Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production process and high amino acid technology, applied in the field of soy sauce production, can solve the problems of increasing soy sauce, waste of raw materials, and weak market competitiveness of products, and achieve the effect of ensuring quality and increasing content
Inactive Publication Date: 2014-03-26
ZIYANG LINJIANGSI BIOTECH
View PDF4 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The protease secreted by microbial mold can decompose protein, but only part of the protein can be decomposed, and most of the protein cannot be converted into amino acids, resulting in a lot of waste of raw materials, and the content of amino acids in the produced soy sauce is low, and the market competitiveness of the product is not strong , how to improve the digestibility of raw materials, how to increase the content of amino acid in soy sauce under the situation of low cost becomes the technical problem that those skilled in the art urgently need to solve
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] A production process of high amino acid soy sauce includes the following steps:
[0019] A. Raw material cooking: soybean meal: bran: wheat: water is 9:3:1:6 into the cooking tank for cooking, the pressure is controlled at 1.15-1.25MPa, and the cooking time is controlled at 16-22min;
[0020] B. Making Daqu: Connect the cooked clinker to the compound koji containing acetic acid and sodium acetate, and transfer it to the koji making pool for ventilated koji making;
[0021] C. Mixed fermentation: The prepared Daqu is transferred to the fermentation tank, and after adding salt water, the fermentation is carried out at a temperature of about 50°C. The fermentation temperature is controlled not to be lower than 30°C, and the leaching is performed every other day, and the time is controlled within 25-35d. ;
[0022] D. Sterilization and filtration: The fermented crude oil is pumped into the crude oil tank after passing through a sterilization filter, and is blended and filled during...
Embodiment 2
[0026] A traditional soy sauce production process, the specific steps are as follows:
[0027] A. Raw material cooking: soybean meal: bran: water is added to the cooking tank in a certain proportion for cooking, the pressure is controlled at 1.10MPa, and the cooking time is controlled at 12-15min;
[0028] B. Making Daqu: Connect the cooked clinker to seed koji, and transfer it to the koji making pool for ventilating koji making. The temperature, ventilation, and koji making time are determined according to the growth of Daqu;
[0029] C. Mixed fermentation: The prepared Daqu is transferred to the lower fermentation tank, and after adding salt water, the fermentation is carried out at a temperature of about 50°C. The fermentation temperature is controlled not to be lower than 30°C, and the leaching is performed every other day, and the time is controlled at 24d;
[0030] D. Sterilization and filtration: The fermented crude oil is pumped into the crude oil tank after passing through a s...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a production process for high-amino acid soy sauce. The production process comprises the steps of raw material cooking, yeast production, mixed fermentation, sterilization filtration and the like, and specifically comprises the following steps of adding soybean meal, bran, wheat and water into a cooking pot for cooking according to a certain proportion, connecting the cooked material to a compound mold starter containing acetic acid and sodium acetate, transferring the mixture into a yeast production tank for ventilated yeast production, transferring produced yeasts into a fermentation tank, adding saline water, performing heat-preservation fermentation under the condition of about 50 DEG C, extracting crude soy sauce, and performing sterilization filtration. According to the production process, an optimal proportion of the soybean meal, the bran and the wheat is selected by repeated tests to ensure sufficient protein supply, and meanwhile, the compound starter containing the acetic acid and the sodium acetate is added in a yeast production process to ensure the full transformation of proteins into amino acid, so that the amino acid content of the soy sauce is increased, and the value of the raw materials soybean meal, bran and wheat is fully realized; cooking and fermentation conditions of the whole production process are strictly controlled to further ensure the quality of the high-amino acid soy sauce.
Description
Technical field [0001] The invention relates to the technical field of producing soy sauce, in particular to a production process of high amino acid soy sauce. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through oil production and fermentation processes. The composition of soy sauce is more complicated. In addition to the salt composition, there are also a variety of amino acids, sugars, organic acids, colors and spices. It is mainly salty, but also has umami taste and fragrance. It can increase and improve the taste of dishes, as well as add or change the color of dishes. The Chinese people have mastered the brewing process thousands of years ago. Soy sauce generally has two types: dark soy sauce and light soy sauce: dark soy sauce is saltier and is used for color enhancement; light soy sauce is used for freshness. The brewing soy sauce is based on the high-salt, dilute, low-temperature and fra...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more