CN107319484A - soy sauce normal juice and preparation method thereof - Google Patents
soy sauce normal juice and preparation method thereof Download PDFInfo
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- CN107319484A CN107319484A CN201710500507.7A CN201710500507A CN107319484A CN 107319484 A CN107319484 A CN 107319484A CN 201710500507 A CN201710500507 A CN 201710500507A CN 107319484 A CN107319484 A CN 107319484A
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- 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
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Abstract
The invention provides a kind of soy sauce Normal juice and preparation method thereof.Wherein, the preparation method of soy sauce Normal juice includes：Step S1, by raw material and aspergillus oryzae mixed culture, obtains zymogenic；Step S2, zymogenic is mixed with 9wt%~11wt% salt solution, solidliquid mixture is obtained；And step S3, sealed fermenting is carried out to solidliquid mixture, soy sauce Normal juice is obtained.The soy sauce of excellent in flavor is produced using low-salt dilute zymotechnics, the later stage is avoided to handle high cost and flavor loss produced by soy sauce again, by clean sealed fermenting in brewing process, suppress harmful microbe and produce, so that excellent in flavor, lower-cost light salt soy sauce is made.
Description
Technical field
The present invention relates to soy sauce production field, in particular to a kind of soy sauce Normal juice and preparation method thereof.
Background technology
The salt content of current soy sauce is in 16wt%~18wt%, with the healthy living trend of light salt diet instantly not phase
Symbol.And the soy sauce cost of prior art production is high, the method that is concentrated under reduced pressure cost is high, and can not industrialized production, organic acid loss height.
Dialysis amino-acid state nitrogen loss is higher, causes local flavor not good enough, is unfavorable for the popularization of product.
Therefore, need badly and existing soy sauce production method is improved, to reduce the salt content of soy sauce.
The content of the invention
It is a primary object of the present invention to provide a kind of soy sauce Normal juice and preparation method thereof, to solve sauce of the prior art
The problem of oily salt content is higher.
To achieve these goals, according to an aspect of the invention, there is provided a kind of preparation method of soy sauce Normal juice, is somebody's turn to do
Preparation method includes step S1, by raw material and aspergillus oryzae mixed culture, obtains zymogenic；Step S2, by zymogenic and 9wt%~
11wt% salt solution mixing, obtains solidliquid mixture；And step S3, sealed fermenting is carried out to solidliquid mixture, soy sauce is obtained
Normal juice.
Further, before step S1, preparation method also includes：The step of pre-treatment is carried out to raw material, preferably preceding place
The step of reason, includes boiling and/or roasts；Preferably, raw material is dregs of beans and wheat；Preferably, the step of pre-treatment includes：It is right
Dregs of beans carries out boiling and wheat is roasted；Preferably, the pressure of boiling be 0.05~0.15MPa, temperature be 115~
125 DEG C, the time is 8~10 minutes；Preferably, it is 0.5wt%~1wt% to control the moisture in the wheat after roasting, and is entered
One step preferably controls the pressure during roasting to be 0.01~0.05MPa, and temperature is 300~400 DEG C.
Further, step S1 includes step S11, and the wheat by the dregs of beans after boiling and after roasting is 1 according to mass ratio:
1~2:1 ratio mixing, obtains mixed material；And step S12, aspergillus oryzae progress koji-making is accessed into mixed material, is obtained
Zymogenic.
Further, step S12 starter-making temperature is 28~40 DEG C.
Further, step S3 includes：Step S31, the closed of first stage is carried out at 9~11 DEG C to solidliquid mixture
Fermentation, obtains the first fermentate；Step S32, carries out the sealed fermenting of second stage to the first fermentate at 31~32 DEG C, obtains
To the second fermentate；Step S33, carries out the sealed fermenting of phase III to the second fermentate at 20~25 DEG C, obtains soy sauce
Normal juice.
Further, the fermentation time of first stage is 1 month, it is preferable that the fermentation time of second stage is 1~1.5
Individual month, it is further preferred that the fermentation time of phase III is 2.5~3 months.
Further, in step S31, during the sealed fermenting of first stage is carried out to solidliquid mixture, also wrap
The step of adding lactic acid bacteria into solidliquid mixture is included, lactic acid is preferably added into solidliquid mixture when fermenting 25~30 days
The concentration of lactic acid bacteria reaches 10 in bacterium, more preferably the first fermentate6CFU/mL-107CFU/mL。
Further, step S33 includes：The sealed fermenting of phase III is carried out to the second fermentate, the 3rd fermentation is obtained
Thing；3rd fermentate is squeezed and filtered successively, soy sauce Normal juice is obtained.
Further, the step of filtering uses molecular weight retention to be filtered for 5000~100000 milipore filter.
Further, after the step of filtering, and before obtaining soy sauce Normal juice, preparation method also includes the step of sterilization
Suddenly, it is preferred to use handle 20~40s at 115~125 DEG C and sterilized.
To achieve these goals, according to an aspect of the invention, there is provided a kind of soy sauce, the soy sauce contains salt and ammonia
Base acid-state nitrogen, wherein, the salt content of soy sauce is 8wt%~9wt%.
Further, the content of amino-acid nitrogen is 1.0wt%~1.2wt%；It is preferred that soy sauce also includes lactic acid, further
It is preferred that the content of lactic acid is 1.5wt%~1.7wt%.
According to another aspect of the present invention there is provided a kind of soy sauce, soy sauce is using any of the above-described kind of preparation method preparation
Into.
Apply the technical scheme of the present invention, the present invention produces the soy sauce of excellent in flavor using low-salt dilute zymotechnics, it is to avoid
Later stage is handled by clean sealed fermenting in the high cost and flavor loss produced by soy sauce, brewing process again, suppresses harmful
The generation of microorganism, so that excellent in flavor, lower-cost light salt soy sauce is made.
Embodiment
It should be noted that in the case where not conflicting, the feature in embodiment and embodiment in the application can phase
Mutually combination.The present invention is described in detail below in conjunction with embodiment.
As background technology is previously mentioned, soy sauce of the prior art can not meet current healthy living trend demand, be
Improve this present situation, there is provided a kind of preparation method of soy sauce Normal juice, the preparation in a kind of typical embodiment of the application
Method includes：Step S1, by raw material and aspergillus oryzae mixed culture, obtains zymogenic；Step S2, by zymogenic and 9wt%~11wt%
Salt solution mixing, obtain solidliquid mixture；And step S3, sealed fermenting is carried out to solidliquid mixture, soy sauce Normal juice is obtained.
The preparation method of the above-mentioned soy sauce Normal juice of the present invention introduces aspergillus oryzae into raw material by elder generation and carries out koji-making, obtains bent
Material, is then placed in the low concentration salt solution that salt content is 9wt%~11wt% by zymogenic and carries out sealed fermenting, so as to obtain salt content
Soy sauce Normal juice less than 11wt%, meets the demand of the biological trend of health at present.
In above-mentioned preparation method, progress with the raw material being adapted to can be mixed using the aspergillus oryzae of existing species the step of koji-making
Koji-making, mixes progress koji-making with raw material again after can also being improved or being mixed with other kojis to existing aspergillus oryzae.Specifically
Can accordingly it be adjusted according to produce reality.Raw material therein uses the existing conventional raw material, such as protein raw materials and/or shallow lake of making soy sauce
Powder raw material.These raw materials can carry out corresponding pre-treatment to meet the requirement of follow-up koji-making according to actual needs.At this
Apply in a kind of preferred embodiment, before step S1, above-mentioned preparation method also includes：The step of pre-treatment is carried out to raw material
Suddenly, preferably pre-treatment the step of include boiling and/or roasting；Preferably, raw material is dregs of beans and wheat；Preferably, pre-treatment
Step includes：Boiling is carried out to dregs of beans and wheat is roasted；Preferably, the pressure of boiling is 0.05~0.15MPa, temperature
Spend for 115~125 DEG C, the time is 8~10 minutes；Preferably, control moisture in the wheat after roasting for 0.5wt%~
1wt%, it is 0.01~0.05MPa further preferably to control the pressure during roasting, and temperature is 300~400 DEG C.
In above-mentioned preparation method, to the condition that dregs of beans carries out boiling the albumen in dregs of beans can be moderately denatured.Such as boiling
Pressure, temperature are not enough, the time is inadequate or moisture is insufficient, and it is not yet done to will result in steaming, i.e., in raw material remaining unmodified egg
White matter.For space structure, its secondary key is not destroyed completely, and peptide bond does not expose thoroughly, so being difficult to by aspergillus oryzae
Proteases for decomposing, this partially protein is undenatured protein, though can be dissolved in soy sauce, after dilution or heating, can still be given birth to
Into turbidness material or precipitation, the quality of later stage finished product is influenceed.If stewing using high pressure, high temperature, high cooking, or boiling
(old method production) can make protein excessively be denatured (secondary denaturation) overnight, and the polypeptide chain of excessive denaturation portion protein is loosely disorderly
Disorderly, tangle one, wrap the hydrophobic group (such as alkyl) inside conveyor screw and be exposed, so that the water absorbing properties of protein are reduced,
Also the material not readily dissolved is easily become, also equally is difficult to be decomposed by the protease of aspergillus oryzae.Cooking pressure is high, and the time is short,
Material protein is just high by the digestibility of the enzyme effect of Aspergillus, and the ratio that protein is moderately denatured is also big, is conducive to improving former
Expect Total nitrogen usage.If but ignore digestion time at high temperature, cool not in time, easily cause the secondary denaturation of protein.To small
Wheat is roasted, and is also to make starch suitably decompose to be acted on by enzyme.Boiling roasts the micro- life that can also be killed in raw material
Thing, is that the normal development of follow-up aspergillus oryzae creates favorable conditions.Specific boiling can use rotary steamer pressure cooking.Upper
Stating can make albuminous degeneration more thorough under the conditions of preferred cooking pressure, temperature and time, be more beneficial for follow-up aspergillus oryzae fermentation
During utilized as nutriment so that fermentation efficiency is higher.Thus, pre-treatment is to quality of sauce and raw material egg
White matter (full nitrogen) utilization rate has particularly significant meaning.
In above-mentioned preparation method, the purpose of koji-making, which is mainly, makes aspergillus oryzae fully be grown on clinker, secretes simultaneously
The various enzymes gone out required for soy sauce production, such as protease, amylase, pectase and cellulase, and promote raw material
Change, is to create necessary condition with after fermentation.It is above-mentioned that existing method is used by raw material and the step of aspergillus oryzae mixed culture
Mixing carries out koji-making.It is excellent in the application one kind in order to create more preferable fermentation condition and obtain high-quality soy sauce
In the embodiment of choosing, above-mentioned steps S1 includes：Step S11, according to mass ratio be with the wheat after roasting by the dregs of beans after boiling
1:1~2:1 ratio mixing, obtains mixed material；And step S12, aspergillus oryzae progress koji-making is accessed into mixed material, is obtained
To zymogenic.Protein raw materials and starch material are subjected to mixed culture according to above-mentioned mass ratio, it is more complete to obtain enzyme, more
It is adapted to subsequent fermentation.
The temperature of koji-making is rationally set according to the growth rhythm of aspergillus oryzae in above-mentioned koji-making step.It is a kind of in the application
In preferred embodiment, above-mentioned steps S12 starter-making temperature is 28~40 DEG C.Generally, less than 25 DEG C aspergillus oryzae hairs
Bud is slow, and higher than 40 DEG C, is not suitable for aspergillus oryzae spore-germination, is but adapted to hay bacillus growth and breeding.Aspergillus oryzae is most
Preference temperature is 28~32 DEG C, more preferably 30~32 DEG C, aspergillus oryzae can be promoted to germinate in the temperature range, shortens germination
Time, aspergillus oryzae is mushroomed out, and carry out advantage breeding, so as to suppress varied bacteria growing to a certain extent.
In above-mentioned preparation method, above-mentioned steps S2 uses the low-salt dilute method and zymogenic different from existing high saline diluting
Mixing, so that zymogenic carries out fermented soy under low-salt environment, so as to reduce the salt content in soy sauce.And by using dense
Spend the salt solution for 9wt%~11wt% and be mixed to form solidliquid mixture with zymogenic, moisture is relatively in the solidliquid mixture
Height, beneficial to subsequent fermentation.
Sealed fermenting in above-mentioned steps S3 is will to be mixed into song after appropriate salt solution, to be placed in round, certain
At a temperature of, using microorganism and its various enzymes of secretion, by organic matter complicated in solidliquid mixture, carry out a series of lifes
Change reaction, such as, breaks down proteins into amino acid, starch decomposes saccharogenesis, produces alcohol, acid, ester；Formed solely hold color,
The process for the finished product soy sauce Normal juice that the items such as body reconcile.In specific production, it can be entered according to aspergillus oryzae and its enzyme with organic matter
The rule of row chemical reaction, rationally sets the fermentation temperature of each stage of reaction.
In a kind of preferred embodiment of the application, step S3 includes：Step S31, to solidliquid mixture at 9~11 DEG C
The sealed fermenting of first stage is carried out, the first fermentate is obtained；Step S32, the is carried out at 31~32 DEG C to the first fermentate
The sealed fermenting of two-stage, obtains the second fermentate；Step S33, the phase III is carried out at 20~25 DEG C to the second fermentate
Sealed fermenting, obtain soy sauce Normal juice.It is by the purpose for dividing three different temperature sections to be fermented, the low temperature of first stage
Fermentation purpose is harmful microbe breeding in control yeast making process, passes through the decomposition of low-temperature protease, amylase, carries out
The decomposed of raw material.The temperature of second stage is conducive to the lactobacillus-fermented added in later stage first stage, by being adapted to lactic acid
The temperature control of bacterium fermentation, makes raw material be quickly converted to lactic acid, on the one hand increases the local flavor of soy sauce, the enrichment of another aspect lactic acid
Harmful microorganism can be control effectively, in lactic acid enrichment to a certain extent, moromi pH value drops to after 5.0, lactic acid bacteria
Termination, is conducive to the growth and fermentation of later stage saccharomycete.Phase III, by suitable fermentation temperature, makes protease, shallow lake
Powder enzyme and other enzyme systems are fully acted on, and raw material is fully decomposed, and increase the local flavor and flavour of low-salt soy sauce.
Temperature is higher, and enzymatic activity is stronger, to the decomposition of organic matter also than more thoroughly.And too high or too low for temperature can all limit
The activity of enzyme, so that decomposition of the enzyme to organic matter is reduced, so as to influence the local flavor and quality of the tunning in each stage.
In above-mentioned preparation method, the fermentation time in each stage can carry out Reasonable adjustment according to real attenuation situation.
In one preferred embodiment, the fermentation time of first stage is 1 month, it is preferable that the fermentation time of second stage is 1~1.5
Month, it is further preferred that the fermentation time of phase III is 2.5~3 months.Above-mentioned each preferred fermentation duration helps to make respectively
The fermentation efficiency in individual stage is higher, and tunning species is more diversified, so that beneficial to raising local flavor.
The sealed fermenting mode progressively heated up using above-mentioned segmentation, not only reduces the damage of amino-acid nitrogen and organic acid
Lose, and improve the local flavor and quality of fermentate.In order to further improve local flavor and quality, in a preferred embodiment,
In step S31, added during the sealed fermenting of first stage is carried out to solidliquid mixture, in addition into solidliquid mixture
The step of lactic acid bacteria, preferably added when fermenting 25~30 days into solidliquid mixture in lactic acid bacteria, more preferably the first fermentate
The concentration of lactic acid bacteria reaches 106CFU/mL-107CFU/mL。
, can be in fermentation by adding lactic acid bacteria to the sealed fermenting process in later stage first stage in above preferred embodiment
Lactic acid is produced in system, the antiseptic power of product is improved.And lactic acid bacteria is added into solidliquid mixture when fermenting 25~30 days,
Lactic acid bacteria snap action can be made, producing lactic acid strengthens the antiseptic power of product.And control lactic acid bacteria in the first fermentate
Concentration is 106CFU/mL-107In the range of CFU/mL, with preventing lactic acid excessive, the problem of causing soy sauce mouthfeel peracid.
The sealed fermenting product of phase III is that can obtain soy sauce original by conventional subsequent treatment in above-mentioned steps S33
Juice.In the preferred embodiment of the application one, above-mentioned steps S33 includes：The sealed fermenting of phase III is carried out to the second fermentate, is obtained
To the 3rd fermentate；3rd fermentate is squeezed and filtered successively, soy sauce Normal juice is obtained.It is by the way of physical squeezing
Can.And existing filter type can also be used by filtering.
Molecular weight retention is used to surpass for 5000~100000 in a kind of preferred embodiment of the application, the step of filtering
Filter membrane is filtered, make gained soy sauce Normal juice in impurity content it is low, product special flavour is good.
After the step of above-mentioned filtering, according to properties of product actual demand, the post processing such as sterilizing can also be carried out.
In a kind of preferred embodiment of the application, after filtration step and before obtaining soy sauce Normal juice, the preparation method also includes killing
The step of bacterium, it is preferred to use handle 20~40s at 115~125 DEG C and sterilized.Obtained after filtering soy sauce Normal juice clarification,
Without precipitation, and total plate count reduces 3log.The step of above-mentioned preparation method can also include sterile filling after filtration.
In another typical embodiment of the application, a kind of soy sauce is additionally provided, the soy sauce contains salt and amino acid
State nitrogen, wherein, the salt content of soy sauce is 8wt%~9wt%.The soy sauce of this lower salt content disclosure satisfy that the healthy trend in market
Trend.
The content of amino-acid nitrogen in above-mentioned soy sauce is 1.0wt%~1.2wt%；It is preferred that soy sauce also includes lactic acid, enter
The content of the preferred lactic acid of one step is 1.5wt%~1.7wt%.The soy sauce nutrition of amino-acid nitrogen containing above-mentioned content is richer
Richness, more there is local flavor, while the flavor of soy sauce and mouthfeel of the also lactic acid containing above-mentioned content are more preferable.
In another typical embodiment of the application, a kind of soy sauce is additionally provided, soy sauce is using any of the above-described kind of system
Preparation Method is prepared from.Flavor of soy sauce prepared by the above method is more excellent.
Further illustrate beneficial effects of the present invention below in conjunction with specific embodiments.
Embodiment 1
Koji-making：Dregs of beans is handled, boiling, pressure is 0.05MPa, and temperature is 115 DEG C, and the retention time is 10 minutes.
Wheat is roasted, and pressure is 0.01MPa, and temperature is 400 DEG C, and moisture is controlled 0.5%.By 1:Accessed after the mixing of 1 mass ratio
Aspergillus oryzae, koji-making at 28 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 9% salt solution, sealed fermenting 6 months, early stage under less salt state
9 DEG C of fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 25d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
106CFU/mL；Mid-term fermentation temperature is 31 DEG C, and fermentation time is 1.5 months；Later stage fermentation temperature is 20 DEG C, and the time is 3
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：115 DEG C, 40S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 5000, the filtering of light salt soy sauce is carried out, clarification, nothing are heavy after filtering
Form sediment, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 2
Koji-making：Dregs of beans is handled, boiling, pressure is 0.15MPa, and temperature is 125 DEG C, and the retention time is 8 minutes.It is small
Wheat is roasted, and pressure is 0.05MPa, and temperature is 300 DEG C, and moisture is controlled 1%.By 2:Aspergillus oryzae is accessed after the mixing of 1 ratio,
Koji-making at 40 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 11% salt solution, sealed fermenting 6 months, preceding under less salt state
11 DEG C of phase fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 30d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
107CFU/mL；Mid-term fermentation temperature is 32 DEG C, and fermentation time is 1 month；Later stage fermentation temperature is 25 DEG C, and the time is 2.5
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：125 DEG C, 20S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 100000, the filtering of light salt soy sauce is carried out, clarification, nothing after filtering
Precipitation, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 3
Koji-making：Dregs of beans is handled, boiling, pressure is 0.1MPa, and temperature is 120 DEG C, and the retention time is 9 minutes.It is small
Wheat is roasted, and pressure is 0.03MPa, and temperature is 340 DEG C, and moisture is controlled 0.6%.By 1:Meter Qu is accessed after the mixing of 1 ratio
It is mould, koji-making at 30 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 10% salt solution, sealed fermenting 6 months, preceding under less salt state
10 DEG C of phase fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 27d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
107CFU/mL；Mid-term fermentation temperature is 31 DEG C, and fermentation time is 1 month；Later stage fermentation temperature is 24 DEG C, and the time is 2.5
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：120 DEG C, 30S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 60000, the filtering of light salt soy sauce is carried out, clarification, nothing are heavy after filtering
Form sediment, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 4
Koji-making：Dregs of beans is handled, boiling, pressure is 0.16MPa, and temperature is 128 DEG C, and the retention time is 8 minutes.It is small
Wheat is roasted, and pressure is 0.01MPa, and temperature is 400 DEG C, and moisture is controlled 0.5%.By 1:Meter Qu is accessed after the mixing of 1 ratio
It is mould, koji-making at 28 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 9% salt solution, sealed fermenting 6 months, early stage under less salt state
9 DEG C of fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 25d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
107CFU/mL；Mid-term fermentation temperature is 31 DEG C, and fermentation time is 1.5 months；Later stage fermentation temperature is 20 DEG C, and the time is 2.5
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：115 DEG C, 20S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 5000, the filtering of light salt soy sauce is carried out, clarification, nothing are heavy after filtering
Form sediment, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 5
Koji-making：Dregs of beans is handled, boiling, pressure is 0.15MPa, and temperature is 115 DEG C, and the retention time is 8 minutes.It is small
Wheat is roasted, and pressure is 0.06MPa, and temperature is 420 DEG C, and moisture is controlled 1%.By 1:Aspergillus oryzae is accessed after the mixing of 1 ratio,
Koji-making at 30 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 9% salt solution, sealed fermenting 6 months, early stage under less salt state
11 DEG C of fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 30d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
107CFU/mL；Mid-term fermentation temperature is 32 DEG C, and fermentation time is 1 month；Later stage fermentation temperature is 25 DEG C, and the time is 2.5
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：125 DEG C, 20S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 800000, the filtering of light salt soy sauce is carried out, clarification, nothing after filtering
Precipitation, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 6
Koji-making：Dregs of beans is handled, boiling, pressure is 0.05MPa, and temperature is 115 DEG C, and the retention time is 8 minutes.It is small
Wheat is roasted, and pressure is 0.05MPa, and temperature is 400 DEG C, and moisture is controlled 0.5%.By 2.5:Rice is accessed after the mixing of 1 ratio
Aspergillus, koji-making at 28 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 9% salt solution, sealed fermenting 6 months, early stage under less salt state
11 DEG C of fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 30d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
107CFU/mL；Mid-term fermentation temperature is 32 DEG C, and fermentation time is 1 month；Later stage fermentation temperature is 20 DEG C, and the time is 2.5
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：115 DEG C, 20S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 900000, the filtering of light salt soy sauce is carried out, clarification, nothing after filtering
Precipitation, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 7
Koji-making：Dregs of beans is handled, boiling, pressure is 0.05MPa, and temperature is 115 DEG C, and the retention time is 10 minutes.
Wheat is roasted, and pressure is 0.01MPa, and temperature is 400 DEG C, and moisture is controlled 0.5%.By 1:Rice is accessed after the mixing of 1 ratio
Aspergillus, koji-making at 28 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 12% salt solution, sealed fermenting 6 months, preceding under less salt state
11 DEG C of phase fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 25d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
106CFU/mL；Mid-term fermentation temperature is 31 DEG C, and fermentation time is 1 month；Later stage fermentation temperature is 20 DEG C, and the time is 2.5
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：115 DEG C, 20S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 70000, the filtering of light salt soy sauce is carried out, clarification, nothing are heavy after filtering
Form sediment, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 8
Koji-making：Dregs of beans is handled, boiling, pressure is 0.05MPa, and temperature is 115 DEG C, and the retention time is 8 minutes.It is small
Wheat is roasted, and pressure is 0.01MPa, and temperature is 300 DEG C, and moisture is controlled 0.5%.By 1:Meter Qu is accessed after the mixing of 1 ratio
It is mould, koji-making at 25 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 9% salt solution, sealed fermenting 6 months, early stage under less salt state
9 DEG C of fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 25d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
106CFU/mL；Mid-term fermentation temperature is 31 DEG C, and fermentation time is 1 month；Later stage fermentation temperature is 20 DEG C, and the time is 2.5
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：115 DEG C, 20S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 5000, the filtering of light salt soy sauce is carried out, clarification, nothing are heavy after filtering
Form sediment, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 9 (without lactic acid bacteria)
Koji-making：Dregs of beans is handled, boiling, pressure is 0.15MPa, and temperature is 125 DEG C, and the retention time is 8 minutes.It is small
Wheat is roasted, and pressure is 0.05MPa, and temperature is 300 DEG C, and moisture is controlled 1%.By 1:Aspergillus oryzae is accessed after the mixing of 1 ratio,
Koji-making at 28 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 11% salt solution, sealed fermenting 6 months, preceding under less salt state
11 DEG C of phase fermentation temperature, ferments 1 month；Mid-term fermentation temperature is 32 DEG C, and fermentation time is 1 month；Later stage fermentation temperature is 25
DEG C, the time is 2.5 months.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：125 DEG C, 40S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 60000, the filtering of light salt soy sauce is carried out, clarification, nothing are heavy after filtering
Form sediment, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 10 (molecular weight is trapped in outside preferred scope)
Koji-making：Dregs of beans is handled, boiling, pressure is 0.05MPa, and temperature is 115 DEG C, and the retention time is 8 minutes.It is small
Wheat is roasted, and pressure is 0.01MPa, and temperature is 300 DEG C, and moisture is controlled 0.5%.By 1:Meter Qu is accessed after the mixing of 1 ratio
It is mould, koji-making at 28 DEG C.
Low-salt dilute ferments：The zymogenic made is mixed with 9% salt solution, sealed fermenting 6 months, early stage under less salt state
9 DEG C of fermentation temperature, ferments 1 month, puts into lactic acid bacteria when fermenting 25d, and the lactic acid bacteria concentration at initial stage in fermentation tank is existed
107CFU/mL；Mid-term fermentation temperature is 31 DEG C, and fermentation time is 1 month；Later stage fermentation temperature is 25 DEG C, and the time is 2.5
Month.
Extract Normal juice：Whole physical squeezing carries out the extraction of Normal juice.
Sterilization：125 DEG C, 20S high temperature sterilizations.
Membrane filtration：Using the milipore filter of molecular weight retention 60000, the filtering of light salt soy sauce is carried out, clarification, nothing are heavy after filtering
Form sediment, and total plate count reduction 3log.
Sterile filling：Thousand grades of bottling departments carry out sterile filling.
Salt content, amino-acid nitrogen and lactic acid content in gained soy sauce Normal juice in the various embodiments described above is examined
Survey, testing result is shown in Table 1.
Table 1：
| Detection project | Salt content/g/100ml | Amino acid nitrogen content/g/100ml | Total content/g/100ml |
| Embodiment 1 | 8.4 | 1.08 | 1.57 |
| Embodiment 2 | 9.1 | 1.22 | 1.6 |
| Embodiment 3 | 8.5 | 1.15 | 1.71 |
| Embodiment 4 | 8.3 | 1.04 | 1.68 |
| Embodiment 5 | 8.2 | 1.05 | 1.70 |
| Embodiment 6 | 8.1 | 1.00 | 1.66 |
| Embodiment 7 | 9.5 | 1.20 | 1.58 |
| Embodiment 8 | 8.2 | 1.01 | 1.56 |
| Embodiment 9 | 9.0 | 1.13 | 1.53 |
| Embodiment 10 | 8.1 | 1.06 | 1.50 |
As can be seen from the above description, the above embodiments of the present invention realize following technique effect：Using less salt
Lean state fermentation method carries out the preparation of light salt soy sauce, and prepared soy sauce salt content is low, and the content of amino-acid nitrogen is maintained at 1.0
In the range of~1.2wt%, and when adding lactic acid bacteria, and the content of lactic acid bacteria is controlled in the range of 1.5~1.7wt% so that
Flavor of soy sauce keeps good.In addition, the soy sauce preparation method of the application also has the low advantage of cost.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (13)
1. a kind of preparation method of soy sauce Normal juice, it is characterised in that the preparation method includes：
Step S1, by raw material and aspergillus oryzae mixed culture, obtains zymogenic；
Step S2, the zymogenic is mixed with salt content for 9wt%~11wt% salt solution, solidliquid mixture is obtained；And
Step S3, carries out sealed fermenting to the solidliquid mixture, obtains the soy sauce Normal juice.
2. preparation method according to claim 1, it is characterised in that before the step S1, the preparation method is also
Including：The step of the step of carrying out pre-treatment to raw material, the preferably pre-treatment, includes boiling and/or roasts；
Preferably, the raw material is dregs of beans and wheat；
Preferably, the step of pre-treatment includes：Boiling is carried out to the dregs of beans and the wheat is roasted；
Preferably, the pressure of the boiling is 0.05~0.15MPa, and temperature is 115~125 DEG C, and the time is 8~10 minutes；
Preferably, it is 0.5wt%~1wt% to control the moisture in the wheat after roasting, further preferably control roasting
Pressure during stir-fry is 0.01~0.05MPa, and temperature is 300~400 DEG C.
3. preparation method according to claim 2, it is characterised in that the step S1 includes：
Step S11, the wheat by the dregs of beans after the boiling and after roasting is 1 according to material quality ratio:1~2:1 ratio
Example mixing, obtains mixed material；And
Step S12, aspergillus oryzae progress koji-making is accessed into the mixed material, the zymogenic is obtained.
4. preparation method according to claim 3, it is characterised in that the starter-making temperature of the step S12 is 28~40 DEG C.
5. preparation method according to claim 1, it is characterised in that the step S3 includes：
Step S31, carries out the sealed fermenting of first stage to the solidliquid mixture at 9~11 DEG C, obtains the first fermentate；
Step S32, carries out the sealed fermenting of second stage to first fermentate at 31~32 DEG C, obtains the second fermentation
Thing；
Step S33, carries out the sealed fermenting of phase III at 20~25 DEG C to second fermentate, obtains the soy sauce former
Juice.
6. preparation method according to claim 5, it is characterised in that the fermentation time of the first stage is 1 month, excellent
Selection of land, the fermentation time of the second stage is 1~1.5 month, it is further preferred that the fermentation time of the phase III is
2.5~3 months.
7. preparation method according to claim 5, it is characterised in that in the step S31, is mixed to the solid-liquid
Thing is carried out during the sealed fermenting of first stage, in addition to the step of add lactic acid bacteria into the solidliquid mixture, preferably
The lactic acid bacteria is added into the solidliquid mixture when fermenting 25~30 days, it is newborn described in more preferably described first fermentate
The concentration of sour bacterium reaches 106CFU/mL-107CFU/mL。
8. preparation method according to claim 5, it is characterised in that the step S33 includes：
The sealed fermenting of phase III is carried out to second fermentate, the 3rd fermentate is obtained；
3rd fermentate is squeezed and filtered successively, the soy sauce Normal juice is obtained.
9. preparation method according to claim 8, it is characterised in that use the step of the filtering molecular weight retention for
5000~100000 milipore filter is filtered.
10. preparation method according to claim 8 or claim 9, it is characterised in that after the step of the filtering, and obtain
Before the soy sauce Normal juice, the preparation method also include sterilization the step of, it is preferred to use at 115~125 DEG C handle 20~
40s is sterilized.
11. a kind of soy sauce Normal juice, contains salt and amino-acid nitrogen, it is characterised in that the salt content of the soy sauce Normal juice is 8wt%
~9wt%.
12. soy sauce Normal juice according to claim 11, it is characterised in that amino-acid nitrogen in the soy sauce Normal juice contains
Measure as 1.0wt%~1.2wt%；It is preferred that the soy sauce Normal juice also includes lactic acid, the content of the further preferred lactic acid is
1.5wt%~1.7wt%.
13. a kind of soy sauce Normal juice, it is characterised in that the soy sauce Normal juice is using the system any one of claim 1 to 10
Preparation Method is prepared from.
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| CN108851009A (en) * | 2018-06-22 | 2018-11-23 | 广西顶俏食品有限公司 | A kind of preparation method of 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 |
| CN114403418A (en) * | 2020-10-28 | 2022-04-29 | 烟台欣和企业食品有限公司 | Antiseptic and fresh-keeping method for soy sauce |
| CN115316646A (en) * | 2022-09-06 | 2022-11-11 | 艾斯普瑞(广州)食品有限公司 | Preparation process of salt-reduced pure raw soy sauce by reduced-pressure double-round fermentation and salt-reduced pure raw soy sauce |
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| CN114403418A (en) * | 2020-10-28 | 2022-04-29 | 烟台欣和企业食品有限公司 | Antiseptic and fresh-keeping method for soy sauce |
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