Production process for microorganism control of soy sauce powder

A production process, a technology for soy sauce powder, applied in food science, food ingredients as pH modifiers, food ingredients as taste modifiers, etc., to achieve the effects of low microbial content, reduced microbial content, pleasant and rich flavor

Active Publication Date: 2020-06-23
上海爱普食品工业有限公司
View PDF8 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no patents and literatures that use reasonable microbial control technology to retain the flavor of soy sauce powder to the greatest extent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production process for microorganism control of soy sauce powder
  • Production process for microorganism control of soy sauce powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of production technology of soy sauce powder microbial control:

[0026] Step 1: Add a certain amount of hydrochloric acid to 700 kg of soy sauce stock solution, add 40 kg of oxidized starch and 40 kg of maltodextrin while stirring, adjust the pH to 3.0, and the reaction temperature is 85°C for 0.5 hours;

[0027] Step 2: After the acidification and sterilization, add liquid sodium hydroxide to adjust the pH to 5.0;

[0028] Step 3: Stir and mix the remaining ingredients other than acidification, 600kg of water, 150kg of salt, 10kg of sodium glutamate, and 1kg of disodium succinate, in another reactor according to the formula, and stir and gelatinize at 90°C for 0.5 hours;

[0029] Step 4: Dissolve and stir the reacted and cooled auxiliary materials and acidified soy sauce evenly, filter the feed liquid with a 150-mesh filter, and stay in the ultra-high temperature instantaneous sterilization equipment for 4 seconds at a temperature of 140°C;

[0030] Step 5: Th...

Embodiment 2

[0033] A kind of production technology of soy sauce powder microbial control:

[0034] Step 1: Add a certain amount of hydrochloric acid to 700kg of soy sauce stock solution, adjust the pH to 3.0, react at a temperature of 85°C, and take 0.5 hours;

[0035] Step 2: After the acidification and sterilization, add liquid sodium hydroxide to adjust the pH to 5.0;

[0036] Step 3: Stir and mix the remaining ingredients other than acidification, 600kg of water, 150kg of salt, 10kg of sodium glutamate, and 1kg of disodium succinate, in another reactor according to the formula, and stir and gelatinize at 90°C for 0.5 hours;

[0037] Step 4: Dissolve and stir the reacted and cooled auxiliary materials and acidified soy sauce evenly, filter the feed liquid with a 150-mesh filter, and stay in the ultra-high temperature instantaneous sterilization equipment for 4 seconds at a temperature of 140°C;

[0038] Step 5: The inlet air temperature is 195°C, the outlet temperature is 100°C, and t...

Embodiment 3

[0041] A kind of production technology of soy sauce powder microbial control:

[0042] Step 1: Add a certain amount of hydrochloric acid to 700kg of soy sauce stock solution, add 30kg of oxidized starch and 30kg of white dextrin while stirring, adjust the pH to 4.0, and the reaction temperature is 85°C for 0.5 hours;

[0043] Step 2: After the acidification and sterilization, add liquid sodium hydroxide to adjust the pH to 5.0;

[0044] Step 3: Stir and mix the remaining ingredients other than acidification, 600kg of water, 150kg of salt, 10kg of sodium glutamate, and 1kg of disodium succinate, in another reactor according to the formula, and stir and gelatinize at 90°C for 0.5 hours;

[0045]Step 4: Dissolve and stir the reacted and cooled auxiliary materials and acidified soy sauce evenly, filter the feed liquid with a 200-mesh filter, and stay in the ultra-high temperature instantaneous sterilization equipment for 3 seconds at a temperature of 150°C;

[0046] Step 5: The i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production process for microorganism control of soy sauce powder. The production process is characterized in that a proper embedding material and different addition proportions are selected, and meanwhile, sterilization and aroma enhancement are carried out in combination with different acidification pH; the embedding material and the rest auxiliary materials required bya formula are stirred, mixed and heated for reaction in a reaction kettle according to the formula, and cooling is performed after the reaction; the cooled auxiliary materials and the acidized and sterilized soy sauce are dissolved and stirred uniformly, and a feed liquid is filtered and sterilized; the feed liquid is subjected to spray drying, and the inlet / outlet temperature of a spray-drying tower and the retention time of powder in the spray-drying tower are controlled; and the powder is collected and packaged and stored later. The production process reduces the microorganism content of the finished product and the original flavor of the soy sauce powder to the maximum extent, and provides soy sauce powder with lower microorganism content and more pleasant flavor for the application field of the soy sauce powder.

Description

technical field [0001] The invention relates to a production process for microbial control of soy sauce powder. The soy sauce powder prepared by the method has a relatively low number of microorganisms and relatively strong flavor, and belongs to the technical field of condiments. Background technique [0002] Soy sauce is a traditional Chinese condiment, which is 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. Soy sauce is mainly salty, with special umami and aroma, which can add and change the color and taste of dishes. [0003] With the global popularity of soy sauce flavor, soy sauce powder, which is easier to transport and store, came into being. Soy sauce powder, also known as powdered soy sauce, refers to a solid powder soy sauce made by sp...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/00A23L29/00A23L5/20A23L5/00
CPCA23L27/50A23L27/72A23L27/88A23L29/015A23L5/21A23L5/10A23V2002/00A23V2200/06A23V2200/14A23V2200/15A23V2200/224A23V2250/02A23V2250/5118A23V2250/5114A23V2250/1614A23V2300/10A23V2300/24
Inventor 贾坤谢文明
Owner 上海爱普食品工业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap