CN104799248B - It is a kind of using soya bean, flour as raw material round koji-maker technique - Google Patents
It is a kind of using soya bean, flour as raw material round koji-maker technique Download PDFInfo
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Abstract
The invention discloses a kind of using soya bean, flour as the round koji-maker technique of raw material, comprise the following steps：1) beans are steeped；2) boiling；3) cool down；4) it is inoculated with breading：Bent essence is inoculated with the ripe beans after supercooling, adds flour, spice obtains compound；5) feed：By in the deep closet of compound input koji making disc machine；6) Daqu culture：Compound is cultivated in the deep closet of koji making disc machine, is in turn included the following steps：Cultivate early stage, pine song, mid-term culture for the first time are carried out after culture early stage, second of pine of progress is bent after mid-term culture, the later stage cultivates, third time pine song is carried out after later stage culture, latter stage cultivates；7) song is gone out:After the completion of Daqu culture, the Daqu of mixed salt is pumped into and shone in tank.The present invention can solve the problem that culture Daqu during it is hardened the problem of, improve spirit quality, reduce cost of labor；Meanwhile Daqu made from the technique has the characteristics of miscellaneous bacteria number is few, enzyme activity is high.
Description
Technical field
The invention belongs to soy sauce seasoning production technical field, and in particular to it is a kind of using soya bean, flour as raw material disk
Yeast-making technology.
Background technology
Although China's fermented sauce has long history, but Japan is still lagged behind on Technology of Brewing Soy Sauce, for many years,
Each soy sauce enterprise of China introduces large quantities of soy sauce brewing technologies, new equipment from Japan, is made for the development of China's soy sauce industry
Major contribution.In recent years, koji making disc machine and corresponding yeast-making technology improve sauce daqu quality with it, reduce the excellent of cost of labor
Point is promoted comparatively fast at home, but the equipment and its technique only succeed in dregs of beans fries wheat as the koji-making of raw material, and in being directed to
The traditional soya bean of state, flour material, and do not apply to, problems be present：1st, flour particle degree is small, is easily leaked from koji tray sieve aperture
Go out, influence caused by it is that material leakage is serious, needs more manual cleaning koji tray bottom.2nd, under same boiling level, soya bean flour is former
Expect that moisture is higher, its mixture moisture is typically in 50%-55%, and influence caused by it is, if the material just put into makes
With violent auger is acted, pureed can be twisted into.3rd, soya bean flour material is easily hardened during Daqu is cultivated.4th, it is made
The problem of miscellaneous bacteria number is more, enzyme activity is low be present in the Daqu obtained.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide it is a kind of using soya bean, flour as raw material disk system
Bent technique, the technique can solve the problem that soya bean, flour material hardened during cultivating Daqu the problem of, it is possible to increase Daqu matter
Amount, reduce cost of labor；Meanwhile Daqu made from the technique has the characteristics of miscellaneous bacteria number is few, enzyme activity is high.
Realize that the purpose of the present invention can reach by adopting the following technical scheme that：
It is a kind of using soya bean, flour as the round koji-maker technique of raw material, comprise the following steps：
1) beans are steeped：From non-transgenic soya bean, through removal of impurities, bean soaking tank is put into, addition accounts for 2.3-2.5 times of soya bean weight
Water, bubble beans time summer are 4-10h, and the bubble beans time in winter is 8-16h；
2) boiling：Boiling is carried out to the soya bean soaked, obtains ripe beans；The water content of ripe beans should be controlled in 55%-60%；It is ripe
Beans should it is thoroughly well cooked but not mushy, full grains are not half-cooked；
3) cool down：Ripe beans are cooled to less than 39 DEG C；
4) it is inoculated with breading：Bent essence is inoculated with the ripe beans after supercooling, then adds flour, it is equal using auger spice
It is even, obtain compound；The addition of the bent essence is the 0.02-1.00% of ripe beans weight, and the addition of the flour is ripe beans
The 20%-70% of weight；
The Qu Jingwei is using the higher aspergillus oryzae of prolease activity and saccharifying enzymic activity and aspergillus niger by drying, separating
Effective spore is extracted, packs and forms.The spore count of bent essence is up to 2 × 1010/more than g.Flour paste, beans sauce can be improved
Flavor, and can accelerate class ripe speed, shorten fermentation time.
5) feed：Compound is inputted in the deep closet of koji making disc machine by conveyer belt, material of raking, will in fill process
Disk running frequency is arranged to 30-50Hz；
6) Daqu culture：Compound is cultivated in the deep closet of koji making disc machine, obtains Daqu；Daqu culture is wrapped successively
Include following steps：Culture early stage, loose bent, mid-term culture for the first time is carried out after being cultivated in early stage, second is carried out after mid-term culture
Secondary pine is bent, the later stage cultivates, third time pine song is carried out after later stage culture, latter stage cultivates；
7) song is gone out:After the completion of Daqu culture, it is 15-50Hz to set disk running frequency, and the Daqu of mixed salt is pumped into
Shine in tank.
Preferably, in step 2), the soya bean soaked is carried out using rotating type high-pressure digester or continuous cooking machine
Boiling.
Preferably, in step 3), ripe beans are cooled to less than 39 DEG C using forced draft cooling conveyer belt, blowing-type is cold
But equipped with the enclosure structure for preventing that dust from falling on conveyer belt.
Preferably, in step 5), before charging, shop fixtures need to be carried out with cultured Daqu, shop fixtures amount is with without exposed
Koji tray be advisable.
It preferably, in step 5), the operation of raking after the completion of charging, must not be raked using auger, and temperature should be used
The artificial rake of sum, rakes manually.
Preferably, in step 6) Daqu incubation, concrete processing procedure is as follows：
Early stage cultivates:Blower fan set of frequency is 25-30Hz, and the control of material samming is 25-34 DEG C, and this phases-time is 8-
15h；
Pine is bent for the first time:After early stage incubation, material starts to sprout mycelia, and starts hardened, and temperature is gradually increasing, this
Pine is bent for the first time by Shi Jinhang；During pine is bent for the first time, disk set of frequency is 40-50Hz；
Mid-term culture:Blower fan set of frequency is 30-50Hz, and the control of material samming is 34-40 DEG C, and this phases-time is 8-
15h；
Second of pine is bent:After mid-term culture, material is hardened again, carries out second of pine song, during second of pine is bent, circle
Disk set of frequency is 40-50Hz；
Later stage cultivates:Blower fan set of frequency is 30-50Hz, and the control of material samming is 30-36 DEG C, and this phases-time is 8-
12h；
Third time pine is bent:After later stage culture, material third time is hardened, and pine is bent for the third time for progress, during the loose song of third time,
Disk set of frequency is 40-50Hz；
Latter stage cultivates:Blower fan set of frequency is 30-50Hz, and the control of material samming is 25-30 DEG C, and this phases-time is 4-
12h。
It is bent using pine three times, be advantageous to further promote fungal hyphae to breed, increase aspergillus neutral protein enzyme secretion.
Preferably, the whole process of step 6) Daqu culture need not be humidified.Be advantageous to prevent under the conditions of low moisture
The only breeding of miscellaneous bacteria.
Preferably, in step 7), the Daqu of mixed salt is pumped into solarization tank by going out bent auger, vavuum pump, screw pump
In, the addition of salt solution is 2.0-2.2 times of soya bean material quantity.
The beneficial effects of the present invention are：
1st, the present invention by improvement step and optimizes each step by suitable for the round koji-maker technique of dregs of beans, stir-fry wheat raw material
Parameter after, be introduced into soya bean, flour material koji-making, the new technology formed can solve the problem that soya bean, flour material are big in culture
The problem of hardened during song, be advantageous to improve spirit quality, reduce cost of labor.Meanwhile Daqu made from the technique has
The characteristics of miscellaneous bacteria number is few, enzyme activity is high.
2nd, inventor's research is drawn, through Daqu miscellaneous bacteria number made from present invention process considerably less than existing Quchi koji-making work
Skill.Reason has two：First, whole yeast making process is advantageous to prevent miscellaneous bacteria from breeding without humidification；Second, round koji-maker used
Machine, its structure are stainless steel structure, no corner or spot as yet untouched by a clean-up campaign, can effectively prevent bacteria breed.
3rd, inventor's research show that loose song can promote fungal hyphae further to breed three times for use, in obtained Daqu
Property protease is significantly higher than existing Quchi yeast-making technology, meanwhile, it is capable to solve the problems, such as that Daqu is hardened.
4th, inventor's research show that for the present invention from pan feeding to the control of Qu Junwei automations is gone out, staff labor intensity is small, single
Position cost of labor is substantially less than existing Quchi yeast-making technology.
Embodiment
Below, with reference to embodiment, the present invention is described further：
Embodiment 1：
It is a kind of using soya bean, flour as the round koji-maker technique of raw material, comprise the following steps：
1) beans are steeped：From non-transgenic soya bean, through removal of impurities, bean soaking tank is put into, adds 2.5 times of water for accounting for soya bean weight,
The bubble beans time is 8h (when daily temperature is 19 DEG C).
2) boiling：Boiling is carried out to the soya bean soaked using rotating type high-pressure digester, obtains ripe beans；The water content of ripe beans
It should control in 55%-60%；Ripe beans should it is thoroughly well cooked but not mushy, full grains are not half-cooked；Vapour pressure is 0.14Mpa, digestion time
10min。
3) cool down：Ripe beans are rapidly cooled to 39 DEG C using forced draft cooling conveyer belt, filled on forced draft cooling conveyer belt
There is the enclosure structure for preventing dust from falling into.
4) it is inoculated with breading：Bent essence is inoculated with the ripe beans after supercooling, then adds flour, it is equal using auger spice
It is even, obtain compound；The addition of the bent essence is the 0.04% of ripe beans weight, and the addition of the flour is ripe beans weight
40%；
The Qu Jingwei is using the higher aspergillus oryzae of prolease activity and saccharifying enzymic activity and aspergillus niger by drying, separating
Effective spore is extracted, packs and forms.The spore count of bent essence is up to 2 × 1010Individual/more than g.The wind of soy sauce can be improved
Taste, and can accelerate the ripe speed of soy sauce, shorten fermentation time.
5) feed：Compound is inputted in the deep closet of koji making disc machine by conveyer belt, material of raking, will in fill process
Disk running frequency is arranged to 50Hz；Before charging, shop fixtures need to be carried out with cultured Daqu, shop fixtures amount is with without exposed song
Disk is advisable.Operation of raking after the completion of charging, must not be raked using auger, and should use gentle artificial rake, be raked manually.
6) Daqu culture：Compound is cultivated in the deep closet of koji making disc machine, is in turn included the following steps：Early stage trains
Support, cultivated in early stage after carry out that pine for the first time is bent, mid-term culture, carried out after mid-term culture bent second of pine, later stage culture,
Third time pine song, latter stage culture are carried out after later stage culture；
In Daqu incubation, concrete processing procedure is as follows：
Early stage cultivates:Blower fan set of frequency is 25Hz, and the control of material samming is 28-34 DEG C, and this phases-time is 15h；
Pine is bent for the first time:After early stage incubation, material starts to sprout mycelia, and starts hardened, and temperature is gradually increasing, this
Pine is bent for the first time by Shi Jinhang；During pine is bent for the first time, disk set of frequency is 50Hz, takes 1h.
Mid-term culture:Blower fan set of frequency is 50Hz, and the control of material samming is 34-40 DEG C, and this phases-time is 8h；
Second of pine is bent:After mid-term culture, material is hardened again, carries out second of pine song, during second of pine is bent, circle
Disk set of frequency is 50Hz, takes 1h.
Later stage cultivates:Blower fan set of frequency is 40Hz, and the control of material samming is 30-36 DEG C, and this phases-time is 8h；
Third time pine is bent:After later stage culture, material third time is hardened, and pine is bent for the third time for progress, during the loose song of third time,
Disk set of frequency is 50Hz, takes 1h.
Latter stage cultivates:Blower fan set of frequency is 30Hz, and the control of material samming is 25-30 DEG C, and this phases-time is 10h.
It is bent using pine three times, be advantageous to further promote fungal hyphae to breed, increase aspergillus neutral protein enzyme secretion.
The whole process of Daqu culture need not be humidified.Be advantageous to prevent the breeding of miscellaneous bacteria under the conditions of low moisture.
7) song is gone out:After the completion of Daqu culture, it is 15Hz to set disk running frequency, by going out bent auger, vavuum pump, screw rod
The Daqu of mixed salt is pumped into by pump to be shone in tank；The addition of salt solution is 2.0 times of soya bean material quantity.
Embodiment 2:
It is a kind of using soya bean, flour as the round koji-maker technique of raw material, comprise the following steps：
1) beans are steeped：From non-transgenic soya bean, through removal of impurities, bean soaking tank is put into, adds 2.3 times of water for accounting for soya bean weight,
The bubble beans time is 9h (when daily temperature is 16.5 DEG C).
2) boiling：Boiling is carried out to the soya bean soaked using rotating type high-pressure digester, obtains ripe beans；The water content of ripe beans
It should control in 55%-60%；Ripe beans should it is thoroughly well cooked but not mushy, full grains are not half-cooked；Vapour pressure is 0.12Mpa, digestion time
12min。
3) cool down：Ripe beans are rapidly cooled to 39 DEG C using forced draft cooling conveyer belt, filled on forced draft cooling conveyer belt
There is the enclosure structure for preventing dust from falling into.
4) it is inoculated with breading：Bent essence is inoculated with the ripe beans after supercooling, then adds flour, it is equal using auger spice
It is even, obtain compound；The addition of the bent essence is the 0.04% of ripe beans weight, and the addition of the flour is ripe beans weight
30%；
The Qu Jingwei is using the higher aspergillus oryzae of prolease activity and saccharifying enzymic activity and aspergillus niger by drying, separating
Effective spore is extracted, packs and forms.The spore count of bent essence is up to 2 × 1010Individual/more than g.The wind of soy sauce can be improved
Taste, and can accelerate the ripe speed of soy sauce, shorten fermentation time.
5) feed：Compound is inputted in the deep closet of koji making disc machine by conveyer belt, material of raking, will in fill process
Disk running frequency is arranged to 40Hz；Before charging, shop fixtures need to be carried out with cultured Daqu, shop fixtures amount is with without exposed song
Disk is advisable.Operation of raking after the completion of charging, must not be raked using auger, and should use gentle artificial rake, be raked manually.
6) Daqu culture：Compound is cultivated in the deep closet of koji making disc machine, is in turn included the following steps：Early stage trains
Support, cultivated in early stage after carry out that pine for the first time is bent, mid-term culture, carried out after mid-term culture bent second of pine, later stage culture,
Third time pine song, latter stage culture are carried out after later stage culture；
In Daqu incubation, concrete processing procedure is as follows：
Early stage cultivates:Blower fan set of frequency is 20Hz, and the control of material samming is 28-34 DEG C, and this phases-time is 14h；
Pine is bent for the first time:After early stage incubation, material starts to sprout mycelia, and starts hardened, and temperature is gradually increasing, this
Pine is bent for the first time by Shi Jinhang；During pine is bent for the first time, disk set of frequency is 50Hz, takes 1h.
Mid-term culture:Blower fan set of frequency is 45Hz, and the control of material samming is 34-40 DEG C, and this phases-time is 9h；
Second of pine is bent:After mid-term culture, material is hardened again, carries out second of pine song, during second of pine is bent, circle
Disk set of frequency is 50Hz, takes 1h.
Later stage cultivates:Blower fan set of frequency is 45Hz, and the control of material samming is 30-36 DEG C, and this phases-time is 8h；
Third time pine is bent:After later stage culture, material third time is hardened, and pine is bent for the third time for progress, during the loose song of third time,
Disk set of frequency is 50Hz, takes 1h.
Latter stage cultivates:Blower fan set of frequency is 25Hz, and the control of material samming is 25-30 DEG C, and this phases-time is 10h.
It is bent using pine three times, be advantageous to further promote fungal hyphae to breed, increase aspergillus neutral protein enzyme secretion.
The whole process of Daqu culture need not be humidified.Be advantageous to prevent the breeding of miscellaneous bacteria under the conditions of low moisture.
7) song is gone out:After the completion of Daqu culture, it is 15Hz to set disk running frequency, by going out bent auger, vavuum pump, screw rod
The Daqu of mixed salt is pumped into by pump to be shone in tank；The addition of salt solution is 2.2 times of soya bean material quantity.
Comparative example 1：
Quchi yeast-making technology, comprises the following steps：
1) it is same as Example 1 to breading process is inoculated with to steep beans
2) feed:Compound is inputted by Quchi Material feeding trolley by conveyer belt, by 4 employee compositions by Material feeding trolley
Material is uniformly layered in ferment pond, and ferment bottom of pond completes Daqu in advance, opens blower fan.
3) early stage cultivates:By heater, opening and closing door and window, opening and closing ventilating opening mode to material temperature control at 28-32 DEG C, this rank
The section time is 12h.
4) pine is bent for the first time:It is bent that pine for the first time is carried out after culture early stage.
5) mid-term culture:By heater, humidifier, opening and closing door and window, opening and closing ventilating opening mode to material temperature control in 36-40
DEG C, humidity 90%, this phases-time is 8h.
6) second of pine is bent:After mid-term culture, material is hardened again, carries out second of pine song, the bent process of pine is the same as the first time
Song Qu.
7) later stage cultivates:By heater, opening and closing door and window, opening and closing ventilating opening mode to material temperature control at 30-36 DEG C, this rank
The section time is 10h.
8) third time pine is bent:After later stage culture, material third time is hardened, and it is bent to carry out third time pine, the bent process of pine with first,
Secondary pine is bent.
9) latter stage cultivates:By heater, opening and closing door and window, opening and closing ventilating opening mode to 25-30 DEG C of material temperature control, this stage
Time is 12h.
10) song is gone out:The Daqu of mixed salt is pumped into solarization tank by going out bent auger, vavuum pump, screw pump.
Embodiment 1, embodiment 2 are compared with comparative example 1, the miscellaneous bacteria number of gained Daqu, neutral protease, koji-making effect
Rate (unit man-hour produces the quality that Daqu corresponds to raw material, kg/ man-hours), for details, reference can be made to table 1.
The embodiment 1 of table 1, embodiment 2 and the process ration of comparative example 1
As shown in Table 1, compared to the Quchi yeast-making technology described in comparative example 1, the Daqu obtained by embodiment 1 and embodiment 2
Miscellaneous bacteria number is less, and neutral protease is higher, is remarkably improved koji-making efficiency.
For those skilled in the art, technical scheme that can be as described above and design, make other each
Kind is corresponding to be changed and deforms, and all these change and deformed the protection model that should all belong to the claims in the present invention
Within enclosing.
Claims (5)
1. it is a kind of using soya bean, flour as raw material round koji-maker technique, it is characterised in that comprise the following steps：
1) beans are steeped：From soya bean, through removal of impurities, bean soaking tank is put into, adds 2.3-2.5 times of water for accounting for soya bean weight, summer bubble beans
Time is 4-10h, and the bubble beans time in winter is 8-16h；
2) boiling：Boiling is carried out to the soya bean soaked, obtains ripe beans；The water content of ripe beans should be controlled in 55%-60%；
3) cool down：Ripe beans are cooled to less than 39 DEG C；
4) it is inoculated with breading：Bent essence is inoculated with the ripe beans after supercooling, then adds flour, it is uniform using auger spice, obtain
To compound；The addition of the bent essence is the 0.02-1.00% of ripe beans weight, and the addition of the flour is ripe beans weight
20%-70%；
5) feed：Compound is inputted in the deep closet of koji making disc machine by conveyer belt, material of raking, by disk in fill process
Running frequency is arranged to 30-50Hz；
6) Daqu culture：Compound is cultivated in the deep closet of koji making disc machine, obtains Daqu；Daqu culture is included such as successively
Lower step：Culture early stage, loose bent, mid-term culture for the first time is carried out after being cultivated in early stage, second of pine is carried out after mid-term culture
The bent, later stage cultivates, third time pine song is carried out after later stage culture, latter stage cultivates；The equal nothing of whole process of this step Daqu culture
It need to be humidified；
This step concrete operations flow is as follows：
Early stage cultivates:Blower fan set of frequency is 25-30Hz, and the control of material samming is 25-34 DEG C, and this phases-time is 8-15h；
Pine is bent for the first time:After early stage incubation, material starts to sprout mycelia, and starts hardened, and temperature is gradually increasing, and is now entered
Pine is bent for the first time for row；During pine is bent for the first time, disk set of frequency is 40-50Hz；
Mid-term culture:Blower fan set of frequency is 30-50Hz, and the control of material samming is 34-40 DEG C, and this phases-time is 8-15h；
Second of pine is bent:After mid-term culture, material is hardened again, carries out second of pine song, during second of pine is bent, disk frequency
Rate is arranged to 40-50Hz；
Later stage cultivates:Blower fan set of frequency is 30-50Hz, and the control of material samming is 30-36 DEG C, and this phases-time is 8-12h；
Third time pine is bent:After later stage culture, material third time is hardened, and pine is bent for the third time for progress, during the loose song of third time, disk
Set of frequency is 40-50Hz；
Latter stage cultivates:Blower fan set of frequency is 30-50Hz, and the control of material samming is 25-30 DEG C, and this phases-time is 4-12h；
7) song is gone out:After the completion of Daqu culture, it is 15-50Hz to set disk running frequency, by going out bent auger, vavuum pump, screw rod
The Daqu of mixed salt is pumped into by pump to be shone in tank, and the addition of salt solution is 2.0-2.2 times of soya bean material quantity.
2. it is according to claim 1 using soya bean, flour as raw material round koji-maker technique, it is characterised in that:In step 2)
In, boiling is carried out to the soya bean soaked using rotating type high-pressure digester or continuous cooking machine.
3. it is according to claim 1 using soya bean, flour as raw material round koji-maker technique, it is characterised in that:In step 3)
In, ripe beans are cooled to less than 39 DEG C using forced draft cooling conveyer belt, being equipped with forced draft cooling conveyer belt prevents dust from falling
The enclosure structure entered.
4. it is according to claim 1 using soya bean, flour as raw material round koji-maker technique, it is characterised in that:In step 5),
Before charging, shop fixtures need to be carried out with cultured Daqu, shop fixtures amount is that koji tray is completely covered in shop fixtures to Daqu.
5. it is according to claim 1 using soya bean, flour as raw material round koji-maker technique, it is characterised in that:In step 5),
Using gentle artificial rake after the completion of charging, rake manually.
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| CN106912889B (en) * | 2015-12-28 | 2021-01-19 | 广东美味鲜调味食品有限公司 | Soy sauce brewing method |
| CN106867914A (en) * | 2016-12-27 | 2017-06-20 | 李锦记（新会）食品有限公司 | A kind of production method and its equipment of aspergillus oryzae conidia powder |
| CN110101015A (en) * | 2019-04-12 | 2019-08-09 | 广东美味鲜调味食品有限公司 | A kind of brewage process of soya sauce sauce embryo |
| CN112617171A (en) * | 2020-12-31 | 2021-04-09 | 烟台欣和企业食品有限公司 | Sweet fermented flour paste and preparation method thereof |
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| CN104381964B (en) * | 2014-12-04 | 2016-05-18 | 滕州市鼎盛酿造有限责任公司 | A kind of soy sauce biological enzymolysis zymotechnique |
| CN104473128B (en) * | 2014-12-23 | 2016-06-15 | 重庆多邦食品有限公司 | A kind of production method of pungent sauce |
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