CN113974128B - White soy sauce and preparation method thereof - Google Patents
White soy sauce and preparation method thereof Download PDFInfo
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- CN113974128B CN113974128B CN202111243267.XA CN202111243267A CN113974128B CN 113974128 B CN113974128 B CN 113974128B CN 202111243267 A CN202111243267 A CN 202111243267A CN 113974128 B CN113974128 B CN 113974128B
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a white soy sauce and a preparation method thereof, wherein the preparation method comprises the steps of adopting granular puffed flour as a raw material to produce the white soy sauce; in addition, in the puffed flour, the particle with the granularity of more than or equal to 6 meshes accounts for 30-60 wt%. The puffed flour is used as the raw material for producing the white soy sauce, so that the condition that the color of the soy sauce is deepened caused by the reaction of pentose and amino nitrogen can be effectively avoided, the baking and cooking procedures of starchy raw materials in the existing white soy sauce production process are reduced, other raw materials are not needed, the investment of equipment and raw materials is reduced, the process is simplified, and the cost is reduced. In addition, the puffed flour is made into granules, and the granularity of 30-60 wt% of the puffed flour is controlled to be more than or equal to 6 meshes, so that starter propagation and fermentation are facilitated, and the utilization rate of raw materials is improved.
Description
Technical Field
The invention belongs to the technical field of seasoning production, and particularly relates to white soy sauce and a preparation method thereof.
Background
The white soy sauce (also called light soy sauce or light soy sauce) is one of soy sauce, and has a lighter color and reddish brown color. Conventionally, the production method of light-colored soy sauce mainly uses soybeans and wheat as main raw materials, and the light-colored soy sauce is prepared by the procedures of peeling treatment, starter propagation, gown washing, low-temperature fermentation, soy sauce chromaticity control and the like. For this purpose, several solutions have been tried: 1. adopting other raw materials containing N or C to replace the traditional soybean or wheat raw materials; 2. directly adding other raw materials for fermentation; 3. and a decoloring device is added in the subsequent process. For example, CN201711296562.5 discloses a preparation method of strong-flavor white soy sauce, which uses active peptide for decolorization in the post-soy sauce manufacturing process to ensure that the product meets the requirements of white soy sauce; the method has the defects of high production cost because equipment investment is required to be increased. CN201410672454.3 discloses a white soy sauce and a production method thereof, wherein the method utilizes apple jam and syrup to be added into a fermentation process to prepare the white soy sauce; the method has the defects of high production cost and increased raw material investment. CN201710595114.9 discloses a white soy sauce brewing process, which uses highland barley to replace wheat as starchy raw material to make starter to prepare white soy sauce; CN201510773393.4 discloses a method for producing white soy sauce, which adopts broad beans to replace soybeans for producing the white soy sauce. However, the highland barley or the broad beans are used as raw materials for producing the white soy sauce, which can lead to the extension of the production process route, the complex operation and the adverse industrial production, and the amino nitrogen index in the product is easy to be unqualified.
Disclosure of Invention
In order to solve the defects and shortcomings in the prior art, the invention aims to provide white soy sauce and a preparation method thereof.
A preparation method of white soy sauce comprises producing white soy sauce with granular puffed flour as raw material; in addition, in the puffed flour, the proportion of particles with the granularity of more than or equal to 6 meshes is 30-60 wt%.
The puffed flour is used as the raw material for producing the white soy sauce, on one hand, the puffed flour does not contain pentose, the condition that the color of the soy sauce is deepened caused by the reaction of the pentose and amino nitrogen can be effectively avoided, on the other hand, the baking and cooking procedures of the starchy raw material in the existing white soy sauce production process are reduced, other raw materials are not needed, the investment of equipment and raw materials is reduced, the process is simplified, and the cost is reduced. In addition, the puffed flour is made into granules, and the granularity of 30-60 wt% of the puffed flour is controlled to be more than or equal to 6 meshes, so that starter propagation and fermentation are facilitated, and the utilization rate of raw materials is improved. If the proportion of the puffed flour with the granularity of more than or equal to 6 meshes is too large, the quality of the starter propagation material can be adversely affected.
Preferably, the preparation method of the white soy sauce comprises the following steps:
(1) Moistening: adding water at 20-40 ℃ into the puffed flour for moistening to obtain a moistening material;
(2) Starter propagation: inoculating aspergillus oryzae into the wet material obtained in the step (1), and making starter to obtain starter propagation material;
(3) Fermentation: adding salt water into the yeast material obtained in the step (2) for natural fermentation, and pouring in the fermentation process, wherein the fermentation period is 40-50 d;
(4) Pumping: and (3) after fermentation, extracting oil from an oil discharge port at the bottom of the fermentation tank to obtain the white soy sauce.
Preferably, the preparation method of the puffed flour comprises the following steps: adding 70-80% of flour and 20-30% of water into a dough mixer according to weight percentage, uniformly mixing, then adding into a bulking machine for bulking, and finally crushing the bulked flour by a crusher until the granularity of the bulked flour is more than or equal to 6 meshes, wherein the weight percentage of the bulked flour is 30-60%.
Preferably, the puffing process conditions are as follows: the tempering temperature is 90-100 ℃, the feeding frequency is 10-13 Hz, and the steam pressure is 0.02-0.025 MPa.
Preferably, in the step (1), the moisture content of the puffed flour is 40% -60% of the weight of the puffed flour. As will be understood by those skilled in the art, the moisture content refers to the ratio of the weight of added water to the weight of the puffed flour. By adopting the moisture rate, normal starter propagation can be ensured, and the starter propagation quality can be higher. If the moisture content is too high, the starter propagation cannot be normally performed. If the moisture content is too low, the quality of the yeast material is poor.
Preferably, in the step (2), the inoculation amount of the aspergillus oryzae is 0.2-0.5% of the weight of the puffed flour, and the starter making time is 35-50 h.
Preferably, in the step (3), the adding amount of the salt water is 1.0-1.6 times of the weight of the yeast material, and the mass fraction of the salt water is 18-25%.
Preferably, in the step (3), the pouring method is to pour the oil extracted from the bottom of the fermentation tank onto the surface of the fermentation material, and the pouring is performed every 10 days. Pouring is carried out in the fermentation process, so that the fermentation can be promoted, the utilization rate of raw materials is improved, and the amino nitrogen index of the white soy sauce is ensured to be qualified.
The invention also provides the white soy sauce which is prepared by the preparation method of the white soy sauce. The white soy sauce prepared by the preparation method has higher quality, qualified amino nitrogen index, thick taste, strong fragrance and color meeting the requirements.
Compared with the prior art, the invention has the beneficial effects that: the invention adopts the puffed flour as the raw material to produce the white soy sauce, reduces the investment of equipment and raw materials, simplifies the process and reduces the cost. Moreover, the preparation method can effectively improve the starter propagation fermentation effect and the raw material utilization rate, ensure that the amino nitrogen index of the white soy sauce is qualified, ensure that the white soy sauce has thick taste, strong fragrance and color meeting the requirements, has short fermentation period, high equipment utilization rate and lower production cost, separates the white soy sauce from the soy sauce grains in a bottom oil pumping mode after fermentation is finished, obtains the low-chroma white soy sauce, does not need to squeeze, and prevents pigment substances in the soy sauce grains from entering the soy sauce to cause chroma increase.
Detailed Description
For a better illustration of the objects, technical solutions and advantages of the present invention, the present invention is further illustrated by the following examples. Unless otherwise indicated, the methods employed in the examples of the present invention are conventional in the art, and the equipment and materials used are commercially available. Unless otherwise indicated, all percentages in the examples refer to weight percentages.
Example 1
A preparation method of white soy sauce comprises the following steps:
(1) Pretreatment of raw materials: adding 80% of flour and 20% of water into a dough mixer, uniformly mixing, and then adding into a bulking machine for bulking, wherein the technological conditions of bulking are as follows: quenching and tempering temperature is 90 ℃, feeding frequency is 10Hz, steam pressure is 0.02MPa, and finally, the puffed flour is crushed by a crusher until the granularity of 40% of the puffed flour is more than or equal to 6 meshes, so as to obtain the puffed flour;
(2) Moistening: adding 40 ℃ water into the puffed flour obtained in the step (1) to moisten, wherein the moistening rate is 50% of the weight of the puffed flour, so as to obtain a moistened material;
(3) Starter propagation: inoculating Aspergillus oryzae into the wet material obtained in the step (2) according to the inoculum size of 0.5% of the weight of the puffed flour, and making starter for 35h to obtain starter;
(4) Fermentation: adding 1.0 times of saline water into the yeast material obtained in the step (3), naturally fermenting, pouring the saline water in the fermentation process, pouring the oil extracted from the bottom of the fermentation tank onto the surface of the fermentation material once every 10 days, wherein the mass fraction of the saline water is 25%, and the fermentation period is 40d;
(5) Pumping: and (3) after fermentation, extracting oil from an oil discharge port at the bottom of the fermentation tank to obtain the white soy sauce.
Example 2
A preparation method of white soy sauce comprises the following steps:
(1) Pretreatment of raw materials: adding 70% of flour and 30% of water into a dough mixer, uniformly mixing, and then adding into a bulking machine for bulking, wherein the technological conditions of bulking are as follows: quenching and tempering temperature is 100 ℃, feeding frequency is 13Hz, steam pressure is 0.025MPa, and finally, the puffed flour is crushed by a crusher until the granularity of 35% of the puffed flour is more than or equal to 6 meshes, so as to obtain the puffed flour;
(2) Moistening: adding 40 ℃ water into the puffed flour obtained in the step (1) to moisten, wherein the moistening rate is 50% of the weight of the puffed flour, so as to obtain a moistened material;
(3) Starter propagation: inoculating Aspergillus oryzae into the wet material obtained in the step (2) according to the inoculum size of 0.2% of the weight of the puffed flour, and making starter for 50h to obtain starter;
(4) Fermentation: adding 1.6 times of salt water into the yeast material obtained in the step (3), naturally fermenting, pouring the oil extracted from the bottom of the fermentation tank onto the surface of the fermentation material, pouring once every 10 days, wherein the mass fraction of the salt water is 18%, and the fermentation period is 50d;
(5) Pumping: and (3) after fermentation, extracting oil from an oil discharge port at the bottom of the fermentation tank to obtain the white soy sauce.
Example 3
A preparation method of white soy sauce is different from example 1 only in that the puffed flour has 30% of particles with a particle size of not less than 6 meshes, and the other conditions are the same as example 1.
Example 4
A preparation method of white soy sauce is different from example 1 only in that the moisture content of the puffed flour is 40% of the weight of the puffed flour, and the other conditions are the same as in example 1.
Example 5
A preparation method of white soy sauce is different from example 1 only in that the moisture content of the puffed flour is 60% of the weight of the puffed flour, and the other conditions are the same as in example 1.
Comparative example 1
A preparation method of white soy sauce is different from example 1 only in that the puffed flour has 25% of particles with a particle size of not less than 6 meshes, and the other conditions are the same as example 1.
Comparative example 2
A preparation method of white soy sauce is different from example 1 only in that the moisture content of the puffed flour is 30% of the weight of the puffed flour, and the other conditions are the same as in example 1.
Comparative example 3
A preparation method of white soy sauce is different from example 1 only in that the moisture content of the puffed flour is 70% of the weight of the puffed flour, and the other conditions are the same as in example 1.
Comparative example 4
A preparation method of white soy sauce is different from example 1 only in that no pouring is performed during fermentation, and other conditions are the same as in example 1.
Comparative example 5
A preparation method of white soy sauce is different from example 1 only in that ordinary flour which has not undergone puffing treatment is used instead of the puffing flour of example 1 to perform starter propagation fermentation.
Effect example
The quality of the white soy sauce prepared in examples 1 to 5 and comparative examples 1 to 5 was examined, and the examination results were as follows:
note that: the moisture content of comparative example 3 is high, and the humidity of the starter in the starter making process is too high to make starter normally. In comparative example 5, since the puffing was not performed, the viscosity became large after the flour was added with water, and the starter could not be produced.
Determination criteria: in various detection indexes of the white soy sauce, the higher the content of amino nitrogen and total nitrogen is, the better the content of the amino nitrogen and the total nitrogen is, and the lower the chromaticity value is, the better the chromaticity value is. In combination with the comparison, the white soy sauce prepared in example 5 was of the best quality.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention.
Claims (6)
1. A preparation method of white soy sauce is characterized by comprising the steps of producing the white soy sauce by taking granular puffed flour as a raw material; in the puffed flour, the proportion of particles with the granularity of more than or equal to 6 meshes is 30-60 wt%;
the preparation method of the white soy sauce comprises the following steps:
(1) Moistening: adding water at 20-40 ℃ into the puffed flour for moistening to obtain a moistening material;
(2) Starter propagation: inoculating aspergillus oryzae into the wet material obtained in the step (1), and making starter to obtain starter propagation material;
(3) Fermentation: adding salt water into the yeast material obtained in the step (2) for natural fermentation, and pouring in the fermentation process, wherein the fermentation period is 40-50 d;
(4) Pumping: after fermentation, extracting oil from an oil drain port at the bottom of the fermentation tank to obtain white soy sauce;
in the step (1), the moisture content of the puffed flour is 40-60% of the weight of the puffed flour;
the preparation method of the puffed flour comprises the following steps: adding 70-80% of flour and 20-30% of water into a dough mixer according to weight percentage, uniformly mixing, then adding into a bulking machine for bulking, and finally crushing the bulked flour by a crusher until the granularity of the bulked flour is more than or equal to 6 meshes, wherein the weight percentage of the bulked flour is 30-60%; the puffing process conditions are as follows: the tempering temperature is 90-100 ℃, the feeding frequency is 10-13 Hz, and the steam pressure is 0.02-0.025 MPa.
2. The method of claim 1, wherein in the step (2), the inoculum size of the aspergillus oryzae is 0.2 to 0.5% of the weight of the puffed flour.
3. The method for producing white soy sauce according to claim 1, wherein in the step (2), the time for making the koji is 35 to 50 hours.
4. The method for producing a white soy sauce according to claim 1, wherein in the step (3), the salt solution is added in an amount of 1.0 to 1.6 times by weight based on the weight of the yeast, and the mass fraction of the salt solution is 18 to 25%.
5. The method for preparing white soy sauce according to claim 1, wherein in the step (3), the oil extracted from the bottom of the fermenter is poured onto the surface of the fermented material once every 10 days.
6. A white soy sauce produced by the process for producing a white soy sauce according to any one of claims 1 to 5.
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Citations (5)
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| CN102613529A (en) * | 2012-04-06 | 2012-08-01 | 江苏苏美食品有限公司 | Method for preparing fermented soy sauce with pure flour |
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| CN105831695A (en) * | 2016-04-25 | 2016-08-10 | 河北淘大食品有限公司 | Preparation method of low-salt and health soybean sauce |
| CN109329871A (en) * | 2018-12-04 | 2019-02-15 | 河南神农膨化饲料科技有限公司 | A kind of method that expanded soybean makes soy sauce |
| CN110547440A (en) * | 2019-06-27 | 2019-12-10 | 山东食圣酿造食品有限公司 | Preparation method of grain-protein-free soy sauce and grain-protein-free soy sauce |
-
2021
- 2021-10-25 CN CN202111243267.XA patent/CN113974128B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102613529A (en) * | 2012-04-06 | 2012-08-01 | 江苏苏美食品有限公司 | Method for preparing fermented soy sauce with pure flour |
| CN105132496A (en) * | 2015-07-15 | 2015-12-09 | 江苏苏美食品有限公司 | Preparation method of strong-flavor peptide in consomme soy sauce and application of flavor thickening peptide |
| CN105831695A (en) * | 2016-04-25 | 2016-08-10 | 河北淘大食品有限公司 | Preparation method of low-salt and health soybean sauce |
| CN109329871A (en) * | 2018-12-04 | 2019-02-15 | 河南神农膨化饲料科技有限公司 | A kind of method that expanded soybean makes soy sauce |
| CN110547440A (en) * | 2019-06-27 | 2019-12-10 | 山东食圣酿造食品有限公司 | Preparation method of grain-protein-free soy sauce and grain-protein-free soy sauce |
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