CN107549769A - A kind of sauce fermentation liquid and preparation method - Google Patents

A kind of sauce fermentation liquid and preparation method Download PDF

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Publication number
CN107549769A
CN107549769A CN201710764170.0A CN201710764170A CN107549769A CN 107549769 A CN107549769 A CN 107549769A CN 201710764170 A CN201710764170 A CN 201710764170A CN 107549769 A CN107549769 A CN 107549769A
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China
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parts
fermentation
sauce
preparation
fermentation liquid
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CN201710764170.0A
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Chinese (zh)
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曾益洪
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Guangxi Top Food Co Ltd
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Guangxi Top Food Co Ltd
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Priority to CN201710764170.0A priority Critical patent/CN107549769A/en
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Abstract

The present invention discloses a kind of sauce fermentation liquid and preparation method, includes the raw material of following parts by weight:30 50 portions of sorghums, 7 10 parts of rhizoma atractylodis, 8 12 parts of balloonflower root, 12 16 parts of Ligusticum wallichii, 18 22 parts of Radix Angelicae Sinensis, 12 16 parts of Chinese ephedra, 12 17 parts of Chinese cassia tree, 8 12 parts of rhizoma zingiberis, 12 16 parts of the tuber of pinellia, 18 22 parts of radix glycyrrhizae and 1000 parts of water.Preparation method includes:(1) saccharified liquid is prepared;(2) aminoacid polypeptide nutrient fluid is prepared;(3) fluid nutrient medium is obtained, sterilizing, is cooled to normal temperature;(4) the inoculation yeast bacterium into fluid nutrient medium, aerobic fermentation and anaerobic fermentation are carried out respectively, obtain sauce composite fermentation liquor.Sauce fermentation liquid prepared by the present invention, containing aroma substances such as alcohols, lipids, but also contain appropriate yeast, the intrinsic fragrance of soy sauce, paste flavor, ester are aromatic strongly fragrant, and delicate flavour improves, and shortens fermentation period, and preparation method is simple, easily operation, low manufacture cost.

Description

A kind of sauce fermentation liquid and preparation method
Technical field
The invention belongs to flavouring technical field, more particularly to a kind of sauce fermentation liquid and preparation method.
Background technology
Containing abundant amino acid in soy sauce, have and go fish smell, reconcile dish, the effect of improving a poor appetite.Always with Come, soy sauce has gone on the dining table of huge numbers of families as common flavouring.In recent years, some national nutritionists are to people Edible soy sauce done specific research, it is found that soy sauce has the function that the cancer-resisting of uniqueness, the isopropyl acetone contained by soy sauce The cholesterol of human body 10% or so can be reduced, reduces the incidence rate of angiocardiopathy, can also slow down or even prevent swollen Growth of knurl etc..Therefore, life of the soy sauce for us has the function that important.
The production to make soy sauce, it is using soybean or bean albumen as raw material, is aided with the starchiness such as flour, wheat flour original Material, by strain improvement, Feedstock treating, koji-making and fermentation process, using beneficial microorganism physiological activity and its metabolite, Form the flavouring of excellent in color.
But soy sauce needs to add during the fermentation yeast powder or zymotic fluid, existing zymotic fluid during the fermentation, So that soy sauce paste flavor is insufficient, fragrant, matt without fat.
The content of the invention
For zymotic fluid in the prior art during the fermentation so that soy sauce paste flavor deficiency, without fat it is fragrant, lacklustre ask Topic, present invention aims at a kind of preparation method of sauce fermentation liquid is provided, it can solve this problem.
To achieve these goals, the present invention uses following technical scheme:
A kind of sauce fermentation liquid, include the raw material of following parts by weight:30-50 parts sorghums, the rhizoma atractylodis of 7-10 parts, 8-12 parts Balloonflower root, the Ligusticum wallichii of 12-16 parts, the Radix Angelicae Sinensis of 18-22 parts, the Chinese ephedra of 12-16 parts, the Chinese cassia tree of 12-17 parts, the rhizoma zingiberis of 8-12 parts, 12- 16 parts of the tuber of pinellia, the radix glycyrrhizae of 18-22 parts and 1000 parts of water.
Preferably, the raw material of following parts by weight is included:40 portions of sorghums, 8 parts of rhizoma atractylodis, 10 parts of balloonflower root, 15 parts of Ligusticum wallichii, 20 parts of Radix Angelicae Sinensis, 15 parts of Chinese ephedra, 15 parts of Chinese cassia tree, 10 parts of rhizoma zingiberis, 13 parts of the tuber of pinellia, 20 parts of radix glycyrrhizae and 1000 parts Water.
Preferably, the raw material of following parts by weight is included:40 portions of sorghums, 8 parts of rhizoma atractylodis, 10 parts of balloonflower root, 13 parts of Ligusticum wallichii, 20 parts of Radix Angelicae Sinensis, 14 parts of Chinese ephedra, 15 parts of Chinese cassia tree, 10 parts of rhizoma zingiberis, 13 parts of the tuber of pinellia, 20 parts of radix glycyrrhizae and 1000 parts Water.
A kind of preparation method of sauce fermentation liquid, comprises the following steps:
(1) after sorghum, rhizoma atractylodis, balloonflower root, Ligusticum wallichii, Radix Angelicae Sinensis, Chinese ephedra, Chinese cassia tree, rhizoma zingiberis, the tuber of pinellia and radix glycyrrhizae being mixed with water, warp Enzymatic liquefaction and saccharification are crossed, saccharified liquid is obtained after filtering;
(2) routinely material is made in making leaven of soy sauce method, then by material and water by weight 1:3 mixing, 50 ° of insulation hairs Ferment 6-8 hours, obtain aminoacid polypeptide nutrient fluid;
(3) saccharified liquid of 90-100 parts and the aminoacid polypeptide nutrient fluid of 1-6 parts are mixed by volume and obtains Liquid Culture Base, sterilizing, is cooled to normal temperature;
(4) the inoculation yeast bacterium into fluid nutrient medium, aerobic fermentation and anaerobic fermentation are carried out respectively, obtain the compound hair of soy sauce Zymotic fluid.
Preferably, raw material is in the step (1):30-50 parts sorghum, the rhizoma atractylodis of 7-10 parts, the balloonflower root of 8-12 parts, 12- 16 parts of Ligusticum wallichii, the Radix Angelicae Sinensis of 18-22 parts, the Chinese ephedra of 12-16 parts, the Chinese cassia tree of 12-17 parts, the rhizoma zingiberis of 8-12 parts, the half of 12-16 parts Summer, the radix glycyrrhizae of 18-22 parts and 1000 parts of water.
Preferably, saccharified liquid is 95 parts in the step (3), and aminoacid polypeptide nutrient fluid is 5 parts.
Preferably, α-amylase and carbohydrase used in enzymatic liquefaction are food-grade enzyme preparation in the step (1).
Preferably, the saccharomycete in the step (4) includes any one in fruit yeast, distillery yeast or Saccharomyces cerevisiae Kind.
Preferably, the fermentation temperature of aerobic fermentation is 20-30 DEG C in the step (4), and fermentation time is 10-24 hours.
Preferably, the fermentation temperature of anaerobic fermentation is 10-30 DEG C in the step (4), and fermentation time is 3-10 hours.
Present invention has the advantages that:Sauce fermentation liquid prepared by the present invention, containing aroma substances such as alcohols, lipids, and Also contain appropriate yeast, improve soy sauce intrinsic fragrance and delicate flavour, and preparation method is simple, and easily operation, is fabricated to This is low.
Embodiment
The present invention is described further in conjunction with the embodiments.
A kind of sauce fermentation liquid, include the raw material of following parts by weight:30-50 parts sorghums, the rhizoma atractylodis of 7-10 parts, 8-12 parts Balloonflower root, the Ligusticum wallichii of 12-16 parts, the Radix Angelicae Sinensis of 18-22 parts, the Chinese ephedra of 12-16 parts, the Chinese cassia tree of 12-17 parts, the rhizoma zingiberis of 8-12 parts, 12- 16 parts of the tuber of pinellia, the radix glycyrrhizae of 18-22 parts and 1000 parts of water.
A kind of preparation method of sauce fermentation liquid, comprises the following steps:
(1) after sorghum, rhizoma atractylodis, balloonflower root, Ligusticum wallichii, Radix Angelicae Sinensis, Chinese ephedra, Chinese cassia tree, rhizoma zingiberis, the tuber of pinellia and radix glycyrrhizae being mixed with water, warp Enzymatic liquefaction and saccharification are crossed, saccharified liquid is obtained after filtering;
(2) routinely material is made in making leaven of soy sauce method, then by material and water by weight 1:3 mixing, 50 ° of insulation hairs Ferment 6-8 hours, obtain aminoacid polypeptide nutrient fluid;
(3) saccharified liquid of 90-100 parts and the aminoacid polypeptide nutrient fluid of 1-6 parts are mixed by volume and obtains Liquid Culture Base, sterilizing, is cooled to normal temperature;
(4) the inoculation yeast bacterium into fluid nutrient medium, aerobic fermentation and anaerobic fermentation are carried out respectively, obtain the compound hair of soy sauce Zymotic fluid.
Embodiment 1:
A kind of sauce fermentation liquid, include the raw material of following parts by weight:40 portions of sorghums, 8 parts of rhizoma atractylodis, 10 parts of balloonflower root, 15 Part Ligusticum wallichii, 20 parts of Radix Angelicae Sinensis, 15 parts of Chinese ephedra, 15 parts of Chinese cassia tree, 10 parts of rhizoma zingiberis, 13 parts of the tuber of pinellia, 20 parts of radix glycyrrhizae and 1000 parts of water.
A kind of preparation method of sauce fermentation liquid, comprises the following steps:
(1) by 40 portions of sorghums, 8 parts of rhizoma atractylodis, 10 parts of balloonflower root, 15 parts of Ligusticum wallichii, 20 parts of Radix Angelicae Sinensis, 15 parts of Chinese ephedra, After 15 parts of Chinese cassia tree, 10 parts of rhizoma zingiberis, 13 parts of the tuber of pinellia, 20 parts of radix glycyrrhizae mix with 1000 parts of water, by enzymatic liquefaction and sugar Change, saccharified liquid is obtained after filtering;
(2) routinely material is made in making leaven of soy sauce method, then by material and water by weight 1:3 mixing, 50 ° of insulation hairs Ferment 6-8 hours, obtain aminoacid polypeptide nutrient fluid;
(3) 95 parts of saccharified liquid and 5 parts of aminoacid polypeptide nutrient fluid are mixed by volume and obtains fluid nutrient medium, gone out Bacterium, it is cooled to normal temperature;
(4) the inoculation yeast bacterium into fluid nutrient medium, aerobic fermentation and anaerobic fermentation are carried out respectively, obtain the compound hair of soy sauce Zymotic fluid, wherein, saccharomycete includes fruit yeast and distillery yeast;The fermentation temperature of aerobic fermentation is 20-30 DEG C, and fermentation time is 10-24 hours;The fermentation temperature of anaerobic fermentation is 10-30 DEG C, and fermentation time is 3-10 hours.
Embodiment 2:
A kind of sauce fermentation liquid, include the raw material of following parts by weight:40 portions of sorghums, 8 parts of rhizoma atractylodis, 10 parts of balloonflower root, 13 Part Ligusticum wallichii, 20 parts of Radix Angelicae Sinensis, 14 parts of Chinese ephedra, 15 parts of Chinese cassia tree, 10 parts of rhizoma zingiberis, 13 parts of the tuber of pinellia, 20 parts of radix glycyrrhizae and 1000 parts of water.
A kind of preparation method of sauce fermentation liquid, comprises the following steps:
(1) by 40 portions of sorghums, 8 parts of rhizoma atractylodis, 10 parts of balloonflower root, 13 parts of Ligusticum wallichii, 20 parts of Radix Angelicae Sinensis, 14 parts of Chinese ephedra, After 15 parts of Chinese cassia tree, 10 parts of rhizoma zingiberis, 13 parts of the tuber of pinellia, 20 parts of radix glycyrrhizae mix with 1000 parts of water, by enzymatic liquefaction and sugar Change, saccharified liquid is obtained after filtering;
(2) routinely material is made in making leaven of soy sauce method, then by material and water by weight 1:3 mixing, 50 ° of insulation hairs Ferment 6-8 hours, obtain aminoacid polypeptide nutrient fluid;
(3) 95 parts of saccharified liquid and 5 parts of aminoacid polypeptide nutrient fluid are mixed by volume and obtains fluid nutrient medium, gone out Bacterium, it is cooled to normal temperature;
(4) the inoculation yeast bacterium into fluid nutrient medium, aerobic fermentation and anaerobic fermentation are carried out respectively, obtain the compound hair of soy sauce Zymotic fluid, wherein, saccharomycete includes fruit yeast and distillery yeast;The fermentation temperature of aerobic fermentation is 20-30 DEG C, and fermentation time is 10-24 hours;The fermentation temperature of anaerobic fermentation is 10-30 DEG C, and fermentation time is 3-10 hours.
Through repetition test and compare, zymotic fluid used by method of the invention, used raw material interaction can be most Limits shorten fermentation time, promote Rapid Fermentation, to realize the purpose of the present invention.Especially while after adding Ligusticum wallichii and Chinese cassia tree, Better, fermentation time can shorten 20 days or so during than being added without Ligusticum wallichii and Chinese cassia tree.Sauce is improved compared to traditional zymotic technique The intrinsic fragrance of oil, paste flavor, ester are aromatic strongly fragrant, and delicate flavour improves, and shortens fermentation period.
The sauce fermentation liquid obtained by the preparation method of the present invention, containing aroma substances such as alcohols, lipids, but also contains There is appropriate yeast, improve soy sauce intrinsic fragrance and delicate flavour, and preparation method is simple, easily operation, low manufacture cost, The intrinsic fragrance of soy sauce, paste flavor, ester are aromatic strongly fragrant, and delicate flavour improves, and shortens fermentation period.
The preparation method of sauce fermentation liquid provided by the present invention is described in detail above.It is pointed out that In this description, the present invention is described with reference to its specific embodiment.But protection scope of the present invention is not limited to State the technical scheme described in way of example, it is clear that still various modifications may be made and conversion is without departing from spirit of the invention And scope.It should be defined by the substantive content described in claims, as long as any possible composition, content and technologic change The substantive content for not departing from the claims in the present invention belongs to protection scope of the present invention.Therefore, specification is considered as Bright property and it is nonrestrictive.

Claims (10)

1. a kind of sauce fermentation liquid, it is characterised in that include the raw material of following parts by weight:30-50 parts sorghum, 7-10 parts it is grey Art, the balloonflower root of 8-12 parts, the Ligusticum wallichii of 12-16 parts, the Radix Angelicae Sinensis of 18-22 parts, the Chinese ephedra of 12-16 parts, the Chinese cassia tree of 12-17 parts, 8-12 The rhizoma zingiberis, the tuber of pinellia of 12-16 parts, the radix glycyrrhizae of 18-22 parts and 1000 parts of water of part.
2. sauce fermentation liquid according to claim 1, it is characterised in that include the raw material of following parts by weight:40 portions of sorghums, 8 parts of rhizoma atractylodis, 10 parts of balloonflower root, 15 parts of Ligusticum wallichii, 20 parts of Radix Angelicae Sinensis, 15 parts of Chinese ephedra, 15 parts of Chinese cassia tree, 10 parts of rhizoma zingiberis, 13 parts of the tuber of pinellia, 20 parts of radix glycyrrhizae and 1000 parts of water.
3. sauce fermentation liquid according to claim 1, it is characterised in that include the raw material of following parts by weight:40 portions of sorghums, 8 parts of rhizoma atractylodis, 10 parts of balloonflower root, 13 parts of Ligusticum wallichii, 20 parts of Radix Angelicae Sinensis, 14 parts of Chinese ephedra, 15 parts of Chinese cassia tree, 10 parts of rhizoma zingiberis, 13 parts of the tuber of pinellia, 20 parts of radix glycyrrhizae and 1000 parts of water.
4. the preparation method of a kind of sauce fermentation liquid as described in claim 1-3, it is characterised in that comprise the following steps:
(1) after mixing sorghum, rhizoma atractylodis, balloonflower root, Ligusticum wallichii, Radix Angelicae Sinensis, Chinese ephedra, Chinese cassia tree, rhizoma zingiberis, the tuber of pinellia and radix glycyrrhizae with water, by enzyme Method liquefies and saccharification, and saccharified liquid is obtained after filtering;
(2) routinely material is made in making leaven of soy sauce method, then by material and water by weight 1:3 mixing, 50 ° of heat-preservation fermentation 6- 8 hours, obtain aminoacid polypeptide nutrient fluid;
(3) saccharified liquid of 90-100 parts and the aminoacid polypeptide nutrient fluid of 1-6 parts are mixed by volume and obtains fluid nutrient medium, gone out Bacterium, it is cooled to normal temperature;
(4) the inoculation yeast bacterium into fluid nutrient medium, aerobic fermentation and anaerobic fermentation are carried out respectively, obtain soy sauce composite fermentation Liquid.
5. the preparation method of sauce fermentation liquid according to claim 4, it is characterised in that raw material is in the step (1): 30-50 parts sorghum, the rhizoma atractylodis of 7-10 parts, the balloonflower root of 8-12 parts, the Ligusticum wallichii of 12-16 parts, the Radix Angelicae Sinensis of 18-22 parts, the fiber crops of 12-16 parts Huang, the Chinese cassia tree of 12-17 parts, the rhizoma zingiberis of 8-12 parts, the tuber of pinellia of 12-16 parts, the radix glycyrrhizae of 18-22 parts and 1000 parts of water.
6. the preparation method of sauce fermentation liquid according to claim 4, it is characterised in that saccharified liquid in the step (3) For 95 parts, aminoacid polypeptide nutrient fluid is 5 parts.
7. the preparation method of sauce fermentation liquid according to claim 4, it is characterised in that enzyme process liquid in the step (1) α-amylase used in change and carbohydrase are food-grade enzyme preparation.
8. the preparation method of sauce fermentation liquid according to claim 4, it is characterised in that the yeast in the step (4) Bacterium bag includes any one in fruit yeast, distillery yeast or Saccharomyces cerevisiae.
9. the preparation method of sauce fermentation liquid according to claim 4, it is characterised in that aerobic hair in the step (4) The fermentation temperature of ferment is 20-30 DEG C, and fermentation time is 10-24 hours.
10. the preparation method of sauce fermentation liquid according to claim 4, it is characterised in that anaerobism is sent out in the step (4) The fermentation temperature of ferment is 10-30 DEG C, and fermentation time is 3-10 hours.
CN201710764170.0A 2017-08-30 2017-08-30 A kind of sauce fermentation liquid and preparation method Pending CN107549769A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101396111A (en) * 2008-09-04 2009-04-01 佛山市海天调味食品有限公司 Sauce composite fermentation liquor, preparation method and use thereof
CN101491325A (en) * 2009-01-07 2009-07-29 佛山市海天调味食品有限公司 Preparation method of low-salt sauce
CN103504271A (en) * 2012-06-28 2014-01-15 黄平县润发药业农民专业合作社 Formula of traditional Chinese medicine soy sauce and production method of traditional Chinese medicine soy sauce
CN103598566A (en) * 2013-11-13 2014-02-26 吴基仔 Natural additive for soy sauce
CN104783127A (en) * 2015-03-10 2015-07-22 戴军 Preparation method for health soy sauce

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101396111A (en) * 2008-09-04 2009-04-01 佛山市海天调味食品有限公司 Sauce composite fermentation liquor, preparation method and use thereof
CN101491325A (en) * 2009-01-07 2009-07-29 佛山市海天调味食品有限公司 Preparation method of low-salt sauce
CN103504271A (en) * 2012-06-28 2014-01-15 黄平县润发药业农民专业合作社 Formula of traditional Chinese medicine soy sauce and production method of traditional Chinese medicine soy sauce
CN103598566A (en) * 2013-11-13 2014-02-26 吴基仔 Natural additive for soy sauce
CN104783127A (en) * 2015-03-10 2015-07-22 戴军 Preparation method for health soy sauce

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Application publication date: 20180109