Soybean sauce brewing process

A soy sauce and process technology, applied in the field of soy sauce brewing technology, can solve the problems of insufficient product flavor, weak ability to produce free amino acids, singleness and the like

Inactive Publication Date: 2014-12-03
ANHUI GOOD TASTE FOOD BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most domestic production enterprises use Aspergillus oryzae 3.042 produced by solid-state low-salt fermentation. This method has short production cycle, simple operation and stable yield. However, due to the single enzyme system secreted by Aspergillus oryzae, the ability to produce free amino acids is weak, which makes the product flavor insufficient

Method used

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Experimental program
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Embodiment Construction

[0027] specific implementation plan

[0028] A soy sauce brewing process, comprising the following steps:

[0029] (1) Kind of song making: use the kind of song making machine to make the kind of song

[0030] a. Preparation of raw materials

[0031] Stir the flour and bran evenly at a mass ratio of 3:1 and put them on a plate with a thickness of 1.5-2.0cm;

[0032] b. Steam sterilization

[0033] After loading the koji material into the machine, adjust the upper limit of the koji material temperature to 130°C, open the steam valve, and when the pressure gauge rises to 0.1Mpa, close the steam valve, open the steam exhaust valve and the drain valve, and then close; reopen the steam valve, the pressure rises When the temperature reaches 0.15-0.18Mpa, the temperature is 120-122°C. After steaming for 25 minutes, open the exhaust valve and sewage valve to disinfect the inoculation nozzle;

[0034] c. Vaccination

[0035] Turn on the hydraulic ejector and vacuumize it to cool ...

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Abstract

The invention provides a soybean sauce brewing process. The soybean sauce brewing process comprises the following steps: producing seed koji and finished koji by using a seed koji producer; fermenting by using multiple strains; and preparing, sterilizing and packaging to obtain a final product. The process realizes mixed fermentation of multiple strains, such as aspergillus oryzae, aspergillus niger, monascus and bacillus natto by adopting a process of inoculating at negative pressure, preparing the koji by one strain, mixing the finished koji into a tank to be fermented according to a ratio, and carrying out fixed fermenting, so that the content of amino acid nitrogen can be up to 1.44g/100ml and the utilization rate of protein is up to about 90%; the soybean sauce brewing process is an advanced soybean sauce brewing process method.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to a soy sauce brewing process. Background technique [0002] Soy sauce is a liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. It is a traditional Chinese condiment. Most domestic production enterprises use Aspergillus oryzae 3.042 produced by solid-state low-salt fermentation. This method has short production cycle, simple operation and stable yield. However, due to the single enzyme system secreted by Aspergillus oryzae, the ability to produce free amino acids is weak, which makes the product flavor insufficient. Contents of the invention [0003] The invention provides a soy sauce brewing process. The process adopts negative pressure inoculation, koji making with a single bacterium, and the koji is mixed into the tank for fermentation in proportion, and the mixed f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 王立飞
Owner ANHUI GOOD TASTE FOOD BREWING
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