Method for increasing alcohol content of high-salt diluted soy sauce mash

A high-salt, dilute, mashed technology, applied in applications, food preparation, food science, etc., can solve problems such as low alcohol content

Inactive Publication Date: 2015-03-04
哈尔滨正阳河调味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The present invention solves the technical problem of low alcohol content produced in the existing high-salt d...

Method used

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Examples

Experimental program
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Effect test

specific Embodiment approach 1

[0010] Embodiment 1: The method for increasing the alcohol content of high-salt dilute moromi in this embodiment is carried out according to the following steps: after adding Luschia yeast to the moromi, the reaction temperature is controlled at 28~31° C. to ferment for 7 On the day of addition and the next day, blow air continuously for 7.5 hours, and blow air for 5 minutes every day on the 3rd to 5th day. After 75 days, the improvement of the alcohol content of the moromi was realized.

[0011] The cultivation method of the cerevisiae yeast is to control the temperature at 28-32° C., and at the same time keep the pH value at 5.2-5.4 for ventilation and cultivation for 24 hours. Specific measures: Add water to edible alkaline noodles to make alkaline water with a temperature of 30-32°C, start stirring, sprinkle evenly into the yeast culture tank, and adjust the pH value of the culture solution to 5.2-5.4 (avoid pouring alkaline water too fast to prevent local pH value Too hi...

specific Embodiment approach 2

[0015] Specific embodiment two: the method for improving the alcohol content of high-salt dilute moromi in this embodiment is carried out according to the following steps: after adding Lushi yeast in the moromi, the reaction temperature is controlled at 31 ° C for 7 days of fermentation, On the day of addition and the next day, blow air continuously for 7.5 hours, and blow air for 5 minutes every day on the 3rd to 5th day. The above-mentioned air volume should be able to turn the moromi, and then raise the temperature and control the temperature at 32°C to continue the fermentation reaction until the 75th day, that is The improvement of the alcohol content of the moromi is realized.

[0016] The cultivation method of the cerevisiae yeast is to control the temperature at 30° C., and at the same time, keep the pH value at 5.2 for ventilation and cultivation for 24 hours. Specific measures: Add water to edible alkaline noodles to make alkaline water at a temperature of 30°C, star...

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PUM

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Abstract

The invention provides a method for increasing the alcohol content of high-salt diluted soy sauce mash, belonging to the field of high-salt diluted soy sauce making and aiming to solve the technical problem that the content of alcohol generated in existing high-salt diluted soy sauce fermentation processes is low. The method comprises the following steps: controlling the reaction temperature at 28-31 DEG C for fermentation for 7 days after adding wine producing yeast with cell count of 0.35-0.45 billion/ml and germination rate of 18-20% to soy sauce mash, intermittently airing for 7-8 hours on the same day of addition and the next day, airing for 3-5 minutes every day on the third-fifth days and then raising the temperature to 32-33 DEG C for further fermentation reaction till the 75 day, wherein the air column is so high that the soy sauce mash can be stirred. The alcohol content of the soy sauce mash can be more than 2.5ml/100ml by adopting the method.

Description

technical field [0001] The invention belongs to the field of brewing high-salt dilute soy sauce, and in particular relates to a method for increasing the alcohol content of moromi. Background technique [0002] High-salt dilute soy sauce is popular with consumers for its delicious taste. The existing high-salt dilute soy sauce produces alcohol through the fermentation process to improve the flavor of soy sauce; at the same time, alcohol can form esters with organic acids during the fermentation process. Esters have aroma, which can improve the flavor of the product; alcohol itself can enhance the preservative power of the product. At present, the alcohol content of the high-salt dilute soy sauce brewing process is generally 1.8ml / 100ml, and the alcohol content of the soy mash is mainly increased by the following methods: increasing the amount of yeast added; or artificially adding alcohol. Adopting the former method increases the cost, and adopting the latter method has no ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 赵洪涛赵松蕾尚振友李书滨何福生
Owner 哈尔滨正阳河调味食品有限公司
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