Method for producing soy sauce by fermenting brewer grains

Abstract

The invention provides a method for producing soy sauce by fermenting brewer grains. The method comprises the following specific steps: crushing low temperature soy flour, adding 150 percent of fresh brewer grains and uniformly mixing; wetting the mixture for 60 minutes and steaming the mixture at 121 DEG C for 10 minutes; adding 25 percent of flour and uniformly stirring; steaming the mixture at 115 DEG C for 10 minutes; cooling the steamed material to 35 DEG C; feeding the cooled material into 15 percent of aspergillus oryzae yeast strain and uniformly stirring; performing solid-state insulated fermentation on the mixture at the temperature of 28-30 DEG C for 24 hours; performing insulated fermentation for 36 hours wherein the temperature is raised to 30-32 DEG C; performing insulated fermentation for 48 hours wherein the temperature is raised to 33-35 DEG C; adding 200 percent of warm water of 35 DEG C and 40 percent of edible salts; after stirring the added material, feeding 25 percent of bacillussubtilis liquid seed and 0.3 percent of Angel soy sauce yeast and stirring uniformly; performing insulated fermentation on the mixture at the temperature of 33-35 DEG C for 72 hours, filtering, sterilizing the filtered material at the temperature of 80 DEG C for 15 minutes to obtain the soy sauce.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for producing soy sauce by fermenting brewer's grains. Background technique [0002] Soy sauce is a traditional condiment in my country. It is made from soybeans or soybean meal as the main raw material, added with auxiliary materials, and fermented by microorganisms. It has a strong sauce and ester aroma. Soy sauce is rich in protein, amino acid, calcium, iron, phosphorus, vitamin B and so on. There are various varieties of soy sauce, and its production methods are divided into three types: brewing, preparation and enzymatic method, among which the flavor and quality of brewed soy sauce are the best. [0003] Brewer's grains is the main by-product of the beer industry, which is the residue after extracting soluble carbohydrates from barley. About 250kg of fresh brewer's grains are produced for every ton of beer produced. In 2013, my country's beer production was 50.62 mil...

AI Technical Summary

Problems solved by technology

Due to the high moisture content of fresh beer grains, it is not convenient for long-distance transportation, let alone long-term storage, and it is mainly sold as feed at a low price, which is not well utilized and wastes resources.