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Method for preparing soybean sauce by fermenting vinasse

A technology of distiller's grains and soy sauce, applied in food preparation, application, food science and other directions, can solve the problems of high aflatoxin content and large amount of preservatives added.

Inactive Publication Date: 2014-07-23
赵磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing soy sauce by fermenting distiller's grains in order to solve the problems of high aflatoxin content and large amount of preservatives in soybean soy sauce prepared from soybeans or soybean meal

Method used

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specific Embodiment approach 1

[0024] Specific embodiment one: the present embodiment adopts the method for preparing soy sauce by fermenting distiller's grains to implement according to the following steps:

[0025] 1. Weigh fresh distiller's grains or sterilized solid-state fermented distiller's grains as raw material of distiller's grains;

[0026] 2. Spread the distiller's grains raw material in step 1, and when the distiller's grains are spread to 60-70° C., add the soy sauce koji that accounts for 3% to 5% of the distiller's grains by mass to obtain the raw unstrained spirits of soy sauce;

[0027] 3. Transfer the raw unstrained spirits of soy sauce obtained in step 2 into the soy sauce unstrained spirits room, and cultivate them under the condition that the room temperature of the soy sauce unstrained spirits room is 35°C and the ground temperature is 50°C until the surface of the original unstrained spirits is golden yellow, and Huangzi is obtained;

[0028] 4. Put Huangzi in a fermenter and carry o...

specific Embodiment approach 2

[0030] Embodiment 2: This embodiment differs from Embodiment 1 in that the sterilized solid-state fermented distiller's grains described in step 1 are obtained by putting the solid-state fermented distiller's grains into a steamer and performing high-temperature cooking and disinfection. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0031] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the fresh distiller's grains or the sterilized solid-state fermented distiller's grains in step 1 are white wine distiller's grains, rice wine distiller's grains, beer distiller's grains or food alcohol distiller's grains. Other steps and parameters are the same as those in Embodiment 1 or Embodiment 2.

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Abstract

The invention discloses a method for preparing soybean sauce by fermenting vinasse, belongs to the field of food fermentation technologies, in particular relates to a method for producing soybean sauce by fermenting vinasse and aims to solve the problems of the high content of aflatoxin and the large additive amount of preservative in the existing soybean sauce prepared by soybean or soybean meal. The preparation method comprises the following steps: step one, weighing raw materials of the vinasse; step two, dispersing, drying and inoculating soybean sauce yeast seed to prepare soybean sauce primary grain; step three, culturing the soybean sauce primary grain into soybean sauce yeasts; step four, putting the soybean sauce yeasts in a fermentation tank to perform sealed fermentation; step five, spraying saline water and oil to obtain the soybean sauce. The method also comprises the following steps: mixing the soybean sauce yeasts with the saline water to form liquid-state soybean sauce yeasts, putting the liquid-state soybean sauce yeasts in the fermentation tank to perform sealed fermentation and directly prepare the soybean sauce. Meanwhile, the method also comprises the steps of adding the soybean sauce yeasts into a fermentation cylinder, compacting the soybean sauce yeasts and drying the dry soybean sauce yeasts in the sun to prepare the soybean sauce. By taking the fermented vinasse as the raw material, the content of the aflatoxin in the prepared soybean sauce can reach less than 0.3microgram / 100ml; meanwhile, the soybean sauce is high in the content of organic acid and small in use amount of preservative.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a process for producing condiment soy sauce by using distiller's grains as a raw material through fermentation. Background technique [0002] Soy sauce is the main seasoning that people in my country and East Asian countries like, and it is also widely used in the world. From the production process, soy sauce can be divided into blended blended soy sauce and fermented soy sauce. Fermented soy sauce is mainly made of soybeans or soybean meal, which is inoculated, fermented (or exposed to the sun) for a long time, and poured with oil. It has the advantages of rich sauce flavor and ruddy color. [0003] However, in recent years, with the advancement of flavor blending technology, more and more formulated soy sauces have flooded the market. The reason is that under the impact of genetically modified soybeans in the United States, my country's soybean producti...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 赵磊
Owner 赵磊
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