CN1114868A - Technology of production of soy by improved hydrolysis method - Google Patents
Technology of production of soy by improved hydrolysis method Download PDFInfo
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- CN1114868A CN1114868A CN94108346A CN94108346A CN1114868A CN 1114868 A CN1114868 A CN 1114868A CN 94108346 A CN94108346 A CN 94108346A CN 94108346 A CN94108346 A CN 94108346A CN 1114868 A CN1114868 A CN 1114868A
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- hydrochloric acid
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Abstract
The improved hydrochloric acid-hydrolysis process for production of soy using plant protein, 3.5% hydrochloric acid, alkali and edible salt includes such steps as hydrolysis at 110-125 deg.C, keeping the temp. for 10-12 hr., neutralization with alkali at 48-50 deg.C, filter, addition of edible salt, deposition and taking up supernatant.
Description
The invention belongs to flavouring acid hydrolysis production technology.
Soy sauce is a kind of in the fermented seasonings, because zymotechnique is time-consuming and the problem of manpower, space investors face, adopts fast wine method production technology at present, and the production cycle still needs 7 to 10 days., process operations long because of the production cycle is exposed in the air, and living contaminants is difficult to avoid, and the sanitary index qualification rate is low.People have proposed chemical soy sauce again for this reason.In " flavouring processing and prescription " book that in June, 1993, Golden Shield publishing house published, the 81st page of product that has proposed chemical soy sauce-dregs of beans, wheat bran through hydrochloric acid hydrolysis.Its technological process is: raw material → acidolysis → neutralization → filtration → deodorization → filtration → allotment → sterilization → can.
Prescription: 300 kilograms of dregs of beans, 180 kilograms of the hydrochloric acid of Baume 20 degree, 80 kilograms in wheat bran.150 kilograms in water, 80～100 kilograms of soda ash of neutralization, each is an amount of for Radix Glycyrrhizae, burnt sugar coloring.
Key points for operation: 300 kilograms of dregs of beans are put into cylinder or hydrochloric acid hydrolysis jar, add 150 kilograms of entry, 180 kilograms of Baume 20 degree hydrochloric acid, stir, make acid solution just soak raw material.Load onto condenser sealing, 95 ℃～105 ℃ following back hydrolysis 20 hours.Add 80 kilograms in wheat bran then, continue hydrolysis 4 hours.In order to increase the sweetness flavor of product, when adding wheat bran, can add the together hydrolysis of an amount of Radix Glycyrrhizae.After hydrolysis finishes, be cooled to about 40 ℃, be neutralized to PH6-6.4 with soda ash.Hydrolyzate after the neutralization is heated to and boils, filter with filter.In filtrate, press 0.5～1.5% heavy adding active carbon of liquid, stir frequently, react and filtered or carried out deodorization through the resins exchange device and handle in 4～5 hours, to remove beany flavor and acidolysis peculiar smell.Filtrate after the deodorization is looked the content, color of its amino acid, salt etc. and is allocated, and not enough replenishes, and unnecessary dilution makes it reach standard, is chemical soy sauce.Through sterilization in 95 ℃～100 ℃, 15～20 minutes, can while hot was in vial with chemical soy sauce, and sealing, decals are finished product.Quality standard: organoleptic indicator, color are sepia.Smell has tangible delicate flavour, and saline taste is moderate, little sweet, and peculiar smell must not be arranged.The figure is a transparency liquid, and precipitation must not be arranged.Physical and chemical index :/100 milliliters of amino-acid nitrogen 0.5～1.0 grams, salt-less solid 13～18 grams per milliliters ,/100 milliliters of salt 20～22 grams.
In the above-mentioned technology, the weight proportion of solid material and liquid be 380Kg than 330Kg, be the thick paste shape through heating its physical behavior, influence the hydrolysis rate and the percent hydrolysis of protein, hydrolysis time is long, wastes energy.Concentration of hydrochloric acid is big, and hydrolysis produced foul smell in 24 hours in 95 ℃～105 ℃ temperature, had increased with active carbon or ion exchange resin deodorization procedures.Add wheat bran in the hydrolyzate, although hydrochloric acid has bigger consumption, pH value also can be below 1, polysaccharide in the wheat bran or pectin etc., the monose that hydrolysis produces continues again to be decomposed into 5-hydroxyl alditol, and then is decomposed into levulic acid and formic acid again, and this composition is no advantage to human body.Add Radix Glycyrrhizae and the sweet ingredient of Radix Glycyrrhizae is a glycyrrhizic acid, this kind composition could dissolve in the acidity of PH7.5～8.0.All settle out during acidity below PH1.9.Learn that from its key points for operation Radix Glycyrrhizae is in the hydrochloric acid solution below PH1.0, to keep 4 hours at 95 ℃～105 ℃, glycyrrhizic acid is with whole hydrolysis.Adopt the sterilization in 20 minutes of 95 ℃～105 ℃ temperature, will produce a large amount of precipitations after the cooling, content of total nitrogen is with adversely effected.During soda ash neutralizing hydrolysis liquid, produce great amount of carbon dioxide gas, cause a large amount of foams excessive.
The objective of the invention is: design new composition of raw materials, determine the optimal parameter of acid hydrolytic reaction: the solid, liquid weight ratio of batching, concentration of hydrochloric acid, hydrolysis temperature, temperature retention time.After pursuing the phytoprotein hydrolysis, the dissolution rate of amino acid and polypeptide finally reaches the primes standard for soy sauce of the every regulation of GB (ZB X66012-87 and GB 2717-81).Set up new process conditions, reduce operation, solve that concentration of hydrochloric acid is big, hydrolysis time long, produce foul smell, need deodorizing, sterilization, easily cause the excessive problem of foam with soda ash neutralizing hydrolysis liquid.Reach the saving equipment investment, improve the quality of products, be convenient to operation, energy savings reduces production costs.
Design principle of the present invention is: with the purpose of hydrochloric acid hydrolysis phytoprotein, be in order to make the dog molecule protein be hydrolyzed to amino acid and polypeptide, to increase the nutritional labeling of soy sauce, delicious flavour, and the traditional properties of maintenance soy sauce.It is phytoprotein, hydrochloric acid, alkali, salt that the present invention designs composition of raw materials, determines the hydrochloric acid hydrolysis optimal parameter with orthogonal experiment: batching solid-liquid weight ratio, concentration of hydrochloric acid, hydrolysis temperature, temperature retention time.
The test of charge ratio: the charge ratio that provides here refers to that the weight ratio of phytoprotein (40%) and finite concentration hydrochloric acid is that variable is decided X-axis: concentration of hydrochloric acid is decided to be 3.5%, hydrolysis temperature is decided to be 110 ℃～125 ℃, temperature retention time is decided to be 10～12 hours: optimum proportion is a measure index than the hydrolysis rate of protein with hydrolyzate, is decided to be Y-axis.Phytoprotein and hydrochloric acid weight ratio were respectively 1: 1,1: 3,1: 5,1: 7,1: 9,1: 10 o'clock, corresponding hydrolysis rate of protein is 43.8%, 72.7%, 82.5%, 84.6%, 85.7%, 79.7%, charge ratio was at 1: 5 to 1: 9 o'clock as can be seen, and the proteolysis rate is more than 80%.On the nitrogen content of unit (ml) volume, be best at 1: 5.
The test of concentration of hydrochloric acid, if concentration of hydrochloric acid is a variable is that X-axis, charge ratio are 1: 5, hydrolysis temperature is 110 ℃～125 ℃, temperature retention time is 10～12 hours, best concentration of hydrochloric acid is a measure index with the total nitrogen content of hydrolyzate, be made as Y-axis, hydrochloric acid is respectively with 0.15N, 0.3N, 0.4N, 0.8N, six equivalent concentration of 0.89N, 1.5N (3.5% concentration hydrochloric acid is 0.89N).Corresponding total nitrogen content is 0.6,0.8,0.82,0.85,1.3,1.22, concentration of hydrochloric acid is when 0.89N arrives 1.5N as can be seen, and total nitrogen content is more than 1.From above-mentioned two groups of test results as can be seen, when protein (40%) and hydrochloric acid (concentration 3.5%), weight ratio is 1: 5, and the optium concentration of hydrochloric acid is 0.89N.
The test of hydrolysis temperature: hydrolysis temperature is made as variable and is decided to be X-axis, and concentration of hydrochloric acid is 0.8N, and charge ratio is 1: 5, and temperature retention time is 10～12 hours.The optimum hydrolysis temperature is a measure index with the total nitrogen content of hydrolyzate, is set at Y-axis.When temperature was respectively 85 ℃, 95 ℃, 105 ℃, 115 ℃, 125 ℃, 130 ℃, corresponding total nitrogen content was 0.25,0.40,0.75,1.3,1.32,1.3.Temperature is 115 ℃ to 130 ℃ scopes as can be seen.Total nitrogen content is all more than 1.3.When wherein temperature was 125 ℃, total nitrogen content reached 1.32.
The test of temperature retention time, temperature retention time are made as variable and are decided to be X-axis, and charge ratio is 1: 5, and 125 ℃ of hydrolysis temperatures, concentration of hydrochloric acid are 0.89N.Best temperature retention time is a measure index with the hydrolyzate total nitrogen content, is made as Y-axis.Temperature retention time was respectively 4,8,12,16,20,24 hours, and corresponding total nitrogen content is 0.45,0.9,1.3,1.25,1.0,0.85.Temperature retention time 12 was to 16 hours scopes as can be seen, and total nitrogen content is more than 1.25.Wherein be incubated 12 hours, total nitrogen content is 1.30%.
From above-mentioned result of the test, determine that phytoprotein (40%) and hydrochloric acid (3.5%) weight proportion are 1: 5～1: 9, concentration of hydrochloric acid is 0.89N～0.935N (3.5% hydrochloric acid is 0.89N).Hydrolysis temperature is 110 ℃～130 ℃, temperature retention time 10～12 hours.
The new technological process of production is: raw material → acidolysis → neutralization → filtration → allotment → precipitation → filtration → can.
Prescription: phytoprotein (40% protein) and 3.5% concentration hydrochloric acid weight ratio are 1: 5, and alkali, salt are an amount of.
Key points for operation: with phytoprotein and hydrochloric acid weight ratio is 1: 5, order drops in the sandwich-type hydrolytic decomposition pot, agitator is started in interlayer ventilation heating simultaneously, when treating that temperature of charge is raised to 110 ℃～125 ℃ in the jar, be incubated termination in 12 hours, gas in the jar is discharged in the pond, when treating that a jar interior temperature of charge is reduced to 48 ℃～50 ℃, with alkali neutralizing hydrolysis liquid PH to 5.5～6.0, filter with filter the back, filtrate is added sodium chloride to 16%, and the back is delivered to the settling tank precipitation with pump with filtrate, extracts supernatant and filters the back can.
The present invention has adopted new composition of raw materials and charge ratio, has cancelled wheat bran, Radix Glycyrrhizae, has reduced concentration of hydrochloric acid, has shortened hydrolysis time, does not have foul smell to take place, and during with alkali neutralizing hydrolysis liquid, does not produce foam, need not sterilize, and product reaches country-level product standard regulation.
Be elaborated with regard to a kind of embodiment of the present invention below.
Prescription: dregs of beans (40% protein) 100Kg, 3.5% concentration hydrochloric acid 500Kg, NaOH, salt are an amount of.
Key points for operation: hydrolytic decomposition pot is a sandwich-type enamel lining jar, earlier the 100Kg dregs of beans is dropped in the jar, then hydrochloric acid 500Kg is pumped in the jar, agitator is started in interlayer ventilation heating simultaneously, timing when treating that a jar interior material reaches 110 ℃～125 ℃, keep temperature to stop heating in 10～12 hours, when temperature of charge in the jar is reduced to 48 ℃～50 ℃, reach PH5.5～6.0 with NaOH neutralizing hydrolysis liquid, back filter coarse filtration, filtrate is added salt to 16%, with being pumped into the settling tank precipitation, extracting supernatant and filters the back can.
The main physical and chemical index of product: full nitrogen 1.3g/100ml, ammonia nitrogen 0.7g/ml, soluble saltless solid 19g/ml, salt 16g/ml.
The present invention fills a prescription simply, and concentration of hydrochloric acid is low, and hydrolysis time is short, easy and simple to handle, safety, and without deodorization and sterilization, the acid hydrolytic reaction parameter is in optimum range, energy savings, good product quality, production cost is low.
Claims (1)
1, a kind of by hydrochloric acid hydrolysis production soy sauce new technology, be characterized in: composition of raw materials is phytoprotein (content 40%), hydrochloric acid, alkali, salt, the technological operation main points are: with phytoprotein and concentration 3.5% hydrochloric acid by weight 1: 5, drop in the sandwich-type hydrolytic decomposition pot, interlayer ventilation heating starts agitator simultaneously, when treating that a jar interior material reaches 110 ℃～125 ℃, be incubated 10～12 hours, gas in the jar is discharged in the pond, when treating that a jar interior hydrolyzate temperature is reduced to 48 ℃～50 ℃, reach PH5.5-6.0 with NaOH neutralizing hydrolysis liquid.The filter coarse filtration is used in the back, and the filtering pump precipitates to settling tank.Extract supernatant and filter the back can.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94108346A CN1114868A (en) | 1994-07-14 | 1994-07-14 | Technology of production of soy by improved hydrolysis method |
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| CN94108346A CN1114868A (en) | 1994-07-14 | 1994-07-14 | Technology of production of soy by improved hydrolysis method |
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| CN1114868A true CN1114868A (en) | 1996-01-17 |
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| CN94108346A Pending CN1114868A (en) | 1994-07-14 | 1994-07-14 | Technology of production of soy by improved hydrolysis method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069180C (en) * | 1997-12-25 | 2001-08-08 | 中国食品发酵工业研究所 | Process for low-salt solid closed circulation fermentation of soy sauce |
| CN100411541C (en) * | 2005-04-30 | 2008-08-20 | 李锦记（新会）食品有限公司 | Method for increasing proteinase activity in soy sauce yeast making process |
| CN104363772A (en) * | 2012-05-01 | 2015-02-18 | Mc食品科技株式会社 | Flavor improving agent |
| CN106798296A (en) * | 2017-01-24 | 2017-06-06 | 保定新味康食品配料有限公司 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
-
1994
- 1994-07-14 CN CN94108346A patent/CN1114868A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069180C (en) * | 1997-12-25 | 2001-08-08 | 中国食品发酵工业研究所 | Process for low-salt solid closed circulation fermentation of soy sauce |
| CN100411541C (en) * | 2005-04-30 | 2008-08-20 | 李锦记（新会）食品有限公司 | Method for increasing proteinase activity in soy sauce yeast making process |
| CN104363772A (en) * | 2012-05-01 | 2015-02-18 | Mc食品科技株式会社 | Flavor improving agent |
| CN106798296A (en) * | 2017-01-24 | 2017-06-06 | 保定新味康食品配料有限公司 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
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