阅读说明：本技术 一种红树莓氨基酸营养酱油及其制备方法 (A kind of raspberry nutritive amino acid soy and preparation method thereof ) 是由 黄旭华 佟春霞 李天涯 丁瑞 于 2019-08-28 设计创作，主要内容包括：本发明涉及酱油领域,更具体地,本发明涉及一种红树莓氨基酸营养酱油及其制备方法。本发明第一个方面提供了一种红树莓氨基酸营养酱油,按重量份计,所述红树莓氨基酸营养酱油的制备原料包括15～25份大豆粕、45～65份红树莓、5～15份麸皮、3～10份小麦、3～10海藻糖、1～8份食盐、0.5～5份菌种。本发明提供的红树莓氨基酸营养酱油具有优异的色泽、香气和口味,受到大众的青睐,营养价值丰富,尤其多酚类物质含量丰富,具有一定的药用价值,利于身体健康；外观澄清透明,储存稳定性好。(The present invention relates to soy sauce fields, more particularly it relates to a kind of raspberry nutritive amino acid soy and preparation method thereof.First aspect of the present invention provides a kind of raspberry nutritive amino acid soy, by weight, the raw material for preparing of the raspberry nutritive amino acid soy includes 15~25 parts of Soybean Meaies, 45~65 portions of raspberries, 5~15 parts of wheat brans, 3~10 portions of wheats, 3~10 trehaloses, 1~8 portion of salt, 0.5~5 part of strain.Raspberry nutritive amino acid soy provided by the invention has excellent color, fragrance and taste, and by public favor, nutritive value is abundant, and especially polyphenol content is abundant, has certain medical value, is conducive to health；Appearance clear, storage stability are good.)

1. a kind of raspberry nutritive amino acid soy, which is characterized in that by weight, the raspberry nutritive amino acid soy Prepare raw material include 15~25 parts of Soybean Meaies, 45~65 portions of raspberries, 5~15 parts of wheat brans, 3~10 portions of wheats, 3~10 seaweed Sugar, 1~8 portion of salt, 0.5~5 part of strain.

2. raspberry nutritive amino acid soy according to claim 1, which is characterized in that the weight of the raspberry and trehalose Amount is than being (10~15): 1.

3. raspberry nutritive amino acid soy according to claim 1, which is characterized in that the strain includes saccharomycete and cream The weight ratio of sour bacterium, the saccharomycete and lactic acid bacteria is (0.5~1.5): 1.

4. raspberry nutritive amino acid soy according to claim 1, which is characterized in that the wheat include hard wheat and Soft wheat.

5. raspberry nutritive amino acid soy according to claim 4, which is characterized in that the hard wheat and soft wheat Weight ratio be 1:(3~6).

6. any one raspberry nutritive amino acid soy according to claim 1~5, which is characterized in that the grain of the wheat bran Diameter includes 140~200 mesh and 60~100 mesh.

7. raspberry nutritive amino acid soy according to claim 6, which is characterized in that the partial size is 140~200 purposes Wheat bran and partial size are that the weight ratio of the wheat bran of 60~100 mesh is 1:(0.3~0.6).

8. any one raspberry nutritive amino acid soy according to claim 1~5, which is characterized in that the raspberry ammonia The raw material for preparing of base acid nutrient soya sauce further includes Sodium Inosinate and lecithin.

9. raspberry nutritive amino acid soy according to claim 8, which is characterized in that the Sodium Inosinate, lecithin with And the weight ratio of raspberry is (0.05~0.1): (0.05~0.1): 1.

10. a kind of preparation method of any one according to claim 1~9 raspberry nutritive amino acid soy, feature exist In the preparation method of the raspberry nutritive amino acid soy includes below step:

(1) wheat and Soybean Meal are crushed；

(2) raspberry is shredded, is mixed with wheat bran and smashed wheat and Soybean Meal, formed mixture, add water to submerge, steamed 1~3h is boiled, is taken the dish out of the pot, it is cooling, obtain substance A；

(3) yeast is added in substance A under the conditions of 30~35 DEG C, and is sufficiently stirred, be packed into bent box, be sent into bent room, koji-making, 8 After~15h, it can divulge information；After cultivating 20h, system temperature is improved to 35~40 DEG C, entire yeast making process is controlled in 30~40h, Obtain block-like knee-piece；The yeast content is the 3wt% of substance A；

(4) knee-piece is crushed, is collectively disposed in jar fermenter with salt and trehalose, water is added, seals cylinder after mixing evenly, 40~45 DEG C fermentation 10~15 days；Fermentation needed up and down to loosen the substance in cylinder during 1~3 day daily, carry out pouring later daily leaching 3~ 4 times；30~35 DEG C are cooled to, strain is added, continues fermentation 15~20 days, obtains sauce unstrained spirits；

(5) sauce unstrained spirits is fitted into leaching jar for making or keeping thick soya bean sauce, starts leaching oil, and clear water, which flows into leaching jar for making or keeping thick soya bean sauce, impregnates 11~13h, is drenched out, and repetition filters 3~ 4 times；

(6) by the sterilizing of step (5) resulting soy sauce to get.

Technical field

The present invention relates to soy sauce fields, more particularly it relates to a kind of raspberry nutritive amino acid soy and its system Preparation Method.

Background technique

Raspberry is also known as raspberry, is a kind of xylophyta of rose family rubus, is a kind of fruit, fruit taste acid Sweet tea, with delavay raspberry herb on the limb of plant.The fruit of raspberry is a kind of aggregate fruit, fruit is used as in America and Europe, Chinese a large amount of Distribution but little known, only have a small amount of cultivation in the Northeast, more rare in the market.Raspberry plant can be used as medicine, there are many Drug value, fruit play the role of tonifying kidney and strengthening yang.Raspberry seed oil belongs to unsaturated fatty acid, can promote the severe that of prostatic secretions It covers.

Fructus Rubi is edible, experiences all sorts of cultivation in Europe, has most cultivars to be used as fruit.Raspberry fruit contains phase When the nutrients such as vitamin A abundant, vitamin C, calcium, potassium, magnesium and a large amount of fibers.Every 100 grams of raspberries, moisture account for 87%, contain 0.9 gram of protein, 4.7 grams of fiber, the heat of 209.3 kilojoules can be provided.The hearts such as angina pectoris can be effectively relieved in raspberry Vascular diseases, but will cause slight diarrhea sometimes.Raspberry fruit sweet and sour taste, there is the good reputation of " gold fruit ".Raspberry It is the highest food of natural activity ellagic acid bacterial content found now.Ellagic acid bacterium is a kind of phenolic compound with phenyl ring, Carcinogen and mutant organism substance can effectively be resisted.The ellagic acid bacterium of low content can slow down the growth of cancer cell, high Content can then kill cell, and pre- anti-cancer occurs.The substances such as raspberry salicylic acid rich in, phenolic acid.Salicylic acid is referred to as " day Right aspirin " is widely used in Antipyretic, and anticoagulant can effective pre- preventing thrombosis.Raspberry ketone in raspberry can be acted on directly In fat cell, the secretion of human body adiponectin (hormone that inducing adipocyte decomposes) is stimulated, accelerates the decomposition combustion of fat simultaneously Energy is generated, while inhibiting absorption of the enteron aisle to lipid, to effectively prevent fat, control weight.Because being rich in height cyanine Raspberry is eaten for a long time in plain enzyme, cellulase, is able to maintain that the health of blood vessel and improves microcirculation, can be effectively protected heart, in advance The cardiovascular and cerebrovascular diseases such as anti-hypertension, vascular wall atherosis, cardiovascular and cerebrovascular embrittlement rupture.

Soy sauce has the history in 2 over thousands of years in China, deep to be liked by the majority of consumers as a kind of flavouring.With The development in pluralism of cooking culture and Condiment Market, various functionality soy sauce also quickly occur, and people are in addition to doing part dish It is needed when meat and fish dishes (such as vegetables braised in soy sauce) outside saturate traditional soy sauce, also needs light color when doing steamed dish or dip and pure Light soy sauce.However as the growing demand of people, color, taste, fragrance etc. is not only needed also to protect when meeting the requirements Certain nutriment is held, while there is excellent storage stability, current soy sauce is but unable to satisfy these demands.

Summary of the invention

For some problems existing in the prior art, first aspect of the present invention provides a kind of raspberry amino acid battalion Soy sauce is supported, by weight, the raw material for preparing of the raspberry nutritive amino acid soy includes 15~25 parts of Soybean Meaies, 45~65 Part raspberry, 5~15 parts of wheat brans, 3~10 portions of wheats, 3~10 trehaloses, 1~8 portion of salt, 0.5~5 part of strain.

As a kind of preferably technical solution of the invention, the weight ratio of the raspberry and trehalose is (10~15): 1。

It include saccharomycete and lactic acid bacteria, the saccharomycete as a kind of preferably technical solution, strain of the invention Weight ratio with lactic acid bacteria is (0.5~1.5): 1.

It include hard wheat and soft wheat as a kind of preferably technical solution, wheat of the invention.

As a kind of preferably technical solution of the invention, the weight ratio of the hard wheat and soft wheat be 1:(3~ 6)。

As a kind of preferably technical solution of the invention, the partial size of the wheat bran includes 140~200 mesh and 60~100 Mesh.

As a kind of preferably technical solution of the invention, the partial size be the wheat bran of 140~200 mesh and partial size be 60~ The weight ratio of the wheat bran of 100 mesh is 1:(0.3~0.6).

It is also wrapped as a kind of preferably technical solution, raw material for preparing of the raspberry nutritive amino acid soy of the invention Include Sodium Inosinate and lecithin.

As a kind of preferably technical solution of the invention, the Sodium Inosinate, lecithin and the weight ratio of raspberry For (0.05~0.1): (0.05~0.1): 1.

The second aspect of the invention provides a kind of preparation method of raspberry nutritive amino acid soy, described red The preparation method of raspberry nutritive amino acid soy includes below step:

(1) wheat and Soybean Meal are crushed；

(2) raspberry is shredded, is mixed with wheat bran and smashed wheat and Soybean Meal, formed mixture, add water logging Not yet, 1~3h of boiling takes the dish out of the pot, cooling, obtains substance A；

(3) yeast is added in substance A under the conditions of 30~35 DEG C, and is sufficiently stirred, be packed into bent box, be sent into bent room, system Song after 8~15h, can divulge information；After cultivating 20h, improve system temperature to 35~40 DEG C, the control of entire yeast making process 30~ 40h obtains block-like knee-piece；The yeast content is the 3wt% of substance A；

(4) knee-piece is crushed, is collectively disposed in jar fermenter with salt and trehalose, water is added, seals cylinder after mixing evenly, 40 ~45 DEG C ferment 10~15 days；Fermentation needed up and down to loosen the substance in cylinder during 1~3 day daily, was poured daily later Leaching 3~4 times；30~35 DEG C are cooled to, strain is added, continues fermentation 15~20 days, obtains sauce unstrained spirits；

(5) sauce unstrained spirits is fitted into leaching jar for making or keeping thick soya bean sauce, starts leaching oil, and clear water, which flows into leaching jar for making or keeping thick soya bean sauce, impregnates 11~13h, is drenched out, was repeated Leaching 3~4 times；

(6) by the sterilizing of step (5) resulting soy sauce to get.

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

Raspberry nutritive amino acid soy provided by the invention has excellent color, fragrance and taste, by masses' Favor, nutritive value is abundant, and especially polyphenol content is abundant, has certain medical value, is conducive to health；Appearance Clear, storage stability is good, can save 6 months.

Specific embodiment

Illustrate the present invention below by way of specific embodiment, but is not limited to specific examples presented below.

First aspect of the present invention provides a kind of raspberry nutritive amino acid soy, by weight, the raspberry The raw material for preparing of nutritive amino acid soy includes 15~25 parts of Soybean Meaies, 45~65 portions of raspberries, 5~15 parts of wheat brans, 3~10 parts Wheat, 3~10 trehaloses, 1~8 portion of salt, 0.5~5 part of strain.

In one embodiment, by weight, the raw material for preparing of the raspberry nutritive amino acid soy includes 18 Part Soybean Meal, 45~65 portions of raspberries, 10 parts of wheat brans, 7 portions of wheats, 3~10 trehaloses, 5 portions of salt, 2 parts of strains.

In one embodiment, the raw material for preparing of the raspberry nutritive amino acid soy further includes Sodium Inosinate and ovum Phosphatide.

Soybean Meal

Soybean Meal is to take oil with low temperature precompressed extraction and the oil meals of preparation using soybean as raw material, is that China uses The vegetable protein feed that amount is most, application range is most wide, is not only widely used in the mixed feed of livestock and poultry, is also commonly used for In the feed of aquatic products and special animals.

The Soybean Meal is not particularly limited purchase producer.

Raspberry

Raspberry is also known as raspberry, is a kind of xylophyta of rose family rubus, is a kind of fruit, fruit taste acid Sweet tea, with delavay raspberry herb on the limb of plant.The fruit of raspberry is a kind of aggregate fruit, fruit is used as in America and Europe, Chinese a large amount of Distribution but little known, only have a small amount of cultivation in the Northeast, more rare in the market.Raspberry plant can be used as medicine, there are many Drug value, fruit play the role of tonifying kidney and strengthening yang.Raspberry seed oil belongs to unsaturated fatty acid, can promote the severe that of prostatic secretions It covers.

Fructus Rubi is edible, experiences all sorts of cultivation in Europe, has most cultivars to be used as fruit.Raspberry fruit contains phase When the nutrients such as vitamin A abundant, vitamin C, calcium, potassium, magnesium and a large amount of fibers.Every 100 grams of raspberries, moisture account for 87%, contain 0.9 gram of protein, 4.7 grams of fiber, the heat of 209.3 kilojoules can be provided.The hearts such as angina pectoris can be effectively relieved in raspberry Vascular diseases, but will cause slight diarrhea sometimes.Raspberry fruit sweet and sour taste, there is the good reputation of " gold fruit ".Raspberry It is the highest food of natural activity ellagic acid bacterial content found now.Ellagic acid bacterium is a kind of phenolic compound with phenyl ring, Carcinogen and mutant organism substance can effectively be resisted.The ellagic acid bacterium of low content can slow down the growth of cancer cell, high Content can then kill cell, and pre- anti-cancer occurs.The substances such as raspberry salicylic acid rich in, phenolic acid.Salicylic acid is referred to as " day Right aspirin " is widely used in Antipyretic, and anticoagulant can effective pre- preventing thrombosis.Raspberry ketone in raspberry can be acted on directly In fat cell, the secretion of human body adiponectin (hormone that inducing adipocyte decomposes) is stimulated, accelerates the decomposition combustion of fat simultaneously Energy is generated, while inhibiting absorption of the enteron aisle to lipid, to effectively prevent fat, control weight.Because being rich in height cyanine Raspberry is eaten for a long time in plain enzyme, HX cellulase, is able to maintain that the health of blood vessel and improves microcirculation, can be effectively protected heart, The cardiovascular and cerebrovascular diseases such as preventing hypertension, vascular wall atherosis, cardiovascular and cerebrovascular embrittlement rupture.

The raspberry is not particularly limited purchase producer.

Trehalose

Trehalose is also known as Radix Rhapontici seu Radix Echinopsis sugar, gill fungus sugar etc..It is a kind of safe and reliable natural carbohydrate.Trehalose is by two grapes The nonreducing sugar that glycan molecule is constituted with 1,1- glycosidic bond has 3 kinds of isomers i.e. trehalose (α, α), isotrehalose (β, β) and new Trehalose (α, β), and there is non-specific protective effect to various bioactivators.Trehalose is many edible in nature With being all widely present in animals and plants and microbial body, such as mushroom class edible in people's daily life, seaweeds, beans, shrimp, face There is the higher trehalose of content in packet, beer and yeast fermented food.

In one embodiment, the weight ratio of the raspberry and trehalose is (10~15): 1；Preferably, described red The weight ratio of raspberry and trehalose is 11:1.

The trehalose is not particularly limited purchase producer.

The present invention adds raspberry during preparing nutrient soya sauce to improve the nutritive value in soy sauce, but finds gained Soy sauce is easy to produce precipitating after placing a period of time；And addition sea is had been surprisingly found that when trehalose is added and adjusts soy sauce flavour Algae sugar can reduce the generation of precipitating, may be due to protein point in the phenolic substancess and Soybean Meal etc. such as ellagic acid in raspberry The lone pair electrons of amino, imino group in son act on, and cause the disengaging of protein hydrated sheath, so as to cause the poly- of protein particulate It is heavy, precipitating is generated after finally causing soy sauce to place a period of time, after trehalose is added, more hydroxyl is contained in trehalose, Which reduce the lone pair electrons effects of phenolic substances and amino, imino group, to reduce the active force between particle, avoid Aggregation between protein particulate, thus reduce soy sauce place relatively long under the conditions of the generation that precipitates in system.

In addition, finding that the taste containing trehalose and aldehydes matter content also mention when the quality of sauce obtained by measurement Height may be stablized due to trehalose structure, will not further react, improve the content of alcohol in soy sauce system；Simultaneously again because of seaweed Sugar contains more hydroxyl and cyclic structure simultaneously, improve ellagic acid, the phenolic substancess such as salicylic acid during drenching soy sauce from Disengaging efficiency in sauce unstrained spirits, to improve the content of nutriment in soy sauce；But content of trehalose is also unsuitable excessively high, when it contains When system of the invention is excessively high, gained soy sauce color reduces amount, and fragrance also reduces, may be due to limiting in Maillard reaction The generation of the substances such as aldehyde, ketone, to affect the color and whole fragrance of gained soy sauce.

Wheat bran

Wheat bran is the outermost epidermis of wheat, after wheat is machined by flour milling, becomes flour and wheat bran two parts, wheat bran is just It is the crust of wheat, it is most to be used as feed, such as: pig feeding.But the production high microsteping wheat bran face in high muscle light flour can also be mixed Packet.Remaining skin is known as wheat bran after wheat processing flour.Wheat bran other effect, take orally can strengthening the spleen and stomach, external application makes popular and vinegar External application can treat soft tissue injury.

In one embodiment, the partial size of the wheat bran includes 140~200 mesh and 60~100 mesh；Preferably, described The partial size of wheat bran includes 170 mesh and 80 mesh.

Preferably, the partial size is the wheat bran of 140~200 mesh and partial size be the weight ratios of wheat bran of 60~100 mesh is 1: (0.3~0.6)；It is highly preferred that the partial size be 140~200 mesh wheat bran and partial size be 60~100 mesh wheat bran weight ratio For 1:0.45.

The wheat bran is not particularly limited purchase producer.

Applicant also found that the partial size of wheat bran also will affect the organoleptic properties of soy sauce, and use the wheat bran of different size advantageous In the organoleptic raising of soy sauce, being fully hydrolyzed, being saccharified for nutriment may be conducive to due to the wheat bran of small dimension, generate kind Class amino acid abundant, sugar or alcohols material, and the wheat bran synergistic effect of big specification, avoid gelatinization degree higher, system viscosity It is larger, weaken the efficiency of fermentation and leaching oil；In addition, applicant also found that under this condition, in soy sauce the nutrition of Polyphenols at Divide and improve, may be easier to be extracted out due to free phenolic substances, while physics can be formed with other nutriments and made With, and the wheat bran of big specification then improves steric hindrance, reduces phenolic substances and protein substance to the greatest extent in preparation process and generates precipitating, The content for reducing amino acid, sugar or alcohols material, to improve the organoleptic properties of soy sauce.

Wheat

Wheat is the general designation of wheat platymiscium, and representative species is that common wheat (scientific name: Triticum aestivum L.) is Gramineae plant is a kind of cereal crops planted extensively all over the world, and the caryopsis of wheat is one of staple food of the mankind, is worn into The foods such as bread, steamed bun, biscuit, noodles can be made after flour, can be made into beer, alcohol, white wine (such as vodka) after fermentation, or Biomass fuel.

Wheat is one of three big cereal, is almost eaten entirely, is only used there are about 1/6th as feed.The Yellow Basin and the Yangtze River is The area of earliest cultivated wheat in the world, China are one of the countries that wheat is more early planted in the world.

In one embodiment, the wheat includes hard wheat and soft wheat.

Preferably, the weight ratio of the hard wheat and soft wheat is 1:(3~6)；It is highly preferred that the hard wheat Weight ratio with soft wheat is 1:5.

The hard wheat and soft wheat are not particularly limited purchase producer.

In soy sauce preparation process, fragrance, density and the clarity of soy sauce are improved using wheat bran and wheat, but make With will appear the not good enough or muddy phenomenon of fragrance, coloration in the process, applicant have been surprisingly found that ought simultaneously using hard wheat with Soft wheat is can preferably to avoid the above problem, on the one hand may since soft wheat structure is than more loose, make sauce unstrained spirits with Medium comes into full contact with, and hard wheat structure is relatively stable, reduces the collapsing of sauce unstrained spirits structure, so that being conducive to the later period drenches oily process Middle active principle makes full use of, and improves and drenches oily efficiency；On the other hand the two is divided into front and back in hydrolysis, saccharification degree, has It is abundant conducive to saccharification, it avoids gelatinization degree larger, improves viscosity, and influencing fermentation can if soft wheat is more with the oily efficiency of leaching Energy boiling, hydrolytic process gelatinization degree are higher, and viscosity is larger, and influence fermentation and drench oil efficiency；If soft wheat is less, steam It boils, hydrolyze insufficient, cause in soy sauce nutriment to reduce, to weaken soy sauce organoleptic properties.

Salt

Salt refers to the different sea salt in source, well salt, rock salt, lake salt, earth salt etc..Their main component is sodium chloride, The sodium chloride content of national regulation well salt and rock salt must not be lower than 95%.In salt containing barium salt, chloride, magnesium, lead, arsenic, zinc, The impurity such as sulfate.We must not exceed 20mg/kg at regulation barium content.Magnesium, calcium content excessively can make salt bitter in salt, contain Fluorine is excessively high to be caused to be poisoned.Many tests confirm in recent years, and edible salt intake and Hypertension incidence have certain relationship, diet Middle salt intake is excessive, can cause hypertension.The World Health Organization (WHO) suggests that everyone can prevent daily ingestion of 5g or less salt Coronary heart disease and hypertension.China provides that adult daily ingestion of 7g salt can meet body to the needs of sodium.

The salt is not particularly limited purchase producer.

Strain

Strain refers to the microorganism for fermentation process as living-cell catalyst, including bacterium, actinomyces, saccharomycete and mould Four major class of bacterium.It from a large amount of microorganism of nature, is therefrom separated and filters out useful strain, then improved, stored It is ready to use in production.

In one embodiment, the strain includes saccharomycete and lactic acid bacteria.

Preferably, the weight ratio of the saccharomycete and lactic acid bacteria is (0.5~1.5): 1；It is highly preferred that the saccharomycete and The weight ratio of lactic acid bacteria is 1:1.

The saccharomycete and lactic acid bacteria are not particularly limited purchase producer.

Lecithin

Lecithin, also known as lecithin are known as " third nutrient " arranged side by side with protein, vitamin, however, really The people for understanding lecithin is seldom.Frenchman Gohley in 1844 has found lecithin from yolk, and is named as with Greek Lecithos (lecithin), general nomenclature of drug are Lecithin, have also opened its mysterious veil since then.

The lecithin is not particularly limited purchase producer.

Sodium Inosinate

Sodium Inosinate, this product participate in the synthesis of energy i (in vivo) metabolism and nucleoprotein, activate pyruvate oxidation enzyme system, improve auxiliary The activity of enzyme A is metabolized the histocyte continuation under low energy, anaerobic condition successfully, activates liver function, make to be damaged Evil liver cell accelerates to repair, and stimulates and generate antibody in vivo, be suitable for leucocyte and thrombopenia, myocardial damage, hepatitis, Cirrhosis.

The Sodium Inosinate is not particularly limited purchase producer.

In one embodiment, the Sodium Inosinate, lecithin and the weight ratio of raspberry are (0.05~0.1): (0.05~0.1): 1；Preferably, the Sodium Inosinate, lecithin and the weight ratio of raspberry are 0.08:0.08:1.

In one embodiment, the Sodium Inosinate is modified Sodium Inosinate；The preparation of the modified Sodium Inosinate is former Material includes Sodium Inosinate, malic acid, linoleic acid.

Preferably, the Sodium Inosinate, malic acid and linoleic molar ratio are 1:(0.05~0.1): (0.1~ 0.3)；It is highly preferred that the Sodium Inosinate, malic acid and linoleic molar ratio are 1:0.08:0.2.

In one embodiment, the preparation method of the modified Sodium Inosinate include: by Sodium Inosinate, malic acid and Linoleic acid is placed in reactor, is stirred when sodium bicarbonate aqueous solution is added, and in 60 DEG C of water-bath 8h, uses dehydrated alcohol later It washed, filtered, dried, is repeated 3 times.

Preferably, the sodium bicarbonate accounts for 2~3.5wt% of Sodium Inosinate, malic acid and linoleic acid total content；It is more excellent Selection of land, the sodium bicarbonate account for the 3wt% of Sodium Inosinate, malic acid and linoleic acid total content.

Gained soy sauce has precipitating after placing a period of time in preparation process or lamination occurs, may be due to soybean Donor frenulum carrys out the metal ions such as calcium, iron, magnesium during the dregs of rice or leaching soy sauce, and the organic acid chela in these metal ions and system It closes, not only forms precipitating, also reduce absorption of the human body to benefit materials such as organic acids, meanwhile, applicant also found that, work as the external world When ambient humidity is larger, system is easier to occur precipitating or lamination, may have preferable water imbibition due to trehalose, though The generation precipitated under humidity suitable condition can be so reduced, but accelerates precipitating or lamination under humidity higher strip part simultaneously Appearance.When lecithin and Sodium Inosinate are added in system it is possible to prevente effectively from these problems, this may be due in soy sauce Sodium Inosinate and lecithin molecules are wrapped around one another in system, at the same can with the Action of Metal Ions such as calcium, iron, magnesium in system, And because of its longer carbon chain and cyclic structure, the chelation structure for being not easy coagulation is formed, so as to avoid the generation of partly precipitated； Again because Sodium Inosinate cyclic structure can preferably prevent the absorption of moisture, avoids system water oil is stable from breaking, avoid sinking Shallow lake or lamination problem.

In addition, applicant has been surprisingly found that in the experimentation for avoiding precipitating from generating, lecithin and flesh are added in system Thuja acid sodium can effectively improve the flavour of gained soy sauce and the content of fragrance and nutriment, may be due to lecithin and inosine Sour sodium also has preferable intermolecular force, In with polyphenols such as tannin acids while realizing in water compared with good dissolving Drench soy sauce during, can preferably rinse the nutriment in soy sauce unstrained spirit, improve soy sauce flavor and nutriment Content.

When being modified using malic acid and linoleic acid to Sodium Inosinate, when gained soy sauce system may remain in more long It is interior not generate precipitating, branched structure different in size, and branched structure may be contained due to the modified Sodium Inosinate surface of gained Can metal ion in preferable absorption system, form more stable network structure, while avoiding metal ion and system In other protein act on forming aggregation and precipitating or be layered.

The second aspect of the invention provides a kind of preparation method of raspberry nutritive amino acid soy, described red The preparation method of raspberry nutritive amino acid soy includes below step:

(1) wheat and Soybean Meal are crushed；

(2) raspberry is shredded, is mixed with wheat bran and smashed wheat and Soybean Meal, formed mixture, add water logging Not yet, 1~3h of boiling takes the dish out of the pot, cooling, obtains substance A；

(3) yeast is added in substance A under the conditions of 30~35 DEG C, and is sufficiently stirred, be packed into bent box, be sent into bent room, system Song after 8~15h, can divulge information；After cultivating 20h, improve system temperature to 35~40 DEG C, the control of entire yeast making process 30~ 40h obtains block-like knee-piece；The yeast content is the 3wt% of substance A；

(4) knee-piece is crushed, is collectively disposed in jar fermenter with salt and trehalose, water is added, seals cylinder after mixing evenly, 40 ~45 DEG C ferment 10~15 days；Fermentation needed up and down to loosen the substance in cylinder during 1~3 day daily, was poured daily later Leaching 3~4 times；30~35 DEG C are cooled to, strain is added, continues fermentation 15~20 days, obtains sauce unstrained spirits；

(5) sauce unstrained spirits is fitted into leaching jar for making or keeping thick soya bean sauce, starts leaching oil, and clear water, which flows into leaching jar for making or keeping thick soya bean sauce, impregnates 11~13h, is drenched out, was repeated Leaching 3~4 times；

(6) by the sterilizing of step (5) resulting soy sauce to get.

In one embodiment, the preparation method of the raspberry nutritive amino acid soy includes below step:

(1) wheat and Soybean Meal are crushed into 2~5min with the revolving speed of 20000~30000r/min；

(2) raspberry is shredded, is mixed with wheat bran and smashed wheat and Soybean Meal, formed mixture, add water logging Not yet, boiling 2h takes the dish out of the pot, cooling, obtains substance A；

(3) yeast is added in substance A under the conditions of 30~35 DEG C, and is sufficiently stirred, be packed into bent box, be sent into bent room, system Song after 10h, can divulge information；After cultivating 20h, system temperature is improved to 35~40 DEG C, entire yeast making process control is obtained in 35h Block-like knee-piece；The yeast content is the 3wt% of substance A；

(4) knee-piece is crushed, is collectively disposed in jar fermenter with salt and trehalose, water is added, water is the 1.5 of knee-piece weight ~2.5 times, cylinder is sealed after mixing evenly, and 40~45 DEG C ferment 12 days；Fermentation needs daily during 1~3 day will be on the substance in cylinder Lower loosening carries out pouring leaching 3 times later daily；30~35 DEG C are cooled to, strain is added, continues fermentation 18 days, obtains sauce unstrained spirits；

(5) sauce unstrained spirits is fitted into leaching jar for making or keeping thick soya bean sauce, starts leaching oil, and clear water, which flows into leaching jar for making or keeping thick soya bean sauce, impregnates 12h, is then opened tube plug and is drenched out Soy sauce is added lecithin and Sodium Inosinate into gained leaching soy sauce, repeats to filter 3 times with same method；

(6) by step (5) resulting soy sauce be again heated to 70~80 DEG C of 30~50min of maintenance sterilizing to get.

It is preferably carried out in mode in one kind, the preparation method of the raspberry nutritive amino acid soy includes following step It is rapid:

(1) wheat and Soybean Meal are crushed into 3min with the revolving speed of 25000r/min；

(2) raspberry is shredded, is mixed with wheat bran and smashed wheat and Soybean Meal, formed mixture, add water logging Not yet, boiling 2h takes the dish out of the pot, cooling, obtains substance A；

(3) yeast is added in substance A under the conditions of 32 DEG C, and is sufficiently stirred, be packed into bent box, be sent into bent room, koji-making, After 10h, it can divulge information；After cultivating 20h, system temperature is improved to 38 DEG C, entire yeast making process control obtains block-like in 35h Knee-piece；The yeast content is the 3wt% of substance A；

(4) knee-piece is crushed, is collectively disposed in jar fermenter with salt and trehalose, water is added, water is the 3 of knee-piece weight Times, cylinder is sealed after mixing evenly, and 43 DEG C ferment 12 days；Fermentation needed up and down to loosen the substance in cylinder during 1~3 day daily, it It carries out pouring leaching 3 times daily afterwards；33 DEG C are cooled to, strain is added, continues fermentation 18 days, obtains sauce unstrained spirits；

(5) sauce unstrained spirits is fitted into leaching jar for making or keeping thick soya bean sauce, starts leaching oil, and clear water, which flows into leaching jar for making or keeping thick soya bean sauce, impregnates 12h, is then opened tube plug and is drenched out Soy sauce is added lecithin and Sodium Inosinate into gained leaching soy sauce, repeats to filter 3 times with same method；

(6) by step (5) resulting soy sauce be again heated to 75 DEG C of maintenance 40min sterilizing to get.