CN107411026B - Raw material wine mash light soy sauce extraction process - Google Patents
Raw material wine mash light soy sauce extraction process Download PDFInfo
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- CN107411026B CN107411026B CN201710359767.7A CN201710359767A CN107411026B CN 107411026 B CN107411026 B CN 107411026B CN 201710359767 A CN201710359767 A CN 201710359767A CN 107411026 B CN107411026 B CN 107411026B
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
A raw material wine mash light soy sauce process belongs to the technical field of food processing processes, and particularly relates to a new brewing process of raw material wine mash light soy sauce. The method is characterized by sequentially comprising the steps of (1) material preparation, (2) material steaming, (3) starter propagation, (4) fermented grain preparation, (5) fermentation, (6) oil spraying and (7) post-treatment. The invention overcomes the technical bias in the traditional soy sauce production process, and the alcohol fermentation is arranged to be carried out at the early stage of the fermentation process, thereby solving the problems of high product quality, mellow and fragrant ester flavor, relatively short production period, small equipment investment, low energy consumption and low unit production cost which are not well solved in the prior art.
Description
Technical Field
The invention belongs to the technical field of food processing technology, and particularly relates to a novel process for brewing soy sauce by raw material fermented glutinous rice and light soy sauce.
Background
With the improvement of living standard, the requirements of people on the quality of soy sauce are gradually improved. In recent years, the Japanese and Guangdong style high-salt dilute soy sauce process has been replacing the low-salt solid soy sauce process developed at the beginning of the establishment of new China because of the superior quality of the produced product. The high-salt dilute state fermentation process has the characteristics that: (1) the salt content is high, the function of mixed bacteria in the koji is inhibited, and the soy sauce has pure flavor; (2) soy sauce yeast (mainly including zygosaccharomyces rouxii and torulopsis) participates in later-stage fermentation to form a large amount of aroma substances such as alcohols, esters and the like and various flavor substances derived from the substances; (3) the temperature suitable for yeast growth is 28-30 ℃. However, the fermentation of yeast at low temperature (28-30 ℃) and the reaction, derivation and fusion of the fermentation products also require a longer time, which inevitably results in the extension of the fermentation period, which can reach as much as 3-6 months. Therefore, shortening the fermentation period while ensuring the flavor of soy sauce is a common trend and research topic in the brewing industry.
The invention belongs to the field of seasoning production, and particularly relates to an improved soy sauce production method. The method overcomes the technical prejudice in the traditional soy sauce production process, and the arrangement of the alcoholic fermentation in the early stage of the fermentation process is boldly carried out, thereby solving the problems of the prior art that the product quality is high, the product has mellow and fragrant ester flavor, the production period is relatively short, the equipment investment is small, the energy consumption is low, and the unit production cost is low.
Disclosure of Invention
The invention aims to solve the technical problem of providing a raw material wine mash light soy sauce process, overcoming the technical bias in the traditional soy sauce production process, boldly arranging alcohol fermentation in the early stage of the fermentation process, solving the problems of no good solution in the prior art that the product quality is high, the product has mellow and fragrant ester flavor, the production period is relatively short, the equipment investment is small, the energy consumption is low and the unit production cost is low; the second technical problem solved by the invention is that the problem that the spraying area of the traditional back-spraying device is not adjustable and the uniformity is poor is solved by modifying the back-spraying equipment, the spraying amount is innovatively adjusted by liquid level control, the spraying speed is adjusted by accelerating air flow, and the condition that the spraying liquid contains large granular masses is prevented, so that the spraying quality of the link can be ensured, and the improvement of the final fermentation quality of the next step is promoted.
The technical scheme adopted by the invention for solving the technical problems is as follows: the raw material fermented glutinous rice light soy sauce production process is characterized by sequentially comprising the steps of (1) material preparation, (2) material steaming, (3) starter propagation, (4) fermented grain preparation, (5) fermentation, (6) oil spraying and (7) post-treatment; the preparation method comprises the steps of preparing bean pulp, wheat and flour, wherein the mass ratio of the bean pulp to the wheat to the flour is 6:2: 2; and the yeast essence is prepared in the yeast preparation step, and the fermented grains are prepared after the yeast essence is added according to 0.03-0.05% of the total feeding amount of the soybean meal, the wheat and the flour.
Preferably, the preparation step comprises:
the soybean meal is special for non-transgenic soy sauce: the protein content is more than or equal to 46 percent, the water content is required to be less than or equal to 14.0 percent, the granules are uniform, and the mildew, worm damage and caking are avoided;
and (3) preparing fried wheat, wherein the quality requirements of the fried wheat are as follows: the suspension rate is more than or equal to 95 percent, the water content is less than or equal to 5 percent, and 30 to 40 percent of fine powder passes through a 30-mesh sieve after passing through a pulverizer.
Preferably, the steaming step comprises the following steps:
2.1, mixing materials: adding water into the soybean meal, the wheat and the flour; total raw material amount for making the koji: water =1:0.6-0.7, the water content of the mixed yeast material is required to be 48% +/-2%;
2.2, feeding: after the mixture is put into the steaming ball, the cover is sealed firmly, and the ball is rotated;
2.3, dry steaming: opening a steam valve, steaming for 3 times, and controlling the pressure as follows: 0MPa to 0.1MPa to 0.14 +/-0.02 MPa to 0MPa, and closing the steam exhaust valve after the last steam exhaust pressure is 0 MPa;
2.4, moistening: normal temperature water is used for water inflow (the water inflow can form vacuum in the ball, the water inflow speed is faster and faster), the ball rotates for 3 circles after the water inflow is finished, then the steam exhaust valve is opened to discharge negative pressure to 0MPa, the steam exhaust valve is closed, the ball continues to rotate for water moistening for 10-15 minutes, and the total time of water moistening from the water inflow completion is 15-20 minutes;
2.5, wet steaming: the material steaming pressure is 0.1MPa for the first time, 0.1MPa for the second time and 0.12-0.16 MPa for the third time, the pressure is maintained for 8-10 minutes, and the timing is started from the pressure of 0.12 MPa;
2.6, pressure relief: after the pressure maintaining of the steamed materials is finished, closing the steam inlet valve, opening the steam exhaust valve to exhaust steam until the pressure is 0MPa, and closing the steam exhaust valve;
2.7, vacuumizing: starting a vacuum pump, starting a vacuum pumping valve, and vacuumizing to 60-55 ℃; opening an exhaust valve to release pressure to 0MPa, then closing a vacuum pump, and then closing a vacuum valve;
and 2.8, opening the cover, and steaming and discharging the balls.
Preferably, the koji-making step includes:
3.1, inoculation: open the drain hole to in time adjust blowing speed, open and carry the auger, carry to the drain hole, get into the air-cooler through conveying mesh belt and use the stir-fry wheatmeal with bent kind, bent kind is 1 with the mass ratio of stir-fry wheatmeal: 20 (reference value: about 25 kg per ball), inoculating through an inoculating machine, mixing with the rest parched wheat flour through a mixing auger, and dropping into a koji making disc through a conveyer belt; spreading while feeding; each layer is 4-5 cm thick;
inoculation requirements are as follows: controlling the air cooler according to seasons; the inoculation needs to be uniform, the inoculation amount is controlled to be 0.03-0.05%, and the inoculation temperature is less than 38 ℃ (the outlet temperature of an inoculation auger);
3.2, putting yeast into a tray: after the yeast material is put into a tray, the yeast material is spread evenly to prevent local compaction, the temperature of each part is measured by a thermometer to be even and consistent, and the yeast material is leveled by circulating air; culturing the yeast at 24-36 deg.C;
3.3, putting yeast materials into a pool: continuously ventilating after entering the pool, and keeping the product temperature at 24-36 ℃ to be qualified;
theoretical optimal temperature control: keeping the temperature at 30 +/-30 ℃ for 1-12 hours at the early stage; keeping the temperature at 32 +/-40 ℃ for 13-24 hours in the middle period; keeping the temperature at 26 +/-2 ℃ for 25-44 hours at the later stage;
opening a big air door handle 2 hours before the koji is discharged, and reducing the temperature of the product to be below 20 ℃ so as to ensure the temperature of the product in the can;
and adjusting equipment and parameters in the starter propagation process according to actual conditions to enable the temperature to be optimal.
3.4, turning over: after the first yeast turning is carried out for 10-14 hours, the second yeast turning is carried out for 14-20 hours after the materials are fed; (turning over the yeast according to the actual growth condition afterwards.) the phenomena of high temperature higher than 35 ℃, cracks, wind escape and the like appear in the yeast making process, and turning over the yeast immediately;
(the specific management and control is based on the setting of a disc system, and human intervention cannot be performed unless abnormal conditions occur.)
The starter propagation time is 40-44 hours, the room temperature and the room humidity are kept, and the inlet air humidity is more than 92%;
quality of finished koji: bright yellow, has the fragrance of normal aspergillus oryzae, and has no peculiar smell; the activity of the protease is over 1000U/g by formaldehyde method;
the sanitation requirement is as follows: the environment is kept clean between the koji making chamber and the fan, and no residual material, no water accumulation and no peculiar smell are generated; cleaning the koji after each koji discharging, removing microorganisms growing in the air duct and the koji tray by using high-pressure water, starting a disc drying system, drying for 30 minutes, and then starting strong exhaust to blow, cool and reduce the temperature to below 35 ℃ so as to start feeding.
Preferably, the fermented grain preparation step comprises the following steps:
4.1, yeast culture: preparing S yeast liquid;
4.2, alcoholic fermentation: mixing flour, water, salt, distiller's yeast and yeast, and fermenting to obtain fermented glutinous rice;
4.3, adding salt into the fermented glutinous rice to prepare salty fermented glutinous rice;
and 4.4, starting steam for heating, adjusting the temperature to 45-55 ℃, supplementing water to 16 times of the flour amount after heating, and finally mixing to finish fermented grain preparation, wherein the concentration of the prepared product is required to be 21.0-21.5g/100 ml.
Preferably, in the process of preparing the mash,
the alcohol fermentation comprises the following processes:
4.2.1, preparing saline: preparing 7-8% of saline water by mass, wherein the pH value of the saline water is 6.2-7;
4.2.2, adding saline water into the mash jar, wherein the adding amount is 28-3.2 times of the total amount of the flour;
4.2.3, adding flour into the mash tank through a conveying device, and starting to add distiller's yeast after the flour is added, wherein the addition amount of the distiller's yeast is 0.5-0.8% of the addition amount of the flour;
4.2.4, adjusting the temperature in the mash jar to 29 +/-1 ℃, adding cultured S yeast liquid, the quantity of which is 2 percent of the flour quantity, and carrying out alcohol fermentation; controlling the alcoholic fermentation temperature to be 30 +/-2 ℃, fermenting the alcohol for 3-5 days, and enabling the alcoholic strength to reach more than 6%;
the preparation process of the salty wine mash is as follows: after the alcohol fermentation is finished, the produced raw material wine mash is about 4 times of flour, the salt content is about 6-7g/100ml, and the raw material wine mash is added with saline water with the concentration of 29.5-30.0 g/100ml to prepare salty wine mash.
Preferably, the S yeast culture comprises the following steps:
putting original bacteria into a test tube for culturing, wherein the culture conditions are as follows: culturing in a constant temperature incubator at 30 +/-0.5 ℃ for 48 hours;
then, the mixture enters a first-stage triangular flask for shake culture (0.9L) for culture;
then, the mixture enters a second-level triangular flask for shake culture (7.5L) for culture;
then culturing in 200L first-class seed tank (150L);
then, performing 2m double-stage seedpot cultivation (1500L) for cultivation;
then carrying out yeast expanded culture;
finally entering (25 m) the mash fermentation tank;
wherein,
in the process of triangular flask culture, the primary and secondary seed culture medium comprises 1-3% of glucose, 5-15% of soy sauce and 8-12g/100ml of culture medium salt according to mass fraction; a 500 ml triangular flask is used for the first stage, and a 1000 ml triangular flask is used for the second stage; carrying out shake culture for the first stage for 36-40 hours, and carrying out second stage culture for 24 hours; the temperature is 30 plus or minus 0.5 ℃, and the shaking table frequency is 120 r/min;
in the culture process of the seeding tank, the culture medium of the seeding tank comprises 1-3g/100ml of glucose, 5-15% of soy sauce and 8-12g/100ml of salt according to mass fraction; culturing at 30 + -2 deg.C, ventilating and stirring; the time is 24-36 hours;
during the yeast scale-up culture, (the required culture medium is the same as the test tube culture medium) the yeast culture temperature: 30 +/-2 ℃. And (3) mature standard: more than or equal to 1.6 hundred million/mL for 200L of seed tanks, and more than or equal to 2 hundred million/mL for 2000L of seed tanks.
The specific operation steps are as follows:
4.1.1, firstly, the equipment and the valve are confirmed to be intact, and the yeast tank is cleaned. And closing each valve of the cleaned equipment. And opening a steam valve, introducing steam into the empty tank, emptying the empty tank, and opening a sampling valve, an exhaust valve and the like to sterilize.
4.1.2, blending of yeast culture medium: adding soy sauce and saline solution into the batching tank according to standard, adding quantitative glucose, supplementing with tap water, and pumping into corresponding seed tank after qualified preparation and assay.
4.1.3, closing each valve, then opening a steam valve and an exhaust valve, sterilizing the culture medium, controlling the sterilization temperature of a 200L tank to be 105 +/-2 ℃, maintaining for 30-40 minutes, controlling the sterilization temperature of a 2000L tank to be 121 +/-1 ℃, and simultaneously starting the stirrer while maintaining the 20-25 minutes tank. And (3) introducing steam from the bottom of the tank for 10-30 seconds during heat preservation, and sterilizing the bottom materials of the tank, the pipeline and the valve.
4.1.4, after the sterilization is finished, closing the steam valve and the steam exhaust valve, opening the circulating water valve, cooling to 30 +/-2 ℃, and closing the water exhaust valve (taking 30 +/-2 ℃ after the temperature is stabilized).
4.1.5, inoculating the secondary seeds into a 200L seed tank, preparing 150L of culture medium, adding 7.5L of seeds, and culturing by ventilation and stirring. Culturing in the secondary seeding tank at 30 + -2 deg.C for 24-36 hr, detecting yeast number to reach standard, inoculating into 2000L seeding tank, and preparing culture medium 1550L in 2000L seeding tank.
4.1.6, 2000L seed tank to keep the yeast culture temperature at 30 + -2 deg.C, ensuring ventilation and oxygen supply during the culture process, sampling and determining the number of yeast after culturing for 24 hr. When the yeast number reaches the standard, stopping ventilation, starting compressed air, controlling the pressure of the tank not to exceed 0.2Mpa, and adding the cultured yeast into the fermented mash fermentation tank.
4.1.7, after the yeast culture is finished, cleaning the culture tank and related equipment to make the surrounding environment sanitary. )
Preferably, the fermentation step comprises the steps of uniformly stirring the finished yeast prepared in the yeast preparation step and the saline wine mash prepared in the fermented grain preparation step, and adding the mixture into a fermentation tank through a screw pump, wherein the addition amount of the saline wine mash is 16-17 times of the total feeding amount;
the oil spraying step comprises the following steps:
6.1, after the whole tank is completely drained, the tank is back-drenched once the day (namely day 1), the time is more than 1 hour, or the oil is accumulated on the upper part of the tank by more than 5 cm;
6.2, the back-drenching time on the 2 nd day is 25-30 minutes, and the back-drenching time on the 3 rd day is 15-20 minutes;
6.3, back-showering every 3 days for about 3-5 minutes;
during the period, the sauce is uniformly sprayed by a back-spraying device when back-spraying is carried out, the oil just seeps down after the back-spraying is finished, and after the sauce grains are exposed, a shovel is used for smoothing the surface of the sauce grains to prevent oxidation;
and 6.4, stopping drenching for 15 days.
Preferably, the back-sprinkling equipment used in the oil sprinkling step comprises a suction pipe, a suction pump and a back-sprinkling distributor, wherein the front end of the suction pipe is inserted into the fermentation tank, the suction pipe is connected with the back-sprinkling distributor through the suction pump, and the back-sprinkling distributor is arranged above the fermentation tank;
the back-sprinkling distributor comprises a total liquid inlet pipe and a back-sprinkling rotary power device, wherein a plurality of liquid distribution pipes are arranged on the total liquid inlet pipe, the liquid distribution pipes are parallel to each other, and the liquid distribution pipes are vertical to the total liquid inlet pipe; the total liquid inlet pipe is connected with the back-spraying rotary power device, and the back-spraying rotary power device can drive the total liquid inlet pipe to rotate around the central axis of the total liquid inlet pipe;
a plurality of flow control back-spraying distributors are connected in series in the liquid separating pipe, and a plurality of liquid outlet holes are formed in the pipe wall of the liquid separating pipe; the flow control backflow distributor comprises a distributor shell and a central pipe, wherein the central pipe is inserted into the distributor shell, a flow control bin is arranged in the middle of the central pipe in the distributor shell, and an upper rectifying grating and a lower rectifying grating are respectively arranged in the central pipe above and below the flow control bin;
a liquid level controller is arranged in the flow control bin, a plurality of internal diversion holes are formed in the flow control bin, a plurality of external diversion holes are formed in the distributor shell, the internal diversion holes and the external diversion holes are correspondingly arranged in a one-to-one mode, and the corresponding internal diversion holes and the corresponding external diversion holes are communicated together through diversion pipes; the liquid level controller comprises a rotating shaft pipe, the central pipe is connected into the flow control bin from bottom to top through the rotating shaft pipe, a rotary flow divider is mounted at the upper end of the rotating shaft pipe and comprises an umbrella-shaped flow dividing cover, the umbrella-shaped flow dividing cover is connected with a flow dividing rotary motor, and the flow dividing rotary motor can drive the umbrella-shaped flow dividing cover to rotate; the liquid level controller also comprises an annular liquid level baffle, the annular liquid level baffle comprises an inner baffle and an outer baffle, the inner baffle and the outer baffle are sleeved on the rotating shaft tube, the inner baffle and the outer baffle can stretch up and down along the length direction of the rotating shaft tube to change the length, and the inner baffle and the outer baffle are connected together through a baffle connecting rod;
the flow control back-sprinkling distributor also comprises an airflow accelerating device, the airflow accelerating device comprises an airflow accelerating tube, the air inlet end of the airflow accelerating tube is arranged on the shell of the distributor, and the air inlet end is provided with a rotating wheel; the air outlet end of the airflow accelerating pipe is communicated with a central pipe at the lower part of the distributor shell; the middle part of the airflow accelerating pipe is communicated with the flow dividing pipe;
the inside of the air outlet end of the airflow accelerating tube is provided with a large particle chopping grid, and the large particle chopping grid is composed of a plurality of cutting knives which are staggered in a shape like a Chinese character 'jing' or a Chinese character 'mi'.
Preferably, the post-treatment step comprises the steps of:
7.1, after the back sprinkling is stopped, scattering a layer of salt on the surface, wherein the thickness is 5-10mm, and covering a double-layer plastic film; standing and fermenting;
7.2, controlling the product temperature to follow the nature, and fermenting for 30-35 days to obtain the finished product. .
The innovation points of the invention are as follows:
1. in the preparation process of the soy sauce, part of starchy materials are fermented before the fermentation of alcohol containing salt in the fermentation stage to prepare saline wine mash; then the yeast of the rest raw materials is mixed with the finished wine mash uniformly, and then the soy sauce is prepared by middle fermentation and after fermentation. The invention relates to improvement and extension of two patent technologies (refer to a first patent, an improved preparation method of soy sauce or/and sauce, application No. CN200610048363.8, refer to a second patent, a high-efficiency clean mellow light soy sauce and a new brewing process thereof, application No. 201210078479.1), overcomes the technical bias in the traditional production process of producing soy sauce, and boldly arranges alcohol fermentation at the early stage of the fermentation process, thereby solving the problems that the prior art does not well solve the problems of high product quality, mellow ester fragrance flavor, relatively short production period, small equipment investment, low energy consumption and low unit production cost. Has the advantages of two patents and overcomes the defects at the same time.
Table one: the superior and the inferior of this patent technique and prior art contrast table:
| name (R) | Alcohol fermentation method | Advantages and disadvantages of the invention |
| Method for preparing improved soy sauce or/and sauce | Fermenting starch raw material after starter propagation without salt alcohol, preparing salt water wine mash after adding salt | The disadvantages are as follows: the energy consumption for steaming and yeast making is high, and the solubility of salt added in the later period in the fermented glutinous rice is poor. |
| High-efficiency clean mellow light soy sauce and novel brewing process thereof | Adding Chinese liquor directly | The disadvantages are as follows: the soy sauce cost is additionally increased by independently adding the white spirit, and the fermentation control method is complex. |
| This patent | Fermenting with salty wine essence, and supplementing saturated saline water to obtain saline wine mash | The advantages are that: the raw materials are fermented with salt, the energy consumption is low, the alcoholic fermentation safety is high, and the operation is simple |
2. This patent drenches equipment through transforming back, solves the tradition and drenches the device back and spray the problem that the area is unadjustable and the uniformity is not good, and the novelty is adjusted through liquid level control and is sprayed the volume, adjust spray velocity and prevent to spray the condition emergence that contains the large granule material group in the liquid with higher speed through the air current, when can guaranteeing this link and spray the quality, promotes the promotion of final fermentation quality on next step.
When in actual use, when only the substances in one fermentation tank need to be sucked and back-drenched, the total liquid inlet pipe can be horizontally arranged at the upper part of the fermentation tank, and the liquid outlet coverage range of all the liquid distribution pipes is arranged in the opening of the fermentation tank; when needing to suction a plurality of fermentation tanks and drenching back, can make each fermentation tank circular arrangement set up, and total feed liquor pipe sets up perpendicularly in the annular center of each fermentation tank, when total feed liquor pipe is rotatory, the play liquid scope of liquid distribution pipe can cover each fermentation tank on every side to with one set of equipment, can promote work efficiency, make moreover and drench back more evenly, make follow-up fermentation process carry on more fully.
Drawings
FIG. 1 is a schematic structural view of a back-shower apparatus;
FIG. 2 is a schematic diagram of a series configuration of a plurality of flow control return distributors;
FIG. 3 is a schematic diagram of a single flow control return distributor;
wherein: 1. liquid separating pipe: 1.1, a central tube; 1.2, a dispenser housing; 1.3, a rotating wheel; 1.4, an airflow accelerating pipe; 1.5, an outer shunt hole; 1.6, a shunt tube; 1.7, an inner shunting hole; 1.8, a lower rectifying grid;
1.9, liquid level controller: 1.9.1, inner baffle; 1.9.2, outer baffle; 1.9.3, a baffle link;
1.10, a shunt rotating motor; 1.11, an umbrella-shaped shunt cover; 1.12, an upper rectifying grid; 1.13, a large-particle chopping grid; 1.14, a flow control bin; 1.15, a rotating shaft pipe;
2. a total liquid inlet pipe; 3. a suction tube; 4. a suction pump; 5. and (4) fermenting the mixture.
Detailed Description
The invention relates to a raw material wine mash light soy sauce process which sequentially comprises the steps of (1) material preparation, (2) material steaming, (3) starter propagation, (4) fermented grain preparation, (5) fermentation, (6) oil spraying and (7) post-treatment.
The preparation method comprises the steps of preparing bean pulp, wheat and flour, wherein the mass ratio of the bean pulp to the wheat to the flour is 6:2: 2; and the yeast essence is prepared in the yeast preparation step, and the fermented grains are prepared after the yeast essence is added according to 0.03-0.05% of the total feeding amount of the soybean meal, the wheat and the flour.
(1) The preparation method comprises the following steps: the soybean meal is special for non-transgenic soy sauce: the protein content is more than or equal to 46 percent, the water content is required to be less than or equal to 14.0 percent, the granules are uniform, and the mildew, worm damage and caking are avoided; and (3) preparing fried wheat, wherein the quality requirements of the fried wheat are as follows: the suspension rate is more than or equal to 95 percent, the water content is less than or equal to 5 percent, and 30 to 40 percent of fine powder passes through a 30-mesh sieve after passing through a pulverizer.
(2) The material steaming step comprises the following working procedures:
2.1, mixing materials: adding water into the soybean meal, the wheat and the flour; total raw material amount for making the koji: water =1:0.6-0.7, the water content of the mixed yeast material is required to be 48% +/-2%;
2.2, feeding: after the mixture is put into the steaming ball, the cover is sealed firmly, and the ball is rotated;
2.3, dry steaming: opening a steam valve, steaming for 3 times, and controlling the pressure as follows: 0MPa to 0.1MPa to 0.14 +/-0.02 MPa to 0MPa, and closing the steam exhaust valve after the last steam exhaust pressure is 0 MPa;
2.4, moistening: normal temperature water is used for water inflow (the water inflow can form vacuum in the ball, the water inflow speed is faster and faster), the ball rotates for 3 circles after the water inflow is finished, then the steam exhaust valve is opened to discharge negative pressure to 0MPa, the steam exhaust valve is closed, the ball continues to rotate for water moistening for 10-15 minutes, and the total time of water moistening from the water inflow completion is 15-20 minutes;
2.5, wet steaming: the material steaming pressure is 0.1MPa for the first time, 0.1MPa for the second time and 0.12-0.16 MPa for the third time, the pressure is maintained for 8-10 minutes, and the timing is started from the pressure of 0.12 MPa;
2.6, pressure relief: after the pressure maintaining of the steamed materials is finished, closing the steam inlet valve, opening the steam exhaust valve to exhaust steam until the pressure is 0MPa, and closing the steam exhaust valve;
2.7, vacuumizing: starting a vacuum pump, starting a vacuum pumping valve, and vacuumizing to 60-55 ℃; opening an exhaust valve to release pressure to 0MPa, then closing a vacuum pump, and then closing a vacuum valve;
and 2.8, opening the cover, and steaming and discharging the balls.
(3) The starter propagation step comprises:
3.1, inoculation: open the drain hole to in time adjust blowing speed, open and carry the auger, carry to the drain hole, get into the air-cooler through conveying mesh belt and use the stir-fry wheatmeal with bent kind, bent kind is 1 with the mass ratio of stir-fry wheatmeal: 20 (reference value: about 25 kg per ball), inoculating through an inoculating machine after uniformly stirring, uniformly mixing with the parched wheat flour through a uniformly mixing auger, and then dropping into a koji making disc through a conveyer belt; spreading while feeding; each layer is 4-5 cm thick;
inoculation requirements are as follows: controlling the air cooler according to seasons; the inoculation needs to be uniform, the inoculation amount is controlled to be 0.03-0.05%, and the inoculation temperature is less than 38 ℃ (the outlet temperature of an inoculation auger);
3.2, putting yeast into a tray: after the yeast material is put into a tray, the yeast material is spread evenly to prevent local compaction, the temperature of each part is measured by a thermometer to be even and consistent, and the yeast material is leveled by circulating air; culturing the yeast at 24-36 deg.C;
3.3, putting yeast materials into a pool: continuously ventilating after entering the pool, and keeping the product temperature at 24-36 ℃ to be qualified;
theoretical optimal temperature control: keeping the temperature at 30 +/-30 ℃ for 1-12 hours at the early stage; keeping the temperature at 32 +/-40 ℃ for 13-24 hours in the middle period; keeping the temperature at 26 +/-2 ℃ for 25-44 hours at the later stage;
opening a big air door handle 2 hours before the koji is discharged, and reducing the temperature of the product to be below 20 ℃ so as to ensure the temperature of the product in the can;
and adjusting equipment and parameters in the starter propagation process according to actual conditions to enable the temperature to be optimal.
3.4, turning over: after the first yeast turning is carried out for 10-14 hours, the second yeast turning is carried out for 14-20 hours after the materials are fed; (turning over the yeast according to the actual growth condition afterwards.) the phenomena of high temperature higher than 35 ℃, cracks, wind escape and the like appear in the yeast making process, and turning over the yeast immediately;
(the specific management and control is based on the setting of a disc system, and human intervention cannot be performed unless abnormal conditions occur.)
The starter propagation time is 40-44 hours, the room temperature and the room humidity are kept, and the inlet air humidity is more than 92%;
quality of finished koji: bright yellow, has the fragrance of normal aspergillus oryzae, and has no peculiar smell; the activity of the protease is over 1000U/g by formaldehyde method;
the sanitation requirement is as follows: the environment is kept clean between the koji making chamber and the fan, and no residual material, no water accumulation and no peculiar smell are generated; cleaning the koji after each koji discharging, removing microorganisms growing in the air duct and the koji tray by using high-pressure water, starting a disc drying system, drying for 30 minutes, and then starting strong exhaust to blow, cool and reduce the temperature to below 35 ℃ so as to start feeding.
(4) The fermented grain preparation step comprises the following steps:
4.1, yeast culture: preparing S yeast liquid;
4.2, alcoholic fermentation: mixing flour, water, salt, distiller's yeast and yeast, and fermenting to obtain fermented glutinous rice;
4.3, adding salt into the fermented glutinous rice to prepare salty fermented glutinous rice;
and 4.4, starting steam for heating, adjusting the temperature to 45-55 ℃, supplementing water to 16 times of the flour amount after heating, and finally mixing to finish fermented grain preparation, wherein the concentration of the prepared product is required to be 21.0-21.5g/100 ml.
In the preparation process of the wine mash, the process 4.2 of alcohol fermentation comprises the following processes:
4.2.1, preparing saline: preparing 7-8% of saline water by mass, wherein the pH value of the saline water is 6.2-7;
4.2.2, adding saline water into the mash jar, wherein the adding amount is 28-3.2 times of the total amount of the flour;
4.2.3, adding flour into the mash tank through a conveying device, and starting to add distiller's yeast after the flour is added, wherein the addition amount of the distiller's yeast is 0.5-0.8% of the addition amount of the flour;
4.2.4, adjusting the temperature in the mash jar to 29 +/-1 ℃, adding cultured S yeast liquid, the quantity of which is 2 percent of the flour quantity, and carrying out alcohol fermentation; controlling the alcoholic fermentation temperature to be 30 +/-2 ℃, fermenting the alcohol for 3-5 days, and enabling the alcoholic strength to reach more than 6%;
the preparation process of the salty wine mash is as follows: after the alcohol fermentation is finished, the produced raw material wine mash is about 4 times of flour, the salt content is about 6-7g/100ml, and the raw material wine mash is added with saline water with the concentration of 29.5-30.0 g/100ml to prepare salty wine mash.
Step 4.1: the S yeast culture comprises the following steps:
putting original bacteria into a test tube for culturing, wherein the culture conditions are as follows: culturing in a constant temperature incubator at 30 +/-0.5 ℃ for 48 hours;
then, the mixture enters a first-stage triangular flask for shake culture (0.9L) for culture;
then, the mixture enters a second-level triangular flask for shake culture (7.5L) for culture;
then culturing in 200L first-class seed tank (150L);
then, performing 2m double-stage seedpot cultivation (1500L) for cultivation;
then carrying out yeast expanded culture;
finally entering (25 m) the mash fermentation tank;
wherein,
in the process of triangular flask culture, the primary and secondary seed culture medium comprises 1-3% of glucose, 5-15% of soy sauce and 8-12g/100ml of culture medium salt according to mass fraction; a 500 ml triangular flask is used for the first stage, and a 1000 ml triangular flask is used for the second stage; carrying out shake culture for the first stage for 36-40 hours, and carrying out second stage culture for 24 hours; the temperature is 30 plus or minus 0.5 ℃, and the shaking table frequency is 120 r/min;
in the culture process of the seeding tank, the culture medium of the seeding tank comprises 1-3g/100ml of glucose, 5-15% of soy sauce and 8-12g/100ml of salt according to mass fraction; culturing at 30 + -2 deg.C, ventilating and stirring; the time is 24-36 hours;
during the yeast scale-up culture, (the required culture medium is the same as the test tube culture medium) the yeast culture temperature: 30 +/-2 ℃. And (3) mature standard: more than or equal to 1.6 hundred million/mL for 200L of seed tanks, and more than or equal to 2 hundred million/mL for 2000L of seed tanks.
The specific operation procedures are as follows:
4.1.1, firstly, the equipment and the valve are confirmed to be intact, and the yeast tank is cleaned. And closing each valve of the cleaned equipment. And opening a steam valve, introducing steam into the empty tank, emptying the empty tank, and opening a sampling valve, an exhaust valve and the like to sterilize.
4.1.2, blending of yeast culture medium: adding soy sauce and saline solution into the batching tank according to standard, adding quantitative glucose, supplementing with tap water, and pumping into corresponding seed tank after qualified preparation and assay.
4.1.3, closing each valve, then opening a steam valve and an exhaust valve, sterilizing the culture medium, controlling the sterilization temperature of a 200L tank to be 105 +/-2 ℃, maintaining for 30-40 minutes, controlling the sterilization temperature of a 2000L tank to be 121 +/-1 ℃, and simultaneously starting the stirrer while maintaining the 20-25 minutes tank. And (3) introducing steam from the bottom of the tank for 10-30 seconds during heat preservation, and sterilizing the bottom materials of the tank, the pipeline and the valve.
4.1.4, after the sterilization is finished, closing the steam valve and the steam exhaust valve, opening the circulating water valve, cooling to 30 +/-2 ℃, and closing the water exhaust valve (taking 30 +/-2 ℃ after the temperature is stabilized).
4.1.5, inoculating the secondary seeds into a 200L seed tank, preparing 150L of culture medium, adding 7.5L of seeds, and culturing by ventilation and stirring. Culturing in the secondary seeding tank at 30 + -2 deg.C for 24-36 hr, detecting yeast number to reach standard, inoculating into 2000L seeding tank, and preparing culture medium 1550L in 2000L seeding tank.
4.1.6, 2000L seed tank to keep the yeast culture temperature at 30 + -2 deg.C, ensuring ventilation and oxygen supply during the culture process, sampling and determining the number of yeast after culturing for 24 hr. When the yeast number reaches the standard, stopping ventilation, starting compressed air, controlling the pressure of the tank not to exceed 0.2Mpa, and adding the cultured yeast into the fermented mash fermentation tank.
4.1.7, after the yeast culture is finished, cleaning the culture tank and related equipment to make the surrounding environment sanitary.
(5) The fermentation step comprises the steps of uniformly stirring the yeast forming step and the fermented grain making step to obtain saline wine mash, and adding the saline wine mash into a fermentation tank through a screw pump, wherein the addition amount of the saline wine mash is 16-17 times of the total feeding amount.
(6) The oil spraying step comprises:
6.1, after the whole tank is completely drained, the tank is back-drenched once the day (namely day 1), the time is more than 1 hour, or the oil is accumulated on the upper part of the tank by more than 5 cm;
6.2, the back-drenching time on the 2 nd day is 25-30 minutes, and the back-drenching time on the 3 rd day is 15-20 minutes;
6.3, back-showering every 3 days for about 3-5 minutes;
during the period, the sauce is uniformly sprayed by a back-spraying device when back-spraying is carried out, the oil just seeps down after the back-spraying is finished, and after the sauce grains are exposed, a shovel is used for smoothing the surface of the sauce grains to prevent oxidation;
and 6.4, stopping drenching for 15 days.
As shown in fig. 1, the back-sprinkling device used in the oil-sprinkling step comprises a suction pipe, a suction pump and a back-sprinkling distributor, wherein the front end of the suction pipe is inserted into the fermentation tank, the suction pipe is connected with the back-sprinkling distributor through the suction pump, and the back-sprinkling distributor is arranged above the fermentation tank.
The back-sprinkling distributor comprises a total liquid inlet pipe and a back-sprinkling rotary power device, wherein a plurality of liquid distribution pipes are arranged on the total liquid inlet pipe, the liquid distribution pipes are parallel to each other, and the liquid distribution pipes are vertical to the total liquid inlet pipe; the total liquid inlet pipe is connected with the back-spraying rotary power device, and the back-spraying rotary power device can drive the total liquid inlet pipe to rotate around the central axis of the total liquid inlet pipe.
When in actual use, when only the substances in one fermentation tank need to be sucked and back-drenched, the total liquid inlet pipe can be horizontally arranged at the upper part of the fermentation tank, and the liquid outlet coverage range of all the liquid distribution pipes is arranged in the opening of the fermentation tank; when needing to suction a plurality of fermentation tanks and drenching back, can make each fermentation tank circular arrangement set up, and total feed liquor pipe sets up perpendicularly in the annular center of each fermentation tank, when total feed liquor pipe is rotatory, the play liquid scope of liquid distribution pipe can cover each fermentation tank on every side to with one set of equipment, can promote work efficiency, make moreover and drench back more evenly, make follow-up fermentation process carry on more fully.
As shown in fig. 2 and 3, a plurality of flow control back-spraying distributors are connected in series in the liquid separating pipe, and a plurality of liquid outlet holes are formed on the pipe wall of the liquid separating pipe; the flow control backflow distributor comprises a distributor shell and a central pipe, wherein the central pipe is inserted into the distributor shell, a flow control bin is arranged in the middle of the central pipe in the distributor shell, and an upper rectifying grating and a lower rectifying grating are respectively arranged in the central pipe above and below the flow control bin;
the liquid level controller is arranged in the flow control bin, the plurality of internal diversion holes are formed in the flow control bin, the plurality of external diversion holes are formed in the distributor shell, the internal diversion holes and the external diversion holes are correspondingly arranged in a one-to-one mode, and the corresponding internal diversion holes and the corresponding external diversion holes are communicated together through the diversion pipes.
The liquid level controller includes the pivot pipe, during the center tube passes through pivot pipe from bottom to top and inserts accuse storehouse, the rotatory shunt of upper end installation of pivot pipe, rotatory shunt includes umbrella-shaped reposition of redundant personnel lid, reposition of redundant personnel rotating electrical machines is connected to umbrella-shaped reposition of redundant personnel lid, reposition of redundant personnel rotating electrical machines can drive umbrella-shaped reposition of redundant personnel lid and rotate.
The liquid level controller still includes annular liquid level baffle, annular liquid level baffle includes interior baffle and outer baffle, and inside and outside baffle suit is on the pivot pipe, inside and outside baffle homoenergetic is flexible length of changing from top to bottom along the length direction of pivot pipe, links together through the baffle connecting rod between the inside and outside baffle. The liquid level control principle is as follows: the flow dividing rotating motor can drive the umbrella-shaped flow dividing cover to rotate, so that liquid flow entering the central pipe flows down in a cylindrical shape under the flow guiding action of the umbrella-shaped flow dividing cover, the inner baffle and the outer baffle stretch and change the length, the rotating instantaneous liquid level in the flow control bin is increased or decreased along with the expansion of the inner baffle and the outer baffle, and the liquid is discharged from the inner flow dividing holes in different positions. When the inner baffle and the outer baffle extend, the instantaneous liquid level in the flow control bin rises, and liquid can be discharged from more inner division holes, namely, the liquid outlet amount is increased; on the contrary, when the inner baffle and the outer baffle are shortened, the instantaneous liquid level in the flow control bin is reduced, and the liquid can be discharged from fewer inner division holes, namely, the liquid outlet amount is reduced.
The flow control back-sprinkling distributor also comprises an airflow accelerating device, the airflow accelerating device comprises an airflow accelerating tube, the air inlet end of the airflow accelerating tube is arranged on the shell of the distributor, and the air inlet end is provided with a rotating wheel; the air outlet end of the airflow accelerating pipe is communicated with a central pipe at the lower part of the distributor shell; the middle part of the airflow accelerating pipe is communicated with the flow dividing pipe; when the main liquid inlet pipe drives the liquid dividing pipe to rotate, the airflow enters the pipe through the liquid outlet hole on the liquid dividing pipe to drive the rotating wheel to rotate, so that the airflow with impact force enters the dividing pipe along the airflow accelerating pipe, the liquid in the dividing pipe is discharged in a pulse type accelerating mode, meanwhile, a part of liquid in the dividing pipe enters the lower portion along the airflow accelerating pipe and is brought into the central pipe at the lower portion of the shell of the distributor, and the part of liquid flow enters the next section to flow back to the spraying distributor in a controlled mode, and redistribution is achieved.
The inside of the air outlet end of the airflow accelerating tube is provided with a large particle chopping grid, and the large particle chopping grid is composed of a plurality of cutting knives which are staggered in a shape like a Chinese character 'jing' or a Chinese character 'mi'. The cutting knife that moves about freely and quickly sets up can cut up the big granular material of uniting in drenching the liquid that returns to prevent to block and return and drench the equipment, can promote the abundant of going on of fermentation next step moreover.
(7) The post-treatment step comprises the following steps:
7.1, after the back sprinkling is stopped, scattering a layer of salt on the surface, wherein the thickness is 5-10mm, and covering a double-layer plastic film; standing and fermenting;
7.2, controlling the product temperature to follow the nature, and fermenting for 30-35 days to obtain the finished product.
It should be noted that the above-mentioned embodiments are only preferred embodiments of the present invention, and any equivalent or similar substitutes within the scope of the present invention will be apparent to those skilled in the art from the following description and claims.
Claims (2)
1. A raw material fermented glutinous rice light soy sauce process is characterized by sequentially comprising the steps of (1) material preparation, (2) material steaming, (3) starter propagation, (4) starter propagation, (5) fermentation, (6) oil spraying and (7) post-treatment; the preparation method comprises the steps of preparing bean pulp, wheat and flour, wherein the mass ratio of the bean pulp to the wheat to the flour is 6:2: 2; preparing yeast essence in the yeast preparation step, wherein the yeast essence is added according to 0.03-0.05% of the total amount of the three materials of bean pulp, wheat and flour, and then preparing the fermented grains;
the preparation method comprises the following steps:
the soybean meal is special for non-transgenic soy sauce: the protein content is more than or equal to 46 percent, the water content is required to be less than or equal to 14.0 percent, the granules are uniform, and the mildew, worm damage and caking are avoided;
and (3) preparing fried wheat, wherein the quality requirements of the fried wheat are as follows: the suspension rate is more than or equal to 95 percent, the water content is less than or equal to 5 percent, and the suspension passes through 30-40 percent of fine powder of a 30-mesh sieve after passing through a pulverizer;
the material steaming step comprises the following working procedures:
2.1, mixing materials: adding water into the soybean meal, the wheat and the flour; total raw material amount for making the koji: water =1:0.6-0.7, the water content of the mixed yeast material is required to be 48% +/-2%;
2.2, feeding: after the mixture is put into the steaming ball, the cover is sealed firmly, and the ball is rotated;
2.3, dry steaming: opening a steam valve, steaming for 3 times, and controlling the pressure as follows: 0MPa to 0.1MPa to 0.14 +/-0.02 MPa to 0MPa, and closing the steam exhaust valve after the last steam exhaust pressure is 0 MPa;
2.4, moistening: water is fed by normal temperature water, the water is rotated for 3 circles after the water is fed, then the steam exhaust valve is opened to discharge negative pressure to 0MPa, the steam exhaust valve is closed, the ball is rotated continuously to moisten water for 10 to 15 minutes, and the total time of moistening water after the water is fed is 15 to 20 minutes;
2.5, wet steaming: the material steaming pressure is 0.1MPa for the first time, 0.1MPa for the second time and 0.12-0.16 MPa for the third time, the pressure is maintained for 8-10 minutes, and the timing is started from the pressure of 0.12 MPa;
2.6, pressure relief: after the pressure maintaining of the steamed materials is finished, closing the steam inlet valve, opening the steam exhaust valve to exhaust steam until the pressure is 0MPa, and closing the steam exhaust valve;
2.7, vacuumizing: starting a vacuum pump, starting a vacuum pumping valve, and vacuumizing to 60-55 ℃; opening an exhaust valve to release pressure to 0MPa, then closing a vacuum pump, and then closing a vacuum valve;
2.8, opening the cover, steaming the material and discharging balls;
the starter propagation step comprises:
3.1, inoculation: opening a discharging port, adjusting the discharging speed in time, starting a conveying auger, conveying to the discharging port, feeding the materials into an air cooler through a conveying mesh belt to stir the stir-fried wheat flour for the yeast seeds, wherein the mass ratio of the yeast seeds to the stir-fried wheat flour is 1:20, inoculating the materials through a inoculator after the materials are uniformly mixed, uniformly mixing the materials with the rest stir-fried wheat flour through a uniformly mixing auger, and then dropping the materials into a yeast making disc through a conveying belt; spreading while feeding; each layer is 4-5 cm thick;
inoculation requirements are as follows: controlling the air cooler according to seasons; the inoculation is uniform, the inoculation amount is controlled to be 0.03-0.05%, and the inoculation temperature is less than 38 ℃;
3.2, putting yeast into a tray: after the yeast material is put into a tray, the yeast material is spread evenly to prevent local compaction, the temperature of each part is measured by a thermometer to be even and consistent, and the yeast material is leveled by circulating air; culturing the yeast at 24-36 deg.C;
3.3, putting yeast materials into a pool: continuously ventilating after entering the pool, and keeping the product temperature at 24-36 ℃ to be qualified;
optimal temperature control: keeping the temperature at 30 +/-30 ℃ for 1-12 hours at the early stage; keeping the temperature at 32 +/-40 ℃ for 13-24 hours in the middle period; keeping the temperature at 26 +/-2 ℃ for 25-44 hours at the later stage;
opening a big air door handle 2 hours before the koji is discharged, and reducing the temperature of the product to be below 20 ℃ so as to ensure the temperature of the product in the can;
3.4, turning over: after the first yeast turning is carried out for 10-14 hours, the second yeast turning is carried out for 14-20 hours after the materials are fed; the phenomena of high temperature higher than 35 ℃, cracks, wind leakage and the like appear in the process of making the koji, and the koji is turned immediately;
the starter propagation time is 40-44 hours, the room temperature and the room humidity are kept, and the inlet air humidity is more than 92%;
quality of finished koji: bright yellow, has the fragrance of normal aspergillus oryzae, and has no peculiar smell; the activity of the protease is over 1000U/g by formaldehyde method;
the sanitation requirement is as follows: the environment is kept clean between the koji making chamber and the fan, and no residual material, no water accumulation and no peculiar smell are generated; cleaning after each koji discharging, removing microorganisms growing in an air duct and a koji tray by using high-pressure water, starting a disc drying system, drying for 30 minutes, and then starting strong exhaust air to blow, cool and reduce the temperature to below 35 ℃ so as to start feeding;
the fermented grain preparation step comprises the following steps:
4.1, yeast culture: preparing S yeast liquid;
4.2, alcoholic fermentation: mixing flour, water, salt, distiller's yeast and yeast, and fermenting to obtain fermented glutinous rice;
4.3, adding salt into the fermented glutinous rice to prepare salty fermented glutinous rice;
4.4, starting steam to heat, adjusting the temperature to 45-55 ℃, supplementing water to 16 times of the flour amount after heating, and finally mixing to finish fermented grain preparation, wherein the concentration of the prepared material is required to be 21.0-21.5g/100 ml;
in the preparation process of the wine mash, the alcohol fermentation comprises the following steps:
4.2.1, preparing saline: preparing 7-8% of saline water by mass, wherein the pH value of the saline water is 6.2-7;
4.2.2, adding saline water into the mash jar, wherein the adding amount is 28-32 times of the total amount of the flour;
4.2.3, adding flour into the mash tank through a conveying device, and starting to add distiller's yeast after the flour is added, wherein the addition amount of the distiller's yeast is 0.5-0.8% of the addition amount of the flour;
4.2.4, adjusting the temperature in the mash jar to 29 +/-1 ℃, adding cultured S yeast liquid, the quantity of which is 2 percent of the flour quantity, and carrying out alcohol fermentation; controlling the alcoholic fermentation temperature to be 30 +/-2 ℃, fermenting the alcohol for 3-5 days, and enabling the alcoholic strength to reach more than 6%;
the preparation process of the salty wine mash is as follows: after the alcohol fermentation is finished, the produced raw material wine mash is about 4 times of the flour amount, the salt content is about 6-7g/100ml, and the raw material wine mash is added with saline water with the concentration of 29.5-30.0 g/100ml to prepare salty wine mash;
the S yeast culture comprises the following steps:
putting original bacteria into a test tube for culturing, wherein the culture conditions are as follows: culturing in a constant temperature incubator at 30 +/-0.5 ℃ for 48 hours;
then, the mixture enters a first-stage triangular flask for shake culture (0.9L) for culture;
then, the mixture enters a second-level triangular flask for shake culture (7.5L) for culture;
then culturing in 200L first-class seed tank (150L);
then, performing 2m double-stage seedpot cultivation (1500L) for cultivation;
then carrying out yeast expanded culture;
finally, the fermented glutinous rice enters a fermented glutinous rice fermentation tank;
wherein,
in the process of triangular flask culture, the primary and secondary seed culture medium comprises 1-3% of glucose, 5-15% of soy sauce and 8-12g/100ml of culture medium salt according to mass fraction; a 500 ml triangular flask is used for the first stage, and a 1000 ml triangular flask is used for the second stage; carrying out shake culture for the first stage for 36-40 hours, and carrying out second stage culture for 24 hours; the temperature is 30 plus or minus 0.5 ℃, and the shaking table frequency is 120 r/min;
in the culture process of the seeding tank, the culture medium of the seeding tank comprises 1-3g/100ml of glucose, 5-15% of soy sauce and 8-12g/100ml of salt according to mass fraction; culturing at 30 + -2 deg.C, ventilating and stirring; the time is 24-36 hours;
during the yeast scale-up culture, (the required culture medium is the same as the test tube culture medium) the yeast culture temperature: 30 +/-2 ℃; and (3) mature standard: more than or equal to 1.6 hundred million/mL for 200L of seed tanks, more than or equal to 2 hundred million/mL for 2000L of seed tanks;
the fermentation step comprises the steps of uniformly stirring the yeast forming step and the fermented grain making step to obtain saline wine mash, and adding the saline wine mash into a fermentation tank through a screw pump, wherein the addition amount of the saline wine mash is 16-17 times of the total feeding amount;
the oil spraying step comprises the following steps:
6.1, after the whole tank is completely discharged, the tank is back-drenched once the day for more than 1 hour or the oil is accumulated on the upper part for more than 5 cm;
6.2, the back-drenching time on the 2 nd day is 25-30 minutes, and the back-drenching time on the 3 rd day is 15-20 minutes;
6.3, back-showering every 3 days for about 3-5 minutes;
during the period, the sauce is uniformly sprayed by a back-spraying device when back-spraying is carried out, the oil just seeps down after the back-spraying is finished, and after the sauce grains are exposed, a shovel is used for smoothing the surface of the sauce grains to prevent oxidation;
6.4, back-drenching for 15 days, and stopping back-drenching;
the back-sprinkling equipment used in the oil sprinkling step comprises a suction pipe, a suction pump and a back-sprinkling distributor, wherein the front end of the suction pipe is inserted into the fermentation tank, the suction pipe is connected with the back-sprinkling distributor through the suction pump, and the back-sprinkling distributor is arranged above the fermentation tank;
the back-sprinkling distributor comprises a total liquid inlet pipe and a back-sprinkling rotary power device, wherein a plurality of liquid distribution pipes are arranged on the total liquid inlet pipe, the liquid distribution pipes are parallel to each other, and the liquid distribution pipes are vertical to the total liquid inlet pipe; the total liquid inlet pipe is connected with the back-spraying rotary power device, and the back-spraying rotary power device can drive the total liquid inlet pipe to rotate around the central axis of the total liquid inlet pipe;
a plurality of flow control back-spraying distributors are connected in series in the liquid separating pipe, and a plurality of liquid outlet holes are formed in the pipe wall of the liquid separating pipe; the flow control backflow distributor comprises a distributor shell and a central pipe, wherein the central pipe is inserted into the distributor shell, a flow control bin is arranged in the middle of the central pipe in the distributor shell, and an upper rectifying grating and a lower rectifying grating are respectively arranged in the central pipe above and below the flow control bin;
a liquid level controller is arranged in the flow control bin, a plurality of internal diversion holes are formed in the flow control bin, a plurality of external diversion holes are formed in the distributor shell, the internal diversion holes and the external diversion holes are correspondingly arranged in a one-to-one mode, and the corresponding internal diversion holes and the corresponding external diversion holes are communicated together through diversion pipes; the liquid level controller comprises a rotating shaft pipe, the central pipe is connected into the flow control bin from bottom to top through the rotating shaft pipe, a rotary flow divider is mounted at the upper end of the rotating shaft pipe and comprises an umbrella-shaped flow dividing cover, the umbrella-shaped flow dividing cover is connected with a flow dividing rotary motor, and the flow dividing rotary motor can drive the umbrella-shaped flow dividing cover to rotate; the liquid level controller also comprises an annular liquid level baffle, the annular liquid level baffle comprises an inner baffle and an outer baffle, the inner baffle and the outer baffle are sleeved on the rotating shaft tube, the inner baffle and the outer baffle can stretch up and down along the length direction of the rotating shaft tube to change the length, and the inner baffle and the outer baffle are connected together through a baffle connecting rod;
the flow control back-sprinkling distributor also comprises an airflow accelerating device, the airflow accelerating device comprises an airflow accelerating tube, the air inlet end of the airflow accelerating tube is arranged on the shell of the distributor, and the air inlet end is provided with a rotating wheel; the air outlet end of the airflow accelerating pipe is communicated with a central pipe at the lower part of the distributor shell; the middle part of the airflow accelerating pipe is communicated with the flow dividing pipe;
the inside of the air outlet end of the airflow accelerating tube is provided with a large particle chopping grid, and the large particle chopping grid is composed of a plurality of cutting knives which are staggered in a shape like a Chinese character 'jing' or a Chinese character 'mi'.
2. The raw mash light soy sauce process according to claim 1, characterized in that: the post-processing step comprises the following steps:
7.1, after the back sprinkling is stopped, scattering a layer of salt on the surface, wherein the thickness is 5-10mm, and covering a double-layer plastic film; standing and fermenting;
7.2, controlling the product temperature to follow the nature, and fermenting for 30-35 days to obtain the finished product.
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| CN107950986B (en) * | 2017-12-08 | 2021-05-07 | 烟台万科食品有限公司 | Preparation method of strong-flavor white soy sauce |
| CN111011823B (en) * | 2019-12-31 | 2023-07-21 | 山东玉兔食品股份有限公司 | Soy sauce steaming system process |
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Denomination of invention: A new technology of soy sauce with uncooked mash Effective date of registration: 20210518 Granted publication date: 20200519 Pledgee: Agricultural Bank of China Limited Zibo Zhoucun sub branch Pledgor: SHANDONG YUTU FOOD Co.,Ltd. Registration number: Y2021980003748 |
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Date of cancellation: 20220617 Granted publication date: 20200519 Pledgee: Agricultural Bank of China Limited Zibo Zhoucun sub branch Pledgor: SHANDONG YUTU FOOD CO.,LTD. Registration number: Y2021980003748 |