Quantum dot soy sauce and its brewing process

Abstract

The application relates to the technical field of food condiment processing, and particularly relates to quantum dot soy sauce and a brewing process thereof. The brewing process of the quantum dot soy sauce comprises the following steps: S1, after soybeans are cleaned, the soybeans are soaked in water for 5-15 hours; wheat is roasted and crushed, and then is uniformly mixed with the soybeans which are boiled and cooled to below 35 DEG C to obtain mixed brewing raw materials; S2, aspergillus oryzae is inoculated into the mixed brewing raw materials, and the koji is prepared after the koji material is covered with yellow-green spores; S3, the koji is mixed with brine according to a weight-volume ratio of 1:(1-2), carbon quantum dot powder is added, and fermentation is carried out; S4, fermented mash is transferred to a fermentation tank, yeast and lactic acid bacteria are inoculated, constant-temperature fermentation is carried out at 26-30 DEG C, and then plate-frame pressing, centrifugation and filtration are carried out; the salt content is adjusted to 14-16%, the quantum dot soy sauce is obtained after sterilization, aseptic filling, and aging in a cool and ventilated environment. The quantum dot soy sauce retains the core of the ancient soy sauce aroma while further shortening the fermentation period, improving product uniformity and nutritional activity.

Description

Technical Field

[0001] This application relates to the field of food condiment processing technology, and in particular to a quantum dot soy sauce and its brewing process. Background Technology

[0002] Soy sauce is a traditional Chinese liquid condiment and one of the most widely used basic condiments in the global food industry. With its unique savory flavor, it is widely used in home cooking, restaurant seasoning, food processing, and many other fields. As people's awareness of healthy eating increases and the food industry upgrades, the market's demands for the quality, flavor, functionality, and production efficiency of soy sauce products continue to rise.

[0003] Currently, traditional soy sauce brewing uses open-air natural fermentation under the sun and dew, with a fermentation cycle of 6 to 8 months. The fermentation process is completely dependent on the natural climate environment. Temperature, light, humidity, and seasonal changes all directly affect the fermentation process, resulting in extremely poor process controllability and significant batch-to-batch quality fluctuations and insufficient stability. At the same time, the traditional formula of traditional soy sauce is simple and fixed, brewed with only basic raw materials such as soybeans, wheat, and salt, without the addition of natural herbal active ingredients and functional minerals. This not only results in a thin and lacking flavor profile but also an extremely limited product function, only meeting basic cooking and seasoning needs, lacking nutritional, health, and additional functional value.

[0004] To address the shortcomings of traditional soy sauce production processes and formulas, most existing industry improvements involve adding exogenous enzymes and shortening fermentation time to increase production efficiency. While this shortens the fermentation cycle, it disrupts the complex flavor metabolism system of traditional fermentation, resulting in the loss of rich soy sauce aroma and a bland, thin flavor. At the same time, a large amount of natural nutrients are lost. Furthermore, these processes still rely on traditional single-based formulas without introducing herbal or mineral functional components to improve the formula system. Consequently, they are unable to balance traditional soy sauce aroma, production efficiency, quality stability, and nutritional function upgrades.

[0005] Quantum dot nanozyme catalysis technology boasts significant advantages such as high catalytic efficiency, strong reaction specificity, mild fermentation conditions, controllable and stable process, and green, safe, and pollution-free operation. It can perform targeted and efficient catalytic degradation of raw material proteins, polysaccharides, and lipids under mild fermentation conditions, significantly accelerating the fermentation metabolic rate, shortening the fermentation cycle, reducing environmental interference, and stabilizing batch quality. Simultaneously, it can synergistically transform and enrich natural herbal active substances and mineral trace elements, optimizing flavor composition, enhancing the richness and complexity of soy sauce aroma, and retaining and enhancing active nutrients such as natural amino acids. This achieves multiple benefits including flavor upgrades, quality stability, shortened fermentation cycles, nutritional fortification, and functional diversification, providing a new technological path for the dual upgrading of traditional soy sauce processes and formulas. However, current technologies have not yet applied quantum dot nanoenzyme catalysis to the traditional soy sauce brewing system, nor have they constructed a dedicated soy sauce fermentation system that synergistically couples carbon quantum dots with natural mineral elements and herbal active ingredients. This makes it impossible to fully leverage the catalytic advantages of quantum dot nanoenzymes, and it is difficult to simultaneously achieve the comprehensive goals of shortening the fermentation cycle, ensuring stable and controllable quality, optimizing and improving the formula, enhancing nutrition, and strengthening functional diversification while fully preserving the rich and mellow core soy sauce aroma of the traditional method. There are still significant technological gaps in the integrated upgrading of traditional soy sauce processes and formulas. Summary of the Invention

[0006] This application provides a quantum dot soy sauce and its brewing process to solve the following technical problems: traditional soy sauce has a long fermentation cycle, large quality fluctuations, and low nutrient utilization. This invention provides a quantum dot soy sauce brewing process that, while retaining the core aroma of traditional soy sauce, further shortens the fermentation cycle and improves product uniformity and nutritional activity.

[0007] The first aspect of this application provides a quantum dot soy sauce brewing process, including the following steps: S1. After screening and washing soybeans, soak them in water for 5-15 hours; separately, roast wheat, grind it, and mix it evenly with the soybeans that have been steamed and cooled to below 35°C to obtain mixed brewing raw materials; S2. Inoculate Aspergillus oryzae into the mixed brewing raw materials and cultivate until the koji material is covered with yellow-green spores to obtain koji. S3. Mix the koji and brine at a weight-to-volume ratio of 1:(1-2), add carbon quantum dot powder, and ferment. S4. Transfer the fermented soy sauce mash to a fermentation tank, inoculate with yeast and lactic acid bacteria, and ferment at a constant temperature of 26-30℃ for 10-20 days. Then, press, centrifuge, and filter the mash, adjust the salt content to 14-16%, sterilize, aseptically fill the soy sauce, and then place it in a cool and ventilated environment to age, thus obtaining quantum dot soy sauce.

[0008] Further, in step S1, the weight ratio of soybeans to wheat is 14:(8-9). Furthermore, in step S1, the weight ratio of soybeans to wheat is 14:9; It is understandable that if the soybeans weigh 28kg, then the wheat weighs 18kg.

[0009] Furthermore, in step S1, the water temperature for soaking the soybeans is 25°C, and the soaking time is preferably 10 hours.

[0010] Further, in step S1, the wheat is roasted at 170°C for 12 minutes.

[0011] Furthermore, in step S1, the particle size of the wheat after pulverization is 0.8 mm.

[0012] Further, in step S3, the Baume degree of the salt water is 18~21; Furthermore, the brine has a Baume degree of 19.

[0013] Furthermore, in step S3, the weight-to-volume ratio of the fermented product to the brine is 1:1.2.

[0014] Furthermore, in step S3, the amount of carbon quantum dot powder added is 0.003%.

[0015] Further, in step S3, the preparation process of the carbon quantum dot powder is as follows: food-grade glucose and citric acid are used as carbon sources, urea is used as a nitrogen source, deionized water is added to dissolve the powder, and the mixture is transferred to a hydrothermal reactor and reacted at a constant temperature of 180°C for 7 hours; after cooling, the mixture is dialyzed for 24 hours using a dialysis bag with a molecular weight cutoff of 1000 Da, and then freeze-dried to obtain food-grade carbon quantum dot powder with a particle size of 5-8 nm.

[0016] Furthermore, in step S3, 6% of herbal compound extract is added during the fermentation stage.

[0017] Furthermore, the herbal compound extract is prepared by combining astragalus, tangerine peel, licorice and ginger; the preparation method of the herbal compound extract is as follows: take astragalus, tangerine peel, licorice and ginger, wash, dry and pulverize them, add 10 times the amount of spring water, extract at 80℃ for 2 hours, filter and concentrate to 1 / 3 of the original volume, and obtain the herbal compound extract after cooling.

[0018] Furthermore, in step S2, the koji-making step adopts the traditional method: the mixed brewing raw materials inoculated with Aspergillus oryzae are placed into a bamboo basket and cultured at a constant temperature of 31°C for 10 hours. After turning the koji, the temperature is lowered to 29°C and cultured for another 30 hours until the koji material is covered with yellow-green spores, thus obtaining the koji. And / or, in step S3, the fermentation adopts a traditional method: fermentation is carried out in a sun-drying area, and the mixture is stirred once in the morning and once in the afternoon each day, with the sun-drying temperature controlled at 28-32℃ and the night-dew temperature at 18-22℃.

[0019] Furthermore, the fermentation process employs traditional methods: fermentation is carried out in a sun-drying area, with stirring once each in the morning and afternoon, controlling the sun-drying temperature at 28-32℃ and the night-dew temperature at 18-22℃. During this stage, 6% of herbal compound extract components are also added.

[0020] Furthermore, in step S4, the constant temperature fermentation period is 18 days.

[0021] A second aspect of the present invention provides a quantum dot soy sauce, wherein the quantum dot soy sauce is prepared by the quantum dot soy sauce brewing process described in the first aspect.

[0022] The technical solutions provided in this application have the following advantages compared with the prior art: 1. This process significantly improves fermentation efficiency through the catalytic effect of quantum dot nanozymes, shortening the total fermentation cycle by 0.5-2 months compared to traditional methods, with the shortest reduction being 1.5-2 months. At the same time, the efficiency of flavor substance generation is increased by more than 20%, effectively solving the pain point of the long fermentation cycle of traditional methods and adapting to the needs of industrial production. 2. The quantum dot soy sauce prepared by the brewing process of this invention achieves a dual improvement in quality and flavor. On the one hand, it can make the amino acid nitrogen content in the soy sauce reach 1.25-1.38g / 100mL, with a rich and layered soy sauce aroma. The addition of herbal components allows the herbal fragrance to blend naturally with the soy sauce aroma. On the other hand, it can retain the core soy sauce aroma of the traditional sun-drying and dew-exposing method, making the finished product taste fresh, sweet, and free of off-flavors, thus meeting consumers' demand for high-quality soy sauce. 3. It combines nutrition and safety. When herbal components are added, the content of flavonoid active ingredients can be increased by 10%-15%; when natural mineral elements are added, the bioavailability of nutrients such as selenium and potassium can be increased by 15%-20%; there are no artificial additives throughout the process, and no heavy metals are released from carbon quantum dots. The heavy metal content of the finished product meets the GB 2717-2018 standard and is far below the national standard limit, making it safer to consume. 4. The process stability is greatly enhanced. The quantum dot catalysis improves the uniformity of fermentation of soy sauce mash, reduces the product quality fluctuation range by more than 20%, and reduces the batch-to-batch quality difference rate to below 8%. This greatly reduces the impact of the natural environment on traditional brewing, effectively solves the problem of significant quality fluctuations in traditional soy sauce, and provides a guarantee for industrialized and large-scale production. Detailed Implementation

[0023] The principles and features of the present invention are described below. The examples given are only for explaining the present invention and are not intended to limit the scope of the present invention.

[0024] Those skilled in the art can refer to the content of this document and appropriately improve the process parameters to achieve the desired results. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and are considered to be included in this invention. The methods and applications of this invention have been described through preferred embodiments, and those skilled in the art can clearly modify or appropriately change and combine the methods and applications described herein without departing from the content, spirit, and scope of this invention to realize and apply the technology of this invention.

[0025] It should be understood that the expression “one or more of…” individually includes each of the objects described after the expression, as well as various different combinations of two or more of the described objects, unless otherwise understood from the context and usage. The expression “and / or” combined with three or more described objects should be understood to have the same meaning, unless otherwise understood from the context.

[0026] The terms “including,” “having,” or “containing,” including the use of their grammatical synonyms, should generally be understood as open-ended and non-restrictive, for example, not excluding other unstated elements or steps, unless otherwise specifically stated or understood from the context.

[0027] It should be understood that the order of steps or the sequence of actions is not important as long as this application remains operational. Furthermore, two or more steps or actions can be performed simultaneously.

[0028] The use of any and all instances or exemplary language such as “e.g.” or “include” in this document is intended merely to better illustrate the application and does not constitute a limitation on the scope of the application. No language in this specification should be construed as indicating that any unclaimed element is essential to the practice of this application.

[0029] Furthermore, the numerical ranges and parameters used to define this application are approximate values, and the relevant values ​​in the specific embodiments have been presented as precisely as possible. However, any numerical value inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise explicitly stated, it should be understood that all ranges, quantities, values, and percentages used in this disclosure are modified with the word "approximately." Here, "approximately" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specific value or range.

[0030] The raw materials, reagents, instruments, and equipment used in this article can all be purchased from the market or prepared using existing methods.

[0031] This application provides a quantum dot soy sauce brewing process, including the following steps: S1. After screening and washing soybeans, soak them in water for 5-15 hours; separately, roast wheat, grind it, and mix it evenly with the soybeans that have been steamed and cooled to below 35°C to obtain mixed brewing raw materials; S2. Inoculate Aspergillus oryzae into the mixed brewing raw materials and cultivate until the koji material is covered with yellow-green spores to obtain koji. S3. Mix the koji and brine at a weight-to-volume ratio of 1:(1-2), add carbon quantum dot powder, and ferment. S4. Transfer the fermented soy sauce mash to a fermentation tank, inoculate with yeast and lactic acid bacteria, and ferment at a constant temperature of 26-30℃ for 10-20 days. Then, press, centrifuge, and filter the mash, adjust the salt content to 14-16%, sterilize, aseptically fill the soy sauce, and then place it in a cool and ventilated environment to age, thus obtaining quantum dot soy sauce.

[0032] Further, in step S1, the weight ratio of soybeans to wheat is 14:(8-9). Furthermore, in step S1, the weight ratio of soybeans to wheat is 14:9; It is understandable that if the soybeans weigh 28kg, then the wheat weighs 18kg.

[0033] Furthermore, in step S1, the water temperature for soaking the soybeans is 25°C, and the soaking time is preferably 10 hours.

[0034] Further, in step S1, the wheat is roasted at 170°C for 12 minutes.

[0035] Furthermore, in step S1, the particle size of the wheat after pulverization is 0.8 mm.

[0036] Further, in step S3, the Baume degree of the salt water is 18~21; Furthermore, the brine has a Baume degree of 19.

[0037] Furthermore, in step S3, the weight-to-volume ratio of the fermented product to the brine is 1:1.2.

[0038] Furthermore, in step S3, the amount of carbon quantum dot powder added is 0.003%.

[0039] Further, in step S3, the preparation process of the carbon quantum dot powder is as follows: food-grade glucose and citric acid are used as carbon sources, urea is used as a nitrogen source, deionized water is added to dissolve the powder, and the mixture is transferred to a hydrothermal reactor and reacted at a constant temperature of 180°C for 7 hours; after cooling, the mixture is dialyzed for 24 hours using a dialysis bag with a molecular weight cutoff of 1000 Da, and then freeze-dried to obtain food-grade carbon quantum dot powder with a particle size of 5-8 nm.

[0040] Furthermore, in step S3, 6% of herbal compound extract is added during the fermentation stage.

[0041] Furthermore, the herbal compound extract is prepared by combining astragalus, tangerine peel, licorice and ginger; the preparation method of the herbal compound extract is as follows: take astragalus, tangerine peel, licorice and ginger, wash, dry and pulverize them, add 10 times the amount of spring water, extract at 80℃ for 2 hours, filter and concentrate to 1 / 3 of the original volume, and obtain the herbal compound extract after cooling.

[0042] Furthermore, in step S2, the koji-making step adopts the traditional method: the mixed brewing raw materials inoculated with Aspergillus oryzae are placed into a bamboo basket and cultured at a constant temperature of 31°C for 10 hours. After turning the koji, the temperature is lowered to 29°C and cultured for another 30 hours until the koji material is covered with yellow-green spores, thus obtaining the koji. And / or, in step S3, the fermentation adopts a traditional method: fermentation is carried out in a sun-drying area, and the mixture is stirred once in the morning and once in the afternoon each day, with the sun-drying temperature controlled at 28-32℃ and the night-dew temperature at 18-22℃.

[0043] Furthermore, the fermentation process employs traditional methods: fermentation is carried out in a sun-drying area, with stirring once each in the morning and afternoon, controlling the sun-drying temperature at 28-32℃ and the night-dew temperature at 18-22℃. During this stage, 6% of herbal compound extract components are also added.

[0044] Furthermore, in step S4, the constant temperature fermentation period is 18 days.

[0045] A second aspect of the present invention provides a quantum dot soy sauce, wherein the quantum dot soy sauce is prepared by the quantum dot soy sauce brewing process described in the first aspect.

[0046] The present application is further illustrated below with specific embodiments and experimental data. Experimental methods in the following embodiments that do not specify specific conditions are generally determined according to national / industry standards; if no corresponding national / industry standard exists, then common international standards, conventional conditions, or conditions recommended by the manufacturer are followed.

[0047] Example 1

[0048] A quantum dot soy sauce and its brewing process, comprising the following steps: S1. Raw material pretreatment: Select 28 kg of plump, mold-free, and impurity-free soybeans. After manually screening to remove broken grains and impurities, rinse three times with clean water, drain the surface water, and soak in room temperature water at 25℃ for 10 hours until the soybeans swell and have no hard core. Select 18 kg of high-quality wheat and place it in a roasting oven. Roast at a constant temperature of 170℃ for 12 minutes until the wheat surface is slightly yellow and emits a wheat aroma. Remove and cool to room temperature, then grind it into a particle size of 0.8 mm to obtain wheat flour. Place the soaked soybeans in a steaming pot, add water to cover the soybeans by 3 cm, heat to boiling, and then steam at a constant temperature for 30 minutes. After steaming, remove and cool to below 35℃, then mix evenly with the above wheat flour and stir until there are no lumps to obtain mixed brewing raw materials.

[0049] S2. Preparation of carbon quantum dots: Accurately weigh 5g of food-grade glucose, 3g of citric acid as a carbon source, and 2g of urea as a nitrogen source, and place them together in a beaker. Add 50mL of deionized water and stir with a glass rod until completely dissolved to obtain a mixed solution. Transfer the mixed solution to a hydrothermal reactor, seal the reactor, and place it in a constant temperature incubator at 180℃ for 7 hours. After the reaction is complete, close the incubator and allow the reactor to cool naturally to room temperature. Remove the reaction solution and pour it into a dialysis bag with a molecular weight cutoff of 1000 Da. Place the dialysis bag in deionized water and dialyze for 24 hours, changing the deionized water every 8 hours to remove impurities. After dialysis, transfer the solution in the dialysis bag to a freeze dryer and freeze-dry until all moisture is removed to obtain food-grade carbon quantum dot powder with a particle size of 5-8nm. Seal and store for later use.

[0050] S3. Making koji: Add 0.08 kg of Aspergillus oryzae inoculum evenly to the above mixed brewing raw materials, stir evenly, put it into a clean culture tray, control the thickness to 3-5 cm, place it in a constant temperature incubator, control the temperature to 30℃, and cultivate until the surface of the koji material is covered with yellow-green spores and there is no contamination by other bacteria. The koji is then ready for use.

[0051] S4. Fermentation: Place the prepared koji into a fermentation container, add 19°Bé brine, and the ratio of koji to brine is 1:1.2. After stirring evenly, add 0.003% (based on the total mass of the fermentation base material, i.e., the koji and brine) of the above-mentioned carbon quantum dot powder, stir evenly again, seal the fermentation container, and place it in a constant temperature environment of 28-32℃ for 4 months of fermentation.

[0052] S5. Post-processing: Remove the fermented mash and transfer it to a stainless steel fermentation tank. Introduce 0.03 kg of yeast and 0.03 kg of lactic acid bacteria, seal the fermentation tank, and maintain the temperature at 28℃ for 18 days of constant-temperature fermentation. After fermentation, place the mash in a plate and frame press for pressing and collect the press liquid. Centrifuge the press liquid at 3000 rpm for 15 minutes to remove suspended impurities. Filter the supernatant after centrifugation through a 0.22 μm microporous membrane for further clarification. Add edible salt to the clarified soy sauce, adjust the salt content to 16%, and stir well. Place the soy sauce with adjusted salt content into a pasteurizer and sterilize at a constant temperature of 85℃ for 15 minutes. After sterilization, quickly cool it to room temperature. Use aseptic filling equipment to fill the cooled soy sauce into aseptic glass bottles and seal the bottle openings. Place the filled soy sauce in a cool, ventilated environment with a temperature of 15-20℃ and a humidity of 60-70% for aging for 4 months. After aging, the quantum dot soy sauce product is obtained.

[0053] Quantum dot soy sauce finished product testing: The amino acid nitrogen content was determined in accordance with the "Determination of Amino Acid Nitrogen in Food" (GB 5009.235-2016); the selenium content was determined in accordance with the "National Food Safety Standard for Determination of Selenium in Food" (GB 5009.93-2017).

[0054] Example 1: Results of quantum dot soy sauce finished product testing: Amino acid nitrogen: 1.38 g / 100 mL; Selenium content: 0.011 mg / L; Batch-to-batch quality variation rate: 7.2%; Shelf life: 18 months (room temperature).

[0055] Example 2

[0056] A quantum dot soy sauce and its brewing process differ from Example 1 in that: in step S4, during the fermentation stage, 6% (based on the total mass of the fermentation base) of herbal compound extract components are added to the fermentation base. The specific preparation and addition methods are as follows: Weigh 0.8 kg of Astragalus membranaceus, 0.5 kg of dried tangerine peel, 0.3 kg of licorice root, and 0.7 kg of fresh ginger. Rinse them thoroughly with clean water to remove surface impurities and dust. Place them in a constant temperature drying oven and dry at 60°C until the moisture content is below 8%. Crush the dried Astragalus membranaceus, dried tangerine peel, licorice root, and fresh ginger separately, pass them through an 80-mesh sieve, and mix them evenly to obtain a mixed herbal powder. Place the mixed herbal powder in an extraction tank, add 10 times the amount of spring water (based on the mass of the mixed herbal powder), stir evenly, and maintain the temperature at 80°C for 2 hours of constant temperature extraction, stirring once every 30 minutes during the extraction process. After extraction, filter with a filter cloth, collect the filtrate, add 5 times the amount of spring water to the filter residue, repeat the extraction once, and combine the two filtrates. Place the combined filtrate in a concentration tank, concentrate it under reduced pressure to 1 / 3 of the original volume, and cool it to room temperature to obtain the herbal compound extract component. In step S4, add carbon quantum dot powder and the above-mentioned herbal compound extract component, stir evenly, and then ferment. The remaining steps are exactly the same as in Example 1, and the final product of quantum dot soy sauce with added herbal components is obtained.

[0057] The quantum dot soy sauce product was tested according to the detection method in Example 1.

[0058] Example 2: Results of quantum dot soy sauce finished product testing: Amino acid nitrogen: 1.37 g / 100 mL; Selenium content: 0.011 mg / L; Batch-to-batch quality variation rate: 7.4%; Shelf life: 18 months (room temperature).

[0059] Example 3

[0060] A quantum dot soy sauce brewing process differs from Example 1 in that step S3, koji making, is carried out using traditional methods, as detailed below: 0.08 kg of Aspergillus oryzae inoculum was evenly added to the mixed brewing raw materials. After stirring evenly, the mixture was placed in a clean bamboo basket, with a layer of clean gauze at the bottom of the basket. The thickness of the mixed brewing raw materials was controlled at 2-3 cm. The bamboo basket was placed in a constant temperature fermentation room, with the temperature controlled at 31°C and the relative humidity at 85%, and fermented at a constant temperature for 10 hours. After 10 hours of fermentation, the fermentation materials were turned over, with the bottom fermentation materials turned to the top and the top fermentation materials turned to the bottom to ensure that the fermentation materials were heated and inoculated evenly. After turning the fermentation materials, the temperature of the fermentation room was adjusted to 29°C and fermented for another 30 hours. During this period, the fermentation materials were turned over once every 12 hours until the surface of the fermentation materials was covered with yellow-green spores and there was no contamination by other bacteria. The fermentation materials were then ready. The remaining steps were completely consistent with those in Example 1, and the final product of quantum dot soy sauce made using the traditional fermentation method was obtained.

[0061] The quantum dot soy sauce product was tested according to the detection method in Example 1.

[0062] Example 3 Finished product test results: Amino acid nitrogen: 1.32g / 100mL; Selenium content: 0.010mg / L; Batch-to-batch quality variation rate: 7.5%; Shelf life: 18 months (room temperature).

[0063] Example 4

[0064] A quantum dot soy sauce brewing process differs from Example 1 in that step S4 fermentation is carried out using the traditional ancient method of sun-drying and night-dew exposure, as detailed below: The prepared koji is placed in a clean earthenware jar, and 19°Bé brine is added. The ratio of koji to brine is 1:1.2. After stirring evenly, 0.003% (based on the total mass of the fermentation base) of carbon quantum dot powder is added, and the mixture is stirred evenly again. The earthenware jar is covered with breathable gauze and placed in an open-air drying yard for fermentation under the sun and dew for 4 months. During the fermentation period, the koji is stirred once each at 9-10 am and 4-5 pm to ensure even fermentation. The daytime sun exposure temperature is controlled at 28-32°C, and the nighttime dew exposure temperature is controlled at 18-22°C. On rainy days, a rain cover is added in time to prevent rainwater from entering the earthenware jar. The remaining steps are completely consistent with Example 1, and the final product of quantum dot soy sauce fermented by the ancient method of sun exposure and dew is obtained.

[0065] The quantum dot soy sauce product was tested according to the detection method in Example 1.

[0066] Example 4 Finished product test results: Amino acid nitrogen: 1.25g / 100mL; Selenium content: 0.0099mg / L; Batch-to-batch quality variation rate: 7.5%; Shelf life: 18 months (room temperature).

[0067] Example 5

[0068] A quantum dot soy sauce brewing process differs from Example 4 in that: in step S4, the sun-drying and dew-drenching fermentation stage, 6% (based on the total mass of the fermentation base) of herbal compound extract is added to the fermentation base, specifically: Weigh out 0.8 kg of Astragalus membranaceus, 0.5 kg of dried tangerine peel, 0.3 kg of licorice root, and 0.7 kg of fresh ginger. Rinse each ingredient thoroughly with clean water to remove surface impurities and dust. Place them in a constant temperature drying oven at 60℃ and dry until the moisture content is below 8%. Grind the dried Astragalus membranaceus, dried tangerine peel, licorice root, and fresh ginger separately, pass them through an 80-mesh sieve, and mix them evenly to obtain a mixed herbal powder. Place the mixed herbal powder in an extraction tank, add 10 times the amount of spring water (based on the mass of the mixed herbal powder), stir evenly, and maintain the temperature at 80℃ for 2 hours of constant temperature extraction. During the extraction process, extract every 30 minutes... Stir once; after extraction, filter with filter cloth, collect the filtrate, add 5 times the amount of spring water to the filter residue, repeat the extraction once, and combine the two filtrates; put the combined filtrate into a concentration tank, reduce the pressure to concentrate to 1 / 3 of the original volume, cool to room temperature, and obtain the herbal compound extract component; in step S4, add carbon quantum dot powder and the prepared herbal compound extract component at the same time, stir evenly, and carry out sun-drying and night-dew fermentation. The remaining steps are completely consistent with Example 4, and finally obtain the quantum dot soy sauce product with ancient sun-drying and night-dew fermentation and added herbal components.

[0069] The quantum dot soy sauce product was tested according to the detection method in Example 1.

[0070] Example 5 Finished product test results: Amino acid nitrogen: 1.27 g / 100 mL; Selenium content: 0.010 mg / L; Batch-to-batch quality variation rate: 7.8%; Shelf life: 18 months (room temperature).

[0071] Comparative Example 1

[0072] A soy sauce that differs from Example 1 in that it does not contain quantum dots.

[0073] The quantum dot soy sauce product was tested according to the detection method in Example 1.

[0074] Comparative Example 1 Finished Product Test Results: Amino acid nitrogen: 0.85 g / 100 mL; Selenium content: 0.0093 mg / L; Batch-to-batch quality variation rate: 9.6%; Shelf life: 15 months (room temperature).

[0075] The test results show that the selenium content of the quantum dot soy sauces in Examples 1-5 was improved compared with that in Comparative Example 1, with Example 1 showing an 18% increase. The amino acid nitrogen content of Examples 1-5 was significantly improved compared with that in Comparative Example 1, indicating that the quality and flavor of the quantum dot soy sauce prepared by the brewing process of the present invention are improved in two ways. On the one hand, the amino acid nitrogen content in the soy sauce can reach 1.25-1.38 g / 100 mL.

[0076] Furthermore, the batch-to-batch quality variation rate of the quantum dot soy sauces in Examples 1-5 is below 8%, indicating that the quantum dot catalytic effect of the present invention improves the uniformity of fermentation of the soy sauce mash, reduces the batch-to-batch quality variation rate, and reduces the product quality fluctuation range by more than 20%.

[0077] The above description is merely a specific embodiment of this application, enabling those skilled in the art to understand or implement this application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of this application. Therefore, this application is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features claimed in this application.

Claims

1. A quantum dot soy sauce brewing process, characterized in that, Includes the following steps: S1. After screening and washing soybeans, soak them in water for 5-15 hours; separately, roast wheat, grind it, and mix it evenly with the soybeans that have been steamed and cooled to below 35°C to obtain mixed brewing raw materials; S2. Inoculate Aspergillus oryzae into the mixed brewing raw materials and cultivate until the koji material is covered with yellow-green spores to obtain koji. S3. Mix the koji and brine at a weight-to-volume ratio of 1:(1-2), add carbon quantum dot powder, and ferment. S4. Transfer the fermented soy sauce mash to a fermentation tank, inoculate with yeast and lactic acid bacteria, and ferment at a constant temperature of 26-30℃ for 10-20 days. Then, press, centrifuge, and filter the mash, adjust the salt content to 14-16%, sterilize, aseptically fill the soy sauce, and then place it in a cool and ventilated environment to age, thus obtaining quantum dot soy sauce.

2. The quantum dot soy sauce brewing process according to claim 1, characterized in that, In step S1, the weight ratio of soybeans to wheat is 14:(8-9).

3. The quantum dot soy sauce brewing process according to claim 1, characterized in that, In step S1, the wheat is roasted at 170°C for 12 minutes.

4. The quantum dot soy sauce brewing process according to claim 1, characterized in that, In step S3, the Baume degree of the salt water is 18~21.

5. The quantum dot soy sauce brewing process according to claim 1, characterized in that, In step S3, the amount of carbon quantum dot powder added is 0.003%.

6. The quantum dot soy sauce brewing process according to claim 5, characterized in that, In step S3, the preparation process of the carbon quantum dot powder is as follows: food-grade glucose and citric acid are used as carbon sources, urea is used as a nitrogen source, deionized water is added to dissolve the powder, and the mixture is transferred to a hydrothermal reactor and reacted at a constant temperature of 180°C for 7 hours; after cooling, the mixture is dialyzed for 24 hours using a dialysis bag with a molecular weight cutoff of 1000 Da, and then freeze-dried to obtain food-grade carbon quantum dot powder with a particle size of 5-8 nm.

7. The quantum dot soy sauce brewing process according to claim 1, characterized in that, In step S3, 6% herbal compound extract is also added during the fermentation stage.

8. The quantum dot soy sauce brewing process according to claim 7, characterized in that, The herbal compound extract is prepared by combining astragalus, tangerine peel, licorice and ginger. The preparation method of the herbal compound extract is as follows: take astragalus, tangerine peel, licorice and ginger, wash, dry and crush them, add 10 times the amount of spring water, extract at 80℃ for 2 hours, filter and concentrate to 1 / 3 of the original volume, and obtain the herbal compound extract after cooling.

9. The quantum dot soy sauce brewing process according to claim 1, characterized in that, In step S2, the koji-making step adopts the traditional method: the mixed brewing raw materials inoculated with Aspergillus oryzae are placed into a bamboo basket and cultured at a constant temperature of 31°C for 10 hours. After turning the koji, the temperature is lowered to 29°C and cultured for another 30 hours until the koji material is covered with yellow-green spores, thus obtaining the koji. And / or, in step S3, the fermentation adopts a traditional method: fermentation is carried out in a sun-drying area, and the mixture is stirred once in the morning and once in the afternoon each day, with the sun-drying temperature controlled at 28-32℃ and the night-dew temperature at 18-22℃.

10. A quantum dot soy sauce, characterized in that, The quantum dot soy sauce is prepared by the quantum dot soy sauce brewing process according to any one of claims 1-9.