Method for preparing low-salt content soy sauce

A preparation method, technology of salt content, applied in the field of food processing

Inactive Publication Date: 2018-12-18
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, it is a challenge to produce soy sauce wi

Method used

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  • Method for preparing low-salt content soy sauce
  • Method for preparing low-salt content soy sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Embodiment 1: a kind of preparation method of low-salt content soy sauce, this method comprises the following steps: (1) Luxie yeast suspension is added in 6% (w / v) sterile NaCl solution, regulates cell with hemocytometer concentration so that the number of cells is 10 7 c / ml, this solution is W 1 , will W 1 Mix into soybean oil at a ratio of 20:80 and high pressure homogenize 1 time at 1700rpm to prepare W 1 -O primary emulsion; (2) 2ml of halophilic bacteria, 1% wt Tween 80 and 6% (w / v) NaCl aqueous solution are mixed to obtain W 2 solution, the W 1 -O Primary Emulsion with W 2 The solution was mixed again at a ratio of 20:80 and homogenized once more at 2000 rpm to obtain the final W 1 -O-W 2 Double emulsion; (3) Fully mix the sterilized soybean flour and wheat flour in a ratio of 1:1, inoculate the mixture with Aspergillus oryzae spores and adjust its concentration to 10 with a hemocytometer 5 Spores / g, after being sterilized at 121°C for 15 minutes by an ult...

Embodiment 2

[0021] Embodiment 2: a kind of preparation method of low-salt content soy sauce, this method comprises the following steps: (1) Luxie yeast suspension is added in 6% (w / v) sterile NaCl solution, regulates cell with hemocytometer concentration so that the number of cells is 10 7 c / ml, this solution is W 1 , will W 1 Mix into soybean oil at a ratio of 20:60 and high pressure homogenize 1 time at 1700rpm to prepare W 1 -O primary emulsion; (2) 2ml of halophilic bacteria, 1% wt Tween 80 and 6% (w / v) NaCl aqueous solution are mixed to obtain W 2 solution, the W 1 -O Primary Emulsion with W 2 The solution was mixed again at a ratio of 20:60 and homogenized once more at 2000 rpm to obtain the final W 1 -O-W 2 Double emulsion; (3) Fully mix the sterilized soybean flour and wheat flour in a ratio of 1:1, inoculate the mixture with Aspergillus oryzae spores and adjust its concentration to 10 with a hemocytometer 5 Spores / g, after being sterilized at 121°C for 15 minutes by an ult...

Embodiment 3

[0022] Embodiment 3: a kind of preparation method of low-salt content soy sauce, this method comprises the following steps: (1) Luxie yeast suspension is added in 6% (w / v) sterile NaCl solution, regulates cell with hemocytometer concentration so that the number of cells is 10 7 c / ml, this solution is W 1 , will W 1 Mix into soybean oil at a ratio of 20:40 and high pressure homogenize 1 time at 1700rpm to prepare W 1 -O primary emulsion; (2) 2ml of halophilic bacteria, 1% wt Tween 80 and 6% (w / v) NaCl aqueous solution are mixed to obtain W 2 solution, the W 1 -O Primary Emulsion with W 2 The solution was mixed again at a ratio of 20:40 and homogenized once again at 2000 rpm to obtain the final W 1 -O-W 2 Double emulsion; (3) Fully mix the sterilized soybean flour and wheat flour in a ratio of 1:1, inoculate the mixture with Aspergillus oryzae spores and adjust its concentration to 10 with a hemocytometer 5Spores / g, after being sterilized at 121°C for 15 minutes by an ult...

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Abstract

The invention provides a method for preparing a low-salt content soy sauce. The method comprises the following steps: (1) adding a zygosaccharomyces rouxii solution into a sterile NaCl solution, wherein the NaCl solution is W1, mixing the W1 with oil phase, and conducting homogenization under high pressure to obtain W1-O primary emulsion; (2) mixing halophilic bacteria, tween 80 and the NaCl solution to obtain a W2 solution, mixing the W1-O primary emulsion with the W2 solution again, and conducting homogenization under high pressure to obtain a W1-O-W2 double-emulsion; (3) fully mixing sterilized soybean flour and wheat flour, inoculating the obtained mixture with aspergillus oryzae spores, and aseptically culturing the substrate at a temperature of 30 DEG C for three days after ultra-high pressure sterilization, wherein the cultured material is yeast; and (4) adding saline water with different concentrations into the prepared yeast, wherein the just obtained material is mash, and respectively inoculating the three mash with the double-emulsion for fermentation so as to obtain the finished product. The invention aims at the problem that too high salt content of the existing soy sauce is harmful to the body health, embeds acidophilic lactic acid bacteria and the yeast with the double-emulsion so as to control the release of strains and to prepare the low-salt content soy sauceproduct. The product reduces the salt intake for the human body, and reduces risk of diseases such as hypertension, renal insufficiency and cardiovascular disease.

Description

technical field [0001] The invention belongs to the field of food processing, and mainly relates to a method for making soy sauce with low salt content. Background technique [0002] Soy sauce is a traditional fermented seasoning that is popular in Asia and around the world for its rich umami and unique flavor. The soy sauce production process involves a two-step fermentation process called koji and moromi. Aspergillus fermentation is started by mixing steamed soybeans and roasted wheat flour with mold spores such as Aspergillus oryzae or Aspergillus sojae, and after 3 days of cultivation, a dense substance is formed due to mycelium growth called koji making. The resulting koji is then soaked in a brine solution, usually containing 18-22% NaCl, to start the second step of fermentation and produce moromi, and allowed to ferment for about 6 months. At this stage, a wide variety of microbial species grow spontaneously and produce many flavor compounds that are critical to the...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 江连洲滕飞王中江白银李明达
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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