CN104824578A - Preparation method for cellar bottom soy sauce by taking black soya beans as raw material - Google Patents
Preparation method for cellar bottom soy sauce by taking black soya beans as raw material Download PDFInfo
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- CN104824578A CN104824578A CN201510269302.3A CN201510269302A CN104824578A CN 104824578 A CN104824578 A CN 104824578A CN 201510269302 A CN201510269302 A CN 201510269302A CN 104824578 A CN104824578 A CN 104824578A
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Abstract
The invention relates to a preparation method for cellar bottom soy sauce by taking black soya beans as a raw material. The preparation method comprises the following steps: selecting, soaking and cooking black soya beans, inoculating, preparing a starter, washing the starter, mixing the starter, fermenting the starter, concentrating, squeezing and collecting fermentation liquor at the bottom of a cellar bottom fermentation pond; carrying out high-temperature concentration; removing part of water to obtain concentrated liquor; putting the soy sauce in a squeezer, squeezing and juicing; and mixing the concentrated liquor with the squeezed juice in a ratio of 1:1 to 1:3 to obtain the cellar bottom soy sauce. By mixing the cellar bottom soy sauce fermentation liquor with squeezed soy sauce oil, sauce with the unique flavor of fermented soya beans is developed and the product is unique and excellent in taste.
Description
Technical field
The invention belongs to black soya bean manufacture field, relating to a kind of take black soya bean as the preparation method of soy sauce at the bottom of the cellar for storing things of raw material.
Background technology
Fermented soya bean are the traditional soybean fermentive food of China, because the local flavor of its uniqueness and high nutritive value are deeply loved by the public.Fermented soya bean are rich in protein, fat and carbohydrate, and the several amino acids containing needed by human body, and the nutriment such as several mineral materials and vitamin.Fermented soya bean are because its distinctive sauce is fragrant and delicate flavour becomes the flavouring shown unique characteristics, and becoming famous one time in culinary art circle, the Bing Zeng world, has won the gold medal award in state of Panama ten thousand commodity fair of 1915.Fermented soya bean are widely used among the cooking as flavouring, and fermented soya bean also can be used as medicine simultaneously.Along with the continually developing of nutritive value of fermented soya bean, fermented soya bean transfer functional food to from flavouring gradually, apply more and more wider.
But traditional fermented soya bean production kind is single, sell mainly with raw material form, process technology falls behind, and intensive processing is few, adds that it is nutritious, so be easy to go bad, once be stained with unboiled water, just easily mouldy, quality is unstable, and development is restricted.Mainly still carry out as raw material eating or directly putting into food at present cooking, but in other food productions a lot, usually need to add in fluid form, increase fermented soya bean fragrance needed for food.Although commercial soy sauce is various in style at present, variety protection is single, and the soy sauce utilizing fermented soya bean to process is little, is not originally had by the black bean sauce oil base of cellar fermentation processing.
For above-mentioned present situation, the present invention is raw material with black soya bean, utilizes cellar fermentation vat, adopt pure-blood ferment technology, production high-quality fermented soya bean, adopt compounded technology simultaneously, by the fermented soya bean juice of concentrated zymotic fluid and squeezing by a certain percentage mixture manufacturing there is the soy sauce of dense fermented soya bean taste, sauce fragrance.Solve the problem that some food directly can not add fermented soya bean flavouring, this invention simultaneously can also be applied to other food processing fields such as expanded, essence, can realize the Industrialized Improvement of traditional fermented soya bean, improves China's fermented soya bean production technology level, improves added value of product.The method does not have open report at home and abroad.
Summary of the invention
The invention provides a kind of take black soya bean as the preparation method of soy sauce at the bottom of the cellar for storing things of raw material.
Technical scheme of the present invention comprises:
(1) select: by black soya bean impurity elimination, remove the beans that go mouldy;
(2) soak: according to the ratio 1:3 of black soya bean and water, black soya bean soaks 10 hours;
(3) boiling: boiling 5 hours in digester;
(4) inoculate: the black soya bean after boiling is put on bent platform and is cooled to room temperature, access aspergillus oryzae bacterial classification, mucor strain, aspergillus niger strain, the ratio of various bacterium is 1:1:1, and the inoculum concentration of three kinds of bacterial classifications is 0.5% of dry raw material black soya bean weight, stirs rapidly after inoculation;
(5) koji: be piled up on koji tray by postvaccinal raw material, control temperature, at 35 DEG C, carries out aerated koji making, and the koji time is 12 hours, turns over song after 10 hours, and control temperature is 30 DEG C, carries out second time koji, and the koji time is 18 hours, obtains bent material.
(6) song is washed: song is expected use water cleans, wash away aspergillus;
(7) mixed song: the salt solution of 2 times preparing dry raw material black soya bean weight, expects to mix thoroughly with step (6) song, delivers in bottom fermentation pond, cellar for storing things;
(8) ferment: in bottom fermentation pond, cellar for storing things, add lactic acid bacteria and the saccharomycete Mixed Microbes of 1% of dry raw material black soya bean weight, 38 DEG C of bottom fermentations 180 days, obtain fermented soya bean;
(9) concentrated and squeezing: collected by the zymotic fluid bottom bottom fermentation pond, cellar for storing things, carries out high temperature and concentrates, and removes portion of water and obtains concentrate, fermented soya bean are inserted squeezer, carries out pressure extracting juice, concentrate and expressed oil juice are carried out 1:2 and mixes, must store end soy sauce.
beneficial effect of the present invention:
1, the present invention's reasonable higher value application fermented soya bean pond bottom fermentation liquid and fermented soya bean are through squeezing the fermented soya bean juice obtained, and can reduce enterprise's production cost, realize the Industrialized Improvement of traditional fermented soya bean, improve China's fermented soya bean production technology level, improve added value of product.
2, this method produce cellar for storing things at the bottom of soy sauce, there is dense fermented soya bean taste, sauce fragrance, solve the problem that some food directly can not add fermented soya bean flavouring, this invention simultaneously can also be applied to other food processing fields such as expanded, essence, widening and deepening with fermented soya bean is the research and development of raw produce, the class of General Promotion product.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Case study on implementation 1
(1) select: impurity elimination, remove the beans that go mouldy;
(2) soak: be that 1:3 adds water soaking according to the ratio of black soya bean and water, soak time is 10 hours;
(3) boiling: carry out boiling 5 hours in digester;
(4) inoculate: the black soya bean after boiling is put on bent platform and is cooled to room temperature, access aspergillus oryzae bacterial classification, mucor strain, aspergillus niger strain, the ratio of various bacterium is 1:1:1, and inoculum concentration is 0.5% of dry raw material weight, stirs rapidly after inoculation;
(5) koji: be piled up on koji tray by postvaccinal raw material, control temperature carries out aerated koji making at 35 DEG C, and the koji time is 12 hours, turns over song after 10 hours, and control temperature is 30 DEG C, carries out second time koji, and the koji time is 18 hours, obtains bent material.
(6) song is washed: song is expected use water cleans, wash away aspergillus;
(7) mixed song: the salt solution preparing dry raw material weight 2 times, mixes thoroughly with song material, delivers in fermentation tank;
(8) ferment: lactic acid bacteria and the saccharomycete Mixed Microbes of adding 1% of raw material weight, carry out 38 DEG C of fermentations 180 days at Jiao Difajiaochi, obtain fermented soya bean;
(9) concentrated and squeezing: the zymotic fluid bottom bottom fermentation pond, cellar for storing things is collected, carries out high temperature and concentrate, remove portion of water and obtain concentrate, fermented soya bean are inserted squeezer, carries out pressure extracting juice, concentrate and squeezing juice are carried out 1:1 and mixes, end soy sauce must be stored.
Case study on implementation 2
(1) select: impurity elimination, remove the beans that go mouldy;
(2) soak: be that 1:4 adds water soaking according to the ratio of black soya bean and water, soak time is 12 hours;
(3) boiling: carry out boiling 5 hours in digester;
(4) inoculate: the black soya bean after boiling is put on bent platform and is cooled to room temperature, access aspergillus oryzae bacterial classification, mucor strain, aspergillus niger strain, the ratio of various bacterium is 1:2:1, and inoculum concentration is 0.5% of dry raw material weight, stirs rapidly after inoculation;
(5) koji: be piled up on koji tray by postvaccinal raw material, control temperature carries out aerated koji making at 30 DEG C, and the koji time is 12 hours, turns over song after 10 hours, and control temperature is 28 DEG C, carries out second time koji, and the koji time is 18 hours, obtains bent material.
(6) song is washed: song is expected use water cleans, wash away aspergillus;
(7) mixed song: the salt solution preparing dry raw material weight 1 times, mixes thoroughly with song material, delivers in fermentation tank;
(8) ferment: lactic acid bacteria and the saccharomycete Mixed Microbes of adding 1% of raw material weight, carry out 38 DEG C of fermentations 180 days at Jiao Difajiaochi, obtain fermented soya bean;
(9) concentrated and squeezing: collected by the zymotic fluid bottom bottom fermentation pond, cellar for storing things, carries out high temperature and concentrates, and removes portion of water and obtains concentrate, fermented soya bean are inserted squeezer, carries out pressure extracting juice, concentrate and squeezing juice are carried out 1:3 and mixes, must store end soy sauce.
Claims (2)
1. be a preparation method for soy sauce at the bottom of the cellar for storing things of raw material with black soya bean, it is characterized in that:
(1) select: by black soya bean impurity elimination, remove the beans that go mouldy;
(2) soak: according to the ratio 1:3 of black soya bean and water, black soya bean soaks 10 hours;
(3) boiling: boiling 5 hours in digester;
(4) inoculate: the black soya bean after boiling is put on bent platform and is cooled to room temperature, access aspergillus oryzae bacterial classification, mucor strain, aspergillus niger strain, the ratio of various bacterium is 1:1:1, and the inoculum concentration of three kinds of bacterial classifications is 0.5% of dry raw material black soya bean weight, stirs rapidly after inoculation;
(5) koji: postvaccinal raw material is piled up on koji tray, control temperature, at 35 DEG C, carries out aerated koji making, and the koji time is 12 hours, turns over song after 10 hours, and control temperature is 30 DEG C, carries out second time koji, and the koji time is 18 hours, obtains bent material;
(6) song is washed: song is expected use water cleans, wash away aspergillus;
(7) mixed song: the salt solution of 2 times preparing dry raw material black soya bean weight, expects to mix thoroughly with step (6) song, delivers in bottom fermentation pond, cellar for storing things;
(8) ferment: in bottom fermentation pond, cellar for storing things, add lactic acid bacteria and the saccharomycete Mixed Microbes of 1% of dry raw material black soya bean weight, 38 DEG C of bottom fermentations 180 days, obtain fermented soya bean;
(9) concentrated and squeezing: collected by the zymotic fluid bottom bottom fermentation pond, cellar for storing things, carries out high temperature and concentrates, and removes portion of water and obtains concentrate, fermented soya bean are inserted squeezer, carries out pressure extracting juice, then is squeezed the juice with fermented soya bean by Fermented Condensed liquid and mix, and must store end soy sauce.
2. according to claim 1 a kind of take black soya bean as the preparation method of soy sauce at the bottom of the cellar for storing things of raw material, it is characterized in that, in described step (9), the ratio that Fermented Condensed liquid and fermented soya bean are squeezed the juice is 1:2.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036492A (en) * | 2016-05-31 | 2016-10-26 | 鹤山市东古调味食品有限公司 | Soybean processing system for preparing fermented soybean oil |
| CN106174038A (en) * | 2016-07-26 | 2016-12-07 | 张红 | A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology |
| CN106235021A (en) * | 2016-07-27 | 2016-12-21 | 浙江大学 | A kind of technique of fermenting and producing Semen Sojae Preparatum |
| CN107821971A (en) * | 2017-10-19 | 2018-03-23 | 云南云雾生物科技有限公司 | A kind of thick chilli sauce processing technology based on microbial fermentation technology |
| CN109090484A (en) * | 2018-09-12 | 2018-12-28 | 宋小焱 | A kind of preparation method of Yangjiang fermented soybean |
| CN109480196A (en) * | 2018-12-22 | 2019-03-19 | 大连民族大学 | A kind of black bean sauce preparation method eaten suitable for hyperthyroid patient |
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| CN101223981A (en) * | 2008-01-31 | 2008-07-23 | 王淑华 | Brewing method of top quality soy sauce |
| CN102308972A (en) * | 2010-06-30 | 2012-01-11 | 鹿鸣 | Black bean soy 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 |
| CN103222612A (en) * | 2012-05-02 | 2013-07-31 | 成都国酿食品股份有限公司 | Preparation method of double-bean soy sauce |
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2015
- 2015-05-25 CN CN201510269302.3A patent/CN104824578A/en active Pending
Patent Citations (4)
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| CN101223981A (en) * | 2008-01-31 | 2008-07-23 | 王淑华 | Brewing method of top quality soy sauce |
| CN102308972A (en) * | 2010-06-30 | 2012-01-11 | 鹿鸣 | Black bean soy and preparation method thereof |
| CN103222612A (en) * | 2012-05-02 | 2013-07-31 | 成都国酿食品股份有限公司 | Preparation method of double-bean soy sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036492A (en) * | 2016-05-31 | 2016-10-26 | 鹤山市东古调味食品有限公司 | Soybean processing system for preparing fermented soybean oil |
| CN106174038A (en) * | 2016-07-26 | 2016-12-07 | 张红 | A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology |
| CN106235021A (en) * | 2016-07-27 | 2016-12-21 | 浙江大学 | A kind of technique of fermenting and producing Semen Sojae Preparatum |
| CN107821971A (en) * | 2017-10-19 | 2018-03-23 | 云南云雾生物科技有限公司 | A kind of thick chilli sauce processing technology based on microbial fermentation technology |
| CN109090484A (en) * | 2018-09-12 | 2018-12-28 | 宋小焱 | A kind of preparation method of Yangjiang fermented soybean |
| CN109480196A (en) * | 2018-12-22 | 2019-03-19 | 大连民族大学 | A kind of black bean sauce preparation method eaten suitable for hyperthyroid patient |
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