CN113017067B - Brewed soy sauce and preparation method thereof - Google Patents
Brewed soy sauce and preparation method thereof Download PDFInfo
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- CN113017067B CN113017067B CN202110432929.1A CN202110432929A CN113017067B CN 113017067 B CN113017067 B CN 113017067B CN 202110432929 A CN202110432929 A CN 202110432929A CN 113017067 B CN113017067 B CN 113017067B
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Abstract
The application relates to the field of food processing, and particularly discloses brewed soy sauce and a preparation method thereof. The preparation method comprises the following steps: a. mixing the soaked soybeans and wheat kernels, and then curing to obtain a mixture; b. mixing the mixture, yeast extract and flour at 35-40 deg.C for starter propagation to obtain soy sauce starter, mixing the soy sauce starter with salt solution to obtain fermented mash, controlling the temperature of the fermented mash at 45-50 deg.C for early stage fermentation, adding salt solution, continuing late stage fermentation, pumping out oil juice from the fermented mash, and solarizing under light to obtain brewed soy sauce. The brewed soy sauce prepared by the preparation method is high in reducing sugar, high in amino acid nitrogen content, high in delicate flavor degree, bright in color, rich and mellow in sauce flavor, natural in freshness, sweetness and saltiness, free of additives such as preservatives, flavoring agents, sweetening agents and coloring agents, healthy and safe.
Description
Technical Field
The application relates to the field of food processing, in particular to brewed soy sauce and a preparation method thereof.
Background
The brewed soy sauce is a liquid seasoning brewed by soybeans or defatted soybeans or black beans, wheat or bran, water and salt, has reddish brown color, unique sauce fragrance and delicious taste, can increase and improve the taste of dishes, can increase or change the color of the dishes, is helpful for promoting appetite, and is a traditional Chinese seasoning. Brewed soy sauce is generally classified into light soy sauce, common soy sauce and dark soy sauce. The light soy sauce has light color and fresh taste, and is mainly used for increasing or improving the taste of dishes; dark soy sauce is generally used for coloring dishes; the common soy sauce has a color between that of light soy sauce and dark soy sauce, so that the flavor of dishes can be increased, and the color of the dishes is more attractive.
At present, the preparation method of the brewed soy sauce generally comprises a plurality of steps of raw material treatment, inoculation starter propagation, fermented grain preparation and fermentation, oil immersion and drenching, color matching, sterilization and the like. Wherein, the traditional sun exposure fermentation process is mostly adopted in the step of fermented grain preparation and fermentation. However, in the traditional sun exposure fermentation process, the sauce in the fermented soy sauce needs to be brewed and sun-dried together with the oil juice, and the fermented soy sauce needs to be continuously turned over in the brewing and sun-drying process to be completely fermented, so that the traditional sun exposure fermentation process has the problems of long time consumption, complex process, low efficiency and the like.
Disclosure of Invention
In order to solve the above technical problems, the present application provides a brewed soy sauce and a method for preparing the same.
In a first aspect, the present application provides a method for preparing brewed soy sauce, which adopts the following technical scheme:
a preparation method of brewed soy sauce comprises the following steps:
a. raw material treatment
Mixing the soaked soybeans and wheat kernels, and then curing to obtain a mixture; wherein the weight ratio of the soybeans to the wheat kernels is (7-9) to (1-3);
b. koji making
Mixing the mixture, yeast extract and flour at 35-40 deg.C for making yeast to obtain soy sauce yeast, and mixing the soy sauce yeast with salt solution to obtain fermented mash; wherein the salt solution adopts 20-24 degrees Be salt solution at normal temperature; the weight ratio of the soy sauce koji to the salt solution is 1 (1.3-1.7);
c. fermentation of
Controlling the temperature of the fermented mash at 45-50 deg.C, fermenting for 20-24d at the early stage, adding salt solution, and fermenting for 30-35d at the later stage to obtain fermented sauce mash; wherein the salt solution adopts 20-24 degrees Be salt solution at normal temperature; the weight ratio of the salt solution to the fermented mash is (0.7-0.9) to 1;
the oil pumping circulation pouring process is carried out in the early-stage fermentation process and the later-stage fermentation process;
the specific process of the oil pumping circulating pouring is as follows: pumping out the oil juice from the fermented mash, heating the oil juice to 60-70 ℃, and pouring the oil juice back into the fermented mash again;
d. pumping oil, brewing and drying
d1. Pumping out the oil juice in the fermented sauce mash to obtain crude oil;
d2. exposing the crude oil in sunlight for 0.5-5 months to obtain brewed soy sauce.
Through adopting above-mentioned technical scheme, this application makes the soybean inflation become soft with the soybean soaking in aqueous at first to adjust the time that the soybean soaked in aqueous according to ambient temperature's difference, make the soybean can both fully steep and send out under the ambient temperature of difference, the later stage fermentation of being convenient for shortens the fermentation time. The relation between the soaking time T of the soybeans in water and the environmental temperature T is that when T is more than 20 ℃ and less than or equal to 31 ℃, T is more than or equal to 3h and less than or equal to 5 h; when T is more than 12 ℃ and less than or equal to 20 ℃, T is more than or equal to 5h and less than 10 h; when T is more than or equal to 0 ℃ and less than or equal to 12 ℃, T is more than or equal to 10h and less than or equal to 15 h.
According to the method, the Baume degree of the salt solution mixed with the soy sauce koji and the weight ratio of the salt solution to the soy sauce koji are controlled, so that the salinity of the fermented mash can be controlled within a proper range, a foundation is laid for salinity control in the subsequent fermentation process, the prepared brewed soy sauce is natural in freshness, sweetness and saltiness, and the taste and flavor of the prepared brewed soy sauce are improved.
In the fermentation process, the fermentation temperature is controlled within a specific range, after the early fermentation is finished, the salt solution with a specific concentration range and a specific use amount range is added to enable the salinity of the fermented mash to reach 15%, then the later fermentation is carried out, the fermentation process is promoted by controlling the temperature and the salinity in the fermentation, the fermentation is sufficient, and therefore the prepared brewed soy sauce is high in amino acid nitrogen content, rich and mellow in sauce fragrance and good in taste and flavor.
Meanwhile, the oil pumping circulation pouring process is carried out in the early-stage fermentation and the later-stage fermentation, the oil juice is pumped out and heated to a higher temperature and then poured back to the fermented mash, the higher temperature of the oil juice is utilized to promote the fermentation process, the fermentation time is shortened, the fermentation efficiency is improved, and the fermentation is carried out more fully, so that the content of amino acid nitrogen in the fermented crude oil can reach more than 0.8g/100mL (the standard of special soy sauce); in addition, the oil juice is repeatedly poured and sprayed into the fermented mash by adopting the circulating pouring and spraying, so that the aim of uniform fermentation can be fulfilled, and the fermentation process and the oil soaking and spraying process are simultaneously carried out by adopting the circulating pouring and spraying, so that the production time is shortened, and the production efficiency is improved.
After fermentation, the oil juice in the sauce mash is pumped out and is brewed and aired in sunlight for a specific time, so that the water in the crude oil is evaporated for 10-30%, the salinity of the prepared brewed sauce can reach 18-20%, and the brewed sauce has red and bright color, strong sauce flavor and good taste and flavor. Because this application has all promoted going on of fermentation process at processes such as starter propagation and fermentation for the fermentation goes on comparatively fully, consequently shortened the time of making under the sunlight and shining greatly, and compare and make and shine in original fermentation process, this application only takes out crude oil after the fermentation and makes and shine, has saved the time of turning over the sauce mash, has improved production efficiency. And the rest sauce and sauce can be used as raw materials of the soybean sauce, no waste residue and waste material is generated, and the production cost is reduced. Meanwhile, the oil juice is heated to a higher temperature in the fermentation process to promote the fermentation, so that the possibility of insufficient fermentation caused by insufficient sunlight temperature in the fermenting and sunning process can be reduced.
To sum up, this application is in specific within range through the technological parameter of control every step to utilize the synergism between every step, fully promoted going on of fermentation process, make the fermentation go on comparatively abundant, shortened production time greatly, improved production efficiency, reduced manufacturing cost. And the fermentation process is promoted to a great extent, so that the prepared brewed soy sauce has higher content of amino acid nitrogen, higher salinity, rich and mellow sauce flavor, delicious taste, red and bright color, natural mixing of fresh, sweet and salty tastes, no need of adding any additives such as a preservative, a flavor enhancer, a colorant, a sweetener and the like, and is healthy and safe. Meanwhile, as the process conditions of each step are strictly controlled, the content of harmful microorganisms in the prepared brewed soy sauce is lower and does not exceed the standard requirement, a sterilization process is not needed, and the storage time is not reduced.
Preferably, in the step c, the frequency of oil pumping circulation pouring in the early-stage fermentation is once every two days; the frequency of oil pumping circulation pouring in the later fermentation is once a day.
Through adopting above-mentioned technical scheme, this application adopts specific circulation to water in fermentation in earlier stage and later stage fermentation and drenches the frequency and pour the oil juice after the intensification back to the fermented glutinous rice, has promoted going on of fermentation process for the fermentation is more abundant, plays the purpose of even fermentation simultaneously.
Preferably, in step c, the oil juice heating process adopts solar energy and/or water bath heating.
Through adopting above-mentioned technical scheme, this application adopts solar energy to heat oil juice to when external sunshine is insufficient, heat the oil juice with the supplementary solar energy of water bath heating, practiced thrift the energy. Meanwhile, modern solar equipment is combined with the traditional brewing and sunning, so that energy is saved, the fermentation time is shortened, and the production efficiency is improved.
Preferably, in the step d2, the brewed soy sauce is one of light soy sauce, common soy sauce and dark soy sauce.
Through adopting above-mentioned technical scheme, thereby this application obtains the brewed soy sauce of different types through the time of control crude oil brew insolate: when the crude oil is exposed to sunlight for 0.5-1 month, the light soy sauce is obtained; exposing the crude oil in sunlight for 1-3 months to obtain common soy sauce; when the crude oil is exposed to sunlight for 3-5 months, dark soy sauce is obtained. The salinity and the amino acid nitrogen content of different types of brewed soy sauce are different through the difference of the brewing and sunning time, and the color, the freshness and the taste are slightly different for consumers to select.
Preferably, in the step d2, the crude oil is subjected to stirring operation in the sun exposure, and the stirring frequency is 3-5 days/time, 10-20 days/time or 25-30 days/time.
Through adopting above-mentioned technical scheme, this application stirs when solarization for moisture can be good evaporation, and the salinity control is in higher within range, and the brewed soy sauce that makes is fragrant, and taste and flavor preferred. And according to different solarization times of the brewed soy sauce, the stirring frequency during solarization is reasonably adjusted, so that the water in the brewed soy sauce cannot evaporate too fast, and the brewed soy sauce with different solarization times can keep better color, flavor and taste. When the crude oil is exposed to the sun for 0.5-1 month (light soy sauce), stirring for 3-5 days per time; when the crude oil is exposed to the sun for 1-3 months (common soy sauce), the stirring frequency is 10-20 days/time; when the crude oil is exposed to the sun for 3-5 months (dark soy sauce), the stirring frequency is 25-30 days/time.
Preferably, in the step b, the specific process of koji making is as follows: mixing yeast essence and flour uniformly to obtain yeast seed, mixing the mixture and yeast seed uniformly at 35-40 deg.C, standing at room temperature for culturing for 6-8 hr, ventilating for 1-2 hr, maintaining system temperature below 36 deg.C, and continuously culturing for 24-28 hr to obtain soy sauce yeast.
Preferably, the amount of the koji is 3-5 ‱ based on the weight of soybean; the weight ratio of the flour to the soybean is 1 (28-32).
By adopting the technical scheme, in the koji making process, the koji and the flour are uniformly mixed to obtain koji seeds, and then the koji seeds are mixed with the material to be inoculated. On one hand, the surface area of contacting the koji and the material to be inoculated can be increased, so that the koji and the material to be inoculated are uniformly mixed, and the uniformity degree of inoculation is improved; on the other hand, the addition of the flour is beneficial to hypha growth, so that fermentation can be fully performed, the fermentation time is shortened, the time for sunlight brewing and drying in the later period is shortened, and the overall production efficiency of the brewed soy sauce is improved.
Simultaneously, this application is under specific temperature, after the yeast material stationary culture specific time after will inoculating, because the oxygen in the system is exhausted, so ventilate the certain time, for the growth of hypha provides sufficient oxygen for the hypha of inoculating can both be good growth, has improved the abundant degree of fermentation, has shortened the fermentation time, thereby has shortened the time that the later stage sunlight was made and is shone, has improved production efficiency.
And the ventilation is kept in the continuous culture process, so that sufficient oxygen is provided for the growth of hyphae. And the temperature of the system can be continuously raised in the culture process, and the inoculated yeast material can cake, so that the yeast turning operation is carried out whenever the temperature of the system exceeds 36 ℃, ventilation is suspended in the yeast turning process, the inoculated yeast material is turned, hot gas is diffused, the temperature is reduced, the yeast material is loose and flat, no caking phenomenon exists, the culture is facilitated, the mature speed of hyphae is accelerated, the mature hyphae are compact and have no sandwich, and the yeast material has strong yeast fragrance.
Preferably, the ventilation is intermittent ventilation, the frequency of the intermittent ventilation is 15-20 min/time, and each ventilation time is 2-3 min.
By adopting the technical scheme, after the inoculated yeast material is subjected to static culture for a certain time, oxygen in the system is lacked, so that the growth of hyphae is not facilitated, the system is ventilated for a certain time discontinuously according to a specific ventilation frequency, sufficient oxygen is provided for the growth of the hyphae, the inoculated hyphae can grow well, the fermentation sufficiency is improved, the fermentation time is shortened, and the production efficiency is improved; and the ventilation frequency and the ventilation time are reasonably controlled, and the possibility that the system temperature is reduced too fast to be beneficial to the growth of hypha is reduced.
Preferably, in step a, the specific process of curing is as follows: and (3) introducing steam into the system, heating to the temperature of 100-110 ℃, stopping introducing the steam, sealing the material for 3-4h, and then cooling to 33-40 ℃ to obtain a mixture.
Through adopting above-mentioned technical scheme, the material process is evaporated with the soybean of specific proportion scope and wheat benevolence mixed heating to this application, exterminates miscellaneous fungus, prepares for inoculation starter propagation, and the material of curing can promote going on of later stage fermentation process simultaneously for the fermentation time shortens, thereby has shortened the time that the later stage sunlight was made sun, has improved the holistic production efficiency of making soy sauce.
In a second aspect, the present application provides a brewed soy sauce produced by the method of making a brewed soy sauce.
By adopting the technical scheme, the brewed soy sauce has the advantages of higher reducing sugar, higher amino acid nitrogen content, bright color, strong and mellow sauce flavor, natural mixing of freshness, sweetness and saltiness, better mouthfeel and flavor, no additives such as preservatives, flavoring agents, sweetening agents, coloring agents and the like, and is healthy and safe.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the preparation method has the advantages of short production time, energy conservation, high production efficiency and low production cost;
2. the brewed soy sauce prepared by the preparation method has the advantages of higher reducing sugar, higher delicate flavor degree, bright color, strong and mellow sauce flavor, natural mixing of freshness, sweetness and saltiness, and better mouthfeel and flavor;
3. the content of amino acid nitrogen in the light soy sauce prepared by the preparation method can reach 1.04g/100mL, the content of amino acid nitrogen in the common soy sauce can reach 1.18g/100mL, the content of amino acid nitrogen in the dark soy sauce can reach 1.26g/100mL, and the content of amino acid nitrogen in the dark soy sauce is higher than that in the traditional method;
4. the brewed soy sauce prepared by the preparation method does not contain additives such as preservatives, flavor enhancers, sweeteners, colorants and the like, and is healthy and safe.
Detailed Description
The present application will be described in further detail with reference to examples.
Example 1
A preparation method of brewed soy sauce comprises the following steps:
a. raw material treatment
a1. Soaking 1500kg soybean in water for 5 hr, and taking out (when the ambient temperature is 20 deg.C);
a2. mixing the soybeans soaked in the step a1 with 214kg of wheat kernels, then starting a steam generator, introducing steam, simultaneously opening an exhaust valve, stopping introducing the steam when the temperature reaches 100 ℃, sealing the materials for 3 hours, and then ventilating and cooling to 33 ℃;
b. koji making
b1. Uniformly mixing 0.45kg of yeast essence and 54kg of flour to obtain yeast seeds, uniformly mixing the obtained product obtained in the step a2 and the yeast seeds at the temperature of 35 ℃, standing and culturing for 6h at room temperature, continuously culturing for 24h after intermittent ventilation for 1h (the frequency of the intermittent ventilation is 10 min/time, and the ventilation is 5min each time), keeping the ventilation in the continuous culture process, keeping the system temperature below 36 ℃, performing yeast turning operation when the system temperature exceeds 36 ℃, and suspending the ventilation in the yeast turning process to obtain 2000kg of soy sauce yeast;
b2. mixing 2000kg of soy sauce koji with 2600kg of 13 ° Be salt solution at 60 ℃ and stirring uniformly to obtain fermented mash;
c. fermentation of
Controlling the temperature of the fermented mash at 45 ℃, performing early fermentation for 20d, performing an oil pumping circulation pouring process in the early fermentation process, namely pumping oil juice in the fermented mash, heating the oil juice to 60 ℃ by adopting solar energy, pouring the oil juice back into the fermented mash again (the frequency of the oil pumping circulation pouring is once every three days), then adding 3220kg of 20 DEG B salt solution at normal temperature, continuing to perform later fermentation for 30d, performing the oil pumping circulation pouring process in the later fermentation process, namely pumping the oil juice in the fermented mash, heating the oil juice to 60 ℃ by adopting solar energy, and pouring the oil juice back into the fermented mash again (the frequency of the oil pumping circulation pouring is once every two days) to obtain fermented and mature sauce mash;
d. pumping oil, brewing and drying
d1. Pumping out the oil juice in the fermented sauce mash to obtain crude oil;
d2. the method comprises the following steps of (1) carrying out solarization on crude oil in three batches, carrying out solarization on the first batch of crude oil in the sunlight for 0.5 month, and stirring once every 3 days in the solarization process to obtain light soy sauce; solarizing the second crude oil in sunlight for 1 month, and stirring once every 10 days during solarization to obtain common soy sauce; and exposing the third batch of crude oil to sunlight for 3 months, and keeping stirring every 25 days during exposure to obtain the dark soy sauce.
Example 2
A preparation method of brewed soy sauce comprises the following steps:
a. raw material treatment
a1. Soaking 1500kg soybean in water for 3 hr, and taking out (when the ambient temperature is 31 deg.C);
a2. mixing the soybeans soaked in the step a1 with 375kg wheat kernels, starting a steam generator, introducing steam, simultaneously opening an exhaust valve, stopping introducing the steam when the temperature reaches 105 ℃, sealing the materials for 3.5 hours, and then ventilating and cooling to 36.5 ℃;
b. koji making
b1. Uniformly mixing 0.6kg of yeast essence and 50kg of flour to obtain yeast seeds, uniformly mixing the product obtained in the step a2 and the yeast seeds at the temperature of 37.5 ℃, standing and culturing for 7h at room temperature, continuously culturing for 26h after intermittent ventilation for 1.5h (the frequency of the intermittent ventilation is 12 min/time, the ventilation is 10min each time), keeping the ventilation in the continuous culture process, keeping the system temperature below 36 ℃, performing a yeast turning operation when the system temperature exceeds 36 ℃, and stopping ventilation in the yeast turning process to obtain 2100kg of soy sauce yeast;
b2. mixing 2100kg of soy sauce koji with 3150kg of 15 ° Be salt solution at 62 ℃ and stirring uniformly to obtain fermented mash;
c. fermentation of
Controlling the temperature of the fermented mash to be 47.5 ℃, carrying out early-stage fermentation for 22d, carrying out an oil pumping circulation pouring process in the early-stage fermentation process, namely pumping oil juice in the fermented mash out, heating the oil juice to 65 ℃ by adopting solar energy, pouring the oil juice back into the fermented mash again (the frequency of the oil pumping circulation pouring is once every five days), then adding 4200kg of common salt solution with the normal temperature of 22 Be, continuing to carry out later-stage fermentation for 32.5d, carrying out the oil pumping circulation pouring process in the later-stage fermentation process in the same way, namely pumping the oil juice in the fermented mash out, heating the oil juice to 65 ℃ by adopting solar energy, pouring the oil juice back into the fermented mash again (the frequency of the oil pumping circulation pouring is once every three days), and obtaining fermented mature sauce mash;
d. pumping oil, brewing and drying
d1. Pumping out the oil juice in the fermented sauce mash to obtain crude oil;
d2. the method comprises the following steps of (1) dividing crude oil into three batches, placing the three batches in sunlight for solarization, solarizing the first batch of crude oil in the sunlight for 1 month, and keeping stirring once every 5 days in the solarization process to obtain light soy sauce; solarizing the second crude oil in sunlight for 2 months, and stirring once every 20 days in the solarization process to obtain common soy sauce; and (3) exposing the third batch of crude oil to sunlight for 5 months, and keeping stirring once every 30 days during exposure to obtain the dark soy sauce.
Example 3
A preparation method of brewed soy sauce comprises the following steps:
a. raw material treatment
a1. Soaking 1500kg soybean in water for 10 hr, and taking out (when the ambient temperature is 12 deg.C);
a2. mixing the soybeans soaked in the step a1 with 500kg of wheat kernels, then starting a steam generator, introducing steam, simultaneously opening an exhaust valve, stopping introducing the steam when the temperature reaches 110 ℃, sealing the materials for 4 hours, and then ventilating and cooling to 40 ℃;
b. koji making
b1. Uniformly mixing 0.75kg of yeast essence and 47kg of flour to obtain yeast seeds, uniformly mixing the obtained product obtained in the step a2 and the yeast seeds at the temperature of 40 ℃, standing and culturing for 8h at room temperature, continuously culturing for 28h after intermittently ventilating for 2h (the frequency of intermittent ventilation is 14 min/time, and the ventilation is 7min each time), keeping ventilation in the continuous culture process, keeping the system temperature below 36 ℃, performing yeast turning operation when the system temperature exceeds 36 ℃, and suspending ventilation in the yeast turning process to obtain 2040kg of soy sauce yeast;
b2. mixing 2400kg of soy sauce koji with 4080kg of 17 ° Be salt solution at 64 deg.C, and stirring to obtain fermented mash;
c. fermentation of
Controlling the temperature of the fermented mash at 50 ℃, performing early fermentation for 24d, performing an oil pumping circulation pouring process in the early fermentation process, namely pumping oil juice in the fermented mash, heating the oil juice to 70 ℃ by adopting solar energy and water bath heating, pouring the oil juice back into the fermented mash again (the frequency of the oil pumping circulation pouring is once per seven days), then adding 5832kg of salt solution with 24 DEG Be at normal temperature, continuing to perform later fermentation for 35d, performing the oil pumping circulation pouring process in the later fermentation process, namely pumping the oil juice in the fermented mash, heating the oil juice to 70 ℃ by adopting solar energy and water bath heating, and pouring the oil juice back into the fermented mash again (the frequency of the oil pumping circulation pouring is once per five days) to obtain fermented mature sauce mash;
d. pumping oil, brewing and drying
d1. Pumping out the oil juice in the fermented sauce mash to obtain crude oil;
d2. the method comprises the following steps of (1) carrying out solarization on crude oil in three batches, carrying out solarization on the first batch of crude oil in the sunlight for 0.6 month, and stirring once every 4 days in the solarization process to obtain light soy sauce; solarizing the second crude oil in sunlight for 1.5 months, and stirring once every 15 days in the solarization process to obtain common soy sauce; and exposing the third batch of crude oil to sunlight for 4 months, and keeping stirring every 27.5 days during exposure to obtain the dark soy sauce.
Example 4
A preparation method of brewed soy sauce comprises the following steps:
a. raw material treatment
a1. Soaking 1500kg soybean in water for 15 hr, and taking out (when the ambient temperature is 0 deg.C);
a2. mixing the soybeans soaked in the step a1 with 441kg wheat kernels, starting a steam generator, introducing steam, simultaneously opening an exhaust valve, stopping introducing the steam when the temperature reaches 108 ℃, sealing the materials for 3.6 hours, and then ventilating and cooling to 38 ℃;
b. koji making
b1. Uniformly mixing 0.525kg of yeast essence and 48kg of flour to obtain yeast seeds, uniformly mixing the product obtained in the step a2 and the yeast seeds at the temperature of 36 ℃, standing and culturing for 6.5h at room temperature, continuously culturing for 25h after intermittent ventilation for 1.2h (the frequency of the intermittent ventilation is 11 min/time, the ventilation is 10min each time), keeping the ventilation in the continuous culture process, keeping the system temperature below 36 ℃, performing a yeast turning operation when the system temperature exceeds 36 ℃, and stopping ventilation in the yeast turning process to obtain 2260kg of soy sauce yeast;
b2. mixing 2260kg of soy sauce koji with 3164kg of 16 ° Be salt solution at 63 deg.C, and stirring to obtain fermented mash;
c. fermentation of
Controlling the temperature of the fermented mash at 48 ℃, performing early fermentation for 23d, performing an oil pumping circulation pouring process in the early fermentation process, namely pumping oil juice in the fermented mash, heating the oil juice to 68 ℃ by adopting solar energy and water bath heating, pouring the oil juice back into the fermented mash again (the frequency of the oil pumping circulation pouring is once per seven days), then adding 4610kg of table salt solution with the temperature of 23 DEG Be at normal temperature, continuing to perform later fermentation for 34d, performing the oil pumping circulation pouring process in the later fermentation process, namely pumping the oil juice in the fermented mash, heating the oil juice to 68 ℃ by adopting solar energy and water bath heating, and pouring the oil juice back into the fermented mash again (the frequency of the oil pumping circulation pouring is once per five days) to obtain fermented mature sauce mash;
d. pumping oil, brewing and drying
d1. Pumping out the oil juice in the fermented sauce mash to obtain crude oil;
d2. the method comprises the following steps of (1) carrying out solarization on crude oil in three batches, carrying out solarization on the first batch of crude oil in the sunlight for 0.5 month, and stirring once every 3 days in the solarization process to obtain light soy sauce; solarizing the second crude oil in sunlight for 1 month, and stirring once every 10 days during solarization to obtain common soy sauce; and exposing the third batch of crude oil to sunlight for 3 months, and keeping stirring every 25 days during exposure to obtain the dark soy sauce.
Example 5
A method for producing a brewed soy sauce, which is different from example 1 in that: in step B2, the saline solution is at a concentration of 14 Be at a temperature of 61 ℃ under otherwise identical conditions.
Example 6
A method for producing a brewed soy sauce, which is different from example 1 in that: in the step b2, the weight ratio of the soy sauce koji to the salt solution is 1:1.6, wherein the weight ratio of the soy sauce koji is 2000kg, and the weight ratio of the salt solution is 3200 kg.
Example 7
A method for producing a brewed soy sauce, which is different from example 1 in that: in the step c, the concentration of the salt solution is 21 Be at normal temperature, and other conditions are the same.
Example 8
A method for producing a brewed soy sauce, which is different from example 1 in that: in step c, the weight ratio of the salt solution to the fermented mash is 0.75:1, wherein the fermented mash is 4600kg, and the salt solution is 3450 kg.
Example 9
A method for producing a brewed soy sauce, which is different from example 1 in that: in step b1, the frequency of intermittent ventilation was 15 min/time, and each ventilation time was 2 min.
Example 10
A method for producing a brewed soy sauce, which is different from example 1 in that: in step b1, the frequency of intermittent ventilation was 20 min/time, and each ventilation time was 3 min.
Example 11
A method for producing a brewed soy sauce, which is different from example 1 in that: in the step c, the frequency of oil pumping circulation pouring in early-stage fermentation is once every two days.
Example 12
A method for producing a brewed soy sauce, which is different from example 1 in that: in the step c, the frequency of oil pumping circulation pouring in the later-stage fermentation is once a day.
Comparative example 1
The preparation method of the traditional brewed soy sauce comprises the following steps:
a. raw material treatment
a1. Soaking 1500kg soybean in water for 5 hr, and taking out (when the ambient temperature is 20 deg.C);
a2. mixing the soybeans soaked in the step a1 with 214kg of wheat kernels, then starting a steam generator, introducing steam, simultaneously opening an exhaust valve, stopping introducing the steam when the temperature reaches 100 ℃, sealing the materials for 3 hours, and then ventilating and cooling to 33 ℃;
b. koji making
b1. Uniformly mixing the product obtained in the step a2 with 1.12kg of yeast essence at the temperature of 40 ℃, standing and culturing for 12h at room temperature, starting ventilation when the temperature of the system rises to 35 ℃ in the culturing process, stopping ventilation when the temperature of the system drops to 29 ℃, then continuing culturing for 25-28h, and turning over yeast when the temperature of the system exceeds 37 ℃ in the continuing culturing process to obtain soy sauce yeast;
b2. mixing 1940kg soy sauce koji with 2400kg salt solution at 54 deg.C of 11.5 ° Be, and stirring to obtain fermented mash;
c. exposed fermentation
Dividing fermented mash into three batches, placing the first batch into a fermentation cylinder, fermenting in the sun for 3-4 months in a solarization manner, fermenting in the sun for 4-5 months in the second batch, fermenting in the sun in the solarization manner for 5-6 months in the third batch, and performing mash turning operation in the solarization process in the sun, wherein the mash turning frequency is once a day;
d. leaching spray oil
Pumping out oil juice of fermented mash, pouring sauce into a pouring pool, heating the oil juice to 95 ℃, pouring the oil juice back into the fermented mash, soaking for 6 hours, heating a 17 DEG Be salt solution at normal temperature to 85 ℃, pouring the salt solution back into the fermented mash, soaking for 4 hours, heating water to 60 ℃, pouring the salt solution back into the fermented mash, and soaking for 2 hours to obtain brewed soy sauce;
e. heating and sterilizing the brewed soy sauce at 90 deg.C to obtain the product.
Comparative example 2
The difference from example 1 is that: in step B2, the concentration of the saline solution is 10 ° Be at 55 ℃ and the rest conditions are the same.
Comparative example 3
The difference from example 1 is that: in step B2, the concentration of the saline solution is 20 Be at a temperature of 70 ℃ and the rest conditions are the same.
Comparative example 4
The difference from example 1 is that: in the step b2, the weight ratio of the soy sauce koji to the salt solution is 1:1, wherein the weight ratio of the soy sauce koji is 2000kg, and the weight ratio of the salt solution is 2000 kg.
Comparative example 5
The difference from example 1 is that: in the step b2, the weight ratio of the soy sauce koji to the salt solution is 1:2, wherein the weight ratio of the soy sauce koji is 2000kg, and the weight ratio of the salt solution is 4000 kg.
Comparative example 6
The difference from example 1 is that: in the step c, the concentration of the salt solution is 13 Be at normal temperature, and other conditions are the same.
Comparative example 7
The difference from example 1 is that: in the step c, the concentration of the salt solution is 30 Be at normal temperature, and other conditions are the same.
Comparative example 8
The difference from example 1 is that: in the step c, the weight ratio of the salt solution to the fermented mash is 0.5:1, wherein the fermented mash is 4600kg, and the salt solution is 2300 kg.
Comparative example 9
The difference from example 1 is that: in the step c, the weight ratio of the salt solution to the fermented mash is 1.5:1, wherein the fermented mash is 4600kg, and the salt solution is 6900 kg.
Comparative example 10
The difference from example 1 is that: in the step c, the oil pumping circulation pouring process is not adopted in the early fermentation process and the later fermentation process.
Comparative example 11
The difference from example 1 is that: in step c, the oil juice is pumped out and heated to 50 ℃, and then the oil juice is poured back into the fermented mash again.
Comparative example 12
The difference from example 1 is that: in step c, the oil juice is pumped out and then is heated to 90 ℃, and then is poured back into the fermented mash again.
Comparative example 13
The difference from example 1 is that: in step c, the temperature of the fermented mash is controlled to be 40 ℃.
Comparative example 14
The difference from example 1 is that: in step c, the temperature of the fermented mash is controlled at 60 ℃.
Performance detection
1. The light soy sauce, the ordinary soy sauce and the dark soy sauce obtained in examples 1 to 12 and comparative examples 1 to 14 were subjected to sensory property tests with reference to national standard GB 18186-2000 "brewed Soy sauce";
2. the light soy sauce, the ordinary soy sauce and the dark soy sauce prepared in examples 1 to 12 and comparative examples 1 to 14 were respectively tested for the content of amino acid nitrogen with reference to national standard GB 18186-2000 brewed Soy sauce;
3. the contents of pathogenic bacteria in the light soy sauce, the common soy sauce and the dark soy sauce prepared in the examples 1 to 12 and the comparative examples 1 to 14 are respectively detected by referring to the national standard GB 29921 and 2013 < limit of pathogenic bacteria in food safety national standard food >, and the number of samples exceeding the m value is recorded; wherein the sampling number n =5, the limited value m =0 of the acceptable level of salmonella, and the maximum allowable number of samples c =0 exceeding the value m; a limit value of acceptable levels of staphylococcus aureus m =100CFU/g, a maximum allowable number of samples c =2 above the value of m; the limit value m of the acceptable level of the vibrio parahaemolyticus =100MPN/g, and the maximum allowable number of samples exceeding the value m = 1;
the results of the above measurements are shown in tables 1 to 6.
TABLE 1 sensory test results of light soy sauce
| Item | Color | Fragrance | Taste of the product | Posture of body |
| Example 1 | Special class | Special class | Special class | Clarification |
| Example 2 | Special class | Special class | Special class | Clarification |
| Example 3 | Special class | Special class | Special class | Clarification |
| Example 4 | Special class | Special class | Special class | Clarification |
| Example 5 | Special class | Special class | Special class | Clarification |
| Example 6 | Special class | Special class | Special class | Clarification |
| Example 7 | Special class | Special class | Special class | Clarification |
| Example 8 | Special class | Special class | Special class | Clarification |
| Example 9 | Special class | Special class | Special class | Clarification |
| Example 10 | Special class | Special class | Special class | Clarification |
| Example 11 | Special class | Special class | Special class | Clarification |
| Example 12 | Special class | Special class | Special class | Clarification |
| Comparative example 1 | Three-stage | Three-stage | Three-stage | Clarification |
| Comparative example 2 | First stage | First stage | First stage | Clarification |
| Comparative example 3 | First stage | First stage | First stage | Clarification |
| Comparative example 4 | First stage | First stage | First stage | Clarification |
| Comparative example 5 | First stage | First stage | First stage | Clarification |
| Comparative example 6 | First stage | First stage | First stage | Clarification |
| Comparative example 7 | First stage | First stage | First stage | Clarification |
| Comparative example 8 | First stage | First stage | First stage | Clarification |
| Comparative example 9 | First stage | First stage | First stage | Clarification |
| Comparative example 10 | Three-stage | Three-stage | Three-stage | Clarification |
| Comparative example 11 | Second stage | Second stage | Second stage | Clarification |
| Comparative example 12 | Second stage | Second stage | Second stage | Clarification |
| Comparative example 13 | First stage | First stage | First stage | Clarification |
| Comparative example 14 | First stage | First stage | First stage | Clarification |
TABLE 2 table of general soy sauce sensory test results
| Item | Color | Fragrance | Taste of the product | Posture of body |
| Example 1 | Special class | Special class | Special class | Clarification |
| Example 2 | Special class | Special class | Special class | Clarification |
| Example 3 | Special class | Special class | Special class | Clarification |
| Example 4 | Special class | Special class | Special class | Clarification |
| Example 5 | Special class | Special class | Special class | Clarification |
| Example 6 | Special class | Special class | Special class | Clarification |
| Example 7 | Special class | Special class | Special class | Clarification |
| Example 8 | Special class | Special class | Special class | Clarification |
| Example 9 | Special class | Special class | Special class | Clarification |
| Example 10 | Special class | Special class | Special class | Clarification |
| Example 11 | Special class | Special class | Special class | Clarification |
| Example 12 | Special class | Special class | Special class | Clarification |
| Comparative example 1 | Three-stage | Second stage | Three-stage | Clarification |
| Comparative example 2 | First stage | First stage | First stage | Clarification |
| Comparative example 3 | First stage | First stage | First stage | Clarification |
| Comparative example 4 | First stage | First stage | First stage | Clarification |
| Comparative example 5 | First stage | First stage | First stage | Clarification |
| Comparative example 6 | First stage | First stage | First stage | Clarification |
| Comparative example 7 | First stage | First stage | First stage | Clarification |
| Comparative example 8 | First stage | First stage | First stage | Clarification |
| Comparative example 9 | First stage | First stage | First stage | Clarification |
| Comparative example 10 | Three-stage | Three-stage | Three-stage | Clarification |
| Comparative example 11 | Second stage | Second stage | Second stage | Clarification |
| Comparative example 12 | Second stage | Second stage | Second stage | Clarification |
| Comparative example 13 | First stage | First stage | First stage | Clarification |
| Comparative example 14 | First stage | First stage | First stage | Clarification |
TABLE 3 Soy sauce sensory test results table
| Item | Color | Fragrance | Taste of the product | Posture of body |
| Example 1 | Special class | Special class | Special class | Clarification |
| Example 2 | Special class | Special class | Special class | Clarification |
| Examples3 | Special class | Special class | Special class | Clarification |
| Example 4 | Special class | Special class | Special class | Clarification |
| Example 5 | Special class | Special class | Special class | Clarification |
| Example 6 | Special class | Special class | Special class | Clarification |
| Example 7 | Special class | Special class | Special class | Clarification |
| Example 8 | Special class | Special class | Special class | Clarification |
| Example 9 | Special class | Special class | Special class | Clarification |
| Example 10 | Special class | Special class | Special class | Clarification |
| Example 11 | Special class | Special class | Special class | Clarification |
| Example 12 | Special class | Special class | Special class | Clarification |
| Comparative example 1 | Three-stage | Second stage | Three-stage | Clarification |
| Comparative example 2 | First stage | First stage | First stage | Clarification |
| Comparative example 3 | First stage | First stage | First stage | Clarification |
| Comparative example 4 | First stage | First stage | First stage | Clarification |
| Comparative example 5 | First stage | First stage | First stage | Clarification |
| Comparative example 6 | First stage | First stage | First stage | Clarification |
| Comparative example 7 | First stage | First stage | First stage | Clarification |
| Comparative example 8 | First stage | First stage | First stage | Clarification |
| Comparative example 9 | First stage | First stage | First stage | Clarification |
| Comparative example 10 | Three-stage | Three-stage | Three-stage | Clarification |
| Comparative example 11 | Second stage | Second stage | Second stage | Clarification |
| Comparative example 12 | Second stage | Second stage | Second stage | Clarification |
| Comparative example 13 | First stage | First stage | First stage | Clarification |
| Comparative example 14 | First stage | First stage | First stage | Clarification |
As can be seen from tables 1 to 3, the light soy sauce, the common soy sauce and the dark soy sauce prepared in examples 1 to 12 of the present application all meet the requirements of special-grade products in terms of color, aroma and taste, and the present application explains that the light soy sauce, the common soy sauce and the dark soy sauce prepared in the present application are reddish brown or light reddish brown in color, have rich sauce aroma and ester aroma, delicious, mellow, fresh, salty, sweet and palatable in taste and clear in body state by controlling the process parameters of each step and utilizing the synergistic effect among the steps.
The light soy sauce, the common soy sauce and the dark soy sauce prepared in the comparative example 1 can only meet the requirements of second-grade products at most in the aspects of color, aroma and taste, and the fact that the brewed soy sauce prepared by the traditional preparation method can not ensure that the brewed soy sauce has better color, aroma and taste under the condition of not adding additives such as a flavor enhancer, a coloring agent and the like is shown.
The light soy sauce, the common soy sauce and the dark soy sauce prepared in the comparative examples 2 to 3 can only meet the requirements of first-grade products at most in terms of color, aroma and taste, and show that the concentration of the salt solution in the starter propagation process is out of the range of the application, so that the control of salinity in the preparation process is influenced, and the color, aroma and taste of the brewed soy sauce are influenced.
The light soy sauce, the common soy sauce and the dark soy sauce prepared in the comparative examples 4 to 5 can only meet the requirements of first-grade products at most in terms of color, aroma and taste, and show that the ratio of the soy sauce koji to the salt solution in the koji making process is out of the range of the application, so that the control of salinity in the preparation process is influenced, and the color, aroma and taste of the brewed soy sauce are influenced.
The light soy sauce, the common soy sauce and the dark soy sauce prepared in comparative examples 6 to 7 can only meet the requirements of first-grade products at most in terms of color, aroma and taste, and show that the concentration of the salt solution in the fermentation process is out of the range of the application, so that the control of salinity in the preparation process is influenced, and the color, aroma and taste of the brewed soy sauce are influenced.
The light soy sauce, the common soy sauce and the dark soy sauce prepared in the comparative examples 8 to 9 can only meet the requirements of first-grade products at most in terms of color, aroma and taste, and show that the ratio of the fermented mash to the salt solution in the fermentation process is out of the range of the application, so that the salinity control in the preparation process is influenced, and the color, aroma and taste of the brewed soy sauce are influenced.
The light soy sauce, the common soy sauce and the dark soy sauce prepared in the comparative examples 10 to 12 can only meet the requirements of first-grade products at most in color, aroma and taste, and the brewed soy sauce prepared when the oil pumping circulation sprinkling is not adopted can only meet the requirements of third-grade products, which indicates that the fermented mash cannot be fully fermented if the oil pumping circulation sprinkling is not adopted, the uniformity degree of fermentation cannot be ensured, and the synergistic effect with the subsequent brewing process cannot be generated, so that the color, aroma and taste of the brewed soy sauce are greatly influenced. And even if oil pumping circulation sprinkling is adopted, if the temperature of the oil juice is not within the range of the application, the aim of full fermentation cannot be fulfilled, so that the color, the aroma and the taste of the brewed soy sauce are influenced.
The light soy sauce, the common soy sauce and the dark soy sauce prepared in comparative examples 13 to 14 can only meet the requirements of first-grade products at most in terms of color, aroma and taste, and show that the fermentation process is influenced by the fermentation temperature out of the range of the application during the fermentation process, thereby influencing the color, aroma and taste of the brewed soy sauce.
Table 4 table of testing results of amino acid nitrogen content and pathogenic bacteria content in light soy sauce
| Item | Amino acid nitrogen (g/100 mL) | Number of samples of Salmonella exceeding the m value | Number of samples of Staphylococcus aureus exceeding m value | Number of samples of Vibrio parahaemolyticus exceeding m value |
| Example 1 | 1.00 | 0 | 0 | 0 |
| Example 2 | 0.85 | 0 | 1 | 0 |
| Example 3 | 0.88 | 0 | 1 | 0 |
| Example 4 | 0.92 | 0 | 1 | 0 |
| Example 5 | 0.86 | 0 | 1 | 0 |
| Example 6 | 0.93 | 0 | 1 | 1 |
| Example 7 | 0.88 | 0 | 1 | 0 |
| Example 8 | 0.91 | 0 | 1 | 1 |
| Example 9 | 1.03 | 0 | 0 | 0 |
| Example 10 | 1.03 | 0 | 0 | 0 |
| Example 11 | 1.04 | 0 | 0 | 0 |
| Example 12 | 1.03 | 0 | 0 | 0 |
| Comparative example 1 | 0.55 | 0 | 1 | 1 |
| Comparative example 2 | 0.65 | 0 | 2 | 2 |
| Comparative example 3 | 0.67 | 0 | 1 | 1 |
| Comparative example 4 | 0.70 | 1 | 1 | 3 |
| Comparative example 5 | 0.73 | 0 | 0 | 2 |
| Comparative example 6 | 0.62 | 1 | 3 | 2 |
| Comparative example 7 | 0.66 | 0 | 2 | 1 |
| Comparative example 8 | 0.71 | 1 | 2 | 2 |
| Comparative example 9 | 0.72 | 1 | 1 | 1 |
| Comparative example 10 | 0.40 | 0 | 1 | 3 |
| Comparative example 11 | 0.56 | 0 | 3 | 2 |
| Comparative example 12 | 0.58 | 0 | 1 | 1 |
| Comparative example 13 | 0.72 | 0 | 1 | 2 |
| Comparative example 14 | 0.73 | 0 | 1 | 2 |
TABLE 5 test results of amino acid nitrogen content and pathogenic bacteria content in common soy sauce
| Item | Amino acid nitrogen (g/100 mL) | Number of samples of Salmonella exceeding the m value | Number of samples of Staphylococcus aureus exceeding m value | Number of samples of Vibrio parahaemolyticus exceeding m value |
| Example 1 | 1.15 | 0 | 0 | 0 |
| Example 2 | 1.08 | 0 | 1 | 0 |
| Example 3 | 1.11 | 0 | 1 | 0 |
| Example 4 | 1.13 | 0 | 1 | 0 |
| Example 5 | 1.09 | 0 | 2 | 0 |
| Example 6 | 1.13 | 0 | 1 | 0 |
| Example 7 | 1.07 | 0 | 1 | 1 |
| Example 8 | 1.12 | 0 | 1 | 1 |
| Example 9 | 1.17 | 0 | 0 | 0 |
| Example 10 | 1.18 | 0 | 0 | 0 |
| Example 11 | 1.17 | 0 | 0 | 0 |
| Example 12 | 1.16 | 0 | 0 | 0 |
| Comparative example 1 | 0.62 | 0 | 1 | 1 |
| Comparative example 2 | 0.72 | 1 | 3 | 1 |
| Comparative example 3 | 0.75 | 0 | 2 | 1 |
| Comparative example 4 | 0.77 | 1 | 1 | 2 |
| Comparative example 5 | 0.78 | 0 | 0 | 2 |
| Comparative example 6 | 0.68 | 0 | 3 | 3 |
| Comparative example 7 | 0.74 | 0 | 1 | 1 |
| Comparative example 8 | 0.79 | 0 | 2 | 2 |
| Comparative example 9 | 0.79 | 0 | 0 | 1 |
| Comparison ofExample 10 | 0.56 | 1 | 2 | 2 |
| Comparative example 11 | 0.65 | 1 | 3 | 2 |
| Comparative example 12 | 0.68 | 0 | 1 | 1 |
| Comparative example 13 | 0.79 | 0 | 1 | 2 |
| Comparative example 14 | 0.79 | 0 | 0 | 2 |
Table 6 table of testing results of amino acid nitrogen content and pathogenic bacteria content in dark soy sauce
| Item | Amino acid nitrogen (g/100 mL) | Number of samples of Salmonella exceeding the m value | Number of samples of Staphylococcus aureus exceeding m value | Number of samples of Vibrio parahaemolyticus exceeding m value |
| Example 1 | 1.23 | 0 | 0 | 0 |
| Example 2 | 1.19 | 0 | 1 | 0 |
| Example 3 | 1.20 | 0 | 1 | 0 |
| Example 4 | 1.22 | 0 | 0 | 0 |
| Example 5 | 1.19 | 0 | 1 | 1 |
| Example 6 | 1.21 | 0 | 1 | 1 |
| Example 7 | 1.18 | 0 | 1 | 0 |
| Example 8 | 1.21 | 0 | 1 | 1 |
| Example 9 | 1.25 | 0 | 0 | 0 |
| Example 10 | 1.26 | 0 | 0 | 0 |
| Example 11 | 1.25 | 0 | 0 | 0 |
| Example 12 | 1.25 | 0 | 0 | 0 |
| Comparative example 1 | 0.69 | 0 | 1 | 1 |
| Comparative example 2 | 0.76 | 1 | 2 | 2 |
| Comparative example 3 | 0.78 | 0 | 1 | 1 |
| Comparative example 4 | 0.80 | 0 | 1 | 2 |
| Comparative example 5 | 0.80 | 0 | 0 | 2 |
| Comparative example 6 | 0.73 | 1 | 2 | 2 |
| Comparative example 7 | 0.77 | 0 | 2 | 1 |
| Comparative example 8 | 0.80 | 1 | 3 | 3 |
| Comparative example 9 | 0.81 | 1 | 1 | 1 |
| Comparative example 10 | 0.63 | 1 | 1 | 3 |
| Comparative example 11 | 0.72 | 0 | 1 | 2 |
| Comparative example 12 | 0.74 | 0 | 1 | 1 |
| Comparative example 13 | 0.79 | 0 | 1 | 2 |
| Comparative example 14 | 0.80 | 0 | 1 | 2 |
As can be seen from tables 4 to 6, the light soy sauce produced in examples 1 to 4 of the present application had an amino acid nitrogen content of 0.85 to 1.00g/100 mL; the content of amino acid nitrogen in the common soy sauce is 1.08-1.15g/100 mL; the content of amino acid nitrogen in the dark soy sauce is 1.19-1.23g/100 mL; the light soy sauce prepared in the comparative example 1 has the amino acid nitrogen content of 0.55g/100 mL; the content of amino acid nitrogen in the common soy sauce is 0.62g/100 mL; the content of amino acid nitrogen in the dark soy sauce is 0.69g/100 mL; the brewed soy sauce prepared in the embodiments 1-4 of the application has higher amino acid nitrogen content, delicious taste and strong sauce flavor compared with the traditional method, does not need additives such as a flavoring agent and the like to be added subsequently, simplifies the preparation process, saves the production time and improves the production efficiency.
The contents of amino acid nitrogen in the brewed sauces of examples 5 to 8 are all lower than that of example 1, and it is demonstrated that controlling the concentration of the saline solution and the amount of the saline solution enables good control of the salinity during the preparation process, thereby increasing the contents of amino acid nitrogen in the brewed sauces obtained.
The contents of amino acid nitrogen in the brewed sauces of examples 9 to 10 are higher than that of example 1, and it is demonstrated that further controlling the aeration frequency during the koji making process can provide a good growth environment for hyphae, thereby increasing the contents of amino acid nitrogen in the brewed sauces obtained.
The contents of amino acid nitrogen in the brewed sauces of examples 11 to 12 were higher than those of example 1, and it was demonstrated that the contents of amino acid nitrogen in the brewed sauces obtained by further controlling the frequency of the oil pumping cycle during the fermentation process could promote the progress of the fermentation process.
The contents of amino acid nitrogen in the brewed sauces of comparative examples 2 to 9 were all lower than those of example 1, and it was demonstrated that the contents of amino acid nitrogen in the brewed sauces obtained in step b and step c were reduced if the concentrations of the saline solution and the amount of the saline solution were not within the range of the present application.
The brewed sauces of comparative examples 10 to 13 all had a lower amino acid nitrogen content than that of example 1, and the brewed sauces obtained when the pumping circulation drenching was not used had the lowest amino acid nitrogen content, indicating that the fermented mash could not be fully fermented without the pumping circulation drenching, and the uniformity of fermentation could not be ensured, and further could not cooperate with the subsequent brewing process, and even if the pumping circulation drenching was used, the purpose of sufficient fermentation could not be achieved if the temperature of the oil juice was not within the range of the present application, thereby reducing the amino acid nitrogen content of the brewed sauces obtained.
The fermented soy sauce of comparative examples 13 to 14, which had a lower amino acid nitrogen content than that of example 1, demonstrated that the fermentation temperature in step c was outside the range of the present application, and the amino acid nitrogen content of the resulting fermented soy sauce was reduced.
Meanwhile, as can be seen from tables 4-6, the brewed soy sauce prepared in the embodiment of the application can still meet the standard requirements without sterilization by reasonably controlling the process parameters of each step and utilizing the synergistic effect among the steps under the condition that additives such as preservatives and the like are not added. While the variation of the different process parameters in comparative examples 2-14 affects the synergy between the steps, and thus the pathogen levels do not meet the standard.
The embodiments of the present invention are preferred embodiments of the present application, and the scope of protection of the present application is not limited by the embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (8)
1. A method for preparing brewed soy sauce is characterized by comprising the following steps:
a. raw material treatment
Mixing the soaked soybeans and wheat kernels, introducing steam into the system, stopping introducing the steam when the temperature is 100-110 ℃, sealing the materials for 3-4h, and then cooling to 33-40 ℃ to obtain a mixture; wherein the weight ratio of the soybeans to the wheat kernels is (7-9) to (1-3);
b. koji making
Firstly, uniformly mixing the yeast extract and flour to obtain yeast seeds, then uniformly mixing the mixture and the yeast seeds at the temperature of 35-40 ℃, standing and culturing for 6-8h at room temperature, then ventilating for 1-2h, maintaining the system temperature below 36 ℃, continuously culturing for 24-28h to obtain soy sauce yeast, and then uniformly mixing the soy sauce yeast and a salt solution to obtain fermented mash; wherein the salt solution is 13-17 ° Be at 60-64 deg.C; the weight ratio of the soy sauce koji to the salt solution is 1 (1.3-1.7);
c. fermentation of
Controlling the temperature of the fermented mash at 45-50 deg.C, fermenting for 20-24d at the early stage, adding salt solution, and fermenting for 30-35d at the later stage to obtain fermented sauce mash; wherein the salt solution adopts 20-24 degrees Be salt solution at normal temperature; the weight ratio of the salt solution to the fermented mash is (0.7-0.9) to 1;
the oil pumping circulation pouring process is carried out in the early-stage fermentation process and the later-stage fermentation process;
the specific process of the oil pumping circulating pouring is as follows: pumping out the oil juice from the fermented mash, heating the oil juice to 60-70 ℃, and pouring the oil juice back into the fermented mash again;
d. pumping oil, brewing and drying
d1. Pumping out the oil juice in the fermented sauce mash to obtain crude oil;
d2. exposing the crude oil in sunlight for 0.5-5 months to obtain brewed soy sauce.
2. The method for producing brewed soy sauce according to claim 1, characterized in that: in the step c, the frequency of oil pumping circulation pouring in the early-stage fermentation is once every two days; the frequency of oil pumping circulation pouring in the later fermentation is once a day.
3. The method for producing brewed soy sauce according to claim 1, characterized in that: in the step c, the oil juice is heated by solar energy and/or water bath.
4. The method for producing brewed soy sauce according to claim 1, characterized in that: in step d2, the brewed soy sauce is one of light soy sauce, common soy sauce and dark soy sauce.
5. The method for producing brewed soy sauce according to claim 4, characterized in that: in the step d2, the crude oil is stirred during the exposure, and the stirring frequency is 3-5 days/time or 10-20 days/time or 25-30 days/time.
6. The method for producing brewed soy sauce according to claim 1, characterized in that: in the step b, the using amount of the koji is 3-5 ‱ of the weight of the soybeans; the weight ratio of the flour to the soybean is 1 (28-32).
7. The method for producing brewed soy sauce according to claim 1, characterized in that: in the step b, the ventilation is intermittent ventilation, the frequency of the intermittent ventilation is 15-20 min/time, and each ventilation time is 2-3 min.
8. A brewed soy sauce produced by the method for producing a brewed soy sauce according to any one of claims 1 to 7.
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