CN114403420A - Method for brewing salt-reduced soy sauce and salt-reduced soy sauce with low salt content - Google Patents
Method for brewing salt-reduced soy sauce and salt-reduced soy sauce with low salt content Download PDFInfo
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Classifications
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
Abstract
The invention discloses a brewing method of salt-reduced soy sauce, which comprises the following steps: 1) after the defatted soybeans are cooked, inoculating the composite strains of the Saccharomyces rouxii, the Aspergillus oryzae, the Monascus purpureus and the Aspergillus niger to culture and prepare the high-enzyme-activity high-quality soy sauce koji; 2) crushing and cooking wheat, inoculating composite aspergillus oryzae to prepare saccharified wheat starter; 3) adding salt solution into saccharified wheat starter for fermentation, mixing with soy sauce starter, ventilating, stirring, fermenting for 48h, maintaining anaerobic fermentation, and performing conventional fermentation; 4) the fermented sauce mash is squeezed and refined according to the conventional process to prepare the salt-reduced soy sauce with low salt content. The invention also discloses the salt-reduced soy sauce with low salt content, which is prepared by the method. The salt-reduced soy sauce with good sauce flavor and ester flavor and delicious taste can be obtained by direct fermentation; the process is simple and convenient to operate, desalting equipment is not required to be added, high-concentration soy sauce is not required to be diluted by adding water for reducing salt, and a new brewing method is provided for large-scale production of the salt-reduced soy sauce.
Description
Technical Field
The invention belongs to the technical field of biological fermentation, and particularly relates to a brewing method of salt-reduced soy sauce and the salt-reduced soy sauce with low salt content.
Background
The brewing soy sauce is used as a common seasoning in life, and the production mode is that the soy sauce is obtained by boiling raw materials to prepare starter, mixing the finished starter with saline water for fermentation, squeezing or pumping (spraying) the soy sauce, blending, sterilizing and finely filtering.
The brewed soy sauce contains 18 kinds of amino acids and various nutritional components such as peptide, reducing sugar, polysaccharide, alcohol, aldehyde, ester and organic acid. Has red and bright color, strong sauce fragrance and ester fragrance, and delicious and mellow taste. However, the soy sauce has a high salt content, and generally contains 16 to 20% of salt. People can easily cause various diseases such as heart disease, hypertension, hyperlipidemia and the like by taking excessive salt, and hidden danger is brought to the health of people.
Aiming at the development trend of consumers for upgrading soy sauce consumption and reducing salt, more and more enterprises begin to research low-salt soy sauce, for example, the Chinese patent of CN201110220891.8 is mainly obtained by desalting raw soy sauce by electrodialysis, so that although the requirement of the consumers for reducing salt is met, the flavor of the soy sauce is changed, the quality of the soy sauce is reduced, the equipment investment is large, the energy consumption and the production cost are high. In addition, the invention of chinese patent application No. 200910000385.0 discloses a method for preparing soy sauce composite fermentation liquid by liquid fermentation, mixing saline water with conventional soy sauce koji to perform normal temperature solid fermentation, then adding the soy sauce composite fermentation liquid to perform low-salt diluted state normal temperature post-fermentation, separating, heating, filtering and blending after ripening, and then adding natural preservative to obtain high-quality low-salt soy sauce. Although the quality of the obtained soy sauce has little influence, the soy sauce also has the defects of complex process and high equipment investment intensity.
Aiming at the defects and shortcomings of the prior salt-reducing soy sauce production, the invention prepares soy sauce koji by coupling and fermenting 4 composite strains such as Saccharomyces rouxii and the like, and the koji-making method is different from the prior conventional koji-making process; firstly, the moisture of the yeast material entering a yeast bed is reduced to 41-42%, and secondly, three times of yeast turning are adopted, and the moisture of the yeast material before and after each yeast turning is accurately and strictly controlled; culturing for 48-56 h to obtain high-enzyme-activity high-quality soy sauce koji; the invention mixes high-quality soy sauce koji and saccharified wheat koji fermented mash and then carries out anaerobic fermentation; solves the problem that the fermented sauce is easy to rancidity and deteriorate under the condition of low salt. By adopting the brewing method of the invention and using conventional soy sauce production equipment, the salt-reduced soy sauce with low salt content can be obtained by direct fermentation; the process is easy to operate, simple and easy to implement.
Disclosure of Invention
The invention aims to solve the technical problem of providing the salt-reduced soy sauce and the brewing method thereof, and the salt content of the prepared salt-reduced soy sauce is less than or equal to 12.5g/100mL, and the amino acid nitrogen content is more than or equal to 1.10g/100 mL.
The purpose of the invention is realized as follows:
a brewing method of salt-reduced soy sauce is characterized in that: the method comprises the following steps:
s1: steaming defatted soybean by conventional method, inoculating composite strain of Saccharomyces rouxii, Aspergillus oryzae, Monascus purpureus and Aspergillus niger, and culturing to obtain soy sauce koji;
s2, screening, crushing and cooking wheat, and inoculating composite aspergillus oryzae to prepare saccharified wheat starter;
s3, adding salt solution into the saccharified wheat starter, fermenting for 6-18 h to prepare saccharified wheat starter mash, mixing the saccharified wheat starter mash with soy sauce starter, ventilating, stirring, fermenting for 48h, maintaining anaerobic fermentation for 7-14 d, and transferring to conventional soy sauce mash for fermentation;
s4: the fermented sauce mash is squeezed and refined according to the conventional process to obtain the salt-reduced soy sauce with low salt content.
Preferably, the soybean meal cooked and cooled in the S1 is inoculated with 4 composite strains such as Saccharomyces rouxii: 0.8 to 1.5 percent of AS 2.180 Saccharomyces rouxii culture solution (the number of yeast is 3.0 to 3.5 multiplied by 108 cfu/ml); 0.2-0.3% of monascus as.3.782; ③ 0.1 to 0.2 percent of AS3.350 Aspergillus niger; fourthly, the Aspergillus oryzae (spore number is 50 multiplied by 108/g) of the Shanghai brewing 3.042 is cultured for 48 to 56 hours under the condition of 25 to 32 ℃ with the strain quantity of 0.2 to 0.5 percent.
Preferably, in the S1, three times of yeast turning are needed in the yeast making culture process, and the moisture of yeast materials fed into a yeast bed is controlled to be 41-42%; secondly, accurately and strictly controlling the moisture of the yeast material before and after yeast turning; thirdly, controlling the moisture of the yeast material to be 41-42% before the first yeast turning, and controlling the moisture of the yeast material to be 46-47% after the yeast turning; fourthly, controlling the moisture of the koji material to be 39-41% before the second koji turning, controlling the moisture of the koji material to be 45-46% after the first koji turning, and controlling the moisture of the koji material to be 38-39% before the third koji turning; the moisture of the yeast material after yeast turning is 39-40%; the starter propagation time is 48-56 h, and the high-enzyme-activity high-quality soy sauce starter is prepared, wherein: the activity rate of alkaline protease is more than or equal to 1800u/g, the activity rate of neutral protease is more than or equal to 3000u/g, and the activity rate of acid protease is more than or equal to 1200u/g.
Preferably, the wheat in the S2 is boiled in water according to a conventional method, and inoculated with compound aspergillus oryzae to prepare the saccharified wheat starter. The composite aspergillus oryzae strain is as follows: the compound strain of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae, the mixing ratio of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae is 3: 2; the inoculation amount of the compound strain is 0.2-0.5%; culturing for 26-36 h at 28-32 ℃ to prepare the saccharified malt.
Preferably, 9.5-11.5 DEG Be salt solution is added into the wheat saccharification wheat starter in S3 for fermentation, the temperature of fermented mash is controlled to be 42-55 ℃, the fermentation time is 6-18 h, and the liquid-solid ratio of the salt solution to the saccharification starter is 5-10: 1.
Preferably, the temperature of the saccharified malt mash in the S3 is reduced to normal temperature after fermentation is finished, and then the saccharified malt mash is mixed with soy sauce koji. The ratio of the soy sauce koji to the saccharified wheat koji is 2-4: 1; mixing soy sauce koji and saccharified wheat koji mash, stirring and ventilating by using purified air for fermentation for 48 hours, then transferring to anaerobic fermentation for 7-14 days, and controlling the temperature in the fermentation process to be 28-30 ℃. After anaerobic fermentation, the fermented soybean is transferred to conventional fermented soybean and is subjected to after-ripening.
The invention also discloses a salt-reduced soy sauce with low salt content, which is prepared by squeezing and refining the fermented soy sauce mash according to the conventional process.
The technical scheme can obtain the following beneficial effects:
(1) the starter propagation strain of the invention uses the composite strain of the zygosaccharomyces rouxii, the aspergillus oryzae, the monascus and the aspergillus niger, the process control is different from the conventional starter propagation method, the high-enzyme activity high-quality soy sauce starter is prepared and obtained, then the soy sauce starter is mixed with the saccharified wheat starter fermented mash, the low-salt anaerobic fermentation is carried out in the initial fermentation stage, the zygosaccharomyces rouxii cultured and proliferated in the soy sauce starter can assimilate the sugar raw materials in the soy sauce mash in the initial fermentation stage to rapidly produce wine, thereby creating multiple actions of alcohol and salt which are generated by the rapid decomposition of the protein of the soy sauce mash under the anaerobic condition of low salt concentration, inhibiting the growth of putrefying bacteria in the soy sauce mash, and solving the problem of the putrefying of the soy sauce mash in the low-salt fermentation process.
(2) The brewing method can obtain the salt-reduced soy sauce by directly fermenting through the adjustment of conventional equipment without desalting the soy sauce by electrodialysis, membrane filtration and the like. The low-salt soy sauce obtained by the invention has strong fragrance and delicious taste.
Drawings
FIG. 1 is a process flow diagram of reduced salt soy sauce.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without creative efforts, shall fall within the protection scope of the present invention.
Referring to fig. 1, a method for brewing salt-reduced soy sauce comprises the following steps:
s1: steaming defatted soybean by conventional method, inoculating composite strain of Saccharomyces rouxii, Aspergillus oryzae, Monascus purpureus and Aspergillus niger, and culturing to obtain soy sauce koji;
s2, screening, crushing and cooking wheat, and inoculating composite aspergillus oryzae to prepare saccharified wheat starter;
s3, adding salt solution into the saccharified wheat starter, fermenting for 6-18 h to prepare saccharified wheat starter mash, mixing the saccharified wheat starter mash with soy sauce starter, ventilating, stirring, fermenting for 48h, maintaining anaerobic fermentation for 7-14 d, and transferring to conventional soy sauce mash for fermentation;
s4, squeezing the fermented soy sauce mash according to the conventional process, and refining to obtain the salt-reduced soy sauce with low salt content.
And 4 composite strains containing the zygosaccharomyces rouxii are inoculated to the soybean meal cooked and cooled in the S1: 0.8-1.5% of AS 2.180 Saccharomyces rouxii culture solution (the number of yeast is 3.0-3.5 multiplied by 108 cfu/ml), 0.2-0.3% of AS 3.782 monascus, 0.1-0.2% of AS3.350 Aspergillus niger and 0.2-0.5% of Aspergillus oryzae (the number of spores is 50 multiplied by 108/g) in Shanghai brewing 3.042, and culturing for 48-56 h at 25-32 ℃.
The starter propagation culture process in the S1 is different from the conventional starter propagation; the moisture of the yeast material before and after yeast turning is accurately and strictly controlled; controlling the moisture of the yeast material in the yeast bed to be 41-42%; three times of yeast turning are needed in the yeast making and culturing process, the moisture of the yeast material is controlled to be 41-42% before the yeast is turned for the first time, and the moisture of the yeast material is controlled to be 46-47% after the yeast is turned; controlling the moisture of the yeast material to be 39-41% before the yeast is turned for the second time, controlling the moisture of the yeast material to be 45-46% after the yeast is turned, and controlling the moisture of the yeast material to be 38-39% before the yeast is turned for the third time; the moisture of the yeast material after yeast turning is 39-40%; the starter propagation time is 48-56 h, and the high-quality soy sauce starter with the enzyme activity is prepared, wherein: the activity rate of alkaline protease is more than or equal to 1800u/g, the activity rate of neutral protease is more than or equal to 3000u/g, and the activity rate of acid protease is more than or equal to 1200u/g.
And (3) moistening and cooking the wheat in the S2 according to a conventional method, and inoculating the wheat into the compound aspergillus oryzae to prepare the saccharified wheat starter. The composite aspergillus oryzae strain is as follows: the compound strain of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae, the mixing ratio of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae is 3: 2; the inoculation amount of the compound strain is 0.2-0.5%; culturing for 26-36 h at 28-32 ℃ to prepare the saccharified malt.
And adding 9.5-11.5 DEG Be salt solution into the wheat saccharified starter in the S3 for fermentation, controlling the temperature of fermented mash to be 42-55 ℃, the fermentation time to be 6-18 h, and the liquid-solid ratio of the salt solution to the saccharified starter to be 5-10: 1.
Cooling to normal temperature after the fermentation of the saccharified wheat koji mash in the S3 is finished, and then mixing with soy sauce koji; the ratio of the soy sauce koji to the saccharified wheat koji is 2-4: 1; mixing soy sauce koji and saccharified wheat koji fermented mash, stirring and ventilating by using purified air for fermentation for 48 hours, then transferring to anaerobic fermentation for 7-14 days, and controlling the temperature in the fermentation process to be 28-30 ℃. After anaerobic fermentation, the fermented soybean is transferred to conventional fermented soybean and is subjected to after-ripening.
The fermented sauce mash is squeezed and refined according to the conventional process to obtain the salt-reduced soy sauce with low salt content.
Example 1
(1) Taking defatted soybeans and wheat 2:1 AS raw materials, wherein the defatted soybeans are cooked to about 32 ℃ after being screened according to a conventional method, and then are inoculated with 4 kinds of composite strains containing zygosaccharomyces rouxii, wherein 0.8% of AS 2.180 zygosaccharomyces rouxii culture solution (the number of yeast is 3.0-3.5 multiplied by 108 cfu/ml), 0.2% of AS 3.782 monascus, 0.1% of AS3.350 aspergillus niger, and 0.3% of Aspergillus oryzae (the number of spores is 50 multiplied by 108/g) in the Shanghai brewing 3.042, and the defatted soybeans are cultured for 48 hours at the temperature of 25-32 ℃;
(2) the yeast-making culture process is carried out for 3 times. Controlling the moisture of the yeast material to be 41-42% before the first yeast turning, and controlling the moisture of the yeast material to be 46-47% after the yeast turning; controlling the moisture of the yeast material to be 39-41% before yeast turning for the second time, and controlling the moisture to be 45-46% after yeast turning; controlling the water content of the yeast material to be 38-39% before the yeast is turned for the third time, and controlling the water content of the yeast material to be 39-40% after the yeast is turned; the starter propagation time is 48 hours, and the high-quality soy sauce starter with the pH value of 6.6, the water content of 32 percent, the enzyme activity of alkaline protease of 2150u/g, the enzyme activity of neutral protease of 3820u/g and the enzyme activity of acidic protease of 1290u/g is prepared.
(3) After being screened and crushed, the wheat is cooked and cooled to about 30 ℃ by a conventional method, and then the wheat is inoculated into compound aspergillus oryzae to prepare saccharified wheat starter. The composite aspergillus oryzae strain is as follows: the compound strain of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae, the mixing ratio of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae is 3: 2; the inoculation amount of the compound strain is 0.3 percent; culturing for 34h at the temperature of 28-32 ℃ to prepare the saccharified wheat starter.
(4) Adding saline water into the wheat saccharified starter for fermentation, wherein the liquid-solid ratio of the saline water to the saccharified starter is 6:1, the concentration of the saline water is 10.2 degrees Be, the fermentation temperature is 42-45 ℃, the fermentation time is 8h, then cooling and adding the soy sauce starter, wherein the adding amount of the soy sauce starter is 2 times of that of the saccharified starter, stirring and ventilating with purified air for fermentation for 48h, then transferring to low-salt dilute normal-temperature anaerobic fermentation for 12d, and the fermentation temperature is 28-30 ℃. After the anaerobic fermentation is finished, the conventional fermentation is carried out and the after-ripening is carried out.
(5) The cooked soy sauce mash is squeezed and refined according to the conventional process to be processed into the salt-reduced soy sauce with low salt content.
Example 2
(1) Taking defatted soybean and wheat 3:1 AS raw materials, screening the defatted soybean, cooking the defatted soybean according to a conventional method, cooling the defatted soybean to about 32 ℃, and inoculating 4 composite strains containing Saccharomyces rouxii, wherein the AS 2.180 Saccharomyces rouxii culture solution (the number of the yeast is 3.0-3.5 multiplied by 108 cfu/ml) is 1.0 percent; 0.2% of AS 3.782% of monascus and 0.1% of AS 3.350% of aspergillus niger; the strain amount of Aspergillus oryzae (spore number is 50 multiplied by 108/g) of Shanghai brewing 3.042 is 0.4 percent, and the Aspergillus oryzae is cultured for 56 hours under the condition of 25-32 ℃;
(2) the yeast-making culture process is carried out for 3 times. Controlling the moisture of the yeast material to be 41-42% before the first yeast turning, and controlling the moisture of the yeast material to be 46-47% after the yeast turning; controlling the moisture of the yeast material to be 39-41% before yeast turning for the second time, and controlling the moisture to be 45-46% after yeast turning; controlling the water content of the yeast material to be 38-39% before the yeast is turned for the third time, and controlling the water content of the yeast material to be 39-40% after the yeast is turned; the starter propagation time is 56 hours, and the high-quality soy sauce starter with the pH value of 6.8, the water content of 29 percent, the alkaline protease activity of 2380u/g, the neutral protease activity of 3320u/g and the acidic protease activity of 1370u/g is prepared.
(3) After screening and crushing, the wheat is cooked and cooled to about 30 ℃ by a conventional method, and then the wheat is inoculated with composite aspergillus oryzae to prepare the saccharified wheat starter. The composite aspergillus oryzae strain is as follows: the compound strain of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae, the mixing ratio of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae is 3: 2; the inoculation amount of the compound strain is 0.4 percent; culturing for 32 hours at the temperature of 28-32 ℃ to prepare the saccharified wheat starter.
(4) Adding saline water into the wheat saccharified starter for fermentation, wherein the liquid-solid ratio of the saline water to the saccharified starter is 7:1, the concentration of the saline water is 10.0 DEG Be, the fermentation temperature is 42-45 ℃, the fermentation time is 7.5h, then cooling and adding the soy sauce starter, wherein the adding amount of the soy sauce starter is 3 times of that of the saccharified starter, stirring and ventilating with purified air for fermentation for 48h, then transferring to low-salt dilute normal-temperature anaerobic fermentation for 14d, and the fermentation temperature is 28-30 ℃. After the anaerobic fermentation is finished, the conventional fermentation is carried out and the after-ripening is carried out.
(5) The cooked soy sauce mash is squeezed and refined according to the conventional process to be processed into the salt-reduced soy sauce with low salt content.
Example 3
(1) Taking defatted soybean and wheat 4:1 AS raw materials, screening the defatted soybean, cooking the defatted soybean according to a conventional method, cooling the defatted soybean to about 32 ℃, inoculating 4 composite strains containing Saccharomyces rouxii, wherein AS 2.180 Saccharomyces rouxii culture solution (the number of yeast is 3.0-3.5 multiplied by 108 cfu/ml) is 1.2 percent; 0.2% of AS 3.782% of monascus and 0.1% of AS 3.350% of aspergillus niger; the Aspergillus oryzae (spore number is 50 multiplied by 108/g) of Shanghai brewing 3.042 with the strain amount of 0.5 percent is cultivated for 52 hours at the temperature of 25-32 ℃;
(2) and 3 times of yeast turning is carried out in the yeast making process. Controlling the moisture of the yeast material to be 41-42% before the first yeast turning, and controlling the moisture of the yeast material to be 46-47% after the yeast turning; controlling the moisture of the yeast material to be 39-41% before yeast turning for the second time, and controlling the moisture to be 45-46% after yeast turning; controlling the water content of the yeast material to be 38-39% before the yeast is turned for the third time, and controlling the water content of the yeast material to be 39-40% after the yeast is turned; the starter propagation time is 52 hours, and the high-quality soy sauce starter with the pH value of 6.9, the water content of 30 percent, the enzyme activity of alkaline protease 2410u/g, the enzyme activity of neutral protease 3370u/g and the enzyme activity of acidic protease 1270u/g is prepared and obtained.
(3) Screening and crushing wheat, cooking by a conventional method, cooling to about 30 ℃, inoculating composite aspergillus oryzae to prepare saccharified wheat starter. The composite aspergillus oryzae strain is as follows: the compound strain of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae, the mixing ratio of AS3.951 aspergillus oryzae and AS3.800 aspergillus oryzae is 3: 2; the inoculation amount of the compound strain is 0.5 percent; culturing for 30h at the temperature of 28-32 ℃ to prepare the saccharified wheat starter.
(4) Adding saline water into the wheat saccharified starter for fermentation, wherein the liquid-solid ratio of the saline water to the saccharified starter is 8:1, the concentration of the saline water is 9.5 degrees Be, the fermentation temperature is 42-45 ℃, the fermentation time is 7.2h, then cooling and adding the soy sauce starter, wherein the adding amount of the soy sauce starter is 4 times of that of the saccharified starter, stirring and ventilating with purified air for fermentation for 48h, then transferring to low-salt dilute normal-temperature anaerobic fermentation for 18d, and the fermentation temperature is 28-30 ℃. After the anaerobic fermentation is finished, the conventional fermentation is carried out and the after-ripening is carried out.
(5) The cooked soy sauce mash is squeezed and refined according to the conventional process to be processed into the salt-reduced soy sauce with low salt content.
The products tested in the reduced salt soy sauce production examples of the present invention were tested for their contents of common salt (NaCl), amino acid nitrogen (a.n.), and total acid (T.A.), and compared with the control examples, and the results are shown in table 1. The results show that the salt-reduced soy sauce prepared by the method has strong fragrance, delicious taste and better quality.
TABLE 1 evaluation and comparison table for soy sauce testing data and sensory index
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (9)
1. A brewing method of salt-reduced soy sauce is characterized by comprising the following steps:
s1: after the defatted soybeans are cooked, inoculating a compound strain containing Saccharomyces rouxii, Aspergillus oryzae, Monascus purpureus and Aspergillus niger for culturing to prepare high-quality soy sauce koji;
s2, screening, crushing and cooking wheat, and inoculating composite aspergillus oryzae to prepare saccharified wheat starter;
s3, adding salt solution into the saccharified wheat starter, fermenting for 6-18 h to prepare saccharified wheat starter mash, mixing the saccharified wheat starter mash with soy sauce starter, ventilating, stirring and fermenting for 48h, keeping anaerobic fermentation for 7-14 d, and then transferring the fermented mash into a sauce mash for fermentation;
s4: squeezing fermented soy mash, and refining to obtain a salt-reduced soy sauce with low salt content.
2. The method for brewing soy sauce with reduced salt content according to claim 1, wherein the soybean meal cooked and cooled in step S1 is inoculated with composite strains and cultured at 25-32 ℃ for 48-56 h.
3. The method for brewing soy sauce with reduced salt content AS claimed in claim 1, wherein the complex strains comprise AS 2.180 Saccharomyces rouxii culture solution with strain amount of 0.8-1.5%, AS 3.782 Monascus purpureus with strain amount of 0.2-0.3%, AS3.350 Aspergillus niger with strain amount of 0.1-0.2%, and Aspergillus oryzae 3.042 with strain amount of 0.2-0.5%.
4. The method for brewing soy sauce with reduced salt content according to claim 1, wherein in S1, the moisture content of the koji material entering the koji bed is controlled to be 41-42%; three times of yeast turning are needed in the yeast making and culturing process, the moisture of the yeast material is controlled to be 41-42% before the yeast is turned for the first time, and the moisture of the yeast material is controlled to be 46-47% after the yeast is turned; controlling the moisture of the yeast material to be 39-41% before the yeast is turned for the second time, controlling the moisture of the yeast material to be 45-46% after the yeast is turned, and controlling the moisture of the yeast material to be 38-39% before the yeast is turned for the third time; the moisture of the yeast material after yeast turning is 39-40%; the starter propagation time is 48-56 hours, and the high-enzyme-activity high-quality soy sauce starter is prepared, wherein the activity rate of alkaline protease in the high-enzyme-activity high-quality soy sauce starter is more than or equal to 1800u/g, the activity rate of neutral protease is more than or equal to 3000u/g, and the activity rate of acidic protease is more than or equal to 1200u/g.
5. The method for brewing soy sauce with reduced salt content AS claimed in claim 1, wherein in S2, the Aspergillus oryzae strain comprises Aspergillus AS3.951 and Aspergillus AS3.800, and the mixing ratio of Aspergillus AS3.951 to Aspergillus AS3.800 is 3: 2; the inoculation amount of the composite aspergillus oryzae strain is 0.2-0.5%.
6. The method for brewing reduced-salt soy sauce as claimed in claim 1, wherein in S2, the saccharified wheat koji is prepared by culturing wheat and Aspergillus oryzae complex at 28-32 ℃ for 26-36 h.
7. The method for brewing the salt-reduced soy sauce as claimed in claim 1, wherein 9.5-11.5 ° Be salt solution is added into the wheat saccharified koji in S3 for fermentation, the temperature of the fermented mash is controlled to be 42-55 ℃, the fermentation time is 6-18 h, and the liquid-solid ratio of the salt water to the saccharified koji is 5-10: 1.
8. The method for brewing reduced-salt soy sauce as claimed in claim 1, wherein the mash of saccharified malt is cooled to room temperature after fermentation in S3, and then mixed with soy sauce koji; the ratio of the soy sauce koji to the saccharified wheat koji is 2-4: 1; mixing soy sauce koji and saccharified wheat koji fermented mash, stirring and ventilating by using purified air for fermentation for 48 hours, then transferring to anaerobic fermentation for 7-14 days, controlling the temperature in the fermentation process to be 28-30 ℃, and transferring to conventional soy sauce mash for fermentation after anaerobic fermentation.
9. A reduced-salt soy sauce having a low common salt content, which is obtained by the method for brewing a reduced-salt soy sauce according to any one of claims 1 to 6.
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