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

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 ...

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 tends to have a burnt smell and lacks instant solubility. Good, it is cloudy after reverting to liquid soy sauce

The foreign HVP powder has the same problems as the domestic ones, which have poor flavor and the production process will produce the carcinogen 3-MCPD.

Images