CN102599468A - Efficient clean mellow light soy sauce and novel brewing process thereof - Google Patents
Efficient clean mellow light soy sauce and novel brewing process thereof Download PDFInfo
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- CN102599468A CN102599468A CN2012100784791A CN201210078479A CN102599468A CN 102599468 A CN102599468 A CN 102599468A CN 2012100784791 A CN2012100784791 A CN 2012100784791A CN 201210078479 A CN201210078479 A CN 201210078479A CN 102599468 A CN102599468 A CN 102599468A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 38
- 238000013124 brewing process Methods 0.000 title abstract 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 241000209140 Triticum Species 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 89
- 230000004151 fermentation Effects 0.000 claims description 89
- 239000000463 material Substances 0.000 claims description 63
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 48
- 238000000034 method Methods 0.000 claims description 48
- 238000004140 cleaning Methods 0.000 claims description 18
- 238000010025 steaming Methods 0.000 claims description 14
- 210000004243 sweat Anatomy 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 230000002269 spontaneous effect Effects 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000010563 solid-state fermentation Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 150000001298 alcohols Chemical class 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Abstract
The invention belongs to the technical field of food processing technology, and particularly relates to efficient clean mellow light soy sauce and a novel brewing process of the light soy sauce, which are characterized in that the efficient clean mellow light soy sauce comprises the following ingredients in parts by mass: 80-90 parts of defatted soybean and 20-10 parts of wheat. The efficient clean mellow light soy sauce and the novel brewing process have the beneficial effect that the production cost can be reduced through mixing the defatted soybean, after being moistened with water and cooked, with the smashed wheat. A large number of experiments by experimenters prove that the optimal mass ratio of the defatted soybean to the smashed wheat is 8:2, and the raw material cost is reduced by more than 40%.
Description
Technical field
The invention belongs to the food processing technology technical field, be specifically related to a kind of high-efficiency cleaning sweet-smelling light soy sauce and new brewing technique thereof.
Background technology
Along with growth in the living standard, people also improve the requirement of soy sauce quality gradually.In recent years, Japanese, Cantonese high-salt dilute soy technology is because its product quality of producing is superior, replaces the product of developing in the early days of the foundation of New China that is gone out by the low salt solid sauce explained hereafter gradually.The characteristics of high-salt dilute zymotechnique: (1) salinity is high, has suppressed the effect of assorted bacterium in the song, makes flavor of soy sauce pure; (2) saccharomyces soya (mainly being Lu Shi yeast and torulopsis) is participated in later stage fermentation, forms aroma substances such as a large amount of alcohols, ester class, and all kinds of flavor substances that derived by these materials; (3) adopt to be fit to 28-30 ℃ of the temperature of yeast growth.But the high effect that has also suppressed enzymes such as protease simultaneously of salinity, thereby prolong fermentation time; The reaction of (28-30 ℃) culture propagation and tunning under the low temperature, derive, merge and also need the plenty of time, this must cause the prolongation of fermentation period, and fermentation period can reach 6 months more than.So under the situation that guarantees flavor of soy sauce, shortening fermentation period is the common trend and the research topic of brewing industry.
Domestic had add liquor in the primary fermentation phase and carry out the report (Chinese flavouring in August, 2008) of sauce fermentation, though can be through improving the soy sauce quality in a short time, the primary raw material that adopts is a soya bean; Flour; Value ratio is higher, and the used salt water concentration is lower, is prone in the sweat and becomes sour; Fermentation period has only 30 days, and former oil quality can not compare favourably with original 6 months light soy sauce technologies.
Summary of the invention
The technical problem that the present invention will solve is: overcome the deficiency of prior art, a kind of high-efficiency cleaning sweet-smelling light soy sauce and new brewing technique thereof are provided, can shorten fermentation period, reduce production costs simultaneously.
The technical solution adopted for the present invention to solve the technical problems is: a kind of high-efficiency cleaning sweet-smelling light soy sauce is characterized in that: the batching of described high-efficiency cleaning sweet-smelling light soy sauce comprises defatted soybean and wheat; The mass fraction of defatted soybean and wheat is respectively: defatted soybean: 80-90 part, wheat: 20-10 part.
A kind of brewage process of high-efficiency cleaning sweet-smelling light soy sauce is characterized in that: in turn include the following steps:
1) boiling:
1.1 the defatted soybean of 80-90 part quality is put into rotary spherical digester, add warm water, moisten water;
1.2 after profit water finishes, begin to steam material, begin admission before the steaming material;
1.3 after steaming material and finishing, open the rotary spherical digester lid, put into the wheat after the pulverizing of 20-10 part quality, cover the rotary spherical digester lid, the rotation rotary spherical digester after the wheat after making defatted soybean and pulverizing mixes, is processed mixed material, inoculate a certain amount of soy sauce koji essence after, place Quchi;
2) system is bent:
After mixed material was gone into Quchi, at a certain temperature, process in the regular hour bent, Cheng Qu put into fermentation tank;
3) fermentation:
3.1 after becoming song to go into fermentation tank, add the brewing spirit of uniform temperature, certain mass earlier, carry out salt-free fermentation;
3.2 add the saline solution of uniform temperature, certain mass, change low-salt solid-state fermentation over to;
3.3 add the saline solution of uniform temperature, certain mass, the rare attitude fermentation of salt in changing over to;
3.4 add the saline solution of uniform temperature, certain mass, change the high-salt dilute fermentation over to;
3.5 every at a distance from 5 days, make the fermentation body of fermentation tank bottom pass through the return pipe pipe from the fermentation tank top return pipe in fermentation tank;
3.6 the adding torulopsis ferments at a certain temperature;
4) drench oil:
4.1 by fermentation, put hair oil through the discharging opening of fermentation tank bottom;
4.2 put two oil: after having put hair oil, the saline solution that adds certain mass, finite concentration, uniform temperature ferments, and puts two oil then;
4.3 put three oil: after having put two oil, the saline solution that adds certain mass, finite concentration, uniform temperature ferments, and puts three oil then;
4.4 put four oil: after having put three oil, the saline solution that adds certain mass, finite concentration, uniform temperature ferments, and puts four oil;
5) store finished product:
5.1 after hair oil, two oil mixing, the mass concentration of adjustment salinity is processed finished product;
5.2 three oil, four oil are in time mixed, allocate, pump into holding vessel, stay to prepare and make to carry out in the step 4) the required saline solution of sweat.
Preferably, when 1.2 stages of step 1) digestion process, described steaming material began admission, more than the long row 2min, guarantee the whole emptyings of cold air in the rotary spherical digester;
Described steaming material method is opened the steam escape valve on the rotary spherical digester for being 0.04-0.05MPa when rotary spherical digester pressure, makes rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.1-0.11 MPa, opens vent valve, makes rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.12-0.14MPa, and temperature 125-131 ℃, pressurize 5-10min.
Preferably, described soy sauce koji extract Iuality of 1.3 stages of the step 1) digestion process 0.03%-0.05% that is the mixed material gross mass.
Preferably; Step 2) the described uniform temperature of yeast making process is divided into early stage starter-making temperature, mid-term starter-making temperature, later stage starter-making temperature; Described early stage, starter-making temperature was 25-32 ℃, starter-making temperature 32-38 ℃ of described mid-term, described later stage starter-making temperature 25-32 ℃; Step 2) the described certain hour of yeast making process is divided into bent time of system in early stage, bent time of mid-term system, bent time of later stage system, and the bent time period of system in early stage is 0-16h; The bent time period of mid-term system is 17-24h; The bent time period of later stage system is 24-45h.
Preferably, the temperature of the brewing spirit of step 3) process described adding of 3.1 stage is 45 ℃; Quality is a mixed material gross mass 10%; The fermentation period of described salt-free fermentation is 3-5 days;
3.2 the temperature of described saline solution of stage is 52 ℃, quality is 17 Baume degrees saline solutions of mixed material gross mass 90%;
3.3 the temperature of described saline solution of stage is 52 ℃, quality is 17 Baume degrees saline solutions of mixed material gross mass 50%;
3.4 the temperature of described saline solution of stage is 52 ℃, quality is 17 Baume degrees saline solutions of mixed material gross mass 40%;
3.5 the described return pipe frequency of stage is for getting into the per 5 days return pipes in high-salt dilute fermentation back once, draining the oil stopped return pipe in preceding 15 days, in the return pipe process through lowering the temperature naturally or external refrigeration makes the temperature of fermentation tank reduce to 28-32 ℃;
3.6 described fermentation temperature of stage is 28-32 ℃.
Preferably, the saline solution quality that described 4.2 stages of step 4) process add equates that with the mixed material gross mass concentration is 20.5-21.0g/100ml, and temperature is 50-52 ℃, and the spontaneous fermentation cycle is 15 days;
4.3 the saline solution quality that the stage adds equates that with the mixed material gross mass concentration is 13.8-14.3g/100ml, temperature is 50-52 ℃, and spontaneous fermentation is 3-6 days;
4.4 the saline solution quality that the stage adds equates that with the mixed material gross mass concentration is 20.5-21.0g/100ml, temperature is 60-65 ℃, and spontaneous fermentation is 1-3 days.
Preferably, the mass concentration of step 5) storage described adjustment salinity of finished product 5.1 stages of process is 19%-21%.
Compared with prior art, the invention has the beneficial effects as follows:
1, the present invention adopt with defatted soybean moisten after the water boiling with pulverize after wheat mix, can reduce production costs.The experimenter proves through a large amount of experiments: defatted soybean with pulverize after wheat quality than being optimal proportion for 8:2, make cost of material reduce more than 40%.
2, the experimenter is decided to be 0.035% with the smart inoculum concentration of song, and early stage, starter-making temperature was 25-32 ℃, and the bent time period of system is 0-16h; In starter-making temperature 32-38 ℃ of mid-term, the bent time period of system is 17-24h; Later stage starter-making temperature 25-32 ℃, the bent time period of system is 24-45h, can guarantee the Cheng Qu that makes, and is best in quality.
3, after Cheng Qu goes into fermentation tank, add 40 degree brewing spirits (45 ℃) of raw material gross mass 10% earlier, carried out salt-free fermentation 3-5 days, make the light soy sauce sweet-smelling that makes stronger.
4, in the fermentation tank heat-insulation layer is set, makes the bacterial classification in the fermentation tank help the formation of local flavor, guarantee to generate the quality of finished product at the stationary temperature bottom fermentation.
5, Cheng Qu goes into jars 30 days, and fermentation temperature is 40-45 ℃, in this temperature range alcohols, ester derivative production, merge comparatively fast, has shortened alcohols material action period, has guaranteed the local flavor of light soy sauce.
6, under these process conditions, fermentation period shortens to 3 months by 6 months fermentation periods of high-grade light soy sauce technology, and energy savings reduces the occupancy of fixed assets greatly, and then improves the flowability of fund, brings income to enterprise; Simultaneously, the fermentation later stage is adopted the high-salt dilute fermentation, uses brine strength higher, the phenomenon of becoming sour can not occur during the fermentation, can further guarantee product quality.
7, in this technology, adopt the mode of return pipe that the fermentation body in the fermentation tank is mixed, form the layer of even filtering layer, help the collection of follow-up hair oil, two oil, three oil, four oil in the fermentation surface.Stir the squeezing process that the fermentation body is mixed compared to using, can practice thrift the input amount of a large amount of fixed assets.
8, three oil, four oil are in time mixed, allocate, pump into holding vessel, salinity is lower in three oil, four oil, stays to prepare and does to carry out the required saline solution of sweat in the step 4), saves production cost, and can not cause the waste of resource.
The specific embodiment
In the face of doing, the present invention further describes down:
Embodiment 1
A kind of brewage process of high-efficiency cleaning sweet-smelling light soy sauce,
In turn include the following steps:
1) boiling:
1.1 the defatted soybean of 80 parts of quality is put into rotary spherical digester, and the adding temperature is 45 ℃ a hot water, and defatted soybean is moistened water, the profit water time is 15 minutes;
1.2 after profit water finishes, begin to steam material; When rotary spherical digester began admission, long row 2min guaranteed the whole emptyings of cold air in the rotary spherical digester; Employed steaming material method is: when rotary spherical digester pressure is 0.04MPa, open the steam escape valve on the rotary spherical digester, make rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.1MPa, opens vent valve, makes rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.12MPa, and temperature is 125 ℃, pressurize 5min;
1.3 after steaming material and finishing, open the rotary spherical digester lid, put into the wheat after the pulverizing of 20 parts of quality; Cover the rotary spherical digester lid, rotation rotary spherical digester 15min is after the wheat after making defatted soybean and pulverizing mixes; Process mixed material, after 0.03% the soy sauce koji essence of inoculation mixed material gross mass, place Quchi;
2) system is bent:
After mixed material is gone into Quchi, make song, early stage, starter-making temperature was 25 ℃, and the bent time period of system is 0-16h; Mid-term, starter-making temperature was 32 ℃, and the bent time period of system is 17-24h; 25 ℃ of later stage starter-making temperatures, the bent time period of system is 24-45h; The Cheng Qu that processes is put into the fermentation tank of set inside heat-insulation layer;
3) fermentation:
3.1 after becoming song to go into fermentation tank, add 40 degree brewing spirits (45 ℃) of mixed material gross mass 10% earlier, carried out salt-free fermentation 3 days;
3.2 add the 17 Baume degrees saline solutions (52 ℃) of mixed material gross mass 90%, change the low-salt solid-state fermentation stage over to, fermented 5 days;
3.3 add the 17 Baume degrees saline solutions (52 ℃) of mixed material gross mass 50%, the rare attitude fermentation stage of salt in changing over to fermented 5 days;
3.4 add the 17 Baume degrees saline solutions (52 ℃) of mixed material gross mass 40%, change the high-salt dilute fermentation stage over to, fermented 5 days;
Ferment back per 5 days once 3.5 get into high-salt dilute through the material in the return pipe pipe return pipe fermentation tank that is provided with on the fermentation tank; That is: make the fermentation raw material in the fermentation tank flow in the fermentation tank through the return pipe pipe again from the fermentation tank top by fermentation tank; After return pipe finishes, static.Drain the oil and stopped return pipe in preceding 15 days; In the return pipe process through cooling or external refrigeration make the temperature of fermentation tank reduce to 28 ℃ (Cheng Qu go into jar 30 days after) naturally;
3.6 adding torulopsis, fermentation temperature are 28 ℃;
4) drench oil:
4.1 after 3 months, put hair oil by fermentation through the discharging opening of fermentation tank bottom;
4.2 put two oil: after having put hair oil, add that quality equates with the mixed material gross mass, concentration is 20.5g/100ml, 50 ℃ saline solution fermented 15 days, put two oil then;
4.3 put three oil: after having put two oil, add that quality equates with the mixed material gross mass, concentration is 13.8g/100ml, 50 ℃ saline solution fermented 3 days, put three oil then;
4.4 put four oil: after having put three oil, add that quality equates with the mixed material gross mass, concentration is 20.5g/100ml, 60 ℃ saline solution fermented 1 day, put four oil;
5) store finished product:
5.1 after hair oil, two oil mixing, the mass concentration to 19% of adjustment salinity is processed finished product;
5.2 three oil, four oil are in time mixed, allocate, pump into holding vessel, carry out the required saline solution of sweat in the step 4).
Embodiment 2
A kind of brewage process of high-efficiency cleaning sweet-smelling light soy sauce,
In turn include the following steps:
1) boiling:
1.1 the defatted soybean of 85 parts of quality is put into rotary spherical digester, and the adding temperature is 48 ℃ a hot water, and defatted soybean is moistened water, the profit water time is 18 minutes;
1.2 after profit water finishes, begin to steam material; When rotary spherical digester began admission, long row 3min guaranteed the whole emptyings of cold air in the rotary spherical digester; Employed steaming material method is: when rotary spherical digester pressure is 0.046MPa, open the steam escape valve on the rotary spherical digester, make rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.105 MPa, opens vent valve, makes rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.126MPa, and temperature is 128 ℃, pressurize 8min;
1.3 after steaming material and finishing, open the rotary spherical digester lid, put into the wheat after the pulverizing of 15 parts of quality; Cover the rotary spherical digester lid, rotation rotary spherical digester 18min is after the wheat after making defatted soybean and pulverizing mixes; Process mixed material, the soy sauce koji of inoculation mixed material 0.035% is smart, places Quchi;
2) system is bent:
Step 2 in the present embodiment) step 2 among yeast making process and the embodiment one) yeast making process is identical, repeats no more.
3) fermentation:
Step 3) sweat in the present embodiment is compared with the step 3) sweat among the embodiment one, adds torulopsis, and fermentation temperature is 30 ℃, and other equipment and technology are identical with step 3) among the embodiment one, repeat no more.
4) drench oil:
4.1 after 3 months, put hair oil by fermentation through the discharging opening of fermentation tank bottom;
4.2 put two oil: after having put hair oil, add that quality equates with the mixed material gross mass, concentration is 20.8g/100ml, 51.5 ℃ saline solution fermented 15 days, put two oil then;
4.3 put three oil: after having put two oil, add that quality equates with the mixed material gross mass, concentration is 14.1g/100ml, 51.5 ℃ saline solution fermented 5 days, put three oil then;
4.4 put four oil: after having put three oil, add that quality equates with the mixed material gross mass, concentration is 20.8g/100ml, 63 ℃ saline solution fermented 2 days, put four oil;
5) store finished product:
5.1 after hair oil, two oil mixing, the mass concentration to 19.8% of adjustment salinity is processed finished product;
5.2 three oil, four oil are in time mixed, allocate, pump into holding vessel, carry out the required saline solution of sweat in the step 4).
Embodiment 3
A kind of brewage process of high-efficiency cleaning sweet-smelling light soy sauce,
In turn include the following steps:
1) boiling:
1.1 the defatted soybean of 90 parts of quality is put into rotary spherical digester, and the adding temperature is 50 ℃ a hot water, and defatted soybean is moistened water, the profit water time is 20 minutes;
1.2 after profit water finishes, begin to steam material; When rotary spherical digester began admission, long row 2min guaranteed the whole emptyings of cold air in the rotary spherical digester; Employed steaming material method is: when rotary spherical digester pressure is 0.05MPa, open the steam escape valve on the rotary spherical digester, make rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.11MPa, opens vent valve, makes rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.14MPa, and temperature is 131 ℃, pressurize 10min;
1.3 after steaming material and finishing, open the rotary spherical digester lid, put into the wheat after the pulverizing of 10 parts of quality; Cover the rotary spherical digester lid, rotation rotary spherical digester 20min is after the wheat after making defatted soybean and pulverizing mixes; Process mixed material, the soy sauce koji of inoculation mixed material 0.05% is smart, places Quchi;
2) system is bent:
Step 2 in the present embodiment) step 2 among yeast making process and the embodiment one) yeast making process is identical, repeats no more.
3) fermentation:
Step 3) sweat in the present embodiment is compared with the step 3) sweat among the embodiment one, adds torulopsis, and fermentation temperature is 30 ℃, and other equipment and technology are identical with step 3) among the embodiment one, repeat no more.
4) drench oil:
4.1 after 3 months, put hair oil by fermentation through the discharging opening of fermentation tank bottom;
4.2 put two oil: after having put hair oil, add that quality equates with the mixed material gross mass, concentration is 21.0g/100ml, 52 ℃ saline solution fermented 15 days, put two oil then;
4.3 put three oil: after having put two oil, add that quality equates with the mixed material gross mass, concentration is 14.3g/100ml, 52 ℃ saline solution fermented 6 days, put three oil then;
4.4 put four oil: after having put three oil, add that quality equates with the mixed material gross mass, concentration is 21.0g/100ml, 65 ℃ saline solution fermented 3 days, put four oil;
5) store finished product:
5.1 after hair oil, two oil mixing, the mass concentration to 21% of adjustment salinity is processed finished product;
5.2 three oil, four oil are in time mixed, allocate, pump into holding vessel, carry out the required saline solution of sweat in the step 4).
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any professional and technical personnel of being familiar with possibly utilize the technology contents of above-mentioned announcement to change or be modified as the equivalent embodiment of equivalent variations.But everyly do not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and remodeling that above embodiment did, still belong to protection scope of the present invention according to technical spirit of the present invention.
Claims (8)
1. high-efficiency cleaning sweet-smelling light soy sauce, it is characterized in that: the batching of described high-efficiency cleaning sweet-smelling light soy sauce comprises defatted soybean and wheat; The mass fraction of defatted soybean and wheat is respectively: defatted soybean: 80-90 part, wheat: 20-10 part.
2. the brewage process of a kind of high-efficiency cleaning sweet-smelling light soy sauce according to claim 1 is characterized in that: in turn include the following steps:
1) boiling:
1.1 the defatted soybean of 80-90 part quality is put into rotary spherical digester, add warm water, moisten water;
1.2 after profit water finishes, begin to steam material, before steaming material, begin admission;
1.3 after steaming material and finishing, open the rotary spherical digester lid, put into the wheat after the pulverizing of 20-10 part quality, cover the rotary spherical digester lid, the rotation rotary spherical digester after the wheat after making defatted soybean and pulverizing mixes, is processed mixed material, inoculate a certain amount of soy sauce koji essence after, place Quchi;
2) system is bent:
After mixed material was gone into Quchi, at a certain temperature, process in the regular hour bent, Cheng Qu put into fermentation tank;
3) fermentation:
3.1 after becoming song to go into fermentation tank, add the brewing spirit of uniform temperature, certain mass earlier, carry out salt-free fermentation;
3.2 add the saline solution of uniform temperature, certain mass, change low-salt solid-state fermentation over to;
3.3 add the saline solution of uniform temperature, certain mass, the rare attitude fermentation of salt in changing over to;
3.4 add the saline solution of uniform temperature, certain mass, change the high-salt dilute fermentation over to;
3.5 every at a distance from 5 days, make the fermentation body of fermentation tank bottom pass through the return pipe pipe from the fermentation tank top return pipe in fermentation tank;
3.6 the adding torulopsis ferments at a certain temperature;
4) drench oil:
4.1 by fermentation, put hair oil through the discharging opening of fermentation tank bottom;
4.2 put two oil: after having put hair oil, the saline solution that adds certain mass, finite concentration, uniform temperature ferments, and puts two oil then;
4.3 put three oil: after having put two oil, the saline solution that adds certain mass, finite concentration, uniform temperature ferments, and puts three oil then;
4.4 put four oil: after having put three oil, the saline solution that adds certain mass, finite concentration, uniform temperature ferments, and puts four oil;
5) store finished product:
5.1 after hair oil, two oil mixing, the mass concentration of adjustment salinity is processed finished product;
5.2 three oil, four oil are in time mixed, allocate, pump into holding vessel, stay to prepare and make to carry out in the step 4) the required saline solution of sweat.
3. the brewage process of a kind of high-efficiency cleaning sweet-smelling light soy sauce according to claim 2 is characterized in that: when 1.2 stages of step 1) digestion process, described steaming material began admission, more than the long row 2min, guarantee the whole emptyings of cold air in the rotary spherical digester;
Described steaming material method is opened the steam escape valve on the rotary spherical digester for being 0.04-0.05MPa when rotary spherical digester pressure, makes rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.1-0.11 MPa, opens vent valve, makes rotary spherical digester pressure to 0; Close vent valve, the counter-rotating rotary spherical digester makes to steam and expects that pressure is 0.12-0.14MPa, and temperature 125-131 ℃, pressurize 5-10min.
4. the brewage process of a kind of high-efficiency cleaning sweet-smelling light soy sauce according to claim 3 is characterized in that: the 0.03%-0.05% that described soy sauce koji extract Iuality of 1.3 stages of step 1) digestion process is the mixed material gross mass.
5. the brewage process of a kind of high-efficiency cleaning sweet-smelling light soy sauce according to claim 4; It is characterized in that: step 2) the described uniform temperature of yeast making process is divided into early stage starter-making temperature, mid-term starter-making temperature, later stage starter-making temperature; Described early stage, starter-making temperature was 25-32 ℃; Starter-making temperature 32-38 ℃ of described mid-term, described later stage starter-making temperature 25-32 ℃; Step 2) the described certain hour of yeast making process is divided into bent time of system in early stage, bent time of mid-term system, bent time of later stage system, and the bent time period of system in early stage is 0-16h; The bent time period of mid-term system is 17-24h; The bent time period of later stage system is 24-45h.
6. according to the brewage process of the arbitrary described a kind of high-efficiency cleaning sweet-smelling light soy sauce of claim 2 to 5, it is characterized in that: the temperature of the brewing spirit of step 3) process described adding of 3.1 stage is 45 ℃; Quality is a mixed material gross mass 10%; The fermentation period of described salt-free fermentation is 3-5 days;
3.2 the temperature of described saline solution of stage is 52 ℃, quality is 17 Baume degrees saline solutions of mixed material gross mass 90%;
3.3 the temperature of described saline solution of stage is 52 ℃, quality is 17 Baume degrees saline solutions of mixed material gross mass 50%;
3.4 the temperature of described saline solution of stage is 52 ℃, quality is 17 Baume degrees saline solutions of mixed material gross mass 40%;
3.5 the described return pipe frequency of stage is for getting into the per 5 days return pipes in high-salt dilute fermentation back once, draining the oil stopped return pipe in preceding 15 days, in the return pipe process through lowering the temperature naturally or external refrigeration makes the temperature of fermentation tank reduce to 28-32 ℃;
3.6 described fermentation temperature of stage is 28-32 ℃.
7. the brewage process of a kind of high-efficiency cleaning sweet-smelling light soy sauce according to claim 6; It is characterized in that: the saline solution quality that described 4.2 stages of step 4) process add equates with the mixed material gross mass; Concentration is 20.5-21.0g/100ml; Temperature is 50-52 ℃, and the spontaneous fermentation cycle is 15 days;
4.3 the saline solution quality that the stage adds equates that with the mixed material gross mass concentration is 13.8-14.3g/100ml, temperature is 50-52 ℃, and spontaneous fermentation is 3-6 days;
4.4 the saline solution quality that the stage adds equates that with the mixed material gross mass concentration is 20.5-21.0g/100ml, temperature is 60-65 ℃, and spontaneous fermentation is 1-3 days.
8. the brewage process of a kind of high-efficiency cleaning sweet-smelling light soy sauce according to claim 7 is characterized in that: the mass concentration that step 5) stores described adjustment salinity of finished product 5.1 stages of process is 19%-21%.
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| CN110250487A (en) * | 2019-08-02 | 2019-09-20 | 济宁玉园酿造食品有限公司 | A kind of cleaning paste flavor light soy sauce and its brewage process |
| CN111034988A (en) * | 2019-12-18 | 2020-04-21 | 曹庆怡 | Brewing process of mellow light soy sauce |
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