Preparation method of sauce

A soy sauce and oil filtering technology, which is applied in the field of condiment preparation technology, can solve the problems of affecting the flavor of soy sauce and exacerbating the smell of yeast, so as to shorten the fermentation cycle and improve the umami taste

Active Publication Date: 2009-04-01
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this process improves the umami taste of soy sauce to a certain extent, the yeast odor is produced or aggravated by the extraction and separation of yeast, which ultimately affects the flavor of soy sauce

Method used

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  • Preparation method of sauce
  • Preparation method of sauce
  • Preparation method of sauce

Examples

Experimental program
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Effect test

preparation Embodiment 1

[0027] (1) The raw material accounts for 20% (rice:wheat = 1:1), add 80% (in total) of water, mix and undergo enzymatic liquefaction and saccharification, and obtain a saccharification solution after filtration, the sugar concentration of which is 20% ; Among them, the liquefaction enzyme is selected from high temperature resistant α-amylase (Novozymes China), and the glucoamylase is Suhong brand GAII (Novozymes China);

[0028] (2) Use soybean meal and wheat flour as raw materials to make koji according to the conventional soy sauce koji making method, then mix the koji and water at a weight ratio of 1:0.8, keep it fermented at 40°C for 7 hours, and then add warm water (50°C) to mix Afterwards, an amino acid polypeptide nutrient solution equivalent to the koji material is extracted;

[0029] (3) Mix 99 parts of the saccharification solution and 1 part of the amino acid polypeptide nutrient solution by volume to obtain a liquid medium, the pH value of which is 5.0, place it in...

preparation Embodiment 2

[0034] (1) Raw materials account for 20% (sorghum: rice = 6:4), add 80% (in total) of water, mix and undergo enzymatic liquefaction and saccharification, and obtain a saccharification solution after filtration, with a sugar concentration of 18% ; Among them, the liquefaction enzyme is selected from high temperature resistant α-amylase (Novozymes China), and the glucoamylase is Suhong brand GAII (Novozymes China);

[0035] (2) Using soybeans and wheat flour as raw materials to make koji according to the conventional soy sauce koji making method, then mixing the koji and water at a weight ratio of 1:1.5, and fermenting at 50°C for 10 hours to obtain an amino acid polypeptide nutrient solution;

[0036] (3) Mix 98 parts of the saccharification solution and 2 parts of the amino acid polypeptide nutrient solution by volume to obtain a liquid medium, the pH value of which is 5.0, place it in a fermenter, sterilize it, and cool it to 30°C;

[0037] (4) Alcoholic yeast (CICC 1208) and...

preparation Embodiment 3

[0041] (1) Raw materials account for 20% (sorghum: rice = 6:4), add 80% (in total) of water, mix and undergo enzymatic liquefaction and saccharification, and obtain a saccharification solution after filtration, with a sugar concentration of 18% ; Among them, the liquefaction enzyme is selected from high temperature resistant α-amylase (Novozymes China), and the glucoamylase is Suhong brand GAII (Novozymes China);

[0042](2) Using soybeans and wheat flour as raw materials to make koji according to the conventional soy sauce koji making method, then mixing the koji and water at a weight ratio of 1:1.5, and fermenting at 50°C for 10 hours to obtain an amino acid polypeptide nutrient solution;

[0043] (3) Mix 98.5 parts of saccharification solution and 1.5 parts of amino acid polypeptide nutrient solution by volume to obtain a liquid culture medium, the pH value of which is 4.85, place in a fermenter, sterilize, and cool to 30°C;

[0044] (4) Alcoholic yeast (CICC 1208) and arom...

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Abstract

The invention discloses a preparation method of a soy sauce, comprising the following steps: 1) a yeast material is prepared by a conventional starter propagation method of soy sauce; 2) a first screened oil is obtained by a conventional fermentation method of soy sauce; 3) raw materials of selected fruits of gramineous plants are added with water for enzymic liquefaction and saccharization to derive a saccharized fluid; the yeast material prepared by the conventional starter propagation method of soy sauce is mixed with water according to a weight proportion ranging from 1: 0.8-to 1: 2.5 for fermentation in an insulated condition at the temperature of 40-52 D EGC for 6-15 hours, so as to derive an aminophenol polypeptide nutrient solution; 95-100 parts of the saccharized fluid are mixed with 0.5-5 parts of the aminophenol polypeptide nutrient solution according to volume to obtain a fluid nutrient medium; the fluid nutrient medium is inoculated with a microzyme for aerobic fermentation and anaerobic fermentation respectively to derive a soy sauce compound zymotic fluid; and 4) the soy sauce compound zymotic fluid is added into the first screened oil for compound fermentation, and then for heating, sedimentation, filtration and recombination so as to derive the soy sauce. The method improves the intrinsic fragrance and fresh flavor of the prepared soy sauce and shortens the fermentation period of the soy sauce.

Description

technical field [0001] The invention relates to the field of seasoning preparation technology, in particular to a preparation method of soy sauce. Background technique [0002] The production of brewed soy sauce uses plant protein such as soybean or soybean meal as the main raw material, supplemented by starchy raw materials such as flour, wheat flour or bran, and undergoes strain selection, raw material treatment, koji making and fermentation processes to utilize the physiological functions of beneficial microorganisms. Activity and its metabolites form condiments with good color, aroma and taste. [0003] In the field of biological fermentation technology, current soy sauce brewing (including high-salt dilute fermentation, low-salt solid-state fermentation, etc.) is classified as solid-state fermentation (biotechnology, Wang Fuyuan, Beijing, China Light Industry Press: 2006). [0004] At present, the brewing of soy sauce adopts solid-state koji making, and then carries ou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 潘来灿黄文彪陈伯林张军涛吴俊陈友欢
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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