CN109105865A - The method for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation - Google Patents
The method for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 68
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 65
- 238000002604 ultrasonography Methods 0.000 title claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 239000002994 raw material Substances 0.000 title claims abstract description 35
- 230000035800 maturation Effects 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- 150000003839 salts Chemical class 0.000 claims abstract description 45
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 43
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 41
- 235000015067 sauces Nutrition 0.000 claims abstract description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 238000011081 inoculation Methods 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 9
- 241000131386 Aspergillus sojae Species 0.000 claims abstract description 6
- 235000015096 spirit Nutrition 0.000 claims description 20
- 230000013872 defecation Effects 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 239000012267 brine Substances 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 241000075729 Aspergillus oryzae 3.042 Species 0.000 claims description 9
- 230000000630 rising effect Effects 0.000 claims description 9
- 238000002386 leaching Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000005417 food ingredient Substances 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 235000013324 preserved food Nutrition 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 5
- 235000010234 sodium benzoate Nutrition 0.000 claims description 5
- 239000004299 sodium benzoate Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000000527 sonication Methods 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 241000228212 Aspergillus Species 0.000 claims 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
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- 239000007787 solid Substances 0.000 abstract description 17
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 240000006439 Aspergillus oryzae Species 0.000 abstract 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 4
- 235000019408 sucralose Nutrition 0.000 description 4
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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
- A23L5/30—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
The invention discloses the methods for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation, belong to technical field of seasoning processing.Using aspergillus oryzae or Aspergillus sojae as fermenting microbe, koji is prepared by raw material of wheat bran, yeast is prepared with inoculation wheat bran koji after soybean/dregs of beans/wheat/wheat bran profit water, boiling and cooling.Yeast falls tank or pond or cylinder be sufficiently mixed with salt water after ferment, earlier fermentation and later period at least carry out 1 wheel ultrasonic treatment, to achieve the purpose that improve raw materials of soy sauce utilization rate and to be catalyzed its flavor mature.Compared with the control soy sauce produced under the same terms, there are typical flavor of soy sauce and color according to the soy sauce that the method for the present invention produces, 5-10% and 5-7% is respectively increased than control using the raw materials of soy sauce utilization rate and amino-acid state content of method of the present invention production；Fermentation of high-salinity dilute soy cycle time 60 days or more, high-salt dilute soy and low salt solid sauce taste and aroma were obviously improved, and were precipitated forming amount and reduced.
Description
Technical field
It the present invention relates to the use of the method that ultrasound improves raw materials of soy sauce utilization rate and is catalyzed its flavor maturation, belong to flavouring
Processing technique field.
Background technique
Currently, global food secondary industry is to high-tech, intelligence, low energy consumption, complete utilization, high benefit, sustainable
Direction develop.Nearly ten years China's soy sauce industry immediately following World of Food secondary industry development trend and achieve it is certain into
Step is mainly reflected in that raw material availability is low and product special flavour is relatively poor (with Japanese soy sauce phase but still there are larger deficiency
Than) (Gao X.L., Yin Y.Y., &Zhou C.S.Purification, characterisation and salt-
tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillus
oryzae 3.042[J].Food Chemistry,2018,240:377–385.).Domestic raw materials of soy sauce utilization rate is low, main body
Present protein utilization is low, only 75-85%, and Japanese soy sauce material protein utilization rate 92% or more (Li Jungang,
Optimization [J] Food Science of Luo Ying, Cao Xue beauty raw materials of soy sauce digesting technoloy, 2011,32 (13): 209-212；Han Yafen consolidates
Glad, Ma Qiansu waits research [J] the China seasoning of protein component composition and changing rule in low salt solid sauce brewing process
Product, 2015, (8): 30-34.).Raw material availability is low not only to increase enterprise's production cost, and direct emission will also result in environmental pollution
(Zhao L.C.,Zhang Y.,He L.P.,et al.Soy sauce residue oil extracted by a novel
continuous phase transition extraction under low temperature and its refining
process[J].Journal of Agricultural and Food Chemistry,2014,62:3230–3235.).Mesh
The preceding domestic fermentation of high-salinity dilute soy period is up to 6 months or more, and fund and production space seriously affect soy sauce enterprise using low
Economic benefit.Compared with high-salt dilute soy, although low-salt solid-state fermentation sauce fermentation period is short (30 days or so), it is former
Expect that utilization rate is lower, flavor " coarse ", total quality is poor, is increasingly difficult to meet consumer demand.Therefore, soy sauce is improved
Raw material availability, shortening fermentation of high-salinity dilute soy period and improvement low salt solid sauce flavor are particularly necessary.
Due to the green of ultrasonic technique, low operation cost and characteristic easy to operate, day is applied in food processing field
Benefit is taken seriously.Ultrasonic treatment appropriate can reduce the activation energy (Ea) of enzymatic reaction and significantly improve the water of certain protein
Dissolubility (being conducive to thoroughly degrade) promotes Unfolding and changes its transition temperature, and above-mentioned variation illustrates that enzyme can be improved in ultrasound
Activity, promote substrate protein white matter to develop and improve enzymatic reaction speed (Huang towards the direction for being conducive to enzyme digestion reaction
G.P.,Chen S.W.,Dai C.H.,et al.Effects of ultrasound on microbial growth and
enzyme activity[J].Ultrasonics Sonochemistry,2017,37:144–149；Cheng Y.,Liu Y.,
Wu J.,et al.Improving the enzymolysis efficiency of potato protein by
simultaneous dual-frequency energy-gathered ultrasound pretreatment:
Thermodynamics and kinetics[J].Ultrasonics Sonochemistry,2017,37:351–359.).On
It states result of study and illustrates that ultrasonic technique has potential application in terms of promoting raw materials of soy sauce degradation, improving its utilization rate.
In addition, research of the ultrasound in terms of catalystic, fermentative product special flavour maturation is also paid more and more attention (Cai Mingdi super-pressure and ultrasonic wave
Research Guangzhou of the processing to yellow rice wine ageing Effects on Engineering: 2012, South China Science & Engineering University [D]；Ojha K.S.,Mason T.J.,
O’Donnell C.P.,et al.Ultrasound technology for food fermentation applications
[J] .Ultrasonics Sonochemistry, 2017,34,410-417.), result of study display ultrasound have accelerate red wine,
The function of the fermented products such as rice wine flavor maturation, and supersonic frequency, mode (combination of frequency), time, intensity and environment temperature pair
Product special flavour compound and flavor characteristic tool have a certain impact；But research of the ultrasound in terms of promoting flavor of soy sauce maturation is not yet
It appears in the newspapers.Ultrasonic technique is successfully applied to sauce fermentation on the basis of many experiments by the present invention, not only increases soy sauce original
Expect utilization rate, while the flavor for shortening the fermentation of high-salinity dilute soy period, improving low salt solid sauce, therefore the present invention has
There are important application value and economic significance.
Summary of the invention
The side of raw materials of soy sauce utilization rate and catalysis its flavor maturation is improved the purpose of the invention is to develop and use ultrasound
Method.Specifically, the present invention provides improve raw materials of soy sauce utilization rate using ultrasonic technique, shorten the fermentation of high-salinity dilute soy period
With the method for improving low salt solid sauce flavor.Specific step is as follows:
(1) prepared by wheat bran koji: the production of soy sauce using aspergillus oryzae 3.042 (Aspergillus oryzae 3.042) or
Aspergillus sojae (Aspergillus sojae) is fermenting microbe, and wheat bran is through moistening water (wheat bran: water=1:0.6-0.8), boiling (121
DEG C/10min), cooling (40 DEG C), inoculation (5 × 105A spore/g) after at 28 DEG C bent room culture to surface yellow green (temperature
Degree turns over 2 times bent when rising to 35 DEG C), the wheat bran koji prepared is stand-by.
(2) prepared by yeast: soybean or dregs of beans profit water (soybean: water=1:1/ dregs of beans: water=1:0.8) carry out boiling (121 afterwards
DEG C/15min) or wheat bran profit water (wheat bran: water=1:0.6-0.8), boiling (121 DEG C/10min) are afterwards cooling (40 DEG C), wheat stir-fry
It is ripe be crushed to 2-3 valve, flour or crushing, wheat after cooling or cook after wheat bran and wheat bran koji after cooling premixing with steaming
It boils soybean after cooling or dregs of beans is sufficiently mixed；Flour or wheat or amount of wheat bran account for the 25% of yeast weight, and wheat bran koji is used
Amount accounts for the 0.5% of yeast weight；In bent room culture to surface yellow green, (temperature rises to 35 DEG C to material after inoculation at 28 DEG C
When turn over bent 2 times), the yeast prepared is stand-by.
(3) ferment and be ultrasonically treated: yeast adds salt water or three oil to carry out the fermentations of room temperature weather exposure after falling tank or pond or cylinder
Or heat-preservation fermentation (40-45 DEG C), salt water and three oily brine concentrations are 8-22% (w/v), yeast and salt water or three oily ratios are
1:1-3(w/v)；Right when fermenting the 1-20 days/or first round ultrasonic treatment is carried out to moromi, ultrasound condition is supersonic frequency 20-
100kHz, ultrasound mode are single-frequency or multifrequency (2 kinds or two or more) or frequency sweep, ultrasonic power density are 1-100W/L, ultrasound
Time is 1-200min, altogether ultrasound 1-10 times；To or to fermentation liquid/to or to extraction pressed liquor when fermenting the 21-110 days
Carry out the second wheel ultrasonic treatment, supersonic frequency 20-100kHz, ultrasound mode are single-frequency or multifrequency (2 kinds or two or more) or sweep
Frequently, ultrasonic power density be 10-500W/L, ultrasonic time 1-60min, it is 1-7 times ultrasonic；It is super that a wheel is at least carried out during fermentation
Sonication.
(4) leaching is oily or turns over unstrained spirits: leaching oil is optionally carried out during fermentation or turns over unstrained spirits operation, fermentation time 30-120 days.
(5) it takes oil: hair oil being taken by leaching oil process or squeezing method (4-5Mpa/3-4h) first after fermentation；Sauce unstrained spirits adds
Continue to ferment after adding salt water, brine strength is 8-22% (w/v), and the ratio of sauce unstrained spirits and salt water is 1:2-3 (w/v), fermentation
5-10 days two fry dried food ingredients ferment of end, the same hair oil of method for extracting oil；(100 DEG C) three oil immersions of progress of hot water of 1 times of sauce unstrained spirits weight are added later
It mentions, extraction time is 5 days, and extraction terminates to take three oil using squeezing method (5Mpa/4h), and three oil are dissolved or for preparing salt water
Carry out hair oil fermentation.
(6) it dissolves: different batches hair oil, two oil and three oil being dissolved, edible salt, white granulated sugar, extraction from yeast are added
Object, Sucralose, potassium sorbate and/or sodium benzoate etc. comply with product quality, flavor and shelf life requirements.
(7) hot defecation: the soy sauce after dissolving carries out hot defecation and removes potential unstable material and dead thallus,
Heating condition is 70-75 DEG C/30min, and room temperature is clarified 7 days.
(8) it filters and sterilizes: soy sauce after hot defecation is crossed into diatomite (1%, the w/v that dosage is soy sauce amount) filtering, mistake
Soy sauce after filter carries out sterilization treatment, and sterilising conditions are 85-90 DEG C/30min.
(9) filling, examine and packaging: soy sauce after filling carries out conventional index inspection, packed after qualified as at
Product.
Compared with existing soy sauce production technology, the method for the present invention is had the following advantages and beneficial effects: the present invention
(1) reach 82.5- using the raw materials of soy sauce utilization rate and amino-acid state content of method of the present invention production under the same terms
5-10% and 5-7% is respectively increased than control in 89.6% and 0.81-0.86g/100ml, and sediment of soy sauce substantially reduces.(2) there is allusion quotation
The flavor of soy sauce of type, fermentation of high-salinity dilute soy cycle time 60 days or more.(3) high-salt dilute and low salt solid sauce are integrally grown
Taste and fragrance are obviously improved.In addition, ultrasonic technique green, safety, the equipment cost that the present invention is utilized are low, easy to operate, artificial
Less investment, remarkable in economical benefits.The present invention has important application value and economic significance known to features above.
Detailed description of the invention
Fig. 1: the high-salt dilute soy (fermentation 120 days) of the method for the present invention production and conventional high-salt dilute soy (fermentation 180
It) Analyses Methods for Sensory Evaluation Results；
Fig. 2: the method for the present invention produces high-salt dilute soy (fermentation 115 days) and conventional high-salt dilute soy (fermentation 180
It) Analyses Methods for Sensory Evaluation Results；
Fig. 3: the low salt solid sauce (fermentation 30 days) of the method for the present invention production and conventional low salt solid sauce (fermentation 30
It) Analyses Methods for Sensory Evaluation Results.
Specific embodiment
Below with reference to example, specific embodiments of the present invention will be further explained, but implementation and protection model of the invention
It encloses without being limited thereto.
Raw material availability according to the present invention refers to that total non-salt solid content accounts for the substance that feeds intake in sauce fermentation liquid
The weight ratio of (105 DEG C of constant weights), non-salt solid content measuring method subtract Sodium Chloride in Sauce content for soy sauce total solid, wherein
Total solids content measurement uses seasoning (105 DEG C to constant weight), and sodium chloride content measurement uses GB/T 5009.39-1996
Method.Amino-acid state assay uses GB5009.235-1996 method.Flavor of soy sauce evaluation is carried out using GB2717-2003 method
And be amended as follows: standard index (color, smell, flavour, peculiar smell, precipitating) using radar map method indicate, each index highest or
It is preferably 7 points, minimum or most weak or 0 point worst.Sensory evaluation is carried out in 23 ± 1 DEG C of air-conditioned rooms, by 10 by selecting and training
Valuation officer (5 male, 5 female, 18-45 years old age) is instructed to be evaluated.
Embodiment 1 improves high-salt dilute soy (using soybean and flour as primary raw material) raw material availability using ultrasound and urges
Change the method for its flavor maturation
The production of high-salt dilute soy uses aspergillus oryzae 3.042 (Aspergillus oryzae 3.042) for zymophyte
Kind, wheat bran is through profit water (wheat bran: water=1:0.8), boiling (121 DEG C/10min), cooling (40 DEG C), inoculation (5 × 105A spore/
G) in bent room culture to surface yellow green (temperature is turned over 2 times bent when rising to 35 DEG C), the wheat bran koji prepared at 28 DEG C after
For use.Soybean moistens water (soybean: water=1:1) and carries out boiling (121 DEG C/15min), cooling (40 DEG C), flour and wheat bran koji afterwards
It is sufficiently mixed after premixing with boiling soybean after cooling；Flour dosage accounts for the 25% of yeast weight, and wheat bran koji dosage accounts for greatly
The 0.5% of Qu Chongliang；In bent room culture to surface yellow green, (temperature turns over song when rising to 35 DEG C to material after inoculation at 28 DEG C
2 times), the yeast prepared is stand-by.Yeast is fallen after tank plus three oil carry out the fermentation of room temperature weather exposure, and brine strength is 22% (w/
V), the ratio of yeast and three oil is 3 (w/v)；First round ultrasonic treatment is carried out to moromi when fermenting the 20th day, the ultrasonic item in tank
Part is supersonic frequency 20kHz, frequency mode are single-frequency, ultrasonic power density is 50W/L, ultrasonic time 100min, super altogether
Sound 1 time；When fermenting the 110th day to fermentation liquid carry out second wheel be ultrasonically treated, supersonic frequency 20kHz, frequency mode be single-frequency,
Ultrasonic power density is 10W/L, ultrasonic time 1min, ultrasound 1 time.It optionally carries out drenching oily operation, fermentation 120 during fermentation
It.Hair oil is taken by drenching oil process first after fermentation；Continue to ferment after sauce unstrained spirits addition salt water, brine strength 22%
(w/v), the ratio of sauce unstrained spirits and salt water is 1:3 (w/v), and fermenting 10 days terminates two fry dried food ingredients ferment, the same hair oil of method for extracting oil；It adds later
(100 DEG C) three oil immersions of progress of hot water of 1 times of sauce unstrained spirits weight mention, extraction time 5d, and extracting terminates to use squeezing method (5Mpa/4h)
Three oil are taken, three oil are used to prepare salt water and carry out hair oil fermentation.Different batches hair oil, two oil and three oil are dissolved, addition food
Product quality, flavor are complied with salt, white granulated sugar, yeast extract, Sucralose, potassium sorbate and/or sodium benzoate etc.
And shelf life requirements.High-salt dilute soy after dissolving carries out hot defecation and removes potential unstable material and dead bacterium
Body, heating condition are 75 DEG C/30min, and room temperature is clarified 7 days.High-salt dilute soy after hot defecation is crossed diatomite, and (dosage is
1%, w/v of soy sauce amount) filtering, filtered high-salt dilute soy progress sterilization treatment, sterilising conditions are 90 DEG C/30min.It fills
High-salt dilute soy after dress carries out conventional index inspection, is packed after qualified as finished product.
Compared with the control soy sauce (primary raw material is soybean and flour) produced according to conventional high-salt dilute soy technique, press
Its raw material availability of soy sauce and amino acid nitrogen content according to the method for the present invention production are 82.5% and 0.81g/100ml, are compared
According to 5% and 5% has been respectively increased, fermentation period is shortened 60 days under the premise of flavor of soy sauce improves.The method of the present invention production
High-salt dilute soy (fermentation 120 days) with conventional high-salt dilute soy (fermentation 180 days) compared with, sauce that the method for the present invention produces
Oil precipitating significantly reduces, and is improved in terms of smell, flavour and peculiar smell.Specific Analyses Methods for Sensory Evaluation Results is shown in Fig. 1.
Embodiment 2 improves high-salt dilute soy (using dregs of beans and flour as primary raw material) raw material availability using ultrasound and urges
Change the method for its flavor maturation
The production of high-salt dilute soy uses Aspergillus sojae (Aspergillus sojae) for fermenting microbe, and wheat bran is through moistening
Water (wheat bran: water=1:0.6), boiling (121 DEG C/10min), cooling (40 DEG C), inoculation (5 × 105A spore/g) after in 28 DEG C
Under in bent room culture to surface yellow green (temperature turned over when rising to 35 DEG C bent 2 times), the wheat bran koji prepared is stand-by.Dregs of beans profit
Water (dregs of beans: water=1:0.8) carries out boiling (121 DEG C/15min), cooling (40 DEG C) afterwards, and wheat, which fries, is crushed to 2-3 valve, crushes
Wheat after cooling is sufficiently mixed after being pre-mixed with wheat bran koji with boiling dregs of beans after cooling；Wheat dosage accounts for yeast weight
25%, wheat bran koji dosage accounts for the 0.5% of yeast weight；Material after inoculation is at 28 DEG C in bent room culture to surface yellow green
(temperature is turned over 2 times bent when rising to 35 DEG C), the yeast prepared is stand-by.Yeast fall after cylinder plus three oil (brine strength is 18% (w/
V) normal temperature fermentation) is carried out, yeast and three oily ratios are 1:2 (w/v)；Mash carries out at double-frequency ultrasound when fermenting the 1-10 days
Reason, supersonic frequency 20kHz and 100kHz, ultrasonic power density 1W/L, ultrasonic 200min, altogether ultrasound 10 times；It ferments the 21-28 days
The second wheel ultrasound is carried out to fermentation liquid when leaching oil, ultrasound mode is triple-frequency ultrasonic, frequency 20kHz, 50kHz and 100kHz, is surpassed
Sound power density is 500W/L, ultrasonic time 60min, altogether ultrasound 7 times.It optionally carries out drenching oily operation during fermentation, ferment
115 days.Hair oil is taken by drenching oil process first after fermentation；Continue to ferment after sauce unstrained spirits addition salt water, brine strength is
The ratio of 18% (w/v), sauce unstrained spirits and salt water is 1:2 (w/v), and fermenting 10 days terminates two fry dried food ingredients ferment, the same hair oil of method for extracting oil；Later
(100 DEG C) three oil immersions of progress of hot water for adding 1 times of sauce unstrained spirits weight mention, and extraction time is 5 days, and extracting terminates to use squeezing method
(5Mpa/4h) takes three oil, and three oil are used to prepare salt water and carry out hair oil fermentation.Different batches hair oil, two oil and three oil are matched
It converts, addition edible salt, white granulated sugar, yeast extract, Sucralose, potassium sorbate and/or sodium benzoate etc. comply with product
Quality, flavor and shelf life requirements.The high-salt dilute soy that dissolves carries out hot defecation and removes potential unstable material and dead
The thallus died, heating condition are 70 DEG C/30min, and room temperature is clarified 7 days.High-salt dilute soy after hot defecation is crossed into diatomite
1%, w/v of soy sauce amount (dosage be) filtering, filtered high-salt dilute soy carry out sterilization treatment, and sterilising conditions are 85 DEG C/
30min.High-salt dilute soy after filling carries out conventional index inspection, is packed after qualified as finished product.
Compared with the control soy sauce (primary raw material is dregs of beans and flour) produced according to conventional high-salt dilute soy technique, press
Its raw material availability of soy sauce and amino acid nitrogen content according to the method for the present invention production are 89.6% and 0.86g/100ml, are compared
According to 10% and 7% has been respectively increased, fermentation period is shortened 65 days under the premise of Improving flavor.The height of the method for the present invention production
For salt and watery type soy sauce (fermentation 115 days) compared with conventional high-salt dilute soy (fermentation 180 days), the soy sauce of the method for the present invention production is heavy
Shallow lake significantly reduces, and is improved in terms of smell and flavour.Specific Analyses Methods for Sensory Evaluation Results is shown in Fig. 2.
Embodiment 3 improves low salt solid sauce (using dregs of beans and wheat bran as primary raw material) raw material availability using ultrasound and urges
Change the method for its flavor maturation
The production of low salt solid sauce uses aspergillus oryzae 3.042 (Aspergillus oryzae 3.042) for zymophyte
Kind, wheat bran is through profit water (wheat bran: water=1:0.7), boiling (121 DEG C/10min), cooling (40 DEG C), inoculation (5 × 105A spore/
G) in bent room culture to surface yellow green (period temperature is turned over 2 times bent when rising to 35 DEG C), the wheat bran prepared at 28 DEG C after
Koji is stand-by.Dregs of beans moistens water (dregs of beans: water=1:0.8), boiling (121 DEG C/15min) and cooling (40 DEG C), wheat bran profit water (bran
Skin: water=1:0.7), boiling (121 DEG C/10min) afterwards cooling (40 DEG C)；Wheat bran after cooling and wheat bran koji premixing after with
Dregs of beans after cooling is sufficiently mixed；Amount of wheat bran accounts for the 25% of yeast weight, and wheat bran koji dosage accounts for the 0.5% of yeast weight；
Material after inoculation, bent room culture to surface yellow green (temperature is turned over 2 times bent when rising to 35 DEG C), prepares at 28 DEG C
Yeast is stand-by.Yeast is fallen behind tank pond plus salt water carries out heat-preservation fermentation (40-45 DEG C), and brine strength is 8% (w/v), yeast and salt
The ratio of water is 1:1 (w/v)；First round ultrasonic treatment is carried out to moromi when fermenting the 1-7 days, ultrasound mode is at frequency sweep ultrasonic
Reason, ultrasonic frequency range 20-100kHz, ultrasonic power density is 100W/L, ultrasound 1min, 7 times ultrasonic altogether.The 23-25 days
Shi Jinhang bis- takes turns frequency sweep ultrasonic, and ultrasonic frequency range 20-60kHz, ultrasonic power density 200W/L, ultrasound 30min are ultrasonic altogether
3 times.It optionally carries out turning over unstrained spirits operation during fermentation, ferment 30 days.Head is taken by squeezing method (4Mpa/3h) first after fermentation
Oil；Continue to ferment after sauce unstrained spirits addition salt water, brine strength is 16% (w/v), and the ratio of sauce unstrained spirits and salt water is 1:2.5 (w/
V), fermenting 10 days terminates two fry dried food ingredients ferment, the same hair oil of method for extracting oil；(100 DEG C) of hot water for adding 1 times of sauce unstrained spirits weight later carry out three
Oil immersion mentions, and extraction time is 5 days, and extracting terminates to take three oil using squeezing method (5Mpa/4h), and three oil are used to dissolve.By difference batch
Secondary hair oil, two oil and three oil dissolved, addition edible salt, white granulated sugar, yeast extract, Sucralose, potassium sorbate and/or
Sodium benzoate etc. complies with product quality, flavor and shelf life requirements.It is potential that soy sauce after dissolving carries out hot defecation removal
Unstable material and dead thallus, heating condition is 703 DEG C/30min, and room temperature is clarified 7 days.By the less salt after hot defecation
Solid soy sauce crosses diatomite (1%, the w/v that dosage is soy sauce amount) filtering, and filtered soy sauce carries out sterilization treatment, sterilising conditions
For 87 DEG C/30min.Soy sauce after filling carries out conventional index inspection, is packed after qualified as finished product.
Compared with the control soy sauce (primary raw material is dregs of beans and wheat bran) produced according to conventional low salt solid sauce technique, press
Its raw material availability of soy sauce and amino-acid state content according to the method for the present invention production are 83.8% and 0.82g/100ml, than control
8% and 6% is respectively increased, precipitating significantly reduces, and significantly improves in terms of smell, flavour and peculiar smell.Specific sense organ is commented
Valence result is shown in Fig. 3.
Ultrasonic technique is applied to sauce fermentation by the present invention, not only increases raw materials of soy sauce utilization rate, and shorten height
Salt and watery type soy sauce fermentation period, reduces finished product sediment of soy sauce at the flavor for improving high-salt dilute and low salt solid sauce.Therefore
The present invention has important application value and economic significance.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can make various changes and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing be subject to claims institute confining spectrum.
Claims (5)
1. the method for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation, it is characterised in that as steps described below
It carries out:
(1) prepared by wheat bran koji: the production of soy sauce uses aspergillus oryzae 3.042 (Aspergillus oryzae 3.042) or soy sauce
Aspergillus (Aspergillus sojae) be fermenting microbe, wheat bran through profit water (wheat bran: water=1:0.6-0.8), boiling (121 DEG C/
10min), cooling (40 DEG C), inoculation (5 × 105A spore/g) after at 28 DEG C in bent room culture to surface yellow green (in temperature
Turned over when rising to 35 DEG C 2 times bent), the wheat bran koji prepared is stand-by；
(2) yeast prepare: soybean or dregs of beans profit water (soybean: water=1:1/ dregs of beans: water=1:0.8) afterwards carry out boiling (121 DEG C/
15min) or wheat bran moistens water (wheat bran: water=1:0.6-0.8), boiling (121 DEG C/10min) cooling (40 DEG C) afterwards, and wheat fries powder
It is broken to 2-3 valve, flour or crushing, wheat after cooling or cooks cold with boiling after wheat bran and wheat bran koji after cooling is pre-mixed
But soybean or dregs of beans after are sufficiently mixed；Flour or wheat or amount of wheat bran account for the 25% of yeast weight, and wheat bran koji dosage accounts for
The 0.5% of yeast weight；Material after inoculation at 28 DEG C in bent room culture to surface yellow green, (turn over when rising to 35 DEG C by temperature
It is 2 times bent), the yeast prepared is stand-by；
(3) ferment and be ultrasonically treated: yeast adds salt water or three oil to carry out the fermentations of room temperature weather exposure or guarantor after falling tank or pond or cylinder
Temperature fermentation (40-45 DEG C), salt water and three oily brine concentrations are 8-22% (w/v), yeast and salt water or three oily ratios are 1:1-3
(w/v)；Right when fermenting the 1-20 days/or first round ultrasonic treatment is carried out to moromi, ultrasound condition is supersonic frequency 20-
100kHz, ultrasound mode are single-frequency or multifrequency (2 kinds or two or more) or frequency sweep, ultrasonic power density are 1-100W/L, ultrasound
Time is 1-200min, altogether ultrasound 1-10 times；To or to fermentation liquid/to or to extraction pressed liquor when fermenting the 21-110 days
Carry out the second wheel ultrasonic treatment, supersonic frequency 20-100kHz, ultrasound mode are single-frequency or multifrequency (2 kinds or two or more) or sweep
Frequently, ultrasonic power density be 10-500W/L, ultrasonic time 1-60min, it is 1-7 times ultrasonic；It is super that a wheel is at least carried out during fermentation
Sonication；
(4) leaching is oily or turns over unstrained spirits: leaching oil is optionally carried out during fermentation or turns over unstrained spirits operation, fermentation time 30-120 days；
(5) it takes oil: hair oil being taken by leaching oil process or squeezing method (4-5Mpa/3-4h) first after fermentation；Sauce unstrained spirits adds salt
Continue to ferment after water, brine strength is 8-22% (w/v), and the ratio of sauce unstrained spirits and salt water is 1:2-3 (w/v), is fermented 10 days
Terminate two fry dried food ingredients ferment, the same hair oil of method for extracting oil；(100 DEG C) three oil immersions of progress of hot water for adding 1 times of sauce unstrained spirits weight later mention, and extract
Time is 5 days, and extraction terminates to take three oil using squeezing method (5Mpa/4h), and three oil are dissolved or carry out head for preparing salt water
Fry dried food ingredients ferment；
(6) it dissolves: different batches hair oil, two oil and three oil being dissolved, edible salt, white granulated sugar, yeast extract, three are added
Chlorine sucrose, potassium sorbate and/or sodium benzoate etc. comply with product quality, flavor and shelf life requirements；
(7) hot defecation: the soy sauce after dissolving carries out hot defecation and removes potential unstable material and dead thallus, heating
Condition is 70-75 DEG C/30min, and room temperature is clarified 7 days；
(8) it filters and sterilizes: soy sauce after hot defecation being crossed into diatomite (1%, the w/v that dosage is soy sauce amount) filtering, after filtering
Soy sauce carry out sterilization treatment, sterilising conditions be 85-90 DEG C/30min；
(9) filling, inspection and packaging: the soy sauce after filling carries out conventional index inspection, is packed after qualified as finished product.
2. the method according to claim 1 for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation,
It is characterized in that at least carrying out a wheel ultrasonic treatment in the step (3).
3. the method according to claim 1 for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation,
It is characterized in that first round ultrasound condition is supersonic frequency 20-60kHz in the step (3), frequency mode is single-frequency or multifrequency (2
Kind or two or more), ultrasonic power density be 2-60W/L, ultrasonic time 1-80min, fermentation the 1-20 days when surpassed
Sound, altogether ultrasound 2-7 times.
4. the method according to claim 1 for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation,
It is characterized in that in the step (3) that the second wheel ultrasound condition is supersonic frequency 20-60kHz, frequency mode is single-frequency or multifrequency (2
Kind or two or more), ultrasonic power density be 20-300W/L, ultrasonic time 5-40min, fermentation the progress of 23-110 days whens
Ultrasound, ultrasound 2-7 times.
5. any the method for claim 1-5 is to utilize ultrasound to improve raw materials of soy sauce utilization rate and be catalyzed its flavor maturation
Application in method.
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