CN107927709A - A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam - Google Patents
A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a kind of method of the dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam, this method includes：The pretreatment of dregs of beans atmospheric steam, the processing of dregs of beans puffing with superheated steam, batch mixing, inoculation koji-making, bulk fermentation.The present invention handles the dregs of beans after steam pre-treatment using puffing with superheated steam, is equipped with wheat bran, red kojic rice powder spice progress temperature and humidity control yeast-making technology afterwards, finally utilizes outdoor glass fibre tank to carry out high-salt fermentation.The present invention is stably controlled material protein denaturation and starch granules disintegrates, and promotes aspergillus oryzae Shanghai to make decomposition of 3.042 itself enzyme system to albumen and starch, improves material protein utilization rate and amino-acid production rate, remarkable in economical benefits；Excellent in flavor, the mellowness of making soy sauce obtained by this method are dense, and amino acid nitrogen content is high.
Description
Technical field
The invention belongs to food fermentation and brewing technology field, and in particular to a kind of dregs of beans koji-making with puffing with superheated steam
The method for making high fresh sauce oil.
Background technology
Soy sauce is one of China's traditional zymotic flavouring, it is mainly based on the processing of farm products accessory substance such as dregs of beans, wheat bran
Matrix is wanted, through the effect of microorganism itself enzyme system by the protein in its matrix, starch and lipolysis into amino acid, sugar, sweet
The taste compounds such as oil, organic acid, then formed through afterripening fermentation, because its lovely luster, fragrant aroma, flavour are delicious, help to promote
It is loved by consumers into appetite.China makes soy sauce according to production technology difference, can be divided into high-salt dilute and low-salt solid
Two major classes, wherein it is higher with the soy sauce quality that high-salt dilute brew forms, represent the Main way of soy sauce industry development.Meter Qu
It is the soy sauce strains that current China's soy sauce brewing enterprise generally uses that mould Shanghai, which makes 3.042, and bacterium growth is fast, production spore is more, enzyme system
It is abundant.The freshness and nutritive value of soy sauce depend on the height of its amino acid nitrogen content, and amino acid nitrogen content gets over Gao Qipin
Matter is better, tastes fresher.Amino acid nitrogen content is generally higher than 1.2g/100mL in fresh soy sauce, far above national standard
Special grade soy standard specified in GB18186-2000（0.8g/100mL）.The listing of high fresh sauce oil meets consumer and cook
Demand, kept over nearest 5 years annual more than 20% growth, be much higher than the amplification of common light soy sauce and dark soy sauce.Therefore, it is high
The exploitation of fresh soy sauce has a vast market prospect.
It can be decomposed and utilize by microorganism itself enzyme system after the denaturation of soy sauce preprocessing raw material and auxiliary material, therefore protein raw material is unchanged
Property or excessively denaturation, can all cause raw material decomposes to be not thorough, so as to reduce material protein utilization rate and amino-acid production rate, increase
Add production cost.Originally people make albuminous degeneration by atmospheric cooking raw material, and Japan uses high pressure steamed material within 1905, should
Method is used till today always.However, during traditional autoclaving, because material thickness is uneven and digester barometric fluctuation, lead
Supplementary material protein denaturation inequality, starch granules is caused to disintegrate insufficient, raw material Total nitrogen usage in koji-making and fermentation process is low（Lee
Experimental study [D] the Shandong Technology Univ 2014 that beautiful woman's extrusions dregs of beans and flour make soy sauce）.Japanese Kikkoman sauce
Oily Co., Ltd. replaces cooking process to pre-process raw materials of soy sauce using expanding treatment, raw materials of soy sauce utilization rate is up to 90%.It is puffing
Technology includes airflow puffing and extrusion.At present, expelling-expansion pretreatment dregs of beans has the patent report of this respect.Such as：
Patent of invention " a kind of method of dregs of beans and flour mixture koji-making with extrusion "（Application No. CN
201310649231.0）With patent of invention " a kind of method of extrusion process residue of soya resource production soy sauce "（Application No. CN
201310129657.3）, above-mentioned two patent has confirmed that, extruding and puffing technology is stably controlled material protein denaturation journey
Degree, improves Total nitrogen usage, reduces the cost of pretreatment of raw material and koji-making, but has no that airflow puffing pretreatment dregs of beans koji-making is used for
Make the document report of high fresh sauce oil.Puffing with superheated steam is one kind of airflow puffing, and the technology is existing in seventy or eighty years in 20th century
In generation, can be such that the processes such as protein denaturation, starch disintegration, sterilizing complete at the same time, be conducive to the conversion of albumen.It is of the invention based on this
Dregs of beans is pre-processed using puffing with superheated steam, material protein is stablized denaturation, starch granules disintegration, and be aided with matched system
Bent and high-salt fermentation technique, promotes aspergillus oryzae Shanghai to make decomposition of 3.042 itself enzyme system to albumen and starch, improves raw material egg
White matter utilization rate and amino-acid production rate, develop high-quality fresh soy sauce.
The content of the invention
It is an object of the invention to provide a kind of method of the dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam.
In pretreatment of raw material process, traditional autoclaving mode, stability contorting raw materials of soy sauce are replaced using puffing with superheated steam technology
Albuminous degeneration and starch granules disintegrate, and are equipped with temperature and humidity control yeast-making technology and high-salt fermentation technique, and exploitation high-quality is fresh
Taste soy sauce.
To reach goal of the invention, the technical solution adopted by the present invention is as follows：
A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam, comprises the following steps：
（1）Dregs of beans atmospheric steam pre-processes：Dregs of beans is put into steamer, the steam that boiler produces is delivered to steamer through insulated piping
In, vapour pressure is normal pressure, and temperature is 108 DEG C, adjustment dregs of beans moisture to 20.1~21.0wt%；
（2）The processing of dregs of beans puffing with superheated steam：The dregs of beans that atmospheric steam pre-processes is placed in the steel wire carrying disk of expansion chamber,
Often disk dregs of beans layer thickness control is in 1.5 ~ 2cm；Expansion chamber is closed, opens after vacuum pump is evacuated to expansion chamber 30Pa and closes very
Sky pump；The superheated steam of certain temperature and pressure is passed through into expansion chamber, is detained after a period of time then quick pressure releasing, completion pair
Dregs of beans it is puffing；
（3）Batch mixing：The dregs of beans to lump after will be puffing is carried out according to a certain ratio with wheat bran, red kojic rice powder afterwards with crusher machine is smashed
It is sufficiently mixed, the water content control of mixture is in 50 ~ 52wt%；
（4）It is inoculated with koji-making：Mixture temperature accesses koji after being less than 40 DEG C, is sent into Quchi after mixing thoroughly and loosely divides, thickness control
System is in 35~45cm；Bent room temperature control is at 28~30 DEG C, and relative humidity 80~85%, intermittent aeration, product temperature control is 34~36
℃；Period, carries out turning over song when material surface cracks, is turned over song twice altogether；Go out song, Ji Chengqu after 32~36h of culture；
（5）Bulk fermentation：Into song with after smashing crusher machine with concentration 1g will be pressed for the brine of 16 ~ 18wt%:2.5ml is mixed into dilute
Wine with dregs, pumps into outdoor glass fibre fermentation tank, more than spontaneous fermentation 180d afterwards.
Step（1）Described in dregs of beans for peeling non-transgenic dregs of beans, be loose graininess or sheet, average grain diameter is
3~5mm, other quality index meet GB/T 19541-2004.
Step（2）Described in superheated steam 190~200 DEG C, 1.51~1.60MPa of pressure of temperature, the steam holdup time
200~219s, the moment pressure release within 0.1s.
Step（3）The red kojic rice powder is made for Gutian Area, Fujian Province red yeast rice through crushed 60 mesh sieves, its color value >=700U/g,
Saccharifying power >=600；The dregs of beans, wheat bran, red kojic rice powder quality proportioning are 57:33:10.
Step（3）The koji makes 3.042 for aspergillus oryzae Shanghai, its spore count requires more than 1,000,000,000/g song butts, spore
Sub- germination percentage should be not less than 90%；Dosage is the 0.6wt% of complete feed amount.
The remarkable advantage of the present invention is：
（1）Puffing with superheated steam processing can make the protein stabilized denaturation of dregs of beans, starch granules disintegrate, and significantly improve the digestion of raw material
Rate, water-soluble protein content and gelatinization degree；Be equipped with specific auxiliary material, yeast-making technology zythepsary obtains flavor of soy sauce good, bright,
Mellowness is strong, it is often more important that amino acid nitrogen content is more than 1.2g/100mL, has reached high fresh sauce oil standard；
（2）This method is easy to operate, dregs of beans processing time is foreshortened to by original 40min within present 220s, in addition by
The invention method soy sauce brewing, is also remarkably improved material protein utilization rate and amino-acid production rate, remarkable in economical benefits.
Brief description of the drawings
Fig. 1 is influence of the different dregs of beans treatment process to its digestibility, water-soluble protein content and gelatinization degree；
Fig. 2 is shadow of dregs of beans moisture when superheated steam is handled to dregs of beans digestibility, water-soluble protein content and gelatinization degree
Ring；
Fig. 3 is influence of the steam pressure to dregs of beans digestibility, water-soluble protein content and gelatinization degree when superheated steam is handled；
Fig. 4 is shadow of steam holdup time when superheated steam is handled to dregs of beans digestibility, water-soluble protein content and gelatinization degree
Ring.
Embodiment
A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam, its key step are：Dregs of beans is put into
In steamer, the steam that boiler produces is delivered in steamer through insulated piping, and vapour pressure is normal pressure, and temperature is 108 DEG C, adjusts dregs of beans
Moisture is to 20.1~21.0wt%；The dregs of beans that atmospheric steam pre-processes is placed in the steel wire carrying disk of expansion chamber, often disk
Dregs of beans layer thickness is controlled in 1.5~2cm；Expansion chamber is closed, opens after vacuum pump is evacuated to expansion chamber 30Pa and closes vacuum
Pump；It is passed through 190~200 DEG C of temperature, the superheated steam of 1.51~1.60MPa of pressure into expansion chamber, the holdup time 200~
219s, the moment pressure release within 0.1s, is completed to the puffing of dregs of beans.
Contrast test 1：Influence of the different dregs of beans treatment process to its digestibility, water-soluble protein content and gelatinization degree.
1. traditional material moistening and digesting technoloy：Dregs of beans and water are pressed 1:1 part by weight, which pours into, carries out material moistening in steamer, thereafter
Material moistening is subjected to boiling, cooking pressure is 1.51~1.60MPa, and digestion time is 40~60min；2. use extrusion work
Skill.With reference to patent of invention " a kind of method of dregs of beans and flour mixture koji-making with extrusion "（Application No. CN
200680016675.9）, design parameter is：The peeling non-transgenic dregs of beans for taking average particle diameter to be 3~5mm, adjusts its moisture and contains
Measure to 23~23.4wt%；Progress extrusion processing in single screw squeezing expansion machine is placed on, from feeding end sleeve to discharging
It is respectively 30~32 DEG C, 54~55 DEG C, 79~81 DEG C, 93~95 DEG C that the four section jacket temperatures in end cap cylinder direction, which are set, and screw rod turns
Speed is arranged to 196~200r/min, and die throat diameter is arranged to 8~10mm；3. pre-processed without atmospheric steam：The average particle diameter is taken to be
The peeling non-transgenic dregs of beans of 3~5mm, its moisture is adjusted to 20.1~21.0wt% using atomizing, after be placed on it is swollen
In the steel wire carrying disk for changing room, often disk dregs of beans layer thickness control is in 1.5~2cm；Expansion chamber is closed, opens vacuum pump to puffing
Vacuum pump is closed in room after being evacuated to 30Pa；190~200 DEG C of temperature, the mistake of 1.51~1.60MPa of pressure are passed through into expansion chamber
Hot steam, 200~219s of holdup time, the moment pressure release within 0.1s, is completed to the puffing of dregs of beans；4. present invention process.It
Digestibility, water-soluble protein content and the gelatinization degree of dregs of beans, the result is shown in Figure 1 are measured afterwards.As shown in Figure 1, with dregs of beans conventional boil
Technique and extruding-puffing technique contrast, dregs of beans digestibility, water-soluble protein content and gelatinization after superheated steam expanding treatment
Degree all significantly improves.In addition, dregs of beans has obvious reciprocation, energy in atmospheric steam pretreatment and puffing with superheated steam processing
Enough significantly improve dregs of beans digestibility, water-soluble protein content and gelatinization degree.
Digestibility, water-soluble protein content and the gelatinization degree assay method of dregs of beans：Dregs of beans digestibility SB/T 10319-
1999 enzymatic isolation methods measure；Dregs of beans water-soluble protein content is measured with NY/T 1205-2006；Gelatinization degree starch enzyme process；Soy sauce ammonia
Base acid-state nitrogen is measured with GB/T 5009-39-2003 formolite numbers method.
Contrast test 2：Dregs of beans moisture during superheated steam processing is to dregs of beans digestibility, water-soluble protein content and paste
The influence of change degree.
The peeling non-transgenic dregs of beans that average grain diameter is 3~5mm is put into steamer, the steam that boiler produces is through heat-insulated pipe
Road is delivered in steamer, and vapour pressure is normal pressure, and temperature is 108 DEG C, adjustment dregs of beans moisture to 1. 19.1~20.0wt%；②
20.1~21.0 wt%；3. 21.1~22.0 wt%；4. 22.1~23.0 wt%；Afterwards respectively by the dregs of beans of different in moisture content
It is placed in the steel wire carrying disk of expansion chamber, often disk dregs of beans layer thickness control is in 1.5~2cm；Expansion chamber is closed, opens vacuum pump
Vacuum pump is closed after 30Pa is evacuated to expansion chamber；The mistake that temperature is 181 DEG C, pressure is 1.55MPa is passed through into expansion chamber
Hot steam, makes steam be detained 200s, then the quick pressure releasing in 0.1s, is completed to the puffing of dregs of beans.The digestibility of measure dregs of beans,
Water-soluble protein content and gelatinization degree, the result is shown in Fig. 2.As shown in Figure 2, when dregs of beans moisture is in the wt% of 0.1wt%~21.0
When, dregs of beans digestibility, water-soluble protein content and gelatinization degree highest.
Contrast test 3：Steam pressure during superheated steam processing is to dregs of beans digestibility, water-soluble protein content and gelatinization degree
Influence.
The peeling non-transgenic dregs of beans that average grain diameter is 3~5mm is put into steamer, the steam that boiler produces is through heat-insulated pipe
Road is delivered in steamer, and vapour pressure is normal pressure, and temperature is 108 DEG C, adjustment dregs of beans moisture to 19.1~20.0wt%；Afterwards
Dregs of beans is placed in the steel wire carrying disk of expansion chamber, often disk dregs of beans layer thickness control is in 1.5~2cm；Expansion chamber is closed, is opened
Vacuum pump closes vacuum pump after 30Pa is evacuated to expansion chamber；Each led into expansion chamber pressure for 1. 1.31~
1.40MPa；2. 1.41~1.50MPa；3. 1.51~1.60MPa；4. the superheated steam of 1.61~1.70MPa, is detained steam
200s, then the quick pressure releasing in 0.1s, is completed to the puffing of dregs of beans.Measure the digestibility of dregs of beans, water-soluble protein content and
Gelatinization degree, the result is shown in Fig. 3.It is dregs of beans digestibility, water-soluble from the figure 3, it may be seen that when superheated steam pressure is in 1.51~1.60MPa
Property protein content and gelatinization degree highest.
Contrast test 4：Steam holdup time during superheated steam processing is to dregs of beans digestibility, water-soluble protein content and paste
The influence of change degree.
The peeling non-transgenic dregs of beans that average grain diameter is 3~5mm is put into steamer, the steam that boiler produces is through heat-insulated pipe
Road is delivered in steamer, and vapour pressure is normal pressure, and temperature is 108 DEG C, adjustment dregs of beans moisture to 19.1~20.0wt%；Afterwards
Dregs of beans is placed in the steel wire carrying disk of expansion chamber, often disk dregs of beans layer thickness control is in 1.5~2cm；Expansion chamber is closed, is opened
Vacuum pump closes vacuum pump after 30Pa is evacuated to expansion chamber；The overheat that pressure is 1.55MPa is each led into expansion chamber
Steam, makes steam be detained 1. 280~199s；2. 200~219s；3. 220~239s；4. 240~159s, then fast in 0.1s
Fast pressure release, is completed to the puffing of dregs of beans.Digestibility, water-soluble protein content and the gelatinization degree of dregs of beans are measured, the result is shown in Fig. 4.By
Fig. 4 understands that, when the overheat boiling holdup time being in 200~219s, dregs of beans digestibility, water-soluble protein content and gelatinization degree are most
It is high.
The present invention will be described in detail below with reference to the accompanying drawings and the embodiments, and the objects and effects of the present invention will be more apparent.
Part material used in the embodiment of the present invention prepares as follows.
（1）The preparation of red kojic rice powder：From Gutian Area, Fujian Province county Hua Sheng red yeast rice, red yeast rice is bought by Co., Ltd, and 60 mesh are crossed after crushing
Sieve, bibliography measure its color value and saccharifying power.（The research of Zhang Jianwen Fujian representativeness red yeast rice key property and its standard
Formulate [D], University Of Agriculture and Forestry In Fujian, 2011）
（2）The preparation of koji：Reference literature（Koryo, research [J] food securities of the refined soy sauce kojis preparation processes of Shen Ai are led
Periodical, 2014,7:93）, strain selection aspergillus oryzae Shanghai wine 3.042, prepares koji, its spore count requires 1,000,000,000/g bent using bamboo plaque
More than butt, spore germination rate should be not less than 90%.
Embodiment 1
A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam, concretely comprises the following steps：
（1）Dregs of beans atmospheric steam pre-processes：The peeling non-transgenic dregs of beans that average grain diameter is 3~5mm is put into steamer, boiler
The steam of generation is delivered in steamer through insulated piping, and vapour pressure is normal pressure, and temperature is 108 DEG C, and adjustment dregs of beans moisture is extremely
20.4wt%；
（2）The processing of dregs of beans puffing with superheated steam：The dregs of beans that atmospheric steam pre-processes is placed in the steel wire carrying disk of expansion chamber,
Often disk dregs of beans layer thickness control is in 1.5~2cm；Expansion chamber is closed, opens after vacuum pump is evacuated to expansion chamber 30Pa and closes
Vacuum pump；The superheated steam that temperature is 181 DEG C, pressure is 1.55MPa is passed through into expansion chamber, steam is detained 200s, then
The quick pressure releasing in 0.1s, is completed to the puffing of dregs of beans；
（3）Batch mixing：The dregs of beans to lump after will be puffing presses 57 with wheat bran, red kojic rice powder afterwards with crusher machine is smashed:33:10 matter
Amount ratio is sufficiently mixed, and the water content control of mixture is in 50~52wt%；
（4）It is inoculated with koji-making：Mixture temperature accesses koji after being less than 40 DEG C, is sent into Quchi after mixing thoroughly and loosely divides, thickness control
System is in 35~45cm；Bent room temperature control is at 28~30 DEG C, and relative humidity 80~85%, intermittent aeration, product temperature control is 34~36
℃；Period, carries out turning over song when material surface cracks, is turned over song twice altogether；Go out song, Ji Chengqu after culture 32h；
（5）Bulk fermentation：Into song with after smashing crusher machine with concentration 1g will be pressed for the brine of 16.2wt%:2.5ml is mixed into dilute
Wine with dregs, pumps into outdoor glass fibre fermentation tank, spontaneous fermentation 185d afterwards.
Embodiment 2
A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam, concretely comprises the following steps：
（1）Dregs of beans atmospheric steam pre-processes：The peeling non-transgenic dregs of beans that average grain diameter is 3~5mm is put into steamer, boiler
The steam of generation is delivered in steamer through insulated piping, and vapour pressure is normal pressure, and temperature is 108 DEG C, and adjustment dregs of beans moisture is extremely
20.9wt%；
（2）The processing of dregs of beans puffing with superheated steam：The dregs of beans that atmospheric steam pre-processes is placed in the steel wire carrying disk of expansion chamber,
Often disk dregs of beans layer thickness control is in 1.5~2cm；Expansion chamber is closed, opens after vacuum pump is evacuated to expansion chamber 30Pa and closes
Vacuum pump；The superheated steam that temperature is 177 DEG C, pressure is 1.51MPa is passed through into expansion chamber, steam is detained 210s, then
The quick pressure releasing in 0.1s, is completed to the puffing of dregs of beans；
（3）Batch mixing：The dregs of beans to lump after will be puffing presses 57 with wheat bran, red kojic rice powder afterwards with crusher machine is smashed:33:10 matter
Amount ratio is sufficiently mixed, and the water content control of mixture is in 50~52wt%；
（4）It is inoculated with koji-making：Mixture temperature accesses koji after being less than 40 DEG C, is sent into Quchi after mixing thoroughly and loosely divides, thickness control
System is in 35~45cm；Bent room temperature control is at 28~30 DEG C, and relative humidity 80~85%, intermittent aeration, product temperature control is 34~36
℃；Period, carries out turning over song when material surface cracks, is turned over song twice altogether；Go out song, Ji Chengqu after culture 36h；
（5）Bulk fermentation：Into song with after smashing crusher machine with concentration 1g will be pressed for the brine of 16.8 wt%:2.5ml is mixed into dilute
Wine with dregs, pumps into outdoor glass fibre fermentation tank, spontaneous fermentation 180d afterwards.
Embodiment 3
A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam, concretely comprises the following steps：
（1）Dregs of beans atmospheric steam pre-processes：The peeling non-transgenic dregs of beans that average grain diameter is 3~5mm is put into steamer, boiler
The steam of generation is delivered in steamer through insulated piping, and vapour pressure is normal pressure, and temperature is 108 DEG C, and adjustment dregs of beans moisture is extremely
20.5wt%；
（2）The processing of dregs of beans puffing with superheated steam：The dregs of beans that atmospheric steam pre-processes is placed in the steel wire carrying disk of expansion chamber,
Often disk dregs of beans layer thickness control is in 1.5~2cm；Expansion chamber is closed, opens after vacuum pump is evacuated to expansion chamber 30Pa and closes
Vacuum pump；The superheated steam that temperature is 197 DEG C, pressure is 1.58MPa is passed through into expansion chamber, steam is detained 216s, then
The quick pressure releasing in 0.1s, is completed to the puffing of dregs of beans；
（3）Batch mixing：The dregs of beans to lump after will be puffing presses 57 with wheat bran, red kojic rice powder afterwards with crusher machine is smashed:33:10 matter
Amount ratio is sufficiently mixed, and the water content control of mixture is in 50~52wt%；
（4）It is inoculated with koji-making：Mixture temperature accesses koji after being less than 40 DEG C, is sent into Quchi after mixing thoroughly and loosely divides, thickness control
System is in 35~45cm；Bent room temperature control is at 28~30 DEG C, and relative humidity 80~85%, intermittent aeration, product temperature control is 34~36
℃；Period, carries out turning over song when material surface cracks, is turned over song twice altogether；Go out song, Ji Chengqu after culture 36h；
（5）Bulk fermentation：Into song with after smashing crusher machine with concentration 1g will be pressed for the brine of 17.5% wt%:2.5ml it is mixed into
Dilute wine with dregs, pumps into outdoor glass fibre fermentation tank, spontaneous fermentation 190d afterwards.
Reference examples 1：Influence of the different dregs of beans preprocess methods to final products soy sauce indexes and production efficiency index
Based on 1 technique of embodiment and parameter, by step（1）With（2）Dregs of beans pretreatment and puffing with superheated steam processing work
Skill replaces with traditional material moistening and digesting technoloy and extruding-puffing technique respectively.Step and process parameters are same as Example 1 afterwards.
Traditional material moistening and digesting technoloy are with reference to 1., design parameter is in aforementioned comparison's experiment 1：Dregs of beans and water are pressed 1:1
Part by weight pour into material moistening carried out in steamer, material moistening is subjected to boiling thereafter, cooking pressure is 1.50~1.60MPa, boiling
Time is 40~60min, and the water content control of ripe dregs of beans is 50~60%.
Extruding-puffing technique is with reference to 2., design parameter is in aforementioned comparison's experiment 1：It is going for 3~5mm to take average particle diameter
Skin non-transgenic dregs of beans, adjusts its moisture to 23.3wt%；It is placed in single screw squeezing expansion machine and carries out extrusion
Processing, from feeding end sleeve to the four of discharge end sleeve direction section jacket temperatures set be respectively 32 DEG C, 55 DEG C, 79 DEG C, 93
DEG C, screw speed is arranged to 200r/min, and die throat diameter is arranged to 8mm；The dregs of beans material chopping of extrusion is cooled to room
Temperature, it is dry under conditions of temperature 45 C, its moisture is adjusted to 13.0wt%, 10 mesh sieves are crossed after crushing.Afterwards step and
Process parameters are same as Example 1.
The method and control experiment number of dregs of beans koji-making brewing high fresh sauce oil provided by the present invention with puffing with superheated steam
1 is shown in Table according to comparing.By table 1 as it can be seen that dregs of beans digestibility, water-soluble protein content and gelatinization degree after superheated steam expanding treatment
All it is significantly higher than traditional dregs of beans pretreatment and extrusion dregs of beans pretreating process；It is equipped with specific auxiliary material, yeast-making technology zythepsary
It is strong to obtain good flavor of soy sauce, bright, mellowness, it is often more important that amino acid nitrogen content is more than 1.2g/100mL, has reached
To high fresh sauce oil standard；In addition, thus inventive method soy sauce brewing, is also remarkably improved material protein utilization rate（Improve
6.03~6.91%）And amino-acid production rate（Improve 10.80~13.25%）, remarkable in economical benefits.
Table 1
Note：Technique 1 and technique 2 represent traditional material moistening and digesting technoloy and extruding-puffing technique respectively.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (8)
1. a kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam, it is characterised in that：According to the following steps into
OK：
（1）Dregs of beans atmospheric steam pre-processes；
（2）The processing of dregs of beans puffing with superheated steam：The dregs of beans that atmospheric steam pre-processes is placed in the steel wire carrying disk of expansion chamber,
Often disk dregs of beans layer thickness control is in 1.5 ~ 2cm；Expansion chamber is closed, opens after vacuum pump is evacuated to expansion chamber 30Pa and closes very
Sky pump；The superheated steam of certain temperature and pressure is passed through into expansion chamber, is detained after a period of time then quick pressure releasing, completion pair
Dregs of beans it is puffing；
（3）Batch mixing：The dregs of beans to lump after will be puffing is carried out according to a certain ratio with wheat bran, red kojic rice powder afterwards with crusher machine is smashed
It is sufficiently mixed, the water content control of mixture is in 50~52wt%；
（4）It is inoculated with koji-making：In step（3）Koji is accessed in obtained mixture, is prepared into song；
（5）Bulk fermentation：It will be mixed into dilute wine with dregs into song with after smashing crusher machine for 16~18wt% brine with concentration, pump afterwards
Into outdoor glass fibre fermentation tank, more than spontaneous fermentation 180d.
2. the method for the dregs of beans koji-making brewing high fresh sauce oil according to claim 1 with puffing with superheated steam, its feature exist
In：Step（1）Specially：Dregs of beans is put into steamer, the steam that boiler produces is delivered in steamer through insulated piping, vapour pressure
For normal pressure, temperature is 108 DEG C, adjustment dregs of beans moisture to 20.1~21.0wt%.
3. the method for the dregs of beans koji-making brewing high fresh sauce oil according to claim 1 with puffing with superheated steam, its feature exist
In：Step（1）Described in dregs of beans be peeling non-transgenic dregs of beans, be loose graininess or sheet, average grain diameter is 3~
5mm, other quality index meet GB/T 19541-2004.
4. the method for the dregs of beans koji-making brewing high fresh sauce oil according to claim 1 with puffing with superheated steam, its feature exist
In：Step（2）Described in superheated steam 190~200 DEG C, 1.51~1.60MPa of pressure of temperature, the steam holdup time 200~
219s, the moment pressure release within 0.1s.
5. the method according to claim 1 for improving sauce daqu acid protease activity, it is characterised in that：Step（3）
The red kojic rice powder is made for Gutian Area, Fujian Province red yeast rice through crushed 60 mesh sieves, its color value >=700U/g, saccharifying power >=600；Institute
It is 57 to state dregs of beans, wheat bran, the mass ratio of red kojic rice powder:33:10.
6. the method according to claim 1 for improving sauce daqu acid protease activity, it is characterised in that：Step（4）
The koji makes 3.042 for aspergillus oryzae Shanghai, its spore count should be not less than 1,000,000,000/g song butts, and spore germination rate should be not less than
90%；Dosage is the 0.6wt% of complete feed amount.
7. the method according to claim 1 for improving sauce daqu acid protease activity, it is characterised in that：Step（4）
Specially：Treat step（3）Obtained mixture temperature accesses koji after being less than 40 DEG C, is sent into Quchi after mixing thoroughly and loosely divides,
Thickness control is in 35~45cm；Bent room temperature control is at 28~30 DEG C, and relative humidity 80~85%, intermittent aeration, product temperature, which controls, to exist
34~36 DEG C；Period, carries out turning over song when material surface cracks, is turned over song twice altogether；Go out song after 32~36h of culture,
It is bent.
8. the method according to claim 1 for improving sauce daqu acid protease activity, it is characterised in that：Step（5）
The amount ratio of middle Cheng Quyu brine is 1g:2.5ml.
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