Brewing method of light soy sauce

A technology of light-colored soy sauce and bacterial strains, applied in the fields of application, food preparation, food science, etc., can solve the problems of complex process, high cost, and poor quality of light-colored soy sauce, achieve strong protein decomposition ability, easy operation, and weaken Maillard The effect of the reaction

Inactive Publication Date: 2015-04-29
HEBEI UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a brewing method of light-colored soy sauce, develop a new brewing process of lig...

Method used

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  • Brewing method of light soy sauce

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Embodiment 1

[0022] (1) Activated strains: Prepare PDA medium (potato dextrose agar medium) according to the conventional method, specifically, weigh 200g of peeled potatoes and cut them into small pieces, add water and boil them (boil for 20-30 minutes, can be soaked by glass stick to puncture), filter with eight layers of gauze, heat, add 15g of agar powder, continue to heat and mix well, after the agar is dissolved, add 20g of glucose, stir evenly, and then make up water to 1000 ml after cooling down slightly. Divide into test tubes, stopper and bandage, sterilize at 121°C for 30 minutes, take out the test tubes and put them on a slant, cool, inoculate Aspergillus oryzae strain 3042 and Mucormyces ruckeri strains respectively on the PDA slant medium under aseptic conditions, so that rice Aspergillus was cultured at a constant temperature of 32°C for 72 hours; Mucor was cultured at a temperature of 28°C for 48 hours, and the slant was covered with spores;

[0023](2) Preparation of Mucor...

Embodiment 2

[0029] (1) Activated strains: Prepare PDA medium according to the method described in Example 1, sterilize at 121°C for 30 minutes, take out the test tube and place it on an inclined plane, cool to room temperature, and infect aspergillus oryzae strain 3042 and tall hair The mold species were respectively inoculated on the PDA slant medium, and Aspergillus oryzae was incubated at a constant temperature of 32°C for 72 hours; Mucor was cultured at a constant temperature of 28°C for 48h, and the slopes were all covered with spores;

[0030] (2) Preparation of Mucor seed koji: Preparation of pure soybean meal medium: Weigh 100 g of soybean meal and 80 g of water respectively according to the mass ratio of soybean meal and water of 1:0.8, mix them evenly, and distribute them in several 50 ml triangles In the bottle, sterilize at 0.1MPa for 30 minutes, cool to room temperature for later use; inoculate a ring of Mucor spores activated in step (1) into pure soybean meal medium in a 50m...

Embodiment 3

[0036] (1) Activated strains: Prepare PDA medium according to the method described in Example 1, sterilize at 121°C for 30 minutes, take out the test tube and place it on an inclined plane, cool to room temperature, and aseptically separate Aspergillus oryzae strain 3042 and raceme The mucormycetes were respectively inoculated on the PDA slant medium, and the Aspergillus oryzae was cultured at a constant temperature of 32°C for 72 hours; the mucormycetes were cultured at a constant temperature of 28°C for 48 hours, and the slant was covered with spores;

[0037] (2) Preparation of Mucor seed koji: Preparation of pure soybean meal medium: Weigh 100 g of soybean meal and 120 g of water according to the mass ratio of soybean meal and water of 1:1.2, mix them evenly, and distribute them in several 50 ml triangles In the bottle, sterilize at 0.1MPa for 30 minutes, cool to room temperature for later use; inoculate a ring of mucormycetes spores activated in step (1) on pure soybean me...

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Abstract

The invention discloses a brewing method of light soy sauce. The brewing method of the light soy sauce disclosed by the invention comprises the following steps: (a), activating an aspergillus oryzae strain and a mucor strain; (b), preparing a pure bean pulp culture medium, sterilizing, cooling, inoculating the activated mucor, and culturing to obtain a mucor koji starter; (c), carrying out enlarged cultivation of the mucor mould starter to obtain a mucor finished koji; (d), preparing a bean pulp flour culture medium, sterilizing, cooling, inoculating the activated aspergillus oryzae, culturing to obtain an aspergillus oryzae koji starter, and carrying out enlarged cultivation to obtain an aspergillus oryzae finished koji; (e), mixing the mucor finished koji with the aspergillus oryzae finished koji according to a proportion, adding water and salt, and fermenting to obtain soy sauce paste mash; and (f), hanging and filtering the soy sauce paste mash, and clarifying precipitation to obtain the light soy sauce. The disadvantages in the existing light soy sauce production technology are overcome by using the method disclosed by the invention; the method disclosed by the invention is simple and easy to operate; extra equipment investment and post-treatment processes are unnecessary; the implementation performance is high; the prepared light soy sauce is enriched in nutrition and full-bodied in fragrance; all the physicochemical indexes of the light soy sauce beyond those of the national standard special soy sauce, and thus, the brewing method of the light soy sauce disclosed by the invention is wide in market application prospect.

Description

technical field [0001] The invention relates to a preparation method of seasoning, in particular to a brewing method of light soy sauce. Background technique [0002] Brewed soy sauce is made of vegetable protein such as soybean or soybean meal as the main raw material, supplemented with starchy raw materials such as flour or bran, and uses the action of beneficial microorganisms to decompose the enzyme system. Body condiments. At present, there are two main processes for brewing soy sauce: high-salt dilute method and low-salt solid-state method. The high-salt dilute method requires large equipment investment, long production cycle, high raw material utilization rate, and high-quality soy sauce produced; and low-salt solid-state method Fermentation method relatively requires less investment and shorter cycle, so most soy sauce manufacturers in my country use low-salt solid-state method to make soy sauce. The raw material utilization rate of this process is generally low, and...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 张贺迎武金霞朱晓王静之范君姣赵敬敬董林煊
Owner HEBEI UNIVERSITY
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