CN106262683A - A kind of production method of less salt soy sauce - Google Patents

Abstract

The invention discloses the production method of a kind of less salt soy sauce, belong to seasoning brewing technical field, be through materials of wheat and bean cake process, bean cake steaming, mixed culture, sauce producing wine with dregs, enter tank fermentation and squeezing sterilizing and making, the present invention have reduce moromi salinity, production low-salt soy sauce quality is high, suppression varied bacteria growing breeding, prevent sauce fermentation during the feature of corrupt souring.

Description

A kind of production method of less salt soy sauce

Technical field

The invention belongs to production of condiments method and technology field, especially relate to the production method of a kind of less salt soy sauce.

Background technology

Soy sauce is easy to pollution microbes in long-term sweat, causes moromi putrid and deteriorated, and soy sauce quality also can be beaten greatly Discount, therefore during sauce fermentation general control moromi salinity at about 18-19%.The less salt soy sauce occurred on market is Use conventional salinity about 18% during the fermentation, then in later stage allocation process, reduce soy sauce by dilute Salinity.Although the soy sauce that such technique is produced disclosure satisfy that consumer's requirement for less salt, but also makes soy sauce Flavor substance and other nutrient substance receive the biggest impact, and the quality of soy sauce reduces.

Summary of the invention

It is an object of the invention to improve the deficiency of prior art and a kind of less salt beans reducing moromi salinity, production is provided Oil quality is high, suppression varied bacteria growing breeding, prevent sauce fermentation during the production method of less salt soy sauce of corrupt souring.

The object of the present invention is achieved like this, the production method of a kind of less salt soy sauce, be characterized in the method include with Lower step:

A, Feedstock treating, including:

1) Semen Tritici aestivi processes: Semen Tritici aestivi profit water 20 minutes, and flood goes out to drench dry, puts wheat-frying machine, cooked wheat 20 minutes at a temperature of 420-430 DEG C, Being ground into 15-30 mesh granule through disintegrating machine, percentage of head rice ＜ 1%, without obvious powder；

2) bean cake processes: bean cake puts in steamer, adds material moistening water, water temperature 70 75 DEG C, then starts rotary pot, operate 15 points Zhong Hou, more static 25 minutes profit water, amount of water is as the criterion with grog moisture 50 52%；

B, bean cake steaming: profit water is complete, opens steam, after boosting to 0.05Mpa, steam off, after aerofluxus is depressured to 0, the row of closedown Air valve, opens raise steam and at 0.15Mpa 0.2Mpa, keeps to 0.2Mpa, temperature 120 DEG C, beginning timing, control vapour pressure 10 12 minutes, except row's cool time, 25 30 minutes pressure rising times of whole steaming, then steam off rapidly, aerofluxus blood pressure lowering, Steaming control with grog reach appropriateness degeneration, digestibility more than 76%, without hard-core, flexible, tack-free, without half-cooked taste, have grog Fragrant；

C, mixed culture: steamed bean cake is mixed in the ratio of 1.2:1 with wheat flour, after accessing strain, pit entry fermentation yeast production； Early stage keeps room temperature 27 32 DEG C, static gas wave refrigerator, controls product temperature 33 36 DEG C, intermittent aeration after intensification, the most gradually develops into Continuous ventilating is cultivated；After 12 hours, bent material clumping of over grown hyphae turns white, and carries out turning over song for the first time when affecting aeration-cooling, makes bent material dredge Pine, continues aerlbic culture, this stage control product temperature 34 39 DEG C, and keeps indoor relative humidity 90%, dry and wet difference 1 DEG C, in case Only excessive water volatilization；After turning over song for the first time, bent material crawling carries out shovel song or buckles, this stage control product temperature 33 37 DEG C, cultivate to 24 28 hours, generate mycotic spore Cheng Qu, become Qu Yaoqiu: enzyme activity 1000(butt) more than, mycelia is close and thick Strong, flexible, without lump, there is Qu Xiang, light yellow green, without miscellaneous bacteria, free from extraneous odour；

D, sauce producing wine with dregs: prepare the saline of 13-14g/100ml, start refrigeration machine and cool to 5-10 DEG C, and consumption is bean cake and Semen Tritici aestivi conjunction 1.8 times of meter weight, start blower fan and Daqu outlet machine, start brine pump, inhale song and enter vacuum tank, and mixed salt simultaneously is seted out through pump Ferment tank, then leads to nitrogen gas stirring and within 60 minutes, mixes uniformly；

E, enter tank fermentation:

1) enter tank, keep 8 10 DEG C of fermentation temperature fermentations, ferment 45 days；Enter tank first 3 day every day of inflated with nitrogen to stir 10 minutes, take Sample inspection salinity, it is desirable to 9-10g/100ml；Inflated with nitrogen once stirring fermentation in 2-3 minute every time weekly after 3 days；

2) main fermentation: keep 8-10 DEG C of fermentation temperature to ferment 150 days, add 3% aroma yeast during fermentation was by 55 days-60 days Strain, after adding barms, 60 minutes supplemental oxygen of ventilating, with every 2 weeks inflated with nitrogen of after fermentation once, each 2-3 minute, stir Mix fermentation；Ferment after 55 days, the most periodically chemically examine moromi, it is desirable to AN >=0.80g/100ml, salinity 9-10g/100ml, PH Value 4.8-5.0, fermented after 10 months, and fermenting-ripening is ready for squeezing；

F, squeezing sterilizing: carry out according to squeezing process, obtain raw sauce, after high temperature sterilize cools to 60 DEG C, squeeze into holding vessel, Fill in three days；Pouring process uses aseptic filling technology.

Compared with the prior art the present invention has following distinguishing feature and good effect: production method of the present invention uses saline Concentration 11-13% sauce producing wine with dregs, is to reduce moromi salinity first in soy sauce lean state is fermented, less than conventional 21-22%, it is therefore intended that Produce the low-salt soy sauce of high-quality, meet consumer demand；The omnidistance low temperature fermentation that uses, control fermentation temperature 8-10 DEG C is low In normal fermentation temperature, and it is passed through nitrogen isolation air entrance, it is possible to block miscellaneous bacteria source, suppression varied bacteria growing breeding, prevent Only corrupt souring during sauce fermentation, simultaneously in order to make soy sauce obtain better local flavor extend fermentation time to 10 Individual month；. pouring process uses aseptic filling technology, it is ensured that the quality of soy sauce finished product does not haves problem in shelf life.

Detailed description of the invention

The production method of a kind of less salt soy sauce, is to include: a, Feedstock treating, including:

1) Semen Tritici aestivi processes: Semen Tritici aestivi profit water 20 minutes, and flood goes out to drench dry, puts wheat-frying machine, cooked wheat 20 minutes at a temperature of 420-430 DEG C, Being ground into 15-30 mesh granule through disintegrating machine, percentage of head rice ＜ 1%, without obvious powder；

2) bean cake processes: bean cake puts in steamer, adds material moistening water, water temperature 70 75 DEG C, then starts rotary pot, operate 15 points Zhong Hou, more static 25 minutes profit water, amount of water is as the criterion with grog moisture 50 52%；

B, bean cake steaming: profit water is complete, opens steam, after boosting to 0.05Mpa, steam off, after aerofluxus is depressured to 0, the row of closedown Air valve, opens raise steam and at 0.15Mpa 0.2Mpa, keeps to 0.2Mpa, temperature 120 DEG C, beginning timing, control vapour pressure 10 12 minutes, except row's cool time, 25 30 minutes pressure rising times of whole steaming, then steam off rapidly, aerofluxus blood pressure lowering, Steaming control with grog reach appropriateness degeneration, digestibility more than 76%, without hard-core, flexible, tack-free, without half-cooked taste, have grog Fragrant；

C, mixed culture: steamed bean cake is mixed in the ratio of 1.2:1 with wheat flour, after accessing conventional strain, pit entry fermentation Yeast production；Early stage keeps room temperature 27 32 DEG C, static gas wave refrigerator, controls product temperature 33 36 DEG C, intermittent aeration after intensification, the most gradually sends out Exhibition is cultivated to continuous ventilating；After 12 hours, bent material clumping of over grown hyphae turns white, and carries out turning over song for the first time, make song when affecting aeration-cooling Material is loose, continues aerlbic culture, this stage control product temperature 34 39 DEG C, and keeps indoor relative humidity 90%, dry and wet difference 1 DEG C In the range of, to prevent excessive water from volatilizing；After turning over song for the first time, bent material crawling carries out shovel song or buckles, this stage control Product temperature 33 37 DEG C, cultivated to 24 28 hours, generated mycotic spore Cheng Qu, became Qu Yaoqiu: enzyme activity 1000(butt) more than, Mycelia is close and sturdy, flexible, without lump, has Qu Xiang, and light yellow green, without miscellaneous bacteria, free from extraneous odour；

D, sauce producing wine with dregs: prepare the saline of 13-14g/100ml, start refrigeration machine and cool to 5-10 DEG C, and consumption is bean cake and Semen Tritici aestivi conjunction 1.8 times of meter weight, start blower fan and Daqu outlet machine, start brine pump, inhale song and enter vacuum tank, and mixed salt simultaneously is seted out through pump Ferment tank, then leads to nitrogen gas stirring and within 60 minutes, mixes uniformly；

E, enter tank fermentation:

1) enter tank, keep 8 10 DEG C of fermentation temperature fermentations, ferment 45 days；Enter tank first 3 day every day of inflated with nitrogen to stir 10 minutes, take Sample inspection salinity, it is desirable to 9-10g/100ml；Inflated with nitrogen once stirring fermentation in 2-3 minute every time weekly after 3 days；

2) main fermentation: keep 8-10 DEG C of fermentation temperature to ferment 150 days, add 3% aroma yeast during fermentation was by 55 days-60 days Strain, after adding barms, 60 minutes supplemental oxygen of ventilating, with every 2 weeks inflated with nitrogen of after fermentation once, each 2-3 minute, stir Mix fermentation；Ferment after 55 days, the most periodically chemically examine moromi, it is desirable to AN >=0.80g/100ml, salinity 9-10g/100ml, PH Value 4.8-5.0, fermented after 10 months, and fermenting-ripening is ready for squeezing；

F, squeezing sterilizing: carry out according to squeezing process, obtain raw sauce, after high temperature sterilize cools to 60 DEG C, squeeze into holding vessel, Fill in three days；Pouring process uses aseptic filling technology.

Claims (1)

1. a production method for less salt soy sauce, is characterized in that the method comprises the following steps:

A, Feedstock treating, including:

1) Semen Tritici aestivi processes: Semen Tritici aestivi profit water 20 minutes, and flood goes out to drench dry, puts wheat-frying machine, cooked wheat 20 minutes at a temperature of 420-430 DEG C, Being ground into 15-30 mesh granule through disintegrating machine, percentage of head rice ＜ 1%, without obvious powder；

2) bean cake processes: bean cake puts in steamer, adds material moistening water, water temperature 70 75 DEG C, then starts rotary pot, operate 15 points Zhong Hou, more static 25 minutes profit water, amount of water is as the criterion with grog moisture 50 52%；

B, bean cake steaming: profit water is complete, opens steam, after boosting to 0.05Mpa, steam off, after aerofluxus is depressured to 0, the row of closedown Air valve, opens raise steam and at 0.15Mpa 0.2Mpa, keeps to 0.2Mpa, temperature 120 DEG C, beginning timing, control vapour pressure 10 12 minutes, except row's cool time, 25 30 minutes pressure rising times of whole steaming, then steam off rapidly, aerofluxus blood pressure lowering, Steaming control with grog reach appropriateness degeneration, digestibility more than 76%, without hard-core, flexible, tack-free, without half-cooked taste, have grog Fragrant；

C, mixed culture: steamed bean cake is mixed in the ratio of 1.2:1 with wheat flour, after accessing strain, pit entry fermentation yeast production； Early stage keeps room temperature 27 32 DEG C, static gas wave refrigerator, controls product temperature 33 36 DEG C, intermittent aeration after intensification, the most gradually develops into Continuous ventilating is cultivated；After 12 hours, bent material clumping of over grown hyphae turns white, and carries out turning over song for the first time when affecting aeration-cooling, makes bent material dredge Pine, continues aerlbic culture, this stage control product temperature 34 39 DEG C, and keeps indoor relative humidity 90%, dry and wet difference 1 DEG C, in case Only excessive water volatilization；After turning over song for the first time, bent material crawling carries out shovel song or buckles, this stage control product temperature 33 37 DEG C, cultivate to 24 28 hours, generate mycotic spore Cheng Qu, become Qu Yaoqiu: enzyme activity 1000(butt) more than, mycelia is close and thick Strong, flexible, without lump, there is Qu Xiang, light yellow green, without miscellaneous bacteria, free from extraneous odour；

D, sauce producing wine with dregs: prepare the saline of 13-14g/100ml, start refrigeration machine and cool to 5-10 DEG C, and consumption is bean cake and Semen Tritici aestivi conjunction 1.8 times of meter weight, start blower fan and Daqu outlet machine, start brine pump, inhale song and enter vacuum tank, and mixed salt simultaneously is seted out through pump Ferment tank, then leads to nitrogen gas stirring and within 60 minutes, mixes uniformly；

E, enter tank fermentation:

1) enter tank, keep 8 10 DEG C of fermentation temperature fermentations, ferment 45 days；Enter tank first 3 day every day of inflated with nitrogen to stir 10 minutes, take Sample inspection salinity, it is desirable to 9-10g/100ml；Inflated with nitrogen once stirring fermentation in 2-3 minute every time weekly after 3 days；

2) main fermentation: keep 8-10 DEG C of fermentation temperature to ferment 150 days, add 3% aroma yeast during fermentation was by 55 days-60 days Strain, after adding barms, 60 minutes supplemental oxygen of ventilating, with every 2 weeks inflated with nitrogen of after fermentation once, each 2-3 minute, stir Mix fermentation；Ferment after 55 days, the most periodically chemically examine moromi, it is desirable to AN >=0.80g/100ml, salinity 9-10g/100ml, PH Value 4.8-5.0, fermented after 10 months, and fermenting-ripening is ready for squeezing；

F, squeezing sterilizing: carry out according to squeezing process, obtain raw sauce, after high temperature sterilize cools to 60 DEG C, squeeze into holding vessel, Fill in three days；Pouring process uses aseptic filling technology.