Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials

A production process and technology of rice dregs, applied in the field of waste resource recycling, can solve the problems of unacceptable to consumers, high amino acid nitrogen, difficult to obtain, etc., and achieve the effect of improving application value and reducing production cost.

Inactive Publication Date: 2011-09-21
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the protein structure in rice dregs is different from that in soybean meal. The protease produced by a single strain of Aspergillus oryzae used in traditional s

Method used

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  • Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials
  • Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0019] Get 200 kilograms of rice dregs and 120 kilograms of bran, add water at 80 ° C, and control the moisture content to be about 35%. Stir evenly, steam the material with a rotary steamer under pressure (0.3MPa) for 1.5 hours. Cool the clinker rapidly to 37°C, add 5% Monascus liquid seeds according to the weight of the raw materials, mix evenly, move it into the koji pool to make koji, the thickness of the koji layer is 25cm, keep the koji material loose and the thickness is consistent, and the product temperature should be controlled during the koji making process 30°C, the relative humidity of the koji room is above 90%, and the koji is turned over every 8 hours after 24 hours of koji making, and then added to the mixed liquid strains of 5% Aspergillus oryzae and 5% Aspergillus niger on the fourth day of cultivation. Continue ventilating and culturing at 28-32°C for 2 days, the highest temperature shall not exceed 35°C, and turn the koji 2-3 times. Under this condition, t...

Embodiment approach 2

[0021] Get 100 kilograms of rice dregs and 60 kilograms of bran, add water at 80 ° C, and control the moisture content to be about 35%. Stir evenly, steam the material with a rotary steamer under pressure (0.3MPa) for 2 hours. Cool the clinker rapidly to 40°C, add 5% red yeast rice powder according to the weight of the raw material, mix evenly, move it into the koji pool to make koji, the thickness of the koji layer is 30cm, keep the koji material loose and the thickness is consistent, and the temperature of the product should be controlled during the koji making process 32°C, the relative humidity of the koji room is above 90%, and the koji is turned over every 8 hours after 24 hours of koji making, and 0.1% of Aspergillus oryzae spores and 0.3% of Aspergillus niger spores are reintroduced on the fourth day of cultivation. Continue to ventilate and cultivate for 2 days at 28-32°C, the highest temperature does not exceed 35°C, and turn over 3 times. Evenly mix in 13° Be' salt...

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Abstract

The invention belongs to the technical field of the recycling of discarded resources, and provides a new multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials, which comprises the following process steps of: the multi-strain mixed starter propagation of monascus rubber, aspergillus oryzae, aspergillus niger, solid state fermentation, heat-preserving diluted mesh fermentation, normal-temperature diluted mesh fermentation, heat-preserving after-ripening and the like. In the new process, bean pulp serving as a main raw material in the conventional brewing process is replaced by the rice dregs serving as discarded resources in sugar industry, monosodium glutamate industry and rice vinegar industry, so the production cost of the soy sauce is reduced greatly. Simultaneously, the saccharifying enzyme, neutral protease and acid protease of the prepared yeast rice are higher that those of the yeast rice of the conventional starter propagation, so a new process is opened up for the recycling of the rice dregs and the production of the high-quality soy sauce.

Description

technical field [0001] The invention belongs to the technical field of waste resource regeneration and utilization, and in particular relates to a waste rice dregs resource recycling process in monosodium glutamate industry, sugar industry and rice vinegar industry, and specifically relates to a process for producing new-type soy sauce by using rice dregs as raw materials and multi-species koji making technology. Background technique [0002] my country is a major producer of rice. During the production of starch hydrolyzed sugars such as maltose and glucose or monosodium glutamate, a large amount of rice dregs are discarded or used as crude product feed for breeding, and the price is extremely low. Generally, after 3.3 tons of rice are made into glucose, the rice residue is about 1 ton; producing 1 ton of monosodium glutamate requires about 2 tons of rice. Based on the average annual production capacity of the existing monosodium glutamate factories in the south of about 20...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 胡伟莲戴德慧李巍陈贵才
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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