000.
Further, in step (3), the time of the fermentation is 90-180 days.
Further, in step (3), the sterilizing is to be heat-treated 20~30min at 80~95 DEG C.
Compared with prior art, the invention has the advantages that and technique effect：
(1) present invention in soy sauce preparation process, by the Daqu of preparation by HIGH PRESSURE TREATMENT after, significantly improve glutamy
The vigor (2~3 times) of amine enzyme, the content of the soy sauce crude oil Glutamic Acid of preparation improves more than 40%；
(2) the soy sauce delicate flavour and savoury that prepared by the present invention are substantially better than the soy sauce of non-HIGH PRESSURE TREATMENT, and protein recovery is aobvious
Write and improve.
Embodiment
The specific implementation to the present invention is described further with reference to embodiments, but implementation and the protection domain of the present invention
Not limited to this.
Soy sauce crude oil Glutamic Acid assay
Amino acid testing conditions：Macromolecular in 4mL samples and 1mL15wt% sulfosalisylic acid solution mixed precipitation sample
Albumen and polypeptide, 10000*g at 1h, 4 DEG C is reacted at 4 DEG C and centrifuges 15min, filtering, sample passes through microfiltration membranes (0.22 μm of ol)
Processing；With ion exchange in solution post (splitter TS263, membraPure) amino acid separation, ninhydrin colour developing, flow velocity is 60 μ
L/min, except proline Detection wavelength is 440nm, remaining is detected at 570nm.Each amino acid concentration is calculated using external standard, single
Position is mg/ml.
Glutamine enzyme activity determination：At 37 DEG C, Glu (concentration 1%) is converted into 1 μm of ol under the conditions of pH6.0
Pidolidone needed for enzyme amount.
Prolease activity is determined：SB/T 10317-1999.
Amylase activity is determined：Using the phosphate buffers of pH 6.50, reference protein enzyme extracting method extracts amylase liquid,
Determine method (the Michael S.Modifications of two methods for the with reference to Michael Somogyi
Assay of amylase [J] .Clin Chem, 1960,6 (1):23-35).
Aminopeptidase vitality test：(the seed selection of Wu Qing merit aminopeptidase superior strains is measured with reference to Wu Qingxun etc. method
And fermentation condition optimization [D] Southern Yangtze University, 2006.).
Embodiment 1
(1) 9.5kg dregs of beans is mixed after 110 DEG C of boiling 20min with 1.9kg flour, is cooled to after 25 DEG C, and inoculation accounts for beans
The bent essence of the aspergillus oryzae of dregs of rice weight 0.03% (w/w) (the bent essence of Shanghai Jia Min fermentation foods Co., Ltd Bright brand), the temperature of culture
For 28 DEG C, relative humidity is 95%, and incubation time is 72h koji-makings, obtains sauce daqu 1；
(2) sauce daqu 1 is stood into 3h in 50MPa pressure environments；
(3) fermented 90 days using high-salt dilute soy brewing method (GB18186-2000), squeeze, filter, at 95 DEG C of heat
30min is managed, soy sauce clear liquid 1 is obtained.
Determine protease, amylase, aminopeptidase and the glutamine enzyme activity of sauce daqu 1, and soy sauce clear liquid 1
Free amino acid composition.
The zymotechnique of blank soy sample is：
(1) 9.5kg dregs of beans is mixed after 110 DEG C of boiling 20min with 1.9kg flour, is cooled to after 25 DEG C, and inoculation accounts for beans
The bent essence of the aspergillus oryzae of dregs of rice weight 0.03% (w/w) (brewages the bent essence of a factory in Shanghai), and the temperature of culture is 28 DEG C, and relative humidity is
95%, incubation time is 72h koji-makings, bechamel Daqu 1 of having leisure；
(2) fermented 90 days using high-salt dilute soy brewing method (GB18186-2000), squeeze, filter, at 95 DEG C of heat
Manage 30min, bechamel clear liquid 1 of having leisure.
Determine protease, amylase, aminopeptidase and the glutamine enzyme activity of blank sauce daqu 1, and blank sauce
The free amino acid composition that oil clear liquid 1.
The protease and glutamine enzyme activity of sauce daqu 1 and blank sauce daqu 1, and soy sauce clear liquid trip
Isolated amino acid composition measuring result is as shown in table 1.
The protease of table 1 and glutamine enzyme activity, and soy sauce clear liquid free amino acid composition measuring result
From table 1, sauce daqu is after HIGH PRESSURE TREATMENT, and protease, amylase and aminopeptidase vigour changes are little, but
Glutamine enzyme activity improves more than 3 times.
Embodiment 2
(1) 10kg dregs of beans is mixed after 125 DEG C of boiling 5min with 10kg flour, is cooled to inoculation after 25 DEG C and is accounted for dregs of beans weight
0.1% (w/w) the bent essence of aspergillus oryzae (the bent essence of Shanghai Jia Min fermentation foods Co., Ltd Bright brand) is measured, the temperature of culture is 36
DEG C, relative humidity is 90%, and incubation time is 30h koji-makings, obtains Daqu；
(2) Daqu is handled under 50-100Mpa pressure respectively, and determines Daqu glutamine enzyme activity, handled
Condition and measurement result are shown in Table 3.
The HIGH PRESSURE TREATMENT condition of table 3 and result
From table 3, the glutaminase of sauce daqu improves 2-3 times after 50-90MPa pressure 3-6h processing；
But after processing time is more than 6h, the vigor of sauce daqu glutaminase is in be decreased obviously trend.In addition, 100MPa handles 1h
Afterwards, the glutamine enzyme activity of sauce daqu is also remarkably decreased.
Embodiment 3
(1) 10kg dregs of beans is mixed after 120 DEG C of boiling 10min with 5kg flour, is cooled to after 30 DEG C, and inoculation accounts for dregs of beans weight
0.05% (w/w) the bent essence of aspergillus oryzae (the bent essence of Shanghai Jia Min fermentation foods Co., Ltd Bright brand) is measured, the temperature of culture is 32
DEG C, humidity is 75%, and incubation time is 48h koji-makings, obtains sauce daqu 2；
(2) sauce daqu 2 is stood into 3h in 90MPa pressure environments；
(3) fermented 120 days using high-salt dilute soy brewing method (GB18186-2000), squeeze, filter, at 90 DEG C of heat
25min is managed, soy sauce clear liquid 2 is obtained.
Determine protease, amylase, aminopeptidase and the glutamine enzyme activity of sauce daqu 2, and soy sauce clear liquid 2
Free amino acid composition.
The zymotechnique of blank soy sample is：
(1) 10kg dregs of beans, after 120 DEG C of boiling 10min, is mixed with 5kg flour, and inoculation accounts for dregs of beans weight after cooling
The bent essence of 0.05% (w/w) aspergillus oryzae (the bent essence of Shanghai Jia Min fermentation foods Co., Ltd Bright brand), the temperature of culture is 32 DEG C,
Humidity is 75%, and incubation time is 48h koji-makings, bechamel Daqu 2 of having leisure；
(2) fermented 120 days using high-salt dilute soy brewing method (GB18186-2000), squeeze, filter, at 90 DEG C of heat
Manage 25min, bechamel clear liquid 2 of having leisure.
Determine protease, amylase, aminopeptidase and the glutamine enzyme activity of blank sauce daqu 2, and blank sauce
The free amino acid composition that oil clear liquid 2.
Soy sauce clear liquid 1, the blank soy sauce clear liquid 1 of embodiment 1, and embodiment 3 soy sauce clear liquid 2, blank sauce
The free amino acid composition measuring result of oil clear liquid 2 is as shown in table 3.
The free amino acid composition measuring result of table 3
From table 3, ammonia nitrogen content and amino acid converting rate and the blank sample condition of the soy sauce prepared using the present invention
Than without significant change, but soy sauce crude oil Glutamic Acid content improves more than 40% compared with blank sample；Protein recovery is compared with blank
Sample adds more than 3%, and this is that HIGH PRESSURE TREATMENT causes soybean protein to be denatured, and is more easy to be digested.
Embodiment 4
The delicate flavour and savoury of soy sauce prepared by embodiment 1 and embodiment 3 are evaluated, evaluation method：By 15 25-35
Year is made up of the masculinity and femininity of sensory evaluation experience, carries out sensory evaluation using 5 points of systems, with flavor intensity in 4 samples most
High sample is 5 points；Second place obtains 4 points；Third obtains 3 points；Fourth obtains 2 points, finally averagely obtains total score, sensory evaluation scores knot
Fruit is shown in Table 4.
Table 4 prepares delicate flavour and the savoury sensory evaluation of soy sauce
As shown in Table 4, soy sauce clear liquid 1, the delicate flavour of soy sauce clear liquid 2 and savoury and blank soy sauce clear liquid 1, blank sauce
Oil clear liquid 2, which is compared, to be significantly improved.
Claims (9)
1. a kind of preparation method of soy sauce crude oil, it is characterised in that comprise the following steps：
（1）By dregs of beans or soybean after boiling, mixed with flour, after cooling, the bent essence of inoculation aspergillus oryzae, koji-making obtains sauce daqu；
（2）Sauce daqu is subjected to HIGH PRESSURE TREATMENT；
（3）Fermented using high-salt diluted state fermentation soy brewing method, squeezing, filtering, sterilizing obtain soy sauce clear liquid.
2. a kind of preparation method of soy sauce crude oil according to claim 1, it is characterised in that step（1）In, the flour
It is 0.2 with dregs of beans or the mass ratio of soybean:1-1:1.
3. a kind of preparation method of soy sauce crude oil according to claim 1, it is characterised in that step（1）In, the boiling
Condition be：Boiling temperature is 110-125 DEG C, and digestion time is 5-20min.
4. a kind of preparation method of soy sauce crude oil according to claim 1, it is characterised in that step（1）In, the rice of inoculation
Aspergillus song essence accounts for the 0.03wt%-0.10wt% of dregs of beans or soybean weight.
5. a kind of preparation method of soy sauce crude oil according to claim 1, it is characterised in that step（1）In, the koji-making
Condition be：The temperature of culture is 28 DEG C~36 DEG C, and relative humidity is 70%~95%, and the time of culture is 30h~72h.
6. a kind of preparation method of soy sauce crude oil according to claim 1, it is characterised in that step（2）In, the high pressure
Processing is that sauce daqu is placed under 50-90MPa pressure to stand 3-6h.
7. a kind of preparation method of soy sauce crude oil according to claim 1, it is characterised in that step（3）In, the high salt
Liquid state fermented soy sauce brewing method is with reference to GB18186-2000.
8. a kind of preparation method of soy sauce crude oil according to claim 1, it is characterised in that step（3）In, the fermentation
Time be -180 days 90 days.
9. a kind of preparation method of soy sauce crude oil according to claim 1, it is characterised in that step（3）In, the sterilizing
It is to be heat-treated 20 ~ 30min at 80 ~ 95 DEG C.
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