CN115868620A - Production method of protoplasm soy sauce with high amino acid nitrogen content - Google Patents
Production method of protoplasm soy sauce with high amino acid nitrogen content Download PDFInfo
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- CN115868620A CN115868620A CN202211726089.0A CN202211726089A CN115868620A CN 115868620 A CN115868620 A CN 115868620A CN 202211726089 A CN202211726089 A CN 202211726089A CN 115868620 A CN115868620 A CN 115868620A
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- amino acid
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 135
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 title claims abstract description 78
- 229910052757 nitrogen Inorganic materials 0.000 title claims abstract description 36
- 210000000805 cytoplasm Anatomy 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 91
- 230000004151 fermentation Effects 0.000 claims abstract description 91
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 39
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000002253 acid Substances 0.000 claims abstract description 35
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 235000015067 sauces Nutrition 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000007858 starting material Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 23
- 235000010469 Glycine max Nutrition 0.000 claims description 23
- 241000209140 Triticum Species 0.000 claims description 21
- 235000021307 Triticum Nutrition 0.000 claims description 21
- 239000010779 crude oil Substances 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000012510 hollow fiber Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 150000003839 salts Chemical class 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 19
- 229940024606 amino acid Drugs 0.000 description 16
- 238000000034 method Methods 0.000 description 13
- 230000001276 controlling effect Effects 0.000 description 8
- 229910001873 dinitrogen Inorganic materials 0.000 description 6
- 239000012267 brine Substances 0.000 description 5
- 238000009924 canning Methods 0.000 description 5
- 238000005086 pumping Methods 0.000 description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000009423 ventilation Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000003211 malignant effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012258 culturing Methods 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
- 238000004090 dissolution Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- LJRGBERXYNQPJI-UHFFFAOYSA-M sodium;3-nitrobenzenesulfonate Chemical compound [Na+].[O-][N+](=O)C1=CC=CC(S([O-])(=O)=O)=C1 LJRGBERXYNQPJI-UHFFFAOYSA-M 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a production method of protoplasm soy sauce with high amino acid nitrogen, which belongs to the technical field of soy sauce brewing and solves the technical problem that the flavor and quality of the soy sauce are reduced due to the fact that total acid in the soy sauce is reduced by adding alkaline substances in the prior art; the production method of the invention comprises the following steps: preparing crude soy sauce, preparing soy sauce finished koji, preparing the crude soy sauce into saline water with certain ammonia nitrogen content, mixing the prepared saline water with the soy sauce finished koji, pulping and screening the mixture by using a screen to obtain soy sauce mash, performing temperature-controlled fermentation on the obtained soy sauce mash, introducing nitrogen into the soy sauce mash during the fermentation process, stirring the soy sauce mash, squeezing to obtain oil, filtering and sterilizing to obtain a soy sauce finished product; according to the invention, pH is adjusted without depending on exogenous alkaline substances, the salt water and the starter propagation are mixed, then the mixture is pulped and sieved, and nitrogen is introduced into the sauce mash for stirring, so that the generation of total acid in the sauce mash is effectively reduced, the full utilization of protein in the secondary fermentation sauce mash is ensured, the ammonia nitrogen content of the finished soy sauce is high, the total acid content is low, and the quality of the protoplasm soy sauce is greatly improved.
Description
Technical Field
The invention relates to the technical field of soy sauce brewing, in particular to a production method of protoplasm soy sauce with high amino acid nitrogen.
Background
The ammonia nitrogen in the soy sauce is protein from raw materials (soybean or bean pulp, wheat or flour, and the like), and the protein content in the raw materials is limited, so the ammonia nitrogen content in the original fermented soy sauce is generally between 0.6 and 1.2g/100 mL. The higher the content of amino acid nitrogen in the soy sauce is, the higher the content of flavor amino acid is, and the better the flavor and taste of the soy sauce are. In order to improve the content of ammonia nitrogen, exogenous substances such as sodium glutamate and yeast extract are usually added into the commercially available soy sauce, and the addition of the exogenous substances breaks the balance of flavor substances of the original fermented soy sauce, so that the flavor and taste are obviously different from those of the naturally fermented soy sauce.
The invention patent application (application number: 202010520002.9) discloses a preparation method of a soy sauce with high ammonia nitrogen, which comprises the steps of preparing raw soy sauce with certain ammonia nitrogen content and salt concentration from primary crude oil, adding the raw soy sauce as yeast-mixing saline water into the mixed yeast material for yeast mixing, fermenting, squeezing and extracting oil to obtain the soy sauce, wherein the ammonia nitrogen content of the produced soy sauce is more than 1.45g/100 ml. This patent application adopts wheat protein powder to produce the soy sauce as the raw materials, because the protein content of wheat protein powder is about 80%, chooses for use the material of high protein content can improve the ammonia nitrogen in the soy sauce. In addition, the ammonia nitrogen content of the soy sauce can be improved by adopting a secondary fermentation mode in the patent application, namely, fermented soy sauce crude oil is prepared into saline water with proper ammonia nitrogen content, and the saline water is mixed with fresh yeast for fermentation again, so that the ammonia nitrogen content in the soy sauce is improved. However, the secondary fermentation method has the problem that the total acid of the mixed brine is high after the crude oil is added, and in order to solve the problem, an external alkaline substance is added to adjust the pH value of the prepared mixed yeast brine to be 6.0-6.5 so as to reduce the total acid.
The invention patent application (application number: 200610033129.8) discloses a method for increasing ammonia nitrogen in soy sauce fermentation process, which comprises four steps of making yeast, discharging yeast, circulating and discharging oil, wherein alkali is added in the first half month of the circulating step to increase the pH of the fermented product to more than 5.5, the pH of the fermented product is increased to more than 5.5 by adding proper amount of alkali every day in the first half month of the circulating step in the soy sauce production process, so as to improve the protease activity of the yeast and the dissolution rate of raw material protein, thereby improving the ammonia nitrogen of the soy sauce, and the pH is also adjusted and controlled by adding alkali NaOH or KOH.
The above patent applications all reduce the total acid in the soy sauce by adding exogenous alkaline substances, and the addition of the exogenous alkaline substances greatly influences the flavor and taste of the soy sauce and makes the soy sauce different from the original fermented soy sauce.
Disclosure of Invention
The invention aims to solve the technical problem that the flavor quality of soy sauce is reduced by adding exogenous alkaline substances to reduce the total acid in the soy sauce in the prior art, and aims to provide a production method of high-amino-acid nitrogen protoplasm soy sauce, which can effectively reduce the generation of the total acid in sauce mash, maintain the natural taste of the soy sauce on the basis of ensuring the full utilization of protein in secondary fermentation sauce mash, and greatly improve the quality of the protoplasm soy sauce.
The invention is realized by the following technical scheme:
a production method of protoplasm soy sauce with high amino acid nitrogen comprises the following steps:
s1, preparation of soy sauce crude oil:
making starter from the cooked soybean and the fried wheat in proportion, fermenting for 6 months, and squeezing to obtain crude soy sauce oil;
s2, preparing the high-amino-acid nitrogen protoplasm soy sauce:
s21, mixing the cooked soybeans and the fried wheat in proportion, and carrying out ventilation starter propagation for 42-46h to obtain soy sauce finished starter;
s22, preparing the crude soy sauce oil obtained in the step S1 into saline water with ammonia nitrogen content of 0.5-0.8g/100mL and NaCl concentration of 21-22%;
s23, mixing the soy sauce koji in the S21 and the saline water prepared in the step S22 according to the ratio of 1:1.8, pulping, and screening by a screen to obtain sauce mash; the full mixing of finished koji and saline water is ensured through pulping and sieving, so that the malignant lactic acid bacteria which are not salt-tolerant in the sauce mash are quickly killed, and the generation of total acid in the sauce mash is reduced;
s24, performing temperature-controlled fermentation on the obtained sauce mash, and introducing nitrogen to stir the sauce mash in the fermentation process; the dissolved oxygen content in the sauce mash can be reduced by adopting a nitrogen gas introduction stirring mode, and the growth of acid-producing microorganisms is inhibited, so that the generation of total acid in the sauce mash is reduced;
and S25, squeezing to obtain oil, and filtering and sterilizing to obtain a finished soy sauce product.
The whole production process of the invention does not depend on external alkaline substances to regulate pH, but controls the generation of total acid of the sauce mash by improving a fermentation process, and the salt water and the koji are mixed and then are pulped and sieved to ensure the full mixing of the koji and the salt water, so that the malignant lactobacillus which does not resist salt in the sauce mash is quickly eliminated, the generation of the total acid in the sauce mash is reduced, meanwhile, the nitrogen gas is introduced for stirring to limit the oxygen content in the sauce mash and inhibit the growth of acid-producing microorganisms.
Further, in the step S1, the cooked soybeans and the parched wheat are mixed according to a ratio of 7:3 or 8:2, making the starter.
Further, in the step S1, the total acid content of the obtained soy sauce crude oil is lower than 1.5g/100mL.
Further, in the step S21, the ratio of the cooked soybeans to the parched wheat is 8:2 or 9:1 and mixing.
Further, in the step S21, the total number of the soy sauce koji-forming bacteria obtained is controlled to be 106/koji or less.
Furthermore, in the step S21, soybeans with a protein content of more than 40% are selected, and soybeans with a high protein content are selected, so that sufficient protein content can be ensured in the secondary fermentation.
Further, in the step S23, the soy sauce koji is passed through a screen of 10-20 meshes after pulping.
Further, in step S24, the fermentation temperature is controlled as follows: controlling the temperature within 30 days of fermentation to 14-16 deg.C, starting to raise the temperature to 30-32 deg.C within 31 days until fermentation is completed for 120 days, and starting to adjust the temperature to 25-27 deg.C within 121 days until fermentation is completed.
Further, in the step S25, a hollow fiber membrane with a pore size of 0.1 μm is used for filtration.
Furthermore, the ammonia nitrogen of the finished soy sauce product is controlled to be 1.6-1.8g/100mL, and the total acid is controlled to be 2.0-2.3g/100mL.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. in the soy sauce production method, the pH is not regulated by an exogenous alkaline substance in the whole process, but the generation of total acid of the soy sauce mash is controlled by improving a fermentation process, so that the protease in the soy sauce mash can fully decompose the protein in the soy sauce mash under the condition of proper pH, the natural taste of the soy sauce is kept on the basis of ensuring the full utilization of the protein in the secondary fermentation soy sauce mash, and compared with the prior art that the pH is regulated by adding the exogenous alkaline substance, the protoplasm soy sauce produced by the method has better flavor quality.
2. According to the invention, the salt water and the yeast are mixed, then pulped and sieved, so that the yeast and the salt water are fully mixed, the salt-tolerant malignant lactic acid bacteria in the sauce mash are rapidly killed, and the generation of total acid in the sauce mash is reduced.
3. The invention reduces the dissolved oxygen content in the sauce mash by adopting a mode of introducing nitrogen and stirring, can effectively inhibit the growth of acid-producing microorganisms and reduce the generation of total acid in the sauce mash.
4. The invention ensures that the secondary fermentation has enough protein content by preparing the brine with the ammonia nitrogen content of 0.5-0.8g/100mL and the NaCl concentration of 21-22% and mixing the brine with the soy sauce koji for secondary fermentation and selecting the soybeans with the protein content of not less than 40%.
5. The ammonia nitrogen of the soy sauce finished product produced by the invention is controlled to be 1.6-1.8g/100mL, the total acid is controlled to be 2.0-2.3g/100mL, and the quality of the protoplasm soy sauce is greatly improved under the condition of not adding exogenous alkaline substances.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be further described in detail with reference to the following examples, wherein the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not meant to limit the present invention, and it is obvious that the described examples are some examples of the present invention, but not all examples.
Example 1
The preparation method of the protoplasm soy sauce adopts a conventional process, and comprises the following steps:
(1) Preparing soy sauce crude oil:
mixing the cooked soybean and the fried wheat according to the ratio of 7:3, preparing the yeast according to a proportion, performing temperature-controlled fermentation after the yeast preparation is finished, wherein the fermentation temperature control parameters comprise that the temperature is controlled to be 14-16 ℃ within 30 days of fermentation, the temperature is increased to 30-32 ℃ within 31 days until the fermentation lasts for 120 days, the temperature is adjusted to be 25-27 ℃ within 121 days until the fermentation is finished for 6 months, and squeezing to obtain the crude soy sauce.
(2) Preparing the protoplasm soy sauce with high amino acid nitrogen:
mixing steamed soybean (protein content 40%) and parched wheat at a ratio of 8.
Preparing saline solution with NaCl concentration of 22%, adjusting ammonia nitrogen to be 0.7g/100mL by using crude soy sauce, preparing soy sauce finished koji and 22% saline solution according to a mass ratio of 1.8, uniformly mixing the soy sauce finished koji and the 22% saline solution, pumping the soy sauce finished koji and the 22% saline solution into a fermentation tank, and controlling fermentation temperature parameters as follows: controlling the temperature within 30 days of fermentation to 14-16 deg.C, starting to raise the temperature to 30-32 deg.C within 31 days until fermentation is 120 days, starting to adjust the temperature to 25-27 deg.C within 121 days until fermentation is finished, and stirring by natural ventilation.
After fermentation, oil is extracted by a squeezing mode, and a finished product is obtained by canning after sterilization.
Example 2
The embodiment provides a production method of protoplasm soy sauce with high amino acid nitrogen, which comprises the following steps:
(1) Preparing soy sauce crude oil:
mixing the cooked soybean and the fried wheat according to the weight ratio of 7:3, preparing the yeast according to a proportion, performing temperature-controlled fermentation after the yeast preparation is finished, wherein the fermentation temperature control parameters comprise that the temperature is controlled to be 14-16 ℃ within 30 days of fermentation, the temperature is increased to 30-32 ℃ within 31 days until the fermentation lasts for 120 days, the temperature is adjusted to be 25-27 ℃ within 121 days until the fermentation is finished for 6 months, and squeezing to obtain the crude soy sauce.
(2) Preparing the protoplasm soy sauce with high amino acid nitrogen:
mixing steamed soybean (protein content 40%) and parched wheat at a ratio of 8.
Preparing saline water with NaCl concentration of 22%, adjusting ammonia nitrogen to be 0.7g/100mL by using crude soy sauce, preparing soy sauce finished koji and 22% saline water according to a mass ratio of 1.8, uniformly mixing flood dragon, pumping into a fermentation tank, and controlling fermentation temperature parameters as follows: controlling the temperature within 30 days of fermentation to 14-16 deg.C, starting to raise the temperature to 30-32 deg.C within 31 days until fermentation is completed for 120 days, and starting to adjust the temperature to 25-27 deg.C within 121 days until fermentation is completed, wherein the fermentation stirring mode is nitrogen gas aeration stirring.
After fermentation, oil is extracted by squeezing, and the finished product is obtained by filtering and sterilizing through a hollow fiber membrane with the diameter of 0.1 mu m and then canning.
Example 3
The embodiment provides a production method of high-amino-acid nitrogen protoplasm soy sauce, which comprises the following steps of:
(1) Preparing soy sauce crude oil:
mixing the cooked soybean and the fried wheat according to the ratio of 7:3 proportion of yeast making, temperature control fermentation is carried out after the yeast making is finished, the fermentation temperature control parameters are that the temperature is controlled to be 14-16 ℃ within 30 days of fermentation, the temperature is increased to 30-32 ℃ after 31 days of fermentation until 120 days of fermentation, the temperature is adjusted to be 25-27 ℃ after 121 days of fermentation until 6 months of fermentation is finished, and the soy sauce crude oil is obtained after squeezing.
(2) Preparing the protoplasm soy sauce with high amino acid nitrogen:
mixing steamed soybean (protein content 40%) and parched wheat at a ratio of 8.
Preparing a saline solution with NaCl concentration of 22%, adjusting ammonia nitrogen to be 0.7g/100mL by using crude soy sauce, preparing soy sauce finished koji and 22% saline solution according to a mass ratio of 1.8, uniformly mixing by a beater, screening by a 10-mesh screen, and pumping into a fermentation tank, wherein fermentation temperature control parameters are as follows: controlling the temperature within 30 days of fermentation to 14-16 deg.C, starting to raise the temperature to 30-32 deg.C within 31 days until fermentation is completed for 120 days, and starting to adjust the temperature to 25-27 deg.C within 121 days until fermentation is completed, wherein the fermentation stirring mode is nitrogen gas aeration stirring.
After fermentation, oil is extracted by squeezing, and the finished product is obtained by filtering and sterilizing through a hollow fiber membrane with the diameter of 0.1 mu m and then canning.
Example 4
The embodiment provides a production method of protoplasm soy sauce with high amino acid nitrogen, which comprises the following steps:
(1) Preparing soy sauce crude oil:
mixing the cooked soybean and the fried wheat according to the ratio of 7:3 proportion of yeast making, temperature control fermentation is carried out after the yeast making is finished, the fermentation temperature control parameters are that the temperature is controlled to be 14-16 ℃ within 30 days of fermentation, the temperature is increased to 30-32 ℃ after 31 days of fermentation until 120 days of fermentation, the temperature is adjusted to be 25-27 ℃ after 121 days of fermentation until 6 months of fermentation is finished, and the soy sauce crude oil is obtained after squeezing.
(2) Preparing the protoplasm soy sauce with high amino acid nitrogen:
mixing steamed soybean (protein content 40%) and parched wheat at a ratio of 8.
Preparing saline solution with NaCl concentration of 22%, adjusting ammonia nitrogen to be 0.7g/100mL by using crude soy sauce, preparing soy sauce finished koji and 22% saline solution according to the mass ratio of 1.8, uniformly mixing by using a beater, then pumping into a fermentation tank after passing through a 20-mesh screen, controlling the fermentation temperature to be 14-16 ℃ within 30 days of fermentation, starting to heat to 30-32 ℃ within 31 days until the fermentation lasts 120 days, adjusting the temperature to 25-27 ℃ until the fermentation is finished within 121 days, and stirring by nitrogen gas ventilation in a fermentation stirring manner.
After fermentation, oil is extracted by squeezing, and the finished product is obtained by filtering and sterilizing through a hollow fiber membrane with the diameter of 0.1 mu m and then canning.
Example 5
The embodiment provides a production method of high-amino-acid nitrogen protoplasm soy sauce, which comprises the following steps of:
(1) Preparing soy sauce crude oil:
mixing the cooked soybean and the fried wheat according to the weight ratio of 7:3, preparing the yeast according to a proportion, performing temperature-controlled fermentation after the yeast preparation is finished, wherein the fermentation temperature control parameters comprise that the temperature is controlled to be 14-16 ℃ within 30 days of fermentation, the temperature is increased to 30-32 ℃ within 31 days until the fermentation lasts for 120 days, the temperature is adjusted to be 25-27 ℃ within 121 days until the fermentation is finished for 6 months, and squeezing to obtain the crude soy sauce.
(2) Preparing high-amino-acid nitrogen protoplasm soy sauce:
steamed soybeans (protein content 40%) and parched wheat were processed according to a 9:1, adjusting the water content to 45%, inoculating Aspergillus oryzae (the inoculum size is 0.1%), and culturing at 33 deg.C for 42 hr to obtain soy sauce koji.
Preparing saline solution with NaCl concentration of 22%, adjusting ammonia nitrogen to be 0.7g/100mL by using crude soy sauce, preparing soy sauce finished koji and 22% saline solution according to the mass ratio of 1.8, uniformly mixing by using a beater, then pumping into a fermentation tank after passing through a 20-mesh screen, controlling the fermentation temperature to be 14-16 ℃ within 30 days of fermentation, starting to heat to 30-32 ℃ within 31 days until the fermentation lasts 120 days, adjusting the temperature to 25-27 ℃ until the fermentation is finished within 121 days, and stirring by nitrogen gas ventilation in a fermentation stirring manner.
After fermentation, oil is extracted by squeezing, and the finished product is obtained by filtering and sterilizing through a hollow fiber membrane with the diameter of 0.1 mu m and then canning.
Finally, soy sauce prepared by different processes (examples 1-5) is detected and compared, the methods for measuring ammonia nitrogen, total acid and total nitrogen refer to GB/T18186, and the measurement results are shown in Table 1.
TABLE 1 comparative soy sauce prepared in examples 1 to 5
| Sample(s) | Total acid (g/100 mL) | Ammonia nitrogen (g/100 mL) | Total nitrogen (g/100 mL) |
| Example 1 | 3.43 | 1.42 | 2.83 |
| Example 2 | 2.86 | 1.63 | 3.21 |
| Example 3 | 2.26 | 1.71 | 3.29 |
| Example 4 | 2.24 | 1.69 | 3.25 |
| Example 5 | 2.28 | 1.73 | 3.36 |
As can be seen from Table 1, compared with the conventional process of example 1, the ammonia nitrogen and total nitrogen contents of the soy sauce prepared by the method are obviously improved, the total acid content is reduced, particularly, the effect is most obvious in examples 3 and 4, and the total acid of the soy sauce can be obviously reduced and the ammonia nitrogen of the soy sauce can be improved by adopting a process of pulping and sieving by a sieve of 10 meshes to 20 meshes in the process of uniformly mixing finished koji and saline water and a nitrogen-introducing stirring process in the process of fermentation.
In addition, compared with the prior patent application 202010520002.9, the pH value of the brine is adjusted to 6.0-6.5 in the early fermentation stage of the patent application 202010520002.9, when the ammonia nitrogen reaches 1.46g/100mL, the total acid reaches 2.44g/100mL, but when the ammonia nitrogen reaches 1.71g/100mL, the total acid is 2.26g/100mL, and when the ammonia nitrogen reaches 1.69g/100mL, the total acid is 2.24g/100mL in the invention example 3. Obviously, the ammonia nitrogen content is not only much higher than that in the prior patent application 202010520002.9, but also the total acid content is lower, and the total acid content is lower under the condition that no alkaline substance is added, so that the soy sauce prepared by the production method of the invention has better quality.
The ammonia nitrogen content of the soy sauce produced by the prior art is lower, in general, the ammonia nitrogen content is higher, the total acid content is higher, in order to control the total acid content, the ammonia nitrogen content of the current soy sauce is lower than 1.5g/100mL, the report that the ammonia nitrogen content of the soy sauce can reach 1.6-1.8g/100mL and the total acid content is controlled to be 2.0-2.3 is not available, and the production method provided by the invention has very important significance for improving the quality of the protoplasm soy sauce.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. The production method of the protoplasm soy sauce with high amino acid nitrogen is characterized by comprising the following steps:
s1, preparation of soy sauce crude oil:
making starter from the cooked soybean and the fried wheat in proportion, fermenting for 6 months, and squeezing to obtain crude soy sauce oil;
s2, preparing the protoplasm soy sauce with high amino acid nitrogen:
s21, mixing the cooked soybeans and the fried wheat in proportion, and ventilating for 42-46h to prepare starter to obtain soy sauce finished starter;
s22, preparing the crude soy sauce oil obtained in the step S1 into saline water with ammonia nitrogen content of 0.5-0.8g/100mL and NaCl concentration of 21-22%;
s23, mixing the soy sauce koji in the step S21 and the saline prepared in the step S22 according to the weight ratio of 1:1.8, pulping, and screening by a screen to obtain soy sauce mash;
s24, performing temperature-controlled fermentation on the obtained sauce mash, and introducing nitrogen to stir the sauce mash in the fermentation process;
and S25, squeezing to obtain oil, filtering and sterilizing to obtain the finished soy sauce.
2. The method for producing soy sauce with high amino acid nitrogen protoplasm as claimed in claim 1, wherein in step S1, the ratio of cooked soybean to parched wheat is 7:3 or 8:2, making the starter.
3. The method for producing soy sauce with protoplasm of nitrogen in high amino acid content according to claim 1, wherein the total acid content of the crude soy sauce obtained in step S1 is less than 1.5g/100mL.
4. The method for producing soy sauce with high amino acid nitrogen protoplasm as claimed in claim 1, wherein in step S21, the ratio of cooked soybean to parched wheat is 8:2 or 9:1 and mixing.
5. The method for producing soy sauce with protoplasm containing nitrogen and having high amino acids content as claimed in claim 1, wherein the total number of koji-forming bacteria in the soy sauce obtained in step S21 is controlled to be 106/koji-forming bacteria or less.
6. The method for producing soy sauce with high amino acid nitrogen protoplasm according to claim 1, wherein in the step S21, soybeans with protein content of not less than 40% are selected.
7. The method for producing soy sauce with high amino acid nitrogen protoplasm as claimed in claim 1, wherein in step S23, the soy sauce is pulped for koji making and then passed through a sieve of 10-20 meshes.
8. The method for producing soy sauce with high amino acid nitrogen puree according to claim 1, wherein the fermentation temperature is controlled as follows in step S24: controlling the temperature within 30 days of fermentation to be 14-16 ℃, starting to raise the temperature to 30-32 ℃ within 31 days until the fermentation is carried out for 120 days, and starting to adjust the temperature to 25-27 ℃ within 121 days until the fermentation is finished.
9. The method for producing protoplasm soy sauce rich in amino acid nitrogen according to claim 1, wherein in the step S25, a hollow fiber membrane with a pore size of 0.1 μm is used for filtration.
10. The method for producing the protoplasm soy sauce with high amino acid nitrogen content according to claim 1, wherein the ammonia nitrogen content of the finished soy sauce is controlled to be 1.6-1.8g/100mL, and the total acid content is controlled to be 2.0-2.3g/100mL.
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| CN106262683A (en) * | 2016-08-30 | 2017-01-04 | 山东食圣酿造食品有限公司 | A kind of production method of less salt soy sauce |
| CN106974254A (en) * | 2017-05-22 | 2017-07-25 | 千禾味业食品股份有限公司 | A kind of fresh sauce zymotechnique |
| CN109463713A (en) * | 2018-12-12 | 2019-03-15 | 佛山市海天(高明)调味食品有限公司 | A kind of Multi-strain fermentation technology improving flavor of soy sauce |
| CN111758952A (en) * | 2020-06-09 | 2020-10-13 | 加加食品集团股份有限公司 | Preparation method of high ammonia nitrogen soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106262683A (en) * | 2016-08-30 | 2017-01-04 | 山东食圣酿造食品有限公司 | A kind of production method of less salt soy sauce |
| CN106974254A (en) * | 2017-05-22 | 2017-07-25 | 千禾味业食品股份有限公司 | A kind of fresh sauce zymotechnique |
| CN109463713A (en) * | 2018-12-12 | 2019-03-15 | 佛山市海天(高明)调味食品有限公司 | A kind of Multi-strain fermentation technology improving flavor of soy sauce |
| CN111758952A (en) * | 2020-06-09 | 2020-10-13 | 加加食品集团股份有限公司 | Preparation method of high ammonia nitrogen soy sauce |
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