CN108095035A - It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material - Google Patents
It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material Download PDFInfo
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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
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Abstract
The invention discloses a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, belong to technical field of seasoning processing.The present invention provides it is a kind of with dregs of beans, soya-bean cake, peanut meal, Cottonseed Meal, crack rice, the method that wheat bran, rice husk, peanut shell and bagasse etc. prepare sweet tea soy sauce for primary raw material, with reference to modification technique after multi-strain koji technique, traditional fermentation technology and flavor.Sweet tea soy sauce after tentatively blending is mixed with a certain proportion of spice-blends after Particular craft boils with the natural flavour mountaineous decorating liquid boiled through special process.Said mixture is by colloid mill homogeneous, packaging and after the assay was approved up to sweet tea soy sauce.Gained sweet tea soy sauce sweet tea is salty to be had both, it is salty in partially sweet tea, it is mellow it is delicious, pleasant impression is lasting, Sauce flavor is strong.Compared with conventional soy sauce, the present invention has the characteristics that products obtained therefrom flavor characteristic is prominent, production cost is low and added value is high.
Description
Technical field
The present invention relates to a kind of methods of sweet tea soy sauce, belong to technical field of seasoning processing.
Background technology
Soy sauce is the common flavouring of our people's invention, flavor with it is salty it is fresh based on, be mainly used to enrich dish flavor and
It is hyperchromic for some dish.The raw materials for production of soy sauce be mainly soybean, defatted soybean meal, wheat flour (or full wheat), wheat bran, salt and
Water.Production technology can be divided into high-salt dilute technique (mash salt content 17-20% (w/w), yeast：Brine=1:2-2.5(w/
W), fermentation period 6 months) and low salt solid process (mash salt content 10% or so (w/w), yeast：Brine=1:1(w/
W), fermentation period 30 days).And the present invention provides a kind of production method of sweet tea soy sauce, it is mainly with food processing industry by-product
For primary raw material (defatted soybean meal, soya-bean cake are cracked rice, rice bran, wheat bran, bagasse and rice husk etc.), unique wind is combined with fermentation method
Modification technique produces after taste.The sweet tea soy sauce sweet tea that produces in this way is salty to be had both, it is salty in partially sweet tea, sauce is sticky, give off a strong fragrance,
Delicious flavour is unique.The dish cooked with sweet tea soy sauce, color delicate flavour are fragrant, especially prepare cold dishes, pour that mix plain chicken, plain boiled pork, beef cool
Piece, flavor are more prominent.
China's dregs of beans annual output is at 6 000 ten thousand tons or so, and protein content is up to more than 40% in dregs of beans, and major part is
Water-solubility protein is that (Zhang Lianhui, Xiong little Hui, Hui Ju wait fermented bean dregs and its in animal-breeding to important plant protein resource
Application study progress [J] Chinese oils in industry, 2017,42 (3)：108-112.).However these high-quality proteins provide at present
Source is more than 60% by as low value-added animal feed consumption even outlet.Meanwhile China's a large amount of albumen of import again every year
Matter resource makes up domestic notch, only China in 2016 with regard to 86,000,000 tons of imported soybean (market trend Chinese foods journal [J],
2016, (11)：128.).Therefore, developing dregs of beans high value added utilization technology has important economic value and social effect.
China is the first Chan Dao big countries in the world, accounts for more than the 1/3 of world's paddy total output.If produce 20000 per year by China
Ten thousand tons of paddy meters can produce 140,000,000 tons of rice every year, and (Cai Biqiong, Chen Xinxiang, Huang Ming wait rice husks to 40,000,000 tons of husk
Comprehensive utilization and progress [J] processings of farm products, 2010, (4)：55-59.).Starch-containing about 75% in cracking rice, containing albumen
Matter is about 8%.The biological value, BV (BV) of rice protein is 77%, higher than other corn gluten proteins；Protein score, PS (GPV) is
73%, higher than milk, the flesh of fish, soybean；Rice protein digestibility (TD) is up to 0.84.But the market price cracked rice is only big
Rice 30-50% (cracks rice comprehensive utilization new way [J] grains and grease in Liu Ying, Chen Yun, 2002, (3)：38-39.).Rice
Shell density is small, volume is big, has good toughness and porosity, rich in cellulose, lignin, silica, but fat and egg
White matter content is extremely low, and (field is beautiful, Wang Zhe, and wangdan rice husks Development of Comprehensive Utilization analyzes [J] grain and oil with economic efficiency contrast
Processing, 2010, (12)：147-149.).Substantial amounts of rice husk not yet obtains rational exploitation and utilization at present.
Sugarcane is the sugaring raw material of Largest In China, southern more than 7 000 ten thousand tons of sugarcane district sugarcane total output, the sugarcane generated every year
Slag yield is about more than 2 000 ten thousand tons, and space and potentiality are utilized with very big.It is fine in bagasse compared with other crop materials
Dimension element and hemicellulose level are higher, and albumen, starch and soluble sugar content are less, and the persticide residue in bagasse is very low, but
Also higher (Shaikh H M, Pandare K V, Nair G, the et al.Utilization of of its degree of lignification
sugarcane bagasse cellulose for producing cellulose acetates:Novel use of
residual hemicellulose as plasticizer[J].Carbohydrate polymers,2009,6(1):23-
29.).Since bagasse converts and utilize the limitation of technology, current most of bagasse are directly burnt or are passed into disuse,
Utilization rate is very low, not only causes the wasting of resources, but also brings environmental pollution (Liu Yang, Hong Yanan, Yao Yanli wait China sugarcane
Slag for comprehensive utilizes As-Is analysis [J] tropical agricultural sciences, 2007,37 (2)：91-95.).
Compared with above-mentioned traditional soy sauce processing technology or research, key difference of the invention point is：(1) present invention is
Dexterously utilize processing characteristics, nutritional ingredient complementary characteristic and the flavor synergistic function principle of different food products processing byproduct
A kind of flavor of exploitation is different from the new product of traditional soy sauce, sweet tea soy sauce sweet tea is salty to be had both, it is salty in partially sweet tea, sauce is sticky, fragrance is dense
It is strongly fragrant, delicious flavour is unique.(2) key difference point of the invention also resides in：The raw material that the present invention uses is China's grain processing
Industry by-product (dregs of beans is cracked rice, bagasse, rice husk etc.), above-mentioned raw materials southern region of China yield it is big, be readily available, valency
Lattice are cheap, and product has apparent price advantage；Southern area average temperature of the whole year is high, sunny simultaneously, for the reality of the present invention
Now provide raw material and geographical advantage.In addition, fermenting microbe used in the present invention is the common strain of China's traditional fermentation industry,
The use of exogenous enzyme preparations will be also greatly reduced while ensuring food safety, further saves production cost.By with
Upper feature understands that the present invention has important economic implications and social effect.
The content of the invention
It is a kind of a kind of special with peculiar flavour using food processing industry by-product production the purpose of the invention is to develop
The sweet tea soy sauce of sign.Specifically, the present invention provides one kind with dregs of beans, soya-bean cake, peanut meal, Cottonseed Meal, crack rice, wheat bran, rice husk, flower
Raw shell and bagasse etc. are prepared for primary raw material, with reference to modification technique after multi-strain koji technique, traditional fermentation technology and flavor
The method of sweet tea soy sauce.
It is as follows：It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, under
State step progress：
(1) prepared by fermenting microbe selection and koji：According to material protein and starch structure feature, microorganism producing enzyme and hair
The feature of flavor substance is produced during ferment, on the basis of edible safety and many experiments are ensured, selects aspergillus oryzae
(Aspergillus oryzae), aspergillus niger (Aspergillus niger), monascus (Monascus purpureus
Went.), two or more in head mold (Rhizopus) and Mucor (Mucor) is as koji-making strain, in later stage fermentation mistake
Addition Lu Shi yeast (Zygosaccharomyces rouxii), thermophilic salt tetrads in journey (liquid or semisolid)
(Tetragenococcus halophilus) is used as fermenting microbe.
(2) raw material profit water and boiling：Under room temperature by the protein raw material in food processing industry by-product and water proportionally
1:0.2-1.5 moistens water；Starchy material in food processing industry by-product and water proportionally 1:0.2-1.5 moistens water；Filler material
With water proportionally 1:0.1-1.0 moistens water.Moisten water to above-mentioned raw materials inside and outside water content uniformly without hard-core.Protein raw material, starch
Raw material and filler material difference boiling, conditions of cooking are 100-140 DEG C/5-60min.Making material protein, moderately denaturation, starch are fitted
Degree gelatinization；Filler material is made to achieve the purpose that sterilization and removal bad smell.
(3) proportioning of raw material and mixing：By digested above-mentioned raw materials according to protein raw material：Starchy material：Filling
Material=100:50-500:The ratio of 0-200 (dry weight) is thoroughly mixed.The selection of raw material type and ratio is to determine most
The key factor of finished product flavor and flavor substance content.
(4) preparation (solid state fermentation) of yeast：Step (3) mixed raw material is inoculated with when being cooled to 40-45 DEG C, and inoculation strain is
Aspergillus oryzae (Aspergillus oryzae), aspergillus niger (Aspergillus niger), monascus (Monascus
Purpureus Went.), two kinds or two or more (inoculative proportions 1 in head mold (Rhizopus) and Mucor (Mucor):
1 or 1:1:1 or 1:1:1:1 or 1:1:1:1:1), inoculum concentration is 1 × 106-1×109A/g dry materials, in temperature 23-35
DEG C, carry out solid state fermentation under relative humidity 70-95%, until yeast temperature is turned over 1-2 times bent when rising to 35 DEG C, treat big curved surface cloth
Full spore, neutral proteinase enzyme activity terminate koji-making when not being further added by.
(5) ferment：It is 1 according to yeast and weight saline ratio:Enter cylinder (pond, tank) fermentation, brine strength 5- after 1-4 mixing
25% (w/w).Fermentation process carries out at normal temperatures, by drenching oil or being slightly agitated for making fermentation that homogenization be kept to carry out.Fermentation the
5-20d is inoculated with Lu Shi yeast and thermophilic salt tetrads by drenching oil process or paddling process, and inoculum concentration is 1 × 106-1×109A/g sauce
Wine with dregs, per 2-5d, leaching is oily after inoculation or stirs once.Fermenting, leaching was oily weekly or stirs once the later stage (30-180d).
(6) leaching oil or squeezing：Additive amount arrives hair for 0-2 times of brine of dry material weight or three oily (10-20%, w/w)
After stirring evenly, oil is taken using leaching oil process or squeezing method for ferment wine with dregs.The residue of soya of hair oil was taken to add 1-2 times of brine (10-20%, w/
W) two oil are taken after continuing normal temperature fermentation 5-10d, method is same to take hair oil.It is excellent depending on two oily amino-acid nitrogens, total nitrogen content and its flavor
It is bad decide whether to add above-mentioned brine and continue fermentation take three oil.
(7) the preliminary of zymotic fluid is blent：To keep the homogeneity of physical and chemical index and flavor between product batches, and make its reason
Change and organoleptic indicator meets the national standard that makes soy sauce (GB18186-2000), by different batches or same batch different brackets
(hair oil, two oil) sweet tea soy sauce is according to hair oil：Two oil=1:1 ratio is blent.
(8) making of sweet tea soy sauce and flavor modification：The life sweet tea soy sauce that 100 kilograms of steps (7) are obtained and illiciumverum (0.1-1
Kilogram), anise seed (0.1-1 kilograms), coriander (0.1-1 kilograms), the root of Dahurain angelica (0.1-1 kilograms), kaempferia galanga (0.1-1 kilograms), in hundred
Two kinds in fragrant (0.1-1 kilograms), spiceleaf (0.1-1 kilograms) etc. or it is two or more be sufficiently mixed, 60-120 DEG C of heating 1-
60min, it is spare.10-50 kilograms of brown sugar, 20-100 kilograms of maltose, 1-10 kilograms of burnt sugar coloring and 1-20 kilograms of salt are sufficiently mixed
The spare sweet tea soy sauce of above-mentioned tanning is slowly added into above-mentioned sugared mixed liquor by 60-120 DEG C of heating 1-60min afterwards while stirring afterwards.
(9) sodium benzoate and potassium sorbate for adding above-mentioned (8) mixture weight 0.01-0.1% (w/w) carry out anti-corrosion,
Crossing colloid mill makes reaction system Grain size controlling below 0.5 μm, Temperature fall.
(10) examine, pack：Qualified sweet tea soy sauce will be examined to be packed according to different size.
Strain is aspergillus oryzae AS 3.951 (making 3.042 in Shanghai), aspergillus oryzae UE328, aspergillus oryzae selected in the step (1)
UE336, aspergillus oryzae AS 3.863, aspergillus oryzae Chongqing 3.811, aspergillus niger AS3.350, monascus AS3.782, Rhizopus oryzae, Mucor
Two or more in AS3.2778 adds in phase (liquid or semisolid) fermentation process after fermentation as koji-making strain
It is Lu Shi yeast, thermophilic salt tetrads as fermenting microbe.
The protein raw material in food processing industry by-product described in the step (2) is dregs of beans, soya-bean cake, peanut meal,
Cottonseed Meal；Starchy material in food processing industry by-product is cracks rice, wheat bran；Filler material is bagasse, rice husk, peanut shell,
Sugarcane ground-slag first is broken to 2-5mm.
Raw material used in the step (2) moistens water condition：Protein raw material：Water=1:0.2-1.0 (w/w) forms sediment
Silty raw material：Water=1:0.2-1.0 (w/w), filling material：Water=1:0.2-0.6(w/w).
Raw material conditions of cooking is as follows in the step (2)：Protein raw material, starchy material and filler material separate boiling,
Protein raw material conditions of cooking is boiling 10-40min at 100-130 DEG C, and material protein is made moderately to be denatured.Starchy material steams
It is boiling 10-40min at 100-125 DEG C to boil condition, and starch is made moderately to be gelatinized.Filler material conditions of cooking is to be steamed at 100-120 DEG C
Boil 20-40min；Achieve the purpose that sterilization and removal bad smell.
The proportioning of raw material and mixing in the step (3)：By digested above-mentioned raw materials according to protein raw material：Starchiness
Raw material：Filling material=100:100-400:The ratio of 20-100 (dry weight) is thoroughly mixed.Raw material type and ratio
Selection be to determine the key factor of final products flavor and flavor substance content.
The preparation (solid state fermentation) of yeast in the step (4)：The mixed raw material of boiling is cooled to 40-45 DEG C of inoculation,
Inoculation strain is above-mentioned aspergillus oryzae AS 3.951 (making 3.042 in Shanghai), aspergillus oryzae UE328, aspergillus oryzae UE336, aspergillus oryzae
Two kinds in AS3.863, aspergillus oryzae Chongqing 3.811, aspergillus niger AS3.350, monascus AS3.782, Rhizopus oryzae, Mucor AS3.2778
Or it is two or more as koji-making strain, inoculum concentration is 1 × 106-1×109A/g dry materials, in 25-32 DEG C of temperature, relative humidity
Solid state fermentation is carried out under 80-95%, until yeast temperature is turned over 1-2 times bent when rising to 35 DEG C, treats that big curved surface is covered with spore, neutrality
Terminate koji-making when proteinase activity is not further added by.
The step (5) is 1 according to yeast and weight saline ratio:Enter cylinder (pond, tank) fermentation, brine strength after 1-4 mixing
For 8-20% (w/w).Fermentation process carries out at normal temperatures, by drenching oil or being slightly agitated for making fermentation that homogenization be kept to carry out.Hair
Lu Shi yeast and thermophilic salt tetrads are inoculated with by drenching oil process or paddling process during ferment 10-15d, inoculum concentration is 1 × 106-1×108
A/g moromis, per 2d, leaching is oily after inoculation or stirs once.Fermenting, leaching was oily weekly or stirs once the later stage (30-180d).
The step (6) adds the brine (10-20%, w/w) of 1-2 times of dry material weight after fermentation, using squeezing
Method or leaching oil process take oil.The residue of soya of hair oil was taken to add after 2 times of brine (10-20%, w/w) continue normal temperature fermentation 7d and takes two oil,
Method is same to take hair oil.Decide whether to add above-mentioned brine after supervention depending on two oily amino-acid nitrogens, total nitrogen content and its flavor quality
Ferment takes three oil.
The preliminary of zymotic fluid is blent in the step (7)：To keep the homogeneous of physical and chemical index and flavor between product batches
Property, and its physics and chemistry and organoleptic indicator is made to meet the national standard that makes soy sauce (GB18186-2000), hair oil and two oil are according to hair oil：
Two oil=1：1 ratio is blent.
The step (8) is by 100 kilograms of raw sweet tea soy sauce and octagonal (0.1-1 kilograms), anise seed (0.1-1 kilograms), coriander
(0.1-1 kilograms), the root of Dahurain angelica (0.1-1 kilograms), kaempferia galanga (0.1-1 kilograms), thyme (0.1-1 kilograms), spiceleaf (0.1-1 kilograms)
Two kinds in or it is two or more be sufficiently mixed, 80-110 DEG C of heating 5-30min is spare.10-30 kilograms of brown sugar, 20-60 are public
Jin maltose, 1-5 kilograms of burnt sugar coloring and 10-20 kilograms of salt are sufficiently mixed rear 90-120 DEG C of heating 5-30min, afterwards will be above-mentioned standby
Sweet tea soy sauce is slowly added into above-mentioned sugared mixed liquor while stirring.
The sodium benzoate and potassium sorbate of step (9) the addition sweet tea soy sauce weight 0.05-0.1% (w/w) carry out anti-corrosion,
Crossing colloid mill makes reaction system Grain size controlling below 0.20 μm.
In the step (10) qualified sweet tea soy sauce will be examined to be packed according to different size, qualification is that index meets wine
Make the requirement of soy sauce standard GB/T 18186-2000.
It is of the invention compared with existing soy sauce technology, have the following advantages that and advantageous effect：
(1) key advantage of the invention is：The raw material that the present invention uses is China's grain processing industry by-product (beans
The dregs of rice, soya-bean cake, Cottonseed Meal, are cracked rice, bagasse, rice husk, peanut shell etc. at peanut meal), above-mentioned raw materials are in southern region of China yield
Greatly, it is readily available, is cheap, product has apparent price advantage；Southern area average temperature of the whole year height, sunlight fill simultaneously
Foot, the realization for the present invention provide raw material and geographical advantage.In addition, fermenting microbe used in the present invention is made for China's tradition
The common strain of industry is made, the use of exogenous enzyme preparations will be also greatly reduced while ensuring food safety, is further saved
Production cost.It is also an advantage of the present invention that (2) present invention dexterously using different food products processing byproduct processing characteristics,
Nutritional ingredient complementary characteristic and a kind of flavor of flavor synergistic function principle exploitation are different from the new product of traditional soy sauce, sweet tea
Soy sauce sweet tea is salty to be had both, it is salty in partially sweet tea, sauce is sticky, give off a strong fragrance, delicious flavour is unique.With sweet tea soy sauce cooking dishes, color delicate flavour
Perfume (or spice) especially prepares cold dishes, pours and mix cool of plain chicken, plain boiled pork, beef, and flavor is more prominent.Beneficial effects of the present invention also embody
The environmental pollution caused by the implementation of (3) present invention is possible by food processing by-product or discarded (rice husk and bagasse).By with
Analysis understands that the present invention also has important economic implications and social effect.
Specific embodiment
The specific embodiment of the present invention is described further with reference to example, but the implementation of the present invention and protection model
It encloses without being limited thereto.
Embodiment 1 produces sweet tea soy sauce with high saline diluting
By dregs of beans according to dregs of beans：Water=1:1.0 immersion；It cracks rice according to cracking rice：Water=1:1.0 (w/w) moisten water；Bagasse powder
2-5mm is broken to, according to bagasse：Water=1:0.6 (w/w) carries out profit water；Rice husk is according to rice husk：Water=1:0.6 profit water.Raw material moistens
Boiling is carried out after water, conditions of cooking is：Dregs of beans and separated boiling of cracking rice, dregs of beans conditions of cooking are 130 DEG C/10min, are cracked rice
Conditions of cooking is 125 DEG C/10min；Bagasse and rice husk separate boiling, and conditions of cooking is 120 DEG C/20min.Make dregs of beans and broken
Moderately denaturation, starch are moderately gelatinized rice protein；Bagasse and rice husk is made to achieve the purpose that sterilization and removal bad smell.It will steam
The above-mentioned raw materials boiled are according to dregs of beans：It cracks rice：Bagasse：Rice husk=100:400:100:The ratio of 100 (dry weights) carries out abundant
It is stirred.Mixed raw material is cooled to 40-45 DEG C of inoculation, and inoculation strain is aspergillus oryzae, aspergillus niger, monascus and Mucor,
Inoculum concentration is 1 × 109A/g dry materials, in 30-35 DEG C of temperature, the progress solid state fermentation of relative humidity 95% time, until yeast temperature
Degree turns over song 2 times when rising to 35 DEG C, terminate koji-making when big curved surface is covered with spore, neutral proteinase enzyme activity is not further added by.It is whole
A fermentation process carries out at normal temperatures, is 1 according to yeast and weight saline ratio:Enter cylinder (or pond or tank) fermentation, brine after 4 mixing
Concentration is 20% (w/w).Make fermentation that homogenization be kept to carry out by drenching oil.Leaching is oily once per 8h for earlier fermentation (1-5d).During 5d
Lu Shi yeast and thermophilic salt tetrads are inoculated with by drenching oil process, inoculum concentration is 1 × 109A/g moromis drench oil one per 5d after inoculation
It is secondary.Fermenting, the later stage (30-180d), leaching was oily once weekly.Oil is taken using leaching oil process after fermentation.The residue of soya of hair oil was taken to add 2
Times brine (10-20%, w/w) continues to take two oil after normal temperature fermentation 10d, and method is the same as taking hair oil.Depending on two oily amino-acid nitrogens, total nitrogen
Content and its flavor quality, which decide whether to add above-mentioned brine and continue fermentation, takes three oil.
To keep the homogeneity of physical and chemical index and flavor between product batches, and its physics and chemistry and organoleptic indicator is made to meet brewing
Soy sauce national standard (GB18186-2000), by hair oil and two oil according to hair oil：Two oil=1:1 ratio is tentatively blent,
Head product flavor is made to reach consistent with physical and chemical index.By 100 kilograms of sweet tea soy sauce through tentatively blending, (1 is public with the illiciumverum after crushing
Jin, 20 mesh) and anise seed (1 kilogram, 20 mesh) be sufficiently mixed, 110 DEG C are boiled 30min, spare.30 kilograms of brown sugar, 60 kilograms of maltoses,
30min is boiled after 5 kilograms of burnt sugar colorings and 20 kilograms of salt are sufficiently mixed for 120 DEG C.By above-mentioned spare sweet tea soy sauce while stirring afterwards
It is slowly added into above-mentioned sugared mixed liquor.After being thoroughly mixed add sweet tea soy sauce weight 0.1% (w/w) sodium benzoate and potassium sorbate into
Row anti-corrosion.Said mixture crosses milling treatment of colloid, makes reaction system Grain size controlling below 0.2 μm.Qualified sweet tea sauce will be examined
Oil is packed according to different size, is finished product sweet tea soy sauce.
Embodiment 2 produces sweet tea soy sauce with low-salt solid method
By peanut meal according to peanut meal：Water=1:0.2 immersion；It cracks rice according to cracking rice：Water=1:0.2 (w/w) moistens water；Sugarcane
Ground-slag is broken to 2-5mm, according to bagasse：Water=1:0.2 (w/w) carries out profit water.Boiling, boiling item are carried out after raw material profit water
Part is：Peanut meal and separated boiling of cracking rice, peanut meal and conditions of cooking of cracking rice are 100 DEG C/40min；Make peanut meal protein
Starch is moderately denatured with cracking rice；Bagasse conditions of cooking is 100 DEG C/40min；Bagasse is made to reach sterilization and removal bad smell
Purpose.By digested above-mentioned raw materials according to peanut meal：It cracks rice：Bagasse=100:100:The ratio of 20 (dry weights) is filled
Divide and be stirred.Mixed raw material is cooled to 40-45 DEG C of inoculation, and inoculation strain is aspergillus oryzae and head mold, and inoculum concentration is 1 ×
106A/g dry materials, in 23-25 DEG C of temperature, the progress solid state fermentation of relative humidity 70% time, until when yeast temperature rises to 35 DEG C
It turns over song 1 time, terminates koji-making when big curved surface is covered with spore, neutral proteinase enzyme activity is not further added by.Entire fermentation process is normal
Temperature is lower to be carried out, and is 1 according to yeast and weight saline ratio:Enter cylinder (or pond or tank) fermentation after 1 mixing, brine strength is 8% (w/
w).Being turned by appropriateness makes fermentation that homogenization be kept to carry out.Earlier fermentation (1-5d) turns once per 8h.Ferment later stage (6-
30d) turn weekly once.Oil is taken using squeezing method after fermentation.The residue of soya of hair oil was taken to add 2 times of brine (20%, w/w)
Two oil are taken after continuing normal temperature fermentation 10d, method is same to take hair oil.It determines depending on two oily amino-acid nitrogens, total nitrogen content and its flavor quality
It is fixed whether add above-mentioned brine and continue fermentation take three oil.
To keep the homogeneity of physical and chemical index and flavor between product batches, and its physics and chemistry and organoleptic indicator is made to meet brewing
Soy sauce national standard (GB18186-2000), by hair oil and two oil according to hair oil：Two oil=1:1 ratio is tentatively blent,
Head product flavor is made to reach consistent with physical and chemical index.By 100 kilograms of sweet tea soy sauce through tentatively blending and the coriander (0.1 after crushing
Kilogram, 20 mesh), the root of Dahurain angelica (0.1 kilogram, 20 mesh), kaempferia galanga (0.1 kilogram, 20 mesh), thyme (0.1 kilogram, 20 mesh), spiceleaf
(0.1 kilogram, 20 mesh) is sufficiently mixed, and 80 DEG C of stew fire boil 5min, spare.10 kilograms of brown sugar, 20 kilograms of maltoses, 1 kilogram of burnt sugar coloring
90 DEG C of stew fire boil 5min after being sufficiently mixed with 10 kilograms of salt.Above-mentioned spare sweet tea soy sauce is slowly added into while stirring afterwards
State sugared mixed liquor.The sodium benzoate and potassium sorbate that sweet tea soy sauce weight 0.05% (w/w) is added after being thoroughly mixed carry out anti-corrosion.On
It states mixture and crosses milling treatment of colloid, make reaction system Grain size controlling below 0.2 μm.Qualified sweet tea soy sauce will be examined according to difference
Specification is packed, and is finished product sweet tea soy sauce.
Embodiment 3 is with admittedly dilute method production sweet tea soy sauce
By 100 kilograms of soya-bean cakes according to soya-bean cake：Water=1:0.8 immersion；It cracks rice according to cracking rice：Water=1:0.8 (w/w) moistens water；
Rice husk is according to rice husk：Water=1:0.4 profit water.Boiling is carried out after raw material profit water, conditions of cooking is：Soya-bean cake and separated steaming of cracking rice
It boils, conditions of cooking is 110 DEG C/30min；Rice husk slag conditions of cooking is 105 DEG C/10min.Make soya-bean cake and protein of cracking rice is appropriate
Denaturation, starch are moderately gelatinized；Rice husk is made to achieve the purpose that sterilization and removal bad smell.By digested above-mentioned raw materials according to beans
Cake：It cracks rice：Rice husk=100:300:The ratio of 80 (dry weights) is thoroughly mixed.Mixed raw material is cooled to 40-45
DEG C inoculation, inoculation strain be aspergillus oryzae and monascus, inoculum concentration is 1 × 108A/g dry materials, in 25-30 DEG C of temperature, relatively
90% time progress solid state fermentation of humidity, until yeast temperature turns over song 2 times when rising to 35 DEG C, treats that big curved surface is covered with spore, neutrality
Terminate koji-making when proteinase activity is not further added by.Entire fermentation process carries out at normal temperatures, and fermentation 1-5d is fermented using less salt,
It is 1 according to yeast and weight saline ratio:Enter cylinder fermentation after 1 mixing, brine strength is 10% (w/w).Being turned by appropriateness makes hair
Ferment keeps homogenization to carry out.The saline solution that less salt turns method 2 times of yeast weight of addition after fermentation reaches moromi brine concentration
To 15% (w/w).Earlier fermentation (1-5d) turns once per 8h.Treating stranguria oil process inoculation Lu Shi yeast and thermophilic salt tetrad ball during 5d
Bacterium, inoculum concentration are 1 × 108A/g moromis, per 2d, leaching is oily once after inoculation.Fermenting, the later stage (30-90d), leaching was oily once weekly.Hair
Oil is taken using leaching oil process after ferment.The residue of soya of hair oil was taken to add after 2 times of brine (15%, w/w) continue normal temperature fermentation 10d to take
Two oil, method is same to take hair oil.Depending on two oily amino-acid nitrogens, total nitrogen content and its flavor quality decide whether to add above-mentioned brine after
Supervention ferment takes three oil.
To keep the homogeneity of physical and chemical index and flavor between product batches, and its physics and chemistry and organoleptic indicator is made to meet brewing
Soy sauce national standard (GB18186-2000), by hair oil and two oil according to hair oil：Two oil=1:1 ratio is tentatively blent,
Head product flavor is made to reach consistent with physical and chemical index.By 100 kilograms of sweet tea soy sauce through tentatively blending and the illiciumverum (0.5 after crushing
Kilogram, 20 mesh) and anise seed (0.5 kilogram, 20 mesh), coriander (0.5 kilogram, 20 mesh), be sufficiently mixed, 100 DEG C of stew fire boil
15min, it is spare.It is boiled for 110 DEG C after 20 kilograms of brown sugar, 40 kilograms of maltoses, 2.5 kilograms of burnt sugar colorings and 15 kilograms of salt are sufficiently mixed
15min.Above-mentioned spare sweet tea soy sauce is slowly added into above-mentioned sugared mixed liquor while stirring afterwards.Sweet tea soy sauce is added after being thoroughly mixed
The sodium benzoate and potassium sorbate of weight 0.07% (w/w) carry out anti-corrosion.Said mixture crosses milling treatment of colloid, makes reaction system
Grain size controlling is below 0.2 μm.Qualified sweet tea soy sauce will be examined to be packed according to different size, be finished product sweet tea soy sauce.
The present invention be using a kind of method of unique flavor soy sauce of China's food processing industry by-product exploitation, not only can be with
Part solves the problems, such as China's agricultural and sideline product or waste utilization, and can enrich Condiment Market.New product production cost
It is low, added value is high, product special flavour feature is apparent, have good market prospects.Therefore the present invention have important reality, it is economical and
Social effect.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not limited to the present invention, any to be familiar with this skill
The people of art without departing from the spirit and scope of the present invention, can make various changes and modification, therefore the protection model of the present invention
Enclosing be subject to claims institute confining spectrum.
Claims (10)
- It is 1. a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, it is characterised in that as steps described below It carries out：(1) prepared by fermenting microbe selection and koji：According to material protein and starch structure feature, microorganism producing enzyme and fermented The feature of flavor substance is produced in journey, on the basis of edible safety and many experiments are ensured, selects aspergillus oryzae (Aspergillus oryzae), aspergillus niger (Aspergillus niger), monascus (Monascus purpureus Went.), two or more in head mold (Rhizopus) and Mucor (Mucor) is as koji-making strain, in later stage fermentation mistake Addition Lu Shi yeast (Zygosaccharomyces rouxii), thermophilic salt tetrads in journey (liquid or semisolid) (Tetragenococcus halophilus) is used as fermenting microbe；(2) raw material profit water and boiling：By the protein raw material in food processing industry by-product and water proportionally 1 under room temperature: 0.2-1.5 moistens water；Starchy material in food processing industry by-product and water proportionally 1:0.2-1.5 moistens water；Filler material with Water proportionally 1:0.1-1.0 moistens water；Moisten water to above-mentioned raw materials inside and outside water content uniformly without hard-core；Protein raw material, starch are former Material and filler material distinguish boiling, and conditions of cooking is 100-140 DEG C/5-60min；Make material protein moderately denaturation, starch appropriateness Gelatinization；Filler material is made to achieve the purpose that sterilization and removal bad smell；(3) proportioning of raw material and mixing：By digested above-mentioned raw materials according to protein raw material：Starchy material：Filler material= 100:50-500:The ratio of 0-200 (dry weight) is thoroughly mixed；The selection of raw material type and ratio is to determine final production The key factor of product flavor and flavor substance content；(4) preparation (solid state fermentation) of yeast：Step (3) mixed raw material is inoculated with when being cooled to 40-45 DEG C, and inoculation strain is meter Qu Mould (Aspergillus oryzae), aspergillus niger (Aspergillus niger), monascus (Monascus purpureus Went.), two kinds in head mold (Rhizopus) and Mucor (Mucor) or two or more (inoculative proportions 1:1 or 1:1:1, Or 1:1:1:1 or 1:1:1:1:1), inoculum concentration is 1 × 106-1×109A/g dry materials, in 23-35 DEG C of temperature, relative humidity Solid state fermentation is carried out under 70-95%, until yeast temperature is turned over 1-2 times bent when rising to 35 DEG C, treats that big curved surface is covered with spore, neutrality Terminate koji-making when proteinase activity is not further added by；(5) ferment：It is 1 according to yeast and weight saline ratio:Enter cylinder (pond, tank) fermentation, brine strength 5-25% after 1-4 mixing (w/w)；Fermentation process carries out at normal temperatures, by drenching oil or being slightly agitated for making fermentation that homogenization be kept to carry out；Ferment 5- 20d is inoculated with Lu Shi yeast and thermophilic salt tetrads by drenching oil process or paddling process, and inoculum concentration is 1 × 106-1×109A/g sauce Wine with dregs, per 2-5d, leaching is oily after inoculation or stirs once；Fermenting, leaching was oily weekly or stirs once the later stage (30-180d)；(6) leaching oil or squeezing：Additive amount arrives karusen for 0-2 times of brine of dry material weight or three oily (10-20%, w/w), After stirring evenly, oil is taken using leaching oil process or squeezing method；Took hair oil residue of soya add 1-2 times of brine (10-20%, w/w) after Two oil are taken after continuous normal temperature fermentation 5-10d, method is same to take hair oil；It determines depending on two oily amino-acid nitrogens, total nitrogen content and its flavor quality It is fixed whether add above-mentioned brine and continue fermentation take three oil；(7) the preliminary of zymotic fluid is blent：For keep product batches between the homogeneity of physical and chemical index and flavor, and make its physics and chemistry and Organoleptic indicator meets the national standard that makes soy sauce (GB18186-2000), by different batches or same batch different brackets (hair oil, Two oil) sweet tea soy sauce is according to hair oil：Two oil=1:1 ratio is blent；(8) making of sweet tea soy sauce and flavor modification：The life sweet tea soy sauce that 100 kilograms of steps (7) are obtained and octagonal (0.1-1 public affairs Jin), anise seed (0.1-1 kilograms), coriander (0.1-1 kilograms), the root of Dahurain angelica (0.1-1 kilograms), kaempferia galanga (0.1-1 kilograms), thyme Two kinds in (0.1-1 kilograms), spiceleaf (0.1-1 kilograms) etc. or it is two or more be sufficiently mixed, 60-120 DEG C of heating 1- 60min, it is spare；10-50 kilograms of brown sugar, 20-100 kilograms of maltose, 1-10 kilograms of burnt sugar coloring and 1-20 kilograms of salt are sufficiently mixed The spare sweet tea soy sauce of above-mentioned tanning is slowly added into above-mentioned sugared mixed liquor by 60-120 DEG C of heating 1-60min afterwards while stirring afterwards；(9) sodium benzoate and potassium sorbate for adding above-mentioned (8) mixture weight 0.01-0.1% (w/w) carry out anti-corrosion, cross glue Body mill makes reaction system Grain size controlling below 0.5 μm, Temperature fall；(10) examine, pack：Qualified sweet tea soy sauce will be examined to be packed according to different size.
- 2. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that selected in the step (1) that strain is aspergillus oryzae AS 3.951 (making 3.042 in Shanghai), aspergillus oryzae UE328, aspergillus oryzae UE336, aspergillus oryzae AS 3.863, aspergillus oryzae Chongqing 3.811, aspergillus niger AS3.350, monascus AS3.782, Rhizopus oryzae, Mucor Two or more in AS3.2778 adds in phase (liquid or semisolid) fermentation process after fermentation as koji-making strain It is Lu Shi yeast, thermophilic salt tetrads as fermenting microbe.
- 3. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that the protein raw material protein raw material in the food processing industry by-product described in the step (2) for dregs of beans, beans Cake, peanut meal, Cottonseed Meal；Protein raw material starchy material in food processing industry by-product is cracks rice, wheat bran；Filler material is Bagasse, rice husk, peanut shell, sugarcane ground-slag first are broken to 2-5mm；Raw material used in the step (2) moistens water condition：Protein raw material：Water=1:0.2-1.0 (w/w), starchiness Raw material：Water=1:0.2-1.0 (w/w), filling material：Water=1:0.2-0.6(w/w)；Raw material conditions of cooking is as follows in the step (2)：Protein raw material, starchy material and filler material separate boiling, albumen Matter material cooking condition is boiling 10-40min at 100-130 DEG C, and material protein is made moderately to be denatured；Starchy material boiling item Part is boiling 10-40min at 100-125 DEG C, and starch is made moderately to be gelatinized；Filler material conditions of cooking is boiling 20- at 100-120 DEG C 40min；Achieve the purpose that sterilization and removal bad smell.
- 4. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that the proportioning of raw material and mixing in the step (3)：By digested above-mentioned raw materials according to protein raw material：Starchiness Raw material：Filling material=100:100-400:The ratio of 20-100 (dry weight) is thoroughly mixed；Raw material type and ratio Selection be to determine the key factor of final products flavor and flavor substance content.
- 5. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that the preparation (solid state fermentation) of yeast in the step (4)：The mixed raw material of boiling is cooled to 40-45 DEG C of inoculation, Inoculation strain is above-mentioned aspergillus oryzae AS 3.951 (making 3.042 in Shanghai), aspergillus oryzae UE328, aspergillus oryzae UE336, aspergillus oryzae AS 3.863rd, aspergillus oryzae Chongqing 3.811, aspergillus niger AS3.350, monascus AS3.782, Rhizopus oryzae, two kinds in Mucor AS3.2778 or Two or more to be used as koji-making strain, inoculum concentration is 1 × 106-1×109A/g dry materials, in 25-32 DEG C of temperature, relative humidity 80- 95% time progress solid state fermentation, until yeast temperature turned over when rising to 35 DEG C it is 1-2 time bent, treat big curved surface be covered with spore, neutrality egg White enzyme enzyme activity terminates koji-making when not being further added by.
- 6. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that the step (5) according to yeast and weight saline ratio is 1:Enter cylinder (pond, tank) fermentation, brine strength after 1-4 mixing For 8-20% (w/w)；Fermentation process carries out at normal temperatures, by drenching oil or being slightly agitated for making fermentation that homogenization be kept to carry out；Hair Lu Shi yeast and thermophilic salt tetrads are inoculated with by drenching oil process or paddling process during ferment 10-15d, inoculum concentration is 1 × 106-1×108 A/g moromis, per 2d, leaching is oily after inoculation or stirs once；Fermenting, leaching was oily weekly or stirs once the later stage (30-180d).
- 7. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that the step (6) adds the brine (10-20%, w/w) of 1-2 times of dry material weight after fermentation, using squeezing Method or leaching oil process take oil；The residue of soya of hair oil was taken to add after 2 times of brine (10-20%, w/w) continue normal temperature fermentation 7d and takes two oil, Method is same to take hair oil；Decide whether to add above-mentioned brine after supervention depending on two oily amino-acid nitrogens, total nitrogen content and its flavor quality Ferment takes three oil.
- 8. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that in the step (7) that the preliminary of zymotic fluid is blent：To keep the homogeneous of physical and chemical index and flavor between product batches Property, and its physics and chemistry and organoleptic indicator is made to meet the national standard that makes soy sauce (GB18186-2000), hair oil and two oil are according to hair oil： Two oil=1：1 ratio is blent.
- 9. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that the step (8) by 100 kilograms of raw sweet tea soy sauce and octagonal (0.1-1 kilograms), anise seed (0.1-1 kilograms), coriander (0.1-1 kilograms), the root of Dahurain angelica (0.1-1 kilograms), kaempferia galanga (0.1-1 kilograms), thyme (0.1-1 kilograms), spiceleaf (0.1-1 kilograms) Two kinds in or it is two or more be sufficiently mixed, 80-110 DEG C of heating 5-30min is spare；10-30 kilograms of brown sugar, 20-60 are public Jin maltose, 1-5 kilograms of burnt sugar coloring and 10-20 kilograms of salt are sufficiently mixed rear 90-120 DEG C of heating 5-30min, afterwards will be above-mentioned standby Sweet tea soy sauce is slowly added into above-mentioned sugared mixed liquor while stirring.
- 10. it is according to claim 1 a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material, It is characterized in that the step (9) adds the sodium benzoate of sweet tea soy sauce weight 0.05-0.1% (w/w) and potassium sorbate carries out anti-corrosion, Crossing colloid mill makes reaction system Grain size controlling below 0.20 μm；In the step (10) qualified sweet tea soy sauce will be examined to be packed according to different size, qualification is that index meets equipment for making sauce The requirement of oily standard GB/T 18186-2000.
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| CN109090567A (en) * | 2018-08-24 | 2018-12-28 | 安徽竞赛食品有限公司 | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material |
| CN109674021A (en) * | 2019-01-18 | 2019-04-26 | 武汉轻工大学 | A kind of egg liquid source soy sauce and its production method |
| CN111011823A (en) * | 2019-12-31 | 2020-04-17 | 山东玉兔食品股份有限公司 | Soy sauce steaming system process |
| CN115944064A (en) * | 2022-12-26 | 2023-04-11 | 天津科技大学 | Preparation method of peanut composite sauce and product thereof |
| CN115944064B (en) * | 2022-12-26 | 2024-10-25 | 天津科技大学 | Preparation method of peanut compound sauce and product thereof |
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