CN105707713A - Miso preparation method capable of increasing aroma by utilizing saccharomyces rouxii - Google Patents
Miso preparation method capable of increasing aroma by utilizing saccharomyces rouxii Download PDFInfo
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- CN105707713A CN105707713A CN201610247679.3A CN201610247679A CN105707713A CN 105707713 A CN105707713 A CN 105707713A CN 201610247679 A CN201610247679 A CN 201610247679A CN 105707713 A CN105707713 A CN 105707713A
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Abstract
The invention relates to a preparation method of a fermented product and discloses a miso preparation method capable of increasing the aroma by utilizing saccharomyces rouxii. Raw materials are prepared according to the following components in parts by weight: 60-70 parts of soybean meal, 20-30 parts of flour, 1-3 parts of aspergillus essence, 0.04-0.05 part of red kojic rice, 0.8-2 parts of a saccharomyces rouxii culture solution and 100-150 parts of saline water. The preparation method comprises the following steps: steaming the materials, crushing, inoculating, making a starter, fermenting, circularly pouring and sterilizing. According to the preparation method, the fermentation is sufficient, original tank pouring is performed by stages and the saccharomyces rouxii is used for fermenting to increase the aroma.
Description
Technical field
The present invention relates to fermented product preparation method, particularly relate to a kind of for the salty sauce preparation side utilizing Lu Shi yeast flavouring
Method.
Background technology
Traditional sauce producing technique is raw material through screening, steaming and decocting, admixes appropriate flour, inoculation, yeast production, mixes saline and enter pond and be incubated
Fermentation forms, fairly simple, easily operate, quick heating easy coloring.But because the fermentation technology cycle is long, temperature is high, the poor mouth of local flavor
Sense has bitterness, the intensely dark pool of caramel.And this technique of pouring is watered in former pond, mostly apply in the production process of soy sauce, can increase
The content of starch of bent material, does not has actual application in salty sauce preparation technology.Chinese patent CN1149937C " calcium-enriched soy and
Its processing technology " disclose the processing technology of a kind of calcium-enriched soy, general steps is exactly steaming, mixed song, and admix is aspergillus oryzae
And aspergillus niger, through traditional fermentation technique yeast production, mix brine fermentation, after watering pouring 20d, add cool saccharified liquid saline, soak extraction beans
Sterilizing finished product after oil.Chinese patent CN104256525A " preparation method of a kind of wheat sauce " discloses interval temperature controlled fermentation
Wheat sauce preparation method, is vaccinated with Lu Shi yeast during the fermentation, then carries out the later stage and stably ferments.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of ferments fully, carries out former pond stage by stage and water the Lu Shi yeast that utilizes of pouring and increase
Fragrant salty sauce preparation method.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, comprises the following steps:
(1) get the raw materials ready: get the raw materials ready according to following components (parts by weight): bean cake 60-70 part, flour 20-30 part, bent essence 1-3
Part, Monas cuspurpureus Went 0.04-0.05 part, methamidophos culture fluid 0.8-2 part, saline 100-150 part；
(2) steaming, pulverizing: after bean cake fully moistens water, high pressure cooks, grog moisture 47-49%, then grog is pulverized；
(3) inoculation: step (2) gained is pulverized grog cooling, mixs homogeneously with flour, bent essence and makes yeast production material；
(4) yeast production: by step (3) gained yeast production material in 32-35 DEG C of static gas wave refrigerator, control moisture be 46-48%, inoculation
Carrying out turning over for the first time song after 11-12h, regulation product temperature is 32-36 DEG C, then carries out turning over for the second time song through 4-6h, and regulation product temperature is
30-32 DEG C, after inoculation 27-30h, go out song；
(5) fermentation: the mixing of step (4) gained Cheng Qu, saline and Monas cuspurpureus Went is sent into and spreads with a false bottom fermentation vat, control temperature and be 40-45 DEG C,
Brine strength is 14-16 ° of Be '；
(6) pouring is watered in circulation: entering pond time and water pouring punching Huang in the future, from the 3rd day, pouring was watered in circulation, once a day, each 2-2.5h, 15
Add methamidophos culture fluid in the future, control temperature and be 30-35 DEG C, continue cycling through and water pouring 15 days, once a day, each 2h；
(7) sterilizing: high temperature sterilize, fill after cooling.
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, and further, in step (2), steaming air pressure is
0.03-0.18Mpa, the grog particle diameter after pulverizing is 2-6mm.
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, further, pulverizes grog and be cooled in step (3)
38-40℃。
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, and further, in step (4), yeast production Material control moisture contains
Amount summer is 47-48%, and winter is 46-47%.
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, and further, in step (5), brine temp controls at 46-48 DEG C.
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, and further, pouring is watered in circulation described in step (6), enters pond
Pouring is watered in the circulation of 3-15 day, is extracted out by the dip of false bottom and waters in top layer, and adds 15 days after methamidophos culture fluid and follow
Ring waters pouring, and the beans body on top, the false end is twitched circulation.
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, further, methamidophos training used in step (6)
Nutrient solution uses following methods to be prepared from:
(I) slant medium is prepared:
A) preparation of bent juice: 1-1.2kg rice is heated infusion 0.5-1h, adds 5-10g aspergillus oryzae, stirs 3-4h at 50-60 DEG C,
Filter；
B) adding 2-2.5 gram of agar in above-mentioned filtration gained song juice, regulation pH is 4.8-5.3, pours at test tube 1/3, sterilizing,
It is put into inclined-plane standby；
(II) inoculation: methamidophos is accessed test tube slant culture medium, 30-35 DEG C of constant temperature culture 72 hours；
(III) seed liquor culture medium is prepared: in extraction step (6), the dip of pouring is watered in circulation, is mixed with dip by Glucose Liquid and is placed in three
In the bottle of angle, sterilizing cools down, and Glucose Liquid and dip volume ratio are 9:1, and Glucose Liquid concentration is 12-15 ° of Be '；
(IV) seed liquor is prepared: being accessed by slant medium yeast in seed liquor culture medium, 48h cultivated by shaking table, controls temperature
30-32℃；
(V) preparation of methamidophos culture fluid:
A) get the raw materials ready: carry out get the raw materials ready (percentage by weight) according to following components: dip 15-20%, Sal 5-15%, glucose 5-10%,
Water 60-70%, wherein, dip is the dip that in step (6), pouring is watered in circulation；
B) preparing methamidophos culture fluid: by soluble in water to dip and Sal, dissolve mixing, 80-90 DEG C keeps 15-20min, cold
Add glucose the most afterwards, mixing, control temperature and be 30-32 DEG C, seed liquor is accessed, after stirring, static at 30-32 DEG C
Cultivate 4-6h, then stir culture 24h；Inoculum concentration is 5-10% (volume ratio).
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, further, uses 80-90 DEG C of maintenance in step (7)
10-12min carries out sterilizing.
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, and further, described bean cake moisture is less than 13%, egg
White matter content is more than 43% (mass ratio).
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring, and further, described flour moisture is less than 13%, slightly
Content of starch is more than 50% (mass ratio).
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring compared with prior art, has the advantages that
The present invention utilizes the salty sauce preparation method of Lu Shi yeast flavouring to be tied mutually with Technology of Brewing Soy Sauce by traditional salty sauce brewage process
Closing, the mode using former pond to water pouring is fermented salty sauce, is improved to circulation and waters pouring mode, and fermentation material enters the circulation of pond 3-15 day and waters pouring,
The dip of false bottom is extracted out and waters in top layer, and add circulation in 15 days after methamidophos culture fluid and water pouring, by top at the bottom of vacation
Beans body twitch circulation, so make fermentation different phase, the fermentation material in fermentation vat can keep preferably degree of mixing and
The material temperature caused, makes sweat efficient, stable.The present invention adds methamidophos culture fluid between circulation is watered during pouring,
Make its later stage water pouring during fully breed metabolism, create the most continuous soft fragrance so that prepared salty sauce taste is fresh,
Color and luster is ruddy but the deepest, substantially improves the organoleptic indicator of salty sauce.
Detailed description of the invention
Preparation embodiment
Salty sauce is prepared according to following steps:
(1) get the raw materials ready: get the raw materials ready according to component shown in table 1；
(2) steaming, pulverizing: after bean cake fully moistens water, high pressure cooks, steaming air pressure is 0.03-0.18Mpa, after maintaining 3-5min
Row pressure, grog moisture 47-49%, grog requires protein appropriateness degeneration, and color and luster is yellowish, and quality is loosened, and feel is flexible,
Tack-free without hard-core, then grog to be pulverized, the grog particle diameter after pulverizing is 2-6mm；
(3) inoculation: step (2) gained pulverizing grog is cooled to 38-40 DEG C, mixs homogeneously with flour, bent essence and makes yeast production material；
(4) yeast production: step (3) gained yeast production material feeding koji bed is paved, 32-35 DEG C of static gas wave refrigerator, control material moisture summer
Content is 47-48%, and winter is 46-47%, carries out turning over song for the first time, utilize ventilation parameters product temperature to be 32-36 DEG C after inoculation 11-12h,
Carry out turning over for the second time song through 4-6h again, regulate product temperature and be 30-32 DEG C, after inoculation 27-30h, bent material feel is loosened, damp cotton is sliding,
Color yellowish go out song；
(5) fermentation: the mixing of step (4) gained Cheng Qu, saline and Monas cuspurpureus Went is sent into and spreads with a false bottom fermentation vat, control temperature and be 40-45 DEG C,
Brine strength is 14-16 ° of Be ', and brine temp controls at 46-48 DEG C；
(6) pouring is watered in circulation: entering pond time and water pouring punching Huang in the future, from the 3rd day, pouring was watered in circulation, and once a day, each 2-2.5h, by vacation
The dip of bottom is extracted out and is watered in top layer, adds methamidophos culture fluid after 15 days, controls temperature and is 30-35 DEG C, continues to follow
Ring waters pouring 15 days, once a day, each 2h, and the beans body on top, the false end is twitched circulation；
(7) sterilizing: high temperature sterilize, 80-90 DEG C maintains 10-12min, fill after cooling.
Wherein, methamidophos culture fluid used in step (6) uses following methods to be prepared from:
(I) slant medium is prepared:
A) preparation of bent juice: 1-1.2kg rice is heated infusion 0.5-1h, adds 5-10g aspergillus oryzae, stirs 3-4h at 50-60 DEG C,
Filter；
B) adding 2-2.5 gram of agar in above-mentioned filtration gained song juice, regulation pH is 4.8-5.3, pours at test tube 1/3, sterilizing,
It is put into inclined-plane standby；
(II) inoculation: methamidophos is accessed test tube slant culture medium, 30-35 DEG C of constant temperature culture 72 hours；
(III) seed liquor culture medium is prepared: in extraction step (6), the dip of pouring is watered in circulation, is mixed with dip by Glucose Liquid and is placed in three
In the bottle of angle, sterilizing cools down, and Glucose Liquid and dip volume ratio are 9:1, and Glucose Liquid concentration is 12-15 ° of Be '；
(IV) seed liquor is prepared: being accessed by slant medium yeast in seed liquor culture medium, 48h cultivated by shaking table, controls temperature
30-32℃；
(V) preparation of methamidophos culture fluid:
A) get the raw materials ready: carry out get the raw materials ready (percentage by weight) according to following components: dip 15-20%, Sal 5-15%, glucose 5-10%,
Water 60-70%, wherein, dip is the dip that in step (6), pouring is watered in circulation；
B) preparing methamidophos culture fluid: by soluble in water to dip and Sal, dissolve mixing, 80-90 DEG C keeps 15-20min, cold
Add glucose the most afterwards, mixing, control temperature and be 30-32 DEG C, seed liquor is accessed, after stirring, static at 30-32 DEG C
Cultivate 4-6h, then stir culture 24h；Inoculum concentration is 5-10% (volume ratio).
Table 1 raw material components parts by weight
Wherein, bean cake moisture is less than 13%, and protein content is more than 43% (mass ratio), and flour moisture is less than 13%,
Crude starch content is more than 50% (mass ratio).
Monas cuspurpureus Went used is commercially available mill run, the rhodothece rubra produced selected from Shandong Yiyuan Kangyuan Biotechnology Co., Ltd.
CICC-1235。
Methamidophos used is purchased from Institute of Microorganism, Academia Sinica.
The salty sauce that above-mentioned preparation embodiment prepares is carried out quality index detection, and testing result is as shown in table 2.
Embodiment quality index testing result prepared by table 2
Being shown by table 2 quality measurements, the salty sauce quality prepared according to method shown in the present invention meets GB/T
The relevant regulations of 24399-2009, salty sauce itself has the most continuous soft fragrance, and taste is fresh, and color and luster is ruddy but the deepest.
Embodiment described above is only to be described the preferred embodiment of the present invention, not carries out the scope of the present invention
Limiting, on the premise of designing spirit without departing from the present invention, technical scheme is made by those of ordinary skill in the art
Various deformation and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (10)
1. utilize the salty sauce preparation method of Lu Shi yeast flavouring, it is characterised in that: comprise the following steps:
(1) get the raw materials ready: get the raw materials ready according to following components (parts by weight): bean cake 60-70 part, flour 20-30 part, bent essence 1-3
Part, Monas cuspurpureus Went 0.04-0.05 part, methamidophos culture fluid 0.8-2 part, saline 100-150 part；
(2) steaming, pulverizing: after bean cake fully moistens water, high pressure cooks, grog moisture 47-49%, then grog is pulverized；
(3) inoculation: step (2) gained is pulverized grog cooling, mixs homogeneously with flour, bent essence and makes yeast production material；
(4) yeast production: by step (3) gained yeast production material in 32-35 DEG C of static gas wave refrigerator, control moisture be 46-48%, inoculation
Carrying out turning over for the first time song after 11-12h, regulation product temperature is 32-36 DEG C, then carries out turning over song for the second time through 4-6h, regulation
Product temperature is 30-32 DEG C, goes out song after inoculation 27-30h；
(5) fermentation: the mixing of step (4) gained Cheng Qu, saline and Monas cuspurpureus Went sent into and spread with a false bottom fermentation vat, controlling temperature is
40-45 DEG C, brine strength is 14-16 ° of Be '；
(6) pouring is watered in circulation: entering pond time and water pouring punching Huang in the future, from the 3rd day, pouring was watered in circulation, once a day, each 2-2.5h, 15
Add methamidophos culture fluid in the future, control temperature and be 30-35 DEG C, continue cycling through and water pouring 15 days, once a day,
2h every time；
(7) sterilizing: high temperature sterilize, fill after cooling.
The salty sauce preparation method utilizing Lu Shi yeast flavouring the most according to claim 1, it is characterised in that: step (2)
Middle steaming air pressure is 0.03-0.18Mpa, and the grog particle diameter after pulverizing is 2-6mm.
The salty sauce preparation method utilizing Lu Shi yeast flavouring the most according to claim 1, it is characterised in that: step (3)
Middle pulverizing grog is cooled to 38-40 DEG C.
The salty sauce preparation method utilizing Lu Shi yeast flavouring the most according to claim 1, it is characterised in that: step (4)
Middle yeast production Material control moisture summer is 47-48%, and winter is 46-47%.
The salty sauce preparation method utilizing Lu Shi yeast flavouring the most according to claim 1, it is characterised in that: step (5)
Middle brine temp controls at 46-48 DEG C.
The salty sauce preparation method utilizing Lu Shi yeast flavouring the most according to claim 1, it is characterised in that: step (6)
Described in circulation water pouring, pouring is watered in the circulation entering pond 3-15 day, is extracted out by the dip of false bottom and waters in top layer, and adds Lu Shi ferment
Pouring is watered in circulations on the 15th after female bacteria culture fluid, and the beans body on top, the false end is twitched circulation.
The salty sauce preparation method utilizing Lu Shi yeast flavouring the most according to claim 1, it is characterised in that: step (6)
Methamidophos culture fluid used by uses following methods to be prepared from:
(I) slant medium is prepared:
A) preparation of bent juice: 1-1.2kg rice is heated infusion 0.5-1h, adds 5-10g aspergillus oryzae, stirs 3-4h at 50-60 DEG C,
Filter；
B) adding 2-2.5 gram of agar in above-mentioned filtration gained song juice, regulation pH is 4.8-5.3, pours at test tube 1/3, sterilizing,
It is put into inclined-plane standby；
(II) inoculation: methamidophos is accessed test tube slant culture medium, 30-35 DEG C of constant temperature culture 72 hours；
(III) seed liquor culture medium is prepared: in extraction step (6), the dip of pouring is watered in circulation, is mixed with dip by Glucose Liquid and is placed in three
In the bottle of angle, sterilizing cools down, and Glucose Liquid and dip volume ratio are 9:1, and Glucose Liquid concentration is 12-15 ° of Be '；
(IV) seed liquor is prepared: being accessed by slant medium yeast in seed liquor culture medium, 48h cultivated by shaking table, controls temperature
30-32℃；
(V) preparation of methamidophos culture fluid:
A) get the raw materials ready: carry out get the raw materials ready (percentage by weight) according to following components: dip 15-20%, Sal 5-15%, glucose 5-10%,
Water 60-70%, wherein, dip is the dip that in step (6), pouring is watered in circulation；
B) preparing methamidophos culture fluid: by soluble in water to dip and Sal, dissolve mixing, 80-90 DEG C keeps 15-20min, cold
Add glucose the most afterwards, mixing, control temperature and be 30-32 DEG C, seed liquor is accessed, after stirring, static at 30-32 DEG C
Cultivate 4-6h, then stir culture 24h；Inoculum concentration is 5-10% (volume ratio).
The salty sauce preparation method utilizing Lu Shi yeast flavouring the most according to claim 1, it is characterised in that: step (7)
Middle employing 80-90 DEG C maintains 10-12min to carry out sterilizing.
9. according to the salty sauce preparation method utilizing Lu Shi yeast flavouring described in claim 1-8 any one, it is characterised in that:
Described bean cake moisture is less than 13%, and protein content is more than 43% (mass ratio).
10. according to the salty sauce preparation method utilizing Lu Shi yeast flavouring described in claim 1-8 any one, it is characterised in that:
Described flour moisture is less than 13%, and Crude starch content is more than 50% (mass ratio).
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041460A (en) * | 2017-07-17 | 2018-05-18 | 北京食品科学研究院 | Beans sauce preparation method rich in plurality kinds of health care ingredient |
| CN109988721A (en) * | 2019-03-15 | 2019-07-09 | 江南大学 | One plant of methamidophos strain that can increase sauce based food fragrance |
| CN110140855A (en) * | 2018-04-08 | 2019-08-20 | 广东厨邦食品有限公司 | A method of addition Lu Shi Zygosaccharomyces reduce aflatoxin B1 during soy sauce brewing |
| CN116268362A (en) * | 2023-05-08 | 2023-06-23 | 山东川鹰食品有限责任公司 | Deep fermentation process of soy sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041460A (en) * | 2017-07-17 | 2018-05-18 | 北京食品科学研究院 | Beans sauce preparation method rich in plurality kinds of health care ingredient |
| CN110140855A (en) * | 2018-04-08 | 2019-08-20 | 广东厨邦食品有限公司 | A method of addition Lu Shi Zygosaccharomyces reduce aflatoxin B1 during soy sauce brewing |
| CN109988721A (en) * | 2019-03-15 | 2019-07-09 | 江南大学 | One plant of methamidophos strain that can increase sauce based food fragrance |
| CN116268362A (en) * | 2023-05-08 | 2023-06-23 | 山东川鹰食品有限责任公司 | Deep fermentation process of soy sauce |
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Application publication date: 20160629 |