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Preparation method of dark soy sauce

A technology for dark soy sauce and soy sauce, applied in the field of preparation of dark soy sauce, can solve problems such as containing 4-methylimidazole, and achieve the effects of improving utilization value, inhibiting the growth of miscellaneous bacteria, and having unique flavor and delicious taste.

Inactive Publication Date: 2018-10-02
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing dark soy sauce, which solves the problem that soy sauce contains 4-methylimidazole and sulfur dioxide due to caramel coloring

Method used

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  • Preparation method of dark soy sauce
  • Preparation method of dark soy sauce
  • Preparation method of dark soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] like figure 1 Shown, a kind of preparation method of dark soy sauce comprises the following steps:

[0052] 1), sugar cake preparation:

[0053] a1), raw material processing: after the sweet potato is cleaned, it is refined with a refiner, and the slurry is adjusted to pH5.5;

[0054] b1), liquefaction and saccharification: add 0.1% amylase according to the weight of sweet potatoes, heat up to 90°C for liquefaction and maintain for 40 minutes, cool to 60°C, adjust the pH to 4.5, add 0.2% glucoamylase according to the weight of sweet potatoes, saccharify for 8 hours, and the DE value reaches 55 At the end, filter the sugar solution with a plate frame to remove impurities and obtain pure sugar solution;

[0055] c1), deployment and concentration: add 80% of monosodium glutamate and 7% of edible salt to the pure sugar liquid by weight, concentrate through negative pressure at a temperature of 70°C until the DE value reaches 85, and complete the concentration to obtain co...

Embodiment 2

[0063] like figure 1 Shown, a kind of preparation method of dark soy sauce comprises the following steps:

[0064] 1), sugar cake preparation:

[0065] a1), raw material processing: after the sweet potato is cleaned, it is refined with a refiner, and the slurry is adjusted to pH5.8;

[0066] b1), liquefaction and saccharification: add 0.1% amylase according to the weight of sweet potatoes, heat up to 92°C for liquefaction and maintain for 45 minutes, cool to 62°C, adjust the pH to 4.8, add 0.2% glucoamylase according to the weight of sweet potatoes, saccharify for 10 hours, and the DE value reaches 58 At the end, filter the sugar solution with a plate frame to remove impurities and obtain pure sugar solution;

[0067] c1), deployment and concentration: add 85% monosodium glutamate and 8% edible salt to the pure sugar solution by weight, concentrate through negative pressure at a temperature of 75°C until the DE value reaches 88, and complete the concentration to obtain conce...

Embodiment 3

[0075] like figure 1 Shown, a kind of preparation method of dark soy sauce comprises the following steps:

[0076] 1), sugar cake preparation:

[0077] a1), raw material processing: after the sweet potato is cleaned, it is refined with a refiner, and the slurry is adjusted to pH6.0;

[0078] b1), liquefaction and saccharification: add 0.1% amylase according to the weight of sweet potatoes, heat up to 90°C for liquefaction and maintain for 40 minutes, cool to 60°C, adjust the pH to 4.5, add 0.2% glucoamylase according to the weight of sweet potatoes, saccharify for 8 hours, and the DE value reaches 55 At the end, filter the sugar solution with a plate frame to remove impurities and obtain pure sugar solution;

[0079] c1), deployment and concentration: add 80% of monosodium glutamate and 7% of edible salt to the pure sugar liquid by weight, concentrate through negative pressure at a temperature of 70°C until the DE value reaches 85, and complete the concentration to obtain co...

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Abstract

The invention discloses a preparation method of a dark soy sauce. Soybean meal is used as raw materials, and is sequentially subjected to crushing, boiling, fermenting and filtering, so that a soy sauce stock solution is obtained; sugar paste is added to the soy sauce stock solution, and high-temperature instantaneous sterilization is performed, so that the dark soy sauce is obtained. According tothe sugar paste, sweet potatoes are used as raw materials, and are refined to obtain pulp, amylases and glucamylase are sequentially added and liquefying and saccharification are separately performed, so that a pure sugar solution is obtained; and the pure sugar solution is subjected to negative pressure concentration to obtain a concentrated mixed sugar solution, food-grade sodium hydroxide andacetic acid are added to the concentrated mixed sugar solution, and boiling is performed, so that the sugar paste is obtained. The preparation method solves the problem that in the prior art, caramelcolor is used for coloring, so that the soy sauce contains 4-methyl glyoxaline and sulfur dioxide.

Description

technical field [0001] The invention relates to the technical field of soy sauce preparation, in particular to a method for preparing dark soy sauce. Background technique [0002] Soy sauce is a traditional Chinese seasoning. It uses soybean, wheat, bran and other vegetable proteins and carbohydrates as the main raw materials, and is fermented by microorganisms to form a seasoning liquid with special color, taste and body. [0003] According to the GB / T18186-2000 standard, my country's brewed soy sauce is divided into two categories according to different production processes: one is high-salt dilute fermented soy sauce, and the other is low-salt solid-state fermented soy sauce. The first type of high-salt dilute fermented soy sauce product is basically produced by the traditional fermentation process in my country, and the general fermentation period is 3-6 months. The second type of low-salt solid-state fermentation process soy sauce production process is a fast-brewing p...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L5/47
CPCA23V2002/00A23L5/47A23L27/50A23V2200/04A23V2250/16A23V2250/161A23V2250/1624A23V2250/1618A23V2250/1614A23V2250/082A23V2250/022
Inventor 樊君王惠芳左上春赵辉平刘英荣秋亮罗红刚
Owner QIANHE CONDIMENT & FOOD CO LTD
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