CN103564406B - Method for brewing black millet iron-rich nutritional soy - Google Patents

Abstract

The invention relates to a method for brewing black millet iron-rich nutritional soy, which mainly overcomes the shortage of low organic iron content in general soy taking soybeans and wheat as raw materials and the shortcoming of addition of an iron additive into finished soy, and can be used for increasing iron-containing microelements. The method comprises the following step: with black crops with high organic iron content as raw materials, carrying out biochemical reaction on various enzyme systems under specific environmental conditions through a combined constant-temperature fermentation process of a low-salt solid-state fermentation process and a high-salt diluted-state fermentation process of various strains to enable iron microelements and other nutritional ingredients such as proteins, amino acids and vitamins in the raw materials to be fully decomposed and effectively enriched in soy so as to generate soy with unique color, aroma, taste and shape and high content of various nutritional ingredients such as organic iron.

Description

A kind of brewing method of black millet iron-rich nutritional soy

Technical field

The invention belongs to production of condiments technical field, particularly relating to a kind of is the technology that rich melt quality health-care sauce brewageed by raw material with black cereal crops such as black millets.

Background technology

Iron is one of micro elements needed by human, is the important composition composition of hemoglobin and myoglobins, cytochromes and some respiratory enzyme, participates in the transhipment of oxygen and carbon dioxide in body, exchange and tissue respiration process.Iron be demand more one trace element, be also than be easier to lack one trace element, according to the World Health Organization statistics, about have the world population of 30% to there is asiderosis phenomenon, and the anaemia phenomenon of 90% is caused by asiderosis.Iron deficiency can cause multiple iron enzyme vigor in body to reduce, and causes Abwehrkraft des Koepers to decline, and brings out various diseases, as anemic cardiopathy, various infectious diseases and cancer etc.Iron microelement lacks the ubiquitous problem of urban and rural residents of Ye Shi China, has a strong impact on the healthy of people.

Existing normal oral chalybeate due to iron ion larger to the stimulation of mucous membrane, gastrointestinal side effect; Iron sustained release preparation can reduce side effect, but has surmounted the main portions duodenum that iron absorbs due to the conveying of iron, and absorptivity declines thereupon; It is low that iron enriched nutrient not only also exists utilization rate, also to shortcomings such as the local flavor of food have a negative impact.

Just because of this, efficient production of mending melt quality product becomes the main direction of research at present.Along with the raising of people's living standard and the transformation of consumption idea, people require except having seasoning colouring function also have certain alimentary health-care function to soy sauce.Therefore utilize every household indispensable, it is good selection that the flavouring soy sauce that meal meal does not lack supplements organic iron microelement, not only economic convenient but also successful.

Chinese Patent Application No. is: iron-containing soy and manufacture craft thereof are mended in a kind of strengthening that discloses of 99115271.9, is in finished product soy sauce, add ferrous sulfate (FeSo4) additive make containing iron-containing soy.

Chinese Patent Application No. is: the production method disclosing a kind of iron-containing soy of 00137583.0, is in finished product soy sauce, add sheep animal blood red pigment enzymolysis liquid, and after allotment, sheep blood iron-containing soy is produced in homogeneous, emulsification, filtration.

Therefore, the melt quality enriched soy sauce sold in the market is the soy sauce that with the addition of the chalybeate NaFeEDTA permitting application in finished product soy sauce.Also have making soy sauce of market sale all to adopt soybean and wheat or wheat bran to be raw material, soy sauce iron content is not high, and the assay of 35 common soy sauce iron contents of domestic 8 provinces sampling shows, the highest 4.6mg/100ml of iron content, minimum 0.16mg/100ml.

Its common deficiency of above-described prior art and shortcoming are that ferro element can not be absorbed rapidly, safely by body, and can not the long period retains and accumulates in vivo.Reduce enhancing immunologic function, and there is potential safety hazard.

Summary of the invention

To the object of the invention is to overcome in prior art with general soybean and wheat for Organic Iron content in raw material soy sauce is low, and in finished product soy sauce, add deficiency and the shortcoming of iron additive, there is provided a kind of high containing organic iron microelement, there is the brewing method of the black millet iron-rich nutritional soy of alimentary health-care function.

The technical scheme that the present invention realizes object is as follows:

A kind of brewing method of black millet iron-rich nutritional soy, it is characterized in that: use the high black containing organic melt quality element to make raw material, the associating ferment at constant temperature technique of multi-cultur es, first low-salt solid, rear high-salt dilute, various enzyme system is made to carry out biochemical reaction under certain environmental conditions, other nutritional labeling such as the iron microelement in raw material and protein, amino acid, vitamin is fully decomposed, effectively be enriched in soy sauce, generate unique color, figure and the high soy sauce containing various nutritional labelings such as Organic Irons.

Described black has major ingredient and auxiliary material as raw material: major ingredient and auxiliary material relative proportions is by weight: major ingredient 65 ~ 75%, and auxiliary material is 25 ~ 35%; Wherein: auxiliary material is triticale wheat bran, major ingredient is the high black millet containing ferro element, black soybean, the black soybean dregs of rice, Semen sesami nigrum; Relative proportions is by weight: black millet 35 ~ 45%, black soybean 15 ~ 25%, the black soybean dregs of rice 30 ~ 40%, Semen sesami nigrum 2 ~ 5%.

The brewing method of described a kind of black millet iron-rich nutritional soy, is characterized in that: the concrete technology step that this brewing method comprises has: pulp furnish and process, bent material preparation, plant bent preparation, inoculation koji, become koji fermentation and soy sauce to extract; Wherein:

(1) pulp furnish and process:

Black millet, the black soybean dregs of rice mix, pressurization dry blowing 20 minutes, air pressure 0.15mpa; Add the Semen sesami nigrum fried and roasted in black millet after dry blowing and black soya bean dregs of rice raw material, mixing and stirring, adds appropriate warm water, carries out raw material profit water; Then, add and within 36 hours, sprout and the black soybean after pulverization process and the triticale wheat bran auxiliary material after dry blowing process, more fully mix evenly, add water moistening, amount of water is 110%, and water temperature is 75 DEG C, leaves standstill 30 minutes;

(2) bent material preparation:

The raw material handled well the steamer that enters to pressurize carries out steaming, 40 ~ 45 minutes, and when the product temperature in pot rises to 118 DEG C ~ 126 DEG C, pressure about 0.15MPa closes gas, stewing pot 3 ~ 4 minutes.Rapid eliminating pot inner pressure, sprays with water and makes grog be cooled to about 50 DEG C, can open steamer discharging, is bent material;

(3) bent preparation is planted:

Select Aspergillus oryzaeAs.3951 and AS3.350 aspergillus niger, two microorganisms inoculation koji; Aspergillus oryzaeAs.3951, aspergillus niger AS3.350, difference slant tube inoculated and cultured and triangular flask expand to be cultivated, and each 3 days, temperature all kept 30 DEG C;

(4) koji is inoculated:

Song material inoculum concentration Aspergillus oryzaeAs.3951 after boiling is 0.2 ~ 0.4%, AS3.350 aspergillus niger of raw material is 0.5 ~ 0.15% of raw material;

First, observe full pond material temperature, 4-5 hour spore germination initial stage required that product temperature control was at 35 DEG C, quiescent culture; Carry out first time after 12 hours and turn over song, make product temperature keep about 28 DEG C;

Then, enter mycelia breeding period, product temperature remains on 32 DEG C-35 DEG C, carries out second time and turn over song after 4-6 hour; After second time turns over song, Aspergillus enters spore and the raw phase, maintains and produces enzyme optimum temperature 25 DEG C-30 DEG C; Second time to be turned over after song soon, and bent material is vaporized many because of moisture, and occur tighten and occur crack, interior component temperature occurs inconsistent, carries out third time and turns over song, continuation cultivation 24 hours, and spore is ripe gradually, and when the savings of enzyme reaches the highest, koji completes;

(5) koji fermentation is become:

After adopting first low-salt solid, high-salt dilute combines ferment at constant temperature technique; Wherein:

(5-1) early stage, low-salt solid-state fermentation: Cheng Qu admixed 13 ° of Be` salt solution, and coolant-temperature gage is about 50 DEG C, stirs and becomes sauce unstrained spirits, and water content is 55%-58%; Sauce unstrained spirits enters fermentation vat and carries out low-salt solid-state fermentation in early stage; Fermentation is divided into 3 temperature phases: early stage 3 days is 40 DEG C ~ 42 DEG C, and 6 days mid-terms were 42 DEG C ~ 44 DEG C, and 4 days later stages were 44 DEG C ~ 45 DEG C, is the highlyest no more than 45 DEG C; Total 13 days of sauce unstrained spirits yeast phase;

(5-2) later stage high-salt fermentation: early stage, solid state fermentation was complete, when making about product temperature drop to 35 DEG C, supplements 22 ° of Be` salt solution to sauce unstrained spirits, by bamboo mat pad on sauce unstrained spirits surface layer, under allowing salt solution slowly evenly drench, makes sauce unstrained spirits salt content reach about 18%, becomes sauce wine with dregs;

When sauce wine with dregs temperature is in 30 DEG C ~ 32 DEG C, add with expanding 10 times of cultured saccharomycete AS.2.1182 of method and AS.2300 mixed culture fermentation liquid step by step;

The addition of yeast juice is that in every gram of raw material, cell number is about 1O6, keeps 30 DEG C of low-temperature insulation fermentations; Sauce wine with dregs ferments 45 days;

(6) soy sauce extracts:

From ripe sauce wine with dregs, extract soy sauce adopts leaching to drench oil process: in the oily process of pouring, hair oil is product, two oil jacket hair oils, three oil jackets two oil, and hot water pulls out three for oil; Circulation like this is fuel-displaced; The hair oil drenched out is called raw sauce, raw sauce heat sterilization, cooling, clarification, and removing suspension and sediment, be finished product soy sauce.

The present invention there is Substantial technical feature and remarkable result as follows:

(1) substitute Wheat Production soy sauce with coarse cereals, develop coarse cereals, excavate the nutritional labeling of coarse cereals and effectively utilize, promoting coarse cereals added value.

(2) the sprouting process in 36 hours of raw material black soybean improves iron content 16.4%.

(3) high-salt dilute associating ferment at constant temperature technique after first low-salt solid, shortens 120 days than traditional high-salt dilute production cycle of 6 months, solves the drawback only using the low-salt solid-state fermentation product special flavour of more than 20 day undesirable.Fermentation time is 58 days, and product reaches country and to make soy sauce primary standard, time shorten, and quality improves, output increased.

(4) multi-cultur es inoculation, sauce unstrained spirits heat-preservation fermentation and the constant fermentation of later stage sauce wine with dregs low temperature, make the ferro element in raw material and other nutritional labelings effectively decompose, be enriched in soy sauce in earlier stage.

(5) any pigment and anticorrisive agent is not added.

In a word, the present invention have selected the black crops such as the black millet being rich in organic iron element as making soy sauce raw material, after adopting multi-cultur es inoculation, first low-salt solid, high-salt dilute combines ferment at constant temperature method, shorten fermentation period, the soy sauce brewageed keeps intrinsic color, figure, containing the nutritional labeling that the health cares such as protein, amino acid, vitamin, zinc, selenium are required, the main high Organic Iron nutrient (13.25mg/100ml) containing needed by human.Organic Iron nutrient can be absorbed rapidly, safely by body, and can the long period retains and accumulates in vivo, form the important component of hemoglobin, myoglobins, cytochromes etc., participate in transport and tissue respiration and a series of metabolism reactions etc. of oxygen in body, Organic Iron trace element is easy to absorption of human body, directly can absorb the synthesis material as iron enzyme various in health, protein, strengthen immunologic function.

Rich melt quality soy sauce is the ideal product that control iron deficiency disease mends iron, is also the good product that ordinary people increases that physique obtains nutrition.

Detailed description of the invention

The present invention utilizes the high black containing organic melt quality element to make raw material, the associating ferment at constant temperature technique of multi-cultur es, first low-salt solid, rear high-salt dilute, various enzyme system is made to carry out biochemical reaction under certain environmental conditions, other nutritional labeling such as the iron microelement in raw material and protein, amino acid, vitamin is fully decomposed, effectively be enriched in soy sauce, generate unique color, figure and the high soy sauce containing various nutritional labelings such as Organic Irons.

The brewing method of a kind of black millet iron-rich nutritional soy of the present invention, comprises following brewage process step:

1. pulp furnish and process:

Described black has major ingredient and auxiliary material as raw material: major ingredient and auxiliary material relative proportions is by weight: major ingredient 65 ~ 75%, and auxiliary material is 25 ~ 35%; Wherein: auxiliary material is triticale wheat bran, major ingredient is the high black millet containing ferro element, black soybean, the black soybean dregs of rice, Semen sesami nigrum; Relative proportions is by weight: black millet 35 ~ 45%, black soybean 15 ~ 25%, the black soybean dregs of rice 30 ~ 40%, Semen sesami nigrum 2 ~ 5%.

Black millet, the black soybean dregs of rice mix, pressurization dry blowing 20 minutes, air pressure 0.15mpa.The Semen sesami nigrum fried and roasted is added in black millet after dry blowing and black soya bean dregs of rice raw material, mixing and stirring, add appropriate warm water, carry out raw material profit water, then, add 36 hours sprout and pulverization process after black soybean (ferro element increase by 16.4%, the content of protein, amino acid, isoflavones increases by 3%, 0.9%, 24.7% respectively.) and dry blowing process after triticale wheat bran auxiliary material, more fully mix evenly, add water moistening, amount of water is 110%, and water temperature is 75 DEG C, leaves standstill 30 minutes.

2. bent material preparation:

The raw material handled well the steamer that enters to pressurize carries out steaming, and when the product temperature in pot rises to 118 DEG C ~ 126 DEG C (about 40 ~ 45 minutes), pressure about 0.15MPa closes gas, stewing pot 3 ~ 4 minutes.Rapid eliminating pot inner pressure, sprays with water and makes grog be cooled to about 50 DEG C, can open steamer discharging (i.e. bent material).

3. kind of bent preparation:

Section 3.951 in 3.042(is made in Shanghai of having selected Present Domestic popularity to apply) aspergillus oryzae and AS3.350 aspergillus niger, two microorganisms inoculation koji.Two strain bacterial strain co-inoculation fermentations can enrich into inulinase system, play enzyme system complementation, improve enzymatic activity.Aspergillus oryzaeAs.3951, aspergillus niger AS3.350, slant tube inoculated and cultured and triangular flask expand each 3 days of cultivation respectively, and temperature all keeps 30 DEG C.

4. inoculation koji:

Grog after boiling (bent material) takes the dish out of the pot and is delivered to feeding fan mouth through conveying worm, little funnel artificial infection is established at conveyer end, inoculum concentration Aspergillus oryzaeAs.3951 is the 0.2%-0.4% of raw material, AS3.350 aspergillus niger is the 0.5-0.15% of raw material, then wind-force input koji pond, observes full pond material temperature.4-5 hour spore germination initial stage required that product temperature control was at 35 DEG C, quiescent culture.Carry out first time after 12 hours and turn over song, make product temperature keep about 28 DEG C.Then enter mycelia breeding period, product temperature remains on 32 DEG C-35 DEG C, carries out second time and turn over song after 4-6 hour.After second time turns over song, Aspergillus enters spore and the raw phase, maintains and produces enzyme optimum temperature 25 DEG C-30 DEG C.Second time to be turned over after song soon, and bent material is vaporized many because of moisture, and occur tighten and occur crack, interior component temperature occurs inconsistent, carries out third time and turns over song, and continuation cultivation 24 hours, spore is ripe gradually, and when the savings of enzyme reaches the highest, koji completes.

Become bent organoleptic indicator to be grey black, become block, pinch it with hand, Qusong is soft; Inner white mycelia is luxuriant, and thickly raw tender yellowish green spore.And have dense Qu Xiang, be not with tart flavour, ammonia taste or other peculiar smell.

5. become koji fermentation:

After adopting first low-salt solid, high-salt dilute combines ferment at constant temperature technique.Soy sauce during the fermentation, the formation mechenism complex of color, body, report, but research is thorough not yet in theory so far, and the local flavor produced because raw material is different with zymotechnique and quality also vary by existing many research.High-salt fermentation method, fermentation period 6 months, product amino-acid nitrogen productivity ratio is high, raciness, low-salt solid-state fermentation method is the fermentation process generally adopted, fermentation period more than 20 day, protein utilization is high, but product special flavour is general, there is certain sauce fragrant, without fat fragrance, it is short that this mainly comes from fermentation time, the cause that fermentation temperature is high.High-salt dilute associating ferment at constant temperature technique after the first low-salt solid that this research project adopts, formed by inheriting and improve traditional Technology of Brewing Soy Sauce on low salt solid state fermentation basis, both shorten the fermentation period of high-salt fermentation technique, which in turn improve the local flavor of low salt solid state fermentation product; After first solid rare zymotechnique product due to fermentation time relatively long, temperature is lower, the amino acid content formed is high, in addition the raw fragrant lipid material of the Semen sesami nigrum in raw material and later stage fermentation stage with the addition of the two yeast flora of flavouring, in raw material, starchy carbohydrate generates ethanol and other alcohols material and acid generation series of complex changes under yeast effect, also lipid aroma-producing substance is generated, fat fragrance soy sauce being created be free from worry, close to the local flavor of the fermentation of high-salt dilute long period or natural solarization soy sauce.

(1) early stage, low-salt solid-state fermentation Cheng Qu admixed 13 ° of Be` salt solution, and coolant-temperature gage is about 50 DEG C, stirs and becomes sauce unstrained spirits, and water content is 55%-58%.Sauce unstrained spirits enters fermentation vat and carries out low-salt solid-state fermentation in early stage.

Fermentation is divided into 3 temperature phases, and early stage 3 days is 40 DEG C ~ 42 DEG C, and 6 days mid-terms were 42 DEG C ~ 44 DEG C, and 4 days later stages were 44 DEG C ~ 45 DEG C, is the highlyest no more than 45 DEG C.Total 13 days of sauce unstrained spirits yeast phase.Low-salt solid-state fermentation mainly completes protein and amylaceous decomposition, produces several amino acids, soluble nitrogen, carbohydrate, organic acid etc.

(2) later stage high-salt fermentation solid state fermentation in early stage is complete, when making about product temperature drop to 35 DEG C, supplements 22 ° of Be` salt solution to sauce unstrained spirits, by bamboo mat pad on sauce unstrained spirits surface layer, under allowing salt solution slowly evenly drench, makes sauce unstrained spirits salt content reach about 18%, becomes sauce wine with dregs.When sauce wine with dregs temperature is in 30 DEG C ~ 32 DEG C, add with expanding 10 times of cultured saccharomycete AS.2.1182 of method and AS.2300 mixed culture fermentation liquid step by step.The addition of yeast juice is that in every gram of raw material, cell number is about 1O6, keep 30 DEG C of low-temperature insulation fermentations, contribute to Yeast Growth, breeding, make sauce wine with dregs in fermentation, produce ethanol, isoamyl alcohol, isobutanol etc. and combine formation ester class with organic acid, add the fragrant composition of sauce; Other nutriments such as iron are enriched in soy sauce effectively.Sauce wine with dregs ferments 45 days.

6. soy sauce extracts:

From ripe sauce wine with dregs, extract soy sauce have employed leaching pouring oil process

In the oily process of pouring, hair oil is product, two oil jacket hair oils, and three oil jacket two oil, hot water pulls out three for oil.Circulation like this is fuel-displaced.

The hair oil drenched out is called raw sauce, raw sauce heat sterilization, cooling, clarification, and removing suspension and sediment, be finished product soy sauce.

The soy sauce the key technical indexes that the present invention produces

(1) organoleptic indicator: color and luster bronzing, bright-coloured, glossy; Strong sauce perfume and ester fragrance taste; Delicious, mellow, fresh, salty, comfortable mouth; Figure clarifies.

(2) biochemical indicator: iron (in Fe) 132.5mg/l; Amino-acid nitrogen 0.79%.

(3) sanitary index: plumbous (in pb) 0.04mg/l; Arsenic (in As) 0.02mg/l; Total plate count (cfu/ml) < 1; Coliform (MPN/mL) < 0.3; Salmonella, Shigella, golden yellow staphylococcus all do not detect.

Claims (2)

1. the brewing method of a black millet iron-rich nutritional soy, it is characterized in that: use the high black containing organic melt quality element to make raw material, multi-cultur es, first low-salt solid, the associating ferment at constant temperature technique of rear high-salt dilute, various enzyme system is made to carry out biochemical reaction under certain environmental conditions, make the iron microelement in raw material and protein, amino acid, vitamin nutritional labeling fully decompose, effectively be enriched in soy sauce, generate unique color, figure and the high soy sauce containing Organic Iron, protein, amino acid, vitamins nutrition; Wherein:

Described black has major ingredient and auxiliary material as raw material: major ingredient and auxiliary material relative proportions is by weight: major ingredient 65 ~ 75%, and auxiliary material is 25 ~ 35%; Wherein: auxiliary material is triticale wheat bran, major ingredient is the high black millet containing ferro element, black soybean, the black soybean dregs of rice, Semen sesami nigrum; Relative proportions is by weight: black millet 35 ~ 45%, black soybean 15 ~ 25%, the black soybean dregs of rice 30 ~ 40%, Semen sesami nigrum 2 ~ 5%.

2. the brewing method of a kind of black millet iron-rich nutritional soy according to claim 1, is characterized in that: the concrete technology step that this brewing method comprises has: pulp furnish and process, bent material preparation, plant bent preparation, inoculation koji, become koji fermentation and soy sauce to extract; Wherein:

(1) pulp furnish and process:

Black millet, the black soybean dregs of rice mix, pressurization dry blowing 20 minutes, air pressure 0.15mpa; Add the Semen sesami nigrum fried and roasted in black millet after dry blowing and black soya bean dregs of rice raw material, mixing and stirring, adds appropriate warm water, carries out raw material profit water; Then, add and within 36 hours, sprout and the black soybean after pulverization process and the triticale wheat bran auxiliary material after dry blowing process, more fully mix evenly, add water moistening, amount of water is 110%, and water temperature is 75 DEG C, leaves standstill 30 minutes;

(2) bent material preparation:

The raw material handled well the steamer that enters to pressurize carries out steaming, 40 ~ 45 minutes, when the product temperature in pot rises to 118 DEG C ~ 126 DEG C, pressure about 0.15MPa closes gas, and stewing pot 3 ~ 4 minutes, gets rid of pot inner pressure rapidly, spraying with water makes grog be cooled to about 50 DEG C, can open steamer discharging, is bent material;

(3) bent preparation is planted:

Select Aspergillus oryzaeAs.3951 and AS3.350 aspergillus niger, two microorganisms inoculation koji; 3.042 aspergillus oryzaes, aspergillus niger AS3.350 are made in Shanghai, and difference slant tube inoculated and cultured and triangular flask expand to be cultivated, and each 3 days, temperature all kept 30 DEG C;

(4) koji is inoculated:

Song material inoculum concentration Aspergillus oryzaeAs.3951 after boiling is 0.2 ~ 0.4%, AS3.350 aspergillus niger of raw material is 0.5 ~ 0.15% of raw material;

First, observe full pond material temperature, 4-5 hour spore germination initial stage required that product temperature control was at 35 DEG C, quiescent culture; Carry out first time after 12 hours and turn over song, make product temperature keep about 28 DEG C;

Then, enter mycelia breeding period, product temperature remains on 32 DEG C-35 DEG C, carries out second time and turn over song after 4-6 hour; After second time turns over song, Aspergillus enters spore and the raw phase, maintains and produces enzyme optimum temperature 25 DEG C-30 DEG C; Second time to be turned over after song soon, and bent material is vaporized many because of moisture, and occur tighten and occur crack, interior component temperature occurs inconsistent, carries out third time and turns over song, continuation cultivation 24 hours, and spore is ripe gradually, and when the savings of enzyme reaches the highest, koji completes;

(5) koji fermentation is become:

After adopting first low-salt solid, high-salt dilute combines ferment at constant temperature technique; Wherein:

(5-1) early stage, low-salt solid-state fermentation: Cheng Qu admixed 13 ° of Be` salt solution, and coolant-temperature gage is about 50 DEG C, stirs and becomes sauce unstrained spirits, and water content is 55%-58%; Sauce unstrained spirits enters fermentation vat and carries out low-salt solid-state fermentation in early stage; Fermentation is divided into 3 temperature phases: early stage 3 days is 40 DEG C ~ 42 DEG C, and 6 days mid-terms were 42 DEG C ~ 44 DEG C, and 4 days later stages were 44 DEG C ~ 45 DEG C, is the highlyest no more than 45 DEG C; Total 13 days of sauce unstrained spirits yeast phase;

(5-2) later stage high-salt fermentation: early stage, solid state fermentation was complete, when making about product temperature drop to 35 DEG C, supplements 22 ° of Be` salt solution to sauce unstrained spirits, by bamboo mat pad on sauce unstrained spirits surface layer, under allowing salt solution slowly evenly drench, make sauce unstrained spirits salt content reach about 18%, become sauce wine with dregs;

When sauce wine with dregs temperature is in 30 DEG C ~ 32 DEG C, add with expanding 10 times of cultured saccharomycete AS.2.1182 of method and AS.2300 mixed culture fermentation liquid step by step;

The addition of yeast juice is that in every gram of raw material, cell number is 1O ⁶left and right, keeps 30 DEG C of low-temperature insulation fermentations; Sauce wine with dregs ferments 45 days;

(6) soy sauce extracts:

From ripe sauce wine with dregs, extract soy sauce adopts leaching to drench oil process: in the oily process of pouring, hair oil is product, two oil jacket hair oils, three oil jackets two oil, and hot water pulls out three for oil; Circulation like this is fuel-displaced; The hair oil drenched out is called raw sauce, raw sauce heat sterilization, cooling, clarification, and removing suspension and sediment, be finished product soy sauce.