CN113424949B - Method for preparing organic braising soy sauce with high amino acid nitrogen content - Google Patents
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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 hr; 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 4-methylimidazole harmful substances in the production process, and the safety problem of the caramel color is highly concerned by people; therefore, natural sun light dark soy sauce and red-cooked soy sauce without addition of caramel color are popular with consumers.
Since the sun-dried dark soy sauce is prepared by naturally sun-drying soy sauce, the yield is low, the salt content is high, and the requirements of large health tendency are not met, and the development of the soy sauce braised in soy sauce or dark soy sauce with excellent quality and unique flavor becomes a consensus of the industry.
In order to solve the risk problem that the dark soy sauce contains 4-methylimidazole, CN 104473126A, researches on a method of adding sugar and red yeast natural pigment to brew soy sauce for color matching to improve the red index and chroma of the dark soy sauce and make the cooked vegetables glossy and beautiful; CN 108552516A strong aromatic dark soy sauce is prepared by brewing fragrant crude oil (unrefined soy sauce) and post-treating and adding caramel color; CN 104403362A method for preparing dark soy sauce comprises subjecting amino-containing food grade material and carbonyl-containing food grade material to Maillard reaction 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 of 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, according to the color ratio of 4: 1. mixing at a certain proportion, concentrating to 56Brix at 60 deg.C, sun-drying to 58 Brix, and adding sweetener and freshener to obtain Cordyceps dark soy sauce. A preparation method of dark soy sauce with an antioxidant effect researched by CN 106942693A comprises the steps of processing oat, mushrooms and medlar, mixing the processed oat, mushrooms and medlar with cordyceps militaris and soy sauce to form koji and other materials, preparing the soy sauce by a low-salt solid fermentation method, then exposing the soy sauce to the sun, and blending the obtained soy sauce liquid with a sweetening agent, a freshener and the like to prepare the dark soy sauce. CN 108606301A researches a sugar solution prepared from sweet potatoes, the sugar solution is concentrated under negative pressure to obtain a concentrated mixed sugar solution, and the concentrated mixed sugar solution is added with food-grade sodium hydroxide and acetic acid and decocted to obtain a sugar cake. Then mixing with stock solution of soy sauce prepared by fermentation, and performing high-temperature instantaneous sterilization to obtain dark soy sauce. [ China 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 prior dark soy sauce contains 4-methylimidazole and sulfur dioxide due to caramel color coloring, the red-cooked soy sauce has low grade and the amino acid nitrogen content is low.
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-burned 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/100 ml) 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 regulating the pH value of the sugar solution by using a food-grade sodium hydroxide and sodium carbonate mixed solution; when the pH value of the sugar solution reaches 4.5-6.5, the sugar solution is in a thick brown color, heating is stopped when the concentration reaches 36 to 38' Be DEG, the sugar solution is metered into a clarified high-amino-acid-nitrogen organic soy sauce stock solution, 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 and adding the dark brown sugar solution concentrated by 36 to 38 'Be' in the step 2 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 30 minutes and 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/100 ml) organic soy sauce stock solution.
Preferably, in the preparation process of the concentrated sugar solution, the blending proportion of the organic high fructose syrup to the organic white granulated sugar is 2-6. 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 solution reaches 4.5-6.5, the sugar solution is in a thick brown color, and when the concentration reaches 36 to 38' Be DEG, the sugar solution is continuously boiled for 10-60 min, the heating is stopped, and the sugar solution is metered into a clarified organic soy sauce stock solution to prepare the braising soy sauce;
preferably, the mixing ratio of the organic soy sauce stock solution to the thick syrup is 3-6, the boiling temperature is 65-90 ℃, and the boiling time is 3-8 h;
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 soy sauce braised in soy sauce.
Fig. 2 is a detection report.
Detailed Description
The invention is further described 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 stock solution of the high-amino-acid nitrogen organic soy sauce:
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; and then evaporating and concentrating the clear 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/100 ml) organic soy sauce stock solution.
And 2, step: 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; 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 for 2-3 times according to 20-30% of the total amount of the organic fructose-glucose 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 liquid reaches 4.5-6.5, the sugar liquid is in a thick brownish brown color, and when the concentration reaches 36 to 38 'Be' thick syrup, the sugar liquid is continuously boiled for 10-60 min, heating is stopped, the sugar liquid is metered and added into a clear organic soy sauce stock solution, and the preparation of the braising soy sauce is carried out;
and 3, step 3: preparing organic soy sauce for braising:
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 proportion of 3-6 to the concentrated syrup, and then metering 36-38 'Be' brown concentrated sugar solution into the soy sauce blending tank according to the proportion; 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, 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 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 56hr; 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 until 173 parts of organic soy sauce stock solution with the content of amino acid nitrogen is more than or equal to 1.40g/100 ml).
Step 2: preparing concentrated sugar solution:
adding 26 parts of F42 organic high fructose corn 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 ℃, the pH value of the sugar solution is adjusted to 5.1-5.2 by using a mixed solution of food-grade sodium hydroxide with the concentration of 25% and sodium carbonate; and 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/100 ml) stock solution and concentrated syrup in a mixing ratio of 3.85 to 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 75-78 ℃; boiling for 3-4 hr, 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 for braising 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 48hr; 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/100 ml) organic soy sauce stock solution.
Step 2: preparing concentrated sugar solution:
adding 24 parts of F55 organic high fructose syrup into a blending and decocting tank in a metering manner, heating, pressurizing, stirring, then slowly adding 10 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 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 food-grade sodium hydroxide with the concentration of 20% and sodium carbonate; and (3) continuously boiling the sugar liquor to prepare thick (36.0' -Be degree) dark reddish brown thick syrup, continuously boiling for 10-15 min, and stopping heating. 30 parts of thick brownish brown syrup are obtained, which is 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 organic soy sauce (amino acid nitrogen is more than or equal to 1.40g/100 ml) stock solution and concentrated syrup at a mixing ratio of 5.5, 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' 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 cooking steam pressure to Be 0.06-0.08 mpa, and cooking at a temperature of 82-85 ℃; boiling for 3-4 hr, 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 for braised 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 stock solution of the high-amino-acid nitrogen organic soy sauce:
a) 80 parts of defatted organic soybean (bean pulp) and 20 parts of organic wheat, treating the raw materials by a conventional process, then cooking, making starter, 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 48hr; and then filtering and separating by using 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 to 170 parts by using a falling film evaporator to obtain an organic soy sauce stock solution with the content of amino acid nitrogen being more than or equal to 1.40g/100 ml).
Step 2: preparing concentrated sugar solution:
adding 26 parts of F55 organic high fructose syrup into a blending and decocting tank in a metering manner, heating, pressurizing, stirring, slowly adding 8 parts of organic white granulated sugar in a metering manner, and then opening a steam valve to boil; 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 ℃, the pH value of the sugar solution is adjusted 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) dark brown concentrated syrup, continuously boiling for 15-25 min, and stopping heating. 29 parts of thick brownish-red 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/100 ml) stock solution and concentrated syrup at a mixing ratio of 5.85 to 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' sepia sugar liquor, and after uniformly mixing the organic soy sauce stock solution and the concentrated sepia sugar liquor in a soy sauce blending tank in proportion, opening a steam valve to adjust cooking steam pressure to Be 0.06-0.08 mpa and cooking temperature to Be 78-85 ℃; boiling for 3-4 hr, 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 42hr; 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 high fructose syrup into a blending and decocting tank in a metering manner, heating, pressurizing, stirring, slowly adding 10 parts of organic white granulated sugar in a metering manner, and then opening a steam valve to boil; 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 ℃, the pH value of the sugar solution is adjusted 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 DEG) dark brown 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 3, step 3: preparing organic braising soy sauce:
mixing organic soy sauce (amino acid nitrogen is more than or equal to 1.40g/100 ml) stock solution and concentrated syrup at a mixing ratio of 4.7 to 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' 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 cooking steam pressure to Be 0.06-0.08 mpa, and cooking at a temperature of 76-80 ℃; boiling for 3-4 hr, stopping heating when the color ratio is more than or equal to 36, the red index is more than or equal to 6.7 and the yellow index is more than or equal to 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 UHT110 ℃/5' sterilizing, and canning to obtain the high amino acid nitrogen (amino acid nitrogen is more than or equal to 1.2g/100 ml) organic (dark soy sauce) braised soy sauce with good color, aroma and taste.
And (3) comparison 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 redness index detection data and sensory index evaluation data of soy prepared in the embodiments of the present invention
| Sample preparation | 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, and colored dishes 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 dish, use Less consumption and good antioxidation effect. |
| ControlExample 1 (June fresh soy sauce) | 1.03g/100ml | 19.31 | 6.56 | 1.62 | The dishes are colored and bright 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 (Ding ding xian braised soy sauce) | 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 aroma. |
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 (3)
1. A method for preparing organic braising soy sauce with high amino acid nitrogen content is characterized in that: the method comprises the following steps:
s1: preparing a stock solution of the high-amino-acid nitrogen organic soy sauce: clarifying soy sauce produced by organic soybean/defatted organic soybean and organic wheat according to a conventional brewing method, and concentrating by a falling film evaporator to obtain an organic base soy sauce stock solution with high amino acid nitrogen content of more than or equal to 1.40g/100 ml;
s2: preparing concentrated sugar liquor: the mixing ratio of the organic high fructose syrup to the organic white granulated sugar is 2-6, the organic high fructose syrup is metered into a mixing and decocting tank according to the mixing ratio, the temperature is raised, the pressure is increased, the stirring is carried out, the organic white granulated sugar is metered and slowly added, and then the mixture is decocted; the steam pressure is 0.6-0.8 MPa and the temperature is 125-165 ℃ in the boiling process; adding deionized water in a flowing manner, stirring continuously, measuring the pH value when the syrup is thickened from thin and the color is changed from light to red, controlling the pH reduction speed, adjusting the pH value by using a mixed solution of food-grade sodium hydroxide and food-grade sodium carbonate to ensure that the pH value of the sugar solution reaches 4.5-6.5, then continuously decocting for 10-60 min, and cooking into a thick sugar solution with the concentration of 36 to 38' Be DEG sepia;
s3: preparing organic braising soy sauce: mixing the brown thick sugar liquid decocted in the step S2 with the clarified organic base soy sauce stock solution according to the mixing ratio of 1: 3-6, adding the mixture into the clarified organic base soy sauce stock solution, continuously boiling for 3-8 hours at controlled temperature, blending, filtering and UHT sterilizing to obtain the organic red-cooked soy sauce with amino acid nitrogen of more than or equal to 1.2g/100ml.
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: in the preparation of the organic soy sauce stock solution, the proportion of the organic soybean or the degreased organic soybean to the organic wheat is 1:0.10 to 0.2, the raw materials are treated, cooked, koji-making and normal-temperature fermentation are carried out through the conventional process, mature soy sauce mash or soy sauce mash is squeezed or leached to obtain organic soy sauce crude oil, then 0.1 to 0.3 percent of settling agent is added into the crude oil for clarification treatment, clarified organic soy sauce is obtained by filtration and separation after flocculation and precipitation for 24 to 56 hours, and then the clarified organic soy sauce is evaporated and concentrated through a membrane lowering device to obtain high amino acid nitrogen organic soy sauce stock solution, wherein the high amino acid nitrogen of the organic soy sauce stock solution is more than or equal to 1.40g/100ml.
3. The method for preparing organic red-cooked soy sauce with high amino acid nitrogen content according to claim 1, characterized in that: in S3, the boiling temperature is 65-90 ℃, the color ratio of the organic red-cooked soy sauce is 16-42, the red index is more than or equal to 6.5, the yellow index reaches more than or equal to 9, the content of reducing sugar is 10-20 g/100ml, and the content of amino acid nitrogen is more than or equal to 1.2g/100ml.
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| CN1099251C (en) * | 2000-01-26 | 2003-01-22 | 王文博 | Sauce for braising |
| CN102077978B (en) * | 2010-12-08 | 2012-12-05 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
| CN102919810A (en) * | 2012-11-06 | 2013-02-13 | 湖南省义丰祥实业有限公司 | Solidified soy sauce and preparation process thereof |
| CN103859499A (en) * | 2014-03-01 | 2014-06-18 | 江苏伊例家食品有限公司 | Production method of braised sauce |
| CN104621534B (en) * | 2015-02-09 | 2017-07-11 | 厦门古龙食品有限公司 | A kind of preparation method of soy sauce |
| CN108606301A (en) * | 2018-04-24 | 2018-10-02 | 千禾味业食品股份有限公司 | A kind of preparation method of dark soy sauce |
| CN108552516A (en) * | 2018-04-26 | 2018-09-21 | 加加食品集团股份有限公司 | A kind of preparation method of Luzhou-flavor dark soy sauce |
| CN109674019B (en) * | 2018-12-26 | 2022-03-29 | 青岛灯塔味业有限公司 | A soy sauce prepared from fructus Pruni Salicinae |
| CN109674020A (en) * | 2019-01-15 | 2019-04-26 | 云南双柏妥甸酱油有限公司 | A kind of brewing method of original sauce |
| CN109730292B (en) * | 2019-02-28 | 2022-11-01 | 佛山市海天(高明)调味食品有限公司 | Seasoning composition and preparation method thereof |
| CN111920031B (en) * | 2020-08-25 | 2024-01-30 | 好记食品酿造股份有限公司 | Brewing method of selenium-rich soy sauce with high glutamic acid content |
| CN113017068A (en) * | 2021-04-26 | 2021-06-25 | 宋明翰 | Brewing method of children nutritional soy sauce |
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