CN113040366A - A soy sauce prepared from Lentinus Edodes and its preparation method - Google Patents

A soy sauce prepared from Lentinus Edodes and its preparation method Download PDF

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CN113040366A
CN113040366A CN202110399635.3A CN202110399635A CN113040366A CN 113040366 A CN113040366 A CN 113040366A CN 202110399635 A CN202110399635 A CN 202110399635A CN 113040366 A CN113040366 A CN 113040366A
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soy sauce
mushroom
shiitake
prepared
baking
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蔡晓丹
钱冠兰
谭海刚
李静
付循照
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Qingdao Dengta Flavour Industry Co ltd
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Qingdao Dengta Flavour Industry Co ltd
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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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L29/06—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a soy sauce prepared by using shiitake mushrooms and a preparation method thereof, wherein the shiitake mushrooms are cut into slices, then are baked, and the baked shiitake mushroom powder is subjected to enzymolysis by using flavourzyme and neutral proteinase to obtain a shiitake mushroom enzymolysis liquid; then adding the prepared mushroom enzymolysis liquid into the soy sauce fermented mash for fermentation to prepare the soy sauce. The mushroom sauce provided by the invention can obviously improve the color and flavor of the mushroom sauce through baking and compound enzymolysis, and the prepared mushroom sauce is dark brown in color, glossy, strong in sauce fragrance, mushroom fragrance and mushroom baking fragrance, outstanding in delicate flavor and rich in nutrition. Compared with the traditional method of utilizing fermented mycelia or direct fermentation, the mushroom baking pretreatment process is combined with the flavourzyme and the neutral proteinase for enzymolysis, so that reducing saccharides and the like in the mushrooms are promoted to form special flavoured substances with proteins, amino acids and the like, and the color and the delicate flavor of the mushrooms are further improved.

Description

A soy sauce prepared from Lentinus Edodes and its preparation method
Technical Field
The invention belongs to the technical field of food processing and treatment, and particularly relates to soy sauce prepared from shiitake mushrooms and a preparation method of the soy sauce.
Background
Lentinus edodes (Berk) Sing is a famous edible fungus with homology of edible drugs in China, namely a mushroom, a fragrant fungus, a xiangxin, a flower mushroom, a shiitake mushroom and a shiitake mushroom (Japan), belongs to basidiomycetes, Agaricales, Pleurotaceae and Lentinus (Lentinus), and is the second largest edible fungus which is next to agaricus bisporus in the world. The lentinus edodes is high in nutritive value and rich in protein, carbohydrate, amino acid, mineral substances and other components, the solid content of fresh lentinus edodes contains 19.9% of crude protein, 4% of crude fat, 67% of soluble nitrogen-free substance, 7% of crude fiber and 3% of ash, the amino acid in lentinus edodes is rich in variety and contains 8 kinds of amino acid necessary for human body, and the content of glutamic acid in crude protein can reach 27.2%, so that the lentinus edodes also has the reputation of mountain delicacies, queen in lentinus edodes and king in lentinus edodes.
The mushroom is a famous medicinal fungus and contains various physiological active ingredients which are beneficial to body health, such as lentinan, eritadenine, ergosterol and the like, and the mushroom is considered to be 'tonifying qi, not hunger, treating wind and breaking blood' in daily herbal; the lentinus edodes from the original meridian and origin is considered as the "tonifying stomach qi"; the modern practical traditional Chinese medicine considers that the shiitake mushroom is a medicament for compensating vitamin D, preventing rickets and treating anemia. Modern medicine proves that the shiitake mushroom can promote lymphocytes, liver cells and vascular endothelial cells of an organism to generate immune response, inhibit various tumor cells, improve the immunity of the organism, resist viruses and resist cancers.
At present, main processed products of the mushroom comprise mushroom dry products, mushroom health products, mushroom medicines, mushroom seasonings and the like, wherein mushroom sauce is mainly prepared by directly fermenting mushroom fermentation broth mycelia or mushroom stems. Carnation and the like 'process optimization for producing high-salt dilute shiitake stem soy sauce by double-strain fermentation' add shiitake stem powder into yeast to carry out double-strain fermentation to prepare the shiitake stem soy sauce. Plum 26107and other "production process of health-care mushroom soy sauce" utilize mushroom fermentation broth mycelium to develop the health-care mushroom soy sauce. The existing researches adopt direct fermentation, mushroom fruiting bodies are not used or pretreatment is not carried out, and the problems that mushroom flavor substances are not utilized and the color improving effect is not exerted, the mushroom characteristics of the soy sauce are not obvious and the like exist.
Disclosure of Invention
The invention aims to provide soy sauce prepared from mushrooms and a preparation method thereof, which effectively solve the problems of insufficient color improvement of the mushrooms, unclear characteristics of the soy sauce and the mushrooms, insufficient delicate flavor and the like in the mushroom soy sauce.
The soy sauce prepared from the shiitake mushrooms is prepared by slicing the shiitake mushrooms, baking the shiitake mushrooms, and carrying out enzymolysis on the baked shiitake mushroom powder by using flavourzyme and neutral proteinase to obtain a shiitake mushroom enzymolysis liquid; then adding the prepared mushroom enzymolysis liquid into the soy sauce fermented mash for fermentation to prepare the soy sauce.
The step of baking is to cut the mushrooms into slices with the thickness of 1-2 mm, bake the slices at 90-110 ℃ for 20-80 min, and then bake the slices at 130-140 ℃ for 15-30 min; the color of the mushroom slices is changed into yellow or brown.
The soy sauce fermented mash is prepared by adding soy sauce koji into a treated soy sauce raw material, culturing, adding 17-18% of saline water and yeast seed liquid, and fermenting at 30-35 ℃;
as a specific description of the examples, 90 parts of soy sauce raw material, 0.3 to 0.4 part of soy sauce koji, cultured at 30 ℃ for 24 to 28 hours; then adding 200-260 parts of 17-18% salt solution and 6-7 parts of yeast seed liquid, and fermenting for 45-90 days at 30-35 ℃;
the soy sauce raw material comprises processed soybean meal and roasted wheat, wherein the crushing degree of the soybean meal is 6-8 mm, and the roasted wheat is crushed into 4-6 sections; 65-70 parts of soybean meal and 30-35 parts of roasted wheat;
the soy sauce koji is prepared by mixing 65-70 parts of soybean meal, 35-30 parts of roasted wheat and 50-60 parts of water, cooking for 3-5 min at 0.2MPa, cooling, inoculating with a koji, and fermenting; the mold starter is aspergillus oryzae, aspergillus niger and monascus;
the yeast seed liquid is prepared by preserving the Saccharomyces rouxii and China general microbiological culture Collection center (CGMCC) with the preservation address of Beijing China and the preservation number of CGMCC No: 9081 with a preservation date of 2014, 4-21.4, and inoculating Saccharomyces cerevisiae LML001 strain into the culture medium.
The method can obviously improve the color and the flavor of the mushroom sauce, and the prepared mushroom sauce is dark brown in color, glossy, strong in sauce aroma, mushroom aroma and mushroom baking aroma, outstanding in delicate flavor and rich in nutrition. Compared with the traditional method of utilizing fermented mycelia or direct fermentation, the mushroom baking pretreatment process is combined with the flavourzyme and the neutral proteinase for enzymolysis, so that reducing saccharides and the like in the mushrooms are promoted to form special flavoured substances with proteins, amino acids and the like, and the color and the delicate flavor of the mushrooms are further improved.
Drawings
FIG. 1: the pre-baking effect picture of the mushroom is shown,
FIG. 2: the baking effect of the mushroom is shown in the figure,
FIG. 3: the effect graph of the mushroom baked by the compound enzymolysis of the flavourzyme and the neutral proteinase.
Detailed Description
The invention improves the color and freshness improving effect of the mushroom by a baking and enzymolysis composite method; then adding the enzymolysis liquid into soy sauce mash for fermentation, and finally establishing the method of the invention, wherein the prepared mushroom soy sauce has typical mushroom characteristics, dark brown color and roasting fragrance and delicate flavor of mushrooms.
The specific detection method employed in the method of the present invention is described below:
1) the method for measuring the content of amino acid nitrogen comprises the following steps: according to GB18186-2000 brewed Soy sauce, a formaldehyde potentiometric titration method is adopted for detection.
2) The total nitrogen determination method comprises the following steps: according to GB18186-2000 brewed soy sauce, Kjeldahl method is adopted for detection.
3) The method for measuring the content of the umami amino acid comprises the following steps:
2mL of soy sauce sample is added with 5% trichloroacetic acid to fix the volume to 25mL to denature the protein, the soy sauce sample is centrifuged at 10000r/min for 5min, the supernatant is diluted by 25 times, the diluent is filtered by a 0.22 mu m microporous membrane, and the filtrate is detected by a Nigri L-8900 amino acid analyzer; wherein the content of the umami amino acid is aspartic acid content + glutamic acid content.
4) Soy sauce color detection method
Firstly, diluting the filtered soy sauce sample by 50 times, and respectively measuring optical density values OD at wavelengths of 420nm, 510nm and 610nm420、OD510And OD610。
Red index ═ lg (OD)510/OD610) X 50, browning index ═ OD420
② diluting the filtered soy sauce sample by 100 times, and measuring optical density value OD at wavelength of 610nm610Wherein the color ratio is (OD)610×2000)/0.076。
The present invention will be described in detail below with reference to examples and the accompanying drawings.
Example 1: pretreatment of mushroom
Mature mushrooms which are free of diseases, insects, rot, peculiar smell, pesticide residues and harmful metals and do not exceed the standard are selected, and cleaned after impurities are removed. Then cutting the shiitake into slices with the thickness of 2 mm; then prebaking the sliced Lentinus Edodes at 110 deg.C for 50min until the Lentinus Edodes surface turns yellow, shrinks, and has wrinkles (figure 1) with obvious fragrance. Then baking the pre-baked Lentinus Edodes at 130 deg.C for 20min to turn the color of Lentinus Edodes piece into yellow brown (figure 2), with Lentinus Edodes baking fragrance and no bitter taste.
Example 2: screening of protease for mushroom enzymolysis
Crushing baked lentinus edodes, adding deionized water, performing enzymolysis by adopting different types of protease at 45 ℃ with a material-liquid ratio of 1:6 and a natural pH value, and detecting the umami amino acid in enzymolysis liquid of different combined enzymes.
Table 1: influence table of different protease and flavourzyme composite enzymolysis on mushroom enzymolysis liquid quality
Class of protease Delicious amino acid (g/100mL)
Flavourzyme protease 0.396±0.015
Flavourzyme and papain 0.501±0.026
Flavourzyme + alkaline protease 0.375±0.023
Flavourzyme + neutral protease 0.522±0.015
Flavourzyme + bromelain 0.483±0.018
Flavourzyme + acid protease 0.469±0.026
As can be seen from Table 1, the content of the umami amino acid in the mushroom liquid roasted by the compound enzymolysis of the added flavourzyme and the neutral protease is 0.522 +/-0.015 g/100mL, which is 31.82% higher than that of the mushroom liquid roasted by the flavourzyme alone. The flavor protease and neutral protease compound enzymolysis baked Lentinus edodes liquid is brown (figure 3), has strong baked Lentinus edodes fragrance, no bitter taste, and outstanding fresh taste.
Example 3: preparation of mushroom soy sauce
1) Selecting mushroom:
mature mushrooms which are free of diseases, insects, rot, peculiar smell, pesticide residues and harmful metals and do not exceed the standard are selected, and cleaned after impurities are removed.
2) Pretreatment of mushroom
Cutting Lentinus Edodes into 1mm thick slices, baking at 110 deg.C for 50min, and baking at 130 deg.C for 20min to obtain Lentinus Edodes slices with yellow brown color, and flavor and taste of Lentinus Edodes.
3) Enzymolysis with protease
Crushing the mushrooms treated in the step 1), adding deionized water, performing enzymolysis for 4 hours at 45 ℃ by adopting flavourzyme and neutral protease (5:1) at a material-liquid ratio of 1:6 and a natural pH value, and preparing baked mushroom enzymolysis liquid.
4) Soy sauce material selection and treatment: the crushing degree of the soybean meal is 6-8 mm, and the particles are uniform; roasted wheat, which is prepared by using high-quality wheat as a raw material, roasting the wheat until the wheat is ruddy and bright in color, not blackened, not half-cooked and has the typical aroma of the roasted wheat, and crushing the wheat into 4-6 sections; moistening water quantity: 80 to 85 percent. Steaming and boiling the mixture for 3-5 min at 0.2MP to prepare a raw material;
5) preparing soy sauce koji: 80-85 parts of bran, 5-10 parts of flour, 5-10 parts of bean pulp and 80-90 parts of water are mixed, sterilized at 0.1MPa for 20min, cooled to below 40 ℃, and inoculated with 2-3 parts of aspergillus oryzae, 0.5-1 part of aspergillus niger and 0.3-0.5 part of monascus; making yeast at 30-35 ℃ for 48-72 h;
6) preparing a yeast seed liquid: respectively inoculating zygosaccharomyces rouxii and ester-producing saccharomyces cerevisiae LML001 (preservation number is CGMCC No: 9081) of the preservation strain into a YPD culture medium, culturing for 24h at 30 ℃, and mixing 10 parts of zygosaccharomyces rouxii and 0012 parts of ester-producing saccharomyces cerevisiae LML to obtain yeast seed liquid.
7) Preparing saline water: boiling water, adding salt, stirring to dissolve, cooling, and clarifying to obtain saline water;
8) soy sauce fermentation: 25 parts of roasted wheat and 65 parts of soybean meal in the step 4), and 0.4 part of soy sauce koji in the step 5), and culturing for 28h at 30 ℃; adding 240 parts of 17.5% saline solution obtained in the step 7) and 6 parts of yeast seed solution obtained in the step 6), and culturing at 30 ℃ for 60 days.
9) Adding 10 parts of baked mushroom enzymatic hydrolysate in the step 3) into the fermented mash in the step 8), and fermenting for 15 days at 30 ℃;
10) squeezing the fermentation liquor to obtain the raw soy sauce.
Table 2: influence of addition of baked mushroom enzymatic hydrolysate on mushroom soy sauce quality
Figure BDA0003019633540000071
As can be seen from Table 2, the content of amino acid nitrogen in the mushroom soy sauce prepared by adding the baked mushroom enzymatic hydrolysate is 0.895 +/-0.038 g/100mL, the total nitrogen is 1.662 +/-0.075 g/100mL, the umami amino acid is 1.239 +/-0.036 g/100mL, the red index is 10.48 +/-0.29, the browning index is 0.815 +/-0.032, and the color ratio is 3961 +/-106, which are respectively improved by 37.27%, 23.48%, 37.51%, 49.92%, 18.46% and 24.40% compared with the soy sauce prepared by adding the unbaked and compound enzyme-hydrolyzed mushroom. The mushroom sauce is dark brown in color, glossy, and has a strong sauce flavor, a mushroom flavor and a light mushroom baking flavor, and is outstanding in delicate flavor.
Example 4 preparation of shiitake Soy sauce
1) Selecting mushroom:
the mushroom is selected, and is clean after impurities are removed, wherein the mushroom is free of diseases, insects, rot, peculiar smell, pesticide residues and harmful metals, and is not overproof, complete in structure and crisp and tender in texture.
2) Pretreatment of mushroom
Cutting Lentinus Edodes into 1.5mm thick slices, baking at 110 deg.C for 70min, and baking at 140 deg.C for 15min to make Lentinus Edodes slices brown, have Lentinus Edodes baking fragrance, and taste without bitter taste.
3) Enzymolysis with protease
Crushing the mushrooms treated in the step 1), adding deionized water, performing enzymolysis for 4 hours at 45 ℃ by adopting flavourzyme and neutral protease (5:1) at a material-liquid ratio of 1:7 and a natural pH value, and preparing baked mushroom enzymolysis liquid.
4) Soy sauce material selection and treatment: the crushing degree of the soybean meal is 6-8 mm, and the particles are uniform; roasted wheat, which is prepared by using high-quality wheat as a raw material, roasting the wheat until the wheat is ruddy and bright in color, not blackened, not half-cooked and has the typical aroma of the roasted wheat, and crushing the wheat into 4-6 sections; moistening water quantity: 80-85%, and the cooking condition is as follows: 0.2MP, 3-5 min.
5) Preparing soy sauce koji: 80-85 parts of bran, 5-10 parts of flour, 5-10 parts of bean pulp and 80-90 parts of water are mixed, sterilized at 0.1MPa for 20min, cooled to below 40 ℃, and inoculated with 2-3 parts of aspergillus oryzae, 0.5-1 part of aspergillus niger and 0.3-0.5 part of monascus; making yeast at 30-35 ℃ for 48-72 h;
6) preparing a yeast seed liquid: respectively inoculating zygosaccharomyces rouxii and ester-producing saccharomyces cerevisiae LML001 in a YPD culture medium, culturing at 30 ℃ for 24h, and mixing 10 parts of zygosaccharomyces rouxii and 0012 parts of ester-producing saccharomyces cerevisiae LML to obtain yeast seed liquid.
7) Preparing saline water: boiling water, adding salt, stirring to dissolve, cooling, and clarifying to obtain saline water;
8) soy sauce fermentation: 25 parts of roasted wheat and 65 parts of soybean meal in the step 4), and 0.4 part of soy sauce koji in the step 5), and culturing for 28h at 30 ℃; adding 230 parts of 17.5% saline solution obtained in the step 7) and 6 parts of yeast seed solution obtained in the step 6), and culturing at 30 ℃ for 45 days.
9) Adding 10 parts of baked mushroom enzymatic hydrolysate in the step 3) into the fermented mash in the step 8), and fermenting for 30 days at 30 ℃;
10) squeezing the fermentation liquor to obtain the raw soy sauce.
The detection result shows that the content of amino acid nitrogen in the soy sauce prepared by the embodiment is 0.843 +/-0.026 g/100mL, the total nitrogen is 1.611 +/-0.052 g/100mL, the umami amino acid is 1.212 +/-0.057 g/100mL, the red index is 10.21 +/-0.38, the browning index is 0.733 +/-0.025 and the color ratio is 3994 +/-175, which are respectively improved by 29.29%, 19.69%, 34.52%, 46.07%, 6.54% and 25.44% compared with the soy sauce prepared by directly adding untreated mushrooms. The mushroom sauce is dark brown in color, glossy, and has relatively strong sauce flavor, mushroom flavor and mushroom baking flavor, and the delicate flavor is prominent.

Claims (9)

1. A soy sauce prepared from shiitake is characterized in that the soy sauce is prepared by slicing shiitake, baking the shiitake, and carrying out enzymolysis on baked shiitake powder by using flavourzyme and neutral proteinase to obtain a shiitake enzymolysis liquid; then adding the prepared mushroom enzymolysis liquid into the soy sauce fermented mash for fermentation to prepare the soy sauce.
2. The soy sauce according to claim 1, wherein the baking is carried out by cutting the shiitake mushroom into slices having a thickness of 1 to 2mm, baking at 90 to 110 ℃ for 20 to 80min, and then baking at 130 to 140 ℃ for 15 to 30 min.
3. The soy sauce according to claim 1, wherein the soy sauce mash is prepared by adding soy sauce koji to a treated soy sauce raw material, culturing, adding brine and yeast seed solution, and fermenting at 30 to 35 ℃.
4. The soy sauce according to claim 3, wherein the soy sauce moromi mash is prepared by adding soy sauce koji to a treated soy sauce raw material, and culturing at 30 ℃ for 24 to 28 hours; then adding 17-18% of salt water and yeast seed liquid, and fermenting for 45-90 days at 30-35 ℃.
5. The soy sauce according to claim 3 or claim 4, wherein the soy sauce raw material comprises processed soybean meal and roasted wheat.
6. The soy sauce according to claim 5, wherein the soybean meal comprises 65 to 70 parts by weight of roasted wheat and 30 to 35 parts by weight of roasted wheat.
7. The soy sauce according to claim 3 or claim 4, wherein the koji mold used in the preparation is Aspergillus oryzae, Aspergillus niger or Aspergillus kawachii.
8. The soy sauce of claim 3, wherein the yeast seed liquor is a seed liquor prepared from Saccharomyces rouxii and Saccharomyces cerevisiae producing esters.
9. The soy sauce of claim 8, wherein the ester-producing saccharomyces cerevisiae has a accession number of CGMCC No: 9081.
CN202110399635.3A 2021-04-14 2021-04-14 A soy sauce prepared from Lentinus Edodes and its preparation method Pending CN113040366A (en)

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Publication number Priority date Publication date Assignee Title
CN113317485A (en) * 2021-07-08 2021-08-31 合肥工业大学 Vitamin B for vegetarian population to eat12Production method of nutrition-enriched soy sauce
CN114027494A (en) * 2021-12-10 2022-02-11 上海市农业科学院 Flavor base material and preparation method and application thereof

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CN107484947A (en) * 2017-08-31 2017-12-19 广西顶俏食品有限公司 The preparation technology of soy sauce
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113317485A (en) * 2021-07-08 2021-08-31 合肥工业大学 Vitamin B for vegetarian population to eat12Production method of nutrition-enriched soy sauce
CN114027494A (en) * 2021-12-10 2022-02-11 上海市农业科学院 Flavor base material and preparation method and application thereof

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Application publication date: 20210629