CN110089722A - The production method of light soy sauce and the light soy sauce produced by this method - Google Patents
The production method of light soy sauce and the light soy sauce produced by this method Download PDFInfo
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- CN110089722A CN110089722A CN201811653858.2A CN201811653858A CN110089722A CN 110089722 A CN110089722 A CN 110089722A CN 201811653858 A CN201811653858 A CN 201811653858A CN 110089722 A CN110089722 A CN 110089722A
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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 production methods of light soy sauce, comprising the following steps: S1 is mature by dregs of beans or soya bean boiling, and is mixed with wheat is fried by the weight ratio of 7:1~5, and mixture is obtained；S2 is inoculated with after the mixture is cooling for it；S3 cultivates the mixture after inoculation, until Cheng Qu；S4 mixes Cheng Quyu salt water according to the weight ratio of 1:1.4~1.8, obtains moromi, it is 14.0~16.5g/100g that holding, which falls yellow brine strength,；Addition face song and salt, make total bean powder weight ratio 1:0.7~0.9 in fermentation the 75th~85 day, Xiang Suoshu moromi, keep water Huang salt to be divided into 17.0~19.0g/100mL, obtain sauce unstrained spirits；The sauce unstrained spirits is soaked out crude oil by S5；The crude oil is taken 80~90 DEG C of 25~35min of heat preservation processing by S6, and the crude oil standing after heating is heat sink；S7 waits for that oil temperature drops to room temperature and can be filtered to supernatant, and adds color stabilizer and soy sauce is made in other auxiliary materials.
Description
Technical field
The invention belongs to soy sauce and its production method technical fields, and in particular to a kind of light soy sauce production method and
The light soy sauce produced by this method.
Background technique
Brewing of the soy sauce in China is with a long history, mainly based on soya bean (or dregs of beans), wheat (or flour, wheat bran)
A kind of flavouring made of wanting raw material to brew through microbial fermentation.Comprising color, posture in soy sauce organoleptic indicator, wherein
The color of soy sauce is most intuitive index.In recent years, due to caused by the health idea of bland diet, consuming public is to light sauce
The demand of oil is higher and higher.Thus soy sauce color also becomes one of consumption purchase soy sauce important references factor, is to influence soy sauce
The market competitiveness an important indicator.
China's soy sauce yield is concentrated mainly on south, and soy sauce production technology is high-salt dilute soy, the sauce produced
Oily color is ruddy, thick taste, but its color is larger with seasonal variations, deeper situation easily occurs.To find out its cause, soy sauce pigment
Ingredient mainly includes melanoid, melanin and three kinds of caramel colorant.Light soy sauce how is thus produced, and in storage
Delay it that the main bugbear that brown stain is its production process occurs.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of color is shallower, and the light sauce of its color is maintained in shelf life
Oil and its production method.
In order to solve the above technical problems, technical solution provided by the invention are as follows:
A kind of production method of light color soy sauce, comprising the following steps:
S1, material cooking stage: dregs of beans or soya bean boiling is mature, and mixed with wheat is fried by 7: 1~5 weight ratio
It closes, obtains mixture；
S2, inoculation step: it after the mixture is cooling, is inoculated with for the mixture；
S3, starter-making stage: the mixture after inoculation is cultivated, until Cheng Qu；
S4, fermentation stage: Cheng Quyu salt water being mixed according to 1: 1.4~1.8 weight ratio, obtains moromi, certainly
It ferments under right state, and keeps falling yellow brine strength being 14.0~16.5g/100g；In fermentation the 75th~85 day, Xiang Suoshu moromi
Interior addition face song and salt, make total bean powder weight ratio 1:0.7~0.9, and water Huang salt is kept to be divided into 17.0~19.0g/
100mL, total fermentation period are 170~190 days, obtain the complete sauce unstrained spirits that ferments；
S5, leaching stage: the complete sauce unstrained spirits that will ferment soaks out crude oil；
S6, warm-up period: taking 80~90 DEG C of 25~35min of heat preservation processing for the crude oil, and will be described in after heating
Crude oil stands heat sink；
S7, filtration stage: supernatant can be filtered by dropping to room temperature to oil temperature, and add color stabilizer, Yi Jiqi
Soy sauce is made by auxiliary material in he.
Further, dregs of beans described in the step S1 or soya bean under the cooking pressure of 0.8~1.2Mpa dry blowing 3~
6min heel row steam is passed through weak caustic solution into the dregs of beans or soya bean while arranging steam.
Further, the temperature of the weak caustic solution is 8~12 DEG C, concentration is 0.8~1.2mol/L.
Further, the weight ratio of stir-fry wheat and the dregs of beans or soya bean described in the step S1 is 7:3.
It further, be the inoculum concentration that the mixture is inoculated in the step S2 is the mixture total weight
0.2~0.4%.
Further, after curved surface described in the step S4 is by cooking flour, 40 DEG C are cooled to hereinafter, connecing
The aspergillus oryzae that kind of amount is 0.3 ‰~0.5 ‰, then cultivates at a temperature of 30~40 DEG C and to obtain for 20~36 hours.
Further, the step S6 further include when the oil temperature of the crude oil be cooled to 50 DEG C and it is following when, addition liquid help
Heavy agent, continues to stand.
Further, color stabilizer described in the step S7 is the mixture of calcium chloride and citric acid.
Further, the additive amount of the calcium chloride is the 0.05~0.07% of the supernatant weight, the citric acid
Additive amount be the supernatant weight 0.06~0.08%.
A kind of light color soy sauce, is obtained by above-mentioned production method.
Beneficial effects of the present invention:
The present invention adjusts the raw material and its proportion in sauce fermentation by the basis of traditional high-salt dilute soy, with
The crude oil come out that ensures to ferment is of light color, in the color of fermentation root control soy sauce, effectively produces light soy sauce, and in soy sauce
Color stabilizer is added in subsequent subtractive process, there is a situation where color burns in shelf life to prevent.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment is closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to solve
The present invention is released, is not intended to limit the present invention.
Inventor has found that melanoid, melanin and caramel colorant respectively correspond soy sauce in the cumulative process of protracted experience
Three kinds of forming features of color: Maillard reaction, enzymatic reaction and caramelization.Wherein melanoid is gone back by raw material decomposes
Raw sugar and amino acid occur Mei Lade brown stain and generate, this part is concentrated mainly in the storage of soy sauce heating and soy sauce, with
Content of reducing sugar increases and storage time extends, and color can gradually deepen, and be irreversible phenomenon, once change colour and then influences
The colour stability and acceptability of soy sauce, and therefore flavor substance changes, the use pleasant feeling of reduced consumer
And nutritive value requirement；Melanin is formed under the catalysis of relevant enzyme through oxidation polymerization by the tyrosine of raw material decomposes, this portion
Divide and also generated during crude oil fermentation process, it is anti-how to reduce Maillard reaction, enzymatic as far as possible in soy sauce production process
Maximum problem in light soy sauce production process should be become with caramelization.
The present invention passes through the mutual cooperation of working condition and raw material proportioning, fundamentally inhibits the shape of color in soy sauce
At the production method of light soy sauce of the invention mainly comprises the steps that
S1, material cooking stage: dregs of beans or soya bean boiling is mature, and mixed with wheat is fried by 7: 1~5 weight ratio
It closes, obtains mixture；
S2, inoculation step: it after the mixture is cooling, is inoculated with for the mixture；
S3, starter-making stage: the mixture after inoculation is cultivated, until Cheng Qu；
S4, fermentation stage: Cheng Quyu salt water being mixed according to 1: 1.4~1.8 weight ratio, obtains moromi, certainly
It ferments under right state, and keeps falling yellow brine strength being 14.0~16.5g/100g；In fermentation the 75th~85 day, Xiang Suoshu moromi
Interior addition face song and salt, make total bean powder weight ratio 1: 0.7~0.9, and water Huang salt is kept to be divided into 17.0~19.0g/
100mL, total fermentation period are 170~190 days, obtain the complete sauce unstrained spirits that ferments；
S5, leaching stage: the complete sauce unstrained spirits that will ferment soaks out crude oil；
S6, warm-up period: taking 80~90 DEG C of 25~35min of heat preservation processing for the crude oil, and will be described in after heating
Crude oil stands heat sink；
S7, filtration stage: supernatant can be filtered by dropping to room temperature to oil temperature, and add color stabilizer, Yi Jiqi
Soy sauce is made by auxiliary material in he.
The present invention adjusts the raw material and its proportion in sauce fermentation by the basis of traditional high-salt dilute soy, with
The crude oil come out that ensures to ferment is of light color, in the color of fermentation root control soy sauce, effectively produces light soy sauce, and in soy sauce
Color stabilizer is added in subsequent subtractive process, there is a situation where color burns in shelf life to prevent.Raw material in the present invention was both
It can be dregs of beans, be also possible to the mixture of soya bean, or both；Stir-fry wheat in the present invention also uses flour to substitute.
Fermentation under natural conditions described in step S4 of the present invention refers to that such as two broadly in the torrid zone or subtropical zone
Area, Hainan Province and Fujian Province etc. are regional, do not control its yeasting in fermentation process specially, raw material is in fermentor with weather
The natural weather exposure fermentation of the variation of temperature, the temperature of moromi are gone up and down naturally with temperature height.
Total bean powder weight ratio described in step S4 of the present invention refers to the ratio of dregs of beans or soy weight and wheat weight；
Wherein wheat weight includes following two parts: a part is the weight of the stir-fry wheat in step S1, and another part is made in step S4
Make the flour weight of face Qu Suoyong, wheat weight is the weight that this two parts is added.
Falling that yellow salt water refers to described in step S6 during the fermentation can be there is a phenomenon where being separated by solid-liquid separation, solid portion
The sauce unstrained spirits layer that top floats as in fermentor, liquid portion are referred to as water Huang；It can timing extraction in entire fermentation process
It falls Huang and index of correlation is detected to it, so that whether monitor fermentation process is smooth, to adjust in time.
Technical solution of the present invention is further described in detail to by specific embodiment below.
Embodiment 1
S0, preproduction phase: selecting non-transgenic dregs of beans or soya bean spare, and selecting crude protein is 30~40%, moisture < 9%
Specially offered stir-fry wheat or flour it is spare；Impregnation stage: the dregs of beans for removing impurity removing or soya bean are put into pond, with clear water submerge dregs of beans or
Soya bean, it is 3~5h that soaking time is adjusted in conjunction with situations such as weather temperature.
S1, material cooking stage: dregs of beans or soya bean boiling is mature, and mixed with wheat is fried by 7: 1~5 weight ratio
It closes, obtains mixture.Specifically, the dregs of beans of acceptance(check) is pumped into autoclaving pot, in the case where pressure is 1.0Mpa, dry blowing
3min final vacuum, to the 1.2mol/L weak caustic solution for being passed through 10 DEG C while vapor vent, the weak caustic solution is bicarbonate
Sodium solution.20~25min of boiling at a temperature of 115 DEG C again, allows dregs of beans or soya bean boiling maturation dregs of beans or soya bean.And it will be well-done
Dregs of beans or soya bean spread cooling out on the conveyor belt, when being cooled to 35~40 DEG C, are mixed with wheat or flour is fried by the weight ratio of 7:3
It closes, stirs evenly, obtain mixture.
S2, inoculation step: it after the mixture is cooling, is inoculated with for the mixture.Specifically, to above-mentioned mixing
When the temperature of material is down to 32 DEG C or less, it is inoculated with aspergillus oryzae, the inoculum concentration of aspergillus oryzae is the 0.2% of above-mentioned mixture total weight, is stirred
It mixes uniformly.
S3, starter-making stage: the mixture after inoculation is cultivated, until Cheng Qu.It specifically, will be upper after inoculation
The thick layer ventilation ferment pond for stating mixture feeding ferment room carries out culture 48 hours, until Cheng Qu.It, can be every 15 in yeast making process
A hour loose song.
S4, fermentation stage: Cheng Quyu salt water is mixed according to the weight ratio of 1:1.6, moromi is obtained, in nature
Lower fermentation, and keep falling yellow brine strength being 16.5g/100g；In fermentation the 80th day, addition face was bent in Xiang Suoshu moromi and eats
Salt makes total bean powder weight ratio 1:0.8, and water Huang salt is kept to be divided into 17.0g/100mL, and total fermentation period is 170 days, is sent out
The complete sauce unstrained spirits of ferment.The curved surface be by the way that flour is cooked after, be cooled to 40 DEG C hereinafter, inoculation inoculum concentration be 0.5 ‰ rice
Then aspergillus is cultivated at a temperature of 30 DEG C and to be obtained for 28 hours.
S5, leaching stage: the complete sauce unstrained spirits that will ferment soaks out crude oil.
S6, warm-up period: the crude oil is taken into 80 DEG C of heat preservation 35min processing, and the crude oil after heating is stood
It is heat sink, promote the thermocoagulation of albumen in crude oil, the substances such as soluble protein can be denaturalized and settles down.It is described in order to accelerate
The precipitating of soluble protein, when the oil temperature of the crude oil be cooled to 50 DEG C and it is following when, addition main component be SiO2 liquid
Settling agent continues to stand.
S7, filtration stage: supernatant can be filtered by dropping to room temperature to oil temperature, and add color stabilizer, Yi Jiqi
Soy sauce is made by auxiliary material in he.Color stabilizer described in the present embodiment is the mixture of calcium chloride and citric acid, wherein the calcium chloride
Additive amount is the 0.05% of the supernatant weight, and the additive amount of the citric acid is the 0.06% of the supernatant weight.
Embodiment 2
S0, preproduction phase: selecting non-transgenic dregs of beans or soya bean spare, and selecting crude protein is 30~40%, moisture < 9%
Specially offered stir-fry wheat it is spare；Impregnation stage: will go the dregs of beans of impurity removing to put into pond, dregs of beans be submerged with clear water, in conjunction with weather temperature
Situations such as adjustment soaking time be 3~5h.
S1, material cooking stage: dregs of beans boiling is mature, and mixed with wheat is fried, obtain mixture.Specifically, will
The dregs of beans of acceptance(check) is pumped into autoclaving pot, in the case where pressure is 0.8Mpa, dry blowing 4min final vacuum, in the same of vapor vent
When to the 0.8mol/L weak caustic solution for being passed through 12 DEG C.20~25min of boiling at a temperature of 125 DEG C again, allows dregs of beans boiling maturation beans
The dregs of rice.And spread well-done dregs of beans out cooling on the conveyor belt, when being cooled to 35~40 DEG C, carried out with wheat is fried by the weight ratio of 7:5
Mixing, stirs evenly, and guarantees that every dregs of beans all speckles with and fries wheat, obtains mixture.
S2, inoculation step: it after the mixture is cooling, is inoculated with for the mixture.Specifically, to above-mentioned mixing
When the temperature of material is down to 32 DEG C or less, it is inoculated with aspergillus oryzae, the inoculum concentration of aspergillus oryzae is the 0.3% of above-mentioned mixture total weight, is stirred
It mixes uniformly.
S3, starter-making stage: the mixture after inoculation is cultivated, until Cheng Qu.It specifically, will be upper after inoculation
The ventilation ferment pond for stating mixture feeding ferment room carries out culture 48 hours, until Cheng Qu.It, can be every 15 hours in yeast making process
A loose song.
S4, fermentation stage: Cheng Quyu salt water is mixed according to the weight ratio of 1:1.4, moromi is obtained, in nature
Lower fermentation, and keep falling yellow brine strength being 15.5g/100g；In fermentation the 75th day, addition face was bent in Xiang Suoshu moromi and eats
Salt makes total bean powder weight ratio 1:0.7, and water Huang salt is kept to be divided into 19.0g/100mL, and total fermentation period is 190 days, is sent out
The complete sauce unstrained spirits of ferment.The curved surface be by the way that flour is cooked after, be cooled to 40 DEG C hereinafter, inoculation inoculum concentration be 0.4 ‰ rice
Then aspergillus is cultivated at a temperature of 35 DEG C and to be obtained for 20 hours.
S5, leaching stage: the complete sauce unstrained spirits that will ferment soaks out crude oil.
S6, warm-up period: the crude oil is taken into 85 DEG C of heat preservation 25min processing, and the crude oil after heating is stood
It is heat sink, promote the thermocoagulation of albumen in crude oil, the substances such as soluble protein can be denaturalized and settles down.It is described in order to accelerate
The precipitating of soluble protein, further include when the oil temperature of the crude oil be cooled to 50 DEG C and it is following when, addition main component be SiO2
Liquid settling agent, continue to stand.
S7, filtration stage: supernatant can be filtered by dropping to room temperature to oil temperature, and add color stabilizer, Yi Jiqi
Soy sauce is made by auxiliary material in he.Color stabilizer described in the present embodiment is the mixture of calcium chloride and citric acid, wherein the calcium chloride
Additive amount is the 0.07% of the supernatant weight, and the additive amount of the citric acid is the 0.07% of the supernatant weight.
Embodiment 3
S0, preproduction phase: selecting non-transgenic soya bean spare, and selecting crude protein is the specially offered of 30~40%, moisture < 9%
Flour is spare；Impregnation stage: will go the soya bean of impurity removing to put into pond, soya bean be submerged with clear water, in conjunction with situations such as weather temperature
Adjustment soaking time is 3~5h.
S1, material cooking stage: soya bean boiling is mature, and mixed with flour, obtain mixture.Specifically, will
The soya bean of acceptance(check) is pumped into autoclaving pot, in the case where pressure is 1.2Mpa, dry blowing 6min final vacuum, in the same of vapor vent
When to the 1.0mol/L weak caustic solution for being passed through 8 DEG C.20~25min of boiling at a temperature of 125 DEG C again makes soya bean boiling mature yellow
Beans.And spread well-done soya bean out cooling on the conveyor belt, when being cooled to 35~40 DEG C, carried out with flour by the weight ratio of 7:1
Mixing, stirs evenly, and guarantees that every soya bean all speckles with flour, obtains mixture.
S2, inoculation step: it after the mixture is cooling, is inoculated with for the mixture.Specifically, to above-mentioned mixing
When the temperature of material is down to 32 DEG C or less, it is inoculated with aspergillus oryzae, the inoculum concentration of aspergillus oryzae is the 0.4% of above-mentioned mixture total weight, is stirred
It mixes uniformly.
S3, starter-making stage: the mixture after inoculation is cultivated, until Cheng Qu.It specifically, will be upper after inoculation
The ventilation ferment pond for stating mixture feeding ferment room carries out culture 48 hours, until Cheng Qu.It, can be every 15 hours in yeast making process
A loose song.
S4, fermentation stage: Cheng Quyu salt water is mixed according to the weight ratio of 1:1.8, moromi is obtained, in nature
Lower fermentation, and keep falling yellow brine strength being 14.0g/100g；In fermentation the 85th day, addition face was bent in Xiang Suoshu moromi and eats
Salt makes total bean powder weight ratio 1:0.9, and water Huang salt is kept to be divided into 18.0g/100mL, and total fermentation period is 180 days, is sent out
The complete sauce unstrained spirits of ferment.The curved surface be by the way that flour is cooked after, be cooled to 40 DEG C hereinafter, inoculation inoculum concentration be 0.5 ‰ rice
Then aspergillus is cultivated at a temperature of 40 DEG C and to be obtained for 36 hours.
S5, leaching stage: the complete sauce unstrained spirits that will ferment soaks out crude oil.
S6, warm-up period: the crude oil is taken into 90 DEG C of heat preservation 30min processing, and the crude oil after heating is stood
It is heat sink, promote the thermocoagulation of albumen in crude oil, the substances such as soluble protein can be denaturalized and settles down.It is described in order to accelerate
The precipitating of soluble protein, further include when the oil temperature of the crude oil be cooled to 50 DEG C and it is following when, addition main component be SiO2
Liquid settling agent, continue to stand.
S7, filtration stage: supernatant can be filtered by dropping to room temperature to oil temperature, and add color stabilizer, Yi Jiqi
Soy sauce is made by auxiliary material in he.Color stabilizer described in the present embodiment is the mixture of calcium chloride and citric acid, wherein the calcium chloride
Additive amount is the 0.06% of the supernatant weight, and the additive amount of the citric acid is the 0.08% of the supernatant weight.
Comparative example
S0, preproduction phase: selecting non-transgenic soya bean spare, and selecting crude protein is the specially offered of 30~40%, moisture < 9%
Flour is spare；Impregnation stage: will go the soya bean of impurity removing to put into pond, soya bean be submerged with clear water, in conjunction with situations such as weather temperature
Adjustment soaking time is 3~5h.
S1, material cooking stage: soya bean boiling is mature, and mixed with wheat is fried by the weight ratio of 7:0.7, it is mixed
Close material.Specifically, the dregs of beans of acceptance(check) is pumped into autoclaving pot, in the case where pressure is 0.12Mpa, dwell time 5min
Under the conditions of carry out boiling, allow soya bean boiling at full fat soybean.And spread well-done soya bean out cooling on the conveyor belt, 7 are pressed with flour:
0.7 weight ratio is mixed, and is stirred evenly, and is guaranteed that every soya bean all speckles with flour, is obtained mixture.
S2, inoculation step: it after the mixture is cooling, is inoculated with for the mixture.Specifically, to above-mentioned mixing
When the temperature of material is down to 32 DEG C or less, it is inoculated with aspergillus oryzae, the inoculum concentration of aspergillus oryzae is the 0.3% of above-mentioned mixture total weight, is stirred
It mixes uniformly.
S3, starter-making stage: the mixture after inoculation is cultivated, until Cheng Qu.It specifically, will be upper after inoculation
The thick layer ventilation ferment pond for stating mixture feeding ferment room carries out culture 48 hours, until Cheng Qu.It, can be every 15 in yeast making process
A hour loose song.
S4, fermentation stage: Cheng Quyu salt water is mixed according to the weight ratio of 1:1.4, moromi is obtained, in nature
Lower fermentation, and keep falling yellow brine strength being 14.0g/100g；Addition flour and food in fermentation the 60th day, Xiang Suoshu moromi
Salt makes total bean powder weight ratio 1:0.9, and water Huang salt is kept to be divided into 17.0g/100mL, and total fermentation period is 160 days, is sent out
The complete sauce unstrained spirits of ferment.
S5, leaching stage: the complete sauce unstrained spirits that will ferment soaks out crude oil.
S6, filtration stage: drop to that room temperature can be filtered supernatant and other auxiliary materials (do not include to oil temperature
Color stabilizer) soy sauce is made.
It will just ferment crude oil out in the embodiment of the present invention 1-3 and comparative example and the subsequent soy sauce just produced sent
The detection of the indexs such as amino-acid nitrogen, color is examined, concrete outcome is shown in Table 1.
Indices detected value in 1 embodiment of table and comparative example
Note: 1., Lab value be using Japan production color evaluating CR-5 detect, L value it is bigger indicate sample color
It is more shallow.
As it can be seen from table 1 can be seen that the raw material and match that adjustment fermentation uses by comparing the index of different embodiments
Side, the crude oil color gone out through everfermentation obviously shoal compared with comparative example, and the soy sauce finished color produced under same process is also obvious
It is more shallow than comparative example.
It compares the precipitation status that keeps sample: the soy sauce finished product produced in the embodiment of the present invention 1-3 being kept sample and is placed on room temperature
Follow up its bottom colors situation of change on shelf, and concrete outcome is shown in Table 2.
The color contrast of 2 embodiment of table and comparative example shelf life
Note: 1., " sealing " refer to using soy cruet, sealed using lid；" opening ", which refers to, beats the lid for storing soy sauce
It opens.
From table 2 it can be seen that the soy sauce finished product of the embodiment of the present invention 1-3 can effectively delay color during storage
It deepens, while using the color that can effectively inhibit soy sauce shelf life after color stabilizer, it is ensured that soy sauce color does not deepen.
The above is only a preferred embodiment of the present invention, for those of ordinary skill in the art, according to the present invention
Thought, in specific embodiments and applications can be with many changes may be made, as long as these variations are without departing from structure of the invention
Think, all belongs to the scope of protection of the present invention.
Claims (10)
1. a kind of production method of light color soy sauce, which comprises the following steps:
S1, material cooking stage: dregs of beans or soya bean boiling is mature, and mixed with wheat is fried by the weight ratio of 7:1~5, it obtains
To mixture；
S2, inoculation step: it after the mixture is cooling, is inoculated with for the mixture；
S3, starter-making stage: the mixture after inoculation is cultivated, until Cheng Qu；
S4, fermentation stage: Cheng Quyu salt water is mixed according to the weight ratio of 1:1.4~1.8, moromi is obtained, in natural shape
It ferments under state, and keeps falling yellow brine strength being 14.0~16.5g/100g；Add in fermentation the 75th~85 day, Xiang Suoshu moromi
Add face bent and salt, makes total bean powder weight ratio 1:0.7~0.9, and water Huang salt is kept to be divided into 17.0~19.0g/100mL, always
Fermentation period is 170~190 days, obtains the complete sauce unstrained spirits that ferments；
S5, leaching stage: the complete sauce unstrained spirits that will ferment soaks out crude oil；
S6, warm-up period: taking 80~90 DEG C of 25~35min of heat preservation processing for the crude oil, and by the crude oil after heating
It stands heat sink；
S7, filtration stage: supernatant can be filtered by dropping to room temperature to oil temperature, and add color stabilizer and other are auxiliary
Soy sauce is made in material.
2. it is according to claim 1 light color soy sauce production method, which is characterized in that dregs of beans described in the step S1 or
Soya bean 3~6min of dry blowing heel row steam under the cooking pressure of 0.8~1.2Mpa, to the dregs of beans or Huang while arranging steam
Lead to weak caustic solution in beans.
3. the production method of light color soy sauce according to claim 2, which is characterized in that the temperature of the weak caustic solution is 8
~12 DEG C, concentration be 0.8~1.2mol/L.
4. it is according to claim 1 light color soy sauce production method, which is characterized in that described in the step S1 stir-fry wheat with
The weight ratio of the dregs of beans or soya bean is 7:3.
5. the production method of light color soy sauce according to claim 1, which is characterized in that be the mixing in the step S2
Expect that the inoculum concentration being inoculated with is the 0.2~0.4% of the mixture total weight.
6. the production method of light color soy sauce according to claim 1, which is characterized in that curved surface described in the step S4 is
After cooking flour, 40 DEG C are cooled to hereinafter, the aspergillus oryzae that inoculum concentration is 0.3 ‰~0.5 ‰ is inoculated with, then 30~40
It cultivates at a temperature of DEG C and to obtain for 20~36 hours.
7. the production method of light color soy sauce according to claim 1, which is characterized in that the step S6 further includes to described
The oil temperature of crude oil be cooled to 50 DEG C and it is following when, add liquid settling agent, continue to stand.
8. the production method of light color soy sauce according to claim 1, which is characterized in that color stabilizer described in the step S7
For the mixture of calcium chloride and citric acid.
9. the production method of light color soy sauce according to claim 8, which is characterized in that the additive amount of the calcium chloride is institute
The 0.05~0.07% of supernatant weight is stated, the additive amount of the citric acid is the 0.06~0.08% of the supernatant weight.
10. a kind of light color soy sauce, it is characterised in that: obtained by production method described in any one of claim 1 to 9.
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| CN201811653858.2A Pending CN110089722A (en) | 2018-12-28 | 2018-12-28 | The production method of light soy sauce and the light soy sauce produced by this method |
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Cited By (2)
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| CN110521940A (en) * | 2019-10-10 | 2019-12-03 | 四川省食品发酵工业研究设计院 | A kind of production method of light color broad bean paste |
| CN115005364A (en) * | 2022-05-27 | 2022-09-06 | 江苏大学 | Color fixative for protecting colors of soy sauce, table vinegar and yellow wine and application thereof |
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| CN110521940A (en) * | 2019-10-10 | 2019-12-03 | 四川省食品发酵工业研究设计院 | A kind of production method of light color broad bean paste |
| CN115005364A (en) * | 2022-05-27 | 2022-09-06 | 江苏大学 | Color fixative for protecting colors of soy sauce, table vinegar and yellow wine and application thereof |
| CN115005364B (en) * | 2022-05-27 | 2023-08-22 | 江苏大学 | Color fixative for protecting colors of soy sauce, table vinegar and yellow wine and application thereof |
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