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A kind of preparation method of soy sauce

A technology of soy sauce and crude oil, applied in food science and other fields, can solve the problems of poor water solubility and achieve stable color and red index

Active Publication Date: 2017-09-05
GUANGDONG CHUBANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, reducing the reducing sugar content in soy sauce generally requires a more complicated process, and the added antioxidants either cannot meet the national safety standard GB2760, or have poor water solubility

Method used

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  • A kind of preparation method of soy sauce
  • A kind of preparation method of soy sauce
  • A kind of preparation method of soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) 1 mass part of soybean meal was cooked at 125°C for 5 minutes, mixed with 1 mass portion of flour, cooled and then inoculated with Aspergillus oryzae koji essence of 0.02% (w / w) of soybean meal weight, cultured at 28°C and 95% humidity, The culture time is 40h, and the koji is obtained;

[0020] (3) Mix Daqu with 2.5 times the weight of 20% (g / g) brine, and ferment for 20 days using the high-salt dilute soy sauce brewing method (GB18186-2000) to obtain crude oil, add 0.01% (g / mL) of crude oil volume ) of transglutaminase, continued to ferment for 70 days, squeezed and filtered to obtain soy sauce stock solution No. 1.

[0021] The fermentation process of the control soy sauce sample is:

[0022] (1) 1 mass part of soybean meal was cooked at 125°C for 5 minutes, mixed with 1 mass portion of flour, cooled and then inoculated with Aspergillus oryzae koji essence of 0.02% (w / w) of soybean meal weight, cultured at 28°C and 95% humidity, The culture time is 40h, and the...

Embodiment 2

[0025] (1) 1 part by mass of soybeans was cooked at 125°C for 5 minutes, mixed with 0.5 part by mass of flour, cooled and then inoculated with Aspergillus oryzae koji essence of 0.02% (w / w) of soybean meal weight, cultured at 28°C and 95% humidity, The culture time is 40h, and the koji is obtained;

[0026] (2) Mix Daqu with 3 times the weight of 20% (g / g) brine, ferment for 30 days using the high-salt dilute soy sauce brewing method (GB18186-2000), add 0.1% (g / mL) of crude oil volume Glutaminase, continued to ferment for 60 days, squeezed and filtered to obtain No. 2 soy sauce stock solution.

[0027] The fermentation process of the control soy sauce sample is:

[0028] (1) 1 part by mass of soybeans was cooked at 125°C for 5 minutes, mixed with 0.5 part by mass of flour, cooled and then inoculated with Aspergillus oryzae koji essence of 0.02% (w / w) of soybean meal weight, cultured at 28°C and 95% humidity, The culture time is 40h, and the koji is obtained;

[0029] (2) Da...

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Abstract

The invention discloses a preparation method of soy sauce. The method is as follows: use soybean meal or soybean as raw material, adopt high-salt dilute soy sauce brewing method (GB18186-2000) to ferment soy sauce, add 0.01-0.1% crude oil volume transglutaminase after fermentation for 15-30 days, and continue fermentation to obtain Crude soy sauce. The soy sauce obtained by the invention has the characteristics of stable color and luster and high red index during storage.

Description

technical field [0001] The invention belongs to the technical field of soy sauce condiment production, and in particular relates to a preparation method of soy sauce. Background technique [0002] my country is a big country in the production and consumption of soy sauce, with an annual output of more than 5 million tons, accounting for about 62.5% of the world's total output. As one of the important condiments in daily life, fermented soy sauce has attracted more and more attention for its nutritional composition and sensory quality. Good quality soy sauce is not only safe and nutritious, but also gives food a good color. At present, there are two main aspects to evaluate the color of soy sauce: one is color, which is an index indicating the color depth of soy sauce, and the depth of color is expressed by the intensity of color ratio. The second is hue, which is an index indicating the strength of the main color contained in the color of soy sauce, which can be expressed ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 高听眀兰芳董修涛王月涛周英豪梁永丰丘依正
Owner GUANGDONG CHUBANG FOOD
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