CN108056453B - Preparation method of brewed soy sauce rich in various health-care components - Google Patents
Preparation method of brewed soy sauce rich in various health-care components Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 239000000463 material Substances 0.000 claims abstract description 35
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 34
- 235000021279 black bean Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
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- 239000011780 sodium chloride Substances 0.000 claims abstract description 28
- 238000012258 culturing Methods 0.000 claims abstract description 22
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 20
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- 238000000034 method Methods 0.000 claims abstract description 20
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- 239000002994 raw material Substances 0.000 claims description 8
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- 108090000145 Bacillolysin Proteins 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
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- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 1
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000005778 DNA damage Effects 0.000 description 1
- 231100000277 DNA damage Toxicity 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 229920001991 Proanthocyanidin Polymers 0.000 description 1
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 1
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 239000013065 commercial product Substances 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 1
- 235000006539 genistein Nutrition 0.000 description 1
- 229940045109 genistein Drugs 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 229920002414 procyanidin Polymers 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
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- 150000007949 saponins Chemical class 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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
- 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
- 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
- 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
Landscapes
- 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 relates to a preparation method of brewed soy sauce rich in various health-care components, which comprises the following steps: 1) uniformly mixing the soaked and steamed black beans and the fried flour in proportion to obtain a mixed material; 2) inoculating aspergillus oryzae koji into the mixed material, uniformly stirring, and culturing at 28-34 ℃ for 40-45 hours to prepare a koji material; 3) putting the obtained yeast material into a fermentation tank, adding saline water, fermenting for 6-10 days at 45-48 ℃, and pouring in the fermentation tank once every 1-2 days to obtain a primary fermentation product; 4) adding aroma-producing yeast FA-1 into the pre-fermented product, stirring uniformly, fermenting for 35-45 days at 40-44 ℃, and pouring in a fermentation tank once every 1-2 days to prepare the soy sauce. The method is simple and feasible, and is suitable for industrial popularization. The prepared soy sauce has rich nutrition, unique taste and high nutritive value.
Description
Technical Field
The invention relates to a preparation method of a food seasoning, in particular to a preparation method of brewed soy sauce rich in various health-care components.
Background
The health and nutrition of food have become indispensable and closely concerned conditions for people's daily diet in the present society. Legumes have been known for their abundance in unsaturated fatty acids, proteins, B vitamins and calcium. Although black beans are similar to soybeans in most nutritional ingredients, black beans still exhibit superior nutritional efficacy compared to soybeans. The black soybean saponin in the black soybean can protect genetic material DNA damage and simultaneously has great contribution to the elimination of active oxygen. The anthocyanin is one of important bioactive substances in the black beans, and is a natural pigment extracted from black bean skins serving as a raw material. The main functions are as follows: antioxidant, anticancer, vision improving, and memory improving effects. Especially, the nutrient substances of the fermented black beans can be better absorbed.
Disclosure of Invention
The invention aims to provide a soy sauce prepared by using black beans as raw materials and adopting a black bean fermentation method. The method is simple and feasible, and is suitable for industrial popularization. The prepared soy sauce has rich nutrition, unique taste and high nutritive value.
The method specifically comprises the following steps:
1) uniformly mixing the soaked and steamed black beans with the protein content of more than 38% with the fried flour in proportion to obtain a mixed material;
2) inoculating aspergillus oryzae koji into the mixed material, uniformly stirring, and culturing at 28-34 ℃ for 40-45 hours to prepare a koji material;
3) putting the obtained yeast material into a pool, adding saline water, fermenting for 6-10 days at 45-48 ℃, and pouring in the original pool once every 1-2 days to obtain a primary fermentation product;
4) adding aroma-producing yeast FA-1 into the primary fermentation product, stirring uniformly, fermenting for 35-45 days at 40-44 ℃, and pouring once in the primary tank every 1-2 days to prepare the soy sauce.
The soy sauce is prepared and sterilized according to the quality standard and flavor requirements of the soy sauce; the finished product can be delivered from the factory after inspection and assay.
The mass ratio of the black beans to the flour in the step 1) is 7-5: 4, and preferably 6: 4.
Wherein the black bean is selected from black beans with the protein content of more than 38%.
FA-1 Japanese soy sauce aroma-producing yeast has the characteristics of high temperature resistance, high osmotic pressure resistance and the like. The strain is added in the later stage of soy sauce fermentation to make soy sauce mash present unique ester fragrance, and produce ester fragrance which makes people feel comfortable in soy sauce, and is close to the flavor of high-salt thin mash long-period fermentation or natural sauce drying. The soy sauce produced by the method has obviously improved color, aroma and taste.
The black beans and flour used need to be pretreated:
selecting high-quality black beans with large bean grains, full grains and high protein content, and adding the black beans into clear water with the volume of 3 times of that of the black beans to soak for 5-7 hours, preferably 6 hours; filtering water for 2 hours after soaking; and (3) steaming for 35-45 minutes under the conditions that the pressure is 0.08-0.12 MPa and the temperature is 118-125 ℃.
The preferable conditions of the cooking are as follows: the time is 40 minutes, the pressure is 0.1MPa, and the temperature is 121 ℃;
the invention further provides that the aspergillus oryzae koji in the step 2) is a traditional Chinese medicine 3.951 aspergillus oryzae koji;
the mass percentage of the Aspergillus oryzae Qujing of the traditional Chinese medicine 3.951 is 0.01-0.05% of the mixed material, and the preferred mass percentage is 0.03%.
The Aspergillus oryzae of 3.951 of the family Zhongke contains complete enzyme systems and is suitable for a wide temperature range.
The invention further provides that the temperature of the culture in the step 2) is 32-34 ℃; and turning over the culture once every 10-16 hours.
Because heat is generated in the fermentation process, the fermentation temperature is gradually increased, and the yeast material is turned over in the culture process so as to ensure that the optimal temperature is always maintained in the fermentation process of the yeast material.
The culture time of the yeast material prepared in the step 2) is 40-45 hours, at the moment, the material is yellow green, spores can be generated on the surface, and the activity of neutral protease is 350-400. The protease activity is highest at this time, and the protease is favorable for the decomposition of the protein.
The invention further provides that the brine is 14 Baume degree brine;
preferably, the temperature of the 14 Baume degree saline water in the step 3) is 48-52 ℃; the adding mass ratio of the 14 Baume degree saline water to the yeast material is 2.5-3.5: 1, and the adding mass ratio of the 14 Baume degree saline water to the yeast material is more preferably 3:1
The temperature of the 14 Baume degree saline water in the step 4) is 40-45 ℃; the addition amount of the 14 Baume degree saline water accounts for 12-18% of the mass percentage of the pre-fermentation product, and the more preferable amount is 15%.
The invention further provides that the yeast mash in step 4) is prepared in the following way:
pulverizing wheat, soaking, steaming, inoculating Aspergillus oryzae (3.951) Aspergillus oryzae essence (0.03% of total mass of wheat) at 28-35 deg.C, and culturing for 25-30 hr to obtain wheat koji;
mixing wheat starter and 15 Be saline water according to a mass ratio of 1.5-2.5: 1, culturing at 45-50 ℃ for 4-6 days, reducing the temperature to 35-42 ℃, adding aroma-producing yeast FA-1, and culturing for 2-5 days to obtain yeast mash;
wherein the addition amount of the aroma-producing yeast FA-1 is that 90-110 mL of yeast culture solution is added to each kilogram of wheat koji, and preferably 100mL of yeast culture solution is added to each kilogram of koji;
the inoculation amount of the yeast culture solution is 106one/mL.
The specific preparation method of the yeast mash comprises the following steps: crushing wheat with a double-roller crusher to 3-4 pieces, adding warm water to moisten the wheat for 1 hour, cooking for 30 minutes under 0.1MPa, taking out of a pot, and cooling to 31 ℃. Inoculating 0.03% Aspergillus oryzae koji extract of 3.951 of Chinese family, preparing wheat koji, and culturing for 26-28 hr. And (5) mixing the koji with 15 Be brine. Wherein the mass ratio of the saline water to the Daqu is 2: 1.culturing at 48 deg.C for 5 days, adding aroma-producing yeast FA-1 culture solution (10) when the temperature of the malt mash is reduced to 38-40 deg.C6One per mL) for 3 days to obtain yeast mash.
The invention further provides that the pouring in the step 4) is specifically as follows: and (3) uniformly pouring 8-12% of fermentation liquid from the top of the fermentation raw material from a switch at the bottom of the fermentation tank, wherein the pouring time is 18-22 minutes.
And pouring in the original pool once every 1-2 days. The water content of the upper layer sauce mash can be increased, the enzyme system and the microorganism content of the upper layer sauce mash are improved, the decomposition of protein and starch is facilitated, and the formation of special flavor is increased.
As a preferred aspect of the present invention, there is provided a method for preparing black soybean soy sauce, comprising the steps of:
1) uniformly mixing the soaked and steamed black beans and the fried flour according to the mass ratio of 6:4 to obtain a mixed material;
2) inoculating 0.03 wt% of Aspergillus oryzae of 3.951 of family Zhongke into the mixed material, uniformly stirring, and culturing at 30-32 ℃ for 40-45 hours to obtain the yeast material
Wherein, the culture is turned over once every 11-13 hours;
3) putting the obtained yeast material into a pool, adding 50 ℃ saline water, fermenting for 8-12 days at 45-48 ℃, and pouring once a day in an original pool to obtain a primary fermentation product;
the pouring method specifically comprises the following steps: and (3) uniformly pouring 8-12% of fermentation liquid from the top of the fermentation raw material from a bottom switch of the fermentation tank, wherein the pouring time is 18-22 minutes.
4) Adding saline water with the Baume degree of 45 ℃ and the weight percentage of 15% of the primary fermentation product into the primary fermentation product, fermenting for 2 days, adding yeast mash with the weight percentage of 8% of the primary fermentation product, uniformly stirring, fermenting for 35-45 days at the temperature of 40-44 ℃, and pouring once a day to obtain the black soybean paste;
the yeast mash is prepared in the following way:
pulverizing wheat, soaking, steaming, inoculating Aspergillus oryzae (3.951) Aspergillus oryzae yeast essence (0.03% of total mass of wheat) at 31 deg.C, and culturing for 26-28 hr to obtain wheat yeast;
mixing the wheat koji with 15 Be saline water according to the mass ratio of 2: 1, culturing at 48 ℃ for 5 days, reducing the temperature to 38-40 ℃, adding aroma-producing yeast FA-1, and culturing for 3 days to obtain yeast mash;
wherein the addition amount of the aroma-producing yeast FA-1 is that 100mL of yeast culture solution is added to each kilogram of yeast; the inoculation amount of the yeast culture solution is 106Per mL; the invention also aims to provide the black bean soy prepared by the method.
The invention at least comprises the following advantages:
(1) the original pool pouring process is adopted, two-step fermentation is carried out, and specific aroma-producing yeast FA-1 is added in the second fermentation. The yeast has the characteristics of high temperature resistance, high osmotic pressure resistance and the like. The strain is added in the later stage of soy sauce fermentation to make soy sauce mash present unique ester fragrance, and produce ester fragrance which makes people feel comfortable in soy sauce, and is close to the flavor of high-salt thin mash long-period fermentation or natural sauce drying. The soy sauce produced by the method has obviously improved color, aroma and taste. (2) The method is simple to operate and easy to popularize. The prepared soy sauce has strong fragrance, proper taste and unique flavor;
(3) the black beans with high protein content are adopted as raw materials, and a specific fermentation process is matched, so that the fermentation time is shortened, the protein utilization rate of the black beans is obviously increased, and the amino nitrogen can reach 0.98g/100 g.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1
(1) Raw material treatment: selecting semen Sojae Atricolor with plump and large size, and removing impurities. Adding black beans into clear water, wherein the ratio of the black beans to the clear water is 1:3, soaking for 6 hours, taking out and draining. Putting the black beans with the water controlled in a steamer, and steaming the black beans for 40 minutes under the pressure of 0.1 MPa; the flour is fried for 15 minutes. Cooling the cooked semen Sojae Atricolor in cooling tank, cooling to 60 deg.C, mixing with parched flour, and naturally cooling
(2) Preparing yeast: when the material is cooled to 33 ℃, inoculating Aspergillus oryzae of 3.951 of the family Zhongke according to the proportion of three parts per million, uniformly mixing, putting into a koji tray, controlling the temperature at 32-34 ℃, turning over the koji once every 11-13 hours, and culturing for 42 hours to obtain the koji. The prepared yeast material is yellow green, spores are arranged on the surface, and the estimated neutral protease activity is 350-400.
(3) Preparing yeast mash: crushing wheat with a double-roller crusher to 3-4 pieces, adding warm water to moisten the wheat for 1 hour, cooking for 30 minutes under 0.1MPa, taking out of a pot, and cooling to 31 ℃. Inoculating 0.03% Aspergillus oryzae koji extract of 3.951 of Chinese family, preparing wheat koji, and culturing for 26-28 hr. And (5) mixing the koji with 15 Be brine. Wherein the mass ratio of the saline water to the Daqu is 2: 1. culturing at 48 deg.C for 5 days, adding aroma-producing yeast FA-1 culture solution (10) when the temperature of the malt mash is reduced to 38-40 deg.C6One per mL) for 3 days to obtain yeast mash.
(4) Fermentation: adding 10kg of yeast material into each fermentation tank at 46 ℃, adding 14 Baume degree saline water at 50 ℃, wherein the mass ratio of the saline water to the yeast material is 3:1, fermenting, pouring once a day, and fermenting for 8 days to obtain a primary fermentation product.
After 8 days, 6kg of 14 Baume saline at 45 ℃ is added into the fermentation tank, and the mixture is poured once a day. Fermenting for 10 days, adding 500ml yeast mash, fermenting at 42 deg.C for about 40 days to obtain black bean soy sauce.
Detection shows that the amino acid nitrogen in the prepared black bean sauce is more than or equal to 0.8g/100 mL.
Compared with the high-salt dilute fermented soy sauce which needs 6 months of fermentation time, the amino acid nitrogen content of the high-salt dilute fermented soy sauce is similar to that of the high-salt dilute fermented soy sauce, but the same content can be achieved only in 45 days.
Example 2
The method adopted in the embodiment is the same as that of the embodiment 1, only the fermentation temperature is different, and the temperature range of the tested saline water is 48-52 ℃, preferably 50 ℃; under the condition of less than 50 deg.C, after 8 days of fermentation, the protein therein is not completely decomposed, the content of amino acid nitrogen is lower than that under the condition of 50 deg.C, and the fermentation period is longer than 45 days. Under the condition of 50 ℃, the enzyme activity in the strain is inhibited, and the final content of amino acid nitrogen is only 0.55g/100 mL;
example 3
The method used in this example was the same as example 1, except that the mass ratio of the brine to the koji was different, and the water content in the soy mash was only 50% when the mass ratio of the brine to the koji was 2.5: 1. Compared with soy sauce with the addition mass ratio of brine to the yeast material of 3:1, the water content of the soy sauce is about 70 percent, the flavor and amino acid nitrogen are not obviously improved, and the yield of the soy sauce is reduced. Under the condition that the mass ratio of the saline water to the yeast is 3.5:1, the amino acid nitrogen can only reach 0.5g/100 ml. Meanwhile, the percentage contents of flavor substances such as 4-ethylguaiacol, ethyl acetate and ethyl lactate in the soy sauce are respectively reduced to 0.015%, 0.167% and 0.005%. Compared with the optimal condition, the reduction is about 1 time.
Test examples
1. Analyzing flavor substances in the soy sauce by adopting GC-MS, and detecting the contents of alcohols, aldehydes and ketones, esters, phenols and sulfides;
test subjects: the soy sauce produced in examples 1 to 3;
comparison object: the soy sauce sold in the market under the Liubiju brand and the black bean sauce sold in the same type;
the results of the measurements are shown in Table 1 below
TABLE 1
2. The components in the soy sauce of examples 1-3 and the soy sauce of the same type of commercial product were tested by LC-MS method according to GB/T26625-2011, as shown in Table 2 below:
TABLE 2
| mg/100g | Example 1 Soy sauce | Example 2 Soy sauce | Example 3 Soy sauce | Commercially available soy sauce |
| Content of procyanidin | 24.2 | 19.6 | 20.8 | 0 |
| Soyabean extract | 1.98 | 1.66 | 2.16 | 1.68 |
| Genistein | 1.60 | 1.53 | 1.55 | 1.48 |
| Total amount of Bean isoflavone | 6.82 | 6.53 | 6.64 | 6.62 |
3. The contents of procyanidine in the soy sauce obtained in examples 1 to 3 and the black bean sauce which is a similar product in the market are detected.
The content of procyanidine in the black bean sauce prepared in example 1 was 24.2mg/100 g.;
the black soybean sauce prepared in example 2 had a proanthocyanidin content of 19.6mg/100g,
the content of procyanidine in the black bean sauce prepared in example 3 was 20.8mg/100 g;
the content of procyanidine in soy sauce of the same kind of commercial products is 80.8mg/100 g.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (7)
1. The preparation method of the brewed soy sauce rich in various health-care components is characterized by comprising the following steps:
1) uniformly mixing the soaked and steamed black beans and the fried flour in proportion to obtain a mixed material;
2) inoculating Aspergillus oryzae koji 3.951 of family Zhongke into the mixed material, uniformly stirring, culturing at 32-34 ℃ for 40-45 hours, and turning over every 10-16 hours to prepare a koji material; the mass percent of the Aspergillus oryzae Qujing of the Chinese 3.951 is 0.03 percent of the mixed material;
3) putting the obtained yeast material into a fermentation tank, adding 14 Baume degree saline water, fermenting for 6-10 days at 45-48 ℃, and pouring in the fermentation tank once every 1-2 days to obtain a primary fermentation product;
4) adding 14 Baume degree saline water into the primary fermentation product, fermenting for 10 days, then adding yeast mash which accounts for 6-10% of the mass of the primary fermentation product, uniformly stirring, fermenting for 35-45 days at 40-44 ℃, and pouring once in a fermentation tank every 1-2 days to obtain the yeast powder;
the temperature of the 14 Baume degree saline in the step 3) is 50 ℃; the adding mass ratio of the 14 Baume degree saline water to the yeast material is 3: 1;
the temperature of the 14 Baume degree saline in the step 4) is 45 ℃; the addition amount of the 14 Baume degree saline accounts for 15 percent of the mass of the pre-fermentation product;
the yeast mash in step 4) is prepared in the following way:
pulverizing wheat, soaking, steaming, inoculating 3.951 Aspergillus oryzae yeast essence of Chinese family, which accounts for 0.03% of the total mass of the wheat, at 28-35 ℃, and culturing for 25-30 hours to obtain wheat yeast;
mixing wheat koji and 15 Baume degree saline water according to a mass ratio of 1.5-2.5: 1, culturing for 4-6 days at 45-50 ℃, reducing the temperature to 35-42 ℃, adding aroma-producing yeast FA-1, and culturing for 2-5 days to obtain yeast mash; wherein the addition amount of the aroma-producing yeast FA-1 is that 90-110 mL of yeast culture solution is added to each kilogram of wheat koji; the inoculation amount of the yeast culture solution is 106Per mL;
the mass ratio of the black beans to the flour in the step 1) is (7-5) to 4; the soaking time is 5-7 hours; the cooking conditions are as follows: the time is 35-45 minutes, the pressure is 0.08-0.12 MPa, and the temperature is 118-125 ℃; the stir-frying time is 12-18 minutes.
2. The preparation method of claim 1, wherein the mass ratio of the black beans to the flour in the step 1) is 6: 4.
3. The method according to claim 1, wherein the soaking time in step 1) is 6 hours; the cooking conditions are as follows: the time is 40 minutes, the pressure is 0.1MPa, and the temperature is 121 ℃; the stir-frying time is 15 minutes.
4. The method according to claim 1, wherein 100mL of the yeast culture solution is added per kg of the wheat koji.
5. The preparation method according to any one of claims 1 to 4, wherein the pouring in step 4) is specifically: and (3) uniformly pouring 8-12% of fermentation liquid from the top of the fermentation raw material from a bottom switch of the fermentation tank, wherein the pouring time is 18-22 minutes.
6. The method of claim 1, comprising the steps of:
1) uniformly mixing the soaked and steamed black beans and the fried flour according to the mass ratio of 6:4 to obtain a mixed material;
2) inoculating 0.03 percent by mass of Aspergillus oryzae koji 3.951 of the family Zhongke 3.951 into the mixed material, uniformly stirring, and culturing at 32-34 ℃ for 40-45 hours to prepare a koji material;
wherein, the culture is turned over once every 11-13 hours;
3) putting the obtained yeast material into a pool, adding 14 Baume degree saline water at 50 ℃, fermenting for 8 days at 45-48 ℃, and pouring the yeast material into the original pool once a day to obtain a primary fermentation product;
the pouring method specifically comprises the following steps: opening a switch from the bottom of the fermentation tank, taking 8-12% of fermentation liquid, and uniformly pouring the fermentation liquid from the top of the fermentation raw material for 18-22 minutes;
4) adding 14 Baume degree saline water at 45 ℃ accounting for 15% of the mass of the primary fermentation product into the primary fermentation product, fermenting for 10 days, adding yeast mash accounting for 8% of the mass of the primary fermentation product, uniformly stirring, fermenting for 35-45 days at 40-44 ℃, and pouring once a day to obtain the black soybean paste;
the yeast mash is prepared in the following way:
pulverizing wheat, soaking, steaming, inoculating Aspergillus oryzae (3.951) Aspergillus oryzae yeast essence (0.03% of total mass of wheat) at 31 deg.C, and culturing for 26-28 hr to obtain wheat yeast;
mixing the wheat koji and 15 Baume degree saline water according to a mass ratio of 2: 1, culturing at 48 ℃ for 5 days, reducing the temperature to 38-40 ℃, adding aroma-producing yeast FA-1, and culturing for 3 days to obtain yeast mash;
wherein the addition amount of the aroma-producing yeast FA-1 is that 100mL of yeast culture solution is added to each kilogram of wheat koji; the inoculation amount of the yeast culture solution is 106one/mL.
7. A brewed soy sauce rich in various health components obtained by the method according to any one of claims 1 to 6.
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