CN108185392A - A kind of preparation method of flavouring soy sauce - Google Patents

A kind of preparation method of flavouring soy sauce Download PDF

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Publication number
CN108185392A
CN108185392A CN201711462734.1A CN201711462734A CN108185392A CN 108185392 A CN108185392 A CN 108185392A CN 201711462734 A CN201711462734 A CN 201711462734A CN 108185392 A CN108185392 A CN 108185392A
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China
Prior art keywords
soy sauce
preparation
protein
flavouring
fermentation
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Pending
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CN201711462734.1A
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Chinese (zh)
Inventor
赵金梁
赵发
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Tianjin Baili Food Co Ltd
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Tianjin Baili Food Co Ltd
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Priority to CN201711462734.1A priority Critical patent/CN108185392A/en
Publication of CN108185392A publication Critical patent/CN108185392A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention is intended to provide a kind of preparation method of flavouring soy sauce, sylvite, organized enzyme, enzymolysis protein, amino acid and sugar are added in specifically during soy sauce brewing, promote the generation of Maillard reaction, promote the generation of flavor substance in microbial fermentation, it is digesting simultaneously and is introducing radio-frequency technique in fermentation process, accelerate the growth and metabolism of yeast and mould, it is catalyzed Maillard reaction, shorten the fermentation period to make soy sauce, make the soy sauce while soy sauce abundant nutrition is possessed, it can play the role of flavouring again, method is simple, easily operated.

Description

A kind of preparation method of flavouring soy sauce
Technical field
The present invention relates to technical field of food biotechnology, more particularly to a kind of preparation method of flavouring soy sauce.
Background technology
Fermentation of high-salinity dilute soy temperature is relatively low, but fermentation time is long, and generally 3~12 months, paste flavor was strong, and taste is fresh U.S., amino-acid nitrogen index is high, rich in nutrition content, containing there are many essential amino acid, sugar, vitamin and lot of trace members Element.Low salt solid sauce fermentation temperature is high, and fermentation time is short, and generally 20 days, enzyme system was few, and enzyme activity is low, and flavor and taste are single, Nutritional ingredient is few, not as good as high-salt dilute soy.Maillard reaction is applied in the fermentation process of soy sauce, the use of salt can be reduced Amount, shortens the fermentation time of high-salt dilute soy, while by additional enzymolysis protein, amino acid and sugar, can improve low-salt solid The delicate flavour and fragrance of soy sauce increase the nutrient composition content of low salt solid sauce, make up the shortcomings that the two is respective.
Radio frequency (abbreviation RF) is a kind of high-frequency ac electromagnetic wave, and frequency range is 3kHz~300MHz.Radio-frequency technique master It applies in radio frequency identification and food fresh keeping.Microorganism is improved using the variation electromagnetic wave system and heating function of radio-frequency technique Fermentation activity shortens fermentation period, is catalyzed Maillard reaction, improves reaction rate, to realizing RF application and fermentation arts Cross-cutting application, it is significant.
Invention content
The present invention is intended to provide a kind of preparation method of flavouring soy sauce, the flavouring soy sauce are during traditional soy sauce brewing Additional enzymolysis protein, amino acid and sugar, while introduce radio-frequency technique, promote microorganism decomposition enzyme system abundantization, fermentation efficiency and The generation of Maillard reaction contributes to the production and brewing of low salt solid sauce and high-salt dilute soy, the sauce fermentation period Short, paste flavor is strong, is the new varieties that preferably make soy sauce rich in a variety of amino acid, sugar, vitamin, trace element.
To achieve these goals, the present invention adds in enzymolysis protein and amino acid, carbohydrate during sauce fermentation, simultaneously Radio-frequency technique is introduced, accelerates microbial metabolism, promotes enzyme system abundantization, increases the content of flavor substance, improves fermentation rate, tool Body implementation steps are as follows:
(1) enzymolysis protein is prepared:Vegetable protein and animal protein are added in the water-bath attemperator with stirring system, Papain is added, adjusts and is hydrolyzed 1~2 hour at 6~7,60~65 DEG C of pH value, is cooled to 50~55 DEG C, adds in flavor egg White enzyme, hydrolyzes 3~12 hours, and 50~60 DEG C of heat preservations obtain enzymolysis protein;
(2) making of Cheng Qu:By raw soybean dregs and wheat bran 3:1 mixing, soaks boiling, is cooled to 40 DEG C of inoculation aspergillus oryzaes, Koji-making is carried out, song is turned over and obtains into song for 2 times;
(3) making of sauce unstrained spirits:It will be into bent (30~45%) and brine (potassium chloride 2~3%, sodium chloride 4~5%, moisture 45 ~55%) it mixes, after addition enzymolysis protein, amino acid, sugar, glutamine transaminase (1%) stir evenly, is placed in heating Fermentation 3~6 days is carried out in the radio frequency system of function, obtains sauce unstrained spirits;
(4) preparation of flavouring soy sauce:By sauce unstrained spirits heating after-ripening in step (3), 80~85 DEG C of hot-water soaks, leaching are then carried out Oil, filtering, sterilizing obtain primary soy sauce and two level soy sauce, are mixed to get flavouring soy sauce.
The vegetable protein refers to corn protein extract, peanut protein extract, wheat gluten extract, Potato protein concentrate One kind in extract, additive amount are the 2%~8% of total material.
The animal protein refers to that chicken protein extract, fish protein extract, beef protein extract, shrimp protein carry One kind in object is taken, additive amount is the 2%~8% of total material.
The radio frequency system refers to that high-frequency ac changes electromagnetic wave system, and radio frequency range is 3kHz~300MHz.
The radio frequency system refers to that high-frequency ac changes electromagnetic wave system, and rf frequency is 40~200MHz.
The amino acid refers to one or more in lysine, arginine, cysteine, glycine, glutamic acid, addition Measure 2%~5% for total material.
The sugar is one or more, the additive amount in ribose, xylose, galactolipin, mannose, arabinose and glucose 2%~5% for total material.
Fermentation temperature is 40~50 DEG C in the step (3).
After-ripening temperature in the step (4) is 55~60 DEG C, 10~15 hours.
A kind of radio frequency range is the radio-frequency technique of 3kHz~300MHz in sauce fermentation, alcoholic fermentation, acetic fermentation Application.
Beneficial effects of the present invention:
(1) sylvite is replaced into partial sodium salt, reduces the content of sodium, be suitble to diabetes, ephritis, gastritis, hypertensive patient and The crowd of familial hypertension;
(2) by extra amino acid and sugar, promote the generation of Maillard reaction;
(3) by additional enzymolysis protein, enhance the content of flavor substance and the type of nutritional ingredient;
(4) by the booster action of biological radio-frequency technique, the metabolic rate and fermentation efficiency of microorganism can be improved, is shortened Fermentation period;
(5) flavouring soy sauce prepared by the present invention compensates for the deficiency of low-salt solid and fermentation of high-salinity dilute soy, flavor Delicious, protein content is high, and rich in nutrition content, can match in excellence or beauty long period high-salt dilute soy;
(6) preparation of flavouring soy sauce of the present invention, method is simple, technological innovation, available for large-scale production and application.
Specific embodiment
It is embodiment to be further illustrated the present invention by embodiment, but protection scope of the present invention is not limited to reality below Apply the content listed by example.
Embodiment 1
(1) enzymolysis protein is prepared:Corn protein extract and chicken protein extract are added to the water with stirring system It bathes in attemperator, adds papain, adjust and hydrolyzed 1 hour at 6,60 DEG C of pH value, be cooled to 50 DEG C, add in flavor albumen Enzyme, hydrolyzes 5 hours, and 52 DEG C of heat preservations obtain enzymolysis protein;
(2) making of Cheng Qu:Raw soybean dregs 30kg with wheat bran 10kg is mixed, soaks boiling, is cooled to 40 DEG C of inoculation rice Aspergillus carries out koji-making, turns over song and obtain into song for 2 times;
(3) making of sauce unstrained spirits:It will be mixed into bent with brine (potassium chloride 2kg, sodium chloride 4kg, moisture 55kg), and add in enzymolysis After albumen, lysine 1kg, cysteine 1kg, ribose 1kg, galactolipin 1kg, glutamine transaminase 0.8kg are stirred evenly, put (40.68MHz, 50kw) carries out fermentation 3 days in the radio frequency system with heating function, obtains sauce unstrained spirits;
(4) preparation of flavouring soy sauce:Sauce unstrained spirits in step (3) is heated up 55 DEG C, keeps the temperature 10 hours, then carries out 80 DEG C of hot water Immersion, leaching oil, filtering, sterilizing obtain primary soy sauce and two level soy sauce, are mixed to get flavouring soy sauce.
Embodiment 2
(1) enzymolysis protein is prepared:Peanut protein extract and beef protein extract are added to the water with stirring system It bathes in attemperator, adds papain, adjust and hydrolyzed 1.5 hours at 6.5,63 DEG C of pH value, be cooled to 55 DEG C, add in flavor Protease, hydrolyzes 7 hours, and 60 DEG C of heat preservations obtain enzymolysis protein;
(2) making of Cheng Qu:Raw soybean dregs 33kg with wheat bran 11kg is mixed, soaks boiling, is cooled to 40 DEG C of inoculation rice Aspergillus carries out koji-making, turns over song and obtain into song for 2 times;
(3) making of sauce unstrained spirits:It will mix, add in brine (potassium chloride 2.5kg, sodium chloride 4.5kg, moisture 50kg) into bent Enzymolysis protein, glutamic acid 1.5kg, arginine 1.5kg, glucose 2kg, xylose 1kg, glutamine transaminase 0.9kg stirrings are equal After even, it is placed in the radio frequency system with heating function (100MHz, 50kw) and carries out fermentation 3~6 days, obtain sauce unstrained spirits;
(4) preparation of flavouring soy sauce:Sauce unstrained spirits in step (3) is heated up 57 DEG C, keeps the temperature 12 hours, then carries out 85 DEG C of hot water Immersion, leaching oil, filtering, sterilizing obtain primary soy sauce and two level soy sauce, are mixed to get flavouring soy sauce.
Embodiment 3
(1) enzymolysis protein is prepared:Wheat gluten extract and fish protein extract are added to the water with stirring system It bathes in attemperator, adds papain, adjust and hydrolyzed 2 hours at 7,65 DEG C of pH value, be cooled to 52 DEG C, add in flavor albumen Enzyme, hydrolyzes 8 hours, and 55 DEG C of heat preservations obtain enzymolysis protein;
(2) making of Cheng Qu:Raw soybean dregs 39kg with wheat bran 13kg is mixed, soaks boiling, is cooled to 40 DEG C of inoculation rice Aspergillus carries out koji-making, turns over song and obtain into song for 2 times;
(3) making of sauce unstrained spirits:It will be mixed into bent with brine (potassium chloride 3kg, sodium chloride 4.5kg, moisture 55kg), and add in enzyme After solution albumen, glycine 2kg, lysine 2kg, arabinose 2kg, galactolipin 2kg, glutamine transaminase 1kg are stirred evenly, It is placed in the radio frequency system with heating function (150MHz, 50kw) and carries out fermentation 5 days, obtain sauce unstrained spirits;
(4) preparation of flavouring soy sauce:Sauce unstrained spirits in step (3) is heated up 58 DEG C, keeps the temperature 15 hours, then carries out 85 DEG C of hot water Immersion, leaching oil, filtering, sterilizing obtain primary soy sauce and two level soy sauce, are mixed to get flavouring soy sauce.
Embodiment 4
(1) enzymolysis protein is prepared:Potato protein concentrate extract and shrimp protein extract are added to the water-bath with stirring system In attemperator, papain is added, adjusts and is hydrolyzed 1~2 hour at 7,65 DEG C of pH value, is cooled to 55 DEG C, adds in flavor egg White enzyme, hydrolyzes 12 hours, and 60 DEG C of heat preservations obtain enzymolysis protein;
(2) making of Cheng Qu:Raw soybean dregs 45kg with wheat bran 15kg is mixed, soaks boiling, is cooled to 40 DEG C of inoculation rice Aspergillus carries out koji-making, turns over song and obtain into song for 2 times;
(3) making of sauce unstrained spirits:It will be mixed into bent with brine (potassium chloride 3kg, sodium chloride 5kg, moisture 55kg), and add in enzymolysis After albumen, glutamic acid 3kg, lysine 2kg, glucose 3kg, mannose 2kg, glutamine transaminase 1.2kg are stirred evenly, put (200MHz, 50kw) carries out fermentation 6 days in the radio frequency system with heating function, obtains sauce unstrained spirits;
(4) preparation of flavouring soy sauce:Sauce unstrained spirits in step (3) is heated up 60 DEG C, keeps the temperature 15 hours, then carries out 85 DEG C of hot water Immersion, leaching oil, filtering, sterilizing obtain primary soy sauce and two level soy sauce, are mixed to get flavouring soy sauce.

Claims (10)

1. a kind of preparation method of flavouring soy sauce, which is characterized in that include the following steps:
(1) enzymolysis protein is prepared:Vegetable protein and animal protein are added in the water-bath attemperator with stirring system, added Papain is adjusted and is hydrolyzed 1~2 hour at 6~7,60~65 DEG C of pH value, is cooled to 50~55 DEG C, adds in flavor protease, Hydrolysis 3~12 hours, 50~60 DEG C of heat preservations, obtains enzymolysis protein;
(2) making of Cheng Qu:By raw soybean dregs and wheat bran 3:1 mixing, soaks boiling, is cooled to 40 DEG C of inoculation aspergillus oryzaes, carries out Koji-making, turns over song and obtains into song for 2 times;
(3) making of sauce unstrained spirits:Will into bent (30~45%) and brine (potassium chloride 2~3%, sodium chloride 4~5%, moisture 45~ 55%) it mixes, after addition enzymolysis protein, amino acid, sugar, glutamine transaminase (1%) stir evenly, is placed in heating work( Fermentation is carried out in the radio frequency system of energy 3~6 days, obtains sauce unstrained spirits;
(4) preparation of flavouring soy sauce:By in step (3) sauce unstrained spirits heat up after-ripening, then carry out 80~85 DEG C of hot-water soaks, leaching oil, Filtering, sterilizing obtain primary soy sauce and two level soy sauce, are mixed to get flavouring soy sauce.
2. the preparation method of a kind of flavouring soy sauce according to claim 1, which is characterized in that the vegetable protein refers to jade One kind in rice gluten extract, peanut protein extract, wheat gluten extract, Potato protein concentrate extract, additive amount are total The 2%~8% of material.
3. the preparation method of a kind of flavouring soy sauce according to claim 1, which is characterized in that the animal protein refers to chicken One kind in meat albumen extract, fish protein extract, beef protein extract, shrimp protein extract, additive amount are total object The 2%~8% of material.
4. the preparation method of a kind of flavouring soy sauce according to claim 1, which is characterized in that the radio frequency system refers to height Frequency exchange variation electromagnetic wave system, radio frequency range is 3kHz~300MHz.
5. the preparation method of a kind of flavouring soy sauce according to claim 1, which is characterized in that the radio frequency system refers to height Frequency exchange variation electromagnetic wave system, radio frequency range is 40~200MHz.
A kind of 6. preparation method of flavouring soy sauce according to claim 1, which is characterized in that amino described in step (3) Acid refer to it is one or more in lysine, arginine, cysteine, glycine, glutamic acid, additive amount be total material 2% ~5%.
7. the preparation method of a kind of flavouring soy sauce according to claim 1, which is characterized in that sugar is described in step (3) It is one or more in ribose, xylose, galactolipin, mannose, arabinose and glucose, additive amount for total material 2%~ 5%.
8. the preparation method of a kind of flavouring soy sauce according to claim 1, which is characterized in that step is fermented described in (3) Temperature is 40~50 DEG C.
A kind of 9. preparation method of flavouring soy sauce according to claim 1, which is characterized in that the after-ripening described in step (4) Temperature is 55~60 DEG C, 10~15 hours.
10. a kind of radio frequency range is the radio-frequency technique of 3kHz~300MHz in sauce fermentation, alcoholic fermentation, acetic fermentation Using.
CN201711462734.1A 2017-12-28 2017-12-28 A kind of preparation method of flavouring soy sauce Pending CN108185392A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111406925A (en) * 2020-04-30 2020-07-14 千禾味业食品股份有限公司 Flavoring base material of soy sauce powder, preparation method and flavoring method
CN112674318A (en) * 2021-01-29 2021-04-20 仇俊鹏 Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat
CN113331391A (en) * 2021-07-08 2021-09-03 中国农业科学院农产品加工研究所 Method for reducing content of allergenic protein in soy sauce
CN115669914A (en) * 2022-10-14 2023-02-03 华南理工大学 Method for improving delicate flavor of soy sauce

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111406925A (en) * 2020-04-30 2020-07-14 千禾味业食品股份有限公司 Flavoring base material of soy sauce powder, preparation method and flavoring method
CN112674318A (en) * 2021-01-29 2021-04-20 仇俊鹏 Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat
CN113331391A (en) * 2021-07-08 2021-09-03 中国农业科学院农产品加工研究所 Method for reducing content of allergenic protein in soy sauce
CN113331391B (en) * 2021-07-08 2022-06-24 中国农业科学院农产品加工研究所 Method for reducing content of allergenic protein in soy sauce
CN115669914A (en) * 2022-10-14 2023-02-03 华南理工大学 Method for improving delicate flavor of soy sauce

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Application publication date: 20180622