Fermentation process of fresh soy sauce

A fermentation process and soy sauce technology, which is applied in the field of fresh soy sauce fermentation process, can solve the problems of color deepening, soy sauce aroma substances, trace alcohol content reduction, etc., and achieve the effect of improving flavor and taste

Inactive Publication Date: 2017-07-25
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a fresh soy sauce fermentation process, which solves the problem that the existing high-salt dilute state fermentation process uses heat sterilization to reduce the content of aroma substances and trace alcohol in soy sauce, and the problem that the color is deepened

Method used

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  • Fermentation process of fresh soy sauce
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A fresh soy sauce fermentation process, comprising the following steps:

[0041] 1) Raw material puffing: Send 1 ton of high-quality soybeans and wheat into a rotary cooker for dry steaming at a temperature of 130°C and a pressure of 0.2Mpa for 10 minutes, and release the pressure to obtain puffed soybeans and wheat;

[0042] 2) Moisturizing: Add 1.6 tons of sterile water at 70°C to the puffed soybeans and wheat, so that the raw materials can fully absorb water and facilitate koji making;

[0043]3) Inoculation and koji making: the moistened raw materials enter the continuous mixing tank, add sterile seed koji and mix evenly, and the evenly mixed materials are transported to the aseptic disc koji making machine through sterile pipelines, and the wind of the koji making machine Use after filtering through a filter to avoid contamination by bacteria. The koji making temperature is 20°C and the koji making time is 55 hours;

[0044] 4), salt water freezing: after the salt...

Embodiment 2

[0051] A fresh soy sauce fermentation process, comprising the following steps:

[0052] 1) Raw material puffing: put 1 ton of high-quality soybeans and wheat into a rotary cooker for dry steaming at a temperature of 128°C and a pressure of 0.18Mpa for 13 minutes, and release the pressure to obtain puffed soybeans and wheat;

[0053] 2) Moisturizing: Add 1.8 tons of sterile water at 75°C to the puffed soybeans and wheat, so that the raw materials can fully absorb water and facilitate koji making;

[0054] 3) Inoculation and koji making: the moistened raw materials enter the continuous mixing tank, add sterile seed koji and mix evenly, and the evenly mixed materials are transported to the aseptic disc koji making machine through sterile pipelines, and the wind of the koji making machine Use after filtering through a filter to avoid contamination by bacteria. The koji making temperature is 23°C and the koji making time is 53 hours;

[0055] 4), salt water freezing: After the sal...

Embodiment 3

[0062] A fresh soy sauce fermentation process, comprising the following steps:

[0063] 1) Raw material puffing: put 1 ton of high-quality soybeans and wheat into a rotary cooker for dry steaming at a temperature of 126°C and a pressure of 0.17Mpa for 15 minutes, and release the pressure to obtain puffed soybeans and wheat;

[0064] 2) Moisturizing: Add 2.0 tons of sterile water at 80°C to the puffed soybeans and wheat, so that the raw materials can fully absorb water and facilitate koji making;

[0065] 3) Inoculation and koji making: the moistened raw materials enter the continuous mixing tank, add sterile seed koji and mix evenly, and the evenly mixed materials are transported to the aseptic disc koji making machine through sterile pipelines, and the wind of the koji making machine Use after filtering through a filter to avoid contamination by bacteria. The koji making temperature is 25°C and the koji making time is 50 hours;

[0066] 4), salt water freezing: After the sal...

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Abstract

The invention discloses a fermentation process of fresh soy sauce. The fresh soy sauce is produced by sequentially subjecting raw materials to expansion, water moistening, inoculation starter making, brine freezing, fermentation, squeezing and soy sauce taking and refining, wherein the inoculation starter preparation uses a disc starter making machine, and the fermentation is performed by mixing starter with frozen Baijiu and brine and feeding the mixture into a fermentation tank through a sterile pipeline. The fermentation process has the advantages that an existing high-salt liquid-state process is improved, each step adopts the sterile technology, the raw materials are expanded before the water moistening, the fermentation adopts the frozen Baijiu and brine, the early stage of the fermentation adopts nitrogen-filled-protection fermentation, the fermentation is combined with the expansion to allow the fragrant substances, amino acid and trace alcohol in the raw materials to be released effectively, high-temperature sterilizing is not needed, the loss of the fragrant substances, the amino acid and the trace alcohol during heating is avoided, and the content of the various fragrant substances and the amino acid of the soy sauce is increased.

Description

technical field [0001] The invention relates to the technical field of brewing food condiments, in particular to a fresh soy sauce fermentation process. Background technique [0002] The soy sauce brewing process is mainly divided into low-salt solid-state fermentation and high-salt dilute-state fermentation. The existing high-salt dilute-state fermentation process usually includes the following steps: raw material moistening, cooking and ripening, adding Aspergillus oryzae to the cooked clinker, and Koji making, adding the finished koji to salt water for fermentation, pressing to extract oil, raising the temperature of the raw oil to 60-90°C for sedimentation, filtering, making different grades of soy sauce according to the standard, high temperature sterilization, and filling. [0003] The existing high-salt dilute fermentation process has the following disadvantages: almost all steps are operated in an open environment, and aseptic production cannot be achieved. Secondar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 樊君伍学明钟小廷王惠芳罗红刚周红梅赵辉平郑鸥
Owner QIANHE CONDIMENT & FOOD CO LTD
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