CN103734667A - Soy with unique flavor and preparation method of soy - Google Patents
Soy with unique flavor and preparation method of soy Download PDFInfo
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- CN103734667A CN103734667A CN201310720380.1A CN201310720380A CN103734667A CN 103734667 A CN103734667 A CN 103734667A CN 201310720380 A CN201310720380 A CN 201310720380A CN 103734667 A CN103734667 A CN 103734667A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 235000019634 flavors Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 77
- 244000068988 Glycine max Species 0.000 claims abstract description 70
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 36
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 25
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 18
- 239000008103 glucose Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 93
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 12
- 210000004907 gland Anatomy 0.000 claims description 12
- 238000009928 pasteurization Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 230000037303 wrinkles Effects 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 12
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 239000002304 perfume Substances 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007812 deficiency Effects 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
- 150000002148 esters Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000026683 transduction Effects 0.000 description 1
- 238000010361 transduction Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses soy with a unique flavor. The soy is prepared from the following raw materials in parts by weight: 65-70 parts of soybean, 30-35 parts of flour, 2-5 parts of pleurotus eryngii powder, 0.03 parts of soy yeast, 16-20 parts of salt and 1.5-2.0 parts of glucose. By the combination of the pleurotus eryngii powder and the soy, the prepared soy has flavor of the pleurotus eryngii. The soy is endowed with unique flavor by the pleurotus eryngii powder, the freshness is improved, the prepared soy tastes soft and is good in sweetness, and the nutrition and healthcare functions are improved.
Description
Technical field
The present invention relates to soy sauce, relate in particular to soy sauce of a kind of characteristic local flavor and preparation method thereof.
Background technology
Soy sauce is commonly called as soy sauce, mainly by soybean, starch, wheat, salt, through liquefaction, the brew of fermentation supervisor, is formed.The comparison of ingredients complexity of soy sauce, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices.Take saline taste as main, also there are delicate flavour, fragrance etc.
Traditional make soy sauce be take soybean/or defatted soybean, wheat and/or wheat bran as raw material, through the microorganism liquid flavoring with special color of making that ferments.At present, in order to improve quality and the local flavor of soy sauce, domesticly there are a large amount of various local flavor soy sauce that specialize, as Steamed fish soy sauce, seafood soy-sauce, straw mushroom soy sauce, sashimi (raw fish) soy sauce, iron enriched soy sauce etc.But, domestic not about data and the report of making soy sauce of pleurotus eryngii powder.
Pleurotus eryngii is nutritious, is rich in the mineral matters such as protein, glucide, amino acid, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, and human body is had anticancer, reducing blood lipid, ease constipation stomach, helped digestion and the effect such as beauty treatment.In pleurotus eryngii, contain 18 seed amino acids, wherein 8 seed amino acids of needed by human are complete, are the high edible mushrooms of a kind of healthy nutritive value.
If pleurotus eryngii can be combined with soy sauce, the soy sauce making not only has unique local flavor, has strengthened again trophism and the health care of soy sauce.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide one nutritious, amino acid nitrogen content is high, soy sauce with pleurotus eryngii local flavor of delicious flavour and preparation method thereof.
Technical scheme of the present invention is: a kind of soy sauce of characteristic local flavor, and the raw materials of described soy sauce is comprised of the component of following parts by weight:
Soya bean 65-70 part;
Flour 30-35 part;
Pleurotus eryngii powder 2-5 part;
0.03 part of soy sauce koji essence;
Salt 16-20 part;
Glucose 1.5-2.0 part.
Preferably, the raw materials of described soy sauce is comprised of the component of following parts by weight:
68 parts of soya beans;
33 parts, flour;
4 parts, pleurotus eryngii powder;
0.03 part of soy sauce koji essence;
18 parts of salt;
1.7 parts of glucose.
The preparation method of the soy sauce of characteristic local flavor of the present invention, it comprises the following steps:
1) select soya bean;
2) soak: by the soya bean immersion water of selecting, until the moisture in soya bean reaches 48-50%;
3) boiling: soaked soya bean is poured in precooker, under the pressure of 0.2MPa, with the temperature boiling 18-22min of 103-106 ℃;
4) cool: the soya bean after step 3) boiling is poured out to spreading for cooling cooling;
5) inoculation, koji: when soya bean is cooled to 38-40 ℃, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 36-40h at 28-33 ℃;
6) enter tank fermentation: song material prepared by step 5) is transferred in fermentation tank, adopt the saline sook that concentration is 18%, in 45 days, carry out the operation of three stages pouring oil, then in the time of the 90th day, extract first hair oil out, in the time of the 105th day, extract second oil out, in the time of the 112nd day, extract San road oil out;
7) sterilizing: step 6) is obtained to San road oil, and pasteurization 20min at 90-95 ℃, then staticly settles 7-10 days respectively, obtains three kinds of soy sauce stostes;
8) allotment: three kinds of soy sauce stostes that step 7) is obtained add respectively glucose to allocate, mixes, and filters;
9) sterilizing, filling, gland and vanning: step 8) is filtered and obtained three kinds of filtrates and carry out successively sterilizing, filling, gland and vanning, obtain the soy sauce of three kinds of different qualities.
In the preparation process of soy sauce, in described step 1), select that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean.
Three stages in described step 6) drench oil operation and comprise that respectively first stage pouring oil, second stage are drenched oil and the phase III is drenched oil;
Wherein, first stage pouring oil is operating as: soya bean, be transferred to the once oil that drenches respectively for the 1st day and the 4th day in fermentation tank;
Second stage is drenched oil and is operating as: at the 5th day, start to carry out second stage and drench oil, within the 5th day, drench after oil, drench every three days once oil, until the 14th day later;
Phase III drenches oil and is operating as: at the 15th day, start phase III pouring oil, within the 15th day, drench after oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as the salt solution of fermentation tank bottom is poured on bean dregs from top to bottom.
In described step 9), adopt pasteurization method, sterilizing 5s at 65-70 ℃.
The present invention has the following advantages:
1, disclosed by the invention is a kind of novel sauce, and the pleurotus eryngii powder using is prepared from by fresh pleurotus eryngii, and pleurotus eryngii powder is combined with soy sauce, has pleurotus eryngii local flavor in the soy sauce of preparation.
2, due to pleurotus eryngii, be rich in the mineral matters such as protein, glucide, amino acid, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, human body is had anticancer, reducing blood lipid, ease constipation stomach, helped digestion and the effect such as beauty treatment, and soy sauce also has abundant nutrition, the present invention adopts pleurotus eryngii powder and soya bean together to ferment, by pleurotus eryngii and soy sauce combination, be more conducive to consumer's health and diet balance.
3, due to pleurotus eryngii, have the fragrance of almond, also have the delicate flavour of mushroom, pleurotus eryngii powder can be given the local flavor of soy sauce uniqueness, strengthens freshness, and the mouthfeel of soy sauce is softer, and sugariness is long, also can improve trophism and the health care of soy sauce.
4, the present invention can also improve immunity by pleurotus eryngii and the combination of soy sauce amino acid, main cause is in pleurotus eryngii powder, to contain a large amount of protein, pleurotus eryngii powder and soya bean are together fermented and prepare in soy sauce process, protein transduction in pleurotus eryngii powder turns to amino acid, greatly improve the amino acid content in soy sauce, and amino acid is the Main Ingredients and Appearance that forms white blood cell and antibody, still maintain the most important nutrient of immunity function, so soy sauce prepared by the present invention has the effect that improves immunity.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is further detailed explanation.
The present invention discloses a kind of soy sauce of characteristic local flavor, and the raw materials of described soy sauce is comprised of the component of following parts by weight:
Soya bean 65-70 part;
Flour 30-35 part;
Pleurotus eryngii powder 2-5 part;
0.03 part of soy sauce koji essence;
Salt 16-20 part;
Glucose 1.5-2.0 part.
The preparation method of the soy sauce of characteristic local flavor of the present invention, it comprises the following steps:
1) select soya bean;
2) soak: by the soya bean immersion water of selecting, until the moisture in soya bean reaches 48-50%;
3) boiling: soaked soya bean is poured in precooker, under the pressure of 0.2MPa, with the temperature boiling 18-22min of 103-106 ℃;
4) cool: the soya bean after step 3) boiling is poured out to spreading for cooling cooling;
5) inoculation, koji: when soya bean is cooled to 38-40 ℃, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 36-40h at 28-33 ℃;
6) enter tank fermentation: song material prepared by step 5) is transferred in fermentation tank, adopt the saline sook that concentration is 18%, in 45 days, carry out the operation of three stages pouring oil, then in the time of the 90th day, extract first hair oil out, in the time of the 105th day, extract second oil out, in the time of the 112nd day, extract San road oil out;
7) sterilizing: step 6) is obtained to San road oil, and pasteurization 20min at 90-95 ℃, then staticly settles 7-10 days respectively, obtains three kinds of soy sauce stostes;
8) allotment: three kinds of soy sauce stostes that step 7) is obtained add respectively glucose to allocate, mixes, and filters;
9) sterilizing, filling, gland and vanning: step 8) is filtered and obtained three kinds of filtrates and carry out successively sterilizing, filling, gland and vanning, obtain the soy sauce of three kinds of different qualities.
Embodiment 1
The preparation method of the soy sauce of characteristic local flavor, it comprises the following steps:
1) take the component of following parts by weight:
70 parts of soya beans;
30 parts, flour;
5 parts, pleurotus eryngii powder;
0.03 part of soy sauce koji essence;
2.0 parts of glucose;
2) select soya bean: select that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean;
3) soak: by the soya bean immersion water of selecting, until the moisture in soya bean reaches 48-50%;
4) boiling: soaked soya bean is poured in precooker, under the pressure of 0.2MPa, with the temperature boiling 18min of 103-106 ℃;
5) cool: the soya bean after step 4) boiling is poured out to spreading for cooling cooling;
6) inoculation, koji: when soya bean is cooled to 38-40 ℃, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 40h at 28-33 ℃;
7) enter tank fermentation: song material prepared by step 6) is transferred in fermentation tank, adopt the saline sook that concentration is 18%, in 45 days, carry out the operation of three stages pouring oil, then in the time of the 90th day, extract first hair oil out, in the time of the 105th day, extract second oil out, in the time of the 112nd day, extract San road oil out;
Described three stages drench oil operation and comprise that respectively first stage pouring oil, second stage are drenched oil and the phase III is drenched oil;
Wherein, first stage pouring oil is operating as: soya bean, be transferred to the once oil that drenches respectively for the 1st day and the 4th day in fermentation tank;
Second stage is drenched oil and is operating as: at the 5th day, start to carry out second stage and drench oil, within the 5th day, drench after oil, drench every three days once oil, until the 14th day later;
Phase III drenches oil and is operating as: at the 15th day, start phase III pouring oil, within the 15th day, drench after oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as the salt solution of fermentation tank bottom is poured on bean dregs from top to bottom;
8) sterilizing: step 7) is obtained to San road oil, and pasteurization 20min at 90-95 ℃, then staticly settles 10 days respectively, obtains three kinds of soy sauce stostes;
9) allotment: three kinds of soy sauce stostes that step 8) is obtained add respectively glucose to allocate, and after allotment, then filter; Wherein, in the filtrate of every kind of soy sauce, content of reducing sugar is (with glucose meter) 4.5g/100ml;
10) sterilizing, filling, gland and vanning: step 9) is filtered and obtained three kinds of filtrates and adopt successively pasteurization method, sterilizing 5s at 65-70 ℃, then filling, gland and vanning, obtains the soy sauce of three kinds of different qualities.
Embodiment 2
The preparation method of the soy sauce of characteristic local flavor, it comprises the following steps:
1) take the component of following parts by weight:
65 parts of soya beans;
35 parts, flour;
2 parts, pleurotus eryngii powder;
0.03 part of soy sauce koji essence;
1.5 parts of glucose;
2) select soya bean: select that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean;
3) soak: by the soya bean immersion water of selecting, until the moisture in soya bean reaches 48-50%;
4) boiling: soaked soya bean is poured in precooker, under the pressure of 0.2MPa, with the temperature boiling 22min of 103-106 ℃;
5) cool: the soya bean after step 4) boiling is poured out to spreading for cooling cooling;
6) inoculation, koji: when soya bean is cooled to 38-40 ℃, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 36h at 28-33 ℃;
7) enter tank fermentation: song material prepared by step 6) is transferred in fermentation tank, adopt the saline sook that concentration is 18%, in 45 days, carry out the operation of three stages pouring oil, then in the time of the 90th day, extract first hair oil out, in the time of the 105th day, extract second oil out, in the time of the 112nd day, extract San road oil out;
Described three stages drench oil operation and comprise that respectively first stage pouring oil, second stage are drenched oil and the phase III is drenched oil;
Wherein, first stage pouring oil is operating as: soya bean, be transferred to the once oil that drenches respectively for the 1st day and the 4th day in fermentation tank;
Second stage is drenched oil and is operating as: at the 5th day, start to carry out second stage and drench oil, within the 5th day, drench after oil, drench every three days once oil, until the 14th day later;
Phase III drenches oil and is operating as: at the 15th day, start phase III pouring oil, within the 15th day, drench after oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as the salt solution of fermentation tank bottom is poured on bean dregs from top to bottom;
8) sterilizing: step 7) is obtained to San road oil, and pasteurization 20min at 90-95 ℃, then staticly settles 7 days respectively, obtains three kinds of soy sauce stostes;
9) allotment: three kinds of soy sauce stostes that step 8) is obtained add respectively glucose to allocate, and after allotment, then filter; Wherein, in the filtrate of every kind of soy sauce, content of reducing sugar is (with glucose meter) 4.5g/100ml; 10) sterilizing, filling, gland and vanning: step 9) is filtered and obtained three kinds of filtrates and adopt successively pasteurization method, sterilizing 5s at 65-70 ℃, then filling, gland and vanning, obtains the soy sauce of three kinds of different qualities.
Embodiment 3
The preparation method of the soy sauce of characteristic local flavor, it comprises the following steps:
1) take the component of following parts by weight:
68 parts of soya beans;
33 parts, flour;
4 parts, pleurotus eryngii powder;
0.03 part of soy sauce koji essence;
18 parts of salt;
1.7 parts of glucose;
2) select soya bean: select that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean;
3) soak: by the soya bean immersion water of selecting, until the moisture in soya bean reaches 48-50%;
4) boiling: soaked soya bean is poured in precooker, under the pressure of 0.2MPa, with the temperature boiling 20min of 103-106 ℃;
5) cool: the soya bean after step 4) boiling is poured out to spreading for cooling cooling;
6) inoculation, koji: when soya bean is cooled to 38-40 ℃, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 38h at 28-33 ℃;
7) enter tank fermentation: song material prepared by step 6) is transferred in fermentation tank, adopt the saline sook that concentration is 18%, in 45 days, carry out the operation of three stages pouring oil, then in the time of the 90th day, extract first hair oil out, in the time of the 105th day, extract second oil out, in the time of the 112nd day, extract San road oil out;
Described three stages drench oil operation and comprise that respectively first stage pouring oil, second stage are drenched oil and the phase III is drenched oil;
Wherein, first stage pouring oil is operating as: soya bean, be transferred to the once oil that drenches respectively for the 1st day and the 4th day in fermentation tank;
Second stage is drenched oil and is operating as: at the 5th day, start to carry out second stage and drench oil, within the 5th day, drench after oil, drench every three days once oil, until the 14th day later;
Phase III drenches oil and is operating as: at the 15th day, start phase III pouring oil, within the 15th day, drench after oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as the salt solution of fermentation tank bottom is poured on bean dregs from top to bottom;
8) sterilizing: step 7) is obtained to San road oil, and pasteurization 20min at 90-95 ℃, then staticly settles 8 days respectively, obtains three kinds of soy sauce stostes;
9) allotment: three kinds of soy sauce stostes that step 8) is obtained add respectively glucose to allocate, and after allotment, then filter; Wherein, in the filtrate of every kind of soy sauce, content of reducing sugar is (with glucose meter) 4.5g/100ml;
10) sterilizing, filling, gland and vanning: step 9) is filtered and obtained three kinds of filtrates and adopt successively pasteurization method, sterilizing 5s at 65-70 ℃, then filling, gland and vanning, obtains the soy sauce of three kinds of different qualities.
Embodiment 1 is prepared to slubbing soy sauce prepared by San road soy sauce and embodiment 2 and embodiment 3 and detect, it detects data in Table 1.
The detection data of soy sauce prepared by table 1 embodiment 1 to embodiment 3
| Sample | Color and luster | Fragrance | Flavour | Form | Amino acid nitrogen content, g/100mL | Total acid content g/100mL | Total nitrogen content g/100mL |
| Embodiment 1 slubbing soy sauce | Brownish red, glossy, colouring is fast, evenly | There is fermented soya beans, salted or other wise perfume and sauce perfume (or spice) | Fresh and sweet, agreeable to the taste, mellow, long | Dense thick limpid, wall built-up is good | ≥0.85 | ≥1.5-1.8 | ≥1.7 |
| The second soy sauce of embodiment 1 | Yellowish-brown, glossy | There is sauce perfume and ester perfume (or spice) | Fresh and sweet, agreeable to the taste, mellow, long | Dense thick limpid, wall built-up is good | ≥0.75 | ≥1.3-1.5 | ≥1.5 |
| Embodiment 1 tri-road soy sauce | Faint yellow, glossy | There is sauce fragrance | Fresh and sweet, agreeable to the taste, | Dense thick limpid | ≥0.35 | ≥0.65 | ≥0.7 |
| Embodiment 2 slubbing soy sauce | Brownish red, glossy | There is fermented soya beans, salted or other wise perfume and sauce perfume (or spice) | Fresh and sweet, agreeable to the taste, mellow, long | Clarification, no suspended substance | ≥0.85 | ≥1.5-1.8 | ≥1.7 |
| Embodiment 3 slubbing soy sauce | Brownish red, glossy | There is fermented soya beans, salted or other wise perfume and sauce perfume (or spice) | Fresh and sweet, agreeable to the taste, mellow, long | Clarification, no suspended substance | ≥0.85 | ≥1.5-1.8 | ≥1.7 |
As can be seen from Table 1, the soy sauce amino acid nitrogen content that adopts the inventive method to prepare is high, and mouthfeel is fresh and sweet, agreeable to the taste, mellow, long, has strong fermented soya beans, salted or other wise perfume and sauce fragrance.
Claims (6)
1. a soy sauce for characteristic local flavor, is characterized in that: the raw materials of described soy sauce is comprised of the component of following parts by weight:
Soya bean 65-70 part;
Flour 30-35 part;
Pleurotus eryngii powder 2-5 part;
0.03 part of soy sauce koji essence;
Salt 16-20 part;
Glucose 1.5-2.0 part.
2. the soy sauce of characteristic local flavor according to claim 1, is characterized in that: the raw materials of described soy sauce is comprised of the component of following parts by weight:
68 parts of soya beans;
33 parts, flour;
4 parts, pleurotus eryngii powder;
0.03 part of soy sauce koji essence;
18 parts of salt;
1.7 parts of glucose.
3. the preparation method of the soy sauce of characteristic local flavor according to claim 1 and 2, is characterized in that: described preparation method comprises the following steps:
1) select soya bean;
2) soak: by the soya bean immersion water of selecting, until the moisture in soya bean reaches 48-50%;
3) boiling: soaked soya bean is poured in precooker, under the pressure of 0.2MPa, with the temperature boiling 18-22min of 103-106 ℃;
4) cool: the soya bean after step 3) boiling is poured out to spreading for cooling cooling;
5) inoculation, koji: when soya bean is cooled to 38-40 ℃, adds soy sauce koji essence, flour and pleurotus eryngii powder in soya bean, and stir, and then be transferred in fermentation vat, cultivate 36-40h at 28-33 ℃;
6) enter tank fermentation: song material prepared by step 5) is transferred in fermentation tank, adopt the saline sook that concentration is 18%, in 45 days, carry out the operation of three stages pouring oil, then in the time of the 90th day, extract first hair oil out, in the time of the 105th day, extract second oil out, in the time of the 112nd day, extract San road oil out;
7) sterilizing: step 6) is obtained to San road oil, and pasteurization 20min at 90-95 ℃, then staticly settles 7-10 days respectively, obtains three kinds of soy sauce stostes;
8) allotment: three kinds of soy sauce stostes that step 7) is obtained add respectively glucose to allocate, mixes, and filters;
9) sterilizing, filling, gland and vanning: step 8) is filtered and obtained three kinds of filtrates and carry out successively sterilizing, filling, gland and vanning, obtain the soy sauce of three kinds of different qualities.
4. the preparation method of soy sauce according to claim 3, is characterized in that: in described step 1), select that a great Pi is thin, heavy full, the epidermis of grain is without wrinkle, full maturity, glossiness soya bean.
5. the preparation method of soy sauce according to claim 3, is characterized in that: three stages in described step 6) drench oil operation and comprise that respectively first stage pouring oil, second stage are drenched oil and the phase III is drenched oil;
Wherein, first stage pouring oil is operating as: soya bean, be transferred to the once oil that drenches respectively for the 1st day and the 4th day in fermentation tank;
Second stage is drenched oil and is operating as: at the 5th day, start to carry out second stage and drench oil, within the 5th day, drench after oil, drench every three days once oil, until the 14th day later;
Phase III drenches oil and is operating as: at the 15th day, start phase III pouring oil, within the 15th day, drench after oil, later every drenching once oil a week, until the 45th day;
Described pouring oil is operating as the salt solution of fermentation tank bottom is poured on bean dregs from top to bottom.
6. the preparation method of soy sauce according to claim 3, is characterized in that: in described step 9), adopt pasteurization method, sterilizing 5s at 65-70 ℃.
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| CN104366429A (en) * | 2014-10-30 | 2015-02-25 | 辛范范 | Nutritious soy sauce |
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