CN101176547A - Technique for preparing sauce, bean paste by salt free zymolysis - Google Patents
Technique for preparing sauce, bean paste by salt free zymolysis Download PDFInfo
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- CN101176547A CN101176547A CNA2007101783723A CN200710178372A CN101176547A CN 101176547 A CN101176547 A CN 101176547A CN A2007101783723 A CNA2007101783723 A CN A2007101783723A CN 200710178372 A CN200710178372 A CN 200710178372A CN 101176547 A CN101176547 A CN 101176547A
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Abstract
The invention provides a production process of salt-free fermented soy sauce and miso, belonging to the technical field of condiment brewing, mainly comprising the following steps: a. the preparation of Aspergillus oryzae; b. salt-free primary fermentation; c. expand the culture of ester-producing yeast; d. salt-free secondary fermentation. The invention uses the ester-producing yeast in the secondary fermentation during the soy sauce or miso production process and makes use of the salt-free fermentation technique to improve the traditional salt fermented soy sauce or miso production process. The invention has the advantages that the invention eliminates the inhibition of salt on enzyme and fermented microbe, shortens the cycle of fermentation production process and improves the product quality.
Description
Technical field
The present invention relates to the seasoning brewing field, particularly relate to the preparation technology of soy sauce, beans sauce.
Background technology
The production of soy sauce and beans sauce in the prior art, be with starch material (wheat or wheat etc.) immersion, boiling koji with protein material (soybean or dregs of beans), and then add the salt solution of 16～18 ° of B é, carry out the high-salt dilute fermentation, or add 12～14 ° of B é salt solution and carry out the low-salt solid primary fermentation, or contain more than the confectionery salt solution to 35% adding again on the basis that primary fermentation is finished, carry out the propagation and the alcoholic fermentation of salt tolerant yeast, promptly so-called low-salt solid after fermentation.
Above-mentioned shortcoming with the salt zymotechnique is: 1, at salinity bottom fermentation like this, all play very big inhibitory action to the effect (primary fermentation) of contained enzyme in the song and to growth, breeding, the fermentation (after fermentation) of fermentative microorganisms such as yeast; 2, above-mentioned inhibitory action is carried out slowly biochemical reaction, and the production cycle of high-salt dilute fermented sauce reaches six months, and low-salt solid primary fermentation soy sauce reaches 15～28 days, and the low-salt solid after fermentation also will prolong 25～30 days again; 3, the production cycle long, used Zymolysis Equipment is big, directly causes investment big, the recovery of the capital rate is low, and increases production cost; 4, salt has also played the choke suppress effect to the use of fermentative microorganism, enzyme preparation.
Summary of the invention
In view of above problem, the object of the present invention is to provide the technology of salt-free fermentation system soy sauce, beans sauce, this technology has been eliminated the inhibitory action of salt to enzyme and fermentative microorganism, has shortened fermentation period, has improved product quality when reducing production costs.
In order to reach above purpose, the invention provides a kind of technology of salt-free fermentation system soy sauce, it mainly may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and disposes raw material according to following weight ratio:
Dregs of beans 30～50;
Wheat bran 15～25;
B. preliminary treatment
At first with the dregs of beans fragmentation, the screening bulky grain is partly put into the rotation material steaming tank, behind the profit water at 1.0～1.5kg/cm
2Pressure condition rotates boiling 10～20 minutes down, shuts down the wheat bran that adds above-mentioned dregs of beans weight 40～50% then, continues to steam to 1.0～1.5kg/cm
2, be cooled to 35～45 ℃ then, then should steam the material cake broke, send in the deep closet koji pond then and inoculate aspergillus oryzae kind song;
C. aerated koji making
Above-mentioned vaccinated raw material shakeout leaves standstill cultivation, during make ripe aspergillus oryzae song by temperature control methods such as ventilation, upsets;
(2), salt-free primary fermentation
Broken above-mentioned gained aspergillus oryzae song, and mix water infiltration, keep temperature to be 45～55 ℃ and ferment, after 3～4 days, obtain ripe primary fermentation unstrained spirits;
(3), enlarge the cultivation ester-producing yeast
Adopt capacity to cultivate ester-producing yeast successively from little expansion to big container, described ester-producing yeast preferably adopts 1312 and 1259 ester-producing yeasts, the container that is adopted can be followed successively by test tube, triangular flask, Ka Shi jar, seeding tank, wherein test tube and triangular flask adopt the bent juice of rice respectively 1312 and 1259 ester-producing yeasts to be cultivated as culture medium, Ka Shi jar and seeding tank adopt converted mash as culture medium to 1312 and 1259 ester-producing yeast Mixed culture;
(4), salt-free after fermentation
At first adopt the low temperature saccharification wine with dregs to water to spoon and state the ripe primary fermentation unstrained spirits that step 2 obtains, the ester-producing yeast that above-mentioned steps 3 is cultivated waters pouring to this ripe primary fermentation unstrained spirits of having lowered the temperature again, carry out the propagation of ester-producing yeast, give soy sauce with taste composition and fragrance, simultaneously also can add saccharomyces cerevisiae in right amount, to improve alcohol concentration, water or two drenches oil and drenches raw sauce then, again through dissolving into the finished product soy sauce.
The present invention also provides the technology of another salt-free fermentation system soy sauce, and it mainly may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and disposes raw material according to following weight ratio:
Dregs of beans 30～50;
Wheat bran 15～25;
B. preliminary treatment
At first with the dregs of beans fragmentation, the screening bulky grain is partly put into the rotation material steaming tank, behind the profit water at 1.0～1.5kg/cm
2Pressure condition rotates boiling 10～20 minutes down, shuts down the wheat bran that adds above-mentioned dregs of beans weight 40～50% then, continues to steam to 1.0～1.5kg/cm
2, be cooled to 35～45 ℃ then, then should steam the material cake broke, send in the deep closet koji pond then and inoculate aspergillus oryzae kind song;
C. aerated koji making
Above-mentioned vaccinated raw material shakeout leaves standstill cultivation, during make ripe aspergillus oryzae song by temperature control methods such as ventilation, upsets;
(2), salt-free primary fermentation
Broken above-mentioned gained aspergillus oryzae song, and mix water infiltration, keep temperature to be 45～55 ℃ and ferment, after 3～4 days, obtain ripe primary fermentation unstrained spirits;
(3), enlarge the cultivation ester-producing yeast
Adopt capacity to cultivate ester-producing yeast successively from little expansion to big container, described ester-producing yeast preferably adopts 1312 and 1259 ester-producing yeasts, the container that is adopted can be followed successively by test tube, triangular flask, Ka Shi jar, wherein test tube and triangular flask adopt the bent juice of rice respectively 1312 and 1259 ester-producing yeasts to be cultivated as culture medium, and the Ka Shi jar adopts converted mash as culture medium 1312 and 1259 ester-producing yeasts to be carried out Mixed culture;
(4), preparation ester-producing yeast fermentation unstrained spirits
With certain proportion preparation filler, raw materials used wheat bran, cavings, rice husk, corncob or the bright vinasse etc. of comprising, wherein be major ingredient with the skin, other are auxiliary material, add water then and stir to there not being caking, under normal pressure, steam, sterilize, to wherein adding saccharification liquid, regulate pH value and be 4～5 and be cooled to 28～32 ℃ again, inoculate above-mentioned through enlarging the ester-producing yeast of cultivating, sent in the fermentation vat heat-preservation fermentation after stirring 3～4 days, the material temperature control is made as 28～32 ℃;
(5), salt-free after fermentation
The above-mentioned converted mash of employing low temperature waters to spoon states the ripe primary fermentation unstrained spirits that step 2 obtains, then this primary fermentation unstrained spirits is poured in the above-mentioned ester-producing yeast fermentation unstrained spirits and carry out mixed culture fermentation, wherein fermentation temperature is controlled to be 28～32 ℃, simultaneously also can add saccharomyces cerevisiae in right amount, to improve alcohol concentration, water or two drenches oil and drenches raw sauce then, again through dissolving into the finished product soy sauce.
The present invention provides a kind of technology of salt-free fermentation system beans sauce again, and it mainly may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and disposes raw material according to following weight ratio:
Soybean 80～120;
Flour 30～50;
B. preliminary treatment and aerated koji making are at first cleaned soybean, put into pressure cooker after the immersion again at 1.0～1.2kg/cm
2Pressure condition under boiling 10～20 minutes, taking the dish out of the pot is cooled to 40～50 ℃, sneaking into weight ratio again in above-mentioned flour is the aspergillus oryzae kind song of flour 0.3～0.7%, mixes with above-mentioned soybean through boiling then, sends into aerated koji making in the koji pond again;
(2), salt-free primary fermentation
The bent one-tenth of broken above-mentioned gained aspergillus oryzae fritter, drop in the fermentation vat and treat that its material temperature rises to 38～42 ℃ automatically, the sterilization water that adds 45～55 ℃, the described sterilization water 90～100kg of the bent adding of wherein every 100kg aspergillus oryzae, keep temperature to be 45～50 ℃ then and ferment, after 2～3 days, obtain ripe primary fermentation unstrained spirits;
(3), enlarge the cultivation ester-producing yeast
Adopt capacity to cultivate ester-producing yeast successively from little expansion to big container, described ester-producing yeast preferably adopts 2.300 Hansenula yeasts, the container that is adopted can be followed successively by test tube, triangular flask, Ka Shi jar, wherein test tube and triangular flask adopt the bent juice of rice to cultivate as culture medium, and the Ka Shi jar adopts converted mash to cultivate as culture medium;
(4), salt-free after fermentation
At first adopt the low temperature saccharification wine with dregs to water to spoon and state the ripe primary fermentation unstrained spirits that step 2 obtains, the ester-producing yeast that above-mentioned steps 3 is cultivated waters pouring carry out mixed culture fermentation to this ripe primary fermentation unstrained spirits of having lowered the temperature again, give beans sauce with fragrance, simultaneously also can add saccharomyces cerevisiae in right amount, to improve alcohol concentration.
In sum, the present invention is by being used for ester-producing yeast to produce the after fermentation of soy sauce or beans sauce technology, and with the salt-free fermentation technology transformation of the way traditional with salt fermenting and producing soy sauce, beans sauce technology, eliminated the inhibitory action of salt to enzyme and fermentative microorganism, shorten the cycle of zymotechnique, improved product quality.
The specific embodiment
Embodiment 1
This embodiment utilizes the technology of wherein a kind of salt-free fermentation system soy sauce provided by the invention to produce soy sauce, and it may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and takes by weighing raw material according to following proportioning:
Dregs of beans 1200kg;
Wheat bran 800kg;
B. preliminary treatment, sieve is got the 2～3mm fine grained before and after the dregs of beans fragmentation, puts into the rotation material steaming tank then, and adding temperature again and be 80 ℃, weight is the water of above-mentioned dregs of beans weight 110～115%, heats up then, at 1.2kg/cm
2Pressure condition rotates boiling 15 minutes down, shuts down the wheat bran that adds above-mentioned dregs of beans weight 40% again, continues to steam to 1.2kg/cm
2Discharging is shut down in the back, is cooled to 40 ℃ with hydraulic jet pump vacuum cooled method, then should steam and expect cake broke by stirring cage, and to inoculate weight is the aspergillus oryzae kind song of above-mentioned dregs of beans weight 0.3%, sends in the deep closet koji pond;
C. aerated koji making, this step comprises three parts:
At first above-mentioned vaccinated raw material is shakeout in described deep closet koji pond, to leave standstill and cultivated 6～8 hours, thickness is no more than 30CM, deep closet koji pond temperature is controlled to be and is not less than 32 ℃, the material temperature control is made as and is not less than 30 ℃, wet-bulb depression keeps 1～2 ℃, during this period, when the material temperature rises to 36 ℃, open air blast and lower the temperature, will expect that temperature control is between 30～36 ℃, when the breeding of raw material mycelia is turned white, with the raw material upset, and open the deep closet door and window or get rid of deep closet hot gas, to reduce room temperature with ventilating fan, gently that raw material is loose during upset, turned over the smooth thickness unanimity of back maintenance raw material, and continued blowing, when the rising of material temperature is very fast with circulated air, in circulated air, feed clammy wind, strengthen humidity and keep the material temperature to be unlikely to rapid rising;
And then left standstill 4～5 hours, when raw material significantly grows white hypha and caking, promptly overturn its twice to avoid mycelia to be subjected to unnecessary damage, so that finally obtain plentiful block Cheng Qu;
After treating that above-mentioned part is finished, promptly strengthen the humidity in the circulated air, so that the material temperature is in below 30 ℃ for a long time, when the material temperature still is higher than 30 ℃, promptly shovel is expected once, and reduces room temperature, continuous blast, song when treating to have in the raw material yellow spore to occur, the above-mentioned koji time is 30 hours, goes out the Qushui River and is divided into 28～30%;
(2), salt-free primary fermentation
By the above-mentioned gained aspergillus oryzae of system unstrained spirits crusher machine song, and admix the warm water that is dissolved with neutral proteinase and soak into, its coolant-temperature gage is 50 ℃, the weight of mixing the water yield and described aspergillus oryzae song is suitable, it is less to begin to mix the water yield, and it is bigger to mix the water yield at last, so that it is moisture evenly, insert with watering in the fermentation vat of pouring equipment, then with its compacting a little rapidly, and to sprinkle an amount of volume ratio be 1% alcohol, to suppress the assorted bacterium in surface, especially pool wall with the material joint, then cover fermentation pool wall edge completely with the sterilization Polypropylence Sheet rapidly, and the compacting of salt cloth bag is arranged, cover the fermentation vat lid again, fermentation temperature is controlled to be 45～50 ℃ and ferments during this time, obtains ripe primary fermentation unstrained spirits after 3～4 days;
(3), enlarge to cultivate ester-producing yeast, as shown in table 1:,
Table 1 is the related data of the cultivation ester-producing yeast among the embodiment 1
| Container Name | Test tube is cultivated | Little triangular flask | Big triangular flask | The Ka Shi jar | Seeding tank |
| Capacity | φ1.5× 16cm | 250ml | 1000ml | 15L | 500L |
| Cultivate base unit weight | 4～5mL | 150ml | 500ml | 7.5L | 400L |
| Inoculum concentration | 1～2 ring | 1～2 ring | 25ml | 500mL | 40L |
| Enlarge multiple | 20 | 15 | 10 | ||
| Kinds of culture medium | The bent juice of rice | The bent juice of rice | The bent juice of rice | Converted mash | Converted mash |
| Culture medium concentration | 7°Bé | 7°Bé | 7°Bé | 8～9°B é | 8～9°B é |
| Culture medium PH | 4.5 | 4.5 | 4.5 | 4.5 | 4.5 |
| Cultivation temperature | 30℃ | 30℃ | 30℃ | 30℃ | 30℃ |
| Incubation time | 72 hours | 16 hours | 28 hours | 48 hours | 72 hours |
A. prepare the bent juice of rice
The 1kg rice is cleaned, water at normal temperature soaked 18 hours, water is drenched dried back normal pressure steamed rice 40 minutes, adding an amount of hot water afterwards steamed 30 minutes again, so that fully suction of rice, the cooling back inoculation aspergillus oryzae kind that takes the dish out of the pot song, inoculum concentration is 0.25% of an above-mentioned rice weight, in 28～30 ℃ insulating box, cultivated 30 hours then, upset is during this time once taken out when treating to have on the grain of rice yellow spore and is added water 4kg, places saccharification under the water bath with thermostatic control condition again, continue to be heated to 60 ℃ after Iodine test is not blueness again, filtering back its concentration of adjustment is that 7 ° of B é are with standby;
B. prepare converted mash
Get corn 80kg grinding and sieving (50～60 order), begin to stir after adding 400kg water, size mixing into 16～18 ° of B é, add the amylase that weight is raw material weight 0.2% again, regulating its pH value with sodium carbonate liquor again is 6.2～6.4, after material reaches 50 ℃, kept several minutes, continue to be warming up to 70 ℃ then, kept again several minutes, adding weight is the calcium chloride of raw material weight 0.1%, control 90 ℃ of liquefaction of this material temperature 10～15 minutes, till when Iodine test is pale brown look, again it being boiled, when being cooled to 60 ℃ then, regulating its pH value with lactic acid is about 4.5, add the carbohydrase that weight is raw material weight 0.4% again, this carbohydrase is incubated saccharification 4～6 hours in advance with 10 times of water-soluble separating, add the 150mL soybean meal hydrolysate again, reach 13～14BX until pol, content of reducing sugar reaches 6～7%, obtains ripe converted mash;
C. test tube is cultivated
Get several φ 1.5 * 16cm test tubes, add the bent juice 4～5mL of above-mentioned 7 ° of B é rice, make 2% agar slant then, inoculate former 1312 ester-producing yeasts and former 1259 ester-producing yeasts of 2 rings respectively, under 30 ℃ of conditions, cultivated 3 days;
D. little triangular flask is cultivated
Respectively get the bent juice 150mL of above-mentioned 7 ° of B é rice and pack in several 250mL triangular flasks, in 1kg/cm
2Each 2 ring of two kinds of ester-producing yeasts of cultivating through above-mentioned test tube are inoculated in down sterilization 30 minutes of pressure condition respectively after the cooling, (rotating speed is 80～120r/min) to go up under 30 ℃ of conditions and cultivated 16 hours to be positioned over shaking table;
E. big triangular flask is cultivated
Respectively get the bent juice 500mL of above-mentioned 7 ° of B é rice and pack in several 1000mL triangular flasks, in 1kg/cm
2Each one bottle of two kinds of ester-producing yeast cultivating through above-mentioned little triangular flask are inoculated in down sterilization 30 minutes of pressure condition respectively after the cooling, (rotating speed is 80～120r/min) to go up under 30 ℃ of conditions and cultivated 28 hours to be positioned over shaking table;
F. the Ka Shi jar is cultivated
Respectively getting above-mentioned converted mash 7.5L packs in some sterilization Ka Shi jars, tampon beyond the Great Wall, two kinds of each 500mL of ester-producing yeast that the big triangular flask of above-mentioned warp is cultivated pour in each Ka Shi jar together respectively, shake up after jumping a queue, under 30 ℃ of conditions, cultivated 48 hours the several times of ventilating midway;
G. seed tank culture
Getting above-mentioned converted mash 400L and pack in the sterilization seeding tank, more above-mentioned two kinds of ester-producing yeast 40L through Ka Shi jar Mixed culture are poured in the seeding tank, is that ventilation was cultivated 3 days under 28～30 ℃ the condition in temperature, obtains the ester-producing yeast wine with dregs of high alcohol content;
(4), salt-free after fermentation
Adopt the low temperature saccharification wine with dregs to water to spoon and state the ripe primary fermentation unstrained spirits that step 2 obtains, the ester-producing yeast that above-mentioned steps 3 is cultivated waters pouring to this ripe primary fermentation unstrained spirits of having lowered the temperature again, carry out the propagation of ester-producing yeast, give soy sauce with taste composition and fragrance, add simultaneously an amount of saccharomyces cerevisiae again, to improve alcohol concentration, water or two drenches oil and drenches raw sauce then, again through dissolving into the finished product soy sauce.
Embodiment 2
This embodiment utilizes the technology of another kind of salt-free fermentation system soy sauce provided by the invention to produce soy sauce, and it may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and takes by weighing raw material according to following proportioning:
Dregs of beans 1200kg;
Wheat bran 800kg;
B. preliminary treatment, sieve is got the 2～3mm fine grained before and after the dregs of beans fragmentation, puts into the rotation material steaming tank then, and adding temperature again and be 80 ℃, weight is the water of above-mentioned dregs of beans weight 110～115%, heats up then, at 1.2kg/cm
2Pressure condition rotates boiling 15 minutes down, shuts down the wheat bran that adds above-mentioned dregs of beans weight 40% again, continues to steam to 1.2kg/cm
2Discharging is shut down in the back, is cooled to 40 ℃ with hydraulic jet pump vacuum cooled method, then should steam and expect cake broke by stirring cage, and to inoculate weight is the aspergillus oryzae kind song of above-mentioned dregs of beans weight 0.3%, sends in the deep closet koji pond;
C. aerated koji making, this step comprises three parts:
At first above-mentioned vaccinated raw material is shakeout in described deep closet koji pond, to leave standstill and cultivated 6～8 hours, thickness is no more than 30CM, deep closet koji pond temperature is controlled to be and is not less than 32 ℃, the material temperature control is made as and is not less than 30 ℃, wet-bulb depression keeps 1～2 ℃, during this period, when the material temperature rises to 36 ℃, open air blast and lower the temperature, will expect that temperature control is between 30～36 ℃, when the breeding of raw material mycelia is turned white, with the raw material upset, and open the deep closet door and window or get rid of deep closet hot gas, to reduce room temperature with ventilating fan, gently that raw material is loose during upset, turned over the smooth thickness unanimity of back maintenance raw material, and continued blowing, when the rising of material temperature is very fast with circulated air, in circulated air, feed clammy wind, strengthen humidity and keep the material temperature to be unlikely to rapid rising;
And then left standstill 4～5 hours, when raw material significantly grows white hypha and caking, promptly overturn its twice to avoid mycelia to be subjected to unnecessary damage, so that finally obtain plentiful block Cheng Qu;
After treating that above-mentioned part is finished, promptly strengthen the humidity in the circulated air, so that the material temperature is in below 30 ℃ for a long time, when the material temperature still is higher than 30 ℃, promptly shovel is expected once, and reduces room temperature, continuous blast, song when treating to have in the raw material yellow spore to occur, the above-mentioned koji time is 30 hours, goes out the Qushui River and is divided into 28～30%;
(2), salt-free primary fermentation
By the above-mentioned gained aspergillus oryzae of system unstrained spirits crusher machine song, and admix the warm water that is dissolved with neutral proteinase and soak into, its coolant-temperature gage is 50 ℃, the weight of mixing the water yield and described aspergillus oryzae song is suitable, it is less to begin to mix the water yield, it is bigger to mix the water yield at last, so that it is moisture evenly, insert with watering in the fermentation vat of pouring equipment, then with its compacting a little rapidly, and to sprinkle an amount of volume ratio be 1% alcoholic solution, to suppress the assorted bacterium in surface, especially pool wall with the material joint, then cover fermentation pool wall edge completely with the sterilization Polypropylence Sheet rapidly, and the compacting of salt cloth bag is arranged, cover the fermentation vat lid again, fermentation temperature is controlled to be 45～50 ℃ and ferments during this time, obtains ripe primary fermentation unstrained spirits after 3～4 days;
(3), enlarge to cultivate ester-producing yeast, as shown in table 2:
Table 2 is the related data of the cultivation ester-producing yeast among the embodiment 2
| Container Name | Test tube is cultivated | Little triangular flask | Big triangular flask | The Ka Shi jar |
| Capacity | φ1.5×16cm | 250ml | 1000ml | 15L |
| Cultivate base unit weight | 4～5mL | 150ml | 500ml | 7.5L |
| Inoculum concentration | 1～2 ring | 1～2 ring | 25ml | 500mL |
| Enlarge multiple | 20 | 15 | ||
| Kinds of culture medium | The bent juice of rice | The bent juice of rice | The bent juice of rice | Converted mash |
| Culture medium concentration | 7°Bé | 7°Bé | 7°Bé | 8～9°Bé |
| Culture medium PH | 4.5 | 4.5 | 4.5 | 4.5 |
| Cultivation temperature | 30℃ | 30℃ | 30℃ | 30℃ |
| Incubation time | 72 hours | 16 hours | 28 hours | 48 hours |
A. prepare the bent juice of rice
The 1kg rice is cleaned, water at normal temperature soaked 18 hours, water is drenched dried back normal pressure steamed rice 40 minutes, adding an amount of hot water afterwards steamed 30 minutes again, so that fully suction of rice, the cooling back inoculation aspergillus oryzae kind that takes the dish out of the pot song, inoculum concentration is 0.25% of an above-mentioned rice weight, in 28～30 ℃ insulating box, cultivated 30 hours then, upset is during this time once taken out when treating to have on the grain of rice yellow spore and is added water 4kg, places saccharification under the water bath with thermostatic control condition again, continue to be heated to 60 ℃ after Iodine test is not blueness again, filtering back its concentration of adjustment is that 7 ° of B é are with standby;
B. prepare converted mash
Get corn 80kg grinding and sieving (50～60 order), begin to stir after adding 400kg water, size mixing into 16～18 ° of B é, add the amylase that weight is raw material weight 0.2% again, regulating its pH value with sodium carbonate liquor again is 6.2～6.4, after material reaches 50 ℃, kept several minutes, continue to be warming up to 70 ℃ then, kept again several minutes, adding weight is the calcium chloride of raw material weight 0.1%, control 90 ℃ of liquefaction of this material temperature 10～15 minutes, till when Iodine test is pale brown look, again it being boiled, when being cooled to 60 ℃ then, regulating its pH value with lactic acid is about 4.5, add the carbohydrase that weight is raw material weight 0.4% again, this carbohydrase is incubated saccharification 4～6 hours in advance with 10 times of water-soluble separating, add the 150mL soybean meal hydrolysate again, reach 13～14BX until pol, content of reducing sugar reaches 6～7%, obtains ripe converted mash;
C. test tube is cultivated
Get several φ 1.5 * 16cm test tubes, add the bent juice 4～5mL of above-mentioned 7 ° of B é rice, make 2% agar slant then, inoculate former 1312 ester-producing yeasts and former 1259 ester-producing yeasts of 2 rings respectively, under 30 ℃ of conditions, cultivated 3 days;
D. little triangular flask is cultivated
Respectively get the bent juice 150mL of above-mentioned 7 ° of B é rice and pack in several 250mL triangular flasks, in 1kg/cm
2Each 2 ring of two kinds of ester-producing yeasts of cultivating through above-mentioned test tube are inoculated in down sterilization 30 minutes of pressure condition respectively after the cooling, (rotating speed is 80～120r/min) to go up under 30 ℃ of conditions and cultivated 16 hours to be positioned over shaking table;
E. big triangular flask is cultivated
Respectively get the bent juice 500mL of above-mentioned 7 ° of B é rice and pack in several 1000mL triangular flasks, in 1kg/cm
2Each one bottle of two kinds of ester-producing yeast cultivating through above-mentioned little triangular flask are inoculated in down sterilization 30 minutes of pressure condition respectively after the cooling, (rotating speed is 80～120r/min) to go up under 30 ℃ of conditions and cultivated 28 hours to be positioned over shaking table;
F. the Ka Shi jar is cultivated
Respectively getting above-mentioned converted mash 7.5L packs in some sterilization Ka Shi jars, tampon beyond the Great Wall, two kinds of each 500mL of ester-producing yeast that the big triangular flask of above-mentioned warp is cultivated pour in each Ka Shi jar together respectively, shake up after jumping a queue, under 30 ℃ of conditions, cultivated 48 hours the several times of ventilating midway;
(4), preparation ester-producing yeast fermentation unstrained spirits
A. filler preparation
With certain proportion preparation filler, raw materials used wheat bran, cavings, rice husk, corncob or the bright vinasse etc. of comprising wherein are major ingredient with the wheat bran, and other are auxiliary material, add water then and stir to there not being caking, steam, sterilize under normal pressure;
B. unstrained spirits is made in fermentation
Add above-mentioned saccharification liquid 400L in the filler after above-mentioned sterilization, adopting lactic acid to regulate pH value is 4～5 and is cooled to 30 ℃, inoculate above-mentioned through enlarging the ester-producing yeast 40L that cultivates, send in the fermentation vat after stirring and shakeout, spray the alcoholic solution of volume by volume concentration 1%, to suppress varied bacteria growing, the plastics step was carried out heat-preservation fermentation 3～4 days on the fermentation vat flap then, and the material temperature control is made as 28～32 ℃;
(5), salt-free after fermentation
The above-mentioned converted mash of employing low temperature waters to spoon states the ripe primary fermentation unstrained spirits that step 2 obtains, then this primary fermentation unstrained spirits is poured in the above-mentioned ester-producing yeast fermentation unstrained spirits and carry out mixed culture fermentation, and add an amount of distillery yeast, wherein fermentation temperature is controlled to be 28～32 ℃, water or two drenches oil and drenches raw sauce then, again through dissolving into the finished product soy sauce.
Embodiment 3
This embodiment utilizes the technology of a kind of salt-free fermentation system beans sauce provided by the invention to produce beans sauce, and it may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and takes by weighing raw material according to following proportioning::
Soybean 100kg;
Flour 40kg;
B. preliminary treatment is at first cleaned soybean, soaks after 12 hours beans to be soaked fully, puts into pressure cooker again at 1kg/cm
2Pressure condition under boiling 15 minutes, make beans softer, the surface begins to be clamminess, and takes the dish out of the pot then to be cooled to 45 ℃; Sneaking into weight ratio again in above-mentioned flour is the aspergillus oryzae kind song of flour 0.3～0.7%, mix by stirring cage with above-mentioned soybean then, beans and flour are sticked together, send into again in the koji pond and spread out through boiling, thickness is no more than 30CM, and covers insulation with sterilizing cloth;
C. aerated koji making, koji pond temperature is controlled to be and is not less than 32 ℃, the material temperature control is made as and is not less than 30 ℃, and wet-bulb depression keeps 1～2 ℃, when the material temperature rises to 36 ℃, opening air blast lowers the temperature, to expect temperature control between 30～36 ℃, it is plentiful to treat into the aspergillus silk, becomes white fritter song promptly to go out song more, must not make it bear yellow spore, the koji time is 32 hours;
(2), salt-free primary fermentation
The bent one-tenth of broken above-mentioned gained aspergillus oryzae fritter, drop in the fermentation vat and treat that its material temperature rises to 40 ℃ automatically, the sterilization water that adds 50 ℃, the described sterilization water 90～100kg of the bent adding of wherein every 100kg aspergillus oryzae sprinkles the alcoholic solution of an amount of volume ratio 1% at song material and fermentation vat pool wall joint then, and should locate to cover completely with Polypropylence Sheet, and with the compacting of salt bag, to suppress the growth of assorted bacterium, continue to keep temperature to be 45～50 ℃ and ferment, after 2～3 days, obtain ripe primary fermentation unstrained spirits;
(3), enlarge the cultivation ester-producing yeast
Adopt capacity to cultivate ester-producing yeast from little expansion to big container successively, described ester-producing yeast adopts 2.300 Hansenula yeasts, and is as shown in table 3:
Table 3 is the related data of the cultivation ester-producing yeast among the embodiment 3
| Container Name | Test tube is cultivated | Little triangular flask | Big triangular flask | The Ka Shi jar |
| Capacity | φ1.5×16cm | 250ml | 1000ml | 15L |
| Cultivate base unit weight | 4～5mL | 150ml | 500ml | 7.5L |
| Inoculum concentration | 1～2 ring | 1～2 ring | 25ml | 500mL |
| Enlarge multiple | 20 | 15 |
| Kinds of culture medium | The bent juice of rice | The bent juice of rice | The bent juice of rice | Converted mash |
| Culture medium concentration | 7°Bé | 7°Bé | 7°Bé | 8～9°Bé |
| Culture medium PH | 4.5 | 4.5 | 4.5 | 4.5 |
| Cultivation temperature | 30℃ | 30℃ | 30℃ | 30℃ |
| Incubation time | 72 hours | 16 hours | 28 hours | 48 hours |
A. prepare the bent juice of rice
The 1kg rice is cleaned, water at normal temperature soaked 18 hours, water is drenched dried back normal pressure steamed rice 40 minutes, adding an amount of hot water afterwards steamed 30 minutes again, so that fully suction of rice, the cooling back inoculation aspergillus oryzae kind that takes the dish out of the pot song, inoculum concentration is 0.25% of an above-mentioned rice weight, in 28～30 ℃ insulating box, cultivated 30 hours then, upset is during this time once taken out when treating to have on the grain of rice yellow spore and is added water 4kg, places saccharification under the water bath with thermostatic control condition again, continue to be heated to 60 ℃ after Iodine test is not blueness again, filtering back its concentration of adjustment is that 7 ° of B é are with standby;
B. prepare converted mash
Get corn 80kg grinding and sieving (50～60 order), begin to stir after adding 400kg water, size mixing into 16～18 ° of B é, add the amylase that weight is raw material weight 0.2% again, regulating its pH value with sodium carbonate liquor again is 6.2～6.4, after material reaches 50 ℃, kept several minutes, continue to be warming up to 70 ℃ then, kept again several minutes, adding weight is the calcium chloride of raw material weight 0.1%, control 90 ℃ of liquefaction of this material temperature 10～15 minutes, till when Iodine test is pale brown look, again it being boiled, when being cooled to 60 ℃ then, regulating its pH value with lactic acid is about 4.5, add the carbohydrase that weight is raw material weight 0.4% again, this carbohydrase is incubated saccharification 4～6 hours in advance with 10 times of water-soluble separating, add the 150mL soybean meal hydrolysate again, reach 13～14BX until pol, content of reducing sugar reaches 6～7%, obtains ripe converted mash;
C. test tube is cultivated
Get several φ 1.5 * 16cm test tubes, add the bent juice 4～5mL of above-mentioned 7 ° of B é rice, make 2% agar slant then, inoculate former 1312 ester-producing yeasts and former 1259 ester-producing yeasts of 2 rings respectively, under 30 ℃ of conditions, cultivated 3 days;
D. little triangular flask is cultivated
Respectively get the bent juice 150mL of above-mentioned 7 ° of B é rice and pack in several 250mL triangular flasks, in 1kg/cm
2Each 2 ring of two kinds of ester-producing yeasts of cultivating through above-mentioned test tube are inoculated in down sterilization 30 minutes of pressure condition respectively after the cooling, (rotating speed is 80～120r/min) to go up under 30 ℃ of conditions and cultivated 16 hours to be positioned over shaking table;
E. big triangular flask is cultivated
Respectively get the bent juice 500mL of above-mentioned 7 ° of B é rice and pack in several 1000mL triangular flasks, in 1kg/cm
2Each one bottle of two kinds of ester-producing yeast cultivating through above-mentioned little triangular flask are inoculated in down sterilization 30 minutes of pressure condition respectively after the cooling, (rotating speed is 80～120r/min) to go up under 30 ℃ of conditions and cultivated 28 hours to be positioned over shaking table;
F. the Ka Shi jar is cultivated
Respectively getting above-mentioned converted mash 7.5L packs in some sterilization Ka Shi jars, tampon beyond the Great Wall, two kinds of each 500mL of ester-producing yeast that the big triangular flask of above-mentioned warp is cultivated pour in each Ka Shi jar together respectively, shake up after jumping a queue, under 30 ℃ of conditions, cultivated 48 hours the several times of ventilating midway;
(4), salt-free after fermentation
At first adopt the low temperature saccharification wine with dregs to water to spoon and state the ripe primary fermentation unstrained spirits that step 2 obtains, the ester-producing yeast that above-mentioned steps 3 is cultivated waters pouring to this ripe primary fermentation unstrained spirits of having lowered the temperature again, carries out the propagation of ester-producing yeast, gives beans sauce with fragrance.
Below its summary of the invention has been done to elaborate.For persons skilled in the art, any conspicuous change of under the prerequisite that does not deviate from the principle of the invention it being done can not exceed the protection domain of the application's claims.
Claims (11)
1. the technology of a salt-free fermentation system soy sauce is characterized in that, may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and disposes raw material according to following weight ratio:
Dregs of beans 30～50;
Wheat bran 15～25;
B. preliminary treatment
At first with the dregs of beans fragmentation, the screening bulky grain is partly put into the rotation material steaming tank, behind the profit water at 1.0～1.5kg/cm
2Pressure condition rotates boiling 10～20 minutes down, shuts down the wheat bran that adds above-mentioned dregs of beans weight 40～50% then, continues to steam to 1.0～1.5kg/cm
2, be cooled to 35～45 ℃ then, then should steam the material cake broke, send in the deep closet koji pond then and inoculate aspergillus oryzae kind song;
C. aerated koji making
Above-mentioned vaccinated raw material shakeout leaves standstill cultivation, during make ripe aspergillus oryzae song by temperature control methods such as ventilation, upsets;
(2), salt-free primary fermentation
Broken above-mentioned gained aspergillus oryzae song, and mix water infiltration, keep temperature to be 45～55 ℃ and ferment, after 3～4 days, obtain ripe primary fermentation unstrained spirits;
(3), enlarge the cultivation ester-producing yeast
Adopt capacity to cultivate ester-producing yeast successively from little expansion to big container;
(4), salt-free after fermentation
At first adopt the above-mentioned converted mash of low temperature to water to spoon and state the ripe primary fermentation unstrained spirits that step 2 obtains, the ester-producing yeast that above-mentioned steps 3 is cultivated waters pouring mixed culture fermentation to this ripe primary fermentation unstrained spirits of having lowered the temperature again, water or two drenches oil and drenches raw sauce then, again through dissolving into the finished product soy sauce.
2. the technology of salt-free fermentation system soy sauce according to claim 1 is characterized in that, described ester-producing yeast preferably adopts 1312 and 1259 ester-producing yeasts.
3. the technology of salt-free fermentation system soy sauce according to claim 2, it is characterized in that, described container respectively is test tube, triangular flask, Ka Shi jar, seeding tank, wherein said test tube and triangular flask adopt the bent juice of rice respectively 1312 and 1259 ester-producing yeasts to be cultivated as culture medium, described Ka Shi jar and seeding tank adopt converted mash as culture medium to 1312 and 1259 ester-producing yeast Mixed culture.
4. the technology of salt-free fermentation system soy sauce according to claim 1 is characterized in that, behind the adding ester-producing yeast, adds saccharomyces cerevisiae again in described step (4).
5. the technology of a salt-free fermentation system soy sauce is characterized in that, may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and disposes raw material according to following weight ratio:
Dregs of beans 30～50;
Wheat bran 15～25;
B. preliminary treatment
At first with the dregs of beans fragmentation, the screening bulky grain is partly put into the rotation material steaming tank, behind the profit water at 1.0～1.5kg/cm
2Pressure condition rotates boiling 10～20 minutes down, shuts down the wheat bran that adds above-mentioned dregs of beans weight 40～50% then, continues to steam to 1.0～1.5kg/cm
2, be cooled to 35～45 ℃ then, then should steam the material cake broke, send in the deep closet koji pond then and inoculate aspergillus oryzae kind song;
C. aerated koji making
Above-mentioned vaccinated raw material shakeout leaves standstill cultivation, during make ripe aspergillus oryzae song by temperature control methods such as ventilation, upsets;
(2), salt-free primary fermentation
Broken above-mentioned gained aspergillus oryzae song, and mix water infiltration, keep temperature to be 45～55 ℃ and ferment, after 3～4 days, obtain ripe primary fermentation unstrained spirits;
(3), enlarge the cultivation ester-producing yeast
Adopt capacity to cultivate ester-producing yeast successively from little expansion to big container;
(4), preparation ester-producing yeast fermentation unstrained spirits
With the wheat bran is major ingredient, cavings, rice husk, corncob or bright vinasse are auxiliary material preparation filler, adding water then stirs to there not being caking, under normal pressure, steam, sterilize, to wherein adding saccharification liquid, regulate pH value and be 4～5 and be cooled to 28～32 ℃ again, inoculate above-mentioned through enlarging the ester-producing yeast of cultivating, sent in the fermentation vat heat-preservation fermentation after stirring 3～4 days, the material temperature control is made as 28～32 ℃;
(5), salt-free after fermentation
The above-mentioned converted mash of employing low temperature waters to spoon states the ripe primary fermentation unstrained spirits that step 2 obtains, then this primary fermentation unstrained spirits is poured in the above-mentioned ester-producing yeast fermentation unstrained spirits and carry out mixed culture fermentation, wherein fermentation temperature is controlled to be 28～32 ℃, water or two drenches oil and drenches raw sauce then, again through dissolving into the finished product soy sauce.
6. the technology of salt-free fermentation system soy sauce according to claim 5 is characterized in that, described ester-producing yeast preferably adopts 1312 and 1259 ester-producing yeasts.
7. the technology of salt-free fermentation system soy sauce according to claim 6, it is characterized in that, described container respectively is test tube, triangular flask, Ka Shi jar, seeding tank, wherein said test tube and triangular flask adopt the bent juice of rice respectively 1312 and 1259 ester-producing yeasts to be cultivated as culture medium, described Ka Shi jar and seeding tank adopt converted mash as culture medium to 1312 and 1259 ester-producing yeast Mixed culture.
8. the technology of salt-free fermentation system soy sauce according to claim 5 is characterized in that, behind the adding ester-producing yeast, adds saccharomyces cerevisiae again in described step (5).
9. the technology of a salt-free fermentation system beans sauce is characterized in that, may further comprise the steps:
(1), preparation aspergillus oryzae song
A. raw material prepares, and disposes raw material according to following weight ratio:
Soybean 80～120;
Flour 30～50;
B. preliminary treatment and aerated koji making are at first cleaned soybean, put into pressure cooker after the immersion again at 1.0～1.2kg/cm
2Pressure condition under boiling 10～20 minutes, taking the dish out of the pot is cooled to 40～50 ℃, sneaking into weight ratio again in above-mentioned flour is the aspergillus oryzae kind song of flour 0.3～0.7%, mixes with above-mentioned soybean through boiling then, sends into aerated koji making in the koji pond again;
(2), salt-free primary fermentation
The bent one-tenth of broken above-mentioned gained aspergillus oryzae fritter, drop in the fermentation vat and treat that its material temperature rises to 38～42 ℃ automatically, the sterilization water that adds 45～55 ℃, the described sterilization water 90～100kg of the bent adding of wherein every 100kg aspergillus oryzae, keep temperature to be 45～50 ℃ then and ferment, after 2～3 days, obtain ripe primary fermentation unstrained spirits;
(3), enlarge the cultivation ester-producing yeast
Adopt capacity to cultivate ester-producing yeast successively from little expansion to big container;
(4), salt-free after fermentation
At first adopt the low temperature saccharification wine with dregs to water to spoon and state the ripe primary fermentation unstrained spirits that step 2 obtains, the ester-producing yeast that above-mentioned steps 3 is cultivated waters pouring carry out mixed culture fermentation to this ripe primary fermentation unstrained spirits of having lowered the temperature again.
10. the technology of salt-free fermentation system beans sauce according to claim 9 is characterized in that described ester-producing yeast preferably adopts 2.300 Hansenula yeasts.
11. the technology of salt-free fermentation system beans sauce according to claim 9 is characterized in that, behind the adding ester-producing yeast, adds saccharomyces cerevisiae again in described step (4).
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| CNA2007101783723A CN101176547A (en) | 2007-11-29 | 2007-11-29 | Technique for preparing sauce, bean paste by salt free zymolysis |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102382772A (en) * | 2011-10-12 | 2012-03-21 | 湖北土老憨生态农业开发有限公司 | Industrialized production method of Aspergillus oryzae strain for fermentation |
| CN101396111B (en) * | 2008-09-04 | 2012-06-13 | 佛山市海天调味食品股份有限公司 | Sauce composite fermentation liquor, preparation method and use thereof |
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| CN102382772A (en) * | 2011-10-12 | 2012-03-21 | 湖北土老憨生态农业开发有限公司 | Industrialized production method of Aspergillus oryzae strain for fermentation |
| CN104489604A (en) * | 2014-12-30 | 2015-04-08 | 罗安桂 | Fish sauce acid |
| CN104489604B (en) * | 2014-12-30 | 2016-08-24 | 罗安桂 | Alec acid |
| CN104982892A (en) * | 2015-06-11 | 2015-10-21 | 新疆笑厨食品有限公司 | Method for applying aroma-improving yeast in Weijixian soybean sauce |
| CN104886482B (en) * | 2015-06-30 | 2018-08-17 | 湖南农业大学 | A kind of Maotai-flavor nutrient additive for food and preparation method thereof for seasoning |
| CN104886482A (en) * | 2015-06-30 | 2015-09-09 | 湖南农业大学 | Soy sauce flavor type food nutrition additive used for flavoring and preparation method thereof |
| CN105876767A (en) * | 2016-04-28 | 2016-08-24 | 南阳理工学院 | Sweet potato leaf sauce |
| CN105876767B (en) * | 2016-04-28 | 2020-06-23 | 南阳理工学院 | Sweet potato leaf sauce |
| CN108157917A (en) * | 2018-01-12 | 2018-06-15 | 山东食圣酿造食品有限公司 | A kind of no-salt soy sauce and its production technology |
| CN108991477A (en) * | 2018-06-27 | 2018-12-14 | 张仲安 | A kind of production method of no-salt soy sauce |
| CN112006265A (en) * | 2020-07-31 | 2020-12-01 | 绍兴仁昌酱园有限公司 | Method for preparing fresh soy sauce |
| CN113812597A (en) * | 2021-09-27 | 2021-12-21 | 刘维涛 | Sauce for stewing fish in iron pan and preparation method thereof |
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