CN113729204B - Low-salt original soy sauce and preparation method thereof - Google Patents
Low-salt original soy sauce and preparation method thereof Download PDFInfo
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- CN113729204B CN113729204B CN202111055345.3A CN202111055345A CN113729204B CN 113729204 B CN113729204 B CN 113729204B CN 202111055345 A CN202111055345 A CN 202111055345A CN 113729204 B CN113729204 B CN 113729204B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
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- 238000000855 fermentation Methods 0.000 claims abstract description 118
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical class O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 68
- 229930006000 Sucrose Natural products 0.000 claims abstract description 64
- 239000005720 sucrose Substances 0.000 claims abstract description 64
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 45
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- 238000003756 stirring Methods 0.000 claims abstract description 38
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- 239000000463 material Substances 0.000 claims abstract description 18
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- 238000002156 mixing Methods 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims description 30
- 235000010469 Glycine max Nutrition 0.000 claims description 30
- 241000209140 Triticum Species 0.000 claims description 24
- 235000021307 Triticum Nutrition 0.000 claims description 24
- 150000003445 sucroses Chemical class 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 16
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- 239000007858 starting material Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 229960004793 sucrose Drugs 0.000 abstract description 56
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 31
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- 235000019605 sweet taste sensations Nutrition 0.000 description 18
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 17
- 235000019640 taste Nutrition 0.000 description 17
- 210000000582 semen Anatomy 0.000 description 16
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- 230000009471 action Effects 0.000 description 5
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- 235000019629 palatability Nutrition 0.000 description 5
- 238000010563 solid-state fermentation Methods 0.000 description 5
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 4
- 238000010612 desalination reaction Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
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- 239000010779 crude oil Substances 0.000 description 2
- 238000011033 desalting Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000000909 electrodialysis Methods 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 description 1
- 102400000472 Sucrase Human genes 0.000 description 1
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to low-salt original brewing soy sauce and a preparation method thereof, comprising the following steps: preparing yeast from the main raw materials to obtain a yeast material; mixing the yeast material with first brine to obtain soy sauce mash; the mass concentration of the first brine is 12-16% w/v; sequentially performing first fermentation, second fermentation and squeezing treatment on the soy sauce mash; the conditions for the first fermentation include: fermenting at 20-24 deg.c for 55-65 days and spraying saccharose salt water solution to the fermented flour every 2-7 days; the sucrose saline solution contains second saline and sucrose dissolved in the second saline, wherein the mass fraction of the sucrose in the sucrose saline solution is 10-30%, and the mass concentration of the second saline is 8-12% w/v; the conditions for the second fermentation include: adding saccharomycete at 28-30 deg.c and stirring, and fermenting for 175-185 days. The preparation method has simple process, and can improve fresh and sweet feel of soy sauce, so that the prepared low-salt original soy sauce has good soy sauce flavor.
Description
Technical Field
The invention relates to the technical field of foods, in particular to low-salt original soy sauce and a preparation method thereof.
Background
The low-salt raw soy sauce is 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 a thin flavor, low quality grade and insufficient delicate flavor. A technology relates to a production method of salt-reduced soy sauce, which is to fill nitrogen gas in the low-salt solid state fermentation process for corrosion prevention. Another technology relates to a method for preparing low-salt soy sauce, which realizes low-salt low-temperature fermentation by producing wine from wheat. The technology adopts the low-salt solid state fermentation or further adds wine, nitrogen or inert gas and other modes to improve the corrosion resistance of the low-salt fermentation system. The mode of adding fermented wine or nitrogen in the low-salt fermentation system not only affects the microorganism and enzyme system functions of the original fermentation system, but also damages the original flavor of the original soy sauce, and part of the method is complex in operation and high in industrialization difficulty.
The low-salt raw soy sauce is prepared by adopting a post-procedure electrodialysis desalination process, and the process is greatly limited by the efficiency of desalination equipment and has higher cost; and the desalination is easy to cause nutrient loss.
Disclosure of Invention
Based on this, it is necessary to provide a low-salt raw soy sauce and a preparation method thereof. The preparation method has simple process, and can improve fresh and sweet feel of soy sauce, so that the prepared low-salt original soy sauce has good soy sauce flavor.
A preparation method of low-salt original soy sauce comprises the following steps:
preparing yeast from the main raw materials to obtain a yeast material; the main raw material comprises soybean;
mixing the yeast material with first brine to prepare soy sauce mash; the mass concentration of the first brine is 12-16% w/v; and
Sequentially carrying out first fermentation, second fermentation and squeezing treatment on the soy sauce mash; the conditions of the first fermentation include: fermenting at 20-24 deg.c for 55-65 days and spraying saccharose salt water solution to the fermented flour every 2-7 days; the sucrose saline solution contains second saline and sucrose dissolved in the second saline, wherein the mass fraction of the sucrose in the sucrose saline 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 saccharomycete at 28-30 deg.c and stirring, and fermenting for 175-185 days.
In some of these embodiments, the mash is showered with sucrose brine solution every 2-5 days during the first 20-30 days of the first fermentation; and pouring the mash flour with sucrose saline solution every 5-7 days in the residual time of the first fermentation.
In some of these embodiments, the mash is showered with sucrose brine solution every 3-4 days during the first 20-25 days of the first fermentation; and pouring the mash flour with sucrose saline solution every 5-6 days in the residual time of the first fermentation.
In some embodiments, the aqueous sucrose salt solution poured each time is 0.02-0.04 times 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 7 CFU/g。
In some embodiments, the stirring step is to stir the surface and the interior of the moromi by introducing compressed air, wherein the stirring period is 8-12 days.
In some embodiments, the pressure of the compressed air used for stirring is 27N-37N, and the duration of a single stirring is 20-40 min.
In some embodiments, the method of preparing further comprises: and performing 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 s.
In some of these embodiments, the mass ratio of the starter to the first brine is 1:1.4 to 1.8;
the temperature at which the yeast material is mixed with the first brine is 14-20 ℃.
A low-salt raw soy sauce prepared by the preparation method of any one of the above.
The preparation method of the low-salt original brewing soy sauce adopts a low-salt dilute state long-period fermentation process, uses first brine with specific concentration in a mash preparation step, adopts sucrose brine solution with specific concentration in the first fermentation step to pour the mash surface in batches to participate in the fermentation process, and utilizes the characteristics of low water activity and high osmotic pressure after the dissolution of the sucrose to avoid the mash surface from being polluted by mixed bacteria and provide a durable anti-corrosion 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 the low-salt fermentation system, and simultaneously providing abundant precursor substances for the esterification aroma-generating reaction; on the other hand, fructose produced by enzymolysis of sucrose provides sweetness for the original soy sauce product, improves salty and astringent feel, and solves the problems of single taste, poor mouthfeel and poor flavor of the original soy sauce.
The preparation method disclosed by the invention is simple in process, is a low-salt process, does not need to carry out desalting treatment, is low in equipment requirement, is easy to industrialize, does not need to add fermented wine or nitrogen and other modes to improve the anti-corrosion capability of a fermentation system, does not influence the action of microorganisms and enzyme systems of the original fermentation system and damage the original flavor of the original fermented soy sauce, can better keep the enzyme activity, improves the utilization rate of raw materials, and further improves the fresh and sweet feel of crude oil.
Drawings
FIG. 1 is a schematic flow chart of the method for preparing low-salt raw soy sauce according to example 1 of the present invention;
FIG. 2 is a graph showing the results of the alcohol content and the reducing sugar content test of each of the examples and the comparative examples;
FIG. 3 is a graph showing the results of the measurement of nitrogen content in glutamic acid and amino acid states of each of examples and comparative examples.
Detailed Description
In order that the invention may be readily understood, a more complete description of the invention will be rendered by reference to the appended 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 herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
In the description of the present invention, it should 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 a relative importance or number of technical features indicated.
The invention provides a preparation method of low-salt original brewing soy sauce, which comprises the following steps S10-S30.
Step S10: and (3) preparing starter from the main raw material to obtain starter. The main raw material comprises soybean.
In some embodiments, the main raw material further comprises wheat, and the step of making yeast comprises the following steps:
soaking and steaming soybean, cooling to 25-40 deg.c, adding yeast, mixing, and culturing at 28-38 deg.c for 30-60 hr.
Further, the main raw materials also comprise wheat, the wheat is roasted to obtain roasted wheat, and the adding amount of the roasted wheat is 15-50% of the mass of the soybean. The step of adding yeast further comprises the step of adding roasted wheat to the cooked beans after cooking.
Step S20: mixing the yeast material with first brine to obtain soy sauce mash; the mass concentration of the first brine is 12-16% w/v.
Step S30: and (3) sequentially carrying out first fermentation, second fermentation and squeezing treatment on the soy sauce mash.
Wherein the conditions of the first fermentation include: fermenting at 20-24 deg.c for 55-65 days and spraying saccharose salt water solution to the fermented flour every 2-7 days; the sucrose saline solution contains second saline and sucrose dissolved in the second saline, wherein the mass fraction of the sucrose in the sucrose saline solution is 10-30%, and the mass concentration of the second saline is 8-12% w/v.
The conditions for the second fermentation include: adding saccharomycete at 28-30 deg.c and stirring, and fermenting to 175-185.
Wherein "w/v" represents the mass concentration, which means the mass per unit volume, in units of "Kg/L". For example, the mass concentration of the first brine is 16% w/v, i.e. the mass concentration of the first brine is 0.16Kg/L or 160g/L or 16g/100mL.
The preparation method of the low-salt original brewing soy sauce adopts a low-salt dilute state long-period fermentation process, uses first brine with specific concentration in a mash preparation step, adopts sucrose brine solution with specific concentration in the first fermentation step to pour the mash surface in batches to participate in the fermentation process, and utilizes the characteristics of low water activity and high osmotic pressure after the dissolution of the sucrose to avoid the mash surface from being polluted by mixed bacteria and provide a durable anti-corrosion 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 the low-salt fermentation system, and simultaneously providing abundant precursor substances for the esterification aroma-generating reaction; on the other hand, fructose produced by enzymolysis of sucrose provides sweetness for the original soy sauce product, improves salty and astringent feel, and solves the problems of single taste, poor mouthfeel and poor flavor of the original soy sauce.
The preparation method disclosed by the invention is simple in process, is a low-salt process, does not need to carry out desalting treatment, is low in equipment requirement, is easy to industrialize, does not need to add fermented wine or nitrogen and other modes to improve the anti-corrosion capability of a fermentation system, does not influence the action of microorganisms and enzyme systems of the original fermentation system and damage the original flavor of the original fermented soy sauce, can better keep the enzyme activity, improves the utilization rate of raw materials, and further improves the fresh and sweet feel of crude oil.
Further preferably, the mash is poured with sucrose saline solution every 2-5 days within the first 20-30 days of the first fermentation; and pouring the mash flour with sucrose saline solution every 5-7 days in the remaining time of the first fermentation.
Still more preferably, the mash is showered with sucrose brine solution every 3-4 days during the first 20-25 days of the first fermentation; and pouring the mash flour with sucrose saline solution every 5-6 days in the residual time of the first fermentation.
In some specific examples thereof, the first fermentation is 60 days, and the mash is showered with sucrose brine solution every 2 days during the first 20 days of the first fermentation; the mash was showered with sucrose brine solution every 6 days during the last 40 days of the first fermentation.
Wherein, every 2 days of showering refers to the interval duration between two adjacent showers, for example, after the 3 rd day of showering, the next showering time is the 5 th day. In a specific example, the time period between the preparation of moromi from step S20 and the first pouring of the first fermentation from step S30 also corresponds to the above-mentioned law, i.e., the interval is 2 to 7 days.
In some embodiments, the sucrose salt aqueous solution poured each time is 0.02-0.04 times the mass of the main raw material.
In some of these embodiments, the yeast is added in an amount of (1 to 10). Times.10 with respect to the mass of the moromi 7 CFU/g。
Further, the step of stirring is to stir the surface and the inside of the moromi by introducing compressed air, and the stirring period is 8-12 days, for example 10 days. Compressed air is introduced to stir the surface and the interior of the moromi and optimize the stirring period to further promote the sucrose to be fully decomposed into glucose and fructose.
Further, the pressure of compressed air adopted for stirring is 27N-37N, and the duration of single stirring is 20 min-40 min. The method adopts compressed air for stirring, and does not need to adopt nitrogen or inert gas and other modes to improve the corrosion resistance of the low-salt fermentation system.
In some embodiments, the method of making further comprises: the high temperature flash sterilization process is performed after the pressing process. Further, the conditions of the high temperature instantaneous sterilization treatment are as follows: treating at 100-110 deg.c for 10-30 s.
The instant sterilization process is adopted to replace the traditional high-temperature boiling sterilization process, and the conditions are optimized, so that the burnt smell and the formation of burnt astringency can be reduced, and finally the original brewing low-salt soy sauce with pure and fresh bean flavor, fresh and sweet taste, mellow taste, rich and coordinated taste and good color, smell and taste is prepared.
In some embodiments, the mass ratio of starter to first brine is 1:1.4 to 1.8; for example, 1:1.6.
further, the temperature at which the starter is mixed with the first brine is 14-20 ℃.
The invention also provides low-salt raw soy sauce, which is prepared by adopting the preparation method of any one of the above.
The preparation method can better keep the enzyme activity and improve the utilization rate of raw materials, and the prepared low-salt original soy sauce has fresh bean fragrance and fresh sweet taste and higher amino acid nitrogen and glutamic acid content.
In order to make the objects, technical solutions and advantages of the present invention more concise, the present invention will be described in the following specific examples, but the present invention is by no means limited to these examples. The following 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 invention. It should be noted that any modifications, equivalent substitutions and improvements 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 present invention, the following description of the present invention will be given with reference to examples. The following are specific examples.
Example 1
Referring to fig. 1, the preparation method of the low-salt original soy sauce mainly comprises the following steps:
(1) The main raw materials are as follows in mass ratio of 7:3, soybean and wheat; parching semen Tritici Aestivi to obtain parched semen Tritici Aestivi. Soaking and steaming soybean, cooling to 30 ℃, adding stir-fried wheat and yeast seeds, and culturing at 28-38 ℃ for 50 hours to prepare yeast, thus obtaining a mature yeast material. Salt water is adopted as 1.6 times of the total weight of the main raw materials, the temperature is 17+/-3 ℃, and salt water with the salt content of 14%w/v is mixed with soybean starter to prepare soy sauce mash;
(2) Preparing and pouring sucrose salt water solution: a sucrose brine solution was prepared by dissolving 20wt% sucrose with 10% w/v brine. Fermenting at 22+ -2deg.C for 60 days before fermentation; pouring the sucrose salt water solution into the mash according to the dosage which is 0.03 times of the total weight of the main raw materials every 5 days;
(3) At the time of fermentation to day 61, adding (1-10) x 10 to the soy sauce mash 7 The yeast liquid of CFU/g is heated to 28-30 ℃ at the same time, and is stirred by compressed air with the pressure of 32N, and the stirring is carried out once every 10 days, and the single stirring time is 20-40 min;
(4) And (3) after the fermentation is finished until the 180 th day, squeezing the soy sauce mash to obtain clear raw soy sauce, and carrying out a 15s instantaneous sterilization process at 105 ℃ to keep the fresh bean fragrance and fresh sweet taste of the low-salt raw soy sauce.
Example 2
A preparation method of low-salt original soy sauce mainly comprises the following steps:
(1) The main raw materials are as follows in mass ratio of 7:3, soybean and wheat; parching semen Tritici Aestivi to obtain parched semen Tritici Aestivi. Soaking and steaming soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50 hours to prepare yeast, thus obtaining mature yeast material. Salt water is adopted as 1.6 times of the total weight of the main raw materials, the temperature is 17+/-3 ℃, and salt water with the salt content of 14%w/v is mixed with soybean starter to prepare soy sauce mash;
(2) Preparing and pouring sucrose salt water solution: a sucrose brine solution was prepared by dissolving 20wt% sucrose with 10% w/v brine. The fermentation is maintained at 22+/-2 ℃ for 60 days before fermentation. Pouring the sucrose saline solution into the mash according to 0.03 times of the total weight of the main raw materials every 2 days before fermentation for 20 days, and pouring the sucrose saline solution into the mash according to 0.03 times of the total weight of the main raw materials every 6 days after fermentation for 21-60 days;
(3) At the time of fermentation to day 61, adding (1-10) x 10 to the soy sauce mash 7 The yeast liquid of CFU/g is heated to 28-30 ℃ at the same time, and is stirred by compressed air with the pressure of 32N, and the stirring is carried out once every 10 days, and the single stirring time is 20-40 min;
(4) And (3) after the fermentation is finished until the 180 th day, squeezing the soy sauce mash to obtain clear raw soy sauce, and carrying out a 15s instantaneous sterilization process at 105 ℃ to keep the fresh bean fragrance and fresh sweet taste of the low-salt raw soy sauce.
Example 3
A preparation method of low-salt original soy sauce mainly comprises the following steps:
(1) The main raw materials are as follows in mass ratio of 7:3, soybean and wheat; parching semen Tritici Aestivi to obtain parched semen Tritici Aestivi. Soaking and steaming soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50 hours to prepare yeast, thus obtaining mature yeast material. Salt water is adopted as 1.7 times of the total weight of the main raw materials, the temperature is 17+/-3 ℃, and salt water with the salt content of 12%w/v is mixed with soybean starter to prepare soy sauce mash;
(2) Preparing and pouring sucrose salt water solution: an aqueous sucrose salt solution was prepared by dissolving 30wt% sucrose with 8% w/v saline. The fermentation is maintained at 22+/-2 ℃ for 60 days before fermentation. Pouring the sucrose saline solution into the mash according to 0.02 times of the total weight of the main raw materials every 2 days before fermentation for 20 days, and pouring the sucrose saline solution into the mash according to 0.02 times of the total weight of the main raw materials every 7 days after fermentation for 21-60 days;
(3) At the time of fermentation to day 61, adding (1-10) x 10 to the soy sauce mash 7 The yeast liquid of CFU/g is heated to 28-30 ℃ at the same time, and is stirred by compressed air with the pressure of 32N, and the stirring is carried out once every 10 days, and the single stirring time is 20-40 min;
(4) And after the fermentation is finished until the 180 th day, squeezing the soy sauce mash to obtain clear raw soy sauce, and carrying out a 20s instantaneous sterilization process at 100 ℃ to keep the fresh bean fragrance and fresh sweet taste of the low-salt raw soy sauce.
Example 4
A preparation method of low-salt original soy sauce mainly comprises the following steps:
(1) The main raw materials are as follows in mass ratio of 7:3, soybean and wheat; parching semen Tritici Aestivi to obtain parched semen Tritici Aestivi. Soaking and steaming soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50 hours to prepare yeast, thus obtaining mature yeast material. Salt water is adopted as 1.6 times of the total weight of the main raw materials, the temperature is 17+/-3 ℃, and salt water with the salt content of 14%w/v is mixed with soybean starter to prepare soy sauce mash;
(2) Preparing and pouring sucrose salt water solution: a sucrose brine solution was prepared by dissolving 20wt% sucrose with 10% w/v brine. The fermentation is maintained at 22+/-2 ℃ for 60 days before fermentation. Pouring the sucrose saline solution into the mash according to 0.03 times of the total weight of the main raw materials every 3 days before fermentation for 20 days, and pouring the sucrose saline solution into the mash according to 0.03 times of the total weight of the main raw materials every 6 days after fermentation for 21-60 days;
(3) At the time of fermentation to day 61, adding (1-10) x 10 to the soy sauce mash 7 CFU/g yeast liquid, raising the temperature of soy sauce mash to 28-30 ℃, stirring with 32N compressed air, stirring once every 10 days for 20 timesmin～40min；
(4) And (3) after the fermentation is finished until the 180 th day, squeezing the soy sauce mash to obtain clear raw soy sauce, and carrying out a 15s instantaneous sterilization process at 105 ℃ to keep the fresh bean fragrance and fresh sweet taste of the low-salt raw soy sauce.
Example 5
A preparation method of low-salt original soy sauce mainly comprises the following steps:
(1) The main raw materials are as follows in mass ratio of 7:3, soybean and wheat; parching semen Tritici Aestivi to obtain parched semen Tritici Aestivi. Soaking and steaming soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50 hours to prepare yeast, thus obtaining mature yeast material. Salt water is adopted as 1.5 times of the total weight of the main raw materials, the temperature is 17+/-3 ℃, and salt water with the concentration of 16% w/v is mixed with soybean starter;
(2) Preparing and pouring sucrose salt water solution: a sucrose brine solution was prepared by dissolving 10wt% sucrose with 12% w/v brine. The fermentation is maintained at 22+/-2 ℃ for 60 days before fermentation. Pouring the sucrose saline solution into the mash according to 0.04 times of the total weight of the main raw materials every 4 days before fermentation, and pouring the sucrose saline solution into the mash according to 0.04 times of the total weight of the main raw materials every 5 days after fermentation for 21-60 days;
(3) At the time of fermentation to day 61, adding (1-10) x 10 to the soy sauce mash 7 The yeast liquid of CFU/g is heated to 28-30 ℃ at the same time, and is stirred by compressed air with the pressure of 32N, and the stirring is carried out once every 10 days, and the single stirring time is 20-40 min;
(4) And after the fermentation is finished until the 180 th day, squeezing the soy sauce mash to obtain clear raw soy sauce, and carrying out a 10s instantaneous sterilization process at 110 ℃ to keep the fresh bean fragrance and fresh sweet taste of the low-salt raw soy sauce.
Example 6
Example 6 is substantially identical to example 4, except that:
pouring in the step (2) within 55 days before fermentation; the sucrose salt water solution is used for pouring the mash flour according to 0.03 times of the total weight of the main raw materials every 3 days before fermentation for 20 days, and the sucrose salt water solution is used for pouring the mash flour according to 0.03 times of the total weight of the main raw materials every 6 days after fermentation for 21-55 days. Step (3) continuing fermentation until the 56 th day for the same subsequent operation; and (3) ending the fermentation in the step (4) until the 175 th day.
Example 7
Example 7 is substantially identical to example 4, except that:
pouring in the step (2) within 65 days before fermentation; the sucrose salt water solution is used for pouring the mash flour according to 0.03 times of the total weight of the main raw materials every 3 days before fermentation for 30 days, and the sucrose salt water solution is used for pouring the mash flour according to 0.03 times of the total weight of the main raw materials every 6 days after fermentation for 31-65 days. Step (3) continuing fermentation until the 66 th day for the same subsequent operation; and (5) ending the fermentation in the step (4) until the 185 th day.
Comparative example 1
A process method for brewing soy sauce by high-salt dilute state fermentation mainly comprises the following steps:
(1) The main raw materials are as follows in mass ratio of 7:3, soybean and wheat; parching semen Tritici Aestivi to obtain parched semen Tritici Aestivi. Soaking and steaming soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50 hours to prepare yeast, thus obtaining mature yeast material. Salt water is adopted as 1.6 times of the total weight of the main raw materials, the temperature is 17+/-3 ℃, and salt water with the concentration of 21%w/v is mixed with soybean starter to prepare soy sauce mash;
(2) Pouring: the fermentation is maintained at 22+/-2 ℃ for 60 days before fermentation. The method comprises the steps of pouring the mash flour by using 21% w/v saline water according to 0.03 times of the total weight of the main raw materials every 3 days before fermentation, and pouring the mash flour by using 21% w/v saline water according to 0.04 times of the total weight of the main raw materials every 6 days after fermentation for 21-60 days;
(3) At the time of fermentation to day 61, adding (1-10) x 10 to the soy sauce mash 7 The yeast liquid of CFU/g is heated to 28-30 ℃ at the same time, and is stirred by compressed air with the pressure of 27-37N, and is stirred once every 10 days, and the single stirring time is 20-40 min;
(4) And (3) after the fermentation is finished until the 180 th day, squeezing the soy sauce mash to obtain clear raw soy sauce, and carrying out a 15s instantaneous sterilization process at 105 ℃ to keep the fresh bean fragrance and fresh sweet taste of the low-salt raw soy sauce.
Comparative example 2
A preparation method of low-salt original soy sauce mainly comprises the following steps:
(1) The main raw materials are as follows in mass ratio of 7:3, soybean and wheat; parching semen Tritici Aestivi to obtain parched semen Tritici Aestivi. Soaking and steaming soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50 hours to prepare yeast, thus obtaining mature yeast material. Salt water is adopted as 1.6 times of the total weight of the main raw materials, the temperature is 17+/-3 ℃, salt water with the salt content of 14%w/v is mixed with soybean starter to prepare soy sauce mash, and the fermentation is carried out at the earlier stage of 22+/-2 ℃;
(2) Pouring: the fermentation is maintained at 22+/-2 ℃ for 60 days before fermentation. 10% w/v saline water is used for pouring the mash flour according to 0.03 times of the total weight of the main raw materials every 3 days before fermentation, and 10% w/v saline water is used for pouring the mash flour according to 0.04 times of the total weight of the main raw materials every 6 days after fermentation for 21-60 days;
(3) At the time of fermentation to day 61, adding (1-10) x 10 to the soy sauce mash 7 The yeast liquid of CFU/g is heated to 28-30 ℃ at the same time, and is stirred by compressed air with the pressure of 27-37N, and is stirred once every 10 days, and the single stirring time is 20-40 min;
(4) And (3) after the fermentation is finished until the 180 th day, squeezing the soy sauce mash to obtain clear raw soy sauce, and carrying out a 15s instantaneous sterilization process at 105 ℃ to keep the fresh bean fragrance and fresh sweet taste of the low-salt raw soy sauce.
Comparative example 3
Compared with the embodiment 1, the preparation method of the low-salt original soy sauce is mainly characterized in that the adding time of the saccharomycete liquid and the pouring process of the sucrose salt water solution are mainly characterized by comprising the following steps:
(1) The main raw materials are as follows in mass ratio of 7:3, soybean and wheat; parching semen Tritici Aestivi to obtain parched semen Tritici Aestivi. Soaking and steaming soybean, cooling to 30 ℃, adding wheat and yeast seeds, and culturing at 28-38 ℃ for 50 hours to prepare yeast, thus obtaining mature yeast material. Salt water is adopted as 1.6 times of the total weight of the main raw materials, the temperature is 17+/-3 ℃, the salt water with the concentration of 14 percent w/v is mixed with the soybean starter, and the salt water is added (1-10) multiplied by 10 relative to the soy sauce mash 7 Preparing soy sauce mash by using CFU/g yeast liquid;
(2) Preparing and pouring sucrose salt water solution: a sucrose brine solution was prepared by dissolving 20wt% sucrose with 10% w/v brine. The fermentation is maintained at 22+/-2 ℃ for 60 days before fermentation. Pouring the sucrose saline solution into the mash according to 0.03 times of the total weight of the main raw materials every 3 days before fermentation for 20 days, and pouring the sucrose saline solution into the mash according to 0.03 times of the total weight of the main raw materials every 6 days after fermentation for 21-60 days;
(3) Raising the temperature of the soy sauce mash to 28-30 ℃ when fermenting to 61 days, 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 (3) after the fermentation is finished until the 180 th day, squeezing the soy sauce mash to obtain clear raw soy sauce, and carrying out a 15s instantaneous sterilization process at 105 ℃ to keep the fresh bean fragrance and fresh sweet taste of the low-salt raw soy sauce.
Comparative example 4
Substantially the same as in comparative example 1, except that: brine concentration in step (1) is 14% w/v brine; and at the same time of adding the soy sauce mash yeast liquid in the step (3), adding 20wt% of sucrose salt water solution into the soy sauce mash after the salt water and the soybean yeast material are mixed in the step (1), wherein the addition amount of the 20wt% of sucrose salt water solution is 0.4 times of the mass of the raw materials.
Some of the parameters for each example and comparative example are shown in the following table, wherein the unit "d" represents "day", wherein "1-20d" represents "days 1-20":
the low-salt raw soy sauce prepared in each example and the raw soy sauce prepared in the comparative example were subjected to alcohol content and 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 a sample to be measured at a standard temperature (20 ℃ in general), and after the alcohol meter is stabilized, a reading level with the liquid level is taken, namely the alcohol content.
Reducing sugar determination method: reference is made to the second method, potassium permanganate titration method, in GB 5009.7-2016 determination of reducing sugars in food.
The low-salt raw soy sauce prepared in each example and the raw soy sauce prepared in the comparative example were subjected to the content test of glutamic acid and amino acid nitrogen (amino nitrogen for short) in the following manner, and the test results are shown in fig. 3.
Glutamic acid measurement method: reference is made to a method for measuring L-Glutamic Acid by using L-Glutamic Acid (Glutamine Acid, INS No. 620).
Amino acid nitrogen determination method: reference is made to the acidometer method in the standard of GB 5009.235-2016 determination of amino acid nitrogen in food.
The process of comparative example 1 has higher salt content in the soy sauce mash, and no sucrose is added, so the prepared original soy sauce has better soy sauce flavor, weaker comprehensive taste and fresh flavor, less sweet feel, less salty taste and less harmonious feel. The physical and chemical indexes are that the salt content is 15.0-16.0g/100mL, and the content of amino acid nitrogen and glutamic acid is relatively low, mainly because the high salt content of soy sauce mash has a great influence on the enzyme activity, thereby influencing the generation of amino acid nitrogen and glutamic acid, and leading the comprehensive taste to be inferior to expectations. The risk of high-salt dilute fermentation is high, so that most low-salt fermentation is carried out in a solid state fermentation mode.
The low-salt raw soy sauce prepared in comparative example 2 has improved amino acid nitrogen and glutamic acid, but has abnormal aroma, and does not meet the requirements of soy sauce brewing. The method combines the sauce mash state and the physical and chemical index alcohol degree analysis, mainly because the sauce mash has low salt content and no other measures to form an anti-corrosion barrier, the sauce mash surface at the earlier stage of fermentation has white films, and becomes a dominant strain after mixed bacteria pollution, thereby affecting the growth of saccharomycetes and having certain influence on the alcohol degree generation. Therefore, the traditional low-salt dilute state fermentation needs to be realized by combining other technical means.
Compared with the example 1, the comparison example 3 is mainly characterized in that the adding time of the saccharomycete liquid and the pouring process of the saccharose salt water solution are adopted, the saccharomycete liquid is added in the mash making step, the prepared low-salt original soy sauce has slightly poor aroma diffusivity, fresh and slightly weak comprehensive taste, good sweet taste and delicious taste. The physical and chemical indexes of the amino acid nitrogen and the glutamic acid are improved compared with the comparative example 1, and the amino acid nitrogen and the glutamic acid are still at a slightly lower level compared with the examples, the alcoholicity is lower, and the reducing sugar is higher; mainly due to the fact that the yeast liquid is added into the soy sauce mash too early. And low alcoholic strength is not beneficial to product preservation, and high reducing sugar is not beneficial to shelf life stability.
The low-salt original soy sauce prepared in comparative example 4 has outstanding mellow taste, fresh and slightly weak taste, slightly wine flavor, slightly bad sweet taste, no salty taste and slightly bad harmony. When the mash is prepared, the sucrose salt water solution is added, sucrose enzyme of the system hydrolyzes sucrose, the alcoholic strength of the system rapidly rises, and an anti-corrosion barrier is formed, but the enzyme activity is inhibited, the generation of glutamic acid and amino nitrogen is influenced, and the content of the glutamic acid and the amino nitrogen is low. When sucrose and saccharomycetes are added in the mash making process, under the combined action of sucrase and saccharomycetes, sugar substances are converted into alcohol degree, and as can be seen from figure 2, the alcohol degree in the system is high, the reducing sugar is low, and the sweet feeling and the coordination feeling are slightly poor.
In general, the low-salt original soy sauce prepared in the embodiments 1 to 5 has good soy sauce flavor and mellow flavor, good comprehensive taste and delicious flavor, good sweet taste, no salty taste and good coordination and palatability; and the content of glutamic acid and amino nitrogen is higher than that of the comparative example.
The low-salt original soy sauce prepared in the embodiment 1 has good soy sauce flavor and mellow flavor, good comprehensive taste, good fresh flavor, good sweet taste, no salty taste and good palatability. However, during 60 days before fermentation, the sucrose salt water is poured on the mash surface once every 5 days; especially, in the earlier stage of the first 60 days, the sprinkling interval time is too long, the defects of spore regeneration, mash surface dry cracking and the like are easy to occur, and quality control is not utilized.
The low-salt original soy sauce prepared in the embodiment 2 has good soy sauce flavor and mellow flavor, good comprehensive taste, delicious flavor, good sweet taste, no salty taste and good coordination palatability. However, in 60 days before fermentation, the sucrose salt water is poured on the mash surface frequently, the sugar substances in the system are more, and the reducing sugar of the low-salt raw soy sauce in the embodiment 2 is at a higher level, which is not beneficial to the stability of the shelf life.
The low-salt original soy sauce prepared in the embodiment 3 has good soy sauce flavor and mellow flavor, good comprehensive taste, good fresh flavor, good sweet taste, no salty taste and good palatability. As can be seen from fig. 2, the reducing sugar of the low-salt raw soy sauce of example 3 is at a slightly higher level, which is detrimental to shelf-life stability; mainly because the frequency of sprinkling sucrose salt water in the early stage of fermentation is higher, and the sugar content in the system is higher.
The low-salt original soy sauce prepared in the embodiment 4 has good soy sauce flavor and mellow flavor, good comprehensive taste, moderate sweet taste, no salty taste and good palatability. As can be seen from fig. 3, the physicochemical indexes show that ammonia nitrogen and glutamic acid are at higher levels under the conditions; as can be seen from FIG. 2, the alcohol content and reducing sugar are also at a reasonable level.
The low-salt raw soy sauce prepared in example 5 has a good soy sauce flavor and mellow flavor, a good comprehensive taste and a slightly weaker sweet taste and a slightly worse harmonizing feel than those of example 4.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. The scope of the invention is therefore intended to be covered by the appended claims, and the description and drawings may be interpreted in accordance with the contents of the claims.
Claims (7)
1. The preparation method of the low-salt original soy sauce is characterized by comprising the following steps of:
preparing yeast from the main raw materials to obtain a yeast material; the main raw materials comprise soybeans and wheat;
mixing the yeast material with first brine to prepare soy sauce mash; the mass concentration of the first brine is 12% -16% w/v; and
Sequentially carrying out first fermentation, second fermentation and squeezing treatment on the soy sauce mash; the conditions of the first fermentation include: fermenting for 55-65 days at 20-24 ℃, and pouring the mash surface with sucrose saline solution every 2-5 days in the first 20-30 days of the first fermentation; pouring the mash flour with sucrose saline solution every 5-7 days in the residual time of the first fermentation; the mass of the sucrose salt aqueous solution poured each time is 0.02-0.04 times of that of the main raw materials; the sucrose saline solution contains second saline and sucrose dissolved in the second saline, wherein the mass fraction of the sucrose in the sucrose saline 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 saccharomycetes at 28-30 ℃ and stirring, and continuing fermentation until the fermentation time is 175-185 days; the adding amount of the saccharomycetes is (1-10) multiplied by 10 relative to the mass of the soy sauce mash 7 CFU/g。
2. The method of claim 1, wherein the mash is showered with sucrose brine solution every 3-4 days during the first 20-25 days of the first fermentation; and pouring the mash flour with sucrose saline solution every 5-6 days in the residual time of the first fermentation.
3. The method according to claim 1, wherein the step of stirring is performed by introducing compressed air to stir the surface and the interior of the moromi mash for 8-12 days.
4. The method of claim 3, wherein the pressure of the compressed air used for stirring is 27-37 n, and the duration of a single stirring is 20-40 min.
5. The method of any one of claims 1 to 4, further comprising: and performing 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 ℃ for 10-30 s.
6. The method according to any one of claims 1 to 4, wherein the mass ratio of the starter to the first brine is 1: 1.4-1.8;
the temperature at which the yeast material and the first saline water are mixed is 14-20 ℃.
7. A low-salt raw soy sauce produced by the production method according to any one of claims 1 to 6.
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