CN113424948A - Method for improving flavor of soy sauce - Google Patents
Method for improving flavor of soy sauce Download PDFInfo
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- CN113424948A CN113424948A CN202110710124.9A CN202110710124A CN113424948A CN 113424948 A CN113424948 A CN 113424948A CN 202110710124 A CN202110710124 A CN 202110710124A CN 113424948 A CN113424948 A CN 113424948A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 55
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 235000019634 flavors Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 27
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- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 29
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 241000235033 Zygosaccharomyces rouxii Species 0.000 claims abstract description 22
- 240000008042 Zea mays Species 0.000 claims abstract description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
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- 230000001737 promoting effect Effects 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000012258 culturing Methods 0.000 claims abstract description 15
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- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 9
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- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 3
- 239000004455 soybean meal Substances 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 29
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims description 26
- 238000006243 chemical reaction Methods 0.000 claims description 12
- 239000002054 inoculum Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 230000002708 enhancing effect Effects 0.000 claims description 6
- 238000007792 addition Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- GWCRPYGYVRXVLI-UHFFFAOYSA-N 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone Chemical compound CCC1OC(C)=C(O)C1=O GWCRPYGYVRXVLI-UHFFFAOYSA-N 0.000 abstract description 18
- 101100450469 Arabidopsis thaliana CPX1 gene Proteins 0.000 abstract description 18
- 239000002243 precursor Substances 0.000 abstract description 6
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- 235000013305 food Nutrition 0.000 abstract description 2
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- 238000010907 mechanical stirring Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 210000000582 semen Anatomy 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000011534 incubation Methods 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 150000002972 pentoses Chemical class 0.000 description 4
- CWXWDRXNERDGHE-HWKANZROSA-N (2E)-2-ethylidene-4-hydroxy-5-methyl-3(2H)-furanone Chemical compound C\C=C1\OC(C)=C(O)C1=O CWXWDRXNERDGHE-HWKANZROSA-N 0.000 description 3
- 244000285963 Kluyveromyces fragilis Species 0.000 description 3
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
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- 150000002333 glycines Chemical class 0.000 description 3
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- 101710157142 2-methylene-furan-3-one reductase Proteins 0.000 description 2
- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 description 2
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 2
- UWDMKTDPDJCJOP-UHFFFAOYSA-N 4-hydroxy-2,2,6,6-tetramethylpiperidin-1-ium-4-carboxylate Chemical compound CC1(C)CC(O)(C(O)=O)CC(C)(C)N1 UWDMKTDPDJCJOP-UHFFFAOYSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 229920002488 Hemicellulose Polymers 0.000 description 1
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002241 furanones Chemical class 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 150000003222 pyridines Chemical class 0.000 description 1
- -1 pyrones Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 150000003557 thiazoles Chemical class 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a method for improving the flavor of soy sauce, belonging to the technical field of food fermentation engineering. Preparing starter of soy sauce and fermenting: taking soybean or soybean meal, flour and bran or parched wheat as raw materials, inoculating Aspergillus oryzae, making starter to obtain starter, scattering into starter, uniformly mixing with saline water to form soy sauce mash, and starting fermentation; preparing a flavor promoting liquid: putting the prepared 5 per mill finished yeast into a fermentation tank, supplementing steamed corn flour, adding water, stirring, and sterilizing; inoculating aspergillus oryzae, culturing for the first time, adding salt, inoculating saccharomyces rouxii, and culturing for the second time to obtain a flavor promoting liquid; adding the flavor promoting liquid into the fermented soy sauce mash, and performing fermentation by stages; the flavor of the soy sauce is improved. The invention utilizes the liquid state of finished koji for self enzymolysis as a raw material, sequentially inoculates aspergillus oryzae and saccharomyces rouxii to obtain a precursor and enzyme generated by HEMF, and then adds the precursor and the enzyme into soy sauce mash to promote soy sauce fermentation, thereby obtaining soy sauce with rich characteristic flavor.
Description
Technical Field
The invention relates to the technical field of food fermentation engineering, in particular to a method for improving the flavor of soy sauce.
Background
The flavor of the soy sauce is the comprehensive embodiment of color, aroma, taste and body, namely the color, aroma, taste and body state of the soy sauce, wherein the aroma is an important factor determining the flavor of the soy sauce. At present, nearly 300 flavor components are detected in soy sauce. These aroma compounds include alcohols, aldehydes, acids, hydrocarbons, esters, furans, furanones, nitrogenous compounds, phenols, pyrones, pyrazines, pyridines, sulfur-containing compounds, and thiazoles, of which 4-hydroxy-2 (5) -ethyl-5 (2) -methyl-3 (2H) furanone (HEMF), 4-ethylguaiacol, 3-methylthiopropanol, and the like are key sauce flavor substances.
HEMF is an aroma component most closely related to soy sauce, having a caramel-like aroma like cookie. The more the content of HEMF in the soy sauce is, the better, it can represent the main fragrance of the soy sauce. The raw materials for brewing soy sauce mainly comprise soybean (bean pulp) and wheat bran (wheat), during the fermentation process, protein can be degraded to generate amino acid due to the action of microbial enzyme, and cellulose, hemicellulose and starch substances can be decomposed into micromolecular monosaccharides, namely hexose and pentose. The Maillard reaction of monosaccharide and amino acid produces rich intermediate product, but can not directly generate HEMF, and can generate precursor substance of the HEMF, and the precursor substance is converted into the HEMF by microorganisms. In the prior art, aroma-producing yeast is mainly added in a soy sauce mash stage to improve the HEMF in the soy sauce.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for improving the flavor of soy sauce, which comprises the steps of preparing a precursor substance of the HEMF by using a conventional soy sauce koji as a raw material, inducing aspergillus oryzae and saccharomyces rouxii to generate enzyme for converting to form the HEMF and simultaneously obtaining an expanding culture solution of the saccharomyces rouxii. Then adding the soy sauce into the soy sauce fermented mash to improve the flavor and the quality of the soy sauce.
The technical scheme adopted by the invention is as follows:
a method of enhancing soy sauce flavor, the method comprising the steps of:
step 1, soy sauce starter making and fermentation: taking soybean or soybean meal, flour and bran or parched wheat as raw materials, inoculating Aspergillus oryzae, making starter to obtain starter, scattering into starter, uniformly mixing with saline water to form soy sauce mash, and starting fermentation;
step 2, preparation of the flavor promoting liquid: putting the 5 per mill finished yeast prepared in the step 1 into a fermentation tank, supplementing steamed corn flour, adding water, stirring and sterilizing; inoculating aspergillus oryzae, culturing for the first time, adding salt, inoculating saccharomyces rouxii, and culturing for the second time to obtain a flavor promoting liquid;
step 3, adding the flavor promoting liquid into the fermented soy sauce mash prepared in the step 1, wherein the adding is divided into two stages, namely 20 th day and 40 th day, the fermentation temperature is 30-35 ℃, and the period is 90 days;
the flavor of the soy sauce is improved.
Preferably, in the step 1, Aspergillus oryzae is inoculated in an amount of 1 × 10/g of the koji material4-1×106Making yeast for 36-40h to obtain finished yeast, scattering the yeast, and uniformly mixing with 15-20 DEG Be saline (NaCl) at 35-45 ℃, wherein the mass of the saline is 1.5-2.5 times of that of the finished yeast.
Preferably, in the step 2, the cooked corn flour which accounts for 2-5% of the mass of the koji is supplemented, 6-10 times of water by mass is added, the mixture is stirred for 5-8 hours at the rotation speed of 150-.
Preferably, in the step 2, acetaldehyde with a volume of 0.1 to 0.5 per mill of the material volume in the fermentation tank is added before sterilization.
Preferably, in step 2, the first culture conditions are: the rotation speed is 150-3H, at 30-35 ℃ for 18-22 h; then the second culturing conditions were: the rotation speed is 200-3H, culturing at 30-35 ℃ for 20-24 hours.
Preferably, in the step 2, the inoculation amount of Aspergillus oryzae is 1 × 104-1×105spore/mL, inoculum size of Saccharomyces rouxii is 1 × 104-1×105 CFU/mL。
Preferably, in the step 2, common salt is added to make the salt concentration of the reaction system be 8-12% (w/v).
Preferably, in the step 3, the adding is divided into two stages, wherein the adding is divided into two stages, namely 15 th to 25 th day and 35 th to 45 th day, 1 to 5 per thousand (v/v) of the flavor promoting liquid is added each time, the fermentation temperature is 30 to 35 ℃, and the period is 85 to 95 days.
The invention has the beneficial effects that:
1. adding water into soy sauce koji, stirring, hydrolyzing koji material by virtue of rich protease system and carbohydrate enzyme system contained in koji to obtain a large amount of saccharides (pentose, hexose, oligosaccharide), amino acid and polypeptide, wherein the addition of corn flour increases the alanine content in the enzymolysis liquid, thereby being beneficial to the culture of microorganisms and the occurrence of Maillard reaction.
2. After the enzymatic hydrolysis reaction of the koji mold is finished, acetaldehyde is added, through the action of high temperature, on one hand, the purpose of sterilization is achieved, on the other hand, the Maillard reaction of hexose, pentose and amino acid in the enzymatic hydrolysis liquid is enhanced at high temperature, particularly, the alanine and pentose can also generate acetaldehyde through non-enzymatic reaction, and the acetaldehyde and an intermediate product of the Maillard reaction generate 2-ethylene-4-hydroxy-5-methyl- (2H) furanone (EDHMF), which is a precursor substance for synthesizing HEMF.
3. Aspergillus oryzae is inoculated to grow after the aspergillus oryzae is heated and hydrolyzed, and the aspergillus oryzae induces and generates ketene oxidoreductase in the presence of EDHMF, and the enone oxidoreductase can catalyze the conversion of EDHMF into HEMF. And adding salt into the fermentation liquor, stopping the growth of aspergillus oryzae, inoculating the saccharomyces rouxii, and inducing the saccharomyces rouxii to generate ketene oxidoreductase in the environment. By culturing and inducing Aspergillus oryzae and Saccharomyces rouxii, a large amount of enone oxidoreductase and yeast cells are accumulated. Mixing with yeast along with fermented saline water, accelerating and improving HEMF generation in sauce mash fermentation stage, and improving characteristic flavor of soy sauce.
Detailed Description
The technical solutions of the present invention will be described in detail below with reference to specific examples, but the present invention should not be construed as being limited to the applicable scope thereof.
Example 1
A method of enhancing soy sauce flavor, the method comprising the steps of:
(1) soaking soybean at room temperature for 8 hours, draining, steaming at 121 ℃ for 15 minutes, cooling to 40 ℃, and adding parched wheat, wherein the mass ratio of the soybean to the parched wheat is 6: 4. Inoculating Aspergillus oryzae spore according to the quality of yeast (semen glycines and parched semen Tritici Aestivi) with an inoculation amount of 1 × 10 per gram of yeast5And (4) spores. And (3) carrying out primary yeast turning for 10 hours at the yeast making temperature of 32 ℃, carrying out secondary yeast turning for 18 hours after yeast making, and finishing the yeast making after 36 hours.
(2) Preparing a flavor promoting liquid: putting 5 per mill of yeast in a mechanical stirring fermentation tank, supplementing steamed corn flour (corn flour and water are mixed by mass and steamed for 10min at 100 ℃) with 2% of the mass of the yeast, adding 6 times of water by mass, stirring for 5 hours at 30 ℃ and the rotating speed of 150r/min, adding acetaldehyde with 0.1 per mill of the volume of the materials in the fermentation tank, and sterilizing for 20 minutes at 115 ℃. Inoculating Aspergillus oryzae (inoculum size 1X 10)4spore/mL) at a rotation speed of 150r/min and a ventilation volume of 4m3Culturing at 30 deg.C for 18h, adding salt to make the salt concentration of the reaction system 8% (w/v), inoculating with Saccharomyces rouxii (inoculum size 1 × 10)4 CFU/mL), the rotating speed is 200r/min, and the ventilation volume is 2m3H, incubation at 30 ℃ for 20 hours.
(3) Adding flavor promoting liquid into soy sauce fermented mash at a ratio of 1 ‰ (v/v), and adding at 20 th day and 40 th day respectively, fermenting at 30 deg.C for 90 days.
(3) Squeezing the mature soy sauce mash to obtain raw soy sauce, and then carrying out the process steps of heating, precipitating, filtering and the like to obtain the soy sauce.
Example 2
A method of enhancing soy sauce flavor, the method comprising the steps of:
(1) soaking soybean at room temperature for 10 hours, draining, cooking at 121 ℃ for 15 minutes, cooling to 40 ℃, and adding parched wheat, wherein the mass ratio of the soybean to the flour to the bran is 6:4: 1. Inoculating Aspergillus oryzae spore according to the quality of yeast (semen glycines, flour, testa Tritici) with an inoculation amount of 1 × 10 per gram of yeast6And (4) spores. And (3) carrying out primary yeast turning for 12 hours at the yeast making temperature of 32 ℃, carrying out secondary yeast turning after 20 hours of yeast making, and finishing the yeast making after 40 hours.
(2) Wind powerPreparation of the taste promoting liquid: putting 5 per mill finished yeast into a mechanical stirring fermentation tank, supplementing steamed corn flour (corn flour and water are mixed by mass and are steamed for 10min at 100 ℃) with 5 percent of the finished yeast mass, adding 10 times of water by mass, stirring for 8 hours at 35 ℃ at the rotating speed of 200r/min, then adding acetaldehyde with 0.5 per mill of the material volume in the fermentation tank, and sterilizing for 20 minutes at 115 ℃. Inoculating Aspergillus oryzae (inoculum size 1X 10)5spore/mL) at a rotation speed of 200r/min and a ventilation volume of 4m3Culturing at 30 deg.C for 20h, adding salt to make the salt concentration of the reaction system 10% (w/v), inoculating with Saccharomyces rouxii (inoculum size 1 × 10)5 CFU/mL), the rotating speed is 250 r/min, and the ventilation volume is 4m3H, incubation at 30 ℃ for 24 hours.
(3) Adding flavor promoting liquid into soy sauce fermented mash at a ratio of 5 ‰ (v/v), and adding at 20 th day and 40 th day respectively, fermenting at 30 deg.C for 90 days.
(4) Squeezing the mature soy sauce mash to obtain raw soy sauce, and then carrying out the process steps of heating, precipitating, filtering and the like to obtain the soy sauce.
Comparative example 1
A soy sauce production method comprises the following steps:
(1) soaking soybeans for 8 hours at room temperature, draining water, cooking for 15 minutes at 121 ℃, cooling to 40-45 ℃, and adding fried wheat, wherein the mass ratio of the soybeans to the fried wheat is 6: 4. Inoculating Aspergillus oryzae spore according to the quality of yeast (semen glycines and parched semen Tritici Aestivi) with an inoculation amount of 1 × 10 per gram of yeast4And (4) spores. And (3) carrying out primary yeast turning for 10 hours at the yeast making temperature of 32 ℃, carrying out secondary yeast turning for 18 hours after yeast making, and finishing the yeast making after 36 hours. Breaking up into yeast, evenly mixing 18 DEG Bee salt water (NaCl) at 40 ℃, wherein the mass of the salt water is 2 times of that of the yeast, and forming sauce mash to start fermentation.
(2) Inoculating Saccharomyces rouxii (inoculum size 1 × 10) into soy sauce fermented mash6 CFU/mL) were added twice in total, at 20 and 40 days, respectively, at a fermentation temperature of 30 ℃ for 90 days.
(3) Squeezing the mature soy sauce mash to obtain raw soy sauce, and then carrying out the process steps of heating, precipitating, filtering and the like to obtain the soy sauce.
Comparative example 1 is a process for preparing soy sauce by adding Saccharomyces rouxii conventionally, and the content of HEMF is 29.15 mg/L; examples 1 and 2 are experimental groups using flavour enhancing fluids, differing in the process parameters, and having a HEMF content of 69.25mg/L and 75.41mg/L, respectively. Examples 1, 2 groups increased the HEMF content by about 2-2.5 times compared to comparative example 1.
Example 3 (without acetaldehyde)
Based on example 2, no acetaldehyde was added in step 2, otherwise the procedure is the same as example 2.
The specific step 2 is operated as follows:
preparing a flavor promoting liquid: putting 5 per mill yeast into a mechanical stirring fermentation tank, supplementing steamed corn flour (corn flour and water are mixed by mass and steamed for 10min at 100 ℃) with 5 percent of the yeast mass, adding 10 times of water by mass, stirring for 8 hours at 35 ℃ and the rotating speed of 200r/min, and sterilizing for 20 minutes at 115 ℃. Inoculating Aspergillus oryzae (inoculum size 1X 10)5spore/mL) at a rotation speed of 200r/min and a ventilation volume of 4m3Culturing at 30 deg.C for 20h, adding salt to make the salt concentration of the reaction system 10% (w/v), inoculating with Saccharomyces rouxii (inoculum size 1 × 10)5 CFU/mL), the rotating speed is 250 r/min, and the ventilation volume is 4m3H, incubation at 30 ℃ for 24 hours.
Comparative example 2 (fermentation without Aspergillus oryzae)
Based on example 2, the fermentation was performed in step 2 without adding Aspergillus oryzae, but otherwise the procedure was the same as in example 2.
The specific step 2 is operated as follows:
preparing a flavor promoting liquid: putting 5 per mill finished yeast into a mechanical stirring fermentation tank, supplementing steamed corn flour (corn flour and water are mixed by mass and are steamed for 10min at 100 ℃) with 5 percent of the finished yeast mass, adding 10 times of water by mass, stirring for 8 hours at 35 ℃ at the rotating speed of 200r/min, then adding acetaldehyde with 0.5 per mill of the material volume in the fermentation tank, and sterilizing for 20 minutes at 115 ℃. Adding salt to make the salt concentration of the reaction system be 10% (w/v), inoculating zygosaccharomyces rouxii (inoculum size is 1X 10)5 CFU/mL), the rotating speed is 250 r/min, and the ventilation volume is 4m3H, incubation at 30 ℃ for 24 hours.
Comparative example 3 (non-Saccharomyces rouxii fermentation)
Based on example 2, the fermentation in step 2 was performed without adding Saccharomyces rouxii, otherwise the procedure is the same as example 2.
The specific step 2 is operated as follows:
preparing a flavor promoting liquid: putting 5 per mill finished yeast into a mechanical stirring fermentation tank, supplementing steamed corn flour (corn flour and water are mixed by mass and are steamed for 10min at 100 ℃) with 5 percent of the finished yeast mass, adding 10 times of water by mass, stirring for 8 hours at 35 ℃ at the rotating speed of 200r/min, then adding acetaldehyde with 0.5 per mill of the material volume in the fermentation tank, and sterilizing for 20 minutes at 115 ℃. Inoculating Aspergillus oryzae (inoculum size 1X 10)5spore/mL) at a rotation speed of 200r/min and a ventilation volume of 4m3H, culturing at 30 ℃ for 20h, and then adding common salt to ensure that the salt concentration of the reaction system is 10% (w/v).
Comparative example 4 (fermentation without Aspergillus oryzae and Saccharomyces rouxii)
Based on example 2, the fermentation in step 2 was performed without adding Saccharomyces rouxii, otherwise the procedure is the same as example 2.
The specific step 2 is operated as follows:
preparing a flavor promoting liquid: putting 5 per mill finished yeast into a mechanical stirring fermentation tank, supplementing steamed corn flour (corn flour and water are mixed by mass and are steamed for 10min at 100 ℃) with 5 percent of the finished yeast mass, adding 10 times of water by mass, stirring for 8 hours at 35 ℃ at the rotating speed of 200r/min, then adding acetaldehyde with 0.5 per mill of the material volume in the fermentation tank, and sterilizing for 20 minutes at 115 ℃.
Based on example 2, the HEMF contents of example 3 and comparative examples 2-4 were 53.74mg/L, 48.49mg/L, 41.65mg/L, and 34.42mg/L, respectively. The results show that the microorganisms (aspergillus oryzae, saccharomyces rouxii) and acetaldehyde in step 2 are key factors for increasing the content of the soy sauce HEMF.
The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Claims (8)
1. A method for improving the flavor of soy sauce, which is characterized by comprising the following steps:
step 1, soy sauce starter making and fermentation: taking soybean or soybean meal, flour and bran or parched wheat as raw materials, inoculating Aspergillus oryzae, making starter to obtain starter, scattering into starter, uniformly mixing with saline water to form soy sauce mash, and starting fermentation;
step 2, preparation of the flavor promoting liquid: putting the 5 per mill finished yeast prepared in the step 1 into a fermentation tank, supplementing steamed corn flour, adding water, stirring and sterilizing; inoculating aspergillus oryzae, culturing for the first time, adding salt, inoculating saccharomyces rouxii, and culturing for the second time to obtain a flavor promoting liquid;
step 3, adding the flavor promoting liquid into the fermented soy sauce mash prepared in the step 1, and performing addition and grading fermentation;
the flavor of the soy sauce is improved.
2. The method according to claim 1, wherein in step 1 Aspergillus oryzae is inoculated in an amount of 1 x 10/g of koji material4-1×106Making yeast for 36-40h to obtain finished yeast, scattering the yeast, and uniformly mixing with 15-20 DEG Be saline (NaCl) at 35-45 ℃, wherein the mass of the saline is 1.5-2.5 times of that of the finished yeast.
3. The method as claimed in claim 1, wherein in the step 2, the cooked corn flour is supplemented with 2-5% of the mass of the koji, 6-10 times of the mass of water is added, the mixture is stirred at a rotation speed of 150-.
4. The method as claimed in claim 1, wherein acetaldehyde is added to the fermentation tank in an amount of 0.1 to 0.5% by volume of the fermentation tank before sterilization in step 2.
5. The method according to claim 1, wherein in step 2, the first culture conditions are: the rotation speed is 150-3H, at 30-35 ℃ for 18-22 h; then the second culturing conditions were: the rotation speed is 200-3H, culturing at 30-35 ℃ for 20-24 hours.
6. The method according to claim 1, wherein in step 2, the amount of Aspergillus oryzae inoculated is 1X 104-1×105spore/mL, inoculum size of Saccharomyces rouxii is 1 × 104-1×105 CFU/mL。
7. The method according to claim 1, wherein common salt is added in the step 2 so that the salt concentration in the reaction system is 8 to 12% (w/v).
8. The method as claimed in claim 1, wherein in step 3, the flavor enhancing liquid is added in two stages, namely 15-25 days and 35-45 days, each time 1-5 ‰ (v/v) of the flavor enhancing liquid is added, the fermentation temperature is 30-35 deg.C, and the period is 85-95 days.
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Denomination of invention: A Method for Enhancing the Flavor of Soy Sauce Effective date of registration: 20230613 Granted publication date: 20221122 Pledgee: Bank of China Limited by Share Ltd. Three Gorges Branch Pledgor: HUBEI TULAOHAN FLAVOURING FOOD CO.,LTD. Registration number: Y2023420000230 |