A kind of production method of chrysanthemum soy sauce
A production method, the technology of Chuju, is applied in the production field of Chuju soy sauce, which can solve the problems of weak health care performance, taste, and nutritional limitations, and achieve the effect of eliminating body fat, delicate and smooth taste, and reasonable process design
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Embodiment 1
[0024] ①, cooked
[0025] Mix chrysanthemum, hawthorn and soybeans, steam them, cool to room temperature, and mix with wheat flour to obtain mixed enzymolysis clinker. The weights of chrysanthemum, hawthorn, soybeans and flour are 5kg, 3kg, 25kg, and 3kg in sequence.
[0026] ②, inoculation
[0027] Inoculate 0.25 kg of Aspergillus niger strains and 0.5 kg of Aspergillus oryzae strains into the mixed enzymatic hydrolysis clinker, fully mix and mix evenly, and make koji.
[0028] ③. Koji making
[0029] The koji is made into koji through an automatic koji making machine.
[0030] ④, fermentation
[0031] Put the finished koji into the fermentation tank, add 28kg of salt water (Baume degree is 10), stir well and evenly, and make the moromi. After overturning the moromi, keep it fermented at 39°C for 10 days; then add the moromi weight 0.001% glutaminase, stir evenly, keep warm at 30°C for 10 days, when the pH value of the moromi drops to 5.3, add Luxie yeast to 150 / ml moromi...
Embodiment 2
[0036] ①, pretreatment
[0037] Mix chrysanthemum, hawthorn and soybeans, steam them, cool to room temperature and mix with wheat flour to obtain mixed enzymolysis clinker. The weights of chrysanthemum, hawthorn, soybeans and flour are 4kg, 4kg, 28kg, and 2kg in sequence.
[0038] ②, inoculation
[0039] Inoculate 0.2kg of Aspergillus niger strains and 0.6kg of Aspergillus oryzae strains into the mixed enzymatic hydrolysis clinker, fully mix and evenly, and make koji.
[0040] ③. Koji making
[0041] The koji is made into koji through an automatic koji making machine.
[0042] ④, fermentation
[0043] Put the finished koji into the fermenter, add 30kg of salt water (Baumé degree is 8), and stir well to make the moromi. After overturning the moromi, keep it fermented at 38°C for 12 days; then add the moromi weight 0.0015% glutaminase, stir evenly, keep warm at 28°C for 8 days, when the pH value of the moromi drops to 5.3, add Luxie yeast to 180 / ml moromi, control the temper...
Embodiment 3
[0048] ①, pretreatment
[0049] Mix chrysanthemum, hawthorn and soybeans, steam them, cool to room temperature, and mix with wheat flour to obtain mixed enzymolysis clinker. The weights of chrysanthemum, hawthorn, soybeans and flour are 6kg, 2kg, 22kg, and 4kg in sequence.
[0050] ②, inoculation
[0051] Inoculate 0.3 kg of Aspergillus niger strains and 0.4 kg of Aspergillus oryzae strains into the mixed enzymatic hydrolysis clinker, fully mix and evenly, and make koji.
[0052] ③. Koji making
[0053] The koji is made into koji through an automatic koji making machine.
[0054] ④, fermentation
[0055] Put the finished koji into the fermentation tank, add 25kg of salt water (Baume degree is 11), stir well, and make moromi. After overturning the moromi, keep it fermented at 40°C for 8 days; then add the moromi weight 0.0005% glutaminase, stir evenly, keep warm at 32°C for 12 days, when the pH value of the moromi drops to 5.3, add Luxie yeast to 200 / ml moromi, control the te...
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