CN109527510A - A kind of five grain soy sauce of composite fermentation - Google Patents
A kind of five grain soy sauce of composite fermentation Download PDFInfo
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- CN109527510A CN109527510A CN201811248364.6A CN201811248364A CN109527510A CN 109527510 A CN109527510 A CN 109527510A CN 201811248364 A CN201811248364 A CN 201811248364A CN 109527510 A CN109527510 A CN 109527510A
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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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- 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
- A23L29/06—Enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
Abstract
The present invention provides a kind of five grain soy sauce of composite fermentation, formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, sorghum, millet mass ratio are as follows: 7-10:2-5:4-7:1-3:1-2, inventive formulation, increase raw materials of soy sauce, abundant soy sauce composite flavor, soy sauce color is bright red, limpid, and fragrance is mellow；Composite fermentation process: aspergillus oryzae koji-making is used；Saccharomycete, acetic acid bacteria, lactic acid bacteria flora composite fermentation improve raw material availability, reduce material residue content of starch, are converted to ethyl alcohol, acetic acid, acetic acid etc., further synthesize the classes such as various esters；The further hydrolysis of compound protease increases the fragrant quality of soy sauce.
Description
Technical field
The invention belongs to field of flavors, in particular to a kind of five grain soy sauce of composite fermentation.
Background technique
Traditional aspergillus oryzae sauce fermentation period is long, and breaks down proteins are insufficient, incomplete, causes raw material availability low, produces
Product conversion ratio is not high.So being not suitable for being further added by other raw materials, flavor of soy sauce is limited.
Increase new raw material, improves the single flavor of soy sauce it is necessary to enhance fermentation to the fermentation hydrolysis ability of grain raw material, institute
With five grain soy sauce mainly utilize five kinds of soya bean, wheat bran, mechanical expression sesame-send cake, sorghum, millet raw materials, pass through composite fermentation
Technical matters, using aspergillus oryzae fermentation and then inoculation yeast bacterium, acetic acid bacteria, lactic acid bacteria microflora fermentation, this process is reduced
Sauce unstrained spirits content of starch, is converted to ethyl alcohol, acetic acid, acetic acid etc., further synthesizes various aromatic esters, increases the fragrant product of soy sauce
Matter.It is eventually adding bromelain and neutral proteinase, by the protein such as the protein of incomplete decomposition and macromolecular peptide
Substance further decomposes, and enriches amino acid kind, increases amino acid content, three kinds of fermentation technique Application of composite.With conventional sauce
Fry dried food ingredients ferment is compared, and is improved protein hydrolysis utilization rate, is reduced sauce unstrained spirits content of starch, strengthen conversion capability.Improve raw material
Utilization rate enriches the flavor of soy sauce, improves soy sauce quality.
To overcome the existing sauce fermentation period long, breaks down proteins are insufficient, incomplete, and material residue starch residual is high,
Raw material availability is low, and conversion rate of products is not high；Flavor of soy sauce is not because raw material enriches, and the defects of flavor is limited, and quality is not high.Benefit
With composite fermentation technology, increase raw material category, the hydrolysis for reinforcing the substrates such as protein, starch utilizes, and improves raw material availability, mentions
High product conversion ratio enriches the flavor of soy sauce, improves soy sauce quality.
Summary of the invention
To solve the above-mentioned problems, the present invention provides one kind.
The present invention is achieved by the following technical solutions:
A kind of five grain soy sauce of composite fermentation, is formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, height
Fine strain of millet, millet mass ratio are as follows: 7-10:2-5:4-7:1-3:1-2.
Preferably, soybean, a mechanical expression sesame blob of slag, wheat bran, sorghum, millet mass ratio be 9:3:5:2:1, machine
A tool squeezing sesame blob of slag is that the sesame residues that sesame oil expression leaves later aggregate into the product of cake.
The preparation method of five grain soy sauce of composite fermentation of the invention, comprising the following steps:
(1) it weighs: weighing soybean, a mechanical expression sesame blob of slag, wheat bran, sorghum, millet in mass ratio；
(2) it infiltrates: spraying the water of equal quality into load weighted five grain mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 120 ± 5 DEG C, and is controlled
Pressing pressure 0.13-0.17MP keeps 7-10min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, holding proper ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 30-40 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, 35 ± 1 DEG C of temperature is controlled, connects
Enter cultured saccharomycete, acetic acid bacteria, lactic acid bacteria, carry out composite flora fermentation, ferments 30 days；
3. enzyme activity 50000U/g bromelain is added into fermentation mixed liquor and neutral proteinase, salt water pour leaching, continue to ferment
10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtain soy sauce stoste, material is squeezed, pressed liquor is collected, with sauce
Oily stoste filters together, pasteurization, and the good aseptic storage tank precipitating of transfer steam sterilizing stands 2 days, and clarified solution is high-quality sauce
Oily stoste.
Preferably, the 1. aspergillus oryzae strain in koji-making in the step (4), the hundred million/gram song of spore count 50-100 of koji
(butt), inoculum concentration are the 0.05-0.1% of sterilizing quality of material.
Preferably, the composite flora in 2. fermenting in the step (4) is every milliliter of bacterium solution amount containing bacterium number 6,000,000,000, inoculum concentration
For the 0.05-0.1% of fermentation materials quality.
Preferably, the salt water in the step (4) is the salt water that mass fraction is 7-13%.
Preferably, 4. material is squeezed to residue of soya moisture≤30% in the step (4).
Preferably, in the step (4) 1. in fermentation time be 36 hours.
Preferably, the additional amount of the enzyme in the step (4) 3. is the 1-2% of quality of fermentation broth concentration.
Preferably, it is 2:2:1 that 2. mass ratio, which is added, in middle saccharomycete, acetic acid bacteria, lactic acid bacteria in the step (4).
The utility model has the advantages that inventive formulation, increases raw materials of soy sauce, soy sauce composite flavor is enriched, soy sauce color is bright red, and it is limpid,
Fragrance is mellow；Composite fermentation process: aspergillus oryzae koji-making is used；Saccharomycete, acetic acid bacteria, lactic acid bacteria flora composite fermentation improve
Raw material availability reduces material residue content of starch, is converted to ethyl alcohol, acetic acid, acetic acid etc., further synthesizes various esters etc.
Class；The further hydrolysis of compound protease increases the fragrant quality of soy sauce.
Specific embodiment
It elaborates below to the embodiment of the present invention, the present embodiment carries out under the premise of the technical scheme of the present invention
Implement, the detailed implementation method and specific operation process are given, but protection scope of the present invention is not limited to following implementation
Example.
Embodiment 1
A kind of five grain soy sauce of composite fermentation, is formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, height
Fine strain of millet, millet quality be 360kg, 120kg, 200kg, 80kg, 40kg.
The preparation method of five grain soy sauce of composite fermentation of the invention, comprising the following steps:
(1) it weighs: weighing soybean 360kg, mechanical expression sesame blob of slag 120kg, wheat bran 200kg, sorghum in mass ratio
80kg, millet 40kg；
(2) it infiltrates: spraying the water of equal quality into load weighted five grain mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 120 DEG C, and is controlled
Pressure 0.15MP keeps 8min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, the hundred million/gram song (butt) of spore count 50-100 of koji, inoculum concentration are the 0.07% of sterilizing quality of material, keep suitable
Degree ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 36 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, controls 35 DEG C of temperature, access
Cultured saccharomycete, acetic acid bacteria, lactic acid bacteria, carry out composite flora fermentation, and composite flora is that every milliliter of bacterium solution contains bacterium number
6,000,000,000 are measured, inoculum concentration is the 0.07% of fermentation materials quality, and it is 2:2:1, hair that mass ratio, which is added, in saccharomycete, acetic acid bacteria, lactic acid bacteria
Ferment 30 days；
3. enzyme activity 50000U/g bromelain and neutral proteinase are added into fermentation mixed liquor, the additional amount of enzyme is fermentation liquid
The 1.5% of mass concentration, salt water pour leaching, continue fermentation 10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtains soy sauce stoste, material is squeezed, material is squeezed to residue of soya
Moisture≤30% is collected pressed liquor, is filtered together with soy sauce stoste, pasteurization, the good aseptic storage tank precipitating of transfer steam sterilizing
2 days are stood, clarified solution is high-quality soy sauce stoste.
Salt water in the step (4) is the salt water that mass fraction is 10%.
Sense organ and physical and chemical index are carried out to 1 gained soy sauce of embodiment according to the standard GB/T 18186-2000 of soy sauce
Detection, product bronzing, glossy fragrance have paste flavor strong, and taste is fresher, and saline taste is agreeable to the taste, posture clarification；Amino-acid nitrogen contains
Measure 0.8g/100ml；Total nitrogen content 1.53g/100ml；Soluble saltless solid 18.3g/100ml；More than level-one soy sauce mark
It is quasi-.
Embodiment 2
A kind of five grain soy sauce of composite fermentation, is formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, height
Fine strain of millet, millet quality be 280kg, 80kg, 160kg, 40kg, 40kg.
The preparation method of five grain soy sauce of composite fermentation of the invention, comprising the following steps:
(1) it weighs: weighing soybean 280kg, mechanical expression sesame blob of slag 80kg, wheat bran 160kg, sorghum in mass ratio
40kg, millet 40kg；
(2) it infiltrates: spraying the water of equal quality into load weighted five grain mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 115 DEG C, and is controlled
Pressure 0.13MP keeps 7min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, the hundred million/gram song (butt) of spore count 50-100 of koji, inoculum concentration are the 0.05% of sterilizing quality of material, keep suitable
Degree ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 30 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, controls 35 DEG C of temperature, access
Cultured saccharomycete, acetic acid bacteria, lactic acid bacteria, carry out composite flora fermentation, and composite flora is that every milliliter of bacterium solution contains bacterium number
6,000,000,000 are measured, inoculum concentration is the 0.05% of fermentation materials quality, and it is 2:2:1, hair that mass ratio, which is added, in saccharomycete, acetic acid bacteria, lactic acid bacteria
Ferment 30 days；
3. enzyme activity 50000U/g bromelain and neutral proteinase are added into fermentation mixed liquor, the additional amount of enzyme is fermentation liquid
The 1.5% of mass concentration, salt water pour leaching, continue fermentation 10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtains soy sauce stoste, material is squeezed, material is squeezed to residue of soya
Moisture≤30% is collected pressed liquor, is filtered together with soy sauce stoste, pasteurization, the good aseptic storage tank precipitating of transfer steam sterilizing
2 days are stood, clarified solution is high-quality soy sauce stoste.
Salt water in the step (4) is the salt water that mass fraction is 7%.
Sense organ and physical and chemical index are carried out to 2 gained soy sauce of embodiment according to the standard GB/T 18186-2000 of soy sauce
Detection, product bronzing, glossy fragrance have paste flavor strong, and taste is fresher, and saline taste is agreeable to the taste, posture clarification；Amino-acid nitrogen contains
Measure 0.7g/100ml；Total nitrogen content 1.35g/100ml；Soluble saltless solid 14.6g/100ml；More than level-one soy sauce mark
It is quasi-.
Embodiment 3
A kind of five grain soy sauce of composite fermentation, is formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, height
Fine strain of millet, millet quality be 400kg, 200kg, 280kg, 120kg, 80kg.
The preparation method of five grain soy sauce of composite fermentation of the invention, comprising the following steps:
(1) it weighs: weighing soybean 400kg, mechanical expression sesame blob of slag 200kg, wheat bran 280kg, sorghum in mass ratio
120kg, millet 80kg；
(2) it infiltrates: spraying the water of equal quality into load weighted five grain mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 125 DEG C, and is controlled
Pressure 0.17MP keeps 10min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, the hundred million/gram song (butt) of spore count 50-100 of koji, inoculum concentration are the 0.1% of sterilizing quality of material, keep suitable
Degree ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 40 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, controls 35 DEG C of temperature, access
Cultured saccharomycete, acetic acid bacteria, lactic acid bacteria, carry out composite flora fermentation, and composite flora is that every milliliter of bacterium solution contains bacterium number
6,000,000,000 are measured, inoculum concentration is the 0.1% of fermentation materials quality, and it is 2:2:1, hair that mass ratio, which is added, in saccharomycete, acetic acid bacteria, lactic acid bacteria
Ferment 30 days；
3. enzyme activity 50000U/g bromelain and neutral proteinase are added into fermentation mixed liquor, the additional amount of enzyme is fermentation liquid
The 1.5% of mass concentration, salt water pour leaching, continue fermentation 10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtains soy sauce stoste, material is squeezed, material is squeezed to residue of soya
Moisture≤30% is collected pressed liquor, is filtered together with soy sauce stoste, pasteurization, the good aseptic storage tank precipitating of transfer steam sterilizing
2 days are stood, clarified solution is high-quality soy sauce stoste.
Salt water in the step (4) is the salt water that mass fraction is 13%.
Sense organ and physical and chemical index are carried out to 3 gained soy sauce of embodiment according to the standard GB/T 18186-2000 of soy sauce
Detection, product bronzing, glossy fragrance have paste flavor strong, and taste is fresher, and saline taste is agreeable to the taste, posture clarification；Amino-acid nitrogen contains
Measure 0.74g/100ml；Total nitrogen content 1.42g/100ml；Soluble saltless solid 14.3g/100ml；More than level-one soy sauce mark
It is quasi-.
Comparative example 1:
A kind of composite fermentation soy sauce, is formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, sorghum
Quality is 360kg, 120kg, 200kg, 80kg.
The preparation method of composite fermentation soy sauce of the invention, comprising the following steps:
(1) it weighs: weighing soybean 360kg, mechanical expression sesame blob of slag 120kg, wheat bran 200kg, sorghum in mass ratio
80kg；
(2) it infiltrates: spraying the water of equal quality into load weighted mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 120 DEG C, and is controlled
Pressure 0.15MP keeps 8min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, the hundred million/gram song (butt) of spore count 50-100 of koji, inoculum concentration are the 0.07% of sterilizing quality of material, keep suitable
Degree ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 36 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, controls 35 DEG C of temperature, access
Cultured saccharomycete, acetic acid bacteria, lactic acid bacteria, carry out composite flora fermentation, and composite flora is that every milliliter of bacterium solution contains bacterium number
6,000,000,000 are measured, inoculum concentration is the 0.07% of fermentation materials quality, and it is 2:2:1, hair that mass ratio, which is added, in saccharomycete, acetic acid bacteria, lactic acid bacteria
Ferment 30 days；
3. enzyme activity 50000U/g bromelain and neutral proteinase are added into fermentation mixed liquor, the additional amount of enzyme is fermentation liquid
The 1.5% of mass concentration, salt water pour leaching, continue fermentation 10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtains soy sauce stoste, material is squeezed, material is squeezed to residue of soya
Moisture≤30% is collected pressed liquor, is filtered together with soy sauce stoste, pasteurization, the good aseptic storage tank precipitating of transfer steam sterilizing
2 days are stood, clarified solution is high-quality soy sauce stoste.
Salt water in the step (4) is the salt water that mass fraction is 10%.
Sense organ and physical and chemical index are carried out to 1 gained soy sauce of embodiment according to the standard GB/T 18186-2000 of soy sauce
Detection, product light reddish brown color, glossy fragrance, taste is fresher, and saline taste is agreeable to the taste, posture clarification；The content 0.70g/ of amino-acid nitrogen
100ml；Total nitrogen content 1.25g/100ml；Soluble saltless solid 13.1g/100ml；Reach second level standard for soy sauce.
Comparative example 2:
A kind of composite fermentation soy sauce, is formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, sorghum
Quality is 360kg, 120kg, 200kg.
The preparation method of composite fermentation soy sauce of the invention, comprising the following steps:
(1) it weighs: weighing soybean 360kg, mechanical expression sesame blob of slag 120kg, wheat bran 200kg in mass ratio；
(2) it infiltrates: spraying the water of equal quality into load weighted mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 120 DEG C, and is controlled
Pressure 0.15MP keeps 8min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, the hundred million/gram song (butt) of spore count 50-100 of koji, inoculum concentration are the 0.07% of sterilizing quality of material, keep suitable
Degree ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 36 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, controls 35 DEG C of temperature, access
Cultured saccharomycete, acetic acid bacteria, lactic acid bacteria, carry out composite flora fermentation, and composite flora is that every milliliter of bacterium solution contains bacterium number
6,000,000,000 are measured, inoculum concentration is the 0.07% of fermentation materials quality, and it is 2:2:1, hair that mass ratio, which is added, in saccharomycete, acetic acid bacteria, lactic acid bacteria
Ferment 30 days；
3. enzyme activity 50000U/g bromelain and neutral proteinase are added into fermentation mixed liquor, the additional amount of enzyme is fermentation liquid
The 1.5% of mass concentration, salt water pour leaching, continue fermentation 10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtains soy sauce stoste, material is squeezed, material is squeezed to residue of soya
Moisture≤30% is collected pressed liquor, is filtered together with soy sauce stoste, pasteurization, the good aseptic storage tank precipitating of transfer steam sterilizing
2 days are stood, clarified solution is high-quality soy sauce stoste.
Salt water in the step (4) is the salt water that mass fraction is 10%.
Sense organ and physical and chemical index are carried out to 1 gained soy sauce of embodiment according to the standard GB/T 18186-2000 of soy sauce
Detection, product light reddish brown color, glossy fragrance, taste is fresher, and saline taste is agreeable to the taste, posture clarification；The content 0.68g/ of amino-acid nitrogen
100ml；Total nitrogen content 1.15g/100ml；Soluble saltless solid 13.0g/100ml；Reach second level standard for soy sauce.
Comparative example 3
A kind of five grain soy sauce of composite fermentation, is formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, height
Fine strain of millet, millet quality be 360kg, 120kg, 200kg, 80kg, 40kg.
The preparation method of five grain soy sauce of composite fermentation of the invention, comprising the following steps:
(1) it weighs: weighing soybean 360kg, mechanical expression sesame blob of slag 120kg, wheat bran 200kg, sorghum in mass ratio
80kg, millet 40kg；
(2) it infiltrates: spraying the water of equal quality into load weighted five grain mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 120 DEG C, and is controlled
Pressure 0.15MP keeps 8min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, the hundred million/gram song (butt) of spore count 50-100 of koji, inoculum concentration are the 0.07% of sterilizing quality of material, keep suitable
Degree ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 36 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, controls 35 DEG C of temperature, access
Cultured saccharomycetes to make fermentation, saccharomycete are every milliliter of bacterium solution amount containing bacterium number 6,000,000,000, and inoculum concentration is fermentation materials quality
0.07%, it ferments 30 days；
3. enzyme activity 50000U/g bromelain and neutral proteinase are added into fermentation mixed liquor, the additional amount of enzyme is fermentation liquid
The 1.5% of mass concentration, salt water pour leaching, continue fermentation 10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtains soy sauce stoste, material is squeezed, material is squeezed to residue of soya
Moisture≤30% is collected pressed liquor, is filtered together with soy sauce stoste, pasteurization, the good aseptic storage tank precipitating of transfer steam sterilizing
2 days are stood, clarified solution is high-quality soy sauce stoste.
Salt water in the step (4) is the salt water that mass fraction is 10%.
Sense organ and physical and chemical index are carried out to 1 gained soy sauce of embodiment according to the standard GB/T 18186-2000 of soy sauce
Detection, product bronzing, glossy fragrance, taste is fresher, and saline taste is agreeable to the taste, posture clarification；The content 0.60g/ of amino-acid nitrogen
100ml；Total nitrogen content 0.92g/100ml；Soluble saltless solid 9.5g/100ml；For second level standard for soy sauce.
Comparative example 4
A kind of five grain soy sauce of composite fermentation, is formed by following raw material proportioning: soybean, a mechanical expression sesame blob of slag, wheat bran, height
Fine strain of millet, millet quality be 360kg, 120kg, 200kg, 80kg, 40kg.
The preparation method of five grain soy sauce of composite fermentation of the invention, comprising the following steps:
(1) it weighs: weighing soybean 360kg, mechanical expression sesame blob of slag 120kg, wheat bran 200kg, sorghum in mass ratio
80kg, millet 40kg；
(2) it infiltrates: spraying the water of equal quality into load weighted five grain mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 120 DEG C, and is controlled
Pressure 0.15MP keeps 8min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, the hundred million/gram song (butt) of spore count 50-100 of koji, inoculum concentration are the 0.07% of sterilizing quality of material, keep suitable
Degree ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 36 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, controls 35 DEG C of temperature, access
Cultured saccharomycete, acetic acid bacteria, lactic acid bacteria, carry out composite flora fermentation, and composite flora is that every milliliter of bacterium solution contains bacterium number
6,000,000,000 are measured, inoculum concentration is the 0.07% of fermentation materials quality, and it is 2:2:1, hair that mass ratio, which is added, in saccharomycete, acetic acid bacteria, lactic acid bacteria
Ferment 30 days；
3. enzyme activity 50000U/g bromelain is added into fermentation mixed liquor, the additional amount of enzyme is quality of fermentation broth concentration
1.5%, salt water pours leaching, continues fermentation 10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtains soy sauce stoste, material is squeezed, material is squeezed to residue of soya
Moisture≤30% is collected pressed liquor, is filtered together with soy sauce stoste, pasteurization, the good aseptic storage tank precipitating of transfer steam sterilizing
2 days are stood, clarified solution is high-quality soy sauce stoste.
Salt water in the step (4) is the salt water that mass fraction is 10%.
Sense organ and physical and chemical index are carried out to 1 gained soy sauce of embodiment according to the standard GB/T 18186-2000 of soy sauce
Detection, product bronzing, glossy fragrance, taste is fresher, and saline taste is agreeable to the taste, posture clarification；The content 0.68g/ of amino-acid nitrogen
100ml；Total nitrogen content 0.89g/100ml；Soluble saltless solid 9.6g/100ml；For second level standard for soy sauce.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (10)
1. a kind of five grain soy sauce of composite fermentation, which is characterized in that formed by following raw material proportioning: soybean, mechanical expression sesame residues
Cake, wheat bran, sorghum, millet mass ratio are as follows: 7-10:2-5:4-7:1-3:1-2.
2. five grain soy sauce of composite fermentation according to claim 1, which is characterized in that soybean, a mechanical expression sesame blob of slag, small
Wheat bran skin, sorghum, millet mass ratio be 9:3:5:2:1.
3. a kind of preparation method of five grain soy sauce of composite fermentation of any of claims 1 or 2, which is characterized in that including following step
It is rapid:
(1) it weighs: weighing soybean, a mechanical expression sesame blob of slag, wheat bran, sorghum, millet in mass ratio；
(2) it infiltrates: spraying the water of equal quality into load weighted five grain mixture and stir evenly infiltration；
(3) it sterilizes: the raw material being stirred in step (2) is transferred in steam sterilization pan, increasing temperature is 120 ± 5 DEG C, and is controlled
Pressing pressure 0.13-0.17MP keeps 7-10min, and decompression takes vacuum drawn overbottom pressure steam, temperature to be down to 60 DEG C later；
(4) composite fermentation:
1. koji-making: step (3) sterilizing material being transferred in koji-making room, temperature is down to 40 DEG C, uniformly accesses cultured rice
Aspergillus strain, holding proper ventilation, 35 DEG C of temperature, progress Koji fermentation, fermentation time 30-40 hours；
2. fermentation: shifting the material fermented to fermentation vat, leaching material is uniformly poured with brine recycling, 35 ± 1 DEG C of temperature is controlled, connects
Enter cultured saccharomycete, acetic acid bacteria, lactic acid bacteria, carry out composite flora fermentation, ferments 30 days；
3. enzyme activity 50000U/g bromelain is added into fermentation mixed liquor and neutral proteinase, salt water pour leaching, continue to ferment
10 days；
4. end loop pours leaching, give off and pour leaching liquid, obtain soy sauce stoste, material is squeezed, pressed liquor is collected, with sauce
Oily stoste filters together, pasteurization, and the good aseptic storage tank precipitating of transfer steam sterilizing stands 2 days, and clarified solution is high-quality sauce
Oily stoste.
4. the preparation method of five grain soy sauce of composite fermentation as claimed in claim 3, which is characterized in that in the step (4) 1.
Aspergillus oryzae strain in koji-making, the hundred million/gram song (butt) of spore count 50-100 of koji, inoculum concentration are sterilizing quality of material
0.05-0.1%。
5. the preparation method of five grain soy sauce of composite fermentation as claimed in claim 3, which is characterized in that in the step (4) 2.
Composite flora in fermentation is every milliliter of bacterium solution amount containing bacterium number 6,000,000,000, and inoculum concentration is the 0.05-0.1% of fermentation materials quality.
6. the preparation method of five grain soy sauce of composite fermentation as claimed in claim 3, which is characterized in that in the step (4)
Salt water is the salt water that mass fraction is 7-13%.
7. the preparation method of five grain soy sauce of composite fermentation as claimed in claim 3, which is characterized in that in the step (4) 4.
Material is squeezed to residue of soya moisture≤30%.
8. the preparation method of five grain soy sauce of composite fermentation as claimed in claim 3, which is characterized in that in the step (4) 1.
In fermentation time be 36 hours.
9. the preparation method of five grain soy sauce of composite fermentation as claimed in claim 3, which is characterized in that in the step (4) 3.
Enzyme additional amount be quality of fermentation broth concentration 1-2%.
10. the preparation method of five grain soy sauce of composite fermentation as claimed in claim 3, which is characterized in that in the step (4) 2.
In saccharomycete, acetic acid bacteria, lactic acid bacteria be added mass ratio be 2:2:1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112869111A (en) * | 2021-03-01 | 2021-06-01 | 千禾味业食品股份有限公司 | Zero-additive soy sauce fermentation process easy to squeeze and high in red brightness index |
| CN115624165A (en) * | 2022-09-26 | 2023-01-20 | 广东美味鲜调味食品有限公司 | Method for improving flavor of brewed soy sauce |
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Application publication date: 20190329 |