CN104256507A - Production process of soy sauce flavor type soybean sauce - Google Patents
Production process of soy sauce flavor type soybean sauce Download PDFInfo
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- CN104256507A CN104256507A CN201410490024.XA CN201410490024A CN104256507A CN 104256507 A CN104256507 A CN 104256507A CN 201410490024 A CN201410490024 A CN 201410490024A CN 104256507 A CN104256507 A CN 104256507A
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- sauce
- soy sauce
- vinasse
- maotai
- flavor
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a production process of a soy sauce flavor type soybean sauce. The soy sauce flavor type soybean sauce is prepared by using vinasse as a raw material, and aspergillus oryzae strains and bifidobacterium strains as strains. The production process is characterized in that with vinasse as the raw material, the production cost is reduced; and meanwhile, with bifidobacterium as a fermenting strain, the prepared soybean sauce contains nutritional ingredients such as lipoteichoic acid, membrane teichoic acid and peptidoglycan, so that the soybean sauce is endowed with a unique flavor, and the soybean sauce has the efficacies of enhancing the immunologic function and anti-tumour effect of the organism, relieving and removing fatigue, adjusting balance of intestinal microflora and improving the liver function, has nutritional benefits, and also has the efficacies of relieving uremia, resisting anaphylaxis, increasing the appetite, reducing blood pressure and blood cholesterol, preventing arteriosclerosis and the like, so as to promote health of a human body. The soybean sauce prepared by the production process is dark in color, and thick in juice, contains sugar but is not sweet, contains salt but is not salty, contains acid but is not sour, and has the unique thick soy sauce flavor.
Description
Technical field
The invention belongs to soy sauce processing technique field, relate to a kind of production technology of Maotai-flavor soy sauce.
Background technology
Soy sauce is the liquid flavoring brewageed with beans, wheat, wheat bran, color and luster bronzing, and have unique sauce fragrant, flavour is delicious, helps lend some impetus to appetite, is the traditional condiment of China.At present, mainly soy sauce, the preparation method of soy sauce mainly includes two kinds: the first can be referred to as traditional method for brewing sauce, namely deposit under cooked beans, pulverizing, caking and room temperature condition and naturally inoculate, then the sauce block inoculated is put into cylinder and add salt solution, within one month, can obtain through 20 DEG C to 40 DEG C condition bottom fermentations; The second is the method for industrial brewing sauce, namely first salt is dissolved into salt solution, with corn flour, wheat flour by a certain percentage and face, be steamed into steamed bun, the environment being placed in 25 to 28 DEG C is inoculated naturally, and then inoculates aspergillus by a certain percentage, makes bent sauce, enter cylinder heat-preservation fermentation, through about one month fermenting-ripening.Therebetween, soya bean is boiled Liangcheng half-dried, mix the flour paste through fermenting-ripening, mix, then through heat-preservation fermentation 10 to 15 days, fermenting-ripening.The production cost of this soy sauce is high, and the sauce fragrance of the soy sauce simultaneously produced is lighter.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of production technology of Maotai-flavor soy sauce, the production technology of this Maotai-flavor soy sauce, by with vinasse raw material, reduces production cost, makes the sauce aromatic flavour of this soy sauce simultaneously.
The present invention is achieved by the following technical programs.
The production technology of a kind of Maotai-flavor soy sauce provided by the invention is that raw material makes Maotai-flavor soy sauce with vinasse.
Further, described vinasse are the vinasse that rice, Peas, lima bean, Chinese sorghum and corn wine-making technology are left.
Further, comprise the following steps:
1) boiling, with rotary steamer pressurization to vinasse steaming, kills the microorganism on vinasse;
2) 35 ~ 40 DEG C of accesses are cooled to bent by the kind of aspergillus oryzae bacterial classification and bifidobacterium species atcc warp pure expansion cultivation, stir and make sauce unstrained spirits, then be placed on that temperature is 28 ~ 30 DEG C, humidity is cultivate 2 ~ 4 days in 50 ~ 70% environment, and ventilate once at interval of 1 ~ 2h, carry out turning over sauce unstrained spirits once at interval of 3 ~ 4h;
3) hot fermentation, adds sauce unstrained spirits after 12 ~ 13 ° of Be' hot salt brines stir and puts into fermentation vat sealed fermenting, at 40 ~ 42 DEG C of temperature, maintain 10 ~ 15 days;
4) cold fermentation, is reduced to 25 ~ 30 DEG C by the temperature of fermentation vat, maintains 5 ~ 10 days;
5) pouring oil is leached.
6) high-temperature sterilization, preparation, clarification and quality inspection, obtain the finished product meeting quality standard.
Further, described step 2) ratio of the aspergillus oryzae bacterial classification that accesses and bifidobacterium species atcc bacterial classification amount is 1 ~ 5:1 ~ 3.
Beneficial effect of the present invention is:
1, take vinasse as raw material, reduce production cost, the alcohol compound simultaneously in vinasse, can increase the sauce fragrance of this soy sauce, it is that glucose and amino acid react and generates melanoid that tyrosine in protein in vinasse generates the classical mould amylorrhexis of melanin and shallow lake part through oxidation, soy sauce is made to produce bright-coloured glossiness bronzing, simultaneously using Bifidobacterium as fermented bacterium, the soy sauce made is made to contain lipoteichoicacid, film LTA, the nutritional labelings such as peptide glycan, not only give soy sauce itself distinctive local flavor, also embody the immunologic function strengthening body, cancer suppressing action, alleviate and dispelling fatigue, the balance of adjustment intestinal microflora, improve liver function, nutritive effect, mitigation is had to uremia, antiallergy, increase appetite, reduce blood pressure and blood cholesterol, the effects such as prevention of arterial sclerosis, and then can promote health, the soy sauce color depth that the present invention makes, juice is dense, sugary sweetless, saliferous is not salty, or not containing acid, the peculiar flavour of sauce aromatic flavour.
2, fermentation is divided into hot fermentation and cold fermentation by the present invention, early stage, hot fermentation enable the nutritional labeling in vinasse be rapidly converted into the nutritional labeling such as Amino acid, organic acid, the nutritional labeling remained in vinasse not only can be resolved into the nutritional labeling such as Amino acid, organic acid by later stage cold fermentation, and be conducive to reduce early stage be decomposed for the nutritional labeling such as Amino acid, organic acid, guarantee that vinasse are fully utilized.
Detailed description of the invention
Further describe technical scheme of the present invention below, but described in claimed scope is not limited to.
Embodiment one
The production technology of a kind of Maotai-flavor soy sauce that the present embodiment provides, is that raw material makes Maotai-flavor soy sauce with vinasse, carries out making this Maotai-flavor soy sauce with aspergillus oryzae bacterial classification and bifidobacterium species atcc as fermented bacterium.Described vinasse are the vinasse that rice, Peas, lima bean, Chinese sorghum and corn wine-making technology are left.
Concrete steps are as follows:
1) boiling, with the pressurization of rotary steamer to vinasse steaming, kill the microorganism on vinasse, the steaming time is unsuitable too short, too shortly can not kill microorganism completely; The steaming time is unsuitable long, and long meeting makes the alcohol compound volatilization in vinasse too much, affects the sauce fragrance of soy sauce;
2) be cooled to 35 DEG C of accesses bent by the kind of aspergillus oryzae bacterial classification and bifidobacterium species atcc warp pure expansion cultivation, stir and make sauce unstrained spirits, the ratio of described aspergillus oryzae bacterial classification and bifidobacterium species atcc bacterial classification amount is 1:3; Then be placed on that temperature is 30 DEG C, humidity is cultivate 2 days in 70% environment, and ventilates once at interval of 1h, carry out turning over sauce unstrained spirits once at interval of 3h, vegetative stage controls to be no more than 35 DEG C the highest, its culture propagation is the fastest, produces enzyme the most vigorous, temperature is controlled at 30 DEG C of optimums;
3) hot fermentation, sauce unstrained spirits is added after 12 ~ 13 ° of Be' hot salt brines stir and put into fermentation vat sealed fermenting, at 40 DEG C of temperature, maintain 15 days, this one-phase is the main period that the nutritional labeling such as Amino acid, organic acid of soy sauce generates, and hot fermentation can accelerate the generation of soy sauce nutriment;
4) cold fermentation, the temperature of fermentation vat is reduced to 30 DEG C, maintain 5 days, the residue nutriment in vinasse is mainly changed into the nutritional labeling such as Amino acid, organic acid that soy sauce needs by this one-phase, reduces the decomposition of the nutritional labeling such as Amino acid, organic acid in soy sauce simultaneously;
5) leach and drench oil, three oil previous production stayed are heated to 85 DEG C, then send in ripe sauce unstrained spirits and soak, and soy sauce is dissolved in wherein very much, then from the false bottom of fermentation vat raw sauce, hair oil is released slowly, supplies concentration and salinity by salt layer.Drenching oil is by separating soy sauce and residue of soya.General employing is repeatedly soaked, and sequentially drench hair oil, two oil and three oil respectively, recycled all could extract soy sauce composition substantially.
6) high-temperature sterilization, soy sauce is heated to 885 DEG C of sterilizations and goes out, then prepares (blending), clarification and quality inspection, obtains the finished product meeting quality standard.
Embodiment two
The production technology of a kind of Maotai-flavor soy sauce that the present embodiment provides, is that raw material makes Maotai-flavor soy sauce with vinasse, carries out making this Maotai-flavor soy sauce with aspergillus oryzae bacterial classification and bifidobacterium species atcc as fermented bacterium.Described vinasse are the vinasse that rice, Peas, lima bean, Chinese sorghum and corn wine-making technology are left.
Concrete steps are as follows:
1) boiling, with the pressurization of rotary steamer to vinasse steaming, kill the microorganism on vinasse, the steaming time is unsuitable too short, too shortly can not kill microorganism completely; The steaming time is unsuitable long, and long meeting makes the alcohol compound volatilization in vinasse too much, affects the sauce fragrance of soy sauce;
2) be cooled to 40 DEG C of accesses bent by the kind of aspergillus oryzae bacterial classification and bifidobacterium species atcc warp pure expansion cultivation, stir and make sauce unstrained spirits, the ratio of described aspergillus oryzae bacterial classification and bifidobacterium species atcc bacterial classification amount is 5:1; Then be placed on that temperature is 28 DEG C, humidity is cultivate 4 days in 50% environment, and ventilates once at interval of 2h, carry out turning over sauce unstrained spirits once at interval of 4h, vegetative stage controls to be no more than 35 DEG C the highest, its culture propagation is the fastest, produces enzyme the most vigorous, temperature is controlled at 28 DEG C of optimums;
3) hot fermentation, sauce unstrained spirits is added after 12 ~ 13 ° of Be' hot salt brines stir and put into fermentation vat sealed fermenting, at 42 DEG C of temperature, maintain 10 days, this one-phase is the main period that the nutritional labeling such as Amino acid, organic acid of soy sauce generates, and hot fermentation can accelerate the generation of soy sauce nutriment;
4) cold fermentation, the temperature of fermentation vat is reduced to 25 DEG C, maintain 10 days, the residue nutriment in vinasse is mainly changed into the nutritional labeling such as Amino acid, organic acid that soy sauce needs by this one-phase, reduces the decomposition of the nutritional labeling such as Amino acid, organic acid in soy sauce simultaneously;
5) leach and drench oil, three oil previous production stayed are heated to 85 DEG C, then send in ripe sauce unstrained spirits and soak, and soy sauce is dissolved in wherein very much, then from the false bottom of fermentation vat raw sauce, hair oil is released slowly, supplies concentration and salinity by salt layer.Drenching oil is by separating soy sauce and residue of soya.General employing is repeatedly soaked, and sequentially drench hair oil, two oil and three oil respectively, recycled all could extract soy sauce composition substantially.
6) high-temperature sterilization, soy sauce is heated to 80 DEG C of sterilizations and goes out, then prepares (blending), clarification and quality inspection, obtains the finished product meeting quality standard.
Embodiment three
The production technology of a kind of Maotai-flavor soy sauce that the present embodiment provides, is that raw material makes Maotai-flavor soy sauce with vinasse, carries out making this Maotai-flavor soy sauce with aspergillus oryzae bacterial classification and bifidobacterium species atcc as fermented bacterium.Described vinasse are the vinasse that rice, Peas, lima bean, Chinese sorghum and corn wine-making technology are left.
Concrete steps are as follows:
1) boiling, with the pressurization of rotary steamer to vinasse steaming, kill the microorganism on vinasse, the steaming time is unsuitable too short, too shortly can not kill microorganism completely; The steaming time is unsuitable long, and long meeting makes the alcohol compound volatilization in vinasse too much, affects the sauce fragrance of soy sauce;
2) be cooled to 37 DEG C of accesses bent by the kind of aspergillus oryzae bacterial classification and bifidobacterium species atcc warp pure expansion cultivation, stir and make sauce unstrained spirits, the ratio of described aspergillus oryzae bacterial classification and bifidobacterium species atcc bacterial classification amount is 3:2; Then be placed on that temperature is 29 DEG C, humidity is cultivate 3 days in 60% environment, and ventilates once at interval of 1.5h, carry out turning over sauce unstrained spirits once at interval of 3.5h, vegetative stage controls to be no more than 35 DEG C the highest, its culture propagation is the fastest, produces enzyme the most vigorous, temperature is controlled at 29 DEG C of optimums;
3) hot fermentation, added by sauce unstrained spirits after 12 ~ 13 ° of Be' hot salt brines stir and put into fermentation vat sealed fermenting, form point main period generated 41, hot fermentation can accelerate the generation of soy sauce nutriment;
4) cold fermentation, the temperature of fermentation vat is reduced to 27 DEG C, maintain 8 days, the residue nutriment in vinasse is mainly changed into the nutritional labeling such as Amino acid, organic acid that soy sauce needs by this one-phase, reduces the decomposition of the nutritional labeling such as Amino acid, organic acid in soy sauce simultaneously;
5) leach and drench oil, three oil previous production stayed are heated to 85 DEG C, then send in ripe sauce unstrained spirits and soak, and soy sauce is dissolved in wherein very much, then from the false bottom of fermentation vat raw sauce, hair oil is released slowly, supplies concentration and salinity by salt layer.Drenching oil is by separating soy sauce and residue of soya.General employing is repeatedly soaked, and sequentially drench hair oil, two oil and three oil respectively, recycled all could extract soy sauce composition substantially.
6) high-temperature sterilization, soy sauce is heated to 3 DEG C of sterilizations and goes out, then prepares (blending), clarification and quality inspection, obtains the finished product meeting quality standard.
Claims (4)
1. a production technology for Maotai-flavor soy sauce, is characterized in that: be that raw material makes Maotai-flavor soy sauce with vinasse.
2. the production technology of Maotai-flavor soy sauce as claimed in claim 1, is characterized in that: described vinasse are the vinasse that rice, Peas, lima bean, Chinese sorghum and corn wine-making technology are left.
3. the production technology of Maotai-flavor soy sauce as claimed in claim 1, is characterized in that: comprise the following steps:
1) boiling, with rotary steamer pressurization to vinasse steaming, kills the microorganism on vinasse;
2) 35 ~ 40 DEG C of accesses are cooled to bent by the kind of aspergillus oryzae bacterial classification and bifidobacterium species atcc warp pure expansion cultivation, stir and make sauce unstrained spirits, then be placed on that temperature is 28 ~ 30 DEG C, humidity is cultivate 2 ~ 4 days in 50 ~ 70% environment, and ventilate once at interval of 1 ~ 2h, carry out turning over sauce unstrained spirits once at interval of 3 ~ 4h;
3) hot fermentation, adds sauce unstrained spirits after 12 ~ 13 ° of Be' hot salt brines stir and puts into fermentation vat sealed fermenting, at 40 ~ 42 DEG C of temperature, maintain 10 ~ 15 days;
4) cold fermentation, is reduced to 25 ~ 30 DEG C by the temperature of fermentation vat, maintains 5 ~ 10 days;
5) pouring oil is leached.
6) high-temperature sterilization, preparation, clarification and quality inspection, obtain the finished product meeting quality standard.
4. the production technology of Maotai-flavor soy sauce as claimed in claim 3, is characterized in that: described step 2) ratio of the aspergillus oryzae bacterial classification that accesses and bifidobacterium species atcc bacterial classification amount is 1 ~ 5:1 ~ 3.
Priority Applications (1)
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| CN201410490024.XA CN104256507A (en) | 2014-09-23 | 2014-09-23 | Production process of soy sauce flavor type soybean sauce |
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| CN201410490024.XA CN104256507A (en) | 2014-09-23 | 2014-09-23 | Production process of soy sauce flavor type soybean sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341869A (en) * | 2015-11-12 | 2016-02-24 | 湖北工业大学 | Soy sauce rich in soybean isoflavone aglycone and production process thereof |
| CN105410861A (en) * | 2015-12-29 | 2016-03-23 | 华中农业大学 | Method for brewing soybean sauce employing distilled spirit grains as raw material |
| CN109601961A (en) * | 2018-10-30 | 2019-04-12 | 天津科技大学 | A kind of production method of the high-salt dilute soy containing Luzhou-flavor liquo grain |
| CN111184204A (en) * | 2020-01-19 | 2020-05-22 | 山东三汇粮大食品有限公司 | Novel process for brewing soy sauce by using probiotics for fermentation |
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| JPS61254159A (en) * | 1985-05-01 | 1986-11-11 | Higeta Shoyu Kk | Production of soy sauce |
| CN1099945A (en) * | 1993-12-04 | 1995-03-15 | 山东省食品发酵工业研究设计院 | Process for producing soy sauce with distiller's maize liquid and multienzyme protein feed-stuff with soy sauce dregs |
| CN1350803A (en) * | 2000-10-29 | 2002-05-29 | 侯汉澄 | Technology for preparing soy sauce from residual water or distiller's grains after extracting spirit by distillation |
| CN101073402A (en) * | 2006-05-15 | 2007-11-21 | 上海承润生物科技发展有限公司 | Method for production soy-sauce with beer yeast and distiller's grain as raw materials and special compound enzyme |
| CN102485031A (en) * | 2010-12-02 | 2012-06-06 | 高巍 | Salt-free soy |
| CN103932148A (en) * | 2014-05-12 | 2014-07-23 | 赵磊 | Method for preparing soybean sauce by fermenting vinasse |
| CN103976341A (en) * | 2014-05-13 | 2014-08-13 | 重庆市速喜食品有限公司 | Production method of Tujia soy |
-
2014
- 2014-09-23 CN CN201410490024.XA patent/CN104256507A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61254159A (en) * | 1985-05-01 | 1986-11-11 | Higeta Shoyu Kk | Production of soy sauce |
| CN1099945A (en) * | 1993-12-04 | 1995-03-15 | 山东省食品发酵工业研究设计院 | Process for producing soy sauce with distiller's maize liquid and multienzyme protein feed-stuff with soy sauce dregs |
| CN1350803A (en) * | 2000-10-29 | 2002-05-29 | 侯汉澄 | Technology for preparing soy sauce from residual water or distiller's grains after extracting spirit by distillation |
| CN101073402A (en) * | 2006-05-15 | 2007-11-21 | 上海承润生物科技发展有限公司 | Method for production soy-sauce with beer yeast and distiller's grain as raw materials and special compound enzyme |
| CN102485031A (en) * | 2010-12-02 | 2012-06-06 | 高巍 | Salt-free soy |
| CN103932148A (en) * | 2014-05-12 | 2014-07-23 | 赵磊 | Method for preparing soybean sauce by fermenting vinasse |
| CN103976341A (en) * | 2014-05-13 | 2014-08-13 | 重庆市速喜食品有限公司 | Production method of Tujia soy |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341869A (en) * | 2015-11-12 | 2016-02-24 | 湖北工业大学 | Soy sauce rich in soybean isoflavone aglycone and production process thereof |
| CN105341869B (en) * | 2015-11-12 | 2018-01-23 | 湖北工业大学 | A kind of soy sauce and its production technology rich in isoflavone genin |
| CN105410861A (en) * | 2015-12-29 | 2016-03-23 | 华中农业大学 | Method for brewing soybean sauce employing distilled spirit grains as raw material |
| CN105410861B (en) * | 2015-12-29 | 2018-05-18 | 华中农业大学 | A kind of method to be made soy sauce using distillers ' grains as raw material |
| CN109601961A (en) * | 2018-10-30 | 2019-04-12 | 天津科技大学 | A kind of production method of the high-salt dilute soy containing Luzhou-flavor liquo grain |
| CN111184204A (en) * | 2020-01-19 | 2020-05-22 | 山东三汇粮大食品有限公司 | Novel process for brewing soy sauce by using probiotics for fermentation |
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