CN115624164A - Soy sauce brewing process for soybean defatted and aged bean curd skin - Google Patents
Soy sauce brewing process for soybean defatted and aged bean curd skin Download PDFInfo
- Publication number
- CN115624164A CN115624164A CN202211157665.4A CN202211157665A CN115624164A CN 115624164 A CN115624164 A CN 115624164A CN 202211157665 A CN202211157665 A CN 202211157665A CN 115624164 A CN115624164 A CN 115624164A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- soy sauce
- yeast
- soybean
- steps
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 103
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 88
- 244000068988 Glycine max Species 0.000 title claims abstract description 87
- 238000013124 brewing process Methods 0.000 title claims abstract description 20
- 235000013527 bean curd Nutrition 0.000 title claims description 7
- 239000000463 material Substances 0.000 claims abstract description 105
- 238000000034 method Methods 0.000 claims abstract description 37
- 230000008569 process Effects 0.000 claims abstract description 19
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims description 117
- 238000000855 fermentation Methods 0.000 claims description 114
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 96
- 238000011081 inoculation Methods 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 241000228245 Aspergillus niger Species 0.000 claims description 20
- 240000006439 Aspergillus oryzae Species 0.000 claims description 20
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 20
- 244000113306 Monascus purpureus Species 0.000 claims description 19
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 19
- 229940057059 monascus purpureus Drugs 0.000 claims description 19
- 241000209094 Oryza Species 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 15
- 238000003825 pressing Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 11
- 244000285963 Kluyveromyces fragilis Species 0.000 claims description 10
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims description 10
- 235000019764 Soybean Meal Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 235000012438 extruded product Nutrition 0.000 claims description 10
- 235000012054 meals Nutrition 0.000 claims description 10
- 239000004455 soybean meal Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 241000186226 Corynebacterium glutamicum Species 0.000 claims description 8
- 241000235033 Zygosaccharomyces rouxii Species 0.000 claims description 8
- 238000005238 degreasing Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- 241000122821 Aspergillus kawachii Species 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000007858 starting material Substances 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 150000002333 glycines Chemical class 0.000 abstract description 2
- 210000000582 semen Anatomy 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 14
- 102000004190 Enzymes Human genes 0.000 description 13
- 108090000790 Enzymes Proteins 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 13
- 230000000694 effects Effects 0.000 description 13
- 229940088598 enzyme Drugs 0.000 description 13
- 238000005259 measurement Methods 0.000 description 10
- 239000002994 raw material Substances 0.000 description 10
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 108010065511 Amylases Proteins 0.000 description 6
- 102000013142 Amylases Human genes 0.000 description 6
- 108010059892 Cellulase Proteins 0.000 description 6
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000004382 Amylase Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 235000019418 amylase Nutrition 0.000 description 5
- 229940106157 cellulase Drugs 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 3
- 108091005508 Acid proteases Proteins 0.000 description 3
- DATAGRPVKZEWHA-UHFFFAOYSA-N L-gamma-glutamyl-n-ethylamine Natural products CCNC(=O)CCC(N)C(O)=O DATAGRPVKZEWHA-UHFFFAOYSA-N 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 235000010358 acesulfame potassium Nutrition 0.000 description 3
- 229960004998 acesulfame potassium Drugs 0.000 description 3
- 239000000619 acesulfame-K Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 238000010563 solid-state fermentation Methods 0.000 description 3
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 238000005842 biochemical reaction Methods 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 108010089934 carbohydrase Proteins 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- 229930182844 L-isoleucine Natural products 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- -1 koji making Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000006452 multicomponent reaction Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 239000006259 organic additive Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229960002898 threonine Drugs 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention belongs to the technical field of soy sauce brewing. The invention discloses a soy sauce brewing process for defatted and cured soybean hulls of soybeans, which aims to solve the problems that the soybean hulls cannot be used for producing organic soy sauce by the current solvent method, the organic soy sauce produced by organic whole soybeans has low total nitrogen content and unstable oil-containing quality of the soy sauce, and simultaneously, a material steaming process in the production process of high-salt dilute soy sauce is cancelled. The brewing process comprises the following steps: peeling semen glycines, defatting, squeezing, aging, making starter, and fermenting. The soy sauce prepared by the brewing process has traceable organic property, delicious taste, rich flavor, reddish brown luster and no additive.
Description
Technical Field
The invention relates to the technical field of soy sauce brewing, in particular to a soy sauce brewing process for soybean defatted and aged bean skins.
Background
With the development of the economic level of China and the improvement of the living standard of people, nutrition gradually becomes the consumption trend pursued by people. In recent years, consumer demand for high-quality, safe soybean foods has been increasing. The organic soybean food contains rich bioactive substances and has a plurality of special physiological health-care functions, so the organic soybean food is more and more favored by consumers, and the requirements of people on the quality of the soy sauce are continuously improved along with the continuous enrichment of diet culture as the soy sauce is an indispensable seasoning for daily life. Besides reaching the hygienic index and the basic physicochemical index, the sauce also needs to be harmonious and unified in aroma and taste, so that the sauce is required to be aromatic in aroma and also provides higher requirements on the nutritional value and the health, such as: low salt, high nitrogen, zero addition, organic, etc.
Two kinds of soy sauce are adopted at present, one is high-salt liquid fermentation soy sauce, in a high-salt liquid fermentation method, protein raw materials such as soybean, flour, bean pulp, fried wheat and the like and starch raw materials can be used for production, and the method mainly comprises the following steps of: 4 or 7:3, the process has the advantages that the brewed soy sauce is delicious in taste and mellow in flavor, but has the defects that the bean pulp is soaked by a brewing-grade solvent oil, the residue of harmful substances exceeds the standard, and the soy sauce produced by pure soybeans has low content of soluble nitrogen and contains grease, so that the quality of the soy sauce is easy to be unstable. The other is a solid-state fermentation process, and the low-salt solid-state fermentation process is gradually developed on the basis of a solid-state salt-free fermentation method. The soy sauce is prepared from soybean meal and bran as raw materials by fermenting with pure culture Aspergillus. The method has the advantages that the production period is short, the method is simple and efficient, the cost is low, the salt water concentration is only 10-12% generally, and the method accords with the concept of low-salt healthy diet, but the soy sauce brewed by the low-salt solid state fermentation process has some defects, the short-time fermentation only takes the biochemical reaction mainly taking protein decomposition amino acid, 5-carbon sugar contained in bran plays a role in color enhancement, and the mutual adjustment time of generated substances is too short, so that the flavor of the product cannot be balanced and natural. This results in a soy sauce with a single taste and a lack of flavor. Therefore, some enterprises perform treatment and blending on the fermented crude oil during production. The flavor of the soy sauce is improved by adding a certain proportion of additives such as sweetening agents such as sucralose and acesulfame potassium, sodium glutamate, 5' -flavour development nucleotide disodium and the like, but the soy sauce containing various additives is possibly harmful to the health of people after being eaten for a long time, so that consumers can save mustard stems of the soy sauce.
Disclosure of Invention
In view of the above, the invention provides a soy sauce brewing process for soybean defatted and cured bean curd skin, which comprises the steps of crushing bean cakes after oil extraction of organic soybeans, curing and molding the bean cakes by using multifunctional soybean tissue protein special equipment, taking the formed bean cakes as main raw materials, taking fried organic soybean meal as an auxiliary material, and performing physiological and biochemical reactions of various microorganisms through multi-strain fermentation to form the soy sauce which has delicious taste, rich flavor, high soluble nitrogen content and zero organic additives.
In order to achieve the purpose, the invention adopts the following technical scheme:
a soy sauce brewing process for defatted and matured soybean hulls comprises the following steps:
s1: soybean peeling and degreasing: placing the cleaned organic soybeans in a tray, drying the organic soybeans by hot air at the temperature of 75-85 ℃ until the water content is below 10%, cooling the organic soybeans to room temperature, peeling the organic soybeans by using a soybean peeling machine, pressing the peeled soybeans for 2 times by using a cold pressing and extruding oil press, and pressing to obtain soybean cake meal;
s2, preparing the bean skin blocks: crushing the soybean cake meal into grains with the grain diameter of 1mm by a crusher, adding water, uniformly stirring, controlling the water content of the soybean hulls to be 20-35%, then placing the soybean hulls into a single-screw extruder, controlling the temperature of a sleeve of the extruder to be 120-130 ℃, controlling the rotating speed of a screw to be 150-200 r/min, cooling an extruded product, cutting the extruded product into small blocks with the length and width of 5cm multiplied by 3cm multiplied by 0.1cm, drying the small blocks with hot air at the temperature of 75-85 ℃ until the weight is constant, bagging the small blocks, and reserving the small blocks in the environment of 2-10 ℃;
s3: preparing yeast:
i: taking the bean skin blocks prepared in the step S2, performing dry steaming sterilization, moistening for 30min, discharging, cooling to 30-32 ℃, mixing with the fried soybean powder according to a weight ratio of 6-7;
ii: dividing the prepared mixed material into 3 parts to obtain a mixed material 1, a mixed material 2 and a mixed material 3; respectively inoculating aspergillus oryzae, aspergillus niger and monascus purpureus to the mixed material 1, the mixed material 2 and the mixed material 3 to obtain a yeast material 1, a yeast material 2 and a yeast material 3;
iii: respectively carrying out bed-sleeping culture on the yeast material 1, the yeast material 2 and the yeast material 3, wherein the stacking thickness is controlled to be 30-50cm, and the method specifically comprises the following steps:
ⅲ 1 standing culture: the temperature is controlled to be 30-32 ℃ during the inoculation period of 0-10 h; during inoculation for 10-15 h, controlling the temperature to be 30-32 ℃, and circulating and ventilating;
ⅲ 2 : carrying out primary yeast turning when white hyphae grow on the clinker, and carrying out microwave treatment after the primary yeast turning is finished;
iv: continuously culturing until white hypha is dense, agglomerating the koji material, and turning over the koji for the second time;
v: when the yeast material shrinks to generate large-area cracks and the clinker is gradually yellowish green, discharging yeast to obtain a yeast material 1, a yeast material 2 and a yeast material 3;
s4: and (3) fermentation: mixing the Daqu material 1, the Daqu material 2 and the Daqu material 3 prepared in the step S3 into yeast clinker, placing the yeast clinker in a fermentation tank, mixing the yeast clinker with salt water to prepare sauce mash, and periodically introducing air for stirring and carrying out staged fermentation; one-stage fermentation: inoculating corynebacterium glutamicum for fermentation; two-stage fermentation: inoculating lactobacillus for fermentation; three-stage fermentation: inoculating zygosaccharomyces rouxii for fermentation;
s5: squeezing by conventional method after fermentation, standing and clarifying to obtain raw soy sauce; and sterilizing the raw soy sauce to obtain the finished soy sauce.
Preferably, in the step i, the weight ratio of the sterilized bean curd skin blocks to water is 1:1.1 proportion.
Preferably, in step ii, the amount of the inoculated Aspergillus oryzae, aspergillus niger and Monascus purpureus went is 0.16-0.2% by weight of the mixture.
Preferably, the Aspergillus oryzae is selected from MC-01 (MF-02) Aspergillus oryzae; the aspergillus niger is selected from AS 3.350 aspergillus niger; the Monascus purpureus is selected from AS3.562 Monascus purpureus.
Preferably, in step iii 1 In the standing culture period, ultrasonic treatment is carried out for 5-10 min at the 9 th hour and the 12 th hour of inoculation respectively, the ultrasonic frequency is 20-60-kHz, and the ultrasonic intensity is 30-120W/L.
Preferably, in step iii 2 The medium microwave treatment time is 10-15 min, and the microwave power is 10-20 kW.
Preferably, in the step S4, the yeast material 1, the yeast material 2 and the yeast material 3 are mixed according to the weight ratio of 1-10.
Preferably, in the fermentation process, the closed fermentation tank is placed in a constant magnetic field of 12-20 mT for fermentation.
Preferably, in step S4, the brine has a concentration of 10 to 12 ° be.
Preferably, in the step S4, the weight of the brine is 1.1 to 1.5 times of the weight of the yeast material.
Preferably, the fermentation process in step S4 is three-stage fermentation, specifically:
one-stage fermentation: the fermentation temperature is 15-20 ℃, and the fermentation time is 15-25 days;
two-stage fermentation: the fermentation temperature is 30-32 ℃, and the fermentation time is 60-70 days;
three-stage fermentation: the fermentation temperature is 28-30 ℃, and the fermentation time is 35-45 days.
Preferably, the C.glutamicum inoculum, during the fermentation in one stage, is present in an amount of 0.4% to 0.6% by weight of the moromi mash.
Preferably, in the two-stage fermentation, the inoculation amount of the lactic acid bacteria is 0.5-0.7 percent based on the weight of the soy sauce mash
Preferably, in the three-stage fermentation, the inoculation amount of the zygosaccharomyces rouxii is 0.5-0.8% by weight of the moromi mash.
According to the technical scheme, compared with the prior art, the invention discloses a soy sauce brewing process for defatted and aged soybean hulls of soybeans, which aims to solve the technical problems that the conventional low-salt solid-state fermented soy sauce lacks rich sauce fragrance, mellow fragrance and ester fragrance which are comparable to those of high-salt dilute soy sauce, and contains various additives and is harmful to the health of people after being eaten for a long time. The brewing process comprises the following steps: peeling semen glycines, defatting, aging, shaping, cutting into pieces, making starter, fermenting, etc. The soy sauce prepared by the brewing process has delicious taste, rich sauce flavor and reddish brown luster, does not contain any additive, realizes pure organic property, and has the amino nitrogen content as high as 1.85g/100mL through determination.
1. In the process of salt water fermentation, compared with the conventional constant-temperature fermentation of single strain at 44 ℃, the method adopts a staged fermentation method, different strains are inoculated in each stage, and different fermentation temperatures are set to realize accurate fermentation, so that the quality of the soy sauce is improved more efficiently. The invention inoculates corynebacterium glutamicum in one-stage fermentation, and amino acids such as L-threonine, L-isoleucine and L-theanine are produced by fermentation. On one hand, some sweeteners such as acesulfame potassium and the like are added into the finished product of the soy sauce to improve the bad smell in the soy sauce fermentation process, and the generated L-theanine can replace a chemical additive (acesulfame potassium) to greatly improve the flavor of the soy sauce, and on the other hand, the L-theanine also has various pharmacological actions: such as: the nutrition value of the soy brewed by the invention is obviously improved by the actions of calming, reducing blood pressure and the like; the lactic acid coccus is inoculated in the two stages, and proper amount of lactic acid is generated through fermentation to generate a multi-component reaction with other alcohol substances in mash, so that the flavor of the soy sauce is improved. When the three-stage fermentation is carried out, the zygosaccharomyces rouxii is inoculated to generate ethanol and related organic acid, so that the unique flavor development ester substances of the soy sauce are formed, and meanwhile, the yeast metabolite endows the soy sauce with unique aroma. The ester substance can not only enhance the fragrance of the soy sauce, but also alleviate the salty taste of the soy sauce, the content of the organic acid is increased, so that the lipid substance in a fermentation system is obviously increased, and the ester fragrance of the soy sauce is further improved. The alcohol content is improved, so that the fermented soy sauce has stronger and more fresh and cool aroma.
2. The whole fermentation process is completed under the action of a magnetic field, on one hand, the metabolism of microorganisms to sugar is promoted under the magnetic field environment, and a dark substance is generated, so that the color rate of the soy sauce is increased. The color and luster of fermentation production under the magnetic field environment, when improving product stability, avoided the addition of chemical additive (caramel pigment), this activity that can improve the active enzyme in the yeast mature on the other hand effectively promotes the microorganism growth fermentation, further promotes the skin of beancurd hydrolysis, produces substances such as soluble protein, polypeptide and amino acid and dissolves out the aggravation for greatly shortened fermentation time when soy sauce fermentation performance is showing and promotes.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, 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 making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention discloses a soy sauce brewing process for soybean defatted cured bean skin, which is mainly characterized in that inner Mongolia organic soybeans are used as raw materials, and soy sauce is obtained by the steps of peeling, degreasing, extruding, curing and molding, and then matching with fried soybean flour, koji making, starter propagation, fermentation and the like, and the process specifically comprises the following steps:
s1: soybean peeling and degreasing: placing the cleaned organic soybeans in a tray, drying the organic soybeans by hot air at the temperature of 75-85 ℃ until the water content is below 10%, cooling the organic soybeans to room temperature, peeling the organic soybeans by using a soybean peeling machine, pressing the peeled soybeans for 2 times by using a cold pressing and extruding oil press, and pressing to obtain soybean cake meal;
s2, preparing the bean skin blocks: crushing soybean cake meal into particles with the particle size of 1mm by a crusher, adding water, uniformly stirring, controlling the water content of the soybean hulls to be 20-35%, placing the soybean hulls into a single-screw extruder, controlling the temperature of a sleeve of the extruder to be 120-130 ℃, the rotating speed of a screw to be 150-200 r/min, cooling an extruded product, cutting the extruded product into small blocks with the length and the thickness of 5cm multiplied by 3cm multiplied by 0.1cm, drying the small blocks by hot air at the temperature of 75-85 ℃ until the weight is constant, bagging the small blocks, and reserving the small blocks in the environment of 2-10 ℃;
s3: preparing yeast:
i: taking the bean skin blocks prepared in the step S2, carrying out dry steaming sterilization, adding 1.1 time of water, moistening for 30min, discharging, cooling to 30-32 ℃, mixing with the fried soybean powder according to a weight ratio of 6 to 4, and controlling the mixed water content to be 48-50%;
ii: dividing the prepared mixed material into 3 parts to obtain a mixed material 1, a mixed material 2 and a mixed material 3; respectively inoculating aspergillus oryzae, aspergillus niger and monascus purpureus to the mixed material 1, the mixed material 2 and the mixed material 3 according to the inoculation amount of 0.16% to obtain a koji material 1, a koji material 2 and a koji material 3; wherein Aspergillus oryzae is selected from MC-01/FC-02 Aspergillus oryzae, aspergillus niger is selected from AS 3.350 Aspergillus niger, and Monascus purpureus is selected from AS3.562 Monascus purpureus;
iii: respectively carrying out bed-sleeping culture on the yeast material 1, the yeast material 2 and the yeast material 3, wherein the stacking thickness is controlled to be 30-50cm, and the method specifically comprises the following steps:
ⅲ 1 standing culture: the temperature is controlled to be 30-32 ℃ during the inoculation period of 0-10 h; during inoculation for 10-15 h, controlling the temperature to be 30-32 ℃, and circulating and ventilating; respectively performing ultrasonic treatment for 5min at 9h and 12h, wherein the ultrasonic frequency is 20kHz, and the ultrasonic intensity is 30W/L;
ⅲ 2 : performing primary yeast turning when white hyphae grow on the clinker, and performing microwave treatment after the primary yeast turning, wherein the microwave treatment time is 10min and the microwave power is 10kW;
iv: continuously culturing until white hypha is dense, making the yeast material block, and turning over the yeast for the second time;
v: when the yeast material shrinks and large-area cracks appear, and the clinker is gradually yellowish green, yeast is discharged, and then yeast material 1, yeast material 2 and yeast material 3 are obtained;
s4: fermentation: mixing the yeast rice 1, the yeast rice 2 and the yeast rice 3 prepared in the step S3 into yeast rice in a fermentation tank according to a weight ratio of 1;
one-stage fermentation: inoculating corynebacterium glutamicum to ferment, wherein the inoculation amount is 0.4 percent of the weight of the sauce mash, the fermentation temperature is controlled to be 15 ℃, and the fermentation time is 15 days;
two-stage fermentation: inoculating lactobacillus for fermentation, wherein the inoculation amount is 0.5 percent of the weight of the soy sauce mash, the fermentation temperature is 30 ℃, and the fermentation time is 60 days;
three-stage fermentation: inoculating with Saccharomyces rouxii, fermenting at 28 deg.C for 35 days, wherein the inoculation amount is 0.5% of the weight of the soy sauce mash.
S5: squeezing by conventional method after fermentation, standing and clarifying to obtain raw soy sauce; and sterilizing the raw soy sauce to obtain the finished soy sauce.
Example 2
The invention discloses a soy sauce brewing process for defatted and cured soybean hulls of soybeans, which mainly uses inner Mongolia organic soybeans as raw materials, and obtains soy sauce by the steps of peeling, degreasing, extruding, curing and molding, and then matching with fried soybean meal, koji making, starter propagation, fermentation and the like, and specifically comprises the following steps:
s1: soybean peeling and degreasing: placing the cleaned organic soybeans in a tray, drying the organic soybeans by hot air at the temperature of 75-85 ℃ until the water content is below 10%, cooling the organic soybeans to room temperature, peeling the organic soybeans by using a soybean peeling machine, pressing the peeled soybeans for 2 times by using a cold pressing and extruding oil press, and pressing to obtain soybean cake meal;
s2, preparing the bean skin blocks: crushing the soybean cake meal into grains with the grain diameter of 1mm by a crusher, adding water, uniformly stirring, controlling the water content of the soybean hulls to be 20-35%, then placing the soybean hulls into a single-screw extruder, controlling the temperature of a sleeve of the extruder to be 120-130 ℃, controlling the rotating speed of a screw to be 150-200 r/min, cooling an extruded product, cutting the extruded product into small blocks with the length and width of 5cm multiplied by 3cm multiplied by 0.1cm, drying the small blocks with hot air at the temperature of 75-85 ℃ until the weight is constant, bagging the small blocks, and reserving the small blocks in the environment of 2-10 ℃;
s3: preparing yeast:
i: taking the bean skin blocks prepared in the step S2, carrying out dry steaming sterilization, adding 1.1 time of water, moistening for 30min, discharging, cooling to 30-32 ℃, mixing with the fried soybean powder according to a weight ratio of 7 to 3, and controlling the mixed water content to be 48-50%;
ii: dividing the prepared mixed material into 3 parts to obtain a mixed material 1, a mixed material 2 and a mixed material 3; respectively inoculating aspergillus oryzae, aspergillus niger and monascus purpureus into the mixed material 1, the mixed material 2 and the mixed material 3 according to the inoculation amount of 0.2% to obtain a yeast material 1, a yeast material 2 and a yeast material 3; wherein Aspergillus oryzae is selected from MC-01/FC-02 Aspergillus oryzae, aspergillus niger is selected from AS 3.350 Aspergillus niger, and Monascus purpureus is selected from AS3.562 Monascus purpureus;
iii: respectively carrying out bed-sleeping culture on the yeast material 1, the yeast material 2 and the yeast material 3, wherein the stacking thickness is controlled to be 30-50cm, and the method specifically comprises the following steps:
ⅲ 1 standing culture: the temperature is controlled to be 30-32 ℃ during the inoculation period of 0-10 h; controlling the temperature to be 30 ℃ during the inoculation period of 10 to 15 hoursCirculating ventilation at the temperature of 32 ℃ below zero; respectively performing ultrasonic treatment for 10min in the 9 th hour and the 12 th hour, wherein the ultrasonic frequency is 60kHz, and the ultrasonic intensity is 120W/L;
ⅲ 2 : performing primary yeast turning when white hyphae grow on the clinker, and performing microwave treatment after the primary yeast turning, wherein the microwave treatment time is 15min, and the microwave power is 20kW;
iv: continuously culturing until white hypha is dense, making the yeast material block, and turning over the yeast for the second time;
v: when the yeast material shrinks to generate large-area cracks and the clinker is gradually yellowish green, discharging yeast to obtain a yeast material 1, a yeast material 2 and a yeast material 3;
s4: and (3) fermentation: mixing the yeast rice 1, the yeast rice 2 and the yeast rice 3 prepared in the step S3 into yeast rice in a fermentation tank according to a weight ratio of 10;
one-stage fermentation: inoculating corynebacterium glutamicum, wherein the inoculation amount is 0.6 percent of the weight of the sauce mash, controlling the fermentation temperature to be 20 ℃, and the fermentation time to be 25 days;
two-stage fermentation: inoculating lactobacillus for fermentation, wherein the inoculation amount is 0.7 percent of the weight of the soy sauce mash, the fermentation temperature is 32 ℃, and the fermentation time is 70 days;
three-stage fermentation: inoculating Saccharomyces rouxii to ferment, wherein the inoculation amount is 0.8 percent of the weight of the soy sauce mash, the fermentation temperature is 30 ℃, and the fermentation time is 45 days.
S5: squeezing by conventional method after fermentation, standing and clarifying to obtain raw soy sauce; and sterilizing the raw soy sauce to obtain the finished soy sauce.
Example 3
The invention discloses a soy sauce brewing process for soybean defatted cured bean skin, which is mainly characterized in that inner Mongolia organic soybeans are used as raw materials, and soy sauce is obtained by the steps of peeling, degreasing, extruding, curing and molding, and then matching with fried soybean flour, koji making, starter propagation, fermentation and the like, and the process specifically comprises the following steps:
s1: soybean peeling and degreasing: placing the cleaned organic soybeans in a tray, drying the organic soybeans by hot air at the temperature of 75-85 ℃ until the water content is below 10%, cooling the organic soybeans to room temperature, peeling the organic soybeans by using a soybean peeling machine, pressing the peeled soybeans for 2 times by using a cold pressing and extruding oil press, and pressing to obtain soybean cake meal;
s2, preparing the bean skin blocks: crushing soybean cake meal into particles with the particle size of 1mm by a crusher, adding water, uniformly stirring, controlling the water content of the soybean hulls to be 20-35%, placing the soybean hulls into a single-screw extruder, controlling the temperature of a sleeve of the extruder to be 120-130 ℃, the rotating speed of a screw to be 150-200 r/min, cooling an extruded product, cutting the extruded product into small blocks with the length and the thickness of 5cm multiplied by 3cm multiplied by 0.1cm, drying the small blocks by hot air at the temperature of 75-85 ℃ until the weight is constant, bagging the small blocks, and reserving the small blocks in the environment of 2-10 ℃;
s3: preparing yeast:
i: taking the bean skin blocks prepared in the step S2, carrying out dry steaming sterilization, adding 1.1 time of water, moistening for 30min, discharging, cooling to 30-32 ℃, mixing with the fried soybean powder according to the weight ratio of 6.5;
ii: dividing the prepared mixed material into 3 parts to obtain a mixed material 1, a mixed material 2 and a mixed material 3; respectively inoculating aspergillus oryzae, aspergillus niger and monascus purpureus to the mixed material 1, the mixed material 2 and the mixed material 3 according to the inoculation amount of 0.18% to obtain a koji material 1, a koji material 2 and a koji material 3; wherein Aspergillus oryzae is selected from MC-01/FC-02 Aspergillus oryzae, aspergillus niger is selected from AS 3.350 Aspergillus niger, and Monascus purpureus is selected from AS3.562 Monascus purpureus;
iii: respectively carrying out bed-sleeping culture on the yeast material 1, the yeast material 2 and the yeast material 3, wherein the stacking thickness is controlled to be 30-50cm, and the method specifically comprises the following steps:
ⅲ 1 standing culture: the temperature is controlled to be 30-32 ℃ during the inoculation period of 0-10 h; controlling the temperature to be 30-32 ℃ during inoculation for 10-15 h, and circulating and ventilating; respectively performing ultrasonic treatment for 8min at 9h and 12h, wherein the ultrasonic frequency is 40kHz, and the ultrasonic intensity is 80W/L;
ⅲ 2 : performing primary yeast turning when white hyphae grow on the clinker, and performing microwave treatment after the primary yeast turning, wherein the microwave treatment time is 12min, and the microwave power is 15kW;
iv: continuously culturing until white hypha is dense, making the yeast material block, and turning over the yeast for the second time;
v: when the yeast material shrinks and large-area cracks appear, and the clinker is gradually yellowish green, yeast is discharged, and then yeast material 1, yeast material 2 and yeast material 3 are obtained;
s4: and (3) fermentation: mixing the yeast rice 1, the yeast rice 2 and the yeast rice 3 prepared in the step S3 into yeast rice at a weight ratio of 10;
one-stage fermentation: inoculating corynebacterium glutamicum, and fermenting, wherein the inoculation amount is 0.5 percent of the weight of the sauce mash, the fermentation temperature is controlled at 18 ℃, and the fermentation time is 20 days;
two-stage fermentation: inoculating lactobacillus for fermentation, wherein the inoculation amount is 0.6 percent of the weight of the soy sauce mash, the fermentation temperature is 31 ℃, and the fermentation time is 65 days;
three-stage fermentation: inoculating with Saccharomyces rouxii, fermenting at 29 deg.C for 40 days, wherein the inoculation amount is 0.65% of the weight of the soy sauce mash.
S5: squeezing by conventional method after fermentation, standing and clarifying to obtain raw soy sauce; and sterilizing the raw soy sauce to obtain the finished soy sauce.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Comparative example 1
A process for brewing soy sauce from defatted and aged soybean meal, which comprises the steps substantially as described in example 3, except that: in step ii of this example, the seed koji was inoculated into 2 portions of Aspergillus oryzae and Aspergillus niger.
Comparative example 2
A process for brewing soy sauce from defatted and aged soybean meal, which comprises the steps substantially as described in example 3, except that: in step ii of this example, the seed koji was inoculated in 2 portions with only Aspergillus oryzae and Monascus purpureus.
Comparative example 3
A process for brewing soy sauce from defatted and aged soybean meal, which comprises the steps substantially as described in example 3, except that: in step ii of this example, the seed koji was inoculated into 2 portions of Aspergillus niger and Monascus purpureus.
Comparative example 4
A process for brewing soy sauce from defatted and aged soybean meal, which comprises the steps substantially as described in example 3, except that: step iii of this embodiment 1 Without sonication.
Comparative example 5
A process for brewing soy sauce from defatted and aged soybean meal, which comprises the steps substantially as described in example 3, except that: the fermenter was not placed in a magnetic field.
Test example 1
The soy sauce prepared by the brewing process of the invention has the advantages of various physical and chemical indexes
1. The fermented soy sauce of examples 1, 2 and 3 was subjected to measurement of amino nitrogen content, measurement of reducing sugar, measurement of total acid, measurement of soluble salt-free solid, and measurement of total nitrogen.
2. Detecting amino nitrogen, soluble salt-free solid content and total nitrogen content of the soy sauce according to the method in GB 18186-2000; the content of reducing sugar is determined by a DNS method, and total acid is determined according to a method specified in GB 5009.235-2016; the results are shown in Table 1.
TABLE 1-physical and chemical indexes of soy sauce in different examples
As can be seen from the data in Table 1, the amino nitrogen content, total nitrogen content, soluble salt-free solid content, reducing sugar content and total acid content of the soy sauce prepared by the brewing process of the invention all reach the national standard. Wherein the content of amino nitrogen is as high as 1.85g/100mL.
Test example 2
Influence of multiple strains on active enzymes in yeast clinker
1. Protease enzyme activity, carbohydrase enzyme activity, cellulase enzyme activity and amylase enzyme activity in the yeast mature of example 3, comparative example 1, comparative example 2 and comparative example 3 were measured, respectively. The detection method of the activity of the acid protease refers to GB/T23527-2009; the saccharifying enzyme activity, the cellulase activity and the amylase activity adopt a DNS method. The results are shown in Table 2.
TABLE 2 influence of multiple strains on active enzymes in yeast clinker
The protease can decompose protein into free amino acid, polypeptide, small molecular short peptide and the like, and the influence on the formation of the flavor quality of the soy sauce is important; saccharifying enzyme and amylase can promote hydrolysis and release of carbohydrate, generate micromolecular polysaccharide, monosaccharide and the like, influence composition and Maillard reaction of carbohydrate substances of the soy sauce, and further influence taste and aroma of the soy sauce; the cellulase can degrade plant cell wall of soy sauce raw material, improve efficiency of protein and carbohydrate enzymes, and improve clarity. As can be seen from the data in Table 2, when koji is made by combining Aspergillus oryzae, aspergillus niger and Monascus purpureus, the activities of acid protease, saccharifying enzyme, cellulase and amylase in the prepared koji are highest, and are respectively 634.18U/g, 30.13U/g, 12.14U/g and 883.19U/g.
Test example 3
Influence of ultrasound-assisted on active enzymes in yeast clinker
1. The enzyme activities of protease, carbohydrase, cellulase and amylase in the yeast materials of example 3 and comparative example 4 were measured, respectively. The measurement method was the same as in test example 2.
TABLE 3 influence of ultrasound-assisted on active enzymes in yeast clinker
| Group of | Acid protease U/g | Saccharifying enzyme U/g | Cellulase U/g | Amylase U/g |
| Example 3 | 634.18 | 30.13 | 12.14 | 883.19 |
| Comparative example 4 | 441.59 | 27.73 | 10.93 | 871.25 |
As is apparent from the data in table 3, the activities of the active enzymes in example 3 were significantly improved after the ultrasonic assistance, compared to the koji prepared in comparative example 4, because the internal structure was loose after the ultrasonic treatment of the soybean meal, in which the soybean protein was changed into a spongy tissue with good elasticity, and thus the air permeability was good; is beneficial to the growth of mould hypha to the interior of the raw material, thereby increasing the activity of the active enzyme, and improving the utilization rate of the raw material protein and the yield of the soy sauce.
Test example 4
Influence of magnetic field on soy sauce fermentation quality
The fermented soy sauce of example 3 and comparative example 5 was subjected to measurement of amino nitrogen content, measurement of reducing sugar, measurement of total acid, measurement of soluble salt-free solid, and measurement of total nitrogen. The measurement method was the same as in test example 1.
TABLE 4 influence of magnetic field on Soy sauce fermentation quality
As is apparent from the data in Table 4, the soy sauce fermented in example 3 of the present invention has a greatly improved quality, an increased content of amino nitrogen of 52.9%, an increased content of soluble salt-free solids of 14.11%, an increased content of reducing sugars of 38.3%, and an increased content of total acids of 14.29%, as compared with the soy sauce fermented in comparative example 5 without the magnetic field treatment.
Claims (10)
1. A soy sauce brewing process for soybean defatted and aged bean curd skin is characterized by comprising the following steps:
s1: soybean peeling and degreasing: placing the cleaned organic soybeans in a tray, drying the organic soybeans by hot air at the temperature of 75-85 ℃ until the water content is below 10%, cooling the organic soybeans to room temperature, peeling the organic soybeans by using a soybean peeling machine, pressing the peeled soybeans for 2 times by using a cold pressing and extruding oil press, and pressing to obtain soybean cake meal;
s2, preparing the bean skin blocks: crushing soybean cake meal into particles with the particle size of 1mm by a crusher, adding water, uniformly stirring, controlling the water content of the soybean hulls to be 20-35%, placing the soybean hulls into a single-screw extruder, controlling the temperature of a sleeve of the extruder to be 120-130 ℃, the rotating speed of a screw to be 150-200 r/min, cooling an extruded product, cutting the extruded product into small blocks with the length and the thickness of 5cm multiplied by 3cm multiplied by 0.1cm, drying the small blocks by hot air at the temperature of 75-85 ℃ until the weight is constant, bagging the small blocks, and reserving the small blocks in the environment of 2-10 ℃;
s3: preparing yeast:
i: taking the bean skin blocks prepared in the step S2, performing dry steaming sterilization, moistening for 30min, discharging, cooling to 30-32 ℃, mixing with the fried soybean meal according to a weight ratio of 3-4, and controlling the water content of the mixed material to be 48-50%;
ii: dividing the prepared mixed material into 3 parts to obtain a mixed material 1, a mixed material 2 and a mixed material 3; respectively inoculating aspergillus oryzae, aspergillus niger and monascus purpureus to the mixed material 1, the mixed material 2 and the mixed material 3 to obtain a koji material 1, a koji material 2 and a koji material 3;
iii: bed-sleeping culture is carried out on the yeast material 1, the yeast material 2 and the yeast material 3 respectively, the stacking thickness is controlled to be 30-50cm, and the method specifically comprises the following steps:
ⅲ 1 standing culture: the temperature is controlled to be 30-32 ℃ during the inoculation period of 0-10 h; controlling the temperature to be 30-32 ℃ during inoculation for 10-15 h, and circulating and ventilating;
ⅲ 2 : carrying out primary yeast turning when white hyphae grow on the clinker, and carrying out microwave treatment after the primary yeast turning is finished;
iv: continuously culturing until white hypha is dense, making the yeast material block, and turning over the yeast for the second time;
v: when the yeast material shrinks and large-area cracks appear, and the clinker is gradually yellowish green, yeast is discharged, and then yeast material 1, yeast material 2 and yeast material 3 are obtained;
s4: fermentation: mixing the yeast rice 1, the yeast rice 2 and the yeast rice 3 prepared in the step S3 into yeast rice, placing the yeast rice in a fermentation tank, mixing the yeast rice with salt water to prepare sauce mash, and periodically introducing air to stir for staged fermentation; one-stage fermentation: inoculating corynebacterium glutamicum for fermentation; two-stage fermentation: inoculating lactobacillus for fermentation; three-stage fermentation: inoculating zygosaccharomyces rouxii for fermentation;
s5: squeezing by conventional method after fermentation, standing and clarifying to obtain raw soy sauce; and sterilizing the raw soy sauce to obtain the finished soy sauce.
2. The process of claim 1, wherein the soy sauce brewing process comprises the following steps: in the step i, the weight ratio of the sterilized bean curd skin blocks to water is 1:1.1 proportion.
3. The process of claim 1, wherein the soy sauce is prepared by the steps of: preferably, in step ii, the amount of Aspergillus oryzae, aspergillus niger and Aspergillus kawachii inoculated is 0.16-0.2% by weight of the mixture.
4. The process of claim 1, wherein the soy sauce brewing process comprises the following steps: the Aspergillus oryzae is selected from MC-01\ MF-02 Aspergillus oryzae; the aspergillus niger is selected from AS 3.350 aspergillus niger; the Monascus purpureus is selected from AS3.562 Monascus purpureus.
5. The process of claim 1, wherein the soy sauce brewing process comprises the following steps: in step iii 1 In the standing culture period, ultrasonic treatment is carried out for 5-10 min at the 9 th hour and the 12 th hour of inoculation respectively, the ultrasonic frequency is 20-60-kHz, and the ultrasonic intensity is 30-120W/L.
6. The process of claim 1, wherein the soy sauce is prepared by the steps of: in step iii 2 The medium microwave treatment time is 10-15 min, and the microwave power is 10-20 kW.
7. The process of claim 1, wherein the soy sauce is prepared by the steps of: in the step S4, the yeast material 1, the yeast material 2 and the yeast material 3 are mixed according to the weight ratio of 1-10.
8. The process of claim 1, wherein the soy sauce is prepared by the steps of: in the fermentation process, the closed fermentation tank is placed in a constant and stable magnetic field of 12-20 mT for fermentation.
9. The process of claim 1, wherein the soy sauce is prepared by the steps of: in the step S4, the concentration of the saline water is 10-12 degrees Be; the weight of the saline water is 1.1 to 1.5 times of the weight of the yeast material.
10. The process of claim 1, wherein the soy sauce is prepared by the steps of: in the step S4, the fermentation process is three-stage fermentation, specifically:
one-stage fermentation: the fermentation temperature is 15-20 ℃, and the fermentation time is 15-25 days;
two-stage fermentation: the fermentation temperature is 30-32 ℃, and the fermentation time is 60-70 days;
three-stage fermentation: the fermentation temperature is 28-30 ℃, and the fermentation time is 35-45 days;
in one-stage fermentation, the inoculation amount of the corynebacterium glutamicum is 0.4-0.6 percent based on the weight of the sauce mash;
during the two-stage fermentation, the inoculation amount of the lactic acid bacteria is 0.5-0.7% by weight of the soy sauce mash;
during three-stage fermentation, the inoculation amount of the zygosaccharomyces rouxii is 0.5-0.8% based on the weight of the sauce mash.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211157665.4A CN115624164A (en) | 2022-09-22 | 2022-09-22 | Soy sauce brewing process for soybean defatted and aged bean curd skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211157665.4A CN115624164A (en) | 2022-09-22 | 2022-09-22 | Soy sauce brewing process for soybean defatted and aged bean curd skin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115624164A true CN115624164A (en) | 2023-01-20 |
Family
ID=84902891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211157665.4A Pending CN115624164A (en) | 2022-09-22 | 2022-09-22 | Soy sauce brewing process for soybean defatted and aged bean curd skin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115624164A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11262371A (en) * | 1998-03-17 | 1999-09-28 | Shokuhin Sangyo Denshi Riyou Gijutsu Kenkyu Kumiai | Production of soybean sauce utilizing magnetic field, and cultivation of microorganism by solid medium utilizing magnetic field |
| CN102266039A (en) * | 2011-07-25 | 2011-12-07 | 福建顺味食品有限公司 | Process for brewing soy sauce at two stages by using different lactic acid bacteria |
| CN104172104A (en) * | 2014-08-25 | 2014-12-03 | 四川梦源科技投资有限责任公司 | Preparation method of bifidobacterium soybean sauce and product prepared by adopting preparation method |
| CN105077169A (en) * | 2015-08-27 | 2015-11-25 | 河北大学 | Health soybean sauce rich in soybean polysaccharide and making method thereof |
| CN109549070A (en) * | 2018-11-20 | 2019-04-02 | 覃静欣 | A kind of method of multi-cultur es cooperative fermentation production soy sauce |
| CN113647602A (en) * | 2021-07-27 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | Soy sauce and preparation method thereof |
| CN114403420A (en) * | 2021-12-31 | 2022-04-29 | 好记食品酿造股份有限公司 | Method for brewing salt-reduced soy sauce and salt-reduced soy sauce with low salt content |
-
2022
- 2022-09-22 CN CN202211157665.4A patent/CN115624164A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11262371A (en) * | 1998-03-17 | 1999-09-28 | Shokuhin Sangyo Denshi Riyou Gijutsu Kenkyu Kumiai | Production of soybean sauce utilizing magnetic field, and cultivation of microorganism by solid medium utilizing magnetic field |
| CN102266039A (en) * | 2011-07-25 | 2011-12-07 | 福建顺味食品有限公司 | Process for brewing soy sauce at two stages by using different lactic acid bacteria |
| CN104172104A (en) * | 2014-08-25 | 2014-12-03 | 四川梦源科技投资有限责任公司 | Preparation method of bifidobacterium soybean sauce and product prepared by adopting preparation method |
| CN105077169A (en) * | 2015-08-27 | 2015-11-25 | 河北大学 | Health soybean sauce rich in soybean polysaccharide and making method thereof |
| CN109549070A (en) * | 2018-11-20 | 2019-04-02 | 覃静欣 | A kind of method of multi-cultur es cooperative fermentation production soy sauce |
| CN113647602A (en) * | 2021-07-27 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | Soy sauce and preparation method thereof |
| CN114403420A (en) * | 2021-12-31 | 2022-04-29 | 好记食品酿造股份有限公司 | Method for brewing salt-reduced soy sauce and salt-reduced soy sauce with low salt content |
Non-Patent Citations (2)
| Title |
|---|
| 于淑娟, 高大维, 李国基, 张志航: "超声波催化米曲霉发酵酱油的研究", 中国调味品, no. 11, pages 2 - 5 * |
| 张庆宇等: ""磁场环境对酱油发酵及品质的影响"", 《安徽农业科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105831695B (en) | A kind of preparation method of low-salt health-care soy sauce | |
| CN111920031B (en) | Brewing method of selenium-rich soy sauce with high glutamic acid content | |
| CN101491326B (en) | Perilla sauce and preparation technique thereof | |
| CN102146337B (en) | Method for making vinegar by using vinegar bran, brewer's grains and distiller's grains | |
| CN102258176B (en) | Method for producing preserved beancurd with bean dregs as raw materials | |
| KR101738401B1 (en) | Manufacturing method of using fermented rice cakes | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN110037247B (en) | Brewing process of sweet petals with high amino acid nitrogen content | |
| CN101948820A (en) | Acidic proteinase and preparation method thereof | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN103719742B (en) | Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof | |
| WO2007010979A1 (en) | Process for production of liquid koji | |
| CN110447831A (en) | A method of bean dregs quality is improved by high-efficiency fermenting | |
| CN105886175A (en) | Brewing technology of sweet potato beer | |
| CN101711573B (en) | Sea-buckthorn soybean sauce and preparation method thereof | |
| CN103333775A (en) | Production method of aromatic vinegar | |
| CN102860453A (en) | Waxy corn flour and preparation process thereof | |
| KR20140016761A (en) | Saccharomyces cerevisiae seperated makgeoliies and prepatation method using the same | |
| CN115624164A (en) | Soy sauce brewing process for soybean defatted and aged bean curd skin | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN104905165A (en) | Compound sprouted soybean paste and preparation method thereof | |
| CN109349525A (en) | A kind of preparation method of fragrant and sweet Fermented Noodles | |
| CN112089044B (en) | Edible fungus seasoning and preparation method thereof | |
| CN106561994A (en) | Pig feed additive containing folic acid | |
| CN106578558A (en) | Method for preparing solid-state fermented pig feed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |