CN110122843A - Instant soy sauce tablet and preparation method thereof - Google Patents
Instant soy sauce tablet and preparation method thereof Download PDFInfo
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- CN110122843A CN110122843A CN201910494162.8A CN201910494162A CN110122843A CN 110122843 A CN110122843 A CN 110122843A CN 201910494162 A CN201910494162 A CN 201910494162A CN 110122843 A CN110122843 A CN 110122843A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 103
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 32
- 229920000642 polymer Polymers 0.000 claims abstract description 26
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 150000007524 organic acids Chemical class 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000007787 solid Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 14
- 239000000853 adhesive Substances 0.000 claims abstract description 13
- 230000001070 adhesive effect Effects 0.000 claims abstract description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 239000003960 organic solvent Substances 0.000 claims abstract description 8
- 239000011230 binding agent Substances 0.000 claims abstract description 5
- 238000007873 sieving Methods 0.000 claims abstract description 5
- 239000003826 tablet Substances 0.000 claims description 71
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 15
- 239000012141 concentrate Substances 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 239000012530 fluid Substances 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 8
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical group OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 7
- 229960003511 macrogol Drugs 0.000 claims description 7
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 7
- 239000007938 effervescent tablet Substances 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000003860 storage Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 description 15
- 238000000034 method Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 6
- 239000005913 Maltodextrin Substances 0.000 description 5
- 229920002774 Maltodextrin Polymers 0.000 description 5
- 229940035034 maltodextrin Drugs 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000002552 dosage form Substances 0.000 description 4
- 229960004756 ethanol Drugs 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 229920002627 poly(phosphazenes) Polymers 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of instant soy sauce tablets and preparation method thereof.Preparation method of the invention includes water content being prepared by liquid soy sauce as 15wt% powdered soy below；50-80 parts by weight powdered soy, 10-20 parts by weight sodium hydrogen carbonate powder and 6-12 parts by weight solid organic acid are mixed, sieving obtains the raw material powder of 100 mesh or more；Raw material powder is mixed with 0-5 parts by weight forming agent, then the bonding of 2-6 parts by weight of binder is added, tablet is obtained through tabletting, wherein forming agent is the first water-soluble nonionic high molecular polymer under room temperature for liquid, and adhesive is made of the second water-soluble nonionic high molecular polymer and organic solvent.Instant soy sauce tablet stability of the invention is good, long shelf-life, and storage is low with transportation cost, can be realized quantitative addition, while meeting water and being disintegrated rapidly, and powdered soy is spread at once, and dissolution preferably remains the original flavor mouthfeel of soy sauce.
Description
Technical field
The present invention relates to technical field of food production, more particularly to instant soy sauce tablet and preparation method thereof.
Background technique
Soy sauce is the flavor fermentation flavouring of Chinese tradition, is given off a strong fragrance, full of nutrition, unique in taste, suitable for all ages,
It is deep to be liked by the majority of consumers.However, since soy sauce is liquid, storage, in terms of transport there are many drawbacks, exist and guarantee the quality
The problems such as phase is short, and transportation cost is high.
Soy sauce is after powdered soy is made in a series of special process, it is possible to reduce transportation cost, and be convenient for carrying.So
And powdered soy is in loose condition (of surface), packaging and inconvenient to use, and easy to absorb moisture and agglomerate, not shelf-stable, therefore the shelf-life is general
It is shorter, it is identical as liquid soy sauce, it is difficult quantitative use.Chinese patent application announces 109007760 A of CN and discloses a kind of resist
Moisture absorption powdered soy and its preparation process are prepared by adding calcium chloride, sodium alginate and maltodextrin simultaneously in soy sauce crude oil
Soy sauce powder, sodium alginate and maltodextrin synergistic effect receive good embedding effect, so that powdered soy has certain resist
Hygroscopicity.However, the anti-moisture absorption of the powdered soy is unobvious.In addition, the additive amount of maltodextrin is big, easily to the flavor of powdered soy
Mouthfeel impacts.
Summary of the invention
It is easily loose to solve powdered soy in the prior art, the easy moisture absorption and agglomerate, the problems such as not shelf-stable, the shelf-life is short, this
Invention is by tabletted by powdered soy, and further through instant design, so that solution rate is slow when improving tabletted
The problem of.It is based at least partially on above content and completes the present invention.Specifically, the present invention includes the following contents.
The first aspect of the present invention provides the preparation method of instant soy sauce tablet, and the preparation method comprises the following steps:
(1) water content is prepared by liquid soy sauce is 15wt% powdered soy below；
(2) powdered soy described in 50-80 parts by weight, 10-20 parts by weight sodium hydrogen carbonate powder and 6-12 parts by weight solid-state is organic
Acid-mixed is closed, and sieving obtains the raw material powder of 100 mesh or more；With
(3) the raw material powder is mixed with 0-5 parts by weight forming agent, the bonding of 2-6 parts by weight of binder is then added, through pressing
Piece obtains tablet, wherein the forming agent is under room temperature be liquid the first water-soluble nonionic high molecular polymer, it is described viscous
Mixture is made of the second water-soluble nonionic high molecular polymer and organic solvent.
Preferably, the step (1) includes that the liquid soy sauce is made to obtain homogeneous with the revolving speed homogeneous of 800-2500r/min
Liquid；Then the homogenizing fluid is concentrated into 10-20wt% and obtains concentrate；Concentrate described in vacuum freeze drying, and further
Crushing obtains the powdered soy.
Preferably, the liquid soy sauce is selected from dark soy sauce and/or light soy sauce.
Preferably, the solid organic acid is selected from least one of citric acid, tartaric acid and malic acid.
Preferably, the first water-soluble nonionic high molecular polymer is Macrogol 6000.
Preferably, the structural formula of the second water-soluble nonionic high molecular polymer are as follows:
Wherein, n indicates the integer of 70-100；The organic solvent is dehydrated alcohol.
Preferably, preparation method of the invention further comprises that (4) will be vacuum-packed after tablet drying.
Preferably, the drying of step (4) carries out under 50-70 DEG C of constant temperature.
The second aspect of the present invention provides a kind of instant soy sauce tablet, through the invention preparation described in first aspect
Method is prepared, it is preferable that tablet of the invention is effervescent tablet.
Preparation process of the invention is succinct, can be realized large-scale production.Instant soy sauce tablet stability is good, the shelf-life
Long, storage is low with transportation cost, can be realized quantitative addition, while meeting water and hydrolyzing rapidly, and powdered soy is spread at once, dissolution, compared with
The original flavor mouthfeel for remaining soy sauce well, achieves substantial advance, has potential city in technical field of food production
Field value.
Specific embodiment
The existing various exemplary embodiment that the present invention will be described in detail, the detailed description are not considered as to limit of the invention
System, and it is understood as the more detailed description to certain aspects of the invention, characteristic and embodiment.
It should be understood that it is to describe special embodiment that heretofore described term, which is only, it is not intended to limit this hair
It is bright.In addition, for the numberical range in the present invention, it is thus understood that specifically disclose the range upper and lower bound and they it
Between each median.Median and any other statement value in any statement value or stated ranges or in the range
Lesser range is also included in the present invention each of between interior median.These small range of upper and lower bounds can be independent
Ground includes or excludes in range.
Unless otherwise stated, all technical and scientific terms used herein has the routine in field of the present invention
The normally understood identical meanings of technical staff.Although the present invention only describes preferred method and material, of the invention
Implement or also can be used and similar or equivalent any method and material described herein in testing.The institute mentioned in this specification
There is document to be incorporated by reference into, to disclosure and description method relevant to the document and/or material.It is incorporated to any
When document conflicts, it is subject to the content of this specification.Unless otherwise stated, " % " is the percentage based on weight, sometimes
It also is indicated as " wt% ", " part " refers to parts by weight.
" tablet " of the invention, which refers to, is made the solid forms with specific shape by the powder of specified amount.Therefore, this hair
Bright tablet is different from powder.The size and shape of tablet is not particularly limited.Under normal conditions, tablet is spherical or with one
Determine circle, ellipse or the quadrangle etc. of thickness.The size of tablet is generally 0.5-50g/ piece, preferably 1-40g/ piece.
" instant " of the invention, which refers to, is at normal temperature placed in instant soy sauce tablet in liquid water or the environment containing liquid water
In after in 10 seconds to 10 minutes, in preferably 10 seconds to 5 minutes, more preferable 10 seconds to 3 minutes from solid-state dissolution become solution and/
Or it is separated into suspension.Soy sauce tablet is due to compression moulding, and in general, rate of dissolution is slower.The present invention is logical
It crosses specific design and promotes tablet dissolved or dispersion rate.
[instant soy sauce tablet]
The first aspect of the present invention provides a kind of preparation method of instant soy sauce tablet, includes at least following step (1)
To (3).It optionally, further comprise step (4).
(1) water content is prepared by liquid soy sauce is 15wt% powdered soy below；
(2) powdered soy described in 50-80 parts by weight, 10-20 parts by weight sodium hydrogen carbonate powder and 6-12 parts by weight solid-state is organic
Acid-mixed is closed, and sieving obtains the raw material powder of 100 mesh or more；
(3) the raw material powder is mixed with 0-5 parts by weight forming agent, the bonding of 2-6 parts by weight of binder is then added, through pressing
Piece obtains tablet, wherein the forming agent is under room temperature be liquid the first water-soluble nonionic high molecular polymer, it is described viscous
Mixture is made of the second water-soluble nonionic high molecular polymer and organic solvent；
(4) it will be vacuum-packed after tablet drying.
Step (1)
Step (1) of the invention is the step of preparing powdered soy comprising sauce is prepared as raw material by liquid soy sauce
Oil powder.Wherein, the water content of powdered soy need to generally control as 15wt% hereinafter, it is preferred that 10wt% hereinafter, more preferably 8wt% with
Under.It is unstable if water content is excessively high, and influence solution rate.
In the present invention, the liquid soy sauce as raw material refers to any kind of soy sauce known in the art.Such soy sauce can
Any product bought using market.The example of liquid soy sauce includes but is not limited to dark soy sauce, light soy sauce etc..
In certain embodiments, step of the invention (1) includes making liquid soy sauce with 800-2500r/min, preferably
The revolving speed homogeneous of 1000-1500r/min obtains homogenizing fluid；Then the homogenizing fluid 10-20 weight % is concentrated into be concentrated
Liquid；Concentrate described in vacuum freeze drying, and further crush and obtain powdered soy.Homogenizing time is generally 30 seconds to 60 minutes,
It is preferred that 30 seconds to 30 minutes, more preferable 1 minute to 25 minutes.Concentrating degree is generally 10-20 weight %, preferably 10-18 weight
Measure %, more preferable 10-15 weight %.
Step (2)
Step (2) of the invention is the step of preparing raw material powder comprising by 50-80 parts by weight powdered soy, 10-20 weight
Part sodium hydrogen carbonate powder and the mixing of 6-12 parts by weight solid organic acid, sieving obtain the raw material powder greater than 100 mesh.
In the present invention, the content of powdered soy is generally 50-80 parts by weight, preferably 55-75 parts by weight, more preferable 60-70 weight
Measure part.If too high levels, obtained tablet stability is poor, is easily broken.If content is low, it is unfavorable for Improving flavor,
Effect is deteriorated.The content of sodium hydrogen carbonate powder is generally 10-20 parts by weight, preferably 12-18 parts by weight, more preferable 14-16 parts by weight.
If too high levels, the flavor of soy sauce itself is influenced, if too low, dissolution or dispersibility are deteriorated.Solid organic acid contains
Amount is generally 6-12 parts by weight, preferably 6-10 parts by weight, more preferable 6-8 parts by weight.If too high levels, soy sauce sheet will affect
The flavor of body, or even make soy sauce that there is acidity.If content is too low, dissolution or dispersibility are deteriorated.It should be noted that this hair
Bright sodium bicarbonate and organic acid is required to as solid-state, for example, sodium bicarbonate be it is powdered, organic acid is solid state powder.In addition,
The content of sodium bicarbonate and organic acid is 1:1-1:1.2 than the molar ratio for being preferably controlled to bicarbonate ion and acid ion,
It is preferred that 1:1-1:1.1, more preferable 1:1-1:1.05.Preferably, the water content of sodium bicarbonate of the invention and organic acid is respectively
0.5 weight % is hereinafter, it is preferred that 0.2 weight % or less.
Known food acids, acid preferably soluble easily in water can be used in solid organic acid of the invention.In certain embodiments
In, solid organic acid is selected from least one of citric acid, tartaric acid and malic acid.
Step (3)
Step (3) of the invention is the step of prepare instant soy sauce tablet comprising the raw material powder and 0-5 parts by weight at
Then type agent mixing is added the bonding of 2-6 parts by weight of binder, obtains tablet through tabletting；Wherein, to be under room temperature be the forming agent
First water-soluble nonionic high molecular polymer of liquid, described adhesive by the second water-soluble nonionic high molecular polymer and
Organic solvent composition.
Molding agent content of the invention is generally 0-5 parts by weight, preferably 1-4 parts by weight, more preferable 1-3 parts by weight.Molding
Any kind of food grade products can be used in agent.In certain embodiments, the first water-soluble nonionic macromolecule of the invention
Polymer is the polyethylene glycol that molecular weight is 4000-6000.Such forming agent can make the surface of tablet glossy and smooth, together
When be hardly damaged.It is preferable to use Macrogol 6000, such forming agent can have between powdered soy to be enough to form and need
Instant required bond strength when wanting, to not influence dissolution or dispersion rate while molding.
Adhesive of the invention need to include water-soluble nonionic high molecular polymer.Preferably, adhesive of the invention by
The solution of second water-soluble nonionic high molecular polymer and solvent composition.First water-soluble nonionic polyphosphazene polymer of the invention
It is different substances that object, which is closed, from the second water-soluble nonionic high molecular polymer.Preferably, the second water-soluble nonionic macromolecule
Polymer has following structural formula:
Wherein, n indicates the integer of 70-100, the preferably integer of 75-90, the integer of more preferable 80-90.It is a discovery of the invention that
Above-mentioned second water-soluble nonionic high molecular polymer has excellent physiological inertia, and uses temperature (40-150 DEG C) in soy sauce
Lower stabilization.In addition, the second water-soluble nonionic high molecular polymer also has excellent biocompatibility.Of the invention has
Solvent need to be water-miscible organic solvent, preferably dehydrated alcohol.
Step (4)
Step (4) of the present invention includes that will be vacuum-packed after the drying of instant soy sauce tablet.To further increase instant soy sauce piece
The stability of agent extends its shelf-life, and this invention takes vacuum packaging process package troches.
Embodiment 1
A kind of instant soy sauce tablet, dosage form is effervescent tablet, is made of liquid soy sauce, and liquid soy sauce described in the present embodiment is
Dark soy sauce, preparation method includes the following steps:
(1) preparation method of powdered soy
1. homogeneous: liquid soy sauce is at the uniform velocity stirred 4min, mixing speed 1400r/min；
2. concentration: homogenizing fluid being concentrated into the 20% of original volume using Rotary Evaporators, obtains concentrate；
3. dry: it is using vacuum freeze-drying method that concentrate is dry, then crush, it sieves with 100 mesh sieve, obtains powdered soy, control
The water content for making the powdered soy is 6%；
(2) preparation method of instant soy sauce tablet
Citric acid is chosen in the present embodiment to adopt as solid organic acid component using Macrogol 6000 as forming agent
Use the ethanol solution of the water-soluble nonionic high molecular polymer as shown in structural formula (1) (wherein n is 80) as adhesive.
1. mixing: by 60 parts of powdered soys, 20 parts of sodium bicarbonates, 12 parts of solid organic acid mixing sieve with 100 mesh sieve, obtain original
Feed powder；
2. tabletting: raw material powder being uniformly mixed with 3 parts of forming agents, 5 parts of adhesives are added and are bonded, then uses tablet press machine
Tabletting is carried out, the tablet of disc-shaped, every net weight 1g are obtained；
3. dry: tablet being completely dried being dried in 60 DEG C of thermostatic drying chamber, uses vacuum after drying immediately
Packaging, obtains instant soy sauce tablet.
Embodiment 2
A kind of instant soy sauce tablet, dosage form is effervescent tablet, is made of liquid soy sauce, and liquid soy sauce described in the present embodiment is
Light soy sauce, preparation method includes the following steps:
(1) preparation method of powdered soy
1. homogeneous: liquid soy sauce is at the uniform velocity stirred 5min, mixing speed 1400r/min；
2. concentration: carrying out being concentrated into the 20% of original volume to homogenizing fluid using Rotary Evaporators, obtain concentrate；
3. dry: it is using vacuum freeze-drying method that concentrate is dry, then crush, it sieves with 100 mesh sieve, obtains powdered soy, control
The water content for making the powdered soy is 10%；
(2) preparation method of instant soy sauce tablet
Citric acid is chosen in the present embodiment to adopt as solid organic acid component using Macrogol 6000 as forming agent
Use the ethanol solution of the water-soluble nonionic high molecular polymer as shown in structural formula (1) (wherein n is 90) as adhesive.
1. mixing: by 68 parts of powdered soys, 15 parts of sodium bicarbonates, 9 parts of solid organic acid mixing sieve with 100 mesh sieve, obtain raw material
Powder；
2. tabletting: raw material powder being uniformly mixed with 4 parts of forming agents, 4 parts of adhesives are added and are bonded, then uses tablet press machine
Tabletting is carried out, the tablet of disc-shaped, every net weight 1g are obtained；
3. dry: tablet being completely dried being dried in 60 DEG C of thermostatic drying chamber, uses vacuum after drying immediately
Packaging, obtains instant soy sauce tablet.
Embodiment 3
A kind of instant soy sauce tablet, dosage form is effervescent tablet, is made of liquid soy sauce, and liquid soy sauce described in the present embodiment is
Dark soy sauce, preparation method includes the following steps:
(1) preparation method of powdered soy
1. homogeneous: liquid soy sauce is at the uniform velocity stirred 10min, mixing speed 1400r/min；
2. concentration: carrying out being concentrated into the 20% of original volume to homogenizing fluid using Rotary Evaporators, obtain concentrate；
3. dry: it is using vacuum freeze-drying method that concentrate is dry, then crush, it sieves with 100 mesh sieve, obtains powdered soy, control
The water content for making the powdered soy is 12%；
(2) preparation method of instant soy sauce tablet
Citric acid is chosen in the present embodiment to adopt as solid organic acid component using Macrogol 6000 as forming agent
Use the ethanol solution of the water-soluble nonionic high molecular polymer as shown in structural formula (1) (wherein n is 85) as adhesive.
1. mixing: by 79 parts of powdered soys, 10 parts of sodium bicarbonates, 6 parts of solid organic acid mixing sieve with 100 mesh sieve, obtain raw material
Powder；
2. tabletting: raw material powder being uniformly mixed with 2 parts of forming agents, 3 parts of adhesives are added and are bonded, then uses tablet press machine
Tabletting is carried out, the tablet of disc-shaped, every net weight 1g are obtained；
3. dry: tablet being completely dried being dried in 50 DEG C of thermostatic drying chamber, uses vacuum after drying immediately
Packaging, obtains instant soy sauce tablet.
Embodiment 4
A kind of instant soy sauce tablet, dosage form is effervescent tablet, is made of liquid soy sauce, and liquid soy sauce described in the present embodiment is
Dark soy sauce, preparation method includes the following steps:
(1) preparation method of powdered soy
1. homogeneous: liquid soy sauce is at the uniform velocity stirred 8min, mixing speed 1400r/min；
2. concentration: carrying out being concentrated into the 20% of original volume to homogenizing fluid using Rotary Evaporators, obtain concentrate；
3. dry: it is using vacuum freeze-drying method that concentrate is dry, then crush, it sieves with 100 mesh sieve, obtains powdered soy, control
The water content for making the powdered soy is 8%；
(2) preparation method of instant soy sauce tablet
Citric acid is chosen in the present embodiment to adopt as solid organic acid component using Macrogol 6000 as forming agent
Use the ethanol solution of the water-soluble nonionic high molecular polymer as shown in structural formula (1) (wherein n is 90) as adhesive.
1. mixing: by 65.2 parts of powdered soys, 18 parts of sodium bicarbonates, 10.8 parts of solid organic acid mixing are sieved with 100 mesh sieve, are obtained
To raw material powder；
2. tabletting: raw material powder being uniformly mixed with 2 parts of forming agents, 4 parts of adhesives are added and are bonded, then uses tablet press machine
Tabletting is carried out, the tablet of disc-shaped, every net weight 1g are obtained；
3. dry: tablet being completely dried being dried in 60 DEG C of thermostatic drying chamber, uses vacuum after drying immediately
Packaging, obtains instant soy sauce tablet.
Comparative example 1
A kind of anti-moisture absorption powdered soy is made using the preparation method of CN 109007760A embodiment 5.
Comparative example 2
1. it is deployed by the mass percent of make soy sauce 90-97% and maltodextrin 3-10%, it is dense through homogeneous, vacuum
Contracting and filtering, temperature be set as 180-240 DEG C be spray-dried after be made powdered soy.
2. taking equipment for making sauce oil powder 72%, salt 5%, white granulated sugar 5%, yeast powder 6.2%, sodium glutamate 2%, flavor nucleosides
Acid disodium 0.5%, maltodextrin 9% and citric acid 0.3%.It is sieved, deploys mixing, granulation, drying, the obtained soy sauce of tabletting
Piece, soy sauce piece are circle, the diameter 6mm of every soy sauce piece, weight 1g.
Test example
One, stability test
Instant soy sauce tablet prepared by embodiment 1-4, anti-moisture absorption powdered soy prepared by comparative example 1, is placed in the same external world
72h under environment carries out hygroscopicity test, and environment temperature is 25 DEG C, relative air humidity 21%, test result such as one institute of table
Show.
Table one
Remarks: Δ m=mt-m0, sample surfaces, which deliquesce situation, can refer to following grade record: nothing, and it is slightly moist, there is particle
Object, agglomeration.
It can be obtained according to table 1, after the instant soy sauce tablet of 1-4 of embodiment of the present invention preparation places 72h, quality growth rate does not surpass
10% is crossed, is not almost deliquesced；The anti-moisture absorption powdered soy deliquescence phenomenon of comparative example 1 is obvious, and quality growth rate is after placing 72h
35%.Accordingly, the weight growth rate of comparative example 2 is 11%.Instant soy sauce tablet stability of the invention is good, resistance to storage, energy
It is enough to realize quantitative addition.
Two, dissolubility, sensory test
The instant soy sauce tablet of 3g embodiment 1-4 preparation is weighed respectively, anti-moisture absorption powdered soy prepared by comparative example 1, respectively put
Enter in 30 milliliters of clear water, start timing, until all dissolutions.The dissolution time of each group is as shown in Table 2.
Table two
10 test personnel are selected at random, the above-mentioned each group soy sauce/aqueous solution all dissolved are tasted, and according to mouth
The superiority and inferiority of sense is given a mark, as a result as shown in Table 3.
Table three
Remarks: full marks are 10 points, minimum to be divided into 0 point.
It can be obtained according to table two, the dissolution rate of the instant soy sauce tablet of 1-4 of the embodiment of the present invention is fast, and mean dissolution time is not
More than 80s；The anti-moisture absorption powdered soy dissolution rate of comparative example 1 is slow, and dissolution time is 1.5 times of instant soy sauce tablet；2 sauce of comparative example
Oil sheet dissolution rate is extremely slow, and dissolution time is 4 times of instant soy sauce tablet.It can be obtained according to table three, the speed of 1-4 of the embodiment of the present invention
Molten soy sauce tablet mouthfeel score maintains original mouthfeel of soy sauce more than 7 points, in good taste；The anti-moisture absorption powdered soy of comparative example 1
Mouthfeel score be no more than 7 points, it is good far away from the embodiment of the present invention；The soy sauce piece mouthfeel score of comparative example 2 and instant soy sauce piece
It is essentially identical.
In conclusion instant soy sauce tablet stability of the present invention is good, long shelf-life can be realized quantitative addition, together
Shi Yushui is disintegrated rapidly, and powdered soy is spread at once, and dissolution preferably remains the original flavor mouthfeel of soy sauce, is flavouring city
Field exploitation provides the product of new model, has market potential value.
Without departing substantially from the scope or spirit of the invention, the specific embodiment of description of the invention can be done more
Kind improvements and changes, this will be apparent to those skilled in the art.Other realities obtained by specification of the invention
Applying mode for technical personnel is apparent obtain.Present specification and embodiment are merely exemplary.
Claims (10)
1. a kind of preparation method of instant soy sauce tablet, which comprises the following steps:
(1) water content is prepared by liquid soy sauce is 15 weight % powdered soys below；
(2) powdered soy described in 50-80 parts by weight, 10-20 parts by weight sodium hydrogen carbonate powder and 6-12 parts by weight solid organic acid are mixed
It closes, sieving obtains the raw material powder of 100 mesh or more；With
(3) the raw material powder is mixed with 0-5 parts by weight forming agent, the bonding of 2-6 parts by weight of binder is then added, is obtained through tabletting
To tablet, wherein the forming agent is the first water-soluble nonionic high molecular polymer under room temperature for liquid, described adhesive
It is made of the second water-soluble nonionic high molecular polymer and organic solvent.
2. the preparation method of instant soy sauce tablet according to claim 1, which is characterized in that the step (1) includes making
The liquid soy sauce obtains homogenizing fluid with the revolving speed homogeneous of 800-2500r/min；Then the homogenizing fluid is concentrated into 10-20 weight
Amount % obtains concentrate；Concentrate described in vacuum freeze drying, and further crush and obtain the powdered soy.
3. the preparation method of instant soy sauce tablet according to claim 1, which is characterized in that the wherein liquid soy sauce choosing
From dark soy sauce and/or light soy sauce.
4. the preparation method of instant soy sauce tablet according to claim 1, which is characterized in that the solid organic acid is selected from
At least one of citric acid, tartaric acid and malic acid.
5. the preparation method of instant soy sauce tablet according to claim 1, which is characterized in that it is described first it is water-soluble it is non-from
Sub- high molecular polymer is Macrogol 6000.
6. the preparation method of instant soy sauce tablet according to claim 1, which is characterized in that it is described second it is water-soluble it is non-from
The structural formula of sub- high molecular polymer are as follows:
Wherein, n indicates the integer of 70-100；The organic solvent is dehydrated alcohol.
7. the preparation method of instant soy sauce tablet according to claim 1, which is characterized in that further comprise (4) by institute
It is vacuum-packed after stating tablet drying.
8. the preparation method of instant soy sauce tablet according to claim 7, which is characterized in that the drying is at 50-70 DEG C
Constant temperature under carry out.
9. the preparation method of instant soy sauce tablet according to claim 1-7, which is characterized in that the tablet is
Effervescent tablet.
10. a kind of instant soy sauce tablet, which is characterized in that -9 described in any item preparation methods obtain according to claim 1.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100112159A1 (en) * | 2005-10-11 | 2010-05-06 | Purecircle Sdn Bhd | process for manufacturing a sweetener and use thereof |
| CN104738524A (en) * | 2015-03-04 | 2015-07-01 | 李锦记（新会）食品有限公司 | Soy sauce flavouring tablets and production method thereof |
| CN109007760A (en) * | 2018-09-11 | 2018-12-18 | 千禾味业食品股份有限公司 | A kind of anti-moisture absorption powdered soy and its production technology |
-
2019
- 2019-06-06 CN CN201910494162.8A patent/CN110122843A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100112159A1 (en) * | 2005-10-11 | 2010-05-06 | Purecircle Sdn Bhd | process for manufacturing a sweetener and use thereof |
| CN104738524A (en) * | 2015-03-04 | 2015-07-01 | 李锦记（新会）食品有限公司 | Soy sauce flavouring tablets and production method thereof |
| CN109007760A (en) * | 2018-09-11 | 2018-12-18 | 千禾味业食品股份有限公司 | A kind of anti-moisture absorption powdered soy and its production technology |
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