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Brewing process of a medium-salt dilute soy sauce

A technology of soy sauce and technology, which is applied in the field of brewing technology of medium-salt dilute soy sauce, can solve the problems of less research on the improvement of fermentation raw materials, and achieve the effects of shortening the filtration time, complete fermentation and increasing the specific surface area

Active Publication Date: 2016-09-07
HUBEI TULAOHAN FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on the improvement of fermentation raw materials, which is also an effective way to improve the flavor quality of soy sauce, improve the utilization rate of raw materials, and shorten the production cycle

Method used

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  • Brewing process of a medium-salt dilute soy sauce
  • Brewing process of a medium-salt dilute soy sauce
  • Brewing process of a medium-salt dilute soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A medium-salt thin soy sauce is characterized in that the raw material of the medium-salt thin soy sauce includes the following components by weight:

[0041] 60 parts of soybean meal, 35 parts of bran, 15 parts of bagasse, 3 parts of corn straw bagasse, 0.004 parts of lactic acid bacteria liquid, 0.003 parts of yeast liquid, 3.042 0.003 parts of Aspergillus oryzae, 3.350 0.004 parts of Aspergillus niger;

[0042] The yeast liquid concentration is 2.5×10 7 CFU / mL;

[0043] The concentration of the lactic acid bacteria liquid is 1.0×10 8 CFU / mL;

[0044] The number of spores of Aspergillus oryzae 3.042 is 1.5×10 7 piece / g dry koji;

[0045] The number of spores of the Aspergillus niger 3.350 is 0.1×10 7 pieces / g dry koji.

[0046] The brewing process includes the following steps:

[0047] 1) Raw material treatment: Soybean meal was infiltrated with hot water at 70°C, mixed with bran, bagasse, and corn stalks, sterilized at 121°C for 20 minutes, and cooled to 33°C ...

Embodiment 2

[0056] A medium-salt thin soy sauce is characterized in that the raw material of the medium-salt thin soy sauce includes the following components by weight:

[0057] 65 parts of soybean meal, 42 parts of bran, 20 parts of bagasse, 8 parts of corn straw bagasse, 0.009 parts of lactic acid bacteria, 0.009 parts of yeast, 3.042 0.008 parts of Aspergillus oryzae, 3.350 0.008 parts of Aspergillus niger;

[0058] The yeast liquid concentration is 4.5×10 7 CFU / mL;

[0059] The concentration of the lactic acid bacteria liquid is 3.0×10 8 CFU / mL;

[0060] The number of spores of Aspergillus oryzae 3.042 is 3×10 7 piece / g dry koji;

[0061] The number of spores of Aspergillus niger 3.350 is 1×10 7 pieces / g dry koji.

[0062] The brewing process includes the following steps:

[0063] 1) Raw material treatment: Soybean meal was infiltrated with hot water at 80°C, mixed with bran, bagasse, and corn stalks, sterilized at 121°C for 25 minutes, and cooled to 36°C to obtain material 1; ...

Embodiment 3

[0072] A medium-salt thin soy sauce is characterized in that the raw material of the medium-salt thin soy sauce includes the following components by weight:

[0073] 45 parts of soybean meal, 30 parts of bran, 8 parts of bagasse, 0.0001 part of corn straw bagasse, 0.001 part of lactic acid bacteria liquid, 0.001 part of yeast liquid, 3.042 0.001 parts of Aspergillus oryzae, 0.001 part of Aspergillus niger 3.350 parts;

[0074] The yeast liquid concentration is 3.0×10 7 CFU / mL;

[0075] The concentration of the lactic acid bacteria liquid is 1.2×10 8 CFU / mL;

[0076] The number of spores of Aspergillus oryzae 3.042 is 2×10 7 piece / g dry koji;

[0077] The number of spores of the Aspergillus niger 3.350 is 0.3×10 7 pieces / g dry koji.

[0078] The brewing process includes the following steps:

[0079] 1) Raw material treatment: Soybean meal was infiltrated with hot water at 65°C, mixed with bran, bagasse, and corn stalks, sterilized at 121°C for 20 minutes, and cooled to 3...

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Abstract

Medium-salt liquid-stage soy sauce is prepared from, by weight, 45-65 parts of bean pulp, 30-42 parts of bran, 2-20 parts of bagasse, 0.0001-8 parts of corn stalk residues, 0.001-0.009 part of lactic acid bacteria, 0.001-0.009 part of saccharomycetes, 0.0001-0.008 part of aspergillus oryzae 3.042 spores, 0.0001-0.008 part of aspergillus niger 3.350 spores. A brewing technology of the medium-salt liquid-stage soy sauce comprises the steps of raw material processing, multi-strain koji-making, salt water adding, medium-salt liquid-stage fermentation and the like. The bagasse and the corn stalk residues are added in the raw materials for the first time to promote fermentation, the fermentation degree is made to be complete, meanwhile, the squeezing efficiency of the soy sauce is improved, the filter time is shortened, the production cost is reduced, the sources of the bagasse and the corn stalk residues are wide, the cost is low, and the application range is wide.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to a brewing process of medium-salt dilute soy sauce. Background technique [0002] Soy sauce is a traditional liquid condiment, also called soy sauce, which is mainly brewed from soybeans, soybean meal, wheat, starch, bran, salt, etc. through koji making and fermentation. Condiment soy sauce has been widely used, and its manufacturers are mostly located in Asia. my country's annual output has exceeded 5 million tons, and the per capita consumption is 3.7kg, but the international market share is low. European and American regions prefer Japanese high-salt dilute soy sauce, so Chinese soy sauce is facing great international competition. At present, low-salt solid-state fermented soy sauce is the main product in my country. Although high-salt dilute fermented soy sauce is also produced, it is not favored by manufacturers due to high pressing costs and long fermentation cycles. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 付彩霞李军鹏赵述淼梁建明余红波邹涛王应喜
Owner HUBEI TULAOHAN FLAVORING FOOD