CN110754648A - Bacteriostatic agent, preparation and use method of bacteriostatic agent and soy sauce production process - Google Patents
Bacteriostatic agent, preparation and use method of bacteriostatic agent and soy sauce production process Download PDFInfo
- Publication number
- CN110754648A CN110754648A CN201810833144.3A CN201810833144A CN110754648A CN 110754648 A CN110754648 A CN 110754648A CN 201810833144 A CN201810833144 A CN 201810833144A CN 110754648 A CN110754648 A CN 110754648A
- Authority
- CN
- China
- Prior art keywords
- bacteriostatic agent
- cooking
- equipment
- soy sauce
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000022 bacteriostatic agent Substances 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 7
- 238000010411 cooking Methods 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 35
- 239000000126 substance Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 17
- 239000011780 sodium chloride Substances 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 52
- 230000004151 fermentation Effects 0.000 claims description 52
- 244000068988 Glycine max Species 0.000 claims description 32
- 235000010469 Glycine max Nutrition 0.000 claims description 32
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 13
- 239000007858 starting material Substances 0.000 claims description 13
- 238000011084 recovery Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims 2
- 229920000159 gelatin Polymers 0.000 claims 2
- 239000008273 gelatin Substances 0.000 claims 2
- 235000019322 gelatine Nutrition 0.000 claims 2
- 235000011852 gelatine desserts Nutrition 0.000 claims 2
- 239000012267 brine Substances 0.000 claims 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 36
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 9
- 239000000230 xanthan gum Substances 0.000 abstract description 9
- 229920001285 xanthan gum Polymers 0.000 abstract description 9
- 229940082509 xanthan gum Drugs 0.000 abstract description 9
- 235000010493 xanthan gum Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 5
- 239000003242 anti bacterial agent Substances 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract description 2
- 230000015784 hyperosmotic salinity response Effects 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 12
- 230000002829 reductive effect Effects 0.000 description 12
- 239000002994 raw material Substances 0.000 description 11
- 238000009395 breeding Methods 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000011010 flushing procedure Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 230000009261 transgenic effect Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000011282 treatment 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
Abstract
The invention discloses a bacteriostatic agent which comprises the following substances in percentage by weight: the mass concentration of the salt is 18-22 percent, the mass concentration of the edible gum is 0.08-0.12 percent, and the balance is water. A method for using bacteriostatic agent comprises washing off residual cooked beans and testa Sojae Atricolor in cooking equipment and blanking equipment by conventional cleaning method after the cooking process of soy sauce production is finished; after the antibacterial agent is cleaned, the antibacterial agent is sprayed on the inner walls of the cooking equipment and the blanking equipment, and the inner walls are naturally aired for the next cooking. The maximum salt tolerance concentration of the thermotolerant bacterium, namely bacillus is 12%, and the bacteriostatic measures made according to the physiological characteristics have stronger pertinence and obvious effect. The xanthan gum and other edible gums have good adsorbability, and the bacteriostatic agent obtained by compounding the xanthan gum and the saline water can relatively durably enable the surface of equipment to be in a high-salt environment, so that a good bacteriostatic effect is achieved.
Description
Technical Field
The invention relates to the technical field of soy sauce brewing, in particular to a bacteriostatic agent capable of reducing the quantity of heat-resistant mixed bacteria on the surface of production equipment, a preparation method and an application method of the bacteriostatic agent and a soy sauce production process.
Background
The brewing of soy sauce uses oil and grain crops as raw materials, and the working procedures of starter propagation, fermentation, leaching, oil filtering and the like are operated under the open condition, so that bacteria are easily polluted. Therefore, how to effectively control the mixed bacteria pollution in the production link is a technical key for ensuring the product sanitation and improving the clarity and the yield of the soy sauce. In the last two years, the attention of scientific research and production departments is gradually gained.
The types of bacteria polluted in soy sauce production are many, and can be divided into two main types according to the sensitivity degree of the bacteria to temperature: one is a non-refractory bacterium; the other is a bacillus with strong heat resistance. For bacteria which are not heat-resistant, the bacteria can be completely killed by pasteurization or a little higher temperature. The bacillus with strong heat resistance is difficult to achieve the killing effect in terms of the disinfection temperature and time (generally 80-85 ℃ and 30min) required at present. Therefore, it is not ideal to achieve the purpose of killing bacteria by simply adopting high-temperature disinfection.
The physiological characteristics of heat-resistant bacillus are researched, and the growth and the propagation of the bacillus subtilis in the production process of soy sauce can be inhibited to the maximum extent by the aid of an appropriate production process. Meanwhile, spore breeding on the surface of the equipment directly contacted with the production material is often neglected, and related researches on how to further reduce pollution and mixed bacterium breeding on the surface of the equipment are less.
The current commonly used bacteriostasis modes mainly comprise the following two modes: firstly, starter propagation equipment is thoroughly cleaned, and disinfectants such as hypochlorous acid are used for disinfection, the bacteriostasis mode is the basic work for inhibiting sundry bacteria, but the dependency on operators is large, so that the sanitation conditions of the equipment after final cleaning and disinfection are uneven. Meanwhile, sodium hypochlorite belongs to toxic and harmful substances, and a use department must strictly control the sodium hypochlorite according to related regulations, so that certain safety and management risks exist in food production enterprises. Secondly, glacial acetic acid is added in the production process of the starter and the ventilation starter making, although the method can effectively inhibit mixed bacteria. However, it is complicated to add operation steps and introduce exogenous substances based on the original production process.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a bacteriostatic agent, a preparation method and a use method of the bacteriostatic agent and a soy sauce production process, so that the growth and the propagation of heat-resistant bacteria are inhibited, the number of the heat-resistant bacteria introduced by contacting the surface of equipment in the soy sauce production process is reduced, and the number of the heat-resistant bacteria in high-salt dilute soy sauce is improved.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a bacteriostatic agent comprises the following substances in percentage by weight: the mass concentration of the salt is 18-22 percent, the mass concentration of the edible gum is 0.08-0.12 percent, and the balance is water.
Furthermore, the mass concentration of the salt is 18-20%, and the mass concentration of the edible gum is 0.10-0.12%.
Furthermore, the mass concentration of the salt is 20-22%, and the mass concentration of the edible gum is 0.08-0.10%.
The preparation method of the bacteriostatic agent comprises the steps of weighing 18-22% of salt and 0.08-0.12% of edible gum dry powder by mass, uniformly stirring the salt and the edible gum dry powder, and slowly adding the mixture into 100 parts of water by mass under stirring to prepare the bacteriostatic agent.
A method for using bacteriostatic agent comprises washing off residual cooked beans and testa Sojae Atricolor in cooking equipment and blanking equipment by conventional cleaning method after the cooking process of soy sauce production is finished; after the antibacterial agent is cleaned, the antibacterial agent is sprayed on the inner walls of the cooking equipment and the blanking equipment, and the inner walls are naturally aired for the next cooking.
Further, the method also comprises a fermentation process in soy sauce production, namely natural sun curing, and oil recovery operation is carried out according to process requirements; after the oil recovery is finished, spraying any one of the bacteriostatic agents 1-3 on the exposed inner wall of the fermentation tank.
A soy sauce production process comprises the following steps:
s1, bean soaking: removing impurities from soybeans, putting the soybeans into a soybean soaking tank, and adding water for soaking;
s2, cooking and cooling: cooking the soaked soybeans in a reduced-pressure cooking mode to obtain cooked soybeans, and cooling the cooked soybeans;
s3, cleaning: washing off the residual cooked beans, bean skins and other substances in the cooking equipment and the blanking equipment;
s4, spraying bacteriostatic agent: spraying the bacteriostatic agent of any one of claims 1 to 3 on the inner walls of the cooking equipment and the blanking equipment, and naturally airing for the next cooking;
s5, stirring and inoculating: inoculating strains into the cooled cooked beans, adding flour into the strains, and uniformly stirring to obtain a mixture;
s6, starter propagation: sending the mixture into a thick-layer ventilation fermentation tank for starter propagation, thereby preparing yeast for making hard liquor;
s7, fermentation: and (3) conveying the yeast to a fermentation tank for fermentation, performing oil recovery operation every 10-15 days in the fermentation process, and spraying the bacteriostatic agent according to any one of claims 1-3 on the exposed inner wall of the fermentation tank after each oil recovery operation.
Further, the weight ratio of the sprayed amount of the yeast for making hard liquor and the bacteriostatic agent in the step S7 is 1: 0.1-1.
Further, adding saline water into the Daqu prepared in the step S6, and uniformly mixing, wherein the weight ratio of the Daqu to the saline water is 1: 1.5-2.5, and the concentration of the saline water is 15-25 g/100 mL.
Further, the concentration of the saline water is 18-22 g/100 mL.
Compared with the prior art, the invention has the following beneficial effects:
1) the maximum salt tolerance concentration of the thermotolerant bacterium, namely bacillus is 12%, and the bacteriostatic measures made according to the physiological characteristics have stronger pertinence and obvious effect. The xanthan gum and other edible gums have good adsorbability, and the bacteriostatic agent obtained by compounding the xanthan gum and the saline water can relatively durably enable the surface of equipment to be in a high-salt environment, so that a good bacteriostatic effect is achieved.
2) Compared with other cleaning disinfectants, the saline water is a soy sauce brewing raw material, the edible gums such as xanthan gum and the like are food-grade additives, the preparation is simple and easy, the corrosion to equipment is avoided, the food safety hazard is avoided, the introduction of exogenous substances in the production process is avoided, and the safety and management risks of production enterprises in the use process of toxic and harmful products are greatly reduced.
3) The bacteriostatic agent is introduced into the soy sauce production process flow, so that the breeding of the heat-resistant bacteria on the surface of production equipment can be effectively inhibited, the quantity of the heat-resistant bacteria in the products of the working procedures, namely Daqu and natural oil, is reduced, the quality is improved, and the effective utilization of raw materials is improved.
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.
A bacteriostatic agent comprises the following substances in percentage by weight: the mass concentration of the salt is 18-22 percent, the mass concentration of the edible gum is 0.08-0.12 percent, and the balance is water.
According to the invention, the edible gum is added into the concentrated saline to form the compound bacteriostatic agent, so that the adhesion degree of the bacteriostatic agent is improved, and the bacteriostatic action of the bacteriostatic agent can be more effectively exerted when the bacteriostatic agent is in contact with the surface of equipment.
Example 1
Weighing 180.0g of salt and 12.0g of dry xanthan gum powder, uniformly stirring the salt and the dry xanthan gum powder, and slowly adding the mixture into 1L of water under stirring to prepare the bacteriostatic agent.
Example 2
Weighing 220.0g of salt and 8.0g of dry xanthan gum powder, uniformly stirring the salt and the dry agar powder, and slowly adding the mixture into 1L of water under stirring to prepare the bacteriostatic agent.
Example 3
200.0g of salt and 10.0g of dry xanthan gum powder are weighed, the salt and the dry pectin powder are evenly stirred and then slowly added into 1L of water which is stirring, and the bacteriostatic agent is prepared.
Example 4
According to the daily production monitoring data, the number of the heat-resisting bacteria in the cooking equipment and the blanking equipment is 104～105. In this embodiment, the cooking device is a cooking pot opening, and the discharging device is a discharging groove below the cooking pot. The main reasons were analyzed as follows: the cooking pot opening and the blanking groove are in a high-temperature state for a long time in the production process, non-heat-resistant mixed bacteria are extremely easy to kill, only heat-resistant bacteria survive, and cooked bean nutrient substance residues exist in the cooking pot opening and the blanking groove, so that the heat-resistant bacteria are greatly proliferated.
The invention adopts the following technical scheme aiming at a cooking pot opening and a blanking groove: after the normal production of the cooking procedure is finished, the residual cooked beans, bean skins and other substances in the opening of the cooking pot and a trough below the cooking pot are washed away by using a conventional cleaning method (tap water flushing). After cleaning, the bacteriostatic agent in the embodiment 1 is sprayed on the opening of the cooking pot and the inner wall of the blanking groove, and the pot is naturally aired, so that the clean equipment surface is in a high-salt environment before next production, and the growth and the propagation of heat-resistant mixed bacteria are inhibited for the next cooking use.
The traditional Cantonese soy sauce adopts a high-salt dilute state fermentation process, the raw materials are naturally exposed to the sun and night dew for fermentation in a fermentation tank after being mixed along with the change of weather temperature, and the temperature of soy sauce mash naturally rises and falls along with the temperature. Therefore, in the fermentation tank for containing the mixed raw materials in the return south (generally, in spring every year, the temperature begins to warm up and the humidity begins to rise), the inner wall of the fermentation tank can generate the phenomenon of water drop condensation due to the temperature difference between day and night and the rise of the humidity, the water drops are washed, the salinity of the inner wall of the fermentation tank is reduced, and the heat-resistant bacteria on the surface of the inner wall are bred.
The invention adopts the following technical scheme aiming at the fermentation tank: aiming at a fermentation tank with a fermentation period in the southwest season (3-4 months), after oil recovery operation (1 time every 10-15 days) is finished, the bacteriostatic agent in the embodiment 1 is sprayed on the exposed wall of the fermentation tank (the mixed raw materials in the tank are not filled, so that a part of the inner wall is not covered by the raw materials), so that the surface of the inner wall of the fermentation tank is in a high-salt environment, and the growth and the propagation of heat-resistant mixed bacteria are inhibited.
According to the growth characteristics of the thermophilic bacteria-bacillus subtilis, a high-salt environment is created for the surface of production equipment in the daily production process, so that the growth and the propagation of the thermophilic bacteria are inhibited, the number of the thermophilic bacteria introduced due to the contact with the surface of the equipment in the soy sauce production process is reduced, and the number of the thermophilic bacteria in high-salt dilute soy sauce is improved.
Example 5
The embodiment is substantially the same as the embodiment 4, except that the bacteriostatic agent in the embodiment 2 is sprayed on the inner walls of the cooking pot opening and the blanking groove aiming at the cooking pot opening and the blanking groove; the bacteriostatic agent in example 2 is sprayed on the inner wall of the fermentation tank.
Example 6
The embodiment is substantially the same as the embodiment 4, except that the bacteriostatic agent in the embodiment 3 is sprayed on the inner walls of the cooking pot opening and the blanking groove aiming at the cooking pot opening and the blanking groove; the bacteriostatic agent in example 3 is sprayed on the inner wall of the fermentation tank.
Comparative example 1
After the normal production of the cooking procedure is finished, the residual cooked beans, bean skins and other substances in the opening of the cooking pot and a trough below the cooking pot are washed away by using a conventional cleaning method (tap water washing), and the cooked beans, the bean skins and other substances are naturally aired to be produced the next day. In the fermentation process, natural sun-curing is carried out, oil recovery operation is carried out (1 time in 10-15 days) according to the process requirements, and other treatments are not carried out on the wall of the fermentation tank.
The total number of thermotolerant bacterium-spores was determined by taking wiping solutions from the surfaces of the apparatuses according to the comparative examples, example 4, example 5, and example 6, and the results are shown in table 1.
TABLE 1 Total number of Thermophorobacter-spores results on surfaces of comparative and example devices
Unit: cfu/mL
As can be seen from Table 1, the total number of heat-resistant bacteria (counted by the total number of spores) on the surface of the equipment in the examples is reduced by 1-2 orders of magnitude compared with the comparative examples, and the improvement effect is obvious.
Example 7
This example provides a method for brewing soy sauce, which mainly uses soybeans and flour as raw materials, and is obtained by the steps of soybean soaking, cooking, cooling, material mixing and inoculation, starter propagation, fermentation and the like.
The brewing method of the soy sauce specifically comprises the following steps:
s1, bean soaking: and removing impurities from soybeans, putting the soybeans into a soybean soaking tank, and adding water with the weight 1.5-2 times that of the soybeans to soak the soybeans for 4-8 hours. Wherein, the soybeans are preferably non-transgenic soybeans, and the soaking water is preferably 2 times of the weight of the soybeans.
S2, cooking and cooling: cooking the soaked soybeans to obtain cooked beans, and then cooling the cooked beans to below 42 ℃. In this embodiment, a conventional N-K cooking pot can be used as the cooking device, and the cooking is performed by using reduced pressure cooking. In the present embodiment, the cooking pressure is preferably 0.08 to 0.12Mpa, preferably 0.10Mpa, and the cooking time is preferably 10 to 15 min. The cooked beans meet the conditions of being cooked but not rotten, full in grains but not half-cooked. The cooked bean cooling process is preferably carried out using a blast cooling conveyor. Wherein the blower cooling conveyor belt may be provided with dust covers.
S3, cleaning: after the normal production of the cooking procedure is finished, the residual cooked beans, bean skins and other substances in the opening of the cooking pot and a trough below the cooking pot are washed away by using a conventional cleaning method (tap water flushing).
S4, spraying bacteriostatic agent: after cleaning, the bacteriostatic agent in the embodiment 4 is sprayed on the opening of the cooking pot and the inner wall of the blanking groove, and the pot is naturally aired, so that the clean equipment surface is in a high-salt environment before next production, and the growth and the propagation of heat-resistant mixed bacteria are inhibited for the next cooking use.
S5, stirring and inoculating: inoculating strains to the cooled cooked beans, adding flour, and uniformly stirring by using a screw conveyor to obtain a mixture.
S6, starter propagation: and (5) feeding the mixed material into a thick-layer ventilation fermentation tank for yeast making, thereby preparing the yeast for making hard liquor. Wherein the thickness of the mixture in the fermentation tank is controlled to be 30-40 cm, and the starter propagation time is about 32-36 hours.
S7, fermentation: detecting the water content of the prepared yeast for making hard liquor, controlling the water content of the yeast for making hard liquor to be 30% -35%, and then adding saline water into the yeast for making hard liquor for uniformly mixing. The weight ratio of the Daqu to the saline water is 1: 1.5-2.5, and the concentration of the saline water is 15-25 g/100mL, preferably 18-22 g/100 mL. And (3) conveying the yeast to a fermentation tank for fermentation, performing oil recovery operation every 10-15 days in the fermentation process, and spraying the bacteriostatic agent in the embodiment 4 onto the inner wall of the fermentation tank to obtain the natural oil. The weight ratio of the Daqu to the bacteriostatic agent is 1: 0.1-1.
Example 8
The present embodiment is substantially the same as embodiment 7, except that the bacteriostatic agent in embodiment 2 is sprayed on the inner walls of the cooking pot opening and the feeding groove in step S3; the bacteriostatic agent of example 2 is sprayed on the inner wall of the fermentation tank for step S7.
Example 9
This embodiment is substantially the same as embodiment 7, except that the bacteriostatic agent in embodiment 3 is sprayed on the inner walls of the cooking pot opening and the feeding groove in step S3; the bacteriostatic agent of example 3 is sprayed on the inner wall of the fermentation tank for step S7.
Comparative example 2
The method for brewing soy sauce in the comparative example specifically comprises the following steps:
s1, bean soaking: and removing impurities from soybeans, putting the soybeans into a soybean soaking tank, and adding water with the weight 1.5-2 times that of the soybeans to soak the soybeans for 4-8 hours. Wherein, the soybeans are preferably non-transgenic soybeans, and the soaking water is preferably 2 times of the weight of the soybeans.
S2, cooking and cooling: cooking the soaked soybeans to obtain cooked beans, and then cooling the cooked beans to below 42 ℃. In this embodiment, a conventional N-K cooking pot can be used as the cooking device, and the cooking is performed by using reduced pressure cooking. In the present embodiment, the cooking pressure is preferably 0.08 to 0.12Mpa, preferably 0.10Mpa, and the cooking time is preferably 10 to 15 min. The cooked beans meet the conditions of being cooked but not rotten, full in grains but not half-cooked. The cooked bean cooling process is preferably carried out using a blast cooling conveyor. Wherein the blower cooling conveyor belt may be provided with dust covers.
S3, cleaning: after the normal production of the cooking procedure is finished, the residual cooked beans, bean skins and other substances in the opening of the cooking pot and a trough below the cooking pot are washed away by using a conventional cleaning method (tap water flushing).
S4, stirring and inoculating: inoculating strains to the cooled cooked beans, adding flour, and uniformly stirring by using a screw conveyor to obtain a mixture.
S5, starter propagation: and (5) feeding the mixed material into a thick-layer ventilation fermentation tank for yeast making, thereby preparing the yeast for making hard liquor. Wherein the thickness of the mixture in the fermentation tank is controlled to be 30-40 cm, and the starter propagation time is about 32-36 hours.
S6, fermentation: detecting the water content of the prepared yeast for making hard liquor, controlling the water content of the yeast for making hard liquor to be 30% -35%, and then adding saline water into the yeast for making hard liquor for uniformly mixing. The weight ratio of the Daqu to the saline water is 1: 1.5-2.5, and the concentration of the saline water is 15-25 g/100mL, preferably 18-22 g/100 mL. And (3) feeding the yeast to a fermentation tank for fermentation, and performing oil recovery operation every 10-15 days in the fermentation process to obtain the natural oil.
The key indexes of the yeast and the natural oil prepared by the equipment in the comparative example 2, the example 7, the example 8 and the example 9 are detected, and the results are as follows:
TABLE 2 physical and chemical and microbiological indexes of Daqu in comparative and example
TABLE 3 physical, chemical and microbiological indicators of the natural oils obtained in the comparative examples and examples
From the index data of the comparative examples and the example products, the following beneficial effects can be intuitively seen in the examples compared with the comparative examples:
1) the quantity of the thermophilic bacteria on the surface of the koji making equipment is reduced, the content of the thermophilic bacteria (counted by bacillus) in the yeast is also reduced, the inhibition effect of the thermophilic bacteria (counted by bacillus) on the aspergillus oryzae of a target flora is reduced, the aspergillus oryzae can obtain more sufficient nutrients to grow and breed, and the growth and breeding are dominant, so that more enzymes are accumulated in the fermentation stage (the data is shown in table 2).
2) Examples the low spore count and high protease activity in the koji (data in table 2) provide beneficial conditions for the fermentation stage. Firstly, the Daqu provides higher enzyme activity, so that substances in raw materials can be fully decomposed in the whole fermentation stage; and secondly, the content of the thermotolerant bacteria (counted by bacillus) of the Daqu in the embodiment is low, the introduction of the thermotolerant bacteria (counted by bacillus) in the natural oil is reduced, and the nutrient substances in the raw materials are not excessively consumed in the fermentation process. In conclusion, all indexes of the natural oil in the examples are superior to those of the comparative examples (the data are shown in table 3), and the utilization rate of the raw materials is also improved.
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. The bacteriostatic agent is characterized by comprising the following substances in percentage by weight: the mass concentration of the salt is 18-22 percent, the mass concentration of the edible gum is 0.08-0.12 percent, and the balance is water.
2. The bacteriostatic agent according to claim 1, wherein the salt is present at a concentration of 18-20% by mass and the edible gum is present at a concentration of 0.10-0.12% by mass.
3. The bacteriostatic agent according to claim 1, wherein the salt is present at a concentration of 20-22% by mass and the edible gum is present at a concentration of 0.08-0.10% by mass.
4. A preparation method of the bacteriostatic agent according to claim 1, characterized in that 18-22% of salt and 0.08-0.12% of edible gelatin dry powder are weighed, and the salt and the edible gelatin dry powder are uniformly mixed and slowly added into 100 parts of water by mass under stirring to prepare the bacteriostatic agent.
5. A method for using bacteriostatic agent is characterized in that after the cooking process of soy sauce production is finished, the residual cooked beans, bean skins and other substances in cooking equipment and blanking equipment are washed away by using a conventional cleaning method; after cleaning, the bacteriostatic agent of any one of 1-3 is sprayed on the inner walls of the cooking equipment and the blanking equipment, and the inner walls are naturally aired for the next cooking.
6. The use method of the bacteriostatic agent according to claim 5, characterized in that the method further comprises the steps of performing natural sun curing in the fermentation process of soy sauce production, and performing oil recovery operation according to process requirements; after the oil recovery is finished, the bacteriostatic agent of any one of claims 1-3 is sprayed on the exposed inner wall of the fermentation tank.
7. The soy sauce production process is characterized by comprising the following steps:
s1, bean soaking: removing impurities from soybeans, putting the soybeans into a soybean soaking tank, and adding water for soaking;
s2, cooking and cooling: cooking the soaked soybeans in a reduced-pressure cooking mode to obtain cooked soybeans, and cooling the cooked soybeans;
s3, cleaning: washing off the residual cooked beans, bean skins and other substances in the cooking equipment and the blanking equipment;
s4, spraying bacteriostatic agent: spraying the bacteriostatic agent of any one of claims 1 to 3 on the inner walls of the cooking equipment and the blanking equipment, and naturally airing for the next cooking;
s5, stirring and inoculating: inoculating strains into the cooled cooked beans, adding flour into the strains, and uniformly stirring to obtain a mixture;
s6, starter propagation: sending the mixture into a thick-layer ventilation fermentation tank for starter propagation, thereby preparing yeast for making hard liquor;
s7, fermentation: and (3) conveying the yeast to a fermentation tank for fermentation, performing oil recovery operation every 10-15 days in the fermentation process, and spraying the bacteriostatic agent according to any one of claims 1-3 on the exposed inner wall of the fermentation tank after each oil recovery operation.
8. The process for producing soy sauce according to claim 7, wherein the weight ratio of the Daqu to the bacteriostatic agent sprayed in step S7 is 1: 0.1-1.
9. The soy sauce production process according to claim 8, wherein the koji prepared in step S6 is added with saline water and mixed uniformly, the weight ratio of the koji to the saline water is 1: 1.5-2.5, and the concentration of the saline water is 15-25 g/100 mL.
10. The soy sauce production process according to claim 9, wherein the concentration of the brine is 18 to 22g/100 mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810833144.3A CN110754648A (en) | 2018-07-25 | 2018-07-25 | Bacteriostatic agent, preparation and use method of bacteriostatic agent and soy sauce production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810833144.3A CN110754648A (en) | 2018-07-25 | 2018-07-25 | Bacteriostatic agent, preparation and use method of bacteriostatic agent and soy sauce production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110754648A true CN110754648A (en) | 2020-02-07 |
Family
ID=69327894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810833144.3A Pending CN110754648A (en) | 2018-07-25 | 2018-07-25 | Bacteriostatic agent, preparation and use method of bacteriostatic agent and soy sauce production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110754648A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007175064A (en) * | 2007-03-20 | 2007-07-12 | Yamamori Kk | Method for producing black soybean soy sauce |
| CN101711573A (en) * | 2009-04-30 | 2010-05-26 | 孙艳萍 | Sea-buckthorn soybean sauce and preparation method thereof |
| CN106954838A (en) * | 2017-02-06 | 2017-07-18 | 孙德善 | The control method of miscellaneous bacteria during a kind of soy sauce brewing |
| CN106962884A (en) * | 2017-05-10 | 2017-07-21 | 务川自治县菇佬源食品有限公司 | The manufacture craft of mushroom soy sauce |
| CN106967543A (en) * | 2017-02-17 | 2017-07-21 | 中盐长江盐化有限公司 | A kind of fruits and vegetables washing salt liquor and its preparation and application |
| CN107319485A (en) * | 2017-07-31 | 2017-11-07 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method for removing soy sauce production addition preservative from |
-
2018
- 2018-07-25 CN CN201810833144.3A patent/CN110754648A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007175064A (en) * | 2007-03-20 | 2007-07-12 | Yamamori Kk | Method for producing black soybean soy sauce |
| CN101711573A (en) * | 2009-04-30 | 2010-05-26 | 孙艳萍 | Sea-buckthorn soybean sauce and preparation method thereof |
| CN106954838A (en) * | 2017-02-06 | 2017-07-18 | 孙德善 | The control method of miscellaneous bacteria during a kind of soy sauce brewing |
| CN106967543A (en) * | 2017-02-17 | 2017-07-21 | 中盐长江盐化有限公司 | A kind of fruits and vegetables washing salt liquor and its preparation and application |
| CN106962884A (en) * | 2017-05-10 | 2017-07-21 | 务川自治县菇佬源食品有限公司 | The manufacture craft of mushroom soy sauce |
| CN107319485A (en) * | 2017-07-31 | 2017-11-07 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method for removing soy sauce production addition preservative from |
Non-Patent Citations (3)
| Title |
|---|
| 卫一其等: ""酱油中杂菌的来源与防治"", 《江苏调味副食品》 * |
| 尚丽娟: "《调味品生产技术》", 30 September 2012, 中国农业大学出版社 * |
| 郑海燕: ""酱油生产中的芽孢杆菌及其防治"", 《中国调味品》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110894477B (en) | Compound microbial inoculum for degrading kitchen waste, application and kitchen waste degradation method | |
| KR101897161B1 (en) | Funcional compost includes spent coffee ground, chicken manure, biochar and beneficial microorganisms and manufacturing method the same | |
| CN106883011A (en) | A kind of biological organic fertilizer based on charcoal and Methylotrophic bacillus and preparation method thereof | |
| Ingram et al. | Factors affecting compost tea as a potential source of Escherichia coli and Salmonella on fresh produce | |
| CN105060944A (en) | Method for preparing egg white fertilizer by fish soluble | |
| CN108112445A (en) | Vivo dish | |
| CN106747804A (en) | A kind of Methylotrophic gemma bacillus agent and preparation method thereof | |
| KR20100035545A (en) | Liquid fertilizer using fishes and preparation method thereof | |
| CN110668868A (en) | High-efficiency biological fertilizer | |
| KR100899288B1 (en) | A method to make soup prepared with fermented soybeans using deep-ocean water and a lacquer tree extraction | |
| CN107173307A (en) | A kind of cultural method of child care pig | |
| CN107699498B (en) | Composite microbial preparation for degrading organophosphorus pesticide and preparation method thereof | |
| KR101892935B1 (en) | Compostion for Improving Bottom Materials and Growth Enhancing | |
| KR20120068272A (en) | A tonic of laver using microorganism and method of manufacturing the same | |
| CN110754648A (en) | Bacteriostatic agent, preparation and use method of bacteriostatic agent and soy sauce production process | |
| CN104988094A (en) | Method for manufacturing quinclorac solid degrading inoculant | |
| CN111808781A (en) | Soil remediation type microbial agent and preparation method thereof | |
| KR102014237B1 (en) | Manufacturing Method Of Compost using Fallen Leaves And Compost Manufactured By The Same | |
| KR100473143B1 (en) | A culture soil for growing a mushroom | |
| NZ518617A (en) | Method for treating organic waste by adding an oil inoculum so that the oil concentration is at least 3% with that of the water concentration with a mold (koji) | |
| CN110698283A (en) | Preparation method of high-efficiency biological fertilizer | |
| CN106063520A (en) | A kind of preparation method of high nutritive value feedstuff for hu yang | |
| JP5215528B2 (en) | Okara-derived herbicide and rice cultivation method using the herbicide | |
| KR100899286B1 (en) | A method to make fermented soybeans using deep-ocean water | |
| KR100889608B1 (en) | Manufacture method of manure |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |