Production method of novel compound sauce rich in soybean oligosaccharides

The invention discloses a production method of novel compound sauce rich in soybean oligosaccharides. The production method comprises the following steps: a. soaking ripe and full soybeans with softened purified water with water temperature of 15-18 DEG C for 15-20 hours; b. after mixing the soaked soybeans and the softened water according to the proportion of 1:2-3, conducting superfine grinding to obtain soybean milk; c. diluting the obtained soybean milk with softened water, and marinating, curing and hydraulic compressing the soybean milk to obtain soy products and producing yellow clear liquid; d. adding salt, sodium glutamate, inosinic acid and guanylic acid, yeast extract, caramel pigment, natural essence, sugar, sucralose and nipalgin, fully mixing, subsiding for precipitating for 72 hours, and carrying out plate-frame filtering for clarifying; and e. subjecting filtered clarified liquor to 40-minute enzyme inactivation at 85 DEG C and 30-minute sterilization at 121 DEG C, and cooling and filling to obtain finished products. The co-product soybean oligosaccharides generated during the production process of soybean products and the sauce are jointly produced, so that not only can the pollution emission in soybean production and waste of nutritional matters be obviously reduced, but also the quality of the sauce can be obviously improved. The production method can achieve good social and economic benefits and fills the domestic blank.