Salt-reduced soy sauce with typical Cantonese soy sauce flavor and production method thereof

Abstract

The invention belongs to the technical field of seasoning production processes, and discloses salt-reduced soy sauce with typical Cantonese soy sauce flavor and a production method thereof. The production method comprises the following steps: preparing fermented soy sauce mash: mixing a koji material with saline water, and fermenting to obtain the fermented soy sauce mash; preparing wheat flavor fermentation liquor: mixing wheat and water, adding amylase, and carrying out first enzymolysis; adding saccharifying enzyme, and carrying out secondary enzymolysis; adding protease and flavor enzyme, and carrying out third enzymolysis; adding saccharomycetes, and fermenting to obtain the wheat flavor fermentation liquor; and preparing the salt-reduced soy sauce: mixing the fermented soy sauce mash with the wheat flavor fermentation liquor, and fermenting to obtain the soy sauce. The salt content in the salt-reduced soy sauce prepared through the production method is lower than 12 g / 100 mL, the salt-reduced soy sauce has the high ethanol content (2-4 g / 100 mL), and the soy sauce is mellow, sweet and fresh in taste, good in harmony of various flavors and very good in overall taste.

Description

Technical field [0001] The present invention belongs to the technical field of production processes condiment, and particularly relates to reduced salt soy sauce production method of soy sauce flavor typical wide. Background technique [0002] At present, the domestic soy sauce production process mainly by solid with or without salt, low salt and high-salt liquid by solid-state method, in which there are high-salt liquid method Cantonese-style high-salt liquid state law and Japanese high-salt liquid state law. No solid salt and low-salt soy sauce flavor because of poor solid-state law has been basically eliminated. Method of high salt liquid fermentation of soy sauce as a long time, good flavor of the product, manufacturers are mainly employed. High salt liquid wide process mainly as raw materials the flour and soy, soybeans are soaked, cooked, cooled, mixed with flour inoculated, koji, salt is obtained after addition of koji 2-3 times (18-20% concentration) , 3-6 months of natur...

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Problems solved by technology

[0003] The methods for making salt-reduced soy sauce currently mainly include the following: (1) Direct dilution. Dilute the fermented high-salt raw soy sauce by adding water and other ingredients to obtain a relatively low-salt soy sauce product. Adding water will result in a weak flavor, so it is generally used less; (2) Potassium chloride is used instead of part of sodium chloride to prepare brine, and then fermented. Although this method reduces sodium ions, it increases potassium ions, which is not a real salt reduction. Soy sauce, the other is to add part of ethanol instead of sodium chloride to prepare low-concentration salt water and then mix koji fermentation, but if the amount of ethanol added in the method is too high, the flavor of the product will be affected, and if the amount of ethanol added is too low, it will not be able to Ensure that the fermentation is carried out normally, and the addition of ethanol fermentation needs to be indicated on the label, so that consumers are afraid; (3) use raw soy sauce instead of salt water to cut the material, after making thick soy sauce, and finally dilute the thick soy sauce with water. Raw soy sauce replaces salt water, which can inhibit fermentation to a certain extent, and the oil yield is low and the cost is high

(4) Use ion exchange membranes, electrodialysis, etc. or special resins to desalt soy sauce, but there will be loss of flavor and amino acid nutrients during the desalination process; Or add hydrochloric acid or lactic acid during the fermentation process to inhibit the reproduction of spoilage bacteria and achieve the purpose of low-salt brewing, but the flavor of the product is greatly affected

Above-mentioned these methods, the soy sauce that obtains or can't avoid the deterioration of local flavor, it is difficult to obtain the salt-reduced soy sauce that is satisfactory in fragrance and taste compared with common brewed soy sauce, or it is only suitable for Japanese-style high-salt dilute soy sauce process, And process control level requirement is higher, therefore, urgently hopes to establish a kind of manufacture method that is suitable for Cantonese style high-salt dilute state brewing good flavor salt-reduced soy sauce

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