CN108719941A - The method to be made soy sauce using olive fruit juice - Google Patents
The method to be made soy sauce using olive fruit juice Download PDFInfo
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- CN108719941A CN108719941A CN201810982486.1A CN201810982486A CN108719941A CN 108719941 A CN108719941 A CN 108719941A CN 201810982486 A CN201810982486 A CN 201810982486A CN 108719941 A CN108719941 A CN 108719941A
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- soy sauce
- fruit juice
- olive fruit
- sauce
- oil
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 157
- 240000007817 Olea europaea Species 0.000 title claims abstract description 98
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 55
- 239000003921 oil Substances 0.000 claims abstract description 49
- 235000019198 oils Nutrition 0.000 claims abstract description 49
- 235000015067 sauces Nutrition 0.000 claims abstract description 47
- 235000015096 spirit Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000006188 syrup Substances 0.000 claims abstract description 35
- 235000020357 syrup Nutrition 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000012043 crude product Substances 0.000 claims abstract description 14
- 239000004006 olive oil Substances 0.000 claims abstract description 14
- 235000008390 olive oil Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 238000002386 leaching Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 239000000047 product Substances 0.000 claims abstract description 9
- 238000007664 blowing Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000013049 sediment Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims description 30
- 239000002893 slag Substances 0.000 claims description 30
- 229940026314 red yeast rice Drugs 0.000 claims description 26
- 239000002002 slurry Substances 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 19
- 238000010563 solid-state fermentation Methods 0.000 claims description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 235000009566 rice Nutrition 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000010792 warming Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 235000019764 Soybean Meal Nutrition 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000012805 post-processing Methods 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 239000004455 soybean meal Substances 0.000 claims description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 5
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000003672 processing method Methods 0.000 claims 1
- 239000006227 byproduct Substances 0.000 abstract description 7
- 238000004064 recycling Methods 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 13
- 235000011576 oleuropein Nutrition 0.000 description 11
- 239000000126 substance Substances 0.000 description 11
- RFWGABANNQMHMZ-UHFFFAOYSA-N 8-acetoxy-7-acetyl-6,7,7a,8-tetrahydro-5H-benzo[g][1,3]dioxolo[4',5':4,5]benzo[1,2,3-de]quinoline Natural products CC=C1C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O RFWGABANNQMHMZ-UHFFFAOYSA-N 0.000 description 10
- HKVGJQVJNQRJPO-UHFFFAOYSA-N Demethyloleuropein Natural products O1C=C(C(O)=O)C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(=CC)C1OC1OC(CO)C(O)C(O)C1O HKVGJQVJNQRJPO-UHFFFAOYSA-N 0.000 description 10
- RFWGABANNQMHMZ-HYYSZPHDSA-N Oleuropein Chemical compound O([C@@H]1OC=C([C@H](C1=CC)CC(=O)OCCC=1C=C(O)C(O)=CC=1)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RFWGABANNQMHMZ-HYYSZPHDSA-N 0.000 description 10
- RFWGABANNQMHMZ-CARRXEGNSA-N oleuropein Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)C(=CC)[C@H]1CC(=O)OCCc3ccc(O)c(O)c3 RFWGABANNQMHMZ-CARRXEGNSA-N 0.000 description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 239000004382 Amylase Substances 0.000 description 5
- 102000013142 Amylases Human genes 0.000 description 5
- 108010065511 Amylases Proteins 0.000 description 5
- 235000002725 Olea europaea Nutrition 0.000 description 5
- 235000019418 amylase Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 238000005191 phase separation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000002460 smooth muscle Anatomy 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- -1 Glycosides compound Chemical class 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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)
- Microbiology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention provides a kind of methods to be made soy sauce using olive fruit juice, include the following steps：(1) by dregs of beans and wheat bran mixing, addition water carries out profit water after 105~110 DEG C of dry blowing, then is steamed at 118~125 DEG C；(2) material after steaming is cooled to 33~35 DEG C, accesses soy sauce koji, 48~50h is cultivated under conditions of 28~32 DEG C, relative humidity are 83%~87%, obtains soy sauce Cheng Qu；(3) olive fruit juice syrup and common syrup are prepared；(4) olive fruit juice syrup and common syrup are mixed, salt mixing is then added, admixes soy sauce Cheng Qu and sauce unstrained spirits is made；(5) it ferments 23~27 days to sauce unstrained spirits under conditions of 40~45 DEG C and obtains fermentation sauce unstrained spirits；(6) fermentation sauce unstrained spirits is carried out impregnating leaching oil operation, gained soy sauce crude product is stood 1~3 day, sediment is filtered to remove to get soy sauce finished product, sterilizes, packaging.The method of the invention enriches the kind of soy sauce while the by-product oil olive fruit juice that recycling olive oil produces.
Description
Technical field
The invention belongs to soy sauce brewing fields, are related to a kind of method to make soy sauce using olive fruit juice.
Background technology
Soy sauce is a kind of full of nutrition, history originating from China as one of indispensable role of the daily dining table of people
Long flavouring.Containing there are many nutritional ingredients that human body needs in soy sauce, such as carbohydrate, essential amino acid, vitamin and a variety of
Mineral matter element etc., it has good health-care efficacy, such as anti-oxidant, anticancer, anti-inflammatory, blood pressure lowering.
Olive is a kind of rare evergreen woody oleiferous plants in the world and fruit oil plant, there is more than 4000 years cultivation history.Because of olive
Olive oil is very popular, and the plantation yield of olive increases year by year.Olea europaea fruit mainly for the production of olive oil, but for
The utilization for the by-product that squeezing production olive oil generates, at present rare research.Three phase separation technique is commonly used
The technique that olive oil is produced using olea europaea fruit, it is that the olea europaea fruit ground is added in three-phase separator, isolates olive
Oil, olive fruit juice and olive pomace.With the increase year by year of the demand and yield of olive oil, as squeezing olive oil production
The amount of the olive fruit juice of raw by-product also gradually increases, and abundant amino acid, minerals and more are contained in olive fruit juice
Aldehydes matter etc., it would be highly desirable to be fully utilized.If olive fruit juice can be applied in soy sauce brewing, feasible soy sauce is developed
Brewage process makes full use of the nutrition in olive fruit juice and effect substance, prepares the soy sauce of new varieties, can not only reach
The purpose of abundant soy sauce kind, and the recycling of olive oil production by-product may be implemented, it kills two birds with one stone.
Oleuropein is a kind of phenol Secoiridoid Glycosides compound contained in olea europaea fruit, has extremely strong resist
Oxidability can prevent coronary heart disease, atherosclerosis research shows that it can slow down the degree of oxidation of low-density lipoprotein,
Also there is smooth muscle relaxing and reduce blood pressure and other effects, but a large amount of oleuropeins make olive fruit juice carries to make us not pleasant
Bitter taste can reduce the sensory experience of olive fruit juice.If the drop of appropriateness can be carried out in soy sauce preparation process to oleuropein
Solution suitably removes olive fruit juice Central Plains sheet overweight bitter taste while suitably retaining oleuropein nutritive value, for
Positive effect will be generated by promoting the organoleptic quality of soy sauce.
Invention content
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of sides to be made soy sauce using olive fruit juice
It is good to nutritive value higher and organoleptic quality to meet people to enrich the kind of soy sauce for method and the soy sauce of this method brewing
Soy sauce demand, while recycling olive oil production by-product oil olive fruit juice.
The method provided by the invention to be made soy sauce using olive fruit juice, is included the following steps：
(1) steaming
By 220~225 mass parts dregs of beans and 40~45 mass parts wheat bran mixings, in 105~110 DEG C of 25~30min of dry blowing,
Then the water that Soybean Meal 75%~80% is added carries out profit water, then steams 20~30min at 118~125 DEG C；
(2) soy sauce Cheng Qu is prepared
Material after step (1) is steamed is cooled to 33~35 DEG C, accesses soy sauce koji, the access amount of soy sauce koji is beans
The dregs of rice and the 0.45%~0.55% of wheat bran gross mass, 48 are cultivated under conditions of 28~32 DEG C, relative humidity are 83%~87%
~50h obtains soy sauce Cheng Qu；
(3) syrup is prepared
1. according to (1~3):Flour and olive fruit juice are uniformly mixed so as to obtain slurry by the mass ratio of (8~10), adjust slurry
The calcium chloride of flour quality 0.18%~0.22% is added to 6.2~6.4 in pH value, is then added according to 4~6U/g flour ratios
Slurry is warming up to 50~70 DEG C, carries out disinfecting action after starch liquefies completely, gained slurry is cooled to by amylase, heating
61~65 DEG C, the fresh wheat bran of flour quality 1%~2% is added, 3~4h is kept the temperature at 61~65 DEG C, obtains olive fruit juice sugar
Water；
2. by step 1. in olive fruit juice be substituted for water, obtain common syrup according to the operation preparation of step 1.；
(4) sauce unstrained spirits is made
Olive fruit juice syrup is mixed with common syrup, makes the volume basis of olive fruit juice syrup in gained mixed liquor
Than being 70%~100%, salt is added and is uniformly mixed so as to obtain the sugar-salt-water that salt content is 7%~8%, then admixes soy sauce and is made at song
At sauce unstrained spirits；
(5) low-salt solid-state fermentation
Sauce unstrained spirits is placed in round, ferments 23~27 days under conditions of 40~45 DEG C and obtains fermentation sauce unstrained spirits；
(6) leaching oil and post-processing are impregnated
Fermentation sauce unstrained spirits is carried out to impregnate leaching oil operation, soy sauce crude product is obtained, soy sauce crude product is stood 1~3 day, filtering
Sediment is removed to get soy sauce finished product, is sterilized, packaging.
In the above-mentioned method to be made soy sauce using olive fruit juice, in order to weaken bitter taste in olive fruit juice, improves and make
The sensory experience for the soy sauce made preferably carries out de- suffering reason to olive fruit juice, suitably removes in olive fruit juice
Oleuropein.Step (3) 1. in the olive fruit juice that preferably uses by the olive oil fruit juice for taking off suffering reason, to take off suffering reason
Method is：According to 10:The mass ratio of (1~4) mixes olive fruit juice with red yeast rice, under conditions of 55~65 DEG C keep the temperature 20~
24h.The preparation method of red yeast rice is：Glutinous rice is impregnated, is cooked, sterilizing postcooling accesses the red yeast rice of inclined-plane culture to 33~35 DEG C
Mould species spore is cultivated 7~9 days after shaking up in 26~28 DEG C.When impregnating glutinous rice, it is preferred to use by glutinous rice and water with 1:(1.2~
1.5) it is impregnated in mass ratio, soaking time is 45~60min.
The oily method of leaching is impregnated in the above-mentioned method to make soy sauce using olive fruit juice, in step (6) is：
According to (1~1.5):The solid-liquid ratio of (1~0.5) be added into fermentation sauce unstrained spirits soak impregnate at 40~45 DEG C 20~
For 24 hours, it filters, obtains hair oil and first-run slag；According to (1~1.5):The solid-liquid ratio of (1~0.5) be added into first-run slag soak 40~
45 DEG C of immersions 20~for 24 hours, filtering obtains two oil and two slags；According to (1~1.5):The solid-liquid ratio of (1~0.5) is added into two slags
Soak impregnates 20 at 40~45 DEG C~for 24 hours, filtering obtains three oil and three slags；By hair oil, two oil with three oily mixings to get sauce
Oily crude product；The soak is the brine that a concentration of 7.0%~8.5%, temperature is 85~90 DEG C, or is given birth to for previous batch
Produce the hair oil obtained in the process, two oil or three oil.
In the above-mentioned method to be made soy sauce using olive fruit juice, the spore count of the soy sauce koji used in step (2) is logical
It is often 6,000,000,000~10,000,000,000/g dry mediums.Commercial soy sauce koji can be used, soy sauce koji can also be made by oneself.The following methods system of can be used
Standby soy sauce koji：
According to (8~10):(1~2):The mass ratio of (8~10) is by wheat bran, flour and water mixing, sterilizing postcooling to 33
~35 DEG C, the aspergillus oryzae strain spore of inclined-plane culture is accessed, is cultivated 3~4 days in 26~28 DEG C after shaking up.It is prepared using this method
Soy sauce koji in spore can reach 6,000,000,000~10,000,000,000/g dry mediums.
In the above-mentioned method to be made soy sauce using olive fruit juice, at the 2nd~3 day of fermentation in step (5), every 20~
One time fermentation sauce unstrained spirits is stirred for 24 hours, is sealed by fermentation container later, is fermented under conditions of starvation.
In the above-mentioned method to be made soy sauce using olive fruit juice, the time of profit water is 30~35min in step (1).
Compared with prior art, present invention produces technique effects beneficial below：
1. the present invention provides a kind of method to be made soy sauce using olive fruit juice, this method makes soy sauce existing
On the basis of raw material, olive fruit juice is used, is not only realized to being generated in olive fruit juice this olive oil production process
By-product efficiently use, moreover, take full advantage of amino acid abundant in olive fruit juice, minerals and polyphenols
Equal nutrition and effect substance enrich the kind of soy sauce, can meet the needs of people's higher to nutritive value soy sauce.
2. in order to mitigate the bitter taste of olive fruit juice, improve the organoleptic quality for the soy sauce that brewing obtains, skill of the invention
Art scheme additionally uses red yeast rice and carries out de- suffering reason with oleuropein therein of degrading, due to oleuropein to olive fruit juice
Palliating degradation degree is suitable, thus also suitably remain while improving soy sauce organoleptic quality oleuropein it is anti-oxidant, releive
It smooth muscle and reduces blood pressure and other effects, obtains the soy sauce for having both good organoleptic quality and nutritive effect.
3. experiment shows that the soy sauce that method of the present invention brews can reach GB18186-2000《It makes soy sauce》
National standard, soy sauce color is sepia or bronzing, has paste flavor, there is an extremely faint olive taste, no bad smell, sense
Official's characteristic can reach the standard of two level soy sauce, and physical and chemical index can reach the standard of three-level soy sauce.
It, can be real using existing low salt solid state fermentation production line 4. method and process of the present invention is relatively simple
It now produces, popularization and application and large-scale production easy to implement.
Specific implementation mode
The method provided by the invention to be made soy sauce using olive fruit juice is described further by the following examples.
It is necessary to note that following embodiment is served only for, the invention will be further described, should not be understood as to the scope of the present invention
Limitation, one of ordinary skill in the art make some nonessential modifications and adaptations according to foregoing invention content, to the present invention and carry out
Specific implementation, still falls within the protection domain of invention.
The olive fruit juice used in following embodiment is using olea europaea fruit as raw material, using three phase separation technique productions
The by-product that olive oil generates.
Embodiment 1
In the present embodiment, the method to make soy sauce using olive fruit juice is provided, steps are as follows：
(1) steaming
Then Soybean Meal is added in 110 DEG C of dry blowing 30min in 222 mass parts dregs of beans and 42 mass parts wheat bran mixings
80% water moistens water 30min, then steams 20min at 121 DEG C, and the material after steaming is poured out while hot.
(2) soy sauce Cheng Qu is prepared
According to 10:2:Wheat bran, flour and water are uniformly mixed so as to obtain koji culture of soy sauce base by 10 mass ratio, in 250mL triangles
20~25g is packed into bottle, sterilize 20min in 121 DEG C, and sterilizing postcooling is to 33~35 DEG C, with oese picking inclined-plane culture
Aspergillus oryzae strain spore accesses in koji culture of soy sauce base, is cultivated 3 days in 27 DEG C after shaking up, obtains soy sauce koji.
Material after step (1) is steamed is cooled to 33~35 DEG C, accesses soy sauce koji, the access amount of soy sauce koji is beans
The dregs of rice and the 0.5% of wheat bran gross mass, cultivate 48h under conditions of 30 DEG C, relative humidity are 85%, obtain soy sauce Cheng Qu.
(3) syrup is prepared
1. by glutinous rice and water according to 1:1.4 mass ratio is added to the container, and is impregnated 55min, is cooked, obtain red yeast rice culture
Base is packed into 20~25g in 250mL triangular flasks, and sterilize 20min in 121 DEG C, is cooled to 33~35 DEG C, oblique with oese picking
In the monascus specie spore access red yeast rice culture medium of face culture, is cultivated 8 days in 27 DEG C after shaking up, obtain red yeast rice.
2. carrying out de- suffering reason to olive fruit juice：According to 10:4 mass ratio mixes olive fruit juice with red yeast rice,
22h is kept the temperature under conditions of 60 DEG C.
3. according to 2:2. flour and step are uniformly mixed so as to obtain slurry by 9 mass ratio by taking off the olive fruit juice of suffering reason,
To 6.2~6.4 the calcium chloride of flour quality 0.2% is added, then according to 5U/g flour ratios in the pH value for adjusting slurry with sodium carbonate
Amylase is added in example, and slurry is warming up to 60 DEG C, 99 DEG C are warming up to after starch liquefies completely and keeps 10min to reach by heating
Gained slurry is cooled to 61 DEG C by sterilization effect, and the fresh wheat bran of flour quality 1.5% is added as saccharifying agent, is protected at 61 DEG C
Warm 4h obtains olive fruit juice syrup.
4. by step 3. in through taking off suffering reason olive fruit juice be substituted for water, obtained according to the operation preparation of step 3.
To common syrup.
(4) sauce unstrained spirits is made
Olive fruit juice syrup is mixed with common syrup, makes the volume basis of olive fruit juice syrup in gained mixed liquor
Than being 90%, salt is then added and is uniformly mixed so as to obtain the sugar-salt-water that salt content is 8%, then admixes soy sauce Cheng Qu and sauce unstrained spirits is made.
(5) low-salt solid-state fermentation
Sauce unstrained spirits is placed in round, ferment 25 days under conditions of 42 DEG C obtain fermentation sauce unstrained spirits, fermentation the 2nd~
3 days, every 20~one time fermentation sauce unstrained spirits is stirred for 24 hours, it ferments under conditions of being sealed by fermentation container later.
(6) leaching oil and post-processing are impregnated
1. according to 1.5:1 solid-liquid ratio is added soak into fermentation sauce unstrained spirits and is impregnated for 24 hours at 45 DEG C, and filtering obtains hair oil
And first-run slag；According to 1.5:Soak is added into first-run slag and is impregnated at 45 DEG C for 24 hours for 1 solid-liquid ratio, filtering, obtains two oil and two slags；
According to 1.5:Soak is added into two slags and is impregnated at 45 DEG C for 24 hours for 1 solid-liquid ratio, filtering, obtains three oil and three slags；By hair oil,
Two oil are with three oily mixings to get soy sauce crude product；The soak is the brine that a concentration of 8%, temperature is 85 DEG C.
2. soy sauce crude product is stood 2 days, it is filtered to remove sediment with CQ42 filter cloths, filtering gained filtrate is sauce
Oily finished product, sterilize 10min under conditions of 85 DEG C, packaging.
Soy sauce and GB18186-2000 manufactured in the present embodiment《It makes soy sauce》Two obtained of middle low-salt solid-state fermentation method
The organoleptic indicator of grade soy sauce is as shown in table 1, and as shown in Table 1, the organoleptic indicator of soy sauce manufactured in the present embodiment has reached national mark
The requirement of two level soy sauce in standard.
Table 1
Method provided in this embodiment and GB18186-2000《It makes soy sauce》Three obtained of middle low-salt solid-state fermentation method
The physical and chemical index of grade soy sauce is as shown in table 2, and as shown in Table 2, the physical and chemical index of soy sauce manufactured in the present embodiment has reached national mark
The requirement of three-level soy sauce in standard.
Table 2
Embodiment 2
In the present embodiment, the method to make soy sauce using olive fruit juice is provided, steps are as follows：
(1) steaming
Then Soybean Meal is added in 110 DEG C of dry blowing 25min in 225 mass parts dregs of beans and 45 mass parts wheat bran mixings
80% water moistens water 30min, then steams 20min at 125 DEG C, and the material after steaming is poured out while hot.
(2) soy sauce Cheng Qu is prepared
According to 9:1.5:Wheat bran, flour and water are uniformly mixed so as to obtain koji culture of soy sauce base by 10 mass ratio, in 250mL triangles
20~25g is packed into bottle, sterilize 20min in 121 DEG C, and sterilizing postcooling is to 33~35 DEG C, with oese picking inclined-plane culture
Aspergillus oryzae strain spore accesses in koji culture of soy sauce base, is cultivated 4 days in 26 DEG C after shaking up, obtains soy sauce koji.
Material after step (1) is steamed is cooled to 33~35 DEG C, accesses soy sauce koji, the access amount of soy sauce koji is beans
The dregs of rice and the 0.55% of wheat bran gross mass, cultivate 48h under conditions of 32 DEG C, relative humidity are 87%, obtain soy sauce Cheng Qu.
(3) syrup is prepared
1. by glutinous rice and water according to 1:1.5 mass ratio is added to the container, and is impregnated 60min, is cooked, obtain red yeast rice culture
Base is packed into 20~25g in 250mL triangular flasks, and sterilize 20min in 121 DEG C, is cooled to 33~35 DEG C, oblique with oese picking
In the monascus specie spore access red yeast rice culture medium of face culture, is cultivated 7 days in 28 DEG C after shaking up, obtain red yeast rice.
2. carrying out de- suffering reason to olive fruit juice：According to 10:2 mass ratio mixes olive fruit juice with red yeast rice,
20h is kept the temperature under conditions of 65 DEG C.
3. according to 3:2. flour and step are uniformly mixed so as to obtain slurry by 10 mass ratio by taking off the olive fruit juice of suffering reason,
To 6.2~6.4 the calcium chloride of flour quality 0.22% is added, then according to 6U/g flour in the pH value for adjusting slurry with sodium carbonate
Amylase is added in ratio, and slurry is warming up to 50 DEG C, 95 DEG C are warming up to after starch liquefies completely and keeps 15min to reach by heating
To sterilization effect, gained slurry is cooled to 65 DEG C, the fresh wheat bran of flour quality 2% is added as saccharifying agent, is protected at 65 DEG C
Warm 3h obtains olive fruit juice syrup.
4. by step 3. in through taking off suffering reason olive fruit juice be substituted for water, obtained according to the operation preparation of step 3.
To common syrup.
(4) sauce unstrained spirits is made
Olive fruit juice syrup is mixed with common syrup, makes the volume basis of olive fruit juice syrup in gained mixed liquor
Than being 80%, salt is then added and is uniformly mixed so as to obtain the sugar-salt-water that salt content is 7.5%, then admixes soy sauce Cheng Qu and sauce is made
Unstrained spirits.
(5) low-salt solid-state fermentation
Sauce unstrained spirits is placed in round, ferment 23 days under conditions of 45 DEG C obtain fermentation sauce unstrained spirits, fermentation the 2nd~
3 days, every 20~one time fermentation sauce unstrained spirits is stirred for 24 hours, it ferments under conditions of being sealed by fermentation container later.
(6) leaching oil and post-processing are impregnated
1. according to 1:0.5 solid-liquid ratio is added soak into fermentation sauce unstrained spirits and impregnates 20h at 45 DEG C, filters, obtains hair oil
And first-run slag；According to 1:Soak is added into first-run slag and impregnates 20h at 45 DEG C for 0.5 solid-liquid ratio, filtering, obtains two oil and two slags；
According to 1:Soak is added into two slags and impregnates 20h at 45 DEG C for 0.5 solid-liquid ratio, filtering, obtains three oil and three slags；By hair oil,
Two oil are with three oily mixings to get soy sauce crude product；The soak is the brine that a concentration of 8.5%, temperature is 85 DEG C.
2. soy sauce crude product is stood 3 days, it is filtered to remove sediment with CQ42 filter cloths, filtering gained filtrate is sauce
Oily finished product, sterilize 10min under conditions of 85 DEG C, packaging.
Soy sauce and GB18186-2000 manufactured in the present embodiment《It makes soy sauce》Two obtained of middle low-salt solid-state fermentation method
The organoleptic indicator of grade soy sauce is as shown in table 3, and as shown in Table 3, the organoleptic indicator of soy sauce manufactured in the present embodiment has reached national mark
The requirement of two level soy sauce in standard.
Table 3
Method provided in this embodiment and GB18186-2000《It makes soy sauce》Three obtained of middle low-salt solid-state fermentation method
The physical and chemical index of grade soy sauce is as shown in table 4, and as shown in Table 4, the physical and chemical index of soy sauce manufactured in the present embodiment has reached national mark
The requirement of three-level soy sauce in standard.
Table 4
Embodiment 3
In the present embodiment, the method to make soy sauce using olive fruit juice is provided, steps are as follows：
(1) steaming
Then Soybean Meal is added in 105 DEG C of dry blowing 30min in 220 mass parts dregs of beans and 40 mass parts wheat bran mixings
75% water moistens water 35min, then steams 30min at 118 DEG C, and the material after steaming is poured out while hot.
(2) soy sauce Cheng Qu is prepared
According to 8:1:Wheat bran, flour and water are uniformly mixed so as to obtain koji culture of soy sauce base by 8 mass ratio, in 250mL triangular flasks
20~25g of middle loading, sterilize 20min in 121 DEG C, and sterilizing postcooling is to 33~35 DEG C, with the rice of oese picking inclined-plane culture
Aspergillus strain spore accesses in koji culture of soy sauce base, is cultivated 3 days in 28 DEG C after shaking up, obtains soy sauce koji.
Material after step (1) is steamed is cooled to 33~35 DEG C, accesses soy sauce koji, the access amount of soy sauce koji is beans
The dregs of rice and the 0.45% of wheat bran gross mass, cultivate 50h under conditions of 28 DEG C, relative humidity are 83%, obtain soy sauce Cheng Qu.
(3) syrup is prepared
1. by glutinous rice and water according to 1:1.2 mass ratio is added to the container, and is impregnated 45min, is cooked, obtain red yeast rice culture
Base is packed into 20~25g in 250mL triangular flasks, and sterilize 20min in 121 DEG C, is cooled to 33~35 DEG C, oblique with oese picking
In the monascus specie spore access red yeast rice culture medium of face culture, is cultivated 9 days in 26 DEG C after shaking up, obtain red yeast rice.
2. carrying out de- suffering reason to olive fruit juice：According to 10:1 mass ratio mixes olive fruit juice with red yeast rice,
It is kept the temperature for 24 hours under conditions of 55 DEG C.
3. according to 1:2. flour and step are uniformly mixed so as to obtain slurry by 8 mass ratio by taking off the olive fruit juice of suffering reason,
To 6.2~6.4 the calcium chloride of flour quality 0.18% is added, then according to 4U/g flour in the pH value for adjusting slurry with sodium carbonate
Amylase is added in ratio, and slurry is warming up to 70 DEG C, 95 DEG C are warming up to after starch liquefies completely and keeps 15min to reach by heating
To sterilization effect, gained slurry is cooled to 62 DEG C, the fresh wheat bran of flour quality 1% is added as saccharifying agent, is protected at 62 DEG C
Warm 4h obtains olive fruit juice syrup.
(4) sauce unstrained spirits is made
Salt is added into olive fruit juice syrup and is uniformly mixed so as to obtain the sugar-salt-water that salt content is 7%, then admixes soy sauce
Sauce unstrained spirits is made in Cheng Qu.
(5) low-salt solid-state fermentation
Sauce unstrained spirits is placed in round, ferment 27 days under conditions of 40 DEG C obtain fermentation sauce unstrained spirits, fermentation the 2nd~
3 days, every 20~one time fermentation sauce unstrained spirits is stirred for 24 hours, it ferments under conditions of being sealed by fermentation container later.
(6) leaching oil and post-processing are impregnated
1. according to 1:1 solid-liquid ratio is added soak into fermentation sauce unstrained spirits and impregnates at 40 DEG C for 24 hours, filtering, obtain hair oil with
First-run slag；According to 1:Soak is added into first-run slag and is impregnated at 40 DEG C for 24 hours for 1 solid-liquid ratio, filtering, obtains two oil and two slags；According to
1:Soak is added into two slags and is impregnated at 40 DEG C for 24 hours for 1 solid-liquid ratio, filtering, obtains three oil and three slags；By hair oil, two oil with
Three oily mixings are to get soy sauce crude product；The soak is a concentration of 7%, brine at a temperature of 90 °C.
2. soy sauce crude product is stood 1 day, it is filtered to remove sediment with CQ42 filter cloths, filtering gained filtrate is sauce
Oily finished product, sterilize 10min under conditions of 85 DEG C, packaging.
Soy sauce and GB18186-2000 manufactured in the present embodiment《It makes soy sauce》Two obtained of middle low-salt solid-state fermentation method
The organoleptic indicator of grade soy sauce is as shown in table 5, and as shown in Table 5, the organoleptic indicator of soy sauce manufactured in the present embodiment has reached national mark
The requirement of two level soy sauce in standard.
Table 5
Method provided in this embodiment and GB18186-2000《It makes soy sauce》Three obtained of middle low-salt solid-state fermentation method
The physical and chemical index of grade soy sauce is as shown in table 6, and as shown in Table 6, the physical and chemical index of soy sauce manufactured in the present embodiment has reached national mark
The requirement of three-level soy sauce in standard.
Table 6
Embodiment 4
In the present embodiment, the method to make soy sauce using olive fruit juice is provided, steps are as follows：
(1) steaming
Then Soybean Meal is added in 110 DEG C of dry blowing 25min in 225 mass parts dregs of beans and 45 mass parts wheat bran mixings
80% water moistens water 30min, then steams 20min at 125 DEG C, and the material after steaming is poured out while hot.
(2) soy sauce Cheng Qu is prepared
According to 9:1.5:Wheat bran, flour and water are uniformly mixed so as to obtain koji culture of soy sauce base by 10 mass ratio, in 250mL triangles
20~25g is packed into bottle, sterilize 20min in 121 DEG C, and sterilizing postcooling is to 33~35 DEG C, with oese picking inclined-plane culture
Aspergillus oryzae strain spore accesses in koji culture of soy sauce base, is cultivated 4 days in 26 DEG C after shaking up, obtains soy sauce koji.
Material after step (1) is steamed is cooled to 33~35 DEG C, accesses soy sauce koji, the access amount of soy sauce koji is beans
The dregs of rice and the 0.55% of wheat bran gross mass, cultivate 48h under conditions of 32 DEG C, relative humidity are 87%, obtain soy sauce Cheng Qu.
(3) syrup is prepared
1. according to 3:Flour and olive fruit juice are uniformly mixed so as to obtain slurry by 10 mass ratio, and the pH of slurry is adjusted with sodium carbonate
The calcium chloride of flour quality 0.22% is added to 6.2~6.4 in value, and amylase then is added according to 6U/g flour ratios, and heating will
Slurry is warming up to 50 DEG C, and 95 DEG C are warming up to after starch liquefies completely and keeps 15min to reach sterilization effect, by gained slurry
65 DEG C are cooled to, the fresh wheat bran of flour quality 2% is added as saccharifying agent, 3h is kept the temperature at 65 DEG C, obtains olive fruit juice sugar
Water.
2. by step 1. in olive fruit juice be substituted for water, obtain common syrup according to the operation preparation of step 1..
(4) sauce unstrained spirits is made
Olive fruit juice syrup is mixed with common syrup, makes the volume basis of olive fruit juice syrup in gained mixed liquor
Than being 80%, salt is then added and is uniformly mixed so as to obtain the sugar-salt-water that salt content is 7.5%, then admixes soy sauce Cheng Qu and sauce is made
Unstrained spirits；
(5) low-salt solid-state fermentation
Sauce unstrained spirits is placed in round, ferment 23 days under conditions of 45 DEG C obtain fermentation sauce unstrained spirits, fermentation the 2nd~
3 days, every 20~one time fermentation sauce unstrained spirits is stirred for 24 hours, it ferments under conditions of being sealed by fermentation container later.
(6) leaching oil and post-processing are impregnated
1. according to 1:0.5 solid-liquid ratio is added soak into fermentation sauce unstrained spirits and impregnates 20h at 45 DEG C, filters, obtains hair oil
And first-run slag；According to 1:Soak is added into first-run slag and impregnates 20h at 45 DEG C for 0.5 solid-liquid ratio, filtering, obtains two oil and two slags；
According to 1:Soak is added into two slags and impregnates 20h at 45 DEG C for 0.5 solid-liquid ratio, filtering, obtains three oil and three slags；By hair oil,
Two oil are with three oily mixings to get soy sauce crude product；The soak is the brine that a concentration of 8.5%, temperature is 85 DEG C.
2. soy sauce crude product is stood 3 days, it is filtered to remove sediment with CQ42 filter cloths, filtering gained filtrate is sauce
Oily finished product, sterilize 10min under conditions of 85 DEG C, packaging.
Soy sauce and GB18186-2000 manufactured in the present embodiment《It makes soy sauce》Two obtained of middle low-salt solid-state fermentation method
The organoleptic indicator of grade soy sauce is as shown in table 7, and as shown in Table 7, the organoleptic indicator of soy sauce manufactured in the present embodiment has reached national mark
The requirement of two level soy sauce in standard.
After comparison sheet 3 and table 7 to olive fruit juice using red yeast rice it is found that carry out de- suffering reason, brewing can be improved and obtained
Soy sauce smell, promote the paste flavor of soy sauce.
Table 7
Method provided in this embodiment and GB18186-2000《It makes soy sauce》Three obtained of middle low-salt solid-state fermentation method
The physical and chemical index of grade soy sauce is as shown in table 8, and as shown in Table 8, the physical and chemical index of soy sauce manufactured in the present embodiment has reached national mark
The requirement of three-level soy sauce in standard.
Table 8
Embodiment 5
Red yeast rice is investigated in the present embodiment to act on the removal of the oleuropein in olive fruit juice.
(1) by glutinous rice and water according to 1:1.5 mass ratio is added to the container, and is impregnated 60min, is cooked, obtain red yeast rice culture
Base is packed into 20~25g in 250mL triangular flasks, and sterilize 20min in 121 DEG C, is cooled to 33~35 DEG C, oblique with oese picking
In the monascus specie spore access red yeast rice culture medium of face culture, is cultivated 8 days in 27 DEG C after shaking up, obtain red yeast rice.
Respectively according to 10:4,10:3,10:2,10:1,10:0 mass ratio mixes olive fruit juice with red yeast rice, at 60 DEG C
Under conditions of keep the temperature for 24 hours, then respectively measure products therefrom in oleuropein content, the results are shown in Table 9, can by table 9
Know, the content of oleuropein in olive fruit juice can be reduced using red yeast rice red yeast rice.
Table 9
Claims (8)
1. the method to be made soy sauce using olive fruit juice, it is characterised in that include the following steps：
(1) steaming
By 220~225 mass parts dregs of beans and 40~45 mass parts wheat bran mixings, in 105~110 DEG C of 25~30min of dry blowing, then
The water that Soybean Meal 75%~80% is added carries out profit water, then steams 20~30min at 118~125 DEG C；
(2) soy sauce Cheng Qu is prepared
Material after step (1) is steamed is cooled to 33~35 DEG C, accesses soy sauce koji, the access amount of soy sauce koji be dregs of beans with
The 0.45%~0.55% of wheat bran gross mass, 28~32 DEG C, relative humidity be 83%~87% under conditions of culture 48~
50h obtains soy sauce Cheng Qu；
(3) syrup is prepared
1. according to (1~3):Flour and olive fruit juice are uniformly mixed so as to obtain slurry by the mass ratio of (8~10), adjust the pH value of slurry
To 6.2~6.4, the calcium chloride of flour quality 0.18%~0.22% is added, starch then is added according to 4~6U/g flour ratios
Slurry is warming up to 50~70 DEG C, disinfecting action is carried out after starch liquefies completely by enzyme, heating, gained slurry is cooled to 61~
65 DEG C, the fresh wheat bran of flour quality 1%~2% is added, 3~4h is kept the temperature at 61~65 DEG C, obtains olive fruit juice syrup；
2. by step 1. in olive fruit juice be substituted for water, obtain common syrup according to the operation preparation of step 1.；
(4) sauce unstrained spirits is made
Olive fruit juice syrup is mixed with common syrup, makes the percent by volume of olive fruit juice syrup in gained mixed liquor be
70%~100%, salt is added and is uniformly mixed so as to obtain the sugar-salt-water that salt content is 7%~8%, then admixes soy sauce Cheng Qu and sauce is made
Unstrained spirits；
(5) low-salt solid-state fermentation
Sauce unstrained spirits is placed in round, ferments 23~27 days under conditions of 40~45 DEG C and obtains fermentation sauce unstrained spirits；
(6) leaching oil and post-processing are impregnated
Fermentation sauce unstrained spirits is carried out to impregnate leaching oil operation, soy sauce crude product is obtained, soy sauce crude product is stood 1~3 day, is filtered to remove
Sediment sterilizes to get soy sauce finished product, packaging.
2. the method to be made soy sauce according to claim 1 using olive fruit juice, which is characterized in that step (3) 1. in adopt
Olive fruit juice is the olive oil fruit juice by taking off suffering reason, and de- hardship processing method is：According to 10:The mass ratio of (1~4)
Olive fruit juice is mixed with red yeast rice, under conditions of 55~65 DEG C keep the temperature 20~for 24 hours.
3. the method to be made soy sauce according to claim 2 using olive fruit juice, which is characterized in that the preparation method of red yeast rice
For：By glutinous rice impregnate, cook, sterilizing postcooling to 33~35 DEG C, access the monascus specie spore of inclined-plane culture, after shaking up in
26~28 DEG C are cultivated 7~9 days.
4. according to the method to be made soy sauce using olive fruit juice described in any one of claims 1 to 3 claim, feature
It is, the method that leaching oil is impregnated in step (6) is：
According to (1~1.5):The solid-liquid ratio of (1~0.5) be added into fermentation sauce unstrained spirits soak impregnate at 40~45 DEG C 20~for 24 hours,
Filtering, obtains hair oil and first-run slag；According to (1~1.5):Soak is added into first-run slag at 40~45 DEG C for the solid-liquid ratio of (1~0.5)
Immersion 20~for 24 hours, filtering obtains two oil and two slags；According to (1~1.5):Immersion is added into two slags for the solid-liquid ratio of (1~0.5)
Liquid impregnates 20 at 40~45 DEG C~for 24 hours, filtering obtains three oil and three slags；Hair oil, two oil and three oily mixings are thick to get soy sauce
Product；The soak is the brine that a concentration of 7.0%~8.5%, temperature is 85~90 DEG C, or was produced for previous batch
Hair oil, two oil or three oil obtained in journey.
5. according to the method to be made soy sauce using olive fruit juice described in any one of claims 1 to 3 claim, feature
It is, the spore count of soy sauce koji is 6,000,000,000~10,000,000,000/g dry mediums.
6. the method to be made soy sauce according to claim 5 using olive fruit juice, which is characterized in that the preparation of soy sauce koji
Method is：According to (8~10):(1~2):The mass ratio of (8~10) by wheat bran, flour and water mixing, sterilizing postcooling to 33~
35 DEG C, the aspergillus oryzae strain spore of inclined-plane culture is accessed, is cultivated 3~4 days in 26~28 DEG C after shaking up.
7. according to the method to be made soy sauce using olive fruit juice described in any one of claims 1 to 3 claim, feature
It is, at the 2nd~3 day of fermentation in step (5), every 20~and one time fermentation sauce unstrained spirits is stirred for 24 hours, it is being sealed by fermentation container later
Under conditions of ferment.
8. according to the method to be made soy sauce using olive fruit juice described in any one of claims 1 to 3 claim, feature
It is, the time of profit water is 30~35min in step (1).
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