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Preparation method and application of craft soy sauce

A technology of soy sauce and refined brewing, which is applied in the direction of climate change adaptation, food science, and food ingredients as taste improvers, etc. It can solve the problems of reducing the volatile basic nitrogen and biological content of soy sauce, the flavor of soy sauce has not yet been seen, and the price is relatively expensive. , to achieve the effect of improving the overall flavor, reducing the salty taste and improving the umami taste

Active Publication Date: 2021-06-15
珠海佳霖食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potassium sorbate is a common food preservative, which can inhibit the growth of microorganisms, but the price of potassium sorbate in this province is relatively expensive, and only some enterprises use potassium sorbate for antiseptic
[0007] However, so far, there has not been a method for improving the flavor of soy sauce and reducing volatile basic nitrogen and biological content in soy sauce by using physical methods.

Method used

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  • Preparation method and application of craft soy sauce
  • Preparation method and application of craft soy sauce
  • Preparation method and application of craft soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) After soybean is mixed with wheat flour of the same weight after cooking treatment, the mixture is obtained. The temperature of the cooking treatment is 120°C, and the time of cooking treatment is 30min. The mass is 0.02% (w / w) of the mass of the mixture, and the koji is made. The temperature of the koji is 28°C, the humidity of the koji is 90%, and the time of the koji is 72h, and Daqu is obtained;

[0040] (2) Daqu is mixed with salt water (NaCl solution, the concentration is 20%), the volume of salt water is 2.2 times of the volume of Daqu, and the high-salt dilute soy sauce brewing method (GB18186-2000) is used in the fermenter to ferment, During the period of 30 days to 180 days, carry out vacuum treatment on the top of the soy sauce fermentation tank (vacuum treatment is carried out 3 times a month), and each time the vacuum treatment reduces the air pressure at the top of the soy sauce fermentation tank to 700 mm Hg. The time of vacuum treatment is 6 hours. A...

Embodiment 1

[0042] (1) After soybean is mixed with wheat flour of the same weight after cooking treatment, the mixture is obtained. The temperature of the cooking treatment is 120°C, and the time of cooking treatment is 30min. The mass is 0.02% (w / w) of the mass of the mixture, and the koji is made. The temperature of the koji is 28°C, the humidity of the koji is 90%, and the time of the koji is 72h, and Daqu is obtained;

[0043] (2) Daqu is mixed with salt water (NaCl solution, the concentration is 20%), the volume of salt water is 2.2 times of the volume of Daqu, and the high-salt dilute soy sauce brewing method (GB18186-2000) is adopted in the fermenter to ferment, and the fermentation is 180 Tianhou heat treatment to kill bacteria and enzymes, squeeze and filter to obtain the soy sauce stock solution.

[0044] The obtained soy sauce crude oil of embodiment 1 and comparative example 1 is measured ammoniacal nitrogen, total nitrogen, reducing sugar, total acid, volatile base nitrogen, ...

Embodiment 2

[0063] (1) After soybean is mixed with wheat flour of the same weight after cooking treatment, the mixture is obtained. The temperature of the cooking treatment is 130°C, and the time of cooking treatment is 15min. The mass is 0.05% (w / w) of the mixture mass, and the koji is made. The temperature of the koji is 30° C., the humidity of the koji is 90%, and the time of the koji is 42 hours, and Daqu is obtained;

[0064] (2) Daqu is mixed with salt water (NaCl solution, the concentration is 24%), the volume of salt water is 2.5 times of the volume of Daqu, and the high-salt dilute soy sauce brewing method (GB18186-2000) is adopted in the fermenter to ferment. During the period of 30 days to 150 days, carry out vacuum treatment on the top of the soy sauce fermentation tank (vacuum treatment once a month), each time the vacuum treatment reduces the air pressure at the top of the soy sauce fermentation tank to 500 mm Hg, each time The time of vacuum treatment is 3 hours. After the ...

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Abstract

The invention discloses a preparation method and application of a craft soy sauce, and particularly relates to the technical field of food biotechnology. The preparation method comprises the following steps: 1, soybeans or soybean meal is cooked and then evenly mixed with wheat flour to obtain a mixture, the mixture is cooled to the normal temperature, then the cooled mixture is inoculated with koji essence for koji making to obtain the yeast for making hard liquor; and (2) the yeast obtained in the step (1) is uniformly mixed with saline water, fermenting in a fermentation container by adopting a high-salt liquid-state soy sauce brewing method, performing negative pressure treatment in the fermentation process, sterilizing, deactivating enzyme, squeezing, filtering and taking filtrate after the fermentation is finished, thereby the craft soy sauce is obtained. According to the invention, the negative pressure is formed in the fermentation process, so that the content of volatile basic nitrogen in the soy sauce can be effectively reduced, the palatable taste of the prepared soy sauce is obviously improved, the salty taste is obviously reduced, and the overall flavor is obviously improved.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a preparation method and application of refined soy sauce. Background technique [0002] Brewed soy sauce is a liquid condiment with complete color, aroma and taste, which is brewed from soybean or soybean meal, wheat or bran, and salt through solid-state koji making and liquid fermentation. Soy sauce contains a variety of essential amino acids and their derivatives, taste peptides and their derivatives, organic acids and their derivatives, sugar, minerals, vitamins and other nutrients necessary for the human body. Due to the differences in fermentation raw materials, raw material ratios, strains, fermentation processes and conditions, the ingredients in soy sauce are very different, thus affecting the flavor and quality of soy sauce. [0003] Flavor substances in soy sauce include free amino acids, amino acid derivatives, taste peptides and organic acids, among which free amin...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L13/40
CPCA23L27/50A23L13/428A23V2002/00A23V2200/16Y02A40/90
Inventor 黄树杰
Owner 珠海佳霖食品有限公司
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