CN111436588A - Production process of soy sauce with vinegar flavor - Google Patents
Production process of soy sauce with vinegar flavor Download PDFInfo
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- CN111436588A CN111436588A CN202010467397.0A CN202010467397A CN111436588A CN 111436588 A CN111436588 A CN 111436588A CN 202010467397 A CN202010467397 A CN 202010467397A CN 111436588 A CN111436588 A CN 111436588A
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- soy sauce
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 62
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 61
- 239000000052 vinegar Substances 0.000 title claims abstract description 61
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 28
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 58
- 230000004151 fermentation Effects 0.000 claims abstract description 58
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000007858 starting material Substances 0.000 claims abstract description 35
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 28
- 239000004455 soybean meal Substances 0.000 claims abstract description 28
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000011449 brick Substances 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 230000003203 everyday effect Effects 0.000 claims description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 abstract description 7
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000010779 crude oil Substances 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000005273 aeration Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a production process of soy sauce with vinegar flavor, which comprises the steps of raw material moistening and boiling, starter propagation and fermentation, and is characterized in that mature vinegar grains are added in the starter propagation process and the fermentation process, and the mature vinegar grains are prepared by mixing bran, inoculating acetic acid bacteria and putting brick starter into a pool for fermentation after soybean meal and white granulated sugar are subjected to alcohol fermentation. According to the production process of the soy sauce with the vinegar flavor, mature vinegar mash is used for fermentation during starter propagation, the antibacterial activity of acetic acid is utilized to obviously reduce the number of mixed bacteria of starter propagation of the soy sauce, the quality of the soy sauce is ensured, and the soy sauce is endowed with the vinegar flavor by taking the acetic acid as a main sour substance.
Description
Technical Field
The invention relates to the technical field of food fermentation, in particular to a production process of soy sauce with vinegar flavor.
Background
In general, in the high-salt dilute fermentation of soy sauce, the fermentation conditions are limited, the fermentation is generally a non-closed fermentation environment, so the fermentation conditions are slightly different, the variety and the content of sour substances in the soy sauce are influenced, in addition, the non-sterile environment is adopted during the starter propagation, the mixed bacteria except for aspergillus oryzae are easily polluted, although the mixed bacteria do not mean harmful, the higher the number of the mixed bacteria is, the higher the risk is shown. Therefore, the number of mixed bacteria can be used for measuring the quality of the soy sauce koji, and the currently generally adopted method is to adopt strict sanitation and control measures on the koji making environment, but the investment is high and the effect is limited.
The vinegar is a sour flavoring agent, the taste is sour and mellow, the liquid is fragrant and soft, and the main sour and flavor substances are acetic acid. Vinegar and soy sauce are used as two traditional liquid condiments in China, and are used simultaneously in the preparation of a plurality of dishes, but need to be added respectively.
Disclosure of Invention
In order to solve the problems, the invention provides a production process of soy sauce with vinegar flavor, which is characterized in that mature vinegar mash prepared by vinegar fermentation is added to participate in a koji making process, and the soy sauce mash is mixed to perform a high-salt dilute state fermentation process, so that the mixed bacteria pollution in the koji making process can be greatly reduced, and the soy sauce with vinegar flavor and stable quality is prepared.
The invention is realized by the following technical scheme:
a production process of soy sauce with vinegar flavor comprises the steps of raw material moistening and boiling, starter propagation and fermentation, and is characterized in that mature vinegar grains are added in the starter propagation process and the fermentation process, and are prepared by mixing bran, inoculating acetic acid bacteria and brick starter into a pool for fermentation after soybean meal and white granulated sugar are subjected to alcohol fermentation.
The preparation process of the mature vinegar culture comprises the following steps: 1) crushing the bean pulp into powder, adding water according to the material-water ratio of 1:4-6, adding 0.1% amylase based on the bean pulp, stirring uniformly, boiling for gelatinization and liquefaction for 20-30min, and cooling; 2) adding 20-40% of white granulated sugar and 0.1% of saccharifying enzyme into the gelatinized liquid obtained in the step 1) based on the soybean meal, adjusting the pH to 4.5 +/-0.5, heating to 58-62 ℃, keeping the temperature for 30-40min for saccharification, and cooling; 3) adding 0.1% yeast into the saccharified liquid obtained in the step 2), keeping the temperature at 32 +/-2 ℃, and carrying out alcoholic fermentation for 4-6 days to obtain a wine mash; 4) adding bran into the fermented liquor at a ratio of 4-6:1, adding 2-5% of brick koji and 2-5% of acetic acid bacteria seeds, fermenting for 18-20 days, and turning over every day during the fermentation process.
The raw materials are moistened and cooked as follows: and (3) moistening the bean pulp for 30min according to the material-water ratio of 1:1, wherein the water temperature of the bean pulp for moistening is 50 +/-2 ℃, and the bean pulp after moistening is steamed and boiled for 5-30min under the conditions of 0.1-0.2Mpa, 121-plus-130 ℃ to obtain cooked bean pulp which is cooled.
The starter propagation process comprises the following steps: adding 2-6% of mature vinegar grains into the dry soybean meal and wheat flour according to the proportion of 6-8:4-2, inoculating 0.01% of aspergillus oryzae for starter propagation, wherein the starter propagation is disc starter propagation, and the starter propagation temperature is 28-32 ℃, and the starter propagation time is 40-45 h.
The fermentation process is as follows: mixing 24-28% saline water with soy sauce to obtain starter, fermenting in a fermentation tank for 3-7 days, adding mature vinegar, mixing, and fermenting at 15-35 deg.C for 30min at the initial stage of fermentation for 90-180 days.
The salt water is 1.8-2.2 times of the dry material of the soy sauce finished koji, and the addition amount of the mature vinegar culture is 20-30% of the salt water amount.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. according to the production process of the soy sauce with the vinegar flavor, mature vinegar mash is used for fermentation during starter propagation, the number of mixed bacteria of starter propagation of the soy sauce can be obviously reduced by utilizing the bacteriostasis of acetic acid, the quality of the soy sauce is ensured, and the prepared soy sauce uses the acetic acid as a main sour substance and is endowed with the soy sauce and vinegar flavor;
2. according to the production process of the soy sauce with the vinegar flavor, mature vinegar grains are used for participating in soy sauce starter making, and high-salt dilute mixed fermentation is carried out, so that the protein in the vinegar grains can be further utilized, amino acid, small molecular peptide and the like are generated, the utilization rate of raw materials is ensured, and the delicate flavor of the soy sauce is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1
A production process of vinegar-flavored soy sauce comprises the following steps:
(1) fermentation of vinegar:
a, crushing the soybean meal into powder, adding water according to the material-water ratio of 1:6, adding 0.1% amylase according to the soybean meal, uniformly stirring, boiling for 25min, and cooling;
b, adding 40% of white granulated sugar and 0.1% of saccharifying enzyme based on the soybean meal, adjusting the pH to 4.7, heating to 58 ℃, keeping for 30min for saccharification, and cooling;
c, adding 0.1 percent of yeast into the saccharified liquid counted by the bean pulp, preserving heat at 33 ℃, performing alcoholic fermentation, and fermenting for 4 days to obtain wine mash;
d, mixing the wine mash and the bran at a ratio of 4:1, inoculating 2% of brick koji and 2% of acetic acid bacteria seeds, and fermenting in a pool;
and e, turning over the fermented grains every day in the fermentation process of the fermented grains of the vinegar, and fermenting for 20 days.
(2) Preparing soy sauce finished koji:
a, moistening the soybean meal and 50 ℃ hot water for 30min at a ratio of 1: 1;
b, steaming the bean pulp after being moistened with water at the temperature of 121 ℃ under 0.1Mpa for 30min to obtain cooked bean pulp, and cooling;
c, mixing cooked soybean meal with wheat flour, wherein the ratio of the soybean meal (calculated by dry soybean meal) to the wheat flour is 6:4, adding 2% of fermented grains of mature vinegar, inoculating 0.01% of aspergillus oryzae, and carrying out disc starter propagation at the starter propagation temperature of 28 ℃ for 40 hours;
(3) mixing and fermenting: the concentration of saline water is 28 percent, the saline water is 2.2 times of the mass of dry materials of the soy sauce finished koji, the saline water is mixed into koji and then put into a tank for fermentation for 7 days, then mature vinegar culture is added, the addition amount of the mature vinegar culture is 30 percent of the saline water amount, the fermentation temperature is 15 ℃, aeration stirring is carried out for 30min every day in the initial fermentation stage, and the total fermentation time is 180 days;
(4) squeezing: squeezing the fermented soy sauce mash to obtain the flavor soy sauce crude oil.
(5) Sterilization and sedimentation: sterilizing the crude oil at 95 deg.C for 15s, settling, and filtering to obtain soy sauce product with edible vinegar flavor.
Example 2
A production process of vinegar-flavored soy sauce comprises the following steps:
(1) fermentation of vinegar:
a, crushing the soybean meal into powder, adding water according to the material-water ratio of 1:4, adding 0.1% amylase according to the soybean meal, uniformly stirring, boiling for 20min, and cooling;
b, adding 20% of white granulated sugar and 0.1% of saccharifying enzyme based on the soybean meal, adjusting the pH to 5.0, heating to 60 ℃, keeping for 30min, and cooling;
c, adding 0.1 percent of yeast into the saccharified liquid counted by the bean pulp, then carrying out heat preservation at 33 ℃, carrying out alcoholic fermentation for 5 days, and obtaining wine mash;
d, mixing the wine mash and the bran at a ratio of 6:1, inoculating 5% of brick koji and 5% of acetic acid bacteria seeds, and fermenting in a pool;
and e, turning over the fermented grains every day in the fermentation process of the fermented grains of the vinegar, and fermenting for 18 days.
(2) Preparing soy sauce finished koji:
a, moistening the soybean meal and 51 ℃ hot water for 30min at a ratio of 1: 1;
b, steaming and boiling the bean pulp after being moistened with water at the pressure of 0.2Mpa and the temperature of 130 ℃ for 5min to obtain cooked bean pulp, and cooling;
c, mixing cooked soybean meal with wheat flour, wherein the ratio of the soybean meal (calculated by dry soybean meal) to the wheat flour is 7:3, adding 4% of fermented mature vinegar, inoculating 0.01% of aspergillus oryzae, and carrying out disc starter propagation at the starter propagation temperature of 32 ℃ for 42 hours.
(3) Mixing and fermenting: the concentration of saline water is 26%, the saline water is 1.8 times of the mass of dry materials of the soy sauce finished koji, the saline water is mixed into koji and then put into a tank for fermentation for 6 days, then mature vinegar culture is added, the addition amount of the mature vinegar culture is 25% of the saline water amount, the fermentation temperature is 20 ℃, aeration stirring is carried out for 30min every day in the initial fermentation stage, and the total fermentation time is 150 days.
(4) Squeezing: squeezing the fermented soy sauce mash to obtain the flavor soy sauce crude oil.
(5) Sterilization and sedimentation: sterilizing the crude oil at 95 deg.C for 15s, settling, and filtering to obtain soy sauce product with edible vinegar flavor.
Example 3
A production process of vinegar-flavored soy sauce comprises the following steps:
(1) fermentation of vinegar:
a, crushing the soybean meal into powder, adding water according to the material-water ratio of 1:5, adding 0.1% amylase according to the soybean meal, uniformly stirring, boiling for 25min, and cooling;
b, adding 30% of white granulated sugar and 0.1% of saccharifying enzyme based on the soybean meal, adjusting the pH to 4.2, heating to 62 ℃, keeping for 30min, and cooling;
c, adding 0.1 percent of yeast into the saccharified liquid counted by the bean pulp, then carrying out heat preservation at 30 ℃, carrying out alcoholic fermentation for 6 days, and obtaining wine mash;
d, mixing the wine mash and the bran in a ratio of 5:1, inoculating 4% of brick koji and 4% of acetic acid bacteria seeds, and fermenting in a pool;
and e, turning over the fermented grains every day in the fermentation process of the fermented grains of the vinegar, and fermenting for 20 days.
(2) Preparing soy sauce finished koji:
a, moistening the soybean meal and 48 ℃ hot water for 30min at a ratio of 1: 1;
b, steaming and boiling the bean pulp after being moistened with water at the pressure of 0.2Mpa and the temperature of 130 ℃ for 5min to obtain cooked bean pulp, and cooling;
c, mixing cooked soybean meal with wheat flour, wherein the ratio of the soybean meal (calculated by dry soybean meal) to the wheat flour is 8:2, adding 6% of fermented mature vinegar, inoculating 0.01% of aspergillus oryzae, and carrying out disc starter propagation at the starter propagation temperature of 30 ℃ for 45 hours.
(3) Mixing and fermenting: the concentration of the saline water is 24 percent, and the saline water is 2.0 times of the mass of the dry materials of the soy sauce finished koji; mixing saline water into a yeast, putting the yeast into a tank, fermenting for 3 days, and adding mature vinegar culture, wherein the addition amount of the mature vinegar culture is 20% of the saline water amount; the fermentation temperature is 35 deg.C, and the fermentation is performed for 90 days in the initial stage of fermentation by aeration stirring for 30min each day.
(4) Squeezing: squeezing the fermented soy sauce mash to obtain the flavor soy sauce crude oil.
(5) Sterilization and sedimentation: sterilizing the crude oil at 95 deg.C for 15s, settling, and filtering to obtain soy sauce product with edible vinegar flavor.
Comparative example 1:
this comparative example is based on example 3, differing from example 3 in that: the mature vinegar culture is not added during starter propagation.
Comparative example 2:
this comparative example is based on example 3, differing from example 3 in that: and (3) adding mature vinegar grains in the sauce mash fermentation process for mixed fermentation.
Comparing the flavor soy sauce prepared by the processes of examples 1 to 3 with the soy sauce of comparative examples 1 to 2, the parameters of starter-forming bacteria number, organic acid content, amino acid nitrogen content, mouthfeel and the like are shown in table 1:
TABLE 1
As can be seen from Table 1:
1. the flavored sauces of examples 1-3 had the following characteristics:
① the number of mixed bacteria of the finished koji is one order of magnitude, wherein the higher the addition amount of the mature vinegar culture in the koji making process, the better the bacteriostatic effect.
② the soy sauce with vinegar flavor of examples 1-3 has vinegar flavor but no loss of taste because acetic acid is the main acid substance in soy sauce and accounts for more than 50% of total acid, and the amino acid nitrogen content of soy sauce is different mainly because of the material proportion, and the contents of examples 1-3 are all at a more ideal level, which ensures the delicate flavor of soy sauce.
2. Comparison of the data of example 3 with comparative examples 1 and 2 shows that:
① comparative example 1 when no vinegar residue was added during koji making, the number of mixed bacteria in the soy sauce koji making was increased by one order of magnitude as compared with example 3, which indicates that the number of mixed bacteria became larger.
② comparison example 2 does not use mature vinegar, the lactic acid in the organic acid of the finished soy sauce accounts for 65.48% and is the main acid-forming substance, the mixed fermentation of the mature vinegar in the fermentation of the comparison example 3 uses the acetic acid to account for 53.63% and is the main acid-forming substance, which makes the soy sauce have different taste, the finished soy sauce of the comparison example 3 has a certain acetic acid taste, but the comparison example 2 does not have the same taste, and the comparison example 2 has a small difference of the amino acid nitrogen content compared with the comparison example 3, thus the addition of the mature vinegar in the fermentation process has no influence on the delicate flavor of the soy sauce.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (6)
1. A production process of soy sauce with vinegar flavor comprises the steps of raw material moistening and boiling, starter propagation and fermentation, and is characterized in that mature vinegar grains are added in the starter propagation process and the fermentation process, and are prepared by mixing bran, inoculating acetic acid bacteria and brick starter into a pool for fermentation after soybean meal and white granulated sugar are subjected to alcohol fermentation.
2. The process for producing a soy sauce with a vinegar flavor according to claim 1, wherein the process for preparing the fermented mature vinegar comprises the following steps: 1) crushing the bean pulp into powder, adding water according to the material-water ratio of 1:4-6, adding 0.1% amylase based on the bean pulp, stirring uniformly, boiling for gelatinization and liquefaction for 20-30min, and cooling; 2) adding 20-40% of white granulated sugar and 0.1% of saccharifying enzyme into the gelatinized liquid obtained in the step 1) based on the soybean meal, adjusting the pH to 4.5 +/-0.5, heating to 58-62 ℃, keeping the temperature for 30-40min for saccharification, and cooling; 3) adding 0.1% yeast into the saccharified liquid obtained in the step 2), keeping the temperature at 32 +/-2 ℃, and carrying out alcoholic fermentation for 4-6 days to obtain a wine mash; 4) adding bran into the fermented liquor at a ratio of 4-6:1, adding 2-5% of brick koji and 2-5% of acetic acid bacteria seeds, fermenting for 18-20 days, and turning over every day during the fermentation process.
3. The process for producing vinegar-flavored soy sauce according to claim 1, wherein the raw materials are boiled in water: and (3) moistening the bean pulp for 30min according to the material-water ratio of 1:1, wherein the water temperature of the bean pulp for moistening is 50 +/-2 ℃, and the bean pulp after moistening is steamed and boiled for 5-30min under the conditions of 0.1-0.2Mpa, 121-plus-130 ℃ to obtain cooked bean pulp which is cooled.
4. The process for producing vinegar-flavored soy sauce according to claim 1, wherein the koji-making process comprises the following steps: adding 2-6% of mature vinegar grains into the dry soybean meal and wheat flour according to the proportion of 6-8:4-2, inoculating 0.01% of aspergillus oryzae for starter propagation, wherein the starter propagation is disc starter propagation, and the starter propagation temperature is 28-32 ℃, and the starter propagation time is 40-45 h.
5. The process for producing vinegar-flavored soy sauce according to claim 1, wherein the fermentation process comprises the following steps: mixing 24-28% saline water with soy sauce to obtain starter, fermenting in a fermentation tank for 3-7 days, adding mature vinegar, mixing, and fermenting at 15-35 deg.C for 30min at the initial stage of fermentation for 90-180 days.
6. The process of claim 5, wherein the amount of saline water is 1.8-2.2 times of the mass of the dry materials of soy sauce koji, and the amount of the fermented mature vinegar added is 20-30% of the amount of saline water.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008061583A (en) * | 2006-09-07 | 2008-03-21 | Hatakenaka Shoyu:Kk | Fermentative seasoning, method for producing the same, and soy sauce processed product by the method |
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| CN104357306A (en) * | 2014-11-28 | 2015-02-18 | 山西梁汾醋业有限公司 | Method for brewing soybean sauce vinegar |
| CN106954838A (en) * | 2017-02-06 | 2017-07-18 | 孙德善 | The control method of miscellaneous bacteria during a kind of soy sauce brewing |
| CN109234136A (en) * | 2018-11-20 | 2019-01-18 | 覃静欣 | A kind of method of light electrolysis speed vinegar brewing |
-
2020
- 2020-05-28 CN CN202010467397.0A patent/CN111436588A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008061583A (en) * | 2006-09-07 | 2008-03-21 | Hatakenaka Shoyu:Kk | Fermentative seasoning, method for producing the same, and soy sauce processed product by the method |
| CN103652810A (en) * | 2014-01-02 | 2014-03-26 | 资阳临江寺生物科技有限公司 | Production process for high-amino acid soy sauce |
| CN104357306A (en) * | 2014-11-28 | 2015-02-18 | 山西梁汾醋业有限公司 | Method for brewing soybean sauce vinegar |
| CN106954838A (en) * | 2017-02-06 | 2017-07-18 | 孙德善 | The control method of miscellaneous bacteria during a kind of soy sauce brewing |
| CN109234136A (en) * | 2018-11-20 | 2019-01-18 | 覃静欣 | A kind of method of light electrolysis speed vinegar brewing |
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| Title |
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