CN108185392A - A kind of preparation method of flavouring soy sauce - Google Patents
A kind of preparation method of flavouring soy sauce Download PDFInfo
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- 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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- Prior art keywords
- soy sauce
- preparation
- protein
- flavouring
- fermentation
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 36
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 8
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 8
- 235000018102 proteins Nutrition 0.000 claims description 35
- 235000015067 sauces Nutrition 0.000 claims description 25
- 235000015096 spirit Nutrition 0.000 claims description 18
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 235000001014 amino acid Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
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- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 6
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
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- 238000001914 filtration Methods 0.000 claims description 6
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 6
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- 238000004321 preservation Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 5
- 239000004472 Lysine Substances 0.000 claims description 5
- 241000209094 Oryza Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 4
- 235000021120 animal protein Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000013922 glutamic acid Nutrition 0.000 claims description 4
- 239000004220 glutamic acid Substances 0.000 claims description 4
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- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 239000004475 Arginine Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 3
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 108010028690 Fish Proteins Proteins 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000004471 Glycine Substances 0.000 claims description 3
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 3
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 3
- 235000018417 cysteine Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 229940069820 wheat gluten extract Drugs 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- -1 galactolipin Chemical compound 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000019419 proteases Nutrition 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000021312 gluten Nutrition 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 claims 1
- 238000006460 hydrolysis reaction Methods 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 abstract description 10
- 102000004190 Enzymes Human genes 0.000 abstract description 10
- 238000006243 chemical reaction Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 150000002337 glycosamines Chemical class 0.000 abstract description 4
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- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
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- 229940088598 enzyme Drugs 0.000 description 9
- 239000007787 solid Substances 0.000 description 5
- 241000228212 Aspergillus Species 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 244000005700 microbiome Species 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000007882 Gastritis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
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
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.
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