Method for preparing soy sauce from olive pomace
By using sodium hydroxide solution to treat olive pomace during soy sauce brewing and preparing the filter juice into gel adsorbing tannin, the problem of low degradation rates of tannin and lignin in olive pomace is solved, and the flavor and resource utilization efficiency of soy sauce are improved.
Patent Information
- Application Number
- CN202510101539.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-22
- Publication Date
- 2025-03-18
AI Technical Summary
During the brewing process of soy sauce, the degradation rate of tannin and lignin contained in olive pomace is low, resulting in bitter taste of soy sauce, affecting the flavor, and reducing the efficiency of raw material conversion, resulting in waste of resources.
By mixing olive paste, bean paste and bran, steaming it, and treating it with sodium hydroxide solution under alkaline conditions, the separation and degradation of lignin is promoted. At the same time, the filter juice is prepared as a gel, and the tannin adsorption rate is improved.
It effectively reduces the lignin content in olive pomace, improves its degradation efficiency, improves the flavor of soy sauce, reduces resource waste, and achieves efficient utilization of olive pomace.
Smart Images
Figure CN119632216A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of soy sauce production, and in particular to a method for preparing soy sauce by utilizing olive pomace. Background Art
[0002] Olive (Olea europaea L.), an evergreen tree belonging to the family Oleaceae and the genus Oleaceae, is widely distributed in Gansu, Sichuan, Shaanxi and other places in my country. Olive is a world-famous high-quality and high-yield woody edible oil plant. Its vegetable oil has high nutritional value and contains a variety of vitamins. It is effective in lowering cholesterol, treating gastric ulcers and preventing heart disease. Olive pomace is a byproduct of olive oil extraction, which contains rich nutrients such as dietary fiber, pomace oil, crude fat, protein and polyphenols, but most of them are now discarded, which not only causes environmental pollution, but also a waste of resources. Therefore, how to reasonably utilize olive pomace, reduce the load of environmental pollution, and increase economic benefits is a problem to be solved in olive processing. Using olive pomace as a processing raw material for brewing soy sauce, the nutrients rich in olive pomace can be retained and enhanced in the process of soy sauce brewing, so that the brewed soy sauce has a higher nutritional value, and at the same time, the resource utilization of olive pomace is realized, reducing the waste of resources. However, during the brewing process of soy sauce, the degradation rate of tannin and lignin contained in the pomace is low. If the tannin content in the soy sauce is too high, the taste of the soy sauce will become bitter, affecting the overall flavor and causing the quality of the produced soy sauce to decline; low degree of lignin degradation will reduce the conversion efficiency of raw materials in the soy sauce brewing process, resulting in waste of raw materials.
[0003] Therefore, the present invention provides a method for preparing soy sauce by using olive pomace, which promotes the degradation of tannic acid and lignin and improves the utilization efficiency of pomace in the brewing process. Summary of the invention
[0004] In view of this, the object of the present invention is to provide a method for preparing soy sauce using olive pomace, which solves the problem that tannin and lignin are difficult to degrade in the process of preparing soy sauce using olive pomace.
[0005] The present invention solves the above technical problems by the following technical means:
[0006] A method for preparing soy sauce using olive pomace, the method comprising the following steps:
[0007] (1) Steaming: olive pomace, bean dregs and bran are uniformly mixed to obtain a mixed material, and steamed at 110-120° C. for 15-20 min;
[0008] (2) Mixture treatment: adding the steamed mixture into a 5 wt % sodium hydroxide solution, stirring and soaking for 40-50 min, then filtering to obtain the treated mixture and filtrate, and then drying the mixture at 40-50° C. until the moisture content is less than 12%;
[0009] After the mixed material is first steamed, the mixed material is added to the sodium hydroxide solution for processing, and the high temperature can destroy the cell wall structure of the pomace, so that the cell wall structure becomes soft, thereby promoting the infiltration of the sodium hydroxide solution, and is conducive to the separation and dissolution of lignin. Under alkaline conditions, the lignin molecular chain breaks, thereby effectively promoting the lignin in the olive pomace to be separated from the pomace, and being dissolved in the filtered juice, thereby reducing the content of lignin in the olive pomace, improving the degradation efficiency of lignin in the olive pomace, and then improving the utilization efficiency of the olive pomace. Then the filtered juice is prepared into the filtered juice gel, the lignin dissolved in the pomace is reused for a second time, and lignin is utilized to modify the gel simultaneously, and the tannic acid in the gel adsorption pomace is promoted to improve the degradation rate of tannic acid. In addition, the nutrient dissolved is contained in the filtered juice, and after the filtered juice is prepared into the gel, along with the decomposition of the filtered juice gel, the nutrient is retained.
[0010] (3) making koji: preparing the filtrate into filtrate gel, then mixing it with the dried mixed material, adding soy sauce koji essence, mixing it again, and culturing it at 29±1° C. and relative humidity of 80-85% for 48-50 hours to obtain soy sauce koji;
[0011] (4) Preparation and fermentation of soy sauce mash: the soy sauce koji and the mixed brine were mixed at a solid-liquid ratio of 1 kg:1.4 L to obtain the soy sauce mash, and then fermented at room temperature in a cool place for one month to obtain the fermented soy sauce mash;
[0012] (5) Soaking, pouring oil and post-treatment: The fermented mash is soaked and poured oil to obtain a crude soy sauce product, which is then left to stand for 1-3 days, filtered to remove the precipitate, and the finished soy sauce product is obtained.
[0013] Further, the preparation method of the filtered juice gel is as follows:
[0014] The filtered juice and water are mixed uniformly in a mass ratio of 1:10, 1wt% citric acid solution is added to adjust the pH to 6-6.5, and then konjac glucomannan and corn starch are added, stirred at 60-70°C for 10-15 minutes, cooled to room temperature, soy protein and sodium polyphosphate are added, and the reaction is stirred for 1.5-2 hours to obtain a filtered juice gel.
[0015] Furthermore, in the method for preparing the filtered juice gel, the mass ratio of the filtered juice, konjac glucomannan, corn starch, soy protein and sodium polyphosphate is (10-15): (4-5): (2-2.5): (2-2.2): (0.2-0.4).
[0016] The filter juice gel is mixed with the processed mixture, the filter juice gel itself has certain adsorptivity, can adsorb tannic acid, and the lignin with benzene ring and phenolic hydroxyl structure is combined to further improve adsorption performance, the adsorbed tannic acid and the soybean protein in the filter juice gel are complexed to form precipitation, thereby reducing the tannic acid content in the pomace, and the tannic acid in the olive pomace is effectively removed. Meanwhile, the lignin in the filter juice gel can form hydrogen bonds with water molecules, restricting the free flow of water molecules, thereby improving the water retention capacity of the filter juice gel, avoiding the too fast dehydration of the filter juice gel in the process of preparing soy sauce from the olive pomace to affect the fermentation of the pomace. In addition, the corn starch in the filter juice gel can be decomposed by the soy sauce koji Aspergillus oryzae added, impeling the gel wrapped in the pomace surface to form pores, promoting the circulation of gas, and corn starch and konjac glucomannan can also provide carbon source simultaneously, thereby promoting the growth of rice koji enzyme, and secreting more enzymes is conducive to the fermentation.
[0017] Furthermore, in the step (1), the mass ratio of olive pomace, bean dregs and bran is (48-54):(16-18):(25-35).
[0018] Furthermore, the mixed material after steaming in the step (2) is mixed with 5 wt % sodium hydroxide solution at a material-liquid ratio of 1 kg:2 L.
[0019] Furthermore, in the step (3), the filtered juice gel and the mixed material are uniformly mixed in a mass ratio of 1:1.
[0020] Furthermore, in step (3), the amount of soy sauce koji added is 0.1% of the mass of the mixed material.
[0021] Furthermore, the mixed brine in step (4) is composed of 12 wt % brine and olive juice in a mass ratio of 4:1.
[0022] Using fruit juice to replace part of the brine, the sugar contained in the fruit juice can promote the growth of Aspergillus oryzae, increase the enzyme activity of Aspergillus oryzae, and promote the fermentation of olive pomace. In addition, olive juice can also improve the flavor of soy sauce.
[0023] Furthermore, the method of soaking and pouring oil in step (5) is:
[0024] Brine is added to the fermented mash at a solid-liquid ratio of 1kg:1L, and the brine is then soaked at 40-45°C for 20-24h, filtered to obtain head oil and head residue; brine is added to the head residue again at a solid-liquid ratio of 1kg:1L, and the residue is soaked at 40-45°C for 20-24h, filtered to obtain second oil and second residue; brine is added to the second residue again at a solid-liquid ratio of 1kg:1L, and the residue is soaked at 40-45°C for 20-24h, filtered to obtain third oil and third residue; the brine concentration is 8wt% and the temperature is 80-90°C.
[0025] Beneficial effects:
[0026] The present invention treats olive pomace with sodium hydroxide solution to dissolve lignin in the pomace and reduce the content of lignin in the pomace. The filtered juice is prepared as a filtered juice gel to perform secondary utilization of lignin, and can effectively promote the degradation of tannic acid and improve the flavor of soy sauce. At the same time, the soy sauce prepared by the present invention not only has the flavor of traditional soy sauce, but also incorporates the unique aroma and nutritional components of olive pomace, and is quite popular, which not only provides more choices for consumers, but also properly treats olive pomace and reduces resource waste. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 : Finished soy sauce product;
[0028] Figure 2 : The filtered juice after the steamed mixture is treated with sodium hydroxide solution. DETAILED DESCRIPTION
[0029] The present invention will be described in detail below with reference to specific embodiments:
[0030] Embodiment 1:
[0031] (1) Steaming the material: olive pomace, bean dregs and bran are uniformly mixed in a mass ratio of 48:16:25 to obtain a mixed material, and the mixed material is steamed at 110° C. for 15 min;
[0032] (2) Mixture treatment: the steamed mixture was mixed with 5 wt% sodium hydroxide solution at a material-liquid ratio of 1 kg:2 L, stirred and soaked for 40 min, filtered to obtain the treated mixture and filtrate, and then dried at 40° C. until the moisture content of the mixture was less than 12%;
[0033] (3) Preparation of filtered juice gel: 10 g of filtered juice and 100 g of water were mixed evenly, 1 wt% citric acid solution was added to adjust the pH to 6, then 4 g of konjac glucomannan and 2 g of corn starch were added, stirred at 60° C. for 10 min, cooled to room temperature, 2 g of soy protein and 0.2 g of sodium polyphosphate were added, and the mixture was stirred for 1.5 h to obtain a filtered juice gel;
[0034] (4) making koji: the filtered juice gel and the dried mixed material are mixed and stirred in a mass ratio of 1:1, and then 0.1% of the mass of the mixed material is added to the soy sauce koji, and the mixture is mixed again, and cultured at 29° C. and a relative humidity of 80% for 48 hours to obtain soy sauce koji;
[0035] (5) Preparation and fermentation of soy sauce mash: the soy sauce koji and mixed brine are mixed in a ratio of 1 kg:1.4 L to obtain the soy sauce mash, wherein the mixed brine is composed of 12 wt % brine and olive juice sterilized at 80° C. for 10 min in a mass ratio of 4:1, and then the soy sauce mash is placed in a fermentation tank and fermented at room temperature for one month to obtain a fermented soy sauce mash;
[0036] (6) Soaking, oiling and post-treatment: adding salt water to the fermented mash at a solid-liquid ratio of 1kg:1L, then soaking it at 40°C for 20h, filtering to obtain head oil and head residue, sterilizing the head oil at 80°C for 10min to obtain a finished soy sauce head oil; adding salt water to the head residue at a solid-liquid ratio of 1kg:1L again, soaking it at 40°C for 20h, filtering to obtain second oil and second residue, sterilizing the second oil at 80°C for 10min to obtain a finished soy sauce second oil; adding salt water to the second residue at a solid-liquid ratio of 1kg:1L again, soaking it at 40°C for 20h, filtering to obtain third oil and third residue, sterilizing the third oil at 80°C for 10min to obtain a finished soy sauce third oil, wherein the salt water concentration is 8wt% and the temperature is 80°C.
[0037] Embodiment 2:
[0038] (1) Steaming the material: olive pomace, bean dregs and bran are uniformly mixed in a mass ratio of 50:17:30 to obtain a mixed material, and the mixed material is steamed at 115° C. for 18 min;
[0039] (2) Mixture treatment: the steamed mixture was mixed with 5 wt% sodium hydroxide solution at a material-liquid ratio of 1 kg:2 L, stirred and soaked for 45 min, filtered to obtain the treated mixture and filtrate, and then dried at 45° C. until the moisture content of the mixture was less than 12%;
[0040] (3) Preparation of filtered juice gel: 12.5 g of filtered juice and 125 g of water were mixed evenly, 1 wt% citric acid solution was added to adjust the pH to 6.2, and then 4.5 g of konjac glucomannan and 2.25 g of corn starch were added, stirred at 65° C. for 12 min, cooled to room temperature, 2.1 g of soy protein and 0.3 g of sodium polyphosphate were added, and the mixture was stirred for 1.8 h to obtain a filtered juice gel;
[0041] (4) making koji: the filtered juice gel and the dried mixed material are mixed and stirred in a mass ratio of 1:1, and then 0.1% of the mass of the mixed material is added to the soy sauce koji, and the mixture is mixed again, and cultured at 29° C. and a relative humidity of 82% for 49 hours to obtain soy sauce koji;
[0042] (5) Preparation and fermentation of soy sauce mash: the soy sauce koji and mixed brine are mixed in a ratio of 1 kg:1.4 L to obtain the soy sauce mash, wherein the mixed brine is composed of 12 wt % brine and olive juice sterilized at 85° C. for 12 min in a mass ratio of 4:1, and then the soy sauce mash is placed in a fermentation tank and fermented at room temperature for one month to obtain a fermented soy sauce mash;
[0043] (6) Soaking, pouring oil and post-treatment: adding salt water to the fermented mash according to a solid-liquid ratio of 1kg:1L, then soaking it at 42°C for 22h, filtering to obtain head oil and head residue, sterilizing the head oil at 85°C for 12min to obtain a finished soy sauce head oil; adding salt water to the head residue again according to a solid-liquid ratio of 1kg:1L, soaking it at 42°C for 22h, filtering to obtain second oil and second residue, sterilizing the second oil at 85°C for 12min to obtain a finished soy sauce second oil; adding salt water to the second residue again according to a solid-liquid ratio of 1kg:1L, soaking it at 42°C for 22h, filtering to obtain third oil and third residue, sterilizing the third oil at 85°C for 12min to obtain a finished soy sauce third oil, wherein the salt water concentration is 8wt% and the temperature is 85°C.
[0044] Embodiment 3:
[0045] (1) Steaming the material: olive pomace, bean dregs and bran are uniformly mixed in a mass ratio of 54:18:35 to obtain a mixed material, and the mixed material is steamed at 120° C. for 20 min;
[0046] (2) Mixture treatment: the steamed mixture was mixed with 5 wt% sodium hydroxide solution at a material-liquid ratio of 1 kg:2 L, stirred and soaked for 50 min, filtered to obtain the treated mixture and filtrate, and then dried at 50° C. until the moisture content of the mixture was less than 12%;
[0047] (3) Preparation of filtered juice gel: 15 g of filtered juice and 150 g of water were mixed evenly, 1 wt % citric acid solution was added to adjust the pH to 6.5, and then 5 g of konjac glucomannan and 2.5 g of corn starch were added, stirred at 70° C. for 15 min, cooled to room temperature, 2.2 g of soy protein and 0.4 g of sodium polyphosphate were added, and the mixture was stirred for 2 h to obtain a filtered juice gel;
[0048] (4) making koji: the filtered juice gel and the dried mixed material are mixed and stirred in a mass ratio of 1:1, and then 0.1% of the mass of the mixed material is added to the soy sauce koji, and the mixture is mixed again, and cultured at 30° C. and a relative humidity of 85% for 50 h to obtain soy sauce koji;
[0049] (5) Preparation and fermentation of soy sauce mash: the soy sauce koji and mixed brine are mixed in a ratio of 1 kg:1.4 L to obtain the soy sauce mash, wherein the mixed brine is composed of 12 wt % brine and olive juice sterilized at 90° C. for 15 min in a mass ratio of 4:1, and then the soy sauce mash is placed in a fermentation tank and fermented at room temperature for one month to obtain a fermented soy sauce mash;
[0050] (6) Soaking, oiling and post-treatment: adding salt water to the fermented mash at a solid-liquid ratio of 1kg:1L, then soaking it at 45°C for 24h, filtering to obtain head oil and head residue, sterilizing the head oil at 90°C for 15min to obtain a finished soy sauce head oil; adding salt water to the head residue at a solid-liquid ratio of 1kg:1L again, soaking it at 45°C for 24h, filtering to obtain second oil and second residue, sterilizing the second oil at 90°C for 15min to obtain a finished soy sauce second oil; adding salt water to the second residue at a solid-liquid ratio of 1kg:1L again, soaking it at 45°C for 24h, filtering to obtain third oil and third residue, sterilizing the third oil at 90°C for 15min to obtain a finished soy sauce third oil, wherein the salt water has a concentration of 8wt% and a temperature of 90°C.
[0051] Comparative Example 1:
[0052] This comparative example is in contrast to Example 1, the only difference being that the preparation of the filtered juice gel during the soy sauce preparation process is different, specifically, the mass ratio of the added konjac glucomannan to the corn starch is 4:1, and the specific method is:
[0053] (1)-(2) are the same as in Example 1;
[0054] (3) Preparation of filtered juice gel: 10 g of filtered juice and 100 g of water were mixed at a ratio of 1:10, 1 wt% citric acid solution was added to adjust the pH to 6, and then 4 g of konjac glucomannan and 1 g of corn starch were added, stirred at 60° C. for 10 min, cooled to room temperature, 2 g of soy protein and 0.2 g of sodium polyphosphate were added, and the mixture was stirred for 1.5 h to obtain a filtered juice gel;
[0055] (4)-(6) are the same as in Example 1.
[0056] Comparative Example 2:
[0057] This comparative example is in contrast to Example 1, the only difference being that the preparation of the filtered juice gel during the soy sauce preparation process is different, specifically, the mass ratio of the added konjac glucomannan to the corn starch is 1:2, and the specific method is:
[0058] (1)-(2) are the same as in Example 1;
[0059] (3) Preparation of filtered juice gel: 10 g of filtered juice and 100 g of water were mixed at a ratio of 1:10, 1 wt% citric acid solution was added to adjust the pH to 6, and then 1 g of konjac glucomannan and 2 g of corn starch were added, stirred at 60° C. for 10 min, cooled to room temperature, 2 g of soy protein and 0.2 g of sodium polyphosphate were added, and the mixture was stirred for 1.5 h to obtain a filtered juice gel;
[0060] (4)-(6) are the same as in Example 1.
[0061] Comparative Example 3:
[0062] This comparative example is in contrast to Example 1, the only difference being the preparation of the filtered juice gel in the soy sauce preparation process, specifically, no soy protein is added, and the specific method is as follows:
[0063] (1)-(2) are the same as in Example 1;
[0064] (3) Preparation of filtered juice gel: 10 g of filtered juice and 100 g of water were mixed at a ratio of 1:10, 1 wt% citric acid solution was added to adjust the pH to 6, and then 4 g of konjac glucomannan and 2 g of corn starch were added, stirred at 60° C. for 10 min, cooled to room temperature, 0.2 g of sodium polyphosphate was added, and the mixture was stirred for 1.5 h to obtain a filtered juice gel;
[0065] (4)-(6) are the same as in Example 1.
[0066] Comparative Example 4:
[0067] This comparative example is in contrast to Example 1, the only difference being that the preparation of the filtered juice gel during the soy sauce preparation process is different, specifically, the pH is not adjusted, and the specific method is as follows:
[0068] (1)-(2) are the same as in Example 1;
[0069] (3) Preparation of filtered juice gel: 10 g of filtered juice and 100 g of water were mixed at a ratio of 1:10, and then 4 g of konjac glucomannan and 2 g of corn starch were added, stirred at 60° C. for 10 min, cooled to room temperature, 2 g of soy protein and 0.2 g of sodium polyphosphate were added, and the mixture was stirred for 1.5 h to obtain a filtered juice gel;
[0070] (4)-(6) are the same as in Example 1.
[0071] Comparative Example 5:
[0072] This comparative example is in contrast to Example 1, the only difference being that the soy sauce preparation process is different, specifically, no filtered juice gel is prepared, and the specific method is as follows:
[0073] (1) Steaming the material: olive pomace, bean dregs and bran are uniformly mixed in a mass ratio of 48:16:25 to obtain a mixed material, and the mixed material is steamed at 110° C. for 15 min;
[0074] (2) Mixture treatment: the steamed mixture was mixed with 5 wt% sodium hydroxide solution at a material-liquid ratio of 1 kg:2 L, stirred and soaked for 40 min, filtered to obtain the treated mixture and filtrate, and then dried at 40° C. until the moisture content of the mixture was less than 12%;
[0075] (3) making koji: adding soy sauce koji essence to the dried mixed material in an amount of 0.1% by weight of the mixed material, mixing again to be uniform, and culturing at 29° C. and a relative humidity of 80% for 48 h to obtain soy sauce koji;
[0076] (4) Preparation and fermentation of soy sauce mash: the soy sauce koji and mixed brine are mixed in a ratio of 1 kg:1.4 L to obtain the soy sauce mash, wherein the mixed brine is composed of 12 wt % brine and olive juice sterilized at 80° C. for 10 min in a mass ratio of 4:1, and then the soy sauce mash is placed in a fermentation tank and fermented at room temperature for one month to obtain a fermented soy sauce mash;
[0077] (5) Soaking, oiling and post-treatment: adding salt water to the fermented mash at a solid-liquid ratio of 1kg:1L, then soaking it at 40°C for 20h, filtering to obtain head oil and head residue, sterilizing the head oil at 80°C for 10min to obtain a finished soy sauce head oil; adding salt water to the head residue at a solid-liquid ratio of 1kg:1L again, soaking it at 40°C for 20h, filtering to obtain second oil and second residue, sterilizing the second oil at 80°C for 10min to obtain a finished soy sauce second oil; adding salt water to the second residue at a solid-liquid ratio of 1kg:1L again, soaking it at 40°C for 20h, filtering to obtain third oil and third residue, sterilizing the third oil at 80°C for 10min to obtain a finished soy sauce third oil, wherein the salt water concentration is 8wt% and the temperature is 80°C.
[0078] Comparative Example 6:
[0079] This comparative example is in contrast to Example 1, and the only difference is that the soy sauce preparation process is different, specifically, the gel prepared by using water and adding lignin is used instead of the filtered juice gel, and the specific method is as follows:
[0080] (1)-(2) are the same as in Example 1;
[0081] (3) Preparation of gel: 0.5 g of lignin was added to 10 g of 5 wt% sodium hydroxide solution, and then 100 g of water was added after stirring. A 1 wt% citric acid solution was added to adjust the pH to 6, and then 4 g of konjac glucomannan and 2 g of corn starch were added. The mixture was stirred at 60° C. for 10 min, cooled to room temperature, and 2 g of soy protein and 0.2 g of sodium polyphosphate were added. The mixture was stirred for 1.5 h to obtain a gel.
[0082] (4) making koji: the gel and the dried mixed material are mixed and stirred in a mass ratio of 1:1, and then 0.1% of the mass of the mixed material is added to the soy sauce koji, and the mixture is mixed again, and cultured at 29° C. and a relative humidity of 80% for 48 hours to obtain soy sauce koji;
[0083] (5) Preparation and fermentation of soy sauce mash: the soy sauce koji and mixed brine are mixed in a ratio of 1 kg:1.4 L to obtain the soy sauce mash, wherein the mixed brine is composed of 12 wt % brine and olive juice sterilized at 80° C. for 10 min in a mass ratio of 4:1, and then the soy sauce mash is placed in a fermentation tank and fermented at room temperature for one month to obtain a fermented soy sauce mash;
[0084] (6) Soaking, oiling and post-treatment: adding salt water to the fermented mash at a solid-liquid ratio of 1kg:1L, then soaking it at 40°C for 20h, filtering to obtain head oil and head residue, sterilizing the head oil at 80°C for 10min to obtain a finished soy sauce head oil; adding salt water to the head residue at a solid-liquid ratio of 1kg:1L again, soaking it at 40°C for 20h, filtering to obtain second oil and second residue, sterilizing the second oil at 80°C for 10min to obtain a finished soy sauce second oil; adding salt water to the second residue at a solid-liquid ratio of 1kg:1L again, soaking it at 40°C for 20h, filtering to obtain third oil and third residue, sterilizing the third oil at 80°C for 10min to obtain a finished soy sauce third oil, wherein the salt water concentration is 8wt% and the temperature is 80°C.
[0085] Comparative Example 7:
[0086] This comparative example is in contrast to Example 1, the only difference being that the soy sauce preparation process is different, specifically, using 10wt% sodium hydroxide solution to mix the materials, and the specific method is as follows:
[0087] (1) Same as Example 1;
[0088] (2) Mixture treatment: the steamed mixture was mixed with 10 wt % sodium hydroxide solution at a material-liquid ratio of 1 kg:2 L, stirred and soaked for 40 min, filtered to obtain the treated mixture and filtrate, and then dried at 40° C. until the moisture content of the mixture was less than 12%;
[0089] (3)-(6) are the same as in Example 1.
[0090] Comparative Example 8:
[0091] This comparative example is in contrast to Example 1, and the only difference is that the soy sauce preparation process is different, specifically, no sodium hydroxide solution is used to treat the mixed material, and no filtered juice gel is prepared. The specific method is:
[0092] (1) Steaming the material: olive pomace, bean dregs and bran are uniformly mixed in a mass ratio of 48:16:25 to obtain a mixed material, and the mixed material is steamed at 110° C. for 15 min;
[0093] (2) koji formation: After the steamed mixture is cooled to 32° C., soy sauce koji essence is added, the amount of which is 0.1% of the mass of the mixture, and the mixture is mixed again to be uniform. The mixture is cultured at 29° C. and a relative humidity of 80% for 48 hours to obtain soy sauce koji;
[0094] (3) Preparation and fermentation of soy sauce mash: the soy sauce koji and mixed brine are mixed in a ratio of 1 kg:1.4 L to obtain the soy sauce mash, wherein the mixed brine is composed of 12 wt % brine and olive juice sterilized at 80° C. for 10 min in a mass ratio of 4:1, and then the soy sauce mash is placed in a fermentation tank and fermented at room temperature for one month to obtain a fermented soy sauce mash;
[0095] (4) Soaking, oiling and post-treatment: adding salt water to the fermented mash at a solid-liquid ratio of 1kg:1L, then soaking it at 40°C for 20h, filtering to obtain head oil and head residue, sterilizing the head oil at 80°C for 10min to obtain a finished soy sauce head oil; adding salt water to the head residue at a solid-liquid ratio of 1kg:1L again, soaking it at 40°C for 20h, filtering to obtain second oil and second residue, sterilizing the second oil at 80°C for 10min to obtain a finished soy sauce second oil; adding salt water to the second residue at a solid-liquid ratio of 1kg:1L again, soaking it at 40°C for 20h, filtering to obtain third oil and third residue, sterilizing the third oil at 80°C for 10min to obtain a finished soy sauce third oil, wherein the salt water concentration is 8wt% and the temperature is 80°C.
[0096] experiment:
[0097] Experimental group 1 prepared soy sauce according to the method of Example 1; comparative groups 1-8 prepared soy sauce according to the methods of comparative examples 1-8 respectively; the prepared soy sauce head oil finished product was subjected to sensory evaluation, and the results are shown in Table 1. The lignin content of the soy sauce head residue was detected (the mass proportion of lignin in the head residue), and the results are shown in Table 2; then the tannic acid content and amino acid nitrogen content in the soy sauce head oil finished product were detected (the mass of tannic acid and amino acid nitrogen in every 100 ml of soy sauce head oil), and the results are shown in Table 2:
[0098] Table 1
[0099]
[0100]
[0101] Table 2
[0102]
[0103] Analysis of Table 1-2 shows:
[0104] 1. Compared with experimental groups 1-3, the difference between comparison group 1 and experimental groups 1-3 is that the filtrate gel is prepared differently. The mass ratio of konjac glucomannan and corn starch added in comparison group 1 is 4:1, and the content of corn starch added is less, while konjac glucomannan decomposes slowly and is wrapped on the surface of the mixed material, which will cause the oxygen content in the mixed material to decrease, resulting in the growth of Aspergillus oryzae being affected, resulting in the decrease of the activity of Aspergillus oryzae secretase, affecting the fermentation of the mixed material, resulting in the protein not being completely decomposed, and the amino acid nitrogen content being reduced. The mass ratio of konjac glucomannan and corn starch added in comparison group 2 is 1:2, and the corn starch content in the filtrate gel is relatively high. After being decomposed, the filtrate gel disintegrates too much and falls off from the surface of the pomace, and the adsorption of tannic acid is reduced, resulting in a higher content of tannic acid in the soy sauce head oil of comparison group 2, and astringency. Comparison group 3 does not add soy protein, and the content of tannic acid in the finished soy sauce head oil is relatively high, because soy protein can be complexed with tannic acid to produce precipitation, thereby reducing the content of tannic acid. In contrast group 3, no soy protein was added, and the removal efficiency of tannin by the filtered juice gel was reduced, resulting in a higher tannin content and a bitter taste.
[0105] 2. Compared with experimental group 1, the difference between comparison group 4 is that the pH is not adjusted. The higher pH has an inhibitory effect on the growth of Aspergillus oryzae, resulting in a slower growth rate of Aspergillus oryzae and lower mold production activity, which affects the fermentation of the pomace, resulting in a lower amino acid nitrogen content in comparison group 4 and a lower quality of the obtained soy sauce head oil product.
[0106] 3. Compared with experimental group 1, the difference between control group 5 is that no filter gel is prepared, and the tannin in the pomace is not effectively removed, resulting in a high tannin content in the finished soy sauce, which has an astringent taste. In addition, the nutrients in the pomace are lost due to the treatment of the pomace with sodium hydroxide solution, resulting in a low amino acid nitrogen content in the finished soy sauce. Compared with experimental group 1, the difference between control group 8 and experimental group 1 is that no sodium hydroxide solution is used to treat olive pomace, and no filter gel is prepared. The lignin is not treated with sodium hydroxide solution, and the degradation rate is low, resulting in a high lignin content in the final filtered soy sauce residue, which affects the fermentation process, resulting in a low amino acid nitrogen content in the soy sauce and poor quality. Tannin is also difficult to degrade and cannot be effectively treated during the brewing process, resulting in a high tannin content in the finished soy sauce and poor taste.
[0107] 4. Compared with experimental group 1, control group 6 did not use filtered juice to prepare filtered gel, but used water and added lignin to remove tannic acid in the pomace. However, the loss of nutrients in the pomace during the treatment with sodium hydroxide solution resulted in a lower amino acid nitrogen content in the finished soy sauce.
[0108] 5. Compared with experimental group 1, control group 7 used 10wt% sodium hydroxide to treat olive pomace. Too high a concentration of sodium hydroxide solution would accelerate the hydrolysis of protein, resulting in excessive decomposition of amino acids in the pomace, thereby causing excessive loss of amino acids during the sodium hydroxide treatment process. Therefore, the amino acid nitrogen content in the finished soy sauce was low and the finished product was poor.
[0109] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the purpose and scope of the technical solutions of the present invention, which should be included in the scope of the claims of the present invention. The techniques, shapes, and structural parts not described in detail in the present invention are all known technologies.
Claims
1. A method for preparing soy sauce using olive pomace, characterized in that: The method comprises the following steps: (1) Steaming: olive pomace, bean dregs and bran are uniformly mixed to obtain a mixed material, and steamed at 110-120° C. for 15-20 min; (2) Mixture treatment: adding the steamed mixture into a 5 wt % sodium hydroxide solution, stirring and soaking for 40-50 min, then filtering to obtain the treated mixture and filtered juice, and then drying the mixture; (3) making koji: preparing the filtrate into filtrate gel, then mixing it with the dried mixed material, adding soy sauce koji essence, mixing it again, and culturing it at 29±1° C. and relative humidity of 80-85% for 48-50 hours to obtain soy sauce koji; (4) Preparation and fermentation of soy sauce mash: the soy sauce koji and the mixed brine were mixed in a ratio of 1 kg:1.4 L to obtain the soy sauce mash, and then fermented at room temperature for one month to obtain the fermented soy sauce mash; (5) Soaking, pouring oil and post-treatment: The fermented mash is soaked and poured with oil to obtain a crude soy sauce product, which is then left to stand for 1-3 days, filtered and sterilized to obtain a finished soy sauce product.
2. A method for preparing soy sauce using olive pomace according to claim 1, characterized in that: The preparation method of the filtered juice gel is as follows: The filtered juice and water are mixed uniformly in a mass ratio of 1:10, 1wt% citric acid solution is added to adjust the pH to 6-6.5, and then konjac glucomannan and corn starch are added, stirred at 60-70°C for 10-15 minutes, cooled to room temperature, soy protein and sodium polyphosphate are added, and the reaction is stirred for 1.5-2 hours to obtain a filtered juice gel.
3. A method for preparing soy sauce using olive pomace according to claim 2, characterized in that: In the filter juice gel preparation method, the mass ratio of the filter juice, konjac glucomannan, corn starch, soy protein and sodium polyphosphate is (10-15): (4-5): (2-2.5): (2-2.2): (0.2-0.4).
4. A method for preparing soy sauce using olive pomace according to claim 3, characterized in that: In the step (1), the mass ratio of olive pomace, bean dregs and bran is (48-54):(16-18):(25-35).
5. A method for preparing soy sauce using olive pomace according to claim 4, characterized in that: The steamed mixture in step (2) is mixed with 5 wt % sodium hydroxide solution at a material-liquid ratio of 1 kg:2 L.
6. A method for preparing soy sauce using olive pomace according to claim 5, characterized in that: In the step (3), the filtered juice gel and the mixed material are uniformly mixed in a mass ratio of 1:
1.
7. A method for preparing soy sauce using olive pomace according to claim 6, characterized in that: The amount of soy sauce koji added in step (3) is 0.1% of the mass of the mixed material.
8. A method for preparing soy sauce using olive pomace according to claim 7, characterized in that: The mixed brine in step (4) is composed of 12 wt % brine and olive juice in a mass ratio of 4:
1.
9. A method for preparing soy sauce using olive pomace according to claim 8, characterized in that: The method of soaking and pouring oil in step (5) is: Add salt water to the fermented mash at a solid-liquid ratio of 1kg:1L, then soak it at 40-45°C for 20-24h, filter it, and obtain head oil and head residue; add salt water to the head residue again at a solid-liquid ratio of 1kg:1L, soak it at 40-45°C for 20-24h, filter it, and obtain second oil and second residue; add salt water to the second residue again at a solid-liquid ratio of 1kg:1L, soak it at 40-45°C for 20-24h, filter it, and obtain third oil and third residue; the salt water concentration is 8wt% and the temperature is 80-90°C.