Soy sauce preparation recipe using corn starch sugar residue as raw material

Abstract

The present invention discloses a soy sauce preparation recipe using corn starch sugar residue as raw material. The recipe includes the following ingredients: 100 parts of corn starch sugar residue, 140 parts of bran, 20 parts of soybean meal and 200 parts of distilled water. The present invention provides the soy sauce preparation recipe using corn starch sugar residue as raw material, uses the by-product sugar residue in the production process of corn starch as the main raw materials for rice-koji, lowers soy sauce production costs, improves economic efficiency, and produces soy sauce meeting the national secondary standards of nitrogen content in amino, total nitrogen content, non-salt solid content, reducing sugar content, etc.

Description

[0001] technical field [0002] The invention relates to a soy sauce, in particular to a formula for preparing soy sauce from cornstarch sugar residue. [0003] Background technique [0004] Soy sauce is an essential condiment in people's daily life. Most of the soy sauce production uses soybean and wheat flour as raw materials, which are cultivated by Aspergillus oryzae to make rice koji, and then fermented, poured with oil, added sugar, sterilized and other processes. Sugar slag is a by-product obtained in the sugar industry or monosodium glutamate production, etc., with a large output. The types of nutrients in the sugar residue are complete and the content is rich. Starch sugar residue is the residue obtained by pressure filtration after acid hydrolysis or enzymatic sugar production of various grain starches (including corn, wheat, rice, etc.) and potato starch. Corn starch sugar residue is the residue obtained after the starch in corn is hydrolyzed into sugar. Most...

AI Technical Summary

Problems solved by technology

Most of the domestic cornstarch sugar enterprises do not have a complete plan for the comprehensive utilization of sugar residues. Basically, they adopt a low-price sales strategy and directly sell sugar residues as low-value-added feed to the feed industry. The economic benefits are very low and the sugar residues not being used rationally and effectively