Method for producing soy sauce by fermenting brewer grains
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A technology of brewer's grains and soy sauce, which is applied in application, food preparation, food science, etc., can solve the problems of inconvenient long-distance transportation, long-term storage, and non-utilization, and achieve the effect of increasing added value, rich nutrition, and good flavor
Inactive Publication Date: 2015-01-07
HARBIN PATERNA BIOTECH DEV
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Problems solved by technology
Due to the high moisture content of fresh beer grains, it is not convenient for long-distance transportation, let al
Method used
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Embodiment 1
[0011] Cultivation of Aspergillus oryzae koji species: Weigh 38g of bran, 10g of soybean powder, 2g of glucose, and add 50mL of water to prepare a strain expansion medium, and inoculate it with Shanghai brewed rice that has been cultured and activated on bean sprout juice agar medium for 84 hours at a temperature of 28-30°C. 3.042, cultured in solid state at 28-30°C for 72 hours, if it passes the inspection, it is Aspergillus oryzae.
[0012] Cultivation method of Bacillus subtilis liquid seeds: Weigh 6g of soybean protein peptide powder, 4g of glucose, 0.1g of potassium dihydrogen phosphate, 0.05g of magnesium sulfate, add 90mL of water, stir well, sterilize at 121°C for 30 minutes, cool to 30°C, Insert the activated Bacillus subtilis slant seeds, stir evenly, and cultivate for 24 hours under the conditions of 28°C-30°C and a rotation speed of 180rpm, and if it passes the inspection, it is the Bacillus subtilis liquid seeds.
Embodiment 2
[0015] Cultivation of Aspergillus oryzae koji species: Weigh 72g of bran, 22g of soybean powder, 6g of glucose, and add 100mL of water to prepare a strain expansion medium, and inoculate the Hu Brew 3.042, incubate in solid state at 28-30°C for 72 hours, and if it passes the inspection, it is the Aspergillus oryzae koji species.
[0016] Cultivation method of Bacillus subtilis liquid seeds: Weigh 12g of soybean protein peptide powder, 8g of glucose, 0.2g of potassium dihydrogen phosphate, 0.1g of magnesium sulfate, add 180mL of water, stir well, sterilize at 121°C for 30 minutes, cool to 30°C, Insert the activated Bacillus subtilis slant seeds, stir evenly, and cultivate for 24 hours under the conditions of 28°C-30°C and a rotation speed of 180rpm, and if it passes the inspection, it is the Bacillus subtilis liquid seeds.
[0017] The specific implementation method of the present invention is as follows: Weigh 500 g of crushed low-temperature soybean meal, add 750 g of beer gr...
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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...
Claims
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