CN113424949A - Method for preparing organic braising soy sauce with high amino acid nitrogen content - Google Patents
Method for preparing organic braising soy sauce with high amino acid nitrogen content Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a method for preparing organic red-cooked soy sauce with high amino acid nitrogen, which comprises the following steps: 1) preparing a clarified high-amino-acid nitrogen organic soy sauce stock solution; 2) mixing the organic high fructose corn syrup and the organic white granulated sugar, and decocting; adding a mixed solution of food-grade sodium hydroxide and sodium carbonate to adjust the pH value; 3) boiling the organic fructose-glucose syrup and the organic white granulated sugar to prepare dark brown thick syrup, adding the thick syrup into the clarified high-amino-acid nitrogen organic soy sauce stock solution, and continuously boiling for 3-8 hours; 4) blending, filtering and UHT sterilizing to obtain the organic red-cooked soy sauce which is not added with monosodium glutamate and caramel color and has amino acid nitrogen more than or equal to 1.2g/100 ml: the invention provides a new preparation method for producing high-amino acid nitrogen organic red-cooked soy sauce by replacing caramel color.
Description
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a preparation method of high-amino-acid nitrogen organic red-cooked soy sauce.
Background
The soy sauce is prepared by fermenting raw materials such as soybean or defatted soybean, wheat or wheat flour and the like after processing the raw materials, has rich nutrition and good color, flavor and taste, and is a seasoning food which is deeply popular with the masses. China is large in population, the dietary structure and the dietary hobbies of consumers are rich and colorful, and many consumers need heavy oil and heavy color to part of dishes, so that red-cooked soy sauce with a red and bright coloring effect is needed to be used as a seasoning in dish making; the red sauce in the current market is generally replaced by dark soy sauce which has heavy color and obvious coloring effect. Since most dark soy sauce is made of soy sauce and caramel color. The caramel color is easy to generate harmful substances of 4-methylimidazole in the production process, and the safety problem of the caramel color is highly concerned by people; thus, natural light soy sauce and red-cooked soy sauce without addition of caramel color are favored by consumers.
Since the sun-dried dark soy sauce is prepared by naturally drying soy sauce, the yield is low, the salt content is high, and the requirements of large health trend are not met, and the development of the braised or dark soy sauce with excellent quality and unique flavor becomes a consensus in the industry.
In order to solve the risk problem that the dark soy sauce contains 4-methylimidazole, CN 104473126A researches a method for mixing colors by adding sugar and natural monascus pigments in brewed soy sauce to improve the red index and chroma of the dark soy sauce and ensure that the cooked vegetables are bright and beautiful; the CN 108552516A strong aromatic dark soy sauce is prepared by brewing and flavoring crude oil (unrefined soy sauce), post-treating and adding caramel color; CN 104403362A method for preparing dark soy sauce comprises performing Maillard reaction on amino-containing food-grade substance and carbonyl-containing food-grade substance in water solution to obtain amino acid sugar color, and blending with brewed soy sauce to obtain dark soy sauce; the amino acid sugar color of the invention contains less than 10mg/kg 4-methylimidazole although the content of 4-methylimidazole in the product is low; and the red index only reaches about 6.0; the yellow index is not high, and is only about 9.0. CN 101658289B, mixing the fermented cordyceps sinensis soy sauce stock solution with caramel color according to the ratio of 4: 1 proportion, concentrating to 56Brix at 60 deg.C, sun-drying to 58 Brix, and adding sweetener and freshener to obtain Cordyceps dark soy sauce. CN 106942693A researches a preparation method of dark soy sauce with antioxidant effect, which comprises processing herba Avenae Fatuae, mushroom, and fructus Lycii, mixing with Cordyceps militaris and soy sauce to obtain soy sauce, fermenting with low salt solid fermentation method, sun-drying the soy sauce, and mixing the obtained soy sauce with sweetener and freshener to obtain dark soy sauce. CN 108606301A researches and prepares sugar liquid from sweet potatoes, the sugar liquid is concentrated under negative pressure to obtain concentrated mixed sugar liquid, and the concentrated mixed sugar liquid is added with food-grade sodium hydroxide and acetic acid and decocted to obtain the sugar cake. Then mixing with stock solution of soy sauce prepared by fermentation, and performing high-temperature instantaneous sterilization to obtain dark soy sauce. [ Chinese seasoning ]' No. 4,2003 reports "a method for producing soy sauce braised in soy sauce", which is to cook brown sugar into dark brown and glossy dark brown by adding water; then the brewed soy sauce and the cooked dark brown are put into a jacketed kettle, and then xanthan gum, white sugar, refined salt and sodium benzoate are added to prepare the dark soy sauce with reddish brown and luster. In the above studies, although the quality of the product is improved, the product still has defects, such as low content of amino acid nitrogen, monosodium glutamate, caramel or sodium benzoate and other preservatives are required to be added for improving the amino acid nitrogen, and a thickening agent is required to be added for improving the texture; at present, no report of producing high-quality organic red-cooked soy sauce containing high amino acid nitrogen by adopting organic raw materials is found.
Disclosure of Invention
The invention aims to provide a method for preparing organic red-cooked soy sauce with high amino acid nitrogen, which solves the problems that the soy sauce contains 4-methylimidazole and sulfur dioxide due to caramel color coloring in the conventional dark soy sauce, the red-cooked soy sauce has low grade and the amino acid nitrogen content is not high.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of organic soy sauce comprises processing organic soybean or defatted organic soybean, and organic wheat flour as main raw materials, steaming, making starter, fermenting, squeezing or leaching to obtain organic soy sauce crude oil; then adding 0.1-0.3% of settling agent solution into the crude oil for clarification treatment; filtering and separating, and evaporating and concentrating by a falling film evaporator; obtaining a clear high amino acid nitrogen organic soy sauce stock solution; mixing and boiling organic fructose-glucose syrup and organic white granulated sugar to obtain dark brown thick syrup, then boiling the thick syrup and the high-amino-acid-nitrogen organic soy sauce stock solution together for 3-8 hours, blending, filtering and UHT sterilizing to obtain the high-amino-acid-nitrogen (the amino-acid-nitrogen is more than or equal to 1.2g/100 ml) organic red-burning soy sauce with good color, aroma and taste.
The invention comprises the following steps:
step 1: preparing a high amino acid nitrogen organic soy sauce stock solution:
after the organic soybean or the degreased organic soybean is selected, the raw material treatment, the cooking, the starter propagation and the fermentation are carried out by the conventional process. Squeezing or leaching mature soy sauce mash (fermented grains) to obtain organic soy sauce crude oil, adding 0.1-0.3% settling agent solution into the crude oil for clarification treatment, flocculating and precipitating for 24-56 hr, filtering and separating to obtain clarified organic soy sauce; then concentrating the clarified organic soy sauce by a falling film evaporator to obtain a high amino acid nitrogen (the amino acid nitrogen is more than or equal to 1.40g/100ml) organic soy sauce stock solution.
Step 2: preparing concentrated sugar liquor:
adding the organic high fructose corn syrup into a blending and decocting pot in a metering manner according to the proportion, heating, pressurizing, stirring, metering again, and slowly adding the organic white granulated sugar for decocting; in the boiling process, adding deionized water in a flowing manner, stirring continuously, controlling the concentration and the pH value of the sugar solution in the process, and adjusting the pH value of the sugar solution by using a mixed solution of food-grade sodium hydroxide and sodium carbonate; when the pH value of the sugar liquor reaches 4.5-6.5, the sugar liquor is in a thick brown color, heating is stopped when the concentration reaches 36-38' Be DEG, the sugar liquor is added into a clarified high-amino-acid-nitrogen organic soy sauce stock solution in a metering manner, and the preparation of organic braised soy sauce is started;
and step 3: preparing organic braising soy sauce:
metering the high-amino-acid nitrogen organic soy sauce stock solution prepared in the step 1 into a soy sauce blending tank, then metering the 36-38' -Be-thick sepia sugar solution into the soy sauce blending tank according to the ratio, stirring, mixing and cooking, wherein the steam pressure is 0.06-0.08 mpa, and the cooking time is 3-8 hr; after the boiling is finished, the organic red-cooked soy sauce with good color, smell and taste and high amino acid nitrogen (the amino acid nitrogen is more than or equal to 1.2g/100 ml) is obtained after blending, filtering and UHT sterilization.
Preferably, in the preparation of the organic soy sauce stock solution, the soybeans or the defatted soybeans and the wheat are selected organic raw materials; the ratio of beans to wheat is 1: 0.1 to 0.2; the raw material treatment, starter propagation and fermentation are carried out according to well-known conventional processes.
Preferably, the mature soy sauce mash (fermented grains) is squeezed or leached to obtain organic soy sauce crude oil, the organic soy sauce crude oil is precipitated for 24-48 hours, the primarily clarified organic soy sauce crude oil is sterilized by UHT 125-128 ℃/8S, then 0.1-0.3% settling agent solution is added, the mixture is fully stirred for 30min and then flocculated and precipitated for 24-56 hours, the clarified organic soy sauce is obtained by filtration and separation, and then the clarified organic soy sauce is evaporated and concentrated by a falling film evaporator to obtain the high amino acid nitrogen (the amino acid nitrogen is more than or equal to 1.40g/100ml) organic soy sauce stock solution.
Preferably, in the preparation process of the concentrated sugar solution, the blending ratio of the organic high fructose corn syrup to the organic white granulated sugar is 2-6: 1, the steam pressure is 0.6-0.8 MPa, and the temperature is controlled to be 125-165 ℃. Adding deionized water for 2-3 times according to 20-30% of the total amount of the organic high fructose corn syrup and the organic white granulated sugar;
preferably, in the preparation process of the concentrated sugar solution, when the temperature of the sugar solution reaches 125-165 ℃, the pH value of the sugar solution is adjusted by using a mixed solution of food-grade sodium hydroxide and sodium carbonate; the ratio of sodium hydroxide to sodium carbonate is 0.35-0.40: 0.60 to 0.65; the concentration of the mixed solution of sodium hydroxide and sodium carbonate is 10-40%; when the pH value of the sugar liquor reaches 4.5-6.5, the sugar liquor is in a thick brown color, and when the concentration reaches 36-38' Be degrees, the sugar liquor is continuously boiled for 10-60 min, heating is stopped, and the sugar liquor is metered into a clarified organic soy sauce stock solution to prepare a braised soy sauce;
preferably, the mixing ratio of the organic soy sauce stock solution to the thick syrup is 3-6: 1, the boiling temperature is 65-90 ℃, and the boiling time is 3-8 hours;
preferably, after the organic braising soy sauce is boiled, the salt content, the color ratio, the amino acid nitrogen and the solid content need to be blended, and then filtered and sterilized; UHT sterilization conditions were 110 deg.C/5'.
The technical scheme can obtain the following beneficial effects:
the organic braising soy sauce prepared by the invention does not use catalysts containing ammonium or sulfur, and does not contain 4-methylimidazole and sulfur dioxide, so the organic braising soy sauce brewed by the invention has ruddy color and luster, strong aroma, delicious taste and good color, aroma and taste; can meet the requirement of consumers on high-quality braising soy sauce, and provides a new process route for safely producing healthy braising soy sauce in the soy sauce brewing industry.
Drawings
FIG. 1 is a process flow diagram of braising soy sauce.
Fig. 2 is a detection report.
Detailed Description
The invention is further described below with reference to the accompanying drawings:
as shown in fig. 1-2, a method for preparing organic red-cooked soy sauce comprises the following steps:
step 1: preparing a high amino acid nitrogen organic soy sauce stock solution:
after the organic soybeans or the degreased organic soybeans are selected, raw material treatment, starter propagation and fermentation are carried out through the conventional process; squeezing or leaching mature soy sauce mash (fermented grains) to obtain organic soy sauce crude oil, adding 0.1-0.3% settling agent solution into the crude oil for clarification treatment, flocculating and precipitating for 24-56 hr, filtering and separating to obtain clarified organic soy sauce; then evaporating and concentrating the clarified organic soy sauce by a falling film evaporator to obtain a high amino acid nitrogen (the amino acid nitrogen is more than or equal to 1.40g/100ml) organic soy sauce stock solution.
Step 2: preparing concentrated sugar liquor:
in the preparation process of the concentrated sugar solution, the proportion of the organic high fructose syrup to the organic white granulated sugar is 2-6: 1; firstly, adding the organic high fructose corn syrup into a blending and boiling tank in a metering manner, heating, pressurizing and stirring, then adding the organic white granulated sugar slowly in a metering manner, and opening a steam valve for boiling; the steam pressure is controlled to be 0.6-0.8 MPa and the temperature is controlled to be 125-165 ℃ in the boiling process. Adding deionized water in a flowing manner for 2-3 times according to 20-30% of the total amount of the organic high fructose corn syrup and the organic white granulated sugar; stirring is carried out continuously; when the temperature of the sugar solution reaches 125-165 ℃, adjusting the pH value by using a mixed solution of food-grade sodium hydroxide with the concentration of 10-40% and sodium carbonate; when the pH value of the sugar liquor reaches 4.5-6.5, the sugar liquor is in a thick brown color, and when the concentration reaches 36-38' Be DEG thick syrup, the sugar liquor is continuously boiled for 10-60 min, heating is stopped, the sugar liquor is metered into clarified organic soy sauce stock solution, and the preparation of the braising soy sauce is carried out;
and step 3: preparing organic braising soy sauce:
metering an organic soy sauce stock solution with amino acid nitrogen of more than or equal to 1.40g/100ml into a soy sauce blending tank according to the mixing ratio of 3-6: 1 to the concentrated syrup, and then metering 36-38 'Be' sepia concentrated sugar solution according to the ratio and then adding into the soy sauce blending tank; starting stirring and mixing uniformly, then opening a steam valve, adjusting the boiling steam pressure to be 0.06-0.08 mpa, and the boiling temperature to be 65-90 ℃; boiling for 3-4 hr, and stopping heating when the color ratio is not less than 18, the red index is not less than 6.5, and the yellow index is not less than 9.5; adjusting salinity, color ratio and amino acid nitrogen content; then filtering by a diatomite filter and carrying out UHT110 ℃/5' sterilization to obtain the organic red-cooked soy sauce with good color, smell and taste and high amino acid nitrogen (the amino acid nitrogen is more than or equal to 1.2g/100 ml).
Preparation of organic Soy sauce for braised pork in soy sauce example 1
As shown in FIG. 1, a method for preparing organic braising soy sauce comprises the following steps;
step 1: preparing a high amino acid nitrogen organic soy sauce stock solution:
a) taking 85 parts of defatted organic soybean (soybean meal) and 15 parts of organic wheat, treating the raw materials by a conventional process, then cooking, making yeast, adding salt water, fermenting for 180 days at normal temperature, and squeezing mature soy sauce mash to obtain 235 parts of organic soy sauce crude oil;
b) standing organic soy sauce crude oil for 36hr, sterilizing by UHT128 deg.C/8', adding 0.1% settling agent solution, stirring for 30min, standing for flocculation precipitation for 56 hr; then 225 parts of clear (the content of amino acid nitrogen is more than or equal to 1.10g/100 ml) organic soy sauce is obtained by filtering and separating through a membrane filter press, and then the clear organic soy sauce is evaporated and concentrated through a falling film evaporator to 173 parts of organic soy sauce stock solution with the content of amino acid nitrogen more than or equal to 1.40g/100 ml.
Step 2: preparing concentrated sugar solution:
adding 26 parts of F42 organic fructose-glucose syrup into a blending and decocting pot in a metering manner, heating, pressurizing and stirring, then slowly adding 18 parts of organic white granulated sugar in a metering manner, and then opening a steam valve to perform decocting; the steam pressure is controlled to be 0.6-0.8 MPa and the temperature is controlled to be 130-160 ℃ in the boiling process. Adding deionized water twice according to 25% of the total amount of the organic high fructose corn syrup and the organic white granulated sugar; stirring is carried out continuously; when the temperature of the sugar solution reaches 140-145 ℃, adjusting the pH value of the sugar solution to 5.1-5.2 by using a mixed solution of 25% food-grade sodium hydroxide and sodium carbonate; and (3) continuously boiling the sugar liquor to prepare thick (37.5' Be DEG) dark brown thick syrup, then continuously boiling for 10-20 min, and stopping heating. 45 parts of thick brownish brown syrup are obtained, which is metered into 173 parts of an organic soy sauce stock solution containing 1.40g/100ml of amino acid nitrogen;
and step 3: preparing organic braising soy sauce:
mixing organic soy sauce (amino acid nitrogen is more than or equal to 1.40g/100ml) stock solution and concentrated syrup in a ratio of 3.85:1, namely 173 parts of organic soy sauce stock solution containing 1.40g/100ml of amino acid nitrogen, adding 45 parts of concentrated 37.5' Be-degree sepia sugar solution, uniformly mixing the organic soy sauce stock solution and the concentrated sepia sugar solution in a soy sauce blending tank according to a ratio, opening a steam valve, adjusting the cooking steam pressure to Be 0.06-0.08 mpa, and cooking at a temperature of 75-78 ℃; boiling for 3-4 hr, and stopping heating when the color ratio is more than or equal to 20, the red index is more than or equal to 6.5 and the yellow index is more than or equal to 9.5; obtaining 180 parts of organic soy sauce base oil burned in red, and then adjusting salinity, color ratio and amino acid nitrogen content; filtering with diatomite filter, sterilizing at UHT110 deg.C 5', and canning to obtain organic red-cooked soy sauce with good color, flavor and taste and high amino acid nitrogen (amino acid nitrogen is greater than or equal to 1.2g/100 ml).
Preparation of Soy sauce braised in soy sauce example 2
As shown in FIG. 1, a method for preparing organic braising soy sauce comprises the following steps;
step 1: preparing a high amino acid nitrogen organic soy sauce stock solution:
a) taking 90 parts of organic soybean (whole bean) and 10 parts of organic wheat, treating the raw materials by a conventional process, then cooking, making yeast, adding salt solution, fermenting for 180 days at normal temperature, and squeezing mature soy sauce mash to obtain 230 parts of organic soy sauce crude oil;
b) standing organic soy sauce crude oil for 48hr, sterilizing by UHT128 deg.C/8', adding 0.15% settling agent solution, stirring for 30min, standing for flocculation precipitation for 48 hr; then filtering and separating by a membrane filter press to obtain 215 parts of clear (the content of amino acid nitrogen is more than or equal to 1.08g/100 ml) organic soy sauce, and then evaporating and concentrating the clear organic soy sauce to 165 parts by a falling film evaporator to obtain the amino acid nitrogen content is more than or equal to 1.40g/100ml) organic soy sauce stock solution.
Step 2: preparing concentrated sugar solution:
adding 24 parts of F55 organic fructose syrup into a blending and boiling tank, heating, pressurizing, stirring, slowly adding 10 parts of organic white granulated sugar in a metering manner, and then opening a steam valve for boiling; the steam pressure is controlled to be 0.6-0.8 MPa and the temperature is controlled to be 135-150 ℃ in the boiling process. Adding deionized water for three times according to 20 percent of the total amount of the organic high fructose corn syrup and the organic white granulated sugar; stirring is carried out continuously; when the temperature of the sugar solution reaches 140-145 ℃, adjusting the pH value of the sugar solution to 4.8-5.2 by using a mixed solution of 20% food-grade sodium hydroxide and sodium carbonate; and (3) continuously boiling the sugar liquor to prepare thick (36.0' -Be degree) dark brown thick syrup, continuously boiling for 10-15 min, and stopping heating. 30 parts of thick brownish brown syrup are obtained and metered into 165 parts of organic soy sauce stock solution containing 1.40g/100ml of amino acid nitrogen;
and step 3: preparing organic braising soy sauce:
mixing an organic soy sauce (amino acid nitrogen is more than or equal to 1.40g/100ml) stock solution and concentrated syrup at a mixing ratio of 5.5:1, namely 165 parts of organic soy sauce stock solution containing 1.40g/100ml of amino acid nitrogen, adding 30 parts of concentrated 36.0' Be-degree sepia sugar solution, uniformly mixing the organic soy sauce stock solution and the concentrated sepia sugar solution in a soy sauce blending tank according to a ratio, opening a steam valve, adjusting the cooking steam pressure to Be 0.06-0.08 mpa, and cooking at 82-85 ℃; boiling for 3-4 hr, and stopping heating when the color ratio is more than or equal to 18, the red index is more than or equal to 6.5 and the yellow index is more than or equal to 10; obtaining 175 parts of organic soy sauce base oil burned in red, and then adjusting the salinity, the color ratio and the amino acid nitrogen content of the organic soy sauce base oil burned in red; then filtering by a diatomite filter and sterilizing by UHT110 ℃/5', canning to obtain the organic red-cooked soy sauce with good color, smell and taste and high amino acid nitrogen (the amino acid nitrogen is more than or equal to 1.2g/100 ml).
Preparation of Soy sauce braised in soy sauce example 3
As shown in FIG. 1, a method for preparing organic braising soy sauce comprises the following steps;
step 1: preparing a high amino acid nitrogen organic soy sauce stock solution:
a) 80 parts of defatted organic soybean (soybean meal) and 20 parts of organic wheat, treating the raw materials by a conventional process, then cooking, making yeast, adding salt water, fermenting for 180 days at normal temperature, and squeezing mature soy sauce mash to obtain 228 parts of organic soy sauce crude oil;
b) standing organic soy sauce crude oil for 48hr, sterilizing by UHT128 deg.C/8', adding 0.1% settling agent solution, stirring for 30min, standing for flocculation precipitation for 48 hr; then filtering and separating by a membrane filter press to obtain 218 parts of clear (the content of amino acid nitrogen is more than or equal to 1.11g/100 ml) organic soy sauce, and then evaporating and concentrating the clear organic soy sauce by a falling film evaporator to 170 parts to obtain the amino acid nitrogen content is more than or equal to 1.40g/100ml) organic soy sauce stock solution.
Step 2: preparing concentrated sugar solution:
adding 26 parts of F55 organic fructose-glucose syrup into a blending and decocting pot in a metering manner, heating, pressurizing and stirring, slowly adding 8 parts of organic white granulated sugar in a metering manner, and then opening a steam valve to perform decocting; the steam pressure is controlled to be 0.6-0.8 MPa and the temperature is controlled to be 130-160 ℃ in the boiling process. Adding deionized water twice according to 25% of the total amount of the organic high fructose corn syrup and the organic white granulated sugar; stirring is carried out continuously; when the temperature of the sugar solution reaches 142-148 ℃, adjusting the pH value of the sugar solution to 5.0-5.4 by using a mixed solution of food-grade sodium hydroxide with the concentration of 30% and sodium carbonate; and (3) continuously boiling the sugar liquor to prepare thick (37' -Be DEG) sepia thick syrup, continuously boiling for 15-25 min, and stopping heating. 29 parts of thick brownish brown syrup are obtained, which is metered into 170 parts of an organic soy sauce stock solution containing 1.40g/100ml of amino acid nitrogen;
and step 3: preparing organic braising soy sauce:
mixing organic soy sauce (amino acid nitrogen is more than or equal to 1.40g/100ml) stock solution and concentrated syrup at a mixing ratio of 5.85:1, namely 170 parts of organic soy sauce stock solution containing 1.40g/100ml of amino acid nitrogen, adding 29 parts of concentrated 37.0' Be-degree sepia sugar solution, uniformly mixing the organic soy sauce stock solution and the concentrated sepia sugar solution in a soy sauce blending tank according to a ratio, opening a steam valve, adjusting the cooking steam pressure to Be 0.06-0.08 mpa, and cooking at 78-85 ℃; boiling for 3-4 hr, and stopping heating when the color ratio is more than or equal to 21, the red index is more than or equal to 6.7 and the yellow index is more than or equal to 9.5; 178 parts of organic soy sauce base oil burned in red is obtained, and then the salinity, the color ratio and the amino acid nitrogen content of the organic soy sauce base oil burned in red are adjusted; filtering with diatomite filter, UHT110 deg.C/5' sterilizing, and canning to obtain organic red-cooked soy sauce with good color, flavor and taste and high amino acid nitrogen (amino acid nitrogen is greater than or equal to 1.2g/100 ml).
Preparation of Soy sauce braised in soy sauce example 4
As shown in FIG. 1, a method for preparing organic braising soy sauce comprises the following steps;
step 1: preparing a high amino acid nitrogen organic soy sauce stock solution:
a) taking 87 parts of organic soybean (whole bean) and 13 parts of organic wheat, treating the raw materials by a conventional process, then cooking, making yeast, adding salt water, fermenting for 180 days at normal temperature (pouring), extracting first oil from mature sauce mash, adding salt water, soaking, and then pouring second oil and third oil to obtain 330 parts of mixed organic soy sauce crude oil; b) standing organic soy sauce crude oil for 24hr, sterilizing by UHT128 deg.C/8', adding 0.15% settling agent solution, stirring for 30min, standing for flocculation and precipitation for 42 hr; then filtering and separating by a membrane filter press to obtain 315 parts of clear (the content of amino acid nitrogen is more than or equal to 0.76g/100 ml) organic soy sauce, and then evaporating and concentrating the clear organic soy sauce by a falling film evaporator to 169 parts of clear organic soy sauce stock solution, so as to obtain the organic soy sauce stock solution with the content of amino acid nitrogen more than or equal to 1.40g/100 ml).
Step 2: preparing concentrated sugar solution:
adding 30 parts of F55 organic fructose syrup into a blending and boiling tank, heating, pressurizing, stirring, slowly adding 10 parts of organic white granulated sugar in a metering manner, and then opening a steam valve for boiling; the steam pressure is controlled to be 0.6-0.8 MPa and the temperature is controlled to be 135-160 ℃ in the boiling process. Adding deionized water twice according to 25% of the total amount of the organic high fructose corn syrup and the organic white granulated sugar; stirring is carried out continuously; when the temperature of the sugar solution reaches 140-145 ℃, adjusting the pH value of the sugar solution to 5.0-5.5 by using a mixed solution of food-grade sodium hydroxide with the concentration of 15% and sodium carbonate; and (3) continuously boiling the sugar liquor to prepare thick (38' -Be) sepia concentrated syrup, continuously boiling for 12-35 min, and stopping heating. 36 parts of thick brownish brown syrup are obtained, which is metered into 169 parts of organic soy sauce stock solution containing 1.40g/100ml of amino acid nitrogen;
and step 3: preparing organic braising soy sauce:
mixing organic soy sauce (amino acid nitrogen is more than or equal to 1.40g/100ml) stock solution and concentrated syrup at a mixing ratio of 4.7:1, namely 169 parts of organic soy sauce stock solution containing 1.40g/100ml of amino acid nitrogen, adding 36 parts of concentrated 38.0' Be-degree sepia sugar solution, uniformly mixing the organic soy sauce stock solution and the concentrated sepia sugar solution in a soy sauce blending tank according to a ratio, opening a steam valve, adjusting the cooking steam pressure to Be 0.06-0.08 mpa, and cooking at a temperature of 76-80 ℃; boiling for 3-4 hr, and stopping heating when the color ratio is not less than 36, the red index is not less than 6.7 and the yellow index is not less than 9.5; thus obtaining 175 parts of organic soy sauce base oil burned in brown sauce; then adjusting the salinity, the color ratio and the amino acid nitrogen content of the organic red-burned soy sauce base oil; then filtering by a diatomite filter and carrying out UHT110 ℃/5' sterilization, and canning to obtain the organic (dark soy sauce) braised soy sauce with high amino acid nitrogen (the amino acid nitrogen is more than or equal to 1.2g/100 ml) and good color, smell and taste.
And (3) comparative evaluation analysis:
the organic red-cooked soy sauce prepared in the embodiment of the invention is tested for amino acid nitrogen, color ratio, red finger and total acid and compared with the control example (the results are shown in the table I). The results show that the braised soy sauce prepared by the embodiment of the invention has higher amino acid nitrogen content than most of braised soy sauce sold in the market, high color ratio and red finger, good coloring effect of the product and higher oxidation resistance, and the braised soy sauce prepared by the method has ruddy color, luster, strong aroma, delicious and mellow taste and stronger appetite when used for cooking braised meat and other braised dishes; the product manufactured by the invention does not contain 4-methylimidazole and sulfur dioxide.
First, the amino acid nitrogen and red index detection data and sensory index evaluation of soy sauce prepared in the embodiments of the present invention
| Sample | Amino acid nitrogen | Color ratio | Red finger | Total acid | Sensory evaluation |
| Soy sauce example 1 (Soy sauce braised in soy sauce) | 1.24g/100ml | 19.91 | 6.56 | 1.24 | Fresh, fragrant, natural, outstanding, red and bright, colored dish Good antioxidant effect. |
| Soy sauce example 2 (Soy sauce braised in soy sauce) | 1.25g/100ml | 18.98 | 7.13 | 1.13 | Fresh, fragrant, natural, outstanding, red and bright, colored dish Good antioxidant effect. |
| Soy sauce example 3 (Soy sauce braised in soy sauce) | 1.22g/100ml | 20.98 | 6.97 | 1.21 | Fresh, fragrant, natural, outstanding, red and bright, colored dish Good antioxidant effect |
| Soy sauce example 4 (Soy sauce braised in soy sauce) | 1.22g/100ml | 37.92 | 6.79 | 1.25 | Fresh, fragrant, natural, red and lustrous, good colour of cooked food, use Less consumption and good antioxidation effect. |
| Comparative example 1 (Liuyue fresh braised sauce) Oil) | 1.03g/100ml | 19.31 | 6.56 | 1.62 | The dish is well colored and red; good antioxidant effect and amino acid nitrogen Low content, insufficient delicate flavor and fragrance, but the product has the advantages of low content of ingredients High-quality caramel color is used. |
| Comparative example 2 (Dingding fresh braised sauce) Oil) | 1.07g/100ml | 17.89 | 6.32 | 1.73 | Red and bright coloring, slightly poor dish coloring oxidation resistance, amino group Low acid nitrogen content, insufficient delicate flavor and fragrance, |
| comparative example 3 (Qian He braised soy sauce) | 1.05g/100ml | 19.67 | 6.58 | 1.53 | The dish has good color and good antioxidant effect, but the amino acid nitrogen Low content, and insufficient delicate flavor and fragrance. |
The organic red-cooked soy sauce with high amino acid nitrogen (amino acid nitrogen is more than or equal to 1.2g/100 ml) obtained by the invention is sent to a professional detection part, the obtained detection report is shown in figure 2, the detection report result shows that the organic red-cooked soy sauce has no detection of 4-methylimidazole and sulfur dioxide, and the amino acid nitrogen is 1.2g/100ml, and the organic red-cooked soy sauce obtained by the method according to the steps of the invention can achieve the purpose of not using ammonium-containing or sulfur-containing catalysts and not containing 4-methylimidazole and sulfur dioxide.
The above description is the preferred embodiment of the present invention, and it is within the scope of the appended claims to cover all modifications of the invention which may occur to those skilled in the art without departing from the spirit and scope of the invention.
Claims (7)
1. A method for preparing organic braising soy sauce with high amino acid nitrogen content is characterized in that: preparing the high amino acid nitrogen organic soy sauce by using organic soybeans/defatted organic soybeans and organic wheat according to a conventional brewing process; then, the organic high fructose corn syrup and the organic white granulated sugar are boiled together to prepare dark brown thick syrup, and the boiled dark brown thick syrup is added into the clarified organic soy sauce stock solution to be boiled continuously; after the organic braising soy sauce base oil which is boiled for a certain time is blended, filtered and UHT sterilized, the organic braising soy sauce with high amino acid nitrogen and good color, smell and taste is obtained, wherein the amino acid nitrogen is not added with monosodium glutamate and caramel color, and the amino acid nitrogen is not less than 1.2g/100 ml.
2. The method for preparing organic soy sauce with high amino acid nitrogen content in brown sauce according to claim 1, wherein the method comprises the following steps: the method comprises the following steps:
s1: preparing a high amino acid nitrogen organic soy sauce stock solution: clarifying soy sauce produced by organic soybean/defatted organic soybean and organic wheat according to a well-known conventional brewing method, and concentrating by a falling film evaporator to obtain a high amino acid nitrogen organic base soy sauce stock solution for preparing the red-cooked soy sauce;
s2: preparing concentrated sugar liquor: adding the organic fructose-glucose syrup into a stirring and cooking tank in a metering way, adding the organic white granulated sugar in proportion, controlling the temperature and the steam pressure, adding deionized water in a process metering flow way, and continuously stirring; boiling the mixed solution of the high fructose corn syrup and the white granulated sugar into brown-red-brown thick syrup by controlling the temperature to boil;
s3: controlling the PH falling speed in the boiling process, and adjusting the PH by using a mixed solution of food-grade sodium hydroxide and sodium carbonate;
s4: preparing organic braising soy sauce: adding the brown thick syrup decocted in S2 into the clarified organic base soy sauce stock solution, continuously cooking for 3-8 hours at a controlled temperature, blending, filtering and UHT sterilizing to obtain the organic red-cooked soy sauce with good color, smell and taste, high amino acid nitrogen, red color, luster and brightness.
3. The method for preparing organic soy sauce with high amino acid nitrogen content in brown sauce according to claim 2, wherein the method comprises the following steps: in the preparation of the clarified organic soy sauce stock solution, the proportion of organic soybean or defatted organic soybean to organic wheat is 1: 0.10-0.2, carrying out raw material treatment, cooking, starter making and normal temperature fermentation by a conventional process, squeezing or leaching mature soy sauce mash or soy sauce mash to obtain organic soy sauce crude oil, then adding 0.1-0.3% of settling agent into the crude oil for clarification treatment, carrying out flocculation precipitation for 24-56 hours, filtering and separating to obtain clarified organic soy sauce, and then carrying out evaporation concentration on the clarified organic soy sauce by a membrane lowering device to obtain a high amino acid nitrogen organic soy sauce stock solution, wherein the high amino acid nitrogen of the organic soy sauce stock solution is not less than 1.40g/100 ml.
4. The method for preparing organic soy sauce with high amino acid nitrogen content in brown sauce according to claim 2, wherein the method comprises the following steps: in the sugar boiling process, the ratio of the organic high fructose corn syrup to the organic white granulated sugar is 2-6: 1, the steam pressure is 0.6-0.8 MPa, and the temperature is 125-165 ℃.
5. The method for preparing organic soy sauce with high amino acid nitrogen content in brown sauce according to claim 1, wherein the method comprises the following steps: in the boiling process, adding deionized water in a flowing manner, stirring continuously, measuring the pH value of the syrup when the syrup becomes thick from thin and the color becomes red from light, controlling the reduction speed of the pH value, adjusting the pH value by using a mixed solution of food-grade sodium hydroxide and food-grade sodium carbonate to enable the pH value of the sugar solution to reach 4.5-6.5, then continuously boiling for 10-60 min, and boiling into a thick brown sugar solution with the concentration of 36-38' Be DEG.
6. The method for producing organic soy sauce with high amino acid nitrogen content according to claim 2 or 5, wherein the soy sauce with high amino acid nitrogen content is prepared by the following steps: and (3) boiling to obtain a thick sugar solution with a concentration of 36-38 'Be' sepia, metering and adding the thick sugar solution into the clarified organic soy sauce stock solution, wherein the mixing ratio of the thick sugar solution to the clarified organic soy sauce stock solution is 1: 3-6, and boiling at 65-90 ℃ for 3-8 hours after mixing to obtain the organic braising soy sauce base soy sauce with the color ratio of 16-42, the red index of more than or equal to 6.5, the yellow index of more than or equal to 9, the reducing sugar content of 10-20 g/100ml and the amino acid nitrogen of more than or equal to 1.2g/100 ml.
7. The method for preparing organic soy sauce with high amino acid nitrogen content in brown sauce according to claim 6, wherein the soy sauce comprises: the organic braising soy sauce with good color, smell and taste and amino acid nitrogen more than or equal to 1.2g/100ml is obtained after blending, filtering and UHT sterilizing the organic braising soy sauce base soy sauce.
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