CN108902898A - A kind of novel processing step of bean dregs soy sauce - Google Patents
A kind of novel processing step of bean dregs soy sauce Download PDFInfo
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- CN108902898A CN108902898A CN201810809639.2A CN201810809639A CN108902898A CN 108902898 A CN108902898 A CN 108902898A CN 201810809639 A CN201810809639 A CN 201810809639A CN 108902898 A CN108902898 A CN 108902898A
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- China
- Prior art keywords
- soy sauce
- bean dregs
- fermentation
- preparation
- peanut
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 48
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 48
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 43
- 238000012545 processing Methods 0.000 title description 2
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 10
- 230000029087 digestion Effects 0.000 claims abstract description 8
- 239000007858 starting material Substances 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 239000000470 constituent Substances 0.000 claims abstract description 4
- 239000000126 substance Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 239000000523 sample Substances 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 241000233866 Fungi Species 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims 1
- 238000009210 therapy by ultrasound Methods 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 description 9
- 238000013459 approach Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000003462 vein Anatomy 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of preparation method of novel bean dregs soy sauce, which is characterized in that the main constituents of the soy sauce are：The preparation method of bean dregs, wheat bran, peanut, corn, the soy sauce includes the following steps：Bean dregs, wheat bran, peanut, corn are mixed and be placed in pot, the thermophilic digestion 30min at 120 DEG C；It is inoculated with aspergillus oryzae starter culture and carries out koji-making, fermentation obtained soy sauce stoste after 30 days.Discarded bean dregs are comprehensively utilized, are turned waste into wealth using bean dregs as raw material by the present invention；And it is ultrasonically treated during sauce fermentation, the release of free amino acid can be significantly improved, shortened fermentation period, improve the maturity of soy sauce.
Description
Technical field
The invention belongs to food fermentation technical fields, relate generally to a kind of preparation method of novel bean dregs soy sauce.
Background technique
Soy sauce is to utilize aspergillus oryzae, saccharomycete, lactic acid bacteria using soybean/dregs of beans, wheat/wheat bran and salt as primary raw material
The synergistic effect of equal multiple-microorganisms, generates a series of biochemical reaction, the insoluble polymer substance in raw material, resolves into
Low molecular compound generates miscellaneous flavor, raw fragrant and nutriment, and a kind of color made of brewing is reddish brown, it is only to have
The delicious flavouring of special paste flavor, flavour.But conventional fermentation mode required time is longer, generally the 3-6 month, and fermentation period shortens
Then it cannot be guaranteed that the perfect of its flavor substance is presented.
Compared with general food processing method, ultrasonic wave in terms of preparing food have extraordinary advantage, can quickly,
Efficiently and securely improve the yield of food.Some researches show that ultrasonic technique is applied during the fermentation, its machinery is utilized
The effect of mass transmitting of cell wall can be enhanced in effect of mass transmitting, cell can be promoted to grow, the substance resulted in have faster at
Ripe rate or higher amount.
The preparation of bean dregs soy sauce at present is the mutagenesis or optimization of fermentation conditions by strain mostly, and then improves the benefit of albumen
With rate.Liu Zhigang et al. replaces part dregs of beans with bean dregs, produces soy sauce with aspergillus oryzae and sturdy vein born of the same parents bacterium mixed fermentation, most preferably
Fermentation condition be：Dregs of beans：Bean dregs：Wheat bran=4:4:1,45 DEG C of fermentation temperature, salt water concentration 13.5%.Li Jinhong et al. is ground
Study carefully with Study on process of soy sauce fermented with bean curd residue, the amino acid content phase of the amino acid content and dregs of beans soy sauce of soybean residue soy sauce
Closely.
Discarded bean dregs are comprehensively utilized, are turned waste into wealth using bean dregs as raw material by the present invention；During to sauce fermentation
It is ultrasonically treated, the release of free amino acid can be significantly improved, shortened fermentation period, improve the maturity of soy sauce.
Summary of the invention
The technical problem to be solved by the present invention is to overcome above-mentioned the deficiencies in the prior art, a kind of novel bean dregs soy sauce is provided
Preparation method, reach improve bean dregs utilization rate, realize shorten fermentation period purpose.
The technical problem to be solved by the present invention is to what is be achieved through the following technical solutions：
A kind of preparation method of novel bean dregs soy sauce, which is characterized in that the main constituents and ratio of the soy sauce are：
Bean dregs：Wheat bran：Peanut：Corn=3:2:1.5:1, the preparation method of the soy sauce includes the following steps：
(1) it after new fresh bean dreg is dry in ventilation, is crushed, crosses 60 meshes, the warm water for being added 20% impregnates
40min, be added wheat bran, peanut, corn, after dried fungus with 120 DEG C at thermophilic digestion 30min；(2) it will be cooled to after bean dregs boiling
30 DEG C or so, it is then inoculated with aspergillus oryzae starter culture, quality is the 0.2% of dry substance mixture, is fermented at 33-35 DEG C
35-38h carries out koji-making；(3) 16 will be added at song after mixing0The saline solution of Be, quality are the 2.5 of dry substance mixture
Times, salt water is entered into fermentation stage after mixing, is ultrasonically treated in fermentation process, the amplitude of ultrasonic probe is 20-
30%, frequency 10-30kHz, fermentation obtained soy sauce stoste after 25-30 days；
Preferably, parameter is ultrasonically treated in the fermentation process of soy sauce：Ultrasonic amplitude is 25%, supersonic frequency 15kHz.
Discarded bean dregs are comprehensively utilized, are turned waste into wealth using bean dregs as raw material by the present invention；During to sauce fermentation
It is ultrasonically treated, the release of free amino acid can be significantly improved, shortened fermentation period, improve the maturity of soy sauce.
Beneficial effect：
1, discarded bean dregs are comprehensively utilized, are turned waste into wealth using bean dregs as raw material by a kind of preparation of novel bean dregs soy sauce；
By the way that the release of free amino acid can be significantly improved to being ultrasonically treated during sauce fermentation, shortens fermentation period, mention
The maturity of high soy sauce.
Detailed description of the invention
Attached drawing overall process route figure of the present invention
Specific embodiment
The specific embodiment of the invention is described in detail with reference to the accompanying drawing：
The technical problem to be solved by the present invention is to what is be achieved through the following technical solutions：
A kind of preparation method of novel bean dregs soy sauce, which is characterized in that the main constituents and ratio of the soy sauce are：
Bean dregs：Wheat bran：Peanut：Corn=3:2:1.5:1, the preparation method of the soy sauce includes the following steps：
(1) it after new fresh bean dreg is dry in ventilation, is crushed, crosses 60 meshes, the warm water for being added 20% impregnates
40min, be added wheat bran, peanut, corn, after dried fungus with 120 DEG C at thermophilic digestion 30min；(2) it will be cooled to after bean dregs boiling
30 DEG C or so, it is then inoculated with aspergillus oryzae starter culture, quality is the 0.2% of dry substance mixture, is fermented at 33-35 DEG C
35-38h carries out koji-making；(3) 16 will be added at song after mixing0The saline solution of Be, quality are the 2.5 of dry substance mixture
Times, salt water is entered into fermentation stage after mixing, is ultrasonically treated in fermentation process, the amplitude of ultrasonic probe is 20-
30%, frequency 10-30kHz, fermentation obtained soy sauce stoste after 25-30 days；
Preferably, parameter is ultrasonically treated in the fermentation process of soy sauce：Ultrasonic amplitude is 25%, supersonic frequency 15kHz.
Embodiment 1：
A kind of preparation method of novel bean dregs soy sauce, this approach includes the following steps：
(1) it after the new fresh bean dreg of 30g is dry in ventilation, is crushed, crosses 60 meshes, the warm water for being added 20% impregnates 40
The thermophilic digestion 30min 120 DEG C at is added after 20g wheat bran, 15g peanut, 10g corn after min；It (2) will be cooling after bean dregs boiling
To 30 DEG C or so, it is then inoculated with aspergillus oryzae starter culture, quality is the 0.2% of dry substance mixture, is fermented at 33-35 DEG C
35-38h carries out koji-making；(3) 16 will be added at song after mixing0The saline solution of Be, quality are the 2.5 of dry substance mixture
Times, salt water is entered into fermentation stage after mixing, is ultrasonically treated in fermentation process, the amplitude of ultrasonic probe is 25%,
Frequency is 15kHz, and fermentation obtained soy sauce stoste after 25-30 days.
Embodiment 2：
A kind of preparation method of novel bean dregs soy sauce, this approach includes the following steps：
(1) it after the new fresh bean dreg of 30g is dry in ventilation, is crushed, crosses 60 meshes, the warm water for being added 20% impregnates 40
The thermophilic digestion 30min 120 DEG C at is added after 20g wheat bran, 15g peanut, 10g corn after min；It (2) will be cooling after bean dregs boiling
To 30 DEG C or so, it is then inoculated with aspergillus oryzae starter culture, quality is the 0.2% of dry substance mixture, is fermented at 33-35 DEG C
35-38h carries out koji-making；(3) 16 will be added at song after mixing0The saline solution of Be, quality are the 2.5 of dry substance mixture
Times, salt water is entered into fermentation stage after mixing, is ultrasonically treated in fermentation process, the amplitude of ultrasonic probe is 20%,
Frequency is 10kHz, and fermentation obtained soy sauce stoste after 25-30 days.
Embodiment 3：
A kind of preparation method of novel bean dregs soy sauce, this approach includes the following steps：
(1) it after the new fresh bean dreg of 30g is dry in ventilation, is crushed, crosses 60 meshes, the warm water for being added 20% impregnates 40
The thermophilic digestion 30min 120 DEG C at is added after 20g wheat bran, 15g peanut, 10g corn after min；It (2) will be cooling after bean dregs boiling
To 30 DEG C or so, it is then inoculated with aspergillus oryzae starter culture, quality is the 0.2% of dry substance mixture, is fermented at 33-35 DEG C
35-38h carries out koji-making；(3) 16 will be added at song after mixing0The saline solution of Be, quality are the 2.5 of dry substance mixture
Times, salt water is entered into fermentation stage after mixing, is ultrasonically treated in fermentation process, the amplitude of ultrasonic probe is 30%,
Frequency is 30kHz, and fermentation obtained soy sauce stoste after 25-30 days.
Embodiment 4：
A kind of preparation method of novel bean dregs soy sauce, this approach includes the following steps：
(1) it after the new fresh bean dreg of 30g is dry in ventilation, is crushed, crosses 60 meshes, the warm water for being added 20% impregnates 40
The thermophilic digestion 30min 120 DEG C at is added after 20g wheat bran, 15g peanut, 10g corn after min；It (2) will be cooling after bean dregs boiling
To 30 DEG C or so, it is then inoculated with aspergillus oryzae starter culture, quality is the 0.2% of dry substance mixture, is fermented at 33-35 DEG C
35-38h carries out koji-making；(3) 16 will be added at song after mixing0The saline solution of Be, quality are the 2.5 of dry substance mixture
Times, salt water is entered into fermentation stage after mixing, fermentation obtained soy sauce stoste after 25-30 days.
Table 1：Free amino acid in soy sauce is detected, and has counted result.
Free aminoacid content in 1 soy sauce of table
From the data in the table, it is ultrasonically treated during sauce fermentation, the free amine group acid yield in tunning
Increase, but the intensity being ultrasonically treated not is to be the bigger the better, the amplitude of ultrasonic probe is 30%, frequency 30kHz, amino acid
Yield starts to reduce.Illustrate that ultrasonic processing method, for the amount of raising free amino acid, shortens fermentation during sauce fermentation
Period invention has feasibility.
Although the present invention has been disclosed in the preferred embodiment as above, it is not intended to limit the invention, any to be familiar with this
The people of technology can do various changes and modification, therefore protection of the invention without departing from the spirit and scope of the present invention
Range should subject to the definition of the claims.
Claims (2)
1. a kind of preparation method of novel bean dregs soy sauce, which is characterized in that the main constituents and ratio of the soy sauce are：Beans
Slag：Wheat bran：Peanut：Corn=3:2:1.5:1, the preparation method of the soy sauce includes the following steps：
(1) it after new fresh bean dreg is dry in ventilation, is crushed, crosses 60 meshes, the warm water for being added 20% impregnates 40min, adds
Thermophilic digestion 30min at entering after wheat bran, peanut, corn, dried fungus with 120 DEG C；(2) 30-32 DEG C will be cooled to after bean dregs boiling
Then left and right is inoculated with aspergillus oryzae starter culture, quality is the 0.2% of dry substance mixture, and ferment 35-38h at 33-35 DEG C
Carry out koji-making；(3) 16 will be added at song after mixing0The saline solution of Be, quality is 2.5 times of dry substance mixture, by salt
Water enters fermentation stage after mixing, is ultrasonically treated in fermentation process, and the amplitude of ultrasonic probe is 20-30%, frequency
For 10-30kHz, fermentation obtained soy sauce stoste after 25-30 days.
2. according to the method described in claim 1, it is characterized in that ultrasonic treatment during sauce fermentation, preferred parameter：It is super
Sound and vibration width is 25%, supersonic frequency 15kHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810809639.2A CN108902898A (en) | 2018-07-23 | 2018-07-23 | A kind of novel processing step of bean dregs soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810809639.2A CN108902898A (en) | 2018-07-23 | 2018-07-23 | A kind of novel processing step of bean dregs soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902898A true CN108902898A (en) | 2018-11-30 |
Family
ID=64414222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810809639.2A Pending CN108902898A (en) | 2018-07-23 | 2018-07-23 | A kind of novel processing step of bean dregs soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902898A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805352A (en) * | 2019-03-05 | 2019-05-28 | 黑龙江珍选食品有限公司 | A kind of flavored type fishing sauce soy sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099182A (en) * | 2012-12-25 | 2013-05-15 | 上海清美绿色食品有限公司 | Method for preparing soy sauce by using bean dreg as material |
| CN104172102A (en) * | 2014-07-30 | 2014-12-03 | 佘延英 | Making technology for soybean sauce |
-
2018
- 2018-07-23 CN CN201810809639.2A patent/CN108902898A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099182A (en) * | 2012-12-25 | 2013-05-15 | 上海清美绿色食品有限公司 | Method for preparing soy sauce by using bean dreg as material |
| CN104172102A (en) * | 2014-07-30 | 2014-12-03 | 佘延英 | Making technology for soybean sauce |
Non-Patent Citations (4)
| Title |
|---|
| 于淑娟等: "超声波催化米曲霉发酵酱油的研究", 《中国调味品》 * |
| 何国庆等: "《食品微生物学 第3版》", 30 September 2016 * |
| 张梦茹等: "豆渣发酵酱油关键技术", 《食品与发酵工业》 * |
| 泉州市文化广电新闻出版局: "《泉州非物质文化遗产资源实录 第2册》", 31 January 2017 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805352A (en) * | 2019-03-05 | 2019-05-28 | 黑龙江珍选食品有限公司 | A kind of flavored type fishing sauce soy sauce and preparation method thereof |
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