CN113729204A - Low-salt original brewing soy sauce and preparation method thereof - Google Patents
Low-salt original brewing soy sauce and preparation method thereof Download PDFInfo
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- CN113729204A CN113729204A CN202111055345.3A CN202111055345A CN113729204A CN 113729204 A CN113729204 A CN 113729204A CN 202111055345 A CN202111055345 A CN 202111055345A CN 113729204 A CN113729204 A CN 113729204A
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Images
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
Abstract
The invention relates to a low-salt original brewing soy sauce and a preparation method thereof, and the preparation method comprises the following steps: preparing yeast from the main raw material to obtain a yeast material; mixing the yeast material with the first saline water to obtain soy sauce mash; the mass concentration of the first saline is 12-16% w/v; sequentially carrying out primary fermentation, secondary fermentation and squeezing treatment on the sauce mash; the conditions of the first fermentation include: fermenting at 20-24 ℃ for 55-65 days, and pouring the mash surface with a sucrose salt aqueous solution every 2-7 days; the sucrose salt water solution contains second saline and sucrose dissolved in the second saline, the mass fraction of the sucrose in the sucrose salt water solution is 10-30%, and the mass concentration of the second saline is 8-12% w/v; the conditions of the second fermentation include: adding yeast at 28-30 ℃, stirring, and continuously fermenting for 175-185 days. The preparation method has simple process, can improve fresh sweet feeling of soy sauce, and makes the low-salt original brewed soy sauce have good flavor of soy sauce.
Description
Technical Field
The invention relates to the technical field of foods, in particular to low-salt original brewing soy sauce and a preparation method thereof.
Background
The low-salt original brewing soy sauce is mostly prepared by adopting a low-salt solid state fermentation process method or electrodialysis desalination at present.
Wherein, the soy sauce obtained by the low-salt solid state fermentation process has thin flavor, low quality grade and insufficient delicate flavor. A technology for preparing the salt-reduced soy sauce features that nitrogen is used to fill in the low-salt solid-state fermentation process for preventing corrosion. Another technique relates to a preparation method of low-salt soy sauce, which realizes low-salt low-temperature fermentation by producing wine from wheat. The technology adopts low-salt solid state fermentation or further adds wine, nitrogen or inert gas and the like to improve the antiseptic capability of a low-salt fermentation system. The mode of adding fermented wine or nitrogen in the low-salt fermentation system not only influences the action of microorganisms and enzyme systems of the original fermentation system, but also destroys the original flavor of the original brewed soy sauce, and part of the method disclosed by the invention is complex to operate, so that the industrialization difficulty is higher.
The low-salt original brewing soy sauce is prepared by adopting a post-procedure electrodialysis desalination process, which is greatly limited by the efficiency of desalination equipment and has higher cost; and the desalination easily causes nutrient loss.
Disclosure of Invention
Based on the above, there is a need for a low-salt raw brewed soy sauce and a preparation method thereof. The preparation method has simple process, can improve fresh sweet feeling of soy sauce, and makes the low-salt original brewed soy sauce have good flavor of soy sauce.
A preparation method of low-salt original brewing soy sauce comprises the following steps:
preparing yeast from the main raw material to obtain a yeast material; the main raw material comprises soybean;
mixing the yeast material with first saline water to prepare sauce mash; the mass concentration of the first brine is 12-16% w/v; and
sequentially carrying out primary fermentation, secondary fermentation and squeezing treatment on the sauce mash; the conditions of the first fermentation include: fermenting at 20-24 ℃ for 55-65 days, and pouring the mash surface with a sucrose salt aqueous solution every 2-7 days; the sucrose salt water solution contains second saline and sucrose dissolved in the second saline, the mass fraction of the sucrose in the sucrose salt water solution is 10-30%, and the mass concentration of the second saline is 8-12% w/v; the conditions of the second fermentation include: adding yeast at 28-30 ℃, stirring, and continuously fermenting for 175-185 days.
In some embodiments, the surface of the mash is drenched with a sucrose salt aqueous solution every 2-5 days within the first 20-30 days of the first fermentation; and in the rest time of the first fermentation, spraying the surface of the mash with a sucrose saline solution every 5-7 days.
In some embodiments, the surface of the mash is drenched with a sucrose salt aqueous solution every 3-4 days within the first 20-25 days of the first fermentation; and in the rest time of the first fermentation, spraying the surface of the mash with a sucrose saline solution every 5-6 days.
In some embodiments, the sucrose salt solution poured in each time is 0.02-0.04 times of the mass of the main raw material.
In some embodiments, the yeast is added in an amount of (1-10) x 10 relative to the mass of the moromi mash7CFU/g。
In some embodiments, the stirring step is to inject compressed air to stir the surface and the inside of the sauce mash, and the stirring period is 8-12 days.
In some embodiments, the pressure of the compressed air used for stirring is 27N-37N, and the time length of single stirring is 20 min-40 min.
In some of these embodiments, the method of making further comprises: carrying out high-temperature instantaneous sterilization treatment after the squeezing treatment, wherein the conditions of the high-temperature instantaneous sterilization treatment are as follows: treating at 100-110 deg.c for 10-30 sec.
In some of these embodiments, the mass ratio of the koji material to the first brine is 1: 1.4 to 1.8;
the temperature for mixing the yeast material and the first brine is 14-20 ℃.
A low-salt original brewing soy sauce is prepared by adopting any one of the preparation methods.
The preparation method of the low-salt original brewing soy sauce adopts a low-salt dilute long-period fermentation process, uses first saline water with specific concentration in the mash preparation step, adopts sucrose saline water solution with specific concentration in the first fermentation step to pour the mash surface in batches to participate in the fermentation process, utilizes the characteristics of low water activity and high osmotic pressure after sucrose is dissolved, avoids the mash surface from being polluted by mixed bacteria, and provides a durable anticorrosion barrier for a low-salt fermentation system. Stirring the soy sauce mash in the second fermentation step, fully utilizing the enzyme system of the soy sauce mash, decomposing sucrose into glucose and fructose, on one hand, converting the glucose into alcohol substances under the action of saccharomycetes, forming a double protection barrier for a low-salt fermentation system, and simultaneously providing abundant precursor substances for esterification aroma-producing reaction; on the other hand, fructose generated by enzymolysis of sucrose provides sweet taste for the original brewed soy sauce product, improves the salty and astringent feeling, and solves the problems of thin flavor, poor mouthfeel and poor flavor of the original brewed soy sauce.
The preparation method disclosed by the invention is simple in process, is a low-salt process, does not need desalination treatment, has low requirements on equipment, is easy to industrialize, does not need modes such as adding fermented wine or nitrogen and the like to improve the corrosion resistance of a fermentation system, does not influence the action of microorganisms and enzyme systems of the original fermentation system and destroy the original flavor of the original brewed soy sauce, can well keep the enzyme activity, improves the utilization rate of raw materials, and further improves the fresh and sweet taste of crude oil.
Drawings
FIG. 1 is a schematic flow chart of a method for preparing a low-salt raw brewed soy sauce according to example 1 of the present invention;
FIG. 2 is a graph showing the results of alcoholic strength and reducing sugar content tests of examples and comparative examples;
FIG. 3 is a graph showing the results of content tests of glutamic acid and amino acid nitrogen for each example and comparative example.
Detailed Description
To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
In the description of the present invention, it is to be understood that the terms "first", "second" and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated.
One embodiment of the invention provides a preparation method of low-salt raw brewed soy sauce, which comprises the following steps of S10-S30.
Step S10: and (4) making yeast from the main raw material to obtain a yeast material. The main material comprises soybean.
In some embodiments, the main raw material further comprises wheat, and the step of making the koji comprises the steps of:
soaking and cooking soybeans, cooling to 25-40 ℃, adding yeast seeds, uniformly mixing, and then culturing for 30-60 h at 28-38 ℃.
Furthermore, the main raw material also comprises wheat, wherein the wheat is roasted to obtain fried wheat, and the addition amount of the fried wheat is 15-50% of the mass of the soybean. Before the step of adding the yeast, the method also comprises the step of adding fried wheat into the cooked beans after cooking.
Step S20: mixing the yeast material with the first saline water to obtain soy sauce mash; the mass concentration of the first saline is 12-16% w/v.
Step S30: and sequentially carrying out primary fermentation, secondary fermentation and squeezing treatment on the sauce mash.
Wherein the conditions of the first fermentation comprise: fermenting at 20-24 ℃ for 55-65 days, and pouring the mash surface with a sucrose salt aqueous solution every 2-7 days; the sucrose salt water solution contains second saline and sucrose dissolved in the second saline, the mass fraction of the sucrose in the sucrose salt water solution is 10-30%, and the mass concentration of the second saline is 8-12% w/v.
The conditions of the second fermentation include: adding yeast at 28-30 ℃, stirring, and continuing fermenting to 175-185 ℃.
Wherein "w/v" represents a mass concentration, which represents a mass per unit volume, and has a unit of "Kg/L". For example, the mass concentration of the first saline is 16% w/v, namely the mass concentration of the first saline is 0.16Kg/L, 160g/L or 16g/100 mL.
The preparation method of the low-salt original brewing soy sauce adopts a low-salt dilute long-period fermentation process, uses first saline water with specific concentration in the mash preparation step, adopts sucrose saline water solution with specific concentration in the first fermentation step to pour the mash surface in batches to participate in the fermentation process, utilizes the characteristics of low water activity and high osmotic pressure after sucrose is dissolved, avoids the mash surface from being polluted by mixed bacteria, and provides a durable anticorrosion barrier for a low-salt fermentation system. Stirring the soy sauce mash in the second fermentation step, fully utilizing the enzyme system of the soy sauce mash, decomposing sucrose into glucose and fructose, on one hand, converting the glucose into alcohol substances under the action of saccharomycetes, forming a double protection barrier for a low-salt fermentation system, and simultaneously providing abundant precursor substances for esterification aroma-producing reaction; on the other hand, fructose generated by enzymolysis of sucrose provides sweet taste for the original brewed soy sauce product, improves the salty and astringent feeling, and solves the problems of thin flavor, poor mouthfeel and poor flavor of the original brewed soy sauce.
The preparation method disclosed by the invention is simple in process, is a low-salt process, does not need desalination treatment, has low requirements on equipment, is easy to industrialize, does not need modes such as adding fermented wine or nitrogen and the like to improve the corrosion resistance of a fermentation system, does not influence the action of microorganisms and enzyme systems of the original fermentation system and destroy the original flavor of the original brewed soy sauce, can well keep the enzyme activity, improves the utilization rate of raw materials, and further improves the fresh and sweet taste of crude oil.
Further preferably, within 20-30 days before the first fermentation, the surface of the mash is sprayed with a sucrose saline solution every 2-5 days; and (3) pouring the surface of the mash with a sucrose saline solution every 5-7 days in the rest time of the first fermentation.
Further preferably, within 20-25 days before the first fermentation, the surface of the mash is sprayed with a sucrose saline solution every 3-4 days; and (3) pouring the surface of the mash with a sucrose saline solution every 5-6 days in the rest time of the first fermentation.
In some specific examples thereof, the first fermentation is 60 days, and the mash face is drenched with a sucrose saline solution every 2 days during the first 20 days of the first fermentation; within 40 days after the first fermentation, the mash surface was drenched with a sucrose saline solution every 6 days.
Wherein, the pouring time of every 2 days refers to the interval duration between two adjacent pouring times, for example, after the pouring time of the 3 rd day, the next pouring time is the 5 th day. In a specific example, the time interval between the preparation of the moromi mash from step S20 and the first pouring of the first fermentation from step S30 also follows the above rule, i.e., the interval is 2 days to 7 days.
In some embodiments, the sucrose salt solution poured in each time is 0.02-0.04 times of the mass of the main raw material.
In some embodiments, the yeast is added in an amount of (1-10). times.10 relative to the mass of the moromi7CFU/g。
Further, the step of stirring is to introduce compressed air to stir the surface and the interior of the sauce mash, and the stirring period is 8-12 days, for example 10 days. And introducing compressed air to stir the surface and the inside of the sauce mash and optimizing the stirring period so as to further promote the sucrose to be fully decomposed into glucose and fructose.
Further, the pressure of compressed air used for stirring is 27N-37N, and the time length of single stirring is 20 min-40 min. The method adopts compressed air for stirring, and the corrosion resistance of the low-salt fermentation system is improved without adopting nitrogen or inert gas and other modes.
In some of these embodiments, the method of making further comprises: the pressing treatment is followed by a high temperature flash sterilization treatment. Further, the conditions of the high-temperature instantaneous sterilization treatment are as follows: treating at 100-110 deg.c for 10-30 sec.
The instant sterilization process is adopted to replace the traditional high-temperature boiling sterilization process, and the conditions are preferably selected, so that the formation of burnt fragrance and burnt astringent taste can be reduced, and finally the original brewed low-salt soy sauce with pure and fresh bean fragrance, fresh and sweet taste, mellow and full taste, rich and harmonious flavor and good color, fragrance and taste is prepared.
In some embodiments, the mass ratio of the yeast material to the first brine is 1: 1.4 to 1.8; for example, 1: 1.6.
further, the temperature for mixing the yeast material and the first brine is 14-20 ℃.
The invention also provides low-salt original brewed soy sauce which is prepared by adopting any one of the preparation methods.
The preparation method can well keep enzyme activity and improve the utilization rate of raw materials, and the prepared low-salt original brewing soy sauce has fresh bean fragrance and fresh sweet taste and has higher contents of amino acid nitrogen and glutamic acid.
In order to make the objects, technical solutions and advantages of the present invention more concise and clear, the present invention is described with the following specific embodiments, but the present invention is by no means limited to these embodiments. The following described examples are only preferred embodiments of the present invention, which can be used to describe the present invention and should not be construed as limiting the scope of the present invention. It should be understood that any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
In order to better illustrate the invention, the following examples are given to further illustrate the invention. The following are specific examples.
Example 1
Referring to fig. 1, a method for preparing low-salt raw brewed soy sauce mainly comprises the following steps:
(1) the main raw materials are 7 by mass: 3 soybean and wheat; roasting the wheat to obtain the fried wheat. Soaking and cooking soybean, cooling to 30 ℃, adding fried wheat and yeast seeds, and culturing at 28-38 ℃ for 50h to prepare yeast to obtain mature yeast material. Adopting saline water which is 1.6 times of the total weight of the main raw materials, and mixing the saline water with the content of 14% w/v of salt with soybean yeast at the temperature of 17 +/-3 ℃ to prepare soy sauce mash;
(2) preparing a sucrose salt aqueous solution and pouring: a sucrose saline solution was prepared by dissolving 20 wt% sucrose in 10% w/v saline and was used. Fermenting 60 days before fermentation at 22 + -2 deg.C; pouring the surface of the mash with the sucrose salt water solution every 5 days according to the dosage of 0.03 time of the total weight of the main raw materials;
(3) when the fermented materials are fermented for 61 days, adding (1-10) x 10 into the soy sauce mash7CFU/g yeast liquid, raising the temperature of the sauce mash to 28-30 ℃, stirring by using compressed air with the pressure of 32N, and stirring once every 10 days, wherein the single stirring time is 20-40 min;
(4) and (4) finishing fermentation until 180 days later, squeezing the soy sauce mash to obtain clear raw soy sauce, and performing an instantaneous sterilization process at 105 ℃ for 15s to keep the fresh bean aroma and fresh sweet taste of the low-salt original brewed soy sauce.
Example 2
A preparation method of low-salt original brewing soy sauce mainly comprises the following steps:
(1) the main raw materials are 7 by mass: 3 soybean and wheat; roasting the wheat to obtain the fried wheat. Soaking and cooking soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50h to prepare yeast to obtain mature yeast material. Adopting saline water which is 1.6 times of the total weight of the main raw materials, and mixing the saline water with the content of 14% w/v of salt with soybean yeast at the temperature of 17 +/-3 ℃ to prepare soy sauce mash;
(2) preparing a sucrose salt aqueous solution and pouring: a sucrose saline solution was prepared by dissolving 20 wt% sucrose in 10% w/v saline for use. Fermenting at 22 + -2 deg.C 60 days before fermentation. Pouring the mash surface 20 days before fermentation by using the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 2 days, and pouring the mash surface by using the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 6 days after fermentation 21-60 days;
(3) when the fermented materials are fermented for 61 days, adding (1-10) x 10 into the soy sauce mash7CFU/g yeast liquid, raising the temperature of the sauce mash to 28-30 ℃, stirring by using compressed air with the pressure of 32N, and stirring once every 10 days, wherein the single stirring time is 20-40 min;
(4) and (4) finishing fermentation until 180 days later, squeezing the soy sauce mash to obtain clear raw soy sauce, and performing an instantaneous sterilization process at 105 ℃ for 15s to keep the fresh bean aroma and fresh sweet taste of the low-salt original brewed soy sauce.
Example 3
A preparation method of low-salt original brewing soy sauce mainly comprises the following steps:
(1) the main raw materials are 7 by mass: 3 soybean and wheat; roasting the wheat to obtain the fried wheat. Soaking and cooking soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50h to prepare yeast to obtain mature yeast material. Adopting saline water which is 1.7 times of the total weight of the main raw materials, and mixing the saline water with the salt content of 12% w/v and soybean koji at the temperature of 17 +/-3 ℃ to prepare soy sauce mash;
(2) preparing a sucrose salt aqueous solution and pouring: a sucrose saline solution was prepared by dissolving 30 wt% sucrose in 8% w/v saline for use. Fermenting at 22 + -2 deg.C 60 days before fermentation. Pouring the mash surface with the sucrose salt water solution according to 0.02 times of the total weight of the main raw materials every 2 days 20 days before fermentation, and pouring the mash surface with the sucrose salt water solution according to 0.02 times of the total weight of the main raw materials every 7 days 21-60 days after fermentation;
(3) when the fermented materials are fermented for 61 days, adding (1-10) x 10 into the soy sauce mash7CFU/g yeast liquid, raising the temperature of the sauce mash to 28-30 ℃, stirring by using compressed air with the pressure of 32N, and stirring once every 10 days, wherein the single stirring time is 20-40 min;
(4) and (4) finishing fermentation until 180 days later, squeezing the soy sauce mash to obtain clear raw soy sauce, and performing an instant sterilization process at 100 ℃ for 20s to keep the fresh bean aroma and fresh sweet taste of the low-salt original brewed soy sauce.
Example 4
A preparation method of low-salt original brewing soy sauce mainly comprises the following steps:
(1) the main raw materials are 7 by mass: 3 soybean and wheat; roasting the wheat to obtain the fried wheat. Soaking and cooking soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50h to prepare yeast to obtain mature yeast material. Adopting saline water which is 1.6 times of the total weight of the main raw materials, and mixing the saline water with the content of 14% w/v of salt with soybean yeast at the temperature of 17 +/-3 ℃ to prepare soy sauce mash;
(2) preparing a sucrose salt aqueous solution and pouring: a sucrose saline solution was prepared by dissolving 20 wt% sucrose in 10% w/v saline for use. Fermenting at 22 + -2 deg.C 60 days before fermentation. Pouring the mash surface 20 days before fermentation by using the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 3 days, and pouring the mash surface by using the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 6 days after fermentation 21-60 days;
(3) when the fermented materials are fermented for 61 days, adding (1-10) x 10 into the soy sauce mash7CFU/g yeast liquid, raising the temperature of the sauce mash to 28-30 ℃, stirring by using compressed air with the pressure of 32N, and stirring once every 10 days, wherein the single stirring time is 20-40 min;
(4) and (4) finishing fermentation until 180 days later, squeezing the soy sauce mash to obtain clear raw soy sauce, and performing an instantaneous sterilization process at 105 ℃ for 15s to keep the fresh bean aroma and fresh sweet taste of the low-salt original brewed soy sauce.
Example 5
A preparation method of low-salt original brewing soy sauce mainly comprises the following steps:
(1) the main raw materials are 7 by mass: 3 soybean and wheat; roasting the wheat to obtain the fried wheat. Soaking and cooking soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50h to prepare yeast to obtain mature yeast material. Adopting saline water which is 1.5 times of the total weight of the main raw materials, and mixing the saline water with 16% w/v of salt water and soybean koji at the temperature of 17 +/-3 ℃;
(2) preparing a sucrose salt aqueous solution and pouring: a sucrose saline solution was prepared by dissolving 10 wt% sucrose in 12% w/v saline for use. Fermenting at 22 + -2 deg.C 60 days before fermentation. Pouring the mash surface with the sucrose salt water solution according to 0.04 times of the total weight of the main raw materials every 4 days 20 days before fermentation, and pouring the mash surface with the sucrose salt water solution according to 0.04 times of the total weight of the main raw materials every 5 days 21-60 days after fermentation;
(3) when the fermented materials are fermented for 61 days, adding (1-10) x 10 into the soy sauce mash7CFU/g yeast liquid, raising the temperature of the sauce mash to 28-30 ℃, stirring by using compressed air with the pressure of 32N once every 10 days, and stirring once for each time20min～40min；
(4) And (4) finishing fermentation until 180 days later, squeezing the soy sauce mash to obtain clear raw soy sauce, and performing an instant sterilization process at 110 ℃ for 10s to keep the fresh bean aroma and fresh sweet taste of the low-salt original brewed soy sauce.
Example 6
Example 6 is essentially the same as example 4, except that:
pouring water within 55 days before fermentation in the step (2); pouring the water of the mash with the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 3 days 20 days before fermentation, and pouring the water of the mash with the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 6 days 21-55 days after fermentation. Continuing fermenting until the 56 th day in the step (3) and carrying out the same subsequent operation; and (4) finishing the fermentation until the 175 th day.
Example 7
Example 7 is essentially the same as example 4, except that:
pouring water within 65 days before fermentation in the step (2); pouring the water of the mash with the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 3 days 30 days before fermentation, and pouring the water of the mash with the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 6 days 31-65 days after fermentation. Continuing fermenting until the 66 th day in the step (3) and carrying out the same subsequent operation; and (5) finishing the fermentation of the step (4) after the 185 th day.
Comparative example 1
A high-salt dilute fermentation original brewing soy sauce process method mainly comprises the following steps:
(1) the main raw materials are 7 by mass: 3 soybean and wheat; roasting the wheat to obtain the fried wheat. Soaking and cooking soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50h to prepare yeast to obtain mature yeast material. Adopting saline water which is 1.6 times of the total weight of the main raw materials, and mixing the saline water with the concentration of 21% w/v and soybean koji at the temperature of 17 +/-3 ℃ to prepare soy sauce mash;
(2) pouring: fermenting at 22 + -2 deg.C 60 days before fermentation. Pouring the drenched mash into the pot 20 days before fermentation, using 21% w/v saline water every 3 days according to 0.03 time of the total weight of the main raw materials, and pouring the drenched mash into the pot every 6 days after fermentation for 21-60 days;
(3) when the fermented materials are fermented for 61 days, adding (1-10) x 10 into the soy sauce mash7Raising the temperature of the sauce mash to 28-30 ℃ while using CFU/g yeast liquid, stirring by using compressed air with the pressure of 27-37N, and stirring once every 10 days, wherein the single stirring time is 20-40 min;
(4) and (4) finishing fermentation until 180 days later, squeezing the soy sauce mash to obtain clear raw soy sauce, and performing an instantaneous sterilization process at 105 ℃ for 15s to keep the fresh bean aroma and fresh sweet taste of the low-salt original brewed soy sauce.
Comparative example 2
A preparation method of low-salt original brewing soy sauce mainly comprises the following steps:
(1) the main raw materials are 7 by mass: 3 soybean and wheat; roasting the wheat to obtain the fried wheat. Soaking and cooking soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50h to prepare yeast to obtain mature yeast material. Adopting saline water which is 1.6 times of the total weight of the main raw materials, and mixing the saline water with the soybean yeast material at the temperature of 17 +/-3 ℃, wherein the salt is 14% w/v of the saline water to prepare soy sauce mash, and keeping the soy sauce mash at 22 +/-2 ℃ for fermentation in the early stage of fermentation;
(2) pouring: fermenting at 22 + -2 deg.C 60 days before fermentation. Pouring the drenched mash flour 20 days before fermentation by using 10% w/v saline water every 3 days according to 0.03 time of the total weight of the main raw materials, and pouring the drenched mash flour by using 10% w/v saline water every 6 days after fermentation 21-60 days;
(3) when the fermented materials are fermented for 61 days, adding (1-10) x 10 into the soy sauce mash7Raising the temperature of the sauce mash to 28-30 ℃ while using CFU/g yeast liquid, stirring by using compressed air with the pressure of 27-37N, and stirring once every 10 days, wherein the single stirring time is 20-40 min;
(4) and (4) finishing fermentation until 180 days later, squeezing the soy sauce mash to obtain clear raw soy sauce, and performing an instantaneous sterilization process at 105 ℃ for 15s to keep the fresh bean aroma and fresh sweet taste of the low-salt original brewed soy sauce.
Comparative example 3
Compared with the embodiment 1, the preparation method of the low-salt original brewing soy mainly comprises the following steps of:
(1) the main raw materials are 7 by mass: 3 soybean and wheat; roasting the wheat to obtain the fried wheat. Soaking and cooking soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50h to prepare yeast to obtain mature yeast material. Adopting saline water as 1.6 times of the total weight of the main raw materials, mixing the saline water with 14% w/v of salt at 17 +/-3 ℃, and adding (1-10) x 10 relative to the soy sauce mash7Preparing sauce mash from the yeast liquid of CFU/g;
(2) preparing a sucrose salt aqueous solution and pouring: a sucrose saline solution was prepared by dissolving 20 wt% sucrose in 10% w/v saline for use. Fermenting at 22 + -2 deg.C 60 days before fermentation. Pouring the mash surface 20 days before fermentation by using the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 3 days, and pouring the mash surface by using the sucrose salt aqueous solution according to 0.03 time of the total weight of the main raw materials every 6 days after fermentation 21-60 days;
(3) when the fermented sauce is fermented for 61 days, raising the temperature of the sauce mash to 28-30 ℃, stirring the sauce mash by using compressed air with the pressure of 27-37N, and stirring the sauce mash once every 10 days, wherein the single stirring time is 20-40 min;
(4) and (4) finishing fermentation until 180 days later, squeezing the soy sauce mash to obtain clear raw soy sauce, and performing an instantaneous sterilization process at 105 ℃ for 15s to keep the fresh bean aroma and fresh sweet taste of the low-salt original brewed soy sauce.
Comparative example 4
Essentially the same as in comparative example 1, except that: the concentration of the saline in the step (1) is 14% w/v saline; and adding 20 wt% of sucrose saline solution into the soy sauce mash after the saline water and the soybean koji are mixed in the step (1) while adding the soy sauce mash yeast liquid in the step (3), wherein the adding amount of the 20 wt% of sucrose saline solution is 0.4 times of the mass of the raw materials.
Some of the parameters for each of the examples and comparative examples are shown in the following table, wherein the unit "d" represents "day", wherein "1-20 d" represents "days 1-20":
the low-salt fermented soy sauce obtained in each of the above examples and the fermented soy sauce obtained in the comparative example were subjected to the alcohol content and the reducing sugar content tests in the following manner, and the test results are shown in fig. 2.
The alcohol content measuring method comprises the following steps: the alcohol meter is vertically placed into the sample to be tested at a standard temperature (generally 20 ℃), and after the alcohol meter is stabilized, the reading of the alcohol meter which is level with the liquid level is the alcohol content.
The method for measuring reducing sugar comprises the following steps: refer to the second potassium permanganate titration method in GB 5009.7-2016 (determination of reducing sugar in food) standard.
The low-salt raw fermented soy sauce obtained in each of the above examples and the raw fermented soy sauce obtained in the comparative example were subjected to the content test of glutamic acid and amino acid nitrogen (for short, amino nitrogen) in the following manner, and the test results are shown in fig. 3.
The glutamic acid determination method comprises the following steps: refer to L-Glutamic Acid (Glutamic Acid, INS No.620) determination method.
Amino acid nitrogen determination method: refer to acidity meter method in GB 5009.235-2016 (determination of amino acid nitrogen in food) standard.
In the process of the comparative example 1, the salt content in the sauce mash is higher, and no cane sugar is added, so that the prepared original brewed sauce has better sauce fragrance, slightly weak comprehensive mouthfeel and delicate flavor, poor sweet feeling, slightly salty feeling and slightly poor coordination feeling. The physicochemical indexes are that the salt content is 15.0-16.0g/100mL, the content of amino acid nitrogen and glutamic acid is relatively low, and the comprehensive taste is not as expected mainly because the higher salt content of the sauce mash has larger influence on the enzyme activity and further influences the generation of the amino acid nitrogen and the glutamic acid. The high-salt dilute state fermentation has higher risk, so most of low-salt fermentation is carried out by adopting a solid state fermentation mode.
The low-salt raw brewed soy sauce prepared in comparative example 2 has improved amino acid nitrogen and glutamic acid, but has abnormal aroma performance, and does not meet the requirements of brewed soy sauce. The method combines the soy sauce mash state and the analysis of physical and chemical indexes of alcohol content, mainly because the soy sauce mash has low salt content and no other measures are taken to form an anticorrosive barrier, a white film appears on the soy sauce mash surface in the early stage of fermentation, the soy sauce mash becomes a dominant strain after being polluted by mixed bacteria, the growth of saccharomycetes is influenced, and the generation of the alcohol content is influenced to a certain extent. Therefore, the traditional low-salt dilute state fermentation needs to be realized by combining other technical means.
Compared with the embodiment 1, the difference of the comparative example 3 is mainly in the adding time of the yeast liquid and the pouring process of the sucrose salt water solution, the yeast liquid is added in the mash making step, and the prepared low-salt original brewing soy sauce has poor fragrance diffusivity, fresh and weak comprehensive mouthfeel, good sweet feeling and palatable fresh and sweet taste. Compared with the comparative example 1, the physical and chemical indexes of the amino acid nitrogen and the glutamic acid are improved, and compared with the example, the amino acid nitrogen and the glutamic acid are still at a slightly lower level, the alcoholic strength is lower, and the reducing sugar is higher; mainly because yeast liquid is added into the soy sauce mash too early. And the low alcoholic strength is not beneficial to the product corrosion prevention, and the high reducing sugar is not beneficial to the shelf life stability.
The low-salt original brewed soy sauce prepared in the comparative example 4 has the advantages of prominent mellow flavor, fresh and weak mouthfeel, slight wine flavor, slightly poor sweet feeling, no salty taste and slightly poor coordination feeling. When mash is prepared, a sucrose salt water solution is added, sucrose is hydrolyzed by the sucrase of the system, the alcoholic strength of the system is rapidly increased, although an antiseptic barrier is formed, the enzyme activity is inhibited, the generation of glutamic acid and amino nitrogen is influenced, and the content of glutamic acid and amino nitrogen is low. Sucrose and yeast are added during mash making, and under the combined action of sucrase and yeast, the sugar substances are converted into alcoholic strength, and as can be seen from figure 2, the alcoholic strength in the system is high, and the reducing sugar is low, so that the sweet feeling and the coordination feeling are slightly poor.
In general, the low-salt original brewed soy sauce prepared in the embodiments 1 to 5 has good sauce flavor and mellow flavor, good comprehensive mouthfeel and delicate flavor, good sweet feeling, no salt, and harmonious and palatable taste; and the contents of glutamic acid and amino nitrogen are higher than those of the comparative example.
The low-salt original brewing soy sauce prepared in the embodiment 1 has good sauce flavor and mellow flavor, good comprehensive mouthfeel and delicate flavor, good sweet feeling, no salt and harmonious and palatable taste. But within 60 days before fermentation, the cane sugar saline water is poured on the mash surface every 5 days; particularly, in the early stage of the first 60 days, the pouring interval time is too long, so that the adverse conditions such as spore regeneration, mash surface dry cracking and the like are easy to occur, and quality control is not utilized.
The low-salt original brewing soy sauce prepared in the embodiment 2 has good sauce flavor and mellow flavor, good comprehensive mouthfeel and delicate flavor, good sweet feeling, no salt and harmonious and palatable taste. However, within 60 days before fermentation, sucrose salt water is frequently poured on the surface of mash, more sugar substances are contained in the system, and the reducing sugar of the low-salt raw brewed soy sauce in the embodiment 2 is in a higher level, which is not favorable for shelf life stability.
The low-salt original brewing soy sauce prepared in the embodiment 3 has good sauce flavor and mellow flavor, good comprehensive mouthfeel and delicate flavor, good sweet feeling, no salt and harmonious and palatable taste. As can be seen from FIG. 2, the reducing sugars of the low-salt raw brewed soy sauce of example 3 are at a slightly higher level, which is not good for shelf-life stability; mainly caused by higher frequency of pouring cane sugar saline water in the early stage of fermentation and higher sugar content in the system.
The low-salt original brewed soy sauce prepared in the embodiment 4 has good sauce flavor and mellow flavor, good comprehensive mouthfeel and delicate flavor, moderate sweet feeling, no salt and harmonious and palatable taste. As can be seen from FIG. 3, the physicochemical indexes show that ammonia nitrogen and glutamic acid are both at a higher level under the condition; as can be seen from FIG. 2, the alcohol content and reducing sugar are also at reasonable levels.
The low-salt original brewing soy sauce prepared in example 5 has good sauce flavor and mellow flavor, and good comprehensive mouthfeel and delicate flavor, and is slightly weaker in sweetness and slightly poorer in coordination compared with example 4.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the patent of the present invention should be subject to the appended claims, and the description and the drawings can be used for explaining the contents of the claims.
Claims (10)
1. The preparation method of the low-salt original brewing soy sauce is characterized by comprising the following steps of:
preparing yeast from the main raw material to obtain a yeast material; the main raw material comprises soybean;
mixing the yeast material with first saline water to prepare sauce mash; the mass concentration of the first brine is 12-16% w/v; and
sequentially carrying out primary fermentation, secondary fermentation and squeezing treatment on the sauce mash; the conditions of the first fermentation include: fermenting at 20-24 ℃ for 55-65 days, and pouring the mash surface with a sucrose salt aqueous solution every 2-7 days; the sucrose salt water solution contains second saline and sucrose dissolved in the second saline, the mass fraction of the sucrose in the sucrose salt water solution is 10-30%, and the mass concentration of the second saline is 8-12% w/v; the conditions of the second fermentation include: adding yeast at 28-30 ℃, stirring, and continuously fermenting for 175-185 days.
2. The method according to claim 1, wherein the surface of the mash is drenched with a sucrose salt aqueous solution every 2 to 5 days within the first 20 to 30 days of the first fermentation; and in the rest time of the first fermentation, spraying the surface of the mash with a sucrose saline solution every 5-7 days.
3. The method of claim 2, wherein the surface of the mash is drenched with a sucrose salt aqueous solution every 3 to 4 days within the first 20 to 25 days of the first fermentation; and in the rest time of the first fermentation, spraying the surface of the mash with a sucrose saline solution every 5-6 days.
4. The method according to claim 1, wherein the sucrose salt aqueous solution poured in each time is 0.02 to 0.04 times the mass of the main raw material.
5. The method according to claim 1, wherein the yeast is added in an amount of (1-10) x 10 relative to the mass of the moromi mash7CFU/g。
6. The preparation method according to claim 1, wherein the stirring step is to inject compressed air to stir the surface and the inside of the moromi mash, and the stirring period is 8-12 days.
7. The method according to claim 6, wherein the pressure of the compressed air used for the stirring is 27 to 37N, and the time period of the single stirring is 20 to 40 min.
8. The production method according to any one of claims 1 to 7, further comprising: carrying out high-temperature instantaneous sterilization treatment after the squeezing treatment, wherein the conditions of the high-temperature instantaneous sterilization treatment are as follows: treating at 100-110 deg.c for 10-30 sec.
9. The method according to any one of claims 1 to 7, wherein the mass ratio of the koji material to the first brine is 1: 1.4 to 1.8;
the temperature for mixing the yeast material and the first brine is 14-20 ℃.
10. A low-salt raw brewed soy sauce produced by the production method according to any one of claims 1 to 9.
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