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High-salinity dilute phase coix seed and broken rice soy sauce and processing method thereof

A technology of high-salt dilute state and processing method, which is applied in the field of high-salt dilute coix seed broken rice soy sauce, can solve the problems of low high-value utilization of by-products, insufficient recycling of by-products, and backward processing technology and equipment of coix seed. Improve flavor and product quality, improve flavor and product quality, and enhance the effect of aroma

Active Publication Date: 2017-12-22
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the rapid development of barley planting in Guizhou, the backward processing technology and equipment of barley, the lack of new high-value-added products and the low utilization of high-value by-products are the outstanding problems that the current barley industry is facing and needs to be solved urgently.
Most of the processing enterprises still belong to extensive processing, with backward processing equipment, low rate of whole rice and high rate of broken rice in products, insufficient recycling and utilization of a large amount of by-products such as bran and shell (40%), and the single processing product of coix seed rice, soy sauce, etc. Products in this category have not yet been sold

Method used

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  • High-salinity dilute phase coix seed and broken rice soy sauce and processing method thereof
  • High-salinity dilute phase coix seed and broken rice soy sauce and processing method thereof
  • High-salinity dilute phase coix seed and broken rice soy sauce and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] A kind of processing method of high-salt dilute coix seed broken rice soy sauce comprises the following steps:

[0087] (1) Pretreatment of the broken barley: wash the broken barley until the water is clear, dry, remove impurities, crush, and take 15Kg of the broken rice between 60-80 mesh for later use;

[0088] (2) Steaming ingredients: Mix 25Kg of soybean meal with pretreated barley and broken rice, add distilled water to moisten the grain according to the ratio of 1:1 to the total amount of mixed dry ingredients, and then steam the ingredients in a 0.1MPa autoclave at 121°C for 30 minute;

[0089] (3) Koji making: cool the steamed koji material to 37°C in the drying hall, add 0.12Kg of Aspergillus oryzae, mix well and place it in the culture tank;

[0090] (4) High-salt dilute state fermentation: crush the finished koji through the unstrained spirits making machine, add 100Kg of brine with a concentration of 18°Bé (20°C), stir evenly, put it into a fermentation tan...

Embodiment 2

[0094] A kind of processing method of high-salt dilute coix seed broken rice soy sauce comprises the following steps:

[0095] (1) Pretreatment of the broken barley: wash the broken barley until the water is clear, dry, remove impurities, crush, and take 20Kg of the broken rice between 60-80 mesh for later use;

[0096] (2) Steaming material: Mix 30Kg of soybean meal with pretreated barley and broken rice, add distilled water to moisten the grain according to the ratio of 1:1 to the total weight of the mixed dry material, and then steam the material in a 0.1MPa autoclave at 121°C for 25 minute;

[0097](3) Koji making: cool the steamed koji material to 38°C in the air-drying hall, add 0.1Kg of Aspergillus oryzae, mix well and place it in the culture tank;

[0098] (4) High-salt dilute state fermentation: crush the finished koji through the unstrained spirits making machine, add 115g of brine with a concentration of 18°Bé (20°C), stir evenly, put it into the fermentation tank ...

Embodiment 3

[0102] A kind of processing method of high-salt dilute coix seed broken rice soy sauce comprises the following steps:

[0103] (1) Pretreatment of the broken barley: wash the broken barley until the water is clear, dry, remove impurities, crush, and take 25Kg of the broken rice between 60-80 mesh for later use;

[0104] (2) Steaming ingredients: Mix 35Kg of soybean meal with pretreated barley and broken rice, add distilled water to moisten the grain according to the ratio of 1:1 to the total weight of the mixed dry ingredients, and then steam the ingredients in a 0.1MPa autoclave at 121°C for 20 minute;

[0105] (3) Koji making: cool the steamed koji material to 39°C in an air-drying hall, then add 0.08Kg of Aspergillus oryzae, mix well and place in a culture tank;

[0106] (4) High-salt dilute state fermentation: crush the finished koji through the unstrained spirits making machine, add 125Kg of brine with a concentration of 18°Bé (20°C), stir evenly, put it into the ferment...

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Abstract

The invention discloses high-salinity dilute phase coix seed and broken rice soy sauce and a processing method thereof. The high-salinity dilute phase coix seed and broken rice soy sauce comprises the following raw materials: 15-25 parts of coix seed and broken rice, 25-35 parts of bean pulp, 2*10<6> / g of torulopsis bombicola (soy sauce mash), 2*10<6> / g of zygosaccharomyces rouxii, 100-125 parts of saline water and 0.08-0.12 part of aspergillus oryzae. The processing method comprises the following steps: pretreating coix seed and broken rice, steaming, making distiller's yeast, performing high-salt liquid-state fermentation, squeezing, sterilizing and the like. The prepared soy sauce is low in cost, glossy, strong in aroma and outstanding in sauce flavor and has special aroma of the coix seed rice and rich nutrition. The medicinal value of the coix seed rice is reflected in condiments, the selection range of consumers on the soy sauce is widened, extension of the coix seed industry chain is benefited, and extraneous earnings of enterprises are increased.

Description

technical field [0001] The invention belongs to the technical field of soy sauce brewing, and in particular relates to a high-salt dilute coix seed broken rice soy sauce, and also relates to a processing method thereof. Background technique [0002] High-salt dilute soy sauce is a soy sauce made from soybeans or defatted soybeans, wheat or wheat flour, cooked, koji made by Aspergillus, mixed with salt water to form a thin mash, and then fermented. Its fermentation period is long, generally 4 to 8 months. The product is rich in 18 kinds of free amino acids and alcohols, aldehydes, esters, phenols and furanones, etc., with strong sauce and ester aromas and outstanding umami taste. [0003] Coix is ​​a herbaceous plant of the genus Coix in the Gramineae family. The seed of Coix is ​​composed of endosperm, bran layer and shell, and the endosperm can be obtained by removing the shell and bran layer, that is, barley rice. Barley has extremely high nutritional and medicinal value....

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L27/50A23L31/10A23L33/10
CPCA23V2002/00A23L7/10A23L27/50A23L31/10A23L33/10A23V2200/30
Inventor 卢红梅常冬妹张丽陈莉李嘉宇
Owner GUIZHOU UNIV
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