CN115553426B - Fermented sauce and preparation method and application thereof - Google Patents
Fermented sauce and preparation method and application thereof Download PDFInfo
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- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 5
- 239000012138 yeast extract Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 30
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 12
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- 229910052760 oxygen Inorganic materials 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound 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 description 6
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 6
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 4
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- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to a preparation method of brewed sauce, which comprises the following steps: respectively preparing sauce mash 1 and sauce mash 2; performing first fermentation on the soy sauce mash 1 to prepare a mature soy sauce mash 1'; performing secondary fermentation on the soy sauce mash 2 to prepare mature soy sauce mash 2'; adding the mature soy sauce mash 2 'into the mature soy sauce mash 1' for third fermentation to prepare a third fermentation product; homogenizing and crushing the third fermentation product, and performing fourth fermentation on the obtained crushed product to prepare mature soy sauce mash 3; preparing a brewed sauce by using the mature sauce mash 3; wherein, the preparation of the soy sauce mash 1 comprises the following steps: preparing cooked beans 1 from soybeans 1; mixing cooked bean 1, wheat flour and starter 1 to obtain starter; mixing to obtain yeast and salt water 1, and preparing sauce mash 1; the preparation steps of the soy sauce mash 2 comprise: preparing cooked beans 2 from soybeans 2; crushing the cooked beans 2 to prepare cooked bean fragments; mixing the cooked bean powder, the yeast extract concentrate and the salt water 2 to prepare the soy sauce mash 2. The aroma and taste of the brewed sauce are effectively improved.
Description
Technical Field
The invention belongs to the field of brewing of fermented products, and particularly relates to brewed sauce and a preparation method and application thereof.
Background
The fermented sauce comprises soybean sauce, sweet fermented flour sauce, soybean paste, etc., and is semisolid flavoring prepared by fermenting grains and/or beans with microorganism. For example, soybean paste fermentation is a biochemical reaction process in which soybean paste yeast, salt and water are mixed in a certain proportion and then a special flavor, a special physical state and a special color are generated under the decomposition action of microorganisms and various enzymes.
The quality of the brewed sauce prepared by the traditional preparation process of the brewed sauce is to be improved, and examples include:
According to the fermentation method of the bean paste, disclosed by CN110353175A, sauce at the bottom of the soy sauce mash is intermittently pumped out and sprayed onto the surface of the soy sauce mash in the fermentation process, so that the uniformity of enzyme environment in the reaction process is ensured, the fermentation effect is improved, but the sauce is frequently sprayed and coated, the fermentation temperature of the soy sauce mash in a tank is reduced, and the risks of light color and insufficient fragrance of the soy sauce mash are faced.
The bean paste and the preparation method thereof described in CN 11336728A improve the effect of separating out white spots and reducing white spots of fermentation by mixing and fermenting peeled beans with crude oil and then mixing and fermenting with normal soy sauce mash in the fermentation process, and although the taste is improved to a certain extent, the risk of bitter taste of the soy sauce mash after fermentation can be increased by mixing and fermenting beans with special elements.
The fermentation method of the soybean paste described in CN101579107A comprises the following steps: 101 Preparing a high osmotic pressure resistant active microorganism and a hypertonic culture medium; 102 Preparing a raw material for a primary fermentation liquor yeast material added with aspergillus strain, adding high osmotic pressure resistant active microorganisms which are subjected to culture expansion by a hypertonic culture medium to prepare yeast, and mixing with brine for fermentation after yeast formation to obtain a primary fermentation liquor; wherein, the adding proportion of the high osmotic pressure resistant active microorganism is 10cfu/g-107cfu/g of the raw material for the fermentation liquor yeast material, and the adding weight of the brine is 1.5-3 times of the total weight of the fermentation liquor yeast material; 103 Mixing the primary fermentation broth with brine to obtain mixed brine; 104 Preparing secondary fermentation liquor yeast material, adding mixed salt water, stirring yeast, fermenting, introducing purified air or oxygen during the fermentation period, turning over sauce, and obtaining secondary fermentation liquor after the fermentation is finished; 105 Preparing soybean paste yeast material, mixing the secondary fermentation liquor with saline water to obtain mixed fermentation liquor, adding the mixed fermentation liquor into the soybean paste yeast material, and stirring and fermenting; 106 After fermentation, the soybean paste is obtained.
In view of this, the present application has been made.
Disclosure of Invention
One of the purposes of the embodiment of the application is to provide a preparation method of the brewed sauce, and the brewed sauce prepared by the preparation method has good quality.
In a first aspect of the present application, there is provided a method of preparing a brewed sauce, the method comprising the steps of:
respectively preparing sauce mash 1 and sauce mash 2;
performing first fermentation on the soy sauce mash 1 to prepare a mature soy sauce mash 1'; performing secondary fermentation on the soy sauce mash 2 to prepare mature soy sauce mash 2';
Adding the mature soy sauce mash 2 'into the mature soy sauce mash 1' for third fermentation to prepare a third fermentation product;
Homogenizing and crushing the third fermentation product, and performing fourth fermentation on the obtained crushed product to prepare mature soy sauce mash 3;
Preparing a brewed sauce from the mature soy sauce mash 3;
wherein,
The preparation of the soy sauce mash 1 comprises the following steps: preparing cooked beans 1 from soybeans 1; mixing the cooked beans 1, wheat flour and starter propagation 1 to prepare starter; mixing the yeast and the salt water 1 to prepare the soy sauce mash 1;
The preparation steps of the soy sauce mash 2 comprise: preparing cooked beans 2 from soybeans 2; crushing the cooked beans 2 to prepare cooked bean fragments; mixing the cooked bean pulp, the starter culture extract concentrate and the salt water 2 to prepare the soy sauce mash 2.
In some embodiments of the application, the preparation method has one or more of the following technical features:
(1) The preparation method of the starter propagation extract concentrate comprises the following steps: mixing starter propagation 2 with water, homogenizing the mixture, collecting the extract, removing water, and preparing starter propagation extract concentrate;
(2) The moisture content of the seed yeast extract concentrate is 2-5wt%;
(3) The dosage of the starter propagation extract concentrate is 0.2 to 0.5 weight percent of the soybean 2;
(4) The mass ratio of the soybeans 2 to the saline solution 2 is 1: (1-1.5), wherein the salt content in the soy sauce mash 2 is 10-12 wt%;
(5) The bean grain pressure of the cooked beans 2 is 0.1kg-0.3kg; and, a step of, in the first embodiment,
(6) The diameter of the cooked bean pieces is controlled to be less than or equal to 2.5mm.
In some embodiments of the application, the preparation method has one or more of the following technical features:
(1) The mass ratio of the starter propagation 2 to the water is 1: (1-2);
(2) The method for collecting the immersion liquid comprises filtering, wherein the aperture of a filter screen is 100-300 meshes; and, a step of, in the first embodiment,
(3) The way of removing the moisture includes: and (5) spray drying.
In some embodiments of the application, the preparation method has one or more of the following technical features:
(1) The conditions for the first fermentation include: the temperature is 35-45 ℃ and the time is 20-30 d;
(2) The conditions for the second fermentation include: the temperature is 30-40 ℃ and the time is 3-5 d;
(3) The dosage of the mature soy sauce mash 2 'is 1-2 wt% of the mature soy sauce mash 1'; and, a step of, in the first embodiment,
(4) The conditions for the third fermentation include: the temperature is 30-40 ℃ and the time is 4-6 d.
In some embodiments of the application, the preparation method has one or more of the following technical features:
(1) The viscosity of the crushed product is 15000-20000Cp, and the oxygen content is 5% -10%; and, a step of, in the first embodiment,
(2) The step of subjecting the resulting crushed product to a fourth fermentation comprises: raking the crushed product, and continuing fermentation for 20-30 d.
In some embodiments of the application, the preparation method has one or more of the following technical features:
(1) The amount of the wheat flour is 25-35 wt% of the mass of the soybean 1, and the amount of the starter propagation 1 is 0.01-0.02 wt% of the mass of the soybean 1;
(2) The conditions for preparing the starter include: the temperature is 30-35 ℃, the ventilation frequency is 25-50 Hz, and the time is 20-30 h;
(3) The mass ratio of the soybeans 1 to the saline solution 1 is 1: (1.2-1.7), wherein the content of salt in the soy sauce mash 1 is 10wt% to 12wt%; and, a step of, in the first embodiment,
(4) The cooked beans 1 are whole beans.
In some embodiments of the application, the starter propagation 1 is aspergillus oryzae.
In some embodiments of the application, the starter propagation 2 is aspergillus oryzae.
In some embodiments of the application, the conditions under which the brewed sauce is prepared include: the temperature is 90-110 ℃ and the time is 10-40 min.
In a second aspect of the present application there is provided a brewed sauce prepared by the preparation method of the first aspect.
In a third aspect of the present application there is provided the use of a brewed sauce as described in the second aspect in the preparation of a condiment.
Compared with the prior art, the application has the following beneficial effects:
In the process of brewing the fermented sauce by taking the fermented sauce mash prepared from yeast (the preparation raw materials comprise soybeans, wheat flour and starter) and the salt water as the fermentation raw materials, adding the mature fermented sauce mash prepared from the starter culture liquid concentrate into a fermentation system, continuously fermenting the obtained mixture, homogenizing and crushing the obtained fermentation product, fermenting the obtained homogenized and crushed product, and preparing the brewed sauce by using the obtained fermented sauce mash, thereby forming the specific preparation process of the brewed sauce. The brewed sauce prepared by the preparation process has good quality, and is mainly characterized in that the fragrance and the taste are effectively improved: in terms of taste, the ratio of the L-glutamic acid to the umami peptide (1-2 kD) to the ammonia nitrogen content in the soy sauce mash is improved, and the umami sense is obviously improved as compared with a control group; in terms of aroma: the flavor compound types and the content of each key aroma type are obviously improved, and the aroma activity value (OVA) related to ester aroma and sauce aroma is obviously improved.
Drawings
In order to more clearly illustrate the technical solution in the embodiments of the present application and to more fully understand the present application and its advantageous effects, the following brief description will be given with reference to the accompanying drawings, which are required to be used in the description of the embodiments. It is evident that the figures in the following description are only some embodiments of the application, from which other figures can be obtained without inventive effort for a person skilled in the art.
Fig. 1 is a process flow diagram of example 1 of the present application.
Detailed Description
The present application will be described in further detail with reference to the drawings, embodiments and examples. It should be understood that these embodiments and examples are provided solely for the purpose of illustrating the application and are not intended to limit the scope of the application in order that the present disclosure may be more thorough and complete. It will also be appreciated that the present application may be embodied in many different forms and is not limited to the embodiments and examples described herein, but may be modified or altered by persons skilled in the art without departing from the spirit of the application, and equivalents thereof are also intended to fall within the scope of the application. Furthermore, in the following description, numerous specific details are set forth in order to provide a more thorough understanding of the application, it being understood that the application may be practiced without one or more of these details.
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 the embodiments and examples only and is not intended to be limiting of the invention.
Terminology
Unless otherwise indicated or contradicted, terms or phrases used herein have the following meanings:
The term "and/or," "and/or," as used herein, includes any one of two or more of the listed items in relation to each other, as well as any and all combinations of the listed items in relation to each other, including any two of the listed items in relation to each other, any more of the listed items in relation to each other, or all combinations of the listed items in relation to each other. It should be noted that, when at least three items are connected by a combination of at least two conjunctions selected from the group consisting of "and/or", "and/or", it should be understood that, in the present application, the technical solutions include technical solutions that all use "logical and" connection, and also include technical solutions that all use "logical or" connection. For example, "a and/or B" includes three parallel schemes A, B and a+b. For another example, the technical schemes of "a, and/or B, and/or C, and/or D" include any one of A, B, C, D (i.e., the technical schemes of all "logical or" connections), also include any and all combinations of A, B, C, D, i.e., the combinations of any two or three of A, B, C, D, and also include four combinations of A, B, C, D (i.e., the technical schemes of all "logical and" connections).
The terms "plurality", "plural", "multiple", and the like in the present invention refer to, unless otherwise specified, an index of 2 or more in number. For example, "one or more" means one kind or two or more kinds.
As used herein, "a combination thereof," "any combination thereof," and the like include all suitable combinations of any two or more of the listed items.
The "suitable" in the "suitable combination manner", "suitable manner", "any suitable manner" and the like herein refers to the fact that the technical scheme of the present invention can be implemented, the technical problem of the present invention is solved, and the technical effect expected by the present invention is achieved.
Herein, "preferred", "better", "preferred" are merely to describe better embodiments or examples, and it should be understood that they do not limit the scope of the invention.
In the present invention, "further", "still further", "particularly" and the like are used for descriptive purposes to indicate differences in content but should not be construed as limiting the scope of the invention.
In the present invention, "optional" means optional or not, that is, means any one selected from two parallel schemes of "with" or "without". If multiple "alternatives" occur in a technical solution, if no particular description exists and there is no contradiction or mutual constraint, then each "alternative" is independent.
In the present invention, the terms "first", "second", "third", "fourth", etc. are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor as implying an importance or quantity of a technical feature being indicated. Moreover, the terms "first," "second," "third," "fourth," and the like are used for non-exhaustive list description purposes only, and are not to be construed as limiting the number of closed forms.
In the invention, the technical characteristics described in an open mode comprise a closed technical scheme composed of the listed characteristics and also comprise an open technical scheme comprising the listed characteristics.
In the present invention, a numerical range (i.e., a numerical range) is referred to, and optional numerical distributions are considered to be continuous within the numerical range and include two numerical endpoints (i.e., a minimum value and a maximum value) of the numerical range and each numerical value between the two numerical endpoints unless otherwise specified. Where a numerical range merely refers to integers within the numerical range, including both end integers of the numerical range, and each integer between the two ends, unless otherwise indicated, each integer is recited herein as directly, such as where t is an integer selected from 1 to 10, and where t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Further, when a plurality of range description features or characteristics are provided, these ranges may be combined. In other words, unless otherwise indicated, the ranges disclosed herein are to be understood to include any and all subranges subsumed therein.
The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or may vary within a predetermined temperature range. It should be appreciated that the constant temperature process described allows the temperature to fluctuate within the accuracy of the instrument control. Allows for fluctuations within a range such as + -5 ℃, + -4 ℃, + -3 ℃, + -2 ℃, + -1 ℃.
In the present invention,% (w/w) and wt% each represent weight percent,% (v/v) represents volume percent, and% (w/v) represents mass volume percent.
All documents mentioned in this disclosure are incorporated by reference in this disclosure as if each were individually incorporated by reference. Unless otherwise indicated to the contrary by the intent and/or technical aspects of the present application, all references to which this application pertains are incorporated by reference in their entirety for all purposes. When reference is made to a cited document in the present application, the definitions of the relevant technical features, terms, nouns, phrases, etc. in the cited document are also incorporated. In the case of the cited documents, examples and preferred modes of the cited relevant technical features are also incorporated into the present application by reference, but are not limited to being able to implement the present application. It should be understood that when a reference is made to the description of the application in conflict with the description, the application is modified in light of or adaptive to the description of the application.
First aspect of the application
Referring to fig. 1, the present application provides a preparation method of a brewed sauce, comprising the steps of:
respectively preparing sauce mash 1 and sauce mash 2;
performing first fermentation on the soy sauce mash 1 to prepare a mature soy sauce mash 1'; performing secondary fermentation on the soy sauce mash 2 to prepare mature soy sauce mash 2';
Adding the mature soy sauce mash 2 'into the mature soy sauce mash 1' for third fermentation to prepare a third fermentation product;
Homogenizing and crushing the third fermentation product, and performing fourth fermentation on the obtained crushed product to prepare mature soy sauce mash 3;
Preparing a brewed sauce from the mature soy sauce mash 3;
wherein,
The preparation of the soy sauce mash 1 comprises the following steps: preparing cooked beans 1 from soybeans 1; mixing the cooked beans 1, wheat flour and starter propagation 1 to prepare starter; mixing the yeast and the salt water 1 to prepare the soy sauce mash 1;
The preparation steps of the soy sauce mash 2 comprise: preparing cooked beans 2 from soybeans 2; crushing the cooked beans 2 to prepare cooked bean fragments; mixing the cooked bean pulp, the starter culture extract concentrate and the salt water 2 to prepare the soy sauce mash 2.
According to the preparation method, cooked beans 2 and the yeast extract concentrate are mixed for enzymolysis and fermentation, enzyme preparation extracted from yeast is introduced into uniformly smashed soybeans 2 to generate rich enzymolysis substrates, the mixture enters into a mature soy sauce mash 1' in the later period of fermentation, and the oxygen content of the soy sauce mash is adjusted by matching with a grinding process to promote the anaerobic fermentation of the enzymolysis substrates, so that a system generates special flavor.
According to the preparation method disclosed by the application, the third fermentation product is subjected to homogenization and crushing, the oxygen permeability of the third fermentation product is reduced, anaerobic metabolism of an enzymolysis substrate and microorganisms and related anaerobic enzymatic reactions are promoted, the special fermentation sensory quality of the soy sauce mash is improved, the surface area for the same enzyme action is increased, the substrate dissolution is promoted, and in addition, the enzyme preparation extracted from the yeast can provide more abundant protease types and quantity, and the abundant enzymolysis substrate is generated.
In some of these embodiments, the preparation method has one or more of the following technical features:
(1) The preparation method of the starter propagation extract concentrate comprises the following steps: mixing starter propagation 2 with water, homogenizing the mixture, collecting the extract, removing water, and preparing starter propagation extract concentrate;
(2) The moisture content of the seed yeast extract concentrate is 2-5wt%;
(3) The dosage of the starter propagation extract concentrate is 0.2 to 0.5 weight percent of the soybean 2;
(4) The mass ratio of the soybeans 2 to the saline solution 2 is 1: (1-1.5), wherein the salt content in the soy sauce mash 2 is 10-12 wt%;
(5) The bean grain pressure of the cooked beans 2 is 0.1kg-0.3kg; and, a step of, in the first embodiment,
(6) The diameter of the cooked bean pieces is controlled to be less than or equal to 2.5mm.
In embodiments of the application, the starter infusion concentrate has a moisture content (wt%) of, for example, 2, 2.2, 2.4, 2.6, 2.8, 3.0, 3.2, 3.4, 3.6, 3.8, 4.0, 4.2, 4.4, 4.6, 4.8, 5.
In the embodiment of the present application, the mass ratio of the soybean 2 to the salt solution 2 is, for example, 1:1. 1:1.1, 1:1.2, 1:1.3, 1:1.4, 1:1.5.
In the embodiment of the present application, the bean pressure (kg) of the cooked beans 2 is, for example, 0.1, 0.15, 0.2, 0.25, 0.3.
In the embodiment of the application, the size (mm) of the broken bean diameter is 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4 and 2.5, for example.
In some of these embodiments, the preparation method has one or more of the following technical features:
(1) The mass ratio of the starter propagation 2 to the water is 1: (1-2);
(2) The method for collecting the immersion liquid comprises filtering, wherein the aperture of a filter screen is 100-300 meshes; and, a step of, in the first embodiment,
(3) The way of removing the moisture includes: and (5) spray drying.
In the embodiment of the present application, the mass ratio of the starter propagation 2 to the water is, for example, 1:1. 1:1.2, 1:1.4, 1:1.6, 1:1.6, 1:1.8, 1:2.
In the embodiment of the application, the pore diameter (mesh) of the filter screen is, for example, 100, 120, 140, 160, 180, 200, 220, 240, 260, 280, 300.
In some of these embodiments, the preparation method has one or more of the following technical features:
(1) The conditions for the first fermentation include: the temperature is 35-45 ℃ and the time is 20-30 d;
(2) The conditions for the second fermentation include: the temperature is 30-40 ℃ and the time is 3-5 d;
(3) The dosage of the mature soy sauce mash 2 'is 1-2 wt% of the mature soy sauce mash 1'; and, a step of, in the first embodiment,
(4) The conditions for the third fermentation include: the temperature is 30-40 ℃ and the time is 4-6 d.
In the embodiment of the present application, the temperature (DEG C) of the first fermentation is, for example, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, and the time (d) of the first fermentation is, for example, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30.
In the embodiment of the present application, the temperature (. Degree.C.) of the second fermentation is, for example, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, and the time (d) of the second fermentation is, for example, 3,4, 5.
In the embodiment of the present application, the temperature (. Degree. C.) of the third fermentation is, for example, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, and the time (d) of the third fermentation is, for example, 4, 5, 6.
In some of these embodiments, the preparation method has one or more of the following technical features:
(1) The viscosity of the crushed product is 15000-20000Cp, and the oxygen content is 5% -10%; and, a step of, in the first embodiment,
(2) The step of subjecting the resulting crushed product to a fourth fermentation comprises: the crushed product is raked off and fermentation is continued for 20d-30d (e.g. 20d, 21d, 22d, 23d, 24d, 25d, 26d, 27d, 28d, 29d, 30 d).
In the embodiments of the present application, the viscosity (Cp) of the crushed product is, for example, 15000, 16000, 17000, 18000, 19000, 20000, and the oxygen content (%) is, for example, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10.
In some of these embodiments, the preparation method has one or more of the following technical features:
(1) The amount of the wheat flour is 25-35 wt% of the mass of the soybean 1, and the amount of the starter propagation 1 is 0.01-0.02 wt% of the mass of the soybean 1;
(2) The conditions for preparing the starter include: the temperature is 30-35 ℃, the ventilation frequency is 25-50 Hz, and the time is 20-30 h;
(3) The mass ratio of the soybeans 1 to the saline solution 1 is 1: (1.2-1.7), wherein the content of salt in the soy sauce mash 1 is 10wt% to 12wt%; and, a step of, in the first embodiment,
(4) The cooked beans 1 are whole beans.
In the embodiment of the application, the amount (wt%) of the wheat flour is, for example, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, which is the mass of the soybean 1.
In the embodiment of the present application, the amount (wt%) of the starter propagation 1 is, for example, 0.01, 0.011, 0.012, 0.013, 0.014, 0.015, 0.016, 0.017, 0.018, 0.019, 0.02, which is the mass of the soybean 1.
In the embodiment of the present application, the temperature (. Degree.C.) at which the koji is prepared is, for example, 30, 31, 32, 33, 34, 35, the ventilation frequency (Hz) is, for example, 25, 27, 29, 31, 33, 35, 37, 39, 40, 42, 45, 47, 49, 50, and the time (h) is, for example, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30.
In the embodiment of the present application, the mass ratio of the soybean 1 to the salt solution 1 is, for example, 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:1.6, 1:1.7.
In some embodiments, the starter propagation 1 is aspergillus oryzae.
In some embodiments, the starter propagation 2 is aspergillus oryzae.
In some of these embodiments, the conditions under which the brewed sauce is prepared include: the temperature is 90-110 ℃ and the time is 10-40 min. The fermented paste is prepared at a temperature (DEG C) of, for example, 90, 92, 94, 96, 98, 100, 102, 104, 106, 108, 110 for a time (min) of, for example, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40.
Second aspect of the application
The present application provides a brewed sauce prepared by the preparation method of the first aspect.
Third aspect of the application
The present application provides the use of a brewed sauce according to the second aspect for the preparation of a condiment.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Embodiments of the present invention will be described in detail below with reference to examples. It is to be understood that these examples are illustrative of the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples, in which specific conditions are not noted, are preferably referred to the guidelines given in the present invention, and may be according to the experimental manual or conventional conditions in the art, the conditions suggested by the manufacturer, or the experimental methods known in the art.
In the specific examples described below, the measurement parameters relating to the raw material components, unless otherwise specified, may have fine deviations within the accuracy of weighing. Temperature and time parameters are involved, allowing acceptable deviations from instrument testing accuracy or operational accuracy.
Example 1:
(1) Preparation of mature Maotao 1
① And (3) soybean treatment: putting the soybeans 1 into a soaking tank, adding water which is 1.5 times of the weight of the soybeans, soaking for 2.5 hours, steaming the soaked soybeans 1, and cooling the steamed soybeans to 40 ℃ to obtain the cooked whole soybeans 1, wherein the steamed soybeans are free from clamping, peeling and agglomeration and are suitable in hardness.
② Starter propagation and material mixing: adding 3t wheat flour into 10t cooked whole bean 1, uniformly stirring with a screw conveyer, inoculating 1.5kg Aspergillus oryzae starter, transferring to a starter room via a conveyer belt, and making starter, wherein the starter culture temperature is controlled at 32deg.C, the wind frequency is controlled at 30Hz, and the starter culture time is 25 hr.
③ Fermentation process 1: the yeast and the salt water were mixed, 12t of salt water (salt water content: 24 wt%) was added thereto, and the salt content of the system was controlled to 11.5wt%, to thereby obtain a moromi sauce 1. The soy sauce mash 1 was fermented at 42℃for 25 days to prepare a mature soy sauce mash 1'.
(2) Preparation of mature Maotao 2
① Boiling and crushing: adding 0.25t of soybean 2 into a soaking tank, adding 2 times of water by mass of the soybean 2, soaking for 12 hours, then steaming, steaming under the pressure of 0.10Mpa, controlling the pressure of soybean particles to be about 0.3kg, and crushing the steamed soybean 2 by a crusher to obtain cooked soybean fragments.
② Filtering and concentrating the yeast: mixing Aspergillus oryzae starter propagation with purified water according to a mass ratio of 1:1.5, homogenizing, filtering the homogenized slurry by a plate filter to obtain an aqueous solution, and selecting a filter screen of the plate filterThe mesh size, the liquid after filtration is sprayed by a spray dryer to obtain the seed koji extract concentrate with the water content of 3 weight percent.
③ Fermentation process 2: cooling the crushed soybeans 2 steamed in the step ① to 35 ℃, and adding 1kg of the starter propagation liquid concentrate prepared in the step ② into the cooled soybeans; subsequently, 0.25t of salt water (salt water salinity is controlled to be 24g/100 g) was added to the mixture of the koji extract concentrate and the soybeans 2, and the salt content of the system was adjusted to 12wt% to prepare moromi 2. Fermenting the soy sauce mash 2 in a heat preservation room at 40 ℃ for 4 days to obtain mature soy sauce mash 2'.
(3) Mixing and fermenting soy sauce mash: adding the mature soy sauce mash 2 'into the mature soy sauce mash 1', wherein the addition amount of the mature soy sauce mash 2 'is 0.1wt% of the mature soy sauce mash 1', uniformly stirring, mixing, and continuously fermenting at 37 ℃ for 5 days to obtain a third fermentation product.
(4) Grinding sauce mash: and (3) carrying out homogenizing and crushing treatment on the third fermentation product (an intermediate soy sauce mash) by using a mill, wherein the viscosity of the ground material is 17000Cp, and the oxygen content in the soy sauce mash is measured to be 6.2%. And then raking the surface of the soy sauce mash to ensure that no obvious bulge or recess exists on the surface layer of the soy sauce mash, and then continuing to naturally ferment for 25 days to prepare the soy sauce mash 3.
(5) Boiling the brewed sauce: adding white sugar, edible salt, sodium glutamate, brewed vinegar, etc. into the soy sauce mash, concocting, decocting at 90deg.C for 40min, cooling to 80deg.C, and hot packaging.
Example 2:
(1) Preparation of mature Maotao 1
① And (3) soybean treatment: putting the soybeans 1 into a soaking tank, adding 1.2 times of water by weight of the soybeans 1, soaking for 3 hours, steaming the soaked soybeans 1, and cooling the steamed soybeans to 40 ℃ to obtain the cooked whole soybeans 1, wherein the steamed soybeans are free from clamping, peeling and agglomeration and are suitable in hardness.
② Starter propagation and material mixing: adding 3.5t wheat flour into 10t cooked whole bean 1, uniformly stirring with auger, inoculating 2.0kg Aspergillus oryzae, transferring to a yeast room via a conveyer belt, and making yeast, wherein the temperature of the yeast culture is controlled at 35deg.C, the wind frequency is controlled at 50Hz, and the culture time is 30 hr.
③ Fermentation process 1: the yeast and the salt water were mixed, and 14t of salt water (salt water content: 23 wt%) was added thereto, and the salt content of the system was controlled to 10wt%, to obtain moromi 1. Fermenting sauce mash 1 at 45deg.C for 20 days, and maturing sauce mash 1'.
(2) Preparation of mature Maotao 2
① Boiling and crushing: adding 0.3t of soybean 2 into a soaking tank, adding 1.5 times of water by mass of the soybean 2, soaking for 14h, then steaming, steaming under the pressure of 0.12Mpa, controlling the pressure of soybean particles to be about 0.2kg, and crushing the steamed soybean 2 by a crusher to obtain cooked soybean fragments.
② Filtering and concentrating the yeast: mixing Aspergillus oryzae strain with purified water at a ratio of 1:2.0, homogenizing, filtering the homogenized slurry with plate filter to obtain water solution, and selecting filter screen of plate filterThe mesh size, the liquid after filtration was spray dried using a spray dryer to give an immersion concentrate with a moisture content of 5 wt%.
③ Fermentation process 2: cooling the crushed soybeans 2 steamed in the step ① to 35 ℃, and adding 1.5kg of the starter propagation extract concentrate prepared in the step ② into the cooled soybeans; subsequently, 0.4t of salt water (salt water salinity was controlled to 20g/100 g) was added to the mixture of the koji extract concentrate and soybean 2, and the system salinity was adjusted to 11.4wt%, thereby preparing moromi 2. Fermenting the soy sauce mash 2 in a heat preservation room at 38 ℃ for 3 days to obtain mature soy sauce mash 2'.
(3) Mixing and fermenting soy sauce mash: adding the mature soy sauce mash 2 'into the mature soy sauce mash 1', wherein the addition amount of the mature soy sauce mash 2 'is 0.2wt% of the mature soy sauce mash 1', uniformly stirring, mixing, and continuously fermenting at 40 ℃ for 4 days to obtain a third fermentation product.
(4) Grinding sauce mash: and (3) carrying out homogenizing and crushing treatment on the third fermentation product (an intermediate soy sauce mash) by using a mill, wherein the viscosity of the ground material is 20000Cp, and the oxygen content in the soy sauce mash is measured to be 7.5%. And then raking the surface of the soy sauce mash to ensure that no obvious bulge or recess exists on the surface layer of the soy sauce mash, and then continuing to naturally ferment for 30 days to prepare the soy sauce mash 3.
(5) Boiling the brewed sauce: adding white sugar, edible salt, sodium glutamate, brewed vinegar, etc. into the soy sauce mash 3, concocting, decocting at 110deg.C for 20 min, cooling to 80deg.C, and hot packaging.
Example 3:
(1) Preparation of mature Maotao 1
① And (3) soybean treatment: putting the soybeans 1 into a soaking tank, adding 1.0 times of water by weight of the soybeans 1, soaking for 3.5 hours, steaming the soaked soybeans 1, and cooling the steamed soybeans to 40 ℃ to obtain the cooked whole soybeans 1, wherein the steamed soybeans are free from clamping, peeling and agglomeration and suitable in hardness.
② Starter propagation and material mixing: adding 2.5t wheat flour into 10t cooked whole bean 1, uniformly stirring with auger, inoculating 1.0kg Aspergillus oryzae starter, transferring into starter room via conveyer belt, and culturing under ventilation at 30deg.C and air frequency of 25Hz for 20 hr to obtain starter.
③ Fermentation process 1: the yeast and the salt water were mixed, 17t of salt water (salt water salt content: 21 wt%) was added, and the salt content of the system was controlled to 12wt%, to obtain moromi 1. The soy sauce mash 1 was fermented at 35 ℃ for 30 days to prepare a mature soy sauce mash 1'.
(2) Preparation process of mature soy sauce mash 2
① Boiling and crushing: adding 0.15t of soybean 2 into a soaking tank, adding 2.5 times of water by mass of the soybean 2, soaking for 10 hours, then steaming, steaming under the pressure of 0.09Mpa, controlling the pressure of soybean particles to be about 0.1kg, and crushing the steamed soybean by a crusher to obtain cooked soybean fragments.
② Filtering and concentrating the yeast: mixing Aspergillus oryzae starter propagation with purified water according to a mass ratio of 1:1.0, homogenizing, filtering the homogenized slurry by a plate filter to obtain an aqueous solution, and selecting a filter screen of the plate filterThe mesh size, after filtration, the liquid was spray dried using a spray dryer to give a dip concentrate with a moisture content of 2 wt%.
③ Fermentation process 2: after cooling the crushed soybeans 2 steamed in the step ① to 35 ℃, adding 0.3kg of the starter propagation liquid concentrate prepared in the step ② into the soybean 2, and then adding 0.225t of saline water (the salt water salinity is controlled at 22g/100 g) into the mixture of the starter propagation liquid concentrate and the soybeans 2, mixing the mixture, and adjusting the system salinity to 10.0wt% to obtain the soy sauce mash 2. Fermenting the soy sauce mash 2 in a heat preservation room at 30 ℃ for 5 days to obtain mature soy sauce mash 2'.
(3) Mixing and fermenting soy sauce mash: adding the mature soy sauce mash 2 'into the mature soy sauce mash 1', wherein the addition amount of the mature soy sauce mash 2 'is 0.15wt% of the mature soy sauce mash 1', uniformly stirring, mixing, and continuously fermenting at 30 ℃ for 6 days to obtain a third fermentation product.
(4) Grinding sauce mash: and (3) homogenizing and crushing the third fermentation product (an intermediate soy sauce mash) by using a high-pressure homogenizer, wherein the viscosity of the ground material is 15000Cp, and the oxygen content in the soy sauce mash is measured to be 8.1%. And then raking the surface of the soy sauce mash to ensure that no obvious bulge or recess exists on the surface layer of the soy sauce mash, and then continuously naturally fermenting for 20 days to prepare the soy sauce mash 3.
(5) Boiling the brewed sauce: adding white sugar, edible salt, sodium glutamate, brewed vinegar, etc. into the soy sauce mash 3, concocting, decocting at 100deg.C for 10 min, cooling to 80deg.C, and hot packaging.
Comparative example 1:
(1) And (3) soybean treatment: putting soybeans into a soaking tank, adding water which is 1.0 time of the weight of the soybeans, soaking for 3.5 hours, steaming the soaked soybeans, and cooling the steamed soybeans to 40 ℃ to obtain the cooked whole soybeans, wherein the steamed soybeans are free from clamping, peeling and agglomeration and are suitable in hardness.
(2) Starter propagation and material mixing: adding 2.5t wheat flour into 10t cooked whole beans, uniformly stirring by a screw conveyor, inoculating 1.0kg Aspergillus oryzae starter, transferring to a starter room by a conveying belt, and carrying out starter making process, ventilating and culturing, wherein the temperature of a starter culture product is controlled at 30 ℃, the wind frequency is controlled at 25Hz, and the culturing time is 20 hours to obtain finished starter.
(3) Fermentation process 1: the yeast and brine are mixed, 17t of brine (the brine salinity is 21%) is added, and the system salinity is controlled at 12wt%, so as to obtain the soy sauce mash 1. Finally, the bean paste is finally fermented until the bean paste is ripened for 56 days to prepare the soy sauce mash 3'.
(4) And (5) cooking a finished product: adding white sugar, edible salt, sodium glutamate, brewed vinegar, etc. into the soy sauce mash 3', concocting, boiling for 40 min, cooling to 80deg.C, and hot packaging.
Comparative example 2:
(1) Preparation of mature Maotao 1
① And (3) soybean treatment: putting the soybeans 1 into a soaking tank, adding 1.0 times of water by weight of the soybeans 1, soaking for 3.5 hours, steaming the soaked soybeans 1, and cooling the steamed soybeans 1 to 40 ℃ to obtain the cooked whole soybeans 1 without clamping, peeling, agglomerating and proper hardness of the steamed soybeans 1.
② Starter propagation and material mixing: adding 2.5t wheat flour into 10t cooked whole bean 1, uniformly stirring with auger, inoculating 1.0kg Aspergillus oryzae starter, transferring into starter room via conveyer belt, and culturing under ventilation at 30deg.C and air frequency of 25Hz for 20 hr to obtain starter.
③ Fermentation process 1: the yeast and the salt water were mixed, 17t of salt water (salt water salt content: 21 wt%) was added, and the salt content of the system was controlled to 12wt%, to obtain moromi 1. Fermenting the soy sauce mash 1 for 30 days to prepare mature soy sauce mash 1'.
(2) Preparation process of mature soy sauce mash 2
① Boiling and crushing: soaking soybean 2 (0.15 t) in 2.5 times of water for 10 hr, steaming under 0.09Mpa pressure, controlling soybean pressure to about 0.1kg, and pulverizing.
② Fermentation process 2: cooling the soybeans 2 obtained by steaming and crushing in the step ① to 35 ℃, and adding a compound enzyme preparation consisting of 0.3kg of protease, saccharifying enzyme and the like; subsequently, 0.225t of brine (the salt content of brine is controlled to be 22g/100 g) was added to the mixture and mixed, and the salt content of the system was adjusted to 10.0wt% to prepare a moromi sauce 2. Fermenting the soy sauce mash 2 in a heat preservation room at 30 ℃ for 5 days to obtain mature soy sauce mash 2'.
(3) Mixing and fermenting soy sauce mash: and (3) adding fermented mature soy sauce mash 2 'into the soy sauce mash 1', wherein the addition amount of the mature soy sauce mash 2 'is 0.15wt% of the mature soy sauce mash 1', uniformly stirring, mixing, and continuously fermenting at 30 ℃ for 6 days to obtain a third fermentation product.
(4) Grinding sauce mash: and (3) carrying out homogenizing and crushing treatment on the third fermentation product by using a high-pressure homogenizer, wherein the viscosity of the ground material is 15000Cp, and the oxygen content in the soy sauce mash is measured to be 8.1%. And then raking the surface of the soy sauce mash to ensure that the surface layer soy sauce mash has no obvious bulges or depressions, and then continuously naturally fermenting for 20 days to prepare the soy sauce mash 3'.
(5) Boiling the brewed sauce: adding white sugar, edible salt, sodium glutamate, brewed vinegar, etc. into the soy sauce mash 3', concocting, boiling for 40 min, cooling to 80deg.C, and hot packaging.
Comparative example 3:
(1) Preparation of mature Maotao 1
① And (3) soybean treatment: putting the soybeans 1 into a soaking tank, adding 1.0 times of water by weight of the soybeans 1, soaking for 3.5 hours, steaming the soaked soybeans, and cooling the steamed soybeans to 40 ℃ to obtain the cooked whole soybeans 1, wherein the steamed soybeans are free from clamping, peeling and agglomeration and suitable in hardness.
② Starter propagation and material mixing: adding 2.5t wheat flour into 10t cooked whole bean 1, uniformly stirring with auger, inoculating 1.0kg Aspergillus oryzae starter, transferring into starter room via conveyer belt, and culturing under ventilation at 30deg.C and air frequency of 25Hz for 20 hr to obtain starter.
③ Fermentation process 1: the yeast and the salt water were mixed, 17t of salt water (salt water salt content: 21 wt%) was added, and the salt content of the system was controlled to 12wt%, to obtain moromi 1. Fermenting the soy sauce mash 1 for 30 days to prepare mature soy sauce mash 1'.
(2) Preparation process of mature soy sauce mash 2
① Boiling and crushing: using 0.15t of soybean 2, putting into a soaking tank, adding 2.5 times of water by mass of the soybean 2, soaking for 10 hours, then steaming, steaming under the pressure of 0.09Mpa, controlling the pressure of soybean particles to be about 0.1kg, and crushing the steamed soybean by a crusher.
② Filtering and concentrating the yeast: mixing Aspergillus oryzae starter propagation with purified water according to a mass ratio of 1:1.0, homogenizing, filtering the homogenized slurry by a plate filter to obtain an aqueous solution, and selecting a filter screen of the plate filterThe mesh size, after filtration, the liquid was spray dried using a spray dryer to give a dip concentrate with a moisture content of 2 wt%.
③ Fermentation process 2: after cooling the crushed soybeans 2 steamed in the step ① to 35 ℃, adding 0.3kg of the starter propagation liquid concentrate prepared in the step ② into the soybean 2, and then adding 0.225t of saline water (the salt water salinity is controlled at 22g/100 g) into the mixture of the starter propagation liquid concentrate and the soybeans 2, mixing the mixture, and adjusting the system salinity to 10.0wt% to obtain the soy sauce mash 2. Fermenting the soy sauce mash 2 in a heat preservation room at 30 ℃ for 5 days to obtain mature soy sauce mash 2'.
(3) Grinding sauce mash: the ripe soy sauce mash 1' is subjected to homogenizing and crushing treatment by using a high-pressure homogenizer, the viscosity of the ground material is 15000Cp, and the oxygen content in the soy sauce mash is measured to be 8.1%. And then raking the surface of the soy sauce mash to ensure that no obvious bulge or recess exists on the surface layer of the soy sauce mash.
(4) Mixing and fermenting soy sauce mash: adding 0.15wt% of mature soy sauce mash 2' into the homogenized mature soy sauce mash 1', uniformly stirring, mixing, fermenting at 30deg.C for 6 days, and naturally fermenting for 20 days (without controlling temperature) to obtain soy sauce mash 3'.
(5) Boiling the brewed sauce: adding white sugar, edible salt, sodium glutamate, brewed vinegar, etc. into the soy sauce mash 3', concocting, decocting at 100deg.C for 10 min, cooling to 80deg.C, and hot packaging.
1. Physicochemical and sensory analysis detection
1. Total acid/amino acid nitrogen content detection: measured against a standard Q/HT-J-F-00-033.
2. L-glutamic acid content detection: reference standard Q/HT-J-F-03-028.
3. The total nitrogen content detection method comprises the following steps: measured with reference to standard GB 4789.2-2010.
4. The peptide fragment detection method comprises the following steps: peptide distribution was tested with reference to GB/T22492-2008 appendix A GPC/UV. And calculating the mass percentage of the peptides with molecular weight in the total peptides according to the peptide distribution detection result, and marking the mass percentage as peptide fragment/total peptide ratio.
5. Bean paste aroma evaluation criteria: according to the classification of special aroma substances in soybean paste (including ester aroma, sauce aroma,): 1, dividing; heavy sour/curved taste and other off-flavors: 2, dividing; slightly weak/slightly curved/slightly sour aroma: 3 minutes; slightly has strong sauce flavor (ester flavor) to sauce flavor (ester flavor), and has no peculiar smell: 4, dividing; the sauce (ester flavor) is rich and the fragrance is rich: 5 minutes.
6. Bean paste taste evaluation standard: very weak umami taste: 1, dividing; weak flavor: 2, dividing; moderate umami taste: 3 minutes; stronger delicate flavor: 4, dividing; high umami taste: 5 minutes. The taste is strange: 1, dividing; uncoordinated: 2, dividing; the sense of coordination is provided with: 3 minutes; the coordination feeling is good: 4, dividing; and the method is very coordinated: 5 minutes.
TABLE 1 Key physicochemical index and sensory Difference
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2. Qualitative and quantitative determination of aroma substances
And (3) measuring the types and the contents of the flavor substances in the soy sauce mash by adopting a solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method.
Solid Phase Microextraction (SPME) condition method: centrifuging the soy sauce mash sample at 5000rpm for 5min, collecting 5ml supernatant, sucking into extraction bottle, and heating in water bath under stirring (water bath temperature 55 deg.C, stirring for 30 min). Then the extraction head is inserted for adsorption for 30min, and then the extraction head is pulled out.
Gas chromatography-mass spectrometry conditions: the gas chromatography adopts temperature programming, the initial temperature is 40 ℃, the temperature is maintained for 10min, then the temperature is increased to 150 ℃ at the speed of 4 ℃/min, then the temperature is increased to 250 ℃ at the speed of 8 ℃/min, nitrogen is used as carrier gas, the flow rate of the column is 1ml/min, and the total flow rate is controlled to 9ml/min. The temperature of the mass spectrum interface is 220 ℃, the temperature of the ion source is controlled to be 230 ℃, EI is ionized by 70eV, and the range of 33-450amu is scanned.
The mass spectrum recorded by the mass spectrometer is compared with a standard mass spectrum, the identified compounds are searched for, and then the relative content is determined by an area normalization method for quantification. The examples are shown in Table 2 as examples of the types of volatile flavor substances and the percentages of the volatile flavor substances in the comparative examples.
TABLE 2 fragrance Activity values of key fragrance compounds (OVA)
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TABLE 3 fragrance composition types and ratios of the respective proportions
The technical features of the above-described embodiments and examples may be combined in any suitable manner, and for brevity of description, all of the possible combinations of the technical features of the above-described embodiments and examples are not described, however, as long as there is no contradiction between the combinations of the technical features, they should be considered to be within the scope described in the present specification.
The above examples merely represent a few embodiments of the present application, which facilitate a specific and detailed understanding of the technical solutions of the present application, but are not to be construed as limiting the scope of the application. 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 application, which are all within the scope of the application. Further, it is understood that various changes and modifications of the present application may be made by those skilled in the art after reading the above teachings, and equivalents thereof are intended to fall within the scope of the present application. It should also be understood that, based on the technical solutions provided by the present application, those skilled in the art obtain technical solutions through logical analysis, reasoning or limited experiments, all of which are within the scope of protection of the appended claims. The scope of the patent is therefore intended to be covered by the appended claims, and the description and drawings may be interpreted as illustrative of the contents of the claims.
Claims (10)
1. A method of preparing a brewed sauce, the method comprising the steps of:
respectively preparing sauce mash 1 and sauce mash 2;
performing first fermentation on the soy sauce mash 1 to prepare a mature soy sauce mash 1'; performing secondary fermentation on the soy sauce mash 2 to prepare mature soy sauce mash 2';
Adding the mature soy sauce mash 2 'into the mature soy sauce mash 1' for third fermentation to prepare a third fermentation product;
Homogenizing and crushing the third fermentation product, and performing fourth fermentation on the obtained crushed product to prepare mature soy sauce mash 3;
Preparing a brewed sauce from the mature soy sauce mash 3;
wherein,
The preparation of the soy sauce mash 1 comprises the following steps: preparing cooked beans 1 from soybeans 1; mixing the cooked beans 1, wheat flour and starter propagation 1 to prepare starter; mixing the yeast and the salt water 1 to prepare the soy sauce mash 1;
The preparation steps of the soy sauce mash 2 comprise: preparing cooked beans 2 from soybeans 2; crushing the cooked beans 2 to prepare cooked bean fragments; mixing the cooked bean pulp, the starter propagation extract concentrate and the saline water 2 to prepare the soy sauce mash 2;
The preparation method of the starter propagation extract concentrate comprises the following steps: mixing starter 2 with water, homogenizing the mixture, collecting the extractive solution, and removing water to obtain starter concentrate.
2. A method of preparing a brewed sauce according to claim 1, characterized in that said method of preparation has one or more of the following technical characteristics:
(1) The moisture content of the seed yeast extract concentrate is 2-5wt%;
(2) The dosage of the starter propagation extract concentrate is 0.2 to 0.5 weight percent of the soybean 2;
(3) The mass ratio of the soybeans 2 to the saline solution 2 is 1: (1-1.5), wherein the salt content in the soy sauce mash 2 is 10-12 wt%;
(4) The bean grain pressure of the cooked beans 2 is 0.1kg-0.3kg; and, a step of, in the first embodiment,
(5) The diameter of the cooked bean pieces is controlled to be less than or equal to 2.5mm.
3. A method of preparing a brewed sauce according to claim 2, characterized in that said method of preparation has one or more of the following technical characteristics:
(1) The mass ratio of the starter propagation 2 to the water is 1: (1-2);
(2) The method for collecting the immersion liquid comprises filtering, wherein the aperture of a filter screen is 100-300 meshes; and, a step of, in the first embodiment,
(3) The way of removing the moisture includes: and (5) spray drying.
4. A method of preparing a brewed sauce according to claim 1, characterized in that said method of preparation has one or more of the following technical characteristics:
(1) The conditions for the first fermentation include: the temperature is 35-45 ℃ and the time is 20-30 d;
(2) The conditions for the second fermentation include: the temperature is 30-40 ℃ and the time is 3-5 d;
(3) The dosage of the mature soy sauce mash 2 'is 1-2 wt% of the mature soy sauce mash 1'; and, a step of, in the first embodiment,
(4) The conditions for the third fermentation include: the temperature is 30-40 ℃ and the time is 4-6 d.
5. A method of preparing a brewed sauce according to claim 1, characterized in that said method of preparation has one or more of the following technical characteristics:
(1) The viscosity of the crushed product is 15000-20000Cp, and the oxygen content is 5% -10%; and, a step of, in the first embodiment,
(2) The step of subjecting the resulting crushed product to a fourth fermentation comprises: raking the crushed product, and continuing fermentation for 20-30 d.
6. A method of preparing a brewed jam according to any one of claims 1 to 5, characterized in that said method of preparation has one or more of the following technical characteristics:
(1) The amount of the wheat flour is 25-35 wt% of the mass of the soybean 1, and the amount of the starter propagation 1 is 0.01-0.02 wt% of the mass of the soybean 1;
(2) The conditions for preparing the starter include: the temperature is 30-35 ℃, the ventilation frequency is 25-50 Hz, and the time is 20-30 h;
(3) The mass ratio of the soybeans 1 to the saline solution 1 is 1: (1.2-1.7), wherein the content of salt in the soy sauce mash 1 is 10wt% to 12wt%; and, a step of, in the first embodiment,
(4) The cooked beans 1 are whole beans.
7. The method of preparing a brewed jam according to any one of claims 1 to 5, characterized in that the starter culture 1 is aspergillus oryzae; or/and, the starter propagation 2 is aspergillus oryzae.
8. A method of preparing a brewed jam according to any one of claims 1 to 5, characterized in that the conditions for preparing the brewed jam comprise: the temperature is 90-110 ℃ and the time is 10-40 min.
9. A brewed sauce, characterized in that it is prepared by the preparation method as claimed in any one of claims 1 to 8.
10. Use of a brewed sauce according to claim 9 for the preparation of a condiment.
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