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A kind of soy sauce brewing system and its application in brewing soy sauce

A technology for brewing soy sauce and soy sauce, which is applied in the soy sauce brewing system and its application field in brewing soy sauce, can solve the problems of soy sauce taste, aroma and physical and chemical indicators are very different, the drying tank cannot be dried, and the land utilization rate is low. Achieve the effects of delicious taste, improved aroma components and high production efficiency

Active Publication Date: 2021-03-30
中酱江苏酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional method of drying soy sauce by hand has many deficiencies in the process of drying soy sauce. In the production process, the management of "moving the song into the cylinder", "lifting the cylinder head", "turning over the fermented grains" and "pumping oil" The proportion of operation during the production process accounts for more than 80% of the operation proportion of the entire production process, the floor area is relatively large, the utilization rate of the land is low, and the production efficiency is low. , the taste, aroma and physical and chemical indicators of the soy sauce produced by each tank are very different, and it is difficult to control
Still do not have a kind of efficient high-quality and the method for sun-dried soy sauce with high production efficiency at present

Method used

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  • A kind of soy sauce brewing system and its application in brewing soy sauce
  • A kind of soy sauce brewing system and its application in brewing soy sauce
  • A kind of soy sauce brewing system and its application in brewing soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] The wheat accounting for 10% of the total raw material weight is removed and then roasted, cooled after being taken out of the pan, and crushed into flour for later use;

[0058] Soybeans accounting for 22.5% of the total raw material weight were rinsed and soaked for 3 hours, then put into a wooden steamer and steamed for 4 hours;

[0059] Add the soybeans cooled to 35°C to the cooked flour and mix evenly, put them into the bamboo dustpan and spread them evenly, place them on the wooden shelf in the koji room, use the beneficial bacteria such as Aspergillus oryzae that grow naturally in the koji room as the seed koji, The room temperature is controlled at about 35°C. After about 48 hours, the soybean material grows white mycelium, and then keeps warm for 5 days. After the white mycelium gradually turns green and yellow, the koji making is completed;

[0060] Add water accounting for 52.5% of the total raw material weight and salt accounting for 15% of the total raw mat...

experiment example 1

[0066] Determination of aroma components: Except for different raw materials, the rest of the operations are exactly the same.

[0067] Take 8mL of soy sauce and put it into a 20mL gas cylinder and add 1g of sodium chloride to make the salt concentration reach saturation. in the test sample. After being incubated at 45°C for 20 minutes, the soy sauce sample was extracted for 40 minutes at 45°C with the CAR / PDMS extraction head. After the extraction was completed, the extraction head was inserted into the injection port for analysis for 3 minutes. The extraction head was aged at 270 °C for 1 h before each use, and the extraction head was aged at 270 °C for 10 min between each sample to prevent contamination.

[0068] Chromatographic column: TR-5MS elastic quartz capillary chromatographic column (30m×0.25mm×0.25μm). The initial temperature is 40°C, keep for 2min, rise to 120°C at 4°C / min, keep for 2min, then rise to 280°C at 10°C / min, keep for 5min; carrier gas: high-purity he...

experiment example 2

[0075] The composition of amino acids in soy sauce was analyzed by conventional high-performance liquid chromatography pre-column derivatization method, and the results are shown in Table 2.

[0076] Amino acid content in table 2 soy sauce

[0077] amino acid Content (unit: g / 100ml) aspartic acid 0.896 glutamic acid 1.748 threonine 0.382 serine 0.435 Glycine 0.398 Alanine 0.412 proline 0.396 Phenylalanine 0.451 Lysine 0.695 arginine 0.439

[0078] It can be seen that the soy sauce brewed by this method contains 8 kinds of amino acids such as lysine, threonine, methionine, and arginine necessary for human body, and has a strong aroma. Among them, glutamic acid and aspartame are the main sources of umami. amino acids, accounting for 30% of the total amino acids; serine, glycine, alanine and proline, which are the source of sweetness in soy sauce, accounted for 18% of the total amino acids; 5% of the tot...

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Abstract

The invention provides a soy sauce brewing system and an application thereof in soy sauce brewing, and belongs to the technical field of seasoning preparation. The soy sauce brewing system provided bythe invention comprises a soy sauce brewing area and a soy sauce drying exposure area surrounding the soy sauce brewing area. The soy sauce brewing area comprises a wheat stir-frying pot (1), a soybean steaming pot (2), a leaven plate (3), a mixing tank (6), a sterilization pot (7), a filtering machine (8) and a filling machine (9). The periphery of the soy sauce drying exposure area is a regularoctagon; the soy sauce drying exposure area consists of eight identical basic drying exposure units; the basic drying exposure units are uniformly separated by the eight sides of the regular octagon;each basic drying exposure unit is in a ladder shape with lower inside height and higher outside height; and a drying vat (4) and a regional mixing tank (5) are arranged on each of the basic drying exposure units. Compared with traditional handicraft sun-dried soy sauce, the soy sauce prepared by the invention has aroma components which are improved by 20 percent, a stronger aroma and a more delicious mouth feel, and the production operation efficiency is increased by 10 percent.

Description

technical field [0001] The invention belongs to the technical field of condiment production, and in particular relates to a soy sauce brewing system and its application in brewing soy sauce. Background technique [0002] The traditional method of drying soy sauce by hand has many deficiencies in the process of drying soy sauce. In the production process, the management of "moving the song into the cylinder", "lifting the cylinder head", "turning over the fermented grains" and "pumping oil" The operation ratio of the time accounts for more than 80% of the operation ratio of the whole production process, the floor area is relatively large, the utilization rate of the land is low, the production efficiency is low, and each drying tank cannot receive the sun drying to the maximum extent, and the heat is uneven As a result, the taste, aroma and physical and chemical indicators of the soy sauce produced by each tank are very different, and it is difficult to control. Still do not...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 朱贤锦
Owner 中酱江苏酿造有限公司
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