CN1306768A

CN1306768A - Nutritous sauce and its production process

Info

Publication number: CN1306768A
Application number: CN00114343A
Authority: CN
Inventors: 刘年生; 刘文斌; 刘麦生
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-01-26
Filing date: 2000-01-26
Publication date: 2001-08-08

Abstract

Nutritious sauce is produced with soybean, wheat, corn, straw mushroom, water, salt, biological pigment, shrimp meat, calcium phosphate, yeast, amylase and proteinase and through soaking raw material, fermentation, catalysis, filtering and disinfection. It is mellow, delicious, deep in color and high in nutritive value.

Description

Nutritous sauce and preparation method thereof

The present invention relates to edible flavouring and manufacturing process thereof, particularly relate to a kind of high nutrition poison soy sauce and preparation technology thereof.

At present, the common soy sauce product of seeing on the domestic market is as " Hai Tian " board soy sauce, " add " the board soy sauce, its basis is soybean, wheat, sugar, straw mushroom, caramel, salt, water, corn, their preparation technology adopts soybean, corn, wheat, straw mushroom is a raw material, adopt the fermentation of aspergillus flavus bacterial classification, carry out submerged fermentation again or shine the salinization of system process, filtration sterilization is handled, adding caramel colorant at last produces, soy sauce according to this explained hereafter, wherein contain aflatoxins (aflatoxin) and caramel composition, " biological words allusion quotation " (work such as hillside plot Chang Xiong, Science Press published in 1997) relevant clauses and subclauses introduction, yellow allusion quotation mycin is a carcinogen, and caramel also is to generally acknowledge the material that causes cancer of the stomach because of its performance characteristic, for a long time according to the knowledge of the applicant, because the restriction of known fermentation or solarization system technology, the nutrition content of the soy sauce of being seen on the domestic market is lower at present, is detected object with the ammoniacal nitrogen that contains, and its content is 0.7g/100ml.Also have some soy sauce goods of developing, as save fermentation or shine operations such as system, expect direct in proportion blending soy sauces by the capable apolegamy of nutrition composition of soy sauce, this class soy sauce, do not have fermentation or shine the soy sauce goods delicious flavour, pure and contain anticorrisive agent of system technology preparation, require further improvement, just can the person of being eaten generally accept, just can be harmless to eater's health.

The objective of the invention is, at the fermentation of above-mentioned prior art or shine system soy sauce goods nutrition, contain carcinogen such as aflatoxins, caramel and blending soy sauces contains the deficiency that anticorrisive agent diminishes eater's health, improve, propose Nutritous sauce and preparation method thereof.

Technical solution of the present invention is, Nutritous sauce, adopt soybean 6-10%, corn 8-14%, wheat 10-14%, straw mushroom 10%, water 60%, other is with salt 8-12%, biochrome 5%, peeled shrimp 10%, calcium carbonate 2% and saccharomycete 10%, amylase 0.5%, carbohydrase 0.1-0.2%, proteinase-10 .5%, the biochrome that adopts is, matrimony vine 10% mould 10% by mulberry fruit 10%, grass, frutus cnidii fruit 30%, the composition of the mixing of the extract of tomato 20% and the extract in the animal blood, animal blood 20%.

Preparation method according to the Nutritous sauce of above-mentioned raw materials, comprise select materials, soak, fermentation, catalysis, salinization, filtration, the painted operation of sterilization, select materials and send out the bacterium operation, select fresh high-quality soybean, corn, wheat, peeled shrimp by weight for use, pulverize, pH value 9-9.5, calcium carbonate 2% and water 60%; Soak operation, after a certain proportion of soybean, corn, wheat, peeled shrimp, calcium carbonate and the water mixing of selecting for use are pulverized, soaked 2 days, add straw mushroom again, heat-preservation fermentation is 9 days in 35-38 ℃ of environment, adds yeast extract again, and reaction is 7 days under 35-38 ℃ of condition; The catalysis operation, in the material of operation by fermentation, add entry and amylase, insulation catalysis is 14 hours in 85-90 ℃ of environment, and constantly stir, use the iodine fluid inspection then, in through the material that liquefy after the operation, add carbohydrase, stir then, continuation saccharification 3 days in 55-65 ℃ of environment; The salt of using 0.5% protease and 8% again under 45-50 ℃ condition catalysis 18-20 hour; Filter operation, use 100 order mesh screens filtering through the material after the salinization operation; The painted operation of sterilizing, through filtering the 85 ℃ of sterilizations 14 hours under normal pressure of filtrate that operation obtains, after the cooling, the adding pigment colored is carried out two-stage sterilization after 14 days, get product naturally.

Advantage of the present invention is, product of the present invention is compared with existing soy sauce goods, contains rich in amino acid, and carrotene does not contain aflatoxins, have be of high nutritive value, nonhazardous; Adopt the natural biological pigment, preservative free, and delicious flavour; More than the ammonia nitrogen content 5g/100ml, and include animal protein 0.3-0 .33g/100ml, vegetable protein 2-2.2g/100ml, mycoprotein 3.3-3.3g/100ml also includes Cobastab ₁₂0.8-1.2g/100ml, Cobastab ₁3.3-3.5g/100ml, vitamin C 5-6g/100ml, vitamin A 0.7-0.9g/100ml, trace element: as: iron 0.2-0.3g/100ml, phosphorus 1-1.5g/100ml, calcium 1.2-1.4g/100ml; No aflatoxin, harmful substances such as no caramel; Distinguish the flavor of pure, delicious, color and luster is dark.Raw materials for production of the present invention are easy to get, and preparation is unique novel, and technology is easy, and is easy to operate, good product quality.

Embodiment 1, adopts soybean 10%, corn 10%, wheat 10%, peeled shrimp 10% (peeled shrimp is dried peeled shrimp), calcium carbonate 2%, pH value 9-9.5, with its mixing and stirring, and then adds 60% clear water.The steps include:

The first step: send out the bacterium operation: required raw material is carried out crushing and water-adding, soaked 2 days again, add straw mushroom then, bacterium 9 days are sent out in insulation under 35-38 ℃ condition.

Second step: fermentation procedure: will send out 10% saccharomycete that material behind the bacterium adds the dried ratio of pan feeding, and under 35-38 ℃ of condition, react 7 days.

The 3rd step: the catalysis operation: the material after will fermenting adds 200% water, and add 0.5% amylase again and in 85-90 ℃ environment, be incubated catalysis 14 hours, and constantly stirring, use the iodine fluid inspection then, be not blue look, and be brownish red, promptly reach the catalysis purpose.

The 4th step: carbohydrase catalysis, after the carbohydrase of the material adding 0.1-0.2% with catalyzed by amylase after good stirred then, saccharification was 3 days in 55-65 ℃ of environment.

The 5th step, protease catalysis operation: the material with saccharification after good adds 0.5% protease and adds 8% salt, and catalysis 18-20 hour is that the right side becomes aminoacids solution and dextrin under 45-50 ℃ of condition.

The 6th step: filter, will filter, promptly get soy sauce stoste through the material of above operation 100 mesh sieves.

The 7th step: sterilization, with soy sauce stoste 85 ℃ of insulated sterilizings of normal pressure 14 hours.

The 8th step: add batching, the soy sauce after the sterilization is well added the certain proportion pigment and adds 12% salt; Adjusting denseness with thickener is 28 °, and after the blending, seasoning, bottles again, carries out two-stage sterilization after 14 days, is finished product.

Embodiment 2, adopt soybean 8%, corn 8%, wheat 14%, peeled shrimp 10% (peeled shrimp is dried peeled shrimp), calcium carbonate 2%, pH value 9-9.5, with its mixing and stirring, and then add 60% clear water.Step is identical with embodiment 1.

Embodiment 3, adopt soybean 6%, corn 14%, wheat 10%, peeled shrimp 10% (peeled shrimp is dried peeled shrimp), calcium carbonate 2%, pH value 9-9.5, with its mixing and stirring, and then add 60% clear water.Step is identical with embodiment 1.

Claims

1, a kind of Nutritous sauce and preparation method thereof, it is characterized in that: raw soybeans 6-14%, wheat 10-14%, corn 8-14%, straw mushroom 10%, water 60%, other is with salt 20%, biochrome 5%, peeled shrimp 10%, calcium phosphate 2%, saccharomycete 10%, amylase 0.5%, carbohydrase 0.1-0.2%, proteinase-10 .5%.

2, a kind of a kind of Nutritous sauce that is used for claim 1 is characterized in that:

A, raw material soaking with raw material pulverizing, were soaked 2 days, added straw mushroom again, sent out bacterium 9 days 35-38 ℃ of insulation;

B, fermentation added saccharomycete cream with the material of sending out bacterium, 35-38 ℃ of reaction 7 days;

C, catalysis, the material that will ferment added entry 20%, adds amylase again, 85-90 ℃ of insulation catalysis 14 hours;

D, carbohydrase catalysis added carbohydrase with catalysing material, 55-65 ℃ of saccharification 3 days;

E, protease catalysis add protease and salt with the saccharification material, at 45-50 ℃ of catalysis 18-20 hour;

F, filtration are filtered aminoacids solution with 100 mesh sieves;

G, sterilization are sterilized soy sauce stoste 14 hours under 85 ℃ of normal pressures;

H, adding batching add pigment, salt and thickener with the soy sauce after the sterilization, carry out two-stage sterilization after 14 days.