CN111758952A - Preparation method of high ammonia nitrogen soy sauce - Google Patents
Preparation method of high ammonia nitrogen soy sauce Download PDFInfo
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- CN111758952A CN111758952A CN202010520002.9A CN202010520002A CN111758952A CN 111758952 A CN111758952 A CN 111758952A CN 202010520002 A CN202010520002 A CN 202010520002A CN 111758952 A CN111758952 A CN 111758952A
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- soy sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 belongs to the technical field of soy sauce production, and particularly relates to a preparation method of high ammonia nitrogen soy sauce, which comprises the following steps: (1) preparing primary crude oil; (2) preparing high ammonia nitrogen crude oil: (2.1) cooking the soybean meal, and roasting and crushing the wheat; (2.2) uniformly mixing the treated soybean meal and wheat, and then inoculating and culturing to prepare a mixed yeast material; (2.3) preparing the primary crude oil prepared in the step (1) into raw soy sauce with certain ammonia nitrogen content and salt concentration, and adding the raw soy sauce as yeast mixing saline water into the mixed yeast material for yeast mixing; (2.4) fermenting; and (2.5) squeezing to obtain oil. The ammonia nitrogen of the soy sauce produced by the invention reaches more than 1.45g/100ml, the color, the fragrance, the taste and the like of the soy sauce are greatly improved, the variety of the soy sauce is enriched, and the requirement of continuously improving the living standard of the substance of people is met.
Description
Technical Field
The invention belongs to the technical field of soy sauce production, and particularly relates to a preparation method of high ammonia nitrogen soy sauce.
Background
The soy sauce has two thousand years of history in China and is an essential excellent seasoning product for people in daily catering. The soy sauce can be classified into low-salt solid fermented soy sauce and high-salt liquid fermented soy sauce according to the fermentation mode. Because the fermentation temperature of the low-salt solid fermentation brewed soy sauce is about 40 ℃, the production period is as short as 20-25 days, and most of the middle-low-end soy sauce in the market is the soy sauce brewed by the low-salt solid fermentation method. The soy sauce fermented in a high-salt dilute state usually has long production period and complex process, the production period is more than 180 days, and the content of amino acid nitrogen in the produced soy sauce is about 0.9g/100ml, so that the method is the best production process for producing high-quality soy sauce.
The existing high-grade soy sauce in the market achieves the aim of improving ammonia nitrogen of the soy sauce by means of adding monosodium glutamate, yeast extract and the like in a later-stage blending mode, but the addition of the additives in the mode inevitably affects the original flavor of the soy sauce, affects the taste to a certain extent, and does not accord with the consumption concept of modern people advocating nature.
In view of the above, it is highly desirable to develop a method for producing high-quality soy sauce with high ammonia nitrogen content by brewing.
Disclosure of Invention
The invention aims to provide a preparation method for producing high-ammonia nitrogen high-quality soy sauce by adopting a brewing method.
The above purpose is realized by the following technical scheme: a preparation method of high ammonia nitrogen soy sauce comprises the following steps:
(1) preparation of primary crude oil: the soybean meal and the wheat are respectively cooked, roasted and crushed, mixed according to a preset proportion to prepare yeast, fermented for preset time and squeezed to obtain primary crude oil;
(2) preparing high ammonia nitrogen crude oil:
(2.1) cooking the soybean meal, and roasting and crushing the wheat;
(2.2) uniformly mixing the treated soybean meal and wheat, and then inoculating and culturing to prepare a mixed yeast material;
(2.3) preparing the primary crude oil prepared in the step (1) into raw soy sauce with certain ammonia nitrogen content and salt concentration, and adding the raw soy sauce as yeast mixing saline water into the mixed yeast material for yeast mixing;
(2.4) fermenting;
and (2.5) squeezing to obtain oil.
The further technical scheme is that the ammonia nitrogen content of the koji-mixing brine prepared in the step (2.3) is 0.55-0.65g/100mL, and the salt content is 20.5-21.5%.
According to a further technical scheme, in the step (2.3), the pH value of the prepared yeast-mixed salt water is adjusted to 6.0-6.5, the temperature is 6-8 ℃, and the yeast-mixed salt water is added into the mixed yeast material according to the weight ratio of 1:1.9-2.1 for yeast mixing and then the mixture is put into a fermentation tank to form mash.
The further technical proposal is that the weight ratio of the soybean meal to the wheat in the step (2.1) is 1:1.
According to a further technical scheme, in the step (2.4), low-temperature natural fermentation is adopted in the early stage of fermentation, the fermentation temperature is kept at 15-18 ℃, heat preservation is started after 30 days to enable the mash temperature to slowly rise until the fermentation temperature reaches 30-32 ℃ at 40-45 days, fermentation is continuously kept for 30-35 days, then the mash temperature starts to fall, the mash temperature is controlled to be kept at 25-28 ℃ after 80-90 days, the soy sauce after-ripening stage is started after 100 days, and the high ammonia nitrogen crude oil fermentation is finished after 180 days.
According to a further technical scheme, the torulopsis and the zygosaccharomyces rouxii are added in the step (2.4).
The further technical scheme is that the torulopsis yeast is added into the mash for 10-15 days, and the adding amount is 2 × 103cfu/ml, adding the zygosaccharomyces rouxii when the temperature of mash rises to about 30 ℃ after fermenting for 40-45 days, wherein the adding amount is 1 × 106cfu/ml。
The further technical scheme is that the weight ratio of the soybean meal to the wheat in the step (1) is 7: 3.
The further technical scheme is that the concentration of the yeast-mixing brine in the step (1) is 16.5-17.5 Baume, the temperature is 20-35 ℃, and the weight ratio of the mixed yeast material to the yeast-mixing brine is 1:2.2 to 2.4.
The further technical proposal is that the fermentation temperature in the step (1) is 30 plus or minus 4 ℃, and the fermentation period is 120 days.
The technology develops and innovates a production method of the high ammonia nitrogen soy sauce by improving the process route and the process parameters on the basis of the high-salt dilute soy sauce fermentation technology, the ammonia nitrogen of the produced soy sauce reaches more than 1.45g/100ml, the color, the fragrance, the taste and other aspects of the soy sauce are greatly improved, the variety of the soy sauce is enriched, and the requirement of continuously improving the living standard of the substance of people is met.
The specific implementation mode is as follows:
the following are provided as preferred embodiments of the present invention to aid in further understanding of the present invention, but the scope of the present invention is not limited to these examples.
The embodiment of the invention provides a preparation method of high ammonia nitrogen soy sauce, which comprises the following steps: (1) preparation of primary crude oil: the soybean meal and the wheat are respectively cooked, roasted and crushed, mixed according to a preset proportion to prepare yeast, fermented for preset time and squeezed to obtain primary crude oil; (2) preparing high ammonia nitrogen crude oil: (2.1) cooking the soybean meal, and roasting and crushing the wheat; (2.2) uniformly mixing the treated soybean meal and wheat, and then inoculating and culturing to prepare a mixed yeast material; (2.3) preparing the primary crude oil prepared in the step (1) into raw soy sauce with certain ammonia nitrogen content and salt concentration, and adding the raw soy sauce as yeast mixing saline water into the mixed yeast material for yeast mixing; (2.4) fermenting; and (2.5) squeezing to obtain oil.
In another embodiment of the present invention, the ammonia nitrogen content of the koji-mixing brine prepared in the step (2.3) is 0.55 to 0.65g/100mL, and the salt content is 20.5 to 21.5%.
In another embodiment of the present invention, in addition to the above embodiments, in the step (2.3), the pH of the koji-mixing brine prepared in the step (2.3) is adjusted to 6.0 to 6.5, the temperature is 6 to 8 ℃, and the koji-mixing brine is added to the mixed koji material in a weight ratio of 1:1.9 to 2.1 to mix the mixed koji material, and then the mixed koji material is put into a fermentation tank to form mash.
On the basis of the above embodiment, in another embodiment of the present invention, the weight ratio of the soybean meal to the wheat in the step (2.1) is 1:1.
On the basis of the above embodiment, in another embodiment of the invention, in the step (2.4), low-temperature natural fermentation is adopted in the early stage of fermentation, the fermentation temperature is kept at 15-18 ℃, heat preservation is started after 30 days to enable the mash temperature to slowly rise until the fermentation temperature reaches 30-32 ℃ after 40-45 days, fermentation is continuously kept for 30-35 days, then the mash temperature starts to fall, the mash temperature is controlled to be kept at 25-28 ℃ after 80-90 days, and the soy sauce after-ripening stage is started after 100 days until the fermentation of the high ammonia nitrogen crude oil is finished after 180 days.
On the basis of the above embodiment, in another embodiment of the present invention, torulopsis and zygosaccharomyces rouxii are added in the step (2.4).
On the basis of the above embodiment, in another embodiment of the invention, the Torulopsis coccinellis is added in the mash for 10-15 days, and the addition amount is 2 × 103cfu/ml, adding the zygosaccharomyces rouxii when the temperature of mash rises to about 30 ℃ after fermenting for 40-45 days, wherein the adding amount is 1 × 106cfu/ml。
On the basis of the above embodiment, in another embodiment of the present invention, the weight ratio of the soybean meal to the wheat in the step (1) is 7: 3.
In another embodiment of the present invention, the concentration of the yeast-mixed brine in the step (1) is 16.5 to 17.5 Baume, the temperature is 20 to 35 ℃, and the weight ratio of the mixed yeast material to the yeast-mixed brine is 1:2.2 to 2.4 when the yeast-mixed brine is used.
In another embodiment of the present invention, based on the above embodiment, the fermentation temperature in step (1) is 30 ± 4 ℃ and the fermentation period is 120 days.
One specific embodiment of the present invention is as follows:
the production of the primary crude oil comprises the following production procedures:
the method comprises the following steps of firstly, raw material bean pulp → water-moistening cooking → soybean pulp, fried wheat and yeast extract mixing → disc koji making → salt water mixing → fermentation → squeezing to obtain oil.
Wherein the raw materials used for producing the primary crude oil are in mass ratio as follows: bean pulp: 7:3 of wheat, so as to ensure that the protein content in the raw and auxiliary materials is higher; the concentration of the yeast-mixed brine is 16.5-17.5 Baume, the temperature of the yeast-mixed brine is 20-35 ℃ (the temperature of the brine in summer is 20 ℃ and the temperature of the brine in a tank in winter is 35 ℃), and the ratio of the raw materials to the yeast-mixed brine is 1: 2.2-2.4. Fermenting at 30 + -4 deg.C for 120 days. The primary crude oil is produced without low-temperature fermentation process, and through constant-temperature fermentation, bean pulp and wheat are quickly decomposed under the action of protease, amylase, saccharifying enzyme and other enzymes to form small molecular peptides, amino acids and various saccharides, and the primary crude oil is brewed.
The production of the high ammonia nitrogen crude oil comprises the following production processes:
the method comprises the following steps of firstly, preparing raw material bean pulp → secondly, moistening and cooking → thirdly, mixing bean pulp, fried wheat and yeast extract → fourthly, preparing the koji making disc → thirdly, preparing soy sauce with certain ammonia nitrogen content and salt concentration by using primary crude oil, and using the soy sauce as saline water for mixing the koji → sixth fermentation → seventh, squeezing and extracting oil.
Wherein, the raw materials for producing the high ammonia nitrogen crude oil are as follows: bean pulp: the wheat is 5:5 raw material, and the protein and starch raw materials are balanced. Fifthly, preparing the yeast-mixed saline water into the raw soy sauce by using the produced crude oil of the primary crude oil, wherein the ammonia nitrogen content of the prepared crude oil saline water is required to be 0.55-0.65g/100ml, the pH value is adjusted to 6.0-6.5, the salt content is 21 +/-0.5%, the temperature of the yeast-mixed crude oil saline water is 6-8 ℃, and the ratio of the yeast-mixed material to the yeast-mixed saline water is 1: 1.9-2.1.
Controlling the temperature during fermentation of the high ammonia nitrogen crude oil: the early stage is low temperature natural fermentation, the fermentation temperature is kept between 15-18 ℃, and the temperature is kept after 30 days to slowly rise the temperature of the mash. The temperature of the mash reaches 30-32 ℃ in 40-45 days, the fermentation is kept for about 30-35 days, and the temperature of the mash begins to decrease along with the weakening of the microbial activity in the mash (except in summer). After 80-90 days, the temperature of the mash is controlled to be kept between 25-28 ℃, and the deepening of the color of the soy sauce is avoided. After the soy sauce is aged for 180 days for 100 days, rich flavor substances and harmonious flavor of the soy sauce are formed.
Adding yeast S1 (Torulopsis glabrata) and yeast S4 (Saccharomyces rouxii) for enhancing ester fragrance during fermentation of high ammonia nitrogen crude oil, wherein the addition amount of S1 yeast is-2 × 10 days after the yeast is added into mash for 10-15 days3Adding the cfu/ml S4 yeast when the temperature of mash rises to about 30 ℃ after fermenting for 40-45 days, wherein the adding amount is-1 × 106cfu/ml. The fermentation period of the high ammonia nitrogen crude oil is 180 days, so that the soy sauce mash has more after-ripening time, the brewed crude oil has higher ammonia nitrogen, the flavor is fuller and more harmonious, and the requirements of people on higher substance life are met.
Table 1 shows the results of the fermentation in the different fermentation tanks when the starting material soybean meal, wheat, was 5:5, the process was the same as in the above specific examples, and the fermentation was carried out only after mixing with conventional yeast-mixed brine, and the results of the fermentation in the different tank numbers are shown in the following table.
TABLE 1 comparative test results
Table 2 records the process data measurements in the specific examples as follows:
TABLE 2 record of experimental procedures for specific examples
As can be seen from tables 1 and 2, in the conventional high-salt dilute fermented soy sauce (comparative example), the ammonia nitrogen content is generally 0.9g/100mL, the ammonia nitrogen of the soy sauce fermented for 165 days by adopting the technical scheme of the invention can reach 1.46g/100mL, the color, the fragrance, the taste and the like of the soy sauce are greatly improved, and the flavor is richer and more harmonious.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The preparation method of the high ammonia nitrogen soy sauce is characterized by comprising the following steps:
(1) preparation of primary crude oil: the soybean meal and the wheat are respectively cooked, roasted and crushed, mixed according to a preset proportion to prepare yeast, fermented for preset time and squeezed to obtain primary crude oil;
(2) preparing high ammonia nitrogen crude oil:
(2.1) cooking the soybean meal, and roasting and crushing the wheat;
(2.2) uniformly mixing the treated soybean meal and wheat, and then inoculating and culturing to prepare a mixed yeast material;
(2.3) preparing the primary crude oil prepared in the step (1) into raw soy sauce with certain ammonia nitrogen content and salt concentration, and adding the raw soy sauce as yeast mixing saline water into the mixed yeast material for yeast mixing;
(2.4) fermenting;
and (2.5) squeezing to obtain oil.
2. The method for preparing soy sauce with high ammonia nitrogen content according to claim 1, wherein the ammonia nitrogen content of the koji-mixing brine prepared in the step (2.3) is 0.55-0.65g/100mL, and the salt content is 20.5-21.5%.
3. The method for preparing soy sauce with high ammonia nitrogen content according to claim 1, characterized in that in the step (2.3), the pH value of the prepared yeast-mixed brine is adjusted to 6.0-6.5, the temperature is 6-8 ℃, and the yeast-mixed brine is added into the mixed yeast material according to the weight ratio of 1:1.9-2.1 for yeast mixing and then the mixture is put into a fermentation tank for mash formation.
4. The method for preparing soy sauce with high ammonia nitrogen content according to claim 3, wherein the weight ratio of soybean meal to wheat in the step (2.1) is 1:1.
5. The preparation method of soy sauce with high ammonia nitrogen content according to claim 3, characterized in that in the step (2.4), low-temperature natural fermentation is adopted in the early stage of fermentation, the fermentation temperature is kept at 15-18 ℃, heat preservation is started after 30 days to enable the mash temperature to slowly rise until the fermentation temperature reaches 30-32 ℃ after 40-45 days, fermentation is continuously kept for 30-35 days, then the mash temperature starts to fall, the mash temperature is controlled to be kept at 25-28 ℃ after 80-90 days, the soy sauce is subjected to an after-ripening stage after 100 days, and the fermentation of the high ammonia nitrogen crude oil is finished after 180 days.
6. The method for preparing soy sauce with high ammonia nitrogen content according to any one of claims 1 to 5, characterized in that Torulopsis and Saccharomyces rouxii are added in the step (2.4).
7. The method for preparing soy sauce with high ammonia nitrogen content according to claim 6, wherein the Torulopsis glabrata is added in the mash for 10-15 days, and the adding amount is 2 × 103cfu/ml, adding the zygosaccharomyces rouxii when the temperature of mash rises to about 30 ℃ after fermenting for 40-45 days, wherein the adding amount is 1 × 106cfu/ml。
8. The method for preparing soy sauce with high ammonia nitrogen content according to any one of claims 1 to 5, wherein the weight ratio of soybean meal to wheat in the step (1) is 7: 3.
9. The preparation method of soy sauce with high ammonia nitrogen content as claimed in claim 8, characterized in that the concentration of the yeast-mixed brine in the step (1) is 16.5-17.5 Baume, the temperature is 20-35 ℃, and the weight ratio of the mixed yeast material to the yeast-mixed brine is 1:2.2 to 2.4.
10. The method for preparing soy sauce with high ammonia nitrogen content according to claim 9, wherein the fermentation temperature in the step (1) is 30 plus or minus 4 ℃ and the fermentation period is 120 days.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113017068A (en) * | 2021-04-26 | 2021-06-25 | 宋明翰 | Brewing method of children nutritional soy sauce |
| CN115868620A (en) * | 2022-12-30 | 2023-03-31 | 千禾味业食品股份有限公司 | Production method of protoplasm soy sauce with high amino acid nitrogen content |
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| CN103652810A (en) * | 2014-01-02 | 2014-03-26 | 资阳临江寺生物科技有限公司 | Production process for high-amino acid soy sauce |
| CN105380227A (en) * | 2015-12-04 | 2016-03-09 | 广东厨邦食品有限公司 | Soy sauce mash preparation process for soy sauce brewage and brewage process for raw soy sauce |
| CN105901656A (en) * | 2016-06-01 | 2016-08-31 | 加加食品集团股份有限公司 | Multi-strain mixed fermentation process for soy sauce |
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2020
- 2020-06-09 CN CN202010520002.9A patent/CN111758952A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102524742A (en) * | 2012-01-06 | 2012-07-04 | 广东美味鲜调味食品有限公司 | Preparation method of secondary-fermented soy sauce |
| CN103652810A (en) * | 2014-01-02 | 2014-03-26 | 资阳临江寺生物科技有限公司 | Production process for high-amino acid soy sauce |
| CN105380227A (en) * | 2015-12-04 | 2016-03-09 | 广东厨邦食品有限公司 | Soy sauce mash preparation process for soy sauce brewage and brewage process for raw soy sauce |
| CN105901656A (en) * | 2016-06-01 | 2016-08-31 | 加加食品集团股份有限公司 | Multi-strain mixed fermentation process for soy sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113017068A (en) * | 2021-04-26 | 2021-06-25 | 宋明翰 | Brewing method of children nutritional soy sauce |
| CN115868620A (en) * | 2022-12-30 | 2023-03-31 | 千禾味业食品股份有限公司 | Production method of protoplasm soy sauce with high amino acid nitrogen content |
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