CN113397150B - Fermentation method of soy sauce - Google Patents
Fermentation method of soy sauce Download PDFInfo
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- CN113397150B CN113397150B CN202110697506.2A CN202110697506A CN113397150B CN 113397150 B CN113397150 B CN 113397150B CN 202110697506 A CN202110697506 A CN 202110697506A CN 113397150 B CN113397150 B CN 113397150B
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a fermentation method of soy sauce, which comprises the following steps: mixing a protein raw material and a starchy raw material to obtain a mixed raw material; inoculating yeast seeds into the mixed raw materials and making yeast to obtain a yeast material; mixing the yeast material and saline water to obtain soy sauce mash; fermenting the soy sauce mash; after the fermentation is finished, separating the sauce from the fermentation product; wherein the mixture of the koji and the brine is stirred during the preparation of the moromi, and the moromi is ground during the fermentation.
Description
Technical Field
The invention relates to the technical field of soy sauce, in particular to a fermentation method of soy sauce.
Background
In recent years, the technology for producing soy sauce at home and abroad is rapidly developed, and along with the improvement of living standard and health care consciousness of people, consumers also put higher demands on the quality of soy sauce products. The soy sauce product not only needs to meet the basic seasoning function, but also puts higher demands on the indexes such as body form and the like which are not taken into consideration before.
The prior method for removing soy sauce precipitate is mainly solved by physical methods, such as natural standing (self-precipitation), membrane filtration centrifugation, ultrafiltration and the like. The standing clarification is to place the soy sauce for clarification, and a semi-permeable net and a pressurizing air valve are generally arranged in a standing clarification device to improve the soy sauce clarification efficiency, however, the preparation cost and the additional process route cost of the standing clarification device need to be additionally paid in the soy sauce production, and the requirements of high efficiency and high economic benefit are not met; the membrane clarification filtration method is characterized in that electrodes are respectively arranged on the stock solution side and the permeate side of a microfiltration membrane, the voltage difference between the electrodes on the stock solution side and the permeate side is regulated through programmed fluctuation, the direction of an electric field is changed to regulate and control the electric field, the flow field is regulated and controlled at the same time, so that fluid on the surface of the microfiltration membrane on the stock solution side generates pulse flow, and the microfiltration membrane clarification filtration is carried out on soy sauce through the coupling linkage control of the electric field and the flow field. The ultrafiltration clarification refers to a technology of filtering and clarifying by adopting an inorganic ceramic ultrafiltration membrane, an ultrafiltration membrane system can be automatically back-flushed and cleaned by a membrane filtering back-flushing device and a cleaning system to regenerate the membrane, and the process also needs to consume the ultrafiltration membrane and introduce membrane back-flushing equipment.
Therefore, the existing physical method for clarifying soy sauce needs to introduce additional instruments and equipment into the soy sauce production process, and the fixed investment and the operation cost of the equipment are high. And these conventional disposal techniques necessarily result in unnecessary waste or scrap which can present secondary use problems and disposal costs.
Disclosure of Invention
In view of the above, it is necessary to provide a novel method for fermenting soy sauce, which is directed to the problems of high equipment investment cost and waste generation of the conventional method for clarifying soy sauce.
The invention aims to provide a fermentation method of soy sauce, which comprises the following steps:
mixing a protein raw material and a starchy raw material to obtain a mixed raw material;
inoculating the yeast seeds into the mixed raw materials for yeast preparation to obtain a yeast material;
mixing the yeast material and saline water to obtain soy sauce mash;
fermenting the soy sauce mash;
after the fermentation is completed, separating the sauce from the fermentation product;
wherein the mixture of the koji and the brine is stirred during the preparation of the moromi, and the moromi is ground during the fermentation.
In some embodiments, the milling occurs on any one or more days of the first 1/4 stages of the fermentation process.
In some embodiments, the milling occurs on any one or more of days 1 to 8 of the fermentation process.
In some embodiments, the milling occurs on any one or more of days 3 to 5 of the fermentation process.
In some embodiments, the grinding occurs from 1 to 3 times, each grinding lasting from 4 to 8 hours.
In some embodiments, the soy mash resulting from mixing the koji and the brine with the agitation has a density error of 2% or less.
In some embodiments, the speed of the agitation is 50m 3 /h～60m 3 /h。
In some embodiments, the grinding speed is 40m 3 /h～50m 3 /h。
In some embodiments, the temperature of the ground moromi is from 25 ℃ to 30 ℃.
In some embodiments, the concentration of the saline water is 18g/100 mL-25 g/100mL, and the mixing mass ratio of the yeast material to the saline water is 1 (1.2-2.3).
According to the research, the reaction characteristics of the natural fermentation and the process intervention are utilized, so that the turbidity of the soy sauce can be effectively controlled without using additional equipment. The intervention means comprises stirring the mixture of the koji material and the brine during the preparation of the soy sauce and milling the moromi during the fermentation. The technical scheme of the invention replaces commonly used equipment such as filtration and the like, can effectively reduce the operation cost, avoids the generation of leftovers and subsequent treatment procedures, and really achieves natural fermentation. And the scheme can also effectively inhibit the reproduction of other abnormal microorganisms to produce purer soy sauce, thereby realizing a green and clear soy sauce production technology. In addition, the traditional equipment filtration step is adopted, the physical or chemical methods and the like can generate negative effects on the flavor of the soy sauce, the concentration and the aroma component change of the soy sauce can be seriously influenced, and the intervention method is generated in the normal soy sauce fermentation step process and cannot generate influences on the flavor of the soy sauce.
Drawings
FIG. 1 is a schematic flow chart of brewing a high-salt dilute soy sauce according to an embodiment of the present invention.
Detailed Description
To facilitate an understanding of the invention, the invention will now be described more fully hereinafter with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Other than as shown in the operating examples, or where otherwise indicated, all numbers expressing quantities of ingredients, physical and chemical properties, and so forth used in the specification and claims are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the foregoing specification and attached claims are approximations that can be suitably varied by those skilled in the art in seeking to obtain the desired properties utilizing the teachings disclosed herein. The use of numerical ranges by endpoints includes all numbers within that range and any range within that range, for example, 1 to 5 includes 1, 1.1, 1.3, 1.5, 2, 2.75, 3, 3.80, 4, and 5, and the like.
The defects and shortcomings of the traditional method for clarifying soy sauce are as follows:
1. the equipment investment is large and the operation cost is high. Such as clarifying and filtering equipment, clarifying and separating systems, inorganic ceramic membranes and the like. The fixed investment and the running cost of the devices for treating the turbidity of the soy sauce are high.
2. Substantially generating leftover materials. Conventional disposal techniques necessarily result in unnecessary waste or scrap which can present secondary use problems and disposal costs.
3. Has negative effect on the fragrance or sense of soy sauce. The contents of the soy sauce and the flavor substances are affected by physical or chemical methods. The thickness and aroma component change of the soy sauce are seriously influenced.
The invention develops a new method, and researches show that some reasons for generating turbidity of the soy sauce are that the soy sauce is turbid due to more soy sauce production processes, long in production chain, easy to generate microorganism enrichment and reproduction, and easy to precipitate after the soy sauce is rich in protein and heated. The research utilizes the reaction characteristics of natural fermentation and the process intervention to effectively control the turbidity of the soy sauce without using additional equipment investment. The intervention means comprises stirring the mixture of the koji material and the brine during the preparation of the soy sauce and milling the moromi during the fermentation. The technical scheme of the invention replaces commonly used equipment such as filtration and the like, can effectively reduce the operation cost, avoids the generation of leftovers and subsequent treatment procedures, and really achieves natural fermentation. And the scheme can also effectively inhibit the reproduction of other abnormal microorganisms to produce purer soy sauce, thereby realizing a green and clear soy sauce production technology. In addition, the traditional equipment filtering step is adopted, the physical or chemical method and the like can generate negative influence on the flavor of the soy sauce, the concentration and the aroma component change of the soy sauce can be seriously influenced, and the intervention method is generated in the normal soy sauce fermentation step process and cannot generate influence on the flavor of the soy sauce.
The embodiment of the invention provides a fermentation method of clarified soy sauce, which comprises the following steps:
mixing a protein raw material and a starchy raw material to obtain a mixed raw material;
inoculating the yeast seeds into the mixed raw materials for yeast preparation to obtain a yeast material;
mixing the yeast material and saline water to obtain soy sauce mash;
fermenting the soy sauce mash;
after the fermentation is finished, separating the sauce from the fermentation product;
wherein the mixture of the koji and the brine is stirred during the preparation of the moromi, and the moromi is ground during the fermentation.
The protein material may be selected from soybean, soybean meal, and other protein materials. The soybean can be soybean, green soybean and black soybean. The soybean meal is a product obtained by extracting oil with a soybean solvent. Other proteinaceous materials may include beans, peas, mung beans, and the like.
The starchy material may be selected from any one or more of wheat, bran and other starch materials. The wheat includes red skin wheat and white skin wheat, and the plasmid may be soft, hard and medium wheat. Other starch materials may include sweet potato, corn, barley, sorghum, millet, rice bran, and the like. The starchy material may be in powder form. Because the addition of the powdery starchiness raw material can ensure that the yeast seeds are loose and uniform, and the yeast seeds can be more easily uniform with the yeast materials by adding different powder amounts to adjust the dryness and humidity of the thalli.
The protein material is pre-treated prior to mixing with the starchy material. The pretreatment step may be cooking the protein feedstock.
The mixing ratio of the protein raw material and the starchy raw material can be determined according to actual conditions, and generally, the mass of the protein raw material is larger than that of the starchy raw material.
The yeast species may include molds. The mould may be selected from any one or more of Aspergillus oryzae and Aspergillus niger. Aspergillus oryzae has strong protein decomposition and saccharification ability. Aspergillus niger has a variety of enzyme systems such as amylase, saccharifying enzyme, acid protease, cellulase, and the like, and is used for liquefaction and saccharification of starch. Preferably, the mold comprises at least Aspergillus oryzae. More preferably, the mould is selected from aspergillus oryzae.
The yeast may include yeast. The yeast can be selected from any one or more of Saccharomyces rouxii and conjugated yeast. The Saccharomyces rouxii is used for producing alcohol, glycerol and succinic acid in the early stage of fermentation, and is combined with Pediococcus halophilus to generate sugar alcohol so as to form the special fragrance of the soy sauce. The binding yeast may be selected from any one or more of soybean binding yeast and sauce-muir binding yeast.
The yeast species may include bacteria. The bacteria may be selected from any one or more of lactic acid bacteria and streptococcus sojae. The lactic acid bacteria mainly have the function of generating a large amount of lactic acid to reduce the pH value of the sauce mash, and are beneficial to the rapid propagation of the zygosaccharomyces rouxii to cause alcohol fermentation. The lactobacillus can be selected from one or more of Pediococcus Sojae, Pediococcus halophilus, Lactobacillus plantarum, and gram-positive bacteria.
In one embodiment, the koji species may comprise Aspergillus oryzae and yeast, and co-koji is co-produced using Aspergillus oryzae and yeast in a synergistic relationship. When the growth of the aspergillus oryzae is too vigorous, the growth of the yeast is inhibited, and the function of regulating the growth of the aspergillus oryzae cannot be necessarily realized, and when the growth of the yeast is too vigorous, the aspergillus oryzae cannot grow normally, and the enzyme production capability of the aspergillus oryzae is also necessarily influenced, so that the growth balance between the aspergillus oryzae and the yeast must be ensured through the control of a preparation process. Because different yeast species have different proliferation speeds under the solid state culture condition, the addition amount of the yeast needs to be adjusted to meet the growth requirement of the yeast, the growth of the aspergillus oryzae is not obviously influenced, and the growth index is qualified. For example, the amount of yeast added can be controlled to 10 3 ～10 5 The addition amount of the yeast per gram of yeast can meet the growth requirement of the yeast, and has no obvious influence on the growth of the aspergillus oryzae.
Preferably, a trace amount of glucose is added to the mixed raw materials. Glucose is beneficial to the proliferation of yeast at the early stage of starter propagation. The rice is produced by abundant enzyme systems such as protease, skin enzyme, amylase and saccharifying enzyme in the process of preparing the rice by using the mildew, the materials are gradually decomposed to provide nutrients for self propagation, the protein and starch are decomposed by the yeast, and the carbon source which can be commonly utilized in the raw materials at the early stage of preparing the koji is very weak, so that the addition of trace glucose is beneficial to the rapid propagation of the yeast and is not inhibited by the growth of the aspergillus oryzae in the technical scheme.
The saline water is an aqueous solution of edible salt. The edible salt comprises sodium chloride and/or potassium chloride. The salt added into the brine has the main functions of adjusting salty taste, synthesizing amino acid sodium salt with glutamic acid to provide delicate flavor and playing a role in corrosion prevention in soy sauce fermentation and storage period.
The salt species in the brine may be selected from one or more of sea salt, lake salt, well salt and rock salt. Salts having a high sodium chloride content, white color, less impurities, and less moisture are preferably used.
In some embodiments, the brine has a concentration of 18g/100mL to 25g/100 mL. Specifically, it may be 18g/100mL, 19g/100mL, 20g/100mL, 21g/100mL, 22g/100mL, 23g/100mL, 24g/100mL, or 25g/100 mL.
In some embodiments, the mixing mass ratio of the yeast material to the saline water is 1 (1.2-2.3). Specifically, the ratio may be 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:1.6, 1:1.7, 1:1.8, 1:1.9, 1:2, 1: 2.1, 1:2.2 and 1: 2.3.
Agitation can be achieved using an auger or mixer-agitator.
In some embodiments, the stirring speed is 50m 3 /h～60m 3 H, in particular 50m 3 /h、51m 3 /h、52m 3 /h、53m 3 /h、54m 3 /h、55m 3 /h、56m 3 /h、57m 3 /h、58m 3 /h、59m 3 /h、60m 3 H is used as the reference value. The stirring at the speed aims to increase the water-moistening sufficiency of the yeast material and avoid the propagation of mixed bacteria caused by partial low salt or partial high temperature.
Preferably, the density error of the moromi obtained by mixing the yeast material and the saline water is less than or equal to 2 percent (wherein, the density error refers to the error between the densities of moromi at a plurality of sampling points) through stirring, and basic conditions are provided for improving the moisturizing rate of the yeast material, finally inhibiting the propagation of microorganisms and reducing the turbidity of the soy sauce and ammonium salt. Further, since foreign bacteria which are apt to produce ammonium salts and cause high turbidity are suppressed, which are bad flavors, the suppression of the propagation of microorganisms does not affect the fermentation flavor or the cycle.
The fermentation process is a process that flora gradually develops into dominant flora, the initial stage of fermentation is the initial time that various microorganisms of koji bring to the fermentation link, and in the initial stage (salinity and mash temperature) that koji and saline water are not mixed uniformly, researches show that if the propagation of some negative microorganisms cannot be inhibited in time and the optimal inhibition time is missed, a large amount of dead bacteria become the main reason that the subsequent turbidity is increased, and the waste discharged by the bacteria in the value-added process is one of the constituents of ammonium salt substances. In some embodiments, the moromi is ground during fermentation, and the grinding occurs on any one or more days during the first 1/4 phase of the fermentation process. Wherein, fermentation generally comprises 4 stages, which are sequentially as follows: microorganism enrichment stage, precursor dissolution stage, color and fragrance generation stage, and later stage maturation stage. The grinding of the present application is preferably performed at the first 1/4 stage to achieve better results.
Preferably, the milling occurs on any one or more of days 1 to 8 of the fermentation process. For example, day 1, day 2, day 3, day 4, day 5, day 6, day 7 and day 8. More preferably, milling occurs on any of days 3 to 5, most preferably day 3, of the fermentation process.
The purpose of stirring the yeast material and the saline water is to uniformly mix large particles of the yeast material, the grinding effect of the sauce mash is smaller units in the particles, the relationship of the yeast material and the saline water is complementary, and the grinding effect of the sauce mash can be more fully realized by the stirring operation of the yeast material and the saline water.
In some embodiments, the grinding occurs 1 to 3 times, such as 1 time, 2 times, 3 times. The number of milling times refers to the number of milling times of the whole fermentation process. When the number of grinding times is more than 1, grinding may be performed for a plurality of days, and preferably for consecutive days.
In some embodiments, each grinding is carried out for a period of 4 hours to 8 hours, requiring a uniform material state after grinding, sufficient water absorption, and no significant dry particulate material. The duration of milling is, for example, 4 hours, 4.5 hours, 5 hours, 5.5 hours, 6 hours, 6.5 hours, 7 hours, 7.5 hours, 8 hours.
Grinding can be achieved using a rotor pump or a screw pump.
In some embodiments, the grinding speed is 40m 3 /h～50m 3 H is used as the reference value. Specifically, it may be 40m 3 /h、41m 3 /h、42m 3 /h、43m 3 /h、44m 3 /h、45m 3 /h、46m 3 /h、47m 3 /h、48m 3 /h、49m 3 /h、50m 3 /h。
In some embodiments, the temperature outlet temperature after grinding is less than or equal to 35 ℃, so that the temperature of the sauce mash after grinding is 25-30 ℃, the temperature of the yeast material and the brine distribution uniformity are further enhanced, the microbial growth on the surface of the yeast material is effectively inhibited, the microbial enrichment is prevented, more than 20% of ammonium salt can be reduced, and the taste quality is improved. Specifically, the temperature of the ground soy sauce mash may be 25 deg.C, 26 deg.C, 27 deg.C, 28 deg.C, 29 deg.C, and 30 deg.C.
In some embodiments, the fermentation process is controlled at 15 ℃ to 30 ℃. Specifically, the temperature may be 15 deg.C, 16 deg.C, 17 deg.C, 18 deg.C, 19 deg.C, 20 deg.C, 21 deg.C, 22 deg.C, 23 deg.C, 24 deg.C, 25 deg.C, 26 deg.C, 27 deg.C, 28 deg.C, 29 deg.C, 30 deg.C.
The fermentation can be controlled within 2-4 months.
The soy sauce mash can be squeezed or drained to obtain clear soy sauce.
The invention has at least the following advantages and positive effects:
1. technically: compared with the prior art, the method has the advantages of short flow, simple operation and no generation of any leftover material, and is a technical method returning to the brewing origin.
2. The cost is as follows: the application of the invention can directly cancel a series of complex procedures of subsequent common operations, such as standing precipitation, filtration (membrane filtration), clarification separation, foot discharge treatment and the like, thereby greatly reducing the cost input and shortening the production period.
3. The effect degree is as follows: the invention can directionally produce turbidity levels meeting the positioning of different soy sauce products according to actual requirements, for example, the lowest turbidity level can be below 10 NTU.
4. The invention adopts a production approach with simple operation and obvious effect to produce the green and healthy soy sauce which can synchronously reduce the waste of ammonium salt and mixed bacteria metabolism.
The following are specific examples.
Example 1: the invention is applied to the brewing of high-salt dilute soy sauce
The production process comprises the following steps: the method for producing soy sauce by taking soybeans and wheat as raw materials according to the proportion is shown in figure 1:
(1) pretreatment of soybeans
The weight of the soybean raw material is 40 tons. The soybean raw material is subjected to impurity removal, stone removal, color selection and soybean washing, then is put into an immersion tank, water with the mass 3 times that of the soybeans is added, the water temperature is 30 ℃, and the soybeans are immersed for 6 hours, so that the water absorption rate of the soybeans is 100-105%.
And (4) steaming the soaked soybeans by adopting a rotary high-pressure steaming and boiling pot to obtain cooked soybeans. The cooked bean has the advantages of no undercoating, no lumping, uniform hardness, and complete bean grains.
(2) Koji making
Cooling cooked soybean to below 40 deg.C, and mixing with parched wheat flour, wherein the weight of flour is 30% of that of soybean raw material. Uniformly mixing the cooked beans and the wheat flour by using a packing auger, and adding aspergillus oryzae yeast seeds accounting for 0.04 percent of the weight of the cooked beans to obtain the yeast material. Inputting the yeast material into a yeast chamber, and performing Daqu ventilation culture on the yeast material by using a flat bed ventilation yeast making device, wherein the temperature of a culture product is 28-38 ℃, the air frequency is 15-50Hz, and the culture time is 45h, so as to obtain the Daqu.
(2) Adding 2.3 times of saline water into the finished koji to obtain soy sauce mash, wherein the concentration of the saline water is 25g/100mL, and the fermentation process is controlled at 30 ℃.
(3) And (3) adopting technological intervention measures at the mixing stage of the yeast material and the saline water, and adopting stirring equipment to realize the full mixing of the yeast material and the saline water in the process of uniformly mixing and stirring the yeast material and the saline water. The stirring speed was 55m 3 H is used as the reference value. After mixing, the density error of the yeast material and brine mixture at each sampling point is less than or equal to 2 percent.
(4) Intervention of fermentation process requires that in early stage of fermentation, a rotor pump is used for grinding fermented mash, and the grinding speed is 45m 3 H is used as the reference value. The temperature of the ground material at the outlet is 25-30 ℃, the state is uniform, the water absorption is sufficient, and no obvious dry grain yeast material exists.
(5) The soy sauce is obtained by squeezing or discharging soy sauce mash after fermenting for 3-4 months, and the soy sauce is evaluated, and the index results are shown in the following tables 1-1 and 1-2. Wherein, the related soy sauce sensory evaluation method refers to corresponding parts of soy sauce GB2717-2018 of national food safety standard.
TABLE 1-1
Tables 1 to 2
Remarking: tables 1-2 show the effect of comparative performance under the control of the basic 1.1 parameters of tables 1-1. The stirring schedule in tables 1-2 was at a milling speed of 45m 3 The milling is carried out at a stirring speed of 65m 3 Performed at/h.
Description of the drawings: the sensory score is 0-5, the larger the score is, the better the sensory is, and the turbidity standard of the variety is less than or equal to 30 NTU.
(1) The milling start time refers to the day of fermentation milling. (2) The grinding time refers to the time of each grinding. (3) The number of milling is the number of milling throughout the fermentation cycle. (4) The number of grinding is increased repeatedly by a continuous cycle, and in this example, grinding is performed once a day, and if the number of continuous grinding is greater than 1, grinding is performed for a continuous number of days, once a day.
The results show that the grinding operation time is better in the comprehensive effect obtained in 3-5 days, the grinding time is prolonged, the grinding times are increased, the effect difference of salt improvement is not obvious, and the temperature influence difference is larger. I.e. the preferred parameter ranges ultimately confirmed by the application of the process of the invention are: the grinding time is controlled to be 3-5 days of fermentation, the grinding times are 1 time (the times are excessive and waste energy consumption), the grinding time is 4-5 h, the temperature is controlled to be 25-30 ℃, and the mash temperature is about 30 ℃.
The turbidity control effect is in negative correlation with the grinding speed and in positive correlation with the stirring speed, and the comprehensive examination is carried outConsidering the efficiency of production, it is basically determined that the optimum grinding and stirring speeds are 45m each 3 H and 55m 3 /h。
Example 2: the large-scale production and large-scale data application conditions are as follows:
the term "before adjustment" means that there are no steps of stirring the mixture of the koji material and the brine uniformly and no steps of grinding before fermentation, relative to example 1.
The results are shown in tables 2 to 4.
TABLE 2 turbidity evaluation results for soy sauce mass production applications
TABLE 3 results of ammonium salt level in soy sauce mass production applications
TABLE 4 Soy sauce sensory evaluation results
Remarking: LSD value 8.8(20 people, 2 groups of samples), a rank-sum difference > 8.8 indicates significant difference.
The specific calculation method comprises the following steps:
the formula:
namely:
in the formula:
j-number of assessors;
p represents the number of the appraisal samples;
1.96-constant at significance level a value of 0.05
6-constant.
Remarking: the samples were subjected to 3 parallel controls, and 20 panelists with good physical fitness and stable sensory evaluation were randomly selected for evaluation. The difference between the rank sum of the test and the rank sum of the control in 20 panelists was close to the LSD value, indicating that the test sample had a certain organoleptic advantage over the control sample. The quality of the soy sauce is improved to a certain extent after the soy sauce is applied.
The above results show that the soy sauce brewed by the invention is obviously superior to the control level in the average level of turbidity, and is also superior to the control in the mouthfeel. The invention has wide application effect in reality.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, so as to understand the technical solutions of the present invention specifically and in detail, but not to be understood as the limitation of the patent protection scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the scope of the invention patent is to be determined by the appended claims, and the description and drawings are intended to be used to interpret the contents of the claims.
Claims (4)
1. The fermentation method of the soy sauce is characterized by comprising the following steps:
mixing a protein raw material and a starchy raw material to obtain a mixed raw material;
inoculating a yeast seed to the mixed raw material and making yeast to obtain a yeast material;
mixing the yeast material and saline water to obtain sauce mash;
fermenting the soy sauce mash;
after the fermentation is completed, separating the sauce from the fermentation product;
wherein the mixture of the koji and the brine is stirred during the preparation of the moromi, the moromi is ground during the fermentation, the grinding taking place on any one or more of days 3 to 5 of the fermentation process;
the sauce is not clarified or/and filtered;
grinding is realized by using a rotor pump or a screw pump;
the stirring speed was 50m 3 /h ~60m 3 /h；
The polishing speed was 40m 3 /h ~50m 3 /h；
The temperature of the ground soy sauce mash is 25-30 ℃.
2. The method for fermenting soy sauce according to claim 1, wherein the grinding is performed 1 to 3 times and the duration of each grinding is 4 to 8 hours.
3. The method for fermenting soy sauce according to claim 1, wherein the density error of moromi obtained by mixing the koji and the brine by the stirring is 2% or less.
4. The method for fermenting soy sauce according to any one of claims 1 to 3, wherein the concentration of the brine is 18g/100mL to 25g/100mL, and the mixing mass ratio of the koji and the brine is 1: (1.2-2.3).
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