阅读说明：本技术 一种高产醇的杏鲍菇酱油的制备方法及杏鲍菇酱油 (preparation method of pleurotus eryngii soy sauce with high alcohol yield and pleurotus eryngii soy sauce ) 是由 赵国忠 刘冲 姚云平 庞倩婵 陈文� 孔宇 王汝华 韩冉 于 2019-10-10 设计创作，主要内容包括：本发明公开了一种高产醇的杏鲍菇酱油的制备方法及杏鲍菇酱油,包括,杏鲍菇护色、杏鲍菇干燥制粉、种曲制备、将大豆：水：杏鲍菇粉按质量比为5:12:1～1.5混合制备大曲、盐水发酵后,制得成品酱油。本发明提供一种工艺简单、制得的酱油品质稳定、实施方便、易于推广的高产醇的杏鲍菇酱油的制备方法,制得的杏鲍菇酱油氨基酸态氮含量高、多酚含量高、富含醇类和酯类风味物质的,相比未添加杏鲍菇酱油,氨基酸态氮含量增加了17％,总多酚含量增加了6.5％,在杏鲍菇酱油发酵中期醇类含量为44％,是不添加杏鲍菇酱油的22倍,终产品酱油醇类含量为57％,酯类含量为35％,氨基酸态氮含量为0.955g/100mL,总多酚含量为0.360mg/mL。(The invention discloses a preparation method of pleurotus eryngii soy sauce with high alcohol yield and the pleurotus eryngii soy sauce, which comprises the steps of pleurotus eryngii color protection, pleurotus eryngii drying and milling, starter culture preparation, soybean: water: the pleurotus eryngii powder is mixed according to the mass ratio of 5:12: 1-1.5 to prepare Daqu, and the finished soy sauce is prepared after brine fermentation. The invention provides a preparation method of a high-yield alcohol pleurotus eryngii soy sauce with simple process, stable quality of the prepared soy sauce, convenient implementation and easy popularization, the prepared pleurotus eryngii soy sauce has high amino acid nitrogen content and high polyphenol content, is rich in alcohol and ester flavor substances, compared with the soy sauce without the pleurotus eryngii, the amino acid nitrogen content is increased by 17 percent, the total polyphenol content is increased by 6.5 percent, the alcohol content is 44 percent in the middle stage of fermentation of the pleurotus eryngii soy sauce and is 22 times of that of the soy sauce without the pleurotus eryngii, the alcohol content of the final soy sauce is 57 percent, the ester content is 35 percent, the amino acid nitrogen content is 0.955g/100mL, and the total polyphenol content is 0.360 mg/mL.)

1. A preparation method of a high-yield alcohol pleurotus eryngii soy sauce is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,

Protecting the color of the pleurotus eryngii: cleaning pleurotus eryngii, removing impurities, draining water on the surface, cutting into slices of 2-3 mm, blanching for 3min, and soaking in a composite color fixative consisting of L-cysteine, citric acid and ascorbic acid for 10 min;

Drying and pulverizing pleurotus eryngii: performing vacuum microwave drying on the pleurotus eryngii treated by the composite color fixative until the moisture content is 30 +/-3%, drying by hot air until the moisture content is 7-9%, performing superfine grinding to obtain powder, and sieving by a 60-mesh sieve;

Preparing a seed starter: mixing bran and water according to a mass ratio of 7-10: 12, sterilizing at 100-121 ℃ for 20min, cooling to 35-38 ℃, inoculating Aspergillus oryzae spore Shanghai brewing 3.042, performing stacking culture at 30-32 ℃, turning over and spreading yeast after white spots appear on the surface, continuing culture, spreading white yeast on the surface, turning over yeast for the second time until the yeast is dark green, and drying at 50 ℃ for 8h to obtain the starter;

Preparing the yeast for making hard liquor: mixing soybean: water: mixing pleurotus eryngii powder according to the mass ratio of 5:12: 1-1.5, cooking for 20min under the conditions of 0.1MPa and 121 ℃, adding wheat flour in the hot state, uniformly mixing, cooling to 35-38 ℃, inoculating the starter, stacking, culturing at 30 ℃ until white spots appear, turning over starter for the first time, spreading flatly, spreading white on the surface, and turning over starter for the second time. Continuing culturing at 30 ℃ until the culture solution is yellow green, and obtaining the koji;

Fermenting with saline water: adding low-temperature saline water with the mass 1.5-2 times of that of the Daqu, setting the initial fermentation temperature to 15 ℃, gradually heating to 30 ℃, then fermenting for 5 months, and stirring once a day during the fermentation period to obtain mature sauce mash;

Preparing soy sauce: and (3) pouring the mature soy sauce mash for 15h, lightly pressing for 20h under the condition of 0.8MPa, heavily pressing for 24h under the condition of 7MPa, filtering by using diatomite to obtain raw soy sauce, and carrying out hot filling under the ultrahigh-pressure homogenization treatment condition of 200MPa and the material inlet temperature of 60 ℃ to obtain the finished soy sauce.

2. The method for preparing a soy sauce with high alcohol yield from pleurotus eryngii according to claim 1, wherein the soy sauce comprises the following steps: the composite color fixative consisting of the L-cysteine, the citric acid and the ascorbic acid is characterized in that the concentration of the L-cysteine is 1.5g/L, the concentration of the citric acid is 0.3g/L and the concentration of the ascorbic acid is 0.1 g/L.

3. The method for preparing a soy sauce with high alcohol yield from pleurotus eryngii according to claim 1, wherein the soy sauce comprises the following steps: and performing vacuum microwave drying on the pleurotus eryngii treated by the composite color fixative until the moisture content is 30 +/-3%, wherein the vacuum microwave drying power is 1100W, and the vacuum degree of vacuum microwave drying is-85 kPa.

4. The method for preparing a soy sauce with high alcohol yield from pleurotus eryngii according to claim 1, wherein the soy sauce comprises the following steps: and drying the sample by hot air until the moisture content is 7-9%, wherein the temperature of the hot air is 45-53 ℃, the air speed is 1m/s, and the sample load is 300 g.

5. The method for preparing a soy sauce with high alcohol yield from pleurotus eryngii according to claim 1, wherein the soy sauce comprises the following steps: the preparation of the koji, wherein the inoculation amount of Aspergillus oryzae spore Shanghai brewing 3.042 is 3 per mill.

6. The method for preparing a soy sauce with high alcohol yield from pleurotus eryngii according to claim 1, wherein the soy sauce comprises the following steps: the preparation method of the yeast for making hard liquor comprises the following steps: water: the mass ratio of the pleurotus eryngii powder is 5:12: 1.

7. The method for preparing a soy sauce with high alcohol yield from pleurotus eryngii according to claim 1, wherein the soy sauce comprises the following steps: and preparing the Daqu, wherein the hot fried wheat flour is added, and the mass ratio of the fried wheat flour to the soybeans is 1: 1.

8. the pleurotus eryngii soy sauce prepared by the method for preparing the high-alcohol yield pleurotus eryngii soy sauce according to the claim 1 is characterized in that: when the pleurotus eryngii soy sauce is fermented for 90 days, the alcohol content is 44%, the alcohol content is 22 times that of the soy sauce without pleurotus eryngii, the increase of the ester content in the later period is promoted, the alcohol content of the final product soy sauce is 57%, the ester content is 35%, the amino acid nitrogen content is 0.955g/100mL, and the total polyphenol content is 0.360 mg/mL.

Technical Field

The invention belongs to the technical field of soy sauce brewing, and particularly relates to a preparation method of a high-alcohol-yield pleurotus eryngii soy sauce and the pleurotus eryngii soy sauce.

background

The soy sauce is a traditional seasoning in China, is reddish brown, delicious in taste and rich in sauce fragrance, is mainly prepared from soybeans, wheat and the like serving as raw materials through the fermentation action of microorganisms, is a seasoning containing various amino acids, peptides, organic acids and saccharides, and has special color, luster and flavor.

The pleurotus eryngii is named as abalone due to the fragrance of almonds and the fleshy fungus meat like the taste of abalones, is a novel rare edible fungus variety, contains high protein, low fat, polysaccharide and various amino acids necessary for human bodies, and has fresh and tender fungus meat, thus being a health food loved by most people. Has effects in lowering blood sugar, resisting virus and tumor, and enhancing immunity. With the continuous improvement of the income of residents and the transformation of consumption concepts, the requirements on seasonings are also continuously improved, people need soy sauce with more colors and varieties, and the nutritional value of the soy sauce is more emphasized. Chinese patent CN104522612B discloses a method for producing brewed mushroom soy sauce, which is prepared from dried mushroom, soybean and wheat as raw materials, and has the defects of unique flavor and rich nutrition, but the method also has the defects of short fermentation time, high cost and insufficient fermentation decomposition of the raw materials.

At present, the mushroom and straw mushroom soy sauce in the market is prepared soy sauce, and the quality is poor. Chinese patent CN103859351B discloses a preparation method of flammulina velutipes solid-state fermentation soy sauce, which is characterized in that when solid-state koji making is adopted, domesticated flammulina velutipes strains are inoculated and then subjected to solid-state fermentation, and the obtained soy sauce has strong fragrance, but the soy sauce also has the problems of complex technological process, difficulty in controlling the growth process of the flammulina velutipes strains and great difference in soy sauce quality.

disclosure of Invention

This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made in view of the above and/or the problems occurring in the conventional soy sauce production methods.

Therefore, the invention aims to overcome the defects of the existing soy sauce preparation method and provide a preparation method of pleurotus eryngii soy sauce with high alcohol yield.

In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of a high-alcohol yield pleurotus eryngii soy sauce comprises the following steps of pleurotus eryngii color protection: cleaning pleurotus eryngii, removing impurities, draining water on the surface, cutting into slices of 2-3 mm, blanching for 3min, and soaking in a composite color fixative consisting of L-cysteine, citric acid and ascorbic acid for 10 min; drying and pulverizing pleurotus eryngii: performing vacuum microwave drying on the pleurotus eryngii treated by the composite color fixative until the moisture content is 30 +/-3%, drying by hot air until the moisture content is 7-9%, performing superfine grinding to obtain powder, and sieving by a 60-mesh sieve; preparing a seed starter: mixing bran and water according to a mass ratio of 7-10: 12, sterilizing at 100-121 ℃ for 20min, cooling to 35-38 ℃, inoculating Aspergillus oryzae spore Shanghai brewing 3.042, performing stacking culture at 30-32 ℃, turning over and spreading yeast after white spots appear on the surface, continuing culture, spreading white yeast on the surface, turning over yeast for the second time until the yeast is dark green, and drying at 50 ℃ for 8h to obtain the starter; preparing the yeast for making hard liquor: mixing soybean: water: mixing pleurotus eryngii powder according to the mass ratio of 5:12: 1-1.5, cooking for 20min under the conditions of 0.1MPa and 121 ℃, adding wheat flour in the hot state, uniformly mixing, cooling to 35-38 ℃, inoculating the starter, stacking, culturing at 30 ℃ until white spots appear, turning over starter for the first time, spreading flatly, spreading white on the surface, and turning over starter for the second time. Continuing culturing at 30 ℃ until the culture solution is yellow green, and obtaining the koji; fermenting with saline water: adding low-temperature saline water with the mass 1.5-2 times of that of the Daqu, setting the initial fermentation temperature to 15 ℃, gradually heating to 30 ℃, then fermenting for 5 months, and stirring once a day during the fermentation period to obtain mature sauce mash; preparing soy sauce: and (3) pouring the mature soy sauce mash for 15h, lightly pressing for 20h under the condition of 0.8MPa, heavily pressing for 24h under the condition of 7MPa, filtering by using diatomite to obtain raw soy sauce, and carrying out hot filling under the ultrahigh-pressure homogenization treatment condition of 200MPa and the material inlet temperature of 60 ℃ to obtain the finished soy sauce.

As a preferred scheme of the preparation method of the high-alcohol yield pleurotus eryngii soy sauce, the preparation method comprises the following steps: the composite color fixative consisting of the L-cysteine, the citric acid and the ascorbic acid is characterized in that the concentration of the L-cysteine is 1.5g/L, the concentration of the citric acid is 0.3g/L and the concentration of the ascorbic acid is 0.1 g/L.

As a preferred scheme of the preparation method of the high-alcohol yield pleurotus eryngii soy sauce, the preparation method comprises the following steps: and performing vacuum microwave drying on the pleurotus eryngii treated by the composite color fixative until the moisture content is 30 +/-3%, wherein the vacuum microwave drying power is 1100W, and the vacuum degree of vacuum microwave drying is-85 kPa.

As a preferred scheme of the preparation method of the high-alcohol yield pleurotus eryngii soy sauce, the preparation method comprises the following steps: and drying the sample by hot air until the moisture content is 7-9%, wherein the temperature of the hot air is 45-53 ℃, the air speed is 1m/s, and the sample load is 300 g.

As a preferred scheme of the preparation method of the high-alcohol yield pleurotus eryngii soy sauce, the preparation method comprises the following steps: the preparation of the koji, wherein the inoculation amount of Aspergillus oryzae spore Shanghai brewing 3.042 is 3 per mill.

As a preferred scheme of the preparation method of the high-alcohol yield pleurotus eryngii soy sauce, the preparation method comprises the following steps: the preparation method of the yeast for making hard liquor comprises the following steps: water: the mass ratio of the pleurotus eryngii powder is 5:12: 1.

As a preferred scheme of the preparation method of the high-alcohol yield pleurotus eryngii soy sauce, the preparation method comprises the following steps: and preparing the Daqu, wherein the hot fried wheat flour is added, and the mass ratio of the fried wheat flour to the soybeans is 1: 1.

The invention also aims to overcome the defects of the existing soy sauce preparation method and provide the pleurotus eryngii soy sauce with high alcohol yield.

In order to solve the technical problems, the invention provides the following technical scheme: a pleurotus eryngii soy sauce is characterized in that when the pleurotus eryngii soy sauce is fermented for 90 days, the alcohol content is 44%, the alcohol content is 22 times that of the soy sauce without pleurotus eryngii, the increase of the ester content in the later period is promoted, the alcohol content of the final product soy sauce is 57%, the ester content is 35%, the amino acid nitrogen content is 0.955g/100mL, and the total polyphenol content is 0.360 mg/mL.

The invention has the beneficial effects that:

(1) The invention provides a preparation method of a high-alcohol yield pleurotus eryngii soy sauce, which is characterized in that color protection and vacuum microwave drying are combined with hot air drying treatment on pleurotus eryngii, browning of the pleurotus eryngii is prevented, the red index of the soy sauce is improved, meanwhile, pleurotus eryngii powder accounting for 10% of the total mass of soybeans and fried wheat is added in preparation of Daqu, generation of alcohol substances in the middle fermentation period is facilitated, the purpose of high-alcohol substance yield in the middle fermentation period is achieved by adding the pleurotus eryngii, the alcohol content of the prepared pleurotus eryngii soy sauce is 2.3 times of that of the soy sauce without the pleurotus eryngii edible fungus powder, the ester content is 1.3 times of that of the soy sauce without the pleurotus eryngii edible fungus powder, and esters such as ethyl acetate, 2-ethyl methylbutyrate, ethyl isovalerate, isoamyl laurate, ethyl benzoate and the like are generated.

(2) The invention provides a pleurotus eryngii soy sauce which is high in amino acid nitrogen content and polyphenol content and is rich in alcohol and ester flavor substances, compared with the soy sauce without the added pleurotus eryngii, the amino acid nitrogen content is increased by 17%, the total polyphenol content is increased by 6.5%, the alcohol content is 44% in the middle stage (90 days) of fermentation of the pleurotus eryngii soy sauce and is 22 times of that of the soy sauce without the added pleurotus eryngii, the increase of the ester content in the later stage is promoted, the alcohol content of the final product soy sauce is 57%, the ester content is 35%, the amino acid nitrogen content is 0.955g/100mL, and the total polyphenol content is 0.360 mg/mL.

(3) The preparation method of the pleurotus eryngii soy sauce with high alcohol yield, provided by the invention, has the advantages of simple process, stable quality of the prepared soy sauce, convenience in implementation and easiness in popularization.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:

FIG. 1 is a schematic process flow diagram of a method for preparing a high-yield alcoholic soy sauce in example 2 of the present invention.

FIG. 2 is a cluster heat map of species abundance of the high alcohol yield soy sauce of example 7 of the present invention.

FIG. 3 is a functional relative abundance clustering heatmap of the high alcohol yield soy sauce of example 7 of the present invention.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.