阅读说明：本技术 一种辣味酱油及其制备方法 (Spicy soy sauce and preparation method thereof ) 是由 叶丹 庞富强 朱大军 余慧 贾碧洪 黄禄生 于 2019-10-23 设计创作，主要内容包括：本发明公开了一种辣味酱油及其制备方法,属于调味品加工技术领域。其包括：按重量份计,豆粕50份～70份、麦麸30份～50份、辣椒籽粉4份～8份、曲精0.2份～0.4份和浓度为14wt％～18wt％的食盐水10～30份。其制备方法为：将豆粕、麦麸和辣椒籽粉蒸煮冷却后加入曲精静置培养制成成曲,经发酵成成熟的酱醅,再经浸泡、循环淋油、过滤灭菌后制得。本发明的辣味酱油添加辣椒籽粉为酱油增加了天然辣椒的香味和柔和的辣味,丰富酱油的口感和风味,并且含有的辣椒素还能起到抑菌的效果,增强了酱油的抑菌性。并且还加入了从辣椒籽中提取的辣椒籽抗菌肽,对酱油酿造过程中的杂菌和黄曲霉起到抑制作用,提高酱油的抑菌性,确保食品安全性。(The invention discloses spicy soy sauce and a preparation method thereof, and belongs to the technical field of seasoning processing. It includes: according to the weight portion, 50 to 70 portions of soybean meal, 30 to 50 portions of wheat bran, 4 to 8 portions of pepper seed powder, 0.2 to 0.4 portion of yeast and 10 to 30 portions of salt water with the concentration of 14 to 18 weight percent. The preparation method comprises the following steps: cooking soybean meal, wheat bran and pepper seed powder, cooling, adding yeast extract, standing, culturing to obtain yeast, fermenting to obtain fermented soy sauce, soaking, circularly spraying oil, filtering, and sterilizing. The spicy soy sauce added with the chilli seed powder increases the fragrance and soft spicy taste of natural chilli, enriches the taste and flavor of the soy sauce, has the bacteriostatic effect due to the contained capsaicin, and enhances the bacteriostatic property of the soy sauce. And the chilli seed antibacterial peptide extracted from the chilli seeds is added, so that the effect of inhibiting mixed bacteria and aspergillus flavus in the soy sauce brewing process is achieved, the antibacterial activity of the soy sauce is improved, and the food safety is ensured.)

1. A pungent sauce, comprising: the weight portions of the soybean meal are 50-70 portions, the wheat bran is 30-50 portions, the pepper seed powder is 4-8 portions, the yeast extract is 0.2-0.4 portion, and the salt solution with the concentration of 14-18 wt% is 10-30 portions.

2. The pungent sauce of claim 1, characterized in that it comprises: according to the weight portion, the soybean meal is 60 portions, the wheat bran is 40 portions, the pepper seed powder is 6 portions, the yeast extract is 0.3 portion, and the salt solution with the concentration of 16 wt% is 20 portions.

3. The pungent sauce according to claim 1 or 2, wherein the preparation step of the capsicum seed powder is: and (3) carrying out superfine grinding on the dried chilli seeds, sieving the crushed chilli seeds by a 40-80-mesh sieve, and taking undersize products.

4. The pungent sauce of claim 3, further comprising: 0.01-0.05 part of pepper seed antibacterial peptide, wherein the pepper seed antibacterial peptide is prepared by leaching, dialyzing, ultrafiltering, centrifuging and freeze-drying pepper seed powder.

5. The pungent sauce of claim 4, wherein the preparation step of the antibacterial peptide of capsicum seed comprises:

(1) firstly, extracting capsicum seed powder by using ethanol, and mixing the raw materials according to a material-liquid ratio of 1: (3-7) adding EDTA buffer solution, leaching again at low temperature, centrifuging, taking supernatant, adding ammonium sulfate with the concentration of 20-40 wt%, and centrifuging to obtain a crude pepper seed antibacterial peptide product;

(2) adding deionized water into the crude capsanthin seed antibacterial peptide for redissolving, placing the crude capsanthin seed antibacterial peptide in a 1kDa dialysis bag for dialysis, adding the dialyzed extracting solution into a 10kDa ultrafiltration tube, centrifuging, collecting the upper layer interception liquid in the ultrafiltration tube and the lower layer tube bottom liquid, and freeze-drying to obtain the capsanthin seed antibacterial peptide.

6. The method for preparing a pungent sauce according to any one of claims 1 to 5, comprising the steps of:

(1) firstly, putting the soybean meal into a steaming tank for dry steaming, then adding the wheat bran, the pepper seed powder and hot water, uniformly mixing, and then heating to prepare a steamed material;

(2) spreading and cooling the steamed material, taking part of the clinker, adding yeast extract, uniformly mixing, uniformly scattering the taken clinker on the rest clinker, sieving all the clinker, and uniformly stirring to obtain the yeast material; standing and culturing the koji material, turning over the koji material, continuously culturing, and repeating for multiple times to obtain finished koji;

(3) uniformly mixing the finished koji with the pepper seed antibacterial peptide, adding salt water, uniformly stirring, and feeding into a fermentation tank for fermentation to obtain mature soy sauce mash;

(4) soaking the mature soy sauce mash, circularly spraying oil, filtering and sterilizing to obtain the spicy soy sauce.

7. The method for preparing a pungent sauce according to claim 6, wherein the temperature of the hot water in step (1) is 70 to 90 ℃.

8. The preparation method of spicy soy sauce according to claim 6, wherein the time for the koji material to be subjected to static culture in the step (2) is 6 to 10 hours.

9. The preparation method of spicy soy sauce according to claim 8, wherein the reaction temperature for preparing the koji from the koji material in the step (2) is 31 to 34 ℃ and the reaction time is 28 to 32 hours.

10. The method for preparing a pungent sauce according to claim 6, wherein the fermentation stage in the step (3) comprises:

(1) in the early stage: the fermentation time is 10-12 days, and the temperature of a fermented product is 45-48 ℃;

(2) and (3) later stage: the fermentation time is 18-20 days, and the temperature of the fermented product is 30-35 ℃.

Technical Field

The invention relates to the technical field of seasoning processing, and particularly relates to spicy soy sauce and a preparation method thereof.

Background

The brewed soy sauce is a traditional fermented seasoning, is mainly brewed by fermenting soybean/bean pulp, wheat/bran and salt, is rich in various amino acids, saccharides, organic acids, pigments and other components, has special color, aroma and taste, can increase and improve the taste of dishes, adds or changes the color and luster of the dishes, and is helpful for promoting appetite.

With more and more importance placed on the quality of life, the demands on the types of the seasonings are more and more diversified. Especially in cooking of Sichuan cuisine, the traditional soy sauce has single taste and is difficult to meet the new requirement of people on the spicy taste of the soy sauce.

Disclosure of Invention

The invention aims to provide spicy soy sauce and a preparation method thereof, and solves the problem that the existing traditional soy sauce has single taste and is difficult to meet the new requirements of people on the spicy taste of the soy sauce.

The technical scheme for solving the technical problems is as follows:

a pungent sauce comprising: the weight portions of the soybean meal are 50-70 portions, the wheat bran is 30-50 portions, the pepper seed powder is 4-8 portions, the yeast extract is 0.2-0.4 portion, and the salt solution with the concentration of 14-18 wt% is 10-30 portions.

The method has the advantages that the planting area of the pepper in China is large, the yield is high, the pepper seeds account for 30% -60% of the dry weight of pepper fruits, and the pepper seeds are often ignored in processing and use, so that the resource waste is caused. The chilli seeds are rich in dietary fiber (40-50%), grease (15-26%), protein (12-26%), capsaicin, phenolic compounds and minerals. According to the invention, by adding the capsicum seed powder, the capsaicin in the capsicum seed powder is utilized to add the fragrance and soft spicy taste of natural capsicum to the soy sauce, the taste and flavor of the soy sauce are enriched, and the capsaicin can also play a bacteriostatic effect and enhance the bacteriostatic property of the soy sauce; the phenolic compound is utilized to effectively improve the color and taste of the spicy soy sauce, and the spicy soy sauce also has an antioxidant effect.

Further, in a preferred embodiment of the present invention, the pungent sauce comprises: according to the weight portion, the soybean meal is 60 portions, the wheat bran is 40 portions, the pepper seed powder is 6 portions, the yeast extract is 0.3 portion, and the salt solution with the concentration of 16 wt% is 20 portions.

Further, in a preferred embodiment of the present invention, the preparation method of the capsicum seed powder comprises the following steps: and (3) carrying out superfine grinding on the dried chilli seeds, sieving the crushed chilli seeds by a 40-80-mesh sieve, and taking undersize products.

In the invention, the cell wall breaking rate of the dry chilli seeds after superfine grinding is up to 100 percent, and the dissolution rate of active substances in the chilli seeds is effectively improved.

Further, in a preferred embodiment of the present invention, the spicy soy sauce further comprises: 0.01-0.05 part of pepper seed antibacterial peptide, wherein the pepper seed antibacterial peptide is prepared by leaching, dialyzing, ultrafiltering, centrifuging and freeze-drying pepper seed powder.

In the invention, as the soy sauce is easily polluted by the mixed bacteria and the aspergillus flavus in the brewing process, the flavor of the soy sauce is influenced by the mixed bacteria pollution, the aspergillus flavus pollution is harmful to human bodies, and the aspergillus flavus has high pollution rate and is difficult to kill at high temperature and high pressure. The chilli seed antibacterial peptide extracted from the chilli seeds belongs to natural antimicrobial, has protein characteristics, safety, no pollution and antibacterial property, has a good inhibition effect on mixed bacteria and aspergillus flavus, is finally enzymolyzed into amino acid in vivo, is non-toxic and residue-free, and can be safely added into soy sauce.

Further, in a preferred embodiment of the present invention, the preparation method of the antibacterial peptide of capsicum seed comprises the following steps:

(1) firstly, extracting capsicum seed powder by using ethanol, and mixing the raw materials according to a material-liquid ratio of 1: (3-7) adding EDTA buffer solution, leaching again at low temperature, centrifuging, taking supernatant, adding ammonium sulfate with the concentration of 20-40 wt%, and centrifuging to obtain a crude pepper seed antibacterial peptide product;

(2) and (3) adding deionized water into the crude capsanthin seed antibacterial peptide for redissolving, putting the crude capsanthin seed antibacterial peptide into a 1kDa dialysis bag for dialysis, adding the dialyzed extracting solution into a 10kDa ultrafiltration tube, centrifuging, collecting the upper layer interception liquid in the ultrafiltration tube and the bottom liquid in the lower layer tube, and performing freeze-drying to obtain the capsanthin seed antibacterial peptide.

According to the invention, the chilli seed antibacterial peptide is prepared by leaching chilli seed powder, precipitating with ammonium sulfate, dialyzing with a 1kDa dialysis bag and centrifuging with a 10kDa ultrafiltration tube, the ammonium sulfate has good solubility, is beneficial to the precipitation of the antibacterial peptide and does not influence the activity of the antibacterial peptide, the 1kDa dialysis bag and the 10kDa ultrafiltration tube can quickly and accurately screen out the chilli seed antibacterial peptide, and the preparation cost is low and the efficiency is high.

The preparation method of the spicy soy sauce comprises the following steps:

(1) firstly, putting the soybean meal into a steaming tank for dry steaming, then adding the wheat bran, the pepper seed powder and hot water, uniformly mixing, and then heating to prepare a steamed material;

(2) spreading and cooling the steamed material, taking part of the clinker, adding yeast extract, uniformly mixing, uniformly scattering the taken clinker on the rest clinker, sieving all the clinker, and uniformly stirring to obtain the yeast material; standing and culturing the koji material, turning over the koji material, continuously culturing, and repeating for multiple times to obtain finished koji;

(3) uniformly mixing the finished koji with the pepper seed antibacterial peptide, adding salt water, uniformly stirring, and feeding into a fermentation tank for fermentation to obtain mature soy sauce mash;

(4) soaking the mature soy sauce mash, circularly spraying oil, filtering and sterilizing to obtain the spicy soy sauce.

In the step (1), the chilli seed powder, the soybean meal and the wheat bran are cooked together, so that capsaicin in the chilli seed powder can be promoted to be fully dissolved out, the dissolved capsaicin can be fully mixed with other raw materials, and the growth of mixed bacteria can be inhibited in the subsequent starter propagation fermentation.

Further, in a preferred embodiment of the present invention, the temperature of the hot water in the step (1) is 70 to 90 ℃.

Further, in a preferred embodiment of the present invention, the time for the stationary culture of the yeast in the step (2) is 6 to 10 hours.

Further, in a preferred embodiment of the present invention, the reaction temperature for preparing the finished koji from the koji material in the step (2) is 31 to 34 ℃ and the time is 28 to 32 hours.

Further, in a preferred embodiment of the present invention, the fermentation stage in the step (3) comprises:

(1) in the early stage: the fermentation time is 10-12 days, and the temperature of a fermented product is 45-48 ℃;

(2) and (3) later stage: the fermentation time is 18-20 days, and the temperature of the fermented product is 30-35 ℃.

In the invention, the temperature of the early-stage fermentation product is 45-48 ℃, and the raw materials are easier to ferment at the temperature, so that the fermentation utilization rate of the raw materials can be improved, the fermentation period is shortened, and the cost is reduced. The temperature of the fermentation product is reduced in the later period, the protease activity is ensured, the enzymatic reaction rate is improved, the generation rate of amino acid nitrogen is improved, and the taste and the delicate flavor of the soy sauce are improved.

The invention has the following beneficial effects:

the spicy soy sauce added with the chilli seed powder increases the fragrance and soft spicy taste of natural chilli, also enriches the taste and flavor of the soy sauce, and the capsaicin contained in the soy sauce can also play a role in inhibiting bacteria, thereby enhancing the antibacterial activity of the soy sauce. And the capsicum seed antibacterial peptide extracted from the capsicum seed is added, so that the capsicum seed antibacterial peptide and the capsaicin can play a role in inhibiting mixed bacteria and aspergillus flavus in the soy sauce brewing process, the antibacterial activity of the soy sauce is improved, and the food safety is ensured.

Detailed Description

The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.