CN109511943A - A kind of preparation method of black garlic soy sauce - Google Patents
A kind of preparation method of black garlic soy sauce Download PDFInfo
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- CN109511943A CN109511943A CN201811559548.4A CN201811559548A CN109511943A CN 109511943 A CN109511943 A CN 109511943A CN 201811559548 A CN201811559548 A CN 201811559548A CN 109511943 A CN109511943 A CN 109511943A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
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- 238000002386 leaching Methods 0.000 claims abstract description 17
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- 238000000034 method Methods 0.000 claims description 40
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
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- 229920001282 polysaccharide Polymers 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation method of black garlic soy sauce, specifically include step: A. screens garlic, soybean and maize raw material；B. Cryogenic Temperature Swing freezing pretreatment garlic, high-pressure pulse electric pretreated soybean and corn；C. fermentation curing preparation black garlic, ripe soybean and cooked maize；D. it squeezes, through microwave irradiation, ultrasound reprocessing mixture after E. mixing；F. inoculation koji-making obtains into song；G. it ferments, is prepared into mature sauce unstrained spirits through four-stage；G. leaching oil obtains raw sauce；H. sterilization precipitating；I. it is packaged to be finished product.The present invention prepares black garlic soy sauce through cryogenic freezing, high-pressure pulse electric, squeezing, microwave, ultrasound, biofermentation etc., production cycle greatly shortens, save the cost, and the stringent optimal control of production technology, feed stock conversion is greater than 99%, manufacturing process realizes higher natural anticorrosion ability, while ensuring the flavor of black garlic soy sauce.
Description
Technical field
The present invention relates to a kind of preparation methods of black garlic soy sauce, belong to technical field of seasoning processing.
Background technique
Soy sauce is commonly called as soy sauce, made of mainly being brewed as soybean, wheat, salt by programs such as liquefaction, fermentations.Soy sauce
Comparison of ingredients it is complicated, in addition to the ingredient of salt, also there are many ingredients such as amino acid, carbohydrate, organic acid, pigment and fragrance.With
Based on saline taste, also there are delicate flavour, fragrance etc..It can increase and improve the taste of dish, moreover it is possible to add or change the color of dish.
Soy sauce production technology, which carries out classification from fermentation method, to be had: low salt solid process pours leaching technique, high-salt dilute technique.With people
Improvement of living standard, to common people's food and drink using most extensively and dosage maximum flavouring soy sauce source, it is required that also continuous
It improves, delicious flavour, full of nutrition, health care are the fashion pursuit of people of people.
Deep processed product of the black garlic as garlic, the garlic of belt leather are placed on fermentation 60~90 in the fermenting case of high temperature and humidity
It, allows food made of its spontaneous fermentation, and the distinctive irritation of garlic and acid smell road are not only overcome in mouthfeel, but also
Original physiological activator is also retained, full of nutrition, sweet mouthfeel is suitable for all ages.In addition, as a kind of emerging garlic
Deep processed product, black garlic have high nutritive value, according to inspection body's examining report, compare garlic, polyphenols
Content to be higher by 5 times or more, the activity of superoxide dismutase will be higher by 10 times or more, and moisture, fat of black garlic etc. have
Significant to reduce, microelement is significantly increased, and protein, sugar, vitamin etc. are then at least the 2 times or more of garlic, because
This, black garlic has nutritional ingredient abundant needed by human while that function can be improved.
The black garlic soy sauce Shortcomings of existing processing method brewing hold in brewing process first is that brewing overlong time
It is also easy to produce bacterium；Second is that the mouthfeel and nutrition destruction to black garlic soy sauce are larger, the quality of the black garlic soy sauce of brew is bad, can not
Meet consumer to the requirement for height of black garlic soy sauce.
Therefore, it is necessary to provide a kind of good-looking color, delicious flavour, there is peculiar flavour, while improving the utilization of raw material
The preparation method of the high-quality edible soy sauce of rate and reduction additive.
Summary of the invention
In view of the above existing problems in the prior art, the present invention provides a kind of preparation methods of black garlic soy sauce, can be improved
The utilization rate of raw material, the taste and color for reducing additive, abundant black garlic soy sauce, additionally it is possible to improve black garlic soy sauce nutritional ingredient.
To achieve the goals above, the present invention adopts the following technical scheme: a kind of preparation method of black garlic soy sauce, specifically
The following steps are included:
A. it screens: good soybean, the peeling garlic of anoderm damage and good corn is chosen, by washing, drying in the air
It is dry, peeling garlic, soybean and corn are distinguished into sabot；
B. it pre-processes:
B1. garlic pre-processes: the peeling garlic for installing disk special frame being sent into freezing chamber alternating temperature freezing processing, is first existed
4~5h is handled at temperature -10~-8 DEG C, is cooled to -30~-28 DEG C with -5 DEG C/min speed, 5~6h is handled, then again with 2
DEG C/extremely -10~-8 DEG C of min speed heating temperature, handle 2~3h；
B2. soybean and corn pretreatment: by install disk soybean and corn be sent into 30~40kV/cm of impulse electric field strength,
50~100 μ s of pulse width, 30~35 DEG C of temperature of high-pressure pulse electric handle 30~40min；
C. it cures: the garlic handled well, soybean and corn special frame is sent into 70~80 DEG C of temperature, relative humidity 60
~70% fermenting cellar, 6~7d of maturation process obtain black garlic, ripe soybean and cooked maize；
D. it squeezes: ripe soybean, black garlic and cooked maize is cooled to 25~30 DEG C through cold wind, then by ripe soybean, black garlic and ripe
Corn is 1:0.2~0.25:0.3~0.4 respectively by Atmosphere Presser to black garlic, ripe soybean and cooked maize according to weight ratio
Squeezed, obtain black garlic, soybean, corn squeezing material；
E. mixing is reprocessed:
E1. mixing mixes the squeezing feed liquid of soybean, black garlic and corn, obtains mixture；
E2. microwave treatment: mixture is placed in 25~30 DEG C of temperature, the microwave office of 300~350W of power carries out microwave spoke
According to 10~15min of processing；
E3. it is ultrasonically treated: the material of microwave treatment is transported in the ultrasonic pond of 25~30 DEG C of temperature, 20~30kHz of frequency
Carry out 15~20min of ultrasonic treatment；
F. koji-making:
F1. it is inoculated with: the mixture of reprocessing being sent into koji-making pond, accesses soy sauce koji essence；
F2. material culture: material is stirred evenly rapidly, and material is in 30~35 DEG C of 8~10h of culture of temperature, every 1h stirring
Loose Qu Yici, obtains into song, is 25~30% at bent water content；
G. it ferments:
G1. first stage: 11%~13% salt water and Cheng Qu are put into fermentor, are mixed, at 35~40 DEG C of temperature
Ferment 5~6d；
G2. second stage: falling pond, and saccharomycete is added into fermentor, is mixed, in 28~32 DEG C of 2~3d of fermentation of temperature；
G3. phase III: adding lactic acid bacteria into fermentor again, mixes, in 32~35 DEG C of 2~3d of fermentation of temperature；
G4. fourth stage: falling pond in 33~37 DEG C of 6~8d of fermentation of temperature obtains mature sauce unstrained spirits, mature sauce unstrained spirits water content
It is 45~55%；
H. leaching is oily: after mature sauce unstrained spirits is impregnated with clear water, carrying out leaching oil in time, salt is mended in detection to leaching oil in time in the process, is obtained
To raw sauce；
I. it sterilizes: soy sauce is squeezed into 85~90 DEG C of temperature of sterilization tank, keep the temperature 25~30h, be then cooled to 40~45
DEG C, it squeezes into holding vessel and precipitates.
J. it packs: completing pack/bottle after detection is qualified, obtain finished product.
Further, the soy sauce koji essence is the 0.28~0.72% of mixture weight.
Further, the weight saline ratio of the Cheng Quyu 11%~13% is 2:1.1~1.2.
Further, the saccharomycete is the 0.1~0.15% of mixture weight.
Further, the weight ratio of the saccharomycete and lactic acid bacteria is 1:1~1.1.
Further, the salt content in the raw sauce is 16.5~18.5%.
Further, the soy sauce koji essence is Chinese industrial Organism Depositary, the aspergillus oryzae of deposit number 2024.
Further, the saccharomycete is Chinese industrial Organism Depositary, the Lu Shi yeast of deposit number 32899, institute
Stating lactic acid bacteria is Chinese industrial Organism Depositary, the lactobacillus plantarum of deposit number 21790.
Compared with prior art, the invention has the advantages that:
1, the present invention by soybean, black garlic, corn mixed culture ferment, using cryogenic freezing, high-pressure pulse electric, squeezing,
The manufacturing process such as microwave, ultrasound, biofermentation realize higher natural anticorrosion ability, while ensuring the wind of black garlic soy sauce
Taste, the color of no added preservative black garlic soy sauce, fragrance, flavour, posture meet the special pole standard for soy sauce in national standard.
2, the present invention uses cryogenic freezing technology, and Cryogenic Temperature Swing freezing processing garlic improves reduced sugar in black garlic, ammonia
Ground state nitrogen content, total phenol equal size reduce 5 hydroxymethyl furfural content, shorten the maturation time of black garlic, mention for the invention is black
Good black garlic raw material is supplied；High-pressure pulse electric processed soybeans and corn are used simultaneously, inhibit the activity of enzyme, have simultaneously
Bactericidal effect improves soybean flavor and quality, also substantially reduces the curing time of soybean and corn, improve soybean and
The quality of corn, reduces energy consumption, has saved cost.
3, before koji-making of the present invention, using process such as squeezing, microwave, ultrasounds, the release of free amino acid is improved,
The conversion ratio of raw material is improved, conversion ratio is greater than 99%, in conjunction with the multistage fermentation process of alternating temperature, shortens black garlic soy sauce fermentation week
Phase improves the maturity of soy sauce, further increases the flavor and nutritive value of soy sauce.
4, the present invention is prepared through bioprocess culture, without harmful substances and other impurities such as methanol, formaldehyde, and is produced
The stringent optimal control of technique, protects the nutritive value of black garlic, rich in black garlic polysaccharide, vitamin, protein etc., has more
Fragrance matter, form unique flavor and taste, giving off a strong fragrance is mellow, bright in colour, glossy.
Specific embodiment
Illustrate the present invention with specific embodiment below, but is not the limitation to invention.
The soy sauce koji essence that the present invention uses is Chinese industrial Organism Depositary, the aspergillus oryzae of deposit number 2024；Yeast
Bacterium is Chinese industrial Organism Depositary, the Lu Shi yeast of deposit number 32899；Lactic acid bacteria is Chinese industrial microbial preservation
Center, the lactobacillus plantarum of deposit number 21790.
The pretreating process of screening 1 black garlic of embodiment screens embodiment: the garlic after peeling being respectively adopted following several
Mode is pre-processed, then is fermented and prepared black garlic:
1, boiling 3min, sabot under the conditions of water temperature 100 by peeling garlic.
2, the peeling garlic for installing disk is sent into -10 DEG C of temperature of freezing chamber freezing processing 26h with special frame.
3, the peeling garlic special frame for installing disk is sent into -18 DEG C of temperature of freezing chamber freezing processing for 24 hours.
4, the peeling garlic for installing disk is sent into -28 DEG C of temperature of freezing chamber freezing processing 20h with special frame.
5, the peeling garlic for installing disk special frame is sent into freezing chamber alternating temperature freezing processing, first at -10 DEG C of temperature
4h is managed, -30 DEG C is cooled to -5 DEG C/min speed, handles 5h, then again with 2 DEG C/min speed heating temperature to -10 DEG C, processing
2h。
6, the peeling garlic for installing disk special frame is sent into freezing chamber alternating temperature freezing processing, first at -8 DEG C of temperature of place
5h is managed, -28 DEG C is cooled to -5 DEG C/min speed, handles 6h, then again with 2 DEG C/min speed heating temperature to -3 DEG C, processing
3h。
Then, above-mentioned pretreated 6 kinds of garlics are sent into special frame to the hair of temperature 70 C, relative humidity 60% respectively
Ferment room carries out fermentation curing, and maturation process 7d obtains black garlic.
Table 1
The black garlic obtained to above each pretreated curing fermentation carries out Analysis of Nutritive Composition, as a result such as the following table 2, and
Sensory evaluation is carried out according to the sensory evaluation criteria of upper 1 black garlic of table, as a result such as the following table 3:
Table 2
Table 3
From upper table 2,3 as can be seen that being restored in the quality and black garlic that can be improved black garlic using the processing of alternating temperature cryogenic freezing
Sugared content, amino-acid nitrogen content, total phenol content, protein content reduce 5 hydroxymethyl furfural.
Screening 2 soybean of embodiment, corn pretreating process screen embodiment: soybean, corn being respectively adopted following several
Mode is pre-processed:
1, by soybeans soaking 1.5h, corn soaking 2h.
2, by soybeans soaking 3h, corn soaking 3h.
3, by install disk soybean and corn be sent into impulse electric field strength 30kV/cm, 50 μ s of pulse width, temperature 30~
35 DEG C DEG C of high-pressure pulse electric handles 40min.
4, by install disk soybean and corn be sent into impulse electric field strength 40kV/cm, 100 μ s of pulse width, temperature 30~
35 DEG C of high-pressure pulse electric handles 30min.
Enzyme in above each pretreated soybean and corn is analyzed, as a result such as the following table 4:
Table 4
As can be seen from Table 4, the activity of enzyme in the soybean being able to suppress and corn is handled using high-pressure pulse electric,
Soybean, the flavor of corn and quality.
Screen 3 soybean of embodiment, corn curing process screens embodiment: through screening the preferred alternating temperature cryogenic freezing of embodiment 1
After handling garlic, the screening preferred high-pressure pulse electric processed soybeans of embodiment 2, corn, following methods progress is respectively adopted
Maturation process:
1, garlic, black garlic, the soybean of high-pressure pulse electric processing and corn that alternating temperature cryogenic freezing is handled are respectively charged into
Steaming stock pot carries out boiling, and when boiling pressure is 0.12MPa and the dwell time is 25min, and steaming terminates, and is cooled to 25 through cold wind
DEG C, obtain black garlic, ripe soybean and cooked maize.
2, the soybean of garlic, high-pressure pulse electric processing that alternating temperature cryogenic freezing is handled and corn are sent into special frame
The fermenting cellar of temperature 70 C, relative humidity 60%, maturation process 7d obtain black garlic, ripe soybean and cooked maize.
Black garlic, soybean and corn analysis after the above each curing is found, the black garlic of curing of fermenting, soybean and corn
Color, texture, nutritive value are more preferable.
Screen 4 soybean of embodiment, corn curing process screens embodiment: through the preferred fermentation maturation process of screening embodiment 3
Afterwards, following methods are respectively adopted to be reprocessed, then koji-making:
1, without any treatment process, directly black garlic, ripe soybean and cooked maize are mixed according to weight ratio for 1:0.2:0.3
It closes and is sent into koji-making pond, access 0.28% soy sauce koji essence of mixture weight, material is stirred evenly rapidly, material is in temperature
30 DEG C of culture 16h, it is 25~30%. at bent water content that every 1h, which stirs pine Qu Yici, obtains into song,
It 2, is that 1:0.2:0.3 passes through Atmosphere Presser to black respectively according to weight ratio by ripe soybean, black garlic and cooked maize
Garlic, ripe soybean and cooked maize are squeezed, obtain black garlic, soybean, corn squeezing material, mixing then feeds the mixture into koji-making
Pond accesses 0.28% soy sauce koji essence of mixture weight, material is stirred evenly rapidly, and material is cultivated at 30 DEG C of temperature
14h, every 1h stir pine Qu Yici, obtain into song, are 25~30% at bent water content.
3, ripe soybean, black garlic and cooked maize according to weight ratio be 1:0.2:0.3 pass through respectively Atmosphere Presser to black garlic,
Ripe soybean and cooked maize are squeezed, mixing, then by mixture be placed in 25~30 DEG C of temperature, power 300W microwave office into
Row microwave irradiation handles 15min, is re-fed into koji-making pond, accesses 0.28% soy sauce koji essence of mixture weight, and material is rapid
Stir evenly, material stirs pine Qu Yici, obtains into song in 30 DEG C of temperature culture 12h, every 1h, at bent water content for 25~
30%.
4, ripe soybean, black garlic and cooked maize according to weight ratio be 1:0.2:0.3 pass through respectively Atmosphere Presser to black garlic,
Ripe soybean and cooked maize are squeezed, mixing, then by mixture be placed in 25~30 DEG C of temperature, power 300W microwave office into
Row microwave irradiation handles 15min, then will be delivered to and be ultrasonically treated in the ultrasonic pond of 25~35 DEG C of temperature, frequency 20kHz
20min is finally sent into koji-making pond, accesses 0.28% soy sauce koji essence of mixture weight, material is stirred evenly rapidly, bent
For material in 30 DEG C of culture 10h of temperature, it is 25~30% at bent water content that every 1h, which stirs pine Qu Yici, obtains into song,.
To above each reprocessing koji-making, the quality of Cheng Qu is analyzed, and analyzes result such as the following table 5:
Table 5
From upper table 5 it is found that after squeezing, microwave, ultrasound reprocessing koji-making, obtain at bent high-quality, and when koji-making
Between it is short.
Screening 5 soybean of embodiment, corn curing process screen embodiment: making through after squeezing, microwave, ultrasound reprocessing
Bent Cheng Quhou is respectively adopted following methods and carries out being fermented into unstrained spirits:
1, first 1/3 11%~13% salt water and Cheng Qu are put into fermentor, the Cheng Quyu's 11%~13%
Weight saline ratio is 2:1.1, mixing, in 35 DEG C of fermentation 180d of temperature, then every other week by 1/3 11%~13% salt water
Sprinkling one is returned, and 10 days each one day sprinklings one are returned after 11%~13% brine fermentation of residue 1/3, obtains mature sauce unstrained spirits, at
Ripe sauce unstrained spirits water content is 45~55%.
2, first 11%~13% salt water and Cheng Qu are put into fermentor, the salt water of the Cheng Quyu 11%~13%
Weight ratio is 2:1.1, mixing, in 35 DEG C of fermentation 15d of temperature；It falls pond again, mixture weight 0.1% is added into fermentor
The lactic acid bacteria of saccharomycete and addition mixture weight 0.11%, mixing in 34 DEG C of fermentation 11d of temperature, obtain mature sauce unstrained spirits, at
Ripe sauce unstrained spirits water content is 45~55%.
3, the first stage: 11%~13% salt water and Cheng Qu are put into fermentor, the Cheng Quyu 11%~13%
Weight saline ratio be 2:1.1, mixing, in 35 DEG C of fermentation 6d of temperature, second stage: mixture is added in pond into fermentor
The saccharomycete of weight 0.1%, mixing, in 28 DEG C of fermentation 3d of temperature；Phase III: mixture weight is added into fermentor again
0.11% lactic acid bacteria, mixing, in 32 DEG C of fermentation 3d of temperature；Fourth stage: pond is obtained into 33 DEG C of fermentation 8d of temperature
Ripe sauce unstrained spirits, mature sauce unstrained spirits water content are 45~55%.
To above each reprocessing sauce unstrained spirits, the nutritional ingredient of sauce unstrained spirits is analyzed, and analyzes result such as the following table 6:
Table 6
As known from Table 6, the amino nitrogen of the sauce unstrained spirits that the multistage is fermented, full nitrogen, soluble saltless solid contain
Amount is higher, and aflatoxin B1 content is lower, and sauce unstrained spirits quality is good and fermentation time is short.
Prepare embodiment 1
Using a kind of example of the preparation method of black garlic soy sauce of the present invention, specifically includes the following steps:
A. it screens: good soybean, the peeling garlic of anoderm damage and good corn is chosen, by washing, drying in the air
It is dry, peeling garlic, soybean and corn are distinguished into sabot；
B. it pre-processes:
B1. garlic pre-processes: the peeling garlic for installing disk special frame being sent into freezing chamber alternating temperature freezing processing, is first existed
4h is handled at -10 DEG C of temperature, -30 DEG C is cooled to -5 DEG C/min speed, handles 5h, is then heated up again with 2 DEG C/min speed warm
To -10 DEG C, 2h is handled；
B2. the soybean for installing disk and corn soybean and corn pretreatment: are sent into impulse electric field strength 30kV/cm, pulse
50 μ s of width, 30~35 DEG C DEG C of temperature of high-pressure pulse electric handle 40min；
C. it cures: the garlic handled well, soybean and corn special frame is sent into temperature 70 C, relative humidity 60%
Fermenting cellar, maturation process 7d obtain black garlic, ripe soybean and cooked maize；
D. it squeezes: ripe soybean, black garlic and cooked maize is cooled to 25~30 DEG C through cold wind, then by ripe soybean, black garlic and ripe
Corn passes through Atmosphere Presser according to weight ratio for 1:0.2:0.3 respectively and squeezes to black garlic, ripe soybean and cooked maize, obtains
To black garlic, soybean, corn squeezing material；
E. mixing is reprocessed:
E1. mixing mixes the squeezing feed liquid of soybean, black garlic and corn, obtains mixture；
E2. microwave treatment: mixture is placed in 25~30 DEG C of temperature, the microwave office of power 300W carries out at microwave irradiation
Manage 15min；
E3. it is ultrasonically treated: the material of microwave treatment is transported in the progress of the ultrasonic pond of 25~35 DEG C of temperature, frequency 20kHz
It is ultrasonically treated 20min；
F. koji-making:
F1. it is inoculated with: the mixture of reprocessing being sent into koji-making pond, accesses 0.28% soy sauce of above-mentioned mixture weight
Bent essence；
F2. material culture: material is stirred evenly rapidly, and material stirs Song Quyi in temperature 30 DEG C of cultures 10h, every 1h
It is secondary, song is obtained into, is 25~30% at bent water content；
G. it ferments:
G1. first stage: 11%~13% salt water and Cheng Qu are put into fermentor, and the Cheng Quyu 11%~
13% weight saline ratio is 2:1.1, mixing, in 35 DEG C of fermentation 6d of temperature；
G2. second stage: falling pond, and the saccharomycete of mixture weight 0.1%, mixing, in temperature 28 are added into fermentor
DEG C fermentation 3d；
G3. the lactic acid bacteria of mixture weight 0.11%, mixing, at 32 DEG C of temperature phase III: are added into fermentor again
Ferment 3d；
G4. fourth stage: falling pond, in 33 DEG C of fermentation 8d of temperature, obtains mature sauce unstrained spirits, mature sauce unstrained spirits water content for 45~
55%；
H. leaching is oily: after mature sauce unstrained spirits is impregnated with clear water, carrying out leaching oil in time, detection mends salt extremely to leaching oil in time in the process
Salt content is 16.5%, obtains raw sauce；
I. it sterilizes: soy sauce is squeezed into 85 DEG C of temperature of sterilization tank, keep the temperature 30h, be then cooled to 40~45 DEG C, squeeze into storage
It deposits in tank and precipitates.
J. it packs: completing pack/bottle after detection is qualified, obtain finished product.
Prepare embodiment 2
Using a kind of example of the preparation method of black garlic soy sauce of the present invention, specifically includes the following steps:
A. it screens: good soybean, the peeling garlic of anoderm damage and good corn is chosen, by washing, drying in the air
It is dry, peeling garlic, soybean and corn are distinguished into sabot；
B. it pre-processes:
B1. garlic pre-processes: the peeling garlic for installing disk special frame being sent into freezing chamber alternating temperature freezing processing, is first existed
- 8 DEG C of temperature of processing 5h is cooled to -28 DEG C with -5 DEG C/min speed, handles 6h, is then heated up again with 2 DEG C/min speed warm
To -3 DEG C, 3h is handled；
B2. the soybean for installing disk and corn soybean and corn pretreatment: are sent into impulse electric field strength 40kV/cm, pulse
100 μ s of width, 30~35 DEG C of temperature of high-pressure pulse electric handle 30min；
C. it cures: the garlic handled well, soybean and corn special frame is sent into 80 DEG C of temperature, relative humidity 70%
Fermenting cellar, maturation process 6d obtain black garlic, ripe soybean and cooked maize；
D. it squeezes: ripe soybean, black garlic and cooked maize is cooled to 25~30 DEG C through cold wind, then by ripe soybean, black garlic and ripe
Corn passes through Atmosphere Presser according to weight ratio for 1:0.25:0.4 respectively and squeezes to black garlic, ripe soybean and cooked maize, obtains
To black garlic, soybean, corn squeezing material；
E. mixing is reprocessed:
E1. mixing mixes the squeezing feed liquid of soybean, black garlic and corn, obtains mixture；
E2. microwave treatment: mixture is placed in 25~30 DEG C of temperature, the microwave office of power 350W carries out at microwave irradiation
Manage 10min；
E3. it is ultrasonically treated: the material of microwave treatment is transported in the progress of the ultrasonic pond of 25~30 DEG C of temperature, frequency 30kHz
It is ultrasonically treated 15min；
F. koji-making:
F1. it is inoculated with: the mixture of reprocessing being sent into koji-making pond, accesses 0.72% soy sauce of above-mentioned mixture weight
Bent essence；
F2. material culture: material is stirred evenly rapidly, and material stirs Song Quyi in temperature 35 DEG C of cultures 8h, every 1h
It is secondary, song is obtained into, is 25~30% at bent water content；
G. it ferments:
G1. first stage: 11%~13% salt water and Cheng Qu are put into fermentor, and the Cheng Quyu 11%~
13% weight saline ratio is 2:1.2, mixing, in 40 DEG C of fermentation 5d of temperature；
G2. second stage: falling pond, and the saccharomycete of mixture weight 0.15%, mixing, in temperature are added into fermentor
30 DEG C of fermentation 2d；
G3. the lactic acid bacteria of mixture weight 0.15%, mixing, at 35 DEG C of temperature phase III: are added into fermentor again
Ferment 2d；
G4. fourth stage: falling pond, in 37 DEG C of fermentation 6d of temperature, obtains mature sauce unstrained spirits, mature sauce unstrained spirits water content for 45~
55%；
H. leaching is oily: after mature sauce unstrained spirits is impregnated with clear water, carrying out leaching oil in time, detection mends salt extremely to leaching oil in time in the process
Salt content is 18.5%, obtains raw sauce；
I. it sterilizes: soy sauce is squeezed into 90 DEG C of temperature of sterilization tank, keep the temperature 25h, be then cooled to 40~45 DEG C, squeeze into storage
It deposits in tank and precipitates.
J. it packs: completing pack/bottle after detection is qualified, obtain finished product.
Prepare embodiment 3
Using a kind of example of the preparation method of black garlic soy sauce of the present invention, specifically includes the following steps:
A. it screens: good soybean, the peeling garlic of anoderm damage and good corn is chosen, by washing, drying in the air
It is dry, peeling garlic, soybean and corn are distinguished into sabot；
B. it pre-processes:
B1. garlic pre-processes: the peeling garlic for installing disk special frame being sent into freezing chamber alternating temperature freezing processing, is first existed
- 8 DEG C of temperature of processing 5h is cooled to -28 DEG C with -5 DEG C/min speed, handles 6h, is then heated up again with 2 DEG C/min speed warm
To -3 DEG C, 3h is handled；
B2. the soybean for installing disk and corn soybean and corn pretreatment: are sent into impulse electric field strength 40kV/cm, pulse
100 μ s of width, 30~35 DEG C of temperature of high-pressure pulse electric handle 30min；
C. it cures: the garlic handled well, soybean and corn special frame is sent into 80 DEG C of temperature, relative humidity 70%
Fermenting cellar, maturation process 6d obtain black garlic, ripe soybean and cooked maize；
D. it squeezes: ripe soybean, black garlic and cooked maize is cooled to 25~30 DEG C through cold wind, then by ripe soybean, black garlic and ripe
Corn passes through Atmosphere Presser according to weight ratio for 1:0.25:0.4 respectively and squeezes to black garlic, ripe soybean and cooked maize, obtains
To black garlic, soybean, corn squeezing material；
E. mixing is reprocessed:
E1. mixing mixes the squeezing feed liquid of soybean, black garlic and corn, obtains mixture；
E2. microwave treatment: mixture is placed in 25~30 DEG C of temperature, the microwave office of power 350W carries out at microwave irradiation
Manage 10min；
E3. it is ultrasonically treated: the material of microwave treatment is transported in the progress of the ultrasonic pond of 25~30 DEG C of temperature, frequency 30kHz
It is ultrasonically treated 15min；
F. koji-making:
F1. it is inoculated with: the mixture of reprocessing being sent into koji-making pond, accesses 0.72% soy sauce of above-mentioned mixture weight
Bent essence；
F2. material culture: material is stirred evenly rapidly, and material stirs Song Quyi in temperature 35 DEG C of cultures 8h, every 1h
It is secondary, song is obtained into, is 25~30% at bent water content；
G. it ferments:
G1. first stage: 11%~13% salt water and Cheng Qu are put into fermentor, and the Cheng Quyu 11%~
13% weight saline ratio is 2:1.2, mixing, in 40 DEG C of fermentation 5d of temperature；
G2. second stage: falling pond, and the saccharomycete of mixture weight 0.15%, mixing, in temperature are added into fermentor
30 DEG C of fermentation 2d；
G3. the lactic acid bacteria of mixture weight 0.165%, mixing, in temperature 35 phase III: are added into fermentor again
DEG C fermentation 2d；
G4. fourth stage: falling pond, in 37 DEG C of fermentation 6d of temperature, obtains mature sauce unstrained spirits, mature sauce unstrained spirits water content for 45~
55%；
H. leaching is oily: after mature sauce unstrained spirits is impregnated with clear water, carrying out leaching oil in time, detection mends salt extremely to leaching oil in time in the process
Salt content is 18.5%, obtains raw sauce；
I. it sterilizes: soy sauce is squeezed into 90 DEG C of temperature of sterilization tank, keep the temperature 25h, be then cooled to 40~45 DEG C, squeeze into storage
It deposits in tank and precipitates.
J. it packs: completing pack/bottle after detection is qualified, obtain finished product.
Comparative example 1
1 kilogram of garlic clove is rubbed into crusher machine and the mashed garlic that mashes, is placed in stainless steel digester, material 25 is added
Water again, stirs evenly, closed pot cover, and after high fire heating boils 1 hour, using small fire instead makes kettle temperature be maintained at 90-95
DEG C, after heat-preservation fermentation 24 hours, fermenting mixture material is poured out, is filtered, obtains fermenting black garlic juice, then be concentrated with 50-60 DEG C of low temperature
At 5 kilograms of black garlic inspissated juice, then 1 kilogram of black garlic inspissated juice is blended into 20 kilograms of existing soy sauce and obtains black garlic soy sauce.
Effect example
To preparation embodiment 1- preparation embodiment 3, comparative example 1 prepare black garlic soy sauce, carry out sensory evaluation, nutrition at
Divide measurement, and investigate the sensory evaluation in all ages and classes layer: table 7 is color, texture, mouthfeel, the flavor sensory evaluation mark of black garlic
Standard, table 8 are the organoleptic indicator of the made black garlic of each embodiment and comparative example, and table 9 is the battalion of the made black garlic of each embodiment and comparative example
Component content is supported, table 10 investigates the sense organ overall assessment index in all ages and classes layer；
Table 7
Table 8
Table 9
Table 10
From above-mentioned table 8, table 9, table 10 it is found that preparation embodiment 1- of the invention is prepared in the black garlic soy sauce in embodiment 3
Color, fragrance, flavour and mouthfeel are more preferable, and wherein amino-acid nitrogen content, full nitrogen, soluble saltless solid content are higher, yellow
Aspertoxin B1 content is lower, while meeting the Man's Demands of all ages and classes layer.
In conclusion the black garlic soy sauce quality prepared in preparation embodiment 1- preparation embodiment 3 of the invention is good, has
Peculiar taste, nutritive value are high, health care.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit and essential characteristics of the invention, the present invention can be realized in other specific forms.Therefore, nothing
By from the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by institute
Attached claim rather than above description limit, it is intended that will fall within the meaning and scope of the equivalent elements of the claims
All changes be included within the present invention.Any label in claim should not be construed as limiting the claims involved.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only
It contains an independent technical solution, only for clarity, those skilled in the art should for this narrating mode of specification
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (8)
1. a kind of preparation method of black garlic soy sauce, which is characterized in that specifically includes the following steps:
A. screen: choosing good soybean, the peeling garlic of anoderm damage and good corn will go by washing, drying
Skin garlic, soybean and corn distinguish sabot；
B. it pre-processes:
B1. garlic pre-processes: the peeling garlic for installing disk special frame being sent into freezing chamber alternating temperature freezing processing, first in temperature-
4~5h is handled at 10~-8 DEG C, is cooled to -30~-28 DEG C with -5 DEG C/min speed, 5~6h is handled, then again with 2 DEG C/min
Speed heating temperature handles 2~3h to -10~-8 DEG C；
B2. the soybean for installing disk and corn soybean and corn pretreatment: are sent into 30~40kV/cm of impulse electric field strength, pulse
50~100 μ s of width, 30~35 DEG C of temperature of high-pressure pulse electric handle 30~40min；
C. it cures: the garlic handled well, soybean and corn special frame is sent into 70~80 DEG C of temperature, relative humidity 60~70%
Fermenting cellar, 6~7d of maturation process obtains black garlic, ripe soybean and cooked maize；
D. it squeezes: ripe soybean, black garlic and cooked maize is cooled to 25~30 DEG C through cold wind, then by ripe soybean, black garlic and cooked maize
It is that black garlic, ripe soybean and cooked maize are respectively pressed by Atmosphere Presser in 1:0.2~0.25:0.3~0.4 according to weight ratio
Squeeze, obtain black garlic, soybean, corn squeezing material；
E. mixing is reprocessed:
E1. mixing mixes the squeezing feed liquid of soybean, black garlic and corn, obtains mixture；
E2. microwave treatment: mixture is placed in 25~30 DEG C of temperature, the microwave office of 300~350W of power carries out at microwave irradiation
Manage 10~15min；
E3. it is ultrasonically treated: the material of microwave treatment is transported in the progress of the ultrasonic pond of 25~30 DEG C of temperature, 20~30kHz of frequency
It is ultrasonically treated 15~20min；
F. koji-making:
F1. it is inoculated with: the mixture of reprocessing being sent into koji-making pond, accesses soy sauce koji essence；
F2. material culture: material is stirred evenly rapidly, and for material in 30~35 DEG C of 8~10h of culture of temperature, every 1h stirring pine is bent
Once, song is obtained into, is 25~30% at bent water content；
G. it ferments:
G1. first stage: 11%~13% salt water and Cheng Qu are put into fermentor, are mixed, and ferment 5 at 35~40 DEG C of temperature
~6d；
G2. second stage: falling pond, and saccharomycete is added into fermentor, is mixed, in 28~32 DEG C of 2~3d of fermentation of temperature；
G3. phase III: adding lactic acid bacteria into fermentor again, mixes, in 32~35 DEG C of 2~3d of fermentation of temperature；
G4. fourth stage: falling pond in 33~37 DEG C of 6~8d of fermentation of temperature obtains mature sauce unstrained spirits, and mature sauce unstrained spirits water content is 45
~55%；
H. leaching is oily: after mature sauce unstrained spirits is impregnated with clear water, carrying out leaching oil in time, salt is mended in detection to leaching oil in time in the process, is given birth to
Soy sauce；
I. it sterilizes: soy sauce is squeezed into 85~90 DEG C of temperature of sterilization tank, keep the temperature 25~30h, be then cooled to 40~45 DEG C, squeeze into
It is precipitated in holding vessel.
J. it packs: completing pack/bottle after detection is qualified, obtain finished product.
2. a kind of preparation method of black garlic soy sauce according to claim 1, which is characterized in that the soy sauce koji essence is mixing
Expect the 0.28~0.72% of weight.
3. a kind of preparation method of black garlic soy sauce according to claim 1, which is characterized in that the Cheng Quyu 11%~
13% weight saline ratio is 2:1.1~1.2.
4. a kind of preparation method of black garlic soy sauce according to claim 1, which is characterized in that the saccharomycete is mixture
The 0.1~0.15% of weight.
5. a kind of preparation method of black garlic soy sauce according to claim 1, which is characterized in that the saccharomycete and the cream
The weight ratio of sour bacterium is 1:1~1.1.
6. a kind of preparation method of black garlic soy sauce according to claim 1, which is characterized in that the salt in the raw sauce contains
Amount is 16.5~18.5%.
7. a kind of preparation method of black garlic soy sauce according to claim 1, which is characterized in that the soy sauce koji essence is China
Industrial microorganism collection, the aspergillus oryzae of deposit number 2024.
8. a kind of preparation method of black garlic soy sauce according to claim 1, which is characterized in that the saccharomycete is Chinese work
Industry Organism Depositary, the Lu Shi yeast of deposit number 32899, the lactic acid bacteria are Chinese industrial Organism Depositary, are protected
The lactobacillus plantarum of hiding number 21790.
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| 赵雪晴等: "不同预处理对黑蒜品质的影响", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777892A (en) * | 2022-11-30 | 2023-03-14 | 江苏福多美生物科技有限公司 | Pretreatment processing method based on black garlic fermentation |
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