CN1099945A - Process for producing soy sauce with distiller's maize liquid and multienzyme protein feed-stuff with soy sauce dregs - Google Patents
Process for producing soy sauce with distiller's maize liquid and multienzyme protein feed-stuff with soy sauce dregs Download PDFInfo
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- CN1099945A CN1099945A CN93115247A CN93115247A CN1099945A CN 1099945 A CN1099945 A CN 1099945A CN 93115247 A CN93115247 A CN 93115247A CN 93115247 A CN93115247 A CN 93115247A CN 1099945 A CN1099945 A CN 1099945A
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Abstract
The residual liquid after producing alcohol with maize is used as main raw material to make soy sause by multi-strain fermentation. The dregs after production of soy sause go through solid culture by use of multiple strains to transform plant protein into microbe protein, with which a multienzyme protein feed is produced with protein utilization rate of 20-30%.
Description
The invention belongs to the three wastes (waste water, waste residue, waste gas) and handle category, more definite saying so produced soy sauce with Maize Alcohol Lees Liquid, and the soy sauce slag is produced the method for multienzyme protein feed.
At present, both at home and abroad to being that raw material is produced the method that the poor liquid that produces in the alcohol process handles, processes and utilize and had with the corn:
1, make protein feed DDGS: this method is that the liquid that will be pickled with grains or in wine is earlier made two kinds of dope and clear liquids respectively through separating, to separate again clear liquid further be condensed into behind the dope and mix through separating the dope and the part siccative that make, make the poor liquid moisture of mixing reach 35-45%, then, again it is carried out drying, can get protein feed DDGS.The shortcoming of this method: use equipment complexity, invest many (produce 10000 tons per year, need 5,000 ten thousand yuan-7,000 ten thousand yuan of investments).
2, make fodder yeast: in poor liquid, replenish liquid glucose and ammonium salt earlier, make yeast paste through ventilate cultivation and Separation of Solid and Liquid again, make fodder yeast after the drying.These method characteristics are also to have the secondary wastewater pollution problem at last.
3, make biogas: the liquid that at first will be pickled with grains or in wine contains solid content and adds water move to below 2%, and the liquid pH value that will be pickled with grains or in wine again is transferred to more than 7.0, carries out fermentation and biogas production then.
The shortcoming of this method also is still to have the secondary pollution problem at last.
The objective of the invention is to work out a kind of is that main material is produced soy sauce with the Maize Alcohol Lees Liquid, again the soy sauce slag that produces in the soy sauce production process is produced the multienzyme protein feed; An isolated liquid part from poor liquid is used to make soy sauce or multienzyme protein feed, and another part returns in the Alcohol Production and recycles, and all poor liquid are handled fully and is utilized secondary pollution problem never again to reach.
Content of the present invention
Figure of description is soy sauce technological process of production figure of the present invention, and is referring now to accompanying drawing that detailed description of the present invention is as follows:
One, soy sauce production
(1) raw material and raw material are handled:
1, the filtration of alcohol distiller's solution: the solid content 5-8% that from the thick tower of alcohol distillation, has just discharged, the Maize Alcohol Lees Liquid of temperature 〉=90 ℃ is carried out coarse filtration by the spiral shell filter that crouches, poor liquid is separated into the thick poor and water content that contains solid content 20% is no less than 99.5% poor water, thick poor more further through the press filtration of flame filter press, be separated into again and contain solid content 40-45%, the poor slag of protein content 11-13% and contain solid content less than 0.5% poor water; Poor water returns and removes spice in the Alcohol Production, and poor slag is continued to employ.
2, steam material: contain 11-13% through press filtration albumen, the poor slag that solid content contains 40-45% be deployed into water content 52-55% after dregs of beans mixes, crude protein contains the compound of 13-17%, in the NK jar, maintenance 2Kgf/cm
2Air pressure (gauge pressure) steamed material 5-8 minute, exhaust (in 1 minute, draining into normal pressure) and discharging rapidly then, be cooled to 38-40 ℃ with air cooling rapidly again, insert bent DG-4 bacterial strain of rice and No. 13, aspergillus niger Shandong ferment (Aspergillus niger) at last, bacterial classification insert total amount for material heavy 0.3～0.5%, inoculation is finished will expect that again temperature drop changes Quchi over to after 30-32 ℃, (Quchi is dark 70～80 centimetres, have the false end and false end 30-40 centimetre of high cement pit at the bottom of the pond), the cultivation koji of ventilating.
(2) aerated koji making
The material of importing in Quchi, product temperature control be at 30-35 ℃, ventilation incubation time 28-32 hour, and the song of hoping for success reaches: moisture content 25-30%, enzyme activity (protease) is at 700-1000 units/gram dry medium.If when the material temperature drop does not get off in the aerated koji making process, in time turn over bent the processing.
(3) fermentation
1, solid state fermentation: the one-tenth song that makes will in time be admixed the salt solution of 12 ° (Be '), mixes water content behind the song at 55-57%, sodium chloride content 5-7%, go into the pond finish with charge level carry out smooth after, the salt of upper cover last layer 1-2 cm thick.Charging finishes, and temperature is controlled at 45-50 ℃ of scope and ferments, and ferments 7 days the time, earlier the salt above the fermentation vat is removed, and falls the pond again.Falling the pond finishes charge level is smooth good again, covers the salt of one deck 1-2 cm thick above again, and again at 50-55 ℃ of bottom fermentation 7-8 days, when amino nitrogen reaches 0.9-1.2 gram/100 grams, total nitrogen reaches 1.6-2.0 gram/100 grams, stops solid state fermentation, changes over to thin mash fermented.
2, it is thin mash fermented: when solid state fermentation finishes, two primary yeasts that add 10% amount earlier, that is: No. 2, yeast of Lu Shi (Sacc-haromyce rouxll) and torulopsis (Torulopsis Veasalillis), add mutually as Qu Chongliang 2.3-2.5 doubly, concentration is the salt solution (comprising 10% yeast juice and solid state fermentation time amount of water) of 17-19% again.Reinforced finishing fermented, and fermentation temperature 32-35 ℃, fermentation time 30 days feeds oil-free air preceding 10 day every day of fermentation and stirred 30 minutes, every stirring in 5 days once stirs 30 minutes in back 20 days of fermentation at every turn.Fermentation ends, the total nitrogen of zymotic fluid reaches more than the 1.6g/100ml, and amino nitrogen reaches more than the 0.8g/100ml, and reduced sugar is more than 4%.
(4) squeeze out soy sauce
The thin mash fermented zymotic fluid that finishes is input in the squeezer squeezes, be depressed into sauce unstrained spirits water content and end, change the residue of soya after the squeezing over to production of fodder at 34-37%; Go to allocate and post processing through the soy sauce commentaries on classics that squeezing produces.
(5) allotment of soy sauce and post processing
1, the allotment of soy sauce: the soy sauce that squeezes out is chemically examined earlier, according to result of laboratory test, adopts the principle of high and low combination, is mixed with physics and chemistry and organoleptic indicator again, meets the soy sauce of ZBX66012-87 standard.
2, the post processing of soy sauce
(1) sterilization: adopt the indirect steam sterilization, sterilising temp 80-90 ℃, sterilization time 1-2 minute.
(2) precipitation slagging-off: the soy sauce after sterilization changes over to rapidly in the clean sedimentation basin and precipitates 24 hours, and the soy sauce input basin of post precipitation is stored, and the slag that is settled out returns the fuel-displaced operation of squeezing and squeezes again.
The soy sauce of producing through above-mentioned operation is exactly one of final products of the present invention persons, and its quality requirement reaches the ZBX66012-87 standard, and sanitary index reaches the GB2717-87 index request.
Two, the multienzyme protein feed is produced:
(1) raw material and raw material are handled: the rare wine with dregs that ferments makes soy sauce slag water content 34-37% after squeezing out soy sauce, crude protein 16-20%(over dry thing), add the wheat bran of suitable soy sauce slag (wetting) weight 5-10% and inorganic nitrogen-sourced [as (NH
4)
2SO
4] make mixed wet feed increase inorganic nitrogen 2-3%, be made into the compound of water content 40-45% at last.
(2) steam material: in the compound tinning for preparing, be 1kgf/cm in vapour pressure
2Steamed material under the condition 30 minutes, then discharging and being cooled to below 40 ℃.
(3) make the multienzyme protein feed: add No. 1 bacterium of Mi Qu (Aspergillus oryzae) steaming good and reduce in the compound below 40 ℃, addition is the heavy 0.3-0.5% of wet feed, add fodder yeast HY-1, addition be wet feed heavy 10%, the laggard wind that works that is mixed was cultivated 48 hours.When ripe feed unstrained spirits water content reached 24-28%, being dried to moisture content again under 45-55 ℃ was 8-10%, and crude protein is 28-32%, promptly gets the multienzyme protein feed of one of final products of the present invention.
Advantage of the present invention and characteristics:
1, opened up another kind of raw material resources for soy sauce brewing:
The present invention uses multi-strain fermentation to make soy sauce, having solved with Maize Alcohol Lees Liquid is the make soy sauce key problem in technology of peculiar smell of raw material, the soy sauce that the present invention is produced has reached ZBX66012-87 one-level quality of sauce standard fully, sanitary index has reached the GB2717-81 standard, for brewageing of soy sauce opened up another kind of raw material resources.
2, the present invention utilizes many bacterial classifications to carry out solid-state cultured method and produces the multienzyme protein feed, makes vegetable protein be converted into microprotein, makes the forage protein digestive utilization ratio improve 20-30%.
3, raw material is easy to get, and turns waste into wealth, and has utilized Maize Alcohol Lees Liquid preferably:
The present invention is that the poor liquid that raw material production alcohol produces is raw material in order to corn, through handling and be processed into soy sauce and polyprotein feed.Present national Alcohol Production is a corn with the 30-40% of raw material total amount, producing the poor liquid that produces in the alcohol process does pig feed or the processed utilization except that a small part sells sth. at a low price, all the other all bleed off in contaminated environment as waste material, of the present invention research successfully, available discarded poor liquid replaces the soybean or the dregs of beans raw material of the costliness of use in the soy sauce production, so the soy sauce that the present invention produces has the advantage that raw material is easy to get, and has also utilized Maize Alcohol Lees Liquid preferably.
4, the present invention is to eat to do with clean to the utilization of discarded Maize Alcohol Lees Liquid, solves and thoroughly and no longer produces the advantage of secondary pollution.
The present invention separates Maize Alcohol Lees Liquid earlier, and the part thick poor and liquid after the separation is used to make soy sauce or multienzyme protein feed; Yu Xia liquid all returns the Alcohol Production line and is used further to produce alcohol in addition; Produce the soy sauce slag that produces in the soy sauce process and all spend production multienzyme protein feed again.The present invention from the above is to eat to do with clean the non-secondary pollution problem to the utilization of Maize Alcohol Lees Liquid.
5, small investment of the present invention (the present invention: produce 10000 tons of product-specific investments 1500～2,000 ten thousand yuan per year; DDGS: produce 5000 ten thousand-7,000 ten thousand yuan of 10,000 tons of product-specific investments per year), equipment comparatively simple (be and produce common equipment).
Embodiments of the invention
Example 1:
One, soy sauce production
(1) raw material and raw material are handled:
The product temperature is 90-100 ℃, 100 tons of Maize Alcohol Lees Liquid that just go out the alcohol topping still of solid content 5%, be delivered to horizontal screw centrifuge, after separating, obtain containing thick poor 23.07 tons and to contain solid content be 76.9 tons in 0.5% poor water of solid content 20%, wherein 23.07 tons are thick poor again through the flame filter press press filtration, make 10.25 tons of the poor slags and the poor water of a part that contain solid content 45%, the poor water of this part returns and goes spice to use in the Alcohol Production, 10.25 tons of protein contents that leach are that 12% poor slag and protein content are after 0.51 ton of dregs of beans of 45% is mixed, to import the NK jar.Compound moisture content in the input NK jar is 53%, and NK jar sealing back feeds steam, and vapour pressure (gauge pressure) is 2kgf/cm
2And kept 5 minutes, steam discharge step-down rapidly, discharging and ventilation are cooled to below 38 ℃ then.
(2) aerated koji making: when the material that has steamed is cooled to below 38 ℃, begin to insert the sort of quyi, inoculum concentration: 32.28kg, temperature is gone into Quchi and is carried out aerated koji making in the time of 30-32 ℃, cultivate and went out bent 6.1 tons in 28 hours, become bent water content 25%, enzyme activity is 850 units/gram dry mediums.
(3) fermentation
1, solid state fermentation: 12 ° of (Be ') salt solution that the poor water that contains solid content 0.5% is mixed with are admixed in the song for 6.1 tons, go into fermentation vat then and carry out solid state fermentation, the product temperature is 47 ± 2 ℃, fall the pond after 7 days, fell Chi Houzai 52 ± 2 ℃ of bottom fermentations 7 days, solid state fermentation is finished, amino nitrogen 0.9 gram/100 grams in the fermentation material, total nitrogen 1.6 grams/100 grams.
2, thin mash fermented: add totally 0.793 ton in torulopsis, No. 1 yeast of Lu Shi in the material that solid state fermentation finishes, add 7.13 tons of 20 ° of (Be ') salt solution, ventilation stirs, and at 32 ± 2 ℃ of bottom fermentations, preceding 10 days every ventilation stirring in 24 hours 30 minutes; Ferment after 10 days, ventilated every 5 days and stirred 30 minutes, when fermentation proceeds to 30 days, amino nitrogen 0.8g/100ml in the sauce wine with dregs, total nitrogen 1.6g/100ml, thin mash fermented end.
(4) squeeze out soy sauce
In the zymotic fluid input squeezer with thin mash fermented end, be depressed into sauce unstrained spirits water content and only reach 34%, produce 15.10 tons in GB one-level soy sauce, sterilize down at 80 ± 2 ℃ and precipitated 24 hours again in 1.5 minutes, get final product the soy sauce of one of product of the present invention, the quality of sauce situation is as follows:
| Interventions Requested | Unit | The one-level standard for soy sauce | Assay |
| Salt-less solid | g/100ml | ≥13.00 | 15.1 |
| Salt | g/100ml | ≥19.00 | 19.07 |
| Total acid (in lactic acid) | g/100ml | ≤2.50 | 2.14 |
| Amino-acid nitrogen (in N) | g/100ml | ≥0.70 | 0.83 |
| Reduced sugar | g/100ml | ≥4.00 | 4.71 |
| Full nitrogen (in N) | g/100ml | ≥1.3 | 1.54 |
| Proportion (20 ℃) | g/100ml | ≥1.20 | 1.23 |
| Arsenic (in AS) | mg/l | ≤0.5 | Do not detect |
| Plumbous (in Pb) | mg/l | ≤1.0 | Do not detect |
| Total plate count | Individual/ml | ≤500 | 140 |
| Coliform | Individual/100ml | ≤30 | Do not detect |
| Pathogenic bacteria | Must not detect | Do not detect | |
| Aflatoxin | Must not detect | Do not detect |
Two, the multienzyme protein feed is produced
Squeeze out soy sauce in example 1 soy sauce production after, water content 34%, crude protein contain in 3.45 tons of soy sauce slags of 16%, add 0.18 ton in wheat bran and (NH
4)
2SO
40.35 ton adds 0.68 ton of isolated poor water again, is made into the compound of water content 40% and is mixed.Be 1kgf/cm in vapour pressure then
2Following steaming material 30 minutes, to putting discharging and being cooled to 38 ℃, add bent No. 1 (Aspergillus oryzae) 14.07kg of rice, add 0.47 ton of fodder yeast HY-1 number, go into the aerated koji making pond after being mixed and cultivate, 30-32 ℃ of product temperature, ventilated 48 hours, ripe material is moisture 24%, and the multienzyme protein feed goes out behind the pond dry down at 45-47 ℃, make moisture content reduce to 8%, this material is the multienzyme protein feed.This time produce 3 tons of multienzyme protein feeds altogether, crude protein content is 28.57% in the feed.
Example 2
One, soy sauce production:
(1) raw material and raw material are handled:
The product temperature is 90-100 ℃, solid content 8%, 100 tons of Maize Alcohol Lees Liquid of just from the thick tower of alcohol distillation, discharging, separate to such an extent that contain thick poor 38.46 tons and contain 61.54 tons in the poor water of solid content 0.5% of solid content 20% through the spiral shell that crouches, thick poor again through flame filter press, press filtration becomes to contain 19.23 tons of the poor liquid of solid content 40% and 19.23 tons in the water of going out to be pickled with grains or in wine again, should return spice usefulness in the Alcohol Production by poor water, contain 19.23 tons of poor slags that solid content 40% contains protein 12 % and be made into 3.43 tons of dregs of beans that contain albumen 48% and contain protein 17 %, replenish 1.5 tons in poor water, furnishing compound moisture content is 55%, import in the NK jar after being mixed, airtight good NK jar feeds steam, and vapour pressure is at 2kgf/cm in jar
2Pressure gauge (gauge pressure) kept 8 minutes down, steam discharge step-down rapidly then, and discharging, ventilating is cooled to below 38 ℃.
(2) aerated koji making
When the material that has steamed is cooled to below 38 ℃, begin inoculation, 0.12 ton of inoculum concentration is lowered to Quchi at 30-32 ℃ and cultivates aerated koji making, through turning out into totally 13.94 tons of songs in 32 hours.Become Qu Hanshui 30%, enzyme activity 1000 units/gram (dry medium).
(3) fermentation
In bent 13.94 tons of the one-tenth that makes, admix 13.9 tons of 12 ° of (Be ') salt solution, be mixed and change fermentation vat over to, the salt of pond upper cover one deck 1-2 cm thick, the product temperature is 48 ± 2 ℃ of scopes fermentation 7 days, falls the pond then, again 53 ± 2 ℃ of bottom fermentations 7 days, amino nitrogen 1 gram/100 restrains in the material behind the solid state fermentation by analysis, total nitrogen 1.7 gram/100 grams, the quality solid state fermentation that meets the requirements finishes, and changes over to thin mash fermented.
2, thin mash fermented: as in the material that solid state fermentation finishes, to add totally 1.4 tons in torulopsis and No. 1 yeast of Lu Shi, add 19.51 tons of 20 ° of (Be ') salt solution, at 33 ± 2 ℃ of bottom fermentations, fermented after 10 days every ventilation stirring in 24 hours 30 minutes in preceding 10 days, and ventilated every 5 days and stirred 30 minutes, fermented altogether 32 days, amino nitrogen 1g/100ml in the zymotic fluid, total nitrogen 1.7g/100ml, thin mash fermented termination.
(4) squeeze out soy sauce
In thin mash fermented liquid input squeezer, be depressed into sauce unstrained spirits water content and only reach 34%, product meets 45.72 tons of soy sauce of ZBX66012-87 standard one-level soy sauce.
Two, the multienzyme protein feed is produced
Squeeze out soy sauce in soy sauce production after, water content 37%, crude protein contain the dried solid content of 20%() 6.58 tons of soy sauce slags in, add 0.658 ton of wheat bran and (NH
4)
2SO
40.78 ton adds 2 tons of isolated poor water again, is made into the compound of water content 45% and is mixed.Be 1kgf/cm at steam pressure then
2Following steaming material 30 minutes, to some discharging and be cooled to 40 ℃, add bent No. 1 bacterium (the Aspergillus oryzae) 50 kilograms of rice, add 1 ton of fodder yeast HY-1 number, going into the aerated koji making pond after being mixed cultivates, 33-35 ℃ of product temperature ventilated ripe material moisture 28% 48 hours, feed makes moisture content reduce to 10% 53-55 ℃ of following aeration-drying after going out the pond, this material is the multienzyme protein feed, this time produces 6.35 tons of multienzyme protein feeds altogether, and crude protein content is 34.4% in the feed.
Claims (3)
1, produces soy sauce with Maize Alcohol Lees Liquid, the soy sauce slag is produced the method for multienzyme protein feed, it is characterized in that this method is is main material with the Maize Alcohol Lees Liquid, use the bent DG-4 bacterial strain of rice and No. 13 kojis of aspergillus niger Shandong ferment and solid state fermentation, use yeast of Lu Shi and No. 2 bacterial classifications of torulopsis to carry out thin mash fermented brewing and aspect quality, meet the ZBX66012-87 standard, aspect health, meet the soy sauce of GB2717-87 standard; Utilize the soy sauce slag to be raw material again, utilize No. 1, rice song and fodder yeast Hy-1 bacterial classification to carry out solid-state cultivation and produce the multienzyme protein feed; Now that two kinds of production method divisions of soy sauce and multienzyme protein feed are as follows:
One, soy sauce production
[one] raw material and raw material are handled
[1] filtration of alcohol distiller's solution: utilize from the thick tower of alcohol distillation and just discharged, contain solid content 5-8%, the Maize Alcohol Lees Liquid of liquid temperature 〉=90 ℃ is divided into the poor water that contains the thick poor of solid content 20% and contain solid content ≯ 0.5% through coarse filtration; Thick poor the filter again becomes to contain solid content 40-45%, contains the poor slag and the poor water that contains solid content ≯ 0.5% of crude protein 11-13%; Poor water returns Alcohol Production and uses, and poor slag is continued to employ.
[2] steam material: after filtration, contain crude protein 11-13%, the poor slag that contains solid content 40-45% mixes with dregs of beans, is deployed into moisture 52-55%, contains the compound of crude protein 13-17%, in the NK jar of packing at 2kgf/cm
2Steamed material under the vapour pressure 5-8 minute, exhaust and gone out material in 1 minute then, and prompt drop inserts No. 13, bent DG-4 bacterial strain of rice and aspergillus niger Shandong ferment then to 38-40 ℃, bacterial classification inserts the 0.3-0.5% of total amount for expecting to weigh.Inoculation is finished and will be expected that temperature drop changes the Quchi cultivation koji of ventilating after 30-32 ℃ over to;
[two] aerated koji making:
The material temperature control is at 30-35 ℃ in the Quchi, and the ventilation incubation time is 28-32 hour, and cultured Cheng Qu reaches: moisture content 25-30%, enzyme activity 700-1000 units/gram dry medium;
[three] fermentation
[1] solid state fermentation: Cheng Qu admixes 12 ° of [Be '] salt solution, mixes bent back water content 55-57%, behind the sodium chloride 5-7%, and pit entry fermentation, 45-50 ℃ of product temperature control, the 7 days ponds of fermenting; At 50-55 ℃ of bottom fermentation 7-8 days, to amino nitrogen 0.9-1.2 gram/100 grams, total nitrogen 1.6～2.0 grams/100 restrained again;
[2] thin mash fermented: in the solid state fermentation unstrained spirits, earlier add yeast of Lu Shi and torulopsis No. 2, total amount be unstrained spirits heavy 10%, add mutually doubly concentration 17-19% salt solution again as the 2.3-2.5 of Qu Chong; Reinforced finishing fermented, 32-35 ℃ of product temperature, and fermentation time 30 days: feed oil-free air preceding 10 day every day and stirred 30 minutes, back 20 days every stirring in 5 days 30 minutes.Total nitrogen 〉=1.6 restrain/100 milliliters in the last wine with dregs, and amino nitrogen 〉=0.8 restrains/100 milliliters, reduced sugar 〉=4%;
[four] squeeze out soy sauce
Thin mash fermented liquid is input into squeezer presses the sauce unstrained spirits to end to moisture soy sauce slag at 34-37%, the slag commentaries on classics removes to produce the multienzyme protein feed, and the soy sauce of extrusion changes allotment and postprocessing working procedures over to;
[five] allotment of soy sauce and post processing
[1] allotment of soy sauce: be deployed into the soy sauce that physics and chemistry and organoleptic indicator meet the ZBX66012-87 standard:
[2] post processing of soy sauce
1. sterilization: temperature 80-90 ℃, time 1-2 minute;
2. precipitation slagging-off: the soy sauce precipitation after will sterilizing was imported basin after 24 hours;
Two, the multienzyme protein feed is produced
[one] raw material and raw material are handled: at water content 34-37%, contain the wheat bran that adds suitable soy sauce slag weight in wet base 5-10% in the crude protein 16-20% soy sauce slag and inorganic nitrogen-sourced, make and mix the inorganic nitrogen that wet feed increases 2-3%, making compound moisture content at last is 40-45%,
[two] steam material: the compound for preparing is at 1kgf/cm
2Steamed material under the vapour pressure 30 minutes, then discharging and will expecting below the temperature drop to 40 ℃;
[three] make the multienzyme protein feed: in the good compound of the steaming below product temperature drop to 40 ℃, add the rice of the suitable heavy 0.3-0.5% of material bent No. 1 and 10% fodder yeast Hy-1, the rear venting that is mixed was cultivated 48 hours, make the feed unstrained spirits reach moisture 24-28%, dry down at 45-55 ℃ again, make feed unstrained spirits moisture content reach 8-10%, crude protein is 28-32%, and the product of this moment is exactly a multienzyme protein feed product of the present invention.
2, produce soy sauce according to claim 1 is described with Maize Alcohol Lees Liquid, the soy sauce slag is produced the method for multienzyme protein feed, No. 13, the aspergillus niger Shandong ferment that the soy sauce that it is characterized in that this method uses in producing, the english name that No. 2, yeast of Lu Shi and yeast is respectively:
No. 13, aspergillus niger Shandong ferment: Aspergillus niger;
Yeast of Lu Shi: Saco-haromyces rouxlil;
No. 2, yeast: Torulopsis Veasalillis;
3, produce soy sauce according to claim 1 is described with Maize Alcohol Lees Liquid, the soy sauce slag is produced the method for multienzyme protein feed, it is characterized in that the english name of bent No. 1 bacterium of rice of using in the multienzyme protein feed production of this method is: Aspergillus orygae.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93115247A CN1099945A (en) | 1993-12-04 | 1993-12-04 | Process for producing soy sauce with distiller's maize liquid and multienzyme protein feed-stuff with soy sauce dregs |
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|---|---|---|---|
| CN93115247A CN1099945A (en) | 1993-12-04 | 1993-12-04 | Process for producing soy sauce with distiller's maize liquid and multienzyme protein feed-stuff with soy sauce dregs |
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| CN1099945A true CN1099945A (en) | 1995-03-15 |
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| CN100370921C (en) * | 2006-06-30 | 2008-02-27 | 华南理工大学 | Method for preparing soy sauce contg. high content of amino-acid state nitrogen and full nitrogen |
| CN1943416B (en) * | 2006-10-25 | 2010-05-12 | 李家民 | Method for producing soy sauce from white spirit brewing by-product by solid method |
| CN101642239B (en) * | 2009-08-20 | 2012-10-31 | 华南理工大学 | Bleaching method of soy sauce residues |
| CN101642239A (en) * | 2009-08-20 | 2010-02-10 | 华南理工大学 | Bleaching method of soy sauce residues |
| CN102077978A (en) * | 2010-12-08 | 2011-06-01 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
| CN102077978B (en) * | 2010-12-08 | 2012-12-05 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
| CN102125169A (en) * | 2011-01-06 | 2011-07-20 | 宜春强微生物科技有限公司 | Dreg feed leaven and application thereof |
| CN102125169B (en) * | 2011-01-06 | 2012-09-05 | 宜春强微生物科技有限公司 | Dreg feed leaven and application thereof |
| CN102246945B (en) * | 2011-05-10 | 2012-11-21 | 四川银帆生物科技有限公司 | Resource and harmless processing method for biggest solid waste distiller's grain of traditional white spirit |
| CN102246945A (en) * | 2011-05-10 | 2011-11-23 | 四川银帆生物科技有限公司 | Resource and harmless processing method for biggest solid waste distiller's grain of traditional white spirit |
| CN102524544A (en) * | 2012-01-06 | 2012-07-04 | 广东美味鲜调味食品有限公司 | Feed enzymic preparation prepared by using soy sauce residues and preparation method of feed enzymic preparation |
| CN102524742A (en) * | 2012-01-06 | 2012-07-04 | 广东美味鲜调味食品有限公司 | Preparation method of secondary-fermented soy sauce |
| CN102533703A (en) * | 2012-01-06 | 2012-07-04 | 广东美味鲜调味食品有限公司 | Protease preparation prepared from primary oil dreg during brewing of soy sauce and preparation method thereof |
| CN102533703B (en) * | 2012-01-06 | 2016-08-03 | 广东美味鲜调味食品有限公司 | Protease preparation prepared by a kind of scalp pomade slag utilized in soy sauce brewing and preparation method thereof |
| CN103932148A (en) * | 2014-05-12 | 2014-07-23 | 赵磊 | Method for preparing soybean sauce by fermenting vinasse |
| CN104256507A (en) * | 2014-09-23 | 2015-01-07 | 仁怀市城关酱醋厂 | Production process of soy sauce flavor type soybean sauce |
| CN106722774A (en) * | 2016-11-15 | 2017-05-31 | 加加食品集团股份有限公司 | One kind enzymolysis soy sauce pin fast press-filtration technique |
| CN110140855A (en) * | 2018-04-08 | 2019-08-20 | 广东厨邦食品有限公司 | A method of addition Lu Shi Zygosaccharomyces reduce aflatoxin B1 during soy sauce brewing |
| CN108719936A (en) * | 2018-04-24 | 2018-11-02 | 绍兴咸亨食品股份有限公司 | A kind of method that sweet wine groove makees soy sauce with semifinished product stew in soy sauce |
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