CN101653235B - Preparation method of dried orange peel soy sauce - Google Patents
Preparation method of dried orange peel soy sauce Download PDFInfo
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Abstract
The invention relates to a preparation method of dried orange peel soy sauce, comprising the following steps: (1) processing dried orange peels or the dried orange peels and spices by a lixiviation and boiling technology to prepare a dried orange peel soy extracting solution; (2) mixing, the dried orange peel extracting solution a fermented soy sauce stock solution, a sweetener, a flavoring agent, and the like together, and then boiling, filtering and caning the prepared dried orange peel light soy sauce; and (3) or mixing the dried orange peel extracting solution, a concentrated and sun-cured soy sauce concentrated solution and a flavouring agent together, and then boiling, filtering and caning the dried orange peel extracting solution. The preparation method of the dried orange peel soy sauce prepares the dried orange peel flavor soy sauce by adding a dried orange peel food with Chinese traditional characteristics on the basis of retaining the original flavor of general soy sauce; in addition, the dried orange peels can not only provide the unique flavor to the soy sauce and enhance the fragrance but also enable the soy sauce to have a certain health-care function.
Description
Technical field
The present invention relates to a kind of preparation method of dried orange peel soy sauce, particularly relate to a kind of pericarpium citri reticulatae sauce preparation method of (comprising dried orange peel light soy sauce and dried orange peel dark soy sauce), is a kind of novel soy sauce manufacture craft, belongs to the food processing technology field.
Background technology
Traditional make soy sauce be with soybean/or defatted soybean, wheat and/or wheat bran be raw material, the liquid flavoring of processing through microbial fermentation with special color.At present, improve quality of soy sauce and local flavor in order to improve, the domestic soy sauce that a large amount of various local flavors that specialize occurred, like the Steamed fish soy sauce, seafood soy-sauce, straw mushroom soy sauce, sashimi (raw fish) soy sauce, iron enriched soy sauce etc.Dried orange peel is except having good aromatic odor, and it is hot, bitter, warm that its nature and flavor belong to, and returns spleen, lung channel, can dry and reduce phlegm, and can declare the lung cough-relieving again, has good health-care effect.If can dried orange peel be combined with soy sauce, make pericarpium citri reticulatae sauce and dried orange peel local flavor soy sauce, dried orange peel can invest the unique local flavor of soy sauce, can strengthen the trophism and the health care of soy sauce again.Now; The domestic a kind of patent (publication number CN 1286935A) that also occurred about pericarpium citri reticulatae sauce; Its preparation method is following: with water, salt, soya bean, the degree of wheat flour reduces a little, mixes this composition with health care of dried orange peel in right amount; Described dried orange peel shared content in the present invention prepares burden total amount is 1-30%, and these are prepared burden co-fermentation and process finished product.The method is produced pericarpium citri reticulatae sauce, fails to fill part intrinsic local flavor of reservation dried orange peel, and the pericarpium citri reticulatae sauce dried orange peel fragrance of making is outstanding, and technology is comparatively complicated.
Summary of the invention
The objective of the invention is to; Overcome the defective that existing preparation method of dried orange peel soy sauce exists, and a kind of new preparation method of dried orange peel soy sauce is provided, dried orange peel combines with soy sauce; The unique local flavor of soy sauce can be invested, the trophism and the health care of soy sauce can be strengthened again.
The object of the invention and solve its technical problem and adopt following technical scheme to realize.According to a kind of preparation method of dried orange peel soy sauce that the present invention proposes, it may further comprise the steps: 1) use dried orange peel or dried orange peel and spice to carry out compatibility, utilize lixiviate, infusion technology, make the dried orange peel extract; 2) again above-mentioned dried orange peel extract and the soy sauce stoste that ferments, sweetener, flavoring agent etc. allocate, the dried orange peel light soy sauce of boiling, filtration, can system; 3) or above-mentioned dried orange peel extract with through the soy sauce dope that concentrates, the system of solarization is handled, the dried orange peel dark soy sauce of flavor enhancement allotment together, boiling, filtration, can system.
According to the preparation method of dried orange peel soy sauce of the embodiment of the invention, used spice can be following one or more: cassia bark, cloves, husky ginger, Radix Glycyrrhizae, yellow ginger, Chinese prickly ash.
According to the preparation method of dried orange peel soy sauce of the embodiment of the invention, dried orange peel and spice proportioning, the shared proportion of dried orange peel is 0.5%～100%.
Preparation method of dried orange peel soy sauce according to the embodiment of the invention; The preparation method of dried orange peel extract was: with dried orange peel water or soy sauce lixiviate 4～48 hours; Defibrination arises from 100～121 ℃ to the spice one in above-mentioned dried orange peel slurry and the prescription, boiling 0.5～4 hour then; Through filtering, squeezing, make the dried orange peel extract again.
According to the preparation method of dried orange peel soy sauce of the embodiment of the invention, the preparation method of dried orange peel extract is: with the dried orange peel abrasive dust, add 1～10 times edible drinks, lixiviate 1～5 day or ultrasonic Treatment 0.5～2 hour are filtered, and wine is reclaimed in distillation, makes the dried orange peel extract.
According to the preparation method of dried orange peel soy sauce of the embodiment of the invention, said sweetener can be white granulated sugar, HFCS, fructose, maltose, a kind of in the sugar.
According to the preparation method of dried orange peel soy sauce of the embodiment of the invention, said freshener can be one or more the mixture in yeast extract, monosodium glutamate, inosinicacid sodium salt, guanylic acid sodium salt, the succinate.
According to the preparation method of dried orange peel soy sauce of the embodiment of the invention, dried orange peel dark soy sauce enrichment process, the batching that is added can be a fried sugar, tangerine water colour or fruit glucose oar.
According to the preparation method of dried orange peel soy sauce of the embodiment of the invention, dried orange peel dark soy sauce enrichment process, method for concentration is that material is placed concentrator, being concentrated to Brix (pol) in 50-70 ℃ is 55～58%.
According to the preparation method of dried orange peel soy sauce of the embodiment of the invention, it is to place material to shine the pond that described dried orange peel dark soy sauce shines the system method, utilizes sunshine, shines system 1～3 month, shine to Brix (pol) be 56～60%.
By technique scheme, preparation method of dried orange peel soy sauce of the present invention has the following advantages at least:
1) the present invention is a kind of new soy sauce manufacture craft, and dried orange peel extracts is combined with soy sauce, makes pericarpium citri reticulatae sauce; Dried orange peel can invest the unique local flavor of soy sauce, strengthens fragrance, can improve the trophism and the health care of soy sauce again;
2) utilize leach extraction method, and defibrination/abrasive dust operation, make the dried orange peel micronize, can farthest extract and utilize the benefit materials in the dried orange peel, can overcome dried orange peel aroma substance and nutrition and extract difficult problem;
3) this method is handled dried orange peel, and the whole flow process time of making pericarpium citri reticulatae sauce is shorter, avoids a large amount of volatilizations of dried orange peel aroma substance in process, overcomes fragrance loss in the production process, keeps the lasting difficult problem of fragrance;
4) the present invention extracts dried orange peel as solvent with water, soy sauce or edible drinks; Avoided because of using other organic solvent to extract the pollution problem that is brought; Both economical, environmental protection again simultaneously can farthest keep original local flavor of dried orange peel and characteristic again.
Above-mentioned explanation only is the general introduction of technical scheme of the present invention; Understand technological means of the present invention in order can more to know; And can implement according to the content of specification, and for let of the present invention above-mentioned with other purposes, feature and advantage can be more obviously understandable, below special act preferred embodiment; And conjunction with figs., specify as follows.
Description of drawings
Fig. 1 is preparation technology's flow chart of dried orange peel light soy sauce of the present invention.
Fig. 2 is preparation technology's flow chart of dried orange peel dark soy sauce of the present invention.
The specific embodiment
Reach technological means and the effect that predetermined goal of the invention is taked for further setting forth the present invention; Below in conjunction with accompanying drawing and preferred embodiment; To its specific embodiment of preparation method of dried orange peel soy sauce, step, characteristic and the effect thereof that proposes according to the present invention, specify as after.
See also shown in Fig. 1 and 2, the present invention relates to a kind of novel preparation method of dried orange peel soy sauce, at first make the dried orange peel extract; Again dried orange peel extract and soy sauce stoste that ferments or warp are concentrated; Soy sauce dope, sweetener, flavoring agent, flavor enhancement after the system of shining is handled allocated, boiling, filtration, that delicate flavour is produced in can is outstanding; Sweetness is agreeable to the taste, is rich in the pericarpium citri reticulatae sauce of dried orange peel peculiar flavour.Wherein, the preparation process of dried orange peel extract is following: first kind of method for distilling, in dried orange peel: the ratio of water=1: 10～50; Or dried orange peel: former fermented sauce=1: 10～50 ratios, lixiviate 4～48 hours grinds pulping; Arise from 100～121 ℃ to the spice one in above-mentioned dried orange peel slurry and the prescription then; Boiling 0.5～4 hour through filtering, squeezing, makes the dried orange peel extract again.Second kind of method for distilling, the dried orange peel abrasive dust, (wine concentration is 50～100%, and V/V), lixiviate 1～5 day or ultrasonic Treatment 0.5～2 hour are filtered, and wine is reclaimed in distillation, makes the dried orange peel extract to add 1～10 times edible drinks.
The second, the method for making the dried orange peel light soy sauce is: allocate the above-mentioned dried orange peel extract of producing and the soy sauce stoste that ferments, sweetener, flavoring agent etc., the shared ratio of dried orange peel extract is 10～70% again; Then in 80～105 ℃; Boiling 10～60 minutes, filtration, can then, it is outstanding to produce delicate flavour; Sweetness is agreeable to the taste, is rich in the dried orange peel light soy sauce of dried orange peel peculiar flavour.
The 3rd, making dried orange peel dark soy sauce method is: soy sauce stoste and fried sugar are allocated in 4: 1 ratios, place concentrator to material then, and being concentrated to Brix in 50-70 ℃ is 55～58%.Concentrate the back solution system of shining again to dense thick, shining the system method is to place material to shine the pond, utilizes sunshine, shines system 1～3 month, shine to Brix be 56～60%.At last, get and shine back soy sauce liquid and above-mentioned dried orange peel extract, sweetener passes through allotment, boiling, filtration, can and produces that to have sauce aromatic strongly fragrant, the dried orange peel dark soy sauce of figure's stiff.
Embodiment 1:
1) in dried orange peel: the ratio of water=1: 20, lixiviate 12 hours grinds pulping, presses dried orange peel slurry 98% then, cassia bark 0.8%, cloves 1.2% compatibility, one arises from 100 ℃, infusion 1 hour, again through filtration, squeezing, make the dried orange peel extract;
2) press dried orange peel extract 13%, ferment soy sauce stoste 75%, sugar 7%, salt 3.8%; Dark reddish brown 1%, monosodium glutamate 1%, I+G 0.1%, and essence 0.1% is allocated; In 100 ℃, boiling 15 minutes is again through filtration, can then; It is outstanding to produce delicate flavour, sweet agreeable to the taste, is rich in the dried orange peel light soy sauce of dried orange peel peculiar flavour.
Embodiment 2:
1) dried orange peel: former fermented sauce=1: 30 ratio, lixiviate 24 hours grinds pulping, presses dried orange peel slurry 96% then; Anise 0.8%, husky ginger 1.2%, cassia bark 0.8%, cloves 1.2% compatibility; One arises from 121 ℃, and infusion 0.5 hour through filtering, squeezing, makes the dried orange peel extract again;
2) press dried orange peel extract 20%, ferment soy sauce stoste 70%, sugar 7%, salt 0.2%; Dark reddish brown 1%, monosodium glutamate 1%, I+G 0.1%, and essence 0.1% is allocated; In 100 ℃, boiling 15 minutes is again through filtration, can then; It is outstanding to produce delicate flavour, sweet agreeable to the taste, is rich in the dried orange peel light soy sauce of dried orange peel peculiar flavour.
Embodiment 3:
1) dried orange peel abrasive dust, by dried orange peel: edible wine (concentration is 85%, V/V)=1: 5 ratio, lixiviate 48 hours is filtered, and wine is reclaimed in distillation, makes the dried orange peel extract;
2) soy sauce stoste and fried sugar are allocated in 4: 1 ratios, are under 60 ℃ of conditions in temperature, are concentrated to Brix=55, shine system then, shine Brix=58 after 45 days, make the soy sauce dope;
3) press dried orange peel extract 2%, soy sauce dope 88%, sugar 5%, salt 4.6%; Monosodium glutamate 1.2%, I+G 0.1%, and essence 0.1% allocates, then in 100 ℃, boiling 20 minutes; Again through filter, can, produce and have the dried orange peel peculiar flavour, sauce is aromatic strongly fragrant, the dried orange peel dark soy sauce of figure's stiff.
Embodiment 4:
1) in dried orange peel: former fermented sauce=1: 30 ratio, lixiviate 24 hours grinds pulping, presses dried orange peel slurry 96% then; Anise 0.8%, husky ginger 1.2%, cassia bark 0.8%, cloves 1.2% compatibility; One arises from 121 ℃, and infusion 0.5 hour through filtering, squeezing, makes the dried orange peel extract again;
2) soy sauce stoste and fried sugar are allocated in 4.5: 1 ratios, are under 60 ℃ of conditions in temperature, are concentrated to Brix=55, shine system then, shine Brix=57 after 45 days, make the soy sauce dope;
3) press dried orange peel extract 20%, soy sauce dope 70%, sugar 8%, salt 1.6%; Monosodium glutamate 1.2%, I+G 0.1%, and essence 0.1% allocates, then in 100 ℃, boiling 20 minutes; Again through filter, can, produce and have the dried orange peel peculiar flavour, sauce is aromatic strongly fragrant, the dried orange peel dark soy sauce of figure's stiff.
Evaluation analysis
With reference to the soy sauce national standard, GB2717-1996 " sauce sanitary standard " and GB18186-2000 " making soy sauce " prepare embodiment to above-mentioned 4 made soy sauce and estimate.Wherein the appraise group that is made up of 12 senior appraise persons of organoleptic indicator carries out color and luster, fragrance, flavour, figure and estimates, and physical and chemical index is measured its amino-acid nitrogen (AAN), total acid (TA), soluble saltless solid, full nitrogen, and the result sees table 1.
The result shows that the dried orange peel light soy sauce delicate flavour of the present invention's preparation is outstanding, and is sweet agreeable to the taste, is rich in the dried orange peel light soy sauce of dried orange peel peculiar flavour; Dried orange peel dark soy sauce color and luster is red strong glossy, and colouring is even, and dried orange peel is with rich flavor, and flavour is mellow agreeable to the taste, and the figure is dense limpid, and wall built-up property is good.The physical and chemical index of dried orange peel light soy sauce and dried orange peel dark soy sauce all reaches the national standard requirement.
Table 1 evaluation analysis result
| Sample | Color and luster | Fragrance | Flavour | The figure | Soluble saltless solid, g/100mL | Full nitrogen, g/100mL | Amino-acid nitrogen, g/100mL | Total acid, g/100mL |
| Preparation example 1 | Glossy, bright-coloured | Dried orange peel fragrance is dense | Salty comfortable mouthful | Limpid bright | 24 | 1.38 | 0.82 | 1.74 |
| Preparation example 2 | Glossy, bright-coloured | Dried orange peel perfume (or spice) and ester are aromatic thick | Delicious agreeable to the taste | Limpid bright | 26 | 1.42 | 0.88 | 1.81 |
| Preparation example 3 | Glow, glossy, colouring is fast, evenly | Dried orange peel perfume (or spice) and fermented soya beans, salted or other wise are aromatic strongly fragrant | Mellow, fresh and sweet agreeable to the taste | Dense limpid, wall built-up property is good. | 39 | 1.40 | 0.81 | 1.72 |
| Preparation example 4 | Rufous, glossy, colouring is fast, evenly | Dried orange peel is fragrant, sauce is fragrant and ester is aromatic thick | Delicious agreeable to the taste, mellow | Dense thick limpid, wall built-up property is good. | 41 | 1.49 | 0.88 | 1.83 |
The advantage that the pericarpium citri reticulatae sauce for preparing through the foregoing description has can be explained as follows:
1) the present invention is a kind of new soy sauce manufacture craft, and dried orange peel extracts is combined with soy sauce, makes pericarpium citri reticulatae sauce; Dried orange peel can invest the unique local flavor of soy sauce, strengthens fragrance, can improve the trophism and the health care of soy sauce again.
2) spice compatibilities such as a certain proportion of dried orange peel and cassia bark, cloves can strengthen the fragrance of dried orange peel, have the effect of interpromoting relation in five elements.
3) utilize leach extraction method, and defibrination/abrasive dust operation, make the dried orange peel micronize, can farthest extract and utilize the benefit materials in the dried orange peel, can overcome dried orange peel aroma substance and nutrition and extract difficult problem;
4) this method is handled dried orange peel, and the whole flow process time of making pericarpium citri reticulatae sauce is shorter, avoids a large amount of volatilizations of dried orange peel aroma substance in process, overcomes fragrance loss in the production process, keeps the lasting difficult problem of fragrance.
5) the present invention extracts dried orange peel as solvent with water, soy sauce or edible drinks; Avoided because of using other organic solvent to extract the pollution problem that is brought; Both economical, environmental protection again simultaneously can farthest keep original local flavor of dried orange peel and characteristic again.
6) processing technology of pericarpium citri reticulatae sauce of the present invention is simple, and processing cost is low, and productivity effect is good.
The above only is preferred embodiment of the present invention, is not the present invention is done any pro forma restriction; Though the present invention discloses as above with preferred embodiment; Yet be not in order to limiting the present invention, anyly be familiar with the professional and technical personnel, in not breaking away from technical scheme scope of the present invention; When the technology contents of above-mentioned announcement capable of using is made a little change or is modified to the equivalent embodiment of equivalent variations; In every case be not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and modification that above embodiment did, all still belong in the scope of technical scheme of the present invention according to technical spirit of the present invention.
Claims (6)
1. preparation method of dried orange peel soy sauce is characterized in that it may further comprise the steps:
1) with dried orange peel water or soy sauce lixiviate 4～48 hours, defibrination arises from 100～121 ℃ with dried orange peel slurry that makes and spice one in the prescription then, boiling 0.5～4 hour, again through filtration, squeezing, make the dried orange peel extract; Said prescription is the prescription of dried orange peel and spice, and in both proportionings, dried orange peel proportion scope is 0.5%～100%;
2) with above-mentioned dried orange peel extract and the soy sauce stoste, sweetener, the flavoring agent that ferment allocate, the dried orange peel light soy sauce of boiling, filtration, can system;
3) or with above-mentioned dried orange peel extract and process concentrate the dried orange peel dark soy sauce of the soy sauce dope after the system of solarization is handled, flavor enhancement allotment together, boiling, filtration, can system; Described enrichment process, the batching that is added are fried sugar, tangerine water colour or fruit glucose oar.
2. preparation method of dried orange peel soy sauce according to claim 1 is characterized in that: used spice is following one or more: cassia bark, cloves, husky ginger, Radix Glycyrrhizae, yellow ginger, anise, Chinese prickly ash.
3. preparation method of dried orange peel soy sauce according to claim 1 is characterized in that: said sweetener is white granulated sugar, HFCS, fructose, maltose, a kind of in the sugar.
4. preparation method of dried orange peel soy sauce according to claim 1 is characterized in that: said flavoring agent is one or more the mixture in yeast extract, monosodium glutamate, inosinicacid sodium salt, guanylic acid sodium salt, the succinate.
5. preparation method of dried orange peel soy sauce according to claim 1 is characterized in that: described enrichment process, method for concentration are that material is placed concentrator, and being concentrated to pol in 50-70 ℃ is 55～58%.
6. preparation method of dried orange peel soy sauce according to claim 1 is characterized in that: described solarization system operation, shining the system method is material to be placed shine the pond, utilizes sunshine, shines system 1～3 month, shine to pol be 56～60%.
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| CN102669628A (en) * | 2012-06-20 | 2012-09-19 | 加加食品集团股份有限公司 | Preparation method for freshening monosodium glutamate |
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| CN103054002A (en) * | 2012-12-28 | 2013-04-24 | 崇左市江州区生产力促进中心 | Preparation method of dried orange peel chili sauce |
| CN103610023A (en) * | 2013-11-25 | 2014-03-05 | 吴基仔 | Making method for pericarpium citri reticulatae soybean sauce |
| CN103637162A (en) * | 2013-11-25 | 2014-03-19 | 吴基仔 | Making method for salad sauce |
| CN104522611B (en) * | 2014-12-30 | 2017-05-24 | 陈敏 | Viscous soybean sauce and preparation method thereof |
| CN104905210B (en) * | 2015-05-13 | 2017-08-01 | 珠海天香苑生物科技发展股份有限公司 | It is a kind of for yeast extract compound seasoner of soy sauce and preparation method thereof |
| CN105410859A (en) * | 2015-12-08 | 2016-03-23 | 张友兰 | Health light soy sauce and preparation method thereof |
| CN106174378A (en) * | 2016-07-15 | 2016-12-07 | 天宁香料（江苏）有限公司 | Flos Caryophylli, Zanthoxylum schinifolium compound the preparation method of extract and the application of product with pericarpium zanthoxyli bungeani |
| CN108719935A (en) * | 2017-04-24 | 2018-11-02 | 浙江泛亚生物医药股份有限公司 | A kind of Cordyceps militaris soy sauce |
| CN108095035A (en) * | 2017-12-01 | 2018-06-01 | 江苏大学 | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material |
| CN108450900A (en) * | 2018-07-05 | 2018-08-28 | 广东天地壹号食品研究院有限公司 | A kind of healthcare function soy sauce and preparation method thereof |
| CN113907321A (en) * | 2020-07-09 | 2022-01-11 | 福达（上海）食品有限公司 | Soy sauce and preparation method thereof |
| CN113439845A (en) * | 2021-07-07 | 2021-09-28 | 成都中医药大学 | Steamed dried orange peel food additive, preparation method and application thereof |
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| CN101194709A (en) * | 2006-12-08 | 2008-06-11 | 梁悦华 | Pericarpium citri reticulatae sauce |
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| CN101194709A (en) * | 2006-12-08 | 2008-06-11 | 梁悦华 | Pericarpium citri reticulatae sauce |
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