A kind of soy sauce brewing mash making process and soy sauce crude oil brewing process

Abstract

The invention discloses a soy sauce brewing process, which comprises the following steps: (1) making koji: cooking soybeans and mixing them with starchy auxiliary materials, adding bacteria to make koji to obtain soy sauce koji; (2) fermenting: soy sauce koji and The three oils are mixed with brine to make moromi, the volume fraction of the three oils in the brine is 30%-50%, the pH of the obtained moromi is controlled within the range of 5.8-6.0, and then high-salt dilute fermentation is carried out to obtain soy sauce crude oil. The invention also discloses a soy sauce crude oil brewing process. In the present invention, by adding a certain proportion of three oils to the soy sauce Daqu, the pH of the moromi during the fermentation period is moderately reduced, and the activity of the enzyme system in the moromi is maintained, thereby improving the utilization rate of raw materials and the production rate of amino acids, shortening the fermentation period, and greatly improving the production capacity. and the obtained soy sauce has outstanding aroma, strong thick feeling and delicious taste, which is no different from the soy sauce prepared by the traditional high-salt dilute state brewing process.

Description

technical field [0001] The invention relates to a soy sauce brewing and mash making process, and at the same time, the invention also relates to a soy sauce crude oil brewing process. Background technique [0002] As a daily condiment, soy sauce is one of the indispensable traditional condiments in people's daily life. The annual output of soy sauce in my country reaches more than 5 million tons, accounting for more than 60% of the world's annual output, but most of them are low-salt solid-state fermented soy sauce, which has poor aroma and low utilization rate of total nitrogen. The high-salt dilute soy sauce is mainly made of soybean and wheat flour, which is cooked, koji-made, mixed with salt water to form a thin mash, and then fermented to make soy sauce. The obtained soy sauce has rich nutrition, mellow taste, bright color, etc. features. With the continuous improvement of people's living standards, the quality requirements for soy sauce are also increasing. High-salt...

AI Technical Summary

Problems solved by technology

However, the current high-salt dilute brewing method is difficult to meet the growing demand of the market because: (1) The hydrolysis and fermentation of microbial enzymes are mainly used in the brewing process of high-salt dilute soy sauce, and tap water is used to prepare brine and soy sauce. The pH of the moromi at the initial stage of Dakoji fermentation is generally close to 6.5, but the pH will drop rapidly as the fermentation progresses. By the ninth day, the pH has dropped to about 5.5. At this time, the overall protease also begins to deactivate at an accelerated rate, which affects the utilization of raw materials. rate (mainly protein utilization rate) and amino acid conversion rate

(2) Long fermentation period: In order to improve the utilization rate of raw materials as much as possible, the fermentation period needs more than 6 months, the production efficiency is low, and the production cost is high

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