CN103815382A - Production technique for semen sojae praeparatum health soy sauce - Google Patents
Production technique for semen sojae praeparatum health soy sauce Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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)
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- 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 a production technique for a semen sojae praeparatum health soy sauce. The production technique includes the following steps: (1) semen sojae praeparatum and semen coicis are mixed according to the mass ratio of 5-10 to 1-3, water with a mass of 3 to 5 times of that of the mixture is added, and the mixture is soaked in the water for 8 to 24 hours at the room temperature; (2) flour is added, and the mass ratio of the flour to the semen sojae praeparatum is 1-3 to 1-2, and after the soaked mixture is uniformly mixed with the flour, cooking is performed for 60 to 120 minutes to obtain a cooked material; (3) the cooked material is rapidly cooled to 30-45 DEG C; yeast is inoculated, the mixed material with the yeast is fed to a yeast box, the temperature is adjusted between 35 DEG and 45 DEG C, and the mixed material is fermented for 7 to 10 days in a fermentation tank to complete yeast making; (4) saline water with 13-14 Baume degrees is added into the finished yeast, the mixture is kept within the temperature range of 42-45 DEG C for 40 to 90 days, and oil leaching and filtering are then carried out; (5) yeast are added into filter residue for secondary fermentation, the fermentation continues for 40 to 90 days within the temperature range of 42-45 DEG C, and oil leaching is carried out; (6) the fermentation liquors prepared through the two fermentations are combined, the combined fermentation liquor is filtered, the filtrate is sterilized for 15 to 20 minutes within the temperature range of 80-85 DEG C, and vacuum packaging is carried out to obtain the semen sojae praeparatum health soy sauce. The production technique provided by the invention has the advantage that the content of soy isoflavone, as a health substance, in the produced soy sauce reaches 45 milligrams per milliliter, which is three times higher than that in soy sauces in the market.
Description
Technical field
The present invention relates to a kind of production technology of Fermented Soybean health-care sauce, particularly a kind of new method of making soy sauce with Fermented Soybean, coix seed, belongs to edible-flavouring and technology and brewing technology thereof.
Background technology
Soy sauce is requisite flavoring in a kind of family life, and especially, as the Chinese ancient country all of cuisines, its taste is strong, and color and luster is mellow, liked by Chinese.Soy sauce mainly adopts the raw materials such as soybean, dregs of beans, wheat, wheat bran, flour, undergoes microbial fermentation and enzymatic and non-enzymatic chemical reaction form.Research shows, soy sauce not only plays important seasoning effect, also contains many physiological activators, has plurality of health care functions.
Along with the enhancing of people's health care consciousness, more and more pay attention to dietotherapy.On market, also released the health-care sauce of many types, such as iron-containing soy, iodine soy sauce, zinc complex intensifying soy sauce, Cordyceps sinensis soy sauce, donkey-hide gelatin soy sauce etc. thereupon.
Summary of the invention
The object of the present invention is to provide a kind of production technology of Fermented Soybean health-care sauce, do not add any anticorrisive agent, the security, the nutrition and health care that further improve soy sauce are worth.
For achieving the above object, the present invention is by the following technical solutions:
A production technology for Fermented Soybean health-care sauce, comprises the following steps:
(1) by Fermented Soybean with coix seed by 5～10: 1～3 mass ratio mixes, and adds the water of 3～5 times of quality of relative mixture, soaks 8～24 hours under room temperature;
(2) add wherein flour, the mass ratio of flour and Fermented Soybean is 1～3: 1～2, mixes rear boiling 60～120 minutes, obtains grog;
(3) grog is quickly cooled to 30～45 ℃, the access sort of quyi, postvaccinal compound is sent into bent case, and adjusting temperature is 35～45 ℃, and pit entry fermentation 7～10 days, completes koji;
(4) salt solution of 13～14 ° of B é is poured into in song, product temperature is 42～45 ℃, 40～90 days, drench oil, and filter to get filtrate;
(5) in filter residue, add the sort of quyi to carry out secondary fermentation, 42～45 ℃ of temperature, ferment 40～90 days, drench oil;
(6) zymotic fluid of combining step (4), (5) fermenting twice, by filtering fermentation liquor, filtrate is in 80～85 ℃ of sterilizings 15～20 minutes, vacuum packaging and get final product.
The described sort of quyi is one or both in aspergillus niger, saccharomycete, aspergillus oryzae, head mold, Mucor.
Mass ratio in described step (1) between Fermented Soybean and coix seed is preferably 5～10: 3.
The invention has the advantages that:
The present invention passes through great many of experiments, set up a kind of new method of utilizing Fermented Soybean, coix seed to make soy sauce for primary raw material, it is a kind of advantage of the product that ferment that the method has been applied Fermented Soybean dexterously, add that Fermented Soybean is originally as fermentation product, in the process of sort of quyi fermentation Fermented Soybean, multiple bacterium in action; In addition, Fermented Soybean has faint perspiration, and has stomach invigorating, aid digestion health-care effect, and black soybean has good function for tonifying kidney simultaneously; Coix seed has tonifying spleen effect, and the present invention is killing three birds with one stone.In the soy sauce that employing the present invention produces, the isoflavone content of tool health-care efficacy is up to 45mg/mL, higher 3 times than commercial soy sauce (15mg/mL).The soy sauce that adopts the present invention to produce does not add any anticorrisive agent, and the security, the nutrition and health care that have improved soy sauce are worth.
Accompanying drawing explanation
Fig. 1 is the calibration curve of making in the testing process of isoflavones in soy sauce.
The specific embodiment
The present invention makes soy sauce take Fermented Soybean, coix seed as primary raw material, and Fermented Soybean and coix seed are medicinal and edible Chinese medicine.Fermented Soybean (SEMENSOJAE PREPARATUM) forms for the large black soybean of pulse family soybean plants ferments.Main concocting process for getting mulberry leaf, sweet wormwood adds decocting soup, filters, get it filled soup and black soybean are mixed thoroughly, after the soup of waiting exhaustion, put in cage and steam thoroughly, take out slightly coolly, then put in container mulberry leaf, sweet wormwood slag that upper cover was decocted, vexed to the raw yellow clothes of black soya bean fermentation be degree, take out, dry, through the above-mentioned Fermented Soybean of concocting to obtain.Fermented Soybean itself has faint perspiration, and has stomach invigorating, digestion-aid effect.The primary raw material of Fermented Soybean is black soybean, and the traditional Chinese medical science has constantly held, and the paddy that black soya bean is kidney, enters kidney, has invigorating spleen for diuresis, the lower gas of detumescence, nourishing kidney-yin, dry, the processed wind-heat of moistening lung and promoting blood circulation and detoxication, only night sweat, crow blackout and the function of promoting longevity.Isoflavones is the one in flavone compound, and it and estrogen have analog structure, and therefore isoflavones claims again phytoestrogen, can alleviate climacteric metancholia and improve osteoporosis.In black soybean, the content of isoflavones is apparently higher than soybean.Coix seed is that (dry mature kernal of COIXLACRYMA-JOBIL.VAR.MA-YUAN (Roman.) has inducing diuresis for removing edema, excreting dampness, invigorating the spleen, removes effect of numbness, clearing away heat and eliminating pus grass Job's tears.
Below by embodiment, the invention will be further described, but do not mean that limiting the scope of the invention.
Embodiment 1
1, take raw material Fermented Soybean 1000g, coix seed 600g and mix, add the water of 4 times of quality of relative mixture, soaking at room temperature 8 hours.
2, above-mentioned raw materials mixes with 1000g flour.
3, upper pot boiling 60 minutes, obtains grog.
4, grog is quickly cooled to 35 ℃.
5, prepare sort of quyi aspergillus niger spore, access grog.
6, postvaccinal compound is sent into bent case, adjusts temperature 45 C, and pit entry fermentation 7 days, completes koji.
7,14 ° of B é salt solution of preparation are poured into in song, and product temperature is 45 ℃, ferment 40 days, drench oil, filter to get filtrate.
8, filter residue adds the sort of quyi for the second time, and 42 ℃ of temperature are fermented 60 days, drenches oil.
9, the zymotic fluid of fermenting twice merges, filtering fermentation liquor, and filtrate (soy sauce) is in 80 ℃ of sterilizings 20 minutes, vacuum packaging and get final product.
Embodiment 2
1, take raw material Fermented Soybean 1000g, coix seed 500g and mix, add the water of 5 times of quality of relative mixture, soaking at room temperature 9 hours.
2, above-mentioned raw materials mixes with 500g flour.
3, upper pot boiling 90 minutes, obtains grog.
4, grog is quickly cooled to 40 ℃.
5, prepare sort of quyi aspergillus niger spore, access grog.
6, postvaccinal compound is sent into bent case, adjusts 35 ℃ of temperature, and pit entry fermentation 8 days, completes koji.
7,13 ° of B é salt solution of preparation are poured into in song, and product temperature is 45 ℃, ferment 45 days, drench oil, filter to get filtrate.
8, filter residue adds the sort of quyi for the second time, and temperature 45 C ferments 45 days, drenches oil.
9, the zymotic fluid of fermenting twice merges, filtering fermentation liquor, and filtrate (soy sauce) is in 85 ℃ of sterilizings 20 minutes, vacuum packaging and get final product.
Embodiment 3
1, take raw material Fermented Soybean 800g, coix seed 400g and mix, add the water of 4 times of quality of relative mixture, soaking at room temperature 24 hours.
2, above-mentioned raw materials mixes with 600g flour.
3, upper pot boiling 120 minutes, obtains grog.
4, grog is quickly cooled to 45 ℃.
5, prepare sort of quyi aspergillus niger spore, access grog.
6, postvaccinal compound is sent into bent case, adjusts 35 ℃ of temperature, and pit entry fermentation 9 days, completes koji.
7,13 ° of B é salt solution of preparation are poured into in song, and product temperature is 44 ℃, ferment 60 days, drench oil, filter to get filtrate.
8, filter residue adds the sort of quyi for the second time, and 44 ℃ of temperature are fermented 60 days, drenches oil.
9, the zymotic fluid of fermenting twice merges, filtering fermentation liquor, and filtrate (soy sauce) is in 83 ℃ of sterilizings 15 minutes, vacuum packaging and get final product.
Embodiment 4
1, take raw material Fermented Soybean 600g, coix seed 200g and mix, add the water of 4 times of quality of relative mixture, soaking at room temperature 20 hours.
2, above-mentioned raw materials mixes with 800g flour.
3, upper pot boiling 100 minutes, obtains grog.
4, grog is quickly cooled to 45 ℃.
5, prepare sort of quyi aspergillus niger spore, access grog.
6, postvaccinal compound is sent into bent case, adjusts temperature 45 C, and pit entry fermentation 8 days, completes koji.
7,14 ° of B é salt solution of preparation are poured into in song, and product temperature is 45 ℃, ferment 90 days, drench oil, filter to get filtrate.
8, filter residue adds the sort of quyi for the second time, and 44 ℃ of temperature are fermented 40 days, drenches oil.
9, the zymotic fluid of fermenting twice merges, filtering fermentation liquor, and filtrate (soy sauce) is in 83 ℃ of sterilizings 20 minutes, vacuum packaging and get final product.
Embodiment 5
1, take raw material Fermented Soybean 1000g, coix seed 400g and mix, add the water of 4 times of quality of relative mixture, soaking at room temperature 15 hours.
2, above-mentioned raw materials mixes with 600g flour.
3, upper pot boiling 110 minutes, obtains grog.
4, grog is quickly cooled to 40 ℃.
5, prepare sort of quyi aspergillus niger spore, access grog.
6, postvaccinal compound is sent into bent case, adjusts 40 ℃ of temperature, and pit entry fermentation 10 days, completes koji.
7,14 ° of B é salt solution of preparation are poured into in song, and product temperature is 45 ℃, ferment 45 days, drench oil, filter to get filtrate.
8, filter residue adds the sort of quyi for the second time, and 44 ℃ of temperature are fermented 40 days, drenches oil.
9, the zymotic fluid of fermenting twice merges, filtering fermentation liquor, and filtrate (soy sauce) is in 85 ℃ of sterilizings 20 minutes, vacuum packaging and get final product.
Embodiment 6
1, take raw material Fermented Soybean 500g, coix seed 300g and mix, add the water of 4 times of quality of relative mixture, soaking at room temperature 15 hours.
2, above-mentioned raw materials mixes with 600g flour.
3, upper pot boiling 120 minutes, obtains grog.
4, grog is quickly cooled to 40 ℃.
5, prepare sort of quyi aspergillus niger spore, access grog.
6, postvaccinal compound is sent into bent case, adjusts 40 ℃ of temperature, and pit entry fermentation 9 days, completes koji.
7,14 ° of B é salt solution of preparation are poured into in song, and product temperature is 45 ℃, ferment 40 days, drench oil, filter to get filtrate.
8, filter residue adds the sort of quyi for the second time, and 44 ℃ of temperature are fermented 40 days, drenches oil.
9, the zymotic fluid of fermenting twice merges, filtering fermentation liquor, and filtrate (soy sauce) is in 85 ℃ of sterilizings 20 minutes, vacuum packaging and get final product.
Embodiment 7
1, take raw material Fermented Soybean 500g, coix seed 150g and mix, add the water of 4 times of quality of relative mixture, soaking at room temperature 8 hours.
2, above-mentioned raw materials mixes with 750g flour.
3, upper pot boiling 120 minutes, obtains grog.
4, grog is quickly cooled to 40 ℃
5, prepare sort of quyi aspergillus niger spore, access grog.
6, postvaccinal compound is sent into bent case, adjusts 40 ℃ of temperature, and pit entry fermentation 9 days, completes koji.
7,14 ° of B é salt solution of preparation are poured into in song, and product temperature is 45 ℃, ferment 45 days, drench oil, filter to get filtrate.
8, filter residue adds the sort of quyi for the second time, and 44 ℃ of temperature are fermented 40 days, drenches oil.
9, the zymotic fluid of fermenting twice merges, filtering fermentation liquor, and filtrate (soy sauce) is in 85 ℃ of sterilizings 20 minutes, vacuum packaging and get final product.
The detection of isoflavones in soy sauce
(1) preparation of calibration curve
In 25mL volumetric flask, add daidzein standard items 3mg, the analysis methyl alcohol with 98% dissolves, and is mixed with the standard liquid of 0.12mg/mL.Ultrasonic dissolution.After dissolving completely, repeatedly shake up.From standard liquid, pipette respectively 0.1mL, 0.2mL, 0.3mL, 0.4mL, 0.5mL with 1mL pipette, be placed in 10mL volumetric flask, add 98% analysis methyl alcohol, to graduation mark.Be mixed with the standard liquid that concentration is respectively 0.0012mg/mL, 0.0024mg/mL, 0.0036mg/mL, 0.0048mg/mL, 0.0060mg/mL.
Under dual-beam degree meter TU mono-1901 types, measure respectively the absorbance of five concentration standard product.Production standard curve, as shown in Figure 1.Obtain calibration curve equation: y=115.17x 1; R7=0.999.
(2) soy sauce decolouring
Take from sauce 50mL (prepared by embodiment 5) and put 250mL round-bottomed flask, evaporate to dryness on Rotary Evaporators, adds 98% appropriate methyl alcohol, and decolouring is dissolved, and filters, and clear filtrate is poured in 50mL volumetric flask, adds 98% methyl alcohol to graduation mark.
(3) detect
Ultraviolet-uisible spectrophotometer is chromatographic scan first, and the absorbance (abs) being recorded under λ=248nm is brought calibration curve equation into, calculates daidzein concentration in liquid to be measured.Calculate the content of isoflavones in soy sauce.
(4) isoflavone content in soy sauce
Result: isoflavone content 0.009mg/mL in Fermented Soybean soy sauce; Isoflavone content 0.005mg/mL in self-control soy sauce; The common soybeans soy sauce isoflavone content 0.003mg/mL selling on market.
Result shows: in the oily Fermented Soybean soy sauce that under equal conditions, the present invention makes, isoflavone content is apparently higher than commercially available and soy sauce.
Claims (3)
1. a production technology for Fermented Soybean health-care sauce, is characterized in that, comprises the following steps:
(1) by Fermented Soybean with coix seed by 5～10: 1～3 mass ratio mixes, and adds the water of 3～5 times of quality of relative mixture, soaks 8～24 hours under room temperature;
(2) add wherein flour, the mass ratio of flour and Fermented Soybean is 1～3: 1～2, mixes rear boiling 60～120 minutes, obtains grog;
(3) grog is quickly cooled to 30～45 ℃, the access sort of quyi, postvaccinal compound is sent into bent case, and adjusting temperature is 35～45 ℃, and pit entry fermentation 7～10 days, completes koji;
(4) salt solution of 13～14 ° of B é is poured into in song, product temperature is 42～45 ℃, 40～90 days, drench oil, and filter to get filtrate;
(5) in filter residue, add the sort of quyi to carry out secondary fermentation, 42～45 ℃ of temperature, ferment 40～90 days, drench oil;
(6) zymotic fluid of combining step (4), (5) fermenting twice, by filtering fermentation liquor, filtrate is in 80～85 ℃ of sterilizings 15～20 minutes, vacuum packaging and get final product.
2. the production technology of Fermented Soybean health-care sauce according to claim 1, is characterized in that, the described sort of quyi is one or both in aspergillus niger, saccharomycete, aspergillus oryzae, head mold, Mucor.
3. the production technology of Fermented Soybean health-care sauce according to claim 1, is characterized in that, the mass ratio in described step (1) between Fermented Soybean and coix seed is 5～10: 3.
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| CN104543940A (en) * | 2015-02-03 | 2015-04-29 | 河北大学 | Brewing method of light soy sauce |
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| CN102687844A (en) * | 2012-06-11 | 2012-09-26 | 安徽真心食品有限公司 | Method for preparing five-bean soy sauce |
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| JPH02295479A (en) * | 1989-05-02 | 1990-12-06 | Ibaraki Pref Gov | Culture of yeast to be used in fermentation of 'miso' and soy sauce |
| CN102308972A (en) * | 2010-06-30 | 2012-01-11 | 鹿鸣 | Black bean soy and preparation method thereof |
| CN102197871A (en) * | 2011-04-06 | 2011-09-28 | 上海淘大食品有限公司 | Five-cereal soy sauce and preparation method thereof |
| CN102687844A (en) * | 2012-06-11 | 2012-09-26 | 安徽真心食品有限公司 | Method for preparing five-bean soy sauce |
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