CN108056453A - The preparation method that makes soy sauce rich in plurality kinds of health care ingredient - Google Patents
The preparation method that makes soy sauce rich in plurality kinds of health care ingredient Download PDFInfo
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- CN108056453A CN108056453A CN201711341027.7A CN201711341027A CN108056453A CN 108056453 A CN108056453 A CN 108056453A CN 201711341027 A CN201711341027 A CN 201711341027A CN 108056453 A CN108056453 A CN 108056453A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000004615 ingredient Substances 0.000 title claims abstract description 7
- 230000036541 health Effects 0.000 title claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 44
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 43
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 239000012267 brine Substances 0.000 claims abstract description 35
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 35
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 19
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 19
- 238000002386 leaching Methods 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract 2
- 241000209140 Triticum Species 0.000 claims description 24
- 235000021307 Triticum Nutrition 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 13
- 239000007858 starting material Substances 0.000 claims description 12
- 241001107116 Castanospermum australe Species 0.000 claims description 11
- 235000021279 black bean Nutrition 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000008595 infiltration Effects 0.000 claims description 4
- 238000001764 infiltration Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 claims 8
- 239000012467 final product Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
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- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 7
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 229920002414 procyanidin Polymers 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 2
- 108090000145 Bacillolysin Proteins 0.000 description 2
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- 102000035092 Neutral proteases Human genes 0.000 description 2
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- 238000001816 cooling Methods 0.000 description 2
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
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- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
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- 102000035195 Peptidases Human genes 0.000 description 1
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
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- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940093499 ethyl acetate Drugs 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 1
- 235000006539 genistein Nutrition 0.000 description 1
- 229940045109 genistein Drugs 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
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- 239000012535 impurity Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000007306 turnover Effects 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The present invention relates to the preparation methods that makes soy sauce rich in plurality kinds of health care ingredient, the described method comprises the following steps：1) will impregnate, the black soya bean after boiling and the flour after frying mix in proportion, obtain mixed material；2) the bent essence of aspergillus oryzae is inoculated in mixed material, after stirring evenly, when 28~34 DEG C of cultures 40~45 are small, material is made；3) gained material is put into fermentation tank, adds in brine, ferment 6~10 days under conditions of 45~48 DEG C, leaching is poured within every 1~2 day in fermentation tank once, ferment product before obtaining；4) aroma-producing yeasts FA 1 is added in preceding ferment product, stirs evenly, ferments 35~45 days under conditions of 40~44 DEG C, leaching is poured within every 1~2 day in fermentation tank once, soy sauce is made.This method is simple and practicable, suitable for commercial introduction.Prepared soy sauce is full of nutrition, special taste, has higher nutritive value.
Description
Technical field
The present invention relates to the preparation methods of food seasoning, and in particular to the preparation that makes soy sauce rich in plurality kinds of health care ingredient
Method.
Background technology
Food health with nutrition present society have become people's diet it is indispensable and pay close attention to
Condition.Beans is famous with abundant unrighted acid, protein, B family vitamin and calcium always.Although black soya bean and Huang
Beans are similar in most of nutritional ingredients, but black soya bean still shows its nutritive effect more remarkable than soya bean.It is black in black soya bean
Beans saponin(e, which can damage hereditary material DNA, has protective effect, while has major contribution in terms of Scavenger of ROS.Anthocyanidin
It is one of bioactive substance important in black soya bean, the natural pigment obtained through refining out using Testa sojae atricolor as raw material.Main function has：Antioxygen
Change effect, antitumaous effect improve eyesight, enhancing memory etc..The black soya bean after fermentation especially, nutriment can be better
It absorbs.
The content of the invention
It is an object of the invention to provide one kind using black soya bean as raw material, soy sauce is prepared using the fermentation process of black soya bean.The party
Method is simple and practicable, suitable for commercial introduction.Prepared soy sauce is full of nutrition, special taste, has higher nutritive value.
The method specifically includes following steps：
1) will impregnate, black soya bean of the protein content after boiling more than 38% mixes in proportion with the flour after frying
It is even, obtain mixed material；
2) the bent essence of aspergillus oryzae is inoculated in mixed material, after stirring evenly, when 28~34 DEG C of cultures 40~45 are small, song is made
Material；
3) gained material is put into pond, adds in brine, ferment under conditions of 45~48 DEG C 6~10 days, every 1~2 day
The ferment product before Yuan Chizhong pours leaching once, obtains；
4) aroma-producing yeasts FA-1 is added in preceding ferment product, is stirred evenly, the fermentation 35~45 under conditions of 40~44 DEG C
My god, it pours leaching once in Yuan Chizhong within every 1~2 day, soy sauce is made.
The soy sauce carries out allotment sterilizing according to quality of sauce standard and flavor requirement；Being finished product after inspection is chemically examined can
It dispatches from the factory.
The mass ratio of black soya bean described in step 1) and the flour is 7~5:4, it is preferably 6:4.
Wherein, the black soya bean selects the black soya bean that protein content is more than 38%.
FA-1 Japanese soy sauce aroma-producing yeasts have the characteristics that high temperature resistant, osmophilic strain.The sauce fermentation later stage adds this bacterium
Fermentation makes moromi that the peculiar fragrance of esters be presented, and generating in soy sauce makes one the ester fragrance being free from worry, close to dilute wine with dregs length week with high salt
Phase ferments or the natural flavor for shining sauce.The soy sauce that this method is produced its color and luster, fragrance, taste are significantly improved.
Used black soya bean and flour are pre-processed：
It is big to select beans, full grains, the high high-quality black soya bean of protein content, add in 3 times of volumes clear water in impregnate 5~
7 it is small when, preferably 6 it is small when；When drainage 2 is small after immersion；It is steamed under conditions of 0.08~0.12MPa of pressure, 118~125 DEG C of temperature
It boils 35~45 minutes.
The optimum condition of the boiling is：40 minutes, pressure 0.1MPa time, 121 DEG C of temperature；
Present invention further propose that ground, the bent essence of 3.951 aspergillus oryzae of section in step 2) the aspergillus oryzae Qu Jingwei；
The mass percent of the bent essence of 3.951 aspergillus oryzae of middle section is the 0.01%~0.05% of the mixed material, excellent
Elect 0.03% as.
Enzyme system contained by the bent essence of 3.951 aspergillus oryzae of middle section is complete, the wide temperature range of adaptation.
Present invention further propose that ground, the temperature cultivated described in step 2) is 32~34 DEG C；The culture every 10~16
Hour turns over Qu Yici.
Since heat can be generated in fermentation process, fermentation temperature is caused to gradually rise, material should be stirred in incubation,
To ensure to maintain optimum temperature always in the fermentation process of material.
Prepared in step 2) material incubation time 40~45 it is small when, material is in yellow green at this time, and surface can generate spore,
Neutral protease vigor is 350~400.Proteinase activity highest at this time, is conducive to the decomposition of protein.
Present invention further propose that ground, the brine is 14 Baume degrees brine；
Preferably, the temperature of 14 Baume degrees brine described in step 3) is 48~52 DEG C；The 14 Baume degrees brine and institute
The addition mass ratio for stating material is 2.5~3.5:1, more preferably 3:1
The temperature of 14 Baume degrees brine described in step 4) is 40~45 DEG C；The additive amount of the 14 Baume degrees brine accounts for institute
Ferment product quality percentage is 12~18% before stating, more preferably 15%.
Present invention further propose that ground, the yeast mass in step 4) is specifically prepared in the following ways：
After wheat crushing, infiltration, boiling, under the conditions of 28 DEG C~35 DEG C of temperature, access accounts for wheat gross mass as 0.03%
The bent essence of middle section 3.951 aspergillus oryzae, when culture 25~30 is small, wheat starter is made；
It is 1.5~2.5 in mass ratio by the brine of wheat starter and 15B é：1 ratio mixing, 4 are cultivated at 45 DEG C~50 DEG C
~6 days, temperature is dropped to 35 DEG C~42 DEG C, addition aroma-producing yeasts FA-1 cultivates 2~5 days to get yeast mass；
Wherein, the additive amount of the aroma-producing yeasts FA-1 adds 90~110mL Yeast Cultivation liquid for per kilogram wheat starter, excellent
Elect per kilogram material addition 100mL Yeast Cultivation liquid as；
The inoculum concentration 10 of the Yeast Cultivation liquid6A/mL.
The specific preparation method of the yeast mass is：Wheat is crushed to 3-4 valves, warm water material moistening with pair roller pulverizer
1 it is small when, 0.1MPa boilings 30 minutes take the dish out of the pot and are cooled to 31 DEG C.Cut-in quality is more bent than for 0.03% 3.951 aspergillus oryzae of middle section
When essence, wheat starter culture 26~28 processed are small.Go out the bent brine for mixing 15B é.Wherein, the mass ratio of brine and yeast is 2：1.48℃
Culture 5 days adds aroma-producing yeasts FA-1 culture solutions (10 when wheat wine with dregs temperature is down to 38~40 DEG C6A/mL) it cultivates 3 days, be
Yeast mass.
Present invention further propose that ground, leaching is poured described in step 4) is specially：It is switched from fermenter base, takes 8~12%
Fermented liquid, uniformly pour at the top of the fermentation raw material, the time poured into is 18~22 minutes.
Leaching is poured in Yuan Chizhong once within every 1~2 day.Can increase the water content of upper strata moromi, improve upper strata moromi enzyme system and
Content of microorganisms is more conducive to the decomposition of protein and starch, increases the formation of special flavor.
As the preferred embodiment of the present invention, a kind of preparation method of black bean soy is provided, the described method comprises the following steps：
1) will impregnate, the black soya bean after boiling and the flour after frying press 6:4 mass ratio is uniformly mixed, and obtains mixed material；
2) the bent essence of 3.951 aspergillus oryzae of section during inoculation quality percentage is 0.03% in mixed material, after stirring evenly, 30
When~32 DEG C of cultures 40~45 are small, material is made
Wherein, Qu Yici is turned over when the culture every 11~13 is small；
3) gained material is put into pond, adds in 50 DEG C of brine, ferment 8~12 days under conditions of 45~48 DEG C, often
Day pours leaching once in Yuan Chizhong, ferment product before obtaining；
It is described to pour leaching and be specially：From the bottom switch of fermentation tank, take 8~12% fermented liquid, from fermentation raw material at the top of
It uniformly pours into, the time poured into is 18~22 minutes.
4) the 45 DEG C of 14 Baume degrees brine that ferment product quality percentage is 15% before accounting for, fermentation 2 are added in preceding ferment product
After it, the yeast mass that ferment product quality percentage before accounting for is 8% is added in, is stirred evenly, ferment 35 under conditions of 40~44 DEG C
~45 days, leaching is poured daily once, and black soya bean sauce is made；
The yeast mass is specifically prepared in the following ways：
After wheat crushing, infiltration, boiling, under the conditions of 31 DEG C of temperature, access accounts for the middle section that wheat gross mass is 0.03%
The bent essence of 3.951 aspergillus oryzaes, when culture 26~28 is small, is made wheat starter；
It is 2 in mass ratio by the brine of wheat starter and 15B é：1 ratio mixing, cultivates 5 days at 48 DEG C, temperature is declined
To 38 DEG C~40 DEG C, addition aroma-producing yeasts FA-1 cultivates 3 days to get yeast mass；
Wherein, the additive amount of the aroma-producing yeasts FA-1 adds 100mL Yeast Cultivation liquid for per kilogram material；The yeast
The inoculum concentration 10 of culture solution6A/mL；Another object of the present invention is to provide the black bean soy prepared by a kind of above method.
The present invention includes at least advantages below：
(1) employ former pond and pour leaching technique, ferment in two steps, and specific aroma-producing yeasts are with the addition of in second fermentation
FA-1.The yeast has the characteristics that high temperature resistant, osmophilic strain.The sauce fermentation later stage adds the fermentation of this bacterium, makes moromi that ester be presented
The peculiar fragrance of class, generating in soy sauce makes one the ester fragrance being free from worry, and shines close to dilute wine with dregs long period fermentation with high salt or naturally sauce
Flavor.The soy sauce that this method is produced its color and luster, fragrance, taste are significantly improved.(2) the method it is easy to operate,
It is easy to spread.Prepared soy sauce gives off a strong fragrance, mouthfeel is suitable, has unique flavor；
(3) the higher black soya bean of protein content is employed as raw material, coordinates specific zymotechnique, when shortening fermentation
Between while, dramatically increase the protein utilization rate in its black soya bean, wherein amino nitrogen is up to 0.98g/100g.
Specific embodiment
Following embodiment is not limited to the scope of the present invention for illustrating the present invention.
Embodiment 1
(1) feedstock processing：Full, the very large black soya bean of selected beans removes impurity.By black soya bean add in clear water in, black soya bean with
Clear water ratio is 1:3, impregnate 6 it is small when after, it is dry to pull leaching out.The black soya bean for having controlled water is put into steamer, the condition of pressure 0.1MPa
Lower steaming 40 minutes；Flour frying 15 minutes.Well-done black soya bean is put into cooling bath and is cooled, temperature is down to 60 DEG C
When, it is mixed with frying flour with continuing natural cooling
(2) koji-making：When material is cooled to 33 DEG C, 3.951 aspergillus oryzae of section is bent smart in being inoculated in 3/10000ths ratios and mixes
Close uniform, the koji tray entered, temperature is controlled at 32-34 DEG C, it is every 11~13 it is small when turn over Qu Yici, culture 42 goes out song when small.It is obtained
Material material in yellow green, there is spore on surface, and estimation neutral protease vigor is 350-400.
(3) yeast mass processed：Wheat is crushed to 3-4 valves with pair roller pulverizer, when warm water material moistening 1 is small, 0.1MPa steams
It boils 30 minutes, takes the dish out of the pot and be cooled to 31 DEG C.Cut-in quality is bent more smart than 3.951 aspergillus oryzae of middle section for 0.03%, wheat starter culture processed
26~28 it is small when.Go out the bent brine for mixing 15B é.Wherein, the mass ratio of brine and yeast is 2：1.48 DEG C are cultivated 5 days, treat wheat wine with dregs temperature
Degree adds aroma-producing yeasts FA-1 culture solutions (10 when being down to 38~40 DEG C6A/mL) 3 days are cultivated to get yeast mass.
(4) ferment：10kg materials are added in each 46 DEG C of fermentation tanks, add in 50 DEG C of 14 Baume degrees brine, brine and song
The mass ratio of material is 3:1, it ferments, pours leaching daily once, ferment 8 days, ferment product before obtaining.
After 8 days, 45 DEG C of 14 Baume degrees brine 6kg are added into fermentation tank, pour leaching daily once.After fermentation 10 days, add
Enter 500ml yeast masses, fermentation temperature is changed to 42 DEG C, and fermentation 40 days or so is to get black bean soy.
After testing, in obtained black bean soy, amino-acid nitrogen >=0.8g/100mL.
Compared with needing the high-salt diluted state fermentation soy of 6 months fermentation times, the amino acid nitrogen content of the two is close, but
This technology only needs 45 days to can reach identical content.
Embodiment 2
Method is same as Example 1 used by the present embodiment, only the difference of fermentation temperature, the temperature model of the brine of experiment
It encloses for 48~52 DEG C, is preferably 50 DEG C；Under conditions of less than 50 degree, after fermenting 8 days, protein therein does not divide completely
Solution, amino acid nitrogen content than 50 DEG C under the conditions of it is low, and fermentation period is longer than 45 days.Under conditions of higher than 50 DEG C,
Interior enzyme activity is suppressed, and final amino acid nitrogen content is only 0.55g/100mL；
Embodiment 3
Method is same as Example 1 used by the present embodiment, and only brine is different from the addition mass ratio of material, brine with
The addition mass ratio of material is 2.5:Under conditions of 1, the moisture in soy sauce wine with dregs is only 50%.Compared to adding for brine and material
Add mass ratio 3:Soy sauce under the conditions of 1, moisture is 70% or so, and flavor and amino-acid nitrogen have no and be obviously improved, sauce
Oil yield declines.In the addition mass ratio of brine and material 3.5:Under conditions of 1, amino-acid nitrogen is only capable of reaching 0.5g/
100ml.Meanwhile the flavor substance in soy sauce, such as the degree point of 4-ethyl guaiacol, ethyl acetate, ethyl lactate
0.015%, 0.167%, 0.005% is not dropped to.Decline about 1 times or so compared to optimum condition.
Test example
1st, the flavor substance in soy sauce is analyzed using GC-MS, detection include alcohols, aldoketones, esters, phenols with
And sulfide content；
Subjects：Soy sauce made from Examples 1 to 3；
Compare object：Commercially available six must occupy brand soy sauce and commercial like product black bean soy；
Testing result, such as the following table 1
Table 1
2nd, according to GB/T 26625-2011, method detection Examples 1 to 3 soy sauce and commercial like product are surveyed using LC-MS
Ingredient in soy sauce, such as the following table 2：
Table 2
| mg/100g | 1 soy sauce of embodiment | 2 soy sauce of embodiment | 3 soy sauce of embodiment | Commercially available soy sauce |
| Procyanidin content | 24.2 | 19.6 | 20.8 | 0 |
| Daidzein | 1.98 | 1.66 | 2.16 | 1.68 |
| Genistein | 1.60 | 1.53 | 1.55 | 1.48 |
| Beans isoflavones total amount | 6.82 | 6.53 | 6.64 | 6.62 |
3rd, Examples 1 to 3 soy sauce and the detection of commercial like product black bean soy procyanidins content are detected.
Black bean soy procyanidins content obtained by embodiment 1 is 24.2mg/100g.；
Black bean soy procyanidins content obtained by embodiment 2 is 19.6mg/100g,
Black bean soy procyanidins content obtained by embodiment 3 is 20.8mg/100g；
Procyanidins content is 80.8mg/100g in the soy sauce of commercial like product.
Although above having used general explanation, specific embodiment and experiment, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Scope.
Claims (10)
1. the preparation method that makes soy sauce rich in plurality kinds of health care ingredient, which is characterized in that comprise the following steps：
1) will impregnate, the black soya bean after boiling and the flour after frying mix in proportion, obtain mixed material；
2) the bent essence of aspergillus oryzae is inoculated in mixed material, after stirring evenly, when 28~34 DEG C of cultures 40~45 are small, material is made；
3) gained material is put into fermentation tank, adds in brine, ferment under conditions of 45~48 DEG C 6~10 days, every 1~2 day
Leaching is poured in fermentation tank once, ferment product before obtaining；
4) brine is added in preceding ferment product, after fermenting 1~3 day, it is 6%~10% to add ferment product quality percentage before accounting for
Yeast mass, stir evenly, ferment 35~45 days under conditions of 40~44 DEG C, poured in fermentation tank within every 1~2 day leaching once,
To obtain the final product.
2. preparation method according to claim 1, which is characterized in that the quality of black soya bean described in step 1) and the flour
Than for 7~5:4, it is preferably 6:4.
3. preparation method according to claim 1, which is characterized in that the time impregnated described in step 1) is small for 5~7
When, preferably 6 it is small when；
And/or the condition of the boiling is：35~45 minutes, 0.08~0.12MPa of pressure time, 118~125 DEG C of temperature；It is excellent
Elect the time as 40 minutes, pressure 0.1MPa, 121 DEG C of temperature；
And/or the time of the frying is 12~18 minutes, is preferably 15 minutes.
4. according to the preparation method described in claim 1-3 any one, which is characterized in that the bent essence of aspergillus oryzae described in step 2)
For the bent essence of middle 3.951 aspergillus oryzae of section；
Preferably, the mass percent of the bent essence of 3.951 aspergillus oryzae of middle section is the 0.01%~0.05% of the mixed material,
More preferably 0.03%.
5. according to the preparation method described in claim 1-4 any one, which is characterized in that the temperature cultivated described in step 2)
For 30~32 DEG C；
The culture turns over Qu Yici when every 10~16 is small.
6. according to the preparation method described in claim 1-5 any one, which is characterized in that the brine is 14 Baume degrees salt
Water；
Preferably, the temperature of 14 Baume degrees brine described in step 3) is 48~52 DEG C；The 14 Baume degrees brine and the song
The addition mass ratio of material is 2.5~3.5:1, more preferably 3:1
And/or the temperature of 14 Baume degrees brine described in step 4) is 40~45 DEG C；The additive amount of the 14 Baume degrees brine accounts for
The preceding ferment product quality percentage is 12~18%, more preferably 15%.
7. according to the preparation method described in claim 1-6 any one, which is characterized in that the yeast mass tool in step 4)
Body is prepared in the following ways：
After wheat crushing, infiltration, boiling, under the conditions of 28 DEG C~35 DEG C of temperature, access accounts for wheat gross mass as in 0.03%
The bent essence of 3.951 aspergillus oryzae of section, when culture 25~30 is small, is made wheat starter；
It is 1.5~2.5 in mass ratio by the brine of wheat starter and 15B é：1 ratio mixing, 4~6 are cultivated at 45 DEG C~50 DEG C
My god, temperature is dropped to 35 DEG C~42 DEG C, addition aroma-producing yeasts FA-1 cultivates 2~5 days to get yeast mass；
Wherein, the additive amount of the aroma-producing yeasts FA-1 adds 90~110mL Yeast Cultivation liquid for per kilogram wheat starter, is preferably
Per kilogram material adds 100mL Yeast Cultivation liquid；
The inoculum concentration 10 of the Yeast Cultivation liquid6A/mL.
8. according to the preparation method described in claim 1-7 any one, which is characterized in that it is specific that leaching is poured described in step 4)
For：From the bottom switch of fermentation tank, take 8~12% fermented liquid, from fermentation raw material at the top of uniformly pour into, it is described pour into when
Between be 18~22 minutes.
9. the preparation method of a kind of black bean soy according to claim 1, which is characterized in that comprise the following steps：
1) will impregnate, the black soya bean after boiling and the flour after frying press 6:4 mass ratio is uniformly mixed, and obtains mixed material；
2) the bent essence of 3.951 aspergillus oryzae of section during inoculation quality percentage is 0.03% in mixed material, after stirring evenly, 30~32
DEG C culture 40~45 it is small when, be made material；
Wherein, Qu Yici is turned over when the culture every 11~13 is small；
3) gained material is put into pond, adds in 50 DEG C of brine, ferment 8~12 days under conditions of 45~48 DEG C, exist daily
Leaching is poured in former pond once, ferment product before obtaining；
It is described to pour leaching and be specially：It opens and switchs from the bottom of fermentation tank, take 8~12% fermented liquid, from fermentation raw material top
It uniformly pours into, the time poured into is 18~22 minutes；
4) the 45 DEG C of 14 Baume degrees brine that ferment product quality percentage is 15% before accounting for is added in preceding ferment product, after fermenting 2 days,
The yeast mass that ferment product quality percentage before accounting for is 8% is added in, is stirred evenly, the fermentation 35~45 under conditions of 40~44 DEG C
My god, leaching is poured daily once, and black soya bean sauce is made；
The yeast mass is specifically prepared in the following ways：
After wheat crushing, infiltration, boiling, under the conditions of 31 DEG C of temperature, access accounts for the middle section 3.951 that wheat gross mass is 0.03%
The bent essence of aspergillus oryzae, when culture 26~28 is small, is made wheat starter；
It is 2 in mass ratio by the brine of wheat starter and 15B é：1 ratio mixing, cultivates 5 days at 48 DEG C, temperature is dropped to 38
DEG C~40 DEG C, addition aroma-producing yeasts FA-1 cultivates 3 days to get yeast mass；
Wherein, the additive amount of the aroma-producing yeasts FA-1 adds 100mL Yeast Cultivation liquid for per kilogram material；The Yeast Cultivation
The inoculum concentration 10 of liquid6A/mL.
10. the black bean soy obtained by preparation method described in any one of claim 1-9.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109198586A (en) * | 2018-11-20 | 2019-01-15 | 黑龙江珍选食品有限公司 | A kind of soy sauce preparation method being exclusively used in fishing sauce |
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| CN109757703A (en) * | 2019-01-17 | 2019-05-17 | 北京食品科学研究院 | A kind of preparation method that yellow serofluid makes soy sauce |
| CN113729204A (en) * | 2021-09-09 | 2021-12-03 | 佛山市海天(高明)调味食品有限公司 | Low-salt original brewing soy sauce and preparation method thereof |
| CN113729204B (en) * | 2021-09-09 | 2024-01-05 | 佛山市海天(高明)调味食品有限公司 | Low-salt original soy sauce and preparation method thereof |
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