CN107467620A - A kind of light soy sauce brewing method - Google Patents
A kind of light soy sauce brewing method Download PDFInfo
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- CN107467620A CN107467620A CN201710752519.9A CN201710752519A CN107467620A CN 107467620 A CN107467620 A CN 107467620A CN 201710752519 A CN201710752519 A CN 201710752519A CN 107467620 A CN107467620 A CN 107467620A
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- China
- Prior art keywords
- soy sauce
- light soy
- koji
- peanut cake
- soya bean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of light soy sauce brewing method, weigh soya bean, broad bean, peanut cake, cooked after soya bean and broad bean immersion, boiling after peanut cake is broken, soya bean, broad bean and the peanut cake mixing cooked, aspergillus oryzae is accessed, then sprinkle rice bran, carry out fermentation koji-making, then lactic acid bacteria is accessed, continues koji-making of fermenting, koji is made, the koji and salt solution are mixed, it is placed in fermentation vat and ferments, the sauce after fermentation is squeezed, obtains light soy sauce just liquid, liquid at the beginning of the light soy sauce is sterilized, filtered, precipitated, obtains light soy sauce finished product.This method accesses aspergillus oryzae and lactic acid bacteria in koji-making, due to accessing lactic acid bacteria, is advantageous to sugary carbohydrates caused by fermenting raw materials and changes into acid, acid and alcohol reaction generation ester type compound, add the flavor of light soy sauce, product is better tasting mellow.
Description
Technical field
The invention belongs to flavouring technical field, in particular it relates to a kind of light soy sauce brewing method.
Background technology
Light soy sauce is one kind of soy sauce, is using soybean or black soya bean, flour as primary raw material, manually accesses koji, through natural dew
Shine, ferment, color is than thin and be in bronzing.
Light soy sauce is culinary for doing in general, and taste is more salty, and color is light, thus do in general cooking or cold dish when
Standby must compare more.
In fermentation process, the protein in raw material resolves into polypeptide, amino acid in the presence of enzyme, and the starch in raw material exists
In the presence of amylase, dextrin and glucose are hydrolyzed into, sugar can change into ethanol and carbon dioxide.A small amount of fat in raw material
It is decomposed into aliphatic acid and glycerine, the cellulose in raw material resolves into glucose in the presence of enzyme, and sugar is further decomposed into lactic acid, vinegar
Acid, butanedioic acid etc..
Current light soy sauce brewage process, often there is in product the shortcomings that ethanol or more organic acid content, have impact on light soy sauce
Mouthfeel and quality.
The content of the invention
The invention aims to solve the above problems, there is provided a kind of light soy sauce brewing method.
The purpose of the present invention implements by the following technical programs：
A kind of light soy sauce brewing method, soya bean, broad bean, peanut cake are weighed, is cooked after soya bean and broad bean immersion, peanut cake crushes
Boiling afterwards, the soya bean, broad bean and the peanut cake that cook are mixed, access aspergillus oryzae, then sprinkle rice bran, carry out fermentation koji-making, then
Lactic acid bacteria is accessed, continues koji-making of fermenting, koji is made, the koji and salt solution are mixed, is placed in fermentation vat and ferments, will ferment
Sauce squeezing afterwards, light soy sauce just liquid is obtained, liquid at the beginning of the light soy sauce is sterilized, filter, precipitated, obtains light soy sauce finished product.
Further, methods described specifically comprises the following steps：
(1) Feedstock treating
By weight, soya bean 40-60 parts, broad bean 20-30 parts, peanut cake 15-20 parts, rice bran 20-30 parts, soya bean are weighed
Cook after being soaked in water with broad bean, cooked after peanut cake is broken；
(2) inoculation, koji-making
Soya bean, broad bean and the peanut cake mixing that step (1) is cooked, access aspergillus oryzae, so when temperature is down to 32-37 DEG C
After sprinkle rice bran, be well mixed, ferment 42-48h, then accesses lactic acid bacteria, continues the 36-48h that ferments, obtains koji；
(3) ferment
Salt solution is added in the koji obtained to step (2), obtained compound is placed in fermentation vat and fermented 8-10 months；
(4) press filtration
The sauce obtained after step (3) is fermented carries out press filtration, collects filtrate, obtains light soy sauce just liquid；
(5) sterilize, clean
Just liquid sterilizes for the light soy sauce that is obtained to step (4), then it is filtered, stand, collect supernatant, as light soy sauce into
Product.
Further, in the step (1), 55 parts of soya bean, 23 parts of broad bean, 17 parts of peanut cake, rice bran are weighed by weight
28 parts.
Further, in the step (1), soya bean and broad bean are soaked in water 5-6h.
Further, in the step (2), the access amount of aspergillus oryzae and soya bean in step (1), broad bean, peanut cake
Gross weight ratio is 1:500-600.
Further, in the step (2), access amount and soya bean, broad bean, peanut cake, the rice in step (1) of lactic acid bacteria
The gross weight ratio of chaff is 1:600-700.
Further, in the step (3), the weight ratio of koji and salt solution is 1:1.8-2.2 the concentration of the salt solution
For 20-22%.
Further, in the step (4), press filtration uses plate and frame filter press or chamber-type press filter, and dwell pressure is set
For 18-19Mpa.
Further, in the step (5), sterilizing uses high temperature sterilization, is specially：The first liquid of light soy sauce is at 83-85 DEG C
Lower holding 30-35min.
Further, in the step (5), time of repose is 10-15 days.
The light soy sauce brewing method of the present invention, using soya bean, broad bean, peanut cake and rice bran as raw material, during koji-making, except access meter Qu
It is mould outer, lactic acid bacteria is also accessed, the carbohydrate such as sugar contributed in raw material generation acid, acid carries out esterification with alcohol again, raw
Into ester.By the obtained light soy sauce of method of the present invention, ester content is higher in product, and taste is more aromatic.
The invention has the advantages that：
Light soy sauce brewing method provided by the invention, aspergillus oryzae and lactic acid bacteria are accessed in koji-making, due to accessing lactic acid bacteria, had
Acid, acid and alcohol reaction generation ester type compound are changed into beneficial to sugary carbohydrates caused by fermenting raw materials, adds light soy sauce
Flavor, product is better tasting mellow.
Embodiment
Embodiment 1
A kind of brewing method of light soy sauce, comprises the following steps：
(1) Feedstock treating
By weight, 55 parts of soya bean, 23 parts of broad bean, 17 parts of peanut cake, 28 parts of rice bran are weighed, by soya bean and broad bean water
5.5h is soaked, is then cooked.Peanut cake after crusher in crushing with cooking.
(2) inoculation, koji-making
Soya bean, broad bean and the peanut cake mixing cooked, aspergillus oryzae is accessed when temperature is down to 32-37 DEG C, aspergillus oryzae
The ratio of access amount and step (1) soya bean, broad bean, peanut cake gross weight is 1：550, rice bran is then sprinkled, is well mixed, fermentation
45h, then lactic acid bacteria is accessed, the ratio of the access amount and step (1) soya bean, broad bean, peanut cake, rice bran gross weight of lactic acid bacteria is 1:
650, continue the 40h that ferments, obtain koji.
(3) ferment
The weight ratio of the addition 21wt% salt solution into koji, koji and salt solution is 1:2, obtained compound is placed in hair
Fermented 9 months in ferment pond.
(4) press filtration
The sauce obtained by after carries out plate compression, and filter press dwell pressure is set to 19Mpa, filtrate is collected, at the beginning of obtaining light soy sauce
Liquid.
(5) sterilize, clean
Liquid at the beginning of light soy sauce is heated to 83-85 DEG C, keeps 35min to be sterilized, then it is filtered, staticly settle, the sedimentation time
For 12 days, supernatant, as light soy sauce finished product are collected.
Embodiment 2
A kind of brewing method of light soy sauce, comprises the following steps：
(1) Feedstock treating
By weight, 40 parts of soya bean, 30 parts of broad bean, 18 parts of peanut cake, 20 parts of rice bran are weighed, by soya bean and broad bean water
5h is soaked, is then cooked.Peanut cake after crusher in crushing with cooking.
(2) inoculation, koji-making
Soya bean, broad bean and the peanut cake mixing cooked, aspergillus oryzae is accessed when temperature is down to 32-37 DEG C, aspergillus oryzae
The ratio of access amount and step (1) soya bean, broad bean, peanut cake gross weight is 1：550, rice bran is then sprinkled, is well mixed, fermentation
45h, then lactic acid bacteria is accessed, the ratio of the access amount and step (1) soya bean, broad bean, peanut cake, rice bran gross weight of lactic acid bacteria is 1:
700, continue the 36h that ferments, obtain koji.
(3) ferment
The weight ratio of the addition 20wt% salt solution into koji, koji and salt solution is 1:2.2, obtained compound is placed in
Fermented 10 months in fermentation vat.
(4) press filtration
The sauce obtained by after carries out plate compression, and filter press dwell pressure is set to 18Mpa, filtrate is collected, at the beginning of obtaining light soy sauce
Liquid.
(5) sterilize, clean
Liquid at the beginning of light soy sauce is heated to 83-85 DEG C, keeps 30min to be sterilized, then it is filtered, staticly settle, the sedimentation time
For 10 days, supernatant, as light soy sauce finished product are collected.
Embodiment 3
A kind of brewing method of light soy sauce, comprises the following steps：
(1) Feedstock treating
By weight, 60 parts of soya bean, 20 parts of broad bean, 20 parts of peanut cake, 25 parts of rice bran are weighed, by soya bean and broad bean water
6h is soaked, is then cooked.Peanut cake after crusher in crushing with cooking.
(2) inoculation, koji-making
Soya bean, broad bean and the peanut cake mixing cooked, aspergillus oryzae is accessed when temperature is down to 32-37 DEG C, aspergillus oryzae
The ratio of access amount and step (1) soya bean, broad bean, peanut cake gross weight is 1：500, rice bran is then sprinkled, is well mixed, fermentation
48h, then lactic acid bacteria is accessed, the ratio of the access amount and step (1) soya bean, broad bean, peanut cake, rice bran gross weight of lactic acid bacteria is 1:
650, continue the 42h that ferments, obtain koji.
(3) ferment
The weight ratio of the addition 22wt% salt solution into koji, koji and salt solution is 1:1.8, obtained compound is placed in
Fermented 8 months in fermentation vat.
(4) press filtration
The sauce obtained by after carries out plate compression, and filter press dwell pressure is set to 19Mpa, filtrate is collected, at the beginning of obtaining light soy sauce
Liquid.
(5) sterilize, clean
Liquid at the beginning of light soy sauce is heated to 83-85 DEG C, keeps 35min to be sterilized, then it is filtered, staticly settle, the sedimentation time
For 15 days, supernatant, as light soy sauce finished product are collected.
Embodiment 4
A kind of brewing method of light soy sauce, comprises the following steps：
(1) Feedstock treating
By weight, 50 parts of soya bean, 25 parts of broad bean, 15 parts of peanut cake, 30 parts of rice bran are weighed, by soya bean and broad bean water
5.5h is soaked, is then cooked.Peanut cake after crusher in crushing with cooking.
(2) inoculation, koji-making
Soya bean, broad bean and the peanut cake mixing cooked, aspergillus oryzae is accessed when temperature is down to 32-37 DEG C, aspergillus oryzae
The ratio of access amount and step (1) soya bean, broad bean, peanut cake gross weight is 1：600, rice bran is then sprinkled, is well mixed, fermentation
42h, then lactic acid bacteria is accessed, the ratio of the access amount and step (1) soya bean, broad bean, peanut cake, rice bran gross weight of lactic acid bacteria is 1:
600, continue the 48h that ferments, obtain koji.
(3) ferment
The weight ratio of the addition 22wt% salt solution into koji, koji and salt solution is 1:2.2, obtained compound is placed in
Fermented 10 months in fermentation vat.
(4) press filtration
The sauce obtained by after carries out plate compression, and filter press dwell pressure is set to 18Mpa, filtrate is collected, at the beginning of obtaining light soy sauce
Liquid.
(5) sterilize, clean
Liquid at the beginning of light soy sauce is heated to 83-85 DEG C, keeps 30min to be sterilized, then it is filtered, staticly settle, the sedimentation time
For 10 days, supernatant, as light soy sauce finished product are collected.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, although with reference to foregoing reality
Apply example the present invention is described in detail, for those skilled in the art, it still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic.All essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (10)
- A kind of 1. light soy sauce brewing method, it is characterised in that soya bean, broad bean, peanut cake are weighed, is cooked after soya bean and broad bean immersion, Boiling after peanut cake is broken, the soya bean, broad bean and the peanut cake that cook are mixed, access aspergillus oryzae, then sprinkle rice bran, fermented Koji-making, lactic acid bacteria is then accessed, continue koji-making of fermenting, koji is made, the koji and salt solution are mixed, is placed in fermentation vat and sends out Ferment, the sauce after fermentation is squeezed, obtain light soy sauce just liquid, liquid at the beginning of the light soy sauce is sterilized, filter, precipitated, obtains light soy sauce finished product.
- 2. light soy sauce brewing method according to claim 1, it is characterised in that methods described specifically comprises the following steps：(1) Feedstock treatingBy weight, soya bean 40-60 parts, broad bean 20-30 parts, peanut cake 15-20 parts, rice bran 20-30 parts, soya bean and silkworm are weighed Beans cook after being soaked in water, and are cooked after peanut cake is broken；(2) inoculation, koji-makingSoya bean, broad bean and the peanut cake mixing that step (1) is cooked, aspergillus oryzae is accessed when temperature is down to 32-37 DEG C, is then spread Upper rice bran, it is well mixed, ferment 42-48h, then accesses lactic acid bacteria, continues the 36-48h that ferments, obtains koji；(3) fermentSalt solution is added in the koji obtained to step (2), obtained compound is placed in fermentation vat and fermented 8-10 months；(4) press filtrationThe sauce obtained after step (3) is fermented carries out press filtration, collects filtrate, obtains light soy sauce just liquid；(5) sterilize, cleanJust liquid sterilizes the light soy sauce obtained to step (4), then filtered, standing, collects supernatant, as light soy sauce finished product.
- 3. light soy sauce brewing method according to claim 2, it is characterised in that in the step (1), weigh soya bean by weight 55 parts, 23 parts of broad bean, 17 parts of peanut cake, 28 parts of rice bran.
- 4. light soy sauce brewing method according to claim 2, it is characterised in that in the step (1), soya bean and broad bean water Soak 5-6h.
- 5. light soy sauce brewing method according to claim 2, it is characterised in that in the step (2), the access amount of aspergillus oryzae Gross weight ratio with soya bean in step (1), broad bean, peanut cake is 1:500-600.
- 6. light soy sauce brewing method according to claim 2, it is characterised in that in the step (2), the access amount of lactic acid bacteria Gross weight ratio with soya bean in step (1), broad bean, peanut cake, rice bran is 1:600-700.
- 7. light soy sauce brewing method according to claim 2, it is characterised in that in the step (3), the weight of koji and salt solution Amount is than being 1:1.8-2.2, the concentration of the salt solution is 20-22%.
- 8. light soy sauce brewing method according to claim 2, it is characterised in that in the step (4), press filtration uses sheet frame pressure Filter or chamber-type press filter, dwell pressure are arranged to 18-19Mpa.
- 9. light soy sauce brewing method according to claim 2, it is characterised in that in the step (5), sterilize and gone out using high temperature Bacterium method, it is specially：Just liquid keeps 30-35min to light soy sauce at 83-85 DEG C.
- 10. light soy sauce brewing method according to claim 2, it is characterised in that in the step (5), time of repose 10- 15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710752519.9A CN107467620A (en) | 2017-08-28 | 2017-08-28 | A kind of light soy sauce brewing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710752519.9A CN107467620A (en) | 2017-08-28 | 2017-08-28 | A kind of light soy sauce brewing method |
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| CN107467620A true CN107467620A (en) | 2017-12-15 |
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| CN201710752519.9A Pending CN107467620A (en) | 2017-08-28 | 2017-08-28 | A kind of light soy sauce brewing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813537A (en) * | 2018-07-12 | 2018-11-16 | 深圳绿谷农油牡丹产业发展有限公司 | Novel peony seeds spin-off and preparation method thereof |
| CN108925961A (en) * | 2018-08-17 | 2018-12-04 | 莱芜泰香居食品有限公司 | A kind of production method of superior soy |
| CN112690438A (en) * | 2021-01-27 | 2021-04-23 | 王颖旎 | Additive-free soy sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284296A (en) * | 2000-06-09 | 2001-02-21 | 陈俊龙 | Five-cereal soy sauce and its making process |
| CN1795757A (en) * | 2004-12-28 | 2006-07-05 | 王中新 | Method for brewing soybean sauce |
| CN103598341A (en) * | 2013-10-28 | 2014-02-26 | 刘霞 | Method for simultaneously preparing defatted soybean powder and soybean lactic acid beverage by utilizing soybeans |
| CN105831695A (en) * | 2016-04-25 | 2016-08-10 | 河北淘大食品有限公司 | Preparation method of low-salt and health soybean sauce |
| CN106174406A (en) * | 2016-08-19 | 2016-12-07 | 浙江百兴食品有限公司 | The manufacture method of mushroom soy sauce |
-
2017
- 2017-08-28 CN CN201710752519.9A patent/CN107467620A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284296A (en) * | 2000-06-09 | 2001-02-21 | 陈俊龙 | Five-cereal soy sauce and its making process |
| CN1795757A (en) * | 2004-12-28 | 2006-07-05 | 王中新 | Method for brewing soybean sauce |
| CN103598341A (en) * | 2013-10-28 | 2014-02-26 | 刘霞 | Method for simultaneously preparing defatted soybean powder and soybean lactic acid beverage by utilizing soybeans |
| CN105831695A (en) * | 2016-04-25 | 2016-08-10 | 河北淘大食品有限公司 | Preparation method of low-salt and health soybean sauce |
| CN106174406A (en) * | 2016-08-19 | 2016-12-07 | 浙江百兴食品有限公司 | The manufacture method of mushroom soy sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813537A (en) * | 2018-07-12 | 2018-11-16 | 深圳绿谷农油牡丹产业发展有限公司 | Novel peony seeds spin-off and preparation method thereof |
| CN108925961A (en) * | 2018-08-17 | 2018-12-04 | 莱芜泰香居食品有限公司 | A kind of production method of superior soy |
| CN112690438A (en) * | 2021-01-27 | 2021-04-23 | 王颖旎 | Additive-free soy sauce and preparation method thereof |
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Application publication date: 20171215 |
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