High-salt liquid-state brewing soy sauce powder and preparation method thereof

A technology for brewing soy sauce, high-salt dilute state, applied in the field of condiments, can solve the problems of Japanese-style soy sauce powder easy to have a burnt taste, poor flavor, carcinogens, poor instant solubility, etc., and achieves excellent moisture absorption resistance and flowability The effect of good sex, strong fermented flavor

Active Publication Date: 2010-02-17
GUANGDONG PRB BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Japanese Wanzi soy sauce powder, which occupies most of the international market, is famous for its rich ester aroma, uniform particle size, firmness, smooth surface, good product fluidity and moisture absorption resistance, but Japanese soy sauce powder te...

Method used

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  • High-salt liquid-state brewing soy sauce powder and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0037] Preparation of high-salt dilute brewed soy sauce powder, such as figure 1 Shown:

[0038] (1) Preparation: Mix and dissolve the following ingredients according to mass percentage: 80% high-salt dilute brewed soy sauce, 4% modified starch, 6% maltodextrin, 6% salt, 1% yeast extract, and 0.05% I+G and Monosodium Glutamate 2.95%;

[0039] (2) Homogenization: Homogenize once at 40MPa the feed liquid prepared in step (1);

[0040] (3) Vacuum concentration: After the homogenized feed liquid is concentrated in vacuum at 60°C for 12 minutes, stop the concentration when the solid content of the feed liquid reaches at least 60g / 100ml;

[0041] (4) Filtration: filter the concentrated feed liquid through a 200-mesh filter cloth to remove impurities in the middle;

[0042] (5) Spray drying: put the sieved material liquid into the spray dryer, use the centrifugal atomizer on the top of the spray tower to atomize the sieved material liquid, and the atomized liquid droplets and the ...

Embodiment 2

[0046] Preparation of high-salt dilute brewed soy sauce powder, such as figure 1 Shown:

[0047] (1) Preparation: Mix and dissolve the following ingredients according to mass percentage: 85% high-salt dilute brewed soy sauce, 1% modified starch, 9% maltodextrin, 2% salt, 2% yeast extract, 0.5% I+G and sodium glutamate 0.5%;

[0048] (2) Homogenization: Homogenize the feed liquid prepared in step (1) once at 30MPa;

[0049] (3) Vacuum concentration: After the homogenized feed liquid is concentrated in vacuum at 58°C for 13 minutes, stop the concentration when the solid content of the feed liquid reaches at least 60g / 100ml;

[0050] (4) Filtration: filter the concentrated feed liquid through a 150-mesh filter cloth to remove impurities in the middle;

[0051] (5) Spray drying: put the sieved material liquid into the spray dryer, use the centrifugal atomizer on the top of the spray tower to atomize the sieved material liquid, and the atomized liquid droplets and the hot air di...

Embodiment 3

[0055] Preparation of high-salt dilute brewed soy sauce powder, such as figure 1 Shown:

[0056] (1) Blending: Mix and dissolve the following ingredients according to mass percentage: 77% high-salt dilute brewed soy sauce, 4% modified starch, 6% maltodextrin, 6% salt, 1% yeast extract, 1% lactic acid, white Granulated sugar 2%, I+G 0.05% and sodium glutamate 2.95%;

[0057] (2) Homogenization: Homogenize once at 40MPa the feed liquid prepared in step (1);

[0058] (3) Vacuum concentration: After the homogenized feed liquid is concentrated in vacuum at 60°C for 10 minutes, stop the concentration when the solid content of the feed liquid reaches at least 60g / 100ml;

[0059] (4) Filtration: filter the concentrated feed liquid through a 200-mesh filter cloth to remove impurities in the middle;

[0060] (5) Spray drying: put the sieved material liquid into the spray dryer, use the centrifugal atomizer on the top of the spray tower to atomize the sieved material liquid, and the a...

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Abstract

The invention discloses a high-salt liquid-state brewing soy sauce powder and a preparation method thereof. The high-salt liquid-state brewing soy sauce powder is prepared by the following materials in percentage by weight: 68%-85% of high-salt liquid-state brewing soy sauce, 1%-6% of modified starch, 2%-9% of maltodextrin, 2%-8% of salt and 0.2%-25% of flavor regulator through procedures, i.e. blending, homogeneity, vacuum concentration, filtering, spray drying, cooling, sieving, and the like. The high-salt liquid-state brewing soy sauce powder has the advantages of unique lobster sauce taste, enriched fermented flavor without burnt smell, uniform granularity, powder body granule diameter between 60 micrometers and 90 micrometers, compact and smooth surface, good flowability, superior humidity resistance and good instant property, is clear when being recovered to a liquid state, contains no 3-MCPD and preservative and has a quality guarantee period more than two years. Compared with liquid soy sauce, the high-salt liquid-state brewing soy sauce powder has very low water content and greatly reduces the transportation and storage costs.

Description

technical field [0001] The invention belongs to the field of condiments, in particular to a high-salt dilute fermented soy sauce powder which is naturally fermented, rich in soya bean flavor and does not add preservatives and a preparation method thereof. Background technique [0002] Soy sauce is a traditional condiment in my country, and it is listed as one of the seven things that open the door. With economic globalization, soy sauce has also become an international condiment. Soy sauce powder, also known as powdered soy sauce, is more mellow in flavor than soy sauce, has the effect of increasing flavor and freshness, and improving quality. It is mainly used in convenience food, baked food, and powder compound seasoning. It is an important condiment in the food industry. [0003] At home, the basic seasoning powder widely used in the food processing industry is mainly low-salt solid soy sauce powder and acid hydrolyzed vegetable protein powder (hereinafter referred to as ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 周朝晖靳文生
Owner GUANGDONG PRB BIO TECH CO LTD
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