阅读说明：本技术 抑菌剂、该抑菌剂的制备和使用方法及酱油生产工艺 (Bacteriostatic agent, preparation and use method of bacteriostatic agent and soy sauce production process ) 是由 扈圆舒 符姜燕 杨俊� 王红涛 梁亮 曹猛 余雪婷 于 2018-07-25 设计创作，主要内容包括：本发明公开了一种抑菌剂,包括以下重量百分比的物质：食盐所占质量浓度为18％～22％、食用胶所占质量浓度为0.08％～0.12％、其余为水。一种抑菌剂的使用方法,包括在酱油生产的蒸煮工序结束后,使用常规清洗方法洗去蒸煮设备及下料设备内残留的熟豆、豆皮等物质；清洗干净后,使用上述的抑菌剂喷洒蒸煮设备及下料设备内壁,自然晾置,以备下次蒸煮使用。耐热菌-芽孢杆菌最大的盐耐受浓度为12％,根据此生理特性制定的抑菌措施具有较强的针对性,效果显著。黄原胶等食用胶具有较好的吸附性,与盐水复配得到的抑菌剂,可相对持久的使设备表面处于高盐环境,起到较好的抑菌效果。(The invention discloses a bacteriostatic agent which comprises the following substances in percentage by weight: the mass concentration of the salt is 18-22 percent, the mass concentration of the edible gum is 0.08-0.12 percent, and the balance is water. A method for using bacteriostatic agent comprises washing off residual cooked beans and testa Sojae Atricolor in cooking equipment and blanking equipment by conventional cleaning method after the cooking process of soy sauce production is finished; after the antibacterial agent is cleaned, the antibacterial agent is sprayed on the inner walls of the cooking equipment and the blanking equipment, and the inner walls are naturally aired for the next cooking. The maximum salt tolerance concentration of the thermotolerant bacterium, namely bacillus is 12%, and the bacteriostatic measures made according to the physiological characteristics have stronger pertinence and obvious effect. The xanthan gum and other edible gums have good adsorbability, and the bacteriostatic agent obtained by compounding the xanthan gum and the saline water can relatively durably enable the surface of equipment to be in a high-salt environment, so that a good bacteriostatic effect is achieved.)

1. The bacteriostatic agent is characterized by comprising the following substances in percentage by weight: the mass concentration of the salt is 18-22 percent, the mass concentration of the edible gum is 0.08-0.12 percent, and the balance is water.

2. The bacteriostatic agent according to claim 1, wherein the salt is present at a concentration of 18-20% by mass and the edible gum is present at a concentration of 0.10-0.12% by mass.

3. The bacteriostatic agent according to claim 1, wherein the salt is present at a concentration of 20-22% by mass and the edible gum is present at a concentration of 0.08-0.10% by mass.

4. A preparation method of the bacteriostatic agent according to claim 1, characterized in that 18-22% of salt and 0.08-0.12% of edible gelatin dry powder are weighed, and the salt and the edible gelatin dry powder are uniformly mixed and slowly added into 100 parts of water by mass under stirring to prepare the bacteriostatic agent.

5. A method for using bacteriostatic agent is characterized in that after the cooking process of soy sauce production is finished, the residual cooked beans, bean skins and other substances in cooking equipment and blanking equipment are washed away by using a conventional cleaning method; after cleaning, the bacteriostatic agent of any one of 1-3 is sprayed on the inner walls of the cooking equipment and the blanking equipment, and the inner walls are naturally aired for the next cooking.

6. The use method of the bacteriostatic agent according to claim 5, characterized in that the method further comprises the steps of performing natural sun curing in the fermentation process of soy sauce production, and performing oil recovery operation according to process requirements; after the oil recovery is finished, the bacteriostatic agent of any one of claims 1-3 is sprayed on the exposed inner wall of the fermentation tank.

7. The soy sauce production process is characterized by comprising the following steps:

s1, bean soaking: removing impurities from soybeans, putting the soybeans into a soybean soaking tank, and adding water for soaking;

s2, cooking and cooling: cooking the soaked soybeans in a reduced-pressure cooking mode to obtain cooked soybeans, and cooling the cooked soybeans;

s3, cleaning: washing off the residual cooked beans, bean skins and other substances in the cooking equipment and the blanking equipment;

s4, spraying bacteriostatic agent: spraying the bacteriostatic agent of any one of claims 1 to 3 on the inner walls of the cooking equipment and the blanking equipment, and naturally airing for the next cooking;

s5, stirring and inoculating: inoculating strains into the cooled cooked beans, adding flour into the strains, and uniformly stirring to obtain a mixture;

s6, starter propagation: sending the mixture into a thick-layer ventilation fermentation tank for starter propagation, thereby preparing yeast for making hard liquor;

s7, fermentation: and (3) conveying the yeast to a fermentation tank for fermentation, performing oil recovery operation every 10-15 days in the fermentation process, and spraying the bacteriostatic agent according to any one of claims 1-3 on the exposed inner wall of the fermentation tank after each oil recovery operation.

8. The process for producing soy sauce according to claim 7, wherein the weight ratio of the Daqu to the bacteriostatic agent sprayed in step S7 is 1: 0.1-1.

9. The soy sauce production process according to claim 8, wherein the koji prepared in step S6 is added with saline water and mixed uniformly, the weight ratio of the koji to the saline water is 1: 1.5-2.5, and the concentration of the saline water is 15-25 g/100 mL.

10. The soy sauce production process according to claim 9, wherein the concentration of the brine is 18 to 22g/100 mL.

Technical Field

The invention relates to the technical field of soy sauce brewing, in particular to a bacteriostatic agent capable of reducing the quantity of heat-resistant mixed bacteria on the surface of production equipment, a preparation method and an application method of the bacteriostatic agent and a soy sauce production process.

Background

The brewing of soy sauce uses oil and grain crops as raw materials, and the working procedures of starter propagation, fermentation, leaching, oil filtering and the like are operated under the open condition, so that bacteria are easily polluted. Therefore, how to effectively control the mixed bacteria pollution in the production link is a technical key for ensuring the product sanitation and improving the clarity and the yield of the soy sauce. In the last two years, the attention of scientific research and production departments is gradually gained.

The types of bacteria polluted in soy sauce production are many, and can be divided into two main types according to the sensitivity degree of the bacteria to temperature: one is a non-refractory bacterium; the other is a bacillus with strong heat resistance. For bacteria which are not heat-resistant, the bacteria can be completely killed by pasteurization or a little higher temperature. The bacillus with strong heat resistance is difficult to achieve the killing effect in terms of the disinfection temperature and time (generally 80-85 ℃ and 30min) required at present. Therefore, it is not ideal to achieve the purpose of killing bacteria by simply adopting high-temperature disinfection.

The physiological characteristics of heat-resistant bacillus are researched, and the growth and the propagation of the bacillus subtilis in the production process of soy sauce can be inhibited to the maximum extent by the aid of an appropriate production process. Meanwhile, spore breeding on the surface of the equipment directly contacted with the production material is often neglected, and related researches on how to further reduce pollution and mixed bacterium breeding on the surface of the equipment are less.

The current commonly used bacteriostasis modes mainly comprise the following two modes: firstly, starter propagation equipment is thoroughly cleaned, and disinfectants such as hypochlorous acid are used for disinfection, the bacteriostasis mode is the basic work for inhibiting sundry bacteria, but the dependency on operators is large, so that the sanitation conditions of the equipment after final cleaning and disinfection are uneven. Meanwhile, sodium hypochlorite belongs to toxic and harmful substances, and a use department must strictly control the sodium hypochlorite according to related regulations, so that certain safety and management risks exist in food production enterprises. Secondly, glacial acetic acid is added in the production process of the starter and the ventilation starter making, although the method can effectively inhibit mixed bacteria. However, it is complicated to add operation steps and introduce exogenous substances based on the original production process.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a bacteriostatic agent, a preparation method and a use method of the bacteriostatic agent and a soy sauce production process, so that the growth and the propagation of heat-resistant bacteria are inhibited, the number of the heat-resistant bacteria introduced by contacting the surface of equipment in the soy sauce production process is reduced, and the number of the heat-resistant bacteria in high-salt dilute soy sauce is improved.

In order to solve the technical problems, the technical scheme provided by the invention is as follows:

a bacteriostatic agent comprises the following substances in percentage by weight: the mass concentration of the salt is 18-22 percent, the mass concentration of the edible gum is 0.08-0.12 percent, and the balance is water.

Furthermore, the mass concentration of the salt is 18-20%, and the mass concentration of the edible gum is 0.10-0.12%.

Furthermore, the mass concentration of the salt is 20-22%, and the mass concentration of the edible gum is 0.08-0.10%.

The preparation method of the bacteriostatic agent comprises the steps of weighing 18-22% of salt and 0.08-0.12% of edible gum dry powder by mass, uniformly stirring the salt and the edible gum dry powder, and slowly adding the mixture into 100 parts of water by mass under stirring to prepare the bacteriostatic agent.

A method for using bacteriostatic agent comprises washing off residual cooked beans and testa Sojae Atricolor in cooking equipment and blanking equipment by conventional cleaning method after the cooking process of soy sauce production is finished; after the antibacterial agent is cleaned, the antibacterial agent is sprayed on the inner walls of the cooking equipment and the blanking equipment, and the inner walls are naturally aired for the next cooking.

Further, the method also comprises a fermentation process in soy sauce production, namely natural sun curing, and oil recovery operation is carried out according to process requirements; after the oil recovery is finished, spraying any one of the bacteriostatic agents 1-3 on the exposed inner wall of the fermentation tank.

A soy sauce production process comprises the following steps:

s1, bean soaking: removing impurities from soybeans, putting the soybeans into a soybean soaking tank, and adding water for soaking;

s2, cooking and cooling: cooking the soaked soybeans in a reduced-pressure cooking mode to obtain cooked soybeans, and cooling the cooked soybeans;

s3, cleaning: washing off the residual cooked beans, bean skins and other substances in the cooking equipment and the blanking equipment;

s4, spraying bacteriostatic agent: spraying the bacteriostatic agent of any one of claims 1 to 3 on the inner walls of the cooking equipment and the blanking equipment, and naturally airing for the next cooking;

s5, stirring and inoculating: inoculating strains into the cooled cooked beans, adding flour into the strains, and uniformly stirring to obtain a mixture;

s6, starter propagation: sending the mixture into a thick-layer ventilation fermentation tank for starter propagation, thereby preparing yeast for making hard liquor;

s7, fermentation: and (3) conveying the yeast to a fermentation tank for fermentation, performing oil recovery operation every 10-15 days in the fermentation process, and spraying the bacteriostatic agent according to any one of claims 1-3 on the exposed inner wall of the fermentation tank after each oil recovery operation.

Further, the weight ratio of the sprayed amount of the yeast for making hard liquor and the bacteriostatic agent in the step S7 is 1: 0.1-1.

Further, adding saline water into the Daqu prepared in the step S6, and uniformly mixing, wherein the weight ratio of the Daqu to the saline water is 1: 1.5-2.5, and the concentration of the saline water is 15-25 g/100 mL.

Further, the concentration of the saline water is 18-22 g/100 mL.

Compared with the prior art, the invention has the following beneficial effects:

1) the maximum salt tolerance concentration of the thermotolerant bacterium, namely bacillus is 12%, and the bacteriostatic measures made according to the physiological characteristics have stronger pertinence and obvious effect. The xanthan gum and other edible gums have good adsorbability, and the bacteriostatic agent obtained by compounding the xanthan gum and the saline water can relatively durably enable the surface of equipment to be in a high-salt environment, so that a good bacteriostatic effect is achieved.

2) Compared with other cleaning disinfectants, the saline water is a soy sauce brewing raw material, the edible gums such as xanthan gum and the like are food-grade additives, the preparation is simple and easy, the corrosion to equipment is avoided, the food safety hazard is avoided, the introduction of exogenous substances in the production process is avoided, and the safety and management risks of production enterprises in the use process of toxic and harmful products are greatly reduced.

3) The bacteriostatic agent is introduced into the soy sauce production process flow, so that the breeding of the heat-resistant bacteria on the surface of production equipment can be effectively inhibited, the quantity of the heat-resistant bacteria in the products of the working procedures, namely Daqu and natural oil, is reduced, the quality is improved, and the effective utilization of raw materials is improved.

Detailed Description

In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

A bacteriostatic agent comprises the following substances in percentage by weight: the mass concentration of the salt is 18-22 percent, the mass concentration of the edible gum is 0.08-0.12 percent, and the balance is water.

According to the invention, the edible gum is added into the concentrated saline to form the compound bacteriostatic agent, so that the adhesion degree of the bacteriostatic agent is improved, and the bacteriostatic action of the bacteriostatic agent can be more effectively exerted when the bacteriostatic agent is in contact with the surface of equipment.