CN107801976A - A kind of brewage process of high yield soy sauce - Google Patents
A kind of brewage process of high yield soy sauce Download PDFInfo
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- CN107801976A CN107801976A CN201711297194.6A CN201711297194A CN107801976A CN 107801976 A CN107801976 A CN 107801976A CN 201711297194 A CN201711297194 A CN 201711297194A CN 107801976 A CN107801976 A CN 107801976A
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- 238000000034 method Methods 0.000 title claims abstract description 25
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- 230000004151 fermentation Effects 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 239000006188 syrup Substances 0.000 claims abstract description 43
- 235000020357 syrup Nutrition 0.000 claims abstract description 43
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 42
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 42
- 235000005822 corn Nutrition 0.000 claims abstract description 42
- 235000015067 sauces Nutrition 0.000 claims abstract description 42
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000010025 steaming Methods 0.000 claims abstract description 38
- 235000015096 spirit Nutrition 0.000 claims abstract description 35
- 241000894006 Bacteria Species 0.000 claims abstract description 32
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 238000002386 leaching Methods 0.000 claims abstract description 8
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 54
- 240000008042 Zea mays Species 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 20
- 240000007594 Oryza sativa Species 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 235000009566 rice Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 11
- 238000005352 clarification Methods 0.000 claims description 10
- 239000006052 feed supplement Substances 0.000 claims description 10
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 9
- 239000010903 husk Substances 0.000 claims description 9
- 241000235070 Saccharomyces Species 0.000 claims description 8
- 108010089934 carbohydrase Proteins 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
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- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 238000009434 installation Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 240000006677 Vicia faba Species 0.000 claims description 5
- 235000010749 Vicia faba Nutrition 0.000 claims description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 230000003462 zymogenic effect Effects 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000165940 Houjia Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 150000002148 esters Chemical class 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
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- 238000004090 dissolution Methods 0.000 abstract description 2
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
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- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 239000007789 gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
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- 210000003739 neck Anatomy 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of brewage process of high yield soy sauce, including preparing corn syrup, steaming, koji-making, preparing sauce unstrained spirits, the leaching step such as oil, the present invention when preparing sauce unstrained spirits by adding corn syrup, add the paste flavor taste of soy sauce, the mixed liquor of lactic acid bacteria and saccharomycete is added before leaching oil, fermentation is more abundant, is more beneficial for later stage ester perfume (or spice) dissolution, and the embodiment of delicate flavour.
Description
Technical field
The invention belongs to agricultural product, food processing technology field, more particularly to a kind of brewage process of high yield soy sauce.
Background technology
Soy sauce is commonly called as soy sauce, mainly brews what is formed by programs such as liquefaction, fermentations by soybean, wheat, salt.Soy sauce
Comparison of ingredients is complicated, in addition to the composition of salt, the also composition such as several amino acids, carbohydrate, organic acid, pigment and spices.Soy sauce
Based on saline taste, also there are delicate flavour, fragrance etc., can increase and improve the taste of dish, moreover it is possible to increase or change the color and luster of dish.
At present, China's soy sauce brewing uses single bacterium kind low-salt solid-state fermentation process mostly, is fermentation week the advantages of the technique
Phase is short, simple to operate, utilization rate of equipment and installations is high.In industrialized production although single bacterium kind soy sauce brewing overcomes traditional seasonal raw
Production, quality is unstable, the negative factors such as the production cycle is very long, but ester is produced in fermentation process to give birth to fragrant condition not abundant enough, it is difficult to shape
Into the flavor of soy sauce of traditional fermentation, and quality is relatively low.
The content of the invention
In view of this, the invention provides the soy sauce that a kind of brewage process of high yield soy sauce, the method for the invention obtain
Quality is high, paste flavor tanginess, and flavour is mellow.
The present invention is achieved through the following technical solutions above-mentioned purpose：
1. a kind of brewage process of high yield soy sauce, comprises the following steps：
(1) corn syrup is prepared
The parts by weight of corn 150~160, wheat bran or the parts by weight of husk 30~40 are taken, add water 4~6h of material moistening, the addition of water
To expect the 70% of weight；Material moistening finishes 1~2h of steaming under the conditions of 100~120 DEG C of temperature, 200~220KPa of air pressure, then
The water and 3~4 parts by weight kind koji fermentations of 600~700 parts by weight are added, fermentation temperature is maintained at 25~35 DEG C, ferments 3~5 days
The corn syrup of clarification is obtained afterwards, is added salt and is kept the Baume degrees of corn syrup between 12-14 ° of B é, while adjusts pH value
6.0~7.2；
(2) steaming
Take the parts by weight of dregs of beans 700~750, broad bean or the parts by weight of pea 100~130, fry the parts by weight of wheat 300~350, paddy
The parts by weight of shell 150~160, add steaming after 3~5h of water material moistening, steaming condition be 100~120 DEG C of temperature, air pressure 200~
220Kpa, 50~60min of steaming time；The addition of water is the 60~70% of material weight during material moistening；
(3) koji-making
After steaming is cooled to 40~45 DEG C, accesses koji and mix material thoroughly, made under the conditions of environment temperature is not less than 20 DEG C
36~40h of song；Zymogenic temperature is maintained between 30~35 DEG C during koji-making, and humidity is maintained between 70~80%；
(5) sauce unstrained spirits is prepared
Corn syrup made from step (1) is added in material to mix thoroughly and be transferred in installation for fermenting and fermented 10~14 days,
Add salt in fermentation process by several times；4 days before fermentation, keep sauce unstrained spirits temperature to be fermented the 5th~10 day between 40~45 DEG C, keep sauce
Unstrained spirits temperature is between 45~48 DEG C；
(6) leaching oil
18-20B é salt solution is added in sauce unstrained spirits, while adds saccharomyces lactis mixed bacteria liquid and carries out sprinkling, sprinkling amount is with whole
Dip circulation primary is defined, and each sprinkling once, subsequently every 1~2 day sprinkling once, 20-30 days can must be raw sooner or later daily within first 2 days
Oil.
Preferably, koji described in the step (1) is vinegar song, active dry yeast, distiller's yeast or carbohydrase；The addition of koji
Measure as 3~4 parts by weight.
Preferably, koji described in the step (1) be vinegar bent or the parts by weight of distiller's yeast 2~3, the parts by weight of carbohydrase 0.5 and
The parts by weight of active dry yeast 0.5.
Preferably, the koji added in the step (3) during koji-making is meter Qu Jing, and addition is 0.9~1.2 parts by weight.
Preferably, feed supplement is added after the fermentation of sauce unstrained spirits in the step (5), feed supplement preparation method includes：Take corn or
The parts by weight of rice 150~160, add water 4~6h of material moistening, the addition of water is the 70% of material weight；Material moistening is finished after temperature 100
~120 DEG C, 1~2h of steaming under the conditions of 200~220KPa of air pressure, then add water, 3~4 parts by weight of 600~700 parts by weight
Koji, 1 parts by weight lactic acid bacteria, 1 parts by weight Lu Shi yeast, the fermentation of 1 parts by weight torulopsis, fermentation temperature are maintained at 25~35
DEG C, fermentation obtains the corn syrup of clarification after 3~5 days, add salt and keep the Baume degrees of corn syrup between 12-14 ° of B é,
PH value is adjusted 6.0~7.2 simultaneously.
Preferably, the lactic acid bacteria, Lu Shi yeast, torulopsis first use 30~38 DEG C of temperature, mass fraction before use
3.3% syrup activates 1~2h.
Preferably, in the step (6) addition of saccharomyces lactis mixed bacteria liquid with lactic acid bacteria and the mixing weight of saccharomycete
Amount is calculated as 0.012 part.
Preferably, after obtaining oil generation, oil generation is subjected to sterilization treatment, burnt sugar coloring is then added and dissolves, clarifies, filters, obtain
To soy sauce.
It should be noted that the mode of operation not being described in detail in the present invention uses the routine operation of this area.
The beneficial effects of the invention are as follows：The present invention adds the sauce of soy sauce by adding corn syrup when preparing sauce unstrained spirits
Fragrance, the mixed liquor of addition lactic acid bacteria and saccharomycete before oil is drenched, fermentation is more abundant, is more beneficial for later stage ester perfume (or spice) dissolution, and
The embodiment of delicate flavour.Soy sauce prepared by the method for the invention can reach the standard of country-level soy sauce, possess preferable coloring
Power.
Embodiment
Embodiment 1
A kind of brewage process of high yield soy sauce, comprises the following steps：
(1) corn syrup is prepared
The parts by weight of corn 150, wheat bran or the parts by weight of husk 30 are taken, add water material moistening 4h, the addition of water is material weight
70%；Material moistening finishes the steaming 1.5h under the conditions of 100 DEG C of temperature, air pressure 200KPa, then adds the water and 4 of 600 parts by weight
Parts by weight kind koji fermentation, fermentation temperature are maintained at 35 DEG C, and fermentation obtains the corn syrup of clarification after 3 days, add salt and keep beautiful
The Baume degrees of rice syrup adjusts pH value 6.0 or so in 12 ° of B é；
Koji is vinegar bent 2 parts by weight, the parts by weight of carbohydrase 0.5 and the parts by weight of active dry yeast 0.5；Koji can be first with 40 weights
35 DEG C or so the hot syrup activation 1h of amount part are added in raw material, and the usage amount of white sugar is 1 parts by weight in syrup；
It should be noted that during steaming, the material for having moistened water enters rice steamer with one layer of layered material of vapour one, and feeding, which finishes, to be included flat charge level and add
Lid gunnysack, used tool is put in charge level in rice steamer and sterilized, the timing from upper round vapour, 1.5h is steamed and closes vapour later, boil in a covered pot over a slow fire more than 30 minutes
Go out rice steamer；
In fermentation process, when fermentation to 20h or so, fermentation mouth sealing can be subjected to anaerobic alcoholic fermentation；Fermentation 3
After it, mash face has been clarified, and the savory dense explanation alcoholization of sweet wine has terminated, available for sauce unstrained spirits processed；During sauce unstrained spirits processed, first with steam by jade
Rice syrup is heated to 50 DEG C；
(2) steaming
Take the parts by weight of dregs of beans 700, broad bean or the parts by weight of pea 100, fry the parts by weight of wheat 300, the parts by weight of husk 150, add
Steaming after 770 parts by weight water material moistening 3h, steaming condition are 120 DEG C of temperature, air pressure 220Kpa, steaming time 50min；
During steaming, rice steamer is entered with one layer of layered material of vapour one, charge level is patted after having entered material, then adds the tight charge level of gunnysack light cover, can be incited somebody to action
Inoculation used tool is put in rice steamer face, is rationally sterilized together using high temperature；
(3) koji-making
After steaming is cooled to 45 DEG C, accesses koji and mix material thoroughly, the koji-making under the conditions of environment temperature is not less than 20 DEG C
36h；Zymogenic temperature is maintained at 30 DEG C during koji-making, and humidity is maintained at 70%；
Autocratic soy sauce koji can be used in the koji, and access amount is 2 parts by weight；
It should be noted that yeast making process is it is especially noted that keep material to prevent that temperature is too high between 30~35 DEG C
Koji-making is caused to fail；
(5) sauce unstrained spirits is prepared
Corn syrup made from step (1) is added in material to mix thoroughly and be transferred in installation for fermenting and fermented 10 days, is fermented
During by several times plus salt；4 days before fermentation, keep sauce unstrained spirits temperature to be fermented the 5th~10 day between 40~45 DEG C, keep sauce unstrained spirits temperature
Degree is between 45~48 DEG C；
During concrete operations, first most corn syrup can be first added in material, be ready for sauce unstrained spirits and enter thermal insulation pool,
Thermal insulation pool spreads one layer of salt in bottom of pond in advance, then adds material, after material uniformly enters pond with fallaway type, then remainder is beautiful
Rice syrup is equably spilt on pond Zhong Jiangpei surfaces, inserts thermometer, lid plastics film fermentation；Second day fermented grains sinking after, then
1 centimeter of thick salt is spread in sauce unstrained spirits face, then lid plastic foil, lid salt epiphragma can prevent miscellaneous bacteria and prevent sauce unstrained spirits produces from becoming sour, and again may be used
Play a part of insulation；Into first 4 days of thermal insulation pool, product temperature should not be low 40 DEG C, it is impossible to which, higher than 45 DEG C, 5-10 days, unstrained spirits temperature rise is extremely
45-48 DEG C (temperature is too high to be unfavorable for decomposing protein, and taste band is bitter, and yield is relatively low)；
Sauce unstrained spirits adds feed supplement after fermenting, and feed supplement preparation method includes：Take corn or the parts by weight of rice 150, Jia Shuirun
Expect 4h, the addition of water is the 70% of material weight；Material moistening finishes the steaming 1h under the conditions of 100 DEG C of temperature, air pressure 200KPa, so
Water, 3 parts by weight kojis, 1 parts by weight lactic acid bacteria, 1 parts by weight Lu Shi yeast, the 1 parts by weight torulopsis of 700 parts by weight are added afterwards
Fermentation, fermentation temperature are maintained at 35 DEG C, and fermentation obtains the corn syrup of clarification after 3 days, add the ripple that salt keeps corn syrup
U.S. degree adjusts pH value 6.0 in 12 ° of B é or so；
Lactic acid bacteria, Lu Shi yeast, torulopsis first use 30 DEG C of temperature, the syrup activation of mass fraction 3.3% before use
1h；
The addition of saccharomyces lactis mixed bacteria liquid is calculated as 0.012 part with the mixed weight of lactic acid bacteria and saccharomycete；
(6) leaching oil
18-20B é salt solution is added in sauce unstrained spirits, while adds saccharomyces lactis mixed bacteria liquid and carries out sprinkling, sprinkling amount is with whole
Dip circulation primary is defined, and each sprinkling once, subsequently every 1~2 day sprinkling once, 20-30 days can must be raw sooner or later daily within first 2 days
Oil；
During concrete operations, before each sprinkling, unstrained spirits face should all put one piece of bamboo mat or dustpan, then just can be by salt solution or dip pump
Leaching allows them equably to immerse in unstrained spirits and (can not fling fermented grains) in bamboo mat or dustpan；After adding lactic acid bacteria yeast liquid, product temperature
It is advisable with 25 DEG C or so, sprinkling method is circulated throughout by whole dips and is once defined with disposable uniform method, sprinkling amount；Mend salt solution and
After bacterium solution, first 2 days daily can morning and evening sprinkling once, afterwards can several days sprinklings once, total sprinkling number is advisable with 16 times；
After obtaining oil generation, according to the routine operation of this area, oil generation is subjected to sterilization treatment, burnt sugar coloring is then added and matches somebody with somebody
Convert, clarify, filter, obtain soy sauce.
Embodiment 2
A kind of brewage process of high yield soy sauce, comprises the following steps：
(1) corn syrup is prepared
The parts by weight of corn 160, wheat bran or the parts by weight of husk 40 are taken, add water material moistening 6h, the addition of water is material weight
70%；Material moistening finishes the steaming 2h under the conditions of 120 DEG C of temperature, air pressure 220KPa, then adds the water and 4 weights of 700 parts by weight
Part kind koji fermentation is measured, fermentation temperature is maintained at 35 DEG C, and fermentation obtains the corn syrup of clarification after 5 days, adds salt and keeps corn
The Baume degrees of syrup adjusts pH value 7.2 in 14 ° of B é or so；The koji is the parts by weight of distiller's yeast 3, the weight of carbohydrase 0.5
Part and the parts by weight of active dry yeast 0.5；
(2) steaming
Take the parts by weight of dregs of beans 750, broad bean or the parts by weight of pea 130, fry the parts by weight of wheat 350, the parts by weight of husk 160, add
Steaming after water material moistening 5h, steaming condition are 120 DEG C of temperature, air pressure 220Kpa, steaming time 60min；The addition of water during material moistening
To expect the 60% of weight；
(3) koji-making
After steaming is cooled to 45 DEG C, accesses koji and mix material thoroughly, the koji-making under the conditions of environment temperature is not less than 20 DEG C
40h；Zymogenic temperature is maintained at 35 DEG C during koji-making, and humidity is maintained at 80%；Koji is meter Qu Jing, and addition is 1.2 parts by weight；
(5) sauce unstrained spirits is prepared
Corn syrup made from step (1) is added in material to mix thoroughly and be transferred in installation for fermenting and fermented 14 days, is fermented
During by several times plus salt；4 days before fermentation, keep sauce unstrained spirits temperature to be fermented the 10th day at 45 DEG C, keep sauce unstrained spirits temperature at 48 DEG C；
Sauce unstrained spirits adds feed supplement after fermenting, and feed supplement preparation method includes：Take corn or the parts by weight of rice 160, Jia Shuirun
Expect 6h, the addition of water is the 70% of material weight；Material moistening finishes the steaming 2h under the conditions of 120 DEG C of temperature, air pressure 20KPa, so
Water, 4 parts by weight kojis, 1 parts by weight lactic acid bacteria, 1 parts by weight Lu Shi yeast, the 1 parts by weight torulopsis of 700 parts by weight are added afterwards
Fermentation, fermentation temperature are maintained at 25 DEG C, and fermentation obtains the corn syrup of clarification after 5 days, add the ripple that salt keeps corn syrup
U.S. degree adjusts pH value 7.2 in 14 ° of B é；
Lactic acid bacteria, Lu Shi yeast, torulopsis first use 30 DEG C of temperature, the syrup activation of mass fraction 3.3% before use
1h；
(6) leaching oil
20B é salt solution is added in sauce unstrained spirits, while adds saccharomyces lactis mixed bacteria liquid and carries out sprinkling, sprinkling amount is with whole sauce
Juice circulation primary is defined, and each sprinkling once, subsequently every 2 days sprinklings once, can obtain oil generation in 30 days sooner or later daily within first 2 days；Lactic acid ferment
The addition of female mixed bacteria liquid is calculated as 0.012 part with the mixed weight of lactic acid bacteria and saccharomycete.
Other operations are with reference to embodiment 1.
Embodiment 3
A kind of brewage process of high yield soy sauce, comprises the following steps：
(1) corn syrup is prepared
The parts by weight of corn 150, wheat bran or the parts by weight of husk 30 are taken, add water material moistening 6h, the addition of water is material weight
70%；Material moistening finishes the steaming 2h under the conditions of 100 DEG C of temperature, air pressure 200KPa, then adds the water and 3 weights of 600 parts by weight
Part kind koji fermentation is measured, fermentation temperature is maintained at 25 DEG C, and fermentation obtains the corn syrup of clarification after 3 days, adds salt and keeps corn
The Baume degrees of syrup adjusts pH value 7.0 in 13 ° of B é；The koji is vinegar bent 3 parts by weight, the parts by weight of carbohydrase 0.5 and work
The property parts by weight of dry ferment 0.5；
(2) steaming
Take the parts by weight of dregs of beans 700, broad bean or the parts by weight of pea 130, fry the parts by weight of wheat 350, the parts by weight of husk 160, add
Steaming after water material moistening 4h, steaming condition are 100 DEG C of temperature, air pressure 220Kpa, steaming time 60min；The addition of water during material moistening
To expect the 65% of weight；
(3) koji-making
After steaming is cooled to 40 DEG C, accesses koji and mix material thoroughly, the koji-making under the conditions of environment temperature is not less than 20 DEG C
40h；Zymogenic temperature is maintained between 35 DEG C during koji-making, and humidity is maintained at 80%；The koji added during koji-making is meter Qu Jing, is added
Measure as 0.9 parts by weight；
(5) sauce unstrained spirits is prepared
Corn syrup made from step (1) is added in material to mix thoroughly and be transferred in installation for fermenting and fermented 12 days, is fermented
During by several times plus salt；Fermentation temperature keeps sauce unstrained spirits temperature at 45 DEG C；
Sauce unstrained spirits adds feed supplement after fermenting, and feed supplement preparation method includes：Take corn or the parts by weight of rice 150, Jia Shuirun
Expect 6h, the addition of water is the 70% of material weight；Material moistening finishes the steaming 2h under the conditions of 120 DEG C of temperature, air pressure 220KPa, so
Water, 3 parts by weight kojis, 1 parts by weight lactic acid bacteria, 1 parts by weight Lu Shi yeast, the 1 parts by weight torulopsis of 600 parts by weight are added afterwards
Fermentation, fermentation temperature are maintained at 30 DEG C, and fermentation obtains the corn syrup of clarification after 4 days, add the ripple that salt keeps corn syrup
U.S. degree adjusts pH value 6.2 in 14 ° of B é；
The lactic acid bacteria, Lu Shi yeast, torulopsis first use 33 DEG C of temperature, the syrup of mass fraction 3.3% before use
Activate 1.5h；
(6) leaching oil
20B é salt solution is added in sauce unstrained spirits, while adds saccharomyces lactis mixed bacteria liquid and carries out sprinkling, sprinkling amount is with whole sauce
Juice circulation primary is defined, and each sprinkling once, subsequently every 1~2 day sprinkling once, can obtain oil generation in 20 days sooner or later daily within first 2 days；Lactic acid
The addition of yeast mixed bacteria liquid is calculated as 0.012 part with the mixed weight of lactic acid bacteria and saccharomycete.
Other operations are with reference to embodiment 1.
The soy sauce that the method for the invention is obtained carries out sensory evaluation, the results are shown in Table 1.
Table 1
| Project | |
| Color and luster | Bronzing |
| Fragrance | There is strong paste flavor and ester flavor gas |
| Flavour | Delicious flavour, it is mellow, it is sweet tea, salty agreeable to the taste |
| Figure | Clarification |
Examined in addition, carrying out soluble saltless solid, full nitrogen, amino-acid nitrogen to the soy sauce that the method for the invention obtains
Survey, the results are shown in Table 2.
| Project | |
| Soluble saltless solid (g/100mL) | 13.22 |
| Full nitrogen (in terms of nitrogen, g/100mL) | 1.35 |
| Amino-acid nitrogen (in terms of nitrogen, g/100mL) | 0.65 |
It can be seen that the color of soy sauce fragrance of present invention gained, and several physical and chemical indexs can reach the mark of country-level soy sauce
It is accurate.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, it is included within the scope of the present invention.
Claims (8)
1. a kind of brewage process of high yield soy sauce, it is characterised in that comprise the following steps：
(1) corn syrup is prepared
The parts by weight of corn 150~160, wheat bran or the parts by weight of husk 30~40 are taken, add water 4~6h of material moistening, the addition of water is material
The 70% of weight；Material moistening finishes 1~2h of steaming under the conditions of 100~120 DEG C of temperature, 200~220KPa of air pressure, then adds
The water of 600~700 parts by weight and 3~4 parts by weight kind koji fermentations, fermentation temperature are maintained at 25~35 DEG C, and fermentation obtains after 3~5 days
The corn syrup that must be clarified, add salt and keep the Baume degrees of corn syrup between 12-14 ° of B é, while adjust pH value 6.0
~7.2；
(2) steaming
Take the parts by weight of dregs of beans 700~750, broad bean or the parts by weight of pea 100~130, fry the parts by weight of wheat 300~350, husk
150~160 parts by weight, adding steaming after 3~5h of water material moistening, steaming condition is 100~120 DEG C of temperature, 200~220Kpa of air pressure,
50~60min of steaming time；The addition of water is the 60~70% of material weight during material moistening；
(3) koji-making
After steaming is cooled to 40~45 DEG C, accesses koji and mix material thoroughly, the koji-making 36 under the conditions of environment temperature is not less than 20 DEG C
~40h；Zymogenic temperature is maintained between 30~35 DEG C during koji-making, and humidity is maintained between 70~80%；
(5) sauce unstrained spirits is prepared
Corn syrup made from step (1) is added in material to mix thoroughly and be transferred in installation for fermenting and fermented 10~14 days, is fermented
During by several times plus salt；4 days before fermentation, keep sauce unstrained spirits temperature to be fermented the 5th~10 day between 40~45 DEG C, keep sauce unstrained spirits temperature
Degree is between 45~48 DEG C；
(6) leaching oil
18-20B é salt solution is added in sauce unstrained spirits, while adds saccharomyces lactis mixed bacteria liquid and carries out sprinkling, sprinkling amount is with whole dips
Circulation primary is defined, and each sprinkling once, subsequently every 1~2 day sprinkling once, can obtain oil generation in 20-30 days sooner or later daily within first 2 days.
2. sauce fermentation technique as claimed in claim 1, it is characterised in that koji described in the step (1) is that vinegar is bent, living
Property dry ferment, distiller's yeast or carbohydrase；The addition of koji is 3~4 parts by weight.
3. sauce fermentation technique as claimed in claim 2, it is characterised in that koji described in the step (1) be vinegar it is bent or
The parts by weight of distiller's yeast 2~3, the parts by weight of carbohydrase 0.5 and the parts by weight of active dry yeast 0.5.
4. sauce fermentation technique as claimed in claim 1, it is characterised in that the koji added in the step (3) during koji-making
For meter Qu Jing, addition is 0.9~1.2 parts by weight.
5. sauce fermentation technique as claimed in claim 1, it is characterised in that add in the step (5) after the fermentation of sauce unstrained spirits
Add feed supplement, feed supplement preparation method includes：Corn or the parts by weight of rice 150~160 are taken, add water 4~6h of material moistening, the addition of water is
Expect the 70% of weight；Material moistening finishes steaming 1~2h, Ran Houjia under the conditions of 100~120 DEG C of temperature, 200~220KPa of air pressure
Water, 3~4 parts by weight kojis, 1 parts by weight lactic acid bacteria, 1 parts by weight Lu Shi yeast, the 1 parts by weight ball for entering 600~700 parts by weight are intended
Yeast ferments, and fermentation temperature is maintained at 25~35 DEG C, and fermentation obtains the corn syrup of clarification after 3~5 days, adds salt and keeps beautiful
The Baume degrees of rice syrup adjusts pH value 6.0~7.2 between 12-14 ° of B é.
6. sauce fermentation technique as claimed in claim 5, it is characterised in that the lactic acid bacteria, Lu Shi yeast, torulopsis exist
30~38 DEG C of temperature is first used using preceding, the syrup of mass fraction 3.3% activates 1~2h.
7. sauce fermentation technique as claimed in claim 1, it is characterised in that saccharomyces lactis mixed bacteria liquid in the step (6)
Addition be calculated as 0.012 part with the mixed weight of lactic acid bacteria and saccharomycete.
8. sauce fermentation technique as claimed in claim 1, it is characterised in that after obtaining oil generation, oil generation is subjected to sterilization treatment,
Then add burnt sugar coloring to dissolve, clarify, filter, obtain soy sauce.
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| CN109619531A (en) * | 2018-11-15 | 2019-04-16 | 天津科技大学 | A kind of production method using lactic acid bacteria and first solid rear dilute soy sauce of yeast cooperative fermentation |
| CN113519820A (en) * | 2021-07-26 | 2021-10-22 | 安徽口味全食品有限公司 | Soy sauce with high vegetable protein content and production method thereof |
| CN115444121A (en) * | 2022-08-30 | 2022-12-09 | 四川园香园味业有限公司 | High-fresh soy sauce and brewing process thereof |
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| CN113519820A (en) * | 2021-07-26 | 2021-10-22 | 安徽口味全食品有限公司 | Soy sauce with high vegetable protein content and production method thereof |
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