CN109198585A - A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce and preparation method thereof - Google Patents
A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce and preparation method thereof Download PDFInfo
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- CN109198585A CN109198585A CN201811354875.6A CN201811354875A CN109198585A CN 109198585 A CN109198585 A CN 109198585A CN 201811354875 A CN201811354875 A CN 201811354875A CN 109198585 A CN109198585 A CN 109198585A
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- rice
- semen sesami
- sesami nigrum
- soy sauce
- dregs
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
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- 229910052757 nitrogen Inorganic materials 0.000 abstract description 4
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 10
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 10
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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 belongs to food processing technology fields more particularly to a kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce and preparation method thereof.Raw material including following mass fraction: fresh 80-120 parts of the wet Semen sesami nigrum dregs of rice, 8-15 parts of buckwheat powder, 5-10 parts of quinoa powder, 15-25 parts of wheat bran.The present invention uses the Semen sesami nigrum dregs of rice for raw material, gives full play to the characteristics of it is rich in black sesame pigment, protein, antioxidant content to make soy sauce, turns waste into wealth；Buckwheat powder and quinoa powder are added simultaneously, so that amino-acid nitrogen can reach 1.46g/100ml in slubbing soy sauce, and delicious amino acid type is abundant, and rich in necessary microelements of the human bodies such as antioxidant contents and chromium, zinc, iron such as black sesame pigment, flavonoids, Polyphenols, terpenes, it is more advantageous to human health.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce and its preparation sides
Method.
Background technique
Soy sauce is the flavouring of Chinese tradition, and the liquid flavoring made with beans, wheat, wheat bran, color bronzing has uniqueness
Paste flavor, flavour is delicious, peomotes appetite.Existing soy sauce is mostly that soybean or Soybean Meal produce for main fermenting raw materials, technique
There is two class of solid and liquid state fermentation and low-salt solid-state fermentation with high salt, the flavor components that the former ferments are abundant, content is high, but fermentation time
Long, paler colour；The sauce fermentation time of the latter's fermentation is short, paste flavor is dense, color is deep, but amino acid converting rate is lower.
Amino-acid nitrogen >=0.4g/ML, but tradition hair are required in GB 2717-2018 " national food safety standard soy sauce "
The content of ferment raw material and the flavor of soy sauce amino acid of fermentation process production is lower, needs additionally to add 5'-inosinic acid sodium, 5 '-birds
Thuja acid sodium etc. carries out fresh adding；Meanwhile a large amount of sesame seed meals are generated after sesame water substitution extraction sesame oil, which contains 60% moisture
Easily oxidation deterioration, therefore it is generally used for farmland base fertilizer, added value is extremely low, so how to be incorporated in sesame seed meal and soy sauce brewing
Together, while the flavor amino acid content of soy sauce and the color of solid and liquid state fermentation soy sauce with high salt after brewing are improved, needs solve
Problem.
Summary of the invention
The technical problem to be solved by the present invention is to how to be combined together sesame seed meal and soy sauce brewing, while improving brewing
The color of the flavor amino acid content of soy sauce and solid and liquid state fermentation soy sauce with high salt afterwards.
To solve the above problems, the present invention proposes a kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce and preparation method thereof, use is black
Sesame seed meal is raw material, gives full play to the characteristics of it is rich in black sesame pigment, protein, antioxidant content to make soy sauce, and becomes useless
For treasured；Buckwheat powder and quinoa powder are added simultaneously, so that amino-acid nitrogen can reach 1.0g/ML or more, and flavor amino in soy sauce
Sour type is abundant, and containing necessary microelements of the human bodies such as antioxidant contents and chromium, zinc, iron such as flavonoids, Polyphenols, more has
Conducive to human health.
In order to achieve the above objectives, the present invention is realized by the following technical scheme: a kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, including
The raw material of following mass fraction: fresh 80-120 parts of the wet Semen sesami nigrum dregs of rice, 8-15 parts of buckwheat powder, 5-10 parts of quinoa powder, wheat bran
15-25 parts.
Vegetable protein source of the fresh wet Semen sesami nigrum dregs of rice as sauce fermentation provides fermentation protein used；Meanwhile
Black sesame pigment does not dissolve in grease, water-soluble, is alkali solubility pigment, and loss late is low in sesame oil extraction process, and 90% retains
In sesame seed meal, the present invention is 6-8 by adjusting the pH of salt water during leaching oil, improves dissolution of the pigment in soy sauce
Rate, in the present invention as main pigment source；On the other hand, a large amount of catechol-type natural colours are contained in the Semen sesami nigrum dregs of rice
Element, it is safe and non-toxic, stability is good, have and eliminate free radical activity, the nutritional quality of finished product soy sauce can be enhanced.
Buckwheat powder provides fermentation starch used as starchiness source；Meanwhile buckwheat powder is rich in flavone compound,
Wherein main component is rutin, has blood pressure lowering, the antidiabetic function of highly significant, can enhance the nutriment of finished product soy sauce
Matter.
Quinoa powder provides fermentation starch used as starchiness source；Meanwhile quinoa powder rich in lysine, methionine,
Ferro element, Zn-ef ficiency, lysine are the necessary amino acid of human body, are easiest to lack, and methionine is that soy sauce can be improved in delicious amino acid
Delicate flavour, while improving the content of ferro element and Zn-ef ficiency in soy sauce, be improve amino acid classes and content in soy sauce main
Ingredient enhances the delicate flavour quality and nutritional quality of soy sauce.
Wheat bran provides the microelement of aspergillus oryzae growth as auxiliary material, while being that fermentation mixture is fluffy loose, has
Conducive to the growth of aspergillus oryzae.
Further, the fresh wet Semen sesami nigrum dregs of rice are the Semen sesami nigrum dregs of rice after pier is oily within 2 hours, water content 55-
65%, this proposes the practical water content of the Semen sesami nigrum dregs of rice after oil for water substitution, can reduce energy consumption without being concentrated or being dried.
Further, the fresh wet Semen sesami nigrum dregs of rice are that Semen sesami nigrum is mixed with white sesameseed as what mass fraction 2:8-8:2 was mixed
Close object.
It further, further include oldenlandia diffusa in raw material.Oldenlandia diffusa is a kind of traditional Chinese medicine, and Guangdong Province is granted
Its application license in herbal tea, Mount. lao In Shandong Province mineral water have also had the history of more than 50 years production oldenlandia diffusa water,
The available guarantee of its safety.Terpene, flavonoids, Anthraquinones, sterol constituents there are many containing in oldenlandia diffusa, according to text
Offering report has good anti-oxidant, anti-inflammatory, antitumor and other effects, but has certain bad flavor, and use scope is smaller, this
The basic flavor that the addition metering of invention does not influence soy sauce is also beneficial to the performance of its healthcare function.
A kind of preparation method of above-mentioned Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, is fermented using solid and liquid state fermentation method with high salt,
Middle carry out fermenting twice, addition high-temperatureα-amylase and carbohydrase when secondary fermentation, wherein can be mentioned using solid and liquid state fermentation with high salt
The flavor quality of high soy sauce, secondary fermentation adds high-temperatureα-amylase in the process and the conversion ratio of starch can be improved in carbohydrase,
Additional addition carbohydrate is not had in soy sauce allotment；Ultrasonic wave auxiliary leaching oil is carried out after fermentation, is then deployed, is sterilized, wherein ultrasonic wave
The dissolution rate of soluble component can be improved in auxiliary leaching oil, is particularly advantageous for the function such as amino acids, flavonoids, pyrocatechol, minerals
The leaching of ingredient is imitated, soaking time is shortened, reduces varied bacteria growing rate；The salt water pH that leaching oil uses is adjusted to 6-8, and soy sauce can be improved
The dissolution rate of middle black sesame pigment keeps soy sauce color strong, without adding pigment.
Specifically, comprising the steps of:
(1) feedstock processing: after buckwheat powder, quinoa powder, wheat bran are mixed plus 40-50 DEG C of hot water material moistening, amount of water are
(121 DEG C of 10min or 100 DEG C of 10min-20min), quick spreading for cooling to 40 are cooked after the 60-70% of mixture weight, material moistening 2-5h
DEG C hereinafter, can promote moisture penetration with hot water material moistening, more preferably, on the one hand the operation cooked is to cure starch to effect of impregnation,
The decomposition for being conducive to aspergillus oryzae utilizes, and is on the other hand the miscellaneous bacteria that can be killed in raw material, guarantees the flavor and safety of soy sauce, add
Water is that the 60-70% of mixture weight can guarantee that buckwheat powder and quinoa powder water absorption and swelling are abundant, while mix with the Semen sesami nigrum dregs of rice
The water content of raw material is moderate afterwards, is suitble to the growth of aspergillus oryzae；The fresh wet Semen sesami nigrum dregs of rice are the product after pier is oily within two hours, temperature
Degree is lower than 40 DEG C, water content 55-65%, without adjusting the growth that can be suitble to aspergillus oryzae；Then each raw material is weighed in proportion,
Mixing；
(2) it connects song: being inoculated with Shanghai on raw material and make aspergillus oryzae 3.042, inoculative proportion is the 0.5-2 ‰ of raw material weight；It makes in Shanghai
Aspergillus oryzae 3.042 is the special microorganism of soy sauce production, and highly-safe, flavor of soy sauce is good, and broiler diets are raw material weight
0.5-2 ‰, additive amount is very few to make aspergillus oryzae slow growth, and living contaminants probability increases；Additive amount excessively will cause waste, increase
Add production cost.
(3) koji fermentation: thickness 3-5cm is protected from light, and 23-30 DEG C of temperature, koji-making 15-24h under conditions of humidity 50-80%；It is bent
The excessively high dissolved oxygen content that will affect deep layer song of thickness be unfavorable for the growth of aspergillus oryzae, the too low volatilization that can accelerate moisture makes song
Surface it is stiff.23-30 DEG C of temperature, humidity 50-80% is the optimum growing condition that aspergillus oryzae 3.042 is made in Shanghai.
(4) solid and liquid state fermentation with high salt: adding salt water ferment 8-12 days for the first time, then carry out secondary fermentation, when secondary fermentation
High-temperatureα-amylase is added, measures the 0.1-0.2% for raw material weight；Carbohydrase is added, measures the 0.05-0.1% for raw material weight；
Add brine strength 12-15 Baume degrees, adding salt water is to ferment at 1.2-1.5 times of Qu Chongliang, 35-40 DEG C of fermentation temperature of sauce unstrained spirits
40-80 days；The conversion ratio of starch can be improved in addition high-temperatureα-amylase and carbohydrase, and additional addition sugar is not had in soy sauce allotment
Class；Salt water can play the role of sterilization and anticorrosion, while be also the neccessary composition of soy sauce, and brine strength is excessively high to make soy sauce mistake
Salty, concentration is too low to breed miscellaneous bacteria.
(5) ultrasonic wave auxiliary leaching oil: after pumping crude oil, leaching oil is carried out with three oil, four oil that last consignment of produces, drenches oily salt water
PH be adjusted to 6-8, temperature is controlled at 40-50 DEG C, impregnates 3-8h, and the ultrasonic time impregnated every time is 10-30min；It can be improved
The dissolution rate of soluble component is particularly advantageous for the leaching of amino acids, flavonoids, pyrocatechol, minerals and other functional ingredient, contracting
Short soaking time reduces varied bacteria growing rate.
(6) it deploys, sterilize: hair oil, two oil, three oil etc. being deployed according to production needs, then 100 DEG C of sterilizing 15-
25min。
Further, the fresh wet Semen sesami nigrum dregs of rice are the slag dregs of rice after water substitution extraction sesame oil in 2 hours, water content 55-
65%, temperature is lower than 40 DEG C or less；For the oxidation deterioration for preventing the slag dregs of rice, time control is after pier oil is slagged tap within 2h.
Further, buckwheat powder be bitter buckwheat granules through roller roll off at coarse powder, xeothermic under the conditions of 121 DEG C gone out using preceding
Enzyme 10min or 100 DEG C of enzyme deactivation 10-20min block the degradation reaction of rutin, avoid rutin by heat inactivation rutin hydrolase
Rutin in degradation enzyme hydrolysis bitter buckwheat generates the strong Quercetin of bitter taste, seriously affects the flavor and healthcare function of soy sauce；Quinoa
Powder is for quinoa particle through roller roll off at coarse powder.
Further, fermentation condition is to add brine strength 13-17 Baume degrees for the first time, and adding salt water is the 1- at Qu Chongliang
It 1.2 times, 38-45 DEG C of fermentation temperature of sauce unstrained spirits, ferments 8-12 days.
Further, salt water preparation method is that 10Kg water adds 1-2Kg oldenlandia diffusa to boil 15-20min, blends into 100Kg salt
Water.
The beneficial effects of the present invention are:
1, sesame seed meal utilization rate is very low, is generally used for animal feed or farmland base fertilizer, can greatly mention for sauce fermentation
High usage and added value.
2, contain a large amount of catechol-type natural pigments in the Semen sesami nigrum dregs of rice, it is safe and non-toxic, stability is good, have and eliminates free radical
Activity.Black sesame pigment does not dissolve in grease, water-soluble, is alkali solubility pigment, and loss late is low in sesame oil extraction process, and 90%
It is retained in sesame seed meal, the present invention improves dissolution rate of the pigment in soy sauce by adjusting the pH of salt water.
3, bitter buckwheat is rich in flavone compound, and wherein main component is rutin, there is blood pressure lowering, the drop blood of highly significant
The function of sugar, but contain naturally occurring rutin hydrolase in bitter buckwheat, hydrolyzing rutin generates the strong Quercetin of bitter taste, seriously
Influence the flavor and healthcare function of soy sauce.Enzyme deactivation step is arranged in the present invention before bitter buckwheat moistens water, passes through heat inactivation rutin
Degrading enzyme blocks the degradation reaction of rutin, improves product quality；In addition it is rich in selenium element in bitter buckwheat, is conducive to improve human body
Immunity and prevention cardiovascular and cerebrovascular disease, research in recent years discovery selenium can form " metal-selenium-albumen composition " in human body,
Be conducive to the discharge of toxic element in human body.
4, quinoa is rich in lysine, methionine, ferro element, Zn-ef ficiency, and lysine is the necessary amino acid of human body, is easiest to lack
Weary, methionine is that the delicate flavour of soy sauce can be improved in delicious amino acid, while improving the content of ferro element and Zn-ef ficiency in soy sauce.
5, the flavor quality of soy sauce can be improved using solid and liquid state fermentation with high salt, add high temperature alphalise starch during secondary fermentation
The conversion ratio of starch can be improved in enzyme and carbohydrase, and additional addition carbohydrate is not had in soy sauce allotment.
6, containing a variety of terpenes, flavonoids, Anthraquinones, sterol constituents in oldenlandia diffusa in salt water, according to the literature
With good anti-oxidant, anti-inflammatory, antitumor and other effects while little to the flavor effect of soy sauce.
7, leaching oil is assisted using ultrasonic wave, the dissolution rate of soluble component can be improved, be particularly advantageous for amino acids, flavones
Soaking time is shortened in the leaching of class, pyrocatechol, minerals and other functional ingredient, reduces varied bacteria growing rate.
8, anti-using the soy sauce black sesame pigment rich in of the method for the present invention preparation, flavonoids, Polyphenols, terpene etc.
Oxidation, antineoplastic component have certain healthcare function.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with implementation of the invention
Example, is clearly and completely described technical solution of the present invention.Obviously, described embodiment is that a part of the invention is real
Example is applied, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making creation
Property labour under the premise of every other embodiment obtained, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce is fresh 100 parts of the wet Semen sesami nigrum dregs of rice, 15 parts of buckwheat powder, 8 parts of quinoa powder, small
20 parts of wheat bran skin.The fresh wet Semen sesami nigrum dregs of rice are the Semen sesami nigrum dregs of rice after pier is oily within 2 hours, water content 60%.
A kind of preparation method of above-mentioned Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, comprises the steps of:
(1) feedstock processing: after buckwheat powder, quinoa powder, wheat bran are mixed plus 45 DEG C of hot water material moistenings, amount of water are mixing
Expect the 65% of weight, cooks 10min, quick spreading for cooling to 40 DEG C or less for 121 DEG C after material moistening 4h；The fresh wet Semen sesami nigrum dregs of rice are cool to 40
℃；Each raw material is weighed in proportion, is mixed；
(2) it connects song: being inoculated with Shanghai on raw material and make aspergillus oryzae 3.042, inoculative proportion is the 1 ‰ of raw material weight；
(3) koji fermentation: thickness 4cm is protected from light, and 25 DEG C of temperature, koji-making 22h under conditions of humidity 60%, bent surface is connecing
Start white hypha body occur after bent 6h, yellow spore is gradually appeared after 16h, spore is covered with surface after 22h, and bent inside is visible
A large amount of light yellow mycelia, koji fermentation is mature at this time；
(4) solid and liquid state fermentation with high salt: the additive amount of 15 Baume degrees salt water is at carrying out for the first time at 1.0 times, 40 DEG C of Qu Chongliang
Semisolid is presented in fermentation 10 days, soy sauce at this time, and homogeneous, surface element has yellow mycelia；Then secondary fermentation is carried out, it is secondary
High-temperatureα-amylase is added when fermentation, measuring is the 0.15% of raw material weight；Carbohydrase is added, measuring is the 0.08% of raw material weight；
Add 14 Baume degrees of brine strength, adding salt water is into 1.3 times of Qu Chongliang, and 38 DEG C of sauce unstrained spirits fermentation temperature ferments 70 days；Salt water system
Method is that 10Kg water adds 1.0Kg oldenlandia diffusa to boil 16min, blends into 100Kg salt water；It is obtained by filtration after fermenting twice
Crude oil (slubbing soy sauce) soluble solid content is 17.33g/100ml, amino acid nitrogen content 1.46g/100ml, total Huang
Ketone content is 2.73mg/g (the dry weight score for being converted to total raw material), and the content of selenium element is that 80.16 μ g/Kg (are converted to
The dry weight score of total raw material), the content of ferro element be 16.15mg/Kg (the dry weight score for being converted to total raw material), zinc
The content of element is 7.34mg/Kg (the dry weight score for being converted to total raw material).The oxidation resistance of crude oil is significant, removes
The ability of OH is 1.54 times of 1mg/mL vitamin C (standard reference material) elimination factor, removes O2 -The ability of free radical is 1mg/mL
2.41 times of vitamin C elimination factor, the ability for removing DPPH is 1.21 times of 1mg/mL vitamin C elimination factor, removes ABTS certainly
The ascorbic elimination factor of 2mg/mL is slightly above by the ability of base.
(5) after pumping crude oil, leaching oil, salt water pH tune ultrasonic wave auxiliary leaching oil: are carried out with three oil, four oil that last consignment of produces
Whole is 7, and temperature is controlled at 45 DEG C, impregnates 7h, and the ultrasonic time impregnated every time is 20min, the dissolution of general flavone after ultrasonic wave
Rate can be improved 20% or more, and salt water pH, which is adjusted to 7, facilitates the dissolution of black sesame pigment, mix after twice leaching oil black in soy sauce
The total content of sesame pigment is 12.64mg/100ml；
(6) it deploys, sterilize: hair oil, two oil, three oil etc. being deployed according to production needs, then 100 DEG C of sterilizings
18min。
Embodiment 2:
A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, fresh wet 110 parts of the Semen sesami nigrum dregs of rice dregs of rice, 12 parts of buckwheat powder, 10 parts of quinoa powder,
15 parts of wheat bran.The fresh wet Semen sesami nigrum dregs of rice are that water substitution extracts the slag dregs of rice within 2 hours after sesame oil, be Semen sesami nigrum with it is white
Sesame is 55% by the mixture water content of mass fraction 8:2 mixing.
A kind of preparation method of above-mentioned Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, comprises the steps of:
(1) feedstock processing: after buckwheat powder, quinoa powder, wheat bran are mixed plus 40 DEG C of hot water material moistenings, amount of water are mixing
Expect the 70% of weight, cooks 15min, quick spreading for cooling to 40 DEG C or less for 100 DEG C after material moistening 2h；The fresh wet Semen sesami nigrum dregs of rice are cool to 40
℃；Each raw material is weighed in proportion, is mixed；
(2) it connects song: being inoculated with Shanghai on raw material and make aspergillus oryzae 3.042, inoculative proportion is the 0.5 ‰ of raw material weight；
(3) koji fermentation: thickness 3cm is protected from light, and 30 DEG C of temperature, koji-making 18h under conditions of humidity 50-80%；
(4) solid and liquid state fermentation with high salt: the additive amount of 17 Baume degrees salt water is at carrying out for the first time at 1.1 times, 38 DEG C of Qu Chongliang
Fermentation 12 days, then carries out secondary fermentation, and high-temperatureα-amylase is added in when secondary fermentation, and measuring is the 0.12% of raw material weight；Add
Enter carbohydrase, measuring is the 0.06% of raw material weight；Add 14 Baume degrees of brine strength, adding salt water is the sauce at 1.3 times of Qu Chongliang
It 38 DEG C of unstrained spirits fermentation temperature, ferments 80 days；Salt water preparation method is that 10Kg water adds 2.0Kg oldenlandia diffusa to boil 17min, is blent into
100Kg salt water；
(5) after pumping crude oil, leaching oil, salt water pH tune ultrasonic wave auxiliary leaching oil: are carried out with three oil, four oil that last consignment of produces
Whole is 7.5, and temperature is controlled at 40 DEG C, impregnates 4h, and the ultrasonic time impregnated every time is 25min；The molten of soluble component can be improved
Extracting rate is particularly advantageous for the leaching of amino acids, flavonoids, pyrocatechol, minerals and other functional ingredient, shortens soaking time, drop
Low varied bacteria growing rate；
(6) it deploys, sterilize: hair oil, two oil, three oil etc. being deployed according to production needs, then 100 DEG C of sterilizings
15min。
Embodiment 3:
A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce is fresh wet 80 parts of the Semen sesami nigrum dregs of rice dregs of rice, 12 parts of buckwheat powder, 6 parts of quinoa powder, small
20 parts of wheat bran skin.The fresh wet Semen sesami nigrum dregs of rice are the Semen sesami nigrum dregs of rice after pier is oily within 2 hours, are that Semen sesami nigrum and white sesameseed press matter
Measure the mixture of score 5:5 mixing, water content 60%.It further include oldenlandia diffusa in raw material.Buckwheat powder is bitter buckwheat granules warp
Roller roll off uses preceding enzyme deactivation 10min xeothermic under the conditions of 121 DEG C at coarse powder；Quinoa powder is that quinoa particle is rolled over through roller
Roll into coarse powder.
A kind of preparation method of above-mentioned Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, comprises the steps of:
(1) feedstock processing: after buckwheat powder, quinoa powder, wheat bran are mixed plus 50 DEG C of hot water material moistenings, amount of water are mixing
Expect the 60% of weight, cooks 10min, quick spreading for cooling to 40 DEG C or less for 121 DEG C after material moistening 4h；The fresh wet Semen sesami nigrum dregs of rice are cool to 40
℃；Each raw material is weighed in proportion, is mixed；
(2) it connects song: being inoculated with Shanghai on raw material and make aspergillus oryzae 3.042, inoculative proportion is the 2 ‰ of raw material weight；
(3) koji fermentation: thickness 5cm is protected from light, and 23 DEG C of temperature, koji-making 20h under conditions of humidity 50-80%；
(4) solid and liquid state fermentation with high salt: the additive amount of 13 Baume degrees salt water is at carrying out for the first time at 1.2 times, 42 DEG C of Qu Chongliang
Fermentation 8 days, then carries out secondary fermentation, and high-temperatureα-amylase is added in when secondary fermentation, and measuring is the 0.2% of raw material weight；It is added
Carbohydrase, measuring is the 0.05% of raw material weight；Add 15 Baume degrees of brine strength, adding salt water is the sauce unstrained spirits at 1.2 times of Qu Chongliang
It 40 DEG C of fermentation temperature, ferments 50 days；Salt water preparation method is that 10Kg water adds 1.0Kg oldenlandia diffusa to boil 20min, blends into 100Kg
Salt water；
(5) after pumping crude oil, leaching oil, salt water pH tune ultrasonic wave auxiliary leaching oil: are carried out with three oil, four oil that last consignment of produces
Whole is 6.5, and temperature is controlled at 50 DEG C, impregnates 3h, and the ultrasonic time impregnated every time is 15min；The molten of soluble component can be improved
Extracting rate is particularly advantageous for the leaching of amino acids, flavonoids, pyrocatechol, minerals and other functional ingredient, shortens soaking time, drop
Low varied bacteria growing rate；
(6) it deploys, sterilize: hair oil, two oil, three oil etc. being deployed according to production needs, then 100 DEG C of sterilizings
20min。
Embodiment 4:
A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce is fresh wet 90 parts of the Semen sesami nigrum dregs of rice dregs of rice, 9 parts of buckwheat powder, 10 parts of quinoa powder, small
18 parts of wheat bran skin.The fresh wet Semen sesami nigrum dregs of rice are the Semen sesami nigrum dregs of rice after pier is oily within 2 hours, are that Semen sesami nigrum and white sesameseed press matter
Measure the mixture of score 2:8 mixing, water content 62%.It further include oldenlandia diffusa in raw material.
A kind of preparation method of above-mentioned Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, comprises the steps of:
(1) feedstock processing: after buckwheat powder, quinoa powder, wheat bran are mixed plus 47 DEG C of hot water material moistenings, amount of water are mixing
Expect the 63% of weight, cooks 20min, quick spreading for cooling to 40 DEG C or less for 100 DEG C after material moistening 4.5h；The fresh wet Semen sesami nigrum dregs of rice are cool to 40
℃；Each raw material is weighed in proportion, is mixed；
(2) it connects song: being inoculated with Shanghai on raw material and make aspergillus oryzae 3.042, inoculative proportion is the 1.8 ‰ of raw material weight；
(3) koji fermentation: thickness 3.5cm is protected from light, and 27 DEG C of temperature, koji-making 16h under conditions of humidity 70%；
(4) solid and liquid state fermentation with high salt: adding salt water ferment 11 days for the first time, and fermentation condition is to add 14 Baume degrees of brine strength,
Adding salt water is 40 DEG C of the sauce unstrained spirits fermentation temperature at 1.1 times of Qu Chongliang；Then secondary fermentation is carried out, when secondary fermentation is added high
Warm alpha-amylase, measuring is the 0.16% of raw material weight；Carbohydrase is added, measuring is the 0.08% of raw material weight；Add brine strength 14
Baume degrees, adding salt water is into 1.3 times of Qu Chongliang, and 39 DEG C of sauce unstrained spirits fermentation temperature ferments 70 days；Add high-temperatureα-amylase and
The conversion ratio of starch can be improved in carbohydrase, and additional addition carbohydrate is not had in soy sauce allotment；Salt water preparation method is that 10Kg water adds 1.5Kg
Oldenlandia diffusa boils 15min, blends into 100Kg salt water；
(5) after pumping crude oil, leaching oil, salt water pH tune ultrasonic wave auxiliary leaching oil: are carried out with three oil, four oil that last consignment of produces
Whole is 7.5, and temperature is controlled at 48 DEG C, impregnates 7h, and the ultrasonic time impregnated every time is 12min；The molten of soluble component can be improved
Extracting rate is particularly advantageous for the leaching of amino acids, flavonoids, pyrocatechol, minerals and other functional ingredient, shortens soaking time, drop
Low varied bacteria growing rate
(6) it deploys, sterilize: hair oil, two oil, three oil etc. being deployed according to production needs, then 100 DEG C of sterilizings
23min。
Embodiment 5:
A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, fresh wet 100 parts of the Semen sesami nigrum dregs of rice dregs of rice, 13 parts of buckwheat powder, 8 parts of quinoa powder,
23 parts of wheat bran.The fresh wet Semen sesami nigrum dregs of rice are the Semen sesami nigrum dregs of rice after pier is oily within 2 hours, water content 62%.Raw material
In further include oldenlandia diffusa.
A kind of preparation method of above-mentioned Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, comprises the steps of:
(1) feedstock processing: after buckwheat powder, quinoa powder, wheat bran are mixed plus 42 DEG C of hot water material moistenings, amount of water are mixing
Expect the 67% of weight, cooks 10min, quick spreading for cooling to 40 DEG C or less for 121 DEG C after material moistening 5h；The fresh wet Semen sesami nigrum dregs of rice are cool to 40
℃；Each raw material is weighed in proportion, is mixed；
(2) it connects song: being inoculated with Shanghai on raw material and make aspergillus oryzae 3.042, inoculative proportion is the 1 ‰ of raw material weight；
(3) koji fermentation: thickness 4cm is protected from light, and 25 DEG C of temperature, koji-making is for 24 hours under conditions of humidity 70%；
(4) solid and liquid state fermentation with high salt: adding salt water ferment 11 days for the first time, and fermentation condition is to add 15 Baume degrees of brine strength,
Adding salt water is 43 DEG C of the sauce unstrained spirits fermentation temperature at 1.2 times of Qu Chongliang；Then secondary fermentation is carried out, when secondary fermentation is added high
Warm alpha-amylase, measuring is the 0.15% of raw material weight；Carbohydrase is added, measuring is the 0.07% of raw material weight；Add brine strength 14
Baume degrees, adding salt water is into 1.4 times of Qu Chongliang, and 37 DEG C of sauce unstrained spirits fermentation temperature ferments 60 days；Add high-temperatureα-amylase and
The conversion ratio of starch can be improved in carbohydrase, and additional addition carbohydrate is not had in soy sauce allotment；Salt water preparation method is that 10Kg water adds 1.5Kg
Oldenlandia diffusa boils 18min, blends into 100Kg salt water；
(5) after pumping crude oil, leaching oil, temperature control ultrasonic wave auxiliary leaching oil: are carried out with three oil, four oil that last consignment of produces
At 46 DEG C, 7h is impregnated, the ultrasonic time impregnated every time is 13min；The dissolution rate that soluble component can be improved, is particularly advantageous for amino
Soaking time is shortened in the leaching of acids, flavonoids, pyrocatechol, minerals and other functional ingredient, reduces varied bacteria growing rate
(6) it deploys, sterilize: hair oil, two oil, three oil etc. being deployed according to production needs, then 100 DEG C of sterilizings
12min。
Claims (10)
1. a kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce, it is characterised in that the raw material including following mass fraction: fresh wet Semen sesami nigrum
80-120 parts of the dregs of rice, 8-15 parts of buckwheat powder, 5-10 parts of quinoa powder, 15-25 parts of wheat bran.
2. Semen sesami nigrum dregs of rice buckwheat health-care soy sauce as described in claim 1, it is characterised in that: the fresh wet Semen sesami nigrum dregs of rice are pier
The Semen sesami nigrum dregs of rice after oil within 2 hours, water content 55-65%.
3. Semen sesami nigrum dregs of rice buckwheat health-care soy sauce as described in claim 1, it is characterised in that: the fresh wet Semen sesami nigrum dregs of rice are Semen sesami nigrum
The mixture mixed with white sesameseed by mass fraction 2:8-8:2.
4. Semen sesami nigrum dregs of rice buckwheat health-care soy sauce as described in claim 1, it is characterised in that: further include oldenlandia in raw material
Grass.
5. a kind of preparation method of the Semen sesami nigrum dregs of rice buckwheat health-care soy sauce in claim 1, it is characterised in that: using with high salt solid dilute
Fermentation method ferments, wherein carry out fermenting twice, addition high-temperatureα-amylase and carbohydrase when secondary fermentation；It is carried out after fermentation
Ultrasonic wave auxiliary leaching oil, then deploys, sterilizes；Wherein, the salt water pH that leaching oil uses is adjusted to 6-8.
6. the preparation method of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce as claimed in claim 5, it is characterised in that by following steps group
At:
(1) feedstock processing: after buckwheat powder, quinoa powder, wheat bran are mixed plus 40-50 DEG C of hot water material moistening, amount of water are mixing
Expect the 60-70% of weight, is cooked after material moistening 2-5h, quick spreading for cooling is to 40 DEG C or less；The fresh wet Semen sesami nigrum dregs of rice are cool to 40 DEG C or less；
Each raw material is weighed in proportion, is mixed；
(2) it connects song: being inoculated with Shanghai on raw material and make aspergillus oryzae 3.042, inoculative proportion is the 0.5-2 ‰ of raw material weight；
(3) koji fermentation: thickness 3-5cm is protected from light, and 23-30 DEG C of temperature, koji-making 15-24h under conditions of humidity 50-80%；
(4) solid and liquid state fermentation with high salt: adding salt water ferment 8-12 days for the first time, then carry out secondary fermentation, and when secondary fermentation is added
High-temperatureα-amylase measures the 0.1-0.2% for raw material weight；Carbohydrase is added, measures the 0.05-0.1% for raw material weight；Enriching
The salt water for spending 12-15 Baume degrees, adding salt water is into 1.2-1.5 times of Qu Chongliang, 35-40 DEG C of fermentation temperature of sauce unstrained spirits, and ferment 40-
80 days；
(5) ultrasonic wave auxiliary leaching oil: after pumping crude oil, leaching oil is carried out with three oil, four oil that last consignment of produces, temperature control exists
40-50 DEG C, salt water is added to impregnate 3-8h, the ultrasonic time impregnated every time is 10-30min；Its mesohalobic pH makes after being adjusted to 6-8
With；
(6) it deploys, sterilize: being deployed according to production requirement, it is then filling after 100 DEG C of sterilizing 15-25min.
7. the preparation method of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce as claimed in claim 6, it is characterised in that: fresh wet Semen sesami nigrum
The dregs of rice are that water substitution extracts the slag dregs of rice after sesame oil, moisture content 55-65%.
8. the preparation method of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce as claimed in claim 6, it is characterised in that: buckwheat powder is bitter buckwheat
Particle, at coarse powder, uses preceding enzyme deactivation 10min xeothermic under the conditions of 121 DEG C or 100 DEG C of enzyme deactivation 10-20min through roller roll off；Chenopodiaceae
Flour is for quinoa particle through roller roll off at coarse powder.
9. the preparation method of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce as claimed in claim 6, it is characterised in that: fermentation condition for the first time
For brine strength 13-17 Baume degrees, adding salt water is into 1-1.2 times of Qu Chongliang, 38-45 DEG C of fermentation temperature of sauce unstrained spirits, and ferment 8-
12 days.
10. the preparation method of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce as claimed in claim 6, it is characterised in that: salt water preparation method is
10Kg water adds 1-2Kg oldenlandia diffusa to boil 15-20min, blends into 100Kg salt water.
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| WO2023208970A1 (en) | 2022-04-29 | 2023-11-02 | Nordic Umami Company Oy | Fermented umami-containing enzymatically active biomass, umami concentrate, umami paste, solid umami product, salt-free or low-salt umami extract, low-salt umami product, and methods for producing the same |
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