CN109170604A - A method of soya sauce is made using high-salt dilute soy slag - Google Patents
A method of soya sauce is made using high-salt dilute soy slag Download PDFInfo
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- CN109170604A CN109170604A CN201811274213.8A CN201811274213A CN109170604A CN 109170604 A CN109170604 A CN 109170604A CN 201811274213 A CN201811274213 A CN 201811274213A CN 109170604 A CN109170604 A CN 109170604A
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 114
- 244000068988 Glycine max Species 0.000 title claims abstract description 76
- 235000015067 sauces Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 19
- 239000002893 slag Substances 0.000 title claims description 31
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 17
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000011534 incubation Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 239000002253 acid Substances 0.000 abstract description 12
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 abstract description 8
- 230000010354 integration Effects 0.000 abstract description 3
- RPAJSBKBKSSMLJ-DFWYDOINSA-N (2s)-2-aminopentanedioic acid;hydrochloride Chemical class Cl.OC(=O)[C@@H](N)CCC(O)=O RPAJSBKBKSSMLJ-DFWYDOINSA-N 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 27
- 244000046052 Phaseolus vulgaris Species 0.000 description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- YOMSJEATGXXYPX-UHFFFAOYSA-N 2-methoxy-4-vinylphenol Chemical compound COC1=CC(C=C)=CC=C1O YOMSJEATGXXYPX-UHFFFAOYSA-N 0.000 description 8
- 235000019750 Crude protein Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000007787 solid Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 3
- 229940114124 ferulic acid Drugs 0.000 description 3
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 3
- 235000001785 ferulic acid Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 3
- 101001065065 Aspergillus awamori Feruloyl esterase A Proteins 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 108010056979 phenylacrylic acid decarboxylase Proteins 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- ZMAYRLMREZOVLE-UHFFFAOYSA-N 2-ethenyl-6-methoxyphenol Chemical compound COC1=CC=CC(C=C)=C1O ZMAYRLMREZOVLE-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 238000005303 weighing Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明涉及一种利用高盐稀态酱油渣制作黄豆酱的方法，步骤如下：⑴黄豆去杂、洗净、浸泡；⑵黄豆沥干水分与高盐稀态酱油渣蒸煮后混匀，搅拌温度降至45‑40℃；⑶接种米曲霉曲精；⑷翻曲、平铺培养；⑸收曲、拌盐水；⑹45‑55℃保温发酵，15‑30天，即得黄豆酱。本方法通过高盐稀态酱油渣比例的控制，控制好酱油渣的总酸和氨基态氮的含量，做到酱油、豆酱生产一体化，使黄豆酱的生产质量可控，成本降低，解决了高盐稀态酱渣在行业内自然消化的方法，使之取之于酱用之于酱，真正实现高盐稀态高端酱油生产零排放，有效提升行业的整体技术和管理水平。
The invention relates to a method for making soybean paste by using high-salt dilute soy sauce residue. The steps are as follows: (1) Soybeans are removed, washed and soaked; (2) Soybeans are drained and mixed with high-salt dilute soy sauce residues after cooking, stirring at a temperature of Drop to 45-40°C; (3) Inoculate Aspergillus oryzae koji essence; (4) Flip the koji and cultivate it on a flat plate; (5) Collect the koji and mix with salt water; (6) Heat preservation and fermentation at 45-55°C for 15-30 days to obtain soybean paste. The method controls the content of total acid and amino nitrogen in the soy sauce residue by controlling the proportion of the high-salt dilute soy sauce residue, so as to achieve the integration of the production of soy sauce and soybean paste, so that the production quality of soybean paste is controllable, the cost is reduced, and the solution is to solve the problem. The method of natural digestion of high-salt dilute soy sauce residue in the industry is developed, so that it can be taken from the sauce and used in the sauce, so as to truly realize zero-emission production of high-salt dilute high-end soy sauce, and effectively improve the overall technical and management level of the industry.
Description
Technical field
The invention belongs to food technology field, especially a kind of method using high-salt dilute soy slag production soya sauce.
Background technique
High-salt dilute soy is using brewing materials as soybean/dregs of beans, wheat, through made of aspergillus oryzae saccharification, yeast fermentation
Flavouring.For national soy sauce yield in 2017 at 10,000,000 tons or so, the waste residue generated thereupon is also more and more.It is typically used as
Roughage additive, added value of product is lower, abandons not only waste of resource, moreover, processing causes environmental pollution not in time, handles
When also will increase energy consumption.
Soya sauce selects former beans, manufactured jam product, beans sauce brewing materials using the microbial fermentations such as aspergillus oryzae soya bean
Single, general raw material is only soya bean, this also causes beans sauce wine brewing property high.
By retrieval, patent publication us related with the present patent application is not yet found.
Summary of the invention
Place that the purpose of the present invention is to overcome the deficiency in the prior art provides a kind of yellow using the production of high-salt dilute soy slag
The method of beans sauce, this method control the total acid and amino nitrogen of soy sauce residues by the control of high-salt dilute soy slag ratio example
Content accomplishes soy sauce, beans sauce production integration, keeps the quality of production of soya sauce controllable, and cost reduces, and solves high-salt dilute sauce
The method that slag in industry digests naturally, is allowed to take from sauce and is used for sauce, really realizes the high-end soy sauce production zero of high-salt dilute
Discharge effectively promotes the overall technology and management level of industry.
The technical solution adopted by the present invention to solve the technical problems is:
A method of soya sauce being made using high-salt dilute soy slag, steps are as follows:
(1) soya bean impurity elimination, clean, immersion soya bean 8-12h；
(2) soya bean drains away the water, and 0.15-0.2MPa steams 30min, and high-salt dilute soy slag 0.1-0.15MPa steams 15-
20min, it is steamed after soya bean mixed immediately with high-salt dilute soy slag, whipping temp is down to 45-40 DEG C, wherein the soya bean
Mass ratio with high-salt dilute soy slag is 2:1-3:1；
(3), by the bent essence of 0.3-0.5% inoculation aspergillus oryzae of raw material gross weight, stir and evenly mix, be put into 30 DEG C of constant incubators
Accumulation culture；
When incubation time be 15-18h when, carry out for the first time turn over song, the material of previously stacked culture is uniformly mixed it is scattered, 30
DEG C continue tiling culture.After cultivating 6-8h, song is turned over for the second time, and 30 DEG C are continued tiling culture；
(5) after cultivating 10-13h, material presentation is faint yellow, can receive song, and mix the salt water with mass concentration for 10-12%,
The material: the quality of salt water is 1:1-1.2；
(6) 45-55 DEG C of heat-preservation fermentation, 15-30 days to get soya sauce.
The advantages of present invention obtains and good effect are as follows:
The present invention be by high-salt dilute soy slag and soya bean in specific proportions after mixing, the saccharification of access aspergillus oryzae is converted
Beans sauce is made through high temperature in certain proportion salt water, and through detecting, which meets national standard.The method of the present invention passes through high-salt dilute
The total acid of soy sauce residues and the content of amino nitrogen are controlled in the control of soy sauce residues ratio, accomplish soy sauce, beans sauce production integration,
Keep the quality of production of soya sauce controllable, cost reduces, and solves the method that high-salt dilute residue of soya in industry digests naturally, is allowed to
Take from sauce and be used for sauce, really realize that the high-end soy sauce of high-salt dilute produces zero-emission, effectively promoted industry overall technology and
Management level.
Detailed description of the invention
Fig. 1 is total acid content variation diagram in high-salt dilute solid soy sauce fermentation process in the present invention；
Fig. 2 is total acid content variation diagram in beans sauce fermentation process in the present invention；
Fig. 3 is amino acid nitrogen content variation diagram during fermentation of high-salinity dilute soy in the present invention；
Fig. 4 is amino acid nitrogen content variation diagram in beans sauce fermentation process in the present invention；
Fig. 5 is that amino acid nitrogen content compares figure in the soy sauce and residue of soya of different stage in the present invention；
Fig. 6 is salt-less solid content change diagram during fermentation of high-salinity dilute soy in the present invention；
Fig. 7 is salt-less solid comparision contents figure in the soy sauce and residue of soya of different stage in the present invention；
Fig. 8 be in the present invention high-salt dilute wash crude protein and Crude starch in residue of soya contain spirogram；
Fig. 9 be in the present invention high-salt dilute do not wash crude protein and Crude starch in residue of soya containing spirogram；
Figure 10 is the forming process figure of 4-ethyl guaiacol in the present invention.
Specific embodiment
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A method of soya sauce being made using high-salt dilute soy slag, steps are as follows:
(1) soya bean impurity elimination, clean, immersion soya bean 8-12h；
(2) soya bean drains away the water, and 0.15-0.2MPa steams 30min, and high-salt dilute soy slag 0.1-0.15MPa steams 15-
20min, it is steamed after soya bean mixed immediately with high-salt dilute soy slag, whipping temp is down to 45-40 DEG C, wherein the soya bean
Mass ratio with high-salt dilute soy slag is 2:1；
(3), by the bent essence of 0.3-0.5% inoculation aspergillus oryzae of raw material gross weight, stir and evenly mix, be put into 30 DEG C of constant incubators
Accumulation culture；
When incubation time be 15-18h when, carry out for the first time turn over song, the material of previously stacked culture is uniformly mixed it is scattered, 30
DEG C continue tiling culture.After cultivating 6-8h, song is turned over for the second time, and 30 DEG C are continued tiling culture；
(5) after cultivating 10-13h, material presentation is faint yellow, can receive song, and mix the salt water with mass concentration for 10-12%,
The material: the quality of salt water is 1:1；
(6) 45-55 DEG C of heat-preservation fermentation, 15-30 days to get soya sauce.
Through detecting, soya sauce of the present invention meets national standard.
Embodiment 2
A method of soya sauce being made using high-salt dilute soy slag, steps are as follows:
(1) soya bean impurity elimination, clean, immersion soya bean 8-12h；
(2) soya bean drains away the water, and 0.15-0.2MPa steams 30min, and high-salt dilute soy slag 0.1-0.15MPa steams 15-
20min, it is steamed after soya bean mixed immediately with high-salt dilute soy slag, whipping temp is down to 45-40 DEG C, wherein the soya bean
Mass ratio with high-salt dilute soy slag is 2.5:1；
(3), by the 0.3% bent essence of inoculation aspergillus oryzae of raw material gross weight, stir and evenly mix, be put into 30 DEG C of constant incubators and accumulate
Culture；
When incubation time be 15-18h when, carry out for the first time turn over song, the material of previously stacked culture is uniformly mixed it is scattered, 30
DEG C continue tiling culture.After cultivating 6-8h, song is turned over for the second time, and 30 DEG C are continued tiling culture；
(5) after cultivating 10-13h, material presentation is faint yellow, can receive song, and mix the salt water with mass concentration for 10-12%,
The material: the quality of salt water is 1:1.2；
(6) 45-55 DEG C of heat-preservation fermentation, 15-30 days to get soya sauce.
Through detecting, soya sauce of the present invention meets national standard.
Embodiment 3
A method of soya sauce being made using high-salt dilute soy slag, steps are as follows:
(1) soya bean impurity elimination, clean, immersion soya bean 8-12h；
(2) soya bean drains away the water, and 0.15-0.2MPa steams 30min, and high-salt dilute soy slag 0.1-0.15MPa steams 15-
20min, it is steamed after soya bean mixed immediately with high-salt dilute soy slag, whipping temp is down to 45-40 DEG C, wherein the soya bean
Mass ratio with high-salt dilute soy slag is 3:1；
(3), by the 0.5% bent essence of inoculation aspergillus oryzae of raw material gross weight, stir and evenly mix, be put into 30 DEG C of constant incubators and accumulate
Culture；
When incubation time be 15-18h when, carry out for the first time turn over song, the material of previously stacked culture is uniformly mixed it is scattered, 30
DEG C continue tiling culture.After cultivating 6-8h, song is turned over for the second time, and 30 DEG C are continued tiling culture；
(5) after cultivating 10-13h, material presentation is faint yellow, can receive song, and mix the salt water with mass concentration for 10-12%,
The material: the quality of salt water is 1:1.1；
(6) 45-55 DEG C of heat-preservation fermentation, 15-30 days to get soya sauce.
Through detecting, soya sauce of the present invention meets national standard.
Coherent detection of the invention:
One, the correlation of soy sauce and soya sauce
Detection method according to national standard GB18186-2000 make soy sauce in physical and chemical index regulation carry out.
The main physical and chemical index of 1 high salt liquid soy mash, in the prior art beans sauce compares
Stronger with product homology due to producing, emphasis compares the main physical and chemical index of high salt liquid soy mash and beans sauce
Compared with, so show beans sauce to high-salt dilute soy slag can inclusiveness.
The dynamic analysis of 1.1 total acids
Total acid content variation during fermentation of high-salinity dilute soy as shown in Figure 1, slow ascendant trend is presented in total acid content,
Weighing apparatus is flattened out 50 or so.
Fig. 2 shows that the fermentation of beans sauce tends to be steady in the variation of 33 days or so total acids.This and high-salt diluted state fermentation soy
In, the variation of total acid is almost the same.
The dynamic analysis of 1.2 amino-acid nitrogens
As a result as shown in figure 3, amino nitrogen 30 days during high-salt fermentation improved comparatively fast in the past until 105 days are in
Slow growth trend, but entire change is more steady.
Fig. 4 shows that the fermentation of beans sauce tends to be steady in the variation of 10 days or so amino-acid nitrogens.This and high-salt dilute soy
In, the variation tendency of amino nitrogen is more consistent, but content is low compared with sauce fermentation wine with dregs, at the end of amino-acid nitrogen content be 7g/
100g. or so, this should be related with water content.
When fermentation ends being shown in Fig. 5, the result of oil is taken to can be seen that hair oil, two oil, the amino-acid state in three oil
Nitrogen content successively reduces.Find out simultaneously, the content of the amino nitrogen of two slags is about 0.7g/100g, can still meet the requirement of beans sauce.
When taking moisture content roughly the same with beans sauce, the later stage fermentation of beans sauce can be added, be used to produce after may also pass through colloid mill
Sauce, i.e. flavouring-soy-sauce or function sauce etc. are deployed, three oil operations are saved.
The dynamic analysis of 1.3 salt-less solids
Salt-less solid changes of contents during fermentation of high-salinity dilute soy as shown in fig. 6, change total during the fermentation
Body is more gentle.At the end of the content of salt-less solid be 15g/100g or so.
It can also be seen that the variation of solid content and the result of Fig. 6 have same effect from Fig. 7.
2 raw material applied analyses
The raw materials for production of beans sauce are soya bean and flour, and the raw materials for production of high-salt dilute soy are soybean and wheat.The two exists
Too big difference is had no on raw material.Therefore it is analyzed in the level of raw material application remaining using ingredient in residue of soya.
When Fig. 8 can be seen that high-salt fermentation about 30 days, raw material decomposes are substantially completed, the sauce after washing process
Crude protein content measured by slag is about 13g/100g, and Crude starch content is about 7g/100g.
As shown in figure 9, containing crude protein without the residue of soya after washing process is about 18g/100g, Crude starch is about 11g/
100g.More washed crude protein content does not improve 5g/100g.And the residue of soya is installed in its sauce squeezed in cloth bag and contains
Amount should be about 44g/100g, and therefore, the protein content improved in residue of soya is solvable low molecular protein and amino nitrogen, directly may be used
It takes in sauce.
Above data more fully hereinafter demonstrates the feasibility that residue of soya is applied to beans sauce production, once implement in the industry,
Soy sauce residues being applied in time completely.It is closed in soy sauce production according to GB-T 24399-2009 soya sauce national standard
In the requirement of soya sauce physical and chemical index, the total acid of soy sauce residues and the content of amino nitrogen are controlled, accomplishes soy sauce, beans sauce production one
Body really realizes that soy sauce produces zero-emission, effectively promotes the overall technology and management level of industry.
Two, through detecting, soya sauce of the present invention meets national standard.
1. brewing materials protein content is analyzed
Soybean original legumin content is 38-40g/100g, and it is about 18g/100g that the residue of soya without washing, which contains crude protein, is pressed
It is 2:1-3:1 reckoning according to the mass ratio of soya bean and high-salt dilute soy slag, the crude protein content in mixed raw material are as follows: 31-
35g/100g can satisfy the requirement of crude protein needed for beans sauce is made.
2. brewing materials content of starch is analyzed
Soybean original beans content of starch is about 10g/100g, and it is about 11g/100g that the residue of soya without washing, which contains Crude starch, is pressed
It is 2:1-3:1 reckoning according to the mass ratio of soya bean and high-salt dilute soy slag, the Crude starch content in mixed raw material is about are as follows: 10g/
100g can satisfy the requirement of Crude starch needed for beans sauce is made.
3. the undecomposed raw material branches and leaves of soy sauce residues help to generate beans sauce characteristic flavor ingredient
4- vinyl guaiacol (4-EG) can assign the characteristic sootiness perfume (or spice) of beans sauce and paste flavor gas, while also have
With the effect of saline taste, it is considered to be the characteristic flavor substance in sauce.The threshold value of 4-EG is very low, and there are about 0.5mg/kg can reach
The level identified can promote fragrance and flavor containing 1-2mg/kg in sauce.The precursor substance of 4-EG is present in cereal
Cell wall in, the arabinose that the monomer and dimer of ferulic acid are mainly connected to araboxylan in the form of ester bond is residual
On base.In brewing process, cell wall degrading enzyme (such as zytase) the function cells wall construction of microorganism secretion is simultaneously dropped
Solution forms the substance of small-molecular-weight, destroys the ester bond that ferulic acid is connected with polysaccharide followed by feruloyl esterase (FAE), will tie
Close the ferulic acid separate out on lignin glycocide.Then under ferulic acid decarboxylase (FDC) effect, asafoetide acid decarboxylation is raw
At 4- vinyl guaiacol (4-VG), then via 4- vinyl guaiacol reductase under the action of, 4- vinyl guaiaci lignum
Phenol is reduced into 4-ethyl guaiacol (Figure 10).
Containing the raw material branches and leaves not being decomposed in soy sauce residues, help to generate characteristic flavor ingredient 4- in brewing process
EG.Assign beans sauce dense paste flavor gas.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment and attached drawing disclosure of that.
Claims (1)
1. a kind of method using high-salt dilute soy slag production soya sauce, it is characterised in that: steps are as follows:
(1) soya bean impurity elimination, clean, immersion soya bean 8-12h；
(2) soya bean drains away the water, and 0.15-0.2MPa steams 30min, and high-salt dilute soy slag 0.1-0.15MPa steams 15-20min, steams
Soya bean after good mixes with high-salt dilute soy slag immediately, and whipping temp is down to 45-40 DEG C, wherein the soya bean and soy sauce residues
Mass ratio be 2:1-3:1；
(3), by the bent essence of 0.3-0.5% inoculation aspergillus oryzae of raw material gross weight, stir and evenly mix, be put into 30 DEG C of constant incubators and accumulate
Culture；
When incubation time be 15-18h when, carry out for the first time turn over song, the material of previously stacked culture is uniformly mixed it is scattered, 30 DEG C after
Continuous tiling culture after cultivating 6-8h, is turned over song for the second time, and 30 DEG C are continued tiling culture；
(5) after cultivating 10-13h, material presentation is faint yellow, can receive song, and mix the salt water with mass concentration for 10-12%, described
Material: the quality of salt water is 1:1-1.2；
(6) 45-55 DEG C of heat-preservation fermentation, 15-30 days to get soya sauce.
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| CN111264775A (en) * | 2020-02-04 | 2020-06-12 | 天津科技大学 | A kind of method that utilizes soy sauce residue to make tempeh |
| CN111264776A (en) * | 2020-02-04 | 2020-06-12 | 天津科技大学 | Method for preparing soybean paste by using vinegar residue |
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