CN113519819A - Edible soy sauce rich in dietary fiber and preparation method thereof - Google Patents
Edible soy sauce rich in dietary fiber and preparation method thereof Download PDFInfo
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- CN113519819A CN113519819A CN202110844918.4A CN202110844918A CN113519819A CN 113519819 A CN113519819 A CN 113519819A CN 202110844918 A CN202110844918 A CN 202110844918A CN 113519819 A CN113519819 A CN 113519819A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 108
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 54
- 238000002156 mixing Methods 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000012266 salt solution Substances 0.000 claims abstract description 17
- 229920001353 Dextrin Polymers 0.000 claims abstract description 13
- 239000004375 Dextrin Substances 0.000 claims abstract description 13
- 239000004386 Erythritol Substances 0.000 claims abstract description 13
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 13
- 235000019425 dextrin Nutrition 0.000 claims abstract description 13
- 235000019414 erythritol Nutrition 0.000 claims abstract description 13
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 13
- 229940009714 erythritol Drugs 0.000 claims abstract description 13
- 229940069445 licorice extract Drugs 0.000 claims abstract description 13
- 238000003892 spreading Methods 0.000 claims abstract description 13
- 230000007480 spreading Effects 0.000 claims abstract description 13
- 239000012138 yeast extract Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 9
- 239000007858 starting material Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 85
- 150000003839 salts Chemical class 0.000 claims description 42
- 244000068988 Glycine max Species 0.000 claims description 40
- 235000010469 Glycine max Nutrition 0.000 claims description 40
- 241000209140 Triticum Species 0.000 claims description 33
- 235000021307 Triticum Nutrition 0.000 claims description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 30
- 235000013339 cereals Nutrition 0.000 claims description 29
- 239000000463 material Substances 0.000 claims description 21
- 238000007789 sealing Methods 0.000 claims description 16
- 240000006439 Aspergillus oryzae Species 0.000 claims description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 12
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 239000002344 surface layer Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 230000009471 action Effects 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 238000009826 distribution Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 230000009261 transgenic effect Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 206010000059 abdominal discomfort Diseases 0.000 description 2
- 210000001072 colon Anatomy 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
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- 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
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses an edible soy sauce rich in dietary fiber and a preparation method thereof, wherein the preparation method comprises the following steps: screening, crushing, moistening with water, steaming, spreading, inoculating, making starter, turning starter, stirring starter, putting into a pool, turning starter for the first time, turning starter for the second time and spraying oil. According to the invention, in the process of mixing the koji in the soy sauce, resistant dextrin and yeast extract are added into the mixture of the finished koji and the salt solution, so that the activity of various beneficial bacteria and enzymes in the fermentation process of soy sauce mash can be enhanced, the conversion rate and the speed of the fermentation of the soy sauce mash can be further improved, the soy sauce product is rich in dietary fibers, the fermentation time of the soy sauce mash is shortened, the purpose of improving the quality of the soy sauce product is finally achieved, the competitiveness of the soy sauce is improved, the sweetness and the viscosity of the soy sauce can be improved by adding erythritol and the licorice extract into the soy sauce in the mixing process of the soy sauce manufacture, the mouthfeel of the soy sauce product is enhanced, and the suitable crowd of the soy sauce is broadened, thereby further improving the market competitiveness of the soy sauce.
Description
Technical Field
The invention relates to the technical field of soy sauce production, in particular to edible soy sauce rich in dietary fiber and a preparation method thereof.
Background
The soy sauce is a traditional Chinese seasoning, is a liquid brewed by using beans, wheat, bran and other raw materials, has a red brown color, unique sauce fragrance and delicious taste, is beneficial to promoting appetite, and is deeply loved by the masses of people.
However, the ingredients of the soy sauce in the current market are all lack of dietary fibers which are indispensable to healthy diet, the dietary fibers play an important role in keeping the health of the digestive system, and the ingestion of enough fibers can help people to prevent various cardiovascular diseases, and the soy sauce has the functions of cleaning the digestive wall and enhancing the digestion, so that the characteristics of soy sauce products are improved, and the core competitiveness is won, and the invention provides the edible soy sauce rich in the dietary fibers and a preparation method thereof.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides edible soy sauce rich in dietary fiber and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
an edible soy sauce rich in dietary fiber comprises the following components: soybean, wheat, aspergillus oryzae strain, salt, resistant dextrin, yeast extract, erythritol, licorice extract and water.
A preparation method of edible soy sauce rich in dietary fiber comprises the following steps:
s1, screening: cleaning soybeans and wheat, screening the soybeans and the wheat, and removing damaged and mildewed soybeans and wheat;
s2, crushing: adding the soybeans and the wheat which are processed in the step S1 into a grinder for grinding, ensuring that the outer walls of the soybeans and the wheat are broken when the soybeans and the wheat are ground, exposing starch properly, and uniformly mixing the soybeans and the wheat flour;
s3, moistening: adding the raw material treated in the step S2 into an auger, adding hot water into the raw material, wherein the weight of the hot water is 1-1.1 times of the weight of the raw material, and uniformly mixing the raw material and the hot water under the stirring action of the auger for ten minutes;
s4, steaming: placing the raw materials processed in the step S3 into a steamer for braising, wherein the braising temperature is 125-;
s5, spreading: spreading and cooling the raw materials treated in the step S4, wherein the steamed raw materials have fragrance and elasticity, and the moisture in the raw materials is kept between 44 and 51 percent during spreading;
s6, inoculation: mixing the raw material processed in the step S5 with aspergillus oryzae strains, and ensuring uniform mixing;
s7, starter propagation: cooling the raw material processed in the step S6 to ensure that the product temperature is maintained at 32-35 ℃, sending the raw material into a koji making pool, and flattening, wherein the product temperature needs to be monitored in the koji making process and is maintained at 26-32 ℃;
s8, turning over: after the koji material is cultured for 12-14 hours, turning over the koji material, after the turning over is finished, continuing flattening the koji material, after the turning over for 4-6 hours, repeating the second turning over operation on the koji material, and turning the koji material into finished koji after 24 hours from the koji making to the koji making;
s9, mixing yeast: preparing 10-12% of salt solution, heating the salt solution, putting the finished yeast processed in the step S9 into the salt solution, ensuring that the finished yeast is in a loose state when the finished yeast is put into the salt solution, adding resistant dextrin and yeast extract, stirring the yeast, and putting the mixed raw materials into a fermentation tank, wherein the water content of the yeast is preferably 100% based on soy sauce mash after the yeast is stirred;
s10, entering a pool: placing the mixed raw material processed in the step S9 into a fermentation tank, paving the mixed raw material in the fermentation tank, treading the surface of the mixed raw material to avoid excessive oxidation of the mixed raw material in the fermentation process, laying salt on the surface of the treaded raw material, sealing with salt to prevent the raw material from going bad, wherein the thickness of the salt is 1-2 cm, performing heat preservation fermentation on the raw material under the water bath condition, and keeping the early fermentation temperature at 44-49 ℃;
s11, first fermented grain turning: after culturing the raw material treated by the step S10 for 9-10 days, removing salt for salt sealing on the surface layer, and performing first fermented grain turning operation, namely moving the fermented grains in a pool to enable the fermented grains to be loosely mixed with oxygen and to be uniform in temperature distribution, and after turning the fermented grains, continuing paving, trampling and salt sealing the fermented grains, and fermenting the fermented grains;
s12, second fermentation culture overturning: after fermenting the soy sauce mash treated by the step S11 for 12-17 days, removing salt for surface layer salt sealing, performing secondary soy sauce mash turning operation to loose and mix oxygen, reducing the temperature, performing later fermentation, wherein the product temperature of the later fermentation is 44-47 ℃, and the fermentation time is 19-21 days, so as to obtain mature soy sauce mash;
s13, oil spraying: and (4) moving the soy sauce mash processed in the step S12 out of a fermentation tank, putting the soy sauce mash into two drenches of oil heated to 90-110 ℃, sequentially carrying out drenching, extraction and blending, and adding erythritol and the licorice extract during blending to obtain the finished soy sauce.
Preferably, the soybeans are non-transgenic defatted soybeans.
Preferably, the temperature of the salt water during yeast mixing is 44-51 ℃ in summer and 49-55 ℃ in winter.
Preferably, the weight of the erythritol is 0.4% of the weight of the mature soy sauce mash, and the weight of the licorice extract is 1.5% of the weight of the mature soy sauce mash.
Preferably, the weight of the aspergillus oryzae strain is 0.25-0.45% of the weight of the raw material.
Preferably, the adding weight of the resistant dextrin is 1.2 percent of the fermented soy sauce, and the adding weight of the yeast extract is 0.3 percent of the fermented soy sauce.
The invention has the following beneficial effects:
1. according to the invention, in the process of mixing the koji in the soy sauce, the resistant dextrin and the yeast extract are added into the mixture of the finished koji and the salt solution, so that the activity of various beneficial bacteria and enzymes in the fermentation process of soy sauce mash can be enhanced, the conversion rate and the speed of the fermentation of the soy sauce mash can be further improved, the soy sauce product is rich in dietary fiber, the fermentation time of the soy sauce mash is shortened, the purpose of improving the quality of the soy sauce product is finally achieved, and the competitiveness of the soy sauce is improved.
2. In the preparation process of the soy sauce, the erythritol and the licorice extract are added into the soy sauce, so that the sweetness and the viscosity of the soy sauce can be improved, the soy sauce is suitable for diabetics to eat, the soy sauce is not fermented in colon, gastrointestinal discomfort and decayed teeth can be avoided, the mouthfeel of the soy sauce is enhanced, and meanwhile, the suitable crowd of the soy sauce is widened, so that the market competitiveness of the soy sauce is further improved.
Detailed Description
Example 1
An edible soy sauce rich in dietary fiber comprises the following components: soybean, wheat, aspergillus oryzae strain, salt, resistant dextrin, yeast extract, erythritol, licorice extract and water.
A preparation method of edible soy sauce rich in dietary fiber comprises the following steps:
s1, screening: cleaning soybean and wheat, screening the soybean and the wheat, and removing damaged and mildewed soybean and wheat, wherein the soybean is non-transgenic defatted soybean;
s2, crushing: adding the soybeans and the wheat which are processed in the step S1 into a grinder for grinding, ensuring that the outer walls of the soybeans and the wheat are broken when the soybeans and the wheat are ground, exposing starch properly, and uniformly mixing the soybeans and the wheat flour;
s3, moistening: adding the raw material treated in the step S2 into an auger, adding hot water into the raw material, wherein the weight of the hot water is 1-1.1 times of the weight of the raw material, and uniformly mixing the raw material and the hot water under the stirring action of the auger for ten minutes;
s4, steaming: placing the raw materials processed in the step S3 into a steamer for braising, wherein the braising temperature is 125-;
s5, spreading: spreading and cooling the raw materials treated in the step S4, wherein the steamed raw materials have fragrance and elasticity, and the moisture in the raw materials is kept between 44 and 51 percent during spreading;
s6, inoculation: mixing the raw material processed in the step S5 with Aspergillus oryzae strains, wherein the addition weight of the Aspergillus oryzae strains is 0.25-0.45% of the weight of the raw material, and ensuring uniform mixing;
s7, starter propagation: cooling the raw material processed in the step S6 to ensure that the product temperature is maintained at 32-35 ℃, sending the raw material into a koji making pool, and flattening, wherein the product temperature needs to be monitored in the koji making process and is maintained at 26-32 ℃;
s8, turning over: after the koji material is cultured for 12-14 hours, turning over the koji material, after the turning over is finished, continuing flattening the koji material, after the turning over for 4-6 hours, repeating the second turning over operation on the koji material, and turning the koji material into finished koji after 24 hours from the koji making to the koji making;
s9, mixing yeast: preparing salt water with the concentration of 10% -12%, heating the salt water, putting the finished yeast processed in the step S9 into the salt water, ensuring that the finished yeast is in a loose state when putting the finished yeast, adding resistant dextrin and yeast extract, wherein the adding weight of the resistant dextrin is 1.2% of that of the soy sauce mash, the adding weight of the yeast extract is 0.3% of that of the soy sauce mash, after yeast mixing, the water content of the yeast material is 100% of that of the soy sauce mash, when the yeast mixing is carried out, the temperature of the salt water is 44-51 ℃ in summer and 49-55 ℃ in winter, and after uniformly mixing, putting the mixed raw materials into a fermentation tank;
s10, entering a pool: placing the mixed raw material processed in the step S9 into a fermentation tank, paving the mixed raw material in the fermentation tank, treading the surface of the mixed raw material to avoid excessive oxidation of the mixed raw material in the fermentation process, laying salt on the surface of the treaded raw material, sealing with salt to prevent the raw material from going bad, wherein the thickness of the salt is 1-2 cm, performing heat preservation fermentation on the raw material under the water bath condition, and keeping the early fermentation temperature at 44-49 ℃;
s11, first fermented grain turning: after culturing the raw material treated by the step S10 for 9-10 days, removing salt for salt sealing on the surface layer, and performing first fermented grain turning operation, namely moving the fermented grains in a pool to enable the fermented grains to be loosely mixed with oxygen and to be uniform in temperature distribution, and after turning the fermented grains, continuing paving, trampling and salt sealing the fermented grains, and fermenting the fermented grains;
s12, second fermentation culture overturning: after fermenting the soy sauce mash treated by the step S11 for 12-17 days, removing salt for surface layer salt sealing, performing secondary soy sauce mash turning operation to loose and mix oxygen, reducing the temperature, performing later fermentation, wherein the product temperature of the later fermentation is 44-47 ℃, and the fermentation time is 19-21 days, so as to obtain mature soy sauce mash;
s13, oil spraying: and (3) moving the soy sauce mash processed in the step S12 out of a fermentation tank, putting two drenches of oil heated to 90-110 ℃, sequentially leaching, extracting and blending, and adding erythritol and a licorice extract during blending, wherein the adding weight of the erythritol is 0.4% of that of the mature soy sauce mash, and the adding weight of the licorice extract is 1.5% of that of the mature soy sauce mash, so as to obtain the finished soy sauce.
Example 2
The difference from example 1 is:
an edible soy sauce rich in dietary fiber comprises the following components: soybean, wheat, aspergillus oryzae strain, salt and water.
S1, screening: cleaning soybean and wheat, screening the soybean and the wheat, and removing damaged and mildewed soybean and wheat, wherein the soybean is non-transgenic defatted soybean;
s2, crushing: adding the soybeans and the wheat which are processed in the step S1 into a grinder for grinding, ensuring that the outer walls of the soybeans and the wheat are broken when the soybeans and the wheat are ground, exposing starch properly, and uniformly mixing the soybeans and the wheat flour;
s3, moistening: adding the raw material treated in the step S2 into an auger, adding hot water into the raw material, wherein the weight of the hot water is 1-1.1 times of the weight of the raw material, and uniformly mixing the raw material and the hot water under the stirring action of the auger for ten minutes;
s4, steaming: placing the raw materials processed in the step S3 into a steamer for braising, wherein the braising temperature is 125-;
s5, spreading: spreading and cooling the raw materials treated in the step S4, wherein the steamed raw materials have fragrance and elasticity, and the moisture in the raw materials is kept between 44 and 51 percent during spreading;
s6, inoculation: mixing the raw material processed in the step S5 with Aspergillus oryzae strains, wherein the addition weight of the Aspergillus oryzae strains is 0.25-0.45% of the weight of the raw material, and ensuring uniform mixing;
s7, starter propagation: cooling the raw material processed in the step S6 to ensure that the product temperature is maintained at 32-35 ℃, sending the raw material into a koji making pool, and flattening, wherein the product temperature needs to be monitored in the koji making process and is maintained at 26-32 ℃;
s8, turning over: after the koji material is cultured for 12-14 hours, turning over the koji material, after the turning over is finished, continuing flattening the koji material, after the turning over for 4-6 hours, repeating the second turning over operation on the koji material, and turning the koji material into finished koji after 24 hours from the koji making to the koji making;
s9, mixing yeast: preparing 10-12% of salt solution, heating the salt solution, putting the finished yeast processed in the step S9 into the salt solution, ensuring that the finished yeast is in a loose state when the finished yeast is put into the salt solution, mixing the yeast, wherein the water content of the yeast is preferably 100% based on soy sauce grains, the temperature of the salt solution is 44-51 ℃ in summer and 49-55 ℃ in winter when the yeast is mixed, and putting the mixed raw materials into a fermentation tank after uniformly stirring;
s10, entering a pool: placing the mixed raw material processed in the step S9 into a fermentation tank, paving the mixed raw material in the fermentation tank, treading the surface of the mixed raw material to avoid excessive oxidation of the mixed raw material in the fermentation process, laying salt on the surface of the treaded raw material, sealing with salt to prevent the raw material from going bad, wherein the thickness of the salt is 1-2 cm, performing heat preservation fermentation on the raw material under the water bath condition, and keeping the early fermentation temperature at 44-49 ℃;
s11, first fermented grain turning: after culturing the raw material treated by the step S10 for 9-10 days, removing salt for salt sealing on the surface layer, and performing first fermented grain turning operation, namely moving the fermented grains in a pool to enable the fermented grains to be loosely mixed with oxygen and to be uniform in temperature distribution, and after turning the fermented grains, continuing paving, trampling and salt sealing the fermented grains, and fermenting the fermented grains;
s12, second fermentation culture overturning: after fermenting the soy sauce mash treated by the step S11 for 12-17 days, removing salt for surface layer salt sealing, performing secondary soy sauce mash turning operation to loose and mix oxygen, reducing the temperature, performing later fermentation, wherein the product temperature of the later fermentation is 44-47 ℃, and the fermentation time is 19-21 days, so as to obtain mature soy sauce mash;
s13, oil spraying: and (4) moving the soy sauce mash processed in the step S12 out of a fermentation tank, putting the soy sauce mash into two drenches of oil heated to 90-110 ℃, and sequentially carrying out drenching, extraction and blending to obtain the finished soy sauce.
In the invention, the resistant dextrin and the yeast extract are added into the mixture of the finished koji and the salt solution in the koji mixing process in the soy sauce manufacturing, so that the activity of various beneficial bacteria and enzymes can be enhanced in the soy sauce mash fermentation process, thereby improving the conversion rate and speed of soy sauce fermentation, enriching dietary fiber in soy sauce products, shortening the fermentation time of soy sauce, finally achieving the purpose of improving the quality of soy sauce products, improving the competitiveness of the soy sauce, the erythritol and the licorice extract are added into the soy sauce in the blending process of soy sauce manufacture, so that the sweetness and the viscosity of the soy sauce can be improved, and the soy sauce is suitable for diabetics to eat, no fermentation in colon, no gastrointestinal discomfort and dental caries, and good taste of soy sauce, suitable crowds of the soy sauce are widened, so that the market competitiveness of the soy sauce is further improved.
Meanwhile, the following table is obtained by analyzing the content of dietary fiber in the soy sauce products obtained in example 1 and example 2 in the present invention:
it can be seen from the above table that, in the present invention, by adding resistant dextrin and yeast extract to the mixture of finished koji and salt solution during koji mixing, and adding erythritol and licorice extract to soy sauce during blending, the taste and dietary fiber content of soy sauce can be greatly improved, and the market competitiveness of the soy sauce can be enhanced.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. An edible soy sauce rich in dietary fiber is characterized by comprising the following components: soybean, wheat, aspergillus oryzae strain, salt, resistant dextrin, yeast extract, erythritol, licorice extract and water.
2. A preparation method of edible soy sauce rich in dietary fiber is characterized by comprising the following steps:
s1, screening: cleaning soybeans and wheat, screening the soybeans and the wheat, and removing damaged and mildewed soybeans and wheat;
s2, crushing: adding the soybeans and the wheat which are processed in the step S1 into a grinder for grinding, ensuring that the outer walls of the soybeans and the wheat are broken when the soybeans and the wheat are ground, exposing starch properly, and uniformly mixing the soybeans and the wheat flour;
s3, moistening: adding the raw material treated in the step S2 into an auger, adding hot water into the raw material, wherein the weight of the hot water is 1-1.1 times of the weight of the raw material, and uniformly mixing the raw material and the hot water under the stirring action of the auger for ten minutes;
s4, steaming: placing the raw materials processed in the step S3 into a steamer for braising, wherein the braising temperature is 125-;
s5, spreading: spreading and cooling the raw materials treated in the step S4, wherein the steamed raw materials have fragrance and elasticity, and the moisture in the raw materials is kept between 44 and 51 percent during spreading;
s6, inoculation: mixing the raw material processed in the step S5 with aspergillus oryzae strains, and ensuring uniform mixing;
s7, starter propagation: cooling the raw material processed in the step S6 to ensure that the product temperature is maintained at 32-35 ℃, sending the raw material into a koji making pool, and flattening, wherein the product temperature needs to be monitored in the koji making process and is maintained at 26-32 ℃;
s8, turning over: after the koji material is cultured for 12-14 hours, turning over the koji material, after the turning over is finished, continuing flattening the koji material, after the turning over for 4-6 hours, repeating the second turning over operation on the koji material, and turning the koji material into finished koji after 24 hours from the koji making to the koji making;
s9, mixing yeast: preparing 10-12% of salt solution, heating the salt solution, putting the finished yeast processed in the step S9 into the salt solution, ensuring that the finished yeast is in a loose state when the finished yeast is put into the salt solution, adding resistant dextrin and yeast extract, stirring the yeast, and putting the mixed raw materials into a fermentation tank, wherein the water content of the yeast is preferably 100% based on soy sauce mash after the yeast is stirred;
s10, entering a pool: placing the mixed raw material processed in the step S9 into a fermentation tank, paving the mixed raw material in the fermentation tank, treading the surface of the mixed raw material to avoid excessive oxidation of the mixed raw material in the fermentation process, laying salt on the surface of the treaded raw material, sealing with salt to prevent the raw material from going bad, wherein the thickness of the salt is 1-2 cm, performing heat preservation fermentation on the raw material under the water bath condition, and keeping the early fermentation temperature at 44-49 ℃;
s11, first fermented grain turning: after culturing the raw material treated by the step S10 for 9-10 days, removing salt for salt sealing on the surface layer, and performing first fermented grain turning operation, namely moving the fermented grains in a pool to enable the fermented grains to be loosely mixed with oxygen and to be uniform in temperature distribution, and after turning the fermented grains, continuing paving, trampling and salt sealing the fermented grains, and fermenting the fermented grains;
s12, second fermentation culture overturning: after fermenting the soy sauce mash treated by the step S11 for 12-17 days, removing salt for surface layer salt sealing, performing secondary soy sauce mash turning operation to loose and mix oxygen, reducing the temperature, performing later fermentation, wherein the product temperature of the later fermentation is 44-47 ℃, and the fermentation time is 19-21 days, so as to obtain mature soy sauce mash;
s13, oil spraying: and (4) moving the soy sauce mash processed in the step S12 out of a fermentation tank, putting the soy sauce mash into two drenches of oil heated to 90-110 ℃, sequentially carrying out drenching, extraction and blending, and adding erythritol and the licorice extract during blending to obtain the finished soy sauce.
3. The preparation method of dietary fiber-rich edible soy sauce as claimed in claim 1, wherein the preparation method comprises the following steps: the soybean is non-transgenic defatted soybean.
4. The preparation method of dietary fiber-rich edible soy sauce as claimed in claim 2, wherein: the temperature of the salt water during yeast mixing is 44-51 ℃ in summer and 49-55 ℃ in winter.
5. The preparation method of dietary fiber-rich edible soy sauce as claimed in claim 1, wherein the preparation method comprises the following steps: the addition weight of the erythritol is preferably 0.4% of the cooked soy sauce mash, and the addition weight of the licorice extract is preferably 1.5% of the cooked soy sauce mash.
6. The preparation method of dietary fiber-rich edible soy sauce as claimed in claim 1, wherein the preparation method comprises the following steps: the addition weight of the aspergillus oryzae strain is 0.25-0.45% of the weight of the raw material.
7. The preparation method of dietary fiber-rich edible soy sauce as claimed in claim 1, wherein the preparation method comprises the following steps: the adding weight of the resistant dextrin is 1.2 percent of the fermented soy sauce, and the adding weight of the yeast extract is 0.3 percent of the fermented soy sauce.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1771838A (en) * | 2004-11-12 | 2006-05-17 | 花王株式会社 | Liquid quelite |
| KR20170024208A (en) * | 2015-08-24 | 2017-03-07 | (주)영수식품 | Method for manufacturing soy sauce using water-soluble dietary fiber and tsoy sauce manufactured by the same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1771838A (en) * | 2004-11-12 | 2006-05-17 | 花王株式会社 | Liquid quelite |
| KR20170024208A (en) * | 2015-08-24 | 2017-03-07 | (주)영수식품 | Method for manufacturing soy sauce using water-soluble dietary fiber and tsoy sauce manufactured by the same |
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