Low-salt liquid state fermented soy sauce production process

Abstract

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

Description

technical field [0001] The invention relates to the technical field of soy sauce production, and more specifically relates to a production process for low-salt dilute fermented soy sauce, which belongs to the improvement of the soy sauce production process. Background technique [0002] Soy sauce is the most commonly used condiment, with a production history of more than two thousand years. The traditional production method is to make finished soy sauce through processes such as mixing raw materials, adding water to infiltrate, cooking, inoculating koji, adding salt water to mix koji, fermenting, soaking and pouring oil, filtering, blending, and sterilizing. There are two main fermentation processes, one is high-salt dilute fermentation process, and the other is low-salt solid-state fermentation process. The former has high water content, high salt content in soy sauce, low fermentation temperature, long fermentation cycle, mellow product and strong ester flavor, but the co...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the above-mentioned prior art, the purpose of the present invention is to disclose a new low-salt dilute fermented soy sauce production process to solve the problem of incomplete fermentation of soy grains in the prior art low-salt dilute fermented soy sauce production process. , the aroma components are not full, the flavor of soy sauce is not good, the utilization rate of raw materials is low, the cost of production operation is high, and it is not easy to control, so as to produce low-salt dilute soy sauce with good flavor and quality closer to the standard of high-salt dilute soy sauce