A kind of preparation method of brewer's yeast soy sauce

A technology of beer yeast and soy sauce, which is applied in the field of preparation of beer yeast and soy sauce, can solve the problems of increasing production costs, and achieve the effects of saving food, reducing production costs, and low prices

Inactive Publication Date: 2011-12-21
JILIN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to make full use of beer yeast and meet the consumption demand of high-grade soy sauce, some people have studied the production process of soy sauce using beer yeast, but it needs to debitterize and wash the yeast sludge in the production process, and discharge a large amount of waste liquid; enzymes need to be added during the fermentation process preparations, increasing production costs; and generating solid waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take a suspension containing 10% of brewer's yeast, apply ultrasonic waves with a frequency of 40KHz and a power of 300W for 2 hours at 40°C, and then add 0.05% by mass of salt and 1% by mass of calcium phosphate to the suspension. The suspension was transferred to a constant temperature fermentation device, fermented at 45°C for 30 hours, and filtered through a 150-mesh sieve to obtain a colorless liquid. The remaining solids were continued to ferment for 5 days, and the fermented solids were rinsed with 10 times the amount of water to obtain a caramel-colored liquid. Add 15% by mass of common salt, 0.2% by mass of aniseed and prickly ash extract, 0.02% by mass of sodium benzoate, and 0.01% by mass of sucrose into the two liquids to adjust the taste. The caramel liquid is added with 0.05% by mass of caramel to prepare the caramel. The prepared soy sauce is warmed up to 75°C, cooled down to 20°C quickly after being kept warm for 20 minutes, then heated up to 90°C, and ...

Embodiment 2

[0020] Take a suspension containing 60% of beer yeast, and use a ball mill at room temperature to mill for 30 minutes at a speed of 300 rpm, then add 0.1% by mass of salt and 0.5% by mass of phosphoric acid to the suspension calcium. The suspension was transferred to a constant temperature fermentation device, fermented at 42°C for 36 hours, and filtered through a 150-mesh sieve to obtain a colorless liquid. The remaining solids were continued to ferment for 6 days, and the fermented solids were rinsed with 10 times the amount of water to obtain a caramel-colored liquid. Add 16% by mass of salt, 0.3% by mass of aniseed and Zanthoxylum bungeanum extract, 0.02% by mass of potassium sorbate, and 0.02% by mass of sucrose into the two liquid samples to adjust the taste. The caramel liquid is added with 0.02% by mass of caramel to prepare the caramel. The prepared soy sauce is warmed up to 80°C, cooled down to 20°C quickly after being kept warm for 18 minutes, then heated up to 85...

Embodiment 3

[0022] Take a suspension containing 50% of beer yeast and pulverize it with a mechanical pulverizer for 90 minutes at normal temperature, then add 0.15% by mass of salt and 1% by mass of calcium phosphate to the suspension. The suspension was transferred to a constant temperature fermentation device, fermented at 48°C for 40 hours, and filtered through a 150-mesh sieve to obtain a colorless liquid. The remaining solids were continued to ferment for 7 days, and the fermented solids were rinsed with 10 times the amount of water to obtain a caramel-colored liquid. Subsequent steps are the same as Example 2.

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PUM

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Abstract

The invention relates to a method for preparing a beer yeast soy sauce, which is a method for preparing a high-nutrient soy sauce by using beer yeasts directly. The method comprises the following steps: pretreatment of yeast paste, fermentation of mother liquor, modulation of soy sauce, sterilization, packaging and storage. The soy sauce produced by the method contains nutrient substances required by a human body, such as a great quantity of amino acids, various trace elements, vitamin B1, vitamin B2 and the like. In the method, the technology is simple, the debitterization and washing treatment processes are not required, waste liquors are not discharged in the production process, the fermentation period is short, filtered solids are used as raw materials of a biological fertilizer, and the beer yeasts are utilized maximally.

Description

technical field [0001] The invention relates to the field of condiment brewing, in particular to a preparation method of brewer's yeast soy sauce. Background technique [0002] my country is a big country in beer production and consumption, with an annual production of more than 35 million tons. In the process of beer production, yeast with low activity is regularly discharged, which accounts for about 2% of beer production, reaching more than 700,000 tons. Brewer's yeast contains a large amount of protein, various trace elements and series of vitamins. It has high nutritional value, and its hygienic condition is similar to that of beer. It is an ideal raw material for the production of condiments. In my country, soy sauce is popular as a traditional condiment, and people's daily life cannot do without it, and its consumption is increasing year by year. At present, most of the soy sauces sold on the market use protein (soybean or soybean meal) and starch (wheat or wheat br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 腾洪辉黄欢姜文佳任百祥徐占林刘宝祥
Owner JILIN NORMAL UNIV
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