A kind of preparation method of black garlic soy sauce

A technology of black garlic and soy sauce, which is applied in the functions of food ingredients, food freezing, and food ingredients as odor modifiers, etc., can solve the problem that the high requirements of consumers for black garlic soy sauce cannot be met, and the taste and nutrition of black garlic soy sauce are greatly damaged. , black garlic soy sauce and other problems, to achieve the effect of unique flavor and taste, protection of nutritional value, high natural antiseptic ability

Active Publication Date: 2021-11-19
江苏黎明食品集团有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are deficiencies in the black garlic soy sauce brewed by the existing processing method. One is that the brewing time is too long, and bacteria are easy to be produced in the brewing process; The fineness of black garlic soy sauce is not good enough to meet the high requirements of consumers for black garlic soy sauce

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0059] Screening Example 2 Soybean, corn pretreatment process screening example: soybean, corn are pretreated in the following ways respectively:

[0060] 1. Soak soybeans for 1.5 hours and corn for 2 hours.

[0061] 2. Soak soybeans for 3 hours and corn for 3 hours.

[0062] 3. Send the packed soybeans and corn to a high-voltage pulsed electric field with a pulsed electric field intensity of 30kV / cm, a pulse width of 50μs, and a temperature of 30-35°C for 40 minutes.

[0063] 4. Send the packed soybeans and corn to a high-voltage pulsed electric field with a pulsed electric field intensity of 40kV / cm, a pulse width of 100μs, and a temperature of 30-35°C for 30 minutes.

[0064] The enzymes in the above pretreated soybeans and corn were analyzed, and the results are shown in Table 4 below:

[0065] Table 4

[0066]

[0067] It can be seen from the above table 4 that the activity of enzymes in soybeans and corns, the flavor and quality of soybeans and corns can be inhibit...

Embodiment 3

[0068] Screening Example 3 Soybean, corn ripening process Screening Example: After screening Example 1, the preferred variable temperature and low temperature freezing treatment of garlic, and Screening Example 2, the preferred high-voltage pulse electric field treatment of soybeans and corn, the following methods are used for ripening:

[0069] 1. Put the garlic, black garlic treated with variable temperature and low temperature freezing, soybeans and corn treated with high-voltage pulse electric field into the steaming pot for cooking. When the cooking pressure is 0.12MPa and the pressure holding time is 25min, after the steaming is over, the temperature is cooled by cold air to 25°C to obtain black garlic, cooked soybeans and cooked corn.

[0070] 2. Send the garlic treated with variable temperature and low temperature freezing, soybeans and corn treated with high-voltage pulse electric field into a fermentation room with a temperature of 70° C. and a relative humidity of 60...

Embodiment 5

[0081] Screening Example 5 Screening Example of Black Garlic, Soybean, and Corn Fermentation Process: After pressing, microwave, and ultrasonic reprocessing, koji is made into koji, and the following methods are used to ferment into unstrained spirits:

[0082] 1. First put 1 / 3 of 11%-13% brine and koji into the fermentation tank, the weight ratio of koji and 11%-13% brine is 2:1.1, mix and ferment at 35°C 180 days, pour 1 / 3 of the 11%-13% salt water every other week, and pour the remaining 1 / 3 of the 11%-13% salt water once every day for 10 days after fermentation to get mature sauce Unstrained spirits, mature sauce unstrained spirits moisture content is 45~55%.

[0083] 2. First put 11%-13% brine and koji into the fermentation tank, the weight ratio of the koji and 11%-13% brine is 2:1.1, mix, ferment at 35°C for 15 days; then pour pool, add 0.1% of the mixture weight yeast and 0.11% mixture weight lactic acid bacteria to the fermenter, mix, ferment at a temperature of 34 °...

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Abstract

The invention discloses a preparation method of black garlic soy sauce, which specifically comprises the following steps: A. screening raw materials of garlic, soybeans and corn; B. pre-treating garlic with low-temperature and variable-temperature freezing, and pre-treating soybeans and corn with a high-voltage pulse electric field; C. fermenting and maturing Preparation of black garlic, cooked soybeans and cooked corn; D. Pressing, E. After mixing, microwave irradiation and ultrasonic treatment of the mixture; F. Inoculation and koji making to obtain koji; G. Fermentation, and four stages of preparation to mature Sauce unstrained spirits; G. pouring oil to obtain raw soy sauce; H. sterilizing and precipitating; I. packaging to obtain finished products. The invention prepares black garlic soy sauce through low-temperature freezing, high-voltage pulse electric field, pressing, microwave, ultrasonic, biological fermentation, etc., the production cycle is greatly shortened, cost is saved, and the production process is strictly optimized and controlled, the conversion rate of raw materials is greater than 99%, and the manufacturing process is realized. High natural antiseptic ability, while ensuring the flavor of black garlic soy sauce.

Description

technical field [0001] The invention relates to a preparation method of black garlic soy sauce, which belongs to the technical field of condiment processing. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. The soy sauce production process can be classified according to the fermentation method: low-salt solid state process, pouring process, and high-salt dilute state process. Along with the improvement of people's living standards, the most widely used and the largest amount of condiment soy sauce sources for common peop...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L33/105A23L5/30A23L5/20A23L5/00
CPCA23V2002/00A23L5/00A23L5/20A23L5/30A23L5/32A23L5/34A23L27/50A23L33/105A23V2200/15A23V2200/16A23V2200/30A23V2250/212A23V2300/20A23V2300/12A23V2300/48
Inventor 张黎明曹梦辉张明永沈玉堂魏光伟
Owner 江苏黎明食品集团有限公司
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