CN105166844B - A kind of brewage process of middle salt and watery type soy sauce - Google Patents
A kind of brewage process of middle salt and watery type soy sauce Download PDFInfo
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Abstract
Salt and watery type soy sauce in one, raw material includes following components by weight: dregs of beans 45 65 parts, 30 42 parts of wheat bran, bagasse 2 20 parts, maize straw slag 0.0001 8 parts, lactic acid bacteria 0.001 0.009 parts, 0.001 0.009 parts of saccharomycete, 0.0001 0.008 parts of aspergillus oryzae 3.042 spore, 0.0001 0.008 parts of aspergillus niger 3.350 spore.Brewage process, the step such as including Feedstock treating, multi-strain koji, addition salt solution, middle salt lean state fermentation.The present invention adds bagasse, maize straw slag first, promotes fermentation, makes attenuation degree complete, the Milling Efficiencty simultaneously making soy sauce improves, and shortens filtration time, reduces production cost, and bagasse, maize straw slag wide material sources, cheap, purposes scope is wide.
Description
Technical field
The present invention relates to fermentation technical field, be specifically related to the brewage process of a kind of middle salt and watery type soy sauce.
Background technology
Soy sauce is a kind of traditional liquid flavouring, is also soy sauce, mainly by soybean, dregs of beans, wheat, starch, bran
Skin, salt etc. form through the process brew such as koji, fermentation.Flavouring soy sauce is widely used, its manufacturer
It is positioned at Asia more.The annual production of China more than 5,000,000 tons, pre-capita consumption 3.7kg, but part is occupied in international market
Volume is low.The high-salt dilute soy of Japan is liked in European and American areas more, and therefore China's soy sauce is faced with the biggest international competition.
The low-salt solid-state fermentation sauce of China is major product at present, although high-salt diluted state fermentation soy also has production, but because of pressure
Be squeezed into high, fermentation period length and do not looked at by institute of manufacturer parent, high-grade soy sauce be less than whole nation total output ten/
One.Along with raising and the people of economic level are increasing to the demand of soy sauce, the soy sauce enterprise of China produces competition
The most more and more fierce, the production of high flat quality soy sauce and sales volume also have the biggest growth space.
Soy sauce brewing method is divided into low-salt solid hot fermentation and high-salt dilute cold fermentation two kinds, and the former enzymolysis is rapid,
Cycle is short, and the flavor substance of formation is few, soy sauce poor quality, and the latter improves salinity, suppresses living contaminants, fermentation period
Long, better flavor, but squeezing is time-consuming.These two kinds of method microorganisms are single, and enzyme system is dull, and raw material availability is the highest.
Patent relevant with soy sauce brewing has a lot: patent CN1252952 describes the brewing method of low salt solid sauce；Specially
Profit CN102077978A describes aspergillus oryzae koji, and the fermentation later stage adds salt tolerant yeast to increase the soy sauce brewing of local flavor
Technique；Patent CN102318813A describes and a kind of soybean after fermentation is carried out complex enzyme hydrolysis, product allocate again one
Plant production technology；Patent CN103039944A describes the brewing method of high-salt dilute soy.But to fermentation raw material
Linguistic term less, this also be improve flavor of soy sauce quality, improve raw material availability, shorten the production cycle effective
Approach.
Summary of the invention
The object of the invention is to explore the brewage process of a kind of middle salt and watery type soy sauce, increases flavor substance, to improve soy sauce product
Matter, can improve raw material availability simultaneously and shorten filtration time, reducing the production cost of soy sauce.
Salt and watery type soy sauce in one, the raw material of described middle salt and watery type soy sauce includes following components by weight:
Dregs of beans 45-65 part, wheat bran 30-42 part, bagasse 2-20 part, maize straw slag 0.0001-8 part, lactic acid bacteria
Bacterium solution 0.001-0.009 part, saccharomycete bacterium solution 0.001-0.009 part, aspergillus oryzae 3.042 0.0001-0.008 part, black song
Mould 3.350 0.0001-0.008 parts；
Described saccharomycete bacterial concentration is 2.5 × 107-4.5×107CFU/mL；
Described lactic acid bacterial liquid concentration is 1.0 × 108-3.0×108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 1.5 × 107-3×107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.1 × 107-1×107Individual/g dry medium.
The raw material of described middle salt and watery type soy sauce includes following components by weight:
Dregs of beans 50-57 part, wheat bran 33-38 part, bagasse 4-16 part, maize straw slag 0.001-5 part, lactic acid bacteria
Bacterium solution 0.003-0.006 part, saccharomycete bacterium solution 0.003-0.007 part, aspergillus oryzae 3.0420.001-0.005 part, black song
Mould 3.350 0.001-0.005 parts；
Described saccharomycete bacterial concentration is 3.0 × 107-4.0×107CFU/mL；
Described lactic acid bacterial liquid concentration is 1.2 × 108-2.0×108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 2 × 107-2.5×107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.3 × 107-0.8×107Individual/g dry medium.
Described aspergillus niger 3.350 is placed in casein synthetic media liquid and cultivates 6-8h.
The brewage process of a kind of middle salt and watery type soy sauce, comprises the following steps:
1) Feedstock treating: dregs of beans goes out after 65-80 DEG C of water infiltration, with wheat bran, bagasse, the mixing of maize straw slag
Bacterium, is cooled to 30-36 DEG C, obtains material 1；
2) multi-strain koji 1: material 1 is inoculated aspergillus oryzae 3.042, carries out koji for the first time, for the first time after inoculation
Koji time 9-13h, obtains material 2；
3) multi-strain koji 2: material 2 is carried out pine for the first time bent, simultaneously by the aspergillus niger 3.350 of liquid cultivation
Spore liquid is uniformly sprayed in material 2, obtains material 3；
4) multi-strain koji 3: after material 3 carries out second time koji 18-20h, second time pine is bent, then carries out third time
After koji 24-26h, third time pine is bent, then carries out the 4th koji 36-48h and terminate, and obtains material 4；
5) salt solution is added: material 4 is uniformly admixed 19-22 ° of Be salt solution of 1-4 times of weight ratio, obtains material 5；
6) in salt lean state fermentation: material 5 carry out fermentation 10-30 days after inoculating lactic acid bacterium, continue fermentation 20-30 days
Being followed by Yeasts, and sprinkling salt solution simultaneously, material water weight ratio is 1:1-2.5, obtains material 6；
7) later stage fermentation: material 6 ferment 30-40 days filter extraction obtain soy sauce, during fermentation be spaced 5-10 days lead to
Gas agitating is once；
Complete middle salt and watery type soy sauce brewage process.
Described step 2) and step 4) in control deep closet humidity >=90%, for the first time koji, for the second time koji and the
Three times starter-making temperature is 30-35 DEG C.
Described step 4) in the 4th starter-making temperature be 27-31 DEG C.
Described step 5) brine temp is 30-40 DEG C.
Described step 6) in material 6 salt content be 9%-17%.
Described step 6) in fermentation temperature 40-44 DEG C.
Described step 7) in material 6 fermentation temperature be 35-40 DEG C
The brewage process of a kind of middle salt and watery type soy sauce that the present invention provides, has the beneficial effect that:
1, add bagasse, maize straw slag first, raw material space space and specific surface area can be increased,
Make in song neutral proteinase activity and improve 81.4% without bagasse, maize straw slag, having reached 5388.23
U/g butt.
2, in bagasse, cellulose serves bulk effect in soy sauce crude oil, makes the Milling Efficiencty of soy sauce improve, contracting
Short filtration time, reduces production cost, and bagasse, maize straw slag wide material sources, cheap simultaneously, in system
Abundant glycogen is provided for aspergillus oryzae and Aspergillus Niger Growth during song；
3, have employed aspergillus oryzae and aspergillus niger mix bacterium koji, be separately added into lactic acid bacteria and saccharomycete during the fermentation,
Making attenuation degree relatively complete, raw material availability is high, and the soy sauce that this technique produces simultaneously is bright-coloured glossiness bronzing,
Have strong soft paste flavor and ester flavor taste, flavour salty sweet properly, figure is uniform.
4, the present invention strictly controls fermentation temperature, time and deep closet condition, it is ensured that abundant at strain fermentation, it is ensured that
That brewages is smoothed out.
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1
Salt and watery type soy sauce in one, it is characterised in that the raw material of described middle salt and watery type soy sauce include by weight with
Lower component:
Dregs of beans 60 parts, 35 parts of wheat bran, bagasse 15 parts, maize straw slag 3 parts, lactic acid bacterial liquid 0.004 part,
Saccharomycete bacterium solution 0.003 part, aspergillus oryzae 3.042 0.003 parts, aspergillus niger 3.350 0.004 parts；
Described saccharomycete bacterial concentration is 2.5 × 107CFU/mL；
Described lactic acid bacterial liquid concentration is 1.0 × 108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 1.5 × 107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.1 × 107Individual/g dry medium.
Brewage process comprises the following steps:
1) Feedstock treating: dregs of beans infiltrates with 70 DEG C of hot water, and wheat bran, bagasse, maize straw slag, after mixing
121 DEG C of sterilizing 20min, are cooled to 33 DEG C, obtain material 1；
2) multi-strain koji 1: material 1 is inoculated aspergillus oryzae 3.042, carries out koji for the first time after inoculation, deep closet is wet
Degree 93%, starter-making temperature 33 DEG C, for the first time koji time 11h, obtain material 2；
3) multi-strain koji 2: material 2 is carried out pine for the first time bent, simultaneously by the aspergillus niger 3.350 of liquid cultivation
Liquid is uniformly sprayed in material 2, obtains material 3；
4) multi-strain koji 3: after material 3 carries out second time koji 18.5h, carry out second time pine song, then carry out
Carry out third time pine for the third time after koji 25h bent, regulate temperature 29 DEG C, carry out the 4th koji 40h and terminate,
To material 4；
5) uniformly admixing 19 ° of Be salt solution of 2 times of weight ratios in material 4, brine temp is 40 DEG C, obtains material 5；
6) salt lean state fermentation in: material 5 ferments, fermentation temperature 41 DEG C, and ferment 30 days inoculating lactic acid bacteriums；
Continuing 20 days inoculation yeast bacterium of fermentation, and 19 ° of Be salt solution of sprinkling simultaneously, material water weight ratio is 1:2, obtains material
6, material 6 salt content is 17%；
7) later stage fermentation: adjusting fermentation temperature is 38 DEG C, filtration extraction in 35 days of fermenting obtains soy sauce, during fermentation
It is spaced air agitation in 8 days once；
Complete middle salt and watery type soy sauce technique.
Embodiment 2
Salt and watery type soy sauce in one, it is characterised in that the raw material of described middle salt and watery type soy sauce include by weight with
Lower component:
Dregs of beans 65 parts, 42 parts of wheat bran, bagasse 20 parts, maize straw slag 8 parts, lactic acid bacteria 0.009 part, ferment
Female bacterium 0.009 part, aspergillus oryzae 3.042 0.008 parts, aspergillus niger 3.350 0.008 parts；
Described saccharomycete bacterial concentration is 4.5 × 107CFU/mL；
Described lactic acid bacterial liquid concentration is 3.0 × 108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 3 × 107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 1 × 107Individual/g dry medium.
Brewage process comprises the following steps:
1) Feedstock treating: dregs of beans infiltrates with 80 DEG C of hot water, and wheat bran, bagasse, maize straw slag, after mixing
121 DEG C of sterilizing 25min, are cooled to 36 DEG C, obtain material 1；
2) multi-strain koji 1: material 1 is inoculated aspergillus oryzae 3.042, carries out koji for the first time after inoculation, deep closet is wet
Degree 95%, starter-making temperature 35 DEG C, for the first time koji time 13h, obtain material 2；
3) multi-strain koji 2: material 2 is carried out pine for the first time bent, simultaneously by the aspergillus niger 3.350 of liquid cultivation
Liquid is uniformly sprayed in material 2, obtains material 3；
4) multi-strain koji 3: after material 3 carries out second time koji 20h, it is bent to carry out second time pine, then carries out the
Carry out third time pine after three kojis 25h bent, regulate temperature 31 DEG C, carry out the 4th koji 40h and terminate, obtain
Material 4；
5) uniformly admixing 22 ° of Be salt solution of 4 times of weight ratios in material 4, brine temp is 35 DEG C, obtains material 5；
6) salt lean state fermentation in: material 5 ferments, fermentation temperature 44 DEG C, and ferment 10 days inoculating lactic acid bacteriums；
Continuing 20 days inoculation yeast bacterium of fermentation, and 21 ° of Be salt solution of sprinkling simultaneously, material water weight ratio is 1:1.5, obtains thing
Material 6, material 6 salt content is 13%；
7) later stage fermentation: adjusting fermentation temperature is 38 DEG C, filtration extraction in 32 days of fermenting obtains soy sauce, during fermentation
It is spaced air agitation in 5 days once；
Complete middle salt and watery type soy sauce technique.
Embodiment 3
Salt and watery type soy sauce in one, it is characterised in that the raw material of described middle salt and watery type soy sauce include by weight with
Lower component:
Dregs of beans 45 parts, 30 parts of wheat bran, bagasse 8 parts, maize straw slag 0.0001 part, lactic acid bacterial liquid 0.001
Part, saccharomycete bacterium solution 0.001 part, aspergillus oryzae 3.042 0.001 parts, aspergillus niger 3.350 0.001 parts；
Described saccharomycete bacterial concentration is 3.0 × 107CFU/mL；
Described lactic acid bacterial liquid concentration is 1.2 × 108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 2 × 107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.3 × 107Individual/g dry medium.
Brewage process comprises the following steps:
1) Feedstock treating: dregs of beans infiltrates with 65 DEG C of hot water, and wheat bran, bagasse, maize straw slag, after mixing
121 DEG C of sterilizing 20min, are cooled to 30 DEG C, obtain material 1；
2) multi-strain koji 1: material 1 is inoculated aspergillus oryzae 3.042, carries out koji for the first time after inoculation, deep closet is wet
Degree 95%, starter-making temperature 35 DEG C, for the first time koji time 9h, obtain material 2；
3) multi-strain koji 2: material 2 is carried out pine for the first time bent, simultaneously by the aspergillus niger 3.350 of liquid cultivation
Liquid is uniformly sprayed in material 2, obtains material 3；
4) multi-strain koji 3: after material 3 carries out second time koji 18h, it is bent to carry out second time pine, then carries out the
Carry out third time pine after three kojis 24h bent, regulate temperature 27 DEG C, carry out the 4th koji 40h and terminate, obtain
Material 4；
5) uniformly admixing 20 ° of Be salt solution of 1 times of weight ratio in material 4, brine temp is 30 DEG C, obtains material 5；
6) salt lean state fermentation in: material 5 ferments, fermentation temperature 43 DEG C, and ferment 12 days inoculating lactic acid bacteriums；
Continuing 28 days inoculation yeast bacterium of fermentation, and 21 ° of Be salt solution of sprinkling simultaneously, material water weight ratio is 1:1.3, obtains thing
Material 6, material 6 salt content is 15%；
7) later stage fermentation: adjusting fermentation temperature is 38 DEG C, filtration extraction in 38 days of fermenting obtains soy sauce, during fermentation
It is spaced air agitation in 9 days once；
Complete middle salt and watery type soy sauce technique.
Embodiment 4
Salt and watery type soy sauce in one, it is characterised in that the raw material of described middle salt and watery type soy sauce include by weight with
Lower component:
Dregs of beans 50 parts, 33 parts of wheat bran, bagasse 16 parts, maize straw slag 5 parts, lactic acid bacterial liquid 0.005 part,
Saccharomycete bacterium solution 0.006 part, aspergillus oryzae 3.042 0.005 parts, aspergillus niger 3.350 0.005 parts；
Described saccharomycete bacterial concentration is 4.0 × 107CFU/mL；
Described lactic acid bacterial liquid concentration is 2.0 × 108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 2.5 × 107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.8 × 107Individual/g dry medium.
Brewage process comprises the following steps:
1) Feedstock treating: dregs of beans infiltrates with 78 DEG C of hot water, and wheat bran, bagasse, maize straw slag, after mixing
121 DEG C of sterilizing 25min, are cooled to 33 DEG C, obtain material 1；
2) multi-strain koji 1: material 1 is inoculated aspergillus oryzae 3.042, carries out koji for the first time after inoculation, deep closet is wet
Degree 95%, starter-making temperature 34 DEG C, for the first time koji time 12h, obtain material 2；
3) multi-strain koji 2: material 2 is carried out pine for the first time bent, simultaneously by the aspergillus niger 3.350 of liquid cultivation
Liquid is uniformly sprayed in material 2, obtains material 3；
4) multi-strain koji 3: after material 3 carries out second time koji 19h, it is bent to carry out second time pine, then carries out the
Carry out third time pine after three kojis 25h bent, regulate temperature 29 DEG C, carry out the 4th koji 42h and terminate, obtain
Material 4；
5) uniformly admixing 21 ° of Be salt solution of 2.5 times of weight ratios in material 4, brine temp is 38 DEG C, obtains material
5；
6) salt lean state fermentation in: material 5 ferments, fermentation temperature 42 DEG C, and ferment 17 days inoculating lactic acid bacteriums；
Continuing 28 days inoculation yeast bacterium of fermentation, and 20 ° of Be salt solution of sprinkling simultaneously, material water weight ratio is 1:1.5, obtains thing
Material 6, material 6 salt content is 16%；
7) later stage fermentation: adjusting fermentation temperature is 39 DEG C, filtration extraction in 38 days of fermenting obtains soy sauce, during fermentation
It is spaced air agitation in 9 days once；
Complete middle salt and watery type soy sauce technique.
Embodiment 5
Salt and watery type soy sauce in one, it is characterised in that the raw material of described middle salt and watery type soy sauce include by weight with
Lower component:
Dregs of beans 52 parts, 34 parts of wheat bran, bagasse 12 parts, maize straw slag 2.5 parts, lactic acid bacterial liquid 0.005
Part, saccharomycete bacterium solution 0.005 part, aspergillus oryzae 3.042 0.003 parts, aspergillus niger 3.350 0.003 parts；
Described saccharomycete bacterial concentration is 3.5 × 107CFU/mL；
Described lactic acid bacterial liquid concentration is 1.5 × 108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 2.2 × 107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.4 × 107Individual/g dry medium.
Brewage process comprises the following steps:
1) Feedstock treating: dregs of beans infiltrates with 75 DEG C of hot water, and wheat bran, bagasse, maize straw slag, after mixing
121 DEG C of sterilizing 25min, are cooled to 32 DEG C, obtain material 1；
2) multi-strain koji 1: material 1 is inoculated aspergillus oryzae 3.042, carries out koji for the first time after inoculation, deep closet is wet
Degree 96%, starter-making temperature 34 DEG C, for the first time koji time 12h, obtain material 2；
3) multi-strain koji 2: material 2 is carried out pine for the first time bent, simultaneously by the aspergillus niger 3.350 of liquid cultivation
Liquid is uniformly sprayed in material 2, obtains material 3；
4) multi-strain koji 3: after material 3 carries out second time koji 19h, it is bent to carry out second time pine, then carries out the
Carry out third time pine after three kojis 24.5h bent, regulate temperature 28 DEG C, carry out the 4th koji 40h and terminate,
To material 4；
5) uniformly admixing 21 ° of Be salt solution of 2 times of weight ratios in material 4, brine temp is 38 DEG C, obtains material 5；
6) salt lean state fermentation in: material 5 ferments, fermentation temperature 43 DEG C, and ferment 25 days inoculating lactic acid bacteriums；
Continuing 28 days inoculation yeast bacterium of fermentation, and 19 ° of Be salt solution of sprinkling simultaneously, material water weight ratio is 1:1.6, obtains thing
Material 6, material 6 salt content is 15%；
7) later stage fermentation: adjusting fermentation temperature is 39 DEG C, filtration extraction in 35 days of fermenting obtains soy sauce, during fermentation
It is spaced air agitation in 7 days once；
Complete middle salt and watery type soy sauce technique.
Embodiment 6
Salt and watery type soy sauce in one, it is characterised in that the raw material of described middle salt and watery type soy sauce include by weight with
Lower component:
Dregs of beans 56 parts, 36 parts of wheat bran, bagasse 10 parts, maize straw slag 0.5 part, lactic acid bacterial liquid 0.0045
Part, saccharomycete bacterium solution 0.0033 part, aspergillus oryzae 3.042 0.0025 parts, aspergillus niger 3.350 0.0035 parts；
Described saccharomycete bacterial concentration is 3.6 × 107CFU/mL；
Described lactic acid bacterial liquid concentration is 1.8 × 108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 2.3 × 107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.5 × 107Individual/g dry medium.
Brewage process comprises the following steps:
1) Feedstock treating: dregs of beans infiltrates with 68 DEG C of hot water, and wheat bran, bagasse, maize straw slag, after mixing
121 DEG C of sterilizing 30min, are cooled to 32 DEG C, obtain material 1；
2) multi-strain koji 1: material 1 is inoculated aspergillus oryzae 3.042, carries out koji for the first time after inoculation, deep closet is wet
Degree 92%, starter-making temperature 31 DEG C, for the first time koji time 11h, obtain material 2；
3) multi-strain koji 2: material 2 is carried out pine for the first time bent, simultaneously by the aspergillus niger 3.350 of liquid cultivation
Liquid is uniformly sprayed in material 2, obtains material 3；
4) multi-strain koji 3: after material 3 carries out second time koji 18.5h, carry out second time pine song, then carry out
Carry out third time pine for the third time after koji 26h bent, regulate temperature 27 DEG C, carry out the 4th koji 47h and terminate,
To material 4；
5) uniformly admixing 22 ° of Be salt solution of 2.5 times of weight ratios in material 4, brine temp is 39 DEG C, obtains thing
Material 5；
6) salt lean state fermentation in: material 5 ferments, fermentation temperature 40 DEG C, and ferment 28 days inoculating lactic acid bacteriums；
Continuing 28 days inoculation yeast bacterium of fermentation, and 19 ° of Be salt solution of sprinkling simultaneously, material water weight ratio is 1:1.6, obtains thing
Material 6, material 6 salt content is 10%；
7) later stage fermentation: adjusting fermentation temperature is 36 DEG C, filtration extraction in 32 days of fermenting obtains soy sauce, during fermentation
It is spaced air agitation in 9 days once；
Complete middle salt and watery type soy sauce technique.
Quality contrasts:
By traditional handicraft, present invention process, technique 1 (being not added with saccharomycete), technique 2 (being not added with lactic acid bacteria)
The soy sauce filtration time compares, and the results are shown in Table 1.Wherein technique 1 is step 6 with the difference of present invention process) not
Adding saccharomycete, other conditions are consistent with embodiment 1, and technique 2 is step 6 with the difference of present invention process) do not add
Adding lactic acid bacteria, other conditions are consistent with present invention process.
Table 1 present invention impact on the soy sauce filtration time
| Technology category | Filtration time (min) |
| Traditional handicraft | 48±2 |
| Present invention process | 6±0.5 |
| Technique 1 (being not added with saccharomycete) | 7.5±0.5 |
| Technique 2 (being not added with lactic acid bacteria) | 10±0.5 |
As shown in Table 1, add auxiliary material and can strengthen aerated koji making, filter after being conducive to fermentation, present invention process, technique
1 significantly reduces filtration time with traditional handicraft with technique 3 compared with bagasse, maize straw slag.This
Bright technique than technique 1, that technique 2 compares filtration time is shorter, the small-molecule substance that sweat produces increases.Adding
Add in the filtration time of bacterial classification, be not added with the macromolecular substances in technique 2 soy sauce of lactic acid bacteria relatively more than technique 1, basis
Invented technology, filtration time is the longest.
By present invention process, technique 1 (being not added with saccharomycete), the soy sauce of making of technique 2 (being not added with lactic acid bacteria)
Compare with commercial soy sauce physical and chemical index, the results are shown in Table 2.
The impact on soy sauce physical and chemical index of table 2 brewage process
| Amino-acid nitrogen g/100mL | Full nitrogen g/100mL | Reduced sugar g/100mL | Salt-less solid g/100mL | |
| Present invention process | 1.11 | 1.9 | 0.5 | 18.5 |
| Technique 1 | 0.7 | 1.65 | 0.6 | 18.1 |
| Technique 2 | 0.9 | 1.64 | 0.55 | 17.5 |
| Commercial soy sauce | 1.2 | 1.6 | 0.45 | 18.3 |
As shown in Table 2, the amino acid nitrogen content of technique 1 and technique 2 is relatively low, the amino acid content of soy sauce of the present invention
Higher, and full nitrogen is apparently higher than other groups.Reduced sugar and higher with the content of salt solid content in technique 1, lactic acid bacteria exists
Carrying out fermentation in sauce unstrained spirits the most completely to utilize, acid is produced in growth makes pH reduce, the activity of protease inhibition, amino-acid state
Nitrogen content is on the low side.The a little higher than technique of technique 2 amino acid nitrogen content 1, but salt-less solid content is on the low side, after fermentation
The small-molecule substances such as the amino acid of generation, carbohydrate are few, and this is higher than present invention process, work with the technique 2 soy sauce filtration time
The result of skill 1 is consistent.All in all, present invention process index content is the highest.After fermentation ends, soy sauce refers to
Mark has all reached special grade soy standard in GB, and wherein amino acid nitrogen content is less than common soy sauce, but total nitrogen content
Higher than commercial soy sauce, this is probably in common soy sauce dispensing and with the addition of caused by sodium glutamate.
By the soy sauce of present invention process and the contrast of common commercial soy sauce composition, commercial soy sauce list of ingredients has sodium glutamate,
Yeast extract, IMP, 5'-GMP2Na, Sodium Benzoate.Examined by free aminoacid content
Surveying, the results are shown in Table 3, in commercial soy sauce, amino acid nitrogen content is the highest, it was demonstrated that with the addition of sodium glutamate.
The impact on soy sauce free amino acid of table 3 present invention process
As shown in Table 3, in the 21 kinds of free amino acids surveyed, Most amino-acids is that present invention process makes soy sauce
In content high, the highest by 15.2%.Ornithine geometric ratio soy sauce of the present invention in commercial soy sauce is high, glutamic acid therein
Exceed far away soy sauce of the present invention, high 4.87 times, therefore commercial soy sauce with the addition of substantial amounts of glutamic acid and make amino
Acid-state nitrogen content is higher than soy sauce of the present invention.
Table 4 soy sauce of the present invention and commercial soy sauce sense organ comparing result
The soy sauce of present invention process is evaluated contrast, result with the color and luster of commercial soy sauce, fragrance, flavour, figure
Being shown in Table 4, the soy sauce that the present invention brewages as shown in Table 4 is better than commercial soy sauce on sense organ.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction for the present invention, this Shen
Embodiment in please and the feature in embodiment, in the case of not conflicting, can mutually be combined.The guarantor of the present invention
The scope of protecting should with claim record technical scheme, including claim record technical scheme in technical characteristic etc.
It is protection domain with alternative.Equivalent the most in this range is improved, also within protection scope of the present invention.
Claims (9)
1. the brewage process of salt and watery type soy sauce in a kind, it is characterised in that the raw material of described middle salt and watery type soy sauce includes following components by weight:
Dregs of beans 45-65 part, wheat bran 30-42 part, bagasse 2-20 part, maize straw slag 0.0001-8 part, lactic acid bacterial liquid 0.001-0.009 part, saccharomycete bacterium solution 0.001-0.009 part, aspergillus oryzae 3.042 0.0001-0.008 part, aspergillus niger 3.350 0.0001-0.008 part；
Described saccharomycete bacterial concentration is 2.5 × 107-4.5×107CFU/mL；
Described lactic acid bacterial liquid concentration is 1.0 × 108-3.0×108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 1.5 × 107-3×107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.1 × 107-1×107Individual/g dry medium；
Brewage process comprises the following steps:
1) Feedstock treating: dregs of beans sterilizing after 65-80 DEG C of water infiltration, with wheat bran, bagasse, the mixing of maize straw slag, is cooled to 30-36 DEG C, obtains material 1；
2) multi-strain koji 1: material 1 is inoculated aspergillus oryzae 3.042, carries out koji, for the first time koji time 9-13 h for the first time, obtains material 2 after inoculation；
3) multi-strain koji 2: material 2 is carried out pine song for the first time, aspergillus niger 3.350 liquid that liquid is cultivated uniformly is sprayed in material 2 simultaneously, obtains material 3；
4) multi-strain koji 3: after material 3 carries out second time koji 18-20 h, second time pine is bent, then third time pine is bent after carrying out third time koji 24-26h, then carry out the 4th koji 36-48 h and terminate, obtain material 4；
5) salt solution is added: material 4 is uniformly admixed 19-22 ° of Be salt solution of 1-4 times of weight ratio, obtains material 5；
6) salt lean state fermentation in: material 5 carries out inoculating lactic acid bacterium after fermentation 10-30 days, continues fermentation and is followed by Yeasts for 20-30 days, and sprinkling salt solution simultaneously, and material water weight ratio is 1:1-2.5, obtains material 6；
7) later stage fermentation: material 6 ferment 30-40 days filter extraction obtain soy sauce, during fermentation be spaced air agitation in 5-10 days once；
Complete middle salt and watery type soy sauce brewage process.
The brewage process of salt and watery type soy sauce in the most according to claim 1, it is characterised in that: the raw material of described middle salt and watery type soy sauce includes following components by weight:
Dregs of beans 50-57 part, wheat bran 33-38 part, bagasse 4-16 part, maize straw slag 0.001-5 part, lactic acid bacterial liquid 0.003-0.006 part, saccharomycete bacterium solution 0.003-0.007 part, aspergillus oryzae 3.0420.001-0.005 part, aspergillus niger 3.350 0.001-0.005 part；
Described saccharomycete bacterial concentration is 3.0 × 107-4.0×107CFU/mL；
Described lactic acid bacterial liquid concentration is 1.2 × 108-2.0×108CFU/mL；
Described aspergillus oryzae 3.042 spore count is 2 × 107-2.5×107Individual/g dry medium；
Described aspergillus niger 3.350 spore count is 0.3 × 107-0.8×107Individual/g dry medium.
The brewage process of middle salt and watery type soy sauce the most according to claim 1 or claim 2, it is characterised in that: described aspergillus niger 3.350 liquid cultivates 6-8h.
The brewage process of middle salt and watery type soy sauce the most according to claim 1, it is characterised in that: described step 2) and step 4) in control deep closet humidity >=90%, for the first time koji, for the second time koji and third time starter-making temperature be 30-35 DEG C.
The brewage process of middle salt and watery type soy sauce the most according to claim 1, it is characterised in that: in described step 4), the 4th starter-making temperature is 27-31 DEG C.
The brewage process of middle salt and watery type soy sauce the most according to claim 1, it is characterised in that: described step 5) brine temp is 30-40 DEG C.
The brewage process of middle salt and watery type soy sauce the most according to claim 1, it is characterised in that: in described step 6), material 6 salt content is 9%-17%.
The brewage process of middle salt and watery type soy sauce the most according to claim 1, it is characterised in that: fermentation temperature 40-44 DEG C in described step 6).
The brewage process of middle salt and watery type soy sauce the most according to claim 1, it is characterised in that: in described step 7), material 6 fermentation temperature is 35-40 DEG C.
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| CN105831695B (en) * | 2016-04-25 | 2019-06-18 | 河北淘大食品有限公司 | A kind of preparation method of low-salt health-care soy sauce |
| CN108095035A (en) * | 2017-12-01 | 2018-06-01 | 江苏大学 | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material |
| CN108851009A (en) * | 2018-06-22 | 2018-11-23 | 广西顶俏食品有限公司 | A kind of preparation method of soy sauce |
| CN109463712B (en) * | 2018-10-31 | 2023-06-30 | 广东厨邦食品有限公司 | Winter yeast-increasing fermentation method for brewing soy sauce |
| CN109619531A (en) * | 2018-11-15 | 2019-04-16 | 天津科技大学 | A kind of production method using lactic acid bacteria and first solid rear dilute soy sauce of yeast cooperative fermentation |
| CN109497500A (en) * | 2018-12-28 | 2019-03-22 | 宁夏万兴和食品加工有限公司 | A kind of manufacture craft of buckwheat sog sauce |
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