CN110522000A - A kind of agaric soy sauce and preparation method thereof - Google Patents
A kind of agaric soy sauce and preparation method thereof Download PDFInfo
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- CN110522000A CN110522000A CN201910795546.3A CN201910795546A CN110522000A CN 110522000 A CN110522000 A CN 110522000A CN 201910795546 A CN201910795546 A CN 201910795546A CN 110522000 A CN110522000 A CN 110522000A
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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
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
The present invention relates to food technology field, relate more specifically to a kind of agaric soy sauce and preparation method thereof.The agaric soy sauce prepares raw material by weight, including 50~70 portions of agarics, 10~20 portions of beans, 10~20 parts of cereals, 4~12 parts of additives；The additive is selected from one of salt, sugar, monosodium glutamate, preservative or a variety of.For the present invention by the way that agaric to be added in the preparation of soy sauce, the agaric soy sauce being prepared has the unique flavor of agaric, and formula and preparation method by controlling soy sauce of the present invention, obtains that paste flavor is strong, and delicious is mellow, has glossiness agaric soy sauce；In addition, while preventing Excess free enthalpy salt and sugar, improving the stability of the soy sauce, and combine with preparation method, the agaric soy sauce being prepared has low salt content by the type and ratio that limit salt and sugar in additive.
Description
Technical field
The present invention relates to food technology fields, more particularly it relates to a kind of agaric soy sauce and preparation method thereof.
Background technique
Soy sauce, the liquid flavoring made with beans, wheat, wheat bran.Color bronzing has unique paste flavor, and flavour is delicious, helps
It is the traditional condiment of China in promoting appetite.Soy sauce is commonly called as soy sauce, mainly by soybean, starch, wheat, salt by liquefaction,
Made of the programs such as fermentation are brewed.The comparison of ingredients of soy sauce is complicated, in addition to the ingredient of salt, goes back there are many amino acid, carbohydrate, has
The ingredients such as machine acid, pigment and fragrance.Based on saline taste, also there are delicate flavour, fragrance etc..It can increase and improve the taste of dish, also
The color of dish can be added or changed.
Primary raw material of the salt as manufacture soy sauce, plays bacteriostasis during the fermentation, soy sauce band is made in finished product
There is saline taste mouthfeel, but generally the higher mankind continuously eat salt content for a long time in soy sauce, therefore is easy to lead to excess intake, because
And low-salt soy sauce comes into being, to reconcile people taste bud enjoy and high salt diet between contradiction.In addition, in order to increase
The mouthfeel of soy sauce can generally be added sugar and be seasoned, such as usually used white sugar, and white sugar is mild-natured, sweet in flavor, moistening lung and producing body fluid, bowl spares
QI invigorating, heat-clearing and damp-drying drug, preventing phlegm from forming and stopping coughing, removing toxic substances sober up, drop it is turbid soothe the spirit, there is antibacterial corrosion-resistant to act on, but take in excessive be easy to people
Body health causes damages, therefore other carbohydrates can be used, and replaces white sugar such as trehalose, increases the mouthfeel of soy sauce.
Agaric color is dark brown, soft, and delicious flavour is full of nutrition, and can prevent and treat hypoferric anemia.Glue in agaric
Matter can put together the dust that remains in digestion, impurity absorption to excrete, to play washing stomach
Effect.Meanwhile agaric also helps digest fiber substance function, to hair, husk, wooden slag, sand, the metal for being difficult to digest
The foreign matters such as bits have dissolution and molten to act on, and also have more significant neutralizing function to the endogenous such as gall stone, kidney stone foreign matter.Its
In, the one kind of black fungus as agaric can be reduced blood clotting, and the generation of the disease such as pre- preventing thrombosis has prevention and treatment atherosclerosis
With the effect of coronary heart disease, and contain anti-tumor active substance, immunity of organisms can be enhanced, it is often edible to can prevent cancer.Pass through
Agaric is added in soy sauce, the nutrition of soy sauce can be increased, still, how agaric to be added in the technique of soy sauce, and prepare
The soy sauce for obtaining the smell having had, flavour, color and stability is an important problem.
Summary of the invention
To solve the above-mentioned problems, first aspect of the present invention provides a kind of agaric soy sauce, the system of the agaric soy sauce
Standby raw material by weight, including 50~70 portions of agarics, 10~20 portions of beans, 10~20 parts of cereals, 4~12 parts of additives；Institute
It states additive and is selected from one of salt, sugar, monosodium glutamate, preservative or a variety of.
As a preferred technical solution of the present invention, the agaric is selected from black fungus, Uricularia polytricha, swallow ear, wrinkle agaric, white
One of agaric is a variety of.
As a preferred technical solution of the present invention, the weight ratio of the agaric and beans is (3~5): 1.
As a preferred technical solution of the present invention, the cereal is selected from one of wheat bran, rice, glutinous rice, wheat
Or it is a variety of.
As a preferred technical solution of the present invention, the cereal includes glutinous rice and wheat bran；The agaric, glutinous rice and bran
The weight ratio of skin is (9~20): 1:(1.5~3).
As a preferred technical solution of the present invention, the additive includes sugar and salt, the weight ratio of the sugar and salt
For (0.5~2): 1.
The second aspect of the present invention provides the preparation method of agaric soy sauce described in one kind, comprising the following steps:
(1) feedstock processing: by agaric, beans and cereal mixing, material moistening, steaming, mixture is obtained；
(2) koji-making: step (1) described mixture is aseptically accessed into the sort of quyi and is cultivated at song, song is obtained into；
(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；
(4) it post-processes: by step (3) the sauce unstrained spirits leaching, allotment, sterilization, filtering, packaging, obtaining the agaric soy sauce.
As a preferred technical solution of the present invention, step (3) brine strength is 14 ° of Be`, salt water and at bent
Weight ratio is 1:(0.9~1.1).
As a preferred technical solution of the present invention, step (3) fermentation includes early period and later period；Before the fermentation
Phase temperature is 40~45 DEG C, and the fermentation latter temperature is 35~38 DEG C.
As a preferred technical solution of the present invention, step (3) the earlier fermentation time is 15~18 days, when the later period
Between be 10~15 days.
Compared with the prior art, the invention has the following beneficial effects: agaric by being added to the preparation of soy sauce by the present invention
In, the agaric soy sauce being prepared has the unique flavor of agaric, and the formula by controlling soy sauce of the present invention and preparation
Method, obtains that paste flavor is strong, and delicious is mellow, has glossiness agaric soy sauce；In addition, by limiting salt and sugar in additive
Type and ratio while preventing Excess free enthalpy salt and sugar, improve the stability of the soy sauce, and combine with preparation method,
The agaric soy sauce being prepared has low salt content.
Specific embodiment
The detailed description for preferred implementation method of the invention below of participating in the election of and including embodiment this hair can be more easily to understand
Bright content.Unless otherwise defined, all technologies used herein and scientific term have common with fields of the present invention
The normally understood identical meaning of technical staff.When there is a conflict, the definition in this specification shall prevail.
As used herein term " by ... preparation " it is synonymous with "comprising".Term "comprising" used herein, " comprising ",
" having ", " containing " or its any other deformation, it is intended that cover non-exclusionism includes.For example, the combination comprising listed elements
Object, step, method, product or device are not necessarily limited to those elements, but may include not expressly listed other elements or
Such composition, step, method, product or the intrinsic element of device.
Conjunction " Consists of " excludes any element that do not point out, step or component.If in claim, this
Phrase will make claim closed, so that it is not included the material in addition to the material of those descriptions, but relative normal
Except rule impurity.When being rather than immediately following after theme in the clause that phrase " Consists of " appears in claim main body,
It is only limited to element described in the clause；Other elements are not excluded except the claim as a whole.
Equivalent, concentration or other values or parameter are excellent with range, preferred scope or a series of upper limit preferred values and lower limit
When the Range Representation that choosing value limits, this should be understood as specifically disclosing by any range limit or preferred value and any range
Any pairing of lower limit or preferred value is formed by all ranges, regardless of whether the range separately discloses.For example, when open
When range " 1 to 5 ", described range should be interpreted as including range " 1 to 4 ", " 1 to 3 ", " 1 to 2 ", " 1 to 2 and 4 to
5 ", " 1 to 3 and 5 " etc..When numberical range is described herein, unless otherwise stated, otherwise the range is intended to include its end
Value and all integers and score in the range.
Singular includes that plural number discusses object, unless the context clearly dictates otherwise." optional " or it is " any
It is a kind of " refer to that the item described thereafter or event may or may not occur, and the description include situation that event occurs and
The situation that event does not occur.
Approximate term in specification and claims is used to modify quantity, and it is specific to indicate that the present invention is not limited to this
Quantity further includes the acceptable modified part without will lead to the change of dependency basis this function close with the quantity.Phase
It answers, modifies a numerical value with " about ", " about " etc., mean that the present invention is not limited to the exact numericals.In some examples, approximate
Term likely corresponds to the precision of the instrument of measurement numerical value.In present specification and claims, range limits can be with
Combination and/or exchange, these ranges if not stated otherwise include all subranges contained therebetween.
In addition, indefinite article "an" before element of the present invention or component and "one" quantitative requirement to element or component
(i.e. frequency of occurrence) unrestriction.Therefore "one" or "an" should be read as including one or at least one, and odd number
The element or component of form also include plural form, unless the obvious purport of the quantity refers to singular.
Illustrate the present invention below by way of specific embodiment, but is not limited to specific examples presented below.
First aspect of the present invention provides a kind of agaric soy sauce, and the agaric soy sauce prepares raw material by weight,
Including 50~70 portions of agarics, 10~20 portions of beans, 10~20 parts of cereals, 4~12 parts of additives；The additive be selected from salt, sugar,
One of monosodium glutamate, preservative are a variety of.
In a preferred embodiment, the agaric soy sauce prepares raw material by weight, including 60 portions of agarics,
15 portions of beans, 15 parts of cereals, 10 parts of additives
Agaric
Agaric is sweet in flavor, mild-natured, has many medicinal efficacies.Energy QI invigorating salubrity, has promoting blood circulation efficiency, and it is poor to prevent and treat iron-deficient
Blood etc.；Can blood-nourishing preserve youthful looks, it is ruddy to make us skin, radiant, can dredge stomach, lubricate enteron aisle, while to hypertensive patient
Also there is certain help.Agaric, which can help digest system, will be unable to the foreign matter dissolution of digestion, can effectively prevent hypoferric anemia, blood
Bolt, artery sclerosis and coronary heart disease also have protective effect on cancer risk.Polysaccharide physical efficiency in agaric decomposes tumour, so exempting from for people can be improved
Epidemic disease power has good antitumaous effect.And this polysaccharide body also has the function of dredging vascellum, removes cholesterol in blood vessel, institute
With can hypoglycemic, reducing blood lipid, prevent thrombosis, prevent cranial vascular disease.Phospholipids in agaric, to brain cell
Nutritious effect.Also there is agaric nourishing to moisturize, the food therapy effect of blood-nourishing benefit stomach,
Preferably, agaric of the present invention is selected from one of black fungus, Uricularia polytricha, swallow ear, wrinkle agaric, tremella or more
Kind.
It is highly preferred that agaric of the present invention is black fungus.
It is further preferred that black fungus of the present invention is ramulus mori black fungus.
The ear tree of cultivating black fungus, there are many type, and the tree species of all energy mushroom cultures can be adopted to cultivating black fungus.It is main
It is to select the tree species of Fagaceae, Betulaceae etc., such as Quercus acutissima, cork oak, oriental white oak, white oak, rice sweet oak, Fahrenheit oak；In addition, Chinese ash,
Sweetgum, elm, Chinese scholartree, willow, mulberry tree, plane tree, banyan etc..The agaric that ramulus mori black fungus is cultivated using ramulus mori, is called mulberry
Agaric.
Applicants have discovered that mulberry branch is very suitable to the growth of black fungus, the agaric cultivated using mulberry branch has hypoglycemic
Lipid-loweringing, anti-aging remove free radical, the functions such as strengthen immunity.The nutritional ingredient of ramulus mori agaric has 17 kinds of amino acid, uses ramulus mori
The agaric cultivated, the character of itself is changed, and based on warm nature, but the distinctive nutrition of agaric is also fully retained simultaneously
Substance.
Method for cultivating ramulus mori black fungus of the present invention the following steps are included:
(1) ingredient, sterilizing, inoculation: by weight, by 65~75 parts of ramulus mori clasts, 10~20 parts of wheat brans, 0.5~1.5
Part white sugar, 0.5~1.5 part of gypsum, 0.5~1.5 part of lime and water mixing, make water content in 60~65wt%, and be packed into bacterium bag,
After 90~110 DEG C of 12~16h of sterilization, 20~25 DEG C are reduced the temperature to, is inoculated with black fungus strain；
(2) cultivation: the bacterium bag after step (1) inoculation is stacked in dark, ventilated environment, cultivate 30 at 20~30 DEG C~
40 days bacterium bags for obtaining covering with mycelia；
(3) produce agaric: the bacterium bag that step (2) covers with mycelia is placed into mulberry tree, after culture 20~25 days, and is punched, is cut
Mouth is V-shaped, continues culture 20~30 days, wherein for control temperature at 15~20 DEG C, relative humidity obtains ramulus mori 75~80%
Black fungus.
In a preferred embodiment, step (1) of the present invention by weight, by 60 parts of ramulus mori clasts, 15
Part wheat bran, 1 part of white sugar, 1.1 parts of gypsum, 0.8 part of lime and water mixing, make water content in 62wt%.
Beans
Beans protein rich in is one of very important raw material of soy sauce preparation process, can be microorganism
Growth and breeding provides nutriment, is the nutritional ingredient and fiber source of soy sauce, and fragrance to soy sauce and color etc. have it is important
Relationship is most important for the formation of soy sauce color, body.
Preferably, bean sorting of the present invention is from one of soybean, dregs of beans, soya-bean cake or a variety of.
It is highly preferred that beans of the present invention is dregs of beans.
Dregs of beans is a kind of byproduct obtained after soybean extracting bean oil.Also known as " Soybean Meal ".Dregs of beans is generally in irregular broken
Sheet, color be it is light yellow to light brown, taste is with roasting soybean fragrance.The main component of dregs of beans are as follows: protein 40%~
48%, lysine 2.5%~3.0%, tryptophan 0.6%~0.7%, methionine 0.5%~0.7%.
It is further preferred that the weight ratio of agaric of the present invention and beans is (3~5): 1.
It is further preferred that the weight ratio of agaric of the present invention and beans is 4:1.
Cereal
Cereal starch rich in is one of raw material important in soy sauce preparation process, can provide carbon source, for fermentation
It uses, and the taste to soy sauce, posture and color have a major impact.
Preferably, cereal of the present invention is selected from one of wheat bran, rice, glutinous rice, wheat or a variety of.
It is highly preferred that cereal of the present invention includes glutinous rice and wheat bran；The weight ratio of the agaric, glutinous rice and wheat bran is (9
~20): 1:(1.5~3).
It is further preferred that cereal of the present invention includes glutinous rice and wheat bran；The agaric, glutinous rice and wheat bran weight ratio
For 12:1:2.
Glutinous rice is the rice of glutinous rice shelling.Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin
B2, niacin and starch etc., it is full of nutrition, it is the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach is right only the effect of abnormal sweating
Loss of appetite, abdominal distension diarrhea have certain relaxation effect.
Wheat bran is the outermost epidermis of cereal, is a kind of important dietary fiber sources, is kept fit state hair to body
Wave important role.It is also more containing a large amount of non-starch in wheat bran in addition to containing a certain number of starch, protein, fat
Sugar.
The flavour of soy sauce includes fresh, sour, sweet tea, salty, bitter etc.；Amino acid and nucleosides of the delicate flavour of soy sauce from free state
Acid, the aminoacid ingredient in soy sauce is complicated, mainly have aspartic acid, glutamic acid, serine, histidine, glycine, threonine,
Arginine, alanine, tyrosine, cysteine, valine, methionine, phenylalanine, isoleucine, leucine, lysine,
Proline, tryptophan.If glutamic acid and aspartic acid have delicate flavour, glycine, alanine, tryptophan have sweet taste, tyrosine
With bitter taste；Organic acid of the tart flavour of soy sauce in fermentation process, sweet taste of the saline taste of soy sauce in salt, soy sauce
Main source is glucose, fructose, arabinose, xylose, maltose etc. of the starch through digesting.The ramulus mori black fungus contains
Abundant polysaccharide has very high edible and medical value, has cancer-resisting effect, also has enriching yin strong, clearing lung-heat QI invigorating is enriched blood
The functions such as promoting blood circulation, the application make soy sauce obtained have higher edible and medical value by the way that ramulus mori black fungus is added.This Shen
It asks someone to find, when the agaric is ramulus mori black fungus, ferment together with Soybean Meal etc., soy sauce obtained has tasty and refreshing fresh
Taste, it may be possible to because the raw material on the one hand centainly matched can make the vigor of protease, cellulase etc. reach maximum value, fiber
Plain enzyme can make full use of material effective component with hydrocellulose protective layer, improve the utilization rate of sauce raw material；And ramulus mori is black
Agaric, Soybean Meal, glutinous rice ingredient after everfermentation, make to be formed in system the Fresh ear field of appropriate ratio, sweet taste amino acid,
Nucleotide, organic acid etc. together form the exclusive tasty and refreshing flavour of soy sauce.
In a preferred embodiment, wheat bran of the present invention be selected from wheat bran, buckwheat bran, oat bran,
Corn bran it is one or more.
In a kind of preferred embodiment, wheat bran of the present invention is wheat bran.
Wheat bran is wheat processing into the byproduct obtained after flour.Wheat bran simply, contains big as Chinese medicine
Nutritional ingredient needed by human is measured, there is moistening lung, moisturize the skin, cancer-resisting, strengthening the spleen and stomach, black hair strengthen the hair, cleaning stomach etc.
Effect has very high value medical health care.In addition, in wheat bran p-aminobenzoic acid content be it is highest in plant, it is right
Aminobenzoic acid is human body cell division necessary material, and has and restore coat color effect.There are many dietotherapies for edible wheat bran fiber
Health-care effect can do the additive of food, be widely used in the production of bread, biscuit etc., also direct-edible.
Additive
Additive of the present invention is selected from one of salt, sugar, monosodium glutamate, preservative or a variety of.
Preferably, additive of the present invention includes sugar and salt, and sugared and salt the weight ratio is (0.5~2): 1.
It is highly preferred that additive of the present invention includes sugar and salt, sugared and salt the weight ratio is 1:1.
Salt is an important additives of soy sauce, it makes soy sauce have saline taste appropriate, and gives sauce jointly with amino acid
Oily delicate flavour plays the role of seasoning, and salt can inhibit the growth of miscellaneous bacteria during the fermentation, and prevents soy sauce rotten in finished product.
Salt of the present invention is salt, is not further limited.The present invention passes through the dosage of control salt and the preparation method of soy sauce, preparation
Obtained agaric soy sauce has low salt content.
It is further preferred that hydrochloric acid of the sugar of the present invention selected from glucose, maltose, fructose and its dimer, starch
Decomposed solution, the enzymatic saccharification liquid of starch, sucrose, the cereal of αization and αization one of potato or a variety of.
It is further preferred that sugar of the present invention is trehalose.
Trehalose (No. CAS: 99-20-7) is a kind of stable irreducibility disaccharide, by two pyranoid ring glucose molecules
It links with 1,1- glycosidic bond.Trehalose is widely present in rudimentary plant, algae, bacterium, fungi, insect and invertebrate
In, it is both a kind of Storage carbohydrate and the important products that stress be metabolized.The property of trehalose is highly stable, it is not easy to be broken
It is bad, it can also survive in rugged environment, there is non-specific protective effect to various bioactivators, be because of seaweed
Sugar can form unique protective film in cell surface under the severe environmental conditions such as high temperature, high and cold, hyperosmosis and dry dehydration,
It is effectively protected protein molecule invariance inactivation, thus the life process and biological characteristic of the body that sustains life.And in nature
Such as other carbohydrates of sucrose, glucose, do not have this function.This unique functional characteristic, so that trehalose is in addition to can
Using other than the excellent activity protective agent as pharmaceutical grade protein, enzyme, vaccine and other biological product, be also to maintain cell activity,
The important component of moisturizing class cosmetics, more can be used as prevents food deterioration, keeps food fresh flavor, promotes the only of food quality
Special food ingredient has expanded function of the trehalose as natural edible sweet taste sugar significantly.
Applicants have discovered that trehalose is added in soy sauce replaces white sugar, it is beneficial to health of human body, and can adjusts interior
Secretion.Applicant have also found that be added in soy sauce trehalose and the weight percent of the trehalose and salt be (0.5~
2): when 1, the stability of soy sauce can be improved and do not influence the flavor of soy sauce, it may be possible to because are as follows: due to the special conformation of trehalose,
The alternative hydrone of trehalose and protein surface generate strong interaction, and trehalose repulsion is distributed in around protein,
The ion of sodium chloride is selected to adsorb by macromolecular simultaneously, charges macromolecular surface layer and repels each other, electrostatic repulsion enhancing, with sea
Active force between algae sugar is reinforced, to prevent protein itself or act on polyphenol and generate precipitating；When trehalose is excessive,
Flavor substance can be caused to reduce by limitation Maillard reaction to a certain extent；When salt is excessive, the activity of water can be reduced, so that
Electrostatic repulsion between this weakens, and precipitating can be accelerated to generate instead.
The second aspect of the present invention provides the preparation method of the agaric soy sauce, comprising the following steps:
(1) feedstock processing: by agaric, beans and cereal mixing, material moistening, steaming, mixture is obtained；
(2) koji-making: step (1) described mixture is aseptically accessed into the sort of quyi and is cultivated at song, song is obtained into；
(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；
(4) it post-processes: by step (3) the sauce unstrained spirits leaching, allotment, sterilization, filtering, packaging, obtaining the agaric soy sauce.
In a preferred embodiment, step (1) of the present invention is by agaric, beans grinding and sieving, with cereal
Mixing.
In a preferred embodiment, the mesh number of step (1) sieving of the present invention is 10~20 mesh.
Mesh number refers to hole count of the sieve in 1 inch, using the long hole count of per inch as screen size, referred to as mesh.
It is to prevent particle too big by the purpose that agaric, dregs of beans pulverize and sieve, it is not hygroscopic, reduce aspergillus oryzae growth and breeding face
Product, and be easy to agglomerate with water, it is unfavorable for koji-making.
In a preferred embodiment, in step (1) material moistening of the present invention, 60~80 DEG C of water, stirring is added
30~60min.
In a preferred embodiment, in step (1) material moistening of the present invention, water and agaric, beans, cereal it is total
The ratio of weight is (0.5~0.66): 1.
In a preferred embodiment, in step (1) material moistening of the present invention, water and agaric, beans, cereal gross weight
The ratio of amount is 0.6:1.
The effect of material moistening is to be heated evenly protein in mixture, disposable to be denaturalized, and starch water swelling is easy to paste
Change, supplies aspergillus oryzae and aspergillus niger nutrition.
In a preferred embodiment, in step (1) steaming of the present invention, steaming temperature is 120~130 DEG C,
Pressure is 0.07~0.13MPa, and the time is 20~60min.
The effect of steaming is to be denaturalized protein moderately, makes starch water swelling and is gelatinized, and generates a small amount of carbohydrate, is eliminated
The microorganism being attached on raw material improves the safety of koji-making.
In a preferred embodiment, in step (2) the access sort of quyi of the present invention, step (1) is obtained mixed
It closes object cooling and obtains 35~40 DEG C, and be divided into mixture A and B, mixture A accesses aspergillus oryzae strain, and inoculum concentration is mixture A's
0.3~0.5wt%, mixture B access aspergillus niger strain, and inoculum concentration is 0.3~0.5wt% of mixture B.
Aspergillus oryzae category Deuteromycotina, Hyphomycetes, hyphomycetales, from a Common Species in Geng Bao section, aspergillus fungi.Rice
Aspergillus is that a kind of bacterial strain for producing complex enzyme can also produce amylase, carbohydrase, cellulase, phytase etc. in addition to producing protease.
Aspergillus niger, Deuteromycotina, Hyphomycetes, hyphomycetales, Moniliaceae, a Common Species in aspergillus fungi are important hair
Ferment industrial strain can produce amylase, acid protease, cellulase, pectase, glucose oxidase, citric acid, gluconic acid
With gallic acid etc..By the present invention in that the amino of the soy sauce ultimately generated can be improved with aspergillus oryzae and the common koji-making of aspergillus niger
The utilization rate of protein in acid, sugar, glutamic acid equal size and raw material.
In a preferred embodiment, aspergillus oryzae of the present invention is that Shanghai makes 3.042.
In a preferred embodiment, aspergillus niger of the present invention is AS3.350.
In a preferred embodiment, the weight ratio of step (2) mixture A and B of the present invention be (1.2~
1.6): 1.
In a preferred embodiment, the weight ratio of step (2) mixture A and B of the present invention are 1.5:1.
In a preferred embodiment, the inoculum concentration of step (2) aspergillus oryzae strain of the present invention is mixture A's
0.4wt%.
In a preferred embodiment, the inoculum concentration of step (2) aspergillus niger strain of the present invention is mixture B's
0.4wt%.
In a preferred embodiment, step (2) of the present invention at song culture in, by after inoculation mixture A,
B is cultivated under ventilation condition respectively, and temperature is 34~37 DEG C, and the first time turn-over after cultivating 15~17h, using 5~8h,
Second of turn-over.
In a preferred embodiment, step (2) of the present invention is 38~42h at the total time of song culture.
The purpose of turn-over is loose material in soy sauce yeast making process, reduces ventilation resistance, reduces zymogenic temperature, makes material temperature
Degree is uniform, in favor of the breeding of aspergillus normal growth.The effect of koji-making is the growth by aspergillus oryzae and aspergillus niger on the mixture
Breeding obtains the kind enzyme needed on soy sauce brewing, especially protease and amylase, wherein the beans that the present invention uses, such as beans
Rich in protein in the dregs of rice, cereal, the growth as being suitble to aspergillus oryzae and aspergillus niger in wheat bran.By made from yeast making process at
Bent internal mycelia is luxuriant, and the material appearance of access aspergillus oryzae strain is in new kelly green；The material of aspergillus niger strain is accessed in new
Fresh dark brown.
In a preferred embodiment, in step (3) fermentation of the present invention, Cheng Qu is aseptically added 50
~55 DEG C of salt water.
In a preferred embodiment, step (3) brine strength of the present invention be 13~15 ° of Be`, salt water and at
Bent weight ratio is 1:(0.9~1.1).
In a preferred embodiment, step (3) brine strength of the present invention is 14 ° of Be`, salt water and at bent
Weight ratio is 1:1.
Brine strength unit of the present invention is ° Be`, is Baume degrees, is a kind of method for indicating solution concentration.Baume
Densimeter immerses in surveyed solution, and obtained degree is just Baume degrees.
In a preferred embodiment, step (3) fermentation of the present invention includes early period and later period；Before the fermentation
Phase temperature is 40~45 DEG C, and the fermentation latter temperature is 35~38 DEG C.
During making soy sauce, with the difference of raw material type and proportion, the koji-making in later period, fermentation can all have very very much not
Together, the soy sauce of the application is low-salt soy sauce, applicants have discovered that, the control of earlier fermentation temperature at 40 DEG C~45 DEG C, the time 15~
18 days, fermentation later time was 12~15 days, and temperature is controlled at 35 DEG C~38 DEG C, and obtained soy sauce has special dense paste flavor
Taste.It may be because are as follows: temperature early period is controlled at 40 DEG C~45 DEG C, enzyme system is maintained at relatively surely while obtaining high enzyme activity
Fixed state is conducive to play a role for a long time in sauce unstrained spirits, improves raw material availability, generates the flavor of certain proportion composition
Amino acid；Latter temperature is controlled at 35 DEG C~38 DEG C, generates and has aromatic alcohols, aldehydes, pyrazine substance；And this Shen
It asks someone it has also been found that obtained soy sauce fragrance is weaker when early period, the time was too short；When later time is excessively high or too long, the sauce of generation
Oil shows peculiar smell, it may be possible to which certain amino acid content relative increase first engages in reaction and preferentially produces certain substance, with other
Taste compound interaction shows peculiar smell.
In a preferred embodiment, present invention institute step (3) the earlier fermentation time is 15~18 days, the later period
Time is 10~15 days.
Applicants have discovered that later time is 10~15 days when rate-determining steps (3) the earlier fermentation time is 15~18 days
When, obtained soy sauce color is limpid, is sepia, and the fragrance of soy sauce, flavour all maintain optimum state.May be because
Are as follows: during manufacturing soy sauce, always along with the progress of various chemical reactions.Overlong time, since small molecule is constantly poly-
It closes, generates polymer, and reduced sugar and amino acid, peptide and protein carry out Maillard reaction and enzymatic browning in fermentation process
And the brown material generated when the boilings such as dregs of beans slowly dissolves out the color for influencing soy sauce during the fermentation, the time is too short, shadow
Ring the taste and aroma of soy sauce.
In a preferred embodiment, in step (4) leaching of the present invention, the salt in additive is configured to 3
The salt water of~5wt%, temperature be 55~65 DEG C, be added in sauce unstrained spirits, at 40~55 DEG C impregnate 18~obtain moromi for 24 hours.
In a preferred embodiment, moromi of the present invention takes supernatant, 80 in 50~60 DEG C of 18~25h of standing
~90 DEG C of 30~40min of sterilizing are filtered after standing 6~8 days, are packaged to be agaric soy sauce.
Embodiment
The present invention is specifically described below by embodiment.It is necessarily pointed out that following embodiment is only used
In the invention will be further described, it should not be understood as limiting the scope of the invention, professional and technical personnel in the field
The some nonessential modifications and adaptations made according to the content of aforementioned present invention, still fall within protection scope of the present invention.
A1: agaric
The agaric is ramulus mori black fungus.
The method for cultivating ramulus mori black fungus the following steps are included:
(1) ingredient, sterilizing, inoculation: by weight, by 60 parts of ramulus mori clasts, 15 parts of wheat brans, 1 part of white sugar, 1.1 parts of stones
Cream, 0.8 part of lime and water mixing, make water content in 62wt%, and be packed into bacterium bag, after 100 DEG C of sterilization 14h, reduce the temperature to
23 DEG C, it is inoculated with black fungus strain；
(2) cultivation: the bacterium bag after step (1) inoculation is stacked in dark, ventilated environment, is cultivated 35 days and is obtained at 25 DEG C
Cover with the bacterium bag of mycelia；
(3) produce agaric: the bacterium bag that step (2) covers with mycelia is placed into mulberry tree, after culture 25 days, and is punched, and scarfing is in V
Shape continues culture 28 days, wherein for control temperature at 18 DEG C, relative humidity obtains ramulus mori black fungus 78%.A2: agaric
The agaric be Fang County's black fungus, Fang County's black fungus be turned out by oak come.
B1: beans
The beans is dregs of beans.
C1: cereal
The cereal is glutinous rice.
C2: cereal
The cereal is wheat bran.
D1: additive
The additive is trehalose.
D2: additive
The additive is sucrose.
D3: additive
The additive is salt.
Table 1
Embodiment 1~17 provides a kind of agaric soy sauce, and the formula of the agaric soy sauce is shown in Table 1, and the formulation dosage is with weight
Measure part meter.
Embodiment 1~12 provides a kind of preparation method of agaric soy sauce, comprising the following steps:
(1) feedstock processing: agaric, beans are crushed, and after 15 mesh screens, mix with glutinous rice, wheat bran and cereal is mixed
It closes, and the water for being added 70 DEG C carries out material moistening, after stirring 45min, at 120 DEG C, under the conditions of 0.1MPa, steaming 40min is mixed
Object；
(2) koji-making: step (1) the mixture cooling is obtained 38 DEG C, and is divided into mixture A and B, mixture A access
Aspergillus oryzae strain, inoculum concentration are the 0.4wt% of mixture A, and mixture B accesses aspergillus niger strain, and inoculum concentration is mixture B's
Mixture A, B after inoculation cultivate at song, be cultivated at ventilation condition, 36 DEG C respectively by 0.4wt%, and in culture 16h
First time turn-over afterwards, using 7h, second of turn-over obtains into song after being 40h at song culture total time；
(3) it ferments: step (2) being aseptically added to 53 DEG C of salt water, ferments, obtains sauce unstrained spirits；
(4) it post-processes: the salt in additive is configured to the salt water of 4wt%, temperature is 60 DEG C, is added to step (3) institute
It states in sauce unstrained spirits, 20h is impregnated at 50 DEG C and obtains moromi, desalination external additive other compositions are added, stands for 24 hours, takes at 55 DEG C
Clear liquid filters after standing 7 days in 85 DEG C of sterilizing 35min, is packaged to be agaric soy sauce.
In step (1) material moistening, water and agaric, beans, cereal the ratio of total weight be 0.6:1.
The weight ratio of step (2) the mixture A and B are 1.5:1.
Step (3) brine strength is 14 ° of Be`, and salt water and the weight ratio at song are 1:1.
Step (3) fermentation includes early period and later period；The earlier fermentation temperature is 43 DEG C, and the time is 16 days, described
The latter temperature that ferments is 36 DEG C, and the time is 11 days.
Embodiment 13 provides a kind of preparation method of agaric soy sauce, and with embodiment 4, difference exists specific embodiment
In step (3) the earlier fermentation time is 8 days.
Embodiment 14 provides a kind of preparation method of agaric soy sauce, and with embodiment 4, difference exists specific embodiment
In step (3) the earlier fermentation time is 24 days.
Embodiment 15 provides a kind of preparation method of agaric soy sauce, and with embodiment 4, difference exists specific embodiment
In step (3) the fermentation later time is 6 days.
Embodiment 16 provides a kind of preparation method of agaric soy sauce, and with embodiment 4, difference exists specific embodiment
In step (3) the fermentation later time is 24 days.
Embodiment 17 provides a kind of preparation method of agaric soy sauce, and with embodiment 4, difference exists specific embodiment
In step (3) the fermentation latter temperature is 30 DEG C.
Performance evaluation
1, soy sauce sensory evaluation: the agaric soy sauce that embodiment 1~17 is provided is according to national standard GB2717-2018 food safety
National standard soy sauce carries out sensory evaluation, is divided into three fragrance, flavour, color aspects, score is higher, and sensory evaluation is better, sense
Official's evaluation criterion is shown in Table 2, and evaluation result is shown in Table 3.
The sensory evaluation criteria of 2 agaric soy sauce of table
2, stability: the agaric soy sauce that embodiment 1~17 is provided is stood, and the muddy time occurs in observation, the results are shown in Table
3。
The test of 3 performance characterization of table
By 3 test result of table it is found that the present invention in the preparation process of soy sauce by being added agaric, so that soy sauce has wood
The unique flavor of ear, increases the flavour, color and smell of soy sauce, while improving the nutrition of soy sauce, and improve soy sauce
Stability, it is ensured that phenomena such as precipitating, is muddy will not occur greater than 50 days；Additionally by the control to soy sauce technique and formula,
So that agaric soy sauce provided by the invention has low salt content.
Example above-mentioned is merely illustrative, and is used to explain the present invention some features of the method.Appended right is wanted
The range as wide as possible for being intended to require to be contemplated that is sought, and embodiments as presented herein is only according to all possible implementation
The explanation of the embodiment of the combined selection of example.Therefore, the purpose of applicant is that the attached claims are not illustrated this hair
The exemplary selectional restriction of bright feature.Some numberical ranges used also include sub- model in the claims
It encloses, the variation in these ranges should also be construed to be covered by the attached claims in the conceived case.
Claims (10)
1. a kind of agaric soy sauce, which is characterized in that the agaric soy sauce prepares raw material by weight, including 50~70 parts of wood
Ear, 10~20 portions of beans, 10~20 parts of cereals, 4~12 parts of additives；The additive is in salt, sugar, monosodium glutamate, preservative
It is one or more.
2. agaric soy sauce according to claim 1, which is characterized in that the agaric be selected from black fungus, Uricularia polytricha, swallow ear,
Wrinkle one of agaric, tremella or a variety of.
3. agaric soy sauce according to claim 1, which is characterized in that the weight ratio of the agaric and beans is (3~5):
1。
4. agaric soy sauce according to claim 1, which is characterized in that the cereal is selected from wheat bran, rice, glutinous rice, wheat
One of or it is a variety of.
5. agaric soy sauce according to claim 4, which is characterized in that the cereal includes glutinous rice and wheat bran；The agaric,
The weight ratio of glutinous rice and wheat bran is (9~20): 1:(1.5~3).
6. agaric soy sauce described in any one according to claim 1~5, which is characterized in that the additive includes sugared and salt,
The weight ratio of the sugar and salt is (0.5~2): 1.
7. a kind of preparation method of agaric soy sauce described in any one according to claim 1~6, which is characterized in that including with
Lower step:
(1) feedstock processing: by agaric, beans and cereal mixing, material moistening, steaming, mixture is obtained；
(2) koji-making: step (1) described mixture is aseptically accessed into the sort of quyi and is cultivated at song, song is obtained into；
(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；
(4) it post-processes: by step (3) the sauce unstrained spirits leaching, allotment, sterilization, filtering, packaging, obtaining the agaric soy sauce.
8. the preparation method of agaric soy sauce according to claim 7, which is characterized in that step (3) brine strength is
14 ° of Be`, salt water and the weight ratio at song are 1:(0.9~1.1).
9. the preparation method of agaric soy sauce according to claim 7, which is characterized in that before step (3) fermentation includes
Phase and later period；The earlier fermentation temperature is 40~45 DEG C, and the fermentation latter temperature is 35~38 DEG C.
10. the preparation method of agaric soy sauce according to claim 9, which is characterized in that when step (3) earlier fermentation
Between be 15~18 days, later time be 10~15 days.
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| CN201910795546.3A CN110522000A (en) | 2019-08-27 | 2019-08-27 | A kind of agaric soy sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077886A (en) * | 2018-01-05 | 2018-05-29 | 辽宁光华酿造有限公司 | High-salt diluted-state black soybean sauce method of brewing and preparing and its black bean soy |
| CN112237277A (en) * | 2020-10-29 | 2021-01-19 | 电子科技大学中山学院 | Edible fungus iron fortified soy sauce and preparation method thereof |
-
2019
- 2019-08-27 CN CN201910795546.3A patent/CN110522000A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077886A (en) * | 2018-01-05 | 2018-05-29 | 辽宁光华酿造有限公司 | High-salt diluted-state black soybean sauce method of brewing and preparing and its black bean soy |
| CN108077886B (en) * | 2018-01-05 | 2021-07-09 | 辽宁光华酿造有限公司 | High-salt dilute black bean soy sauce brewing preparation method and black bean soy sauce |
| CN112237277A (en) * | 2020-10-29 | 2021-01-19 | 电子科技大学中山学院 | Edible fungus iron fortified soy sauce and preparation method thereof |
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Application publication date: 20191203 |