Production process for high-amino acid soy sauce

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...

AI Technical Summary

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

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