A kind of sterilizing and antiseptic method of soy sauce

Abstract

The invention discloses a sterilizing corrosion prevention method of soy sauce. The method comprises the following steps: S1100: a crude soy sauce preparation step: namely leaching soy sauce fermented grains to obtain crude soy sauce; S1200: an ultra-high pressure sterilizing step: namely carrying out ultra-high pressure sterilizing treatment on the crude soy sauce; S1300: a biological bacteriostatic agent adding step: namely adding a biological bacteriostatic agent into the crude soy sauce after ultra-high pressure sterilizing treatment is carried out; and S1400: a filtration and clarification step: namely filtering and clarifying the crude soy sauce to obtain soy sauce after ultra-high pressure sterilizing treatment and addition of the biological bacteriostatic agent are carried out. Under the condition of not adding any chemical preservative, the sterilizing corrosion prevention method can be used for effectively inhibiting and killing bacteria and spores in soy sauce and inhibiting germination of the spores in a shelf life, so that the shelf life of the soy sauce is remarkably prolonged. Furthermore, the original nutritional components, taste and flavor of a product can be simultaneously maintained, and the treatment time is short, no toxic matter is generated, and an efficient, green and safe sterilizing corrosion prevention technology for the soy sauce is provided.

Description

technical field [0001] The invention belongs to the field of food sterilization and anticorrosion, and in particular relates to a sterilizing and antiseptic method of ultra-high pressure sterilization of soy sauce combined with a biological bacteriostatic agent. Background technique [0002] With the improvement of people's living standards, consumers' basic requirements for soy sauce are food safety, stable properties, and no additives. For this reason, sterilization must be carried out. For many years, the method of heat sterilization and adding preservatives has been used for soy sauce sterilization, which has many disadvantages, such as: amino acid nitrogen and reducing sugar are significantly reduced, of which lysine, arginine, cystine, tryptophan, serine, Glutamic acid, etc. are easily destroyed; sugar and amino compounds react to produce too much caramel pigment, browning intensifies, resulting in poor color; heat-sensitive nutrients are severely damaged; harmful comp...

AI Technical Summary

Problems solved by technology

For many years, the method of heat sterilization and adding preservatives has been used for soy sauce sterilization, which has many disadvantages, such as: amino acid nitrogen and reducing sugar are significantly reduced, of which lysine, arginine, cystine, tryptophan, serine, Glutamic acid, etc. are easily destroyed; sugar and amino compounds react to produce too much caramel pigment, browning intensifies, resulting in poor color; heat-sensitive nutrients are severely damaged; harmful components such as ethyl carbamate are formed too much; volatilization Sexual flavor substances, such as acetic acid, formic acid, propionic acid, etc. are seriously lost

Sterilization process conditions are difficult to control, which can easily lead to unstable product quality; equipment mechanization and automation are low, making it difficult to achieve large-scale production and intensive management; and adding preservatives is likely to bring food safety hazards to soy sauce

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