Efficient clean mellow light soy sauce and novel brewing process thereof

Abstract

The invention belongs to the technical field of food processing technology, and particularly relates to efficient clean mellow light soy sauce and a novel brewing process of the light soy sauce, which are characterized in that the efficient clean mellow light soy sauce comprises the following ingredients in parts by mass: 80-90 parts of defatted soybean and 20-10 parts of wheat. The efficient clean mellow light soy sauce and the novel brewing process have the beneficial effect that the production cost can be reduced through mixing the defatted soybean, after being moistened with water and cooked, with the smashed wheat. A large number of experiments by experimenters prove that the optimal mass ratio of the defatted soybean to the smashed wheat is 8:2, and the raw material cost is reduced by more than 40%.

Description

technical field [0001] The invention belongs to the technical field of food processing technology, and in particular relates to a high-efficiency clean mellow soy sauce and a new brewing technology thereof. Background technique [0002] With the improvement of living standards, people's requirements for the quality of soy sauce are also gradually improved. In recent years, the Japanese-style and Cantonese-style high-salt dilute soy sauce technology has gradually replaced the products produced by the low-salt solid soy sauce technology developed at the beginning of the founding of New China because of the superior quality of the products produced. The characteristics of the high-salt dilute state fermentation process: (1) High salt content inhibits the action of bacteria in the koji, making the soy sauce pure; (2) Soy sauce yeast (mainly Saccharomyces rouxii and Torulopsis globosa) participate in the later stage of fermentation, forming A large number of aroma substances suc...

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Problems solved by technology

[0003] There have been domestic reports of soy sauce fermentation by adding white wine in the pre-fermentation period (China Condiment, August 2008). Although the quality of soy sauce can be improved in a short period of time, the main raw materials used are soybeans and flour, which are of relatively high value, and the concentration of brine used It is relatively low, and it is prone to rancidity during the fermentation process. The fermentation cycle is only 30 days, and the quality of crude oil cannot be compared with the original 6-month soy sauce process.