CN106509813A - Brewing method for walnut soy sauce - Google Patents
Brewing method for walnut soy sauce Download PDFInfo
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- CN106509813A CN106509813A CN201710015272.2A CN201710015272A CN106509813A CN 106509813 A CN106509813 A CN 106509813A CN 201710015272 A CN201710015272 A CN 201710015272A CN 106509813 A CN106509813 A CN 106509813A
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- soy sauce
- walnut
- dregs
- fermentation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to a brewing technique for walnut soy sauce. Firstly, According to the technique, conventional soybean dregs are replaced with walnut dregs as a protein material for producing sauce, so that the health care effect of the walnut soy sauce is improved; secondly, an activating agent is added in the inoculation process to induce aspergillus oryae to generate more plentiful histase, protease and peptidase; meanwhile, enzyme activity in the hydrolysis process can be activated, so that raw materials are completely decomposed in a short time, and the quantity of enzyme activity is improved; and finally, in the fermentation process, technological conditions of primary fermentation, main fermentation and secondary fermentation are adopted, torulopsis bombicola liquid is added in the main fermentation stage, zygosaccharomyces rouxii is added in the secondary fermentation stage, and a complicated aroma substance is further formed. The color of soy sauce mash is bright, a soy sauce flavor and an ester flavor are strong, and amino acid attains more than 1%; and the walnut soy sauce prepared through control of the technique is a combination of seasoning, nutrition and health care, the fat content is low, the walnut soy sauce is suitable for the fat crowd and hyperlipemia crowd, the quality is stable, and the walnut soy sauce has a strong mellow flavor.
Description
Technical field
The invention belongs to soy sauce brewing technical field, and in particular to a kind of to brewage walnut soy sauce by primary raw material of Semen Juglandiss
Method.
Background technology
Soy sauce is the flavoring agent of Chinese tradition.Its color and luster is reddish brown, and paste flavor is unique, and flavour is delicious, can increase and improve dish
Taste, moreover it is possible to increase or change the color and luster of dish.Traditional soy sauce is to be with Semen sojae atricolor or defatted soybean, Semen Tritici aestivi or wheat flour mostly
Fermented the brewageing of raw material forms, and ancient Chinese working people has just grasped fermentation technique before thousands of years.For a long time, beans
Oil is only merely, as dish flavoring agent, to be broadly divided into two class of light soy sauce and dark soy sauce according to its purposes, and light soy sauce is used for carrying fresh, always
Take out for carrying color.But with the improvement of people's living standards and the transformation of consumption idea, people are healed to the demand of high-quality product
Strengthen strong, at present, when people select edible flavouring, increasingly focus on nutrition and health care function, such as have one to cardiovascular diseasess
Determine the vinegar-egg juice of auxiliary curative effect, the multidimensional soy sauce containing various vitamin, the product such as efficient body-building rice vinegar increasingly receive consumer
Favor.
China is walnut production big country, and Semen Juglandiss are a kind of food containing high-quality protein, containing abundant aminoacid,
Raw material of the alternative Semen sojae atricolor as production soy sauce, improves the health care of soy sauce, but present Semen Juglandiss deep processing is produced in theory
In industry, walnut oil is major product, and walnut dregs are the by-products after squeezing or extracting liquefaction, although walnut dregs are containing abundant egg
White matter, fat, minerals and vitamins etc., but be mainly used as processing walnut powder, food adjuvant, animal feed and fertilizer and make
With Semen Juglandiss not being applied to the maturation process of soy sauce brewing, how using modern science and technology and research in prior art
Means are improved the technique for obtaining that a kind of suitable employing Semen Juglandiss make soy sauce to traditional soy sauce technique, while the core obtained by making
It is this that peach butter oil not only can be had fine qualities with local flavor again with the health-care effect that disclosure satisfy that high-level consumption requirement
Bright purpose.
The content of the invention
In view of this, it is an object of the invention to overcome the deficiencies in the prior art, there is provided a kind of side of brewageing of walnut soy sauce
Method, the brewing method both provided direction for the high-grade soy sauce of production, and the comprehensive utilization for Semen Juglandiss provides bright prospects；Using
The walnut soy sauce that the brewing method is prepared integrates seasoning, nutrition, health care, and not only fat content is few, be adapted to it is fat and
Hyperlipemia population eats, and steady quality, with strong alcohol Flavor.
For realizing object above, the present invention is adopted the following technical scheme that：
A kind of walnut soy sauce brewage process, comprises the following steps：
S1：The pretreatment of raw material
(1) first add water after crush walnut dregs and infiltrated；
(2) cooling crush is carried out after Semen Tritici aestivi being roasted 10-15min at 150-180 DEG C；
(3) steaming and decocting is carried out after mixed homogeneously the walnut dregs after infiltration with the Semen Tritici aestivi after crushing, obtain grog, wherein described core
The weight ratio of the Fructus Persicae dregs of rice, Semen Tritici aestivi and water is 49.5-60.5:40.5-49.5:101.7-124.3；
S2：Inoculation yeast production
(3) by the clinker cooling described in S1 (3) to after 40-45 DEG C, access is mixed with the aspergillus oryzae strain of activator, mixing
Uniform to obtain zymogenic, the access amount of wherein described aspergillus oryzae kind is the 0.3-0.5% of the grog dry weight；
(4) by the zymogenic send into starter propagation machine in, advanced row intermittent aeration, after carry out continuous ventilating, product temperature be 30-35
Yeast production culture, Cheng Qu after 30-35h is carried out under conditions of DEG C；
S3：Wine with dregs fermentation processed
(1) compound concentration for 12-13 ° of Be' saline, by the brine-cooled to -5 DEG C～-10 DEG C with standby；
(2) in step S2 (2) song saline after cooling is added to be mixed into dilute wine with dregs, by dilute wine with dregs first in 12-15
Primary fermentation 7-10d is carried out at a temperature of DEG C, then adds the ripe torulopsis of amplification culture by dilute wine with dregs weight 0.4%
Liquid, and main fermentation 28-30d is carried out at a temperature of 23-25 DEG C, when pH value is less than 5.0, add relative to dilute wine with dregs weight
0.4% Lu Shi Yeast Cultivations liquid proceeds after fermentation at a temperature of 18-20 DEG C until maturation, obtains ripe moromi；
S4：Oil is drenched with allotment
(1) by the moromi Jing cloth beans, after from pouring, precompressed, weight, extraction obtains raw sauce；
(2) raw sauce is carried out into low-temperature precipitation, obtains supernatant and precipitate；
(3) supernatant is filtered, then in the supernatant after filtration adds local flavor regulator to be allocated,
Walnut soy sauce is obtained after sterilized.
The fermentation raw material of walnut soy sauce of the present invention is the Semen Tritici aestivi after walnut dregs and baking, and the content of starch of wherein Semen Tritici aestivi exists
50-70% or so, used as the main starch material of production soy sauce, in walnut dregs, the content of protein is 40% or so, replaces passing
Protein raw material of the system soybean meal as production soy sauce, in walnut dregs, main protein classes are prolamin, albumin, ball
Albumen and glutelin, account for 5.33%, 6.81%, 17.57%, the 70.11% of walnut protein total amount respectively, and walnut protein is also wrapped
Include human body must that aminoacid in inclusive 18, its Glutamic Acid and arginine it is of a relatively high, arginine has in human body
The several functions such as healing of wound, secreting hormone and immunity, the potency of walnut protein is close with animal proteinum, but walnut protein
Digestibility and net protein ratio are higher, and in addition, Semen Juglandiss are also rich in copper, magnesium, potassium, vitamin B6, Folic Acid and vitamin B1,
Containing fiber, phosphorus, nicotinic acid, ferrum, vitamin B2 and pantothenic acid.Walnut nutritious value is abundant, have " long live " " Solanum muricatum " " health preserving it
The good reputation of treasured ", in Semen Juglandiss, 86% fat is unsaturated fatty acid, and often eating Semen Juglandiss can the kidney invigorating, the strong waist of controlling nocturnal emission with astringent drugs, warming the lung Dingchuan, profit
Intestinal relieving constipation, promoting tissue regeneration by removing blood stasis, therefore as the soy sauce that raw material is brewageed, not only nutritive value is abundant from Semen Juglandiss, with higher
Health-care effect, and fat content is few, is adapted to fat and Hyperlipemia population edible.
The present invention adds activator in seeded process, induces aspergillus oryzae to produce more rich histase, protease
And peptidase, while can in enzymolysis process kinase activity, raw material is thoroughly decomposed at short notice, improve enzyme activity matter
Amount.
Present invention song made by above-mentioned raw materials targetedly selects following technological condition for fermentation, moromi fermentation to be divided into
Three phases：Primary fermentation, main fermentation and after fermentation, primary fermentation is the 7-10d that ferments at a temperature of 12-15 DEG C, this process be by
Protein is hydrolyzed to aminoacid, and Starch Hydrolysis are the enzymolysis stage of the raw materials such as glucose；Main fermentation is at a temperature of 23-25 DEG C
Fermentation 28-30d, this process are that moromi flavor yeast growth breeds the biochemical ethanol stage；After fermentation is entered at a temperature of 18-20 DEG C
OK, it is all kinds of flavor after ripening yeast slow ferment local-flavor after-ripening stage.
In order to avoid the too early fermentation of lactic acid bacteria, acidity are raised, pH declines, and affects the hydrolysis of protein, controls primary fermentation
Temperature at 15-20 DEG C, in 5-6, this fermentation condition can allow neutral and alkaline protease fully to act on to pH value, and the content of AN reaches
Squeeze out more than the 85% of raw sauce content, although in the primary fermentation stage of moromi, pH value is basically unchanged, but 10d after due to
The growth and breeding of lactic acid bacteria, organic acid content increase, and pH value drops to 5.0 or so, and total acid drops to 1.8% or so, now enters
Enter main fermentation processes, in order to improve the local flavor of soy sauce, increase moromi fragrance flavor substance and formed, add torulopsis in moromi
Liquid, the addition period of torulopsis liquid select main fermentation stage, are due to pH during main fermentation and temperature optimum torulopsis
The growth and breeding of liquid, in main fermentation stage, aminoacid and reducing sugar produce Maillard reaction, form melanoid, moromi by
Light yellow to be converted into rufous, AN, TN, salt-less solid are gently raised, and lactic acid bacteria substantially no longer ferments, and total acid is maintained at
1.8-2%, pH value are maintained at 4.5-5.0, now into the moromi after fermentation stage, add Lu Shi yeast in the after fermentation stage, enter
One step forms the aroma substance of complexity, after the after fermentation stage terminates, obtains ripe moromi, and ripe moromi colourity is further deepened,
Paste flavor ester perfume strong flavor, aminoacid reach more than 1%.
To sum up, the walnut soy sauce for being prepared using above-mentioned brewing method integrates seasoning, nutrition, health care, not only fat
Fat content is few, is adapted to fat and Hyperlipemia population and eats, and steady quality, with strong alcohol Flavor.
Preferably：After crushing described in step S1 (1), the particle diameter of walnut dregs is 2-3mm, and the infiltrating time is 20-
30min。
The particle diameter of walnut dregs is crushed and is conducive to raw material equably to absorb water for 2-3mm, suitable cook, and can expand mycete
Breeding surface area, promotes the decomposing and fermenting of enzyme.
Further：The time of steaming and decocting described in step S1 (3) is 32min.
Further：Activator described in step S2 (1) is 1 with the mass ratio of the aspergillus oryzae strain:9-10.
During yeast production, addition can make into bent prolease activity relative to the activator of aspergillus oryzae strain 1/9-10 mass and improve
30%, saccharifying enzymic activity improves 10%, and cellulase activity improves 11%, and finished product soy sauce output increased 16%, enzyme activity are improved
While can moderate reduction yeast production total amount, reach reduction energy resource consumption, reduce the purpose that grain is consumed.
Further：The time of yeast production culture described in step S2 (2) is 32.5h.
When the weight ratio of the walnut dregs, Semen Tritici aestivi and water is 49.5-60.5:40.5-49.5:101.7-124.3, during steaming and decocting
Between be 32min, when the yeast production time is 32.5h, gained reaches 1002.8U/g butts into bent neutral protease vigor average.
Further：Described in step S3 (1), the bent mass ratio with the saline is 1:1.6-1.7.
Further：The temperature of primary fermentation described in step S3 (2) is 15 DEG C, and the time is 10d, the temperature of the main fermentation
For 25 DEG C, the time is 30d, and the temperature of the after fermentation is 20 DEG C.
When the bent mass ratio with the saline is 1:1.6-1.7, the temperature of the primary fermentation are 15 DEG C, and the time is
10d, the temperature of the main fermentation is 25 DEG C, and the time is 30d, and when the temperature of the after fermentation is 20 DEG C, amino nitrogen content is
0.83-0.88g/100mL。
Further：Certainly the time is drenched described in step S4 (1) for 16-18h, and the squeeze time is 24-30h, described heavy
The pressure time is 24-30h.
Preferably：Flavored condiment described in step S4 (3) is caramel.
Beneficial effects of the present invention：
The present invention replaces the traditional soybean dregs of rice as the protein raw material of production soy sauce initially with walnut dregs, improves walnut cream
Low-fat content, drops in the health-care effect of oil, in seeded process, secondly add activator, induction aspergillus oryzae to produce more rich
Histase, protease and peptidase, at the same can in enzymolysis process kinase activity, make raw material thorough at short notice
Decompose, improve enzyme activity quality, finally during the fermentation using the process conditions of primary fermentation, main fermentation and after fermentation, and leading
Fermentation stage adds torulopsis liquid again, adds Lu Shi yeast, further form the aroma substance of complexity in the after fermentation stage,
Moromi color is vivid, and paste flavor ester perfume strong flavor, aminoacid reach more than 1%, prepare through above-mentioned technology controlling and process
Walnut soy sauce integrates seasoning, nutrition, health care, and not only fat content is few, is adapted to fat and Hyperlipemia population and eats, and quality
It is stable, with strong alcohol Flavor.
Specific embodiment
For making the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belongs to the scope protected by the present invention.
In following embodiments, aspergillus oryzae strain used is that 3.042, torulopsis are made for covering strange torulopsis in aspergillus oryzae Shanghai
2.180th, Lu Shi yeast model 2.180, the equal aspergillus oryzae strain, torulopsis and Lu Shi yeast are biological by Yiyuan Kang Yuan
Science and Technology Ltd. provides.
Embodiment 1
A kind of walnut soy sauce brewage process, comprises the following steps：
S1：The pretreatment of raw material
(1) walnut dregs are crushed into the granule for 2mm particle diameters, then adding water carries out infiltration 20min；
(2) cooled down after Semen Tritici aestivi being roasted 10min at 150 DEG C and crushed the granule for 2mm particle diameters；
(3) steaming and decocting 32min after mixed homogeneously the walnut dregs after infiltration with the Semen Tritici aestivi after crushing, obtains grog, wherein described
The weight ratio of walnut dregs, Semen Tritici aestivi and water is 49.5:40.5:101.7；
S2：Inoculation yeast production
(1) by the clinker cooling described in S1 (3) to after 40 DEG C, access is mixed with the aspergillus oryzae strain of activator, and mixing is equal
Even zymogenic, the access amount of wherein described aspergillus oryzae kind is the 0.3% of the grog dry weight, the activator and the rice-koji
The mass ratio of mould species is 1:9；
(2) by the zymogenic send into starter propagation machine in, advanced row intermittent aeration, after carry out continuous ventilating, product temperature be 30 DEG C
Under conditions of carry out yeast production culture, Cheng Qu after 30h；
S3：Wine with dregs fermentation processed
(1) compound concentration is the saline of 12 ° of Be', by the brine-cooled to -5 DEG C with standby；
(2) in step S2 (2) song saline after cooling is added to be mixed into dilute wine with dregs, it is wherein described bent with the saline
Mass ratio be 1:1.6, primary fermentation 7d is carried out dilute wine with dregs first at a temperature of 12 DEG C, then by dilute wine with dregs weight
The 0.4% torulopsis liquid for adding amplification culture ripe, and main fermentation 28d is carried out at a temperature of 23 DEG C, when pH value is 5.0
When, add the Lu Shi Yeast Cultivations liquid relative to dilute wine with dregs weight 0.4% to proceed after fermentation at a temperature of 18 DEG C straight
To ripe, ripe moromi is obtained；
S4：Oil is drenched with allotment
(1) by the moromi Jing cloth beans, from drenching after 16h, precompressed 24h, weight 24h, extraction obtains raw sauce；
(2) raw sauce is carried out into low-temperature precipitation, obtains supernatant and precipitate；
(3) supernatant is filtered, then in the supernatant after filtration adds caramel to be allocated, it is sterilized
Walnut soy sauce is obtained afterwards.
Embodiment 2
A kind of walnut soy sauce brewage process, comprises the following steps：
S1：The pretreatment of raw material
(1) walnut dregs are crushed into the granule for 2.5mm particle diameters, then adding water carries out infiltration 25min；
(2) cooled down after Semen Tritici aestivi being roasted 13min at 175 DEG C and crushed the granule for 2.5mm particle diameters；
(3) steaming and decocting 32min after mixed homogeneously the walnut dregs after infiltration with the Semen Tritici aestivi after crushing, obtains grog, wherein described
The weight ratio of walnut dregs, Semen Tritici aestivi and water is 55:45:113；
S2：Inoculation yeast production
(1) by the clinker cooling described in S1 (3) to after 42 DEG C, access is mixed with the aspergillus oryzae strain of activator, and mixing is equal
Even zymogenic, the access amount of wherein described aspergillus oryzae kind is the 0.5% of the grog dry weight, the activator and the rice-koji
The mass ratio of mould species is 1:10；
(2) by the zymogenic send into starter propagation machine in, advanced row intermittent aeration, after carry out continuous ventilating, product temperature be 33 DEG C
Under conditions of carry out yeast production culture, Cheng Qu after 32.9h；
S3：Wine with dregs fermentation processed
(1) compound concentration is the saline of 13 ° of Be', by the brine-cooled to -8 DEG C with standby；
(2) in step S2 (2) song saline after cooling is added to be mixed into dilute wine with dregs, it is wherein described bent with the saline
Mass ratio be 1:1.65, primary fermentation 10d is carried out dilute wine with dregs first at a temperature of 15 DEG C, then by dilute wine with dregs weight
The 0.4% torulopsis liquid for adding amplification culture ripe, and main fermentation 30d is carried out at a temperature of 25 DEG C, when pH value is 4.8
When, add the Lu Shi Yeast Cultivations liquid relative to dilute wine with dregs weight 0.4% to proceed after fermentation at a temperature of 20 DEG C straight
To ripe, ripe moromi is obtained；
S4：Oil is drenched with allotment
(1) by the moromi Jing cloth beans, from drenching after 17h, precompressed 27h, weight 27h, extraction obtains raw sauce；
(2) raw sauce is carried out into low-temperature precipitation, obtains supernatant and precipitate；
(3) supernatant is filtered, then in the supernatant after filtration adds caramel to be allocated, it is sterilized
Walnut soy sauce is obtained afterwards.
Embodiment 3
A kind of walnut soy sauce brewage process, comprises the following steps：
S1：The pretreatment of raw material
(1) walnut dregs are crushed into the granule for 3mm particle diameters, then adding water carries out infiltration 30min；
(2) cooled down after Semen Tritici aestivi being roasted 15min at 180 DEG C and crushed the granule for 3mm particle diameters；
(3) steaming and decocting 32min after mixed homogeneously the walnut dregs after infiltration with the Semen Tritici aestivi after crushing, obtains grog, wherein described
The weight ratio of walnut dregs, Semen Tritici aestivi and water is 60.5:49.5:124.3；
S2：Inoculation yeast production
(1) by the clinker cooling described in S1 (3) to after 45 DEG C, access is mixed with the aspergillus oryzae strain of activator, and mixing is equal
Even zymogenic, the access amount of wherein described aspergillus oryzae kind is the 0.4% of the grog dry weight, the activator and the rice-koji
The mass ratio of mould species is 1:9.5；
(2) by the zymogenic send into starter propagation machine in, advanced row intermittent aeration, after carry out continuous ventilating, product temperature be 35 DEG C
Under conditions of carry out yeast production culture, Cheng Qu after 35h；
S3：Wine with dregs fermentation processed
(1) compound concentration is the saline of 13 ° of Be', by the brine-cooled to -10 DEG C with standby；
(2) in step S2 (2) song saline after cooling is added to be mixed into dilute wine with dregs, it is wherein described bent with the saline
Mass ratio be 1:1.7, primary fermentation 10d is carried out dilute wine with dregs first at a temperature of 15 DEG C, then by dilute wine with dregs weight
The 0.4% torulopsis liquid for adding amplification culture ripe, and main fermentation 29d is carried out at a temperature of 24 DEG C, when pH value is 4.8
When, add the Lu Shi Yeast Cultivations liquid relative to dilute wine with dregs weight 0.4% to proceed after fermentation at a temperature of 19 DEG C straight
To ripe, ripe moromi is obtained；
S4：Oil is drenched with allotment
(1) by the moromi Jing cloth beans, from drenching after 18h, precompressed 30h, weight 30h, extraction obtains raw sauce；
(2) raw sauce is carried out into low-temperature precipitation, obtains supernatant and precipitate；
(3) supernatant is filtered, then in the supernatant after filtration adds saline to be allocated, it is sterilized
Walnut soy sauce is obtained afterwards.
Below the composition and content of aminoacid in the walnut soy sauce obtained by the embodiment of the present invention 2 are detected, is detected
, with reference to GB/T5009.124-2003 methods, testing result is as shown in the table for standard：
| Aminoacid | Content (g/100g) | Aminoacid | Content (g/100g) |
| Threonine | 0.16 | Aspartic acid | 0.27 |
| L-Valine | 0.21 | Serine | 0.17 |
| Methionine | 0.05 | Glutamic acid | 0.43 |
| Leucine | 0.28 | Proline | 0.09 |
| Isoleucine | 0.18 | Glycine | 0.14 |
| Phenylalanine | 0.17 | Alanine | 0.18 |
| Tryptophan | 0.05 | Cystine | 0.03 |
| Lysine | 0.16 | L-Tyrosine | 0.13 |
| Histidine | 0.09 | Arginine | 0.37 |
As can be seen from the above table, wherein wrap containing the common aminoacid of 18 human bodies in the walnut soy sauce obtained by the present invention
Include aminoacid necessary to 8 kinds of human bodies, the mass concentration highest of glutamic acid, arginic content is higher than common soybeans soy sauce, institute
Amino acid classes in the walnut soy sauce of production are consistent with amino acid classes composition in walnut protein, make with higher health care
With.
The above, the only specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be defined by the scope of the claims.
Claims (9)
1. a kind of walnut soy sauce brewage process, it is characterised in that comprise the following steps：
S1：The pretreatment of raw material
(1) first add water after crush walnut dregs and infiltrated；
(2) cooling crush is carried out after Semen Tritici aestivi being roasted 10-15min at 150-180 DEG C；
(3) steaming and decocting is carried out after mixed homogeneously the walnut dregs after infiltration with the Semen Tritici aestivi after crushing, obtain grog, wherein described Semen Juglandiss
The weight ratio of the dregs of rice, Semen Tritici aestivi and water is 49.5-60.5:40.5-49.5:101.7-124.3；
S2：Inoculation yeast production
(1) by the clinker cooling described in S1 (3) to after 40-45 DEG C, access is mixed with the aspergillus oryzae strain of activator, mix homogeneously
Zymogenic is obtained, the access amount of wherein described aspergillus oryzae kind is the 0.3-0.5% of the grog dry weight；
(2) zymogenic is sent in starter propagation machine, advanced row intermittent aeration, after carry out continuous ventilating, be 30-35 DEG C in product temperature
Under the conditions of carry out yeast production culture, Cheng Qu after 30-35h；
S3：Wine with dregs fermentation processed
(1) compound concentration for 12-13 ° of Be' saline, by the brine-cooled to -5 DEG C～-10 DEG C with standby；
(2) in step S2 (2) song saline after cooling is added to be mixed into dilute wine with dregs, by dilute wine with dregs first at 12-15 DEG C
At a temperature of carry out primary fermentation 7-10d, then add the ripe torulopsis liquid of amplification culture by the dilute wine with dregs weight 0.4%, and
Main fermentation 28-30d is carried out at a temperature of 23-25 DEG C, when pH value is less than 5.0, is added relative to dilute wine with dregs weight 0.4%
Lu Shi Yeast Cultivations liquid proceed after fermentation at a temperature of 18-20 DEG C until ripe, obtain ripe moromi；
S4：Oil is drenched with allotment
(1) by the moromi Jing cloth beans, after from pouring, precompressed, weight, extraction obtains raw sauce；
(2) raw sauce is carried out into low-temperature precipitation, obtains supernatant and precipitate；
(3) supernatant is filtered, then in the supernatant after filtration adds local flavor regulator to be allocated, Jing goes out
Walnut soy sauce is obtained after bacterium.
2. walnut soy sauce brewage process according to claim 1, it is characterised in that core after crushing described in step S1 (1)
The particle diameter of the Fructus Persicae dregs of rice is 2-3mm, and the infiltrating time is 20-30min.
3. walnut soy sauce brewage process according to claim 2, it is characterised in that steaming and decocting described in step S1 (3) when
Between be 32min.
4. walnut soy sauce brewage process according to claim 3, it is characterised in that activator described in step S2 (1) with
The mass ratio of the aspergillus oryzae strain is 1:9-10.
5. walnut soy sauce brewage process according to claim 4, it is characterised in that yeast production culture described in step S2 (2)
Time be 32.5h.
6. walnut soy sauce brewage process according to claim 5, it is characterised in that described in step S3 (1) it is bent with it is described
The mass ratio of saline is 1:1.6-1.7.
7. walnut soy sauce brewage process according to claim 6, it is characterised in that primary fermentation described in step S3 (2)
Temperature is 15 DEG C, and the time is 10d, and the temperature of the main fermentation is 25 DEG C, and the time is 30d, and the temperature of the after fermentation is 20 DEG C.
8. walnut soy sauce brewage process according to claim 7, it is characterised in that from the time of pouring described in step S4 (1)
For 16-18h, the squeeze time is 24-30h, and the press times are 24-30h.
9. the walnut soy sauce brewage process according to any one of claim 1-8, it is characterised in that institute in step S4 (3)
Flavored condiment is stated for caramel.
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| CN107495290A (en) * | 2017-06-27 | 2017-12-22 | 孙德善 | Microbial fermentation soy sauce and its brewing method |
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| CN110122847A (en) * | 2019-06-20 | 2019-08-16 | 河北益彰食品酿造有限公司 | A kind of flavor sweet fermented flour sauce and preparation method thereof |
| CN112914082A (en) * | 2021-04-01 | 2021-06-08 | 解全峰 | Walnut sauce-flavor soy sauce and preparation method thereof |
| CN113854535A (en) * | 2021-09-08 | 2021-12-31 | 李锦记（新会）食品有限公司 | Salt-reduced soy sauce with typical Cantonese soy sauce flavor and production method thereof |
| CN113854535B (en) * | 2021-09-08 | 2024-03-12 | 李锦记（新会）食品有限公司 | Typical Guangdong style soy sauce flavor salt-reducing soy sauce and production method thereof |
| CN116138433A (en) * | 2022-10-11 | 2023-05-23 | 乌什县鲜鸿食品酿造有限责任公司 | Walnut soy sauce and preparation method thereof |
| CN117064039A (en) * | 2023-09-19 | 2023-11-17 | 佛山市海天(高明)调味食品有限公司 | Fermented soy sauce embryo, preparation method thereof and soybean sauce |
| CN117064039B (en) * | 2023-09-19 | 2024-06-04 | 佛山市海天(高明)调味食品有限公司 | Fermented soy sauce embryo, preparation method thereof and soybean sauce |
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