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A method for brewing soy sauce from distiller's grains

A technology for brewing soy sauce and white distiller's grains, which is applied in the field of microorganisms to achieve the effects of rich sauce, mellow taste and strong umami.

Active Publication Date: 2018-05-18
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are 1 or 2 domestic reports on brewing soy sauce with distiller's grains as raw materials, they are only simply used in the proportion of raw materials, and there is a lack of raw material fermentation pretreatment methods and brewing methods that are necessary for the special raw material of distiller's grains. A complete set of detailed techniques and methods for high-quality soy sauce

Method used

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  • A method for brewing soy sauce from distiller's grains
  • A method for brewing soy sauce from distiller's grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A method for making soy sauce koji with distiller's grains as raw material, comprising the following steps:

[0042] 1) Raw and auxiliary materials, cooking

[0043] 2250kg (dry weight 1000kg) of fresh and mildew-free sauce-flavored distiller's grains, inoculated with 0.5kg rehydrated and activated Angel Brewing active dry yeast (inoculated with 0.5 grams of dry yeast per kilogram of raw material (dry weight), and used 2 % sugar water was first rehydrated at 38-40°C for 15 minutes, then cooled to 30°C for 0.5h after activation), cultivated at 28-30°C for 72 hours, and dried in a fluidized bed (material temperature 56°C). With edible alkali (Na 2 CO 3 ) to adjust the pH to 6.8.

[0044] The indicators of the fresh and mildew-free Maotai-flavored distiller's grains are: 15.21% starch, 8.19% crude protein, 3.83% crude fat, 59.56% moisture, 4.53% crude ash, and pH 4.4.

[0045]Weigh other auxiliary materials in proportion, mix them, and adjust the ratio of the dry weigh...

Embodiment 2

[0055] A method for brewing soy sauce from distiller's grains, comprising the following steps:

[0056] 1) Selection of distiller's grains, fermentation pretreatment

[0057] 2250kg (dry weight 1000kg) of fresh and mildew-free sauce-flavored distiller's grains, inoculated with 0.5kg of rehydrated and activated Angel Brewing active dry yeast (inoculated with 0.5 grams of dry yeast per kilogram of raw material (dry weight), and 20 kg of dry yeast. double the 2% sugar water at 38-40°C for 15 minutes, then cooled to 30°C for 0.5h before use), cultured at 28-30°C for 72 hours, and dried in a fluidized bed (material temperature 56°C).

[0058] The indicators of the fresh and mildew-free Maotai-flavored distiller's grains are: 15.21% starch, 8.19% crude protein, 3.83% crude fat, 59.56% moisture, 4.53% crude ash, and pH 4.4.

[0059] 2) Raw and auxiliary materials, cooking

[0060] Distiller's grains 1000kg (dry weight) after fermentation pretreatment, with 4.40kg edible alkali (Na ...

Embodiment 3

[0076] A method for brewing soy sauce from distiller's grains, comprising the following steps:

[0077] 1) Selection of distiller's grains, fermentation pretreatment

[0078] Select 1900kg (dry weight 800kg) of fresh and mildew-free Maotai-flavored distiller's grains, inoculate 0.4kg rehydrated and activated Angel Brewing active dry yeast (0.5 grams of dry yeast per kilogram of raw material (dry weight), inoculated with dry yeast 2% sugar water was first rehydrated at 38-40°C for 15 minutes, then cooled to 30°C for 0.5h after activation), cultured at 28-30°C for 72 hours, and dried in a fluidized bed (material temperature 56°C).

[0079] The sauce-flavored distiller's grains used are the same as in Example 2.

[0080] 2) Raw and auxiliary materials, cooking

[0081] Distiller's grains 800kg (dry weight) after fermentation pretreatment, with 3.52kg edible alkali (Na 2 CO 3 ) adjust the pH to 6.8, mix 200kg (dry weight) of bran, adjust the ratio of the dry weight of the mixe...

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Abstract

The invention discloses a method for brewing soy sauce with distiller's grains as raw material, which uses distiller's grains as raw material to partially or completely replace defatted soybean and other protein raw materials in soy sauce brewing, and pretreats through raw material fermentation, cooking, koji making, and fermented grains Processes such as fermentation, pouring oil, filtration and sterilization are used to brew soy sauce. Utilize the method of the present invention, can produce the soy sauce of grade two and above that each index meets the requirement of the industry standard, provide a kind of new idea and method for solving the problem of comprehensive utilization of distiller's grains in distillery, have greater popularization value, apply bright future.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to a method for brewing soy sauce with distiller's grains as raw materials. The soy sauce brewed from distiller's grains in the invention meets the requirements of industry standards, provides a new idea and method for solving the problem of comprehensive utilization of distiller's grains in distilleries, and has broad application prospects. Background technique [0002] Soy sauce is a condiment with special color, aroma and taste made of protein and starch as the main raw materials through microbial fermentation, which is indispensable in people's daily life. For a long time, soybean or defatted soybean (soybean meal, bean cake) have been the main protein raw materials for brewing soy sauce. In recent years, with the growing demand, the price of soybean meal has risen, and the cost of brewing soy sauce has increased accordingly. How to adjust measures to local ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 梁运祥胡咏梅赵述淼王绩葛向阳李琪
Owner HUAZHONG AGRI UNIV