CN109998085A - A kind of brewing method of high freshness organic soy sauce - Google Patents
A kind of brewing method of high freshness organic soy sauce Download PDFInfo
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- CN109998085A CN109998085A CN201910361038.4A CN201910361038A CN109998085A CN 109998085 A CN109998085 A CN 109998085A CN 201910361038 A CN201910361038 A CN 201910361038A CN 109998085 A CN109998085 A CN 109998085A
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- 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
Abstract
The invention discloses a kind of brewing methods of high freshness organic soy sauce, the present invention passes through the processing to organic soy and organic wheat, obtain the mixed solution for being rich in wheat gluten and B starch, by to the processing of its high-shear emulsifying, and add wheat gluten hydrolase, fungal alpha-amylase, cellulase are digested, and polypeptide oligosaccharide enzymolysis liquid D and polypeptide maltose enzymolysis liquid F is obtained；Use the soybean of polypeptide oligosaccharide enzymolysis liquid D impregnation, pass through conventional boiling and koji-making, prepare soy sauce Cheng Qu, it is mixed with soy sauce at song with polypeptide maltose enzymolysis liquid F, normal fermentation 90~360 days, it is squeezed or drenches oil and obtain that a kind of color, smell and taste are all good, and delicate flavour is outstanding, do not add the high freshness organic soy sauce of freshener.The present invention has the production of organic soy sauce of delicate flavour to provide a kind of brewing method the market demand, while also solving the insufficient root problem of organic soy sauce delicate flavour.
Description
Technical field
The invention belongs to biological fermentation fields, and in particular to a kind of brewing method of high freshness organic soy sauce.
Background technique
Soy sauce is a kind of traditional flavouring of China and East Asian countries and area.
China SB/T 10311, SB/T 10312 and 10313 professional standard of SB define sauce fermentation technique mainly by low
Salt solid-state fermentation process, high-salt fermentation technique and solid dilute mixed fermentation technology, primary raw material using soybean or defatted soybean,
Wheat or flour or wheat bran and salt.
Day, brew sauce was passed to by China, and by continuously improving and innovating, raw material is with defatted soybean and the wheat (work having
Factory adds a small amount of soybean) cold-temp fermenting is applied, the soy sauce mellowness of fermentation is strong, and there have with China's Maotai-flavor flavor of soy sauce to be obvious poor
It is different.
Currently, the production of China's organic soy sauce substantially uses 10312 high-salt fermentation technique of SB/T and Japanese soy sauce
Brewage process；Made with organic soy (or organic dregs of beans), organic wheat or organic flour.Since organic soy sauce is processed
Process must be produced in accordance with HJ 80-2001 organic food technical specification, must not be added any anorganic tasty agents (monosodium glutamate) or be helped
Fresh dose (new-nucleo).
In order to improve the flavour of former sauce, the delicate flavour of soy sauce is improved, has carried out a large amount of research both at home and abroad.It is existing at present
The process route of research achievement:
1. from the content of glutamic acid in soy sauce is improved on zymotechnique to realize the purpose for improving freshness.Such as it is open from China
Patent CN10719215A, CN102429208A, CN106333339A.Although the technique improves soy sauce Glutamic Acid content
Accounting, freshness increase, but still have deficiency.
2. extracting yeast extract using bread or brewer's yeast degradation, being then added in fermentation process or being deployed in the later period
Middle addition is to realize the purpose for improving the freshness of soy sauce.Such as Chinese publication CN1868326, CN1140561,
CN1201608, CN101049151.Although the technique can be improved the freshness of soy sauce, it is smelly that excessive addition is easy to produce yeast,
Influence the flavor of soy sauce.
3. benefit utilizes vegetable protein, delicate flavour flavor development material is prepared by biological enzyme and is added in soy sauce, to improve sauce
Oily freshness.Such as Chinese publication CN102187988A, CN102524736B, CN101411460A, CN105361101A.
[food proteins enzymatic hydrolysis theory and technology Zhao Mouming, Zhao Qiangzhong etc., Chemical Industry Press, 2017] [food protein control
Zymolysis technique Cui Chun, China Light Industry Press, 2018].Although adding in right amount using the product of technique preparation can be improved
The freshness of soy sauce, but additive amount is somewhat larger has led to the fresh and sweet unbalance and make clear soy sauce feculence of soy sauce.
So far, there is not yet the open report of the technical problems such as " about organic soy sauce freshness is improved ", does not also find
Make the open source literature of high freshness organic soy sauce the relevant technologies.
Summary of the invention
The purpose of the present invention is to provide a kind of brewing method of high freshness organic soy sauce, this method can improve organic soy sauce
Full nitrogen and solid content, the delicate flavour and flavour of soy sauce has been significantly increased, has fundamentally solved organic soy sauce delicate flavour not
The problem of foot.
To achieve the goals above, The technical solution adopted by the invention is as follows:
The present invention is enriched with wheat gluten and B starch by the processing to organic wheat, to wheat gluten and B starch mixed liquor C into
Row temp-controlling and time-controlling enzymatic hydrolysis, prepares enzymolysis liquid D, enzymolysis liquid F.The present invention with this enzymolysis liquid D soybean for going pretreatment to cross or
Organic defatted soybean (dregs of beans, hereinafter referred to as dregs of beans).It is mixed again with soy sauce at song through conventional boiling, koji-making and then by enzymolysis liquid F
Moromi is made.By normal fermentation, squeezing or leaching oil brew a kind of high freshness organic soy sauce for not adding freshener, sauce
Flavor and ester flavor is strong, and color, smell and taste body is all good.
A kind of brewing method of high freshness organic soy sauce, which is characterized in that comprise the following steps:
Step 1 feedstock processing: organic soy or organic dregs of beans, organic wheat or organic wheat powder, edible salt；
A, organic former soybean is flattened by selected, decortication, and organic dregs of beans not, rejects agglomeration and sundries by screening；
B, organic former wheat is featured, peels, roasts or is milled；Organic flour rejects conglomeration and sundries through sieving；
Step 2 enzymatic hydrolysis prepares polypeptide oligosaccharide D and polypeptide maltose F: levigate wheat flour being added washing wheat flour paste, passes through centrifugation
Separation, enrichment obtain wheat gluten and B starch mixed liquor C；
Add water to adjust solid concentration 8~25% mixed liquor C, wheat gluten hydrolase, aminopeptidase, fungi alphalise starch is added
Enzyme, cellulase and soy sauce inulinase are digested, and polypeptide oligosaccharide enzymolysis liquid D and polypeptide maltose enzymolysis liquid F are prepared；
Step 3 impregnates the organic soy piece or organic dregs of beans flattened with polypeptide oligosaccharide enzymolysis liquid D；After conventional boiling is cooling,
The organic wheat powder roasted or organic flour is added, mixes access aspergillus oryzae koji and carries out koji-making；The soy sauce koji prepared is proportionately
Bent volume ratio is added polypeptide maltose enzymolysis liquid F, and temperature controlled fermentation 90~360 days, obtaining a kind of high freshness through filters pressing or leaching oil had
Machine soy sauce
Further, organic soy and organic wheat described in step 1) are both needed to be peeled with peeling machine, and soybean must be steamed in advance after decortication
Beans piece is pressed into after softening, wheat roasts or is milled.Soybean: wheat=1: 1.2~2.
Further, wheat needs to be crushed after roasting in step 1), and partial size should all pass through 32 mesh holes；Wheat milling
Fineness must all pass through 60 mesh holes.
Further, 0.8~2 times of drinking water is added in wheat flour levigate in step 2 or organic flour, carries out the system of washing one's face
Paste, keeps the abundant aquation of flour particle uniform.Then batter is pumped into high pressure (100bar) homogenizer homogeneous, batter is made to cure to be formed
Protein network cohesion.It is further continued for adding 0.3~0.5 times of drinking water.It is separated with Three-phase decanter centrifuge.It is mutually flowed in collection
Liquid wheat gluten and B starch mixed liquor C, light phase separately use it for anything else with heavy phase efflux out.
Further, the wheat gluten and B starch mixed liquor C prepared in step 2, adjustment solid content 8~
25%, with 90 DEG C of 20~60min of emulsion reaction of high-shear emulsion machine, wheat gluten hydrolase [the Nanning road Dong Henghua is added after cooling
Bioengineering Co., Ltd] 0.1~0.5%, aminopeptidase [Pangbo Bioengineering Co Ltd, Nanning] 0.05~0.4%, cellulose
Enzyme [the Nanning road Dong Henghua bioengineering Co., Ltd] 0.1~0.5%, [Jining and letter biotechnology are limited for fungal alpha-amylase
Company] 0.05~0.1% and soy sauce inulinase [easy to remember brewing limited liability company self-control] 0.5~3%；Enzymatic hydrolysis 6~r for 24 hours；It obtains more
Peptide oligosaccharide enzymolysis liquid D and polypeptide maltose enzymolysis liquid F.
Further, the wherein preparation method of the polypeptide oligosaccharide enzymolysis liquid D in step 2: enzyme digestion reaction 6~8hr enzyme is taken
Solve liquid；75~85 DEG C of heating, 20~60min of heat preservation obtain polypeptide oligosaccharide enzymolysis liquid D.
The r enzymolysis liquid of enzyme digestion reaction 20~for 24 hours is taken, by liquid-solid ratio=100: 25~32 that table salts are added is cold after mixing evenly
But to 5~7 DEG C or heating maintain 40~50 DEG C, obtain polypeptide maltose enzymolysis liquid F.
Further, soybean or dregs of beans after being flattened in step 3) with polypeptide oligosaccharide enzymolysis liquid D dipping decortication, liquid volume added
Liquid-solid ratio=1.1~1.3: 1；That is soybean or dregs of beans 1 are flattened in polypeptide oligosaccharide enzymolysis liquid D1.1~1.3.Dip time 20~
60min。
In step 3), conventional boiling, which refers to, carries out boiling to the soybean after dipping using NK cooker or continuous steamer.
3~10min of digestion time, boiling 0.2~0.25Mpa of steam pressure, 126~132 DEG C of boiling temperature；
Further, it in step 3), is added after boiling soybean is cooling and roasts wheat flour or flour, aspergillus oryzae kind is accessed after mixing
It is bent.Its addition roasts wheat flour or flour amount is flatten soybean or defatted soybean weight 20~50%, i.e. flattening soybean or degreasing
Soybean 100, roasting wheat flour or flour amount is 20~50.
Access aspergillus oryzae strain, refer to the koji voluntarily cultivated using aspergillus oryzae, inoculum concentration be soybean dosage 0.1~
1%。
Further, the conventional koji-making in step 3), refers to 32~48hr of koji-making time, 26~36 DEG C of starter-making temperature, mistake
Journey turns over 2~3 times bent, control humidity >=90%, at bent protease motility rate >=1200u/g.
In step 3), after the completion of soy sauce is at song preparation, proportionately polypeptide maltose enzymolysis liquid F, additional amount is added in bent volume ratio
It is 1: 1.3, i.e., soy sauce is 1 at Qu Tiji, polypeptide maltose enzymolysis liquid F 1.3.
Further, in step 3), temperature control routinely ferments 90~360 days, and fermentation process is using Japanese thin mash fermented
Or one of 10312 high-salt fermentation technique of SB/T.Japanese brewage process is high after fermentation process temperature is first low.Early period 30
~35 days are the cold fermentation stage, and 15~25 DEG C of control fermentation, the later period is normal temperature fermentation stage and 10312 high-salt dilute of SB/T
Zymotechnique is roughly the same, and 28~35 DEG C of control fermentation, Japanese zymotechnique adds 1% Lu Shi yeast of moromi volume when fermenting 30 days
Culture solution adds 1% torulopsis culture solution when fermenting 45 days.(it is quasi- that 10312 high-salt fermentation technique of SB/T only adds 1% ball
Yeast Cultivation liquid).
Further, after fermentation, a kind of method by way of mechanism filter-pressing or leaching oil obtains the present invention to step 3)
(amino-acid nitrogen 1.3%~1.65g/100ml, full nitrogen 2.0g/100ml or more) Gao Xiandu organic soy sauce.
Due to inventing using the new brewing method of organic soy sauce, so as to obtain it is following the utility model has the advantages that
The present invention uses the classification processing to organic soy sauce raw materials for production, and (1) is flattened to soybean peeling or dregs of beans is selected；(2) right
Wheat gluten is enriched with；(3) make wheat gluten deep decomposition with enzyme engineering combination sauce fermentation technology, delicate flavour composition is abundant
Dissolution.The full nitrogen and salt-less solid of the soy sauce of preparation increase substantially, and wherein amino-acid nitrogen >=1.3g/100ml, exceeds
As many as GB18186 national standard special grade soy standard 60%.The soy sauce that the present invention makes is irresistible and paste flavor is strong, salty comfortable mouth,
Posture is thick, and color, smell and taste are all good.
Detailed description of the invention
Below in conjunction with attached drawing, the invention will be described in further detail.
Fig. 1 is organic soy sauce preparation process organic wheat (flour) processing technological flow figure.
Fig. 2 is high freshness organic soy sauce preparation technology flow chart.
Specific embodiment
Following further describes the present invention with reference to the drawings:
As shown in Figs. 1-2, a kind of brewing method of high freshness organic soy sauce, which is characterized in that comprise the following steps:
Step 1 feedstock processing: organic soy or organic dregs of beans, organic wheat or organic wheat powder, edible salt；
A, organic former soybean is flattened by selected, decortication, and organic dregs of beans not, rejects agglomeration and sundries by screening；
B, organic former wheat is featured, peels, roasts or is milled；Organic flour rejects conglomeration and sundries through sieving；
Step 2 enzymatic hydrolysis prepares polypeptide oligosaccharide D and polypeptide maltose F: levigate wheat flour being added washing wheat flour paste, passes through centrifugation
Separation, enrichment obtain wheat gluten and B starch mixed liquor C；
Add water to adjust solid concentration 8~25% mixed liquor C, wheat gluten hydrolase, aminopeptidase, fungi alphalise starch is added
Enzyme, cellulase and soy sauce inulinase are digested, and polypeptide oligosaccharide enzymolysis liquid D and polypeptide maltose enzymolysis liquid F are prepared；
Step 3 impregnates the organic soy piece or organic dregs of beans flattened with polypeptide oligosaccharide enzymolysis liquid D；After conventional boiling is cooling,
The organic wheat powder roasted or organic flour is added, mixes access aspergillus oryzae koji and carries out koji-making；The soy sauce koji prepared is proportionately
Bent volume ratio is added polypeptide maltose enzymolysis liquid F, and temperature controlled fermentation 90~360 days, obtaining a kind of high freshness through filters pressing or leaching oil had
Machine soy sauce
Further, organic soy and organic wheat described in step 1) are both needed to be peeled with peeling machine, and soybean must be steamed in advance after decortication
Beans piece is pressed into after softening, wheat roasts or is milled.Soybean: wheat=1: 1.2~2.
Further, wheat needs to be crushed after roasting in step 1), and partial size should all pass through 32 mesh holes；Wheat milling
Fineness must all pass through 60 mesh holes.
Further, 0.8~2 times of drinking water is added in wheat flour levigate in step 2 or organic flour, carries out the system of washing one's face
Paste, keeps the abundant aquation of flour particle uniform.Then batter is pumped into high pressure (100bar) homogenizer homogeneous, batter is made to cure to be formed
Protein network cohesion.It is further continued for adding 0.3~0.5 times of drinking water.It is separated with Three-phase decanter centrifuge.It is mutually flowed in collection
Liquid wheat gluten and B starch mixed liquor C, light phase separately use it for anything else with heavy phase efflux out.
Further, the wheat gluten and B starch mixed liquor C prepared in step 2, adjustment solid content 8~
25%, with 90 DEG C of 20~60min of emulsion reaction of high-shear emulsion machine, wheat gluten hydrolase [the Nanning road Dong Henghua is added after cooling
Bioengineering Co., Ltd] 0.1~0.5%, aminopeptidase [Pangbo Bioengineering Co Ltd, Nanning] 0.05~0.4%, cellulose
Enzyme [the Nanning road Dong Henghua bioengineering Co., Ltd] 0.1~0.5%, [Jining and letter biotechnology are limited for fungal alpha-amylase
Company] 0.05~0.1% and soy sauce inulinase [easy to remember brewing limited liability company self-control] 0.5~3%；Enzymatic hydrolysis 6~r for 24 hours；It obtains more
Peptide oligosaccharide enzymolysis liquid D and polypeptide maltose enzymolysis liquid F.
Further, the wherein preparation method of the polypeptide oligosaccharide enzymolysis liquid D in step 2: enzyme digestion reaction 6~8hr enzyme is taken
Solve liquid；75~85 DEG C of heating, 20~60min of heat preservation obtain polypeptide oligosaccharide enzymolysis liquid D.
The r enzymolysis liquid of enzyme digestion reaction 20~for 24 hours is taken, by liquid-solid ratio=100: 25~32 that table salts are added is cold after mixing evenly
But to 5~7 DEG C or heating maintain 40~50 DEG C, obtain polypeptide maltose enzymolysis liquid F.
Further, soybean or dregs of beans after being flattened in step 3) with polypeptide oligosaccharide enzymolysis liquid D dipping decortication, liquid volume added
Liquid-solid ratio=1.1~1.3: 1；That is soybean or dregs of beans 1 are flattened in polypeptide oligosaccharide enzymolysis liquid D1.1~1.3.Dip time 20~
60min。
In step 3), conventional boiling, which refers to, carries out boiling to the soybean after dipping using NK cooker or continuous steamer.
3~10min of digestion time, boiling 0.2~0.25Mpa of steam pressure, 126~132 DEG C of boiling temperature；
Further, it in step 3), is added after boiling soybean is cooling and roasts wheat flour or flour, aspergillus oryzae kind is accessed after mixing
It is bent.Its addition roasts wheat flour or flour amount is flatten soybean or defatted soybean weight 20~50%, i.e. flattening soybean or degreasing
Soybean 100, roasting wheat flour or flour amount is 20~50.
Access aspergillus oryzae strain, refer to the koji voluntarily cultivated using aspergillus oryzae, inoculum concentration be soybean dosage 0.1~
1%。
Further, the conventional koji-making in step 3), refers to 32~48hr of koji-making time, 26~36 DEG C of starter-making temperature, mistake
Journey turns over 2~3 times bent, control humidity >=90%, at bent protease motility rate >=1200u/g.
In step 3), after the completion of soy sauce is at song preparation, proportionately polypeptide maltose enzymolysis liquid F, additional amount is added in bent volume ratio
It is 1: 1.3, i.e., soy sauce is 1 at Qu Tiji, polypeptide maltose enzymolysis liquid F 1.3.
Further, in step 3), temperature control routinely ferments 90~360 days, and fermentation process is using Japanese thin mash fermented
Or one of 10312 high-salt fermentation technique of SB/T.Japanese brewage process is high after fermentation process temperature is first low.Early period 30
~35 days are the cold fermentation stage, and 15~25 DEG C of control fermentation, the later period is normal temperature fermentation stage and 10312 high-salt dilute of SB/T
Zymotechnique is roughly the same, and 28~35 DEG C of control fermentation, Japanese zymotechnique adds 1% Lu Shi yeast of moromi volume when fermenting 30 days
Culture solution adds 1% torulopsis culture solution when fermenting 45 days.(it is quasi- that 10312 high-salt fermentation technique of SB/T only adds 1% ball
Yeast Cultivation liquid).
Further, after fermentation, a kind of method by way of mechanism filter-pressing or leaching oil obtains the present invention to step 3)
(amino-acid nitrogen 1.3%~1.65g/100ml, full nitrogen 2.0g/100ml or more) Gao Xiandu organic soy sauce.
The present invention prepares embodiment 1:
With organic soy (hereinafter referred to as soybean), the Japanese thin mash fermented preparation work with high salt that organic wheat (hereinafter referred to as wheat) is raw material
Skill.
1. primary raw material: soybean, wheat, salt, drinking water, wheat gluten hydrolase [the Nanning road Dong Henghua bioengineering
Co., Ltd], fungal alpha-amylase [Jining and letter Bioisystech Co., Ltd], [Nanning Pang Bo bioengineering is limited for aminopeptidase
Company], cellulase [the Nanning road Dong Henghua bioengineering Co., Ltd], [brewing limited liability company easy to remember is certainly for soy sauce inulinase
System], aspergillus oryzae koji [brewing limited liability company self-control easy to remember].(the same below).
2. it is spare to be pressed into soybean piece after being screened, peeled by soybean first, being steamed in advance.Wheat debranner is measured, soybean is taken
The 20~40% of weight roast 1~10min under the conditions of 180~350 DEG C, roast wheat it is cooling after to be crushed 32 meshes spare.
3. the wheat of 1~1.2 times of weight of soybean is taken to be milled, fineness of grinding reaches 60 mesh or more, then in wheat flour
The drinking water that 0.8~2 times of amount is added is washed one's face paste producing；By batter by high pressure (100Bar) homogenizer homogeneous post curing, 0.3 is added
~0.5 times is drunk --- it is separated with Three-phase decanter centrifuge.Three-phase decanter centrifuge efflux has light phase efflux, middle phase
Three kinds of efflux, heavy phase efflux, wherein light phase efflux is seitan and pentose polymer, and heavy phase efflux is A starch.Light phase
Separately make other products use after collecting with heavy phase efflux.Middle phase efflux, that is, wheat gluten and B starch mixed liquor C.
4. adding water to adjust solid concentration weight ratio 8~25% wheat gluten of collection and B starch mixed liquor C, cut with height
Mulser 20~60min of emulsion reaction under the conditions of 90 DEG C is cut, it is (solid heavy to be cooled to 45~60 DEG C of addition wheat gluten hydrolases
Ratio is measured, the same below) 0.1~0.5%, aminopeptidase 0.05~0.4%, cellulase 0.1~0.5%, fungal alpha-amylase 0.05~
0.1%), soy sauce inulinase 0.5~3%, 40~56 DEG C of control temperature, (1) 6~10hr of enzyme digestion reaction prepares polypeptide oligosaccharide enzymolysis liquid D,
75~85 DEG C of 20~60min of heat preservation are warming up to, are used after sterilising and enzyme inactivating for dipping beans piece.(2) 12~r enzymolysis liquid addition for 24 hours (body
Product weight ratio) 25~32% salt, it is spare that polypeptide maltose enzymolysis liquid F is made to 2~7 DEG C in cooling down.
5. impregnate soybean, polypeptide oligosaccharide enzymolysis liquid D dosage 1: 1~1.3, soybean 1, polypeptide oligosaccharide enzymolysis liquid D is 1
~1.3.20~60min of dip time enters conventional boiling after dipping, then cools down rapidly, add to the soybean material after boiling
Enter the wheat flour roasted to mix, carries out conventional koji-making after accessing aspergillus oryzae koji.
6. by the Cheng Qu prepared by 1: 1.3(volume ratio) polypeptide maltose enzymolysis liquid F progress temperature controlled fermentation is added.Early period
15~25 DEG C of (30~35 days), 30~32 DEG C of the later period, process adds (volume ratio, the same below) 1% Lu Shi yeast when fermenting 30 days
Culture solution；Add within 45 days 1% torulopsis culture solution, normal fermentation 150~360 days.
7. fermenting-ripening moromi prepares the aromatic organic high freshness strongly fragrant, flavour is delicious of ester of the present invention by squeezing and post-processing
Soy sauce.
The present invention prepares embodiment 2:
It is sent out with organic soy (hereinafter referred to as soybean), 10312 high-salt dilute of SB/T that organic wheat powder (hereinafter referred to as flour) is raw material
Ferment preparation process.
1. primary raw material: soybean, flour, salt, drinking water, wheat gluten hydrolase, fungal alpha-amylase, aminopeptidase,
Cellulase, soy sauce inulinase, aspergillus oryzae koji.
2. soybean is screened impurity elimination, peel, it is pre- steam after be pressed into that sheet is spare, and flour sieving is spare.
3. taking 1~1.2 times of weight flour of soybean, 0.8~2 times of drinking water of flour is added and washes one's face paste producing, batter is passed through into height
0.3~0.5 times of drinking water is added after pressure (100Bar) homogenizer homogeneous curing, is separated, is collected with Three-phase decanter centrifuge
Middle phase efflux (wheat gluten and B starch mixed liquor C)
4. drinking water, which is added, in wheat gluten and B starch mixed liquor C adjusts solid concentration weight ratio 8~25%, with high shear cream
Change machine emulsifies 20~60min under the conditions of 90 DEG C, is cooled to 45~60 DEG C, and wheat gluten hydrolase 0.1~0.5%, ammonia is added
Peptase 0.05~0.4%, cellulase 0.1~0.5%, fungal alpha-amylase 0.05~0.1%, soy sauce inulinase 0.5~3%, temperature control
40~56 DEG C, (1) 6~10hr of enzyme digestion reaction prepares polypeptide oligosaccharide enzymolysis liquid D: the enzyme digestion reaction liquid is heated up to 75~85
DEG C, 20~60min is kept the temperature, after sterilising and enzyme inactivating, for using when dipping soybean.Enzyme digestion reaction (2) 12~(body of r enzymolysis liquid addition for 24 hours
Product weight ratio) 25~32% salt, heating maintains 40~50 DEG C after completely dissolution, and it is spare that polypeptide maltose enzymolysis liquid F is made.
5. the soybean of impregnation, polypeptide oligosaccharide enzymolysis liquid D dosage is soybean 1.0 with polypeptide oligosaccharide enzymolysis liquid D
~1.3 times；That is soybean 1, polypeptide oligosaccharide enzymolysis liquid D are 1.0~1.3.20~60min of dip time.Enter after dipping conventional
Then boiling accesses meter Qu after cooling 30~35% flour that soybean amount is added mixes rapidly to the ripe soybean material after boiling
Mould koji carries out conventional koji-making.
6. the Cheng Qu of preparation is pressed into 1~1.3(volume ratio) polypeptide maltose enzymolysis liquid F progress normal temperature fermentation is added；Fermentation
30~35 DEG C of temperature, process adds (volume ratio, the same below) 1% torulopsis culture solution, normal fermentation 120 when fermenting 25 days
~360 days.
7. fermenting-ripening sauce unstrained spirits by suction filtration or squeezing and post-processing, obtains, paste flavor of the invention is strong, and flavour is delicious, has
The high freshness soy sauce of machine.
The present invention is for embodiment 3:
With organic defatted soybean (hereinafter referred to as dregs of beans), organic wheat (hereinafter referred to as wheat) for raw material, Japanese dilute wine with dregs hair with high salt
Ferment technique.
1. primary raw material: dregs of beans, wheat, salt, drinking water, wheat gluten hydrolase, fungal alpha-amylase, aminopeptidase,
Cellulase, soy sauce inulinase, aspergillus oryzae koji.
2. dregs of beans sieving is sorted, agglomeration and impurity are rejected.Wheat debranner is measured, the 20~40% of dregs of beans weight are taken,
Roast 1~10min under the conditions of 180~350 DEG C, roast wheat it is cooling after to be crushed 32 meshes spare.
3. 1~1.2 times of weight wheat of dregs of beans is taken to be milled, fineness of grinding reaches 60 mesh or more, then adds in wheat flour
The drinking water for entering 0.8~2 times of amount is washed one's face paste producing；By batter by high pressure (100Bar) homogenizer homogeneous post curing, add 0.3~
0.5 times of drinking water --- it is separated with Three-phase decanter centrifuge.Phase efflux (wheat gluten and B starch mixed liquor in collection
C).
4. adding water to adjust solid concentration weight ratio 8~25% wheat gluten of collection and B starch mixed liquor C, cut with height
Mulser 20~60min of emulsion reaction under the conditions of 90 DEG C is cut, it is (solid heavy to be cooled to 45~60 DEG C of addition wheat gluten hydrolases
Ratio is measured, the same below) 0.1~0.5%, aminopeptidase 0.05~0.4%, cellulase 0.1~0.5%, fungal alpha-amylase 0.05~
0.1%, soy sauce inulinase 0.5~3%, 40~56 DEG C of control temperature, (1) 6~10hr of enzyme digestion reaction prepares polypeptide oligosaccharide enzymolysis liquid D,
75~85 DEG C of 20~60min of heat preservation are warming up to, are used after sterilising and enzyme inactivating for dipping beans piece.(2) 12~r enzymolysis liquid addition for 24 hours (body
Product weight ratio) 25~32% salt, it is spare that polypeptide maltose enzymolysis liquid F is made to 2~7 DEG C in cooling down.
5. impregnate soybean, polypeptide oligosaccharide enzymolysis liquid D dosage 1: 1~1.3, soybean 1, polypeptide oligosaccharide enzymolysis liquid D is 1
~1.3.20~60min of dip time enters conventional boiling after dipping, then cools down rapidly, add to the soybean material after boiling
Enter the wheat flour roasted to mix, carries out conventional koji-making after accessing aspergillus oryzae koji.
6. by the Cheng Qu prepared by 1: 1.3(volume ratio) polypeptide maltose enzymolysis liquid F progress temperature controlled fermentation is added.Early period
15~25 DEG C of (30~35 days), 30~32 DEG C of the later period, process adds (volume ratio, the same below) 1% Lu Shi yeast when fermenting 30 days
Culture solution；Add within 45 days 1% torulopsis culture solution, normal fermentation 150~360 days.
7. fermenting-ripening moromi prepares the aromatic organic high freshness strongly fragrant, flavour is delicious of ester of the present invention by squeezing and post-processing
Soy sauce.
The present invention prepares embodiment 4:
With organic defatted soybean (hereinafter referred to as dregs of beans), organic wheat powder (hereinafter referred to as flour) for raw material, SB/T 10312 is high
Salt lean state zymotechnique.
1. primary raw material: dregs of beans, flour, salt, drinking water, wheat gluten hydrolase, fungal alpha-amylase, aminopeptidase,
Cellulase, soy sauce inulinase, aspergillus oryzae koji.
2. dregs of beans sieving is sorted, agglomeration and impurity are rejected.The flour of 1~1.2 times of weight of dregs of beans is taken, flour amount is added
0.8~2 times of drinking water is washed one's face paste producing, adds 0.3~0.5 times of drink after batter is cured by high pressure (100Bar) homogenizer homogeneous
It with water, is separated with Three-phase decanter centrifuge, phase efflux (wheat gluten and B starch mixed liquor C) in collection
4. drinking water, which is added, in wheat gluten and B starch mixed liquor C adjusts solid concentration weight ratio 8~25%, with high shear cream
Change machine emulsifies 20~60min under the conditions of 90 DEG C, is cooled to 45~60 DEG C, and wheat gluten hydrolase 0.1~0.5%, ammonia is added
Peptase 0.05~0.4%, cellulase 0.1~0.5%, fungal alpha-amylase 0.05~0.1%, soy sauce inulinase 0.5~3%, temperature control
40~56 DEG C, (1) 6~10hr of enzyme digestion reaction prepares polypeptide oligosaccharide enzymolysis liquid D: the enzyme digestion reaction liquid is heated up to 75~85
DEG C, 20~60min is kept the temperature, after sterilising and enzyme inactivating, for using when dipping soybean.Enzyme digestion reaction (2) 12~(body of r enzymolysis liquid addition for 24 hours
Product weight ratio) 25~32% salt, heating maintains 40~50 DEG C after completely dissolution, and it is spare that polypeptide maltose enzymolysis liquid F is made.
5. the soybean of impregnation, polypeptide oligosaccharide enzymolysis liquid D dosage is soybean 1.2 with polypeptide oligosaccharide enzymolysis liquid D
~1.3 times；That is soybean 1, polypeptide oligosaccharide enzymolysis liquid D are 1.0~1.3.20~60min of dip time.Enter after dipping conventional
Then boiling accesses meter Qu after cooling 30~35% flour that soybean amount is added mixes rapidly to the ripe soybean material after boiling
Mould koji carries out conventional koji-making.
6. the Cheng Qu of preparation is pressed into 1~1.3(volume ratio) polypeptide maltose enzymolysis liquid F progress normal temperature fermentation is added；Fermentation
30~35 DEG C of temperature, process adds (volume ratio, the same below) 1% torulopsis culture solution, normal fermentation 120 when fermenting 25 days
~360 days.
7. fermenting-ripening sauce unstrained spirits by suction filtration or squeezing and post-processing, obtains, paste flavor of the invention is strong, and flavour is delicious, has
The high freshness soy sauce of machine.
Comparative evaluation's analysis:
Soy sauce prepared by each embodiment and the Sichuan " thousand standing grain " of market purchasing, Heilungkiang " still savoring bean ", Shandong " standing grain is right " are had
Machine soy sauce；Shuffling Blind Test, evaluation result show that the present invention prepares embodiment soy sauce and presently commercially available organic soy sauce to photograph
Than the soy sauce either color fragrance flavour posture of embodiment preparation better than compares brand product, and delicate flavour score more goes out in fact.
Compared with 4 groups of data in table one through this embodiment are combined with 3 brands on the market, the color of soy sauce sense organ,
Fragrance, flavour and posture etc. scoring in, the sensory evaluation scores of embodiment 1-4 group than Sichuan " thousand standing grain ", Heilungkiang " still savoring bean ",
" standing grain is right " organic soy sauce scoring in Shandong is high, it is seen that soy sauce delicate flavour score of the invention more goes out in fact.
Table one, the present invention preparation high freshness organic soy sauce of embodiment compare evaluation with existing market sale organic soy sauce sense organ
As a result.
It scores in table two for the main physical and chemical index of organic soy sauce of the present invention, also, it was found that the full nitrogen in embodiment 1-4
, amino-acid nitrogen, soluble saltless solid index in 1.3%~1.65g/100ml of amino-acid nitrogen, full nitrogen
It is main in Sichuan " thousand standing grain ", Heilungkiang " still savoring bean ", Shandong " standing grain is right " organic soy sauce more than 2.0g/100ml, and on the market
Physical and chemical index, which scores, does not reach the index of amino-acid nitrogen and full nitrogen in the present invention, so be unable to reach it is irresistible and
Paste flavor is strong, and salty comfortable mouth, posture is thick, all good purpose of color, smell and taste.
The high freshness organic soy sauce of table two, the embodiment of the present invention compares evaluation with the organic soy sauce physical and chemical index of market sale
Used herein a specific example illustrates the principle and implementation of the invention, and the explanation of above embodiments is only
It is to be used to help understand method and its core concept of the invention.It should be pointed out that for those skilled in the art
For, it without departing from the principle of the present invention, can be with several improvements and modifications are made to the present invention, these improve and repair
It is decorated with and is digested using present inventive concept using wheat gluten and carry out koji-making by the principle of the invention and (brewing) soy sauce that ferments
Technique is also fallen within the protection scope of the claims of the present invention.
Claims (10)
1. a kind of brewing method of high freshness organic soy sauce, which is characterized in that comprise the following steps:
Step 1 feedstock processing: organic soy or organic dregs of beans, organic wheat or organic wheat powder, edible salt；
A, organic former soybean is flattened by selected, decortication, and organic dregs of beans not, rejects agglomeration and sundries by screening；
B, organic former wheat is featured, peels, roasts or is milled；Organic flour rejects conglomeration and sundries through sieving；
Step 2 enzymatic hydrolysis prepares polypeptide oligosaccharide D and polypeptide maltose F: levigate wheat flour being added washing wheat flour paste, passes through centrifugation
Separation, enrichment obtain wheat gluten and B starch mixed liquor C；
Add water to adjust solid concentration 8~25% mixed liquor C, wheat gluten hydrolase, aminopeptidase, fungi alphalise starch is added
Enzyme, cellulase and soy sauce inulinase are digested, and polypeptide oligosaccharide enzymolysis liquid D and polypeptide maltose enzymolysis liquid F are prepared；
Step 3 impregnates the organic soy piece or organic dregs of beans flattened with polypeptide oligosaccharide enzymolysis liquid D；After conventional boiling is cooling,
The organic wheat powder roasted or organic flour is added, mixes access aspergillus oryzae koji and carries out koji-making；The soy sauce koji prepared is proportionately
Bent volume ratio is added polypeptide maltose enzymolysis liquid F, and temperature controlled fermentation 90~360 days, obtaining a kind of high freshness through filters pressing or leaching oil had
Machine soy sauce.
2. a kind of brewing method of high freshness organic soy sauce according to claim 1, it is characterised in that: peel in step 1
Soybean is pressed into beans piece after must being steamed softening in advance afterwards, and the fineness of wheat milling must be all by 60 mesh holes, soybean: wheat weight is
1: 1.2~2.
3. a kind of brewing method of high freshness organic soy sauce according to claim 1, it is characterised in that: with three in step 2
Phase decanter centrifuge is separated, and phase efflux wheat gluten and B starch mixed liquor C in collection, light phase and heavy phase efflux are another
It uses it for anything else.
4. a kind of brewing method of high freshness organic soy sauce according to claim 3, it is characterised in that: wash one's face in step 2
Paste producing collection prepares wheat gluten and B starch mixed liquor C, solid concentration 8~25% is adjusted, with high-shear emulsion machine 90
DEG C emulsification 20~60min.
5. a kind of brewing method of high freshness organic soy sauce according to claim 1, it is characterised in that: polypeptide in step 2
The preparation of maltose enzymolysis liquid F；Enzymatic hydrolysis 20~r for 24 hours, presses liquid-solid ratio 100:25~32, and addition table salt is cold after mixing evenly
But to 5~7 DEG C or heating maintain 40~50 DEG C.
6. a kind of brewing method of high freshness organic soy sauce according to claim 1, it is characterised in that: polypeptide in step 2
The preparation of oligosaccharide enzymolysis liquid D takes 6~8hr of enzymatic hydrolysis, and enzymolysis liquid heats 75~85 DEG C, keeps the temperature 20~60min.
7. a kind of brewing method of high freshness organic soy sauce according to claim 1, it is characterised in that: in step 3, with more
Peptide oligosaccharide enzymolysis liquid D dipping decortication flatten after soybean or dregs of beans, polypeptide oligosaccharide enzymolysis liquid D: flatten soybean or dregs of beans
Liquid volume added liquid-solid ratio is 1.1~1.3:1, i.e. polypeptide oligosaccharide enzymolysis liquid D1.1~1.3, flattens soybean or dregs of beans 1, dip time
20~60min.
8. a kind of brewing method of high freshness organic soy sauce according to claim 1, it is characterised in that: soy sauce in step 3
After the completion of song preparation, proportionately polypeptide maltose enzymolysis liquid F is added in bent volume ratio, and additional amount 1:1.3, i.e., soy sauce is at Qu Tiji
It is 1, polypeptide maltose enzymolysis liquid F is 1.3.
9. a kind of brewing method of high freshness organic soy sauce according to claim 1, it is characterised in that: conventional boiling refers to
Boiling is carried out to the soybean after dipping using NK cooker or continuous steamer.3~10min of digestion time, boiling steam pressure
0.2~0.25Mpa, 126~132 DEG C of boiling temperature；Conventional koji-making refers to 32~48hr of koji-making time, starter-making temperature 26~36
DEG C, process turns over 2~3 times bent, control humidity >=90%, at bent protease motility rate >=1200u/g.
10. a kind of brewing method of high freshness organic soy sauce according to claim 1, it is characterised in that: high freshness is organic
Amino-acid nitrogen in soy sauce is 1.3%~1.65g/100ml, and full nitrogen is 2.0g/100ml or more.
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| CN115669914A (en) * | 2022-10-14 | 2023-02-03 | 华南理工大学 | Method for improving delicate flavor of soy sauce |
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| CN112493461A (en) * | 2020-12-15 | 2021-03-16 | 好记食品酿造股份有限公司 | Method for brewing iron-rich organic soy sauce |
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| CN115669914A (en) * | 2022-10-14 | 2023-02-03 | 华南理工大学 | Method for improving delicate flavor of soy sauce |
| CN115669914B (en) * | 2022-10-14 | 2024-04-02 | 华南理工大学 | Method for improving soy sauce flavor |
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