Method for producing coloured soy sauce

A production method and technology of soy sauce, which is applied in the production field of colored soy sauce, can solve the problems of not seeing colored soy sauce products, and achieve the effect of bright color, simple production process, and transparent body

Inactive Publication Date: 2006-11-29
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the soy sauce products in my country's consumer market are all brown-black and reddish-brown. Although there are also a small amount of white soy sauce sold, the domestic market has not yet seen colored soy sauce products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Step 1: Put 100 parts by mass of brewed soy sauce into an insulating jacketed pot with a stirrer, heat up to 60°C, adjust the pH value to 3.5 with hydrochloric acid, add 3 parts by mass of powdered activated carbon, and decolorize at a constant temperature of 60°C React for 40 minutes, during which the constant temperature process is constantly stirred; then use a pump to filter the plate and frame filter, remove the powdered activated carbon, and obtain brown-yellow soy sauce;

[0015] Step 2: Pump the brown-yellow soy sauce into an insulating jacketed pot with a stirrer, add 3 parts by mass of powdered activated carbon, and decolorize at a constant temperature of 60°C for 40 minutes, stirring continuously during the constant temperature process; add carbonic acid after the decolorization is completed Sodium adjusts the pH value to 4.5, then pumps it to a plate-and-frame filter for filtration, removes powdery activated carbon, and obtains transparent light yellow clarif...

Embodiment 2

[0018] Step 1: Put 100 parts by mass of brewed soy sauce into an insulating jacketed pot with a stirrer, heat up to 60°C, adjust the pH value to 3.5 with hydrochloric acid, add 5 parts by mass of powdered activated carbon, and decolorize at a constant temperature of 60°C React for 50 minutes, during which the constant temperature process is constantly stirred; then use a pump to filter the plate and frame filter, remove the powdered activated carbon, and obtain brown-yellow soy sauce;

[0019] Step 2: Pump the brown-yellow soy sauce into an insulating jacketed pot with a stirrer, add 5 parts by mass of powdered activated carbon, and decolorize at a constant temperature of 60°C for 50 minutes, stirring continuously during the constant temperature process; add carbonic acid after the decolorization is completed Sodium adjusts the pH value to 4.5, and then pumps it to a plate-and-frame filter for filtration to remove powdered activated carbon to obtain transparent white clarified ...

Embodiment 3

[0022] Step 1: Put 100 parts by mass of brewed soy sauce into an insulating jacketed pot with a stirrer, heat up to 40°C, adjust the pH value to 1 with citric acid, add 3 parts by mass of powdered activated carbon, and keep the temperature at 40°C The decolorization reaction lasted for 180 minutes, during which the constant temperature process was continuously stirred; then it was pumped to a plate and frame filter for filtration, and the powdered activated carbon was removed to obtain brown-yellow soy sauce;

[0023] Step 2: Pump the brown-yellow soy sauce into an insulating jacketed pot with a stirrer, add 8 parts by mass of powdered activated carbon, and decolorize at a constant temperature of 40°C for 180 minutes, stirring continuously during the constant temperature process; add carbonic acid after the decolorization is completed Sodium adjusts the pH value to 4.0, then pumps it to a plate and frame filter for filtration, removes powdered activated carbon, and obtains tran...

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PUM

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Abstract

A color soy with red, orange, yellow, green, blue, or violet is prepared from the brewed soy as matrix through de-coloring by deactivated carbon twice, and mixing with chosen natural pigment.

Description

technical field [0001] The invention belongs to the field of soy sauce production, in particular to a production method of colored soy sauce. Background technique [0002] At present, the soy sauce products in my country's consumer market are all brown-black and reddish-brown. Although there is also a small amount of white soy sauce sold, the domestic market has not yet seen colored soy sauce products. With the continuous exchange of food cultures in different regions in China and the integration of Western food culture, distinctive cooking dishes will continue to be introduced. Now the soy sauce on the market is relatively dark in color. Adding dark soy sauce during cooking will easily cover up the original characteristics of the dishes. Therefore, in order to maintain the original characteristics of the dishes or cook more colorful dishes, colored soy sauce Appearance can satisfy these needs. Contents of the invention [0003] The object of the present invention is to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 李国基刘培玲林静韵侯燕雯刘惠娜
Owner SOUTH CHINA UNIV OF TECH
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