CN106107906A - A kind of soy sauce preparation method reducing into bent miscellaneous bacteria - Google Patents
A kind of soy sauce preparation method reducing into bent miscellaneous bacteria Download PDFInfo
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- CN106107906A CN106107906A CN201610562113.XA CN201610562113A CN106107906A CN 106107906 A CN106107906 A CN 106107906A CN 201610562113 A CN201610562113 A CN 201610562113A CN 106107906 A CN106107906 A CN 106107906A
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Abstract
The invention provides a kind of soy sauce preparation method reducing into bent miscellaneous bacteria, step includes: a, by yeast production after raw material soaking 1～1.5h, steaming；B, by step a gained Cheng Qu under sunlight, carry out at dry in the sun temperature 40 50 DEG C shining bent 67 hours, make into bent water content less than 15%, total plate count is less than 2.5 × 109cfu/g；To become bent after shining song and cross 1 2mm sieve aperture wood sieve；C, will through step b process gained Cheng Qu enter cylinder fermentation, after entering cylinder 46 days add enzyme carry out ferment in second time, described enzyme is Folium Perillae tunning, carries oil after fermentation ends, through kieselguhr filter after sterilizing.The method can reduce the bent miscellaneous bacteria of soy sauce one-tenth, makes into bent spore and reduces, and even rainy day gas guarantees the most raw miscellaneous bacteria of beans unstrained spirits, do not produces abnormal flavour, makes soy sauce paste flavor uniqueness, flavour mouth mellow, fresh, salty, comfortable, figure's dense nothing precipitation.
Description
Technical field
The invention belongs to soy sauce manufacture technology field, particularly relate to a kind of soy sauce preparation method reducing into bent miscellaneous bacteria.
Background technology
Traditional-handwork makes soy sauce in yeast production link owing to being to slight dustpan yeast production at present, and the cycle is long, can produce many unavoidably
Miscellaneous bacteria, produces certain impact to quality of sauce, taste, and especially aspergillus spore makes soy sauce aftertaste band astringent taste, and traditional-handwork is brewageed
Soy sauce owing to being that natural weather, natural temperature, day and night dry in the sun are made, if the company's of meeting rainy day gas to bring to the fermentation of beans unstrained spirits certain
Impact, factors above directly produces impact to the final quality of soy sauce.
Summary of the invention
In view of this, the invention provides a kind of soy sauce preparation method reducing into bent miscellaneous bacteria, the method can reduce soy sauce
Becoming bent miscellaneous bacteria, make into bent spore and reduce, even rainy day gas guarantees the most raw miscellaneous bacteria of beans unstrained spirits, does not produce abnormal flavour.
A kind of soy sauce preparation method reducing into bent miscellaneous bacteria, step includes:
A, by yeast production after raw material soaking 1～1.5h, steaming；
B, by step a gained Cheng Qu under sunlight, carry out at dry in the sun temperature 40-50 DEG C shining bent 6-7 hour, make into Qu Hanshui
Amount is less than 15%, and total plate count is less than 2.5 × 109cfu/g；To become bent after shining song and cross 1-2mm sieve aperture wood sieve；
C, will through step b process gained Cheng Qu enter cylinder fermentation, after entering cylinder 4-6 days add enzyme carry out ferment in second time, institute
Stating enzyme is Folium Perillae tunning, carries oil after fermentation ends, sterilizing after kieselguhr filters.
The invention has the beneficial effects as follows: the present invention, by shining song, becomes bent spore mostly to become bent disengaging, some of them with Semen Glycines
Also being dried up the miscellaneous bacteria that fermentation is harmful, that has shone becomes bent water content lower more than ten percentage points than the one-tenth song typically not having solarization, just than
Being easier to water suction, owing to dry in the sun uniform water absorption is also uniform, Cheng Qu sucks saline after entering cylinder the most uniformly, even if the rainy day is the most not
Worry that the long miscellaneous bacteria of beans unstrained spirits, life are spent in vain, produce abnormal flavour.In beans unstrained spirits ferments, any work has not been had owing to shining aspergillus spore in Qu Houcheng song
With, on the contrary when drenching oil because of tiny bad filtration, soy sauce clarity is had an impact, makes the aftertaste band astringent taste of soy sauce.The present invention is led to
Cross and the Cheng Quyong wood shone sieve is screened out into aspergillus spore in song, effectively reduce soy sauce and become bent miscellaneous bacteria, make into bent spore and reduce, i.e.
The company's of making rainy day gas also ensures that the most raw miscellaneous bacteria of beans unstrained spirits, does not produces abnormal flavour, makes beans unstrained spirits when fermentation towards favourable soy sauce paste flavor uniqueness, flavour
Mouth mellow, fresh, salty, comfortable, the dense direction without precipitation of figure are developed, and meet the requirement of soy sauce final mass, quality.By two
Secondary fermentation, is shortened song material fermentation time and suppresses harmful bacteria in air to enter bent material, being filtered by kieselguhr and make product colour fresh
Bright and filter cycle is short, efficiency is high, turbidity is stable, it is effectively improved product quality, thus produces high-quality product.
Detailed description of the invention
The invention provides a kind of soy sauce preparation method reducing into bent miscellaneous bacteria, step includes:
A, by yeast production after raw material soaking 1～1.5h, steaming；
B, by step a gained Cheng Qu under sunlight, carry out at dry in the sun temperature 40-50 DEG C shining bent 6-7 hour, make into Qu Hanshui
Amount is less than 15%, and total plate count is less than 2.5 × 109cfu/g；To become bent after shining song and cross 1-2mm sieve aperture wood sieve；
C, will through step b process gained Cheng Qu enter cylinder fermentation, after entering cylinder 4-6 days add enzyme carry out ferment in second time, institute
Stating enzyme is Folium Perillae tunning, carries oil after fermentation ends, sterilizing after kieselguhr filters.
Traditional-handwork makes soy sauce, and under natural environment, 25 DEG C about-28 DEG C productions of temperature, song made into by soy sauce grog
After, water content is about 25%, and total plate count is 5 × 109Within/g.At this moment through sunlight direct irradiation, natural temperature under sunlight
Reaching more than 40 DEG C, Cheng Qujing 6-7 hour is exposed to the sun, and becomes bent spore mostly to become song to depart from Semen Glycines, and fermentation is had by some of them
The miscellaneous bacteria of evil is also dried up.During sauce fermentation, aspergillus spore does not has any benefit to sauce fermentation, can make beans when fermentation on the contrary
Oil produces the bitterness of soy sauce aftertaste, carries oil and does not clarifies.Through shining after song, with 1-2mm sieve aperture wood sieve, just make aspergillus spore,
Miscellaneous bacteria dead volume is missed from sieve aperture, and the Cheng Qucong wood sieve shone is gone over, and aspergillus spore is grey, miscellaneous bacteria dead volume is basic and Semen Glycines Cheng Qu
Separate.In one embodiment of the invention, shining one-tenth song water content that is good and that separate after testing about 11.50%, bacterium colony is total
Number reduces more than 50%.When treated good Semen Glycines Cheng Qu enters cylinder fermentation because water content is low, it is easy to suck salt uniformly, yellow
Bean becomes the raw biochemical reaction of curly hair also to equalize, and so the rainy day is also not concerned about the long miscellaneous bacteria of beans unstrained spirits, life is spent in vain, produces abnormal flavour.So produce
Soy sauce the most mellow, the limpidest glow of color, be correspondingly improved the quality of soy sauce.
Concrete, within 4-6 days after entering cylinder, add enzyme and carry out ferment in second time and can be effectively improved soy sauce quality, described biology
Enzyme is Folium Perillae tunning.Tradition soy sauce brewing generally uses one time fermentation technology, i.e. under song material after cylinder not in use by any
Leaven, but fermented by natural bacteria, and natural bacteria kind has many harmful bacterias, easily produces acid and swallows up
Bite nutrient substance, so product easily turns sour and loses many nutrient substance.The ferment in second time technology that the present invention uses is at song material
Within after lower cylinder about 5 days, adding a kind of enzyme and carry out ferment in second time, described enzyme is the dry powder that Folium Perillae tunning is worn into, and adds
Add this enzyme to shorten bent material fermentation time and suppress harmful bacteria in air to enter bent material, thus produce high-quality product
Product.
Use filter through kieselguhr to improve filter efficiency and filtration Quality.Tradition soy sauce produces and does not filters or use cloth cake
Filtering, product color is poor, the vividest.Filtering through kieselguhr makes granule and macromolecule be cut, and gained filtrate is supernatant liquid, makes
Product colour is vivid and filter cycle is short, efficiency is high, turbidity is stable, is effectively improved product quality.
In one embodiment of the invention, diatom filtration step is carried out in airtight rustless steel container, from bottom to top water
Placing flat rustless steel filters disk, and the upper strata of disk is stainless steel filtering net, and lower floor is rustless steel gripper shoe, and centre is that liquid is collected
Chamber.During filtration, first carrying out kieselguhr precoating, make to be formed on dish one layer of kieselguhr coating, liquid to be filtered, in pump pressure effect
Under, being entered by precoated shet in collecting chamber, granule and macromolecule are dammed at precoated shet, enter the clear liquor in collecting chamber
Body, by central shaft, flow container.This filtration step not only makes product colour vivid but also filter cycle is short, efficiency is high, turbidity
Stable, good airproof performance, compact conformation, easy to operate, may move, be easily maintained maintenance.Compared with traditional filtering, power saving 30%,
Water-saving 60%, saves time 70%.
Concrete, carry out at described solarization song dry in the sun temperature in the sun 40-50 DEG C, make into bent water content and be less than 15%, bacterium
Fall sum less than 2.5 × 109cfu/g.Carrying out under specific process conditions shining song, prolease activity will not be decreased obviously, only reduce
About 0.4%, do not affect the fermentation of beans unstrained spirits, do not affect full conversion rate of nitrogen, the one-tenth song water content shone substantially reduces, after being beneficial to cylinder
Suck saline the most uniformly, and solarization song can kill part miscellaneous bacteria, reduces the miscellaneous bacteria of the unfavorable fermentation of soy sauce Cheng Quzhong, makes bacterium colony total
Number reduces, and prevents miscellaneous bacteria from quality of sauce, taste are produced certain impact, especially prevents aspergillus spore from making soy sauce aftertaste band puckery
Taste.
The time soaked, beneficially subsequent technique processed with 1～1.5h as Optimum.Concrete, the bubble front pond of Semen Glycines is first
Inject the clear water of 2/3 capacity, constantly stir, after throwing bean, the eliminating impurities that will bubble through the water column.Strictly control soak time, be dipped to
Beans skin is sent out wrinkle, band elasticity, is cut by beans without appropriate for soaking during the dry heart.
Preferably, the step of yeast production described in step a includes: discharging after steaming, keep the skin wet to material moisture 45～
48%, inoculation aspergillus oryzae when being cooled to 38～40 DEG C, inoculum concentration 2～4 ‰, add raw materials quality 13～17% flour mix thoroughly,
Turn over song after controlling to cultivate 14～16 hours at material temperature 30～35 DEG C, control to continue to cultivate 4～6 at material temperature 30～35 DEG C after turning over song little
Again turn over song time after, control to continue to cultivate at material temperature 30～35 DEG C i.e. to obtain into song in 40～48 hours.
Preferably, yeast-making technology also can use following methods, and described in step a, the step of yeast production includes: discharging after steaming, mends
Water-filling divides to material moisture 45～48%, is cooled to inoculation aspergillus oryzae, inoculum concentration 2～4 ‰ when 38～40 DEG C, adds raw material matter
Amount 13～17% flour mix thoroughly, every 23-27 kilogram loads dustpan, moves dustpan by top and controls material temperature 30～38 DEG C, cultivates 58
～solarization i.e. obtains into song in 4～6 hours after 60 hours.
Preferably, entering cylinder described in step b is to put into song material, input ratio after the saline that the good concentration of cylinder internalization is 18 Baume degrees
Example is that every 700 jin of saline feed intake 400～480 jin.
Preferably, sterilizing 20～30min at sterilizing described in step c is temperature 80 DEG C～85 DEG C.
Preferably, carrying oil for employing little Qiu after fermenting-ripening described in step c, after tank salt, backflow carries out first in 2～3 days
The secondary oil that carries, then use in harvest season in autumn, cross after the backflow of tank salt and within 3～5 days, carry out carrying oil for the second time.
The soy sauce preparation method of bent miscellaneous bacteria is become to be entered one the minimizing that the present invention provides below in conjunction with specific embodiment
Step explanation.The embodiments described below is exemplary, is only used for explaining the present invention, and it is not intended that limit to the present invention
System.
Experimental technique in following embodiment, if no special instructions, is conventional method.Reality used in following embodiment
Test material if no special instructions, be market and be commercially available.
Embodiment 1
Present embodiments provide a kind of soy sauce preparation method reducing into bent miscellaneous bacteria, before production, steaming apparatus, deep closet, system
Bent yoke, dustpan, springboard, booklet, spice apparatus, aerator, the equal washing and sterilizing of the tool of production are standby.
Concrete preparation process includes:
1, Feedstock treating:
(1), selecting materials, get the raw materials ready: choose Semen Glycines: granule is moderate, size is the most consistent, full maturation, free from dust impurity, rots
Denaturalization phenomenon, it is to avoid buy transgenic Semen Glycines.Choose flour: fresh, free from admixture, without bad smell phenomenon.Get the raw materials ready: Huang thrown by every rice steamer
Bean 1680 jin, flour 230～250 jin.
(2) Semen Glycines, is soaked: the clear water of 2/3 capacity is first injected in the bubble front pond of Semen Glycines, constantly stirs and will bubble through the water column after throwing bean
Eliminating impurities.It is dipped to beans skin send out wrinkle, band elasticity, cut by beans without being that immersion is appropriate, clean during the dry heart, removing dust
The impurity such as sand, drain away the water, overwood rice steamer.
(3), steaming: steaming and decocting under normal pressure, every pot is clocked from opening fire, and checks whether for about about 6 hours and cooks, to steam to ripe
Thoroughly and not disorderly, material is fragrant, present brownish red, do not touch with one's hand, without half-cooked, be considered as cooking.Then cease fire and close rice steamer 1 hour 30 minutes.
2, yeast production
Aerated koji making technology requires:
(1) cool down, inoculate, enter pond:
Discharging, air blast spreading for cooling, supply moisture simultaneously, uses the cold boiled water containing 3 ‰ glacial acetic acid to carry out moisture and supplements, makes aqueous
Amount reaches 45～about 48%.It is cooled to inoculation aspergillus oryzae, inoculum concentration 3 ‰ when 38～40 DEG C, mixes thoroughly；Add Semen Glycines amount 15% again
Flour is mixed thoroughly.Carry into pond.After entering pond, material temperature is adjusted to 30～35 DEG C in time.
(2), after song expects pond, bent material to shakeout, and front and back thickness is consistent, product temperature unanimously, product temperature control at 30～35 DEG C, room
Temperature 25～28 DEG C.
(3) the static gas wave refrigerator phase: enter behind pond in 6～8 hours.When having a thermometer to reach 36 DEG C when static gas wave refrigerator, just must
30～35 DEG C must be cooled to by the little wind of drum.
(4) the intermittent air blast phase: when having a thermometer to reach 36 DEG C in 6 12 14 hours, it is necessary for drum little wind cooling
To 30～35 DEG C, such intermittent air blast.If product temperature is not less than 30 DEG C during intermittent air blast, then can keep with continuous blast
Product temperature 30～35 DEG C, must not exceed 36 DEG C.
(5) turning over for the first time song: through cultivations in about 14～16 hours, bent material starts burnt hair in vain, the thick shape of mycelia, grows thickly, koji bed
While there is crack, bent material caking, but the hardest, flowing resistance increases, though continuous ventilating product temperature still has more than the trend of 35 DEG C, this
Time can carry out for the first time turning over song.Turning over song and to reach bent material loose nothing caking, bent item temperature is consistent.Continue continuously after turning over song for the first time
Aerlbic culture, holding product temperature 30～35 DEG C.
(6) second time turns over song: turning over for the first time after song 4～6 hours, mycelia to all the winds spreads, and forms again bulk, but also
The hardest, at this moment can carry out second time and turn over song.Second time is turned over Qu Houpin temperature holding 30～35 DEG C and is advisable, and opens if any song material therebetween
The situation such as split, leak out, song should be shoveled in time, make bent temperature uniformity.
(7) spore the raw phase: cultivating about 24 hours, aspergillus oryzae starts to give birth to spore, and this stage is also prolease activity
Zooming period, especially it is noted that control product temperature 30～35 DEG C are advisable.Cultivate and became yellow green i.e. to about 40～48 hours
For becoming song.
3, song sieve song is shone
Semen Glycines material, after the success of mould room yeast production, manual in dustpan rubs scattered Cheng Qu slighing, and the most now Cheng Qu's is aqueous
Amount about about 26%, prolease activity (Formaldehyde Absorption Method for Determination of Low) 1.2g/100g (butt) left and right, total plate count is 5 × 109cfu/
Within g.Cheng Qu moves on to threshing ground dry in the sun after rubbing scattered, in order to dry in the sun is uniform, stirred once every 2 hours.Determine according to sunlight strength
The dry in the sun time, general dry in the sun about 6 hours.After testing, the one-tenth song water content about about 13% shone, prolease activity is slightly
Reducing about 0.4%, total plate count reduces more than 50%.
After shining song, carry out sieve song with 1-2mm sieve aperture wood sieve, just make aspergillus spore, miscellaneous bacteria dead volume miss from sieve aperture,
Go on the Cheng Qucong wood sieve shone, make aspergillus spore ash, miscellaneous bacteria dead volume substantially become song to separate with Semen Glycines.
4, enter cylinder to ferment:
(1) enter cylinder: under Cheng Qu before cylinder, in cylinder, change saline 700 jin, concentration 18 Baume degrees.400 jin of bent material thrown into by every cylinder
～480 jin, after salt aquation is good, Semen Glycines song is expected in cylinder, make bent material fully mix with saline.Flatten in secondary daily little plank
Bent material, makes saline ooze out bent charge level a little.
(2) fermentation: use natural weather, weather exposure.Personal management threshing ground environmental health, prevent various insect pest and dirt
Dye.
(3) ferment in second time: add enzyme and carry out ferment in second time, shorten song and expect short fermentation time for after cylinder 5 days under song material
And suppress harmful bacteria in air to enter bent material.Described enzyme is to stack fermentation after Folium Perillae dries, and tunning is ground gained
Dry powder.After testing, through ferment in second time products obtained therefrom compared to conventional one time fermentation products obtained therefrom, design parameter is to such as table
Shown in 1.
Table 1 one time fermentation products obtained therefrom, ferment in second time products obtained therefrom contrast
| The every 100ML of one time fermentation product | The every 100ML of ferment in second time product |
| Energy: 333KJ | Energy: 347KJ |
| Protein: 9.8G/100ML | Protein: 10.6G/100ML |
| Carbohydrate: 9.8G/100ML | Carbohydrate: 9.8G/100ML |
As seen from Table 1, it is obviously improved relative to traditional zymotic product through ferment in second time products obtained therefrom quality.5, carry
Oil:
Bent material unstrained spirits becomes bronzing, beans aromatic flavor can carry oil through weather exposure about a year, fermenting-ripening, material for making clothes.
For the first time carry oil little Qiu to carry, after tank salt, allow the backflow repeatedly of Qiu Zili, start to carry oil after two, three days reflux, the
Oil extraction for second, with in harvest season in autumn, after tank salt, carried oil every three, five days after backflow, so carried oil, and oil is limpid, and precipitate is few.Propose
Oil in natural air, be further continued for weather exposure, aging 3 years to more than 5 years, soy sauce is maroon, beans thick flavor, fresh in
Carrying sweet, aminoacid reaches more than 1.5, is ice oil.
6, filter
Using kieselguhr to filter, diatom is filtered and carries out in airtight rustless steel container, and horizontal positioned is not from bottom to top
Rust steel filters disk, and the upper strata of disk is stainless steel filtering net, and lower floor is rustless steel gripper shoe, and centre is liquid collecting chamber.Filter
Time, first carrying out kieselguhr precoating, make to be formed on dish one layer of kieselguhr coating, liquid to be filtered, under pump pressure effect, by advance
Coating and enter in collecting chamber, granule and macromolecule are dammed at pre-soil layer, enter the supernatant liquid in collecting chamber, pass through center
Axle, flow container.This filtering technique not only makes product colour vivid but also filter cycle is short, efficiency is high, turbidity is stable, sealing
Good, compact conformation, easy to operate, may move, be easily maintained maintenance.Compared with traditional filtering, power saving 30%, water-saving 60%, save
Time 70%.7, sterilizing:
Soy sauce, through spelling after style joins, carries out sterilizing with steriliser: temperature: 80～85 DEG C, time: 30min.Put after sterilizing
Enter in soy sauce tank, through the precipitation of 3～5 days, detect, detect qualified be finished product ice oil.
Use soy sauce prepared by above method, mellow, the limpid glow of color, paste flavor is unique, flavour is mellow, fresh, salty,
Comfortable mouth, taste is the most puckery, and figure is dense without precipitation, and final mass, quality are high, and meets rainy day beans unstrained spirits the most not president in preparation process
Miscellaneous bacteria, life are spent in vain, produce abnormal flavour, steady quality, it is easy to control.
Embodiment 2
Present embodiments provide a kind of soy sauce preparation method reducing into bent miscellaneous bacteria, before production, steaming apparatus, deep closet, system
Bent yoke, dustpan, springboard, booklet, spice apparatus, aerator, the equal washing and sterilizing of the tool of production are standby.
Concrete preparation process includes:
1, Feedstock treating:
(1), selecting materials, get the raw materials ready: choose Semen Glycines: granule is moderate, size is the most consistent, full maturation, free from dust impurity, rots
Denaturalization phenomenon, it is to avoid buy transgenic Semen Glycines.Choose flour: fresh, free from admixture, without bad smell phenomenon.Get the raw materials ready: Huang thrown by every rice steamer
Bean 1680 jin, flour 230～250 jin.
(2) Semen Glycines, is soaked: the clear water of 2/3 capacity is first injected in the bubble front pond of Semen Glycines, constantly stirs and will bubble through the water column after throwing bean
Eliminating impurities.It is dipped to beans skin send out wrinkle, band elasticity, cut by beans without being that immersion is appropriate, clean during the dry heart, removing dust
The impurity such as sand, drain away the water, overwood rice steamer.
(3), steaming: steaming and decocting under normal pressure, every pot is clocked from opening fire, and checks whether for about about 6 hours and cooks, to steam to ripe
Thoroughly and not disorderly, material is fragrant, present brownish red, do not touch with one's hand, without half-cooked, be considered as cooking.Then cease fire and close rice steamer 1 hour 30 minutes.
2, yeast production
Using dustpan yeast production, step includes:
(1) cool down, inoculate, load dustpan:
Discharging, air blast spreading for cooling, supply simultaneously moisture (containing 3 ‰ glacial acetic acid steam Semen Glycines time steaming water), make water content reach
To about 48%.It is cooled to inoculation aspergillus oryzae, inoculum concentration 3 ‰ when 38～40 DEG C, mixes thoroughly；The flour adding Semen Glycines amount 15% again is mixed
Even.Loading dustpan, the thickest with intermediate thin, surrounding, every dustpan about fills about 25 jin and is advisable.Move into yeast production on deep closet song frame.
(2) deep closet indoor temperature is controlled: 25～28 DEG C, product temperature 30～37 DEG C.Close a cultivation.
(3) about about 14 hours bent material start to turn white, caking, and product temperature rises, reaches 40 DEG C when there being a dustpan product temperature
Time, slightly opening the door wide top is moved dustpan, carrying out transversion with following dustpan above, is closed the door, monitor at any time after having run, when dustpan above
Product temperature with following general consistent time, slightly open door or blowing control product temperature within 38 DEG C, reach when there being a thermometer
When 40 DEG C, then carry out transversion dustpan.So the most repeatedly, about about 60 hours bent material internal become yellow green, without sandwich, without spend song,
Now bent ripe without burning Qu Xianxiang.In dustpan, song material is rubbed scattered, transfer to threshing ground solarization and be into song in 4～6 hours.
3, song sieve song is shone
Semen Glycines material, after the success of mould room yeast production, manual in dustpan rubs scattered Cheng Qu slighing, and the most now Cheng Qu's is aqueous
Amount about about 26%, prolease activity (Formaldehyde Absorption Method for Determination of Low) 1.3g/100g (butt) left and right, total plate count is 5 × 109/ g it
In.Cheng Qu moves on to threshing ground dry in the sun after rubbing scattered, in order to dry in the sun is uniform, stirred once every 2 hours.Dry in the sun is determined according to sunlight strength
Time, general dry in the sun about 6 hours.After testing, the one-tenth song water content about about 11.5% shone, prolease activity slightly drops
Low by about 0.4%, total plate count reduces more than 50%.
After shining song, carry out sieve song with 1-2mm sieve aperture wood sieve, just make aspergillus spore, miscellaneous bacteria dead volume miss from sieve aperture,
Go on the Cheng Qucong wood sieve shone, make aspergillus spore ash, miscellaneous bacteria dead volume substantially become song to separate with Semen Glycines.
4, enter cylinder to ferment:
(1) enter cylinder: under Cheng Qu before cylinder, in cylinder, change saline 700 jin, concentration 18 Baume degrees.400 jin of bent material thrown into by every cylinder
～480 jin, after salt aquation is good, Semen Glycines song is expected in cylinder, make bent material fully mix with saline.Flatten in secondary daily little plank
Bent material, makes saline ooze out bent charge level a little.
(2) fermentation: use natural weather, weather exposure.Personal management threshing ground environmental health, prevent various insect pest and dirt
Dye.
(3) ferment in second time: add enzyme and carry out ferment in second time, shorten song and expect short fermentation time for after cylinder 6 days under song material
And suppress harmful bacteria in air to enter bent material.Described enzyme is that Folium Perillae dries after fermentation, and tunning grinds gained dry powder.
After testing, through ferment in second time products obtained therefrom compared to conventional one time fermentation products obtained therefrom, energy, protein, carbon hydrate
Thing content all significantly improves, and is obviously improved relative to traditional zymotic product through ferment in second time products obtained therefrom quality.
5, oil is carried:
Bent material unstrained spirits becomes bronzing, beans aromatic flavor can carry oil through weather exposure about a year, fermenting-ripening, material for making clothes.
For the first time carry oil little Qiu to carry, after tank salt, allow the backflow repeatedly of Qiu Zili, start to carry oil after two, three days reflux, the
Oil extraction for second, with in harvest season in autumn, after tank salt, carried oil every three, five days after backflow, so carried oil, and oil is limpid, and precipitate is few.Propose
Oil in natural air, be further continued for weather exposure, aging 3 years to more than 5 years, soy sauce is maroon, beans thick flavor, fresh in
Carrying sweet, aminoacid reaches more than 1.5, is ice oil.
6, filter
Using kieselguhr to filter, diatom is filtered and carries out in airtight rustless steel container, and horizontal positioned is not from bottom to top
Rust steel filters disk, and the upper strata of disk is stainless steel filtering net, and lower floor is rustless steel gripper shoe, and centre is liquid collecting chamber.Filter
Time, first carrying out kieselguhr precoating, make to be formed on dish one layer of kieselguhr coating, liquid to be filtered, under pump pressure effect, by advance
Coating and enter in collecting chamber, granule and macromolecule are dammed at pre-soil layer, enter the supernatant liquid in collecting chamber, pass through center
Axle, flow container.This filtering technique not only makes product colour vivid but also filter cycle is short, efficiency is high, turbidity is stable, sealing
Good, compact conformation, easy to operate, may move, be easily maintained maintenance.Compared with traditional filtering, power saving 30%, water-saving 60%, save
Time 70%.
7, sterilizing:
Soy sauce, through spelling after style joins, carries out sterilizing with steriliser: temperature: 80～85 DEG C, time: 20min.Put after sterilizing
Enter in soy sauce tank, through the precipitation of 3～5 days, detect, detect qualified be finished product ice oil.
Use soy sauce prepared by above method, mellow, the limpid glow of color, paste flavor is unique, flavour is mellow, fresh, salty,
Comfortable mouth, taste is the most puckery, and figure is dense without precipitation, and final mass, quality are high, and meets rainy day beans unstrained spirits the most not president in preparation process
Miscellaneous bacteria, life are spent in vain, produce abnormal flavour, steady quality, it is easy to control.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (6)
1. the soy sauce preparation method reducing into bent miscellaneous bacteria, it is characterised in that: step includes:
A, by yeast production after raw material soaking 1～1.5h, steaming；
B, by step a gained Cheng Qu under sunlight, carry out at dry in the sun temperature 40-50 DEG C shining bent 6-7 hour, make into bent water content low
In 15%, total plate count is less than 2.5 × 109cfu/g；To become bent after shining song and cross 1-2mm sieve aperture wood sieve；
C, will through step b process gained Cheng Qu enter cylinder fermentation, after entering cylinder 4-6 days add enzyme carry out ferment in second time, described life
Thing enzyme is Folium Perillae tunning, carries oil after fermentation ends, sterilizing after kieselguhr filters.
Reduce into the soy sauce preparation method of bent miscellaneous bacteria the most as claimed in claim 1, it is characterised in that: yeast production described in step a
Step includes: discharging after steaming, keeps the skin wet to the aqueous mass percent of material 45～48%, is cooled to inoculation when 38～40 DEG C
Aspergillus oryzae, inoculum concentration 2～4 ‰, add raw materials quality 13～17% flour mix thoroughly, control to cultivate at material temperature 30～35 DEG C 14～
Turn over song after 16 hours, after controlling after turning over song to continue at material temperature 30～35 DEG C to cultivate 4～6 hours, again turn over song, control material temperature 30～
Continue at 35 DEG C to cultivate i.e. to obtain into song in 40～48 hours.
Reduce into the soy sauce preparation method of bent miscellaneous bacteria the most as claimed in claim 1, it is characterised in that: yeast production described in step a
Step includes: discharging after steaming, keeps the skin wet to the aqueous mass percent of material 45～48%, is cooled to inoculation when 38～40 DEG C
Aspergillus oryzae, inoculum concentration 2～4 ‰, add raw materials quality 13～17% flour mix thoroughly, every 23-27 kilogram loads dustpan, by top
Move dustpan and control bent temperature 30～38 DEG C, shine after cultivating 58～60 hours and i.e. obtain into song in 4～6 hours.
Reduce into the soy sauce preparation method of bent miscellaneous bacteria the most as claimed in claim 1, it is characterised in that: entering cylinder described in step b is
Putting into song material after the saline that the good concentration of cylinder internalization is 18 Baume degrees, input ratio is that every 700 jin of saline feed intake 400～480 jin.
Reduce into the soy sauce preparation method of bent miscellaneous bacteria the most as claimed in claim 1, it is characterised in that: sterilizing described in step c is
Sterilizing 20～30min at temperature 80 DEG C～85 DEG C.
Reduce into the soy sauce preparation method of bent miscellaneous bacteria the most as claimed in claim 1, it is characterised in that: carrying oil described in step c is
Using little Qiu after fermenting-ripening, after tank salt, backflow carries out carrying for the first time oil for 2～3 days, then uses in harvest season in autumn, and tank salt refluxes
Rear mistake 3～within 5 days, carry out second time carry oil.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744524A (en) * | 2019-03-21 | 2019-05-14 | 千禾味业食品股份有限公司 | A kind of manufacturing method for exempting from plate compression soy sauce |
| CN113397149A (en) * | 2021-06-18 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Method for reducing soy sauce crude oil precipitation |
| CN116195730A (en) * | 2023-02-28 | 2023-06-02 | 广东厨邦食品有限公司 | Oil recovery method for improving oil spraying process of brewing of Guangdong style high-salt diluted soy sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766847A (en) * | 2014-01-24 | 2014-05-07 | 江南大学 | Method for directionally degrading secondary deposited protein of soybean sauce |
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2016
- 2016-07-18 CN CN201610562113.XA patent/CN106107906A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766847A (en) * | 2014-01-24 | 2014-05-07 | 江南大学 | Method for directionally degrading secondary deposited protein of soybean sauce |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744524A (en) * | 2019-03-21 | 2019-05-14 | 千禾味业食品股份有限公司 | A kind of manufacturing method for exempting from plate compression soy sauce |
| CN113397149A (en) * | 2021-06-18 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Method for reducing soy sauce crude oil precipitation |
| CN116195730A (en) * | 2023-02-28 | 2023-06-02 | 广东厨邦食品有限公司 | Oil recovery method for improving oil spraying process of brewing of Guangdong style high-salt diluted soy sauce |
| CN116195730B (en) * | 2023-02-28 | 2024-04-12 | 广东厨邦食品有限公司 | Oil recovery method for improving oil spraying process of brewing of Guangdong style high-salt diluted soy sauce |
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Application publication date: 20161116 |