Brewing technology for soybean sauce

A technology and technology of soy sauce, which is applied in the field of soy sauce brewing technology, can solve the problems of high dependence on ambient temperature and light, and achieve the effects of improving protein utilization, bright red color, and increasing content

Inactive Publication Date: 2015-11-18
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the Cantonese-style high-salt dilute brewing process adopts fermentation in the sun, it is highly dependent on ambient temperature and light. Therefore, the fermentation cycle in winter

Method used

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  • Brewing technology for soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A brewing process of soy sauce is carried out in the following steps:

[0028] 1) Soaking beans: Pour soybeans and water into a steamer at a weight ratio of 1:2 to soak for 8 hours; when there is no groove between the watercress, it is judged as the end of soaking.

[0029] 2) Cooking: steaming the soaked soybeans with a cooking pressure of 0.1 MPa and a holding time of 5 minutes to obtain cooked beans.

[0030] 3) Mixing: mix flour and roasted wheat bran in a weight ratio of 7:3 to obtain a flour mixture; mix cooked beans and flour mixture in a weight ratio of 1:0.4 to obtain a mixture; The preparation method of the fried wheat bran is as follows: the wheat bran is fried at 120° C. for 3 minutes by using a drum-type roaster machine, and the obtained wheat bran is burnt yellow with a faint wheat fragrance, and the water content is reduced from 12% to 5.5%.

[0031] 4) inoculation: when the temperature of the mixture was reduced to below 30°C, inoculate Aspergillus oryz...

Embodiment 2

[0035] A brewing process of soy sauce is carried out in the following steps:

[0036] 1) Soaking beans: Pour soybeans and water into a steamer at a weight ratio of 1:2 to soak for 10 hours; during the soaking process, when there is no groove between the watercress, it is judged as the end of soaking;

[0037] 2) Cooking: steaming the soaked soybeans with a cooking pressure of 0.11 MPa and a holding time of 10 minutes to obtain cooked beans.

[0038] 3) Mixing: mix flour and roasted wheat bran in a weight ratio of 7:5 to obtain a flour mixture; mix cooked beans and flour mixture in a weight ratio of 1:0.5 to obtain a mixture; The preparation method of the fried wheat bran is as follows: the wheat bran is fried at 130° C. for 4 minutes by using a drum type roaster machine, and the obtained wheat bran is burnt yellow with a slight wheat fragrance, and the water content is reduced from 12% to 4.0%.

[0039] 4) inoculation: when the temperature of the mixture was reduced to below ...

Embodiment 3

[0043] A brewing process of soy sauce is carried out in the following steps:

[0044]1) Soaking beans: Pour soybeans and water into a steamer at a weight ratio of 1:2 to soak for 12 hours; during the soaking process, when there is no groove between the watercress, it is judged as the end of soaking.

[0045] 2) Cooking: steaming the soaked soybeans with a cooking pressure of 0.12 MPa and a holding time of 15 minutes to obtain cooked beans; the digestibility of the cooked beans is 90%.

[0046] 3) Mixing: mix flour and roasted wheat bran in a weight ratio of 7:6 to obtain a flour mixture; mix cooked beans and flour mixture in a weight ratio of 1:0.6 to obtain a mixture; The preparation method of the fried wheat bran is as follows: the wheat bran is fried at 140° C. for 5 minutes by using a drum-type roaster machine, and the obtained wheat bran is burnt yellow with a faint wheat fragrance, and the water content is reduced from 12% to 2.5%.

[0047] 4) inoculation: when the temp...

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Abstract

The invention discloses a brewing technology for soybean sauce. The brewing technology comprises the following steps: (1) soybean soaking: adding soybeans into water for soaking; (2) stewing: stewing the soybeans to obtain cooked soybeans; (3) mixing: mixing flour and roasted wheat bran to obtain a flour mixture, and mixing the cooked soybeans and the flour mixture to obtain a mixture; (4) inoculation: cooling the temperature of the mixture to be below 30 DEG C, and inoculating aspergillus oryzae; (5) distiller's yeast making: conveying the mixture into a leavening room for cultivation, wherein in the earlier stage of cultivation, the distiller's yeast temperature is 28-35 DEG C, and in the later stage of cultivation, the distiller's yeast temperature is 20-25 DEG C until the distiller's yeast is formed; and (6) fermentation: mixing the finished distiller's yeast and salty water, performing fermentation under normal temperature for more than 4 months. According to the brewing technology, the contents of reducing sugar and amino acid nitrogen in the soybean sauce can be effectively increased, the non-enzymatic browning effect in a soybean sauce brewing process is enhanced, and the flavor and the color of the soybean sauce are enhanced; and furthermore, the distiller's yeast contains rich protease, and the utilization rate of proteins in the soybean sauce brewing process is increased.

Description

technical field [0001] The invention belongs to the technical field of soy sauce brewing, and in particular relates to a soy sauce brewing process. Background technique [0002] Soy sauce is a liquid condiment brewed from beans, wheat, and bran. It has a reddish-brown color and a unique sauce aroma. It tastes delicious and helps stimulate appetite. It is a traditional Chinese condiment. At present, the fermented soy sauce process is mainly divided into two types: one is traditional low-salt solid-state fermentation, and the other is high-salt dilute state fermentation. Among them, high-salt dilute fermented soy sauce is divided into "Cantonese high-salt dilute process" and "Japanese high-salt dilute process". [0003] The Cantonese-style soy sauce brewing process uses soybeans and flour as raw materials. After cooking, koji making, high-salt dilute fermentation, and fermentation under the conditions of sun and night dew for 3-6 months, the soy sauce is finally filtered out ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23V2002/00A23V2300/24
Inventor 伍加文易九龙梁亮贾爱娟杨明泉符姜燕胡锋王红涛王厚荣赵康田坡李娜
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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