Brewing and preparation method of high-salt dilute black soybean soy sauce and black soybean soy sauce

Abstract

This patent application provides a brewing and preparation method of high-salt dilute black soybean soy sauce and black soybean soy sauce. The brewing and preparation method uses black rice as the main ingredient of saccharification, and black beans are mixed with wheat flour and black fungus, and is prepared by koji making, saccharification and fermentation. and fermented soy sauce. In this technical scheme, black fungus is mixed into the koji-making mixture, and the activity of Aspergillus oryzae in the koji material is greatly improved, and Luxie yeast is first inserted into the black rice mash, and the yeast fermentation and saccharification are carried out at the same time. The black soybean nutrients are easy to absorb nutrients into the soy sauce, and also make the black soybean soy sauce more abundant and high in aroma substances such as glutinous acid, ester, aldehyde, ketone, etc., so that the soy sauce tastes fresh and fragrant, the sauce is rich, and the taste is mellow. The texture is mellow, bright and transparent, the ethanol content can reach more than 2.5% v / v, and the fresh fragrance is outstanding.

Description

technical field [0001] The patent application relates to soy sauce and its brewing preparation method, in particular to black soybean soy sauce produced by high-salt dilute state fermentation method and its brewing preparation method. Background technique [0002] my country's soy sauce production has a history of more than a thousand years, basically with soybeans as the main ingredient of raw material, supplemented by flour, wheat brewing and production, and its product category is not rich. With the popularity of black food, black beans are rich in nutrients such as protein, fat, amino acid, and various active substances such as isoflavones, polysaccharides, pigments, etc., and have become a highly respected nutritional and health food material. The main ingredient is black beans. The technical research and development of black soybean soy sauce has achieved initial results, and black soybean soy sauce has gradually occupied a place in the market. However, some special p...

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Problems solved by technology

"Research on the Production Process of Solid-Dilute Fermented Black Soy Sauce" - Document 2 of "China Brewing" No. 12, 2009, records the process of preparing black soybean soy sauce by solid-dilute fermentation. Although the product is equivalent to soybean soy sauce in sensory, but The nutrients of black soybeans in black soybean soy sauce are insufficient, and the taste and flavor still need to be improved

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