CN111264836A - Production process of dark soy sauce - Google Patents
Production process of dark soy sauce Download PDFInfo
- Publication number
- CN111264836A CN111264836A CN202010254944.7A CN202010254944A CN111264836A CN 111264836 A CN111264836 A CN 111264836A CN 202010254944 A CN202010254944 A CN 202010254944A CN 111264836 A CN111264836 A CN 111264836A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- soy sauce
- filtrate
- stage
- reducing sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 81
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 84
- 230000004151 fermentation Effects 0.000 claims abstract description 84
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000706 filtrate Substances 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 19
- 239000007858 starting material Substances 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000012267 brine Substances 0.000 claims abstract description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 20
- 235000019764 Soybean Meal Nutrition 0.000 claims description 15
- 239000004455 soybean meal Substances 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229930182830 galactose Natural products 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- 238000005273 aeration Methods 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 239000000049 pigment Substances 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 238000004040 coloring Methods 0.000 abstract description 3
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 10
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical compound CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 7
- 239000010779 crude oil Substances 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- IEMMBWWQXVXBEU-UHFFFAOYSA-N 2-acetylfuran Chemical compound CC(=O)C1=CC=CO1 IEMMBWWQXVXBEU-UHFFFAOYSA-N 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000075729 Aspergillus oryzae 3.042 Species 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- 241000544912 Melanoides Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000008719 thickening Effects 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a production process of a thick soy sauce, which comprises the steps of raw material moistening, cooking, starter propagation, fermentation and squeezing, wherein in the water moistening process, a reducing sugar aqueous solution is adopted for moistening; the fermentation process comprises early-stage brine fermentation, middle-stage filtrate fermentation and filter residue fermentation, and later-stage filtrate and filter residue mixed fermentation, wherein reducing sugar is also added in the filtrate fermentation process. The production process of the soy sauce deepens the color of the finished soy sauce by adding reducing sugar in stages in the preparation process to promote browning in the fermentation process of the soy sauce, and simultaneously adopts a three-stage fermentation mode to increase the flavor of the soy sauce, solves the problem of bitter taste caused by simple browning, can ensure that the soy sauce achieves a more ideal coloring effect on the premise of not adding or adding few pigment additives, and has strong flavor.
Description
Technical Field
The invention relates to the technical field of food fermentation, in particular to a production process of dark soy sauce.
Background
The soy sauce is a liquid seasoning prepared by taking soybean and wheat as main raw materials and fermenting the raw materials by microorganisms. The pigment in the soy sauce is generated through a series of changes in the fermentation process, and the formed routes mainly comprise two routes: enzymatic browning and non-enzymatic browning, wherein the non-enzymatic browning reaction is mainly a maillard reaction, namely a carbonyl ammonia reaction, which is a complex chemical reaction generated by amino acid or protein and sugar during heating, and the final product is dark brown melanoid, not only participates in the color composition of soy sauce, but also generates unique fragrance and participates in the fragrance composition of soy sauce.
In food preparation with high requirements on the coloring effect of the soy sauce, other pigment additives are often required to be added in the preparation process of the soy sauce to meet the requirements on the color and luster of the soy sauce, but the use of the pigment can change the original flavor of the soy sauce to a certain extent; in addition, the color of the soy sauce can be deepened through a high-temperature fermentation process, but the soy sauce prepared by single high-temperature fermentation has a certain difference with the requirements of the color of the soy sauce of consumers, and simultaneously, the flavor is insufficient.
Disclosure of Invention
In order to solve the problems, the invention provides a production process of dark soy sauce, which can deepen the color of a soy sauce finished product by adding reducing sugar in a preparation process in a segmented manner so as to promote browning in the soy sauce fermentation process, can increase the flavor of the soy sauce by adopting a three-segment fermentation manner, solves the bitter taste caused by simple browning, can ensure that the soy sauce achieves a more ideal coloring effect on the premise of not adding or adding few pigment additives, and has rich flavor.
The invention is realized by the following technical scheme:
a production process of a dark soy sauce comprises the steps of raw material moistening, cooking, starter propagation, fermentation and squeezing, wherein in the water moistening process, a reducing sugar aqueous solution is adopted for moistening; the fermentation process comprises early-stage brine fermentation, middle-stage filtrate fermentation and filter residue fermentation, and later-stage filtrate and filter residue mixed fermentation, wherein reducing sugar is also added in the filtrate fermentation process.
The water moistening process comprises the following steps: adding reducing sugar 2-10% of the soybean meal into hot water of 50-55 deg.C, dissolving, and moistening for 30min at a mass ratio of soybean meal to sugar water of 1:1.
The fermentation process comprises the following steps: 1) early-stage fermentation: mixing the finished starter prepared in the starter making process with saline water to obtain sauce mash, and putting the sauce mash into a tank for early-stage fermentation; 2) middle-stage fermentation: filtering the sauce mash in the step 1) to obtain filtrate and filter residue, adjusting the pH of the filtrate to 6.5-7.0, adding reducing sugar, uniformly mixing, maintaining the temperature at 45 +/-2 ℃ for liquid fermentation, and maintaining the temperature of the filter residue at 45 +/-2 ℃ for solid fermentation; 3) and (3) later-stage fermentation: and (4) uniformly mixing the filtrate and the filter residue for after-ripening.
The reducing sugar is one or more of L-arabinose, galactose, glucose and lactose.
In the early fermentation of the step 1), the concentration of saline water is 18-22%, the temperature of the saline water is 45-55 ℃, 1.8-2.2 times of saline water is added according to the mass of dry materials, the mixture is stirred into yeast, the fermentation temperature is 35-45 ℃, the aeration stirring is carried out for 30min every day, and the fermentation time is 3-5 days.
In the middle-stage fermentation in the step 2), the addition amount of reducing sugar is 2% -5% of the filtrate, and the filtrate and the filter residue are both subjected to standing fermentation for 20-25 days.
In the later stage fermentation of step 3), the fermentation temperature is 15-35 ℃ and the fermentation time is 50-180 days
The cooking process comprises the following steps: and (3) steaming and boiling the bean pulp after being moistened with water to obtain cooked bean pulp, and cooling the cooked bean pulp, wherein the steaming and boiling temperature is 121-134 ℃, the pressure is 0.1-0.2Mpa, and the time is 5-30 min.
The starter propagation process comprises the following steps: mixing cooked soybean meal and wheat flour at a ratio of 6-9:4-1, inoculating 0.01% Aspergillus oryzae and Luniang 3.042, and making starter by closed disc at 28-32 deg.C for 40-45 hr.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. according to the production process of the dark soy sauce, reducing sugar is added in the prepared moistening water and the fermentation process in a segmented manner, the Maillard reaction of the soy sauce is promoted, the color of the soy sauce is deepened and thickened, so that the soy sauce does not use or does not use a pigment additive, the change of the flavor of the soy sauce caused by the addition of the pigment can be prevented, and meanwhile, certain fragrant substances can be produced by the Maillard reaction, so that the taste and fragrance of the soy sauce can be enriched;
2. according to the production process of the dark soy sauce, a three-stage fermentation method, namely a method of early stage fermentation, middle stage fermentation and later stage fermentation, is adopted in the fermentation process, so that browning in the soy sauce can be promoted, meanwhile, the flavor of the soy sauce can be better blended through the three-stage fermentation, and the influence of the browning bitter taste on the flavor of the soy sauce is prevented. The flavor of the soy sauce is stronger.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1
A production process of dark soy sauce comprises the following steps:
(1) moistening with water: adding lactose into hot water of 52 ℃ according to the proportion of 5 percent, and fully dissolving into sugar water, wherein the ratio of the sugar water to the bean pulp is 1:1, moistening for 30 min;
(2) and (3) cooking: cooking the moistened soybean meal under 0.1Mpa at 121 deg.C for 30min, and cooling;
(3) preparing yeast: mixing soybean meal and wheat flour at a ratio of 6:4 based on dry soybean meal, inoculating 0.01% Aspergillus oryzae 3.042, and making starter at 28 deg.C in a closed disc for 43 hr to obtain starter;
(4) early-stage fermentation: mixing the raw materials with water at a ratio of 1:2.2 and salt water with salt concentration of 20% to obtain yeast, fermenting at 35 deg.C in a tank, ventilating and stirring the fermented soy sauce for 30min every day, and fermenting for 3 days;
(5) middle-stage fermentation: filtering the soy sauce mash, adjusting the pH of the filtrate to 6.5 with food-grade sodium hydroxide, adding 2% lactose into the filtrate, uniformly mixing, performing liquid fermentation at 44 ℃, and performing solid fermentation on the filter residue at 44 ℃ for 20 days respectively;
(6) and (3) later-stage fermentation: adding the filter residue into the filtrate again, mixing, and after-ripening for 50 days at 35 deg.C;
(7) squeezing: squeezing the soy sauce mash to obtain thick soy sauce crude oil;
(8) sterilization and sedimentation: sterilizing the crude oil at 95 deg.C for 15s, and settling to obtain dark soy sauce.
Example 2
A production process of dark soy sauce comprises the following steps:
(1) moistening with water: adding glucose into hot water at 50 ℃ according to the proportion of 10% to be fully dissolved into sugar water, wherein the sugar water: bean pulp 1:1, moistening the soybean meal for 30 min;
(2) and (3) cooking: cooking the bean pulp after moistening with water under 0.2Mpa at 130 deg.C for 5min, and cooling;
(3) preparing yeast: mixing soybean meal and wheat flour at a ratio of 9:1 based on dry soybean meal, inoculating 0.01% Aspergillus oryzae 3.042, and making starter in a closed disc at 30 deg.C for 40 hr to obtain starter;
(4) early-stage fermentation: mixing the raw materials with water at a ratio of 1:1.8 and salt water with salt concentration of 20% to obtain yeast, fermenting at 45 deg.C in a tank, ventilating and stirring the fermented soy sauce for 30min every day, and fermenting for 3 days;
(5) middle-stage fermentation: filtering the soy sauce mash, adjusting the pH of the filtrate to 6.8 with food-grade sodium hydroxide, adding 5% galactose into the filtrate, uniformly mixing, performing liquid fermentation at 45 ℃, and performing solid fermentation on filter residues at 45 ℃ for 22 days respectively;
(6) and (3) later-stage fermentation: adding the filter residue into the filtrate again, mixing, and after-ripening for 90 days at 25 deg.C;
(7) squeezing: squeezing the soy sauce mash to obtain thick soy sauce crude oil;
(8) sterilization and sedimentation: sterilizing the crude oil at 95 deg.C for 15s, and settling to obtain dark soy sauce.
Example 3
A production process of dark soy sauce comprises the following steps:
(1) moistening with water: adding L-arabinose into hot water of 55 ℃ according to the proportion of 10 percent, fully dissolving into sugar water, wherein the sugar water is soybean meal which is 1:1, and moistening for 30 min;
(2) and (3) cooking: cooking the bean pulp after moistening with water under 0.1Mpa at 121 deg.C for 30min, and cooling;
(3) preparing yeast: mixing soybean meal and wheat flour at a ratio of 4:1 based on dry soybean meal, inoculating 0.01% Aspergillus oryzae 3.042, and making starter in a closed disc at 30 deg.C for 40 hr to obtain starter;
(4) early-stage fermentation: mixing the raw materials with water at a ratio of 1:2.0 and salt water with salt concentration of 19% to obtain yeast, fermenting at 40 deg.C, ventilating and stirring the fermented soy sauce for 30min every day, and fermenting for 5 days;
(5) middle-stage fermentation: filtering the soy sauce mash, adjusting the pH of the filtrate to 7.0 with food-grade sodium hydroxide, adding 5% of L-arabinose into the filtrate, uniformly mixing, performing liquid fermentation at 47 ℃, and performing solid fermentation on filter residues at 47 ℃ for 25 days respectively;
(6) and (3) later-stage fermentation: adding the filter residue into the filtrate again, mixing, and after-ripening for 180 days at 15 deg.C;
(7) squeezing: squeezing the soy sauce mash to obtain thick soy sauce crude oil;
(8) sterilization and sedimentation: sterilizing the crude oil at 95 deg.C for 15s, and settling to obtain dark soy sauce.
Comparative example 1:
this comparative example is based on example 3, differing from example 3 in that: no reducing sugar is added in the production process.
Comparative example 2:
this comparative example is based on example 3, differing from example 3 in that: the filtrate was not pH adjusted in the middle fermentation.
A dark soy sauce prepared by the process of examples 1 to 3.
The data of examples 1 to 3, comparative examples 1 and 2 were compared with the data of normal high temperature fermented high temperature soy sauce, wherein the data include salt free solids, color number, soy sauce flavor volatile substance 4-ethylguaiacol, roasted flavor volatile substance 2-acetylfuran in maillard reaction, 2-ethylpyrazine, as shown in the following table:
| item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | High-temperature soy sauce |
| Salt-free solid content g/100g | 22.12 | 27.55 | 27.14 | 19.34 | 27.88 | 20.31 |
| Color number | 8 | 4 | 2 | 13 | 6 | 10 |
| Mu g/kg of 4-ethylguaiacol | 22.41 | 40.31 | 51.45 | 39.84 | 50.04 | 8.68 |
| 2-Acetylfuran mug/kg | 35.74 | 51.71 | 84.8 | 12.92 | 64.46 | 14.68 |
| 2-Ethylpyrazine mu g/kg | 8.24 | 14.61 | 16.54 | 2.11 | 12.17 | 2.84 |
1. Comparison of the data of examples 1-3 with those of high temperature soy sauce shows that:
1) in color, the dark soy sauce of examples 1 to 3 was darker than the high temperature soy sauce, and the salt-free solid content was higher than the high temperature soy sauce (color number was obtained by comparing the colors with a specific color for soy sauce colorimetry, and the color was darker as the number was smaller).
2) The content of 4-ethylguaiacol in examples 1-3 is significantly increased compared with that of high-temperature soy sauce in terms of volatile flavor substances, which shows that the flavor of the soy sauce is significantly improved on the basis of color and luster guarantee, and the flavor substances of 2-acetylfuran and 2-ethylpyrazine can provide baking flavor, and the content is higher than that of the high-temperature soy sauce, so that the flavor of the soy sauce is enhanced.
2. Comparison of the data of example 3 with comparative examples 1 and 2 shows that:
1) when reducing sugar is not added in the production process, salt-free solid is reduced by 28.74%, the color number value is increased by 11 color numbers, the color of the soy sauce is obviously lightened, 4-ethylguaiacol is reduced by 22.57%, and 2-acetylfuran and 2-ethylpyrazine are respectively reduced by 84.76% and 87.24%, which shows that the Maillard reaction is greatly promoted by adding the reducing sugar, so that the effect of deepening and thickening the color of the soy sauce is achieved.
2) When the pH of the filtrate is not adjusted in the middle-stage fermentation, the difference between the salt-free solid and the 4-ethylguaiacol is not large, but the color number is increased by 4, the color of the soy sauce is lightened, and the 2-acetylfuran and the 2-ethylpyrazine are respectively reduced by 23.99% and 26.42%, which shows that the solution with neutral pH value is more beneficial to the Maillard reaction in the fermentation process and deepens the color of the soy sauce in the fermentation process of the filtrate.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (9)
1. A production process of a thick soy sauce comprises the steps of raw material moistening, cooking, starter propagation, fermentation and squeezing, and is characterized in that a reducing sugar aqueous solution is adopted for moistening in the water moistening process; the fermentation process comprises early-stage brine fermentation, middle-stage filtrate fermentation and filter residue fermentation, and later-stage filtrate and filter residue mixed fermentation, wherein reducing sugar is also added in the filtrate fermentation process.
2. The process for producing a dark soy sauce according to claim 1, wherein the moistening step is: adding reducing sugar 2-10% of the soybean meal into hot water of 50-55 deg.C, dissolving, and moistening for 30min at a mass ratio of soybean meal to sugar water of 1:1.
3. The process for producing a dark soy sauce according to claim 1, wherein the fermentation process comprises the steps of: 1) early-stage fermentation: mixing the finished starter prepared in the starter making process with saline water to obtain sauce mash, and putting the sauce mash into a tank for early-stage fermentation; 2) middle-stage fermentation: filtering the sauce mash in the step 1) to obtain filtrate and filter residue, adjusting the pH of the filtrate to 6.5-7.0, adding reducing sugar, uniformly mixing, maintaining the temperature at 45 +/-2 ℃ for liquid fermentation, and maintaining the temperature of the filter residue at 45 +/-2 ℃ for solid fermentation; 3) and (3) later-stage fermentation: and (4) uniformly mixing the filtrate and the filter residue for after-ripening.
4. The process for producing a dark soy sauce according to claim 1, wherein the reducing sugar is one or more of L-arabinose, galactose, glucose and lactose.
5. The process for producing a dark soy sauce according to claim 3, wherein in the early fermentation in step 1), the brine concentration is 18-22%, the brine temperature is 45-55 ℃, 1.8-2.2 times of the brine by mass of the dry materials is added and mixed to form the yeast, the fermentation temperature is 35-45 ℃, the aeration and stirring are carried out for 30min every day, and the fermentation time is 3-5 days.
6. The process for producing a dark soy sauce according to claim 3, wherein in the middle stage fermentation in step 2), the addition amount of reducing sugar is 2% -5% of the filtrate, and the filtrate and the filter residue are both subjected to standing fermentation for 20-25 days.
7. The process for producing a dark soy sauce according to claim 3, wherein the fermentation temperature in the late stage fermentation of step 3) is 15 to 35 ℃ for 50 to 180 days.
8. The process for producing a dark soy sauce according to claim 1, wherein the cooking process comprises: and (3) steaming and boiling the bean pulp after being moistened with water to obtain cooked bean pulp, and cooling the cooked bean pulp, wherein the steaming and boiling temperature is 121-134 ℃, the pressure is 0.1-0.2Mpa, and the time is 5-30 min.
9. The process for producing a dark soy sauce according to claim 1, wherein the starter propagation process comprises: mixing cooked soybean meal and wheat flour at a ratio of 6-9:4-1, inoculating 0.01% Aspergillus oryzae and Luniang 3.042, and making starter by closed disc at 28-32 deg.C for 40-45 hr.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010254944.7A CN111264836B (en) | 2020-04-02 | 2020-04-02 | Production process of dark soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010254944.7A CN111264836B (en) | 2020-04-02 | 2020-04-02 | Production process of dark soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111264836A true CN111264836A (en) | 2020-06-12 |
| CN111264836B CN111264836B (en) | 2022-08-23 |
Family
ID=70992023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010254944.7A Active CN111264836B (en) | 2020-04-02 | 2020-04-02 | Production process of dark soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111264836B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674318A (en) * | 2021-01-29 | 2021-04-20 | 仇俊鹏 | Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat |
| CN114343162A (en) * | 2021-02-07 | 2022-04-15 | 龙牌食品股份有限公司 | Preparation method of soy sauce |
| CN114403418A (en) * | 2020-10-28 | 2022-04-29 | 烟台欣和企业食品有限公司 | Antiseptic and fresh-keeping method for soy sauce |
| CN117044922A (en) * | 2023-08-23 | 2023-11-14 | 安徽香松自然调味品有限公司 | Preparation process for improving color of tricholoma matsutake soy sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927038A (en) * | 2006-09-29 | 2007-03-14 | 石家庄市鼎鑫酿造食品科学研究所 | Improved preparing method for soy sauce and sauce |
| JP2009201424A (en) * | 2008-02-28 | 2009-09-10 | Kikkoman Corp | Powdery dark-color soy sauce and method for producing the same |
| CN104473126A (en) * | 2014-10-22 | 2015-04-01 | 湖州老恒和酿造有限公司 | Production process of dark soy sauce and the dark soy sauce |
| CN107495291A (en) * | 2017-08-28 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of edible mushroom dark soy sauce and preparation method thereof |
-
2020
- 2020-04-02 CN CN202010254944.7A patent/CN111264836B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927038A (en) * | 2006-09-29 | 2007-03-14 | 石家庄市鼎鑫酿造食品科学研究所 | Improved preparing method for soy sauce and sauce |
| JP2009201424A (en) * | 2008-02-28 | 2009-09-10 | Kikkoman Corp | Powdery dark-color soy sauce and method for producing the same |
| CN104473126A (en) * | 2014-10-22 | 2015-04-01 | 湖州老恒和酿造有限公司 | Production process of dark soy sauce and the dark soy sauce |
| CN107495291A (en) * | 2017-08-28 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of edible mushroom dark soy sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 包启安: "酱油色泽的生成与生产工艺", 《食品科学》 * |
| 车有荣: "低盐固态发酵酱油生产工艺的改进研究", 《中国酿造》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403418A (en) * | 2020-10-28 | 2022-04-29 | 烟台欣和企业食品有限公司 | Antiseptic and fresh-keeping method for soy sauce |
| CN112674318A (en) * | 2021-01-29 | 2021-04-20 | 仇俊鹏 | Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat |
| CN114343162A (en) * | 2021-02-07 | 2022-04-15 | 龙牌食品股份有限公司 | Preparation method of soy sauce |
| CN117044922A (en) * | 2023-08-23 | 2023-11-14 | 安徽香松自然调味品有限公司 | Preparation process for improving color of tricholoma matsutake soy sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111264836B (en) | 2022-08-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111264836B (en) | Production process of dark soy sauce | |
| CN103222612B (en) | Preparation method of double-bean soy sauce | |
| CN104099227A (en) | Natural kvass essence base material and fermentation production method thereof | |
| CN110564533A (en) | Preparation method of mangosteen beer | |
| CN102197871B (en) | Five-cereal soy sauce and preparation method thereof | |
| CN112674318A (en) | Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat | |
| CN114343162A (en) | Preparation method of soy sauce | |
| CN104543940A (en) | Brewing method of light soy sauce | |
| CN113397146A (en) | Fermented chili base material, composite sauce and preparation method of fermented chili base material | |
| CN114365838B (en) | Preparation method of oyster fermentation full juice oyster sauce | |
| CN108201109B (en) | Red yeast rice polypeptide seasoning liquid of red yeast rice wine lees and preparation method thereof | |
| KR101750110B1 (en) | A rice wine containing sweet potato and producing method thereof | |
| KR100715104B1 (en) | Manufacturing method of vinegar using five grains | |
| US4180590A (en) | Method of producing soy sauce | |
| CN116622463A (en) | Chestnut glutinous rice wine and processing method thereof | |
| CN111758952A (en) | Preparation method of high ammonia nitrogen soy sauce | |
| CN115281320A (en) | Shrimp meat zymolyte and preparation method thereof, and compound seasoning | |
| KR100244849B1 (en) | A manufacture of red- ginseng vinegar | |
| CN113841870A (en) | Soy sauce brewing process | |
| CN107022466B (en) | Preparation method of low-salt and low-irritation edible vinegar | |
| KR20220073305A (en) | Beer manufacturing method using potato and red bean paste | |
| CN112772897A (en) | Method for preparing sweet fermented flour paste by using sweet petal fermentation liquor | |
| CN115067498B (en) | Salt-reducing soy sauce production process | |
| CN113424949B (en) | Method for preparing organic braising soy sauce with high amino acid nitrogen content | |
| CN109247473A (en) | A kind of sugar-free Kiwi berry fermented beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |