CN108968013A - A kind of preparation method of no-salt soy sauce - Google Patents
A kind of preparation method of no-salt soy sauce Download PDFInfo
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- CN108968013A CN108968013A CN201810649578.8A CN201810649578A CN108968013A CN 108968013 A CN108968013 A CN 108968013A CN 201810649578 A CN201810649578 A CN 201810649578A CN 108968013 A CN108968013 A CN 108968013A
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- salt
- soy sauce
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- pectin
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- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
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- 239000002245 particle Substances 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000001914 filtration Methods 0.000 claims abstract description 19
- 239000004372 Polyvinyl alcohol Substances 0.000 claims abstract description 11
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 11
- 238000011033 desalting Methods 0.000 claims abstract description 9
- 239000001814 pectin Substances 0.000 claims description 59
- 235000010987 pectin Nutrition 0.000 claims description 59
- 229920001277 pectin Polymers 0.000 claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
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- 241000209140 Triticum Species 0.000 claims description 35
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- 238000000034 method Methods 0.000 claims description 33
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 10
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- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/421—Halophilus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention provides a kind of preparation method of no-salt soy sauce, and in particular to production of condiments technical field.The present invention carries out desalination using physical separation method, prepare no-salt soy sauce, i.e. first salt is added polyvinyl alcohol and is prepared into salt gel particle, then salt gel particle is fermented at bent mix, fermentation liquid is obtained, fermentation liquid is then subjected to desalting and filtering through sephadex particle and is separated off salt.The present invention is after salt constituents provide antibacterial effectiveness for fermentation process, it is thoroughly removed, obtain no-salt soy sauce, various people are effectively solved to the different demands of edible soy sauce, and the no-salt soy sauce made possesses color, body and the product special flavour same with the soy sauce of high saline diluting preparation, have that salt-free, long shelf-life, lovely luster, glossy, clarity is high, paste flavor and ester flavor is strong, delicious, mellow advantage.Preparation method of the invention is easy to operate, generates without harmful microorganism, is with short production cycle.
Description
[technical field]
The present invention relates to production of condiments technical fields, and in particular to a kind of no-salt soy sauce and preparation method thereof.
[background technique]
Soy sauce originates from China, so far at least existing more than 2000 years history, the manufacturing technology of soy sauce in the period Tang Dynasty, by
The incoming Japan of Jianzhen Buddhist monk, after be expanded to Southeast Asia and all over the world.Soy sauce occupy very as a kind of flavouring in oriental countries
High status is also increasingly appearing in the cooking in west, and brewing sauce industry is ancient and emerging technical industry.
Currently, the soy sauce of high saline diluting preparation is liked with its distinctive color, body and product special flavour by consumer, it is with big
Beans (grouts), wheat and (or) wheat bran etc. are raw material, are seasoned through the liquid made of microbial fermentation with special color
Product.
Primary raw material of the salt as manufacture soy sauce, plays bacteriostasis during the fermentation, soy sauce band is made in finished product
There is saline taste mouthfeel, but salt content is generally higher in soy sauce, substantially 17% or more.Salt is as most common seasoning in culinary art
Material is adjusted the mouthfeel of food, beautifies the appearance of food, is added into varieties of food items, continuously eats for a long time for the mankind, therefore pole
Be easy to cause excess intake, thus, low-salt soy sauce comes into being, to reconcile people taste bud enjoy and high salt diet between
Contradiction, but due to the eating habit for depending on addition salt seasoning unduly or unavoidable there is the excessive intake of salt.Medicine
Studies have shown that salt excess intake is the inducement for leading to hypertension, heart disease, kidney trouble.By national nutrition survey, from south
It gram is differed from 12 grams to 15 to the daily per capita salt consumption in the north, far beyond 6 grams as defined in the World Health Organization.
Currently, the soy sauce of production firm's manufacture is mostly common soy sauce and low-salt soy sauce, and no-salt soy sauce is few, in the market
Also without sale sign, in only seeing that publicity loses the awkward situation sold.It is most even if indicating in publicity is no-salt soy sauce
It is also with potassium chloride salt instead of sodium chloride, long-term low protein diet, chronic kidney disease, end-stage renal failure higher containing potassium
It should be used with caution with the patient of oliguria stage, and need to tightly monitor blood potassium, to prevent the generation of potassemia, threat to life safety.Although its
In be also no lack of only a few and really belong to salt-free soy sauce, but ferment in its preparation process due to not adding salt, if preparation
Time too long harmful miscellaneous bacteria easy to breed, therefore fermentation time is shorter, causes beneficial microbe that will thoroughly cannot prepare in raw material
Protein, polysaccharide, the paste flavor substance and the flavor components such as amino acid that adipose conversion is soy sauce, cause soy sauce fragrance not dense, mouth
Feel boring, owe delicate flavour, if China Patent Publication No. is CN101088398A, disclosed in the patent document of entitled no-salt soy sauce
The preparation method of no-salt soy sauce is as added without the method that salt ferments.Zhao Dean is total in China's brewing supplementary issue in 2002
It is also used in one text of soy sauce salt-free fermentation method of 123rd phase and is added without salt and the side that distiller's wort and alcohol ferment is added
Method, but in order to compensate for not complete enough the defect of method fermentation, author increases the dilute wine with dregs after-ripening technique step of saline solution system after fermentation
Suddenly, so that the soy sauce is obtained enough flavor, aroma-producing substance, still can not help but to use arrived salt.
To meet the needs of various people's edible soy sauce, especially meet all kinds of patients for needing less salt on diet, it is rich
Their diet element of richness, need to develop a kind of no-salt soy sauce.
[summary of the invention]
Goal of the invention of the invention is: for no-salt soy sauce is lacked at present, various people's eating requirements are unable to satisfy, it is special
It is not all kinds of the problem of needing less salt patient demand on diet, a kind of no-salt soy sauce, salt-free sauce prepared by the present invention is provided
Oil possesses color, body and the product special flavour same with the soy sauce of high saline diluting preparation, has salt-free, long shelf-life, color
Pool is bright-coloured, glossy, clarity is high, and paste flavor and ester flavor is strong, delicious, mellow advantage.Preparation method operation letter of the present invention
List generates without harmful microorganism, is with short production cycle.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of preparation method of no-salt soy sauce, comprising the following steps:
A. boiling soybean: by weight, taking full grains are uniform, fresh nothing is rotted 7~10 parts of soybean, add water 50~
70 parts are impregnated, and setting soaking temperature is 26~34 DEG C, soaking time is 32~40 minutes, then filter the soybean impregnated
Fall extra moisture, is placed in steamer at 150~160 DEG C after boiling 3~9 minutes, it is cooling, soybean slag is obtained, it is spare；
B. roast wheat: the wheat for taking full grains, removing impurity is placed in wheat-frying machine and is roasted, and setting roasts temperature
Degree is 130~140 DEG C, roast times are 45~55 minutes, and then the wheat after roasting is placed in pulverizer and is crushed, is obtained
It is spare to wheat flour；
C. it is inoculated with koji-making: by weight, taking 10~20 parts of soybean slag, 4~8 parts of wheat flour, be uniformly mixed, be then added
0.15~0.20 part of aspergillus oryzae, 0.02~0.06 part of aspergillus niger are uniformly mixed, then the material of mixing are placed in Quchi and is carried out
Koji-making, control is material bed with a thickness of 20~25cm, and setting starter-making temperature is 44~48 DEG C, koji-making humidity is 70%~80%, training
It supports 30~35 hours, obtains into song；
D. it prepares salt gel particle: by weight, fetching water 34~42 parts, 32~44 parts of salt are added, then 74
It is ultrasonic at~86 DEG C, while 4~8 parts and 0.08~0.2 part of carboxymethyl cellulose of polyvinyl alcohol are added, sonication treatment time is set
Be 20~32 minutes, then carry out 3~5 Frozen-thawed cycleds, obtain salt gel, then by salt gel be placed in -12~-10 DEG C it is cold
Freeze 1.5~2.5 hours, is then placed in pulverizer and crushes 11-15 seconds, be then sieved to get salt gel particle；；
E. wine with dregs fermentation processed: by weight, 1~3 part of feeding salt gel particle adds 14~30 parts of water, is then allowed to stand swelling
42~50 hours, volume was to be swollen 2.2~4.2 times of front volume after being swollen salt gel particle, be subsequently added into song 11~
It 17 parts, stirs evenly, is subsequently added into 20~28 parts of immobilization pectin gel particle, be uniformly mixed, ferment 25 at 25~35 DEG C
~35 hours, fermenting mixture is obtained, then fermenting mixture is taken to be filtered, obtain fermentation liquid；
F. desalting and filtering: by weight, taking 3~7 parts of sephadex particle, is subsequently added into 4~8 parts of fermentation liquid, molten
Swollen 1~3 hour, making volume after sephadex granules swell was 1.2~2 times for being swollen front volume, is then filtered, and collected filtrate
I；It is added water rinse 1~3 time into sephadex particle again, each rinse water is 0.6~1.8 part, collects filtrate II, is closed
And filtrate I and filtrate II obtain desalinization liquor, are collected simultaneously filter residue；
G. it sterilizes, obtains no-salt soy sauce finished product: desalinization liquor being taken to be deployed, and sterilize 1~4 second at 160~166 DEG C, obtain
To sterilized solution, then in 3~5 minutes, sterilized solution temperature is down to 32~36 DEG C, is then separately added into account in sterilized solution and go out
The nisin of bacterium solution total weight 0.002%~0.006%, 0.004%~0.008% lysozyme, 0.005%~
0.009% epsilon-polylysine and 0.007%~0.011% phytic acid, obtain no-salt soy sauce finished product.
Optimization, the step c need to be aerated operation when cultivating, and the ventilation operation method is as follows: every 1~3
Hour carries out primary ventilation and turns over song with primary, and setting ventilation time is 5~10 minutes, ventilation temperature is 22~26 DEG C.
It advanced optimizes, the method for Frozen-thawed cycled described in step d are as follows: it is 12~16 hours cooling at -10~-2 DEG C,
Then it thaws 50~70 minutes at 32~42 DEG C.
Further optimize, immobilization pectin gel particle described in step e includes the component of following weight part ratio: low
1.5~3 parts of rouge pectin, 25~38 parts of water, 0.05~0.10 part of Lu Shi Zygosaccharomyces, 0.02~0.06 part of soybean Zygosaccharomyces,
Angstrom 0.02~0.05 part of Qi Shi torulopsis, 0.09~0.15 part of pediococcus halophilus, 0.04~0.06 part of soy sauce tetrads and
MgCl23~7 parts of solution；
The immobilization pectin gel particle the preparation method comprises the following steps: by weight, taking low-fat pectin, while stirring slowly
It is added to the water, Lu Shi Zygosaccharomyces, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus and soy sauce four is then added
Join coccus, stir evenly, obtain pectin mixed liquor, pectin mixed liquor is then taken to instill MgCl2It in solution, stirs evenly, stands 15
~25 minutes to get；The MgCl2The mass percent concentration of solution is 3%~5%；
The diameter of the immobilization pectin particle are as follows: 1.5~3.5mm.
Further optimize again, the specification of sephadex particle described in step f is G25 and/or G50.
Further optimize again, it is 35~45 nanometers that the filter sizes used are filtered described in step f.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1. the present invention is using first salt gel particle is prepared by salt addition polyvinyl alcohol, then by salt gel particle
It ferments with being mixed at song, obtains fermentation liquid, fermentation liquid is then carried out to the physics of desalting and filtering through sephadex particle
Separation method, prepares no-salt soy sauce, really realizes that the sodium chloride zero of non-proxy form adds.The present invention uses fixation simultaneously
Change cell effect technology, obtains the soy sauce that amino acid nitrogen content is up to 1.07g/100mL or more.Soy sauce prepared by the present invention is gathered around
Have same color, body and the product special flavour of soy sauce with high saline diluting preparation, have it is salt-free, bright in colour, glossy,
Clarity is high, paste flavor and ester flavor is strong, delicious, mellow advantage and the shelf-life up to 12 months.Meanwhile prepared by the present invention
Method is easy to operate, generates without harmful microorganism, is with short production cycle.
2. the present invention, as salt gel carrier, salt is wrapped in gel particle using polyvinyl alcohol, convenient for subsequent
Technique removes it.Polyvinyl alcohol is a kind of hydroxyl polymer, is medically used for artificial articular cartilage material and artificial marrow
The advantages of core has good water solubility, easily mixes with biotic environment, is not easy to cause animal intracorporal adverse reaction, has wide
Application prospect is a kind of safe and effective macromolecule organic.Wherein, salt additional amount is excessive, forms supersaturated solution,
Prevent part salt from being dissolved in water, therefore joined carboxymethyl cellulose as suspending agent, keeps insoluble salt particle evenly dispersed
Yu Shuizhong, and being dispersed in salt gel particle promotes ferment effect, makes to obtain soy sauce content ratio and is added without carboxymethyl
Cellulose is higher by more than 2 times；So that the freezing point of gel is increased to -2 DEG C by -20 DEG C after salt is added, therefore is placed at -10~-2 DEG C i.e.
Solidifiable effectively reduces requirement and energy consumption of the production process to refrigeration equipment performance, saves production cost.
3. the present invention by salt gel solution circulating freezing resistance at gel after, using cryogenic freezing solidification, gel can be made
It is frozen into the form of easy friability, particle can be ground into rapidly in 10-16 seconds, therefore so of short duration grinding time will not produce
Raw high fever, so the cross-linked network of gel will not be influenced because of high temperature；Meanwhile salt gel particle is carried out at sieving
Reason, the salt gel particle made is uniform in size, is uniformly distributed conducive to salt ingredient in Cheng Quzhong, improves fermentation efficiency.
4. the present invention was carried out using sephadex as desalted material, while with the filter membrane that aperture is 35~45 nanometers
Filter, achievees the purpose that desalination.Sephadex is a kind of cross-linking agent with space eyed structure, has stability high, safe
Nontoxic feature, the size of molecular cut off depend on the size in its eyed structure aperture, and specification is that the Portugal of G25 and G50 is poly-
The molecular weight distribution of sugared gel retention is between 0~30000Da, i.e. substance of the molecular weight greater than 30000Da not can enter net
In ocular structure, and substance of the molecular weight less than 30000Da can then enter in eyed structure.Point of the molecular weight in 0~30000Da
Son covers almost all of small molecule, polypeptide and low-molecular-weight soluble albumen, is nutritional ingredient and flavor in soy sauce
Matter, and the partial size of salt gel particle is far longer than sephadex mesh, therefore molecular weight can be greater than 30000Da not
Solubility impurity, salt gel particle, pectin gel particle, at being tentatively isolated, also make soy sauce ingredient obtain richness with soy sauce valid shaping
Collection, then be filtered using the filter membrane in 35~45 nanometers of aperture, keep insoluble impurities of the molecular weight greater than 30000Da and salt solidifying
Glue particle cannot pass through, and stay in filter residue；And molecular weight is respectively less than 50 nanometers less than the general partial size of substance of 30000Da, it can be with
Water-soluble agent molecule into mesh passes through filter membrane as desalinization liquor together, meanwhile, strict control filter sizes size is conducive to sauce
The filtration of oily effective component.
5. overcoming calcium alginate gel mechanical strength as fixation support using low-fat pectin gel in the present invention
Low, not salt tolerant defect, using it is upper it is safe and non-toxic, stability is high, recycling rate is high, has bacteria resistance function, engage Lu Shi
Yeast, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus part, soy sauce tetrads are fixed in gel particles and protect
Very high activity is held, makes fermentation time reduction to 25~35 hours, the soy sauce ester aromatic flavour of generation, soluble salt-free solid
Object reaches 20g/100mL or more.
6. in the present invention select Lu Shi Zygosaccharomyces, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus part,
Soy sauce tetrads generates ethyl alcohol and lactic acid for fermenting, can be with alcohol caused by raw material and aspergillus, acid, aldehyde, ester, phenol, contracting
The reaction of the lot of trace ingredient such as aldehyde and furanone, constitutes the fragrance of soy sauce complexity.Experimental study personnel, grope through many experiments,
Filter out above 5 primary yeast and beneficial bacterium, and investigate different fermentation conditions to the growth of 5 primary yeasts and beneficial bacterium, to aspergillus
Active influence finally obtains the fermentation temperature range that grow it can well, makes nothing in sauce fermentation preparation process
It frequently need to change fermentation condition according to different yeast, beneficial bacterium, enzyme viability, enormously simplify zymotechnique.
7. the present invention uses antipathogenic composition for nisin, lysozyme, epsilon-polylysine and phytic acid, belong to all natural
Biological preservative, be organism secretion or the existing substance with bacteriostasis in vivo, some inherently food
Component, thus it is harmless to the human body.Wherein, the Formation of glycine in lysozyme and phytic acid cooperation, epsilon-polylysine and soy sauce ingredient
Cooperation can play synergistic effect, improve fungistatic effect, therefore in the case where few dosage, neither destroy the mouth of soy sauce
Sense and quality, and the sanitary standard of country can be reached, and make long shelf-life up to 12 months；Nisin is by a variety of amino
The polypeptide compounds of acid composition, can be used as nutriment and are absorbed by the body, to color, mouthfeel of food etc. without bad shadow
It rings.
[specific embodiment]
Below with reference to embodiment, the invention will be further described.
Embodiment 1
A kind of preparation method of no-salt soy sauce, comprising the following steps:
A. boiling soybean: by weight, full grains are uniform, fresh nothing is rotted 7 parts of soybean is taken, 50 parts of water progress are added
It impregnates, setting soaking temperature is 26 DEG C, soaking time is 32 minutes, and then the soybean impregnated is filtered to extra moisture, set
It is cooling in steamer at 150 DEG C after boiling 4 minutes, soybean slag is obtained, it is spare；
B. roast wheat: the wheat for taking full grains, removing impurity is placed in wheat-frying machine and is roasted, and setting roasts temperature
Degree is 130 DEG C, roast times are 45 minutes, and then the wheat after roasting is placed in pulverizer and is crushed, wheat flour is obtained,
It is spare；
C. it is inoculated with koji-making: by weight, taking 10 parts of soybean slag, 4 parts of wheat flour, be uniformly mixed, aspergillus oryzae is then added
0.15 part, 0.02 part of aspergillus niger are uniformly mixed, then the material of mixing are placed in Quchi and carries out koji-making, control material thickness
Degree is 20cm, and setting starter-making temperature is 44 DEG C, koji-making humidity is 70%, cultivates 30 hours, obtains into song；
Wherein, operation need to be aerated when culture, the ventilation operation method is as follows: once being led to every 1 hour
Wind turns over song with primary, and setting ventilation time is 5 minutes, ventilation temperature is 22 DEG C.
D. it prepares salt gel particle: by weight, fetching water 34 parts, be added 32 parts of salt, it is then ultrasonic at 74 DEG C,
4 parts and 0.08 part of carboxymethyl cellulose of polyvinyl alcohol are added simultaneously, setting sonication treatment time is 20 minutes, is then carried out 3 times
Frozen-thawed cycled obtains salt gel, then salt gel is placed in -12 DEG C and is freezed 1.5 hours, is then placed in pulverizer and crushes 11
Second, it is then sieved to get salt gel particle；
Wherein, the method for Frozen-thawed cycled are as follows: it is 12 hours cooling at -2 DEG C, then thaw 50 minutes at 32 DEG C.
E. wine with dregs fermentation processed: by weight, 1 part of feeding salt gel particle adds 14 parts of water, is then allowed to stand swelling 42 hours,
Volume is to be swollen 2.2 times of front volume after being swollen salt gel particle, is subsequently added into 11 parts bent, is stirred evenly, then plus
Enter 20 parts of immobilization pectin gel particle, be uniformly mixed, ferment 25 hours at 25 DEG C, obtain fermenting mixture, then takes fermentation mixed
It closes object to be filtered, obtains fermentation liquid；
Wherein, immobilization pectin gel particle includes the component of following weight part ratio: 1.5 parts of low-fat pectin, 25 parts of water, Shandong
0.05 part of family name's Zygosaccharomyces, 0.02 0.02 part of part, angstrom Qi Shi torulopsis of soybean Zygosaccharomyces, 0.09 part of pediococcus halophilus, sauce
0.04 part of oily tetrads and MgCl23 parts of solution；
The immobilization pectin gel particle the preparation method comprises the following steps: by weight, taking low-fat pectin, while stirring slowly
It is added to the water, Lu Shi Zygosaccharomyces, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus and soy sauce four is then added
Join coccus, stir evenly, obtain pectin mixed liquor, pectin mixed liquor is then taken to instill MgCl2It in solution, stirs evenly, stands 15
Minute to get；The MgCl2The mass percent concentration of solution is 3%；
The diameter of the immobilization pectin particle are as follows: 1.5mm.
F. desalting and filtering: by weight, taking 3 parts of sephadex particle, is subsequently added into 4 parts of fermentation liquid, swelling 1 is small
When, making volume after sephadex granules swell is 1.2 times for being swollen front volume, is then filtered, and filtrate I is collected；It is poly- toward Portugal again
It is added water rinse 1 time in sugared gel particle, each rinse water is 0.6 part, collects filtrate II, merging filtrate I and filtrate II obtain
Desalinization liquor is collected simultaneously filter residue；
Wherein, the specification of sephadex particle is G25.
Filtering the filter sizes used is 35 nanometers.
G. it sterilizes, obtains no-salt soy sauce finished product: desalinization liquor being taken to be deployed, and sterilize 4 seconds at 160 DEG C, obtain sterilized solution,
Then in 3 minutes, sterilized solution temperature is down to 32 DEG C, it is then separately added into sterilized solution and accounts for sterilized solution total weight
0.002% nisin, 0.004% lysozyme, 0.005% epsilon-polylysine and 0.007% phytic acid, obtain
No-salt soy sauce finished product.
Embodiment 2
A kind of preparation method of no-salt soy sauce, comprising the following steps:
A. boiling soybean: by weight, taking full grains are uniform, fresh nothing is rotted 10 parts of soybean, add 70 parts of water into
Row impregnates, and setting soaking temperature is 34 DEG C, soaking time is 40 minutes, then the soybean impregnated is filtered to extra moisture,
It is placed in steamer at 160 DEG C after boiling 8 minutes, it is cooling, soybean slag is obtained, it is spare；
B. roast wheat: the wheat for taking full grains, removing impurity is placed in wheat-frying machine and is roasted, and setting roasts temperature
Degree is 140 DEG C, roast times are 55 minutes, and then the wheat after roasting is placed in pulverizer and is crushed, wheat flour is obtained,
It is spare；
C. it is inoculated with koji-making: by weight, taking 20 parts of soybean slag, 8 parts of wheat flour, be uniformly mixed, aspergillus oryzae is then added
0.20 part, 0.06 part of aspergillus niger are uniformly mixed, then the material of mixing are placed in Quchi and carries out koji-making, control material thickness
Degree is 25cm, and setting starter-making temperature is 48 DEG C, koji-making humidity is 80%, cultivates 35 hours, obtains into song；
Wherein, operation need to be aerated when culture, the ventilation operation method is as follows: once being led to every 3 hours
Wind turns over song with primary, and setting ventilation time is 10 minutes, ventilation temperature is 26 DEG C.
D. it prepares salt gel particle: by weight, fetching water 42 parts, be added 44 parts of salt, it is then ultrasonic at 86 DEG C,
8 parts and 0.2 part of carboxymethyl cellulose of polyvinyl alcohol are added simultaneously, setting sonication treatment time is 32 minutes, then carries out 5 jellies
Melt circulation, obtains salt gel, then salt gel is placed in -10 DEG C and is freezed 2.5 hours, be then placed in pulverizer and crush 15
Second, it is then sieved to get salt gel particle；
Wherein, the method for Frozen-thawed cycled are as follows: it is 16 hours cooling at -10 DEG C, then thaw 70 minutes at 42 DEG C.
E. wine with dregs fermentation processed: by weight, 3 parts of feeding salt gel particle adds 30 parts of water, is then allowed to stand swelling 50 hours,
Volume is to be swollen 4.2 times of front volume after being swollen salt gel particle, is subsequently added into 17 parts bent, is stirred evenly, then plus
Enter 28 parts of immobilization pectin gel particle, be uniformly mixed, ferment 35 hours at 35 DEG C, obtain fermenting mixture, then takes fermentation mixed
It closes object to be filtered, obtains fermentation liquid；
Wherein, immobilization pectin gel particle includes the component of following weight part ratio: 3 parts of low-fat pectin, 38 parts of water, Lu Shi
0.10 part of Zygosaccharomyces, 0.06 0.05 part of part, angstrom Qi Shi torulopsis of soybean Zygosaccharomyces, 0.15 part of pediococcus halophilus, soy sauce
0.06 part of tetrads and MgCl27 parts of solution；
The immobilization pectin gel particle the preparation method comprises the following steps: by weight, taking low-fat pectin, while stirring slowly
It is added to the water, Lu Shi Zygosaccharomyces, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus and soy sauce four is then added
Join coccus, stir evenly, obtain pectin mixed liquor, pectin mixed liquor is then taken to instill MgCl2It in solution, stirs evenly, stands 25
Minute to get；The MgCl2The mass percent concentration of solution is 5%；
The diameter of the immobilization pectin particle are as follows: 3.5mm.
F. desalting and filtering: by weight, taking 7 parts of sephadex particle, is subsequently added into 8 parts of fermentation liquid, swelling 3 is small
When, making volume after sephadex granules swell is 2 times for being swollen front volume, is then filtered, and filtrate I is collected；Again toward glucan
It is added water rinse 3 times in gel particle, each rinse water is 1.8 parts, collects filtrate II, merging filtrate I and filtrate II must take off
Saline solution is collected simultaneously filter residue；
Wherein, the specification of sephadex particle is G50.
Filtering the filter sizes used is 45 nanometers.
G. it sterilizes, obtains no-salt soy sauce finished product: desalinization liquor being taken to be deployed, and sterilize 1 second at 166 DEG C, obtain sterilized solution,
Then in 5 minutes, sterilized solution temperature is down to 36 DEG C, it is then separately added into sterilized solution and accounts for sterilized solution total weight
0.006% nisin, 0.008% lysozyme, 0.009% epsilon-polylysine and 0.011% phytic acid, obtain
No-salt soy sauce finished product.
Embodiment 3
A kind of preparation method of no-salt soy sauce, comprising the following steps:
A. boiling soybean: by weight, taking full grains are uniform, fresh nothing is rotted 7.5 parts of soybean, add 55 parts of water into
Row impregnates, and setting soaking temperature is 28 DEG C, soaking time is 34 minutes, then the soybean impregnated is filtered to extra moisture,
Being placed in steamer the boiling at 152 DEG C, after five minutes, cooling obtains soybean slag, spare；
B. roast wheat: the wheat for taking full grains, removing impurity is placed in wheat-frying machine and is roasted, and setting roasts temperature
Degree is 133 DEG C, roast times are 48 minutes, and then the wheat after roasting is placed in pulverizer and is crushed, wheat flour is obtained,
It is spare；
C. it is inoculated with koji-making: by weight, taking 13 parts of soybean slag, 5 parts of wheat flour, be uniformly mixed, aspergillus oryzae is then added
0.16 part, 0.03 part of aspergillus niger are uniformly mixed, then the material of mixing are placed in Quchi and carries out koji-making, control material thickness
Degree is 21.5cm, and setting starter-making temperature is 45 DEG C, koji-making humidity is 72%, cultivates 31 hours, obtains into song；
Wherein, it need to be aerated operation when culture, the ventilation operation method is as follows: was carried out every 1.5 hours primary
Ventilation turns over song with primary, and setting ventilation time is 6 minutes, ventilation temperature is 23 DEG C.
D. it prepares salt gel particle: by weight, fetching water 36 parts, be added 35 parts of salt, it is then ultrasonic at 77 DEG C,
5 parts and 0.11 part of carboxymethyl cellulose of polyvinyl alcohol are added simultaneously, setting sonication treatment time is 23 minutes, is then carried out 4 times
Frozen-thawed cycled obtains salt gel, then salt gel is placed in -11 DEG C and is freezed 1.8 hours, is then placed in pulverizer and crushes 12
Second, it is then sieved to get salt gel particle；
Wherein, the method for Frozen-thawed cycled are as follows: it is 13 hours cooling at -8 DEG C, then thaw 55 minutes at 34 DEG C.
E. wine with dregs fermentation processed: by weight, 1.5 parts of feeding salt gel particle adds 18 parts of water, and it is small to be then allowed to stand swelling 44
When, volume is 2.7 times for being swollen front volume after being swollen salt gel particle, is subsequently added into 12.5 parts of song, stirs evenly, connect
22 parts of particle of addition immobilization pectin gel, be uniformly mixed, ferment 28 hours at 27 DEG C, obtain fermenting mixture, then take hair
Ferment mixture is filtered, and obtains fermentation liquid；
Wherein, immobilization pectin gel particle includes the component of following weight part ratio: 1.7 parts of low-fat pectin, 29 parts of water, Shandong
0.06 part of family name's Zygosaccharomyces, 0.03 0.03 part of part, angstrom Qi Shi torulopsis of soybean Zygosaccharomyces, 0.1 part of pediococcus halophilus, soy sauce
0.05 part and 4 parts of MgCl2 solution of tetrads；
The immobilization pectin gel particle the preparation method comprises the following steps: by weight, taking low-fat pectin, while stirring slowly
It is added to the water, Lu Shi Zygosaccharomyces, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus and soy sauce four is then added
Join coccus, stir evenly, obtain pectin mixed liquor, pectin mixed liquor is then taken to instill MgCl2It in solution, stirs evenly, stands 18
Minute to get；The MgCl2The mass percent concentration of solution is 3.5%；
The diameter of the immobilization pectin particle are as follows: 2mm.
F. desalting and filtering: by weight, taking 4 parts of sephadex particle, is subsequently added into 5 parts of fermentation liquid, swelling 1.5 is small
When, making volume after sephadex granules swell is 1.4 times for being swollen front volume, is then filtered, and filtrate I is collected；It is poly- toward Portugal again
It is added water rinse 3 times in sugared gel particle, each rinse water is 0.9 part, collects filtrate II, merging filtrate I and filtrate II obtain
Desalinization liquor is collected simultaneously filter residue；
Wherein, the specification of sephadex particle is G25 and G50.
Filtering the filter sizes used is 38 nanometers.
G. it sterilizes, obtains no-salt soy sauce finished product: desalinization liquor being taken to be deployed, and sterilize 2 seconds at 162 DEG C, obtain sterilized solution,
Then in 3.5 minutes, sterilized solution temperature is down to 33 DEG C, is then separately added into sterilized solution and accounts for sterilized solution total weight
0.003% nisin, 0.005% lysozyme, 0.006% epsilon-polylysine and 0.008% phytic acid, obtain
No-salt soy sauce finished product.
Embodiment 4
A kind of preparation method of no-salt soy sauce, comprising the following steps:
A. boiling soybean: by weight, full grains are uniform, fresh nothing is rotted 9 parts of soybean is taken, 65 parts of water progress are added
It impregnates, setting soaking temperature is 32 DEG C, soaking time is 38 minutes, and then the soybean impregnated is filtered to extra moisture, set
It is cooling in steamer at 157 DEG C after boiling 7 minutes, soybean slag is obtained, it is spare；
B. roast wheat: the wheat for taking full grains, removing impurity is placed in wheat-frying machine and is roasted, and setting roasts temperature
Degree is 138 DEG C, roast times are 52 minutes, and then the wheat after roasting is placed in pulverizer and is crushed, wheat flour is obtained,
It is spare；
C. it is inoculated with koji-making: by weight, taking 18 parts of soybean slag, 7 parts of wheat flour, be uniformly mixed, aspergillus oryzae is then added
0.18 part, 0.05 part of aspergillus niger are uniformly mixed, then the material of mixing are placed in Quchi and carries out koji-making, control material thickness
Degree is 24cm, and setting starter-making temperature is 47 DEG C, koji-making humidity is 77%, cultivates 33.5 hours, obtains into song；
Wherein, it need to be aerated operation when culture, the ventilation operation method is as follows: was carried out every 2.5 hours primary
Ventilation turns over song with primary, and setting ventilation time is 9 minutes, ventilation temperature is 25 DEG C.
D. it prepares salt gel particle: by weight, fetching water 40 parts, be added 42 parts of salt, it is then ultrasonic at 83 DEG C,
7 parts and 0.17 part of carboxymethyl cellulose of polyvinyl alcohol are added simultaneously, setting sonication treatment time is 29 minutes, is then carried out 4 times
Frozen-thawed cycled obtains salt gel, then salt gel is placed in -11 DEG C and is freezed 2.3 hours, is then placed in pulverizer and crushes 14
Second, it is then sieved to get salt gel particle；
Wherein, the method for Frozen-thawed cycled are as follows: it is 15 hours cooling at -4 DEG C, then thaw 65 minutes at 40 DEG C.
E. wine with dregs fermentation processed: by weight, 2.5 parts of feeding salt gel particle adds 26 parts of water, and it is small to be then allowed to stand swelling 48
When, volume is 3.7 times for being swollen front volume after being swollen salt gel particle, is subsequently added into 15.5 parts of song, stirs evenly, connect
26 parts of particle of addition immobilization pectin gel, be uniformly mixed, ferment 34 hours at 32 DEG C, obtain fermenting mixture, then take hair
Ferment mixture is filtered, and obtains fermentation liquid；
Wherein, immobilization pectin gel particle includes the component of following weight part ratio: 2.5 parts of low-fat pectin, 34 parts of water, Shandong
0.08 part of family name's Zygosaccharomyces, 0.05 0.04 part of part, angstrom Qi Shi torulopsis of soybean Zygosaccharomyces, 0.14 part of pediococcus halophilus, sauce
0.05 part and 6 parts of MgCl2 solution of oily tetrads；
The immobilization pectin gel particle the preparation method comprises the following steps: by weight, taking low-fat pectin, while stirring slowly
It is added to the water, Lu Shi Zygosaccharomyces, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus and soy sauce four is then added
Join coccus, stir evenly, obtain pectin mixed liquor, pectin mixed liquor is then taken to instill MgCl2It in solution, stirs evenly, stands 23
Minute to get；MgCl2The mass percent concentration of solution is 3%；
The diameter of the immobilization pectin particle are as follows: 3mm.
F. desalting and filtering: by weight, taking 6 parts of sephadex particle, is subsequently added into 7 parts of fermentation liquid, swelling 2.5 is small
When, making volume after sephadex granules swell is 1.8 times for being swollen front volume, is then filtered, and filtrate I is collected；It is poly- toward Portugal again
It is added water rinse 3 times in sugared gel particle, each rinse water is 1.5 parts, collects filtrate II, merging filtrate I and filtrate II obtain
Desalinization liquor is collected simultaneously filter residue；
Wherein, the specification of sephadex particle is G25 and G50.
Filtering the filter sizes used is 43 nanometers.
G. it sterilizes, obtains no-salt soy sauce finished product: desalinization liquor being taken to be deployed, and sterilize 3 seconds at 165 DEG C, obtain sterilized solution,
Then in 4.5 minutes, sterilized solution temperature is down to 35 DEG C, is then separately added into sterilized solution and accounts for sterilized solution total weight
0.005% nisin, 0.007% lysozyme, 0.008% epsilon-polylysine and 0.01% phytic acid, obtain
No-salt soy sauce finished product.
Embodiment 5
A kind of preparation method of no-salt soy sauce, comprising the following steps:
A. boiling soybean: by weight, taking full grains are uniform, fresh nothing is rotted 8.5 parts of soybean, add 60 parts of water into
Row impregnates, and setting soaking temperature is 30 DEG C, soaking time is 36 minutes, then the soybean impregnated is filtered to extra moisture,
It is placed in steamer at 155 DEG C after boiling 6 minutes, it is cooling, soybean slag is obtained, it is spare；
B. roast wheat: the wheat for taking full grains, removing impurity is placed in wheat-frying machine and is roasted, and setting roasts temperature
Degree is 135 DEG C, roast times are 50 minutes, and then the wheat after roasting is placed in pulverizer and is crushed, wheat flour is obtained,
It is spare；
C. it is inoculated with koji-making: by weight, taking 15 parts of soybean slag, 6 parts of wheat flour, be uniformly mixed, aspergillus oryzae is then added
0.17 part, 0.04 part of aspergillus niger are uniformly mixed, then the material of mixing are placed in Quchi and carries out koji-making, control material thickness
Degree is 23cm, and setting starter-making temperature is 46 DEG C, koji-making humidity is 75%, cultivates 32 hours, obtains into song；
Wherein, operation need to be aerated when culture, the ventilation operation method is as follows: once being led to every 2 hours
Wind turns over song with primary, and setting ventilation time is 8 minutes, ventilation temperature is 24 DEG C.
D. it prepares salt gel particle: by weight, fetching water 38 parts, be added 38 parts of salt, it is then ultrasonic at 80 DEG C,
6 parts and 0.14 part of carboxymethyl cellulose of polyvinyl alcohol are added simultaneously, setting sonication treatment time is 26 minutes, is then carried out 4 times
Frozen-thawed cycled obtains salt gel, then salt gel is placed in -11 DEG C and is freezed 2 hours, is then placed in pulverizer and crushes 13
Second, it is then sieved to get salt gel particle；
Wherein, the method for Frozen-thawed cycled are as follows: it is 14 hours cooling at -6 DEG C, then thaw 60 minutes at 37 DEG C.
E. wine with dregs fermentation processed: by weight, 2 parts of feeding salt gel particle adds 22 parts of water, is then allowed to stand swelling 46 hours,
Volume is to be swollen 3.2 times of front volume after being swollen salt gel particle, is subsequently added into 14 parts bent, is stirred evenly, then plus
Enter 24 parts of immobilization pectin gel particle, be uniformly mixed, ferment 30 hours at 30 DEG C, obtain fermenting mixture, then takes fermentation mixed
It closes object to be filtered, obtains fermentation liquid；
Wherein, immobilization pectin gel particle includes the component of following weight part ratio: 2 parts of low-fat pectin, 32 parts of water, Lu Shi
0.07 part of Zygosaccharomyces, 0.04 0.03 part of part, angstrom Qi Shi torulopsis of soybean Zygosaccharomyces, 0.12 part of pediococcus halophilus, soy sauce
0.05 part of tetrads and MgCl25 parts of solution；
Immobilization pectin gel particle the preparation method comprises the following steps: by weight, taking low-fat pectin, being slowly added to while stirring
In water, Lu Shi Zygosaccharomyces, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus and soy sauce tetrad ball is then added
Bacterium stirs evenly, and obtains pectin mixed liquor, and pectin mixed liquor is then taken to instill MgCl2It in solution, stirs evenly, stands 20 minutes,
To obtain the final product；MgCl2The mass percent concentration of solution is 4%；
The diameter of immobilization pectin particle are as follows: 2.5mm.
F. desalting and filtering: by weight, taking 5 parts of sephadex particle, is subsequently added into 6 parts of fermentation liquid, swelling 2 is small
When, making volume after sephadex granules swell is 1.6 times for being swollen front volume, is then filtered, and filtrate I is collected；It is poly- toward Portugal again
It is added water rinse 3 times in sugared gel particle, each rinse water is 1.2 parts, collects filtrate II, merging filtrate I and filtrate II obtain
Desalinization liquor is collected simultaneously filter residue；
Wherein, the specification of sephadex particle is G25 and G50.
Filtering the filter sizes used is 40 nanometers.
G. it sterilizes, obtains no-salt soy sauce finished product: desalinization liquor being taken to be deployed, and sterilize 2 seconds at 163 DEG C, obtain sterilized solution,
Then in 4 minutes, sterilized solution temperature is down to 34 DEG C, is then separately added into sterilized solution and accounts for sterilized solution total weight
0.004% nisin, 0.006% lysozyme, 0.007% epsilon-polylysine and 0.009% phytic acid, obtain
No-salt soy sauce finished product.
Embodiment 6
In addition to being added without carboxymethyl cellulose in step d, remaining method is the same as embodiment 5.
Embodiment 7
In addition to sephadex is not used in step f, remaining method is the same as embodiment 5.
Embodiment 8
In addition to the sephadex that specification is 25 is used only in step f, remaining method is the same as embodiment 5.
Embodiment 9
In addition to the sephadex that specification is 50 is used only in step f, remaining method is the same as embodiment 5.
Embodiment 10
In addition to the specification of the sephadex particle used in step g is G75, remaining method is the same as embodiment 5.
Embodiment 11
In addition to filtering the filter sizes used in step f and being 30 nanometers, remaining method is the same as embodiment 5.
Embodiment 12
In addition to filtering the filter sizes used in step f and being 50 nanometers, remaining method is the same as embodiment 5.
Embodiment 13
In addition to not adding nisin, lysozyme, epsilon-polylysine and phytic acid in step h, remaining method is the same as implementation
Example 5.
Embodiment 14
China Patent Publication No. is CN101088398A, and the method in the patent document of entitled no-salt soy sauce prepares soy sauce.
15 comparative example of embodiment
1. the preparation of laboratory sample: being prepared by the method for embodiment 1~14, obtain laboratory sample 1~14.
2. evaluation method
2.1. 20 sensory experts are organized by Chinese expert Working Committee of flavouring association, successively to laboratory sample
1~14 carries out organoleptic attribute evaluation, gives a mark according to 1 evaluation criteria of table to color, fragrance, flavour, posture.Meanwhile it organizing
10 professional technicians carry out content index determining.Each index average value is calculated as final measurement result.
2.2. it is measured by the sanitary index to laboratory sample 1,3,5,13,14, determines the shelf-life of no-salt soy sauce,
Method particularly includes: 10 professional technicians of tissue carry out microbiological indicator measurement according to table 2.Calculate each index average value conduct
Final measurement result.
1 soy sauce subjective appreciation standard of table
2 microbial standard of table
| Project | Standard |
| Total plate count/(cfu/mL) | ≤3000 |
| Coliform/(MPN/100mL) | ≤30 |
3. evaluation result
3 soy sauce results of sensory evaluation of table
4 soy sauce content testing result of table
5 soy sauce microbiological indicator measurement result of table
4. experimental result
4.1. found out by the above table 3 and 4 evaluation result of table, the sensory evaluation scores and content measurement result of laboratory sample 1~5
It is above laboratory sample 6~14.
Carboxymethyl cellulose is not used when prepared by laboratory sample 6, salt is caused to be unevenly distributed in water in salt gel
It is even, ferment effect is affected, causes sensory evaluation scores not high lower with inclusion content.
Laboratory sample 7 does not use sephadex as desalted material, fails effective component in soy sauce in glucan
It is enriched in gel mesh, but is hindered by sauce well cuts, immobilization pectin gel particle and salt gel particles, do not obtained
It sufficiently extracts, causes flavor of soy sauce deficiency and inclusion content lower.
It is that G25 and G50 carries out desalination that specification, which has only been used alone, in laboratory sample 8 and 9 respectively, is shared without the two to soy sauce
The concentration effect of flavor components is good, therefore laboratory sample 3~5 is below in sensory evaluation scores and inclusion content, wherein including
Laboratory sample 3~5 shows to be higher by 10% or more than laboratory sample 8,9 in the content of object
It uses the specification of sephadex particle for G75 in the preparation process of laboratory sample 10, makes partial impurities and water not
Soluble components enter in sephadex mesh, and compared with laboratory sample 3~5, the scoring of soy sauce color posture is significant to glide, together
When content also decline obviously.
30 nanometers of laboratory sample 11 and the use of laboratory sample 12 and 50 nanofiltration membranes carry out suction filtration desalination, soy sauce to fermentation liquid
Organoleptic quality and content it is lower than laboratory sample 1~5, when showing using 30 nanofiltration membrane, the effective component of part soy sauce exists
It is lost when filtering；When using 50 nanometers of filter membrane, some insoluble impurities are filtered in soy sauce, make Muddy Soy, interior
Inclusion decline.
Microbiological antiseptic is not added in laboratory sample 13, makes to generate harmful miscellaneous bacteria influence quality of sauce.
Using the no-salt soy sauce preparation method of the prior art in laboratory sample 14, due to lacking the antibacterial work of salt
With causing to fail sufficiently to ferment for a long time, so soy sauce inferior quality.
4.2. found out by the measurement result of the above table 5, in 12 months, laboratory sample 1,3,5 does not go bad, laboratory sample
13 and 14 there is critical deterioration, therefore can determine that the no-salt soy sauce shelf-life of the invention is 12 months.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (6)
1. a kind of preparation method of no-salt soy sauce, which comprises the following steps:
A. boiling soybean: by weight, full grains are uniform, fresh nothing is rotted 7~10 parts of soybean is taken, add 50~70 parts of water
It is impregnated, setting soaking temperature is 26~34 DEG C, soaking time is 32~40 minutes, is then filtered the soybean impregnated more
Remaining moisture is placed in steamer at 150~160 DEG C after boiling 3~9 minutes, cooling, obtains soybean slag, spare；
B. roast wheat: the wheat for taking full grains, removing impurity is placed in wheat-frying machine and is roasted, and setting roasts temperature and is
130~140 DEG C, roast times be 45~55 minutes, then the wheat after roasting is placed in pulverizer and is crushed, is obtained small
Flour, it is spare；
C. it is inoculated with koji-making: by weight, taking 10~20 parts of soybean slag, 4~8 parts of wheat flour, be uniformly mixed, meter Qu is then added
Mould 0.15~0.20 part, 0.02~0.06 part of aspergillus niger are uniformly mixed, then the material of mixing are placed in Quchi and is made
Song, control is material bed with a thickness of 20~25cm, and setting starter-making temperature is 44~48 DEG C, koji-making humidity is 70%~80%, culture
30~35 hours, obtain into song；
D. it prepares salt gel particle: by weight, fetching water 34~42 parts, 32~44 parts of salt are added, then 74~86
It is ultrasonic at DEG C, while 4~8 parts and 0.08~0.2 part of carboxymethyl cellulose of polyvinyl alcohol are added, setting sonication treatment time is 20
~32 minutes, 3~5 Frozen-thawed cycleds are then carried out, obtain salt gel, then salt gel is placed in -12~-10 DEG C of freezings
It 1.5~2.5 hours, is then placed in pulverizer and crushes 11-15 seconds, be then sieved to get salt gel particle；
E. wine with dregs processed fermentation: by weight, 1~3 part of feeding salt gel particle adds 14~30 parts of water, be then allowed to stand swelling 42~
50 hours, volume was 2.2~4.2 times for being swollen front volume after being swollen salt gel particle, was subsequently added into 11~17 parts of song,
It stirs evenly, is subsequently added into 20~28 parts of immobilization pectin gel particle, be uniformly mixed, fermentation 25~35 is small at 25~35 DEG C
When, fermenting mixture is obtained, then fermenting mixture is taken to be filtered, obtains fermentation liquid；
F. desalting and filtering: by weight, taking 3~7 parts of sephadex particle, is subsequently added into 4~8 parts of fermentation liquid, and swelling 1~
3 hours, making volume after sephadex granules swell was 1.2~2 times for being swollen front volume, is then filtered, and collected filtrate I；Again
It is added water rinse 1~3 time into sephadex particle, each rinse water is 0.6~1.8 part, collects filtrate II, merges filter
Liquid I and filtrate II obtain desalinization liquor, are collected simultaneously filter residue；
G. it sterilizes, obtains no-salt soy sauce finished product: desalinization liquor being taken to be deployed, and sterilize 1~4 second at 160~166 DEG C, gone out
Sterilized solution temperature is down to 32~36 DEG C, is then separately added into sterilized solution and accounts for sterilized solution by bacterium solution then in 3~5 minutes
The nisin of total weight 0.002%~0.006%, 0.004%~0.008% lysozyme, 0.005%~
0.009% epsilon-polylysine and 0.007%~0.011% phytic acid, obtain no-salt soy sauce finished product.
2. a kind of preparation method of no-salt soy sauce according to claim 1, which is characterized in that needed when the step c is cultivated
It is aerated operation, the ventilation operation method is as follows: carrying out primary ventilation every 1~3 hour and once turn over song, setting is logical
The wind time is 5~10 minutes, ventilation temperature is 22~26 DEG C.
3. a kind of preparation method of no-salt soy sauce according to claim 1, which is characterized in that freeze thawing described in step d follows
The method of ring are as follows: it is 12~16 hours cooling at -10~-2 DEG C, then thaw 50~70 minutes at 32~42 DEG C.
4. a kind of preparation method of no-salt soy sauce according to claim 1, which is characterized in that immobilization described in step e
Pectin gel particle includes the component of following weight part ratio: 1.5~3 parts of low-fat pectin, 25~38 parts of water, Lu Shi Zygosaccharomyces
0.05~0.10 part, 0.02~0.06 0.02~0.05 part of part, angstrom Qi Shi torulopsis of soybean Zygosaccharomyces, pediococcus halophilus
0.09~0.15 part, 0.04~0.06 part of soy sauce tetrads and MgCl23~7 parts of solution；
The immobilization pectin gel particle the preparation method comprises the following steps: by weight, taking low-fat pectin, being slowly added to while stirring
In water, Lu Shi Zygosaccharomyces, soybean Zygosaccharomyces, angstrom Qi Shi torulopsis, pediococcus halophilus and soy sauce tetrad ball is then added
Bacterium stirs evenly, and obtains pectin mixed liquor, and pectin mixed liquor is then taken to instill MgCl2It in solution, stirs evenly, stands 15~25
Minute to get；The MgCl2The mass percent concentration of solution is 3%~5%；The diameter of the immobilization pectin particle are as follows:
1.5~3.5mm.
5. a kind of preparation method of no-salt soy sauce according to claim 1, which is characterized in that glucan described in step f
The specification of gel particle is G25 and/or G50.
6. a kind of preparation method of no-salt soy sauce according to claim 1, which is characterized in that filtering described in step f makes
Filter sizes are 35~45 nanometers.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914081A (en) * | 2021-03-17 | 2021-06-08 | 千禾味业食品股份有限公司 | Brewing method of low-sugar zero-additive soy sauce |
| CN114249432A (en) * | 2020-09-24 | 2022-03-29 | 中蓝连海设计研究院有限公司 | Biological promoter and application thereof |
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| CN101731568A (en) * | 2010-01-08 | 2010-06-16 | 广东美味鲜调味食品有限公司 | Method for preparing high-salt dilute soy by adopting immobilized cell fermentation |
| CN103734668A (en) * | 2014-01-20 | 2014-04-23 | 哈尔滨正阳河调味食品有限公司 | Method for producing high-salt dilute fermented soybean sauce |
| CN106261860A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling Cold spiced duck with it |
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| CN101491325A (en) * | 2009-01-07 | 2009-07-29 | 佛山市海天调味食品有限公司 | Preparation method of low-salt sauce |
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| CN103734668A (en) * | 2014-01-20 | 2014-04-23 | 哈尔滨正阳河调味食品有限公司 | Method for producing high-salt dilute fermented soybean sauce |
| CN106261860A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling Cold spiced duck with it |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114249432A (en) * | 2020-09-24 | 2022-03-29 | 中蓝连海设计研究院有限公司 | Biological promoter and application thereof |
| CN114249432B (en) * | 2020-09-24 | 2023-03-21 | 中蓝连海设计研究院有限公司 | Biological promoter and application thereof |
| CN112914081A (en) * | 2021-03-17 | 2021-06-08 | 千禾味业食品股份有限公司 | Brewing method of low-sugar zero-additive soy sauce |
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