Brewing method of rose soy sauce

Abstract

The invention discloses a brewing method of rose soy sauce, and belongs to the technical field of soy sauce brewing. A traditional brewing technology is innovated, firstly, fresh edible rose petals are crushed and then subjected to enzymolysis through a compound enzyme preparation containing cellulase, saccharifying enzyme and aromatic esterase, extraction is conducted through a steam distillation method, meanwhile, beta-glucosidase atomization spraying is conducted, and high-purity rose essential oil is obtained through gradient centrifugation. Non-transgenic soybeans and baked wheat are mixed according to a certain proportion, aspergillus oryzae and aspergillus sojae composite strains are inoculated for staged fermentation, specific enzymes are added during fermentation, and the salt concentration is dynamically adjusted. Finally, the rose essential oil and the sterilized soy sauce are mixed and homogenized. According to the method, a composite enzymolysis-steam coupling extraction technology is utilized, so that the purity of the essential oil is higher than 98.5%, double-strain synergistic starter propagation and three-stage gradient fermentation are matched, the content of amino acid nitrogen reaches 1.35 g / 100 mL or above, the retention rate of rose fragrance is higher than 85%, and a unique flower fragrance-sauce fragrance composite flavor is formed.

Description

Technical Field

[0001] The invention belongs to the technical field of soy sauce brewing, and in particular relates to a method for brewing rose soy sauce. Background Art

[0002] As a traditional fermented condiment, the brewing process of soy sauce has developed over thousands of years and has formed a stable system, but it still faces significant technical bottlenecks in flavor innovation and functional expansion. Rose, as a natural plant raw material, is rich in polyphenols (1.2-2.5%), vitamin C (50-80mg / 100g) and natural anthocyanins (cyanidin-3-glucoside content reaches 15-20mg / 100g). Modern research has confirmed that the addition of roses can significantly improve the functional value of soy sauce: its polyphenols have a DPPH free radical scavenging rate (IC50 = 12.5 ± 1.2 μg / mL), which can increase the antioxidant activity of soy sauce by 30-40%; citronellol in rose essential oil (threshold 0.002ppm) and volatile aldehydes in soy sauce (such as hexanal and nonanal) form a characteristic floral and fruity aroma, and sensory evaluation shows that the threshold of the composite aroma is reduced by 40%; anthocyanins and isoflavones in soy sauce produce a synergistic effect, and in vitro experiments have confirmed that the inhibition rate of α-glucosidase is 65 ± 5%, which is 2 times higher than that of ordinary soy sauce; carotenoids in rose petals (β-carotene content 3.5-5.0mg / 100g) can increase the color value (EBC) of soy sauce by 15-20%, forming a unique amber rose red color. If roses can be combined with traditional soy sauce brewing technology, it will be possible to break through the limitations of traditional raw materials and develop high-end soy sauce products that are both functional and innovative in flavor.

[0003] However, in the field of synergistic fermentation of soy sauce and flower raw materials, there are some problems with the existing technology: the traditional rose addition process mostly adopts direct extraction method (such as CN2018102356A) or later blending method (JP patent 2019-145892), the former causes a loss rate of volatile aroma components as high as 40%-60% due to high-temperature distillation (>80°C), and the latter is prone to aroma separation due to the poor compatibility of free aromatic substances with the soy sauce matrix. Studies have shown that more than 35% of the characteristic aroma components in roses (such as citronellol and phenylethanol) exist in a glycoside-bound state, and the release efficiency of conventional physical extraction methods is less than 12%.

[0004] The current process generally uses a single Aspergillus oryzae to make koji, which can ensure the activity of protease, but the activity of amylase is insufficient, resulting in a low dextrin conversion rate in baked wheat. In addition, the fermentation stage mostly uses a fixed salt concentration (18%-20%) and a constant temperature condition (30-35°C), which fails to match the activity window of protease (optimum pH 4.5-5.5) and glutaminase (optimum pH 6.0-6.5), causing the production of amino acid nitrogen to stagnate at 0.8-1.0g / 100mL (industry standard ≥1.2g / 100mL).

[0005] Therefore, the above technical defects lead to the common problems of weak aroma, insufficient umami taste, turbid color, etc. in the commercially available rose soy sauce. Summary of the invention

[0006] In view of the above situation, in order to overcome the defects of the prior art, the present invention improves the traditional rose essential oil extraction method and soy sauce fermentation method, improves the purity of rose essential oil, and the prepared rose soy sauce has a unique floral-soy sauce composite flavor system.

[0007] In order to achieve the above object, the following technical scheme is adopted: The present invention provides a method for brewing rose soy sauce, comprising the following steps:

[0008] (1) crushing fresh edible rose petals into particles of 2-5 mm in diameter, adding a composite enzyme preparation according to 1.2-2.5% of the mass of the edible rose petals for enzymatic hydrolysis, wherein the composite enzyme comprises cellulase, saccharifying enzyme and aromatic esterase, extracting the enzymatically hydrolyzed material by steam distillation, and simultaneously performing atomization spraying of β-glucosidase, controlling the steam pressure to 0.12-0.15 MPa and the distillation temperature to 60-75° C., collecting the condensate and performing gradient centrifugation separation to obtain rose essential oil;

[0009] (2) mixing non-genetically modified soybeans and roasted wheat in a mass ratio of 6-7:3-4, and steaming the mixture for 25-35 minutes at a steam pressure of 0.18-0.22 MPa after moistening with water, and inoculating the mixture with a composite bacterial strain after cooling the steamed mixture to 38-42° C., wherein the composite bacterial strain comprises Aspergillus oryzae and Aspergillus sojae, and the total amount of the composite bacterial strain inoculated is 0.8-1.2‰ of the mass of the non-genetically modified soybeans and roasted wheat raw materials;

[0010] The material after inoculation is fermented in stages:

[0011] Pre-fermentation: Add 18-22°Bé salt water to the koji product and ferment at 28-32°C for 15-20 days;

[0012] Mid-term fermentation: Raise the temperature to 35-38°C and add 12-15°Bé dilute brine for 40-50 days;

[0013] Late fermentation: cool to 25-28℃ and mature for 30-40 days;

[0014] The fermented mash is pressed by plate and frame to obtain raw soy sauce, which is then filtered through a filter membrane with a molecular weight cutoff of 10 kDa, aged with ultrasonic assistance, and then pasteurized at 68-72°C for 25-30 minutes;

[0015] (3) Composite preparation: the rose essential oil is mixed with the sterilized soy sauce in an online manner at a mass ratio of 0.3-0.8‰, and then matured after ultrasonic homogenization.

[0016] Furthermore, the composite enzyme preparation is composed of the following components in percentage by mass: 40-50% of cellulase, 30-35% of saccharifying enzyme, and 15-25% of aromatic esterase.

[0017] Furthermore, the enzymatic hydrolysis conditions in step (1) are: pH 4.5-5.5, temperature 45-50°C, and time 2-3h.

[0018] Furthermore, the atomization spraying conditions are: enzyme solution concentration 0.5-1.2U / mL, spraying rate 3-5mL / min·kg raw material.

[0019] Furthermore, the gradient centrifugation adopts a three-stage separation process:

[0020] Primary separation: 3000r / min to remove solid impurities;

[0021] Secondary separation: 8000r / min to separate emulsion;

[0022] Three-stage separation: 12000r / min refining and purification.

[0023] Furthermore, the ratio of the composite bacteria is Aspergillus oryzae: Aspergillus sojae = 3:1-4:1.

[0024] Furthermore, neutral protease and glutaminase are added in the early fermentation stage, the activity of the neutral protease is ≥50000U / g, the addition amount is 0.3-0.5%, the activity of the glutaminase is ≥2000U / g, the addition amount is 0.1-0.2%, and the time of addition is the 5th to 7th day of fermentation.

[0025] Furthermore, the mid-term fermentation stage adopts segmented salt concentration adjustment:

[0026] Phase 1, days 0-15: maintain salt concentration at 16-18%;

[0027] Phase 2, 16-30 days: Gradient increase to 20-22%;

[0028] Phase 3, after 31 days: stabilized at 22-24%.

[0029] Furthermore, the ultrasonic-assisted aging treatment parameters are: frequency 28kHz, power density 0.5W / mL, and treatment time 30-45min.

[0030] Furthermore, the late fermentation stage is fed twice:

[0031] First feeding: Add 2-3% yeast extract of mash weight on the 60th day of fermentation;

[0032] Second feeding: Add caramel color accounting for 1-1.5% of the mash mass on the 75th day of fermentation.

[0033] The beneficial effects of the present invention are:

[0034] (1) The present invention realizes the directional release and stabilization control of the characteristic aroma of roses through the composite enzymatic hydrolysis-steam coupling extraction technology, constructs a ternary enzyme system of cellulase, saccharifying enzyme and aromatic esterase, effectively breaks the plant cell wall through 45-50°C gradient enzymatic hydrolysis, combines β-glucosidase atomization spray to catalyze the conversion of aroma precursors, and forms a physical separation barrier through a three-stage gradient centrifugation process, so that the purity of essential oil is increased to more than 98.5%, which is significantly higher than the yield of traditional steam distillation method;

[0035] (2) The present invention adopts Aspergillus oryzae and Aspergillus sojae to make koji in coordination, constructs a protease-amylase complementary system, improves the utilization rate of raw materials, matches the enzyme activity temperature window through three-stage gradient fermentation, and combines with dynamic salt concentration adjustment technology to ensure microbial activity and promote the accumulation of umami substances such as amino acid nitrogen. Ultrasonic assisted aging accelerates flavor association, and precise feeding of yeast extract and caramel pigment in the later stage strengthens the generation of umami substances. The amino acid nitrogen content of the final product reaches more than 1.35 g / 100 mL, and the retention rate of rose characteristic aroma components exceeds 85%, forming a unique floral-sauce composite flavor system. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The present invention is a process flow chart of a method for brewing rose soy sauce.

[0037] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0038] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0039] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0040] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used in the following examples are purchased from commercial channels unless otherwise specified.

[0041] Example 1

[0042] A method for brewing rose soy sauce comprises the following steps:

[0043] (1) Fresh edible rose petals are crushed into a particle size of 5 mm, and a composite enzyme preparation is added according to 2.5% of the mass of the edible rose petals for enzymatic hydrolysis. The composite enzyme comprises cellulase, saccharifying enzyme and aromatic esterase. The material after enzymatic hydrolysis is extracted by steam distillation, and β-glucosidase is sprayed by atomization at the same time. The steam pressure is controlled to be 0.15 MPa, and the distillation temperature is 75°C. The condensate is collected and separated by gradient centrifugation to obtain rose essential oil; the enzymatic hydrolysis conditions are: pH 5.5, temperature 50°C, and time 3h. The atomization spraying conditions are: enzyme solution concentration 1.2U / mL, spraying rate 5mL / min·kg raw material. The composite enzyme preparation is composed of the following components in mass percentage: 50% cellulase, 35% saccharifying enzyme, and 25% aromatic esterase. The gradient centrifugation adopts a three-stage separation process: the first stage separation is 3000r / min to remove solid impurities; the second stage separation is 8000r / min to separate the emulsion; the third stage separation is 12000r / min for refining and purification.

[0044] (2) Non-genetically modified soybeans and roasted wheat were mixed in a mass ratio of 7:4, and after being moistened with water, the mixture was steamed at a steam pressure of 0.22 MPa for 35 minutes. After the steamed material was cooled to 42°C, a composite strain was inoculated, wherein the composite strain contained Aspergillus oryzae and Aspergillus sojae, and the total amount of the composite strain inoculated was 1.2‰ of the mass of the non-genetically modified soybeans and roasted wheat raw materials; the ratio of the composite strain was Aspergillus oryzae: Aspergillus sojae = 4:1.

[0045] The material after inoculation is fermented in stages:

[0046] Pre-fermentation: add 22°Bé salt water to the koji product, control the temperature at 32°C for 20 days, add neutral protease and aminase on the 5th to 7th day, the neutral protease activity is ≥50000U / g, the addition amount is 0.5%, the glutaminase activity is ≥2000U / g, the addition amount is 0.2%;

[0047] Mid-term fermentation: temperature raised to 38°C and supplemented with 15°Bé dilute brine, fermented for 50 days, using segmented salt concentration adjustment: stage 1, 0-15 days, maintain salt concentration at 18%; stage 2, 16-30 days, gradually increase to 22%; stage 3, after 31 days, stabilize at 24%;

[0048] Late fermentation: cool to 28℃ and mature for 40 days, add 3% yeast extract by weight of mash on the 60th day, add 1.5% caramel color by weight of mash on the 75th day;

[0049] The fermented mash was pressed with a plate and frame to obtain raw soy sauce, which was then filtered through a filter membrane with a molecular weight cutoff of 10 kDa, and then subjected to ultrasonic-assisted aging (frequency 28 kHz, power density 0.5 W / mL, treatment time 45 min), and then pasteurized at 72°C for 30 min.

[0050] (3) Composite preparation: The rose essential oil is mixed with the sterilized soy sauce in an online manner at a mass ratio of 0.8‰, and then matured after ultrasonic homogenization.

[0051] Example 2

[0052] A method for brewing rose soy sauce comprises the following steps:

[0053] (1) Fresh edible rose petals are crushed into 2 mm particle size, and a composite enzyme preparation is added according to 1.2% of the mass of the edible rose petals for enzymatic hydrolysis. The composite enzyme comprises cellulase, saccharifying enzyme and aromatic esterase. The material after enzymatic hydrolysis is extracted by steam distillation, and β-glucosidase is sprayed by atomization at the same time. The steam pressure is controlled to be 0.12 MPa, and the distillation temperature is 60°C. The condensate is collected and separated by gradient centrifugation to obtain rose essential oil; the enzymatic hydrolysis conditions are: pH 4.5, temperature 45°C, and time 2h. The atomization spraying conditions are: enzyme solution concentration 0.5U / mL, spraying rate 3mL / min·kg raw material. The composite enzyme preparation is composed of the following components in mass percentage: 40% cellulase, 30% saccharifying enzyme, and 15% aromatic esterase. The gradient centrifugation adopts a three-stage separation process: the first stage separation is 3000r / min to remove solid impurities; the second stage separation is 8000r / min to separate the emulsion; the third stage separation is 12000r / min for refining and purification.

[0054] (2) Non-genetically modified soybeans and roasted wheat were mixed in a mass ratio of 6:3, and after being moistened with water, the mixture was steamed at a steam pressure of 0.18 MPa for 25 minutes. After the steamed material was cooled to 38°C, a composite strain was inoculated, wherein the composite strain contained Aspergillus oryzae and Aspergillus sojae, and the total amount of the composite strain inoculated was 0.8‰ of the mass of the non-genetically modified soybeans and roasted wheat raw materials; the ratio of the composite strain was Aspergillus oryzae: Aspergillus sojae = 3:1.

[0055] The material after inoculation is fermented in stages:

[0056] Pre-fermentation: add 18° Bé salt water to the koji product, control the temperature at 28°C for 15 days, add neutral protease and glutaminase on the 5th to 7th day, the neutral protease activity is ≥50000U / g, the addition amount is 0.3%, the glutaminase activity is ≥2000U / g, the addition amount is 0.1%;

[0057] Mid-term fermentation: temperature raised to 35°C and supplemented with 12°Bé dilute brine, fermented for 40 days, using segmented salt concentration adjustment: stage 1, 0-15 days, maintain salt concentration at 16%; stage 2, 16-30 days, gradually increase to 20%; stage 3, after 31 days, stabilize at 22%;

[0058] Late fermentation: cool to 25℃ and mature for 30 days, add 2% yeast extract of mash weight on the 60th day, add 1% caramel color of mash weight on the 75th day;

[0059] The fermented mash was pressed by plate and frame to obtain raw soy sauce, which was then filtered through a membrane with a molecular weight cutoff of 10 kDa, and then subjected to ultrasonic assisted aging (frequency 28 kHz, power density 0.5 W / mL, treatment time 30 min), and then pasteurized at 68°C for 25 min;

[0060] (3) Composite preparation: The rose essential oil is mixed with the sterilized soy sauce in an online manner at a mass ratio of 0.3‰, and then matured after ultrasonic homogenization.

[0061] Example 3

[0062] A method for brewing rose soy sauce comprises the following steps:

[0063] (1) Fresh edible rose petals are crushed into 3 mm particle size, and a composite enzyme preparation is added according to 1.8% of the mass of the edible rose petals for enzymatic hydrolysis. The composite enzyme comprises cellulase, saccharifying enzyme and aromatic esterase. The material after enzymatic hydrolysis is extracted by steam distillation, and β-glucosidase is sprayed by atomization at the same time. The steam pressure is controlled to be 0.13 MPa, and the distillation temperature is 65°C. The condensate is collected and separated by gradient centrifugation to obtain rose essential oil; the enzymatic hydrolysis conditions are: pH 5.0, temperature 48°C, and time 2.5 h. The atomization spraying conditions are: enzyme solution concentration 0.8 U / mL, spraying rate 4 mL / min·kg raw material. The composite enzyme preparation is composed of the following components in mass percentage: 45% cellulase, 32% saccharifying enzyme, and 20% aromatic esterase. The gradient centrifugation adopts a three-stage separation process: the first stage separation is 3000 r / min to remove solid impurities; the second stage separation is 8000 r / min to separate the emulsion; the third stage separation is 12000 r / min for refining and purification.

[0064] (2) Non-genetically modified soybeans and roasted wheat were mixed in a mass ratio of 6.5:3.5, and after being moistened with water, the mixture was steamed at a steam pressure of 0.20 MPa for 30 minutes. After the steamed material was cooled to 40°C, a composite strain was inoculated, wherein the composite strain contained Aspergillus oryzae and Aspergillus sojae, and the total amount of the composite strain inoculated was 1.0‰ of the mass of the non-genetically modified soybeans and roasted wheat raw materials; the ratio of the composite strain was Aspergillus oryzae: Aspergillus sojae = 3.5:1.

[0065] The material after inoculation is fermented in stages:

[0066] Pre-fermentation: add 20° Bé salt water to the koji product, control the temperature at 30°C for 18 days, add neutral protease and aminase on the 5th to 7th day, the neutral protease activity is ≥50000U / g, the addition amount is 0.4%, the glutaminase activity is ≥2000U / g, the addition amount is 0.15%;

[0067] Mid-term fermentation: temperature raised to 36°C and supplemented with 13°Bé dilute brine, fermented for 45 days, using segmented salt concentration adjustment: stage 1, 0-15 days, maintain salt concentration at 17%; stage 2, 16-30 days, gradually increase to 21%; stage 3, after 31 days, stabilize at 23%;

[0068] Late fermentation: cool to 26℃ and mature for 35 days, add 2.5% yeast extract of mash weight on the 60th day, add 1.2% caramel color of mash weight on the 75th day;

[0069] The fermented mash was pressed with a plate and frame to obtain raw soy sauce, which was then filtered through a filter membrane with a molecular weight cutoff of 10 kDa, and then subjected to ultrasonic-assisted aging (frequency 28 kHz, power density 0.5 W / mL, treatment time 38 min), and then pasteurized at 70°C for 28 min;

[0070] (3) Composite preparation: The rose essential oil is mixed with the sterilized soy sauce in an online manner at a mass ratio of 0.5‰, and then matured after ultrasonic homogenization.

[0071] Comparative Example 1

[0072] The difference between this comparative example and Example 3 is that 85° C. steam distillation is directly adopted in the extraction process of rose essential oil without enzymatic hydrolysis, and the rest is the same as Example 3.

[0073] Comparative Example 2

[0074] The difference between this comparative example and Example 3 is that only Aspergillus oryzae is used for fermentation during the soy sauce fermentation process, and the total inoculation amount is 1.0‰ of the mass of the non-genetically modified soybeans and roasted wheat raw materials, and the rest is the same as Example 3.

[0075] Comparative Example 3

[0076] The difference between this comparative example and Example 3 is that only Aspergillus sojae is used for fermentation during the soy sauce fermentation process, and the total inoculation amount is 1.0‰ of the mass of the non-genetically modified soybeans and roasted wheat raw materials, and the rest is the same as Example 3.

[0077] Results Analysis

[0078] The essential oil yield, essential oil purity, amino acid nitrogen content and aroma retention rate of the rose soy sauce produced in each embodiment and comparative example were measured, and the results are shown in the following table.

[0079] Table 1 Test results of rose soy sauce produced in each embodiment and comparative example

[0080]

[0081] From the above test results, we can see that:

[0082] In terms of essential oil yield and essential oil purity: Examples 1, 2, and 3 use the composite enzymatic hydrolysis-steam coupling extraction technology, while Comparative Example 1 directly uses 85°C steam distillation without enzymatic hydrolysis treatment. The essential oil yield and essential oil purity of Examples 1, 2, and 3 are significantly higher than those of Comparative Example 1. This shows that the composite enzymatic hydrolysis-steam coupling extraction technology of the present invention, by constructing a ternary enzyme system for gradient enzymatic hydrolysis, β-glucosidase atomization spray catalysis, and a three-stage gradient centrifugation process, can effectively break the plant cell wall, promote the release and separation of rose characteristic aroma substances, and significantly improve the essential oil yield and essential oil purity compared to the traditional simple steam distillation method.

[0083] In terms of amino acid nitrogen content: the amino acid nitrogen content in Examples 1, 2, and 3 is 1.36g / 100mL, 1.38g / 100mL, and 1.35g / 100mL, respectively, which are all higher than the industry standard (≥1.2g / 100mL). Comparative Example 2 uses only Aspergillus oryzae for fermentation, and the amino acid nitrogen content is 0.95g / 100mL; Comparative Example 3 uses only Aspergillus sojae for fermentation, and the amino acid nitrogen content is 0.82g / 100mL. The present invention uses Aspergillus oryzae and Aspergillus sojae for double strain koji making, constructs a protease-amylase complementary system, combines three-stage gradient fermentation to match the enzyme activity temperature window and dynamic salt concentration adjustment technology, promotes the accumulation of umami substances such as amino acid nitrogen, and single strain fermentation cannot form effective enzyme system complementation, resulting in insufficient amino acid nitrogen production.

[0084] In terms of aroma retention rate: the aroma retention rates of Examples 1, 2, and 3 are 85.3%, 86.6%, and 85.8%, respectively. Due to high-temperature steam distillation and no enzymatic hydrolysis, the aroma retention rate of Comparative Example 1 is only 41.2%; due to defects in flavor formation in single-strain fermentation, the aroma retention rates of Comparative Examples 2 and 3 are 46.5% and 58.2%, respectively. This fully demonstrates that the present invention not only improves the yield of essential oils through composite enzymatic hydrolysis-steam coupling extraction technology, but also retains the characteristic aroma components of roses to the greatest extent. At the same time, the dual-strain synergistic fermentation and subsequent processes play a positive role in the retention of rose aroma in the soy sauce system and the formation of flavor, and finally forms a unique floral-soy sauce composite flavor system, while traditional processes and single-strain fermentation have obvious deficiencies in aroma retention and flavor construction.

[0085] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0086] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A method for brewing rose soy sauce, characterized in that: The following steps are involved: (1) crushing fresh edible rose petals into particles of 2-5 mm in diameter, adding a composite enzyme preparation according to 1.2-2.5% of the mass of the edible rose petals for enzymatic hydrolysis, wherein the composite enzyme comprises cellulase, saccharifying enzyme and aromatic esterase, extracting the enzymatically hydrolyzed material by steam distillation, and simultaneously performing atomization spraying of β-glucosidase, controlling the steam pressure to 0.12-0.15 MPa and the distillation temperature to 60-75° C., collecting the condensate and performing gradient centrifugation separation to obtain rose essential oil; (2) mixing non-genetically modified soybeans and roasted wheat in a mass ratio of 6-7:3-4, and steaming the mixture for 25-35 minutes at a steam pressure of 0.18-0.22 MPa after moistening with water, and inoculating the mixture with a composite bacterial strain after cooling the steamed mixture to 38-42° C., wherein the composite bacterial strain comprises Aspergillus oryzae and Aspergillus sojae, and the total amount of the composite bacterial strain inoculated is 0.8-1.2‰ of the mass of the non-genetically modified soybeans and roasted wheat raw materials; The material after inoculation of bacteria is fermented in stages: Pre-fermentation: Add 18-22°Bé brine to the koji product and ferment at 28-32°C for 15-20 days; Mid-term fermentation: Raise the temperature to 35-38°C and add 12-15°Bé dilute brine for 40-50 days; Late fermentation: cool to 25-28℃ and mature for 30-40 days; The fermented mature mash is pressed by plate and frame to obtain raw soy sauce, which is then filtered through a filter membrane with a molecular weight cutoff of 10 kDa, aged with ultrasonic assistance, and then pasteurized at 68-72°C for 25-30 minutes; (3) Composite preparation: the rose essential oil is mixed with the sterilized soy sauce in an online manner at a mass ratio of 0.3-0.8‰, and then matured after ultrasonic homogenization.

2. The brewing method of rose soy sauce according to claim 1, characterized in that: The composite enzyme preparation consists of the following components in percentage by mass: 40-50% of cellulase, 30-35% of saccharifying enzyme and 15-25% of aromatic esterase.

3. A method for brewing rose soy sauce according to claim 2, characterized in that: The enzymatic hydrolysis conditions in step (1) are: pH 4.5-5.5, temperature 45-50° C., and time 2-3 h.

4. The brewing method of rose soy sauce according to claim 3, characterized in that: The atomization spraying conditions are: enzyme solution concentration 0.5-1.2 U / mL, spraying rate 3-5 mL / min·kg raw material.

5. The brewing method of rose soy sauce according to claim 4, characterized in that: The gradient centrifugation adopts a three-stage separation process: Primary separation: 3000r / min to remove solid impurities; Secondary separation: 8000r / min to separate emulsion; Three-stage separation: 12000r / min refining and purification.

6. The method for brewing rose soy sauce according to claim 5, characterized in that: The ratio of the composite bacteria is Aspergillus oryzae: Aspergillus sojae = 3:1-4:

1.

7. The method for brewing rose soy sauce according to claim 6, characterized in that: Neutral protease and glutaminase are added in the early fermentation stage, the activity of the neutral protease is ≥50000U / g, the addition amount is 0.3-0.5%, the activity of the glutaminase is ≥2000U / g, the addition amount is 0.1-0.2%, and the time of addition is the 5th to 7th day of fermentation.

8. The method for brewing rose soy sauce according to claim 7, characterized in that: The mid-term fermentation stage adopts segmented salt concentration regulation: Phase 1, days 0-15: maintain salt concentration at 16-18%; Phase 2, 16-30 days: Gradient increase to 20-22%; Phase 3, after 31 days: stabilized at 22-24%.

9. The method for brewing rose soy sauce according to claim 8, characterized in that: The ultrasonic-assisted aging treatment parameters are: frequency 28 kHz, power density 0.5 W / mL, and treatment time 30-45 min.

10. The method for brewing rose soy sauce according to claim 9, characterized in that: The late fermentation stage is fed twice: First feeding: Add 2-3% yeast extract of mash weight on the 60th day of fermentation; Second feeding: Add caramel color accounting for 1-1.5% of the mash mass on the 75th day of fermentation.

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