CN112544948A - High-salt liquid-state brewed soy sauce - Google Patents
High-salt liquid-state brewed soy sauce Download PDFInfo
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- CN112544948A CN112544948A CN202011243471.7A CN202011243471A CN112544948A CN 112544948 A CN112544948 A CN 112544948A CN 202011243471 A CN202011243471 A CN 202011243471A CN 112544948 A CN112544948 A CN 112544948A
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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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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Abstract
The invention discloses a high-salt dilute brewed soy sauce, which is prepared by taking fermented nostoc sphaeroides and a product prepared by carrying out compound enzymolysis on soybeans with protein content of 42-48% and fat content of 12-24% as raw materials, steaming, making starter, carrying out variable temperature fermentation, squeezing and sterilizing. Compared with the traditional natural fermentation or constant-temperature fermentation, the method disclosed by the invention has the advantages that the variable-temperature fermentation is used while the fermented nostoc sphaeroides is added, so that the fermentation performance is better, and the cracking performance of the soybean subjected to compound enzymolysis is obviously improved. Meanwhile, in the preparation process of adding the fermented nostoc sphaeroides, compared with soy sauce prepared from pure soybeans by adopting compound enzymolysis, the final ethyl acetate of the product has the relative mass fraction of 3.411-3.529%, so that the fragrance of the soy sauce is mellow, the salty taste of the soy sauce is buffered to a certain extent, and the flavor of the soy sauce is balanced. The relative mass fraction of the acetic acid is 3.219-3.377%, the ester fragrance flavor of the soy sauce is further improved, and the defect that the conventional dilute soy sauce is rich in sauce fragrance and lacks ester fragrance is overcome.
Description
Technical Field
The invention belongs to the technical field of bioengineering fermentation, and particularly relates to high-salt liquid-state brewed soy sauce.
Background
The brewing process of soy sauce generally takes soybean, flour or bran as raw materials, and comprises the steps of aspergillus oryzae starter propagation, salt water fermentation, squeezing and filtering, later-stage blending, sterilization and the like. The soy sauce serving as a seasoning is delicious in taste and unique in flavor, and is one of seasoning delicacies in many Asian countries. And China is a major soy sauce producing country and a major soy sauce consuming country, and the total soy sauce yield in 2015 to 2016 reaches 980 ten thousand tons and 1059.43 ten thousand tons respectively, which are increased by 8.1% on year-by-year basis. The soy sauce brewing is a liquid seasoning which is prepared by long-term microbial fermentation and has light to dark color, rich, mellow and unique flavor, and the adjustment of the color, the fragrance, the taste and the like of food is promoted. In addition, the blood-pressure-reducing tea also contains abundant substances such as amino acids, various sugars, alcohols, vitamins and trace elements, and has various functions of reducing blood pressure, resisting oxidation, resisting tumors, inhibiting platelet coagulation and the like.
Currently, soy sauce brewed by different processes differs in quality, flavor, value and popularity in the soy sauce market. Common soy sauce processes in the market comprise high-salt dilute state fermentation, low-salt solid state fermentation, pouring process, salt-free solid state fermentation process, brewing solid dilute state fermentation process and the like. The high-salt dilute state fermentation process is characterized by that the salt water concentration is up to 18 deg. Be, the salt water content is 2-2.5 times of raw material, fermentation temperature is low, and the high-concentration salt can inhibit the growth of microorganism, so that its fermentation period is half year or more, and the produced sauce is strong in fragrance and good in quality.
The high-salt dilute state brewing process can be divided into a natural fermentation process and a temperature-controlled fermentation process, the natural fermentation process is a fermentation process by utilizing a sun-drying night dew mode, the fermentation process needs to prepare fermented glutinous rice in spring, the natural fermentation of the sauce fermented glutinous rice is completed along with the rise of the air temperature, the fermented glutinous rice is shifted to an after-ripening stage in winter, and the brewing technology has the defects of high labor intensity, more equipment, difficult control of sanitary conditions and the like due to the fact that fermentation is carried out in an open environment, the temperature is uncontrollable, and the brewing technology is not widely applied. But the produced soy sauce has strong sauce fragrance and delicious taste, and the sauce mash is concentrated due to long-time exposure, thereby increasing the color and the thick mouthfeel. However, since the soy sauce needs to be sterilized at a later stage, the ester flavor thereof is affected to some extent.
The temperature-controlled fermentation process can be divided into a variable-temperature fermentation process and a constant-temperature fermentation process, the variable-temperature fermentation process refers to that the salt water fermentation temperature is divided into three stages, the first stage is low-temperature fermentation, the temperature is 15 ℃, the general fermentation is 25-30d, the yeast can be added when the pH value is 5, the low-temperature fermentation aims at inhibiting salt-tolerant mixed bacteria and killing non-salt-tolerant microorganisms, the low-temperature fermentation is also favorable for the full play of alkaline protease and neutral protease, the second stage is also a main stage, the temperature is 25-30 ℃, the synergistic biochemical action of aroma-producing yeast, lactic acid bacteria and other microorganisms is realized, key volatile compounds, amino acids, polypeptides, sugar and the like are generated, the key volatile compounds, amino acids, polypeptides, sugar and the like are components of the final taste of the sauce, the third stage is an after-ripening stage, and the thallus mash is not only the products decomposed by aspergillus, the, the special flavor of soy sauce is increased. The constant temperature fermentation process is characterized in that the salt water fermentation temperature is kept about 45 ℃, the temperature is high, the action time of neutral protease and alkaline protease in sauce mash is short, the high temperature inhibits the growth of yeast, and the produced sauce has strong sauce flavor but lacks ester flavor.
How to integrate the advantages of high-salt liquid brewed soy sauce prepared by two processes of natural fermentation and temperature-controlled fermentation is a process which needs to be continuously explored by combining long-term production and practice in the industry at present, raw materials of the soy sauce and a preparation process are adjusted, and a new idea is provided for soy sauce production.
Disclosure of Invention
In view of the above, the traditional process for brewing soy sauce in a high-salt dilute state is correspondingly adjusted, so that the soy sauce which is simple in process, rich in sauce fragrance, delicious in taste, thick in color and taste and rich in ester fragrance is obtained. The invention is realized by the following means:
a high-salt, dilute-state brewed soy sauce, wherein:
the ethyl acetate relative mass fraction is 3.411% -3.529%, and the acetic acid relative mass fraction is 3.219% -3.377%.
Further, the high-salt dilute-state brewed soy sauce comprises:
fermented nostoc; and
enzymatic hydrolysate derived from soybean;
wherein the soybean is soybean with protein content of 42% -48% and fat content of 12% -24%.
Further, the fermented nostoc sphaeroides is prepared by the following conditions:
the fermentation temperature is 30-45 ℃, and the fermentation end point is reached when the fermentation acidity is 90-100 DEG T.
Further, the enzymolysis product prepared from the soybean is as follows:
(1) primary enzymolysis: soaking soybean in 53-58 deg.C hot water for foaming, adding 1-3% times of alkaline protease and 0.1-1% times of compound flavor protease for enzymolysis to obtain primary enzymolysis product;
(2) secondary enzymolysis: adding neutral protease in an amount which is 1-3% of the amount of the foamed soybean into the primary enzymolysis product, and continuously reacting to obtain the enzymolysis product prepared from the soybean.
The invention also discloses a method for preparing any high-salt dilute brewed soy sauce, which comprises the following steps:
inoculating;
preparing yeast;
fermenting at variable temperature;
squeezing; and
and (5) sterilizing.
Further, the inoculation comprises adding a strain into an enzymolysis product prepared from soybeans for uniform inoculation; the strain comprises Aspergillus oryzae, Aspergillus niger and Monascus purpureus went.
Further, the variable-temperature fermentation comprises three-stage variable-temperature fermentation of fermented nostoc; the fermentation temperature in the first stage is 16-17 ℃; the secondary fermentation temperature is 21-22 ℃; the fermentation temperature of the tail stage is 25.5-26.5 ℃, and the fermentation period is 35-38 days.
The invention also discloses the high-salt liquid brewed soy sauce prepared by any one of the preparation methods.
Furthermore, the relative mass fraction of ethyl acetate and the relative mass fraction of acetic acid of the high-salt dilute brewed soy sauce are 3.411-3.529% and 3.219-3.377%, respectively.
The invention has the beneficial effects that:
1. compared with the traditional natural fermentation or constant-temperature fermentation, the method disclosed by the invention has the advantages that the variable-temperature fermentation is used while the fermented nostoc sphaeroides is added, so that the fermentation performance is better, and the cracking performance of the soybean subjected to compound enzymolysis is obviously improved. Meanwhile, in the preparation process of adding the fermented nostoc sphaeroids kutz, compared with soy sauce prepared by pure soybean subjected to compound enzymolysis, the final ethyl acetate and the relative mass fraction of acetic acid of the product are remarkably improved.
2. The ethyl acetate in the dilute soy sauce prepared by the invention has the relative mass fraction of 3.411-3.529%, so that the flavor of the soy sauce is mellow, the salty taste of the soy sauce is mild due to the special fruit flavor, and the flavor is balanced. The relative mass fraction of acetic acid in the dilute soy sauce prepared by the invention is 3.219-3.377%, the further reaction with alcohols in the soy sauce is promoted, the flavor of soy sauce ester is more intense, and the defect that the traditional high-salt dilute soy sauce is rich in sauce flavor and insufficient in ester flavor is effectively overcome.
Detailed Description
Example 1
Preparation method of high-salt liquid-state brewed soy sauce
(1) Preparing a soybean enzymolysis product:
firstly, primary enzymolysis: soaking soybeans with protein content of 45% and fat content of 18% in hot water at 55 ℃ until the soybeans are in a state of foaming, adding alkaline protease which is 2% times of the amount of the foamed soybeans and compound flavor protease which is 0.5% times of the amount of the foamed soybeans for enzymolysis, and obtaining primary enzymolysis products;
② secondary enzymolysis: adding neutral protease in an amount which is 2% of the amount of the foamed soybean into the primary enzymolysis product, and continuously reacting to obtain the enzymolysis product prepared from the soybean.
(2) Inoculation:
uniformly mixing enzymolysis products prepared from wheat flour and soybean, inoculating mixed strains of aspergillus oryzae, aspergillus niger and monascus in a ratio of 4:1:1, and uniformly stirring.
(3) Preparing yeast:
feeding the inoculated material into a disc koji making machine for koji making, wherein the koji making time is 63 h; and after the starter propagation is finished, stirring and mixing the starter material and 18% saline water according to the volume ratio of 1:2 to obtain a mixed material.
(4) Preparing fermented nostoc:
heating water to 55 deg.C, adding radix Puerariae Amurensis powder, dissolving, hydrating, sterilizing, adding starter, fermenting, and adding 5 × 105Fermenting at 35 deg.C for 6 hr with CFU/mL Lactobacillus paracasei, heating to 45 deg.C, and adding 5 × 106Fermenting for 4h by using CFU/mL streptococcus thermophilus starter; when the fermentation acidity is 90-100 DEG T, the fermentation end point is reached, and the fermented nostoc sphaeroids kutz is obtained.
(5) Temperature-changing fermentation:
adding fermented nostoc into the mixture material to perform three-stage variable temperature fermentation; the fermentation temperature of the first stage is 16.5 ℃, and the fermentation lasts 15 days; fermenting at the secondary fermentation temperature of 21.5 deg.C for 11 days; the fermentation temperature of the tail stage is 26 ℃, and the fermentation lasts 10 days.
(6) Squeezing:
and conveying the fermented materials to a squeezing workshop to squeeze and obtain the soy sauce.
(7) And (3) sterilization:
and sterilizing and packaging the obtained high-salt liquid fermented soy sauce finished product to obtain the soy sauce, wherein the relative mass fraction of ethyl acetate and the relative mass fraction of acetic acid of the high-salt liquid fermented soy sauce are 3.529% and 3.377%, respectively.
Example 2
Preparation method of high-salt liquid-state brewed soy sauce
(1) Preparing a soybean enzymolysis product:
firstly, primary enzymolysis: soaking soybeans with protein content of 42% and fat content of 12% in hot water at 53 ℃ until the soybeans are in a state of foaming, adding alkaline protease which is 1% times of the amount of the foamed soybeans, and compound flavor protease which is 0.1% times of the amount of the foamed soybeans for enzymolysis, thereby obtaining primary enzymolysis products;
② secondary enzymolysis: adding neutral protease in an amount which is 1% of the amount of the foamed soybean into the primary enzymolysis product, and continuously reacting to obtain the enzymolysis product prepared from the soybean.
(2) Inoculation:
uniformly mixing enzymolysis products prepared from wheat flour and soybean, inoculating mixed strains of aspergillus oryzae, aspergillus niger and monascus in a ratio of 4:1:1, and uniformly stirring.
(3) Preparing yeast:
feeding the inoculated material into a disc koji making machine for koji making, wherein the koji making time is 62 hours; and after the starter propagation is finished, stirring and mixing the starter material and 18% saline water according to the volume ratio of 1:2 to obtain a mixed material.
(4) Preparing fermented nostoc:
heating water to 40 deg.C, adding radix Puerariae Amurensis powder, dissolving, hydrating, sterilizing, adding starter, fermenting, and adding 1 × 105Fermenting with CFU/mL Lactobacillus rhamnosus at 30 deg.C for 6 hr, heating to 45 deg.C, and adding 1 × 106Fermenting for 4h by using CFU/mL streptococcus thermophilus starter; when the fermentation acidity is 90 DEG T, the fermentation end point is reached, and the fermented nostoc sphaeroids kutz is obtained.
(5) Temperature-changing fermentation:
adding fermented nostoc into the mixture material to perform three-stage variable temperature fermentation; the fermentation temperature of the first stage is 16 ℃, and the fermentation lasts 15 days; the secondary fermentation temperature is 21 ℃, and the fermentation lasts 10 days; the fermentation temperature of the tail stage is 25.5 ℃, and the fermentation lasts 10 days.
(6) Squeezing:
and conveying the fermented materials to a squeezing workshop to squeeze and obtain the soy sauce.
(7) And (3) sterilization:
and sterilizing and packaging the obtained high-salt dilute fermented soy sauce finished product to obtain the soy sauce, wherein the relative mass fraction of ethyl acetate in the high-salt dilute fermented soy sauce is 3.411%, and the relative mass fraction of acetic acid is 3.219%.
Example 3
Preparation method of high-salt liquid-state brewed soy sauce
(1) Preparing a soybean enzymolysis product:
firstly, primary enzymolysis: soaking soybeans with protein content of 48% and fat content of 24% in hot water at 58 ℃ until the soybeans are in a state of foaming, adding alkaline protease which is 3% times of the foamed soybeans and compound flavor protease which is 1% times of the foamed soybeans for enzymolysis, and obtaining primary enzymolysis products;
② secondary enzymolysis: adding neutral protease in an amount which is 3% of the amount of the foamed soybean into the primary enzymolysis product, and continuously reacting to obtain the enzymolysis product prepared from the soybean.
(2) Inoculation:
uniformly mixing enzymolysis products prepared from wheat flour and soybean, inoculating mixed strains of aspergillus oryzae, aspergillus niger and monascus in a ratio of 4:1:1, and uniformly stirring.
(3) Preparing yeast:
feeding the inoculated material into a disc koji making machine for koji making, wherein the koji making time is 64 h; and after the starter propagation is finished, stirring and mixing the starter material and 18% saline water according to the volume ratio of 1:2 to obtain a mixed material.
(4) Preparing fermented nostoc:
heating water to 70 deg.C, adding radix Puerariae Amurensis powder, dissolving, hydrating, sterilizing, adding starter, fermenting, and adding 105Fermenting at 40 deg.C for 6 hr with CFU/mL Lactobacillus paracasei, heating to 45 deg.C, and adding 9 × 106Fermenting for 4h by using CFU/mL streptococcus thermophilus starter; when the fermentation acidity is 100 DEG T, the fermentation end point is reached, and the fermented nostoc sphaeroids kutz is obtained.
(5) Temperature-changing fermentation:
adding fermented nostoc into the mixture material to perform three-stage variable temperature fermentation; the fermentation temperature of the first stage is 17 ℃, and the fermentation lasts 15 days; the secondary fermentation temperature is 22 ℃, and the fermentation time is 12 days; fermenting at tail stage fermentation temperature of 26.5 deg.C for 11 days.
(6) Squeezing:
and conveying the fermented materials to a squeezing workshop to squeeze and obtain the soy sauce.
(7) And (3) sterilization:
and sterilizing and packaging the obtained high-salt liquid fermented soy sauce finished product to obtain the soy sauce, wherein the relative mass fraction of ethyl acetate and the relative mass fraction of acetic acid of the high-salt liquid fermented soy sauce are 3.477% and 3.256%, respectively.
Comparative example 1
Compared with the example 1, the use of the enzymolysis product of the soybean is eliminated, and the conventional soybean is replaced. Finally, the ethyl acetate relative mass fraction of the high-salt dilute brewed soy sauce is 2.617%, and the acetic acid relative mass fraction is 2.986%.
Comparative example 2
Compared with example 1, the use of fermented nostoc sphaeroides is omitted. Finally, the ethyl acetate relative mass fraction of the high-salt dilute brewed soy sauce is 3.077%, and the acetic acid relative mass fraction is 2.714%.
Comparative example 3
Compared with the embodiment 1, the temperature-variable fermentation is cancelled and the temperature-constant fermentation is replaced. Finally, the ethyl acetate relative mass fraction of the high-salt dilute brewed soy sauce is 3.101%, and the acetic acid relative mass fraction is 2.846%.
According to the soy sauce prepared by the comparative examples 1-3 and the examples, the relative mass fraction of ethyl acetate and the relative mass fraction of acetic acid of the soy sauce samples in each comparative example are different from that of the soy sauce prepared by the example 1, and the difference of the data is not obvious by comparing the relative mass fractions, but the detected amount of the relative mass fractions of the ethyl acetate and the acetic acid in the soy sauce products is very obvious even if the detected amount is increased by 0.1 percentage point. In particular, not only ethyl acetate (representative of ester flavors) but also acetic acid (representative of acid flavors) is significantly improved in the present invention. That is to say, the invention promotes the acid substances to continuously react with other substances in the soy sauce while improving the ester fragrance of the traditional dilute brewed soy sauce, generates more sauce-fragrance substances, and finally solves the defect that the traditional dilute soy sauce has strong sauce fragrance but lacks ester fragrance.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A high-salt, dilute-state brewed soy sauce, wherein:
the ethyl acetate relative mass fraction is 3.411% -3.529%, and the acetic acid relative mass fraction is 3.219% -3.377%.
2. The brewed soy sauce of claim 1, comprising:
fermented nostoc;
enzymatic hydrolysate derived from soybean;
the soybean is soybean with protein content of 42-48% and fat content of 12-24%.
3. The brewed soy sauce of claim 1, wherein:
the fermented nostoc sphaeroides is prepared by the following conditions:
the fermentation temperature is 30-45 ℃, and the fermentation end point is reached when the fermentation acidity is 90-100 DEG T.
4. The brewed soy sauce of claim 1, wherein:
the enzymolysis product prepared from the soybeans is as follows:
(1) primary enzymolysis: soaking soybean in 53-58 deg.C hot water for foaming, adding 1-3% times of alkaline protease and 0.1-1% times of compound flavor protease for enzymolysis to obtain primary enzymolysis product;
(2) secondary enzymolysis: adding neutral protease in an amount which is 1-3% of the amount of the foamed soybean into the primary enzymolysis product, and continuously reacting to obtain the enzymolysis product prepared from the soybean.
5. A method for preparing a high-salt, dilute brewed soy sauce according to any one of claims 1-4, comprising:
inoculating;
preparing yeast;
fermenting at variable temperature;
squeezing; and
and (5) sterilizing.
6. The production method according to claim 5, wherein:
the inoculation comprises adding strains into an enzymolysis product prepared from soybeans for uniform inoculation;
the strain comprises Aspergillus oryzae, Aspergillus niger and Monascus purpureus went.
7. The production method according to claim 5, wherein:
the variable-temperature fermentation comprises three-stage variable-temperature fermentation of fermented nostoc;
the fermentation temperature in the first stage is 16-17 ℃; the secondary fermentation temperature is 21-22 ℃; the fermentation temperature of the tail stage is 25.5-26.5 ℃, and the fermentation period is 35-38 days.
8. A high-salt, diluted brewed soy sauce produced by the method according to any one of claims 4 to 7.
9. The brewed soy sauce of claim 8, wherein:
the ethyl acetate relative mass fraction is 3.411% -3.529%, and the acetic acid relative mass fraction is 3.219% -3.377%.
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