CN111743138B - Preparation method of novel salt-reduced soy sauce - Google Patents
Preparation method of novel salt-reduced soy sauce Download PDFInfo
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- CN111743138B CN111743138B CN202010578910.3A CN202010578910A CN111743138B CN 111743138 B CN111743138 B CN 111743138B CN 202010578910 A CN202010578910 A CN 202010578910A CN 111743138 B CN111743138 B CN 111743138B
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a preparation method of salt-reduced soy sauce, which comprises the following steps: soaking; cooking; preparing starter; fourthly, fermentation; fifthly, centrifuging; sixthly, sterilizing to obtain the salt-reduced soy sauce. The zero-additive soy sauce prepared by the method reaches the level of special soy sauce in the content of amino acid nitrogen, the content of the amino acid nitrogen is more than 0.9g/100mL, and compared with the commercial salt-reduced soy sauce, the salt-reduced soy sauce product obviously reduces the fermentation period, can greatly reduce the cost, has obvious delicate flavor characteristics, strong mellow flavor and harmonious overall taste. The level of amino acid nitrogen is also equal to that of the high-salt dilute fermentation method.
Description
Technical Field
The invention belongs to the technical field of fermentation, relates to the production of soy sauce, and particularly relates to a preparation method of novel salt-reduced soy sauce.
Background
Soy sauce plays a major role in the diet as a traditional Chinese cooking material. Since the fermentation environment of soy sauce is complex, a high salt concentration fermentation environment is often required to inhibit the growth of undesired bacteria. At present, the most common high-salt dilute state fermentation method has the salt content of about 18-20 percent, and the fermentation period of the method is too long because the high salt concentration needs long-time fermentation to reduce the salt concentration. However, if the salt content is reduced, the low-salt solid fermentation is adopted, so that the taste and flavor of the soy sauce are poor. The types of soy sauce sold on the market at present are few, and the reduction of salt content is an important part in the activities of the special health life of the whole people in view of the health pursuit of people at present. The method is based on the following problems: the low-salt soy sauce which has practical production significance, reduces the addition amount of table salt on the basis of not changing the quality of the soy sauce, shortens the fermentation period and reduces the cost is researched and developed, so that the types of soy sauce in the market are enriched.
Through searching, the following patent publications related to the patent application of the invention are found:
a method for producing salt-reduced soy sauce (CN 201610748268.2) comprises taking soybean meal and parched wheat as raw materials, mixing the cooked soybean meal and the pulverized parched wheat according to a ratio of 1.2:1, followed by stirring with 13-14/100ml of brine and simultaneous nitrogen aeration for the preliminary fermentation. The early stage fermentation is carried out at 8-10 ℃ for 45 days, nitrogen is introduced into the first three days for stirring for 10 minutes, and nitrogen is introduced into the first three days for stirring for 2-3 minutes every week after 3 days. Adding aroma-enhanced yeast at 55 days of fermentation, and introducing nitrogen once every two weeks to stir for 2-3 minutes. Fermenting for 10 months, fermenting to maturity, and preparing for squeezing. And finally, sterilizing and filling.
By contrast, the ratio of raw materials, the inoculation types and species of strains, the fermentation process and the fermentation time of the patent application and the patent publications are substantially different as follows, as shown in table 1:
TABLE 1 comparison of the invention with other inventive processes
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of novel salt-reduced soy sauce.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of salt-reduced soy sauce comprises the following steps:
soaking: weighing the protein matrix raw material, adding warm boiled water with the mass of 80-90 ℃ which is 1.1-1.5 times of the weight of the protein matrix raw material, soaking for 15-35 min, adding the starch matrix raw material, and uniformly stirring to obtain a mixed raw material; wherein the mass ratio of the protein matrix raw material to the starch matrix raw material is 5:5 or 6:4;
secondly, cooking: sterilizing the mixed raw materials at 121 ℃ for 15-20 min to prepare a finished koji culture medium;
thirdly, starter making: fully mixing the cooled starter culture medium and the starter according to the inoculation amount of 0.3-0.5% to prepare a mixed starter material;
fourth, fermentation: placing the mixed yeast material obtained in the step three and the salt solution with the required salt proportion into a fermentation tank for mixing to obtain a primary soy sauce system; the initial temperature of early fermentation is 42 ℃, lactic acid bacteria are added in the first day, ultrasonic treatment is carried out for 10 minutes every day in 5 days before fermentation, mixed yeast is added after the temperature is reduced to 30 ℃ in 7 days after fermentation, then the temperature is raised to 1 ℃ every day until the temperature is not raised to 44 ℃ for continuous fermentation, and the fermentation period is 35 days;
fifthly, centrifuging: after the fermentation is finished, carrying out centrifugal treatment on fermented sauce mash after the fermentation is finished, and collecting soy sauce;
sixthly, sterilization treatment: and carrying out sterilization treatment on the soy sauce obtained through the step I to obtain the salt-reduced soy sauce.
In the technical scheme, the protein matrix raw material is soybean meal, and the starch matrix raw material is fried wheat.
In step four, the amount of the salt solution added is 1 to 1.1 times the mass of the mixed koji, and the amount of the salt added is 10% of the total weight of the mixed koji and the salt solution.
Moreover, the fermentation process of the soy sauce is a low-salt solid soy sauce fermentation process.
In the step four, the halophilic tetragenococcus is added during the fermentation, and then two of Zygosaccharomyces rouxii, candida albicans (Candida versatilis) and Torulopsis globulifera (Torulopsis halophilus) which are resistant to high-concentration salt water are added in a mixed manner, the ratio of the mixed adding amount of the halophilic tetragenococcus to the three yeasts is 1:1, and the concentration ranges of the halophilic tetragenococcus and the yeasts are both 1 x 10 6 CFU/mL～3╳10 6 CFU/mL。
Furthermore, the fermentation temperature in the early stage of fermentation is 42 deg.C, and the fermentation is continued for 7 days, and 1 x 10 is added in the first day of fermentation 6 Carrying out ultrasonic treatment on the lactic acid bacteria CFU/mL for 10 minutes every day for the first 5 days of fermentation, reducing the temperature to below 30 ℃ on the 7 th day of fermentation, then adding yeast, wherein the yeast is added in a way that the pH of the soy sauce mash is reduced to below 5.0, and the yeast is added in a way that the Saccharomyces rouxii and the Candida are mixed, and the inoculation amount is 1 x 10 6 CFU/mL; taking 30 ℃ as the initial temperature of the second-stage fermentation, raising the temperature by 1 ℃ every day until the temperature reaches 42 ℃, and then carrying out continuous fermentation; after 35 days, the fermentation is finished, and centrifugal treatment is carried out; finally, the product oil is obtainedAnd (5) sterilizing and filling.
And performing sterilization in the step sixteenth by adopting high-temperature sterilization, wherein the sterilization treatment comprises the following specific steps:
high temperature resistant bacillus inherent in soy sauce is removed by a traditional heat sterilization mode, the heat sterilization temperature is set at 80 ℃, and the heat sterilization working time is 20min.
The invention has the advantages and positive effects that:
1. the zero-additive soy sauce prepared by the method reaches the level of special soy sauce in the content of amino acid nitrogen, the content of the amino acid nitrogen is more than 0.9g/100mL, and compared with the commercial salt-reduced soy sauce, the salt-reduced soy sauce product obviously reduces the fermentation period, can greatly reduce the cost, has obvious delicate flavor characteristics, strong mellow flavor and harmonious overall taste. The level of amino acid nitrogen is also equal to that of the high-salt dilute fermentation method.
2. The invention solves the difference between the low-salt solid-state fermented soy sauce in the level of amino acid nitrogen and flavor substances and the high-salt dilute-state fermentation process, so that the low-salt solid-state fermentation process can reach the level of the high-salt dilute-state fermentation process in various indexes. The method solves the problems of poor flavor substances in the low-salt solid state process fermentation and the defects of long high-salt dilute state fermentation period and high production cost. The salt-reduced soy sauce is prepared by the method, so that the production cost is greatly reduced, and the sale price of the salt-reduced soy sauce is equivalent to that of the common soy sauce.
3. The soy sauce prepared by the method can reduce the daily salt intake of people at present, the content of salt in the soy sauce prepared by the method is greatly reduced, and the salt content of the soy sauce is less than or equal to 10g/100ml. The reduction of the salt content has good effect on the health of people, and meets the requirements of people on high-quality life at present.
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FIG. 1 is a process flow diagram of the process of the present invention.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
A preparation method of salt-reduced soy sauce comprises the following steps:
soaking: weighing the protein matrix raw material, adding warm boiled water with the mass of 80-90 ℃ which is 1.1-1.5 times of the weight of the protein matrix raw material, soaking for 15-35 min, adding the starch matrix raw material, and uniformly stirring to obtain a mixed raw material; wherein the mass ratio of the protein matrix raw material to the starch matrix raw material is 5:5 or 6:4;
the method comprises the following steps: sterilizing the mixed raw materials at 121 ℃ for 15-20 min to prepare a koji culture medium;
thirdly, starter propagation: fully mixing the cooled koji culture medium and the koji mold according to the inoculation amount of 0.3-0.5% to prepare a mixed koji material;
fourth, fermentation: placing the mixed yeast material obtained in the step three and the salt solution with the required salt proportion into a fermentation tank for mixing to obtain a primary soy sauce system; the initial temperature of early fermentation is 42 ℃, lactic acid bacteria are added in the first day, ultrasonic treatment is carried out for 10 minutes every day in 5 days before fermentation, mixed yeast is added after the temperature is reduced to 30 ℃ in 7 days after fermentation, then the temperature is raised to 1 ℃ every day until the temperature is not raised to 44 ℃ for continuous fermentation, and the fermentation period is 35 days;
fifthly, centrifuging: after the fermentation is finished, carrying out centrifugal treatment on the fermented soy sauce mash after the fermentation is finished, and collecting soy sauce;
sixthly, sterilization treatment: and fifthly, sterilizing the soy sauce obtained in the step to obtain the salt-reduced soy sauce.
Preferably, in the step, the protein matrix raw material is soybean meal, and the starch matrix raw material is fried wheat.
Preferably, in the fourth step, the addition amount of the salt solution is 1 to 1.1 times of the mass of the mixed starter, and the addition amount of the salt is 10% of the total weight of the mixed starter and the salt solution.
Preferably, the soy sauce is prepared by a low-salt solid soy sauce fermentation process.
Preferably, in the fourth step, the halophilic tetragenococcus is added during the fermentation, and then two of Zygosaccharomyces rouxii, candida albicans (Candida versatilis) and Torulopsis globosa (Torulopsis halophilus) are added in a mixing manner, the ratio of the two mixed adding amounts of the halophilic tetragenococcus to the three yeasts is 1:1, and the concentration ranges of the halophilic tetragenococcus and the yeasts are both 1 x 10 6 CFU/mL～3╳10 6 CFU/mL。
Preferably, the fermentation temperature in the early stage of fermentation is 42 ℃ for 7 days, and 1 x 10 is added in the first day of fermentation 6 Carrying out ultrasonic treatment on the lactic acid bacteria CFU/mL for 10 minutes every day for the first 5 days of fermentation, reducing the temperature to below 30 ℃ on the 7 th day of fermentation, then adding yeast, wherein the yeast is added in a way that the pH of the soy sauce mash is reduced to below 5.0, and the yeast is added in a way that the Saccharomyces rouxii and the Candida are mixed, and the inoculation amount is 1 x 10 6 CFU/mL; taking 30 ℃ as the initial temperature of the second-stage fermentation, raising the temperature by 1 ℃ every day until the temperature reaches 42 ℃, and then carrying out continuous fermentation; after 35 days, the fermentation is finished, and centrifugal treatment is carried out; and finally, sterilizing and filling the finished oil.
Preferably, the sterilization in the step sixteenth adopts high-temperature sterilization, and comprises the following specific steps:
high temperature resistant bacillus inherent in soy sauce is removed by a traditional heat sterilization mode, the heat sterilization temperature is set at 80 ℃, and the heat sterilization working time is 20min.
Specifically, the preparation and detection are as follows:
a preparation method of salt-reduced soy sauce comprises the following steps:
moistening water: weighing the bean pulp raw material, adding a proper amount of warm boiled water, moistening for 15-20 min, adding the fried wheat raw material, and uniformly stirring to obtain a mixed raw material; wherein the mixing ratio of the soybean meal and the fried wheat is 6:4;
secondly, cooking: steaming and sterilizing the mixed raw materials at 121 ℃ for 15-20 min to prepare a koji culture medium;
thirdly, starter propagation: adding 0.3% of Aspergillus oryzae, stirring uniformly, performing accumulation culture in a constant temperature incubator at 32 ℃, performing primary turning over after 12h of culture, adjusting the temperature to 30 ℃, performing flat culture, performing secondary turning over after 22h of culture, continuing flat culture, performing 42h of culture, turning yeast materials into uniform yellow green, namely finished yeast (yellow green spores are separated by stirring), collecting the yeast, obtaining the Daqu, and preparing into mixed yeast materials;
fourth, fermentation: placing the mixed yeast material obtained in the step three and 10% of salt water in a fermentation tank according to the proportion of 1.1 for mixing to prepare a primary soy sauce system; the initial temperature of the early fermentation is 42 ℃ and 1 gamma 10 is carried out on the first day 6 Adding lactobacillus into CFU/mL, performing ultrasonic treatment for 10 min every day 5 days before fermentation, cooling to 30 deg.C on the 7 th day of fermentation, and adding 0.5 x 10 6 CFU/mL Saccharomyces rouxii and 0.5 gamma 10 6 CFU/mL Candida, then daily heating 1 ℃ until 44 ℃ no longer heating continuous fermentation. The fermentation period is 35 days;
carrying out centrifugal treatment: after the fermentation is finished, carrying out centrifugal treatment on the fermented soy sauce mash after the fermentation is finished to obtain finished soy sauce;
sixthly, sterilization treatment: and carrying out sterilization treatment on the soy sauce obtained through the step I to obtain the salt-reduced soy sauce.
Correlation detection of the invention:
according to the national standard of soy sauce, soy sauce related indexes are measured on the fermented soy sauce product of the method according to the standard requirements of GB18186-2000 'brewed soy sauce' and GB2717-2003 'hygienic standard for soy sauce'. The measurement objects are: the salt-reduced soy sauce of the present invention, the conventional low-salt solid soy sauce (sample A), and the commercially available salt-reduced soy sauce (sample B)
The measurement index results are as follows:
TABLE 1 comparison of Soy sauce color indices
As can be seen from Table 1, the salt-reduced soy sauce of the present invention has a higher red index and a higher yellow index than those of commercially available soy sauce and conventional low-salt solid soy sauce, thus showing more distinct red and golden yellow than those of commercially available soy sauce, being more likely to cause consumer's appetite in terms of color and appearance, and the stir-fried dish being more vivid in color.
TABLE 2 comparison of Soy sauce flavors
The flavor substances of the 3 kinds of soy sauce were measured by using a headspace microextraction-gas chromatography-mass spectrometer, and classified according to the measurement results, the classification results are shown in the table above. Therefore, the salt-reduced soy sauce has rich flavor substances, coordinated taste and strong sauce fragrance and mellow fragrance.
TABLE 3 national Standard of Low salt solid fermentation Soy sauce grade
As can be seen from the above table, the salt-reduced soy sauce prepared by the invention is obviously superior to the traditional low-salt solid soy sauce and the similar salt-reduced soy sauce products on the market in quality.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (2)
1. A preparation method of salt-reduced soy sauce is characterized by comprising the following steps: the method comprises the following steps:
2. The method for preparing a reduced-salt soy sauce according to claim 1, characterized in that: said step (c) is
The medium sterilization treatment adopts high-temperature sterilization, and comprises the following specific steps:
high temperature resistant bacillus inherent in soy sauce is removed by a traditional heat sterilization mode, the heat sterilization temperature is set at 80 ℃, and the heat sterilization working time is 20min.
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| CN113729204B (en) * | 2021-09-09 | 2024-01-05 | 佛山市海天(高明)调味食品有限公司 | Low-salt original soy sauce and preparation method thereof |
| CN114403420B (en) * | 2021-12-31 | 2024-01-30 | 好记食品酿造股份有限公司 | Brewing method of salt-reduced soy sauce and salt-reduced soy sauce with low salt content |
| CN115067498A (en) * | 2022-06-22 | 2022-09-20 | 烟台欣和企业食品有限公司 | Salt-reducing soy sauce production process |
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| CN105831695A (en) * | 2016-04-25 | 2016-08-10 | 河北淘大食品有限公司 | Preparation method of low-salt and health soybean sauce |
| CN108902897A (en) * | 2018-07-05 | 2018-11-30 | 韩进富 | A kind of Semen sesami nigrum soy sauce preparation method |
| CN109105865A (en) * | 2018-10-09 | 2019-01-01 | 江苏大学 | The method for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation |
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