CN107853671A - A kind of soy sauce brewing method - Google Patents
A kind of soy sauce brewing method Download PDFInfo
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- CN107853671A CN107853671A CN201711189282.4A CN201711189282A CN107853671A CN 107853671 A CN107853671 A CN 107853671A CN 201711189282 A CN201711189282 A CN 201711189282A CN 107853671 A CN107853671 A CN 107853671A
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- soya bean
- soy sauce
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- wheat bran
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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)
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- 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 soy sauce brewing method, comprise the following steps：Soya bean, black soya bean, wheat bran, the pre-treatment of wheat difference, immersion, boiling；Soya bean, black soya bean, wheat bran, wheat mixing, flour, alpha amylase and mould are added after crushing and enters pond koji-making；Primary stage fermentation is carried out toward salt solution is added into song；Primary stage fermentation ends add enzyme preparation and carry out intermediate stage fermentation；The fermentation that aminoacid polypeptide nutrient fluid carries out final stage is added after intermediate stage fermentation；Finished product soy sauce is made in following process.The invention has the advantages that：Plurality of raw materials ensures the nutrition variation of soy sauce, undergoes multiple fermentation stages by adding amylase, enzyme preparation, aminoacid polypeptide nutrient fluid, makes soy sauce nutrient content high, pure flavor, edibility greatly improves, and without extra addition man-made additive, can be eaten for a long time.
Description
Technical field
The present invention relates to a kind of food seasoning manufacture technology field, more particularly to a kind of soy sauce brewing method.
Background technology
Soy sauce is Chinese tradition flavouring, is commonly called as soy sauce.The complicated component of soy sauce, including salt solution, several amino acids, sugar
Class, organic acid etc., daily life are used as increasing and improve dish taste, color and luster etc..Some soy sauces are pursuit on the market
Well tasting, excessive use man-made additive, is not improved in terms of brewage process, or even because additive can assign preferable flavor,
Brewageing, aspect job requirement is not high, causes the nutritional ingredient deficiency of soy sauce, reduces the edibility of soy sauce.
The content of the invention
It is an object of the invention to provide a kind of soy sauce brewing method, solves existing product flavor deficiency, nutritive value is not
The problem of high.
The present invention adopts the following technical scheme that in order to achieve the above object：
A kind of soy sauce brewing method, comprises the following steps：
(1) soya bean, black soya bean, wheat bran, wheat are distinguished pre-treatment, immersion, boiling；
(2) soya bean, black soya bean, wheat bran, wheat are mixed, flour, alpha-amylase and mould is added after crushing and enters pond koji-making；
(3) Cheng Quhou of step (2) is obtained, primary stage fermentation is carried out toward salt solution is added into song；
(4) primary stage fermentation ends add enzyme preparation and carry out intermediate stage fermentation；
(5) fermentation that aminoacid polypeptide nutrient fluid carries out final stage is added after intermediate stage fermentation；
(6) finished product soy sauce is made in following process.
Further, the ratio between the soya bean, black soya bean, wheat bran, wheat, flour weight are 1:1.5:1:1:0.5.
Further, the dosage of the alpha-amylase is the 0.1-0.2wt% of flour weight.
Further, the mould accounts for soya bean, black soya bean, wheat bran, wheat, the 0.15-0.3wt% of flour weight summation.
Further, the mould includes aspergillus oryzae, aspergillus niger, and both weight ratios are 1:1-3.
Further, the primary stage is 10-14 days, and intermediate stage is 30-35 days, and final stage is 8-12 days.
Further, the ratio between the salt solution and soya bean, black soya bean, wheat bran, wheat, flour weight summation are 1.8-2.5:1.
Further, the enzyme preparation accounts for soya bean, black soya bean, wheat bran, wheat, the 5-8wt% of flour weight summation；Including acid
Property protease, acid phosphorus lipase, trehalose, three's weight ratio are followed successively by 2:1:0.5.
Further, aminoacid polypeptide nutrient fluid accounts for soya bean, black soya bean, wheat bran, wheat, the 1-5wt% of flour weight summation.
Further, the aminoacid polypeptide nutrient fluid preparation method is：
(1) protein raw material and starch material are mixed former as koji, koji-making as starter-making materialses, grace radiation trichobacteria
The weight ratio of material and koji is 100-150:0.5-0.8；
(2) water is added after starter-making materialses inoculation koji, the weight ratio of starter-making materialses and water is 1:1.5-2, heat-preservation fermentation
16-20 hours；
(3) aminoacid polypeptide nutrient fluid is obtained after zymotic fluid membrane filtration.
The advantage of the invention is that：Plurality of raw materials ensure soy sauce nutrition variation, by add amylase, enzyme preparation,
Aminoacid polypeptide nutrient fluid undergoes multiple fermentation stages, makes soy sauce nutrient content high, pure flavor, edibility carries significantly
Height, without extra addition man-made additive, it can be eaten for a long time.
Embodiment
The present invention is described in detail below in conjunction with specific embodiment, herein with the illustrative examples and explanation of the present invention
For explaining the present invention, but it is not as a limitation of the invention.
Embodiment one
A kind of soy sauce brewing method, comprises the following steps：
(1) soya bean, black soya bean, wheat bran, wheat are distinguished pre-treatment, immersion, boiling；
(2) soya bean, black soya bean, wheat bran, wheat are mixed, the ratio between the soya bean, black soya bean, wheat bran, wheat, flour weight are 1:
1.5:1:1:0.5；Flour, alpha-amylase and mould are added after crushing and enters pond koji-making, the dosage of the alpha-amylase is flour weight
The 0.1wt% of amount；The mould accounts for soya bean, black soya bean, wheat bran, wheat, the 0.15wt% of flour weight summation, including aspergillus oryzae,
Aspergillus niger, both weight ratios are 1:1；
(3) Cheng Quhou of step (2) is obtained, primary stage fermentation 10 days is carried out toward salt solution is added into song；The salt solution with
The ratio between soya bean, black soya bean, wheat bran, wheat, flour weight summation are 1.8:1；
(4) primary stage fermentation ends, which add enzyme preparation and carry out intermediate stage, ferments 35 days, and the enzyme preparation accounts for soya bean, black
Beans, wheat bran, wheat, the 5wt% of flour weight summation；Including acid protease, acid phosphorus lipase, trehalose, three's weight it
Than being followed successively by 2:1:0.5.
(5) aminoacid polypeptide nutrient fluid is added after intermediate stage fermentation and carries out final stage fermentation 12 days；Amino acid polypeptide
Nutrient solution accounts for soya bean, black soya bean, wheat bran, wheat, the 1wt% of flour weight summation；
The aminoacid polypeptide nutrient fluid preparation method is：
A mixes protein raw material and starch material as starter-making materialses, and grace radiation trichobacteria is as koji, starter-making materialses
Weight ratio with koji is 100:0.5；
Water is added after b starter-making materialses inoculation koji, and the weight ratio of starter-making materialses and water is 1:1.5, heat-preservation fermentation 16 is small
When；
Aminoacid polypeptide nutrient fluid is obtained after c zymotic fluid membrane filtrations.
Finished product soy sauce is made in d following process.
Embodiment two
A kind of soy sauce brewing method, comprises the following steps：
(1) soya bean, black soya bean, wheat bran, wheat are distinguished pre-treatment, immersion, boiling；
(2) soya bean, black soya bean, wheat bran, wheat are mixed, the ratio between the soya bean, black soya bean, wheat bran, wheat, flour weight are 1:
1.5:1:1:0.5；Flour, alpha-amylase and mould are added after crushing and enters pond koji-making, the dosage of the alpha-amylase is flour weight
The 0.15wt% of amount；The mould accounts for soya bean, black soya bean, wheat bran, wheat, the 0.2wt% of flour weight summation, including aspergillus oryzae,
Aspergillus niger, both weight ratios are 1:2；
(3) Cheng Quhou of step (2) is obtained, primary stage fermentation 12 days is carried out toward salt solution is added into song；The salt solution with
The ratio between soya bean, black soya bean, wheat bran, wheat, flour weight summation are 2:1；
(4) primary stage fermentation ends, which add enzyme preparation and carry out intermediate stage, ferments 3 days, and the enzyme preparation accounts for soya bean, black
Beans, wheat bran, wheat, the 6wt% of flour weight summation；Including acid protease, acid phosphorus lipase, trehalose, three's weight it
Than being followed successively by 2:1:0.5.
(5) aminoacid polypeptide nutrient fluid is added after intermediate stage fermentation and carries out final stage fermentation 10 days；
Aminoacid polypeptide nutrient fluid accounts for soya bean, black soya bean, wheat bran, wheat, the 3wt% of flour weight summation；
The aminoacid polypeptide nutrient fluid preparation method is：
A mixes protein raw material and starch material as starter-making materialses, and grace radiation trichobacteria is as koji, starter-making materialses
Weight ratio with koji is 125:0.6；
Water is added after b starter-making materialses inoculation koji, and the weight ratio of starter-making materialses and water is 1:2, heat-preservation fermentation 18 hours；
Aminoacid polypeptide nutrient fluid is obtained after c zymotic fluid membrane filtrations.
Finished product soy sauce is made in d following process.
Embodiment three
A kind of soy sauce brewing method, comprises the following steps：
(1) soya bean, black soya bean, wheat bran, wheat are distinguished pre-treatment, immersion, boiling；
(2) soya bean, black soya bean, wheat bran, wheat are mixed, the ratio between the soya bean, black soya bean, wheat bran, wheat, flour weight are 1:
1.5:1:1:0.5；Flour, alpha-amylase and mould are added after crushing and enters pond koji-making, the dosage of the alpha-amylase is flour weight
The 0.2wt% of amount；The mould accounts for soya bean, black soya bean, wheat bran, wheat, the 0.3wt% of flour weight summation, including aspergillus oryzae, black
Aspergillus, both weight ratios are 1:3；
(3) Cheng Quhou of step (2) is obtained, primary stage fermentation 14 days is carried out toward salt solution is added into song；The salt solution with
The ratio between soya bean, black soya bean, wheat bran, wheat, flour weight summation are 2.5:1；
(4) primary stage fermentation ends, which add enzyme preparation and carry out intermediate stage, ferments 35 days, and the enzyme preparation accounts for soya bean, black
Beans, wheat bran, wheat, the 8wt% of flour weight summation；Including acid protease, acid phosphorus lipase, trehalose, three's weight it
Than being followed successively by 2:1:0.5.
(5) aminoacid polypeptide nutrient fluid is added after intermediate stage fermentation and carries out final stage fermentation 12 days；
Aminoacid polypeptide nutrient fluid accounts for soya bean, black soya bean, wheat bran, wheat, the 5wt% of flour weight summation；
The aminoacid polypeptide nutrient fluid preparation method is：
A mixes protein raw material and starch material as starter-making materialses, and grace radiation trichobacteria is as koji, starter-making materialses
Weight ratio with koji is 150:0.8；
Water is added after b starter-making materialses inoculation koji, and the weight ratio of starter-making materialses and water is 1:2, heat-preservation fermentation 20 hours；
Aminoacid polypeptide nutrient fluid is obtained after c zymotic fluid membrane filtrations.
Finished product soy sauce is made in d following process.
The technical scheme provided above the embodiment of the present invention is described in detail, specific case used herein
The principle and embodiment of the embodiment of the present invention are set forth, the explanation of above example is only applicable to help and understands this
The principle of inventive embodiments；Meanwhile for those of ordinary skill in the art, according to the embodiment of the present invention, in specific embodiment party
There will be changes in formula and application, in summary, this specification content should not be construed as limiting the invention.
Claims (10)
- A kind of 1. soy sauce brewing method, it is characterised in that：Comprise the following steps：(1) soya bean, black soya bean, wheat bran, wheat are distinguished pre-treatment, immersion, boiling；(2) soya bean, black soya bean, wheat bran, wheat are mixed, flour, alpha-amylase and mould is added after crushing and enters pond koji-making；(3) Cheng Quhou of step (2) is obtained, primary stage fermentation is carried out toward salt solution is added into song；(4) primary stage fermentation ends add enzyme preparation and carry out intermediate stage fermentation；(5) fermentation that aminoacid polypeptide nutrient fluid carries out final stage is added after intermediate stage fermentation；(6) finished product soy sauce is made in following process.
- A kind of 2. soy sauce brewing method according to claim 1, it is characterised in that：The ratio between the soya bean, black soya bean, wheat bran, wheat, flour weight are 1:1.5:1:1:0.5.
- A kind of 3. soy sauce brewing method according to claim 1, it is characterised in that：The dosage of the alpha-amylase is the 0.1-0.2wt% of flour weight.
- A kind of 4. soy sauce brewing method according to claim 1, it is characterised in that：The mould accounts for soya bean, black soya bean, wheat bran, wheat, the 0.15-0.3wt% of flour weight summation.
- A kind of 5. soy sauce brewing method according to claim 1, it is characterised in that：The mould includes aspergillus oryzae, aspergillus niger, and both weight ratios are 1:1-3.
- A kind of 6. soy sauce brewing method according to claim 1, it is characterised in that：The primary stage is 10-14 days, and intermediate stage is 30-35 days, and final stage is 8-12 days.
- A kind of 7. soy sauce brewing method according to claim 1, it is characterised in that：The ratio between the salt solution and soya bean, black soya bean, wheat bran, wheat, flour weight summation are 1.8-2.5:1.
- A kind of 8. soy sauce brewing method according to claim 1, it is characterised in that：The enzyme preparation accounts for soya bean, black soya bean, wheat bran, wheat, the 5-8wt% of flour weight summation；Including acid protease, acidity Phosphatidase, trehalose, three's weight ratio are followed successively by 2:1:0.5.
- A kind of 9. soy sauce brewing method according to claim 1, it is characterised in that：Aminoacid polypeptide nutrient fluid accounts for soya bean, black soya bean, wheat bran, wheat, the 1-5wt% of flour weight summation.
- A kind of 10. soy sauce brewing method according to claim 1, it is characterised in that：The aminoacid polypeptide nutrient fluid preparation method is：(1) protein raw material and starch material are mixed and are used as starter-making materialses, grace radiation trichobacteria as koji, starter-making materialses and The weight ratio of koji is 100-150:0.5-0.8；(2) water is added after starter-making materialses inoculation koji, the weight ratio of starter-making materialses and water is 1:1.5-2 heat-preservation fermentation 16-20 Hour；(3) aminoacid polypeptide nutrient fluid is obtained after zymotic fluid membrane filtration.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711189282.4A CN107853671A (en) | 2017-11-24 | 2017-11-24 | A kind of soy sauce brewing method |
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| CN201711189282.4A CN107853671A (en) | 2017-11-24 | 2017-11-24 | A kind of soy sauce brewing method |
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Application publication date: 20180330 |