CN110584073A - Cantonese high-salt dilute soy sauce fermentation process - Google Patents
Cantonese high-salt dilute soy sauce fermentation process Download PDFInfo
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- CN110584073A CN110584073A CN201910841399.9A CN201910841399A CN110584073A CN 110584073 A CN110584073 A CN 110584073A CN 201910841399 A CN201910841399 A CN 201910841399A CN 110584073 A CN110584073 A CN 110584073A
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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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 Cantonese high-salt dilute soy sauce fermentation process, which comprises the following steps: s1, preprocessing soybeans; s2, starter propagation: mixing the crushed soybean material, flour and strain powder, and then carrying out thick-layer ventilation yeast making to obtain yeast for making hard liquor; s3, mash preparation: adding saline water into the yeast for making hard liquor, and mixing uniformly to obtain soy sauce mash; s4, fermentation: fermenting the sauce mash; s5, spraying oil to obtain soy sauce crude oil; in the step S4, the bottom sediment liquid generated by heating the normal crude oil is added into the sauce mash in the fermentation process, and then the fermentation is continued. The process promotes fermentation by adding bottom precipitation liquid generated by heating normal crude oil, and can improve the utilization rate of raw materials, reduce energy consumption and reduce the production cost of enterprises while ensuring the quality of the soy sauce crude oil. Compared with the crude soy sauce prepared by the traditional fermentation process, the obtained crude soy sauce is red and bright in color and luster, delicious and thick in taste and flavor, strong in sauce fragrance, and superior to the crude soy sauce prepared by the traditional fermentation process in the aspects of physicochemical property, micro-inspection and the like.
Description
Technical Field
The invention belongs to the technical field of seasoning production, and particularly relates to a fermentation process of Cantonese high-salt dilute soy sauce.
Background
Soy sauce has a history of over 2000 years and is recorded as early as the eastern Han dynasty, and in the Tang dynasty, soy sauce has become an important seasoning for daily life of people. The soy sauce is commonly called soy sauce and is mainly brewed by soybeans, starch, wheat and salt through processes of starter propagation, fermentation and the like. The soy sauce originates from China and is a common seasoning rich in nutritive value. The soy sauce is prepared by taking a protein raw material and a starchy raw material as main materials and fermenting and brewing the main materials by various microorganisms. Soy sauce has become one of the largest products in the seasoning industry in China, and is widely spread in the east Asia countries such as Japan, Korea, Vietnam, Malaysia, Philippines, etc. The soy sauce has unique flavor, and the worldwide yield is about 1000 million tons per year.
The research on salt-tolerant lactic acid bacteria in soy sauce is much later in China, the research on adding yeast and lactic acid bacteria in the brewing process of solid-first and thin-later appears only in 2002, and the research on salt-tolerant lactic acid bacteria in Japan is more intensive and mainly focuses on the interaction relationship between the yeast and the lactic acid bacteria. At present, in the field of soy sauce flavor improvement, the research on adding yeast in the fermentation process is more, the research on adding salt-tolerant lactic acid bacteria is less, the separation and the characteristic of the salt-tolerant lactic acid bacteria are generally researched, but the protein utilization rate and the adding amount of the lactic acid bacteria are rarely reported.
Disclosure of Invention
The invention aims to solve the technical problem of providing a broad-spectrum high-salt dilute fermentation process capable of promoting the production of lactic acid bacteria in soy sauce cheese and the synergistic fermentation of the lactic acid bacteria.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a fermentation process of Cantonese high-salt dilute soy sauce comprises the following steps:
s1, preprocessing soybeans;
s2, starter propagation: mixing the crushed soybean material, flour and strain powder, and then carrying out thick-layer ventilation yeast making to obtain yeast for making hard liquor;
s3, mash preparation: adding saline water into the obtained yeast and mixing uniformly to obtain soy sauce mash;
s4, fermentation: fermenting the soy sauce mash;
s5, spraying oil to obtain soy sauce crude oil;
in the step S4, the bottom sediment liquid generated by heating the normal crude oil is added into the sauce mash in the fermentation process, and then the fermentation is continued.
Further, in the step S4, when the fermentation is carried out for 12-17 days, the bottom sediment liquid generated by heating the normal crude oil is taken and added into the soy sauce mash.
Further, in the step S4, when the raw oil is fermented for 14-16 days, the bottom sediment liquid generated by heating the normal crude oil is taken and added into the soy sauce mash.
Further, in the step S4, the normal crude oil is obtained by:
p1, preprocessing soybeans;
p2, starter propagation: mixing the crushed soybean material, flour and strain powder, and then carrying out thick-layer ventilation yeast making to obtain normal yeast;
p3, mash preparation: adding saline water into the obtained normal Daqu, and mixing uniformly to obtain normal soy sauce mash;
p4, fermentation: fermenting the normal soy sauce mash according to a Guangdong high-salt dilute soy sauce fermentation process;
and P5, spraying oil to obtain normal crude oil.
Further, the heating time of the normal crude oil is 10-30 s.
Further, the normal crude oil is heated and then settled for 30-42 hours.
Further, the heating temperature of the normal crude oil is 110-120 ℃.
Further, the weight ratio of the addition amount of the bottom sediment to the soybean raw material is 1: 0.02 to 0.04.
Further, the mass ratio of the soybean raw material to the flour is 1: 0.28 to 0.4.
Further, the strain is one or more of aspergillus oryzae and soy sauce koji, and the inoculation amount of the strain is 4-5.2 per mill of the mass of the soybean raw material.
The invention has the beneficial effects that:
the process has the advantages that the bottom precipitation liquid generated by heating normal crude oil is added to promote fermentation, so that the utilization rate of raw materials is improved, the energy consumption is reduced, and the production cost of enterprises is reduced while the quality of the soy sauce crude oil is ensured. Meanwhile, compared with the crude soy sauce prepared by the traditional fermentation process, the obtained crude soy sauce is red and bright in color and luster, delicious and thick in taste and flavor, strong in sauce fragrance, and superior to the crude soy sauce prepared by the traditional fermentation process in the aspects of physicochemical property, micro-inspection and the like.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The fermentation process of the Cantonese high-salt dilute soy sauce in the embodiment comprises the following steps:
s1, pretreatment of soybeans: 10.5 parts by mass of soybeans are soaked and then placed in a cooking pot for cooking until the soybeans are well cooked. The cooking conditions are as follows: the cooking temperature is 110-125 ℃, the pressure is 0.11-0.14 Mpa, and the cooking time is 9 +/-2 mins. And then cooling to 32.5-36.5 ℃, and crushing the cooled cooked soybeans into soybean crushed materials by a roller crusher.
S2, starter propagation: mixing the crushed soybean material with 3.0 parts by mass of flour, inoculating 0.0050 part by mass of strain powder, mixing, and carrying out thick-layer ventilation yeast making to obtain the yeast. The starter propagation conditions are as follows: the temperature is 28-36 ℃, the humidity is 70-95%, and the culture time is 30-44 h.
S3, mash preparation: and adding saline water into the obtained yeast for making hard liquor, and uniformly mixing, wherein the dosage of the saline water is 2.8-3.0 times of the mass of the yeast for making hard liquor, so as to obtain soy sauce mash.
S4, fermentation: fermenting the soy sauce mash. The bottom sediment produced by heating normal crude oil (see comparative example 1) was added to the moromi during fermentation, and then fermentation was continued. The heating time of the normal crude oil is 10s, and the temperature is 115 ℃. And after heating, cooling the mixture to 100 ℃ by adopting oil, cooling the mixture to 90-95 ℃ by adopting water, and settling for 42 hours. 0.03 mass part of turbid liquid (without filtration) is added to the moromi, preferably, to moromi fermented for 14 days, and mixed for making moromi. At the moment, various microorganisms in the sauce mash grow for a certain time, and after bottom precipitation liquid generated by heating normal crude oil is added, the growth and propagation of lactic acid bacteria and the cooperative fermentation of the lactic acid bacteria in the fermentation process can be promoted, the treatment and decomposition effects of macromolecular proteins in the fermentation process of the yeast are enhanced, and micromolecular amino acids and other flavor factors are generated; meanwhile, in the soy sauce sun-curing process, the Maillard reaction is effectively promoted, the content of reducing sugar in the novel crude oil is improved to a certain degree, and the crude oil has light red brown color and excellent glossiness.
And S5, spraying oil to obtain No. 1 soy sauce crude oil.
The bottom precipitated liquid generated by heating the added normal crude oil is directly subjected to filter pressing by using a filter press in the original treatment mode, the filtered oil is boiled again, then the supernatant is taken for use, the filtered sauce residue is subjected to sales treatment, and the utilization efficiency of protein raw materials is low. The bottom precipitation liquid generated by heating normal crude oil is conveyed by the pipeline to be added into the fermentation tank, so that the utilization rate of protein is improved, the secondary treatment amount and difficulty of turbid liquid are reduced, and multiple purposes are achieved.
Example 2
The fermentation process of the Cantonese high-salt dilute soy sauce in the embodiment comprises the following steps:
s1, pretreatment of soybeans: 9.5 parts by mass of soybeans are soaked and then placed in a cooking pot for cooking until the soybeans are well cooked. The cooking conditions are as follows: the cooking temperature is 110-125 ℃, the pressure is 0.11-0.14 Mpa, and the cooking time is 9 +/-2 mins. And then cooling to 32.5-36.5 ℃, and crushing the cooled cooked soybeans into soybean crushed materials by a roller crusher.
S2, starter propagation: mixing the crushed soybean with 4.0 parts by mass of flour, inoculating 0.0045 parts by mass of strain powder, mixing, and then carrying out thick-layer ventilation yeast making to obtain the yeast for making hard liquor. The starter propagation conditions are as follows: the temperature is 28-36 ℃, the humidity is 70-95%, and the culture time is 30-44 h.
S3, mash preparation: and adding saline water into the obtained yeast for making hard liquor, and uniformly mixing, wherein the dosage of the saline water is 2.8-3.0 times of the mass of the yeast for making hard liquor, so as to obtain soy sauce mash.
S4, fermentation: fermenting the soy sauce mash. Adding bottom precipitate generated by heating normal crude oil into the sauce mash during fermentation, and continuing fermentation. The heating time of the normal crude oil is 20s, and the temperature is 110 ℃. And after heating, cooling the mixture to 100 ℃ by adopting oil, cooling the mixture to 90-95 ℃ by adopting water, and settling the mixture for 30 hours. 0.04 parts by mass of turbid liquid (without filtration) is added to the moromi, preferably, 15 days of fermentation, and mixed for making moromi. In the step S4, the normal crude oil is the same as in example 1.
And S5, spraying oil to obtain No. 1 soy sauce crude oil.
Example 3
The fermentation process of the Cantonese high-salt dilute soy sauce in the embodiment comprises the following steps:
s1, pretreatment of soybeans: 10.0 parts by mass of soybeans are soaked and then placed in a cooking pot for cooking until the soybeans are well cooked. The cooking conditions are as follows: the cooking temperature is 110-125 ℃, the pressure is 0.11-0.14 Mpa, and the cooking time is 9 +/-2 mins. And then cooling to 32.5-36.5 ℃, and crushing the cooled cooked soybeans into soybean crushed materials by a roller crusher.
S2, starter propagation: mixing the crushed soybean with 4.0 parts by mass of flour, inoculating 0.0045 parts by mass of strain powder, mixing, and then carrying out thick-layer ventilation yeast making to obtain the yeast for making hard liquor. The starter propagation conditions are as follows: the temperature is 28-36 ℃, the humidity is 70-95%, and the culture time is 30-44 h.
S3, mash preparation: and adding saline water into the obtained yeast for making hard liquor, and uniformly mixing, wherein the dosage of the saline water is 2.8-3.0 times of the mass of the yeast for making hard liquor, so as to obtain soy sauce mash.
S4, fermentation: fermenting the soy sauce mash. Adding bottom precipitate generated by heating normal crude oil into the sauce mash during fermentation, and continuing fermentation. The heating time of the normal crude oil is 30s, and the temperature is 120 ℃. And after heating, cooling the mixture to 100 ℃ by adopting oil, cooling the mixture to 90-95 ℃ by adopting water, and settling the mixture for 36 hours. 0.04 parts by mass of the turbid liquid (without filtration) is added to the moromi, preferably, to a moromi fermented for 16 days, and mixed for making moromi. In the step S4, the normal crude oil is the same as in example 1.
And S5, spraying oil to obtain No. 1 soy sauce crude oil.
Comparative example 1
In step S4 of examples 1 to 3, the normal crude oil was obtained by:
p1, pretreatment of soybeans, the pretreatment process being the same as step S1 in example 3.
P2, starter propagation: the crushed soybean material, flour and strain powder are mixed and then subjected to thick-layer ventilation yeast making to obtain normal yeast for making hard liquor, and the processing procedure is the same as the step S2 in the embodiment 3.
P3, mash preparation: adding saline water into the obtained normal Daqu, and mixing uniformly to obtain normal soy sauce mash; the processing procedure is the same as step S3 in embodiment 3.
P4, fermentation: fermenting the normal soy sauce mash; unlike step S4 in example 3, no other substance was added in the process.
And P5, spraying oil to obtain normal crude oil, namely No. 4 soy sauce crude oil.
Comparative example 2
The soy sauce crude No. 5 in this comparative example was obtained by the following procedure:
q1, pretreatment of soybeans, the pretreatment process being the same as in step S1 of example 3.
Q2, starter propagation: the crushed soybean material, flour and strain powder are mixed and then subjected to thick-layer ventilation yeast making to obtain normal yeast for making hard liquor, and the processing procedure is the same as the step S2 in the embodiment 3.
Q3, mash preparation: adding saline water into the obtained normal Daqu, and mixing uniformly to obtain normal soy sauce mash; the processing procedure is the same as step S3 in embodiment 3.
Q4, fermentation: fermenting the normal soy sauce mash; unlike step S4 in example 3, normal crude oil that has not been warmed is added in the process.
Q5, spraying oil to obtain the soy sauce crude oil, namely the No. 5 soy sauce crude oil.
TABLE 1 physicochemical and organoleptic comparisons of crude soy sauce oils produced in examples 1-3 and comparative examples
As can be seen from the comparison results of the soy sauce crudes 1 to 3 and the soy sauce crudes 4 in table 1, the obtained soy sauce is red and bright in color, delicious and thick in taste and flavor, and thick in sauce flavor by fermentation with the broad-spectrum high-salt dilute soy sauce fermentation process, and basically has no difference from sensory items of the soy sauce crudes 4 prepared by the traditional full-yeast fermentation process (i.e., comparative example 1); but the content of lactic acid and reducing sugar is obviously higher than that of No. 4 soy sauce crude oil.
As can be seen from the comparison result between the No. 3 soy sauce crude oil and the No. 5 soy sauce crude oil in the table 1, the No. 5 soy sauce crude oil obtained by the method has light reddish brown color, delicious taste and salty taste and obviously poorer quality than the physicochemical and sensory items of the No. 3 soy sauce crude oil by directly adding normal crude oil (without heating) into a tank opening for fermentation. The direct addition of unheated soy sauce crude oil in the fermentation process proves that the utilization rate of organic substances such as protein and the like is low, and the unheated soy sauce crude oil has no promotion effect on the growth of salt-tolerant lactic acid bacteria in a high-salt environment.
The foregoing is only a preferred embodiment of the present invention, and many variations in the detailed description and the application range can be made by those skilled in the art without departing from the spirit of the present invention, and all changes that fall within the protective scope of the invention are therefore considered to be within the scope of the invention.
Claims (10)
1. A fermentation process of Cantonese high-salt dilute soy sauce is characterized by comprising the following steps:
s1, preprocessing soybeans;
s2, starter propagation: mixing the crushed soybean material, flour and strain powder, and then carrying out thick-layer ventilation yeast making to obtain yeast for making hard liquor;
s3, mash preparation: adding saline water into the obtained yeast and mixing uniformly to obtain soy sauce mash;
s4, fermentation: fermenting the soy sauce mash;
s5, spraying oil to obtain soy sauce crude oil;
characterized in that in the step S4, bottom sediment liquid generated by heating normal crude oil is added into the sauce mash in the fermentation process, and then the fermentation is continued.
2. The process of claim 1, wherein in step S4, the bottom sediment liquid generated by heating normal crude oil is added to the soy sauce mash during 12-17 days of fermentation.
3. The process of claim 1, wherein in step S4, the bottom sediment liquid generated by heating normal crude oil is added to the soy sauce mash during fermentation for 14-16 days.
4. The process of claim 1, wherein the normal crude oil is obtained by the following steps in step S4:
p1, preprocessing soybeans;
p2, starter propagation: mixing the crushed soybean material, flour and strain powder, and then carrying out thick-layer ventilation yeast making to obtain normal yeast;
p3, mash preparation: adding saline water into the obtained normal Daqu, and mixing uniformly to obtain normal soy sauce mash;
p4, fermentation: fermenting the normal soy sauce mash according to a Guangdong high-salt dilute soy sauce fermentation process;
and P5, spraying oil to obtain normal crude oil.
5. The Cantonese high-salt dilute soy sauce fermentation process according to claim 1, wherein the heating time of the normal crude oil is 10-30 s.
6. The Cantonese high-salt dilute soy sauce fermentation process according to claim 1, wherein the normal crude oil is heated and then settled for 30-42 hours.
7. The Cantonese high-salt dilute soy sauce fermentation process according to claim 1, wherein the normal crude oil is heated at a temperature of 110-120 ℃.
8. The Cantonese high-salt dilute soy sauce fermentation process according to claim 1, wherein the weight ratio of the addition amount of the bottom sediment to the soybean raw material is 1: 0.02-0.04.
9. The Cantonese high-salt dilute soy sauce fermentation process according to claim 1, wherein the mass ratio of the soybean raw material to the flour is 1: 0.28-0.4.
10. The process for fermenting the Cantonese high-salt dilute soy sauce as claimed in claim 1, wherein the strain is one or more of Aspergillus oryzae and soy sauce koji, and the inoculation amount of the strain is 4-5.2 per mill of the mass of the soybean raw material.
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Cited By (3)
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| CN111838640A (en) * | 2020-06-30 | 2020-10-30 | 江苏恒顺醋业股份有限公司 | Preparation method of soy sauce |
| CN113841870A (en) * | 2020-06-28 | 2021-12-28 | 江西皇家食品有限公司 | Soy sauce brewing process |
| CN115381077A (en) * | 2022-07-27 | 2022-11-25 | 广东厨邦食品有限公司 | Method for increasing concentration of organic selenium in soy sauce |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841870A (en) * | 2020-06-28 | 2021-12-28 | 江西皇家食品有限公司 | Soy sauce brewing process |
| CN111838640A (en) * | 2020-06-30 | 2020-10-30 | 江苏恒顺醋业股份有限公司 | Preparation method of soy sauce |
| CN111838640B (en) * | 2020-06-30 | 2022-04-15 | 江苏恒顺醋业股份有限公司 | Preparation method of soy sauce |
| CN115381077A (en) * | 2022-07-27 | 2022-11-25 | 广东厨邦食品有限公司 | Method for increasing concentration of organic selenium in soy sauce |
| CN115381077B (en) * | 2022-07-27 | 2024-01-16 | 广东厨邦食品有限公司 | Method for improving concentration of organic selenium in soy sauce |
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